grannyk

Malyss, try ordering it again. It must have been a fluke. I like my tagine better than the crock pot because you don't have to leave it so long. I think it would be worth a try. As far as seasoning, the ones from World Market are glazed except for the ridge around the bottom of the lid, so they don't have to be seasoned...only ones that are not glazed need seasoning...Kathe

I'm 11 months out and have been stalled for 2-3 MONTHS!!! I have been within 1/2 pound of Onederland and just keep rocking back and forth on the same pound. I am about the think this may be where my body is settling. Not too discouraged, because I can easily live the rest of my life like I am now. Much better than 104 pounds ago. I am just disappointed that I may never reach my goal. Maybe I was being unrealistic. Anyway...Kathe

Amen, OilSooner. Why are people even responding to this post? (I'm not responding to the troll, by the way.)

It is part of our culture to be surrounded by food. It is why we are the most obese nation in the world. It is only here that we have fast food every 100 yards. In the third world countries, their lives revolve around food too, only they are wondering where their next bite will come from instead of which tasty morsel to consume. We are spoiled brats!! Yes it does make it very difficult for those of us who cannot resist, but that is the dark side of living a life of freedom and prosperity. What to do??? Kathe

I am 10 months out. When I got my hair cut last Saturday, my stylist said she could tell when I walked in the door that my hair was starting to come back in, and I thought it was feeling a little different when I shampoo each morning. I noticed it really falling at about 5-6 months out. Don't really remember for sure. My hair is short and it was very noticeable in the bathroom sink when it started. I also have multiple cowlicks, so I've had a lot of fun trying to cover them with my depleted resources. My daughter did not lose any at all, so I was really disappointed when it started thinning. I think there may be light at the end of the tunnel, so don't fret too much. This is a short-term problem on the way to a long-term benefit...Kathe

Gastric bypass? NEVER!! Go with the sleeve...Kathe

I agree you should tell your parents before the fact. What if something happened and your sister had to tell them bad news. Would they be hurt that you didn't trust them? Now don't get upset. I'm not saying anything will happen, but if you don't know that life every day is uncertain, then you are uninformed. Also, you can get a lethal blood clot from sitting watching TV too long, or sitting in front of the computer for too many hours (that happened to my sister-in-law...not lethal, but multiple pulmonary clots that kept her in the hospital for days). Tell your parents just before the surgery and gently let them know that you are doing this to be a better, more healthy you. Good luck...Kathe

See the tagine thread in the Recipe Sharing section. I bought one for $20 from World Market like Chef Neil suggested. It makes the meat very tender. There are recipes and suggestions on the thread. It is one of the best investments I've made in a while...Kathe

What a glorious difference...what a handsome couple. You look absolutely beautiful. Congratulations...Kathe

Cheles, don't beat yourself too bad for your choice. Eating one sandwich over 5 hours? A year ago, you might have eaten the sandwich in 5 minutes. And then you would have had who knows what the rest of the day. It looks like you are doing pretty well since surgery, so put it behind you and consider how much protein you got from the beef and cheddar. Kathe

Starlet, I could have written your account myself. Reading it took me back to one of the best experiences of my life. I can't recommend Dr. Aceves enough. He and his whole team there are beyond excellent. God speed on your new life journey. You will never be sorry. Kathe

I have eaten more dill pix since I have been sleeved that in the decade before!!! It may sound gross, but I dice up pickle spears and add to cottage cheese along with black olives. Yummo!! Salty and tangy and very healthy. You'll never be able to convince me I am deprived of good food just because I've been sleeved. Kathe

I found a pre-popped popcorn at Sunflower Market that only has 8 carbs/2 cups. It is great and satisfying snack. I limit myself to once a week. I never had any popcorn until I was 7-8 months out. I bought some at a movie one night and found out it went down way to easy. Kathe

DITTO!!! DITTO!!! WALMART IS THE DEVIL!!!!

