This was so much information! Thank you! I want to pull out what I found to be the most interesting and post it on it's own. "Just as the body was formed and operates on a priority basis, so it heals on a priority basis. This means that the most important parts of the body get the healing attention before the less vital tissues. We can't force the body to place its healing priority on weight loss when in fact the liver is about to die, for example. The liver is more important to your body than the extra pounds. So all the energies of the body go to heal the liver and weight loss will stop. The body will not compromise what health and vitality it does have in one part of the body to bring about healing in another. In other words, the body will not "rob Peter to pay Paul." So you may be eating nutritionally and exercising and you start out losing some weight. But then all of a sudden, you become stuck at a certain weight -- the needle on the scale won't budge anymore. The body is rejoicing on the inside and saying things like, "You know, we have all this extra energy now because Mr. Doughnut here has decided to start eating right and exercising -- let's take some of our new available energy and start the healing process on his congested liver!" So the body will take all the available energy and channel it into the liver. As a result the weight loss stops. The body will NOT take away any energy needed for daily activities and maintenance. It will only take what is left over to start the healing process. It's my belief that the body does not completely heal one part before moving on to the next item on its priority list. Rather, it heals a part to the degree that it is no longer a priority. At that point the healing attention is shifted to the part of the body that is now in most need of repair. In the above example, once the liver has been cleansed somewhat, the body will refocus its attention on other areas... perhaps back to weight loss. During my weight loss period, I would hit plateaus where it seemed like I'd never lose another pound. I lost 10 pounds and then nothing for 3 weeks. During that time I woke up one morning and my arthritis was gone and my blood sugar had stabilized somewhat. If you keep on your diet and exercise program, you will eventually lose all the weight you want. A healthy body is not overweight. Remember, "Always strive for health and the weight loss will happen!"

Here's one from my files. Soup,chilled cucumber I call this Bridal Luncheon Cucumber Soup, because I have served it at several bridal luncheons. The card says it's from "Cooking Across the South" a cookbook of my daughter's. 2 large cucumbers 1 clove of garlic 1 tsp salt 1/2 Tsp dry dill weed 1 cup lemon juice 2 8 oz cartons of sour cream 2 cups half and half And milk to make it thin enough Chopped chives and cucumber slices for garnish Peel and seed the cucumber and puree in a blender. Pour in the sour cream and 1/2 and 1/2 and mix well....add milk as needed to thin if desired. Chill and serve garnished with chives and cuke slices. And another: CHILLED TOMATO SOUP W/AVOCADO CREAM (serves 8) Soup: 2 cups chopped onion 3/4 cup chopped carrots 1 TBL crushed garlic 1/4 cup canola oil 4 cups chicken broth 1 tsp salt 1/4-1/2 tsp cayenne 4 lbs tomatoes, peeled, seeded, chopped or two 28 oz can chopped tomatoes, drained Avocado Cream 2 very ripe avocados, chopped 2/3 cup sour cream 1/4 cup heavy cream 4 tsp lemon juice 1/2 tsp salt Garnish: chopped green onions For the soup, saute the onions, carrots & garlic in the heated oil in a large saucepan over medium heat for 15 minutes or until tender. Stir in the broth, salt & cayenne. Simmer 30 minutes. Increase the heat & add the tomatoes. Cook 10 minutes longer. Puree the mixture in batches in a processor. Combine in a bowl & cover. Chill up to 24 hours. For the avocado cream, combine the avocados, sour cream, cream, lemon juice & salt in a processor & process until smooth. Spoon into a bowl & chill, covered until serving time. To serve, ladle the soup into chilled bowls & spoon 1 or 2 TBL of the avocado cream over the top. Garnish with chopped green onions.~~Oh My Stars And another: COLD CORAL SOUP 3 large cucumbers 1 small onion, sliced 1 cup tomato juice 1 Tbs. tomato paste 1 cup chicken broth 1 quart sour cream 1/4 cup dry fino sherry 12 small fresh basil leaves for garnish Peel the cucumbers and slice in half lengthwise. Spoon out and discard the seeds. Cut into chunks and place the cucumbers in a blender or food processor. Add the onion, tomato juice, and tomato paste, and process until pureed. Pour the mixture into a large bowl, add the broth, then whisk in the sour cream and sherry, beating until well incorporated. Cover and refrigerate for 3 to 4 hours. Lade into chilled soup bowl and float 2 or 3 basil leaves in each. Makes 4 to 6 servings Source: La Bonne Soupe cookbook And another: Sherried Carrot Soup 1 onion, chopped 2 tablespoons unsalted butter 6 carrots, peeled and cut into 1/4-inch-thick slices 1/4 teaspoon ground ginger 1/4 teaspoon ground cinnamon 3 cups chicken broth 1/4 cup medium-dry Sherry, or to taste 1/2 cup heavy cream White pepper to taste Chopped fresh parsley leaves for garnish Cook carrots and onion in chicken broth over medium heat for 20 minutes or until tender. Put that mixture and remaining ingredients, except parsley, into food processor or blender. Process until smooth. Chill and serve. Garnish with parsley. NOTE: FOR LOW FAT RECIPE USE FAT-FREE EVAPORATED MILK INSTEAD OF HEAVY CREAM, ELIMINATE THE BUTTER, USE DEFATTED CHICKEN BROTH. And one more...in a strange format. Ingredients: 1tablespoonbutter 1/2 medium onion, chopped 3 sweet red bell peppers, roasted or grilled, peeled and seeded 2 cups chicken broth 1/2 teaspoon salt 1/2 teaspoon finely ground white pepper 1 tablespoon sherry vinegar 1/2 cup sour cream Finely chopped fresh sage or basil (optional garnish) Directions: In a large saucepan over medium heat, melt the butter. Add the onion and cook just until softened, about 3 minutes. Add peppers and broth, bring to a boil, reduce heat, cover and simmer briefly, 8 to 10 minutes. Remove from heat and let cool slightly. Process soup in a food mill, blender or food processor. Season with salt and pepper; stir in vinegar and sour cream, blending with a whisk until smooth. Cover and refrigerate until cold. Taste and adjust the seasonings accordingly. To serve, ladle into individual dishes and garnish, if desired, with sage or basil.

