Him: Week 10 Her: Week 24

Last weekend, we went to the city to see fireworks at a friend's high rise apartment on the West Side. It turned out that 9th Avenue and 25th Street was a fantastic viewing spot, as long as you also happened to be on the 19th floor. The day before the party, we asked what we could bring. She told us - a dessert. We did a double take because we don't eat desserts, but quickly remembered our lifeline. The specialty of the house is a blackberry and blueberry compote, made with minimal sugar. These used to have a light crust, but now we do them without. Donna had the further idea to make a strawberry topping to be added after generous doses of whipped cream - Red White and Blue! This turned out to be a huge hit at the gathering, and the dish came back nearly empty.
Last night, we went to Outback when Donna picked me up at the train station. Most of the choices here are in the zone, but when the waiter came by with bread and butter, we had to tell him to save it for someone who could eat bread. He may have served other paleo types, because he came back later and proposed a substitute serving of celery and two kinds of dip - very impressive. Donna was especially impressed with their tomato dip. Meantime, I'm trimming down just a little bit every day. However, on my birthday next month, I'm eating cake. It's in the plan as an "Open Meal," meaning that you make special exemptions now and then.

Here is the berry recipe:

Ingredients:

Two pints each of blackberries and blueberries

Two tablespoons butter

One tablespoon flour

Three tablespoons sugar

Preheat oven to 375

Mix all ingredients in an oven safe bowl. Bake for 40 minutes.

Strawberry topping

One quart strawberries

Cover with orange juice and confectioner's sugar to taste.

Refrigerate for at least 3 hours