voiceomt2002

After spending four days in the hospital for a false alarm "heart attack" I had to go visit my PCP yesterday. (sigh) We both agree it's clear that losing fifty pounds, attaining normal cholesterol and blood sugar, and exercising three times a week doesn't guarantee good health. However, it does give you a fighting chance. I'll take that positive. The old specter of my many years of GERD has possibly come back to haunt me. I may have something like Barret's esophagus or (forgive me for not remembering the term well) hammered esophagus. (sigh) To rule out nastier problems, I'll go back under anesthesia for an upper endoscopy and a colonoscopy. Lovely! The way I figure it, I'll be asleep. What the heck, I refuse to worry too much about it. After all, I like anesthesia. Best sleep of my life, and as a bonus, they'll take me off Coumadin for a couple days. Even better. There's enough on my "worry list" right now anyway.

After spending four days in the hospital for a false alarm "heart attack" I had to go visit my PCP yesterday. (sigh) We both agree it's clear that losing fifty pounds, attaining normal cholesterol and blood sugar, and exercising three times a week doesn't guarantee good health. However, it does give you a fighting chance. I'll take that positive. The old specter of my many years of GERD has possibly come back to haunt me. I may have something like Barret's esophagus or (forgive me for not remembering the term well) hammered esophagus. (sigh) To rule out nastier problems, I'll go back under anesthesia for an upper endoscopy and a colonoscopy. Lovely! The way I figure it, I'll be asleep. What the heck, I refuse to worry too much about it. After all, I like anesthesia. Best sleep of my life, and as a bonus, they'll take me off Coumadin for a couple days. Even better. There's enough on my "worry list" right now anyway.

I am told I look like Jean Stapleton. This is not an improvement. (Okay, we're both buck-toothed.)

Yeah well, both Oprah and Kirstie could benefit from WLS. A band would do them both some good, IMHO.

I agree with Stacy. Yes. you probably need a fill. I just had my third, and we're fairly positive I'm in the Sweet Spot zone. (My banding was in early January.) Remember, no one puts a gun to your head and makes you eat bad things. The band offers some controls, but the rest is up to us. I've got recipes on my blog if you need them. Hugs from Florida! Lena

Forgot to add-- I found the hominy in the Mexican food section of the grocery store. It can be difficult to find, but is well worth the trouble in this recipe.

Wow, am I impressed with this one. Doc and I finally achieved an understanding on the subjects of meats. I've been having trouble with meats being too dry, and yet Doc wanted me to eat lots of meat to stay low carb. Can you say conflict? Well, crock pot and pressure cooker meals are the answer. This particular recipe was fast, easy, inexpensive, and relatively low carb. The meat was so tender, it was almost a mushie recipe. If you're not a spicy food lover, eliminate the chili peppers and use a few shakes of red pepper flakes to give it heat without burning your mouth. While I love "Dragon's Breath Chili" and other hot foods, DH and Dante can't take the heat. So, I use Tabasco on my portions.

Wow, am I impressed with this one. Doc and I finally achieved an understanding on the subjects of meats. I've been having trouble with meats being too dry, and yet Doc wanted me to eat lots of meat to stay low carb. Can you say conflict? Well, crock pot and pressure cooker meals are the answer. This particular recipe was fast, easy, inexpensive, and relatively low carb. The meat was so tender, it was almost a mushie recipe. If you're not a spicy food lover, eliminate the chili peppers and use a few shakes of red pepper flakes to give it heat without burning your mouth. While I love "Dragon's Breath Chili" and other hot foods, DH and Dante can't take the heat. So, I use Tabasco on my portions.

When I first began my journey toward having a LapBand, I was told an odd fact: a fair percentage of bandsters often end up with other issues such as alcoholism. I thought that rather odd, and considered myself very well-adjusted. I couldn't imagine developing such a horrible problem back then. I can now. What's more, I now understand why. I'm a stress eater. When I get under stress, I run to the refrigerator, not a bottle. That is, I did until I was banded. While I can still swallow those naughty treats, I don't keep many around anymore. Even ice cream, which slides past my band like it wasn't even there isn't available as much anymore, long as I avoid temptation while in the grocery store. But where does that leave me when under stress? I don't smoke. I can't eat sweets and junk because I don't keep them around the house. Booze? Yes, it's here. I keep a small stock for cooking. Now I can see how some bandsters, deprived of their usual comforts when under stress, turn to booze. Oh, yeah. I have to admit, thanks to recent events here at home, I've had a few glasses of wine and actually considered going for the (yuk!) bourbon. I hate bourbon. But I was desperate for any tranquilizing feel-good effects. Okay, so clearly that's why my doctor has a shrink on staff. She may spot potential issues like OCD, or stress management issues long before they become irrepairable. I can see that now. Scary. Very scary. The trick has been to find new methods of calming down. Walking has worked. Working, like cleaning house, helped. Doing my crafts rather obsessively has helped. Finding a job that got me out of the house has helped. It's the little things.

