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 Daydreaming. Sharing. Ambition. Words that I love. Concepts that are part of the foundation of this blog and everything that is related to it. If daydreaming is part of the creative process and ambition is part of the growth process, how sharing can help you progress?

I won’t speak about link exchange or other similar practices and strategies. If it comes to that, I’m that kind of blogger that doesn’t follow those rules that a blogger should follow in order to have a successful blog. I don’t post often enough, I don’t share my posts 100 times a day  on social networks, I don’t write those “10 steps to a successful….” articles. I write a new post only when I consider that I have good enough photos to show, a  clearly written recipe and something new to share. Of course that I have posts that don’t have all these three “ingredients”, especially the early ones, but as this blog grows, my desire is to pay more and more attention to details. Those details that I consider important when it comes to readers and not the general rules that every blogger heard of when it comes to blogging.

My purpose is not to have a successful blog, but a loved one, an appreciated one, a blog visited by people that look for more than just a recipe. It’s really hard to pay attention to every detail in order to create an online space that has an atmosphere of its own, that has an identity, a place where it’s not just about what you can find, but also about what and how you feel while you spend time there, a place where, more than anything, you can feel free and comfortable to communicate with me. A place where I want to get close to those who take their time to visit this space through sincerely sharing my own experience of learning.

I see and hear often people  that don’t have the courage to ask a question related to my photography, or that ask the question in this manner:  “Could you tell me how you…. but if you don’t want to share it, I can understand”. I can’t. I can’t understand how those how are so preoccupied with the world not to find their secrets don’t understand that sharing a process doesn’t mean that the one who gets an information, does no longer have to go through putting into practice those new information.

I know that knowledge is something that can be valuable and I can understand that those who invested a lot in learning things deserve to get their money’s worth, but this attitude is more and more present among people who lack self confidence and think that sharing means losing.

Sharing can mean anything but losing. You don’t lose if you help somebody else to become as good as you are, you lose because you stop being ambitious, hard working, constantly learning. Sharing is an important part of growth as it brings with it lots of positive things. When you share your knowledge, you also discover the areas where you lack information and this will help you to continue to learn. Sharing, you give yourself the opportunity to learn from those you share with, because there are times when someone might ask you something that never occurred to you.

So, just think about this the next time you say “I can understand if you don’t want to share your tips and tricks”.

And because it’s about sharing, I will make a special blog section where you will find all those posts that contain behind the scene and post processing tips. I hope you will find it useful.

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Rum Soaked Cake With Dried Blueberries and Chocolate Chips

For the cake

(7 inch pan)


1 stick (110 gr) unsalted butter
½ cup (100 gr) sugar
4 large eggs
2 cups (260 gr) all-purpose flour
1 ½ tsp baking powder
1 tsp vanilla extract
½ cup (80 gr) dried blueberries soaked in rum
1/3 cup (50 gr) chocolate chips

For the rum syrup

1/2 cup (100 gr) sugar
½  cup (100 ml) water
2/3 cup (150 ml) rum

Start with the rum syrup. In a medium saucepan, combine the sugar and water over medium-high heat. Cook, stirring, until the sugar dissolves. Continue cooking, without stirring, until mixture reaches a boil. Reduce heat to a simmer, and cook 5 minutes more. Remove pan from heat, let it cool to room temperature, then stir in rum. Let aside.

Preheat oven to 350ºF (180ºC) degrees. Butter and flour a springform pan or a loaf pan (I used a 7 inch springform pan) and set aside.

Using an electric mixer on high speed, beat butter and sugar until light and fluffy. Add eggs, one at a time, beating well after each addition, then add vanilla extract.

Mix the flour with the baking powder, sift over the egg mixture and stir gently. Fold in the drained blueberries and the chocolate chips. 

Bake the cake for about 1-1h15min or until a toothpick inserted in the middle comes out clean. Remove from oven and allow to cool for 15 minutes. Using a fork or toothpick, prick the top of the cake to form small holes that will absorb the rum glaze. Drizzle the cake with about 1/2 of the syrup and allow to stand for 5 minutes, then drizzle again with the remaining syrup. Allow to cool to room temperature before serving. You can glaze it with some caramel sauce. It makes a perfect combination.

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Below you will find an easy step by step tutorial about blending backgrounds using Photoshop. There are many ways to do one thing in Photoshop, but this is how I blend backgrounds in post processing.

(The photo I used is probably not the most suitable for the result to be really visible)

duplicate layer

patch tool

select area

drag to smooth

opacity

comparatie

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