hi aimee! [and the lovely, talented kier!]
3 months out is when the FUN begins - all that trial and error. are you trying to eat things like - um - cooked chicken and turkey - the real kind that you cook on the stove or oven? roast beef? whatever? i found all that CHALLENGING for quite a bit longer than 3 months!
i lived on THINLY SLICED stuff. and ground stuff. that meant thinly sliced deli chicken and turkey - the least processed. thinly sliced pork, chicken, or veal scallopine [i live where there are several wonderful italian delis].
my surgeon told me that gravy would be my friend - who knew??? his take was that if a tablespoon or two of gravy was what would make the meat go down, then go for it. the protein was most important and the teeny little bit of gravy made the difference.
lots of people find chili works well.
and the leader of the support group i attended said that there were RED MEAT people and WHITE MEAT people. and that there was very little cross over of the two. i evolved into a red meat person - but it has to be RARE beef. or cooked to death [like pot roast]. can't tolerate much chicken or turkey - dark meat works better than white meat.
and the leftover syndrome - lots of us have it. we can eat the meat for one day, maybe two, but after that, we're DONE.
umm. oh. the soup. can you get progresso soup where you are? the italian wedding soup and the chickarina both have those cute little meatballs - kier's right - i fished them out, nuked them, and was fine.
does any of this help? and just so you know - i'm now - um - 8 years out, and just ate a chicken drumstick, and it's been coming up. it's a leftover. might be time for me to toss the other one!!!!
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