Sometimes you know you are making the right decision but still there is doubt, or maybe it’s fear. Regardless, even when the answer is obvious there can be a little something holding you back.
When we decided to leave the blazing Pilbara and to live ever so slightly closer to our families and civilisation, I knew one hundred percent that it was the right decision for my family.
I knew that is was right for my husband, right for my daughter, right for our children that were yet to be, right for our parents and right for myself.
But as the date drew nearer I became a little unsure.
There was only one thing holding me back, well, two.
Beautiful ladies. Closest friends. The women who made my days brighter and my load lighter.
In the end I convinced myself that I would be ok, that I would make new friends and that everything would be fine.
Five years later we have no regrets. It was one hundred percent the right decision for us. I have made friends. We are happy.
But I haven’t stopped missing those two ladies.
I haven’t formed friendships that are anything like as close or as perfect as what we had.
Perhaps the isolation left us needing each other more. Perhaps having little more than each other took these relationships to a deeper level. Perhaps it was just one of those perfect, meant to be moments.
The strange thing is that it wasn’t the three of us. These were two separate friendships that I formed and both are amongst the finest friendships I have ever known.
I’m so thankful for having these amazing girls bless my life. But I would be lying if I didn’t say that there are still nights when I go to bed just to shed a few gentle, silent tears for the closeness and companionship that I miss.
I would be lying if I didn’t say that to this day there are still times when it all seems a little bitter sweet.
Not Quite TeeVee Snacks
- 1 cup desiccated coconut
- 1 cup raw cashews
- 2 rounded tablespoons honey*
- 1/2 teaspoon concentrated vanilla extract
- pinch of salt
- 30 grams dark chocolate, melted (optional, you can use a homemade choc such as this one)
- Preheat your oven to 175°C or 350°F
- Line a tray with baking paper.
- Place the ingredients into your food processor and blend at high speed until the mixture resembles a very fine, sticky crumb. When you think it is ready give it one more pulse, you don’t want it to be crumbly.
- Press the mixture into two firm balls.
- Roll one balls between two sheets of baking paper.
- Cut into your desired shape and place onto the prepared try.
- Repeat until all of the mixture has been used.
- Bake for 8 minutes, turning the tray half way through cooking.
- Remove from the oven and allow to cool for 10 minutes before moving to a cooling rack.
- Once the cookies are completely cool (I typically place them in the fridge so that they are nice and cold) drizzle with the melted chocolate.
*you can use rice malt syrup if you prefer.