I Ate Pink Cake.

September 3, 2026

I ate a pink cake.

With pink frosting.

And sprinkles.

Food dye. Sugar. White flour.

The whole nine yards.

And I ate it.

And I enjoyed it.

I mill my own flour and use white flour.

I make sourdough and use yeast.

I love fermented foods and appreciate convenience foods.

I don’t think our pursuit of “natural” or “crunchy” is an all-or-nothing game.

“Life is full of good, better, and best, and those choices change with season and capacity.”

Are there choices that are better? Absolutely.

But life is full of good, better, and best, and those choices shift depending on season, capacity, and context.

What’s better for you or your family overall matters more than perfection in any one moment. That includes the physical toll, the emotional toll, and the mental load we carry.

Is eating all organic truly better if it means constant stress at the grocery store?

Stress over every bite taken or every roasted broccoli tossed on the floor by your toddler? Is every container in your kitchen

Is having everything in your kitchen plastic-free really something you need to lose sleep over? Or is swapping things out slowly, over time, actually better for you?

If you jump on every fad wagon that comes along, even the “healthy” ones, your head ends up on a swivel and your family feels it, and not in a good way. Choose a few things to focus on. Decide where you want to build resilience and bring more intention, and start there.

Maybe that means prioritizing protein at breakfast or dinner because hitting high protein goals feels overwhelming. Start small. Celebrate the small wins. Because they are wins, even when they’re small. They are wins.

“I want to strive to thrive, not strive to burn out or burn bridges.”

Is it better for us if we value our crunchiness more than our community?

That’s exactly why I enjoyed that pink cake. It was made by someone who took care and thought into making something meant to be shared and enjoyed.

Will I also choose to make a cake with freshly milled flour for my family?

Yes. Most of the time, I will.

But holding space for a “yes, and” matters deeply to me.

Life already has enough places we can get stuck or rigid. Food doesn’t need to be one of them. There’s a kind of care that goes beyond ingredient labels. A flexibility that allows nourishment to include joy, connection, and ease.

This isn’t to say I don’t have health goals. I do, very much so.

I just don’t want to burn myself out getting there.

So yes, I’ll happily make a sourdough loaf that’s 50/50 freshly milled flour and white flour. I get the benefits of freshly milled grain and the texture my family loves. Some days I’ll make sandwich bread with all freshly milled flour and yeast instead of a long ferment.

Balance matters.

So does kindness toward ourselves.

I want to strive to thrive, not strive to burn out or burn bridges.

On the Glamstead

This week, I really enjoyed making a 50/50 sourdough artisan loaf inspired by a NutriMill recipe.

I followed their ratios but adjusted the process to fit my life. I used my bread machine to babysit the dough for a bit, then finished with three sets of stretch and folds.

Even after not making artisan loaves for a while, it came out amazing.