Sunday, September 30, 2007

This weekend

I went to the Farmer's Market yesterday to buy more leeks. I experimented Friday and made a seriously yummy veggie dish: a Cauliflower and Leek Gratin. If you are an onion lover you'll want to make this. It was sooooo good. We had it as a side dish with Chicken Marsala. Some time this coming week I think I will experiment and add chicken or beef to make it a whole meal. I'll let you know how it turns out. Here's the recipe and FP for version one:


Shelly's Cauliflower and Leek Gratin

1 head Cauliflower, broken into florets
3 Leeks, white & light green parts only, sliced
2 Tablespoons Butter
1/4 teaspoon Pepper
1/2 teaspoon Kosher Salt
1/2 teaspoon dried Basil
1/2 teaspoon Italian Seasoning
1 Tablespoon fresh Chives
2 Tablespoon Flour
1 1/2 cups Milk, cold
1/2 cup Frozen Peas
1/2 cup Grated Italian 4 Cheese Blend
2 Tablespoons Italian style dried Bread Crumbs

Preheat oven to 375 degrees. Steam Cauliflower until just tender when a knife is inserted. Set cauliflower aside to cool while making the sauce. Slice leeks in 1/2" inch thick slices and wash thoroughly. Saute butter, leeks, salt and pepper, herbs till lightly golden. Add flour to leeks and cook for 1 minute. Add milk and cook while stirring constantly, when the mixture comes to a low boil and thickens turn off the heat. Put the cauliflower into the sauce, add peas. Mix to combine. Pour into casserole dish. Top with cheese and breadcrumbs. Bake until golden brown approximately 25 minutes.


I left the FM this week with zucchini, corn, cauliflower, mushrooms, garlic, more heirloom tomatoes (they have the best tomatoes) and a loaf of my Mom's favorite Austrian fruit bread. I ran some errands and then headed home to clean the garage. Fun stuff ;)

I did pause my cleaning to catch my co-worker/pal Amy's follow-up on MTV. All I can say is "Wow" -400 pounds is beyond amazing and inspiring. If you missed the show check it out on You Tube.

Oh, I did have a wow this weekend I will share. We have a swing in the backyard. It came with the house. Seats two. I sat on it once pre-op (alone) and heard a loud creak, got up quick and never sat on it again. Last night it was especially starry and my Mom and I decided to have coffee in the backyard. We both sat on the swing. Not a creak to be heard. Woo Hoo!


Highlights of the weekend:

* My garage is clean.

* I'm going to start enjoying my patio swing and I guess it's just in time ;) because apparently Mars is coming.

* I almost have my PS financing figured out... so I can look at scheduling a date soon. Ahhh! Exciting... scary.

Listening to: "Beats So Lonely" Charlie Sexton. I love this song. It was in the 80's movie "Some Kind of Wonderful" when Keith and Amanda are at Hardy's party. In case you didn't know I'm an 80's movie/music freak.

Saturday, September 29, 2007

Casseroles and Karma

I made a "Comfort Food" casserole Thursday and I'm just getting around to blogging it.

I was having a bad day... headache, life in general and I needed something warm. Yeah, yeah, I know... you shouldn't seek comfort in food but it wasn't a donut it was a casserole. I basically adapted my Poppy Seed Chicken Casserole recipe to use what I had on hand.


Shelly's Cheesy Chicken & Veggie Bake

1 cup chopped Broccoli, steamed
1 cup Carrots, steamed
1/2 yellow Onion, chopped
2 boneless skinless Chicken Breasts, sliced into 1" pieces
1 Teaspoon Oil
1/2 cup Sour Cream
1 can of Cheddar Cheese Soup
1/2 cup Mexican Cheese blend
dash Chili Powder
Salt & Pepper to taste
10 Ritz Crackers
1 Teaspoon Poppy Seeds
1 Tablespoon Butter

Preheat oven to 350 degrees. Steam broccoli and carrots and set aside. Saute onions till golden. Remove from pan. Saute chicken in a teaspoon of oil until golden and cooked through. Add broccoli, carrots and onions to pan. Mix sour cream, soup, and cheese together and pour over. Stir to coat. Salt & pepper and chili powder to taste. Pour into a casserole dish. Crumble crackers in a Ziploc baggie, add poppy seeds and sprinkle mixture over the top of chicken. Melt 1 Tablespoon of butter in the microwave. Drizzle melted butter evenly over crackers. Bake 30 minutes, until crackers are golden brown.

You could eliminate the topping if you wanted to make it even lower in carbs but 10 crackers spread out over the whole casserole is even OK in my carb-o-phobe handbook.


So I ate this and watched the season premiere of Grey's Anatomy and all was temporarily right with the world. Word to the wise do not go on classmates.com and look up a wretched nasty girl you used to go to school with. If they have a seemingly better life than you (loving husband, huge house, three cute kids) it can throw you into a funk. A quick IM exchange with my pal Sarah reminded me however that what looks good on paper (or in this case the net) isn't always reality. After all those three little cuties could have three different "baby daddies", the house... repo'd, and the loving husband... secretly gay.

I'm sure my Karma points went down for that but she really was a wretched human being. You'll have to trust me on this ;)

Friday, September 28, 2007

New! Protein Shake


I added a great new protein shake to My Favorite Protein Shake Recipes page. I'm calling it a Gingersnap Protein Smoothie. It also makes a yummy protein popsicle.

Ginger is one of the World's Healthiest Foods and tastes so Fall to me. For another taste of Fall try my Pumpkin Spice Protein Smoothie. Hope you enjoy it!

Newsflash: I just heard from my pal Kylie: Starbucks will be introducing a Sugar Free Gingerbread Syrup in November. Woot. So I'm sure I'll be adding a splash of that instead of the SF Cinnamon Dolce syrup as soon as I can get my hands on a bottle. FYI: Starbucks sells the syrups they use. Just ask at the counter.

Three songs I can't get enough of...





Thursday, September 27, 2007

Tortilla Pizza



I was jonesing for pizza yesterday. I used those great Mission Brand Carb Balance Whole Wheat 6" Fajita Size Tortillas as my "crust." and created a couple of Tortilla Pizzas. It definitely satisfied my pizza urge.

Place a tortilla on a lightly oiled baking sheet. Top it any way you like. Bake at 375 degree oven for 8-10 minutes till the tortilla is crisp and the toppings are bubbly.

One of my creations was topped with pesto sauce, ricotta cheese, sauteed spinach and garlic, sliced tomato, smoked mozzarella, and parmesan. The other with pesto sauce, provolone cheese, parmesan, sliced tomato, and Italian seasoning.

