Doberdawn Member

Great suggestions. I think I can picture all of them, but maybe the uppercuts. Do you basically hold the rope and then swing it as if doing an uppercut punch twisting torso?

BTW, I found this video which at least shows you what I'm talking about. But, it only show rippling up and down with two arms and one arm. Is there no other routine to be done with it? Is his position good? http://www.youtube.com/watch?v=91cSiPlzxRQ

Walmart has lots of them from 18" to 42". Go and check them out... even if you don't like the styles they carry, you'll be able to figure out the size you want.

I don't know how authoritative examine.com is... I don't even know what that is. I read the WebMD site and couldn't find the article someone on here said existed. Not saying it didn't, I just couldn't find it. But, I have heard of ncbi.nlm.nih aka the National Health Institute. They posted an article from the Journal of…

anybody out there? echo echo

Where do you find cherry infused raisins? I've never even heard of them, but they sound yummy.

save for later

Library has it... and a bunch of others... even one all on vegetarian pressure cooking... for those who do that. Interesting.

Thanks for all the replies. To answer one question, I am not sedentary. I do an hour of yoga 3 days a week, 40 minutes of New Rules of lifting for women 3 days a week, 40 minutes of cardio 3 days a week, and often hike several miles at least once a week. But, I'm still 55 lbs overweight with 38% body fat.

Please read the link I posted. It explains it. A lot of what you're posting are myths. The medical reasons for what happens & why are set out.

http://www.livestrong.com/article/297946-why-do-veins-pop-out-when-lifting-weights/

I haven't tried it yet, but just found this recipe on PB2's site. Sounds interesting. Also posting to bump this thread up since I just bought some PB2 and would like more recipes for using it. Ingredients (for a small batch) 1 can chickpeas 3 tablespoons PB2 (www.bellplantation.com) 6 packets stevia 1/2 tablespoon cinnamon…

Here's a new one:

Do you use canned beans or pre cook yours? How long do got roast & what temperature?

It sounds fascinating. I can't wait to get home and watch it. Thank you for posting.

So do I... I could actually *hear* the theme playing in my head.

okaaaay... still hoping for some shared humor.... here's another... go ahead... I dare you to look at it and NOT smile.

It doesn't, hence why I ended up coming here with the question. It just says do x or y, 15 reps x 2 sets with 60 second rest. No indication of why to do one or the other. No indication of whether to alternate them by sets or days or anything. It just says Do x or y. *shrugs* I think I'll start doing 1 set seated and 1 set…

Thank you so much for the prompt response. In brief follow-up on this one.... since standing is "more full body", is that the preferable one for me to be doing? I'm trying to get a balanced and strong body.

Bumping up for comments

I just tried a new product and loved it! It is coconut & soy based. Best fake cream cheese I've had yet. Great texture & taste. Low fat, too. It's called Go Veggie! It is vegan, gluten free, dairy free, lactose free & kosher.

OOoooh.... that sounds good.... How long did you cook the chicken cacciatore? Did you add any spices or seasonings? Or just the red sauce and veggies?

I don't suppose you'd share your personal recipes for these? They sound yummy.

Thanks! But, how should I log it? They urge us to keep a training journal. We have goals for each set. Then you log your actual performance and how much weight you used. So, should I be logging BW(bodyweight)/15 to say I did 15 reps at bodyweight... or should I log BW/5 since that is how many I did till I had to breathe…

Get a big bag of dried beans, lentils, and brown rice. Each of them will make a ton of meals.

Bumping up again for an answer?

Still hoping for an answer

Also wondering if maybe the original poster used a LIQUID chipotle seasoning instead of powdered... more moisture? Which did you try?

Try a pressure cooker... it cooks fast and pushes moisture into the meat by "steam cooking" it.