We have celebrated your birthday 11 times since living together.
At the beginning, it was nights filled with too much alcohol and many tunes before crashing out.
Back then I would start planning your gift months in advance and it would always be great!
Today, things are a little different. Can you even remember the last time I drank anything alcoholic? At a guess it was at least 9 years ago! As for your gifts, I’m sorry to say that these days I think I’m kicking goals if I remember birthdays, let alone the gifts….
Because today, as you well know, there is just no time.
Today we are like ships passing in the night. I’m going to bed before you finish working and I’m still there when you sneak out the next day.
Today, we have to try to remember to kiss, to say I love you, to take a minute for small talk.
Today we are both a little exhausted and a little overwhelmed.
But do you know what? I suspect that in 30 year’s time when we are celebrating your birthday and the days are long, perhaps even sometimes longer than we need them to be, we will look back and say “Weren’t they the best of times?” I know right now you don’t believe me but when I see you playing with the kids and I hear Eamon scream with laughter, when I sense your pride as Lu tells you of her achievements and when I see your heart melt as Juliet smiles, I know that for once I am right.
Happy Birthday to he who holds me up and carries me through. Happy Birthday to he who is always there even when I fail to see it. Happy Birthday to he who was made for me.
I’m sorry about the gift….
Quick and Easy Chia Mousse Cake
the chocolate base
- 3 tablespoons almond butter
- 3 tablespoons maple syrup
- 1 tablespoon coconut oil, liquefied
- 3 tablespoons cacao or cocoa
- 1 1/2 cups desiccated coconut
the caramel cake
- 4 tablespoons almond butter
- 4 tablespoons maple syrup
- 1/2 teaspoon concentrated natural vanilla extract
- pinch of salt
- 2 cups coconut milk
- 3/4 cup chia seeds
- Place the base ingredients into your processor and blend until the coconut is broken down and the mixture is sticking together. Press the mixture firmly into the base of an 18cm round spring form pan and set aside.
- Place the almond butter, maple syrup, vanilla, salt and coconut milk into your processor and blend until the mixture is well combined. Sprinkle over the chia seeds and keep the mixture spinning at a medium pace for a couple of minutes. Pour the mixture over the base and place the cake in the fridge for several hours or overnight to set.
- Slice. Serve. Eat and enjoy.
*you can use rice malt syrup if you prefer.