This would be a great way to use up leftovers... grilled chicken, steak, shrimp. The combinations are endless. I used pesto sauce but you could use alfredo sauce, tomato sauce, bbq sauce, hot sauce, salsa. I'm planning on making a Chicken Carbonara tortilla pizza next time I have some leftover grilled chicken. Mmmm with a little alfredo sauce, parmesan, crumbled bacon, and mushrooms. Yummy.

Wednesday, September 26, 2007

Cooking experiment

Remember my Moussaka recipe from a couple of weeks ago well I used the topping from that and the base from my Shepherd's Pie recipe (usually topped with heaps of mashed potatoes) and combined them to make a potato-less Shepherd's Pie for dinner the other night. You could certainly do a mashed potato top (maybe not heaps) but I like the added protein from the cheeses and egg. I served it with green peas.

Here's the recipe and FP:


Shelly's Shepherd's Pie (without potatoes)

1 Tablespoon Olive Oil
1 Large Onion, chopped
1 pound Ground Beef
1 Large Carrot, grated
1/2 teaspoon Thyme
1 teaspoon chopped fresh Parsley
1 clove Garlic, minced
Salt & Pepper to taste
1 Tablespoon Soy Sauce

Topping:
1 large Egg
2 Tablespoons Butter
2 Tablespoons Flour (I use Spelt)
1 cup Milk
4 ounces Cream Cheese
1/2 cup Ricotta Cheese
Salt & Pepper to taste

Preheat oven to 350. Heat oil in skillet and saute onion till golden. Remove and set aside. Saute ground beef and cook till no pink is seen. Drain any fats. Add onions back, grated carrot, thyme, garlic, parsley, S&P and soy sauce. Cook for 1 minute. Pour into casserole dish.

In a medium bowl, lightly beat the egg and set aside. In a small saucepan, melt 2 tablespoons butter over medium-high heat. Whisk in the flour and cook, whisking often, until the mixture is smooth, about 30 seconds. Slowly whisk in the milk and cook until thickened. Lower the heat to low and stir in the cream cheese and ricotta. Salt and pepper to taste. Whisk a spoon of the cheese sauce into the reserved eggs until smooth. Whisk the egg mixture into the cheese sauce in the saucepan.

Pour the sauce over the meat in the baking dish. Bake until the top is lightly browned. 40 to 45 minutes. Let cool for 10 minutes before cutting.

Tuesday, September 25, 2007

Exercise

I'm a walker. I love to go for walks and hikes. I put on my Ipod and head off in a direction. It's a time of the day I look forward to... my time to think and dream. I'm lucky to live in an area that has a pretty awesome climate most of the year. I have a few cool walking spots near my house and I do those almost daily. Here's one of them:






My favorite though is walking on the beach. One of my jobs takes me near the beach frequently so I take advantage of those days. What a calf workout!?!


I found this the other day in my Fitness magazine I thought I'd share. You can roughly figure out your walking speed by counting how many steps you take in one minute then based on your miles per hour, you can estimate your total distance.

Steps per minute = Speed

115 = 2.5 to 3.5 mph
125 = 3.0 to 4.0 mph
135 = 3.5 to 4.5 mph
150 = 5.0 mph

When it's too cold or on the rare rainy days I will walk the mall. Errr I try not to do this because somehow I always come out with more than I went in with. I also have the Leslie Sansone walking tapes which are great and I highly recommend them.

Exercise was always one of my issues pre-op. I believe I once said, "Why would anyone want to purposely make themselves sweat" but now I go out everyday and exercise at least 1 hour. My post-op mantra is: You can't continue the same behaviors and expect a different result. Here's what I do when I don't want to drag my tookus out. I take a look at my "fat pants" I've kept a pair for inspiration and I glance at the before picture I posted on my fridge. I'm determined to not go back there.

I think it's important to find an exercise that works for you. We are more likely to do it consistently if we enjoy it! That being said I think our bodies get used to the same thing and it's good to shake things up a bit ever now and then. I try throw something different in every few days. I have a BOB and I will turn on some tunes and beat the crap out of him. He's a scary looking dude huh? I suppose you could pin a picture on his face (ex-husbands, bosses, etc.)


or I will do my Pilates Body Circles. I love those things. They are sooooo fun... think arm hula hoops and you really feel it after. If you have FitTV (check your cable or satellite network) you can exercise anytime of the day. If all else fails I turn on the music and dance!

Sunday, September 23, 2007

Another Trader Joe's Find


The other day I was picking up a few things at Trader Joe's and I spotted these Chile Lime Chicken Burgers in the frozen food section. I checked out the nutritional info and decided to throw them in the cart. Tonight for dinner we gave them a whirl. I defrosted them in the fridge for a few hours per package directions and threw a couple on the BBQ grill.


I was worried when I looked at them that they would end up being leathery when done but I was pleasantly surprised. They were really moist and had great flavor. They are not spicy though I was expecting spicy from the title. The "chile" is actually sweet red bell pepper.

Verdict: tasty not quite what I expected by the name on the box but I would definitely have them again. They make a nice alternative to a "burger" I had mine topped with melted jalapeno jack cheese and sliced avocado with a heirloom tomato salad on the side. It was a yummy, quick & easy dinner.

Serving Size 1 burger 4 oz. Calories 110, 3 g. fat, 4 g. carbs, 15 g. protein. ($3.50/box of 4 - 1/4 lb. patties)

C is for...

Fat Chick version

C is for Camera - As a fat girl I avoided cameras like the plague. I am noticeably missing from an entire decade of family photos. Seriously there are few pictures of me from age 18 to 35 floating around. How did I manage this? Well by always volunteering to be the photographer. On rare occasions the camera caught me and here is some of the photographic evidence:


Above: At my highest 3 days before surgery. I just got through making scrambled eggs for 400 Dad's (Father's Day Breakfast) at my school.

Above: I'm telling everyone this is my Aunt Carmella now. This lady wasn't going to live to long.


Post Gastric Bypass version

C is for Camera - Post-op snap away. I don't mind having my picture taken and I'm looking forward to being in family photos now. After plastics I'm treating my Mom and I to a portrait together. I don't cringe when someone gets out a camera now. What a difference a year makes!

Above: With my co-workers and pals Dame Tooter and Amy Williams.

Above: Modeling a great sweater find from TJ Maxx. I love that store.

Above: Mmmm Protein Popsicles are gooooood!

If you are wondering what this entry is all about catch up here.

Saturday, September 22, 2007

Happy Fall!

