Yes, many of times from a person out of love. My mother and father had
my cousin living with them, because there was problems at the home of my
cousin. She was 15 years younger then my mother, and 20 year older then
I am. Everyone in the neighborhood thought she was my mother's sister.
My mother had a stroke, in which she would think one way, but things
would come out differently from her mouth.

A funny thing happened while my mother and I were shopping one day. An
older lady came up to me and started calling by my aunt's name. She then
said I am sorry you are too young, so you must be her daughter. She also
called me by my cousin's name. I had to explain that my aunt was dead
for over 25 years, and that her daughter is my cousin.

On my mother's side the women all favor one another and I do favor my
cousins. My mother is now gone, but I have many good memories like these
of my angel.

Hello from Metairie, Louisiana. It is in the Greater New Orleans area
and part of Jefferson Parish.

I never ask the question if I am hot, I am told that I am every
day!

Hey Stacey I know traveling can be hell, but I am sure you will make the
best of it and have fun~

That is a wonderful thing to happen to a special person, thanks for
sharing. I like the little girl story too, that is one for all kids to
enjoy. (((((((Big Hug for sharing these stories)))))))

Someone adopt me, I am in need of a someone to call big daddy this
Father's Day. LOL can't you guys take a joke! Happy Father's
Day guys!

well katie, you that saying _____ happens! Take care honey, sorry to
hear about the wrist. I am sure Chris is thinking the same about being
in your arms too.

For really good moist crab, we boil them in crab boil, then place them
on the grill.

That heart diet is unheathy and doctors are warning against it.

No, I am not, it is just that I believe in healthy eating. I try to help
those that are looking.

You should eat healthy and not lose more then 2 lbs per week according
to most health professionals. There are many healthy diet foods, look at
the weight watchers recipes in the recipe section of the site.

Anytime sweetie! This is what sites are for sharing. A new way for
people to communicate.

Mach baby are we feeling a little low? Can't you feel the love?
You have even reached out to Lex!

Dear matchmaker, please remove me from the list, I think I found the
one. We were both on this site and had the same friends. We found each
other on another site through those friends.

slow=easy

Watermelon Slush

Makes 6 servings

4 1/2 cups cubed seeded watermelon
2 tablespoons fresh lemon juice
1 tablespoon chopped fresh mint leaves
2-3 ice cubes
Fresh mint leaves to garnish (optional)

In blender, combine watermelon, lemon juice, mint and ice
cubes; process until smooth.
Divide watermelon mixture among 6 tall glasses; garnish with
mint leaves if desired.

EACH SERVING (1 CUP) PROVIDES: 3/4 Fruit

PER SERVING: 40 Calories, 1 g Total Fat, 0 g Saturated Fat, 0 mg
Cholesterol, 2 mg Sodium, 9 g Total Carbohydrate, 0 g Dietary
Fiber, 1 g Protein, 10 mg Calcium

Walnut Chicken with Bulgur Pilaf

Makes 4 servings

1 teaspoon vegetable oil
10 ounces skinless boneless chicken breasts, cut into chunks
1 cup chopped onions
1 cup chopped carrots
1 ounce chopped walnuts
1/2 teaspoon caraway seeds
1/2 teaspoon cumin seeds
2 cups low-sodium chicken broth
8 ounces bulgur
2 tablespoons golden raisins
1/8 teaspoon cinnamon
Pinch salt

In medium nonstick saucepan, heat oil; add chicken, onions,
carrots, walnuts, caraway seeds and cumin seeds. Cook
over medium heat, stirring frequently, 4-5 minutes, until
onions are golden brown.
Add broth, bulgur, raisins, cinnamon and salt to chicken
mixture; bring liquid to a boil. Reduce heat to low; simmer,
covered, 15 minutes, until chicken is cooked through and
bulgur is tender.

EACH SERVING (1 CUP) PROVIDES: 3/4 Fat, 1/4 Fruit, 1
Vegetable, 2 1/4 Proteins, 2 Breads, 10 Optional Calories

PER SERVING: 385 Calories, 8 g Total Fat, 1 g Saturated Fat,
41 mg Cholesterol, 128 mg Sodium, 55 g Total Carbohydrate, 12
g Dietary Fiber, 26 g Protein, 57 mg Calcium

Recipe from Weight Watchers Quick Meals

Vegetable Pizza Bread

Makes 4 servings

One 8-Ounce French or Italian bread, split lengthwise
1 teaspoon olive oil
2 cups sliced mushrooms
2 cups sliced red bell peppers
1 cup sliced onions
1 cup tomato sauce
4 garlic cloves, pressed
1/2 teaspoon dried oregano leaves
1/2 teaspoon dried basil leaves
Dried red pepper flakes to taste (optional)
3/4 ounce grated Parmesan cheese

Preheat oven to 350o F. Line baking sheet with foil.
Evenly remove 1/2 ounce of soft bread from cut side of
each bread half; reserve for use at another time. Set
bread halves aside.
In large nonstick skillet, heat oil; add mushrooms, red
peppers and onions. Cook over high heat, stirring
frequently, 5 minutes, until vegetables are softened.
Add tomato sauce, garlic, oregano, basil and red pepper
flakes to vegetable mixture; remove from heat.
Spoon an equal amount of vegetable mixture onto each
bread half; sprinkle evenly with cheese. Place bread on
prepared baking sheet; bake 15-18 minutes, until top is
golden brown.

