Tracy46545

OMG I went shopping in my own spare closet today and found a suit I had intended to take to a consignment shop. The suit top is a tiny bit large (better than too tight) and the pants are quite a bit too big....but I can switch out the pants with any basic black pants. Dressy outfit problem SOLVED!
Tracy

OregonDaisy,
I love thrift shops...and often find great things there...WHEN I have time to actually shop. I'm afraid my "shirt purchase" yesterday was one of those rush things. I literally walked into two stores...checked the clearance racks for my size and grabbed and went. I probably spent less than 10 minutes per store. I'm working 60 hours this week to try to lessen the shock to my budget because of being off work for 10 days. I only had a total of two hours yesterday to run all my errands and shop for clothing for the trip. (thankfully dog show wear isn't terribly uber-fashionista).
We have a rather ritzy wealthy area the next burb over...it's great to go to their Goodwill store....lots of great brand clothing. (However, not alot in plus sizes).
Oh well, six months from now I'll be shopping the thrift stores again and fitting into alot more of the stuff!
tracy

Ok...it was Cauliflower "Mock Mac-n-Cheese"...not spaghetti Squash...oh well..here it is anyway
Kosher salt, as needed, plus 1/2 teaspoon
1 large head cauliflower, cut into small florets
Vegetable oil spray
1 cup heavy cream
2 ounces cream cheese, cut into small pieces
1 1/2 teaspoons Dijon mustard
1 1/2 cups shredded sharp Cheddar, plus 1/2 cup for topping the casserole
1/4 teaspoon freshly ground black pepper
1/8 teaspoon garlic powder
Equipment: 8 by 8-inch baking dish
Preheat oven to 375 degrees F. Bring a large pot of Water to a boil. Season the Water with salt.
Spray the baking dish with vegetable oil spray.
Cook the cauliflower in the boiling water until crisp-tender, about 5 minutes. Drain well and pat between several layers of paper towels to dry. Transfer the cauliflower to the baking dish and set aside.
Bring the cream to a simmer in a small saucepan, and whisk in the cream cheese and mustard until smooth. Stir in 1 cup of the cheese, salt, pepper and garlic and whisk just until the cheese melts, about 1 to 2 minutes. Remove from heat, pour over the cauliflower, and stir to combine. Top with the remaining 1/2 cup cheese and bake until browned and bubbly hot, about 15 minutes. Serve.

I recently saw something about someone using "hemp milk" ? I have hemp seeds that I toast and throw on salad.
I rarely make shakes...I just don't want to drink something icy cold all the time. I drink alot of hot teas. I make a hot cocoa with powders?utm_source=BariatricPal&utm_medium=Affiliate&utm_campaign=CommentLink" target="_ad" data-id="1" >unjury chocolate flavor..(also use the Body Fortress chocolate from Walmart).
I think WLS lifestyle just forces us to be inventive. Let's face it....it's damn easy to go through a drive-thru.... but actually planning your day and leaving time to prepare healthy meals is far more difficult in a busy life.
I'm sorry...what was the question? Oh look, a squirrel.

by the way...doctors sure are different for all these procedures.
I can eat the night before (anything I want) and can drink up until 10 p.m.
Someone else mentioned having to have a laxative for three days prior to surgery day and only clear fluids for three days prior....not me! (thank goodness, that would totally ruin my vacation prior to surgery!).
Tracy

Ok...it was Cauliflower "Mock Mac-n-Cheese"...not spaghetti Squash...oh well..here it is anyway
Kosher salt, as needed, plus 1/2 teaspoon
1 large head cauliflower, cut into small florets
Vegetable oil spray
1 cup heavy cream
2 ounces cream cheese, cut into small pieces
1 1/2 teaspoons Dijon mustard
1 1/2 cups shredded sharp Cheddar, plus 1/2 cup for topping the casserole
1/4 teaspoon freshly ground black pepper
1/8 teaspoon garlic powder
Equipment: 8 by 8-inch baking dish
Preheat oven to 375 degrees F. Bring a large pot of Water to a boil. Season the Water with salt.
Spray the baking dish with vegetable oil spray.
Cook the cauliflower in the boiling water until crisp-tender, about 5 minutes. Drain well and pat between several layers of paper towels to dry. Transfer the cauliflower to the baking dish and set aside.
Bring the cream to a simmer in a small saucepan, and whisk in the cream cheese and mustard until smooth. Stir in 1 cup of the cheese, salt, pepper and garlic and whisk just until the cheese melts, about 1 to 2 minutes. Remove from heat, pour over the cauliflower, and stir to combine. Top with the remaining 1/2 cup cheese and bake until browned and bubbly hot, about 15 minutes. Serve.