This next week will be a combination of planning, volunteering and packing.  I'm taking 3 days off to volunteer at the ACS conference that'll be here in Des Moines.  So because I'm trying to trim out what's in the fridge and around the house, things will be pretty simple this week.  That being said, I fear I'm going to miss the prime part of tomatoes grown in dirt season.

I think I've come to a realization.  It has been difficult for me to adjust my cooking to keep my carb intake to a max of 60 grams per dinner (meal, but dinner specifically).  Example, I see Cook's Country's lemonade variances, and I'm thinking that sounds great, but when it comes down to it, I'd allow myself a taste (sip or two) and then wouldn't touch the rest of it.  Good for my waistline, but decreases my desire to make it at all (probably much to Shannon's loss).  Rice?  Mostly out.  Beans?  Kind of the same.  I can still have them, but it makes it difficult on portion size or in combination with anything else.  Pizza?  Yeah again, I can still have it, but it's not as satisfying.  Some of that my clearly be related to the restriction of minor-binging (a problem I have) which still holds that internal fat kid unhealthy satisfaction.

I have a box of Samoas from a niece, and I just realized I'm not going to eat those.  I wan't one cookie, and the rest I'm gonna drop off at the office.   

• Sichuan Style Green Beans
• Tinga de Pollo
• Grilled Cheese (since there is cheese coming here)
• Brats (Blue Cheese and Bacon?  Blue Cheese and something)
• Lamb Meatballs with Yogurt Sauce