Ailly

Yep -- time for the boys to man-up and learn some life skills! At my office, they used to refer to my son as the "latchkey chef". He'd do the prep work and start dinner when he got home. He's 25 now, and continues to be a great cook! Same with his laundry, doing the dishes, etc.
I've never seen a teenage boy starve because his mom can't fix dinner! But if that's the way you like it - then I'd suggest crock pot meals, Anybody can cut up vegetables, toss in the meat and throw a can of Soup over it!
I'd also suggest going to Sam's or costco -- they have a huge variety of frozen Entrees. So no one has to cook. That would just be stuff for the guys -- but that would be OK until you are eating real food again.
You will have had abdominal surgery -- IMHO, it's time for them to take care of you! It will probably give them a greater appreciation for all you do for them!

Hello newbies!
1.) If you could talk to yourself pre-op what would you say? What would you tell the you that was still undecided about having the surgery?:
If I could talk to myself pre-op I would first off give myself a big hug because I know the pain I felt inside. I would then tell myself to let go of any fear or anxiety that might hold me back. There is a reason I am feeling desperate enough to have surgical intervention and I would advise myself to follow through with my gut instinct. Then I would congratulate myself for making such a difficult, and thoroughly researched, decision.
2.) Do you ever regret having the procedure? Even in tiny moments...like dinner out with friends or around the holidays? Do the regrets ever out weight the results?:
At first I did have small feelings of regret and bitterness at the fact I had to have surgery. I think I was still hating myself because I was still 'heavy' and to further that, I had no food at this point to make me feel better. I had no sembelence of normalcy because food was such a staple in my life. Sometimes I might give myself a 5 second pity party because I cannot drink a milkshake etc. etc. The thing is I AM able to do all of those things but I made the decision to make a lifestyle change. Not only did this surgery give me the tool to lose weight but it gave me the tool to change my relationship with food. I am able to eat and be fulfilled without going back for seconds just to fill myself. I still love and eat the foods that I love -- and I am not always perfect with my diet. I enjoy social outings and eat with friends but just pay less now because I order appetizers . I have been able to really figure out which foods I love and abandon the ones that I ate out of boredom, depression, etc. So at the end of the day I never regret the decision to have my surgery.
Now I am writing to YOU; the doubt and thoughts that you are having are absolutely normal. Every surgeon/insurance company gives their patient steps to go through before the surgery. Take advantage of these (nutritional advice, psychological evaluation) they are honestly helpful tools that you can carry into post op. I wish you nothing but the best of luck and health -- whatever decision you make.
Peace and love

Ingredients
4-5 lbs. chicken parts W/bones (legs, wings, thighs, whatever's on sale)
1 med. onion peeled and cut pole-to-pole
1 carrot, peeled and roughly chopped
1 rib celery, roughly chopped
7 peppercorns (optional)
10 or so stalks parsley
Couple sprigs thyme
Bay leaf
Put chicken into a stock pot (at least 8 qts.) and add just enough Water to cover. Bring to a boil over medium-high heat and let boil for 2 minutes, remove from heat and drain. Add enough Water to cover chicken again and bring to a simmer (not a full boil) for about 2 hours. Add onion, carrot, celery and peppercorns and simmer for another hour. Tie parsley, thyme and bay leaf with twine and add to pot and continue to simmer for another hour. Remove from heat, strain into another pot, then cover and set in sink half-filled with cold water and a few handfuls of ice. Once stock has cooled, let sit in refrigerator overnight then remove and skim fat from surface of stock. Remaining stock will keep for about a week in the refrigerator, but should be brought to a boil again after 3 days if doing so. Can also be divided and frozen for about 6 months.
You can halve or double this recipe. I would reheat a half cup at a time during my liquid phase. You will want to salt to taste as there will be none.

Ingredients
4-5 lbs. chicken parts W/bones (legs, wings, thighs, whatever's on sale)
1 med. onion peeled and cut pole-to-pole
1 carrot, peeled and roughly chopped
1 rib celery, roughly chopped
7 peppercorns (optional)
10 or so stalks parsley
Couple sprigs thyme
Bay leaf
Put chicken into a stock pot (at least 8 qts.) and add just enough Water to cover. Bring to a boil over medium-high heat and let boil for 2 minutes, remove from heat and drain. Add enough Water to cover chicken again and bring to a simmer (not a full boil) for about 2 hours. Add onion, carrot, celery and peppercorns and simmer for another hour. Tie parsley, thyme and bay leaf with twine and add to pot and continue to simmer for another hour. Remove from heat, strain into another pot, then cover and set in sink half-filled with cold water and a few handfuls of ice. Once stock has cooled, let sit in refrigerator overnight then remove and skim fat from surface of stock. Remaining stock will keep for about a week in the refrigerator, but should be brought to a boil again after 3 days if doing so. Can also be divided and frozen for about 6 months.
You can halve or double this recipe. I would reheat a half cup at a time during my liquid phase. You will want to salt to taste as there will be none.

I think it is a perfect time for those teenagers to learn to cook:)

I had the same thing happen when I put mederma on my scar the other morning. I do massage for a living so I know the "pop's" can be quite common. I think the sound happens when you are breaking up the scar tissue so don't be too surprised if it happens again. But I agree with Rootman- it shouldn't hurt more than a day, maybe two, and definitely monitor for redness and fever. Hope this helps!

I'm in Dearborn sleeved on 6/25/12 @ Barix Clinics in Ypsilanti by Dr. Jamokay Taylor he not only is fine as wine in the summer time but is an awesome surgeon with impeccable bedside manners.

Mason and I thank you!

I eat whatever looks good, just much less-- as you plan to do. This works for me cause I have a SLEEVE OF STEEL and can eat anything. Some others are not as lucky. Hopefully you will be lucky like me!

Some of these are really sad, though I can understand things being said in jest. Confession is disclosure of an offense. And an awful lot of these things are our nature, not our sins. I really really from the bottom of my pragmatic heart hope that you guys aren't seeing things like "I want McDonald's" or "I've eaten desert" or "I'm craving favorite foods" as things to incite guilt or emotional unrest. We're still humans, we're just humans with partial stomachs.

I am so excited to be on this side of the forums!! Just got home from hospital and aside from the extreme thirst and pain in the left side where they pulled out the stomach, I'm doing well. Looking forward to the future!!