“I’ve learned that no matter what happens, or how bad it seems today, life does go on, and it will be better tomorrow. I’ve learned that you can tell a lot about a person by the way he/she handles these three things: a rainy day, lost luggage, and tangled Christmas tree lights. I’ve learned that regardless of your relationship with your parents, you’ll miss them when they’re gone from your life. I’ve learned that making a “living” is not the same thing as making a “life.” I’ve learned that life sometimes gives you a second chance. I’ve learned that you shouldn’t go through life with a catcher’s mitt on both hands; you need to be able to throw something back. I’ve learned that whenever I decide something with an open heart, I usually make the right decision. I’ve learned that even when I have pains, I don’t have to be one. I’ve learned that every day you should reach out and touch someone. People love a warm hug, or just a friendly pat on the back. I’ve learned that I still have a lot to learn. I’ve learned that people will forget what you said, people will forget what you did, but people will never forget how you made them feel.”Maya Angelou
So many life changes happened since May 16th! And I promise, I will chronologically fill you in ASAP! But, before I go there, lets go here!
On my last trip to Denver, CO to see my boyfriend, he brought me to the most incredible grocery store called Marczyk - Fine Foods, where they carry a ton of local purveyors and small batch artisanal ingredients and condiments across the country and I instantly fell in love given my background and experience with Hatchery. I've always been a sucker for balsamic glaze, but never found one that made me scream from the rooftops like this one—and hey, you may try it and think it's mediocre, but I—love—it. This balsamic glaze I am talking about is called Cucina Viva and you will be able to find it locally on the pristine shelves of Marczyks. Recently, it's been on eggs, bruschetta and pizza, but I plan on getting a bit crazier with it as the days progress and we finally move into our apartment. Almost two years of back and forth visits from Florida to Colorado, Colorado to Florida, too many plane rides to count, finally and happily, living out of suitcases are coming to an end and what I am most excited for is cooking in our kitchen with Dave, friends and family! So, be ready for a lot more foodie posts! And once all gets in order, so will the layout of recipes (most in which will be adapted from the amazingly talented food community I immerse myself in). But, some will be just like this—a mix of all my favorites things.
RECIPE: Let's call this...
Balsamic glazed spring greens + basil with diced potatoes + poached eggs on toasted sourdough bread
Seasoned Spring + Basil Greens: In a bowl, mix together spring and basil greens, cooked diced potatoes, roasted garlic seasoning by Greenpoint Trading Co, drizzle olive oil and honey (just enough to lightly coat the greens).
Eggs: Poach eggs however you see fit! I got the step by step from the Kitchn!
Sourdough bread: Toast to your liking.
Layer it up: Toast, spring and basil mix, poach eggs, seasoning with a little more roasted garlic seasoning, add shaved parmesan, romano, and asiago cheese, drizzle balsamic glaze on top! DONE!
Tip: Any leftover greens make a little side salad!
Lovin' this quote as I explore years of photos I managed to create.
THOUGHTS: You're always a photographer. You're whatever you want to be. It doesn't come overnight, though—it's years of trials and tribulations. It's years of fighting to give up while fighting to hold on. Nothing good ever comes easy. You aren't handed anything. You work every day at getting better. "You master your craft." It's tiring, but it's worth it. I have no idea what tomorrow brings, but this photography thing...I'm bringing it with me and I plan on mastering it. Super deep, super cheesy—I know. But, if I can relay any sort of advice learned from my almost thirty years of life, it's this...do not give up on the things you love. Make it work.
As Nike says it all too well, "just do it."
Back in 2010, I built a website, a blog and a business. At the time, I used my website to display photoshoots for my then clients and used it as my portfolio to commission more jobs. I remember dreaming of it morphing into something—great, something bigger. I remember telling my family—I want to tell the story behind the business, behind the brand, the story of the farmer, on the farm and in their comfortable and natural state and so on. I never got to that point—I produced imagery, but never had a place for it to live. Years later, I winded up closing my photography business and my blog all together and instead focused on my career in Coconut Grove. Never seeing I could have both. See—I'm the type to go all in. Once I'm committed, that's it. I'll fight and be loyal to that commitment for as long as I am lucky to have it.
Now, years later, it's time that I focus on both—my career and my passion projects. And I am pretty excited to dive in.
So, I used to love to write. Everything I thought and felt—it was somewhere on paper. Truly, I have too many journals to count. In the shower, on long runs, and on even longer flights, I have so many thoughts or I've had so many conversations with people in my life—ya know, those eureka moments and when you say—"I never want to forget this." Lately, it's been happening more and more. "Write it down, print those photos, put it in a book. Don't forget. Hold onto it forever." (Super dramatic I know.) So, now it's time to create a place for it all to live.
Through the years, I thought of way too many blog names and bought way too many domains. One of the names, I've been more serious about has been "roots and memories" and even though, it feels right, something is missing. I recently bought a dictionary with my co-worker Brittney that I pick up and read every chance I get, hoping to find words that are impactful, ones I resonate with, words that describe this journey I'm on. So far no luck. But, I have faith that in time—whether in conversation, in a book I will read, or maybe a blog post I will one day write, it will come and I'll just know. But, until that moment happens, Jackie Segedin, it is. So original I know.
Another motivation to begin a blog comes from the massive community of super talented storytellers and bloggers on social media. (Mostly food bloggers, but also Mommy bloggers, lifestyle bloggers and so on.) I luckily get to talk to these amazing people all over the country everyday and every time I get on the phone with them— my favorite question to ask is "How did this all begin?" A lot of bloggers have similar stories, but the details or timeline are a bit different. Most usually say–I just began because I wanted to share my story and life with my family and friends and it snowballed and morphed into this. Serendipity? Fate? Good luck? Maybe, but I believe it's hard and passionate work! Never giving up. Consistency producing work and content even if no one is reading or liking a post. You keep going, you master your craft and you don't give up and that's how they make it into a career.
What propels me to initially reach out to certain bloggers—is seeing their passion shine through their work, feeling inspired by their written and visual content that comes naturally to them. Also, sometimes it just feels right. I can visualize our maker's cooking ingredients and condiments living in their pantry and in mixing bowls all whisked up with their passion to tell a story. Sometimes, from the outside looking in, it just fits before even hopping on the phone. Sometimes it's intuition.
So, I'm just going to start. I have no idea what it will become but that's the fun in it. I'm starting this journey because I've always wanted to. I'm starting because I have way too many photos—unseen and lost inside my phone needed to be shared in this virtual world. I'm starting because I'm still trying to figure it all out. I'm starting because I want to remember. I'm starting because I am passionate and inspired about creating content—specifically visual content. I'm starting because it's better to start and move forward, then stand still and one day look back on lost time.