Carrie Saum

Cloud eggs are something entirely different. I was worried that these magical looking eggs would just turn to soppy, scary oven nightmares. But these are actually Alton Brown worthy alchemy breakfast wins.

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

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).

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.

I made you these cookies. They are special cookies that are made from pulverized cookies that became butter that then became cookies again.

When an opportunity presents itself to throw together a yummy grilled salad using the season’s finest, I jump at it. This week’s creative summer grilling adventure resulted in a flavor burst of seasonal cherries, creamy herbed goat cheese, a simple dressing, and of course, slightly charred romaine.

You don’t have to do it all in order to have a fun or memorable holiday season. Just do the things that bring you life and make your soul sparkle a little.

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.

After my husband and I were first married, we hit a rocky patch.

So, are you up for the practice of making ghee? Patience and awareness are the first ingredients. It’s okay if you mess it up a couple of times.