Sam I am
You may know that Jen separated from actor Ben Affleck back in 2015 and the pair have three children together – 12-year-old Violet, nine-year-old Seraphina and young Samuel (who is 5).
It was Sam who penned this adorable and affirming note, and apparently popped it into a library book, where a very lucky librarian discovered it.
“Hello, you are loved. I believe in you,” the note read, and was signed off with a couple of expertly coloured-in hearts. Sob. We TOLD you.
“Little acts of kindness”
We’re not quite clear on what happened next, but we are guessing the lucky librarian let Jen know, when she next popped into the library. And then Jen snapped a pic of the note and shared it, because she knew it was the cheer up we all needed, and now here we are.
“When the librarian finds a love note your son tucked into a picture book…♥️♥️♥️♥️” Jen posted alongside the ultra-cute pic.
It was the cheer up we needed, and Jen’s followers let her know in the comments under her post.
“What a loving little boy. Little acts of kindness go so far. This is beautiful,” one fan wrote.
“… apple doesn’t fall far from the tree and all …” another said.
“Children can teach us so much if we listen to them … Books and love, one of the best combos,” a wise follower summed-up.
More Jen …
“What ELSE has been going on at Chez Garner,” we hear you ask. Come sit by us because we’ve got all the tea to spill.
1. Jen shared a frankly amazing clip of some dads at TuTuTuesday, as a kind of homage to parents who are constantly taxi-ing their kids to extra-curricular events. Here it is …
2. She also uploaded a video of herself, making Huckleberry Cafe English Muffins, the second ep in her soon-to-be-famous Pretend Cooking Show series (find the first ep here). She shared the recipe, in case you want to muffin like Jen. We do want to muffin like Jen, for the record. They look freaking amazing.
Pretend Cooking Show, Episode 2: Huckleberry English Muffins by Zoe Nathan. #icrackmyselfup #pretendcookingshow #notaprettybakerGet her very delicious cookbook here: http://amzn.to/2qUEOlI—–Huckleberry English Muffins recipe:3 cups buttermilk2 tbsp active dry yeast3 tbsp unsalted butter (room temp)3 tbsp honey6 cups bread flour1/4 cup sugar4 1/2 tsp kosher salt1 cup cornmeal—–1. Warm 1 1/2 cups (355ml) of the buttermilk in a small saucepan, but do not boil. Place the remaining 1 1/2 cups (355ml) cold buttermilk in the bowl of a stand mixer with the yeast and whisk by hand to combine. Add the warm buttermilk to the cold buttermilk mixture and whisk to blend. Add the butter, honey, bread flour, sugar, and salt and mix on low speed with the dough hook attachment for about 1 minute, until the dough comes together. Increase the speed to medium-high and work the dough for about 2 minutes until smooth.•2. Transfer the dough to a greased bowl, cover with plastic wrap, and refrigerate for 1 hour.•3. Sprinkle 1/2 cup (80g) of the cornmeal on a clean work surface and dump the dough out onto it. Sprinkle another 1/4 cup (40g) of the cornmeal on top of the dough and flatten it into a disk with 1 inch (2.5cm) thickness.•4. Sprinkle the last 1/4 cup (40g) of the cornmeal onto a sheet pan. With a 3 inch (7.5cm) round cutter, cut the English muffins from the dough. Cut them as closely as possible, minimizing the amount of scraps, as you cannot combine and reroll this dough.•5. Arrange the English muffins, 1 inch (2.5cm) apart, on the sheet pan. Allow the dough to rise for 1 hour at room temperature. Or refrigerate overnight and allow to rise for 1 hour in the morning.•6. As the English muffins near readiness, preheat your oven to 350F (180C) degrees. When the oven is hot, heat an ungreased griddle or large cast-iron pan over medium-high heat. Jen tip: 275F (135C) for the temperature of your griddle!•7. Drop the English muffins onto the griddle and cook for about 1 minute on each side, until golden brown.•8. Return the English muffins to the sheet pan and immediately bake for 8 to 10 minutes, until they feel light when lifted from the pan. If working in batches, bake each batch as it comes off the griddle.•These keep, tightly wrapped, at room temperature, for up to 3 days; or frozen, for up to 1 month. Enjoy!•Song: "Scrapping and Yelling" by Mark Mothersbaugh
Posted by Jennifer Garner on Saturday, 13 January 2018
3. Aaaaannnnd she made a smoothie. So there’s that. Looks kind of disgusting, but you do you …
Don’t be scared! It’s tastier than it looks! I started working with @bewellbykelly a few months ago to get ready for #PEPPERMINTmovie and have had her smoothie every day for breakfast since. Today, I decided to play scientist and see if my @onceuponafarm cold-pressed, organic purée (or baby food, if you’re a baby, but whatever) could be a substitute for fresh blueberries when I didn’t see any in the fridge. Yep, it could. 👏🏼👏🏼 —– #BeWELLSMOOTHIE recipe: 2 scoops @primalkitchenfoods collagen protein powder (hot tip: I prefer the Chocolate Coconut Collagen Fuel) 1 tablespoon ground flaxseed 1 tablespoon chia seeds 1 tablespoon almond butter (if no one’s looking I use extra…😬) 1 1/2 cups unsweetened almond milk Handful of fresh spinach Small handful of ice Very small handful of blueberries (please see almond butter. Also true here. 🤷🏻♀️) —– Mix all ingredients together in blender and enjoy.