Carrie Saum

Trail mix is a quick way to keep me from having a full-on hunger meltdown. I find it easier to whip up a batch of my own so I can control the ingredients and the quality.

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.

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

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.

Summer is winding down.

I knew it was bound to happen.  

We celebrated our six-week date-a-versary on Lance's birthday. All he wanted was to binge-watch Scrubs and cuddle and eat cake in bed. If there was any question that he was my soulmate before that moment, it was laid to rest. We stayed in bed, watched TV, and ate cake. It was pretty magical, if I'm honest.

I have a quote on the home screen of my phone that I put up a year ago.

Gather anything orange, brown, olive green, harvest yellow, and dead. Dead leaves, dead flowers, dead hopes and dreams, and arrange them artistically on your front doorstep.

I also kind of feel like whatever I do eventually put in my body needs to be quality and filling and full of nutritious goodness. This is hard on mornings when it literally feels like all I can do to make toast. Sometimes I look at it, contemplate it fresh out of the toaster and briefly wonder if I really need to spread the almond butter on it. Because effort.