Yes, I’m really gonna talk about cauliflower…a vegetable that feels utterly bland and useless when consumed raw. Stay tuned for why I’m turning a corner on it…

But first! Let’s talk writing workshops because I am hosting three over the next three months, and they involve sharing my very best writer tips and tricks (and as always the workshops will include a handout with clickable links and resources).

Sept. 30th: Workshop & Film Screening: How I turned my short story into a short film (includes story, screening, and Q&A)

Oct. 14th: Lunchtime Workshop: Nailing the Author Bio & Portrait, DIY Version

Nov. 18th: Lunchtime Workshop: Jumpstart Your Writing for 2026: Goals, Vision Boards, Tips, and More!

Click below or check out EVENTS in the menu atop this page for details.

And since writers have to eat, I’m sharing a Fall soup recipe that was a gobsmacking delight in my house: Love & Lemon’s Cauliflower Soup Recipe.

Modifications I made: used bone broth to deepen the flavor, and added in warm aromatic spices like Turmeric, Paprika, Nutmeg, and Cumin.

Happy start of Fall, and register for these workshops, I’d love to see you there!

ONE GOOD THING: I feel a weird sense of victory when I find a food or vegetable that I don’t care for, but find a way to prepare it in a dish that my palate finds delightful. Three cheers for this cauliflower soup and for the magic of an immersion blender for creating the perfect texture. If you have a solid soup recipe, please share in the comments, I’d love to try it!