Today's oh-so-simple but still sumptuous tomato recipe: Perfectly ripe summer tomatoes marinated in gentle vinegar and good olive oil with slivers of onion and fresh herbs. Yeah that's it but is it ever heavenly! Weight Watchers Friendly, WW PointsPlus 2. Low Cal. Low Carb. Gluten Free. Paleo. Not just vegan, " Vegan Done Real ". Tis a happy day, the day the first tomato ripens. We sit in the shade to share the first one like an apple: better one tomato than two, somehow, for this heady moment. The flesh is already warm from the morning sun, tomato juices run down our chins. We grin: summer has arrived! Soon we'll be doing all the things gardeners do with what will soon become a glut of tomatoes – a summer-only tomato soup , the Italian bread salad , even making homemade mayonnaise just for BLTs. But this very first tomato? It's always the best of the summer. Once or twice a week for the rest of the tomato season, the evening meal will include either Ma

So much to love about zucchini noodles, aka "zoodles"! Here I've paired the spiral zucchini noodles with leftover lobster, oo-la-la, it's completely special but still, it's on the table in a fast 15 minutes. Weight Watchers Friendly, just 5 PointsPlus. Low Carb. High Protein. Gluten Free. Paleo. And naturally, totally tasty. I even thought about calling it "OMG Zucchini Noodles with Leftover Lobster". So leftover lobster is a definite "first" for me and at age someputty-something, the math says that leftover lobster is likely a "once-in-a-lifetime" experience too. But the thing is? I would totally buy lobster just to make this again. Let me back up a tiny step? So we had a little shindig here on Saturday to celebrate the longest day of the year Scandinavian-style. If you're keen for the menu for our Scandinavian Midsummer feast, it's here . But the short story is that the menu was all about the fish. We went kinda crazy,

Vegetables for Breakfast? You bet! Or for Meatless Monday? Naturally! Quickly cook some ratatouille vegetables (that's eggplant, zucchini and tomato for starters) and then top it with incredible-edible eggs. Weight Watchers Friendly, WW 6 PointsPlus. Low Cal. Gluten Free. Paleo. Vegetarian. Whole 30. Did I mention? So totally good! Um, so yeah, where were we? Not blogging, or even cooking, that's for sure. In the past four weeks, I criss-crossed the country, racking up 5900 miles driving between St. Louis and North Carolina and back (for a day); St. Louis and the Texas Hill Country (hauling a furniture-filled U-Haul, a four-hundred pound rock and an after-wedding brunch for 25) and back (for two days); then St. Louis and northern Minnesota and back (for two days). Yikes. As if that weren't enough? Then we packed up eleven of us for a week in the hot sun and cool waves of Puerto Vallarta, Mexico. Twas all good but no surprise, right? I-Am-So-Ready-to-Be-Home. And food