It's officially Fall. Today was perfect. Gray and rainy. Very fall-like. It took everything not to roll over and hit snooze this morning. I almost didn't go to the Farmer's Market because I thought they wouldn't be setting up (In So Cal drizzle is drama) but I decided to drag my butt out of bed and check it out. I'm glad I did. I got some great deals because of the weather. Worth getting up.

Went to Starbucks and bought my usual and a scone for my British Mum. I've been having interesting (bad) Starbucks experiences lately. Yesterday I was handed a hideous sticky cup inside a cup I was like WTH is this drippy sticky mess and made them give me another cup to pour my drink into. Today five people that came after me get their drink before me and I'm thinking I know Soy SF blah blah blah is a special order but come on. No, they hadn't made it. Better buck up 'bucks.

I also was hit on by a creepy dude that was old enough to be my Grandfather.

Starbucks employee: What can I get started for you?
Me: I'll have a Hot Tall Sugar Free Cinnamon Dolce Soy Latte with no whipped cream please
Creepy dude: (So close he is practically touching my ass in line. I actually felt his breath) Wow that's some mouthful.
Me: Yep (smile) it is. (Pay and walk away)
Creepy Dude: (In my space again) How do you remember all that?
Me: (steps back) I order the same drink all the time.
Creepy dude: (moves toward me again) What was the drink again?
Me: (steps back again) Tall Sugar Free Cinnamon Dolce Soy Latte with no whipped cream.
Creepy dude: You don't like whipped cream?

Ewwwwwww!

Me: (cringing) Um I can't have it.

(I then helped a young guy who had his hands full balancing 4 drinks in one of those cardboard trays open the door)

Creepy dude: Do you know him?
Me: Huh? That guy. No, he just looked like he needed help.
Creepy dude: Ohhhhhh that was nice of you.
Me: (Disinterested nod)

Is this drink ever coming???

Creepy dude: I don't know how you remember all that. So what was that drink again?

OMG!? Get a clue. The drink thing isn't working...

Saved by the barista: I have a Tall Sugar Free Cinnamon Dolce Soy Latte no whipped cream
Me: (So outta there)

I drove home a really weird way too just in case.


It sucks to be a girl. I spent most of the day suffering with cramps and a headache. I have them way worse post-op. Anybody else?

Tonight for dinner I made one of my favorite comfort food casseroles. Mexican Lasagna - a layered enchilada-like casserole. It's a great one when I need my Mexican food fix. Here's the recipe and some FP:


Shelly's Mexican Lasagna

2 whole chicken breasts, boiled and shredded
4 corn tortillas
1 tablespoon Southwest seasoning (cumin, oregano, cayenne)
1 cup shredded mexican cheese + a little for top.
1 - 4 oz. can whole mild green chilis, seeded and chopped
Sour Cream Sauce

Sour Cream Sauce

1 small onion, diced
2 tablespoons butter
2 tablespoons flour
1 can chicken broth
1/2 cup sour cream

Preheat oven to 350. Melt butter, saute onion till golden, add flour, and stir well. Add broth, cook till thickened. Stir in sour cream. Set aside. Mix the shredded cooked chicken, mild green chilis, the seasoning and a cup (minus a couple tablespoons) of mexican shredded cheese together. Layer 2 corn tortillas in the bottom of a 8x6x2 dish. Spoon 1/2 the chicken mixture on top of the tortillas, spoon 1/2 of the sauce. Place another 2 tortilla on top. Then the rest of the chicken and sauce. I finished with a sprinkle of reserved cheese. Bake for 35-40 minutes till golden and bubbly.

The whole casserole only uses 4 tortillas but I tend to eat around them anyway. It's not a carb phobic thing it's just the filling is so yummy you want to fill up on that.

I really love Mexican food and have been able to enjoy the flavors from the beginning. Some of you know my first post-op birthday dinner 8 days after surgery was a few tablespoons of Taco Bell Pintos & Cheese. During the pureed phase I was eating refried beans with melted cheese and guacamole.

When I'm at a Mexican restaurant I order Fajitas. I love chicken, steak & shrimp fajitas. You can't go wrong... all three are great protein sources. Some restaurants will do a combo fajita platter so I can have a nice variety. I don't do the tortillas that come with but I will make a little plate up of the fajitas, sour cream, guacamole, and beans... the good stuff. I order all beans instead of the typical beans & rice combo. Refried bean leftovers are great heated up the next day with an egg for breakfast.

Thursday I made a Quesadilla (whole wheat low carb tortilla). I make a yummy Taco Salad and Mexican Chicken & Bean Stew. I ate Elote the other day (BBQ corn with cotija cheese) So it's definitely possible to get your Mexican fix without consuming a ton of greasy fried chips, burritos and tacos.

Highlights of the Day:

* Awesome deals at the FM (leeks, some neat varieties of squash, heirloom tomatoes, sweet potatoes, cauliflower, my Mom's Austrian Fruit Bread).

* Stopped in one of my favorite antique stores and found the coolest antique (turn of the century early 1900's) medicine bottle made by the Owl Drug Company with a owl on the front. I have a thing for owls.

* Did I tell you I found the coolest winter coat at Costco? Brown with white furry lining. One negative to having WLS is that you must say goodbye to all your beloved winter coats, leather jackets, dressy coats, etc. I'm not complaining of course but it gets expensive.

Listening to: "Always" Blink-182

Another Kabob

A four ounce serving of scallops or shrimp supplies 23 grams of protein. They are both one of the world's healthiest foods. Last night's dinner combined both.


Wrap sea scallops with a 1/4 to a 1/3 of a slice of bacon and alternate shrimp on a skewer. BBQ for a few minutes per side. I basted them while they were cooking in the same manner as my Scampi Skewers. I served them with a side of sauteed spinach. I hope you give them a try.

Friday, September 21, 2007

Timely...


Helpful tips for those considering body contouring after massive weight loss (American Society of Plastic Surgeons):

* Maintain a stable weight for three consecutive months. If you are still losing weight it can negatively impact your healing and recovery.

Well, errr... I am still losing a few pounds a month but it has slowed.

* Be as close to your goal weight as possible. Being at your ideal weight will give you more surgical options, is safer, and will provide a better result.

:) I'm -7 below goal.

* Have a surgery plan with your plastic surgeon. You may need multiple surgeries to achieve your desired result. In fact, for some, your entire body may need to undergo contouring. You should work with your plastic surgeon to decide what order to have your body contouring procedures, which procedures you should have, and when to have them.

Check. I got a plan Stan. It's going to take a few rounds to get this body to full Franken Barbie status.

