Hubby made dinner tonight.  Hubby hunted for the dinner he made tonight.  Mmmmmmmm.

Is 40 the new 30?  Boy, I hope so.  Anyway, that is what I am counting on in body, mind & pocketbook.

I have never made a secret of my adventures of trying to restore my body to that of my youth.  It is a challenge.  I am sure many of you will agree.  Well, I am stepping it up a notch.

Today I got the call back I have been waiting for.  It was the phone call from BodyLogicMD.  If you have ever read anything on anti-aging or watched Oprah or read any of the Suzanne Sommers books you have heard about BodyLogicMD. Well, I am making an investment.  An investment in me.  It is not a small one.

The closest doctor is in Naperville.  I am going.  I have the appointment, have already paid for the preliminary testing procedures and will be fulfilling them within a week.  I can't wait!

I already have the best personal trainer around and now I am taking it a step further.  If there is anything we owe ourselves and those close to us is to make sure we are healthy.  That is what I am doing.  Stay tuned.

There are 67 tomato plants in the Camp Kathy garden this year.  I have just started canning the fruit of all the labor from planting the seeds, to planting in the garden to picking them to canning them. 

If you would like your hand at canning tomatoes, I have found the best instructions for this process are in the back of the Betty Crocker cookbook.  Enjoy the pictures of the life of a Camp Kathy Tomato!

From This:


Transitioning Peppers To This:





And..Transition The Eggplant To This...Eggplant Parmesan




I don't have a formal recipe for Eggplant Parmesan.  This is what I do:

Take 2-3 small eggplants (I like Listada) and slice.

Scramble 2-3 eggs with a little bit of water in a medium bowl.

Crush saltines and spread on plate with parmesan cheese.

Dip sliced eggplant in egg and then coat with saltines/parmesan cheese mixture and saute in olive oil on both sides until delicate brown in a non-stick or cast iron pan.

Cover bottom of a baking pan with your favorite pasta sauce. Place sauteed eggplants on top of sauce, then lightly cover with a little more pasta sauce.  Cover pan with foil and bake in 350 degree oven for 30 minutes.

Serve eggplant with left over pasta sauce over whole wheat pasta.

So easy for a meatless meal!

We had a get together, thanks to the one responsible for naming Camp Kathy, Camp Kathy and the great friends that spent almost every weekend here a few year ago. Things have changed, people have moved states away but one thing has not changed; good friends!  Realized how much I missed seeing everyone every weekend for some paintball fun and the food and drinks that followed.

Below are some pictures of those who stuck around for a VERY late dinner after an afternoon of target shooting getting ready for the wild boar hunt coming up next weekend. These are special people here at Camp Kathy, and they all have a piece of my heart.