Carrie Saum

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.

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You and I are creatures of habit. And our habit is to be busy. Occupied. Focused on creating and maintaining momentum and a functional life.

I can't do this on my own. This life thing, this parenting thing, this figuring out how to make it all work thing? Yeah, those things. I can't. And what's more is I don't think any of us are meant to. It's time to shed the taboo around asking and receiving help.

I do this thing that I'm really proud of: 

I eat leftovers.

We all have that One Friend. They found a product that they love and just can’t get enough of it. Whatever your problem is, their MLM has a fix for it.

Occasionally, I get confused about the line between cooking and crafting. Spring rolls are in that category. I give myself a pass, though, because even if they look a mess, they taste legit. They also walk that really gorgeous line between being indulgent, healthy, and fun. That just so happens to be my favorite line when it comes to food… and probably sex.

This is a simple recipe with just a few ingredients. It's not meant to last more than 3-4 days, so adjust your measurements accordingly. But holy cow, this cashew coffee creamer is some good stuff.

Quiche. It's a bit of a unicorn, isn't it? You chase the perfect texture, combination, flavors, and rise in hopes that it equals perfection.

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