* Ensure nutrition intake is adequate. Many patients are unable to digest well or do not enjoy eating protein after bariatric surgery. Protein is essential as it helps to reduce blood clots and promote healing. Weight-loss surgery may also alter the body’s absorption of certain fat-soluble vitamins such as vitamin K. It may be necessary for you to take certain dietary supplements to maintain proper nutrition.

* Have a good diet and exercise routine. There is no substitute for the healthy lifestyle you need to adopt to maintain your outcome after plastic surgery.

Well you guys know I've got these two covered.

* Have realistic expectations. It is difficult to achieve perfect symmetry during body contouring in complex cases. Your age, the extent of loss of skin elasticity, and areas of the body affected are factors that have an impact on the outcome. Be sure to get a clear explanation of what your procedure(s) will entail and be prepared for the possibility of necessary revision surgeries.

Heck anything is better than batwings, pancake boobs, and sharpei belly.


TY for those who have inquired about my sis's PS. They kept her a 1/2 day longer (oxygen levels and a reaction to one of the medicines) but she's home now with a flat belly and perky boobs.

Thursday, September 20, 2007

Quesadilla


The only "bread" I will occasionally eat are these awesome Mission Brand Carb Balance Whole Wheat 6" Fajita Size Tortillas. Click on the link to see my review, nutritional info, and the master list of wraps I make with them.

Last night I took the "fixins" of a pre-op favorite sandwich and made an awesome quesadilla.

Shelly's Santa Fe Quesadilla

Mission Brand Carb Balance Whole Wheat 6" Fajita Size Tortillas
Sliced Turkey
Monterey Jack Cheese
Mild Green Chiles (I use ORTEGA brand Whole Mild Green Chiles)
Sliced Avocado

Drain the chilis and remove any seeds. Slice the avocado. Layer it all in a tortilla. Heat in a pan or on the grill till till cheese is melted and veggies warmed.

Want to make it without the tortilla? Go for it. I've also used the turkey slice as the "tortilla" and folded the other ingredients in the middle. Heat in same manner. It's just not as easy to pick up ;)

This is a killer combo. Try it.

Wednesday, September 19, 2007

Currently obsessing on...



Talk like a Pirate Day (there's still time you scallywags, arrrr)
Plastic Surgery (mine and today my sister's)
My hair (does everyone's regrowth comeback crazy curly???)
Apples with Justin's Almond Butter
Mango Banana Protein Smoothies
Moo Cards

Werther's Sugar Free Candies (OMG!?! and now they have coffee caramel)
Going to NY
Finding a new coat
Resizing my jewelry
Instant espresso powder
Barbara's new kitten Rocky updates (you gotta love kitten pics)
Swaptree - what a cool idea!
Reading blogs especially crafty ones
Vintage aprons
The Farmer's Market
Squash, Zucchini, Tomatoes, and Eggplant
My favorite 5 sizes too big blue sweatshirt
IMing my pals
Jennifer's Oracle of Starbucks

New! Protein Shakes


I added a couple of yummy new protein shakes to My Favorite Protein Shake Recipes page. A Peach Cobbler Protein Shake and my current favorite Mango Banana. Both use frozen fruit. Try them as Protein Popsicles too.

Tuesday, September 18, 2007

Jury Duty


Well my number was up today I got called for jury duty. Last year when I received the dreaded jury notice I called in each evening and never ended up going into the courthouse. Not this time. Last night I dutifully called in and heard "Eggface you must report at 7:30 a.m." Errrr I had plans darn it.


I woke up early and made myself a yummy breakfast to start my icky day right. A big dollop of Fage Yogurt to which I mixed in a Tablespoon or so of Starbuck's SF Cinnamon Dolce Syrup (yep they sell it just go to the counter and ask to buy a bottle it's about $6) and topped it with walnuts that I toasted in a pan with a teaspoon of oil and a dash of cinnamon. Finally I drizzled a little agave nectar on top. Yum! I stopped at Starbucks on the way and got my Tall SF Cinnamon Dolce Soy Latte. More cinnamon goodness. It's one of the world's healthiest foods BTW.

Then off to the courthouse where I spent the day sitting in a freezing cold room, drinking vending machine coffee with powdered creamer, reading year old magazines, listening to people sniffle and snort (hello?!? blow already), and hoping my name wasn't called. We have this 1 day, 1 trial deal in California so basically if you sit around all day and don't get picked for a trial you are done.

Round one: a case with possible service till October 19th. OMG NO!!! That is not in my plans for the next few weeks. I have body parts to have lopped off. Whew... 30 names called and not mine.

Round two: 65 names being sent on a 1 hour drive to another courthouse in the sticks of our county. Ummm yeah you guessed it I was called. Thankfully I was dropped off this morning and didn't have a vehicle at the courthouse. Ha! Score! Name goes back in the pot.

Lunch break: the vending machine weight loss surgery friendly choices were ummm beef jerky and ummm beef jerky. I got... you guessed it! The beef jerky. I always have a trusty bag of crunchy cheese in my purse so I ended up having a 16 g. protein "lunch" if you can call it that.

We all come back from lunch to more sitting and waiting and finally the happy news that we were free to go. Civic duty fulfilled. Rock on.

Highlights of the day:

* Today was weigh-in day and the big Seaport Village scale that I weighed on said I had lost 1 pound well it really was 2. Woot.

* Jury duty wasn't too hideous. I did chat with a few cool people and ;) borrowed a magazine that has a yummy recipe in it I will try later this week.

* Mmmm dinner is done... leftover Chicken & Eggplant Bake from last night. I tried it with Japanese eggplant this time. Equally as yummy. If you are jonesing for Italian food make this.

Listening to: "All For Love" Nancy Wilson. I watched "Say Anything" on TBS the other night. I love that movie.

Monday, September 17, 2007

Finally Elote


Since I was shut out in TJ looking for my elote. I decided to come home and make my own. It sounds strange but it is seriously yummy. Try it!

Grill a corn on the BBQ till golden. Spread with a thin later of mayo. Sprinkle Cotija Cheese on it. Light squeeze of lime.

OMG!?! Heaven.

OK now that I'm making you go out and buy Cotija Cheese (I use the Cacique brand) here's what else can you do with it:

Sprinkle it on refried beans, soups, salads, and mix it in my rockin guacamole.

Shelly's Guacamole

2 large California Avocados (I use Hass)
1 medium Tomato, seeded and chopped
juice of half a Lime
3 Tablespoons Cotija Cheese, crumbled
3 Tablespoons Cilantro, chopped
1 teaspoon Kosher Salt
1/2 teaspoon freshly Ground Black Pepper
1 Tablespoon (or more to taste) Hot Sauce (I use Cholula)

Scoop the flesh out of the avocados into a bowl. Mash avocado till partially mashed but still some chunks. Add remaining ingredients. Mix well.

