But before you slather the mustard on that wiener, here are five healthy things you should do this weekend.

1. Drink your eight glasses of water everyday — Beer, soda, lemonade and iced tea might be flowing freely but you still need your hydration. Don’t forget to drink up the clear stuff too!
2. Take a long walk — The weather is beautiful. Take advantage of it! A long walk is great for your body — fresh air, a little exercise, perfect! And make it a brisk walk so that you glean the benefits of a raised heartbeat.
3. Laugh — Laughter is good for the body and soul, so remember to laugh out loud when things are funny.
4. Eat something fresh — Apples, tomatoes, radishes, beets, chard and kale are among the many fruits and vegetables in season right now. Get ‘em while they are hot!
5. Unplug – Your body and mind need time away from the PC. So unplug and have a great weekend just experiencing.

I am sitting in a coffee shop as I type this and to my right is a set of grandparents and their granddaughter. Now, this granddaughter is one of those play-as-I-walk video gamers (about age 10 or 12). That’s annoying enough. No game is so important that you can’t put it down while you are out and about.

But my pet peeve. Her loud, obnoxious, lip-smacking chewing. Seriously, folks! Was she raised in a barn? It is incredibly easy to chew with your lips closed. And when you do, no one has to hear the smack-smack-smack of your bagel being shredded to bits. Really. It’s just gross if you don’t close your lips.

People today. I tell you. What happened to manners?

And don’t even get me started on Grandpa who is reliving his youth on his cell phone at top volume.

And all I want to do is enjoy my food. Is that too much to ask?

When we get deep into summer like this, simple food is king. Burgers on the grill, corn on the cob and fresh vegetables. As in just-picked vegetables. That’s why I joined a late summer CSA here. Not only do I get a box of produce each week, but I also am forced to expand our palates even more — something I relish in.

I nearly squealed with glee when unpacking our first box . . . I think Shawn found that a little weird.

In the CSA Box - Week 1

• 1 bunch kale
• 2 purple peppers
• 2 green peppers
• 1 heirloom tomato
• 6 ears corn
• 1 gigantic bag of green cabbage
• 8 peaches
• 5 russet potatoes
• 4 red potatoes
• 5 pattypan squash

The corn we will eat tonight. The cabbage is sweet enough to just snack on, though I think it will make its way into a veggie soup this weekend. The potatoes will go into another special soup next week. The peaches will be devoured by Shawn and the kids. The peppers will either go into a salad or stir-fry.

The pattypan squash though . . . I am open to suggestion. That’s my challenge this week since I have never made it before. In my quick research though, it seems that stuffing it is pretty popular.

What do you do with pattypan squash?

Who wants to say that about their dinner?

Grilling meats is a great way to glean flavor while burning off much of the fat. And that, friends, is good for your waistline.

Joan Hanson, test kitchen director for Hormel, weighed in on the flavor issue for us.

What delivers the best flavor for grilled meats: gas, charcoal, wood, etc?

Hanson: Cooking with gas, charcoal, or wood is a personal choice. Grilling with wood is most beneficial when cooking meat for a long time to help impart flavor.

The her was Sher Cermak, one of the original Fit Fare writers. She came to us from What Did You Eat? and wrote engaging, interesting posts that opened up her world for the rest of us. She shared how she and her husband ate, and conditions that posed challenges for them. (Read her Fit Fare archives here.)
After learning Monday afternoon that Sher had passed away after a sudden heart attack, I was shocked. Then, I was sad. The food blogging world has lost one of our own.
It wasn’t just me she touched.  If you take a spin through food blogs today, you can see just how many people she touched. From Kalyn’s post yesterday to Glenna’s touching tribute, to name a few.  Sher is a light that shone for all of us, and with her passing, is not dimmed, but rather shines brighter from above.

Please keep her family in your thoughts and prayers.

Enjoy!

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How can you ensure that grilled meat — especially chicken and pork — is properly cooked when you are barbecuing?

Hansen’s Answer:

Grilling Tips for Pork:

• Fully-cooked hams only need to be grilled to an internal temperature of 140ºF—just enough to warm them through. Spice rubs and glazes are especially good on grilled hams.
• Today’s leaner pork dries out easily when overcooked, so it’s important to keep an eye on pork when grilling. Rubs and pastes help create a flavorful crust, sealing in the juices, on both small and larger cuts.

• For the juiciest kabobs, cut pork chunks into 1- to 1- 1/4-inch cubes. Anything smaller can dry out too quickly.

• Grilling pork chops? Use chops that are at least 1-inch thick for best results.

• Sausages such as bratwurst and Italian sausage are ideal grilling fare. They grill quickly. Direct medium heat for 15 to 18 minutes is all it takes.

Searing

• Searing quickly browns food over high heat. This happens easily on a grill, and is often recommended for meats as it may seal in juices, making food more tender. Searing also develops a slight crust, adding flavor and texture to a cut of meat.

• Chops benefit from a good searing. Six minutes per side over direct high heat is perfect.

• Roasts are better when seared first. The exception is a roast with excess fat, which can drip and cause flare-ups over the high heat required for searing.

• Hams are fully cooked, so searing is unnecessary.

• Pork tenderloins cook quickly and need just the slightest outer crust to provide contrast to their tender centers. Searing isn’t important.

• High heat also cooks tougher cuts such as ribs and shoulder so quickly they don’t have time to tenderize. Cook these cuts over indirect medium or low heat.

Determining Doneness

• Chops, roasts, tenderloin, or ground should be cooked to 160ºF. Note that temperatures continue to rise for a short while after removing food from the grill, so tender cuts such as loin roast and tenderloin can be removed when they reach an internal temperature of 150ºF. to 155ºF. A 10-minute rest will bring the temperature up to 160ºF.

