welcome back and congratulations on making it to onederland!!

Only 2 pouch days left Rick! Its great that you haven't been hungry and are back to eating some foods! I'm not a fish eater either, but vowed to try different ones since its so good for you, still a work in progress... Becareful out there in those storms, I heard Northern Cali was getting snow yesterday, hopefully thats not your area (or Rebeka or Laura A) enjoy your weekend!

Finally, 198!!!! So happy, and looking forward to continuing down the scale.

Thanks Stephanie, I'm not a fan of tuna in a can at all and would never have thought of making salmon like that! I watched "blane's low carb" on fit tv a few days ago and saw him make salmon with a dijon cream sauce, but I dont have cedar planks, I actually never heard of them til I started watching cooking shows with fish. I'll have to keep my eye open for them in the store! sounds like a busy weekend! Thats great that you and DH are at the gym together try to enjoy a little relaxing time, if not I'll enjoy it for ya I picked up Shutter Island by Dennis Lehane (the author of Mystic River), so far so good! heres the recipe if anyones interested Salmon with a Dijon Cream Sauce type size: [A] [A] [A] 1 large filet of salmon - Cut in 6 oz. filets 1/2 cup Dijon mustard 1/4 cup mayonnaise 1 tbsp. low carb honey sweetener 2 tbsp. low carb simple syrup(equal parts water and Splenda) 1 tsp. dill weed Rosemary to garnish 2 Cedar Planks- soaked in water overnight Salmon Preparation: Preheat oven to 400 degrees. Mix mustard, mayonnaise, low carb sweetener and dill weed in bowl with wire whip. Place salmon on cutting board skin side down. Remove skin from salmon filets with long sharp slicing knife by carefully running knife between skin and meat of filet starting at tail and slicing to top. Cut filet into 6 portions (fish monger can do this if you like). Make sure all bones are removed. Place filets on cedar planks and coat each with about a tablespoon of Dijon sauce(food safe paint brush is good for this). Garnish with rosemary sprig then bake in 400 degree oven for 12-14 minutes. Yields 6 servings - approximately less than one carb per serving ps - anytime you're in my neck of the woods you can stop in for dinner, thats an open invite! have a good weekend

DAy 3 Pouch test I really must say I haven't been hungry at all. I guess that's really a good thing. Today I moved on to the canned mean, egg, fish (I don't eat fish) day. Breakfast: cottage cheese - this is allowed Snack: cottage cheese Lunch: tuna, egg salad mix (tuna, egg, a little mayo, cellery seed, relish) Dinner: more tuna/egg salad stuff water: 100 ounces all my vitamins in walked 4 1/2 miles We are once again between storms. There has been a lot of flooding in the area as well as downed trees and power outages etc. It makes it busy at work (I'm a 911 dispatcher). I am scheduled to work another shift tomorrow then have 3 days off, but that is all subject to change with the weather situation. Have a great weekend, Rick