At 62 years old, I had given up on ever losing any weight. I believed I was destined to be tired and terribly uncomfortable for the rest of my life. Then the sleeve came along (too long a story for now). Before and even shortly after my surgery, I wondered if I would be the only one on the earth that would not lose weight with the sleeve...just my luck, right? But I went right ahead because I saw what it had done for my daughter. And SHAZAMMMM!!!!. I haven't reached my goal weight yet, and I may never get completely there, but right now I could live the rest of my life just like I am. I can buy clothes off the normal rack. My feet and legs don't ache as much. My diabetes and hypertension are under control. Granted, the sleeve cannot fix everything, but it sure has made a difference in my life. If you go into this expecting to be a supermodel, you will be disappointed. If you go in expecting to be a healthier human being, then the sleeve will be your greatest tool. You could probably sabotage the sleeve if you really tried, but I doubt seriously that you would do that. Move forward and come to the forum when you want and need encouragement. Don't focus on the "what ifs" and don't dwell on the negatives you may encounter. It is your life, your decision. Best wishes and God speed in your decision to make a positive change for yourself. You CAN do this!!!! Kathe

Linkybo, 60 in 12 months...that only averages 5 per month. That's not very many in my way of thinking. If a surgeon hasn't had any deaths or complications after he's done 1,000, I would like his stats a whole lot better. There are some surgeons that do 4 to 5 a day. If I were you, I would keep looking...Kathe

Sleeve, I thin the soup out a little with broth or water, but not too much because the tagine will overflow. I don't know that really must thin it out. There will be some liquid released from the meat and veggies, so the soup alone may be just right. I may experiment with that myself. I know one time I used light Italian salad dressing with onions, potato and chicken breast and it made the most wonderful sauce. I think experimenting with this tagine will open up all kinds of new culinary delights. Kathe

People still get the band because their surgery won't pay for the sleeve and they don't have the money to get it done out of pocket, even in Mexico. I have a friend who had the band just a few days after I was sleeved, and she has had problems, readjustments and has lost really very little weight comparatively. It will always be around because people need options...Kathe

Sleeve, I put my veggies, etc, in first, add my liquid and then top with the protein and kind of push the meat down in the liquid. I have done a couple of things like this and it comes out really good. This tagine is one of the best cooking tools I have ever had. Chef Neil is my hero Kathe

I had to give myself Lovenox for a week after my knee replacement due to decreased activity level, but I do not recall any anticoagulant either before or after my sleeve surgery. I was up and walking very quickly after the sleeve, so I guess there was not the concern for clots las with some other surgeries. Interesting...Kathe

I love my sleeve...Kathe

South Beach is a great way to eat. Their recipes are great. Thanks for the reminder...K

Shalon, sorry for the late post. I used a combo of soup and chicken broth. I used a whole can of broth and it was too much. I had to scoop out some of the liquid because it was boiling over. That was my first effort. Now I know not to use so much liquid. A night or two later I did boneless skinless chicken thighs (breasts would be great too) with some light Italian dressing and small potatoes. Delish!!! I have only been using my tagine in the oven. My instructions said not hotter than 350 degrees in either the oven or on the stove top. I don't know how to measure the heat on the burners, so I just use the oven. Mine doesn't heat up the kitchen very much...well insulated I guess. And when it is in the oven, I can just forget about it. Lovin' my new toy. K

Linkybo, what are you waiting for? I've been skinny and I've been fat, and skinny is definitely better. At age 62, I pretty much decided I was doomed to live the rest of my life fat and miserable. I had heard of the gastric sleeve from a coworker, and wondered about it, but knew I could never afford it. Then my daughter did the research on getting it done in Mexico and I was in. Finally a way to beat the demon fat. We scheduled, had it done, and neither of us has looked back except to be glad we are not there anymore. Benefit versus risk? We take risks every day just by living in this world. The benefits for me are blood sugar under control, high blood pressure under control, eating under control. With this surgery, we can change some of the risk factors and leave the rest of them to God to handle. Good luck with your decision. Only you can determine what is right for you, but there are many, many souls on this forum who would say it is the best thing that ever happened to them. Blessings in your decision making...Kathe

Chef Neil, you have opened up a new world for me. I did a kind of pasole with pork ribs, hominy, green chiles, onion, small red potatos cut in half, some cumin and something else I can't remember. Oh my goodness!!! Although the pork did not turn out what I would call tender, it is easily chewed and went down well, and very tasty. Up until now, my sleeve has not tolerated pork much. Last night I put boneless/skinless chicken thighs in with small potatos and light zesty Italian salad dressing. I used to marinate my chicken in this and then grill or pan braise. Another hit!! This is one of the best cooking methods I have ever seen. Endless possibilities. Thanks again, Kathe