He turned around and smiled a smile so wide, so beautiful, so loving, as he ran across the street towards me, and I ran to meet him. As my body clashed against his, we embraced, cried and screamed.
After our elongated embrace, I looked over his shoulders and saw four curious eyes peering at me. One set of eyes was smiling and the other set of eyes looked rather disturbed.
Carl slipped his hands into mine, as we headed over to meet them.
“Paula, this is Gerald, my husband.” The tall handsome man looked down and attempted a smile, as he shook my hands.
“…and this is Pat our Son.” The dark-haired, button-eyed 8 year old boy was jumping up and down on the spot and smiling away, nodding his head with a knowingness that connected us immediately. Then he winked his right eye at me, slipped his little hands into mine, just as his father had done, and we all made our way into my flat to enjoy a most unexpected and glorious three days.
One of the countless dishes that I had made was a coconut pancake wrap, stuffed them with avocado, and drizzled it with some lemon yogurt sauce. It makes for a very satisfying and healthy meal or appetizer.
Coconut Wrap Pancake
Ingredients
- 3 eggs
- 2 tablespoons coconut flour
- 1 pinch salt
- 1⁄4 teaspoon baking powder
- 1 tablespoon coconut oil
Directions
- Step 1 Combine the eggs, coconut flour, and salt together in a bowl.
- Step 2 Melt 1/2 T butter (or coconut oil) over medium heat.
- Step 3 Pour in 1/2 of batter, cook for 2-3 minutes, flip, and cook 1 minute.
