Carrie Saum

One of my favorite things to do is make comfort food with a twist. Not so twisty that I lose people (I see you lurking in the $13 specialty treat section, beef jerky chocolate bar). Nor will I take two foods that are genius on their own but should probably never join themselves in a culinary union (I’m looking at you, Krispy Kreme Cheeseburger).

When I talked to my doctor about the forgetfulness and resulting anxiety I was experiencing, she suggested that I make lists, try bullet point journaling, and work on taking more time for self-care.

Every now and then, I produce something in my kitchen that actually blows my own mind. Heaven in your mouth - white chocolate cranberry cookie fudge!

In the spirit of fall, I'm sharing this with you. You need it. I need it. We all need it to make it through the final days of fading sunshine and early days of falling leaves. Or something.

I can’t promise this will cure everything that ails you, but it’s a good start to a new year if nothing else.

Something powerful shifted for me when I turned 30. I decided to stop caring about my weight as a means to measure my success, beauty and worth as a woman. I gave myself permission to care for my body, and to care for the woman inside that body first.

My friends, food is getting fancier.

One of my favorite winter gourds is the humble acorn squash.

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