"When you're totally honest about the pain, what's at the center? Could it be that you're not getting what you want? You're getting an invitation to grow, I think, as unwelcome as it may be."
~Shauna Niequist
Our friend, Hensi, stopped by SITAG last night and visited for a while. It was so good to catch up on all of the village news. He agreed with Aaron that Kosco's empty hold yesterday didn't bode well for today's trip. Sure enough, when Aaron called the Kosco this morning to double check that the ship was going (before we made the trip down to the wharf and got charged for the kilometers), the ship's clerk said the ship was now planning to go on Tuesday. This is two weeks of trying to find a ship that will take Aaron out to our village and two weeks of ships changing their schedules. He's trying to make two trips to Marulaon in June before he begins to fill in as acting director for SITAG in July.
We're looking at this as an "invitation to grow". Our situation is the norm here in the Solomon Islands, but that doesn't make it any easier when we keep making plans and those plans keep changing.
On this breezy Sunday afternoon, I'm thankful for things like vanilla syrup. I originally mixed up this recipe to go on Saturday morning waffles, but we quickly discovered that a squirt in iced coffee is delicious and that the syrup makes a phenomenal London Fog Latte (one of Aaron's favorites).
Vanilla Syrup
(adapted from "More With Less")
Combine in saucepan:
1 3/4 cup white sugar
1/4 cup brown sugar
1 cup water
Bring to boil, cover, and cook 1 minute. Cool slightly. Add:
1 tsp. vanilla
Cover saucepan for a few minutes as syrup cooks to melt down crystals, helps prevent syrup from crystallizing later in storage.
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