This is never a time of year to travel for me, with the garden just entering high-production mode. As it is I'm cat sitting for a friend who has a modest collection of pots with tomatoes and peppers and one okra plant she has managed to keep alive for three years. I water every day during this trip. Her potted okra is a tiny thing compared to the monster Clemson spineless I grow every year.

I'm doing more cooking because of the whole sodium management thing, and though my fridge is more full than usual, it is working. The times I eat foods that have higher sodium they're in small amounts and are a treat. An example would be a snack of few whole wheat crackers with a dry salami slice and a slice of cheese on each. Or a small amount of smoked salmon. I'm not buying so much cheese as I used to and I need to figure out if I can get my favorite sharp cheddar in smaller containers; the ones that Costco sells will go completely mouldy before I finish them. You can freeze cheese, but it degrades the consistency to do it.