Dreams are magnificent journeys that never cost us anything, but are invaluable in the way they make us thrive, inspire us and push us to aspire for more. In our dreams we are strong, we are powerful, we are beautiful, creative and we are forever young. Our dreams have the power to make us feel like prevailing superheroes, an alluring vamp or just a love struck teenager with an incongruous crush.
I dream myself alive.
Dreams fascinate me. Although I am never sure what might actually trigger me to tumble into a dream, I am capable of closing my eyes and stringing together stories and tales, sometimes of so precise detail, I can almost feel, smell and taste them.
My dad told me to keep a notebook close at hand to record what my vivid imagination churns out. “Maybe there is a book there, somewhere!” he would often remark. From a man who took 3 years off to write and publish a novel, I decided to do as I was told.
If the contents of my dreams will ever produce a book, I do not know, for now they are very entertaining stories for my friends and more importantly for my girlfriends, with whom I spend a lot of time dissecting and analyzing my dreamy dreams and stories. The ideas, these dreams supply me with, inspire me, and to some extent give me the chutzpah needed to take an unconventional route. I tend to over-think every little thing you see.
So it is my dreams that make my ideas come alive …
What are you dreaming of now?
Right now I am dreaming of beautiful azure blue oceans, warm beaches and a lot of good food. On Friday I will be flying off to make these dreams come true. We’re off to Malta for a few weeks, where we’ve rented a brilliant farmhouse on Gozo and plan to discover the sights and sounds of this culturally rich and colorful country.
There might not be much activity around here during this time, but I made this incredible delicious tart for some sweet moments while you browse through the blog.
A buttery flakey crust encases a nutty and elegant pistachio frangipane in which juicy apricots nestle themselves, imparting their sweet summer flavors throughout the tart.
My affinity for tarts, stone fruit and nuts reaches its peak in this recipe. Apricots baked in a nutty, creamy frangipane and the crunch of a crumbly pastry can’t be beaten. Enough to send me into a whirlwind of dreams …
… a beach, a golden sun setting in the horizon, a picnic basket, a blanket.
… an old oak tree, a hammock, rays of afternoon sunlight, echoes of giggles.
… a concert, stolen glances, two strangers, butterflies dancing in tummies.
How do you dream?
I hope you all have a great summer and I’ll see you all in August. Maybe I’ll log on here to share a few impressions of magnificent Malta, but maybe I’ll be just taking some well deserved time out.
Thanks to my gorgeous friend Nanette of Gourmet Worrier for all her help in planning this trip with me. Nan, I’ll be eating, living and dreaming this for you babes – wish you could have joined me.
More stone fruit ideas from WFLH:
|Baked Vanilla Infused Peach Risotto||Honeyed Ginger Plum Crumble||Matcha Cherry Swirl Ice Cream|
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