It has been exactly what I needed.
At the beginning of the year my monthly costs significantly increased to a point where I had to explore paths I have no interest in exploring and it left me asking “Is it worth it? Is this what I want? Is this who I am?”
In my mind-clearing-weeks I decided that yes, as long as I can cover the costs without impacting my family this is what I want. So as long as I can do that I will continue to hang out in this place that has become a part of me.
But I won’t go down the business path. That just isn’t me. Perhaps one day I’ll meet someone who can look after those things for me. But for now my plan is to just focus on what I love: cooking, sharing, and chatting with you. If the day comes when it is costing too much I will stop and that too will be ok. I will be grateful for the time I had.
I am not going to stress about this any longer and nor am I going to try and be someone I’m not. Wholefood Simply isn’t, and was never meant to be, a business. It’s a place for giving, for sharing, for helping, for enjoying.
It’s just a little space for people who want to be here and I’m just a Mum who loves being a Mum. Who wants to be a Mum without juggling ‘work’ too. I can’t discuss advertising, marketing and networking. I can discuss babies, sleepless nights and all things children.
So here’s to whatever may be! To no more stressing and embracing this journey for all that it is. To accepting my inabilities and to having more time to build train tracks, go to the park, read stories and to switching off and jumping out the door with my family.
- 2 cups desiccated coconut
- 2 slightly rounded tablespoons honey*
- 1 teaspoon concentrated natural vanilla extract
- 1 tablespoon coconut oil
- Place the ingredients into a small bowl and mix to combine.
- Use your hands and fingers to work the honey and oil into the mixture until it is well combined and sticking together.
- Use slightly damp hands to press the mixture very firmly into the holes of a silicon mini muffin tray.
- Place in the fridge to set.
- I pressed down on my crackles again after they had been in the fridge for an hour or two and then I left them to set overnight.
- I made 18.
*you can use rice malt syrup if you prefer.