When I arrived in the UK I was twenty-six years old, in a new country, and without a single friend in my new home…but only for an hour. On the table in the flat I would share with NINE other people was a letter addressed to me. The gist of it was, “Welcome. I think we will be great friends.” It was signed by a girl named Naomi. She became my first, and my best friend in London.
Naomi and I have had a series of adventures. We have lived together, traveled together, and she has been there for me through many ups and downs. Naomi helped me overcome a destructive, yet delicious phase where all I ate was Tescos custard, and my teeth wiggled loosely in my gums. And she kept my spirits up the time a super keen woman from Harrogate forced us to make throw pillows into the early morning hours. It is safe to say that Naomi has been protecting me from myself, and avid seamstresses for the past thirteen years.
And now she’s moving back to Australia.
I’d like to be able to say that I have had as large an impact on her as she had on me, but there is no way to match this lady. I’m a creature of drama and crisis, while she is kind and patient. She has been easy to love and befriend, and has always been there when I needed her. I will be helplessly lost.
The only bright side today is this batch of waffles. Hopefully, very soon, I’ll hear about a fatal shark attack. Until then, I have waffles.
Waffles
- 3 large, room temperature eggs
- 3/4 cup coconut milk
- 2 TBS maple syrup
- 3 TBS melted and cooled coconut oil
- 1/2 tsp vanilla extract
- 1 cup raw cashew nuts
- 3 TBS coconut flour
- 3/4 tsp baking soda
- 1/4 tsp salt
- Preheat a waffle iron.
- Place all the ingredients in the order listed into a high speed blender.
- Blend on low for 30 seconds, then blend on high for 30 seconds.
- This makes 9-10 waffles, so fill the waffle iron accordingly.
- Close the lid and cook for 5 minutes.
- Enjoy!
*Add extras like blueberries or chopped and cooked bacon. Have it your way, baby!
*Take your pants off and make it happen.
The Lunchadora 