Mo, what a wonderful birthday gift to yourself! You have done so well on SB & exercise!

I know you will be away for your birthday on the 26th so I hope you see this before you leave for your trip.
Monet Water

aerobics sounds great! I agree, seems like we've lost several board members. Haven't seen Country & Heart & several others in a while! I've also noticed that there are lots of names/profiles that never post on our board

I finally added my profile today. Been meaning to do that but just hadn't got around to it.
Solly WTG on the

I am still

as often as I can, 2miles at least 3-4 x/week. I fell better & still losing. Slower than I would like, but still losing.
SEF Let me just say that it was a good thing that we decided to hold off on the visit. We got there at 8:10am, his flight on Jet Blue had already been canceled because of the weather in New York. We spent the next couple of hours waiting in lines trying to get another afforable flight out. He finally paid double for a flight that brought him over 2 hours away from where he needed to be. I left there at 10:30 but he wasn't going to fly out until 1:45 to Long Island, N.Y. by way of Orlando!
ANA 
Good question on the pasta. I looked it up & found this info on their site.
Pasta & the Glycemic Index
The Glycemic Index sounds complicated, but it’s simple: it’s one way that nutritionists measure how carbohydrates affect the body. The Glycemic Index (GI) ranks carbohydrates based on how quickly they affect a person’s blood glucose (blood sugar) levels. The slower the blood sugar response, the lower a food’s GI value.
Why is this important? Studies show that a slow, gradual glucose response after a meal is better for you than a fast one. A slower response delays hunger pangs, provides fuel for working muscles long after meals are eaten, causes less stress on the pancreas, and improves coronary health.
Due to the special protein structure of pasta dough, all pasta has a low GI value, ranging from 30 to 60. That’s true for pasta of any shape or size, and for pasta that’s made from either soft or hard wheat. (But overcooked, mushy pasta is very soft and swollen in size, so it will have a higher GI value than pasta cooked more firmly, or as the Italians say, al dente.)
Eating low-GI-value foods – such as pasta – may help you stay healthier and live longer, and may play a key role in preventing chronic diseases, such as obesity, diabetes, coronary heart disease, and certain cancers.
"Pasta, with its dense compact structure, is a low-Glycemic-Index food. "And it's even lower if it's eaten with beans, chick peas and other low-Glycemic-Index vegetables."
I actually tried the Barilla Plus for a pasta salad I did for Easter & it's very good. I questioned the Glycemic Index value of it at that time. Although this article doesn't tell us the actual value, it claims that it's in the LOW range.
Rosalie, BOB, Thin, Tech,
