If you’d watched the movie “The Fault in Our Stars”, based on the novel by John Green, you would remember Augustus Waters, the one-legged hottie with an incredibly charming smile and eyes that made you melt.
You would also remember how Augustus and Hazel Grace spent his last few months together, creating a reality that was theirs to remember, a “little infinity” that was undeniably larger than most other infinities.
You probably would also recall the event where they first met – the weekly support group held in the “literal heart of Jesus Christ”, and how Hazel, together with her wheel-around oxygen tank, was swept away when Agustus stunned the audience by stating his one absolute fear – “I fear oblivion”.
When I heard Agustus utter those three words, I felt my entire heart resonating with them.
It dawned on me then, that all my life, it is this very fear that makes me yearn to leave an impact on everyone I meet.
Life, which may seem deceptively long to young teenagers, is really a very short span of time, which if used unwisely and without meaning, simply goes to waste.
I’d spent the first hour of Monday morning exchanging text messages with my Aunty Cynthia, asking her how she was coping with the sudden passing of her dad, Sunny, one of the strongest pillars in her life. Aunty Cynthia told me that despite the void and extreme sadness she was feeling, she knew that he was now in a better place, free of pain.
But what struck me most during our conversation, was that Sunny had touched so many people in his life that when news of his death broke, an overwhelming number of people (from ex-neighbors to the cashiers at the supermarket where he used to frequent) showed up at his funeral, hoping to say their goodbyes to a man much loved and adored.
My aunt spoke of her dad’s love for her mother, who currently lives with demetia, and for his three daugthers; she wrote to me about his kindness and thoughtfulness towards acquaintances such as the security guard at his building, his joyful disposition towards life, and his caring attitude.
I’ve only met Aunty Cynthia’s dad once or twice, but her words made me feel as if I knew him personally. And this for me is an example of a life well-lived.
I want to live a life which touches that of others. I want to be a generous person who has a gift for everyone I meet – whether a store-bought present, homemade cookies, or a genuine smile.
I want to be a giver; of my time, my energy and love.
I yearn to use my writing to leave a positive impact on those who read it; and be an inspiration to others, just as Sunny is to me.
Today’s recipe is dedicated to Sunny, whose life touched everyone he met.
Comforting scones made with cashew meal that are filled with the season’s freshest and sweetest blueberries. They’re filling and tasty, and a token of my appreciation.
This is for you Sunny.
Thank you for all your kindness, love and generosity.
GRAIN-FREE BLUEBERRY CASHEW SCONES (Makes 8)
Barely adapted from: Fed & Fit
1) 1 1/2 cups of cashew nuts
2) 1/4 cup of tapioca flour (or arrowroot powder)
3) a pinch of salt
4) 1 teaspoon of baking powder
5) 1 1/4 cups of fresh blueberries (or any other sort of berries you prefer)
6) 3 tablespoons of honey
7) 2 teaspoons of pure vanilla extract
8) 1 egg, beaten
1) Pre-heat oven to 350 deg Fahrenheit (175 deg Cel) and line a metal baking pan or cast-iron pan
2) Blend the cashew nuts in a food processor or a blender until it becomes like fine sand (if necessary, pass the blended cashews through a sieve – and re-process the parts that are not fine enough to pass through the sieve)
3) In a large bowl, whisk the ground cashew nuts, tapioca flour, salt and baking powder together until combined
4) In another bowl, mix the honey, vanilla extract and egg together until all ingredients are well incorporated
5) Pour the wet ingredients into the dry ingredients and mix well until you get a homogeneous batter
6) Gently stir in 1 cup of fresh blueberries until evenly distributed
7) Pour the batter into the baking pan or cast iron pan, and evenly distribute the rest of the blueberries on top
8) Bake for around 30 minutes (or until a toothpick inserted in the middle comes out clean)
9) Let the scones cool for at least 10 minutes before slicing into 8 portions.
10) Serve with extra blueberries (optional)