beauty~I want to say hey & welcome you. This is a very caring group. You are welcome to join us if you want to. I do hope that you find exactly what you are looking for. I started out at 244 & am currently down to 176. Yippee. But, I cannot claim to be doing SS. We are all doing different programs. Most of the girls are doing WW, I think. Don't give up~Keep your eye on the goal. :-)

Hello everyone and welcome newbies! Had to take DH for his kidney stones procedure yesterday. He's OK, but needs someone in the house with him. I've got him set up in the guest room on our second level, so I can keep an eye on him while I am in our office working. He had two on the left and they found another two on the right side, so I need to make another appointment to get them all blasted. Lots of drama going on with my brother lately. My sister and I made some decisions that was difficult for me, but it's time I let him fly on his own. I feel better about it, because he has not really had any brother-sister relationship with me and does not want it now. He simply does not have any emotional support to give, so he will fly or fall. Will let you all know more about it when some things are settled. My counselor wanted me to get mad and stay mad at him, and I am finally getting some peace with that! Can you believe it? She told me that if anyone treated me as badly as I treat myself, there would be a restraining order against them! I don't always see it that way, but she's the expert! Gotta run; I'm working from home, and my e:mail keeps ringing. Make this day count! Hug your family! Take care, eat healthy, and NEVER NEVER GIVE UP! DeeMarie PS: Marci, can you come over with all your energy and help me with closets? LOL

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!

This comes from Mr. Food. Sounds yummy! Level I/Pro/Fat/Veggie Steak Florentine Air Date: 11/11/2004 4 to 6 servings ------------------------------------------------------------ 2 to 3 teaspoons Dijon-style mustard 4 to 6 cubed beef steaks (1-1/2 to 1-3/4 pounds total), pounded to 1/4-inch thickness 1 package (10 ounces) frozen chopped spinach, thawed and squeezed dry 1 can (2.8 ounces) French-fried onions 3/4 cup (3 ounces) shredded Monterey Jack cheese 1/2 teaspoon salt 1 tablespoon olive oil 1/2 teaspoon garlic powder 1/2 teaspoon paprika 1/2 teaspoon black pepper ------------------------------------------------------------ Preheat the oven to 375°F. Coat a 9" x 13" baking dish with nonstick cooking spray. Spread 1/2 teaspoon mustard over each cubed steak. In a medium bowl, combine the spinach, onions, cheese, and salt. Spread the spinach mixture evenly over the tops of the steaks. Roll up each steak from the short end, tucking in the sides while rolling. In a small bowl, combine the olive oil, garlic powder, paprika, and pepper; mix well, then brush over the steak rolls. Place the steak rolls in the baking dish, and bake for 45 to 50 minutes, or until no pink remains in the steak and the filling is hot. Cut into 1/2-inch-thick slices, and serve. ------------------------------------------------------------ SERVING SUGGESTION: For a flavorful sauce, spoon warm spaghetti sauce over the steak rolls just before serving.