Filming alone in the countryside | Quiet morning & Dinner in the garden

Enter code bige50 at checkout to get 50% off for two months (valid until October 15th). This video was made in a paid collaboration with Epidemic Sound. The link above is an affiliate marketing link, meaning I may receive a commission if you sign up through that link, at no extra cost to you. Join me for a relaxing morning in the countryside, welcoming the first rain of the season and having dinner together in the garden. For the first time, I'll also take you behind the scenes to show you how I usually shoot these quiet solo vlogs — from tracking the morning light and moving the tripod to choosing music, editing, and cooking. Music is also a very important part of how I tell these stories. I used Epidemic Sound for my videos, and I usually search by mood until I find something that fits the scene. And as usual, real life has its own plans. A basket of fresh grapes unexpectedly appeared that day, and then the first rain of the season in the countryside hit while we were filming. We ended a very different day in the way I love most — gathered around the garden table, enjoying a home-cooked meal together. I would like to give special thanks to Oğuzhan Akgün and Ateş Koçak for helping me capture the behind-the-scenes moments for this video. 🤍 CHAPTER

00:00 Introduction
00:30 Relaxing morning walk in the countryside
02:31 Choosing music for my peaceful vlog | Epidemic Sound
04:33 Preparing the house and morning light
07:01 How to make fresh grape juice
09:29 Behind the scenes: Editing the Vlog
11:09 Tomato, zucchini and goat cheese galette
17:32 The first rain in the countryside
19:00Outdoor Dinner and Sincere Thanks Tomato, Zucchini, and Goat Cheese Galette Serves 3 For the pastry: 1.5 cups all-purpose flour 2 tablespoons fine cornstarch 115 g very cold butter, cut into small cubes ½ teaspoon salt 1.5–2 tablespoons ice-cold water For the filling: 150 g goat cheese A little chopped parsley A little chopped dill Thinly sliced ​​baby zucchini Thinly sliced ​​tomatoes Grated feta cheese Fresh rosemary For the topping: 1 egg yolk Sesame seeds Black cumin seeds Method: Put the all-purpose flour, cornstarch, and salt into a food processor. Add the very cold butter and blend quickly, leaving small pieces of butter intact. Gradually add the ice-cold water and blend until the dough is sticky when pressed. Gently gather the dough without kneading, shape it into a round disc, and refrigerate for 30–45 minutes. Mix the goat cheese with the parsley and dill. Roll out chilled dough into a 28–30 cm diameter circle on baking paper. Spread the goat cheese mixture in the center, leaving a 4–5 cm rim. Arrange slices of baby zucchini and tomato on top, then fold the dough over the filling. Sprinkle crumbled feta cheese and fresh rosemary leaves on top. Brush the edges with egg yolk and sprinkle sesame seeds and black cumin seeds. Bake in a preheated conventional oven at 190°C / 375°F (no fan) for 35–40 minutes, or until the crust is golden brown and the base is fully cooked. Let stand for 10 minutes before serving. Music and sound effects are licensed through Epidemic Sound. For business inquiries, please contact: [email protected]. Camera: Sony FX30. Lens: Sigma 18–50mm.

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