A letter to my Mom on Mother’s Day 2015.
Hi Mommy! I miss you.
You remember a few weeks back when we were in the midst of one of our usual slightly-random-but-filled-with-pretty-things conversations and you said “I’ve been feeling like you’re really far away lately“? Well something caught in my throat because I’d been thinking the same thing only a day earlier, even though we talk all the time.
Of course those calls are great but it’s the telepathy across the world moments that make it feel like you’re a bit closer — and make me laugh to myself (occasionally out loud and sometimes in public).
Like the other day when I was sitting on a train thinking about the adorable slippers I got you in Japan and into my head popped a thought — “maybe I should ring mom and see if that Mother’s Day package arrived yet, nah, I’ll give it another day just in case“.
And not even ten minutes later, as if you had read my mind, or perhaps as if I had read yours, a text buzzed through to my phone “got your package today, should I open now or wait until Mother’s Day?”
It made me laugh out loud, on the train.
Hey, do you think the vibes fly around the world or go straight through the molten core? and if they fly around do they go over LA or over Asia? or do they bounce off satellites? never mind, it doesn’t really matter, but I’d still like to know.
I’m so glad you like the slippers by the way — would you believe I didn’t take a photo of them because the lady in the shop wrapped them so nicely I didn’t want to undo it before I sent them!
And while you generally know what’s going on in my life I love so much that we’re at that point that you know I’ll share when I need to and you don’t push and you know what to say when it’s needed even if what’s needed is to say nothing at all.
Like last week when I had one of those days — you know, the ones where you have a million things to do and none of them seem to be working out quite as they should — and I had a bit of a rant on social media that ended (as all good rants do) with a demand for a cookie.
Lovely people on Instagram and Facebook offered smiles and words of encouragement (and even a few virtual cookies) but you responded to the post with four simple words — “find a cookie soon”. That, above all, made me burst out in much needed laughter.
You’ll be pleased to know I made 3 ingredient emergency cookies that night (I must get you that recipe asap).
So anyway, Mom — the woman whom I credit with the shape of my nose, my just-throw-it-all-in-a-pot-it-will-taste-fine approach to cooking, a serious fabric obsession, and an obviously inherited and dangerously perpetual raccoon-like attraction to all the shiny things — I wish we were at least in the same time zone so I could make you muffins for breakfast, and feel not so far away.
But as I don’t have a transporter that can beam me across the world in moments (I’ll see if I can find someone to please get on that asap), these virtual muffins will have to do for now.
I love you Mommy — even more than I love cookies — and I hope you have a wonderful Mother’s Day.
Twenty hugs and twenty kisses xoxo
P.S. last night I was saying to RJ how much I miss you and he, without pause, said, “well when should we go see her? Maybe we should meet in Hawaii for a week…” Any chance you want to meet us in Hawaii? Or Tokyo. Tokyo would work too.
Wholewheat Pear & Blueberry Muffins
Muffins are really just a cheeky way to justify cake for breakfast (you know it’s true). However these muffins, as packed with goodness as they are, will fill that cake craving and still make for a perfectly appropriate start (or middle, or end) to the day.
- 2 c whole wheat flour (260 g)
- 2 tsp baking powder
- 1 tsp baking soda/bi-carb
- 1 tsp cinnamon
- ½ tsp sea salt
- 1 ½ c mix of frozen blueberries & cubed pear (200 g)
- 1 ¼ c almond milk (300 ml) or other milk option
- 4 eggs
- ¼ c coconut oil, melted or macadamia oil (60 ml)
- 1/3 c packed coconut sugar (60 g), plus 1 Tbsp extra for topping
- 2 tsp vanilla paste or vanilla extract
Preheat oven to 180°C (350ºF) and line a 12-hole muffin tin with paper cases.
Tip dry ingredients (flour through salt) into a large bowl and whisk to mix well. Add fruit and toss to coat with flour mixture.
In a large jug whisk milk, eggs, oil, sugar and vanilla. Pour wet ingredients into dry and fold until just combined. Divide into lined muffin tin — the cups will be quite full — and sprinkle with the extra coconut sugar.
Bake 18 – 22 mins until a toothpick inserted into the centre comes out clean. Remove muffins from tin and cool on a rack. Share with someone you love.
- Make sure your milk and eggs are at room temp or they will cause the coconut oil to harden when you whisk it in.
- I used about 1 c berries and ½ c chopped pear — you can substitute pretty much any fruit you wish.
vegetarian // whole-grain // dairy-free // soy-free // nut-free with alternate milk // refined sugar-free