This journey is all about learning to eat heathy, and that includes making extra smart choices at the supermarket. I know it wouldnt surprise you if I told you that fruits and veggies are extremely good for you, I mean, after all, our parents have been encouraging us to eat them ever since we were tots. However, there are some fruits and veggies that are just better for you than the others. We're going to go ahead and call them superfoods! Here are some things to consider when you make your next shopping list:
Blueberries - Blueberries are a wonderful source of potassium, vitamin c, and phytoflavinoids; which can help you lower your cholesterol and also act as an anti-inflammatory. The also have anti-oxidants which can help keep your cells healthy.
Beans - Beans are packed full of fiber and just one cup of them can help you get more than half of your daily requirements.
Broccoli - Broccoli has a TON of vitamin C, folic acid, and calcium. This veggie can help boost your immune system and help prevent cancer.
Chili Peppers - Chili peppers have twice as much vitamin C as citrus fruits and can help prevent cancer, act as an anti-inflammatory and help keep you healthy in general.
Oats - Oats are packed full of vitamin E, thiamine, phosphorus, zinc and a good amound of magnesium. They can help stabalize your blood sugar, and lower both your cholesterol and you risk of heart disease.
Spinach - Spinach is packed full of vitamin K and protein. It is extremely efficient in woring to keep your body healthy.
Tomatoes - Tomatoes are stuffed full of lycopene and vitamin C and can help boost your immune system greatly.
I've recently become a HUGE fan of blueberries myself, I am addicted to them, I buy them everytime I go to the grocery store. I just cant seem to get enough of them. They are a great snack if I need a little pick me up in the middle of the afternoon, and they're also a sweet treat after dinner if I want a little dessert. Ever since I have started eating them on a regular basis, I feel better physically. I seem to have more energy, my body feels better, and I'm sleeping better at night. I have no idea if the blueberries have anything to do with this, but they are the only thing that I have changed and am continuing to do on a regular basis.
On another note, about the last recipe I posted that I was planning on trying the other night.... I did try it.... However, I did NOT like it. My husband didnt like it either. He tasted it, and wouldnt even eat it.... I would NOT reccommend making it.
Monday, February 28, 2011
Friday, February 25, 2011
Low-Carb
Ok, sorry I didn't get a change to post again yesterday, but as soon as I sat down to type out the recipe I got pretty sick. One of the cons that I have noticed from having Gastric Bypass is that sometimes the "piping" just doesn't work like it used to and its easier to... ahem.... get a bit backed up. I know that was a little TMI, but its also an unfortunate truth about life after Gastric Bypass. I've been told that that problem is usually gone by the end of the first year, so I'm not too worried about that.
I got on the scale this morning, and it read 275, which is 2lbs less that what it has been saying for quite a while. Maybe that means this plateau is FINALLY over? I hope so. I guess I'll just have to wait and see what is says in a few days.
I never really realized before just how harmful carbs really are to the weight loss process. From what I've been reading, some people can get away with eating as much as 50 grams of carbs in a day and continue to lose weight, while others cant even seem to handle 10. CARBS ARE EVERYWHERE! Well, not really, but they might as well be. Carbs are even in condiments, spices, seasonings, fruits, veggies, in almost anything that would add flavor to an otherwise bland food. Now, I know you might be reading this and thinking "well, one or two here or there is no big deal." but it is! "One or two here or there" can add up very very fast, especially since most meals have way more than you would think, and before you know it, you are out of control and have had way too many carbs for someone in the process of losing weight.
Given my new found carb awareness I have been trying to figure out what to make for dinner tonight. I know, yesterday I was going to share with you a recipe for something I thought was particularly delicious, but instead of sharing that with you guys tonight, I think I will share the recipe for what I plan to make tonight. I haven't tried it yet, so I have no idea how good it is, but the reviews on it were pretty high. At only 147 calories its worth a try. I plan to add grilled chicken strips though to get my protein in, and would recommend that to all of you guys too.
LOW CARB SPAGHETTI SQUASH ALFREDO
1 cooked spaghetti squash
3 tablespoons butter
3 tablespoons cream
1 clove of garlic minced
1/4 cup grated Parmesan cheese
To cook spaghetti squash, cut in half lengthwise, scoop out and discard the seeds, place on greased baking sheet open side down, and bake at 375 for 40 minutes. Once the spaghetti squash comes out of the oven, allow it to cool and then scoop the "spaghetti's" out from the inside of the squash.
