Hi Barbara, I've had similar concerns about position and feeling it in the butt. I'm taller, 5'6", but 1st of all, I keep the foot plate angled at the middle position. I've played around with the other adjustment and at one point tried bringing the foot plate in closer to the seat, but it did not feel quite right. When I'm sitting on the seat with my feet on the plate, it's not real tight, like you're crunched up in a ball, but ... picture a clock, with your butt in the middle of the dial, your back angled at about 10 o'clock, and the top of your knees at about 2 o'clock (I hope this makes sense) - that's my positioning. ANYWAY, about the butt thing ... I've tried lots of different techniques and I have to say I don't feel any of them in my butt like I do on the top of my thighs or the inner thighs (with your feet like a frog), BUT strangely enough, as I walk around during the day, my butt feels much more toned. If this is gain without pain, I'll take it! It did take about 4 weeks or so, at about 4-5x per week to start feeling something in the butt, but it's definitely tighter. I can't get over how well this machine works! Nothing I've ever done has toned my legs this thoroughly and quickly and (a long time ago) I did a lot of weight training. I do play around with a couple of sets of short, low reps and I like to do the frog position, feet & knees angled out, with both my feet flat and then a few sets with my toes up. Re the tailbone, I prefer to keep myself a little higher on the back board - I have a long history of lower back spasms, so I try real hard to keep my back flat and not arching, and keeping myself higher on the back board helps. Hope this helps a little - good luck!

Let's keep this thread going. We enjoy Lidia's Family Table/ Italian-American shows. She featured an easy recipe using chicken breasts, capers, red wine vinegar. She said it could be made using pork chops. This appealed to hubby so he made it for dinner one nite this week, using boneless pork chops. It's a delicious sauce. Skillet Chicken Breasts Aglio e Olio source: Lidia's Italy 6 chicken breast halves, skinless and boneless, about 2 pounds (we used boneless pork chops) 3/4 teaspoon salt, plus more as needed 1/2 cup flour, for dredging the chicken 1/4 cup extra-virgin olive oil 2 tablespoons butter 8 garlic cloves, sliced 1/4 teaspoon red pepper flakes 3 tablespoons capers, drained 2 tablespoons red wine vinegar 1 cup vegetable broth 3 tablespoons Italian parsley, freshly chopped 1 tablespoon bread crumbs Trim the chicken breast halves of all bits fat, skin or connective tissue with a paring knife. Do not cut off the tenders-the small loose flap of muscle on the underside of each half-but flatten them firmly against the larger piece, to form a neat oval. Sprinkle both sides of the breasts with salt, using about 1/2 teaspoon in all. Spread the flour on a piece wax paper and press and toss each breast to coat lightly on all surfaces; shake off excess. Heat 2 tablespoons of the oil and all the butter in the pan over medium heat. When the butter is almost completely melted, lay the breasts in the pan, with space between them. Let them cook in place, without moving them, until they're sizzling. After 2 minutes or so, lift the first breast you put in the pan and check the underside. You want it to be lightly tinged with brown (not merely pale, but not brown all over either). Cook longer if needed, and then turn all the breasts over when they've just begun to color. Quickly scatter all the garlic slices into the spaces between the chicken, turn the heat up slightly, shake the pan and stir the slices around in the hot fat so they separate. After a minute or a bit more, when the garlic has begun to sizzle, sprinkle the red pepper flakes in a hot spot; toast for a minute; then spill the capers in several hot spots around the pan. Give the skillet a few good shakes to distribute the seasonings and run the hot juices all around the breasts. Raise the heat another notch: when everything's sizzling hard, pour the red wine vinegar into the open spaces and shake the pan to spread it. Let the vinegar sizzle and reduce for a 1/2 minute or so, then pour in the broth. Cook at full blast now, quickly bringing the liquid to a boil. As it cooks, drizzle the remaining two tablespoons of oil all around the pan and sprinkle on another 1/4 teaspoon of salt. Let the sauce bubble and reduce for a couple of minutes, shaking the skillet frequently, then sprinkle the bread crumbs into the sauce (not on the chicken) and stir and shake to mix it in. Within a minute or two, the crumbs will thicken the sauce visibly; cook, shaking the skillet, until it has the consistency you like. Turn off the heat, scatter the parsley over everything-and shake the skillet again. Serve immediately.

chase, I made the mac 'n' cheese with 1/2 cup butter & 1/2 cup flour for the roux. Then added one can non-fat evaporated milk, had a touch of heavy cream I wanted to use up so I added that, and then added whole milk to make a total of 4 cups. To the sauce, I added a 1 lb. block of cheddar (grated); 8 ounces pepper Jack (grated); 3 slices Velvetta; and a small tub of marscapone & a full teaspoon of black pepper. For the pasta, I used Bionaturae organic 100% Whole Wheat Chiocciole. It's an Italian pasta that we love. I like the Chiocciole for mac 'n cheese because the large, ribbed macaroni-esque pieces hold a lot of cheesy sauce! Poured the mixture into a regular stoneware baking dish & topped with about 1/4 cup extra grated cheddar. Then, into the smoker it went...uncovered. It was smoked at 210 degrees for 90 minutes. It developed a beautiful top color...scared me at first...I thought it was crunchy burned. It wasn't. Just smoked. OMG, this is by far the best mac 'n cheese I've ever eaten. About the ribs...the dry rub was spicey hot from the ancho & red pepper flakes. The sauce was sorta sweet & sour. The first bite gave you the sweet/sour from the Thunder Thigh glaze then the heat kicked in...a beautiful combination with neither overpowering the other. That BBQ sauce is going to be a standard here. I'm going to make it by the cauldron! This summer, I'm going to smoke tomatoes, mozzerella, & basil drizzled with olive oil. We're going to have so much fun with the smoker! /tricia

If you want a rocking chair that fits you, you might go visit an antiques mall, and try sitting in the various rockers that you find there. Sooner or later you will find one that fits, and that is comfortable. If the price is right, buy it, and if not, take some measurements and make a sketch. At least you will know what you are looking for.