So...whats for dinner?
Comments
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Welcome back, Red. Hope you end up with great reading vision as well as distance. Hard to imagine not reading. The preserved lemon is easy to make and very good in chicken dishes like Nance mentioned.
DH and I had lunch in Baxter, MN, where we drove on resort business. About a two hour drive. We spotted a restaurant called Grizzly's that has wood-fire barbecued chicken. I had a chicken lunch that was ok. The veggies were blanched, not cooked. Too raw for my taste and the chicken was tasty but salty from the dry rub. DH had burger and fries which he also thought were just ok. So we left feeling full enough but weren't impressed with Grizzly's, except for our gungho waiter. He earned a good tip.
Dinner last night was salad and the eggplant dish out of the freezer that dh didn't eat for his solitary dinner on Tuesday night.
Tonight may be meatloaf. Or chili. Something using ground beef in the refrigerator.
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red - hey! Good to have you back! Sorry to hear about the vision issues, that’s a pain!
Tonight will be dinner at the Buc’s/Jag’s game - I’m on a roll losing weight for the last two weeks by watching what I’m eating - no sugar, no dairy, no gluten and 5 lbs off, so need to find the least bad option for dinner. I will eat an apple with almond butter just before I leave for the stadium so I don’t arrive hungry. Have spent the day sorting DH’s family childhood photos from my in-laws house to divide amongst his 4 sibs - I have never seen most of these photos so it has been fun! I made a big pile with ones that have people I don’t recognize for DH to consult on
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Meatloaf lost out to chili beans. I had a big bag of home-cooked kidney and pinto beans in the freezer. About the time I turned off the burner under the pot of chili, my neighbor Mary came over with a bag of fish fillets. Not sure whether I will cook the fish tonight or tomorrow night. She had thawed out too much.
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Big lunch today with some former coworkers, so dinner was minimal and easy but deliciously high fat. This grilled cheese includes Swiss, Cheddar and Mozzarella with butter and a few shakes of course ground garlic/salt on the outside. No sides but I am enjoying a local brew Karbach “Love Street” Kolsch style blonde.
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Enjoyed a lovely Italian dinner out in SLC. Don’t have dinner out very often so really enjoyed someone else doing all the cooking and cleaning, The cave had a wonderful outdoor patio and my DH and I enjoyed a nice Chianti Classico. Appointment at the Huntsman tomorrow morning.
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Our godson's bon voyage party was a BBQ--had a mid-rare cheddar burger with onion & tomato, plus the usual slaw & potato salad. Sometimes you just have to give in & go for the comfort food. (Easier on the teeth than a bratwurst).
The little green heirloom cherry tomatoes I rescued take a while to ripen on the sill, but then ripen quickly. Our first full-size tomato will be ripe enough to slice tomorrow, and another one is coming along nicely on the sill. One big one protected by screening can ripen on the vine, as it's invisible to squirrels. (Famous last words).
Everyone on my block has had their gardens fall victim to weather, squirrels & rabbits (a plague of the latter, despite their being so cute).
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Oh yum illimae. I never remember about grilled cheese sangys even when I have good bread. Maybe this weekend with some San Francisco sourdough.
Dinner was a big salad with avocados, asparagus & English cucumbers with Asian dressing. Going the the "A" theme, I should have added apples. Dessert was a bowl of popcorn a couple of hours later.
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Dinner was panfried "pan" fish fillets, cooked crisp. They were thin fillets. Side was microwaved corn on the cob with butter.
Tonight's dinner is the Labor day pot luck. The meat will be pork ribs provided by the resort and cooked by Mary, my neighbor and social director. I am making funeral potatoes, otherwise known as cheesy potatoes. Very high cal and high fat and popular with all folks from MN and ND. Very easy to assemble. Frozen hash browns, sour cream, cream of chicken soup (of course!), and lots of grated cheese. I have a big block of Tillamook cheese on hand so grated a big bag of that. The recipe calls for 2 cups of cheese. Baked in the oven for 1 hr. to 2 hrs. depending on the cook.
Mary is making a popular bean hot dish with various canned beans, ground beef, bacon and onions. Not sure what other people are bringing. Oh, just remembered that Mae is bringing a wild rice hot dish.
The entertainment following the pot luck is karaoke, which is always a hoot. Especially as the evening wears on and more adult beverage is consumed.
