On Day 139, I had peaches for breakfast. The peaches are so amazing this year, I’m really enjoying them. Lunch was a BLT salad, with Springfield lettuce, Kocurek bacon, my tomatoes, and Texas Olive Ranch Oil and Vinegar. For a dinner snack, I had the farm vegetable preparations made for the Slow Food event at Green Gate Farm. It was a vegetable quiche like dish made with local goat cheese. For a smallish dinner, I had more garden tomatoes, with CKC marinated Feta and olive oil. So good.
Day 140, was an eat out day. Peaches and one blackberry for breakfast, lunch was a spur of the moment invitation to Jack Allen’s, where I had the Twisted Cobb Salad. I like Jack Allens because they source locally. Dinner was a petite fillet at Fleming’s with my parents.