It's cold outside, there's still a crispy layer of snow scattered across the fields, and I just finished a cup of creamy coffee while watching the sunrise. This past November I started to trying to be intentional about rising by 5:30. Either to get a load of laundry started, workout, write or read. It's been a perfect way to fill up my happiness tank before I have to help fill up everyone else's.

But-- anyway, back to that cup of coffee. This morning my cup had an extra special addition to it. Lavender Syrup. Any other fancy coffee lovers out there? If you follow along here then you probably know that I broke up with my Keurig coffee maker about a year ago, bought my first french press and never looked back. Best decision ever, you know, besides getting married and having kids. Over the summer I started experimenting with flavored simple syrups and homemade coffee creamers. Most store-bought creamers aren't even dairy products anyway, yummy, but mostly chemicals. [If I'm in a pinch I do love Natural Bliss which is made with real cream.]




Now, on the to syrups. Lavender flavored coffees and lattes have been all the rage for a while now and it's hard to find them where we live and I don't get into the city that often to find a cafe that makes them. So-- why not make them at home? It's definitely cheaper. I did a lot of searching and experimenting and I now have two 'go-to' Lavender syrup recipes that I love to make. The best part is they are made from staple ingredients- minus the lavender and that's not too hard to find. I get mine from a tea exchange shop. You can also double or triple this recipe and gift it to your other coffee loving friends.



Lavender Simple Syrup
1 cup sugar
1 cup water
1 tablespoon dried culinary lavender

Mix and stir ingredients in a saucepan until sugar is dissolved. Bring to boil and then remove from burner and let it steep for 30 minutes. Once it's done steeping double strain it through a fine mesh strainer (or a cheesecloth or through a coffee filter) and put it in your bottles or jars of choice.



Lavender Honey Syrup
1/2 cup raw honey
1/4 cup granulated sugar
1/2 cup water
1 tablespoon dried culinary lavender

Mix and stir ingredients in a saucepan until sugar is dissolved. Bring to boil and then remove from burner and let it steep for 30 minutes. Once it's done steeping double strain it through a fine mesh strainer (or a cheesecloth or through a coffee filter) and put it in your bottles or jars of choice.



I love to save my fancy maple syrup bottles-- I mean maple syrup is expensive enough so might as well get your money's worth out of the bottle. And it sure looks pretty too. :)

When I wrote this post last year the change in weather was just starting and had me excited for the fall season, much like now-- although I can do without the recent 80 degree days. I mean, it's October and I just sent my girls off to school in late summer type attire. I know I'm in the minority when I say that I've been enjoying the rainy and gray mornings. These are typically the types of days that I enjoy spending in cozy socks with a steamy mug of tea or coffee. The fall decor is officially out, and it's simple this year-- our year has been has one of new change so I'm just taking it all slow and getting adjusted to our new surroundings. That being said-- as far as clothing goes I'm definitely counting down the days until scarves, ankle booties and flannel shirts are acceptable daily attire.



As for drinks of the season I'm still not a PSL fan. I love pumpkin, but real pumpkin and only in specific ways. I've been waiting two years to see if Starbucks will bring back my favorite seasonal drink, the Spiced Sweet Cream Cold Brew-- not to be confused with the Vanilla Sweet Cream Cold Brew. They haven't yet so I'm still making mine at home. I make my cold brew in my french press and let it steep overnight. And then I add the cream and syrup recipe to my liking.


And - while I still do like to burn the occasional candle for ambiance, I also really love diffusing my oils during the fall months because there are so many great 'fall' related scents that also have immune boosting effects. During this season that is always a extra added bonus (with all of the back to school cooties that make their way home)!

So if you pop by our house on an October morning you will probably catch me with my Spiced Cold Brew in hand and the Warm Cinnamon Buns blend in the diffuser, only one has calories included.

- level

https://www.amazon.com/dp/B014S94CHA/ref=cm_sw_r_cp_api_i8prAbWEB63Y5

- scissors or a wire cutter

https://www.amazon.com/dp/B071W886ZS/ref=cm_sw_r_cp_api_hcqrAbFA0X14Q

- flowers

https://www.amazon.com/dp/B0738W98K2/ref=cm_sw_r_cp_api_S9prAb3BJSZY0

- 10x10” faux boxwood squares

Step Three:

Attach all grass squares together (grass side down). If you’re doing floor to ceiling or wall-to-wall: use scissors or wire cutters to trim any excess off the edges as needed, to ensure a snug fit on your wall.

Step Four:

Lay the grass on the wall, starting at the top. Use a hammer and nails to adhere the grass to the wall - spacing the nails about 6 to 8 inches apart for maximum holding power. This is where a hero husband or a good friend comes in really handy - it’s easiest if you have one person holding the grass and the other person using the hammer and nails. Repeat this until you’ve reached the bottom of the wall, and trim any excess off, as needed to ensure a clean wall-to-wall look.

Step Five:

Add flowers to the wall. You can either press the flowers into the grass or glue them to the grass. I opted for no glue so I could easily swap out colors later if I wanted to, but glue would keep the flowers in place a bit better.