Carrie Saum

One of my favorite things to do is make comfort food with a twist. Not so twisty that I lose people (I see you lurking in the $13 specialty treat section, beef jerky chocolate bar). Nor will I take two foods that are genius on their own but should probably never join themselves in a culinary union (I’m looking at you, Krispy Kreme Cheeseburger).

Summer is winding down.

What’s more refreshing than a piping hot mug of coffee? Well, lots of things. How about a recipe for cold-brew pumpkin spice coffee instead?

I’m writing this, and I don’t even fully know how to tell you to slow down during your busy life because the truth is, I’m learning how to do this myself.

I say this: Stop fat-shaming my toddler son. Fat will not make him fat. Fat does not make him unhealthy.

I’ve paired cauliflower with my own vegan Harissa cream concoction for added depth of flavor, and enjoyment. Oh, and a fulfillment of the milky void.

But seriously, Babywatchers. STOP IT. It’s none of your business. Commenting on a woman’s body in general without any solicitation from the woman is not only unwanted, it’s inappropriate.

Breakfast is my most favorite meal to eat and least favorite to prepare.

Tamago kake gohan is made with hot sushi rice, an egg, soy sauce, and good dash of furikake (a traditional seaweed and sesame rice seasoning). It is comforting, filling, entirely satisfying, and stays with you for several hours. This is great fuel for a school day, a sick day, or a day spent hiking — or marathoning Project Runway.

Thin Mints are my favorite. They’ve ALWAYS been my favorite. I would hide a sleeve in our freezer as a kid, and wait for my brothers to leave the house so I could eat them in peace. As an adult, not much has changed. I look forward to that time of year when Girl Scout cookies make winter doldrums bright again.