In my vain attempt to fool all y'all about the fact that I'm 51, I cover the rapidly encroaching grays with grocery store haircolor, and the last attempt turned the top of my hair into a murky dark brown.

Saturday afternoon, a hairstylist at Ulta caught me trolling the haircolor aisle and informed me that highlights were 25 percent off and that they'd probably come out better than whatever I was dreaming up. (Let's see ... root touch-up kit three shades lighter ... paint it on like highlights ... yeah, I was going there.)

So for 30-something bucks (I know!) my hair is now much sassier and it doesn't look like a 5-year-old colored it.

Know what else is sassier? My body-fat composition.

Listen, I know I lose weight like the melting of a polar ice cap. But if my Withings scale is to be believed, my body fat is shrinking in a larger proportion to the total number on the scale. And last Friday it dipped below 100, which seems pretty cool.

Kind of a wacky roller coaster ride but it's a downward trend. I had been stuck at around 114 pounds of fluff for the longest time and lately the fat has been melting off, which is the whole point of all of this.

Gotta share a couple of recipes I made the extended fam for Father's Day dinner last night. First off was a longtime favorite, which I first had at the inaugural Fitbloggin' conference in 2010. It's called Crunchy Greens and Apple Salad and you can find it on this page. (I'd link to it but it's a Javascript page and the specific recipe doesn't come up; just click on the recipe link in the left column.) I used a 12-ounce bag of cleaned and precut organic kale and it made LOADS. If you use an entire pound of greens you'll be able to feed your entire neighborhood.

I also made a vinaigrette-based potato salad, which went over big with the teenager. I clipped it out of "Prevention" magazine last year and you can find the recipe online here. I had run out of capers, so I doubled up on the olives. I didn't cook the potatoes on the grill -- it was busy cooking a bunch of beef kabobs. I just boiled the potatoes, drained them and shocked them with cold water and added the rest of the ingredients while the potatoes were still warm so they'd suck up all the flavors.

Between the kale salad, the potato salad and the kabobs, interspersed with mushrooms, zucchini and grape tomatoes, I realized that I made a 100 percent "perimeter" meal.