I'm back from my 13 hour adventure. Yesterday I left at 5AM. I had a 10 o'clock post-op check-up and stitch removal. I literally ran across the border, jumped in a cab and made it to the clinic with 2 minutes to spare. Whew.
I AM STITCH FREE. Woo Hoo!
Dr. Quiroz says I'm still real swollen but "looking good" so that's good. They are really bruised (yellow) and they hurt like a you-know-what. My boobs hurt the worst last round too. Apparently my boobs don't take to kindly to having their nipples removed and sewn back on twice. Owww.
I had a consult regarding my inner thighs. I actually met another of Dr. Q's patients and saw her thigh scars. That was helpful and much better than pictures. It will be awhile before I can a.) afford it and b.) have the desire to be sliced open again. Hmmm... does one ever have this desire??? Well OK, here's a better b.) till I get so sick of looking at my elephant skin wrinkled thighs that I am willing to endure the pain again.
I love Mexico. Despite having to stand in line for 2 1/2 hours to cross back into the US (I only do this when I'm healthy newly post-op I get a driver to take me back over) I was thoroughly entertained by the sites, sounds and smells (both good and bad). Some highlights were the Mariachi's that serenaded the line for coins and the smell of fresh made churros cinnamon donuts bubbling away in oil (no I don't indulge but the yummy sniffs are free.)
Oh yeah I had a mini wow moment at the border... the Border Agent took a double take at my passport photo and said, "Wow, what did you do?" I said, "I went to Ensenada and had gastric bypass surgery. That's 147 pounds heavier" He said, "You look incredible. You need to get a new passport now." I said, "Thanks. It expires next year I was trying to hold out." He laughed.
So in honor of my love of Mexico I made a mini Mexican meatloaf. Hope you like it.
Shelly's Mexican Mini Meatloaf
1 1/2-1 3/4 pounds Ground Beef
1/4 cup Italian Style Dry Breadcrumbs
1/4 cup Milk
1/2 cup Mexican Cheese, shredded (I used a combo of Co-Jack and Asadero Cheese)
2 Eggs, beaten
1 Yellow Onion, diced
3 Green Onions, diced
2 cloves Garlic, diced
1 can (4 oz.) Mild Green Chilis (I used Ortega), diced
3 oz. Carrot, shredded
1 teaspoon Southwest Seasoning
1/2 teaspoon Cumin
2 Tablespoons fresh Cilantro, chopped
a few twists Black Pepper
Saute onions till golden. Add garlic and green chilis cook 1 minute. Set aside to cool. Soak breadcrumbs in milk for 1 minute. Beat eggs. Add eggs and soaked breadcrumbs to ground beef. Add cooled veggies, carrots, seasonings, cheese. Mix till combined. Divide into 8 equal mounds. Form into mini meatloaves.
If you have this super groovy pan like me use it. Bake for 45 minutes in a 350 oven.
I served the mini meatloaf with a side of sauteed zucchini, yellow squash & mushrooms and a dollop of a dipping sauce that I made with Fage Greek Yogurt.
Shelly's Spicy Yogurt Dipping Sauce
1/2 cup Fage Greek Yogurt (I buy the 2%)
2 Tablespoons Taco Seasoning Powder (the kind in the envelope)
1/2 teaspoon Kosher Salt
a few twists of Black Pepper.
Mix together and let sit for a few minutes in the fridge. Great dip for beef, fish, chicken, or veggies.
I get a lot of questions about how I use leftovers. This recipe is a good example of what I do... it makes 8 mini loaves so after 1 dinner and 1 lunch from it for the family I crumbled up the three remaining and froze them and am going to drop them into a pot of Mexican Minestrone later this week. I'll post the FP (food porn) for sure.