Here I am. And I am here.
I feel full, even though I’m apart from my children. I know that they’re with their other family and it can only be good for them, and their father.
This year has been a year of good-byes, and this afternoon is just another one. Sitting here watching the sky slowly darken after the sun has already sunk behind the hills, clear mauve and orange skies slowly softening into a pale dusk. Waves lapping at the rocks and rock wall as the tide is rising. A lone boat is smacking onto the water as it cruises its way back to the boat ramp, slowing and gurgling into the shore with motor puttering out abruptly as it nears the ramp. The town is slowly living on. The tourists at the bay slowly meandering back to the resorts, a beautiful woman with long flowing hair and a swollen, pregnant belly is holding the hand of her little son while his father tells him that they have to head back before the mosquitoes start biting them all.
Yellow leaves fall to the ground from the tree beside me, fluttering in the wind, making way for the new summer leaves. A streak of light crosses the sky as the sun lights up one thin line of remaining cloud before the world turns too far for us to see any more sunlight.
And now I’m struggling to get down as much of this as I can before it’s too dark to see. So I’m just going to sit here, soaking it all up.
I am here, and here I am.
♥ ♥ ♥
My sister used this recipe and made this dessert one Christmas and I LOVED it! Got a copy of the recipe off her and have been making it each Christmas ever since then… Absolutely love this and usually end up eating it at breakfast on Boxing Day (it’s the one time of year I make it and I make the most of it!)
♥ ♥ ♥
MANGO & PASSIONFRUIT TIRAMISU
Serves 8 – Make 6 hours before serving
1 cup (250mL) orange juice
1/2 cup Galliano liqueur
250g packet savoirdi sponge finger biscuits
3 medium mangoes, sliced
1/2 cup passionfruit pulp
1/2 cup thickened cream
1/4 cup icing sugar mixture
2 cups mascarpone cheese
1/4 cup caster sugar
Combine juice and half liqueur in a small, shallow bowl. Dip half the biscuits in the juice mixture, then place biscuits in a single layer over base of 2.5 litre serving dish. Top biscuits with half of mangoes and passionfruit pulp.
Beat cream and icing sugar in small bowl with electric mixer til small peaks form. Combine mascarpone cheese and remaining liqueur in large bowl, fold in cream mixture. Beat eggs and caster sugar in small bowl with electric mixer til thick and creamy. Gently fold in egg mixture into mascarpone mixture.
Spread half of cream mixture over fruit in dish. Dip remaining biscuits in juice mixture and repeat layers. Cover dish and refrigerate for at least six hours.
To serve I top the tiramisu with cream, drizzle passionfruit over the top and then pipe cream around the edges to pretty it up. You can also sprinkle with almonds or vienna peanuts and dust extra icing sugar over if desired.
PS. In Australia it’s summer when we celebrate Christmas and mangoes are ripe on the trees everywhere just in time for this 🙂
♥ ♥ ♥
Photography: Keith Clover
Taken from ‘All That Glitters’
Sometimes we need a little reminder…
Yep, I’m making it all up as I go along. I’m teaching myself and as I’m learning I’m posting…
I’ve had so much going on and I’ve totally fallen in love with the open expression I’ve had lately through blogging, facebook, and my own writing as well as all the learning I’ve had through my recent experiences. Sometimes I need to remind myself that everyone is at different stages in their life and not everyone has had the exact same experiences as I have. I need to remind myself that we all travel different paths and what may be good for me at the time may not necessarily be good for someone else at exactly the same moment.
Regardless, I’m at a point where it feels like it’s all finally just flowing and I don’t feel the need to force it, or try too hard to find what I’m really trying to say. Sometimes, things just work. And.. I LIKE it!
I just hope that someone else out there may read something here and can benefit too.