Funny, I hated to cook

as pre-op, but it has really become my hobby since surgery. Before I could ( and did lol ) eat anything, and now I find myself to be much more discriminating about what I put in my mouth. I like to make the most of the small amount I eat. I hated, I mean absolutely LOATHED cooking before and had been quite famous for burning various things and setting a spoon on fire once lol. I was always a foodie and a fan of chef's but had no desire to participate in the creation of the meal. That has all changed. Tonights dinner was Wild Alaskan salmon broiled with butter and lemon and topped with a fruit salsa. The salsa has diced pineapple, canteloupe, honeydew, red onion, yellow pepper, chopped fresh mint, a squeeze of fresh lime and bit of chopped jalapeno. Ohhh can you say sweet and tart and so many flavor layers. delish delish. Plus a side salad of spring mix, onion, strips of roma tomato drizzled with balsamic vinegar. It's funny, you never know what this surgery may bring. For me it has brought not only MUCH better health but also a newfound appreciation for the art of cooking as well as eating healthy. the very substance that gave me so much heartache as a pre-op now brings me joy as a postie. I look at food in a whole new light. Hope this finds you all well. Linda

Man, Linda! That ALMOST sounded tantalizing! "Almost" only because I hate fish!! But, hey, maybe my tastes will change significantly as time goes by. For instance, I think I'm developing somewhat of a dislike for chicken.... noooooooooooooooo! I've always loved chicken! It's so versatile and well ... just yummy! But lately, one bite and I'm immediately yucked out. Could it be cuz it's still pureed? (next week it's on to the long-awaited solids ) Anyway, Chef Linda, I'm looking forward to whipping up all sorts of healthy culinary delights for my family, too! And you keep up the tasty explorations, as well! Just use non-flammable utensils, would ya!! See ya! Sandi

Wow, Linda! I've always LOVED to cook, but never got very adventurous...you've got me thinking about it at least! Wish you could send me a bite through email! Valerie

I made roasted swordfish with fruit salsa tonight, but I used orange sections, red onion, avocado, with lots of fresh squeezed key lime juice and jalapeno...lol... so we are on the same page of that post op cookbook bella! We appreciate the flavors of the food now... we dont INHALE the food, we actually CHEW it and TASTE IT... and dont have to worry about how much we get, we can SAVOR it and think about the FLAVORS and the QUALITY and not the quantity! It is amazing isnt it? I think we need to swap recipes some day...lol. ciao Susan Maria BariatricEating.com