Finally the payoff of all this working out. I didn't go frumpy and was quite pleased with the dress I chose. The bride of course was beautiful and my son was as dashing as ever. I want to share with you the photos from the much anticipated wedding. My son is married to a wonderful gal and I look forward to watching them grow together.
Dear Walker Talk Readers,
I recently accepted the challenge to raise funds to support the Komen North Texas Race for the Cure® on June 7, 2008 in the fight against breast cancer. One in eight women will be stricken with breast cancer in her lifetime and the more we raise, the more the North Texas Affiliate of Susan G. Komen for the Cure can give back to fund vital breast cancer education, screening and treatment programs in our own community and support the national search for a cure.
Click here to visit my personal page and pledge your support.
Please join me in the fight by pledging in support of my participation in the Race or contributing generously to the Komen North Texas Race for the Cure®. Your tax-deductible contribution will fund innovative outreach and awareness programs for medically underserved communities in North Texas and national breast cancer research. It is faster and easier than ever to support this great cause - you can make a donationonline by simply clicking on the link in this message. Whatever you can give will help! I truly appreciate your support and will keep you posted on my progress.
Thank you so much for your time and support in the fight against breast cancer! Together, we can save lives!
Sincerely,
Debo Hobo
I found out about this video from Imaginary Diva and I really wanted to share it with you all. Let me know what you think. Is it helpful?
I know I am losing weight, the scale and the photos tell me so. But sometimes when I look in the mirror I still see the same over weight girl I saw four month ago. Co-workers and some family members tell me I am a "skinny-Minnie" but I am having a hard time registering that. I sense that I have beaten myself up for so long about being 'fat' that I am still holding onto the 'I am so fat mentality'.
Now what's a girl to do? I am going to have to research this and figure out how to reverse this poor self image faze I am going through. And if I have a poor self image does that mean I have a low self esteem. Are the two intertwined?
Heres some info I found on wikipedia:
A person's self image is the mental picture, generally of a kind that is quite resistant to change, that depicts not only details that are potentially available to objective investigation by others (height, weight, hair color, sex, I.Q. score, is this person double-jointed, etc.), but also items that have been learned by that person about himself or herself, either from personal experiences or by internalizing the judgments of others. Those items include the answers to such questions as:
Am I thin?
Am I fat?
Am I attractive?
Am I weak?
Am I strong?
Am I intelligent?
Am I stupid?
Am I a good person?
Am I a bad person?
Am I masculine?
Am I feminine?
Am I likable?
What do you think? I am going to have to walk this evening and think about this one?
Eat these foods at your own risk. Be sure the establishment from which you procure your food is a clean and reputable distributor and service provider.
When you think of “dangerous” food, it probably conjures up images of eating slugs and bugs on “Survivor.” But most of the estimated 76 million Americans who experience food borne illnesses each year are sickened by nothing more exotic than fruit, vegetables, grilled chicken or coleslaw at a summer picnic. 
Alfalfa Sprouts
The danger: “Sprouts are at the top of the list when it comes to potential problems,” says Michael Doyle, Ph.D., director of the Center for Food Safety at the University of Georgia. “The conditions for producing sprouts promote the growth of harmful bacteria.” In order to grow sprouts, the seeds are soaked and kept moist—a prime breeding ground for bacteria (salmonella is the most common illness associated with sprouts).
The safer solution: While Doyle reports that some researchers are looking at ways to test the water in which sprouts are grown in order to identify batches that are contaminated, it is not yet a foolproof system, and recalls and illness outbreaks are still common. Growing sprouts yourself at home is also no guarantee of safety—the same conditions that breed bacteria in commercial sprouts can exist no matter how careful you are. Washing sprouts does not clean away harmful bacteria, so the only way to guarantee safety is to cook them. “Unfortunately, when you cook them, they pretty much disappear,” says Ruth Frechman, R.D., a spokesperson for the American Dietetic Association, who nonetheless mixes sprouts into cooked soups and stir-fries
Cantaloupe
The danger: A recent recall of cantaloupe imported from Honduras because of salmonella contamination has focused attention on the melon. The rind that encases the fruit may harbor the bacteria, but it is easily transferred to the edible flesh inside once it’s cut up.
The safer solution: Doyle reports that some producers treat the exterior of melons with steam to kill the bacteria without affecting the inside of the fruit. But there’s no way to know if you are getting one of these treated melons. Washing the skin may help, but with so many cracks and crevices in the rind, it’s not necessarily an effective solution. You can be careful with the way cut-up cantaloupe is stored (at home or at the store). “Harmful bacteria can thrive and multiply at room temperature,” say Doyle, so he recommends steering clear of any cut fruit that isn’t kept refrigerated.
Salad Bar Fixings
The danger: It may be the ultimate in convenience to swing by the salad bar and choose from a wide array of ingredients that are all chopped up and ready to mix into a customized meal. But letting someone else do all the prep work can result in some unhealthy surprises. “The biggest factors contributing to potentially unsafe salad bar food are foods that aren’t kept hot or cold enough, handling of food by workers with poor hygiene, and refilling partially used containers of perishable food with fresh food,” says Doyle.
The safer solution: Be sure your salad bar food is kept at the proper temps (cold food kept cold, hot ones heated sufficiently), that workers practice safe food handling, and that enough people buy food there to keep the supplies fresh. Also, Frechman cautions against salad bars that don’t have a “sneeze guard” to protect the food from airborne bacteria.
Read about the other Top 10 Most Hazardous Foods by Sally Wadyka
