Carrie Saum

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.

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.

I said it. The thing moms are never ever supposed to say. I NEED MORE.

Oh, you say you’re making this for your neighbor who just had a baby and a traumatic birth experience and you want to be an Exceptional Neighbor and bring her post-partum love and healing in a warm, bubbling cake dish? Fantastic. Just make sure to eat half of the cobbler straight out of the pan first, and then transfer it to another pan and pretend it’s meant to look like a pan of berry mush.

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.

This delightful mouthful of berries with a hint of lavender blossoms revolutionized the way I saw baking.

I still wake up every day knowing that no matter how much work I do, as a low-key racist, I will always have more to do. And I’m happy to do it.

The result was a gorgeous, decadent, crispy-edged-and-soft-in-the-middle caramelized cookie skillet straight from heaven. It filled our entire building with sweet almond and fig baked goodness.

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.

In celebration of the first juicy strawberries of the season, I make a special treat. These chocolate covered strawberries are anything but ordinary.