Great going, Margo! And good advice about the salt. I have cut way back on it, mainly because I was worried about BP. I usually use about half the salt the recipe calls for when I make things from scratch. I also use Mrs. Dash, which is an interesting blend of herbs, as a salt sub--do you have that in the States? My whole family was on a salt-free diet back in the 60's when my Dad had heart disease--it was one of the few things they could control in those days. You can get used to it, but I like a little bit still.

I did about a 30-minute walk again yesterday, still very cold but sunny, a few flurries predicted, but we still seem to be missing the big snow dumps; in fact looking at a current radar map there is a ring of snow falling all around us.