Eddie Giddens (MsDad)

Funny, my husband says the same thing...

BAHAHAHA!!! Welcome to all the new folks! I don't get on here a whole lot, but anyone is welcome to contact me directly if you want at msdad@fdn.com. I'm nine months out and have lost almost 100#.

Sunny, thanks so much for starting this thread! I've had such bad heartburn and couldn't figure out what was going on. It was my Crystal Lite! I quit drinking it yesterday and haven't had heartburn since (it was pretty much 24/7 before)!

So how many Jax area folks would be up for getting together?

We'll give you a pass! When is your surgery date anyway??

The heart is behaving and I'm doing great from surgery, just really tired. Sounds to me like we should have a little Jax get-together. What do y'all think?

Jax here too! Was sleeved on 9/6 by Dr Webb at St Lukes.

Thanks Steph! You're right, I am sooo ready to get the hell out of this place!!

I am a hoot! Just want to get out of this damned hospital right now. Having some heart issues unrelated to my surgery, which went quite well. Ceci, I made the mushroom Soup without a recipe but here's how I made it. Melt a half stick of butter with a couple tbsp of olive oil. Saute 4 minced shallots, a pound of mixed mushrooms, stemmed, and a tbsp of garlic paste until shallots are soft. Add 2 cups of chicken stock and 1 tsp dried thyme and simmer for about 30 minutes. Process with immersion blender until smooth, then add 8 oz heavy cream or low carb milk if too concerned about fat content. That's pretty much it. Very tasty!

Thanks Shell! Glad you're doing better! I cooked all afternoon. Made this and some cream of mushroom soup too. Froze them both so I have them ready. Been digging up recipes for mushies too. Trying to be on the ball...

I decided to go ahead and do some cooking. Made that and cream of mushroom soup too, pureed of course. My surgery is Tuesday morning with Dr. Webb. Nervous, but excited all at once...

My surgery's coming up on Tuesday and I wanted something to eat besides Jello and Protein shakes when I get to the full liquid stage. So I decided to make a redux of my Potato cheese Soup that I've been making for years. I've cut the fat some and the carbs drastically by substituting cauliflower for the potatoes. I just made a batch to freeze for after my surgery and honestly I can't tell the difference! I don't think I'll ever use potatoes again! Anyway, here's the recipe, feel free to plagiarize it, change it to suit you, whatever. Just enjoy! The calorie and fat numbers may seem high, but again, you can adjust to suit you and besides, you'll only be eating a small fraction of it at a time. Eddie’s Fauxtato Cheese Soup 1 large onion, diced 2 10-oz bags frozen cauliflower 1 can carrots, drained 1/2 stick butter 1 Tbsp garlic paste 32 oz chicken stock 8 oz cream cheese, softened 16 oz extra sharp cheddar cheese 2 C half & half (can substitute fat free Calorie Countdown milk if available) Salt to taste Sauté onions in butter until tender. Add stock, carrots, garlic and cauliflower and boil until cauliflower is mushy, about 25 minutes. Add milk and return to a simmer. Remove from heat and using immersion blender, incorporate remaining ingredients and blend until smooth and creamy. If too thick, can be thinned with chicken broth. Nutrition for entire recipe: Calories – 4511 g Fat – 373.8 g Carbs – 141.8 g Protein – 166.8 g Fiber – 23.4 g

Hi Emily! I'm in Jax too, and just a couple of weeks ahead of you. My surgery is Tuesday (9/6) with Dr. Webb at St Lukes. Did you go through Novus Centers?

Hi Emily! I'm in Jax too, and just a couple of weeks ahead of you. My surgery is Tuesday (9/6) with Dr. Webb at St Lukes. Did you go through Novus Centers?

Glad to hear you're doing so well Lissa! Waiting for the details...