I talked to my doc and his nutritionist yesterday. The nutritionist, Sarah, agreed that many bandsters merely swap addictions --food addiction becomes a smoking addiction, so it's up to the bandster to find a good addiction. In the meantime, she suggested I take walks when the urge to misbehave hits. Seems to be working.

I don't miss those days. (grin)

I was shocked to find myself vulnerable, that's for sure.

This is a quickie trick that can develop into an obsession, I'm warning you. LOL! I've been doing this for about fifteen years, but I've been growing my own herbs and veggies that long or longer anyway! It all started with a Purple Ruffles Basil plant. I loved that plant with its gorgeous purple leaves and mild basil taste. Then I read about making herbal vinegars by simply warming up your choice of vinegar, pouring it into an easily corked bottle (new cork, please!) and then adding herbs. I gave it a shot with white vinegar and a clear bottle that had once held wine. I was rewarded with a vinegar that slowly turned into the loveliest shade of purple and was a delight on any salad! I practically wept that winter when we used the last, knowing I'd have to grow more purple ruffles basil before we'd have more. My family made me promise to make several bottles, but it wasn't to be. My DH lost his job, and we ended up moving to Denver. We did without our purple basil vinegar for two years before I found another and successfully grew it again. Now, you can get fresh herbs in any local grocer's produce section at almost any time of year and make many different kinds of vinegars! Tarragon vinegar is a delight! Regular basil vinegar is delicious! What do you do with this liquid treasure? Salad dressings made with oil and vinegar. Marinades often call for vinegar. Homemade mayonnaise calls for vinegar. Some sauces call for vinegar, and one of the most delightful tricks on the planet is sliced cucumbers soaking in vinegar in the refrigerator on a hot summer day.

I heat the vinegar, stuff the herbs in the bottle, pour the hot vinegar over the top, put in the cork, and let it rest at least a few days. The longer it rests, the better it tastes. In the case of a pepper vinegar using cayenne peppers, I kept adding more vinegar for like two years with good results. It's amazing how long the herbs or peppers give good flavor!

When I first began my journey toward having a LapBand, I was told an odd fact: a fair percentage of bandsters often end up with other issues such as alcoholism. I thought that rather odd, and considered myself very well-adjusted. I couldn't imagine developing such a horrible problem back then. I can now. What's more, I now understand why. I'm a stress eater. When I get under stress, I run to the refrigerator, not a bottle. That is, I did until I was banded. While I can still swallow those naughty treats, I don't keep many around anymore. Even ice cream, which slides past my band like it wasn't even there isn't available as much anymore, long as I avoid temptation while in the grocery store. But where does that leave me when under stress? I don't smoke. I can't eat sweets and junk because I don't keep them around the house. Booze? Yes, it's here. I keep a small stock for cooking. Now I can see how some bandsters, deprived of their usual comforts when under stress, turn to booze. Oh, yeah. I have to admit, thanks to recent events here at home, I've had a few glasses of wine and actually considered going for the (yuk!) bourbon. I hate bourbon. But I was desperate for any tranquilizing feel-good effects. Okay, so clearly that's why my doctor has a shrink on staff. She may spot potential issues like OCD, or stress management issues long before they become irrepairable. I can see that now. Scary. Very scary. The trick has been to find new methods of calming down. Walking has worked. Working, like cleaning house, helped. Doing my crafts rather obsessively has helped. Finding a job that got me out of the house has helped. It's the little things.

This is a quickie trick that can develop into an obsession, I'm warning you. LOL! I've been doing this for about fifteen years, but I've been growing my own herbs and veggies that long or longer anyway! It all started with a Purple Ruffles Basil plant. I loved that plant with its gorgeous purple leaves and mild basil taste. Then I read about making herbal vinegars by simply warming up your choice of vinegar, pouring it into an easily corked bottle (new cork, please!) and then adding herbs. I gave it a shot with white vinegar and a clear bottle that had once held wine. I was rewarded with a vinegar that slowly turned into the loveliest shade of purple and was a delight on any salad! I practically wept that winter when we used the last, knowing I'd have to grow more purple ruffles basil before we'd have more. My family made me promise to make several bottles, but it wasn't to be. My DH lost his job, and we ended up moving to Denver. We did without our purple basil vinegar for two years before I found another and successfully grew it again. Now, you can get fresh herbs in any local grocer's produce section at almost any time of year and make many different kinds of vinegars! Tarragon vinegar is a delight! Regular basil vinegar is delicious! What do you do with this liquid treasure? Salad dressings made with oil and vinegar. Marinades often call for vinegar. Homemade mayonnaise calls for vinegar. Some sauces call for vinegar, and one of the most delightful tricks on the planet is sliced cucumbers soaking in vinegar in the refrigerator on a hot summer day.

