Okay, wow it’s been a really long week. Or at least it feels that way. If we were to play “high-low,” my lows from this past week would be: studying for a Calculus exam (that I’m taking today!!), dealing with an autoimmune flare-up (like in addition to other things, I sorta almost passed out while driving on the highway…), and getting my finger smashed in a table (like how does that even happen??). My highs would be: getting some quality time with friends, celebrating my brother’s 20th birthday, studying downtown with my sis and her darling little puppy, and definitely this lovely cup of vanilla rooibos I’m currently drinking. So I mean, it wasn’t really a bad week, but I’m just really glad we’re onto a new week!
a snapchat takeover!!
AHH I’m so excited because I get to do a snapchat takeover for the FeedFeed tomorrow!!!!!!! Add them at thefeedfeed and tune in tomorrow, and I’ll show you how to make a dark chocolate almond donut cake! Yayyyy I can’t wait!!!!
scones + lemon curd = MY WHOLE WEEK MADE
Okay, so I actually have another high from this past week, because these honey vanilla scones with this lemon curd literally made my whole week they were so good. I mean, the scones did make my stomach hurt because autoimmune stuff is making me sensitive and I definitely need to go grain-free, but I don’t want to think about that at this moment because WOW they were so good. The lemon curd recipe is here. And the scones were actually just adapted from my garlic oregano biscuit recipe—I changed out the garlic and oregano for a tsp of vanilla and two tbs of honey, and then cut them into scone shapes, and viola!! They’re a leeettle crumbly, but oh, so yummy!
So don’t forget to check out the FeedFeed’s snap story tomorrow! Also, stay tuned for a new post on Simple Healthy Living about why you need chocolate cake. Mmmm yes...