This weekend was a perfect mix of meeting new people and finding common ground where the conversation flowed beyond “we are strangers”. Getting to know people I have only met once and actually connecting is a constant in this city where people are coming and going on a regular basis. And last night was one of pre-goodbyes with two ladies setting off to other sides of the globe and now my lovely Renee is returning to home shores (let’s not mention in time for summer, so much jelly!). Lots of people squished into a pub with new faces to meet and older faces to get to know better.
When you begin asking people questions, you realize one day that eventually we all have at least one thing in common with each person who crosses our path. Even if they seem like a polar opposite person with enough personal interest a person’s outward layers can fade and the things you have in common.
Between all this I had time to wander to one of my favorite spots in the city while wasting time and actually stepping foot into the National Gallery. A free museum in Trafalgar Square that is often filled with crowds of tourists and performers at it’s doorstep. Yes, seeing artworks from the 13th Century for half an hour before making my way to that farewell party allowed me to enjoy one of the most recognized and distinct sites on the planet.
Being a non-coffee drinker, in fact a non anything drinker makes people think you’re odd. “How do you start your day?” They ask con fuddled by the notion of breakfast and water. Yes, there are but a handful of non coffee drinkers in any one square mile radius on earth and yet meeting like-minded people is like joining an instant group.
One tiny thing in common is one giant leap in understanding.
1 cup almond milk
1/2 cup espresso
1/3 cup superfine/caster sugar
1/4 cup corn starch
Coconut milk to serve
Place the almond milk in a saucepan on medium heat.
In a bowl add the espresso, sugar and corn starch mixing until smooth.
Add the coffee mixture to the hot almond milk and whisk until thickened, approximately 2 minutes.
Spoon into a bowl and refrigerate for a minimum 2 hours.
Whisk coconut milk with a little sugar until bubbly and spoon on top.