After the Labor Day weekend, resort summer is over. Fewer people will come for the weekends. Our thoughts will turn to the trek south at the end of Sept.
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Carole, I also think the addition of avocado to a BLT makes it even better tho purists would not agree.
Red, wow! Hope your eyes are back to reading soon enough. You’ve been through and are still going through quite a lot. Best wishes for continued success with these procedures, and clear vision ahead!
We had our trip to VT, (beautiful 3 hour drive)and since my sister was tired from spending these last weeks refinishing her home/barn floors in our extreme heat, we suggested we’d eat out for every meal. Doing that kept us in our high fat eating mode since most of the nearby restaurants have comfort food ......so, quiche for lunch, turkey club and chips for dinner, etc. etc. Only veggies in sight were in her garden! Oh, an event that should not have surprised us was that her dog managed to ignore her sore aging hips and counter surfed to the carrot cake we’d brought there to have for dessert. SHE ATE THE WHOLE THING! And half of a loaf of bread I’d picked up at a nearby bakery that included maple syrup. Fortunately, the pooch did not get sick, and she saved us some calories!
My siater sent us home with some squash and super sweet tiny cherry tomatoes which have been the bane of her existence since they have taken over much of her garden. DH and I would not be complaining since they are the best little guys ever!!! On our way home, we stopped and picked up some roadside corn. So below is our dinner Thursday evening after our drive back. I made one large omelet using some scapes that I’ve been ignoring since June....silly me! They are lovely in an omelet. Also included the sweet cherry tomatoes, feta, onion, mushrooms.
Tonight is our association beach potluck and party. My sister also sent us home with a big blueberry pie she’d made (she’s a great baker) which I will add to the dessert table, and I will now get going on making a farfalle and veggie/cheese casserole for the main dish table.
DH is tonight’s DJ. He loves doing this, and since lots of neighbors are in our generation they enjoy dancing to the oldies, which he features.
By the way, I learned that my stomach does not appreciate cake for breakfast! But the morning boat ride was lovely. The skies here, however have had a constant haze, and some very interesting sunsets, which apparently is the smoke residue from the fires out west. We are all connected, and these skies remind us of others going through so much even after they are gone from the news cycle.
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Gosh Carole, it seems like you just arrived in MN and now it's time to think of leaving. I hate how fast the summer goes. Again, I envy you your crappie dinners! My dad was a huge crappie fisherman and while my mom was a mediocre cook, she could fry the most delicious fish. The only dishes she was known for were her fried crappie and her mashed potato salad lol.
No entertaining this weekend and unlike others, my neighborhood has gone away for the weekend. Blissfully quiet here!
I think tonight's menu is pork burgers and corn on the cob. I'm gong to sous vide a chuck roast then smoke it Monday a la a Serous Eats recipe. I'll probably make baked beans and cole slaw to go with that. Sunday's menu is anybody's guess. What I do know is that I'm making a cherry pie today for the weekend's enjoyment.
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Lacey, that plate looks delish!
Red, how is your dad doing?
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Had one more night in Salt Lake City and went to a great seafood restaurant. Had a seafood Cobb salad which was excellent! Dessert was called hummingbird cake - a spice type cake with a mango buttercream and roasted pineapple. It was delicious! Appointment at Huntsman was good. I like the MO a lot. I’m stable and will continue with current treatment but got info about a clinical trial and possible other meds out there for folks with stage IV. There is hope! I’m glad I went. Will check in at least annually there. Going home today and I’ll have to make dinner tonight. Something simple!
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Lacey, yum! I had corn on the cob last night too, it was soooo good.
Katyk, dinner sounds great and congrats on remaining stable 😀
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Carole, those "funeral" potatoes (so named for their presence at potluck hotdish repasts?) sound a lot like steakhouse au gratins.
Lacey, I always make my BLTs with guacamole (when I have it) instead of mayo--if I use fresh mashed avocado, a tiny bit of mayo makes it spread more easily. I really like the low-carb multigrain bread we get at WF, Mariano's or Jewel (Today's Temptations or Z Best Kosher--I think it's the same bakery, different labels) for BLT or tuna sandwiches, cinnamon-cottage cheese toast, panini and eggs-in-the-hole. Challah is better for French toast & Benedicts (I haven't bought English muffins in years), rye or pumpernickel for deli meat sandwiches, and rosemary-olive oil sourdough for bruschetta and authentic panini. But I use the multigrain most often because it's only 4 net gm of carb per slice, and doesn't seem to play as much havoc with my weight as does stuff made with white flour.
