A Letter to my Big Boys

To My Big Boys,

Thankfully I was wearing my sunglasses and big cowgirl sun hat when it happened.

You were far enough away, you wouldn’t have noticed anyway. I was smiling the best I could and giving you the thumbs up each time you looked to me, to check that I had witnessed the massive wave you just rode.

Yep, I saw it. In between my gulping sobs, I saw it. The massive wave, that I was scared of as I stood on the sand, I saw you catch it and ride it.

I was so proud of you and excited for you, so even I was surprised by the tears that were flowing underneath my sunglasses.

Oh my big boys. Lovers of adventure and adrenaline, anything fast and furious. How does nothing frighten you?

It’s in moments like the one on the beach this week, that I realise I hold my own fears, plus yours, on my shoulders and sometimes I think it gets all too much for this mother’s heart.

Just yesterday you were walking beside me, holding my hand and squealing when you saw a shell. Well, it feels like yesterday to me. How did we get here so quick?

Wanting to get to the back of the big waves, all by yourself? Wanting to kayak, all by yourself. You know when I couldn’t see you anymore from the shore, and you were on the other side of the island, I almost couldn’t breathe. This is what it’s going to be like from here on in, I kept telling myself.

Adrenaline, freedom, excitement, adventure, risk, faster, deeper, further…..that’s what you want. I know, you keep telling me. I know you feel ready, but I am not.

Be patient with me, my boys.

You see, we’re different. I have never loved or needed adventure or adrenaline. Safe and secure has always been my chosen place to be. I am happy there. The little girl you never knew, she didn’t do fast, or adventure, or adrenaline. She avoided it at all costs. Her fears were big and she was little. Sitting still was an option. Watching was an option. I didn’t like the feeling of being out of control or adrenaline pumping through my veins. I still don’t.

But you boys, God has given you to me and I am so very thankful. You have opened up a new world to me that I didn’t know existed. I love your love of life and you are teaching me so much. How to live in the moment, how to move and enjoy it, how to fit so much in one day and to experience the world around me from participating, not just watching.

But, even after all that, I am still me. That little girl, who gets scared, but now, not just for myself, but for you boys, flesh of my own flesh.

It’s hard to explain to you how a mother’s heart works. I don’t even know myself sometimes. But I do know, it’s different to fathers. Oh your Dad loves you more than life itself, and he would do anything for you, but his love feels stronger sometimes, like it could carry you for miles. I watch him watching you and he is filled with pride and wonder at you, all at the same time.

So am I, don’t get me wrong. But there is something in my heart that wants to protect you and keep you safe and keep you just a bit closer, for a bit longer. I want to cheer you on and release you to be who you are, and keep you my little boy, for like, forever, all at the same time.

But I can’t. I know that.

So, be patient with me. I will get there. I can’t say I’ll catch up, because I think you’ve already passed me in some stuff.

I know we’re different and that’s okay. I can see glimpses of who you are becoming and I will champion you and cheer for you and help guide you as best I can.

The good thing about my soft heart that so easily breaks, is that it’s a guarantee that I will always be there.

I may be running behind you, breathless, but I will always be there, my boys.

Always.

Frozen Chocolate Cherry Mousse

With only 2 sleeps till Christmas, I am just scraping in with one more recipe.

A little similar in theme to the semifreddo, this is a 4 ingredient, ‘super easy to prepare’ dessert.

You’ve got just enough time to add it to your menu, or keep it in mind when entertaining through the rest of the summer season.

You just can’t go wrong with a pairing of chocolate and cherries.

The original recipe was found in a TASTE.com.au Christmas magazine in 2011, but I left out the liqueur to make it more kid-friendly and changed the milk chocolate to dark, as we are dark chocolate lovers in our house.

As the year draws to a close I want to say THANKS for cooking along with me this year.

When I started this blog almost a year ago, I was totally prepared for my family and a few close friends to be a tiny bit interested and maybe follow along occasionally.

I have been more than surprised that both family, friends and strangers have stopped by, read and cooked with me.

I do hope you may have learnt just one new thing or tried just one new recipe, that feeding your family at 6pm on a Tuesday night may have become just a little easier with some quick dinner ideas.

Most importantly, I hope that whether you are a passionate foodie or not, that you keep finding joy in sharing a table with those around you; family, friends and strangers alike.

The extract below sums up so much of how I feel. It is one of many gems of wisdom I found in a beautiful book called Bread and Wine, a love letter to life around the table, by Shauna Niequist.

“It’s not actually strictly about the food for me. It’s about what happens when we come together, slow down, open our homes, look into one another’s faces, listen to one another’s stories.

