as slow as this forum

fishlessman

finally broke the 180 barrier at a 179 today :laugh: man has this been a slow journey. maybe that strength training that q bruddah talks about will get me the rest of the way.

Misippi Egger

Congratulations, Fishless !!!

Go have a beer or 12 to celebrate. - not that "55" stuff either :laugh:

fishlessman

im taking 9 days fishing and egging, i hope im not starting over when i get back :ermm: oh well, for a day or two im in the 170's :laugh: gotta look at what qbruddah's been saying a little more closely

'Q Bruddah

fishlessman, what great news!! Congratulations!! What kind of weight was it? Was it fat? Here is how to know for sure.

http://www.amazon.com/Omron-HBF-306CN-Loss-Monitor-Black/dp/B000FYZMYK/ref=sr_1_1?ie=UTF8&s=hpc&qid=1274454195&sr=8-1

Most gyms will have something similar to this so there is no real need to run out and buy one.

fishlessman

im going to go with mostly fat, worked out to 3.33 pounds a month for 15 months. the rest will be muscle gain while trying to hold the weight for a while

Humphrey Chimpden Earwicker

holy crap. i'm 174. a couple more pounds and yer in my weight class. does that mean we will have to fight?

:ermm: :huh:

BobbyC

gotta love the Calvin Trillen quotes

Humphrey Chimpden Earwicker

thanks for the props on the trillen. i just was looking for a food-related quote, and his "Tummy Trilogies" book is probably one of the things that set me off on foodie-ism.

that quote refers not-so-subtly to my odd propensity for curing duck prosciutto by hanging it from my ceiling too (though the basement). :laugh:

BobbyC

what i found really amusing was a reply from a friend of yours here on the forum who asked... something to the effect of "are you still hanging raw duck breast from the ceiling and serving it as duck prosciutto?"

crghc98

nice...I've crept back up some :S but just did my first 1/2 marathon and will now be getting back into the watching what I eat thing....