Sunday, September 16, 2007

Fun and informative weekend

Friday I got a call moving my plastic surgery consultation appointment time on Saturday up a 1/2 hour and since I was already pushing it for time I decided I better really sit down and figure out which train I need to catch to get down there on time. Well I'm so glad I checked because there was NO train service from LA to San Diego this weekend due to track repairs. That would have so sucked if I found that out Saturday morning.

Plan B

My Mom and I made a little weekend out of it. We decided to drive down the night before. Friday night we went to Seaport Village.






If you visit San Diego, Seaport Village is a traditional stop. At the waters edge over by the popcorn booth look for the zen-tastic mesmerizing rock man who balances rocks on top of each other creating very cool temporary sculptures. He's not always there but Friday night we lucked out and he was.

I had a wow at Seaport Village. I weighed myself on one of those huge outdoor everyone walking by can see giant display scales and I wanted to shout, "Hey everyone come on over and see!!!" I used to cringe just walking by a scale like that.


We walked across to Market Street and ate dinner at Kansas City BBQ (they filmed a scene from Top Gun in the bar). They sell ribs by the piece BTW. Yummy.

Saturday we parked the car, took the trolley to the border and walked across. We grabbed a taxi to Cosmed and was there with plenty of time to spare. Much better idea than being all rushed and crazed. I was thankful it worked out that way.


So the consult went well... Dr. Quiroz is really nice (umm and easy on the eyes too.) He thoroughly explained everything and answered all my questions. I'm impressed.

Looks like I need: a Lower Body Lift with a little fat grafting added to my butt, an Arm Lift, Breast Lift (w/ or w/out augmentation I have to decide if I'm satisfied with B's or want something more) and an Inner Thigh Lift (not this first round though) He doesn't know whether he can do all three surgeries (LBL, arms, and breasts) at the same time. It will depend on my labs and his discussions with my surgeon (they went to college together). He wants to know if I was a bleeder. I don't believe I am. I can have the surgery as early as October if I can get the $$ together. Wow.

Any thoughts on the boobs??? the male perspective is especially welcome. I was a little shocked at what I would be without implants (from a DD to a B) I expressed my concern to the Dr. "I've always been a big boobed girl" to which he said, "No Michelle that was fat. You were a fat boobed girl." I had to laugh at that. He also said he was excited to do my surgery because so many people come to him not having taken full advantage of wls and still have a lot of weight to lose and instead they just want the rest cut off. He was happy at where I was and said my results would be pretty dramatic. That was nice to hear.

I felt much better after meeting with the Dr. I've been really nervous and edgy about having PS. I guess I've been feeling that I have been so lucky and blessed to have had a complication free RNY surgery I worry that I am tempting fate by going under the knife for this elective surgery. I realize that technically my RNY was elective (hell especially since I was a self pay) but with RNY I felt like I had no choice. I already had so much going wrong carrying around that much weight was killing me. RNY was a necessary lifesaving procedure in my mind. I know it sounds crazy that I was ok with having my intestines rerouted and stomach severed but freaking out over a little nip & tuck. This surgery is different. I'm feeling good and healthy now and I'm going to go under the knife on purpose?!? Should I just learn to deal and look at the extra skin as punishment from my former life of excess? Is the skin of my fat body my penance? (LOL can you tell I was raised Catholic ;) masters of guilt)

Well... I spoke with my coworkers the other day and had a funny conversation with my BF Barbara today. They reminded me that in addition to the physical problems excess skin can (and is) causing. I will be helping my emotional health. I will share with you guys that despite my -140 pounds lost I still look in the mirror at my sharpei belly, tube sock boobs and bat wings and feel like a fat girl. Now I don't want to be a bikini girl that's not my goal. I just want to feel good when I look in the mirror. I want to fit into the right size pants and not have to buy a size bigger for my leftover skin. I want to blow dry my hair after a shower and not get scared that someone is coming up behind me... oh wait that's only my bat wings flapping in the breeze. I want my girls back. I miss my boobs! I have decided that my emotional health is what is at stake now and I need to do this for the sake of that. This plastic surgery is a necessary final step in this incredible journey. I'll just send up a prayer that I have as good a recovery as my RNY.

Back to the weekend...

After my consult I went to the lab downstairs and had blood drawn, peed in a cup, you know the drill. We headed out to find my elotes. I figured they would have a seller by the border but they didn't :( plenty of tacos, melon, fruit drinks, popsicles, churros, horchata... but no elotes. So we crossed back into the US. They thankfully let my non-US citizen Mom back across and we jumped on the trolley again.


Hungry we decided to stop and eat lunch downtown at my favorite restaurant. If you are ever in San Diego head down to the Gaslamp and eat at Bandar. We had my favorite dish Chicken Barg. I would seriously choose this as my death row meal. We split this and still had enough leftovers for dinner. They even let me have 1/2 salad (I don't do rice). So good.

We jumped back on the trolley and picked our car back up where we left it. I stopped at a few stores I love near where I used to live (got a great sweater) and then drove home. I crashed early last night and slept in this morning.

What a weekend! I was totally wiped out from it all so if you've emailed, called or PM'd me I apologize for the lack of response yet.

Today has been low key... gonna BBQ in a bit. I'm making my elotes BTW and a ground beef kabob. I'll FP and blog the recipe tomorrow.

Hope everyone had a nice weekend!

Highlights of the weekend:

* Spending time with my Mom. We had a great time.

* I have some answers.

* Oh the big scale at SV said I've lost another pound since Tuesday's weigh-in.

Listening to: "Drops of Jupiter" Train

Mmmmm.... "best soy latte that you ever had and meeeeeeee."

Saturday, September 15, 2007

There's a fungus among us


September is National Mushroom Month. So in honor of that here's a few of my favorite mushroom recipes.


Portobello Florentine

4 Portobello Mushrooms (about 5" in diameter)
1/2 cup Basil Pesto (homemade or store bought), divided use
5 oz frozen chopped Spinach thawed and well drained
1/2 cup Ricotta Cheese
2 medium Roma Tomatoes, chopped

Remove stems from mushrooms. Spread stem side of mushroom with 1/4 cup of the pesto. Place caps stem side up in a shallow baking pan. In a small bowl combine remaining pesto, spinach and ricotta cheese. Divide mixture among mushroom caps. Bake uncovered at 350 for 20 minutes or until mushrooms are tender and filling is heated through. Sprinkle with chopped tomatoes.


