I agree with unewillow - the absolute worst was the hiccups . . . thought I was gonna die!!!

Working OT today - and most days this week. Gotta love month end and quarter end!!

Coffee earlier and a cheese stick on the way to work.
B - vanilla greek yogurt with 1/4 cup Kashi go-lean
S - cocoaroast almonds
L - leftover Chinese
S - Click
D - either a salmon burger or taco soup - we'll see what I'm in the mood for when the time comes.

Have a great Tuesday!!

I told you that the computer was doing crazy things!!!!!!

Where did the weekend go???

I had coffee earlier - now I'm getting ready to have some Vanilla Greek Chobani with 1/4 cup Kashi Go-Lean mixed in.

Sometime today will have some cocoaroast almonds.

Lunch - Arnold Sandwich thin with roast beef and provolone and horsey sauce and some blueberries.

Midafternoon - Click and maybe a small banana

Dinner - either taco soup or leftover chinese (depending what I'm in the mood for).

Planning to work out after work if I get out of here at a decent time. Last week I was working over every day so not much working out happened!

It sounds a lot like a stricture to me. They are very common occurrence at about 4 weeks out. That’s when I had mine. It is generally an easy fix – call your surgeon’s office.

I usually eat the vanilla greek yogurt with a packet of Splenda and 1/4 cup Kashi Go-Lean cereal mixed in (for the crunch factor and some fiber).

At 4 weeks out I had a stricture and an ulcer - the stricture was an easy, one-time fix and the ulcer was gone when I had second scope a month later. Aside from that, no other complications. I'll have my one-year surgiversary tomorrow and if I had it to do over again, I WOULD DO IT IN A HEARTBEAT!!!!

Good Morning, Folks!

Breakfast - 3 eggbites (love these things! Thanks, Eggface)
Snack (if I need one) - 2% colby jack cheese stick
Lunch - Progresso Lentil soup and 2 oz. turkey
Mid-afternoon - protein shake
Dinner - not sure yet
Snack - sugar-free chocolate pudding cake with sugar-free white icing glaze

breakfast - Breakfast casserole
Lunch - turkey & cheese roll ups
Snack - Roadside Lemonade
Dinner - Blackeyed peas, stewed tomatoes, cabbage, ham
Snack - cheese, turkey summer sausage, a couple of crackers

Happy New Year!!!

The NP at my surgeons office said that it could come from celery. I haven't had one, but I think about it any time I eat celery sticks.

I am thankful:

- that I don't have any RNY horror stories to share - everything went WONDERFUL for me

- that I have a figure (other than round) that is starting to take shape quite nicely

- that I still have the fear of dumping - even though I haven't ever dumped

- that I can buy clothes at places other than Catherine's and Lane Bryant - and they LOOK GOOD ON ME!!!

- that I have more energy

- that my knees don't hurt anywhere near what they did last year at this time

- for Nik and the others on the OH RNY board who devote so much time to sharing, caring, and helping

- there's more, but I have work to finish up so I can get out of here!

Happy Thanksgiving!!!!

The Libby's recipe is on the Libby's can of pumpkin - but I will post it here for you. You don't have to use a crust at all. I just spray the pie plate with non-stick cooking spray and fill the pie plate just as I would if it had a crust. I've done this for about the past 3 or 4 years.

Here's the Libby's recipe (just substitute Splenda for the sugar that the recipe calls for):

Libby’s Famous Pumpkin Pie

Ingredients:
• 3/4 cup granulated sugar
• 1 teaspoon ground cinnamon
• 1/2 teaspoon salt
• 1/2 teaspoon ground ginger
• 1/4 teaspoon ground cloves
• 2 large eggs
• 1 can (15 oz.) LIBBY'S® 100% Pure Pumpkin
• 1 can (12 fl. oz.) NESTLÉ® CARNATION® Evaporated Milk
• 1 unbaked 9-inch (4-cup volume) deep-dish pie shell
• Whipped cream (optional)


Directions:
MIX sugar, cinnamon, salt, ginger and cloves in small bowl. Beat eggs in large bowl. Stir in pumpkin and sugar-spice mixture. Gradually stir in evaporated milk.

POUR into pie shell.

BAKE in preheated 425° F oven for 15 minutes. Reduce temperature to 350° F; bake for 40 to 50 minutes or until knife inserted near center comes out clean. Cool on wire rack for 2 hours. Serve immediately or refrigerate. Top with whipped cream before serving.
NOTES:
1 3/4 teaspoons pumpkin spice may be substituted for the cinnamon, ginger and cloves; however, the taste will be slightly different. Do not freeze, as this will cause the crust to separate from the filling.

FOR 2 SHALLOW PIES: substitute two 9-inch (2-cup volume) pie shells. Bake in preheated 425° F. oven for 15 minutes. Reduce temperature to 350° F.; bake for 20 to 30 minutes or until pies test done.

Directions for Crustless Pumpkin Pie:
PREHEAT oven as directed below. Glass baking dishes without crust require a cooler oven, and in most cases, a longer baking time.
SPRAY with nonstick cooking spray or lightly grease bottom of baking pan or glass baking dish.
PREPARE filling as directed on 15-oz. or 29-oz. can of LIBBY’S® 100% Pure Pumpkin. Pour into pan or dish.
BAKE as directed below or until knife inserted near center comes out clean.
COOL on wire rack for 2 hours. Serve immediately or refrigerate.

LIBBY’S® 100% Pure Pumpkin 15-oz. can recipe (Makes 8 servings)

9-inch-round glass pie dish: 325° F; bake for 55 to 60 minutes
10-inch-round glass pie dish: 325° F; bake for 45 to 50 minutes

Nutritional Information for 1 serving -- 15-oz. can recipe made with CARNATION® Evaporated Milk: calories 170; calories from fat 40; total fat 4.5g; saturated fat 2.5g; cholesteral 65mg; sodium 210mg; carbohydrate 27g; fiber 2g; sugars 25g; protein 5g; Vitamin A 130%; Vitamin C 0%; Calcium 15%; Iron 4%

I'm in central Virginia - and always have been. Generally, we have always have the "standard stuff" and we always had sweet potato pie. Then, I met my husband who is from California . . . and Mexican American . . . he always had pumpkin pie. Now, I usually have pumpkin pie but I make sure that I get my sweet potato casserole. Occasionally I will make a sweet potato pie at Christmas because we used to have the same basic meal for Christmas that we have for Thanksgiving. We've now changed that up a bit so that no one has to spend Christmas day in the kitchen.

Another thing that started with my husband was the addition of black olives. They had olive trees in his yard in California and apparently put olives in almost everything!! He always makes the stuffing and adds black olives to it - which is WONDERFUL!!! Also, he likes for me to make potato salad with black olives (and boiled eggs). Everyone raves over it. My favorite potato salad is one that I make with fresh dill (and no eggs) - so I make both which makes everyone happy.

In addition to all of this, my sister married an African American and we now have collard greens at all holidays, as well!! We have the best of all the worlds!!!!

 And we usually have ham, as well!