Dorothy, I have had the same thing happen after using the weed eater. It's heavy enough and vibrates enough (it's electric with a cord I'm dragging behind me) that my hands are a bit wobbly for a few minutes. I think it's the nature of the work with a heavy tool.

I'm glad you've come to terms with the bread delivery. I love bread pudding - 2 cups torn up "day old" (how about week-old from the fridge or from the freezer?) 1 quart milk, heated but not boiling (microwave to almost scalding), 4 tablespoons butter, 2 eggs, 1/2 cup sugar (I use brown sugar for the flavor), 1/2 teaspoon salt, 2 teaspoons vanilla (more than the recipe calls for, but I love vanilla).

Beat the eggs with a fork, add salt, sugar, vanilla, and set aside.

Put the bread pieces in the baking casserole dish with the butter, then pour the hot milk over and let the bread soak it and the butter melt. Once it's cool enough that it won't cook the eggs, mix in the egg mixture. From there I always add some kind of fruit, either raisins or cut up dates. However much you like, but at least a 1/2 cup of dried fruit. Bake in 350^o oven for about an hour. This is from memory, I make it frequently.

If you want to really make that pudding pop, then make a raspberry melba sauce to spoon over the top.

The juice from yesterday's grapes is all refrigerated and will go in the freezer today, though I'll leave some out for jelly. I still have tomatoes that need processing (most blanching and diced then into the freezer) so I'm not ready to start cooking jelly yet.

The alternate day fasting usually works out with three days of fasting each week (if you are really strict, it alternates 3 then 4 then 3.) If I were doing it that strictly then today would be a fasting day, but it was the only day this week for lunch with my daughter, so it's counting as a regular day and tomorrow is a fasting day. Gotta be flexible for good reasons! We shared a seafood cob salad - in which even half of the salad is huge. Lots of calcium and protein in that one.