Speaking of white flour, a couple of hrs. after I made "dunch" (corned beef hash with chopped onion, scallion, poblano pepper and leftover yellow tomato, topped with a fried egg), Bob called that he was bringing home linguine alla vongole. This time it turned out to be made with actual whole in-shell Manila clams, not canned or frozen chopped clam meat. One portion fed us both, with enough left over for supper tonight. I might try to make some zoodles (I have half a giant homegrown zucchini from one of Bob's patients) to mix in and up the fiber content. And I have half a monster cuke (same patient), so I think I'll make salads (Swedish dill and Thai sweet-hot) from it this afternoon.
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I do love a BLAT, but love BLT as well!
Tonight was black bean tostadas - not exciting but saved me from having to make a grocery store run to get something. Tomorrow will be a regular shopping as I’m low on everyrhing
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Here's a healthy dinner we are having tonight (leftovers from the other night): Brown Rice & Black Lentil Salad. The reason for using BLACK lentils as opposed to the usual brown is that the black really hold their shape and firmness. (Browns are nice for soups and stews because they get so soft.)
A note for anyone who has already-cooked rice and lentils on hand: Adjust the rest of the ingredients accordingly. Don't do what I did when I used 1 cup of COOKED rice and 1/2 cup of COOKED lentils (instead of uncooked)...boy, were my proportions off on that batch! Way too much dressing and seasoning. So I threw in extra rice and lentils (had plenty) and all worked out fine.
Oh, and I had a bunch of roasted butternut squash on hand so I used that instead of sweet potato.
And, a final food note: I skipped the maple syrup altogether. No need for sweetener and besides, I don't even use maple syrup or any other sweeteners (honey, agave, coconut sugar/nectar, or any of that); I use only stevia, erythritol and sugar-free products (prediabetes).
This is somewhat spicy, so go easy on all the seasons and adjust to taste closer to serving time.
Serving this over some dark leafy greens or something peppery like arugula was great especially with some fresh lime wedges on the side.
Oh, and some Beanitos for crunch (grain-free tortilla chips made from beans - they're delicious!)
Those of you on the plant-based/vegan discussion, this will look familiar because I'll post it there as well.
Bon appétit!
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home now. Surgery went well. But I cannot see to read my bills, the phone display, etc. I am sitting about 4 feet back from the computer with the keyboard in my lap. My friend Alice who was "driving Ms Sandy" this weekend for the surgery decided we could avoid construction after we crossed out of Iowa by taking 80 to 39. We got to talking about places I had not eaten at and there are two Italian places in Touluca IL called Mona's and Capponi's. Alice said that would be like 30 minutes or 30 miles off the road, and I said I didn't care (I'm thinking leftovers for the next day) so we went. And that's when I discovered what it is liketo have the person across the table read very patiently the entire menu to you. I ended up with meat filled tortellini with 2 Italian sausage links and garlic bread and a side salad and she had a baked mostacholli . One came with reg. bread and the other came with garlic bread so we shared the bread. It was really good. Then we just like 17 miles from the place we stopped at on the way down, that has killer pie and we thought we would swing by and get cream pie to take home. Well, we got lost cause the carnival was in town, and some guy told us to follow him to the country club and then we would see the curve in the road. ERll I saw the sign and we turned and never found it. Well we got back on 39 and just came home. The funny thing is my other friend Melodie gets us lost everytime we go there by tring to take country roads instead of staying on the main ones. I told her about I t and she said the three of us are going and she is driving and we will go on 150. Somehow I think it might be another 2 hour adventure to go to some place 30 minutes from home.....
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Patsy - welcome. I printed out the recipe for vegan Singapore Noodles and will try soon.
Dinner was another salad with the last of the asparagus, served with Boursin Cheese (shallot & chives) and wheat thins crackers.
