Hi Everyone! It's been a while since I've written. I hope everyone is doing well. I know that it is normal to have hair loss during this time, but I just seem to be losing so much of it. Is there anything anyone can suggest to slow it down? Any kind of vitamins or shampoos or anything? Any advice would be greatly appreciated! Thanks! Deanna

hello sis,,,soooooooooo happy to here from you,,,,i love the inch thing,,,,im down 65 lbs now,,,i had a stall that was why i measured in the first place,,and the past week,,,inch a day almost,,,,,i love it,,,,,write again soon,,oh the 15 bean soup was great,,, your sis,,,with a pouch sandy

Thanks Diana, sure sounds easy enough. My surgeon has told me 4 incisions, 2 in the same place as was use forthe WLS and the klargest one will be about an inch and a half under my ribs, then the belly button. More than likely he said I will have staples. I am looking forward to the time off, if I do nothing but relax it'll be nice, but getting the house decorated will also be good! Jan

Thank you guys! Actually I really will miss not cooking at Thanksgiving, I love to cook and bake and have already promised to make some of my SF Pumpkin pies the night before my surgery. I plan on taking a full two weeks off this time, I went back so soon after WLS that I was tired all the time. I had used up all my vacation time this year between traveling to see my best friend of 42 years before she died and my WLS, so I asked the owner of the company if he wanted me to go on disability this time, and he told me to take another two weeks vacation on him, and feel better. I was so surprised! I'd love to hear about everyone's Lap gall bladder experiences, so I know what to expect. Jan

This is one of the very best recipes I've made in a while! Everyone loved it, and no one knew it was sugar free/fat free until I told them! Fresh Pumpkin Pie Cut a small pumpkin in half (I used a pumpkin sold for pie making) Scoop out seeds, etc. Bake cut side down at 350 degrees for 1 hour. Cool and scoop cooked pumpkin out. Step 2 - Combine the baked and cooled pumpkin (1-2 cups), 1 1/2 cups fat free evaporated milk, 2 eggs, 1/4 cup plus 2 tablespoon Splenda brown sugar blend, 1 tsp. cinnamon, 1/2 tsp. ginger, 1/4 tsp. nutmeg, 1/4 tsp. ground cloves (or 1 teaspoon pumpkin pie spice in place of all spices). Blend all in blender or mix in a bowl. Step 3 - Pour into a 9" pie crust and bake for 1 hour (or until firm in the center). Cool and enjoy! I topped everyone's slice with sugar free cool whip. I had maybe 1/4 of a slice, and only ate the pumpkin, my husband ate my crust! Jan