In two weeks she will be gone. Out of the home we have shared for nearly twenty-three years and into her own nest. As I watched them erect the floor, the walls, the roof, and then fill the inside with bathrooms, kitchen, laundry, and every tiny finishing touch, I started to learn how to let go, how to not hold on so tightly. You see, I have held on so tightly, and sometimes when you hold someone that close, they only yearn to be free even more. So I will watch you go, and help you make your new house into the cosy castle you deserve.
Just promise me this. Promise that you will still think of me when you are craving Peanut m&ms. Promise me you won’t watch Steel Magnolias with anyone else. Promise me that you will still come over at Christmas time and help me put up the tree (I can’t do those lights on my own). Promise me that when you have ‘nothing to wear’ you will drive over and steal something from my wardrobe, or text me ‘help’. Promise me that you won’t be too grown-up and responsible to bust out a Beyonce impersonation. Promise me that we will still find time to make cookies together and eat most of the dough before it makes the oven. Promise me that you’ll save a little space in your life, and a little time in your week, just for me.
Little sis and me in the kitchen
Gluten-free Coconut Banana Bread
Jess and I take slices of this to the markets every Saturday morning for breakfast. Once the cake has cooled, slice into portions and wrap each piece tightly in plastic wrap, then freeze and remove the night before you would like to eat it for breakfast.
Ingredients:
- 80 grams coconut flour
- 50 grams almond meal
- 100 grams brown rice flour
- 100 grams caster sugar
- 1 teaspoon salt
- 1 teaspoon baking soda
- 1/2 cup dessicated coconut
- 2 large bananas
- 1 tablespoon lemon juice
- 250mL milk
- 2 eggs
- 2 teaspoons vanilla essence
- 1/2 teaspoon coconut essence
- 2 tablespoons rice bran oil (or other flavourless vegetable oil)
Method:
- Preheat your oven to 180C and line a 9 x 5 inch loaf pan with baking paper.
- In a small bowl mash bananas with lemon juice and set aside. This will soften the bananas and stop them from browning as well.
- In a medium mixing bowl whisk together coconut flour, almond meal, brown rice flour, caster sugar, salt, baking soda, and dessicated coconut.
- In a separate bowl beat together eggs, milk, vanilla, coconut essence, and oil. Add bananas and mix to combine.
- Add banana and egg mixture to dry ingredients and mix until just combined.
- Spoon mixture into lined loaf pan and bake for 45-50 minutes or until a wooden skewer inserted into the middle comes out clean. Check loaf every 10 minutes; you may need to cover the top with aluminium foil if it is browning too quickly.
- Once cooked remove from oven and allow to cool for 10 minutes in the tin then turn out onto a cooling rack and allow to cool completely before slicing.
Gluten- free coconut banana bread
I suppose I am a little anxious about the change and what it means for my sister and I. No one can live in Neverland forever and I have been lucky to have her so close for so long. If, as the Danish proverb says, ‘the road to a friend’s house is never long’, then the road to my sister’s home will never truly be more than a heartbeat away.
me dear reader, how do you cope with someone you love moving away? Are you better at dealing with change than I am?
