difference between mushy and soft?
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Tiffy maybe you can help me. You are SO good at explaining stuff!
I have stage 1 Clear liquids, stage 2 purees and then stage 3 a little less pureed. That's how I wrote it down and what I got from my bariatric nurse and class. What is the difference between 2 and 3? Which one of those is considered "mushies?" Is it mushy food with no chunks on stage 2 and mushy food with some chunks on stage 3? Where does that ricotta bake recipe fall?
Thanks! I'm spending time reading on here and getting more confused about these two stages. I know I'm sure anxious to get to Sunday/stage 2!!