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Hey there Chele - Welcome to the board!   I NEVER had regular periods before the surgery no matter what I tried (was averaging one period every 9 or 10 months) ,  but starting 4 weeks after my surgery, and every single month  since,  I've had a regular period- exactly when it's supposed to come.  It's the wildest thing.  I can't get used to it! lol.    Maybe you will start soon,  your body may just be regulating differently.      I hope so!
Glad to have you with us!

Hi Chele,
I don't know about most people and I can't say that I've heard that to be true but I did start having a regular period after my DS surgery 10 months ago.  I've had a period every month since then and I'm not sure if that has ever happened in my life before except for maybe when I was on birth control.  It never happened with Metformin, Actos, Byetta, or any other meds that I was taking to trying and regulate me.  I've been lower weights than this but never had a cycle that I could rely on until now.  

I hope your situation gets better.  Good luck!

So how are you feeling?  I'm so excited that you get to go home today, your journey is really starting! Welcome to the LOSER'S BENCH!!

Here's an excellent (if I do say so myself) recipe that I actually just invented yesterday (but will go down in the annals of history as the first time I ever made up a recipe perfectly on the first try! )

Sleevey's Enchilada Casserole

4 chicken breasts (about 8 oz each)
lots of ground red pepper, garlic powder, and kosher salt
1 cup soft cream cheese
1/2 cup diced green chiles - I used canned
1 1/2 cups 2% cheese, shredded (I used Mexican blend but I bet cheddar would work just dandy)
10 small corn tortillas (I used Mission's extra thin version to save on carbs)
about a cup of enchilada sauce
1 1/2 cups regular cheddar, shredded

Place chicken breasts in a saucepan with enough warm, well-salted water to cover them. Bring to a boil, then lower to a simmer until chicken is about 75% cooked. Break breasts apart with forks and add plenty of ground red pepper and garlic powder. Make sure the spices dissolve in the water and continue to simmer until chicken is cooked through. Remove chicken pieces with a slotted spoon, set aside on a plate to cool. Reserve about 1/2 cup of the cooking liquid.
Combine cream cheese, chiles, and 2% cheese in a mixing bowl. Add a little cooking liquid from the chicken - maybe 2 tbsp. Shred cooled chicken and add to the cream cheese mixture, combine well. Add a little more cooking liquid as needed.
Pour a little enchilada sauce on a plate and more in the bottom of a baking dish. Coat tortillas in sauce and layer on top of the sauce - tear them into pieces to make a solid layer (minimize overlap). Spoon some chicken mixture on top and gently spread out. Repeat with another layer of sauce-dipped tortillas, then another of chicken mixture. Finish with sauce-dipped tortillas and finally the regular cheese. Bake at 350 for about 30 minutes.
Makes 18 servings: 200 cal, 10.5 g fat, 5.5 g carbs, and 18 g protein per serving.
Whole recipe contains 3550 cal, 191 g fat, 100 g carbs, and 330 g protein.

Also, here are some great recipe blogs that I draw SO much inspiration from: 
The World According to Eggface
Eating Well...Living Thin
The Lighter Side of Low Carb
Kalyn's Kitchen

And of course, I post all my favorite wls recipes on my own blog - My Life with Sleevey.

Hope you're feeling better & Better! That does seem very fast to start soft foods.  I have to do 2 weeks before and 3 weeks after all liquid.  But each surgeon has their own instructions.

I make handcrafted fine and sterling silver gemstone jewelry as a side business and we're vending at the Mid-Winter Irish and Scottish Music Festival in King of Prussia, PA!  We love Celtic music and this will be some of the best... and most of my favorites!  If you're anywhere near, it's a wonderful event  - great couples, singles or friends weekend!
www.eohebrides.com/events/index.cfm

Hey there, I hope you start to feel better and can get out of the hospital soon