Note to self




“Word of blessing of Henok, wherewith he blessed the chosen and righteous who would be alive in the day of tribulation for the removal of all wrongdoers and backsliders.”





All human beings are bornfree and equal in dignity and rights. They are endowed with reason and conscience and should act towards one another in a spirit of brotherhood.
(Article 1 of the Universal Declaration of Human Rights)





I’m obsessed with the idea and the use of different scripts. It’s just amazing to me. This is my surname in Arabic (apparently)

All that made me think of Angelina’s script and the meaning is beautiful. Her tattoo’s are stunning , and I don’t say that a lot! I love that she has the coordinates for all her babies as a tribute to them

“May your enemies run far away from you.
If you acquire riches, may they remain yours always.
Your beauty will be that of Apsara.
Wherever you may go, many will attend, serve and protect you, surrounding you on all sides. ”

the one on her forearm is written in Arabic, meaning “determination” or “strength of will”


“Don’t let me go yet”

I’d fight battles with the sun to rest against you tonight
To feel your breath on my pillow
Those songbirds outside your window
Are dropping feathers like I dropped words
I’m cold from all that came out wrong
I sleep alone now
Even when I don’t
I sleep backbone to floorboards
Cause they’re softer than regret
Don’t let me go
Don’t let me go yet

“Yarn” by Andrea Gibson

Almond Cake (*droooooool*)

This is straight up my all-time fav cake.
1  1/4 cups sugar
7/8 cups soft almond paste
1 cup softened unsalted butter
1 tsp vanilla extract
6 eggs
1 cup flour
1  1/2  tsp baking powder
1/4 tsp salt
Bake in 9-inch pan
Bake in pre-heated oven of 325 for 1  1/4 hours
Make it, bake it and thank me later!

Chocolate & Almond Cake

So if you know me at all, you would know my weakness is chocolate cake. One evening, after watching Julie & Julia I felt inspired and wanted to make Julia Child’s chocolate and almond cake. It turned out delicious!! And I mean…delicious!

Servings: Serves 6–8
  • Round cake pan , 8 inches in diameter and 1 1/2 inches deep
  • 3-quart mixing bowl
  • Wooden spoon or Electric beater
  • Rubber spatula
  • Cake rack
  • 4 ounces or squares semisweet chocolate , melted
  • 2 Tbsp. rum or coffee
  • 1/4 pound or 1 stick softened butter
  • 2/3 cup granulated sugar to mix with butter
  • 3 egg yolks
  • 3 egg whites
  • Pinch of salt
  • 1 Tbsp. granulated sugar to beat with egg whites
  • 1/3 cup pulverized almonds
  • 1/4 tsp. almond extract
  • 1/2 cup cake flour , scooped and leveled, turned into a sifter
  • Chocolate-Butter Icing

To make cake: Preheat oven to 350 degrees.

Butter and flour the cake pan. Set the chocolate and rum or coffee in a small pan, cover, and place (off heat) in a larger pan of almost simmering water; let melt while you proceed with the recipe. Measure out the rest of the ingredients.

Cream the butter and 2/3 cup of sugar together for several minutes until they form a pale yellow, fluffy mixture. Beat in the egg yolks until well blended.

Beat the egg whites and salt in a separate bowl until soft peaks are formed; sprinkle 1 Tbsp. sugar and beat until stiff peaks are formed.

With a rubber spatula, blend the melted chocolate into the butter and sugar mixture, then stir in the almonds, and almond extract. Immediately stir in one fourth of the beaten egg whites to lighten the batter. Delicately fold in a third of the remaining whites and when partially blended, sift on one third of the flour and continue folding. Alternate rapidly with more egg whites and more flour until all egg whites and flour are incorporated.

Turn the batter into the cake pan, pushing the batter up to its rim with a rubber spatula. Bake in middle level of preheated oven for about 25 minutes. Cake is done when it has puffed, and 2 1/2 to 3 inches around the circumference are set so that a needle plunged into that area comes out clean; the center should move slightly if the pan is shaken, and a needle comes out oily.

Allow cake to cool in the pan for 10 minutes. Run a knife around the edge of the pan, and reverse cake on the rack. Allow it to cool for an hour or two; it must be thoroughly cold if it is to be iced.