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Home today from SLC, now have to make my own dinner instead of going out. Decided to make these chicken sandwiches that I had seen in Real Simple September 2018, while getting my hair done last week. They were very easy to make, especially with help from DH. You cook a chicken cutlet with Panko, make a sauce with relish, mustard, and mayo, a bit of grated cheddar cheese and lettuce on a nice roll. Quite good. You can find the recipe online in Real Simple. Oh another plus of being in SLC was that I found Zatarans cilantro- lime rice, so I bought six packages, can’t get it here. I’m going to make chicken Tikal masala with the rice to take on trip to OR coast next week. Feels good to be home
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There was enough linguine (and 4 clams) left over that I didn't need to supplement with zoodles tonight. I did add some fresh parsley, basil and cherry tomatoes. (Will probably slice some of the zucchini, marinate and grill it on Monday). Didn't get around to making cucumber salads today--spent too much time rummaging around in various tote bags for strings, accessories, cables, etc. and throwing out obsolete technology stuff (i.e. the rescue CD-ROM for a PowerBook G4...how many generations ago was that?) and cables the cats had chewed through. Had to consolidate and rearrange a lot, including to make strings & accessories more accessible when I need them.
By then I felt I needed a nap, and as soon as I got into bed in my preferred position (L side, 2 pillows), Heidi jumped on to the bed and started meowing for me--so I had to add a third pillow in order to sleep on my back so she could knead on my chest and face-rub me. I drifted off with my sinuses and L arm hardware throbbing--so I figured there was a storm coming through soon. When I got up, I began to catch up on stuff I recorded (the cooking & travel shows are back on PBS, no more "pledge monster") and then started dinner.
Once again, lightning, rumbles of thunder, pouring rain...and satellite outage. At least the cable (and internet) works.
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Made a meal kit that had Parmesan crusted chicken, snap peas and risotto in it. First time I had ever made risotto and it came out excellent. Save the directions for another time if I want to make the same thing on my own another time.
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Mommy - I'd love to see your risotto recipe since it turned out well.
Dunch was shrimp scampi over angel hair pasta. Side - which I ended up mixing together w/the shrimp - was zucchini sauteed with onions, red pepper flakes and white wine. There's enough left for tomorrow's meal.
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For grilling tomorrow I got three large NY strip steaks--should easily feed the 7 of us; 6 ears of elotes (I can't eat corn on the cob) that need only be nuked to melt the cheese on them; a bag of shishito peppers, and a yellow and a Brandywine tomato to make a caprese. One friend is bringing potato salad & slaw, another dessert. (There's ice cream in the freezer & berries in the fridge too). Might take on part of that cuke tonight and make a salad out of it with dill, stevia & vinegar.
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Tonight is cheeseburgers, 3-bean salad I made this afternoon, and garlic fries. I got some nice ribeyes for tomorrow at the grocery store this morning after DD hopped a flight to Denver (which meant a 5am airport run for me - this has been a lonnggg day, lol!), so it’s just DH and me!
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Well I didn't sous vide the chuck roast - ended up throwing it in the pressure cooker with veggies for pot roast and added some cheddar biscuits to the meal. Which now means I have nothing planned for tomorrow. Fortunately, it's just us so I'll figure something out and DH will be just fine with it. He's so easy lol.
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Minus, I used your idea with the shrimp and pasta and combined it with Chi's parsley, basil and tomato idea.
I made a garlic, butter shrimp mixed with wilted down spinach, cut up tomatoes, parsley, basil and pasta.....The shrimp was from the freezer and everything else, including some corn from a farm stand, was from our camping trip. So, the stuff we bought the couple of days before we got home has all been used up.
Hi to Red...it's been a long time. I'd go noisily crazy if I couldn't read. I bought a bunch of rural area local history books during our trip and I've been busily reading them.
KatyK..good news on being stable. :-) I guess you live near Salt Lake City.