Ever looked on the side of your mayonnaise jar and wondered why there needs to be preservatives and ingredients you can't pronounce? I did. So, I wondered what would happen if I started making my own. Then I discovered the joys of using my own flavored oils, vinegars, and spices to create special mayonnaise just for certain recipes. One of my greatest triumphs was when I made basil mayonnaise for sandwiches. Yum! Try it!

Ever looked on the side of your mayonnaise jar and wondered why there needs to be preservatives and ingredients you can't pronounce? I did. So, I wondered what would happen if I started making my own. Then I discovered the joys of using my own flavored oils, vinegars, and spices to create special mayonnaise just for certain recipes. One of my greatest triumphs was when I made basil mayonnaise for sandwiches. Yum! Try it!

Summer's coming! Who needs all those high-calorie ketchups? Not us! Let's go light and get our fresh veggies on our grilled meat.

Thanks, BG. I'm getting that Back to Basics section of the cookbook together right now. Between the broths, sauces, homemade mayo, and a few other little additions, this is fun! Pretty soon, my friends and I will be doing preserving! We're trying out a pile of recipes for that this year after the success of the pickles last year.

Okay, the previously posted recipe was only part of the blog, but once I'd added it, the darn thing wouldn't let me type my comments below. I'm big on sauces because I need them to swallow many meats. Even the softest and smallest can cause me a bit of distress, so a sauce smooths the way and keeps me from insulting the host or embarrassing myself. (Nothing like throwing up your own cooking to impress the guests, right?) The White Sauce and its variations are a large part of my secret recipes, but there are tricks. 1. Use Wondra Flour when you can get it. This flour is ground extra fine and is made for use in sauces and gravies. Yes, you can use regular AP flour, but you're risking lumps. Do yourself a favor and sift the AP flour first. 2. Use a whisk to stir the flour and butter together, then slowwwwly whisk in the milk and other ingredients. 3. Don't turn your back on this recipe, not for a second. Line up your ingredients and measure them out before you start melting that butter so you can grab and dump with one hand while whisking with the other. 4. Note that I added the calories and carbs to the side and underlined what dish goes with what sauce. 5. Frankly, the cheese sauce goes in any dish where you might use cheese, and the cheese can be varied out for different flavors. Shredded Cheddar is the most common, but shredded swiss is marvelous over Spam and frozen mixed veggies for a fast meal on the cheap. 6. Use Creole Seasoning (like Tony Chachere's) in place of the chili powder in the Mexicali Sauce for a nice Cajun flavor. Add bell peppers, onions, and celery to the beef, pork, chicken, and/or shrimp, and you have a meal for no trouble! Play with your sauce once you're comfy. You'll love how you can make anything tasty! My fussy "I hate broccoli" DH swears I could put these sauces over a brick and he'd eat it.

Summer's coming! Who needs all those high-calorie ketchups? Not us! Let's go light and get our fresh veggies on our grilled meat.

I too am needle phobic. I talked to my doc and he made special arrangements so I'd be stuck the least amount of times. He arranged for a special IV so they could draw blood from there instead of trying to find a non-existent vein in my arm, etc. Believe me, it's a lot better to have the EJ in the neck! Trust me on this. I've lost over 50 pounds since my surgery in January. I have a new job, new wardrobe, and so much energy it's scary. Your day is coming, BKMom30. Really.

Okay, the previously posted recipe was only part of the blog, but once I'd added it, the darn thing wouldn't let me type my comments below. I'm big on sauces because I need them to swallow many meats. Even the softest and smallest can cause me a bit of distress, so a sauce smooths the way and keeps me from insulting the host or embarrassing myself. (Nothing like throwing up your own cooking to impress the guests, right?) The White Sauce and its variations are a large part of my secret recipes, but there are tricks. 1. Use Wondra Flour when you can get it. This flour is ground extra fine and is made for use in sauces and gravies. Yes, you can use regular AP flour, but you're risking lumps. Do yourself a favor and sift the AP flour first. 2. Use a whisk to stir the flour and butter together, then slowwwwly whisk in the milk and other ingredients. 3. Don't turn your back on this recipe, not for a second. Line up your ingredients and measure them out before you start melting that butter so you can grab and dump with one hand while whisking with the other. 4. Note that I added the calories and carbs to the side and underlined what dish goes with what sauce. 5. Frankly, the cheese sauce goes in any dish where you might use cheese, and the cheese can be varied out for different flavors. Shredded Cheddar is the most common, but shredded swiss is marvelous over Spam and frozen mixed veggies for a fast meal on the cheap. 6. Use Creole Seasoning (like Tony Chachere's) in place of the chili powder in the Mexicali Sauce for a nice Cajun flavor. Add bell peppers, onions, and celery to the beef, pork, chicken, and/or shrimp, and you have a meal for no trouble! Play with your sauce once you're comfy. You'll love how you can make anything tasty! My fussy "I hate broccoli" DH swears I could put these sauces over a brick and he'd eat it.