I’m currently sitting in my nice comfy bed, propped up with the computer on my lap, and all is well. The clouds overlap each other, making the sky a gloomy grey. The soothing sound of the autumn rain greatly emphasizes the comfort and the warmth of my home which is like a shelter, making me feel safe.
It’s unbelievably odd how quickly time flies. Already October and almost like in the blink of an eye another year would be gone. It’s my birthday month now and they say that the older we get, the faster time seems to go. But as long as we enjoy every day and every moment and have love in our hearts and souls, we will still have time to share all the love we want to share, do all the things we want to do and be the persons we want to be.
And speaking of birthdays, my mom had hers a few days ago and although we couldn’t spend the day together, I decided this wasn’t a valid reason not to bake a cake. Feelings of joy and excitement fill my heart when I think that my parents will be visiting us in less than a month. I remember very clearly the Saturday mornings back home while I was still living with them. The sweet smell of linden tea and honey was lingering in the air while my mom was making pancakes in the kitchen. Having breakfast together, talking and holding hot cups of tea that we were clutching in our hands to keep warm. It was just perfect, those little moments spent together made me feel the real blessing of the family. I close my eyes and imagine us being like that here, and I can’t help but let out a smile at this thought.
Thinking of all the things we will be cooking and baking makes me want to share this recipe with you. Vegan mini cakes with avocado chocolate frosting that I made for my mother.
After all, these somewhat 1600 miles can’t be a reason not to celebrate and send my mom a delicious treat, right?
I just really hoped that my virtual cake was as good as the real one.