Shelly's Crab Stuffed Mushrooms

12 fresh Mushrooms, large (I use Crimini)
1 Tablespoon Butter
1 small Yellow Onion, chopped fine
2 Green Onions, diced
2 cloves Garlic, minced
1 6 oz. can Crab Meat
1/3 cup Mayonnaise
1 Tablespoon Prepared Horseradish
1/4 cup Parmesan Cheese
1/4 cup Italian Blend Cheese, shredded
1/4 cup Italian Breadcrumbs
Salt/Pepper to taste
Olive Oil

Remove the mushroom stems and chop, set the mushroom caps aside. In a skillet, melt the butter and add the onions and cook till golden. Add the garlic and chopped mushroom stems. Saute' for a few minutes. Mix onion mixture with crab and allow to cool for a few minutes. Add mayonnaise, horseradish, cheeses, and bread crumbs. Mix well and season with salt and pepper as needed. Spoon the mixture into the mushroom caps and place them on a baking dish. Drizzle with olive oil and bake at 350 degrees F for 25-30 minutes.



Shelly’s Mushroom-Prosciutto Frittata

1 T Olive Oil
1 large Onion, coarsely chopped
1 cup sliced Brown or White (or combination) Mushrooms
1 medium Red Bell Pepper, coarsely chopped
8 large Eggs
2 oz. Prosciutto, chopped into 1/2 inch pieces
3/4 c. shredded Parmesan
1/8 t. freshly ground Black Pepper

Adjust broiler rack to within 4 inches of broiler element. Turn on broiler. Heat oil in 12 in. oven safe skillet over medium heat. Add onion. Raise heat to med-hi and add mushrooms. Add bell pepper. Continue to cook until mushrooms are golden and peppers are soft, about 4 minutes, stirring occasionally. Beat eggs with a whisk until foamy. Add prosciutto, parmesan and black pepper; mix well. Reduce heat to medium and pour egg mixture into the skillet. Be sure to distribute the veggies, meat and cheese throughout the skillet. Cook, without stirring, until just the surface is runny, about 7 min. Place the skillet under the broiler and cook until surface is set but not brown, about 2 min. Before serving, run a knife around the edge of the frittata to loosen. Slice into wedges.


Shelly's Chicken Marsala

1/2 Yellow Onion, diced
4-5 sliced Crimini Mushrooms
1/2 teaspoon Salt
1/4 teaspoon Black Pepper
1/2 teaspoon Marjoram
3 tablespoons Flour
4 (4-ounce) boneless Chicken Breasts, pounded to 1/2-inch thickness
1 tablespoon Olive Oil
1/2 cup Chicken Broth
1 tablespoon Lemon Juice
1/4 cup Marsala
1 Green Onion, diced

Saute onion and mushroom till golden. Remove from pan set aside. Combine the salt, pepper, marjoram and flour on a plate. Coat the chicken in the mixture. Heat the olive oil. Add the chicken and cook 5 minutes on each side. Transfer the chicken to a plate and cover loosely to keep warm. Add the broth, lemon juice and Marsala to the skillet and cook, stirring to incorporate any bits on the surface of the pan. Add onion and mushroom back to pan. Add green onion. Bring to a boil and continue to boil 3 to 4 minutes, or until the sauce is thickened. Serve the sauce spooned over the chicken.


Steak Topper Button Mushrooms

3 tablespoons extra-virgin Olive Oil
1 1/2 pounds whole small Button Mushrooms, wiped clean
2 tablespoons Butter
Kosher Salt
1 tablespoon minced Garlic
1 1/2 teaspoons fresh Thyme, chopped
2 tablespoons Lemon Juice
1/2 cup White Wine
1 tablespoon chopped Parsley

In a large skillet, heat the oil over high heat. Add the mushrooms. Do not move the mushrooms until they have caramelized on the bottom. If you toss them too soon, they will release their liquid and begin to steam. When the bottoms are caramelized, toss them and continue to cook for about 5 minutes. Add the butter. Cook and toss for 5 minutes, until browned. Season with salt and add the garlic. Saute another 2 minutes, and add the thyme, lemon juice, and white wine. Cook to evaporate the liquid. Toss in the parsley and serve immediately with a nice steak.


Random Mushroom Facts:

* There are over 38,000 mushroom varieties. Many are poisonous.

* a Portobello mushroom has more potassium than a banana.

* Pennsylvania produces 61% of the total of all U.S. mushroom production.

* Some famous victims of mushroom poisoning: The Great Buddha, the Roman Emperors Tiberius and Claudius, banquet guests of the Emperor Nero, Alexander I of Russia, Pope Clement II, King Charles V of France.

Thursday, September 13, 2007

Garden Meatball Soup

From frozen Protein Popsicles yesterday to piping hot soup today well if that's not the ying and yang of cooking eh?

I needed to use a few veggies so I made a pot of what I'm calling Garden Meatball Soup. This is Italian Nonna food. Comforting and warm. Try it when the weather gets chilly wherever you are. If I wait for chilly weather I wouldn't get to eat soups till February so I just make them whenever and turn on a fan.

I served a steaming hot bowl tonight for dinner with a snowfall of freshly grated Parmesan on top. Here's my public service announcement for the day: please don't buy those green cans of powdered cheese bits. Get yourself the greatest kitchen gadget ever made and a wedge of Parmesan. Once you do this I promise you will never go back to "the can." Now back to your regularly scheduled programming.


Shelly's Garden Meatball Soup

1 cup Leeks, diced
1 yellow Onion, diced
2 green Onions, diced
4 cups Chicken Stock
2 Tablespoons Tomato Paste
1 teaspoon Italian Seasoning
1/2 teaspoon Thyme
1 teaspoon Kosher Salt
1/2 teaspoon Black Pepper
1 can Cannellini Beans, drained
1 cup Zucchini/Summer Squash, chopped
10 Turkey Meatballs, frozen
2 cups fresh Spinach
Freshly Grated Parmesan

Saute Leeks and Onions in Olive Oil till golden. Add Chicken Stock. Puree. Add Seasonings, Tomato Paste, Beans, Squash, Meatballs. Simmer 1/2 hour. Add spinach cook 10 minutes more. Serve with grated Parmesan sprinkled on top.

Don't skip pureeing the leek/onions & stock. It makes the soup have a great richness and body. If you don't have a handy dandy immersion blender. Carefully pour the soup into a regular blender (fill halfway) and whiz. Trust me this extra step is worth it.