Combine all ingredients above (including grilled chicken slices or shrimp if desired) and cook in large skillet until the butter is melted and everything is blended.
Again, I have not tried this yet, but it did have really good reviews and seems to be extremely simple. If anyone does decide to try it, I hope you all enjoy it, and I would be very interested in hear what you all think of it, so feel free to let me know.
I got on the scale this morning, and it read 275, which is 2lbs less that what it has been saying for quite a while. Maybe that means this plateau is FINALLY over? I hope so. I guess I'll just have to wait and see what is says in a few days.
I never really realized before just how harmful carbs really are to the weight loss process. From what I've been reading, some people can get away with eating as much as 50 grams of carbs in a day and continue to lose weight, while others cant even seem to handle 10. CARBS ARE EVERYWHERE! Well, not really, but they might as well be. Carbs are even in condiments, spices, seasonings, fruits, veggies, in almost anything that would add flavor to an otherwise bland food. Now, I know you might be reading this and thinking "well, one or two here or there is no big deal." but it is! "One or two here or there" can add up very very fast, especially since most meals have way more than you would think, and before you know it, you are out of control and have had way too many carbs for someone in the process of losing weight.
Given my new found carb awareness I have been trying to figure out what to make for dinner tonight. I know, yesterday I was going to share with you a recipe for something I thought was particularly delicious, but instead of sharing that with you guys tonight, I think I will share the recipe for what I plan to make tonight. I haven't tried it yet, so I have no idea how good it is, but the reviews on it were pretty high. At only 147 calories its worth a try. I plan to add grilled chicken strips though to get my protein in, and would recommend that to all of you guys too.
LOW CARB SPAGHETTI SQUASH ALFREDO
1 cooked spaghetti squash
3 tablespoons butter
3 tablespoons cream
1 clove of garlic minced
1/4 cup grated Parmesan cheese
To cook spaghetti squash, cut in half lengthwise, scoop out and discard the seeds, place on greased baking sheet open side down, and bake at 375 for 40 minutes. Once the spaghetti squash comes out of the oven, allow it to cool and then scoop the "spaghetti's" out from the inside of the squash.
Combine all ingredients above (including grilled chicken slices or shrimp if desired) and cook in large skillet until the butter is melted and everything is blended.
Again, I have not tried this yet, but it did have really good reviews and seems to be extremely simple. If anyone does decide to try it, I hope you all enjoy it, and I would be very interested in hear what you all think of it, so feel free to let me know.
Wednesday, February 23, 2011
Sorry
Sorry I didnt post yesterday, but we had a bit of a family emergency here, and by the time I got home, I was completely exhauted and just went to bed.
Well, I'm still stuck in plateau-ville, and so far I have only had liquid today, and have upped my exercise a little bit. I have no idea if this is the right thing to do, but I'm just hoping that it will break the plateau.
Sorry if the post is a little short tonight, but, I do have a terrific recipe to share with you all tomorrow. Its healthy, and very very yummy.
Well, I'm still stuck in plateau-ville, and so far I have only had liquid today, and have upped my exercise a little bit. I have no idea if this is the right thing to do, but I'm just hoping that it will break the plateau.
Sorry if the post is a little short tonight, but, I do have a terrific recipe to share with you all tomorrow. Its healthy, and very very yummy.
Monday, February 21, 2011
Healthy Eating: FANTASTIC Roast Chicken
I have been buying healthy cooking magazines and cookbooks like crazy since having Gastric Bypass. I have amassed quite a collection if I do say so myself!
Tonight I made a WONDERFUL roast chicken! Chicken is always great, because it is extremely low in calories, very filling and helps me meet my protein requirements.
This is the fist time I have ever roasted a chicken (or anything else for that matter) and I was worried about how it might turn out. I got the recipe from the March 2011 issue of Cooking Light Magazine. Page 104 had a recipe (and tips) for a classic roast chicken that I'm going to share with your guys here.
It only has 278 calories, O carbs, and 35 grams of protein. Its a winner in my book.
My husband -who eats almost anything, but is extremely picky about what he actually likes- really enjoyed this as well. He gave it a score of 9 out of 10, and has already requested that I make it again soon.
