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This model, I need to do more due diligence. Naturally I want the one you and that lady who did the chicken cordon bleu used. It has the waffle irons; I'm not starting waffles now, toaster or not at all. But they do new things with them; you have to draw lines all the time with the internet.

Good for you on the weight. I probably weighed 125 when I was 21; I was 5'7". I won't say what it is now. I was extremely fit doing lots of natural physical activity, wasn't into abs and stuff they do now. They didn't run back then either, glad I didn't get into that.

Anyway stick with it. You won't regret it. My dr doesn't say anything about my being overweight, don't know why.

Of all the things, it's hot tuna salad. I will only eat tuna salad one way or not at all although I will eat tuna in casseroles with a couple other things.

Don't mean to sound ungrateful or picky, but the other ingredients sound pretty good so is there something non-fishy I could sub for the tuna? I saved the recipe. Maybe I could just eat it veg, that sounds like it might work, or put a little deli something on it. Yeah that croque monsieur I didn't forget about it and a more expensive grill will brown on top as a choice, not going there just for that. The egg on top is always unappetizing to me. French are like that, put an egg on everything.

Bruno Albouze (sp?) does one that drives me crazy it looks so good. I have to try it; actually he bakes the whole thing in an oven, but there are many steps to it. I don't need the top browned or could put the extra stuff on and just stick under broiler. But this is about simpler nutrition that would be fun and delicious with a new toy. And the extra step on top of getting all the ingredients means I won't do it as often, especially just for myself.

I forgot barbeque. I'm crazy about barbecued beef and pork but don't like the meat pulled; my teeth determine a lot of what I will tolerate now. Even if I just put the sauce inside the sandwich, some is bound to get on the grill. I have been cooking outside long enough to know what barbecue sauce does to an expensive gas grill I had and the cheaper Weber ones that aren't cheap any more. Even my stiff wire brush wouldn't get it off. I just let the burned stuff go with the territory and eventually just got a different one.

I don't mean to bother you so much. I can ask at amazon; people are good there. Just asked about a kitchen scale I just got. I'll stop there and thanks again.