“It is not necessary to accept the choices handed down to you by life as you know it.” – Hunter S. Thompson
Nine months ago I was brave enough to change my life and start a new adventure on a far away land – the U.S. And I have been more than ever restless since then. My first academic year at SCAD has just ended, a year in which I choose to devote myself 1000% to photography. I started to create the world I wanted and this has been immensely satisfying. SCAD is by no means an easy school. It has by far the most challenging system, that pushes you to be in direct contact with your practice. It reminds you with each step taken why you are here and how to work towards your dream. But, creativity and dedication can not be taught. You should keep your mind open at all times and go beyond any limits, work and work and work, because just work makes it happen, and anything that’s really meaningful takes a long time. I came here driven by grit and I built diligently my growth upon any setback encountered. You can not dream small and dedicate yourself only 50% to something you want to be successful at. The less you’ll do, the less you’ll achieve. Opportunities appear only when you imagine and work to grow and extend your existing skills. In this desire of exploring my beliefs, I was fortunate enough this spring to be able to meet through SCAD, Condé Nast, Time Inc. and Scripps Networks; and only the time and keeping developing my capacities will help me to achieve the things I value. And now enjoy your Sunday with these delicious pancakes!
Sunday Cornmeal Pancakes
Ingredients (makes 10):
90g cornmeal flour
65g all-purpose flour
1 teaspoon baking powder
1/4 teaspoon baking soda
1 pinch of salt
2 eggs separated
2 1/2 tablespoons sugar
1 tablespoon olive oil
1. Sift the flours, baking power, baking soda and salt in a big bowl. In another bowl place the egg yolks, sugar, yogurt, milk, olive oil, vanilla and orange zest. Beat till homogenous. Set aside.
2. Place egg whites into a large clean mixing bowl and beat them on medium speed with an electric hand whisk until stiff peaks appear. Gently fold it into the mixture of eggs made above. When perfectly combined, sift the flours and stir till blended, don’t over mix it though.
3. Preheat a pancakes pan on medium heat. Grease it with a small amount of oil. Pour composition into the pan and fry each pancake 1 minute on each side. Serve it with maple syrup and strawberry jam.