Here is the recipe:
CLASSIC ROAST CHICKEN
1 (4 pound) whole roasting chicken
2 teaspoons unsalted butter, softened
1 &1/2 teaspoons minced fresh thyme
1 teaspoon paprika
1 teaspoon ground coriander
2 teaspoons extra-virgin olive oil
3/4 teaspoon salt
1/4 teaspoon freshly ground black pepper
2 garlic cloves, minced
3 shallots, peeled and halved
3 fresh thyme sprigs
1 lemon quartered
1. Preheat oven to 350
2. Discard giblets and neck from chicken. starting at neck cavity loosen skin from breasts and drumsticks by inserting fingers, gently pushing between skin and meat.
3. Combine butter and next 7 ingredients (through garlic) in a small bowl. Rub mixture under loosened skin, over flesh, rub over top of skin also. Tie ends of legs together with twine. Lift wing tips up and over back; tuck under chicken. Place chicken, breast side up, on a rack; place rack in roasting pan. Place shallots, thyme sprigs, and lemon in cavity of chicken.
4. Bake at 350 for 45 minutes. Increase oven temperature to 450 (do not remove chicken); bake at 450 for 15 minutes or until a thermometer inserted in meaty part of leg registers 165. Remove chicken from pan; let stand 10 minutes. Discard skin. Carve chicken. Yield 4 servings (serving size: 1 breast half or 1 leg piece).
Let the chicken rest for about 10 minutes so that it can reabsorb the juices (if you cut it too soon, it will dry out).
ENJOY!!!
This is a must try for all of you chicken lovers, really, it is very good.
Now.... what's for dinner tomorrow? Hopefully this plateau will break and I wont be stuck with liquids!
Tonight I made a WONDERFUL roast chicken! Chicken is always great, because it is extremely low in calories, very filling and helps me meet my protein requirements.
This is the fist time I have ever roasted a chicken (or anything else for that matter) and I was worried about how it might turn out. I got the recipe from the March 2011 issue of Cooking Light Magazine. Page 104 had a recipe (and tips) for a classic roast chicken that I'm going to share with your guys here.
It only has 278 calories, O carbs, and 35 grams of protein. Its a winner in my book.
My husband -who eats almost anything, but is extremely picky about what he actually likes- really enjoyed this as well. He gave it a score of 9 out of 10, and has already requested that I make it again soon.
Here is the recipe:
CLASSIC ROAST CHICKEN
1 (4 pound) whole roasting chicken
2 teaspoons unsalted butter, softened
1 &1/2 teaspoons minced fresh thyme
1 teaspoon paprika
1 teaspoon ground coriander
2 teaspoons extra-virgin olive oil
3/4 teaspoon salt
1/4 teaspoon freshly ground black pepper
2 garlic cloves, minced
3 shallots, peeled and halved
3 fresh thyme sprigs
1 lemon quartered
1. Preheat oven to 350
2. Discard giblets and neck from chicken. starting at neck cavity loosen skin from breasts and drumsticks by inserting fingers, gently pushing between skin and meat.
3. Combine butter and next 7 ingredients (through garlic) in a small bowl. Rub mixture under loosened skin, over flesh, rub over top of skin also. Tie ends of legs together with twine. Lift wing tips up and over back; tuck under chicken. Place chicken, breast side up, on a rack; place rack in roasting pan. Place shallots, thyme sprigs, and lemon in cavity of chicken.
4. Bake at 350 for 45 minutes. Increase oven temperature to 450 (do not remove chicken); bake at 450 for 15 minutes or until a thermometer inserted in meaty part of leg registers 165. Remove chicken from pan; let stand 10 minutes. Discard skin. Carve chicken. Yield 4 servings (serving size: 1 breast half or 1 leg piece).
Let the chicken rest for about 10 minutes so that it can reabsorb the juices (if you cut it too soon, it will dry out).
ENJOY!!!
This is a must try for all of you chicken lovers, really, it is very good.
Now.... what's for dinner tomorrow? Hopefully this plateau will break and I wont be stuck with liquids!
Plateaus
As of late my weight loss has been on a standstill. Nothing is more discouraging than a weight loss plateau! In my post yesterday about guidelines I wrote about not weighing yourself every single day... this is why. Nothing is more discouraging to someone in the weight loss process as seeing the same numbers on the scale day in, day out.
