Tomatoes are finally ripe and ready here in central Illinois, USA. To celebrate, I'm creating a Greek salad with red and yellow tomatoes, basil, oregano, and garlic from the garden, with black olives, olive oil, balsamic vinegar, almonds, goat cheese, and sugar, with a side of Ribeye steak, asparagus, and a baker. I have a bottle of Cabernet. As I prep it all, I am drinking a neat pour of Black Bushmills. Today, I eat like a Viking!