Monday, December 19, 2011

Cookie fudge sabotage! And, severe back muscle spasms

Actually I'm quite surprised that I haven't gained more weight than I have. I've gained about 3 pounds since the Beginning of December. I blame it on my holiday cooking and luscious fudge. Not only am I a gourmet cook, but I am also one hell of a good baker. I'm not really too worried about the weight because some of it is most likely water bloating. I'll take my water pill this morning. I didn't take them Fri-Sun because we were shopping and all that. I didn't want to be running to the Macy's potty every 10 minutes.

Nonetheless, I am the cookie/fudge king. I like Christmas and what would Christmas be like without cookies? So I baked and decorated dozens upon dozens. I have my fudge down to an art. The first time I tried to make the fudge, I did it the hard way bringing the mix up to 238 degrees ect... and they turned out sugar grainy even though I used confectioners sugar. I made ginger bread, sugar, and Hungarian Pecan cookies as well, but here is my sure fire fudge recipe... It's so easy it's stupid and the fudge comes out perfect every time:

First I put about 2 tablespoons of butter into a medium sized pan and let it melt without burning. Then I add one can of condensed sweet milk plus 1 1/2 to 2 cups of sugar and a dash of salt then I bring it to a boil while stirring like a crazed man so it doesn't burn. Then I remove it from the heat and add chocolate chips (doesn't really matter what kind. You choose.) and a good cup to a cup and a half of small marshmallows or jet puffed marshmallow cream for the jar. Finally, I add the optional nuts and stir it all together until it is completely and evenly chocolate color. Then pour it out evenly into a glass pan or something that allows the fudge to spread out to an inch or so thick.

Yesterday I tried adding 1 1/2 tablespoons of vanilla extract and Ghirardelli white chocolate chips with almost two cups of chopped pecans. KILLER GOOD!

Now the trick is to eat and taste just a bit while cooking and then stay away from the finished product. Yea right. Just remember that, if you've had bariatric surgery, your body is going to try to keep as much of the fat in the fudge as possible. My weight loss really stagnated, but I can get back into the ballgame in two or three days.

Back pain: I think the shifting fat (downwards) has pulled on my back which resulted in a spasm pain that wrapped around my entire abdomen. I had to start wearing this funky back brace just to stand up. Today I'll call the doctor and see if he wants to check out my spleen or anything because sometimes the pain can be quiet severe. I wonder... is this phenomena common amongst bariatric patients?    


  1. The time wherever you decide to go through Bariatric Surgery, begin to get your mind in the right place. Start noting all your unhealthy eating habits.

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  2. Very true. Many people who get the surgery think that that's it. Now they will lose weight and they may, but the loss will be a much stronger hill to climb if you're still fat in the head.

    I believe that my success and my continued success is due to the surgery, but also due to the therapy I had before the surgery. I went to a hypno-therapist and a weight counselor long before my surgery. Occasionally, I fall back into the raging appetite, but now I have the mental tools to pull myself back into the reality of weight loss. I believe that obesity is mostly mental. So, yeah, you have to stop being a fathead. Thanks for the comment.

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