Days of dreaming

I have so many dreams. So many far-reaching dreams. Dreams of achieving the career I want to achieve, of having control of the craft that I haven't even started but already love. Dreams of writing and editing, of having a carpentry work-space in my future home, a greenhouse full of chili peppers and fruit-bearing trees in my garden, to live in a small home with exposed brick walls, warm wood tones, and a Chambers stove, with stews bubbling away on the top. Dreams of owning my own business and having my own restaurant, of focusing on charcuterie and making pepper relishes, of baking my own bread, all the while having a successful practice where I can travel abroad to do service work in South America and at the same time pop over to a coffee plantation I've invested in with my significant other, where we can learn to roast and harvest beans. I'd like to have connections with vineyards and wineries and with brewers, have time to foster these connections for my business, and dream of having the time to go to wine country for a weekend. I guess that's it. Nothing too demanding, no (insert sarcasm here). Sigh.

I cannot even comprehend how to make these things possible, really, I'm only focusing on one right now, I suppose the "most practical" of all the dreams. As some with a background in hardcore academic sciences, these dreams seem either too far away or impossible. Isn't one of the processes of growing up letting go to diverse dreams, of whittling down focus?

Here is a sweet pepper relish that goes especially well with seafood, although I'm sure it would bring its wonderfully light acidity and bright sweetness to any dish. 

Sweet Pepper Relish

about 1 C

2 C sweet bell peppers*

1 medium Vidalia onion

2 TB light brown sugar

1/4 C white vinegar

1/4 teaspoon black mustard seeds

1/4 teaspoon celery seeds

1/4 teaspoon salt

pinch of turmeric

*Note: I used a combination of yellow, red and orange mini bell peppers, which equaled 2 C when roughly cut up. 

Peel the onion and cut up the sweet bell peppers (de-seeding and de-ribbing as you go). When roughly chopped up, you should have about 2 C lightly packed bell peppers. In a food processor, chop up the peppers and onion until fine in texture. It should have a relish-like consistency, but dry.

Bring the vinegar, brown sugar, mustard seeds, celery seed, and salt to a boil in a saucepan on the stove. Once boiling, reduce to a simmer and add to the liquid the processed peppers and onion. Add a pinch of turmeric, and then mix it all together. Simmer this mixture until liquid is reduced, then remove from heat and let cool.