As we drove to the airport early Saturday morning, I asked Meaghan how long she and Theo had been living in Calgary. You’d think that would be something I’d know to the second given my tendency towards separation anxiety and all psychosis attached. I’ve found denial to be a terrific coping mechanism. I was sure they’d only been living 4510 kilometers away from me for several years.
Eight, Mom, eight years.
This is the point in my story where I’m usually inconsolable. The reality of my darling girl having spent almost a third of her life a country apart would have sent me into a downward spiral that took me weeks to climb out of.
Our eyes met in her rear view mirror. Her brow crinkled a little, as it does when she’s worried. I’m sure she was expecting another tearful good-bye that would dampen what was other-wise a beautiful time together. I smiled back.
Are you okay, Mom?
We arrived at the airport, wrapped our arms around one another, whispered, “I love you” with no tears.
I am okay. Albeit, it took me eight years to get here. I have. Her life with Theo and the baby is solid, gentle, loving, attentive and very, very busy. If she lived near by I would probably drop by daily, but the visits would be short and, truth-be-told, non-memorable. As things are, the visits are coveted. Our time together is precious. Knowing that is everything.
I’m still thinking of easy lunches for Meaghan. This AVOCADO EGG SALAD takes 5 minutes to whip together and is delectable! The egg and avocado are rich and creamy mixed with the veganaise, you get a nice crunch from the celery and green onion and the sriracha sauce adds the perfect amount of spice. You can easily make a sandwich with the filling, but I loved it piled on top of a brown rice cake.
It tastes like eating something really decadent when, in fact, it’s totally healthy!
AVOCADO EGG SALAD
- 1 ripe avocado, mashed
- 3 large eggs, hard-boiled
- 1 celery stalk, chopped fine
- 2 scallions, sliced thin
- 3 tablespoons veganaise [egg-free mayo] You can find it in the health food section of your supermarket.
- paprika, to sprinkle
- sriracha sauce, to drizzle
- 4 brown rice cakes
- Gently mix the avocado, eggs, celery, scallions and veganaise together in a medium size bowl.
- Evenly divide the egg salad between the 4 rice cakes.
- Sprinkle with paprika and drizzle with sriracha sauce.
- Serve immediately.
THE LOVE: You can also add a little lemon juice to the avocado egg mixture for more kick!
Thanks for reading.