Almond pumpkin sugar scrub, made from freshly roasted pumpkin puree. This batch tastes so good that you almost want to eat it!
I am up rather late this evening, which seems to be a pattern as of late. I have been rigorously studying the California Pinot Noirs and Cabernet Sauvignons on our wine list, so that I can rise to the occasion tomorrow, when I begin my position as sommelier at my new job. I am scrunching my eyes, as I write this post, for I am finally getting a little closer to sleepy. It has been difficult to find or make time to write, since the new job and the recent home renovations have taken priority. All of my day-to-day actions have almost seemed “dreamlike” to me because of the fast pace that I am treading. I am so ready to slow down…
