Carrie Saum

One of the very best gems my friend brought to me were these goat cheese medallions. I couldn’t wait to try them and now share them with you.

This week is full of high emotions.

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So, what do you do when you make something that looks a mess but tastes like the Virgin Mary give birth in your mouth? You add more sugar and salt to hide its minor imperfections and nobody gives a damn how it looks after the first bite.

Once upon a time, I went to Greece. Then I went to a tiny island and didn’t tell anyone. And then I ate a lot of amazing Greek food, hung out with the Australian water polo team who had just competed in the Olympics, and drank Heineken all day from a can.

Many years ago, I became pretty alarmist about all of the chemicals I was coming into contact with on a daily basis.

Awash in the postpartum anxiety, I felt glued to the couch, unable to mobilize myself to get anything done except the bare basics of being a present.

Asparagus. It's a definite love-it-or-hate-it kind of vegetable. In general, I'm a veggie lover, but I'm a super asparagus fan. There is no way that I WON'T eat it.

Almond butter blondies are an easy and delicious (and easy) breakfast treat.