Ilene, It is so nice to see you back posting and I am relieved that your DD is now feeling a little better. I hope that she heals well from the surgery and is able to lose the weight she needs to lose for the sake of her health. It certainly sounds like the surgery was very complicated for the medical staff and very hard on her, and I am shocked that the hospital didn't have a pain medicine pump that allowed her to push the button to give herself more pain medication as needed. That's what I had when I had my cancer surgery in 1999. It was a morphine drip, and I could push the button every so often to get more as needed. There was some sort of regulator on it so you couldn't push too often and cause yourself to overdose. I wish your daughter had been given that option because I liked being able to have "more" pain medication as needed, or "none" if I was feeling OK without it. To me, it seems like the nursing staff was very cold and callous and not very understanding, and I would have reported their lack of compassion to the hospital management. Perhaps your DD was a difficult patient, but they still ought to be able to deal with a difficult patient in a caring and concerned manner. I've always had great nurses--for myself and for family memners and I am sorry she did not experience that same kind of nursing care. As for the pharmacy, well....God bless the person behind the counter who cared enough to make a difference for you. I imagine your daughter was exhausted by the time y'all got home. I felt pretty exhausted on her behalf just reading your account of what y'all went through to get her there. I understand that bariatric surgery certainly is not an "easy way out" because the people I know who've had it have had to deal with many issues, including digestion problems, getting sick if they eat more than an ounce or two at a time, etc. Sometimes it is hard to get enough vitamins and minerals too because your food intake is so limited. My sister considered bariatric bypass but ultimately chose lap-band surgery because the lap-band could be adjusted as needed. Did it work for her? Oh, yes, she lost a lot of weight--111 lbs. I think--and she looked terrific (healthy, but not a starved, skinny "stick"). Her main side effect was that her formerly lush, thick hair started falling out due to lowered protein intake. After she had lost the weight she wanted, her hair gradually did regrow to its former lush, thick state. I'd like to tell you that my sis maintained the weight loss, but she didn't. She worked for the physician who did the lap-band surgery, so as long as she worked for him, she maintained her lap band (it has to be refilled with saline periodically and adjusted as needed) and kept her weight stable. Once she had a major disagreement with him and stopped working for him, though, she wouldn't go back to him for lap band maintenance and now she's gained back quite a lot (but not all) of the weight she lost. So, in one sense, I think bariatric surgery is "better" than lap band because you can't "undo" it and revert back to your bad habits. I truly hope your DD loses the weight and improves her health because, as you point out, the consequences for her are serious and life-threatening if she does not. As for your weight loss plan, I am so happy you are going to lose the weight and improve your health. I wish you well in your efforts. I am always trying to lose 10-20 lbs. myself and, sometimes, I have great success with losing the weight, but keeping it off is harder. : ) So, I certainly sympathize with you and DD. I think we all could eat healthier and exercise more than we do. And, Ilene, just think of how much fun you'll have buying new clothes as you lose the weight! How's that for motivation? Hang in there and keep us updated on how it all goes. We're all gardeners here, but we're people too and we all know that life is (shock! gasp!) about much more than gardening. Dawn

Pharaoh, your breakfast looks and sounds great to me too. If I added a sunny side up egg on the side, Max would be in heaven! Carol, the first time I saw those dishes on one of Pharaoh's posts, I commented too. Gorgeous, huh? He said they are Wedgewood in the India pattern. I have serious dish envy. Lee

A frittata is always a good breakfast dish for entertaining, since it can be served warm or at room temperature and can be made ahead of time. They're also very adaptable to whatever you have on hand. Here is my favorite recipe...I make substitutions for everything but the eggs from time to time! Vegetable & Cheese Frittata 8 eggs 2 t lemon juice (preferably Meyer)& 1 t zest (optional) Chopped fresh herbs (For mild, leafy herbs, 1 T or more but if you use rosemary, use significantly less, as it's so strong) 4 oz of cheese(s)grated or crumbled 2 green onions, chopped (or 1/3 c carmelized red onions) Minced garlic (I like garlic, so I use 4 or 5 cloves, but if cooking for folks whose tolerance I'm unsure of, I use 2) Salt & pepper olive oil A mixture of vegetables-your choice, 1 to 1 1/2 c, after precooking. 1/2 c Balsamic vinegar, simmered until reduced by half. Preheat the oven to 325. Prepare your vegetables. Most veggies will need to be at least partially precooked, both to reduce water content and to ensure tenderness, so saute them in olive oil with the garlic and some salt & pepper. Roasted red bell peppers is one of my favorites for this dish, with sauteed mushrooms or greens of some kind. Asparagus is wonderful with some oil-packed sun dried tomatoes (saute the asparagus in some of the tomato oil...yum!). Eggplant works well also, I usually brush it with oil and cook it on the grill, as it absorbs too much when sauteed...I like the eggplant coupled with the tender tips & leaves of celery hearts. As for the cheese, I like to use a combination, but it isn't necessary. I like blue with mozzarella or jack, or feta with Parmesan, but sharp cheddar is good as well. Mix all the ingredients except for the eggs & Balsamic in a bowl and mix well. Whip the eggs with a whisk until good and foamy, then pour over the other ingredients. In a 9 inch frypan with an oven proof handle, heat one T of olive oil very hot but not smoking. Turn the pan to coat it with oil, and then pour in the egg and veggie mixture. The pan should be hot enough to sear the bottom of the eggs, but then immediately move it to a low heat. Cook for a couple of minutes, until the sides begin to set up, and then finish in the oven for about 20 minutes. The frittata should be firm and turning gold on top, not brown. Use a heat proof rubber spatula to loosen the frittata in the pan, and when it is free, put a plate over it and turn over, so that the bottom of the eggs are facing up. Brush the frittata with the reduced balsamic just before serving.

