zobee

Awww -- that is sweet. And yes, my husband is also pretty awesome. He helped me make Soup and stock the freezer with individual portions of clear and full liquids and mushies prior to my surgery, helped with putting the house in order, and took a week off of work to dote on me. He changed my bandages every day, and even offered to sleep on the sofa if I thought it would help to have the bed to myself when I got home. He also tried not to eat in front of me, but I've been very adamant that my friends and family should not change their eating habits because I've had surgery. My thoughts are, if I can get used to friends and family eating yummies around me, then later, when with people who do not know about my surgery (i.e.: at various business functions), I'll have more self control not to dive face first into an fatty appetizer tray. :thumbup:

I made this recipe prior to surgery then froze it in ice cube trays, popped it out and stored the stock cubes in Ziploc bags. It really is very good. It was only afterward that I thought about the Knorrs - and in my opinion, the Knorrs is just as tasty as homemade. But if you just like to cook, or you're trying to stay away from processed foods, here's another recipe for you to try from Taste Of Home Heartwarming Soups - December, 2009 issue. Homemade Vegetable broth 2 T. olive oil 2 medium onions 2 celery ribs, cut into 1 inch pieces 1 whole garlic bulb, separated and peeled 3 medium leeks, white and light green parts, cleaned and cut into 1 inch pieces 3 medium carrots, cut into 1 inch pieces 8 cups Water 1/2 lb. fresh mushrooms, quartered 1 c. packed fresh parsley 4 sprigs thyme 1 tsp. salt 1/2 tsp whole peppercorns 1 bay leaf Heat oil in a stockpot over medium heat until hot. Add the onions, celery and garlic. Cook and stir for 5 minutes or until tender. Add leeks and carrots; cook and stir 5 minutes longer. Add the water, mushrooms, parsley, thyme, salt, peppercorns, and bay leaf; bring to a boil. Reduce heat; simmer, uncovered, for 1 hour. Remove from the heat. Strain through a cheesecloth-lined colander; discard vegetables. Broth can be covered can be refrigerated up to 3 days or frozen for up to 4 to 6 months Yield 5 1/2 cups

Thanks for your replies - I feel somewhat less concerned now. After doing some research, I think what I will do is discontinue the Lortab all together, and tonight, rather than a whole dosage of my meds, I will only take half -- that should eliminate the nausea. Thanks again!

I was banded on the 11th, but the only pain or discomfort I've had was my throat from the anesthesia, and the actual incisions, which I think is fairly normal. No nausea or anything of that nature (have you tried ginger tea for nausea?). I did a LOT of walking in the hospital, and I think that might have helped. On day three I coughed up a bunch of congestion, some with a little blood in it, and after that, my throat started feeling better. By day six, my incisions weren't hurting so much anymore. Sorry you're having a hard time, but hang in there, it really does get better!

Today was my first day of "full liquids," but prior to today, it was herbal teas (peppermint or ginger), chicken or vegetable broth, and SF Jello. For the poster asking about vegetable broth -- you can also find Knorr Vegetable Soup Mix in the soup aisle. Just cook according to directions, then strain it. It's really very yummy!