I KNOW that standstills are just a part of the process, EVERYONE who has a significant amount of weight to lose will eventually face at least one, and probably many more than that. This is not my first plateau, and I'm sure it will not be my last, but none the less it never fails to make me feel like absolute crap when it happens.
I know there are a lot of tips out there on how to break a plateau, but the fact is that everybody's body is different, and different things work for different people.
Different strokes for different folks.
I was recently given some new advice by my general doctor, that I think I might just try is my plateau is not over my Tuesday.
The suggestion is to do a liquid post op diet for 10 days and then eat nothing but protein (chicken, fish, etc) for the 48 hours following that. The change should give my body the extra little jump start that it seems like it might be needing.
When I fist saw how fast I was losing the weight, I was really looking forward to going with my family to the beach this summer. I had myself convinced that I would be down to at least 190, would look better than I had in years, and could finally enjoy my vacation without having to worry about the looks I would get from other beach goers. It was a nice fantasy, but now I'm starting to think that it was only that... a fantasy. With the way this plateau is going, there is no way that I will be below 200lbs by then.
Don't get me wrong... I am ecstatic that I have lost as much as I have, as fast as I have. I know a lot of people aren't that lucky. I guess, I'm just scared that this wont work for me. One of the main reasons that I chose to have this surgery is because I HAVE tried diets in the past and none of them have ever worked for me. I'm just worried that this will turn out to be like one of those failed diets.
I didn't have insurance to pay for this surgery, and $30,000 is a lot of money to spend on something that is no longer going to work for me.
My rational mind knows that this too shall pass, and soon enough I will be on my way down the road of weight loss again, but the pessimistic side of me is just not willing to listen to that.
See what these darn plateaus do to your mind?
I made the mistake of continuing to go on the scale every single day, and sometimes even twice a day. Darn scale!
*SIGH* THIS TOO SHALL END
I KNOW that standstills are just a part of the process, EVERYONE who has a significant amount of weight to lose will eventually face at least one, and probably many more than that. This is not my first plateau, and I'm sure it will not be my last, but none the less it never fails to make me feel like absolute crap when it happens.
I know there are a lot of tips out there on how to break a plateau, but the fact is that everybody's body is different, and different things work for different people.
Different strokes for different folks.
I was recently given some new advice by my general doctor, that I think I might just try is my plateau is not over my Tuesday.
The suggestion is to do a liquid post op diet for 10 days and then eat nothing but protein (chicken, fish, etc) for the 48 hours following that. The change should give my body the extra little jump start that it seems like it might be needing.
When I fist saw how fast I was losing the weight, I was really looking forward to going with my family to the beach this summer. I had myself convinced that I would be down to at least 190, would look better than I had in years, and could finally enjoy my vacation without having to worry about the looks I would get from other beach goers. It was a nice fantasy, but now I'm starting to think that it was only that... a fantasy. With the way this plateau is going, there is no way that I will be below 200lbs by then.
Don't get me wrong... I am ecstatic that I have lost as much as I have, as fast as I have. I know a lot of people aren't that lucky. I guess, I'm just scared that this wont work for me. One of the main reasons that I chose to have this surgery is because I HAVE tried diets in the past and none of them have ever worked for me. I'm just worried that this will turn out to be like one of those failed diets.
I didn't have insurance to pay for this surgery, and $30,000 is a lot of money to spend on something that is no longer going to work for me.
My rational mind knows that this too shall pass, and soon enough I will be on my way down the road of weight loss again, but the pessimistic side of me is just not willing to listen to that.
See what these darn plateaus do to your mind?
I made the mistake of continuing to go on the scale every single day, and sometimes even twice a day. Darn scale!
*SIGH* THIS TOO SHALL END
Sunday, February 20, 2011
Guidelines For Post-Op Success
There are so many rules to follow post Gastric Bypass it can be a bit overwhelming at first. It takes some time to get used to, but eventually they just become automatic, and before you know it they'll just be a way of life.
Rules and suggestions of Gastric Bypass:
Wear your abdominal binder for at least 60 days post op to avoid getting a hernia.
No heavy lifting for the first 3 months
Don't let your incision come in direct contact with the water stream from a shower
Get rest
Stay away from carbs
No rice, pasta, bread
Stay away from sugar
Drink your protein shakes
Stop eating when you are full
Do not drink and eat within 30 minutes of each other
Make protein your main food source
Do not snack
Try to stay away from processed foods
Keep a food journal
Be honest with your nutritionist and doctors
Don't weigh yourself every day
Exercise as much as possible
Concentrate on getting heathy, not super skinny
Dont eat right before going to sleep
Attend support group meetings if you can
These are just some of the rules that I try to live by on a daily basis. Now that I'm sitting down to actually write them, I'm so used to them that my mind seems to be just drawing a blank on anymore.
