Carrie Saum

I’m writing this, and I don’t even fully know how to tell you to slow down during your busy life because the truth is, I’m learning how to do this myself.

I still wake up every day knowing that no matter how much work I do, as a low-key racist, I will always have more to do. And I’m happy to do it.

Nothing says fall to me like a pumpkin treat, and I love the combination of cloud-like cookies and frosting. It’s like an Oreo and a birthday cake had a baby during pumpkin spice season and created a true joy of autumnal desserts.

The first time I ate a mushroom at Gram's summertime table (with me sporting a full coverage one piece and neon shorts, and her in a ruffled pink bikini), it was raw. All I tasted was dirt. I swore off them forever. So, she made them for dinner.

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.

Quiche. It's a bit of a unicorn, isn't it? You chase the perfect texture, combination, flavors, and rise in hopes that it equals perfection.

On a practical level, being my own guru means that I trust myself. I can forgive myself when I make mistakes, and not get stuck in cycles of shame and despair. I can ask for help when I need it, and seek out important support like professional therapy and support when I can't get out of my own head.

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.

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.

No real measuring, no special ingredients, and it makes cookies that even the snobbiest cookie connoisseur will crave? It might seem too good to be true, but it's absolutely real.