Everyone has a tune to sing, what’s yours?
In the past two weeks, I’ve become surer than ever that we were all created to fulfil a certain purpose; and that we are all blessed with gifts and talents that we are meant to use.
Since making the decision to work for myself – dedicating my time to freelance writing, recipe development and food photography – I’ve felt free as a bird.
Don’t get me wrong, it’s not as if I laze around all day and only work when I feel like it (although yes, I sometimes do answer emails and respond to clients in my PJs, which is one of the amazing perks of being your own boss!).
In fact, ever since I’ve realised that this is what I’m meant to do, I’ve been working harder than I’ve ever did – I’m writing on weekends, developing recipes early in the morning whether its a public holiday or not, and am styling and photographing food almost every single day.
I finally understand what it means to love what you do so much that you never feel you need a break from it. It may be physically tiring to work so much, but the truth is that I’ve never felt as refreshed and as inspired as I am feeling now. It feels like a breath of crisp, fresh air to be so in love with what I do; to wake up in the morning with a spring in my step, ready to begin the day and excited to see what I will end up creating.
(Psst…I’ve also finally created a professional online portfolio! So if you’re keen on working with me, or if you’d simply like to check out my work, head on over to felicialim.com.)
2016 began in Washington DC, and even as we packed our bags to return to Buenos Aires, I could feel deep inside my heart that this year was going to be an AWESOME year. When my company closed down and my colleagues and I were laid off, this scary news was actually the best news that I’d received.
Two months later, as we step into March, summer about to transition to fall, I am even more certain that it is going to be the best year yet. Personally, physically, emotionally and career-wise – I know that amazing things are waiting to happen, and there is a smile on my face and a lightness in my being.
For the first time in years, I finally feel fulfilled in my work; and know that this happiness I get from doing what I am so crazy passionate about is confirmation that I’ve made the right choice and am on the right route, even if it is the path less traveled.
Jane and I were talking about the mindsets of scarcity versus abundance, and I believe it’s a shift in mindset – from scarcity to abundance – that gave me the courage and ability to take a leap of faith and fully dedicate my time to what I love, without worrying about monetary compensation.
Instead of worrying and coming from a space of lack, the decision to start living and believing that there is more than enough was a crucial change. I suddenly feel open and full and overflowing – in every aspect of my life.
A friend from church once told me that she’d seen a vision of me in her prayers – and that my life would be filled with so much abundance I would wonder why. I feel like I’m living that version of me right now. God is amazingly abundant. God is good.
In celebration of this amazing life that I am blessed with, I want to share this colorful, vibrant summer salad that’s bursting with contrasting flavors – the sweetness of ripe summer peaches and cherry tomatoes; the peppery taste of fresh arugula leaves; and the hint of saltiness from crumbled blue cheese – all dressed in a delicious honey olive oil dressing.
As always, when making salads, or any dish that doesn’t require cooking, the main stars are the ingredients – and the fresher and better quality your ingredients, the better the final dish. So head over to the market and get the prettiest peaches and freshest vegetables; buy a good quality blue cheese (even if it does cost a little more), and use good honey and extra virgin olive oil. It’s definitely worth it.
This is a colorful, vibrant summer salad that’s bursting with contrasting flavors – the sweetness of ripe summer peaches and cherry tomatoes; the peppery taste of fresh arugula leaves; and the hint of saltiness from crumbled blue cheese – all dressed in a delicious honey olive oil dressing.
- 1 large peach, cored and sliced thinly
- 4 cups of fresh arugula leaves
- 1 cup of cherry tomatoes
- 1/4 cup of sliced red onion
- 1/4 cup of crumbled blue cheese
- 2 tablespoons of honey
- 2 tablespoons of olive oil
- Salt to taste
- In a large salad bowl, combine sliced peaches, arugula leaves, cherry tomatoes, sliced red onion and crumbled blue cheese
- Mix honey with olive oil to get honey olive oil dressing
- Drizzle dressing over the ingredients and toss well until evenly distributed
- Category: Salad
- Cuisine: Gluten-free