Posts by Carin Thumm

How To: Roasted Butternut Squash Purée

This whole kitchen adventure started because of something I ate from the healthy prepared meal place that I bop into occasionally (some nights I just can’t with cooking, you know?): butternut mash. Y’all I can’t begin to tell you how NOT squashy this tasted (which has always been my fear of any kind of “mash” made from squash). I needed to figure this out so I could make it and

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Using My Phone to “Be Present” in 2018

I’m taking a break for my normally scheduled programming to talk about … not resolutions because I don’t make those, but rather intentions for 2018. There’s something about the new year that always seems so hopeful and bright. It’s a clean slate. Anything can happen. Endless possibilities. And for some, me included, those endless possibilities can seem daunting at times. I have exactly ONE intention for 2018: to be present.

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Simple as Do, Re, Mi: Peppermint Chocolate Discs

Yes. Hi. Hello. Christmas is LESS than a week away. I KNOW. I’m not ready, in case you’re wondering. Every year I say I’m not going to do this, that I will not get caught up in the whatever and this year I will be prepared and have an easy-breezy Christmastime. And here we’ve come to the part where I throw my head back an laugh till I cry. I’m

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Savory Meets Sweet: Chicago Mix Cookies

This … look, I’m a bit competitive about baking (but with myself, not others) and someone told me popcorn in cookies wouldn’t work. So, I said: wanna bet? Which is how I’ve found myself working on perfecting Chicago Mix Cookies this weekend. Which isn’t as easy as it sounds because there is a DELICATE balance between salt and sweet happening here. The idea of putting cheese in a cookie (yes, you

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When Italy Meets France: Ratatouille Pizza

I don’t know if you know this, but pizza is the perfect food. Carbs. Cheese. Veggies. Protein. It’s got it all. If you’re from my neck of the wood (STL, REPRESENT) we eat pizza that is not only cut in squares and the crust is about the thinness of a saltine. I won’t get into what provel cheese is, but safe to say if you come and visit me and

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