My mother is a complete miracle. I know a lot of people say things like that about their mums. But I’m not just saying it because I love her. Even from the most objective of standpoints, even if she wasn’t my mum or even related to me, I’d say the same.
She runs her own business, makes sure absolutely everyone she works with and knows has a birthday gift or card or party on their day. She does so much for my sister and I; it’s actually crazy (both her and my dad actually). Sometimes she’ll fly over to Berlin on her day off – get here at 8am in the morning and leave on the last flight in the evening – just to help me with stuff. Then she goes to work the next day.
My ultimate favourite story is set at Covent Garden Flower Market. It just shows how she’ll always aim for the best and I adore that quality in her. She wakes up at 4am some days because she wants to get the best flowers at Covent Garden flower market. That’s it – she just wants the most beautiful flowers – so she’ll just wake up insanely early. She doesn’t need them, no one’s making her do it, and she just thinks they have the best amaryllis, the best roses and the best peonies.
She sleeps basically never but she’s never tired. I’ve never met someone so energetic. It’s completely inspiring. My cousin, Jevan, says: “Your mum’s body is so efficient, if she’s not doing something important, she’s asleep” – which is why mum’s not managed to stay awake through a film that many times.
One of the most inspiring things about my mum, is the way she cooks for dinner parties. Her ambition knows no bounds. She cooks as if it’s some kind of 100 person banquet and the woman never fails. Her skills are on fire. She bought be an empty recipe book that said on the front “One day, I’ll cook better than my mum”. It’s still in my kitchen and I still laugh when I see it – because it’s just so unlikely. But I guess, I should aim for the best, like my mum would.
Anyway, basically I’m pretty happy you’re my mum.
This recipe’s for you (and Sloj) – because gluten-free is definitely still tasty.
- 1 1/4 cups gluten-free flour
- 1 cup corn flour
- 1/2 teaspoon baking soda
- 1 cup (2 sticks) unsalted butter, room temperature
- 1/2 cup caster sugar
- 1 cup demerara brown sugar
- 1 teaspoon salt
- 2 large eggs
- 2 cups roughly chopped chocolate chips
- 1 tsp ground cinnamon
- 1 cup sliced almonds
- Preheat oven to 180 degrees C and line a baking tray with grease proof paper.
- In a small bowl, whisk together the flours and baking soda; set aside. In the bowl mix the butter with both sugars; until fully mixed
- Add the salt, cinnamon, and eggs.
- Add flour mixture; mix until combined.
- Add in the chocolate chips and almonds
- Make the dough into balls and add to the baking sheet (about 4 cm apart)
- Bake until cookies are golden around the edges, but still soft in the center, 8 to 10 minutes. Remove from oven, and let cool.