Building skyscrapers with lots of "stories." 

Our seasonal mobile that has bloomed into spring.

Teaching ourselves to make paper boats

This gift from my mom. A great reflection of ourselves.

Watching Mateo learn to read his first book–by himself. It was quite a moment. (sniff. sniff.)

The finding and making of tiny food

The sweet… 

buttery smell of lavender shortbread.  

Lavender Shortbread

adapted from food52.com

1 cup all-purpose flour
1/4 teaspoon kosher salt
2 tablespoons plus 1 teaspoon sugar
1 teaspoon finely chopped fresh herbs (sage, rosemary, thyme, lavender, etc.)
1 stick unsalted butter at room temperature

Put a rack in the center of the oven and heat it to 350 degrees. Sift the flour and salt into a medium bowl. In a small bowl, use your fingers to gently rub together 2 tablespoons of the sugar and the chopped herbs (this will help release the oils). Whisk this mixture into the flour.

Cut up the butter into chunks and add it to the flour, stirring with a fork to make a soft dough. Gently pat the dough into a 9-inch round or square baking pan. Prick the dough all over with a fork and sprinkle the remaining teaspoon of sugar evenly over the dough.

Bake the shortbread for 20 to 30 minutes, until it is golden and no longer looks at all wet. Using a very sharp knife, score into fingers, squares or wedges while it is still quite warm, and let it cool completely in the pan before separating the pieces.