I think it is a cross involving P. goeldii but not 100% sure on that.

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!

I use this recipe...and sub about 1/2 cup of AP flour with whole wheat...so the rolls are brown like bunnies! And sometimes I sub half the white sugar fro brown. 2C Scalded Milk, cooled to warm temperature 3T Shortening or Butter, Melted ½ C Sugar 1 t salt 2 eggs, beaten 2 pkgs yeast (or 1T bulk yeast) 1/3 warm water 4-5 cups flour Dissove the yeast in the warm water (about 105 degrees) with a teaspoon of the sugar, wait until it foams. While waiting for the yeast to foam, mix the milk, butter, remaining sugar and salt. After the yeast foams, add the yeast mixture to it, and the two beaten eggs to the mixture. Either by hand or in a stand mixer, blend in flour a cup at a time until the dough is soft and fairly sticky. Turn onto a floured board and knead just until the dough is no longer sticky, but is smooth and satiny. Let rise until doubled, punch down, knead a little, then shape into rolls. Bake at 350 until golden. May brush with egg wash or butter and sprinkle with sesame seeds. Also good rolled in butter and cinnamon sugar. Dough is a good base dough for a variety of sweet breads like cinnamon rolls or brioche. I use an egg wash and usually do a round ball for the body another smaller one for the head...a teeny one for the tail and make a strip about an inch long and split it for the ears. I often add current eyes...but they always fall off! Or you can shape them by the coil method...make a long skinny rope and coil one eld for the body and coil the other end the other way for the head...attach ears and tail. I'm warning you!! Labor intensive and once you start there's no turning back...and yes they do freeze! Maybe I should get that done this weekend...last year I didn't do it...just said you are all teenagers...live with round buns....and they whined! LOL! Linda C

Guess what happened? I went over to a friend's house the other day to help her hang a mirror and I noticed that she had the old, Time Life series, "Foods of the World" cookbooks. My mother had those books when I was a kid, and I started thumbing through a few of them, reminiscing. I found the pictorial instructions on how to shape the flower buns that I first learned from! I know the text can't be read, so I'll type it up: 1. For each roll, pair two sliced rounds of dough, standing one on the other. 2. Push down firmly on each pair with a chopstick or blunt edge of a knife to press the rounds together. 3. Pinch both ends of the rounds together and pull them slightly away from one another. 4. Draw the ends of the rounds backward around the main part of the roll until they meet behind it. 5. Pinch the ends firmly together with your thumb and forefinger to secure them and keep the roll in shape. 6. Stand the roll pinched side down. It will look like a flower with teh oiled layers separated into petals. That cookbook series was probably one of the main factors in firing me with a desire to explore, try, and learn to cook the foods of other cultures. The recipes were fairly authentic, a good variety was provided in every book, and they were filled with details about the countries, the peoples, and the cultures. Also plenty of color pictures of the food, the people and the scenery.