In the past 5 and a half months I have lost 116 lbs by following these guidelines. I went from 393 to 277. I have gone from a size 28, down to a size 18. I am still about 120 some lbs away from my goal weight, but already I feel a million times better than I did before the surgery.
Rules and suggestions of Gastric Bypass:
Wear your abdominal binder for at least 60 days post op to avoid getting a hernia.
No heavy lifting for the first 3 months
Don't let your incision come in direct contact with the water stream from a shower
Get rest
Stay away from carbs
No rice, pasta, bread
Stay away from sugar
Drink your protein shakes
Stop eating when you are full
Do not drink and eat within 30 minutes of each other
Make protein your main food source
Do not snack
Try to stay away from processed foods
Keep a food journal
Be honest with your nutritionist and doctors
Don't weigh yourself every day
Exercise as much as possible
Concentrate on getting heathy, not super skinny
Dont eat right before going to sleep
Attend support group meetings if you can
These are just some of the rules that I try to live by on a daily basis. Now that I'm sitting down to actually write them, I'm so used to them that my mind seems to be just drawing a blank on anymore.
In the past 5 and a half months I have lost 116 lbs by following these guidelines. I went from 393 to 277. I have gone from a size 28, down to a size 18. I am still about 120 some lbs away from my goal weight, but already I feel a million times better than I did before the surgery.
Saturday, February 19, 2011
My Adventures With RNY
Hey there, my name is Jen and a little less than 6 months ago I had Gastric Bypass (RNY to be specific.) I was 393 on the date of my surgery.
I know there are a lot of people out there who are either interested in having this done themselves or who are just plain curious about it and want to know more. Through this blog, I guess I'm hoping to be able to educate and maybe even find a way to deal with the occasional ups-and-downs of this complicated process.
A lot of people seem to think that Gastric Bypass is a quick, easy solution to the obesity problem. That simply is NOT the case. In fact its far from it. Gastric Bypass is a complete life change. If you're getting ready to have Gastric Bypass, you must prepare for not only the physical change that it will bring but the psychological and emotional ones that also tag along. Your whole life, is literally about to change in a huge way, and in order to use the tool successfully you have to be as prepared as possible.
On August 25th 2010, at Fairoaks Inova Hospital in Virginia, Dr. Anez performed the almost $30,000 surgery that would change my life as I knew it. I was at the hospital bright and early (6am) to check in, and by a little after 8am I was being taken back to the O.R. and give that wonderful stuff that would knock me out for the duration of the surgery.
Sometime around 10am I woke up in the recovery area to hear my name being called. Next to my bed was a delightful, 40-something male nurse with a protable computer cart. I was attached to the standard pulse ox, nasal canula, and IV. I was incredibly sleepy, and somewhat annoyed at being woken up. My oxygen levels were in the low 70's and they are supposed to be in the mid to high 90's, so I was told to take some deep breaths. I sharply inhaled to take what I thought was going to be a deep breath but turned out to be the beginning of a coughing fit. The nurse told me that it was ok, and not to worry because my lungs needed time recover after being intubated during surgery. I began to breath as deeply as I possibly could with out inducing more coughing, but I was so darn tired and my body was obviously more interested in sleep. I kept forgeting to breathe deep and my oxygen levels barely stayed in the upper 70's. I was told I would have to stay in recovery until I got my oxygen levels higher. At this point I was more than ready to be moved to my own room and get settled, the low oxygen levels didnt bother me, so I figured it couldnt be that bad. I didnt feel like I was having any trouble breathing, and I wasnt gasping for air or anything.
An hour and a half later I was able to get my oxygen levels into the low 80's which was good enough for them, and I FINALLY got my own room! I met my nurses, and got my pain meds. I was allowed to rest for a little while and I couldnt have been more grateful for that. Within a couple of hours I was encouraged to try and use the restroom. This would be my next big hurdle. I had to go... but to actually do it was more challenging that I ever thought it would be. THANK GOD for the grab bars on the walls or I would not have been able to sit down. I was terrified that I would rip a stitch, and all I could picture was the potential gaping would that would leave in my upper abdomen. Surely enough though, I made it through the process just fine, and without even tearing one stitch. Whoo hoo! Second battle won!