7of9, if you drive south from the Capitol Reef National Park, through the Dixie National Forest...continuing to the Grand Staircase-Escalante National Monument (it's on the way to Bryce), you'll drive over some roads with some amazing views. The road, for many miles, follows the spine of a ridge so there are views (and steep, deep valleys) on either side of the road. Plus there are no guard rails to spoil the view. The secret is to put the car into a low gar so it doesn't gain speed on the downhills and just go slow.. If someone in the car is afraid of heights or gets carsick on twisting roads, then it would be best to avoid that part of the trip. :-)
Chi, I hope the hand work isn't messing up your instrument playing....As for the squirrels, I have been getting even for you. When I bake bread at a campsite (in a dutch oven), the rising bread smell attracts lots of squirrels, but the heavy lid with little to no gap thoroughly frustrates them. Watching a dozen squirrels fight over which one is going to be the next one to be frustrated is a fun way to spend a couple of hours! :-)
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WEll CHI SANDY, WHEN YOUR KITTY IS ON YOUR CHEST KNEADING YOU DOES SHE ACT LIKE SHE IS NURSING? ESMERALDA STARTED THIS CRAZY BEHAVIOR AFTER I WAS GONE MOST OF THE SUMMER OFF AND ON AND A FRIEND WAS CHECKING ON HER FORA FEW HOURS EACH DAY. SHE GETS UP ON ME, PUTS A PAW ON EACH SIDE OF MY THROAT AND TUCKS AND PUSHES HER HEAD UNDER MY CHIN. THEN SHE PURRS LIKE CRAZY AND KNEADS LIKE CRAZY AND GETS THE MOST DOPEY LOOK ON HER FACE. i TOLERATE IT BECAUSE I THINK SHE WAS TRAUMATIZED BY MY LEAVING HER.
This was a junk food junkie food day. I got up, had an eye issue, so had to call Iowa City. Dr. was in with patient, so I waited an hour (they told me wait 45 minutes and call back if he didn't call me) So I called back an hour later ( I drank my coffee and ate 1/2 a muffin) When he did call, he wanted me to send a photo of my eye and he would get back to me. So I did that and he confirmed he had it and would call shortly. Didn't call, so my friend and I were going to run errands so we texted a different number and he called right back and told me to increase one drop back to 4x day and if anything changed to let him know and now vision is back to where it should be I am fine. But lunch was at a local ice-cream place. I had a chili dog and a scoop of peach pie ice cream with red raspberry sauce. Alice had a burger and a Rockie road cone. We ran some errand and she dropped me at the nursing home to see my dad which is walking distance. While visiting dad, my other friend Melodie called and she had a fit that I would walk 5 blocks home and said I'll come get you stay there. So she showed up and said it is 99 degrees outside and I am sweating just coming in from the car. I didn't notice it, but we ended up at Steak and Shake for dinner. so all my goodies in the fridge have not been cooked....and I have another friend wanting to bring me cucumber /tomato salad she made that she can't eat all of from her garden......My good fresh veggies from a few days before surgery are probably not edible now.
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Red, I hope your eye situation can be corrected soon. Heidi does sometimes act like she's nursing when she kneads & purrs--could be that's why she not only face-slams me but also puts the side of her mouth against my nose. My dear departed Mishmosh used to do that too, but he'd actually "bitelessly" gnaw at it. (He also liked to do that to the bathtub spigot). He was a foundling, sole survivor of a litter, whom my friend found in his basement and fed him with a doll bottle. But Heidi purrs & kneads whether or not she's trying to nurse, even when I've been home every day. It's her bedtime ritual. I don't think she ever bore kittens, but sometimes she acts as if she's trying to tuck me in like a mama would.
Bob called and said he wouldn't be home till after 1 am, so I made my own dinner: tossed salad with our homegrown cherry tomatoes; pan-seared Alaskan salmon with mango salsa (the salsa was premade); blistered shishito peppers; and homemade elotes--nuked an ear of corn, cut the kernels off, and mixed them with mayo, lime juice, salt and chipotle powder. I tried my new Microplane corn stripping tool, but it worked even less well than the Kuhn Rikon. So I resorted to a chef's knife.
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Eric, my instrument playing is certainly a challenge now, but I have to push through it. With practice, I've been able to make the contortions & stretches necessary to play most of my guitar & dulcimer parts, albeit not without pain (I practice in front of the mirror now to make sure I don't grimace). Still lack the finger strength to form barre chords, though (at least on acoustic--and our next gig is an unplugged coffeehouse concert; they're not gonna take kindly to my dragging in an amp and a Fender Mustang). So I'm working on playing the root notes of those barres and muting the dissonant strings with my right hand--and doing so in tempo. Chickens coming home to roost for all the formal lessons I never took. (I know what you're thinking: get back to banjo. I just might).
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Minus, I will post the risotto recipe from the meal kit for you soon.
In the start of another heat wave, so I am thinking of making something quick
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