Last year for Mother's Day, I shared some
Lavender Shortbread Cookies that were inspired by my mom's dreams of running a lavender farm. This year, I decided to go in a slightly different direction and share something I love for Mother's Day. I mean, I'm a mom - so that's okay, right?
It's something that (in my house) I, and I alone, love: almond butter. That's a good thing and a bad thing all wrapped into one little glass jar. It's good because that means I don't have to go thorugh the experience of craving some, and then going to grab the jar only to realize that it's no longer there.
Because somebody else ate it all and didn't tell me so I could replace it. It's bad for the exact same reason. It's there waiting for me to eat it. All. Every single time I walk by and spy it on the shelf or in the fridge.
Oh, let me grab a spoon...
Really. I do that. It's entirely addictive. But in all fairness, I do the same thing with cookie butter. And chocolate hazelnut spread. Apparently I enjoy eating expensive spreadable things from a jar.