Sunday. I think I say this every week on here, so forgive me– but I love Sundays. I love them so much that they just fly right by. 

Here’s a pic of some sunflowers that I picked up yesterday. They’re big and pretty, and I love looking at them in person as I type this. Sunflowers are my favorite flower. I got them from a field off Hwy 81. Here’s all the info and why you should go buy some too 


Also, we went to one of those Brazilian Steakhouses in Greenville last night with some friends. It just opened up. It was pretty good. It’s not everyday that someone keeps showing up at your table with big ole pieces of meat, and you get to try all of it. So, I went in. I tried everything they put in front of me. I tried to keep up with the guys. I didn’t. But I came close. Also, no joke, Dan bought a new pair of shorts in Greenville to wear while he ate the meat because his jeans somehow became skinny jeans yesterday. Or that’s what he said. In all reality though, it’s just because of all the GAINZ he’s seen in the gym lately in those quads. It’s a good thing. But regardless, he can now say that he had to buy a new pair of shorts (with an elastic band) to replace his jeans because of allllll the meat he consumed last night.

With all of the negativity going on around the world, America, our state, and even close to home this past week, I was thinking I should do a dessert or something today…I mean, it would still be “paleo” and all, but yeah, something sweet. Maybe that would make people happy. But then I remembered that you can’t solve sadness, violence, brutality, racism, cynicism, and sin, with food. That’s actually a problem in America. So, instead, I thought some homemade pico de gallo would be good – made by no other than Daniel – mostly because he’s way better at chopping veggies than I am. So, I let him have this one.  Be on the lookout later on this week – or next week – for a chicken recipe that goes great with this pico. 


Homemade Pico

 Forgive me for this horrible, dark picture. I'm not a pro at lighting, obviously. 

Forgive me for this horrible, dark picture. I’m not a pro at lighting, obviously. 


Makes 4 servings

Prep time: 10 minutes

Cook Time: 0 minutes

Total Time: 10 minutes



  • 1/3 yellow onion

  • 3-4 roma tomatoes (depending on size)

  • 1/2 green bell pepper

  • 1 medium jalapeño – stem and seeds removed

  • 1 tsp garlic – minced

  • juice from 1/2 lime

  • salt – to taste


  • Dice up all of the above ingredients into little, tiny, baby pieces.

  • Don’t forget to remove stem and seeds from jalapeño – unless you want your pico spicy, and you can leave the stem and seeds. That’s cool too. 

  • To juice the lime, roll lime on hard surface and apply some pressure before you cut it, and you’ll get more juice out of that lime. 

  • Add salt – to taste. Don’t overdo it, but pico is always better with a little bit of salt.

  • Mix well in bowl. 

Notes: Pico is great topped on whatever meat you have on the grill. It’s always good with tortilla chips (but you didn’t hear that from me). I have a recipe coming for you later that goes great with this. Store it in the fridge, and eat off of it all week.