I'm thinking of starting with one of these soups, or a variation of the two. Home Cookin Chapter: Recipes From Thibeault's Table Southwest Gazpacho ================== Source: Southwest Cookbook 3 1/2 cups tomato juice 1 1/2 pounds ripe tomatoes diced 1 cup finely chopped cucumber 1/2 cup finely chopped red onion 1/2 cup finely chopped celery 1/4 cup finely chopped green pepper 2 tablespoons minced fresh Italian parsley 3 cloves of garlic, minced 1 jalapeno chili , seeded and minced 2 tablespoons red wine vinegar 2 tablespoons fresh squeeze lime juice 2 tablespoons olive oil 1 teaspoon ground cumin 1/2 teaspoon ground cumin 1/2 teaspoon red hot pepper sauce salt and freshly ground pepper to taste 1/4 cup finely chopped cilantro 1 cup garlic croûtons 1/2 cup black olives avocado . In a food processor or blender, put 1 cup of tomato juice, half of the tomatoes, 1/2 cup of the cucumber, 1/4 cup red onion, 1/4 cup celery, 2 tablespoons green pepper, parsley, garlic, jalapeno, vinegar, lime juice, olive oil, cumin and hot pepper sauce. Process or blend until almost smooth. Pour into a large bowl and add the remaining tomato juice and vegetables. Add salt and pepper. Cover and chill for several hours or overnight so that the flavors blend the soup is cold. divide soup among 6 chilled bowls; pass the avocado, cilantro, croûtons and olives as optional garnish. Home Cookin Chapter: Recipes From Thibeault's Table Chilled Tomato Soup Gardnished with Shredded Cabbage ==================================================== 4 cups chilled tomato juice 1/2 up fresh cilantro leaves, minced 1 garlic clove minced 2 green onions finely chopped 1 teaspoon minced jalapeno chili 1/4 teaspoon ground cumin 1/4 cup fresh squeezed lime juice salt to taste 1 avocado peeled, pitted and diced Garnish: 2 tablespoons fresh cilantro 6 tablespoons shredded napa cabbage leaves Pour the chilled juice into a large bowl and stir in the cilantro, garlic, green onions, jalapeno , cumin and lime juice. Season to taste, adding salt and more lime juice, if necessary; stir in avocado. Chill. Devide soup amount 6 chilled bowls. Garnish each serving with 1 teaspoon cilantro leaves and 1 tablespoon shredded napa cabbage leaves.

The stones are just gorgeous! i Have had a small pond for years and having much much more shading of the water could help. Also a good filter that has a backwash feature or sponge filters but those would require a lot of maintenance. That would be up to you. Also just drain most of it out and put in clean water Ive done that with my fish pond. Full sun does tend to green up a pond plus bigger pond pumps but those are to maintain also. It must be beautiful there and so temperate ! Enjoy!