Carrie Saum

I also kind of feel like whatever I do eventually put in my body needs to be quality and filling and full of nutritious goodness. This is hard on mornings when it literally feels like all I can do to make toast. Sometimes I look at it, contemplate it fresh out of the toaster and briefly wonder if I really need to spread the almond butter on it. Because effort.

Feelings are important. I don’t mean this in a trite, self-help sort of way. I mean, you have a right to your feelings. Full stop.

So, are you up for the practice of making ghee? Patience and awareness are the first ingredients. It’s okay if you mess it up a couple of times.

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.

Soothing warmth from the inside out to help ease your aches and pains, help you rest, and stop coughing.

The result was a gorgeous, decadent, crispy-edged-and-soft-in-the-middle caramelized cookie skillet straight from heaven. It filled our entire building with sweet almond and fig baked goodness.

Instead of making lunch once a day, I make it once every three days. It saves on energy, brain power, and I don't have to figure out feeding myself in my janky kitchen more often than absolutely necessary.

Breakfast is my most favorite meal to eat and least favorite to prepare.

This is becoming an expensive habit, but nothing really says “I love you” like homemade cookies, so I’m going with it.

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

I eat leftovers.