My little mate,
Your bag is ready, your art smock is packed, your drink bottle is filled and you are grinning from ear to ear.
Today you are walking down that school path, thankfully with your sister by your side.
Today is your first preschool orientation. For two hours you will play, paint and sing.
For two hours you won’t be by my side.
You are excited! I am not.
I’m smiling for you and I’m saying all the right things but my heart is full of tears.
Not for the two hours, as unusual as this will be for me. But for all that it represents.
First it’s two hours.
Then it’s one day.
Then it’s five days.
But still, it isn’t just the days.
Right now, as big and independent as you are, I can still see my baby. I can still hear my baby. I can still feel my baby when your arms wrap around my neck and your lips kiss mine.
I know too well that school has a magical way of taking all of that away in the blink of an eye.
I know that one day I’ll send my baby off to school and that afternoon a big boy will come home.
One thing that comforts me is knowing, without any doubts, that I did hold you enough. That we played and cuddled and made the most of our days more often than not.
One thing that comforts me is knowing that I couldn’t have loved you or given you any more than I did.
Despite this I’m not as ready as you. I’m not ready to let my baby boy go.
But you come first. As you kids always will. And today I will smile and sing and embrace your excitement. Today I’ll be proud of you and I’ll kiss you and wave goodbye and leave my tears for when my back is turned.
Thank you, baby boy, for the many wonderful days that we shared. They are locked in my heart among my most favourite things.
Enjoy your day.
Mix and Make Chocolate Mousse Cake
- 2 tablespoons honey*
- 2 tablespoons cacao or cocoa
- 3 tablespoons hulled tahini**
- 1 rounded tablespoon coconut oil, softened
- 2 cups desiccated coconut
- Place all of the ingredients except for the desiccated coconut into a medium sized bowl and mix to combine. Add the coconut and mix to combine. Use slightly damp hands to work the mixture until it is sticking together.
- Press the mixture firmly into the base of an 18cm round spring form pan and set aside.
- 1 cup water
- 1 cup coconut cream
- 1/2 cup cacao or cocoa
- 4 tablespoons honey*
- 1/2 teaspoon concentrated natural vanilla extract
- pinch of salt
- 2/3 cup chia seeds
- Place the water and cream into a medium sized mixing bowl and stir until the mixture is smooth. Add the remaining ingredients, except for the chia seeds, in the order listed, stirring between each addition. Once the mixture is well combined add the chia seeds and mix to combine. Stir every minute or so for five minutes as the mixture begins to thicken. Pour the mixture over the base and place the cake in the fridge for several hours or overnight to set.
- Slice. Serve. Enjoy.
*you can use rice malt syrup if you prefer.
**I used hulled tahini as I wanted to make this nut free. You can sub the tahini with a nut butter such as peanut butter or almond butter if preferred.