When I was a kid, I loved keeping a diary and I know that I wasn’t the only one. I loved writing my thoughts down on a piece of paper. Doing that helped me see things from a distance and that was incredibly therapeutic and liberating for me. To this day I still love the sharpened pencil and the pen we used to write our essays with at school.

Sometimes a simple notebook would be enough. But my favourite kind of diary was the one that had a lock –don’t laugh, I know we all had one at some point- which made you feel as if your most secret thoughts could stay hidden and safe forever. I still remember those furry locking diaries, mine was hot pink! The definition of kitsch!

I feel that writing and expressing my thoughts on paper has been very helpful throughout my life, almost lifesaving at times. I had stopped writing until I started this blog, that’s when I decided to go back to my beloved pencils. There were so many people telling me that I shouldn’t bother writing at all, that no one is going to read my posts anyway, that this is an era dominated by images and infinite scrolling. A good picture in enough to capture someone’s attention. And I have to admit that it’s true, a picture seems to be more powerful than words. But I kept on writing, first and foremost because it was a personal need for me to see my thoughts and feelings written on paper again. This blog became my new diary, only this time it’s open for everyone to see, no locks and no keys..

I really enjoy communicating and connecting with you, between pictures, recipes and cooking. As if we’re in the kitchen together, cooking and chatting, as if there’s always a story behind every bite. It’s an interactive communication, an exchange of ideas, conversation and feedback. Action and reaction. Sometimes you might read something that you don’t necessarily agree with, hear a different opinion, receive negative reviews!

As I’m sharing my thoughts with you on a daily basis, as well as my pictures and cooking experiences, I realise that it’s impossible to expect everyone to like what I do. Given the fact that I’m not a chef, a photographer nor a writer, it’s only natural that I won’t only receive likes and positive reactions but different opinions and negative comments as well. Those comments incite me to sit back and reflect on myself. Dear diary, how ready am I to hear a different opinion and be open to criticism?

I believe I am ready to not only hear and respect any different opinion and perspective but also give it my time, think it through, respond to it. A different point of view, an advice, a friendly nudge inspires me to become a better version of myself. I’d be much happier though, if we could all share our personal opinion with kindness and respect, two values I consider very important.

Back to cooking now! Today, I have some precious little sour cherries from our own trees! We had a small produce of cherries this year, so the few ones we have are extra precious. The sudden rise in temperatures really affected them and they fell off the trees in just two days. We managed to save only a few of them.

Sour cherry trees bring back so many beautiful childhood memories. I remember that my grandfather had sour cherries in his garden. I used to keep him company while he was looking after his plants and he always offered me some mature sour cherries. As inviting as their deep red colour was, their taste was just too sour. Once he saw the expression on my face as I was eating, he told me that he had come up with the perfect recipe. We’d mix our cherries with sugar into bowls and chill them in the refrigerator. I still remember us sitting on the stairs of the house at dusk and eating our cherry dessert. Simple and beautiful moments of joy. Food is memories!

Today, I’m making a delicious and guaranteed success recipe with the few sour cherries I have. A very simple sour cherry tart! The recipe was handed to me by a dear friend of mine and it’s the kind of dessert that doesn’t taste too sweet and has this slightly sour flavour which I personally love –along with everybody else I'm afraid. It always disappears in no time, so I usually double the tart crust dose. I’ve tried to make the same dessert with cherries. But as much as I love them, the result just didn't match up to the sour cherry version. If you happen to have a few sour cherries, I strongly advise you to invest in this incredible tart. Your stocks will explode!