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hello! guess who's had one of the busiest weeks ever?

me.

so busy that i haven't written a blog post in over a week! 

so busy that i haven't baked anything this week!

so busy that i want to sleep all the time.

that kind of busy.

and yes, i know i am only fourteen years old, but it's pretty bad, okay?

but although it seems that i have no time whatsoever, i've taken a few photos here and there… (i guess i wasn't all that busy after all…) 

there was rain, and there was sun, and there were watermelons, and there were blossoms, and– well, you get the point.

and if you'd like to take a look at the few things that i've found interesting/note-worthy this week...

• i must try this spring pasta TONIGHT. made by the one-and-only izy!
• i have rediscovered this song. and i have fell in love with it again.
• mom, make this for dinner again, please?
• this lunch box is so very charming...
• loved this video of the NoMad restaurant
• i absolutely adore these illustrations by monica trams

so i've been asked this question a lot...

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"is almond butter better than peanut butter?"

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and i say,

"well…"

and they say,

"well what?"

and then...

"well… it's different."

"different???"

"yeah, it's more… almond-y."

"what's that supposed to mean?"

"it's better than peanut butter. that's it."

and then they yell at me and exclaim that it could never be better than skippy peanut butter. but let me assure you. it CAN. 

especially when it is paired with maple syrup, a large dash of salt, and nutmeg.

(woohoo for nutmeg! bringing christmas to spring!!)

(plus it is super easy, and is probably 99.999999% better for you…)

maple + nutmeg almond butter

---

16oz raw almonds (or roasted)

1 tbs maple syrup

2 tsp ground nutmeg (you could also do cinnamon!)

1/2+ tsp salt

00. (if your almonds are not already pre-roasted) in a pan over medium heat, toast almonds until they begin to brown and turn golden, (and they don't taste like water as much)

01. blend almonds in a vitamix or powerful food processor for 10-20 minutes until it turns into a butter - there is the four stages: the flour stage, the paste stage, the ball stage, and then the butter stage… be patient!

02. add in nutmeg, maple syrup, and salt, and blend again. it will cease up into a paste ball and eventually turn into a spread stage… do not fear!

03. enjoy on a large slab of warm banana bread