Cooking from "standard" recipes for the post-op sometimes turns into an exercise in multiple serving storage. I am usually quite adept at reducing recipes to serve 2 standard servings (so 4 bariatric - or as The Man puts it, .5 for me and 1.5 for him). At other times, a particular ingredient or recipe pushes me to make it as written. This occured tonight as I wanted to slightly adapt a recipe I found on the Food Network web site by Rachel Ray - for a French White Burgundy Chicken. Using over half a bottle of wine made it more suited to cooking the whole batch (and using that much wine), vs. trying to use only half a cup or so of a good bottle of wine.
So I'm not eating the same thing for 3 days or more, I make use of my Food Saver and freeze the extra servings. At almost 18 months post-op I'm at a stage where I can tolerate traditional pasta. I served it over egg noodles. Still in very small quantities (1/3 cup tonight), but sometimes it's a food I choose to eat, and I am able to enjoy it in small quantities without it being something that lures me into making poor or excessive choices. An alternate choice would be brown rice other other complex carbohydrate grains such as farro or barley.
French Bordeaux Chicken
As for other things, we're still in the prep waiting game for the IVF - or donor is on her round of stims, retrieval, lab work, and transfer on track to begin in another week-ish from now.
We've celebrated my birthday and our 5-year anniversary in the last week, more on those events in a post or two later.