The Last Supper

303.6.  That's the number I've been torturing myself looking at on the scale for the past two weeks.  I won't lie.  This number has caused more than one breakdown.  I've tried numerous diets with some success only to put the weight back on.  I've reached an impasse and now I'm standing on the wrong side of 3 bills.

About a month ago, I began looking into lap band surgery.  I've toyed with the idea of having surgery before, but always chickened out thinking that I could do this on my own.  I no longer believe that.  My insurance will not pay for the surgery, so with the help of family and American Express, this process has gone by amazingly quickly and in 15 days I will be banded.  I'm starting this blog as a way to chart progress and just in general have a digital witness to this journey.

What to tell you about me...my name is Kristy.  I live in Tulsa, OK, with my husband Nick and my cat Jynx. I'm a therapist (yes the mental health kind and no I'm not diagnosing you.) but I work with children at a school.  I just got married and May are currently learning what it means to be first time home owners (an experience in itself.)  I'm 32 and a Scorpio....I never know what to say about myself in these things!

Since tonight is my last night before the liquid diet begins, I decided to have a "last supper."  Well, to be honest, I've had a few days of last suppers and last night was a last boozy night (judging by how I feel today, I did a good job.  I'm too old to have been that good of friends with vodka.)  Tonight's meal was a big Mexican platter of enchiladas!  A mug brownie and diet coke topped it all off.  Just trying to imagine how little they say I will be eating after surgery is crazy to me.  It seems like such a foreign concept to not be able to eat more than 1/2 cup of food for a meal.  This process has happened so quickly that it almost makes my head spin.  I feel ready but truly how can you really be ready for something this...unknown?

THE BEFORE PICS
(Please ignore the 70s glory of my bathroom....it's a work in progress)