Good Morning!
I did something different this morning and had Cheerios for breakfast. I don't think I will do that again. Took my car to the mechanic, and when my friend dropped me off back at home, I ate a piece of homemade ww bread with dab of Polaner all fruit on it. I am fighting the urge to go eat more. I think I need to stick with a high protein very low carb breakfast to keep the carb cravings at bay.
We had a weird situation here last night. There is a boy at my daughter's school that seems to be stalking her. He showed up last night, uninvited, without calling, at the door last night. She has tried to discourage him, but he just won't take no for an answer. If he had been ten minutes later, she would have been home alone. That scared me, cause he struck me as the type that would have pushed his way in if I hadn't been standing there with my 'bulk' to discourage him. He is a big guy too.... My daughter has been nice to him, not wanting to hurt his feelings. We told her that time for niceties is over. She never gave him her phone number, he got it from eavesdropping on her giving it to someone else. If she can't get him to stop calling her, and coming over, guess I will call the school next, then the police. Sigh.
One thing I noticed that encouraged me: Used to be when situations like this arose, and I felt stressed, I headed for the kitchen and stress ate. In fact, I rarely had an emotion I couldn't eat for. I don't seem to want to do that anymore. Perhaps I really AM making progress!
ADAMS: I love Asian cooking, and have even taught classes in Chinese cooking. I know what you mean about the Hoisin and other sauces. I tried to find ways to cook without the high sugar sauces. I make teriyaki sauce with soy sauce and agave syrup. It turns out very well. Instead of thickening sauces with cornstarch, I have used a bit of gum, which I don't mind, but my kids think tastes slimy. Now I just remove the meat and veggies from the wok, and boil the sauce down to reduce it, then pour it back over the stir fry. This seems to work fairly well. Instead of using prepared sauce, I use other seasonings more now. I love using fermented black beans. They are pungent, and with the addition of some garlic, and soy sauce, you have a great flavor with NO sugar. I go heavier on ginger, Szechwan peppercorns, onions, garlic and red peppers when cooking now. We don't miss the sugared sauces a bit. If you want some recipes, just let me know. There are a few on the recipe boards, too. I make my own Italian dressing, using Good Seasonings little bottle and mix. I use Balsamic vinegar instead of regular, and olive oil, and it is mightly tasty, and doesn't have sugar in it. As for chocolate syrup..seems someone posted a recipe for sugar free stuff recently. I know it can be made with cocoa, water, and artificial sweetner. You just want to be careful with the artificial sweetners, especially with children. If you could get them to use less syrup, and perhaps plain cocoa, increasing the cocoa over the syrup, maybe eventually, their taste for sugar would diminish. Good luck! My teen age daughter is a sugar junkie, and we have to work really hard to keep her from going overboard. Thankfully, she runs cross country and track, and keeps it under control.
QUILT: Another thyroid patient, eh? Glad you dropped the soy. Do you feel better for it? I know I did.... This summer, we visited my husband's aunt in Iowa and she is an avid quilter. Her work was so inspiring...I almost came home and started a quilt. Then I got mono...too bad I hadn't gotten started. I could have laid in bed and hand quilted, huh? Nope...I am terrible with hand stitching. I can use the machine tho! My sisters all did embroidery, but they declared me hopeless. I always did like messier things..so I majored in Pottery in college!
SWEET: If you stick to the program and don't see any progress, ask your doctor to check your thyroid. If your TSH is over 3, that indicates thyroid problems, and that may be why you don't see progress. I lose really really slowly...and it IS frustrating. Hang in there!
PRECIOSA: If you want to keep track and write replies to people as you read, open Microsoft Notebook while you are reading posts. You can click back and forth between the two and write replies as you go. Then, when you are done, you just copy and paste what you have written into the reply window on here. Someone told me to do that when I first got on here, and it sure made it easy to keep track and keep up. Eventually, you get to know everyone and it does get easier! Glad you are here!
MOM2: Yes, SB will help with cholesterol levels and triglyceride levels too! My husband had high triglycerides and high cholesterol, and the doctor told him to do SB. I had been doing it awhile and he got more serious about what he was eating. He always eats well as he is a body builder, but he started taking into consideration the GI of things he was eating. The good news is that his triglycerides were half what they were when he got rechecked. His cholesterol was down some too, but his is ALWAYS high, has been all his life, so he also takes Niaspan, and it is hard to say what helped more, the Niaspan or SB. The reason it helps to eat this way is that insulin is what tells your body to create cholesterol. Too much insulin makes your cholesterol levels too high. Reduce your insulin levels and the cholesterol levels drop too.
OK, time for me to go do something constructive. Perhaps I will take a nap!
Puh-lease. 
and walked right on by! 
There were some goodies there too: Peppermint Patties which I adore, plus those little sugary valentines with the lame sayings on them. It was hard, but I did it!!!!!
I'm having a busy day at work, and so is Tranquil. We are trying to get all caught up since we both have tomorrow off for our trip to Orlando. So, you know what that means - Double Trouble on the way from J-Ville. 