I am well known for my, what shall I call them, emotional outbursts. No, that sounds far too intense. For my little episodes that appear to be unrelated to anything in the current environment.
I have written about many of these.
Such as my sudden tears at the thought of my little man going to school while we watched my daughters book parade. Over twelve months before he was even due to start preschool.
Or again, my tears when I noticed my dad’s greying hair.
My husband could reel stories off to you without pausing for breath.
I had another such moment the other night.
I have no idea why, but it dawned on me that the time will come when my daughter doesn’t want to spend all of her spare time in my company. I am sure both my children will reach this point, but I can only handle dealing with one at the moment. As my daughter is much older, it is her that started this train of thought.
I realised that despite us spending every second of her life outside of school together, she will to an extent, ditch me.
She will want to go out. Without me.
She will want to do things. Without me.
There will be times when I may not be able to say, with certainty, exactly where she is or who she is with.
My Mum assures me that when this stage hits, with its eye rolling and door slamming, I may not be quite so bothered by letting her go.
I am not so sure.
I am, however, fairly sure that I don’t need to be worrying about this right now. I will cross that bridge when I come to it. But it is a little absurd isn’t it? We give these precious ones all of our heart and all of our time for years on end and then they just wander out into the World. “Bye Mum, I am out of here. Don’t worry about making me dinner”.
Quick and Easy Chocolate Mug Cake
- 4 tablespoons almond meal
- 2 tablespoons honey*
- 2 tablespoons cacao or cocoa
- 1 – 2 tablespoons coconut cream**
- 1 tablespoon peanut butter or almond butter
- pinch of salt (optional)
- 1/4 teaspoon vanilla extract (optional)
- Place the ingredients into a bowl and mix until they are well combined. If desired, spoon the mixture into a heat proof mug or ramekin, you can also cook it in the bowl you mixed it in if the bowl is microwave safe.
- Sit a piece of paper towel or a plate in your microwave (a precaution only, mine has never overflowed), place the mug cake mixture on top of the paper towel or plate and cook for 80 seconds. Stopping if the cake starts to overflow. Remove the cake from the microwave, allow to cool slightly and tuck in.
*you can sub the honey with rice malt syrup if you prefer
**two tablespoon produces a more pudding like consistency. Delicious!
notes – cooking times may vary so you can stop and check this after 70 seconds and in some microwaves it may take 90 seconds.