A Well-Baked Recipe: Being Published…

“When you do things from your soul, you feel a river moving in you, a joy.” Rumi

Although there are lots of other equally satisfying ways to get one’s thoughts/knowledge/writing into the world, every aspiring artist dreams of getting published on the classic way. And I have dreamt about baking my way into the classic route… I have dreamt, wanted, worked, tried, worked more… and it was easy to become ruled by ‘what ifs’. But when one suddenly succeeds, all one learns is: the good has to be better. And has to keep getting even better. As for every maker/writer/baker celebrated, another is forgotten, the paradox is: one has to move up to stay level. Success depends on great ways, passionate people and belief. The words are up to the moment, but the joy of creating, writing recipes and influencing others by one’s work never changes, however many recipes become published. However…


My Free-From Cupcake of the Year made of chestnut featured in World of Food Dairy-Free Recipes magazine

…indeed, sometimes it is only a joy for a fraction of the time, but just for that fraction, it is really worth it. The sense of satisfaction and pleasure comes from the mixture of doing what one likes, being able to share and leading others to enter new dimensions. The journey is not always pleasant, but n none of the associated pain can ever outweigh that luxurious unbeatable feeling of being read.


“Joy is what happens to us when we allow ourselves to recognize how good things really are.” Marianne Williamson

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