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If i had known that night three years that i was about to embark on one of the longest and most complex journeys of my adult life, would i still have said hi? would i still have forced a free scone on you? would i have ever gotten up from hiding underneath that table?

The answer always has and always will be a firm yes. Yes, one hundred times over.

From that coffee to that bottle of wine to that absinthe to that picnic, i fell for you. I fell hard. We both did. Falling straight into the magical world that is ours. A world that already existed, just fragmented- in two halves. You with half and myself with half. We fell until our separate halves became a whole, but it is only now, three years on, that that whole seems to fit.

Now, that we have fought battles and lost, to the battles we fight and win. Now that we have cried and screamed and ran and returned until all the tears and fear and heartache have been washed away. Now that we know what its all been for- for us, for today, for the future.

I wish i could promise you smooth seas and i wish i could be the magnificence you deserve, but i’m not there yet and thats ok. I know now from all i’ve learned, from all we’ve learned, that we will never stop. Never stop growing, learning, failing, trying again.

All of this because we’re living, we’re living together and we’re taking each day as it comes. Through high tide and low water you have and always will be my beacon, my shining star, my lighthouse.

This post is dedicated to you, Callum, for never giving up, never giving in (and for eating every crazy meal i put upon you). Happy Anniversary.

(These beans are a traditional Lebanese breakfast, however i couldn’t face cooking them overnight, but by all means do if you can afford the utility bill!)

(Serves 2, Vegan, Gluten Free)

  • 1/2 cup Chickpeas, cooked
  • 1/2 cup Fava Beans, cooked
  • 3 cloves Garlic, minced
  • 1/2 cup Parsley, finely chopped
  • 3 Radish, roughly chopped
  • 2 Tomatoes, roughly chopped
  • juice of 1 Lemon
  • 1/4 tsp Sea Salt
  • 2 tbsp Olive Oil
  1. Pop the beans in a heavy based saucepan and cook on a low heat for 20 minutes, stirring frequently
  2. After the 20 minutes, stir in the remaining ingredients and cook for a further 5 minutes
  3. Serve with flatbread