So hard to come back to "normal" (whatever that might be) Monday after having a three day weekend and nearly perfect weather. Last night was our first dinner this season to come almost exclusively fresh from the garden. It is still just a little early yet, because the tomatoes and corn are not quite ripe. I decided to roast the vegetables in the oven, a la Ina Garten, with olive oil, kosher salt and pepper. They turned out even better than I had hoped. I made cornbread sticks (from the Shakertown at Pleasant Hill cookbook), sliced up some cucumbers and that was it. Pretty simple and we felt so healthy eating this way! We have cut down drastically on the amount of meat we consume these days. We both still like it, just feel we should make an effort to eat lighter and fresher, especially at this time of year when there is so much good produce available from our own garden. We grew the zucchini, yukon gold potatoes and cucumber and the green beans and yellow squash came from two grandson's garden. Though they live in town, they are raising an unbelievable garden and have enough extra vegetables to sell to their neighbors. Quite the entrepreneurs, they even give out free recipes for customers to use with their produce. At 9 and 12 years of age, I'd say they are well on their way to success in whatever they choose to do.