EACH SERVING (1/4 BREAD) PROVIDES: 1/4 Fat, 3 1/2
Vegetables, 1/4 Protein, 1 3/4 Breads

PER SERVING: 231 Calories, 5 g Total Fat, 2 g Saturated Fat,
4 mg Cholesterol, 774 mg Sodium, 40 g Total Carbohydrate, 4 g
Dietary Fiber, 9 g Protein, 145 mg Calcium

Recipe from Weight Watchers Quick Meals

Turkey Burgers

Makes 4 servings

15 ounces ground turkey
1/2 cup minced onion
2 teaspoons Worcestershire sauce
2 teaspoons steak sauce
2 garlic cloves, minced
1/2 teaspoon salt
1/4 teaspoon freshly ground black pepper

In medium bowl, combine turkey, onion, Worcestershire
sauce, steak sauce, garlic, salt and pepper; form mixture
into 4 equal patties, each about 3/4" thick.
Heat medium nonstick skillet over medium heat 1 minute;
add patties. Cook, turning once, 2-3 minutes on each side,
until browned (be careful not to burn).
Add 1/4 cup water to skillet; reduce heat to low. Cook,
covered, 5 minutes, until patties are cooked through.

EACH SERVING PROVIDES: 1/4 Vegetable, 3 Proteins, 5
Optional Calories

PER SERVING: 166 Calories, 8 g Total Fat, 2 g Saturated Fat,
78 mg Cholesterol, 449 mg Sodium, 3 g Total Carbohydrate, 0 g
Dietary Fiber, 19 g Protein, 23 mg Calcium

Recipe from Weight Watchers Quick Meals

Spinach-Chicken Salad with Tangy
Orange Dressing

Makes 4 servings

2 tablespoons fresh lemon juice
1 tablespoon + 1 teaspoon olive oil
1 tablespoon + 1 teaspoon prepared yellow mustard
1 tablespoon chopped fresh rosemary leaves or 1/2 teaspoon
dried
2 garlic cloves, minced
1/4 teaspoon salt
1/4 teaspoon freshly ground black pepper
One 10-ounce skinless boneless chicken breast, butterflied
and pounded thin
2 tablespoons orange juice
1 tablespoon red wine vinegar
Granulated sugar substitute to equal 1 tablespoon sugar
1 teaspoon balsamic vinegar
8 cups packed spinach leaves, well rinsed, dried and torn into
bite-size pieces
2 cups sliced mushrooms
1 medium red onion, thinly sliced

Preheat broiler. Spray broiler pan with nonstick cooking
spray.
In shallow bowl, with wire whisk, combine lemon juice, 1
teaspoon of the oil, the mustard, rosemary, garlic, 1/8
teaspoon of the salt and 1/8 teaspoon of the pepper. Add
chicken; turn to coat.
Transfer chicken to prepared broiler pan, reserving
remaining lemon juice mixture; broil 4" from heat 3-4
minutes, until golden brown. Turn chicken; top with
reserved lemon juice mixture. Broil 3-4 minutes longer,
until golden brown and cooked through.
Meanwhile, to prepare dressing, in small bowl, combine the
remaining 1 tablespoon oil, the orange juice, wine vinegar,
sugar substitute, balsamic vinegar, remaining 1/8 teaspoon
salt and remaining 1/8 teaspoon pepper.
Divide spinach, mushrooms and onion evenly among 4 plates,
arranging vegetables in a circle.
Cut chicken into 1/4" slices; place one-fourth of the
chicken slices in center of each salad. Drizzle each salad
with one-fourth of the dressing.

EACH SERVING (4 CUPS) PROVIDES: 1 Fat, 5 1/4
Vegetables, 2 Proteins, 5 Optional Calories

PER SERVING: 182 Calories, 6 g Total Fat, 1 g Saturated Fat,
41 mg Cholesterol, 361 mg Sodium, 11 g Total Carbohydrate, 4 g
Dietary Fiber, 22 g Protein, 166 mg Calcium

Recipe from Weight Watchers Quick Meals

Spinach, Egg and Bacon Salad

Makes 4 servings

2 tablespoons olive oil
2 tablespoons red wine vinegar
1 teaspoon Dijon-style mustard
1/4 teaspoon salt
Freshly ground black pepper to taste
8 cups packed spinach leaves, well rinsed, dried and torn into
bite-size pieces
2 slices crisp-cooked bacon, crumbled
2 hard-cooked eggs, shelled and sliced

In large salad bowl, with wire whisk, combine oil, vinegar,
mustard, salt and pepper.
Just before serving, add spinach to oil mixture; toss to
coat thoroughly. Sprinkle with bacon, then top with egg
slices.

EACH SERVING PROVIDES: 1 1/2 Fats, 4 Vegetables, 1/2
Protein, 20 Optional Calories

PER SERVING: 150 Calories, 12 g Total Fat, 2 g Saturated Fat,
109 mg Cholesterol, 365 mg Sodium, 6 g Total Carbohydrate, 4 g
Dietary Fiber, 8 g Protein, 152 mg Calcium

Recipe from Weight Watchers Quick Meals