4 am notes from our tiny kitchen
My hand smells like banana and vanilla...
Lately, I’ve been making crepes for my son — no added sugar, mostly bananas.
Simple, soft, dependable.
Just earlier, I tried adding a tiny squeeze of calamansi to the banana jam filling.
Yesterday, I might have let him try some macaroons. He’s still a toddler, so yeah… questionable choice 😅
But he was so happy. And honestly, that happiness probably says more about my parenting style than the sugar itself. We eat generally healthy at home anyway.
We were on a cafe after doing groceries, and the overall vibe just felt right. Plus we already ate. So, why not 🤷.
Cooking for a family feels very different from cooking just for yourself.
If it were only me, I’d go full efficiency mode: blended greens, eggs, coconut oil, rice—done. But feeding others adds texture, emotion, and care into the equation. Somewhere in that shift, I realized my cooking skills have quietly improved, and I’ve started to enjoy it enough to call it a love language. It helps the budget too, but more than that, it feels connective.
Anyways, desserts are one of the most beautiful things in the world.
That’s why learning personal nutrition matters — not to remove them, but to understand our bodies well enough that we can keep desserts in our lives for a very, very long time. 🍰
Here, have some cake...
