These days, life is loud. It's mostly a happy joyous toddler kind of loud, new words repeated over and over, block towers crashing, maracas shaking, ride on wheels scooting in and out of the kitchen. And then of course there are the other kind of loud. Protests to put shoes on, take clothes off, get into the bath, not get out of the bath and definitely not come inside from the garden. So when it's quiet, for a few hours each day, I'm all about the silence.
These days I revel in silence. I dance with it at every opportunity. I notice the bird song, the afternoon breeze, the tap dripping and our old house creaking. I breath deeply and take it all in, enjoying each moment of the quiet, the total still.
And it's not only the noise of the days activity that's loud, but also the online noise. I'm beginning to realise that some days the noise of soical media is just too much. Just when I feel like I'm up to date and on top of things, there's always more to catch up on. So today I'm cultivating silence. I'm letting go of the social media to do's, I've deleted Facebook from my phone and I'll endeavour to only look at Instagram occasionally. Small steps and far from a social media detox, but a little way to finding that inner calm, space for my mind to clear and my soul to expand.
In one of my quiet moments this week, I baked an Anzac slice. It's a twist on the classic Anzac biscuit and I have to thank my lovely friend Shell for the original recipe (which I've adapted) and for her genius idea to throw the mix in a slice tin, instead of having to roll out each little biscuit. Big points on time saving. It's now my go to slice for a lovely morning tea treat and works so well because you can customise all you like and make it your own.
1 cup of rolled oats
1 cup of desiccated coconut
1 cup of plain flour
1 cup of brown sugar
1/2 teaspoon of bi-carb soda
2 tablespoons of boiling water
125g of butter
1 tablespoon of golden syrup or good local honey
2 tablespoons of chia seeds
2 tablespoon of linseed
a sprinkle of mixed spice (optional but I added it this week because I was having hot cross bun withdrawals)
(you could also add nuts, more seeds or a handful of white chocolate buttons)
Preheat oven to 170 degrees and line a slice tin.
Combine oats, coconut, flour and sugar in a large mixing bowl.
Melt butter and syrup in a saucepan on a low heat.
Mix bi-carb soda and water then add to the butter and syrup.
Add wet ingredients to dry ingredients and combine.
Then add in the chia, linseed, mixed spice and anything else you fancy.
Mix well and then press the mixture gently into the lined tin.
Bake for 20-25 mins, but keep an eye on it as it can dry out easily.
Allow to cool and then enjoy with your favourite pot of tea.
Note: You could make this dairy free by using coconut oil, but the oil will more melt easily and may not hold the slice together as well.
Wishing you a wonderful weekend ahead, perhaps, even with a little silence cultivation thrown in!