TL;DR: The kitchen has become my favourite place to practice patience. I’m sharing how I adapted a traditional strawberry bavarois into an egg-free dessert and what I learned about giving ourselves—and our creations—enough time to truly set.
The Rhythm of the Kitchen
If photography is how I’m learning to see, the kitchen is where I’m learning to actually be. I’ve never been a “natural” cook or a dessert pro. For a long time, making a meal felt like just another item on my to-do list—another “streak” to maintain between work and the kids.
But lately, I’ve been looking at it differently. I’m finding that making a dessert from scratch is a bit like therapy. It’s a way to practice patience, forcing me to follow the steps, wait for things to set, and just focus on what’s right in front of me.
Adapting with Love
Recently, I saw a recipe for a strawberry bavarois on YouTube that looked so refreshing. But there was a catch: my son has an egg allergy. In the past, I might have just closed the tab, thinking it was too complicated to change. This time, I used Gemini to help me tweak the recipe so it was egg-free but still delicious.
It turned out light, mousse-like, and perfect for a warm summer. Seeing my daughter’s face light up and hearing a simple “thank you” from the family was the best part. It reminded me that I don’t need a huge block of free time to make something special; I just need to be intentional with the time I do have.
The Mirror of the Lens
While I was making the bavarois, I couldn’t resist grabbing my camera. I’m currently taking part in Mike Brown’s “Photo Creative” challenge, and I decided to submit a shot of the finished dessert for the January theme “Pastimes” (the one with the server lifting a slice).
Just like a slow shutter speed, you can’t rush a bavarois. If you try to slice it before it’s had time to set in the fridge, it just falls apart. Life feels a lot like that lately. We’re often so eager to see the “result” that we don’t give ourselves the time we need to actually settle into a new pace.
The Shared Path
I’m still very much a beginner here. I’m still practising being patient with my hands in the kitchen and my eye behind the camera. It’s a work in progress, and for the first time, I’m actually okay with that. I’m learning that flow doesn’t come from rushing to the finish line. It comes from actually being present for the middle parts, even when they feel a bit slow.
With love & gratitude,
Thanks for being here. Simply Kysemi is a space where I’m practising a slower, more intentional pace. To keep things calm, I check my messages and comments only when I have the time. I truly appreciate your thoughts and will get back to you as soon as my schedule allows.
