Carrie Saum

I do this thing that I'm really proud of: 

I eat leftovers.

For the first time in my life, I was lost after leaving Evangelical Christianity. I watched the shores of everything safe and familiar wash away.

No real measuring, no special ingredients, and it makes cookies that even the snobbiest cookie connoisseur will crave? It might seem too good to be true, but it's absolutely real.

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.

Newborn life...when that bliss wears off. Not all at once, and not in every way. But the bliss becomes less blinding. Everything returns to real life.

Lately, we have been struggling to feed ourselves good, healthful meals.

This is the season where we Pumpkin Spice ALL the things. Pumpkin spice lattes? Check. Pumpkin spice chocolate? Check. Muffins, cake, cookies, scones, sodas, and Cheerios? CHECK. If scientists could figure out how to pumpkin spice newborn babies and puppies, I'm sure they would because we are crazy about All Things Pumpkin Spice.

Okay, so the world feels like it’s ending. I know it does because I have facebook and I read the news and I’m on this planet.

The first time I ate a mushroom at Gram's summertime table (with me sporting a full coverage one piece and neon shorts, and her in a ruffled pink bikini), it was raw. All I tasted was dirt. I swore off them forever. So, she made them for dinner.

Fennel is one of the food world's unsung heroes. It is crunchy, a little sweet, fragrant, and has a distinct flavor that brings a little zing with it. Summer demands it, so get your tart and tangy fennel slaw on.