salads with steaks, beets, and peppers.

Finally. Our first tomato has arrived! Well – the first we could eat, that is… Critters have gotten to a few of the ripe low-hangers. It’s kinda what the hell – they need to eat, too.

The plants are really full of green ones – and they should all be ripe when we get back from our mini-vacation. Four days without going to the gym. I’m looking forward to this!

Today, during a stretching exercise, our trainer finally realized that I really can’t touch my toes – as in not even close. The only time in my life I ever recall getting close was when I was 19 years old and in Boot Camp.  I can’t touch my toes. Knees, almost. Toes… not a chance. So he got me down on the floor and into positions a contortionist – or an expensive sex worker – would have envied, pushing and stretching every muscle my legs had to stretch – and in directions I didn’t know existed. I was a good boy – I only cried Uncle, once. And then it was Victor’s turn… It’s rather amazing that one can actually feel good after being tortured like that. But I really do feel good. Sore, but good.

We’re headed back tomorrow, since we’re taking off on Friday. No rest for the wicked – or weary.

The garden… The eggplant has been doing well, as have the hot peppers. Victor picked a slew of them and fried them up, today. They went right on the salads, as well. Freshly roasted beets, marinated in olive oil, garlic, balsamic vinegar, and oregano, hard cooked eggs, and a single strip steak shared between us – and a homemade vinaigrette, of course!

Salads… It’s a good thing we actually like them – we’ve been eating a lot of them, lately. And, we’ve even managed to drop a few pounds. Nothing dramatic, but less is always better than more. We’re in it for the long haul – and plan on losing weight and being able to touch my toes by this time next year.

Summertime eating is really easy but we’re already planning for colder-weather vittles. I’m seeing lots of soups – I love making soups – and plan on reworking bread and roll recipes for both smaller quantities and to make them more whole grain.

Slow and steady wins the race.

And we’re going to win!