There’s a ton of memes out there about how you know you’re getting older. Like if you remember Saved By The Bell, it’s time to start using night cream. Or something like that.

For me, I knew I was getting older when I could no longer drink anything with caffeine after lunch time, or it would affect my sleep.

This made it harder to stop by my favorite coffee shop for a treat like caramel coffee while doing afternoon errands! Until I discovered the tea latte portion of their menu.

With all the warmth and comfort of a typical coffee latte, a tea latte is ideal for a decaf treat. I love something like this in the afternoon, maybe alongside a pear muffin or a oven baked apple for a little snack.

Tea lattes are also good at breakfast if you abstain from caffeine. It’s something comforting to sip on while you’re cooking bacon in the oven and waiting for it to be ready, or making ice cream French toast. It works equally as well alongside brunch food.

This cardamom tea latte spiked with vanilla bean is my homemade version of my favorite decaf coffee house drink.

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This one’s for all the not-perfect pie bakers out there. The ones who struggle with the crust so much that they almost want to give up before they even begin. Hi. I see you.

For my first attempt at pie crust for this pie (there’s almost always a first attempt and a second attempt for me), I used a chunk of frozen pie dough that I had made at a pie-making class a few months ago (yes, I’ve even taken pie classes).

I got it pressed into the pan, looking all pretty, and then forgot to dock the crust (i.e. poke it with a fork). When it blind baked (the pre-baking of just the crust before you add the filling, that I also use for chocolate brownie pie), the crust inflated and then deflated, and I was left with a shriveled mess. Sigh.

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I know I talked on Monday about how I’m really more of a savory vegetable person, with fruity detours only rarely. Well, it turns out that the pineapple sangria really whetted my appetite for fruit, because I’ve been craving fruits of all kinds ever sense.

My breakfasts for the past few weeks have been bowls of creamy Greek yogurt, mountains of fruit, drizzles of honey, and this Lemon Cardamom Coconut Granola for crunch.

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