I used Foster Farms Frozen Turkey Meatballs in the soup. If you aren't buying these you so need to. 3 meatballs = 18 grams of protein. See my review of these little balls of gold. They are my quick go-to dinner when I don't want to cook.


Highlights of the day:

* Today we had a staff meeting and after we were done with the business stuff my co-workers and I had a chance to chit chat about what's going on in our lives. I shared my fears and thoughts about plastic surgery. I was finally able to verbalize some of the stuff that has been in my head. It's nice to share with people that completely understand and have been there. One of these days I'll blog about it. I think it will be helpful for other post-ops. TY guys.

* Today at Trader Joe's I found a couple of new & cool high protein products. I will be trying and reviewing for you soon.

* I got a great email ;)


Listening to: "Over You" Chris Daughtry

Wednesday, September 12, 2007

Protein Popsicles

This summer has been a hot one in Southern California. We just suffered through a heatwave of temperatures above 105 degrees for 5 days straight. To cool off and get my protein in I made Protein Popsicles. This is also great to do if you just can't finish your shake one morning. Freeze a portion and have a frosty treat later in the day.

Mix your protein shake like normal. I'm a soy milk girl so I use a combo of soy milk and water but you can use milk, water, or a combo. Whatever you normally use. Then pour the shake into plastic popsicle molds or use a Dixie cup covered with plastic wrap. Insert a wooden stick through the plastic wrap. When frozen tear away the Dixie cup and discard the wrap.


The Popsicle pictured is a Frozen Pumpkin Spice Popsicle

Pumpkin Spice Smoothie

8 oz. water or 4 oz. soy milk/4 oz. water
1 scoop of vanilla protein powder
1/4 cup canned pumpkin (chilled)
Dash of pumpkin pie spice

Place water in the blender first, then powder, then additions. Blend on low then high till well blended.


Here's some recipes of the shakes I make. All of these can be turned into protein popsicles.

When I tell people I make protein popsicles I often get asked whether it "does anything" to the protein. Disclaimer: my degrees are in Political Science and Child & Family Studies NOT Biology, Chemistry, Nutrition, etc. but I do eat chicken, fish, and beef that have been frozen and the protein seems to be generally thought of as intact. So if someone knows something different let me know.

Tuesday, September 11, 2007

Eggplant & Eggface

Last night I roasted my Farmer's Market eggplant and a red onion and came up with a yummy casserole. I was craving eggplant and something saucy and Italian. Must be something in the air because my friend Mary said the same thing today. I tossed a few things together and this is what I came up with. It's a keeper. I just ate the leftovers for lunch today and it's even better the second day.


Shelly's Chicken & Eggplant Bake

1 large Red Onion, chopped
3 cups Eggplant, diced
Olive oil
Kosher Salt
Pepper
1 cup of chicken - I used 7 Chicken Breast tenders cut into 1" pieces, marinated in a few T's of Italian Dressing for 4 hours (at least)
1 cup Marinara Sauce
2 Tablespoons fresh Basil, chopped
1 teaspoon Italian Seasoning
Dash of Red Pepper Flakes
1 cup Italian Blend Cheese, shredded
2 Tablespoons Italian Bread Crumbs

Preheat oven to 425 degrees. Toss onions and eggplant with olive oil, salt and pepper and roast in oven for 50 minutes, turning once halfway through cooking time. Saute chicken that has been marinated till golden. Combine with roasted veggies. Pour sauce over. Add basil, Italian seasoning and red pepper flakes. Pour into a casserole dish. Mix cheese and bread crumbs and spread evenly on top of chicken mixture. Bake 30-35 minutes at 350.


So I'm going for my first PS consultation this week. I'm going South of the Border again. It's funny I feel more nervous about PS than I did re-routing my intestines. I'm not nervous about the Mexico part at all just the PS itself. I had a great experience having surgery in Mexico it was much better than any hospital experience I have had in the states. My surgeon highly recommends this place. I've seen two people who have had work done by them and they look great. I'm just dreading being incapacitated and in pain but whatcha gonna do. I need my arms, "the girls" and my stomach done... hell I need butt and inner thigh work too but I don't really care about that. I figure if someone is getting that view they better not care either. The three I've decided to have work on are affecting me physically and emotionally. The rest well... I'll consider them battle scars.

I am looking forward to going to Mexico for the day. Mmmm Elote seriously yummy. Grilled corn with Lime and Cotija Cheese sprinkled on it. It should be a fun day. I'll take pics.

Highlights of the day:

* I went to Target. Go and check out all the super cool Halloween stuff they have. Fun.

* I went to the thrift and found three great books: a really cool Nutrition Almanac, the book French Women Don't Get Fat which I've wanted to read for awhile, and a pocket size picture Italian Dictionary. Ohhh and the cutest Black Spider Candle Holder.

* Mmmm sucking on a Life Savers Fruit Tart. Have you tried these yet? So good. Yes this is a highlight. I please easily.

Oh BTW I changed my display name on OH to Eggface. I figured everyone calls me Eggface I should just embrace this.

Listening to: "How Far We've Come" Matchbox 20

Remembering



This song will always remind me of that day.



Light a candle.

Monday, September 10, 2007

Dinner on a stick

I made Shrimp Kabobs for dinner last night. Yum! I love to make kabobs. It's a very weight loss surgery friendly meal. They are great for post-op entertaining too. Here's last night's dinner (recipe and food porn):


Shelly's Scampi Skewers

1 Pound Fresh or Frozen Shrimp (large)
1 Tablespoon Butter
1 Tablespoon Good Olive Oil
2 cloves of Garlic, minced
1 Tablespoon Fresh Parsley, chopped
1 teaspoon Greek Seasoning (I use Konriko's)
2 Tablespoon Dry White Wine

Thaw Shrimp, if frozen. Peel and De-vein. Rinse. Thread Shrimp onto skewers. Melt butter. Stir in olive oil, garlic, parsley, and Greek Seasoning. Cook for 1 minute. Stir in wine. Heat through. Grill Shrimp 6-10 minutes, turning once and brushing frequently with sauce.


My Kabob Party:

When I have people over for Kabobs I keep the skewered theme going through out the entire meal. It's a little Cher in Mermaids but what the hell.

I serve Appetizers like Caprese Skewers, Skewered Bacon Wrapped Scallops, Antipasto Skewers with rolled Cold Cuts, Marinated Veggies and Cheese Cubes.

The Main Dish: Kabobs (a variety) or I just cut up everything into cubes and have a build-your-own kabob bar. I have a killer lazy susan with little dishes I picked up at a thrift just for this purpose.