It happens when we leave the office and get a babysitter and skip our workouts every so often to celebrate a birthday or an accomplishment or a wedding or a birth, when we break out of the normal clockwork of daily life and pop the champagne on a cold, grey Wednesday, for no other fact that the faces we love are gathered around our table.

It happens when we enter the joy and the sorrow of the people we love, and we join together at the table to feed one another and be fed, and while it’s strictly not about the food, it doesn’t happen without it. 

Food is the starting point, the common ground, the thing to hold and handle, the currency we offer to one another.”

Wishing you and your family a precious Christmas as you celebrate Jesus birth.

Until next year….

E x

Frozen Chocolate Cherry Mousse

  • Prep Time: 15m
  • Cook Time: 5m
  • Total Time: 20m

Ingredients

  • 200 grams dark chocolate, chopped
  • 3 eggs, separated
  • 1 1/2 cups (375ml) thickened cream, whipped
  • 400 grams jar of pitted morello cherries, drained
  • Fresh Cherries, grated chocolate or icing sugar to serve.

Method

  1. Line a loaf tin with glad wrap, leaving enough hanging over the edges to cover the top later.
  2. Melt chocolate in the microwave, on high for 1 minute. Remove and stir and if it needs more time, microwave in 20 second bursts, stirring in between. This means you won\'t burn your chocolate.
  3. Set aside to cool a little.
  4. Stir in the egg yolks, cream and cherries.
  5. Using electric beaters, beat the egg whites until firm peaks form. This means when you remove the beaters, the mixture will stand in tall, straight 'peaks'.
  6. Fold the egg whites into the chocolate mixture in two batches.
  7. Spoon into the loaf tin and smooth over the top. Cover with glad wrap and freeze over night until firm.
  8. Turn mousse onto a serving platter, top with cherries and grated chocolate or dust with icing sugar.

The Year That Has Been

It’s 6am and I can’t sleep.

My mind is a jumbled mess of Christmas to do lists and random thoughts and although I feel bone weary, I decide to get up. Maybe if I start writing my mind will quieten down?

It’s rare I am up before one of my sons, so there is something special about a quiet house, where everyone else is snug and sleeping and I have the lounge and the peace all to myself.

Staring at my Christmas tree and watching the rain outside I can’t help but wonder what next year holds? What’s around the corner that I can’t see or plan for yet?

I feel like this past year has been one long lesson for me in Just Showing Up.

You see I love answers. I love solutions and systems. I love logistics and procedures. Set a goal, define my next steps and BOOM  – here is the outcome!

But in this past year it has become painfully obvious that this life ain’t going to always follow my Action Plan.

This past year I have learnt how to sit in brokenness with someone I love dearly.

No amount of coffee or casseroles was going to solve it this time, so I learnt how to sit in the brokenness and in somehow just sitting there, hopefully share in some of the pain. I had to learn how to keep fighting the urge to solve or fix and just keep showing up instead. To weep with a friend in silence, without answers, has taught me that sometimes we need to just BE, especially when there is nothing that we can DO.

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The same goes for my children as they get older and the issues they face in their own little worlds can’t always be fixed by me. Oh, this has to be one of the hardest lessons for any parent. I can see your struggle, I can feel that hurt or confusion, but there isn’t necessarily an answer or solution this time, buddy.

So we show up. Listen, encourage and BE there and learn how to watch them grow from tough lessons that we would prefer they didn’t have to go through.

The same goes for my marriage too.

After only a short 15 years, I am still learning that although large and fancy gestures are lovely, nothing can replace small daily acts of kindness towards each other.

Why is it is so easy to show kindness to nearly the rest of the world and yet it be such a struggle to extend it to those we love the most?

The daily ritual of kindness is like oxygen to a marriage. Without it, the stress and strain of this life will suffocate even the most solid of relationships.

I struggle with kindness when I am weary. And the problem is, this is the season of life when I feel a constant weariness. So, I have had to learn this year how to keep choosing kindness, in-spite of how I feel. Between you and me, I think I will keep working on this one for the rest of my days.

If I had one wish for the next year it would be less drama and less pain for the people I love around me, but I know deep down that this won’t be the case. I have learnt that much already.

So next year I will keep doing the same as this year.

Just Show Up. Be present. Sit in it. Listen. Walk beside.

Does it feel like enough? Not always.

Will it lighten their load? Maybe.

I am going to fight the urge to make new year’s resolutions that I know I can’t keep and instead resolve to Keep Showing Up for those around me, regardless of time or cost.