Next I was encouraged to go on a walk around the floor.... I was not looking forward to this. However, with IV pole in hand I ventured out of my room and into the hallways. It was considerably easier than I thought it was going to be, and I ended up taking 8 laps around the entire floor which was quite impressive for the same day post op.
Three days later I was doing well enough to go home!
My husband and our two year old daughter came to pick me up and bring me back home. I was given instructions not to lift anything heavier than 10lbs for 90 days and no more than 30lbs for the next month after that. I was told to wear my abdominal binder for at least 60 days, and when I took a shower I was not allowed to let my 17 stitches get hit by the stream of water from the shower.
The rules didnt end there, but its late here, and I'd better save some of the writing for tomorrow.
I know there are a lot of people out there who are either interested in having this done themselves or who are just plain curious about it and want to know more. Through this blog, I guess I'm hoping to be able to educate and maybe even find a way to deal with the occasional ups-and-downs of this complicated process.
A lot of people seem to think that Gastric Bypass is a quick, easy solution to the obesity problem. That simply is NOT the case. In fact its far from it. Gastric Bypass is a complete life change. If you're getting ready to have Gastric Bypass, you must prepare for not only the physical change that it will bring but the psychological and emotional ones that also tag along. Your whole life, is literally about to change in a huge way, and in order to use the tool successfully you have to be as prepared as possible.
On August 25th 2010, at Fairoaks Inova Hospital in Virginia, Dr. Anez performed the almost $30,000 surgery that would change my life as I knew it. I was at the hospital bright and early (6am) to check in, and by a little after 8am I was being taken back to the O.R. and give that wonderful stuff that would knock me out for the duration of the surgery.
Sometime around 10am I woke up in the recovery area to hear my name being called. Next to my bed was a delightful, 40-something male nurse with a protable computer cart. I was attached to the standard pulse ox, nasal canula, and IV. I was incredibly sleepy, and somewhat annoyed at being woken up. My oxygen levels were in the low 70's and they are supposed to be in the mid to high 90's, so I was told to take some deep breaths. I sharply inhaled to take what I thought was going to be a deep breath but turned out to be the beginning of a coughing fit. The nurse told me that it was ok, and not to worry because my lungs needed time recover after being intubated during surgery. I began to breath as deeply as I possibly could with out inducing more coughing, but I was so darn tired and my body was obviously more interested in sleep. I kept forgeting to breathe deep and my oxygen levels barely stayed in the upper 70's. I was told I would have to stay in recovery until I got my oxygen levels higher. At this point I was more than ready to be moved to my own room and get settled, the low oxygen levels didnt bother me, so I figured it couldnt be that bad. I didnt feel like I was having any trouble breathing, and I wasnt gasping for air or anything.
An hour and a half later I was able to get my oxygen levels into the low 80's which was good enough for them, and I FINALLY got my own room! I met my nurses, and got my pain meds. I was allowed to rest for a little while and I couldnt have been more grateful for that. Within a couple of hours I was encouraged to try and use the restroom. This would be my next big hurdle. I had to go... but to actually do it was more challenging that I ever thought it would be. THANK GOD for the grab bars on the walls or I would not have been able to sit down. I was terrified that I would rip a stitch, and all I could picture was the potential gaping would that would leave in my upper abdomen. Surely enough though, I made it through the process just fine, and without even tearing one stitch. Whoo hoo! Second battle won!
Next I was encouraged to go on a walk around the floor.... I was not looking forward to this. However, with IV pole in hand I ventured out of my room and into the hallways. It was considerably easier than I thought it was going to be, and I ended up taking 8 laps around the entire floor which was quite impressive for the same day post op.
Three days later I was doing well enough to go home!
My husband and our two year old daughter came to pick me up and bring me back home. I was given instructions not to lift anything heavier than 10lbs for 90 days and no more than 30lbs for the next month after that. I was told to wear my abdominal binder for at least 60 days, and when I took a shower I was not allowed to let my 17 stitches get hit by the stream of water from the shower.
The rules didnt end there, but its late here, and I'd better save some of the writing for tomorrow.
Subscribe to:
Comments (Atom)
