This week I’m going home to Berlin to find an apartment of my own, via a writing sabbatical in Thailand which I suspect I will sleep through. What was supposed to be two weeks has turned into a six week endeavour. I have worked from dawn til night, busted my finger, worn myself to a shred, and these are my small victories: Dad sat up and asked if he could have a cup of tea with lemon and honey. Dad wanted to sit out on the verandah and watch the sunset. Dad went on his first outing since the hospital and scoffed fish and chips and a giant fresh iced coffee laced with cream. Mum had someone to cry to. Mum went to a really good physio to whom I practically drove her with a stick and in a single visit was able to raise her damaged arm upright, from months of being stuck at a horizontal maximum. They learned how to use their iPad. The living room looks warm and congenial and less like a hospital. The garage has been cleared out and has one of Mum’s paintings hung to greet her when she gets in, as she starts now very cautiously to drive herself about now and again. The garden is healthy and the verandah brimming with fresh plants. The cat has been taught not to wash herself when she’s on the bed, which she was raised (by me) not to do but had forgotten in the local recent spoiling. In between I have packed up 11 cartons of painstakingly sorted and delicately couched feathers, crumples of fabric and shell, shards of perfectly worn wood, and partially assembled assemblages for shipping to Berlin. I feel replete.
This afternoon I made this for Dad, and he ate two teaspoons of it – victory! It’s velvety and rich. You can replace the honey with maple syrup if you are vegan.
FREAKY CHOCOLATE AVOCADO MOUSSE
1 frozen banana
3 tbsp cacao powder
1 refrigerated avocado
3 tsbp cocoa powder
2 tbsp honey, or maple syrup if you’re vegan
1 tsp lemon juice
1 tsp vanilla extract
2 tbsp iced water
A tiny pinch of salt