Dessert is grilled Fruit Skewers (Pineapple, Peaches, Plums, Figs) or Cold Fruit Skewers (Basically Fruit Salad on a Stick) and I'll make a Chocolate or Marshmallow Sauce for those that want to dip.

It's all post gastric bypass friendly (minus the Chocolate Dip) and your guests won't even realize it.


Here's some Kabobs I make:

Meat: Chicken, Steak, Ground Beef/Meatloaf Mix with seasonings (see below), Turkey, Sausages.

Seafood: Shrimp, Scallops, a Combo of the two, Firm Fish: like Swordfish, Salmon, Halibut.

Veggies: Onions, Peppers, Mushrooms, Cherry Tomatoes, Zucchini, Yellow Squash, Eggplant.

Fruit: Plums, Peaches, Pineapple, Figs, Melon, Grapes, Cherries.

Other: Cheese Cubes, Cold Cuts, Marinated Veggies (Artichoke Hearts, Giardinara, Pickles, Olives).


Kabob Tips:

* I don't like to mix veggies and meat together. I tend to make an all veggie kabob and an all meat one. Meats and veggies cook at different times. If you do mix them just realize that your cherry tomatoes will be bursting when your beef still needs a few minutes.

* Keep all ingredients about the same size so they cook evenly.

* Be sure the grill is clean, hot, and well oiled so the food will release.

* Put the kabobs on the grill and leave them, flip once or twice at the most.

* Marinating (Italian Dressing is great) and/or basting makes the kabobs easier for us post-ops to eat.

* Dipping sauces are great too. I make Tzatiki (Yogurt Cucumber Dip) and Trader Joe's sells a yummy Cilantro Yogurt Dip or Hummus.


Equipment Needed: Grill (Charcoal or Gas), Skewers (I think metal are best but you can always use those bamboo skewers just soak them in water for about hour before using them)

Seasonings: You can use pretty much any but my favorites are the Sadaf line of Kabob Seasonings for Chicken, Ground Beef, Steak and Konriko Greek Seasoning.

Saturday, September 8, 2007

Fresh veggies and an invasion

It was a long night. I worked at my two jobs back to back. Finished at 6 am and went to Starbucks. I grabbed my favorite Tall SF Cinnamon Dolce Soy Latte, No Whip and waited for the Farmer's Market to set up.

I got a great haul as usual and I'm excited to try a few new recipes. So watch for those and of course corresponding food porn. Here's what I'll be working with:


Eggplant, Avocado, Apples (Mine are few and far between now but it was a damn good year), Yellow Squash, Zucchini, Leeks, Red & Yellow Onions, Heirloom Garlic, Tomatoes, and that's an Austrian Fruit Bread for my Mom.

Not pictured are the Turkish Burgers I picked up for tonight's dinner. I knew I wouldn't want to cook anymore today after working (I help my friend, a caterer) last night... this morning, whatever. So tonight's dinner is Turkish Burgers courtesy of the cool Turkish man and his super sweet daughter who work the market and I'll just make a Tomato and Feta salad on the side.

I stopped at the supermarket too and got a few more things (best of which was a 98 cent Cauliflower and some gorgeous Pears) and then went home. I took a pic of my stash. Put everything away and went to bed.

I had trouble falling asleep because I was so tanked up on espresso but finally did. About 3 hours later I flew out of bed. I thought my house was under attack. Windows shaking, hideous intense noise. Three of those huge military helicopters you know the kind with two propellers buzzed my house. After the drama I tried to go back to sleep but it wasn't happening. I gave up. Darn it and I was having an awesome dream too don't you hate when that happens and there's no getting back into the dream. They couldn't have buzzed my house when I was having one of those I'm being chased dreams... noooooo.

I do have some exciting news... next week is my first plastic surgery consult. It's funny I'm more worked up about this than my RNY. All fluttery and nervous. Thankfully once again I will have someone in my immediate family going first as my sister's PS (she had RNY in 2004) is this month. I had two RNYers and now a PS person so I get to vicariously live it before I do it. My guinea pigs. Well technically I've had PS before I just don't remember it... I ripped my top lip off. The abridged version: 3 years old. I was running with a little branch stick thing. Tripped over a plant pot. Stick meet lip. Lots of blood & guts. You can't tell they did a great job reattaching it.

OK now that I've grossed you out. I'll leave you.

Hope everyone is having a nice weekend.

Friday, September 7, 2007

B is for...


Fat Chick version

B is for Bread - I really don't miss much foodwise from my pre-op life. I never really ate desserts. A piece of pie from Julian Pie Company once a year when I drove up to our local mountains and cookies when I felt like breaking out the Kitchen Aid Stand Mixer and getting all Martha Stewart at Christmas time. The last birthday cake I had was when I was 7. I wasn't into them. I always wanted giant pizzas or something else savory. So I've never really lamented the loss of sweets like some RNY-ers do. I do however miss my evil nemesis Bread. Most days I don't. I eat a variety of yummy dishes and it doesn't cross my mind but every once and awhile I think about my old frenemy. Now I'm not talking about those wishy washy sponges that come sliced in a polka dotted bag although a fluffernutter is best made with that. I am talking crusty and crispy on the outside, soft and fluffy on the inside homemade or artisanal breads. I was not to be trusted around bread like this... turn away and 1/2 a loaf might be gone. Who needed butter? I often ate 1/2 the loaf driving from the bake shop. Bread was what I wanted when I didn't feel well. Bread was what I wanted when I had a rough day. Hell bread was what I wanted when I had a great day too. Who am I kidding?

I dedicate half my ass to you dear bread. I had to say goodbye to you because like an alcoholic going to a winery what's the point?




Post Gastric Bypass version

B is for Booth - It was an unbelievably awesome feeling the first time post gastric bypass surgery when I slid into a restaurant booth seat. I looked down and there was so much room between me and the table. I sat in awe with a stupid grin plastered over my face the entire meal. Before surgery I used to cringe going out with a group of people when the hostess guided us to a booth seat I would hang back so I could be the last to sit down (and hang off the edge) because sliding down to let others in (if even possible) wasn't going to be pretty or fast. I didn't want to call attention to myself by requesting the group get a table. Like if I didn't say anything no one would see I was fat. Yeah... the fantasy world we create. Sometimes I would get lucky and it would be a movable table and I could give it a shove to gain some extra space but usually it was bolted and I would have a table shoved in my gut giving me the Heimlich maneuver my entire meal. Bolted tables suck.

I write this to always remember. Although I believe I will never forget there are just some things from my fat life are unfortunately seared into my memory... memories like this keep my head in the game and remind me to never go back.


If you are wondering what this entry is all about catch up here.