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Ah, Memorial Day! It's not just a day off work. It's time to take the opportunity to remember those military personnel who have given their lives so that we can remain a free nation. Take a moment to remember our fallen men and women. Fly your American flag, and be thankful.

I don't know anyone who hasn't cheated on their diet. I'm not talking about just low carbers here, but about all dieters. Everyone I have spoken to, written to, or heard from has cheated on their diet at one time or another. Why do we do this to ourselves?

I like lamb. I like lamb A LOT. But as fate would have it, I am married to a non-lamb-loving man. He doesn't hate it, exactly, but he does nothing more than tolerate it unless I jazz it up with some sauce of some kind. Sauces he likes - the more sauce of any kind, the better. He likes it best when there's so much sauce that he can barely see the meat or fish under it.

Josie from Texas is 33 years old and 5' tall. Josie has been following the Atkins program since August of 2002. Her starting weight as 130 pounds and she was then wearing a size 9/10. In just three months Josie reached her goal weight of 115 pounds and goal size of 3/4.

For the past several months, I've been writing articles about the history of diets and dieting. Eventually, I would have written about Dr. Atkins. 'Eventually' came too soon.

Dr. Robert C. Atkins died recently, not of the heart attack or stroke that some many of his dietary opponents predicted, but from head injuries received from a fall on the ice outside The Atkins Center in New York. Dr. Atkins, who was 72, had just walked a mile from his apartment to the Center to go to work, as was his routine.

Trish Z. from Buffalo, New York, is 5' 1" tall. "That is, on a good day," Trish laughed. Trish began her low carb journey following the Atkins plan, but for the last twelve months has primarily been following the Stillman program. "I bounce back to Atkins for a weekend here and there for my sanity," she explained with a smile.

Spring and Easter always make me think of baked ham. That makes sense within the context of ham being a traditional Easter dish, but then I start wondering why ham is a traditional Easter dish. Hogs are traditionally slaughtered in the fall, not the spring. It would make more sense if ham were traditional for Thanksgiving or Christmas, not Easter. But then, how long does it take to cure a ham? Weeks? Months? I honestly don't know. Maybe ham is traditional for Easter because that's when it is finally cured/smoked to perfection.

I'm always trying out new salmon recipes for Rod, and came up with Broiled Salmon With Zesty Lime Mustard a while ago. While the recipe calls for broiling the salmon fillets, you could cook these on an outdoor grill, too. I have a nifty little device that was made especially for grilling fish on an outdoor barbecue. It is a metal "cage" with a long wooden handle, and eliminates the problem of the fish fillets sticking to and/or falling apart when you cook them. Mine is a big one that holds 6 to 8 salmon fillets, but I have seen smaller ones for 1 or 2 fillets. In fact, I saw one at one of the dollar stores earlier this spring, and bought several to give away as presents - and kept a couple for myself, too, of course. They were only about $3.00 each, and worth every penny.

Robin from Portland is 30 years old and 5' 6" tall. Robin has been following the Stillman Diet program since August 2, 2002, and in just nine months has shrunk from 330 pounds and a size 28/30 to 186 pounds and size 12! Even her shoe size has shrunk from 9 1/2 wide to 8 1/2 medium! Robin's goal is to weigh 170 and wear a size 10.