No matter how many times I go over it, it just doesn’t make sense. I cannot understand it, nor can I accept it.
You have lived a pure and clean life. You have given and given and given. You have loved and respected yourself and you have loved and respected others. Why, at 89 years of age, not so long after losing your husband must you go through this? I don’t have the answer but I do have the memories and I do have so much that I want to thank you for:
For the Nutella sandwiches and the picnics up the Mount.
For the countless stories and the Sports Girl t-shirts.
For teaching me to make piklets and for peeling my apples.
For the trips to Warrnambool and the songs we sang.
Fo the $5 to spend at the football and the packets of Kinder Surprise.
For the endless games of Little Letters and attempts at Trivial Pursuit.
For the school projects you happily endured.
For driving me here and driving me there.
For being “Grandma” to all of my friends.
For the Derwents and the chocolate coins.
For the Secret Garden and Pollyanna.
For the cups of tea and for adoring my little ones.
For doing stickers with Elise and joining us at the park.
For always being proud.
For always being there.
For always letting us know that we were loved, that we needn’t ever feel alone.
For teaching me that quirks are ok, that it would be a dull old world if we were all the same.
For believing in me and in all of us.
For being a beautiful, kind, loving, patient and dedicated Grandma.
For being you.
I’m sorry for all you are going through and I’m so sorry that I am not there.
I am thinking of you constantly and I am missing you.
I am always loving you.
Chocolate Cake with Caramel Sauce
the cakes
- 1 cup coconut cream
- 12 medjool dates, seeds removed
- 3 tablespoons cacao or cocoa
- 3 rounded tablespoons coconut oil
- the sauce
- 1 tablespoons hulled tahini
- 2 tablespoons maple syrup
- 1/2 teaspoon concentrated natural vanilla extract
the extras
- lightly grind with salt when serving
- Place the cake ingredients into your food processor and blend at high speed until the mixture is smooth and well combined. Pour the mixture evenly over six regular sized muffin holes of a silicon tray.
- Place in the freezer to set for a minimum of three hours or overnight. You can even make these days in advance. If they have been in the freezer for more than six hours I would remove them from the freezer and set them aside while you make the sauce.
- Mix the sauce ingredients in a mug until well combined and looking caramelly.
- Place the cakes bottom side up on a serving plate. Drizzle with the sauce, grind over a little salt and serve.
- Enjoy.
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