Pillog, that kugel sounds great! I will be saving this for another occasion... Anyhow, I'm still working up the food for the upcoming weekend, which is THIS coming weekend. Below, the food for Friday night, Saturday morning and lunch, and Sunday morning is set. In the following post I'll put what I have for apps and dinner but I still need help for dessert, and to decide between a couple vegetarian options: ****** FRIDAY PM (One lactose-free, one no-cooked seafood person, but fish sauce okay if it doesn’t overtly announce itself in the food… He LOVES raw fish, but won’t be doing that!) -- 5-6 people, the sixth if she makes it that night would be gluten-free. I am tree-nut free, excepting coconut. (I MISS pistachios and pine nuts… the rest I never cared about!) Appetizers: Veggie platter with choice of dips (chive cheese spread – from a local dairy; hummus, baba ganoush – from an excellent Lebanese grocery). Pick up items Thursday afternoon. Quality gluten-free chips (TJ’s) with peach salsa. Dinner: Hot and Sour Soup: Adapted from Russ Crandall’s “Paleo Takeout: Restaurant Favorites without the Junk.” Will use homemade poultry soup base (made a couple months ago), gluten free. Recipe uses arrowroot to thicken. However will add some tofu cubes, not Paleo. To make early Friday, add egg just prior to serving. Veggie & beef stir fry. Visit local Asian market Thursday for Asian-specific veggies (CHINESE broccoli instead of western…. Etc.) California sushi rice, in rice cooker. Dessert: Keeping simple. Thinking fresh strawberries with option of cream, coconut cream or a dash of sugar on top – or, nothing on top! Some dark chocolate nibbles for those who do have sweet tooths – nothing fancy. (Maybe chocolate dustings available for those berries!) SATURDAY BREAKFAST – same crowd as previous night: Omelets to order – plain, cheese, veggie. (A local guy sells eggs 2.50 per dozen, can’t beat that!) Home made pork sausages patties (local ground pork; I’ll form the patties Friday, cook in the morning). Available if wanted: Rolled oats for oatmeal; cold Kashi brand cinnamon oat cereal. Grapes and other fresh fruit. SATURDAY LUNCH – make your own sandwiches/lettuce wraps. A variety of cold cuts, lettuce suitable for making wraps, condiments (mustard, mayo that sort of thing), peanut butter. I’ll make a vegan potato salad Friday (roasted mixed potato, red onion, cabbage, apple, seasonings, no mayo). Bread from local bakery on way to house. Other people will trickle in during the afternoon. And will include at least one vegetarian – who does eat dairy and limited eggs. A no-legume, absolutely no seafood serious allergy person. No vegans. One no rice. HOUSE BLESSING: White wine or peach juice, GF oatmeal cookies made with banana. (make Friday) SATURDAY DINNER - see next post! SUNDAY BREAKFAST: Uttapam pancakes (these are savory vegan with lentils and rice, seasoned with onion, tomato, and curry leaves – pick up curry leaves Thursday pm!!! Will supply optional butter/ghee; or real maple syrup, for those who must have sweet…) Soak Friday, grind Saturday and make batter. Scrambled eggs, not to order. Available if wanted: Rolled oats for oatmeal; cold Kashi brand cinnamon oat cereal. Grapes and other fresh fruit. Supplying: coffee, tea, sugar & Splenda for coffee/tea, whole milk, coconut milk, (if I find it) Lactaid milk – my friend can use this in his coffee. SodaStream for seltzer. Wine, champagne, rum. A couple of juices as mixers or whatever.