B( . )( . )BIES!

Well, I've been thinking, researching, planning, and hoping for about 7 years. I'm finally taking the leap. My surgery is scheduled for Monday morning at 6:45.

I am 5' 1 1/2", 110lbs, 42 yrs old. I have two children that I breast fed. I'm tired of my boobs looking like empty balloons. I'm ready for the goddess body that matches my goddess mindset.

I've chosen 339 cc silicone implants, to look like the 304 cc silicone sizers I took home and liked.

First of all, the staff at my PS's office is wonderful. They really make every patient feel like they are the most important patient on the schedule.

During my call, they confirmed my medical history, confirmed my surgery time, type, implant size and type, and incision location.

They reminded me to shower with antibacterial soap the night before, then no food or water after midnight (no mints, no gum, noting). They reminded me to be sure I sleep on sheets washed in OxyClean or bleach and to be sure and wear pants that are ready to put on and a shirt or jacket that does up the front.

They asked if I had any final questions, which I didn't. And then they very cheerfully said they'd see me Monday morning at 6:00.

I went grocery shopping and bought all my favorites. I also get an organic farm share from a local farm, which I picked up this morning. I always make our food from scratch, so all this week I made more than we could eat at every dinner and froze the leftovers for post-surgery.

In particular, I made a wonderful soup for the night of my surgery. Here's how I did it:

Healing, Pain Relieving, Antibiotic Sweet Potato and Butternut Squash Soup (and in honour of Breast Cancer Awareness Month - nearly every ingredient I chose is well known for being a cancer preventative.)

Start with a broth. (about 6 cups) I made mine from scratch & used an organic, locally pasture raised chicken I got from the farmer's market, but you can also use pre-made vegetable or chicken broth. The chicken does have benefits and a purpose in this soup, so if you are not a vegetarian, I suggest using organic chicken broth.

Cut up a couple of butternut squash (remove seeds) and a couple of sweet potatoes (sweet potatoes are one of the rare produce that it is fairly safe to eat non-organic) into cubes. You can remove the skin of the potatoes or not. I like the skin, so I left it on.

Boil them in the broth until they are moderately soft, then smash them just a bit, but not too much. Leave the soup a little chunky.

Then add about a TBSP turmeric, about a tsp ground cloves, and salt to taste. (I'm just guessing. I don't measure. I just dumped in however much looked good to me.) You can also add cinnamon. I didn't, because it's not good to have cinnamon in conjunction with a surgery.

Then add a large chopped onion, sliced peppers (any kind will do, but the spicier, the better pain killing effects you'll get. I used about 8 Italian peppers from the market and about 6 Serranos out of my garden). You can also add a head of garlic (about 6 garlic cloves, chopped) and I would have, but garlic isn't good to take in conjunction with surgery, because it can cause excessive bleeding and bruising.

Let that cook till the veggies are almost your desired consistency, then add an eggplant cut into bite size cubes. (again, you can remove the skin or not. I did, because I am not the only one eating this soup and Jamey doesn't really like eggplant skin.)

Cook that till the eggplant is soft, but not falling apart. Then turn off the heat and add about 1/4 cup of honey (maybe more, depending on how sweet you like it) about a handful of chopped fresh basil and about a handful of chopped fresh oregano. Then add a half can of coconut milk (or a whole can... I just happened to have a half a can in the fridge already.)

This made about a half of a dutch oven of soup... a lot!

Eat & feel better.