E x

 

Chargrilled Peaches with Basil and Beans

Christmas With My Family is one of my favourite days of the year. Chaos, noise and the occasional meltdown from a child is almost guaranteed, but I love it anyway. We’re not a perfect family, but we’ll all tumble into my parents house with arms full of food, drink and gifts and lots of news to share that we will all try and share at once! The girls will end up chatting around the kitchen bench and there are usually bets on which over-tired Dad or Uncle will fall asleep first. Amy Grant’s Christmas album will be on repeat and the kids will hover around the tree until everyone has arrived and Nonni and Grandad say ‘It’s TIME’ to open the gifts.

And probably one of the best bits, is when my Dad stands up and always a little choked with emotion, gives thanks to God for his family, our many, many blessings and the gift of his son, Jesus.

And if he can’t get through the prayer, my brother usually takes over.

Then there will be countless loads through the dishwasher and a few fights from over-tired and over-sugared children, as we wait for the late night breeze to blow through the house and start to cool us all down.

This is will be my family Christmas and I wouldn’t have it any other way.

I enjoyed making and eating this salad last summer, from memory I made it for a Christmas gathering and enjoyed it again at our NYE celebrations.

After looking back at the original recipe from Delicious Dec 14/Jan 2015 I realised that it could lose a step or 2 to make it a little more achievable for the time poor cook.

And you could even go one step further – if the thought of char-grilling your peaches overwhelms you, just thinly slice them and add them to the salad just as they are. Chargrilling anything just ‘caramelises’ the natural sugars in the food and brings out the sweetness.

This salad is best assembled right before eating, so if you need to make it in advance, just prep your ingredients and store them separately, putting it all together at the last minute.

Chargrilled Peaches with Basil and Beans

  • Prep Time: 5m
  • Cook Time: 10m
  • Total Time: 15m

Ingredients

  • 500 grams green beans, trimmed
  • 4 peaches, cut into wedges
  • 1 cup fresh basil leaves, shredded, plus extra to serve
  • 1/4 cup slivered almonds, toasted
  • 2 tablepsoons basil infused olive oil (or plain extra virgin olive oil)
  • Balsamic Vinegar to serve

Method

  1. Steam green beans until just cooked, rinse under cold water and place on serving platter.
  2. Heat a chargrill pan or BBQ over high heat.
  3. Place the olive oil in a shallow bowl and tumble in the peach wedges. Toss around to coat in oil.
  4. Cook the peach wedges in the pan or on the BBQ for a few minutes on each side until fragrant, soft and slightly golden.
  5. Remove from the pan and place on top of beans. (Or you can store them separately at room temperature until you are ready to plate the salad up and serve)
  6. Add the shredded basil leaves and almonds to the platter.
  7. Drizzle with Balsamic Vinegar to serve.

Raspberry White Chocolate Cheesecake Slice

Our eldest son recently had a birthday and being a summer baby, he chose to celebrate with some close mates coming over for a pool party.

‘Pool party’ is probably stretching it. In reality, it was some ‘cool pre-teens’ swimming all afternoon, and every now and then jumping out of the water to eat or drink something.

When it came to the birthday cake, this Raspberry White Chocolate Cheesecake was requested.

The same cake I made for an Indoor Sports Party the year before for his brother. The same cake I have made for get-togethers, a few other birthdays and the occasional ‘just because’ dessert.

It’s simple to make, loved by everyone, best made a day in advance, is easy to transport, looks great stacked high on a platter with a candle in it and can feed a crowd.

It may not be fancy enough for your Christmas menu, but next time you are asked to take a dessert to a summer BBQ, give this one a try.

The recipe is from the online recipe resource ‘TASTE.com.au’

Raspberry White Chocolate Cheesecake Slice

  • Prep Time: 20m
  • Cook Time: 25m
  • Total Time: 45m

Ingredients

  • 200 grams packet granita biscuits
  • 100 grams butter, melted
  • 375 grams cream cheese, softened
  • 1/2 cup sour cream
  • 1/2 cup castor sugar
  • 2 eggs
  • 100 grams white chocolate, chopped
  • 1/2 cup frozen or fresh raspberries, or berry of choice

Method

  1. Grease and line a rectangular slice tin with baking paper.
  2. Place the biscuits in a food processor and process till finely crushed.
  3. Add the butter and process until combined.
  4. Spread the mixture into the tin and press firmly all over.
  5. Place in the fridge while you prepare the filling.
  6. Preheat oven to 160 degrees celsius.
  7. Place cream cheese and sour cream in the food processor and process until smooth.
  8. Add the sugar and eggs and process again.
  9. Remove the base from the fridge and sprinkle with chocolate and berries.
  10. Pour the cream cheese mixture over the base.
  11. Place in the oven and cook for 25 minutes or until just set.
  12. Turn the oven off, and leaving door ajar, leave to cool in the oven.
  13. Place in the fridge to cool completely.
  14. Cut into squares to serve.