Carrie Saum

Babes, I am ready to be done with all of the treats. I love the treats. Who doesn’t love waking up and eating cookies for breakfast? I know I do.

So, can we be (mostly) done with pumpkin spice all-the-things now? Let’s move on to something better, bolder, more festive.

Every year, I recreate my favorite street vendor’s glüwine (pronounced glue-vine), and remember that crazy freedom. I’m instantly transported back to those snowy cobblestone streets, freezing hands and feet, warm belly, and everything tinged with magic even while being naively idiotic.

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We saw Hurricane Ike coming for days before it made landfall. It was just two short years post-hurricane Katrina, and all of south Texas and Louisiana were still reeling from her trauma. My husband and I began deliberating if we should stay or go. This is my story of surviving natural disasters.

This is a recipe for pastry. It's ugly. It will make your kitchen hot in a summer's day. Hotter than the surface of West Texas. Hotter than Jesse Williams scorching the BET Awards with universal truth that we all need to heed and hear. It won't win an award or any baking competitions. But it will win your mouth's undying gratitude.

Many years ago, I became pretty alarmist about all of the chemicals I was coming into contact with on a daily basis.

Once upon a time, I went to Greece. Then I went to a tiny island and didn’t tell anyone. And then I ate a lot of amazing Greek food, hung out with the Australian water polo team who had just competed in the Olympics, and drank Heineken all day from a can.

Summer is winding down.

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