Carrie Saum

My friends, food is getting fancier.

Thin Mints are my favorite. They’ve ALWAYS been my favorite. I would hide a sleeve in our freezer as a kid, and wait for my brothers to leave the house so I could eat them in peace. As an adult, not much has changed. I look forward to that time of year when Girl Scout cookies make winter doldrums bright again.

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.

Recipe Notice: These are tricky.

This week is full of high emotions.

This is utter nonsense. There are no good or bad foods so let's stop moralizing food. Let's also stop moralizing money fitness and time!

Apparently, there's a thing happening in Houston this weekend. A sportsball game of some sort and people are super excited about it.

Because here's the thing. Kindness is the antidote to the poison being pedaled by the Trumps of the world. Your anger is valid and important, and your despair should never be overlooked. And you can be all of the things, feel all of the feelings, ardently and vigorously defend the most vulnerable among us, say all of the words you need to say, and act with an undercurrent of kindness.

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.

I’ve paired cauliflower with my own vegan Harissa cream concoction for added depth of flavor, and enjoyment. Oh, and a fulfillment of the milky void.