Hi all. I've been doing real well for the last two days. Went to the store and stocked up on a variety of foods. I am not one who can plan their meals ahead of time. I need to be able to eat what I want at each meal or I will feel unsatisfied. I have to be a bit selfish when I want to lose weight. I treat myself to the things I like. I went and bought some boneless centercut porkchops and pineapple so I could do teriyaki with them. I got some dark rye for the egg salad I've been craving. Bought a bunch of ground beef for freezing into weighed out patties for the freezer. I keep a few Lean Cuisine frozen meals and I like the new Pannini sandwiches. I will buy the regular ones as well as the Lean Cuisines because I find a half of one fills me up fine. For snacks I usually have regular ice cream that I eat in a 1/2 cup Tupperware snack cup. I like the Jello fat free Devils Food pudding cups. I also like the new Weight Watcher's Key Lime Cheesecake and I love the peanut butter chocolate or mint Skinny Cows. I fool myself into "healthy" desserts by using a frozen pancake as a base, topping it with sliced banana, cinnamon sugar and a squirt of whipped cream and calling it "pie". Do the same with a nuked sliced apple or canned blueberry topping. For take-alongs I carry little cups of natural applesauce, chewy low fat granola bars or breakfast bars, the above mentioned cheesecakes or pudding and fresh fruit. When I know I'll be out for awhile I pack a small insulated lunch bag with snacks and a diet soda so I won't be tempted by the drive-though or heaven forbid the donut shop. I have a challenge tonight, will be meeting some Red Hatters to eat at Dave and Busters. Looked at their menu and it's going to take some doing to stay on program. I see they have rice and they have steak and grilled shrimp. Maybe they will sub the grilled shrimp for the fried on the shrimp dinner. Or I could bring my insulated bag with gel ice, order the steak and shrimp and bring the steak home for a cold steak lunch tomorrow YUM. Tomorrow is my weigh-in and I'm shooting for a break even day what with eating out and hanging out in the bar to watch some friends in a karioke contest. They won a cruise last year and are shooting for a trip to Hawaii this year.

When my husband and I were married, he worked two jobs until he became self employed. Then he worked 7 days a week for the most part and from 7 in the morning until sometimes 8 or 9 at night. By the time he came home he was too tired. Now since he had his stroke this past October, he is back to working 6 days a week but only from 8 to 5 most of the time. So, really there was never much time for him to be at home. All home duties, mowing, gardening and the children all 4 of them were pretty much left up to me to take care of. There was no other way we could have done it. Our son and all 3 of our sons in law do know how to cook and help out around the house. So at this late date I don't think anything is going to change. I have just about always been a stay at home mom. Sue

bmore: I am sure that is what made the difference. I have had a bag of the gluten for years , in the freezer, but since I rarely make breads with a significant amount of whole grain flour I never use it. I am glad to know it really does make a difference. Of course rhome uses it so that is a clear indicator that it works ! Your shaping is great. Uh...246 you are NOT allowed to post a pic like that and then no description/recipe ! Auto lyse means that you are allowing the flour to absorb that water before you start to knead. It is the same as letting your crepe batter set before using it...the flour particles swell during the 30 to 60 min. period. Also this allows you to see whether you are going to really need more flour during the kneading process and how much...usually very little which is another reason the bread comes out better. Now out with it ...what is that AMAZING dessert ???? c

Until the UK joined what was then the EEC and had greater exposure to/from the rest of Europe, it had in the minds of many the WORST food in Europe. Unless bland, greasy, overcooked food is your thing. Standard advice back in the 70s and 80s for finding restaurants in London was to go to Soho and look for a Chinese or Indian place or other foreign food and avoid local restaurants at all costs. I give the English credit for creating trifle (which isn't all that different from strawberry shortcake and many pastry concoctions common on the Continent) but not for execution. Same for the other areas of Britain. Food there has improved from the few decades of foreign influence but the local traditions are still hideous. Unless local favorites like jellied eel, steak and kidney (yes real kidneys) pie, haggis or baked beans on toast, among others, are your idea of good food. Have you ever heard this one: +++++++++++++++++++++++++++++ In Heaven: The Cooks Are French, The Policemen Are English, The Mechanics Are German, The Lovers Are Italian And The Bankers Are Swiss. In Hell: The Cooks Are English, The Policemen Are German, The Mechanics Are French, The Lovers Are Swiss And The Bankers Are Italian. +++++++++++++++++++++++++++++ Friends don't let friends use most English or British recipes and also not most food products.