Holy hell did we eat well this weekend. It all started late Thursday night when we walked over to the Flying Saucer for a smoked salmon and cheese plate that comes garnished with olive spread, grapes, walnuts and capers. We finished the late night snack with a hot brownie topped with ice cream and some sort of raspberry sauce.

Friday’s dinner was noodle bowls at Pei Wei. You can’t go wrong with anything on their menu; Kathryn had the Soba Miso bowl and I had Dan Dan noodles—spicy and delicious.

Saturday’s eating started at the Mediterranean place for lunch where I had a sampler platter with Dolma (stuffed grapes), Tabbouleh, Baba Ghanoush, Hummus, Tzatziki and pita. Kathryn had falafel and their amazingly addictive rice. Saturday night I made crepes stuffed with fresh asparagus, mushrooms and spinach, and topped them with an organic cheese sauce. For dessert, I made sweet crepes and stuffed them with raspberry jam and whipped cream.

Sunday’s breakfast consisted of warmed up raspberry crepes and Cheerios. For lunch we made Käsespätzle, which is fancy for spatzle mixed with melted, grated cheese. We’re learning just how awesome and yummy homemade spatzle is.

On the pushup front, in two weeks I’ve more than doubled my max from 15 to 35. Just over a third of the way to 100, but even so, this week’s workout is looking intimidating.