Carrie Saum

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

What do you do when you're provided with a bunch of winter squash? You make soup. You make veggie bowls. You make coconut curry butternut squash mash!

Easter is rapidly approaching, which means that we all need to get our collective ish together and figure out how to eat all the chocolate.

You feel it. The change.

I've spent the last week in sunny California. I was there for a massive food expo. It was also Spring Break.

Visiting my family in the Sierra Nevada foothills is one of the great pleasures of my life. I get to work, cook, and play while my amazing folks keep an eye on my kid. My inspiration and productivity skyrocket when I'm able to step away from my version of the daily grind and get a little refocused and centered. The food I make tastes a little better, and I move a little easier without a three-year-old constantly in tow.

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

My grandmother planted these gorgeous Meyer lemon trees

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

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