Carrie Saum

I grew up in West Texas. When I was a small child, we left the lush, rainy beauty of the Pacific Northwest it made her way down to the dust bowl and flatlands of West Texas. It was traumatic, to say the least.

What do you do when you're provided with a bunch of winter squash? You make soup. You make veggie bowls. You make coconut curry butternut squash mash!

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

If you tend to eschew your inner child and prefer to feel somewhat sophisticated and faux-healthy, you can call a frozen wine drink a smoothie and it totally counts. Because we are all of a legal drinking age here and there is no shame in consuming your daily super fruit serving in a nutritious, fermented, frozen liquid form. The best part about all of this is you don’t need GOOD wine, you just need not-chardonnay.

Recipe Notice: These are tricky.

Peanut butter can provide a good hit of protein and in the mornings, that’s what I need more than anything else. Except I love pastries.

Rosa made a chocolate cake with cinnamon and pecans that still haunts my dreams and my tastebuds, 20 years later. Here, I've tried to recreate it.

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I LOVE brunch. I love brunch more than I love most humans/animals/home renovation shows. It will come as no surprise when I tell you that I revere brunch like many people revere Lady Gaga and The Big Lebowski and Christmas. Brunch is a Big Deal for me — I take it seriously.

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