I haven’t been around much this last week… We have some more articles coming here. Just need to get the time to finalize some editing and what not. What have I been doing? I’ve been running around like a … well, chicken’s with no heads are probably calmer than I’ve been feeling this week.

Part of it’s work.
Just dealing with some stress related to nearing the end of a $2.5million dollar project and dealing with someone we think may be doing some things that are a bit… well… at the least, unethical. At the worst… potential fraud. (wheee fun).

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Like I said a couple days ago… I am kinda cheating, and started on pureed foods last week, and over the weekend I moved on to “real” food. Frozen meatballs are a great thing. Pull a couple out, nuke for 30 seconds and you have the start of a meal. Sunday, I had a Tex-Mex sorta meal. Two meatballs chopped up and topped with a mix of fat-free sour cream and medium taco sauce, then topped with a sprinkle of shredded cheese. Instead of refried beans, I used some of the pureed baked beans from a few days ago, mixed in some chopped jalapeno pepper, taco sauce and another sprinkle of cheese. (some good protein going on here!) Then some strawberry yogurt to get my fruit/dairy in.

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I’m 18 days post-op… I’m supposed to still be in the liquid diet phase of things.

Early last week I broke down and started doing pureed foods. The cream soups and stuff just sucked. None of them had much flavor… or maybe it’s me… but it got to the point I was sucking on pickle chips to get some taste going. So… I started doing things like pureed tuna salad, baked beans, cauliflower, fruits, cottage cheese. I was doing one whole tablespoon of three different things for a meal. Like 1T tuna salad, 1T carrots, and 1T SF pudding for lunch one day.

Then yesterday, I cheated again.

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Ok, I’m bout 10 days from my surgery. Lots of little details coming all together, and for as much as I’ve read, learned, etc over the last few months… and I keep coming up with more and more information. I thought I would share a few things.

WLS is not a cure, it’s a tool… but like you need saw blades to use a saw the surgery as a tool needs “blades” to go with it.

Ok, while I am going to be eating a lot less, I’ll still be eating. Since McDonalds will be out of the picture I will need to be cooking. I heard about this book.. Eating Well After Weight Loss Surgery. My sister ended up getting it for me for Chritmas. Another one I found was Recipes for Life After Weight-Loss Surgery. In browsing through these, they both have some intesting recipes that look really good.
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While browsing through some old web page archives of mine, I came across some cooking related stuff I had done up as part of a “MN Room” newsletter associated with the “Minnesota” chat room on AOL. Here’s one that talks about the history of pizza, along with some recipes….

Pizza, pizza! (mar-28-1999)
American’s love pizza. We eat enough every day to cover 90 acres (that’s almost 4 million square feet), and on an annual basis that comes to 23 pounds per person. Historians think it dates back to sometime around the 11th century when Italians were eating bread baked with herbs and spices topped with olive oil or lard. Because it could be made from basic ingredients had by the peasants in pre-Renaissance Naples, pizza was long considered a peasant’s food. As times got better, people were soon adding mussels, ham, anchovies, and sardines.

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I’ve been doing a bit of cooking lately that involves testing new stuff… like the from fresh, pumpkin pie I did for Thanksgiving. Over the weekend I made a cranberry sauce and had it tonight with some breaded pork chops and peppered green beans.

Other than the sauce, it was all very easy to make in a quantity for just myself, and could just as easily be done for a family.

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