Great recipes for grilling pork can be found at www.hormelfoodsrecipes.com:

• Chops: Cajun-Style Spiced Pork Chops

• Loin filet: Grilled Honey Lemon Pork Medallions

• Ribs: Backyard Barbecue Ribs

• Sausage: Bratwurst Ruebens

• Tenderloin: Grilled Pork Tenderloin with Plum Sauce

Grilling Tips for Poultry:

• Food safety is especially important when grilling poultry. Raw poultry can harbor potentially dangerous bacteria.

• Flipping is only necessary for boneless poultry pieces, kabob meat, and burgers. The grilling time is so short for these cuts (less than 25 minutes) that all sides need to be exposed to the heat for even browning, grill marks, and thorough cooking. One flip halfway through grilling time is all that’s needed. Bone-in pieces do not need to be turned. They are best grilled slowly over indirect heat.

• When grilling poultry pieces from a whole bird, it’s best to start the thighs and legs first and add the breast halves and wings ten minutes later. This ensures everything will be cooked through at the same time.

• Chicken fat tends to melt quickly, so it’s especially important to trim excess fat on chicken pieces before grilling to avoid flare-ups.

• Whole turkeys weighing 16 pounds or less are best for grilling.

Determining Doneness

• Poultry is thoroughly cooked when the juices run clear and the meat is no longer pink at the bone.

• With a whole chicken or turkey, look for 180ºF when the thermometer is inserted into the meatiest part of the thigh. Make sure the thermometer tip isn’t touching bone or fat.

• Chicken and turkey breasts are thoroughly cooked at 170ºF.

• Ground poultry is fully cooked at 165ºF.

Great recipes for grilling poultry can be found at www.hormelfoodsrecipes.com:

• Chicken breasts: Greek Chicken Sandwich

• Cutlets: Grilled Turkey with Pineapple-Citrus Relish

• Ground: Grilled Meatloaf

• Kabobs: Bangkok Chicken Kabobs

• Tenderloin: Corsage Turkey Salad

• Turkey breast: Indian-Spiced Roast Turkey

Photo and recipe courtesy of Canyon Ranch/Scott Uehlein.

Quick Orange BBQ Sauce
Makes approximately 2 cups

1 tablespoon olive oil
1/2 cup diced onion (yellow or white)
2 teaspoons minced garlic
1 pinch ground cloves
1 pinch ground cinnamon
1 tablespoon chili powder
1 cup orange juice
1 cup ketchup
2 tablespoons molasses
1/4 teaspoon liquid smoke
1 tablespoon Worcestershire sauce
1/4 teaspoon cayenne pepper 

Heat olive oil in medium-sized saucepan. Add onion and garlic and sauté until onions are translucent. Add cloves, cinnamon, chili powder and orange juice to saucepan and bring to a boil. Add remaining ingredients and simmer until sauce thickens, 5-10 minutes.

Cook’s Note: Great for ribs, chicken and pork.

Let’s talk temp:

The USDA says that pork should be cooked to an internal temperature of 160 degrees. This is the so-called “official line.” But is there really a one-size fits all temperature? And what is that right temperature for the other white meat?

I asked several professionals this question. Here’s what they had to say:

Heating pork to 145 degrees Fahrenheit for 15 seconds meets the FDA’s minimal internal temperature guidelines. This is enough to kill the parasites that may cause trichinosis. However, there is still concern around possible E. Coli or Listeria contamination so the USDA recommends that pork should be cooked to an internal temperature of 160 degrees. Cooking pork to a higher temperature is especially important for pregnant women, children, the elderly and those with decreased immune function. Medium rare to raw pork should always be avoided.
- Lanah J. Brennan, Registered Dietitian

Optimum internal temp depends on the cut. Some cuts need to be cooked more than others. The traditional BBQ cuts such as ribs, shoulders, hams, butts and picnics need to be cooked to an internal temp of 195 degrees in order to render all of the fat and connective tissue so that you have tender pulled pork. Pork loins can safely be eaten at a much lower temp…around 145-150 degrees. So for pork loin you can cook it to medium rare - medium.
- Chad Thompson, New South BBQ

Use an instant read thermometer to test for doneness. The “official line” is that pork should be cooked to 160° F, a temperature at which it will be slightly pink on the inside. For larger cuts of pork, such as loins or roasts, cook to 150° F; remove from the oven or grill and allow to set for 10 minutes before slicing. The temperature of the roast will continue to rise to 160° and the pork juices will redistribute throughout before slicing. However, many chefs such as myself cook it slightly below that temperature. I for example remove a 5 # pork loin at 145 and it rises to about 155 - more pink and juicy.
- Virginia Willis, author of Bon Appétit Y’all: Recipes and Stories from Three Generations of Southern Cooking

The optimal internal temperature of pork would depend on the cut. The loin and tenderloin should be cooked between medium and medium well, 145 – 160 degrees internal temperature. If these cuts are cooked well done they will become tough and dry. Tougher cuts of pork such as ribs, hams, butts, shanks and such need to be cooked well done to help the connective tissues break down so that they are tenderer and helps remove more of the undesired fat content. Ground pork should always be cooked to well done.
-Dale Van Sky, Executive Sous Chef at Red Mountain, a member of the Destination Spa Group

What is your favorite summertime exercise or activity? 

My trainer offered up these tips to help me kickstart the weightloss without stress:

1. Cut out the soda. I can continue to eat what I like, but the 3-4 sodas a week have to go. Will start that today — slipped up yesterday.
2. Park farther away when I get to work. I started this yesterday. I parked in the far lot, which requires using two sets of stairs instead of one.
3. Take a walk with the kids everyday after work. This one will be the most challenging for me. I don’t always get home at a decent hour. But a little effort never hurt anyone.