On Going Home (Chocolate Pavlova with Raspberries)

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You have to remember where you came from and who you have been to truly appreciate who you have become and where you are going. I’m overjoyed to be on my island again, although I recognize it doesn’t belong to me anymore and that’s okay. But this little island off the coast of California will always have a place in my heart. Restaurants have come and gone. Some people have stayed and some have left. Everything feels the same like it’s natural to be here as if I never left at all. To breathe this air. To swim in this water. To walk these streets. But I am bigger now and my old home feels smaller. The place is not foreign but I am now foreign to the place. And I am thankful for what it has taught me. About the way small towns are filled with familiar faces even after 10 years. About the luxury of walking everywhere you go and always hugging the beach shore. About letting go of what isn’t mine anymore and remembering who it is that I want to be. And so here I am. On “my” island with my family, being thrust back into passion. Passion for a place, but also for people and for food and for bliss. It is important to love places. Almost as important as it is to leave places. To grow. To move on. To pursue. And every once and a while, to come back home.

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“The only real stumbling block is fear of failure. ย In cooking you’ve got to have a what-the-hell attitude.” -Julia Child

Processed with VSCOcam with f2 preset

RECIPE:ย Food Network

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