Hey Tom

This coming from one that used Tabasco like ketchup.

I initially started out where you are, I am 16 months out from treatment now and I couldn't even handle ketchup at first either. Here in the pat 3 or so months I have been able to tolerate a little more pepper. I have had to work up very slowly. By no means am I anywhere close to trying Tabasco yet, but I am using Tony Chachere's Cajun Seasoning in my cooking, on eggs etc. It has some red pepper in it, but hey it's progress! Mexican salsa is happening VERY slowly for me right now. I'm kinda taking the stance that I am having to start back from square one where the hot stuff is concerned. I remember as a small kid that stuff was very spicy hot, but I had to build up to it.

Don't think I'll be ready for Thai or haberno anytime soon but so far I am please with my personal progress back to the good stuff smile

Kevin

18 YEAR SURVIVOR
SCC Tongue (T3N0M0) diag 06/2006.
No evidence of disease 2010
Another PET 12-2014 pre-HBO, still N.E.D.

�Remember to look up at the stars and not down at your feet. It matters that you don't just give up.�
Stephen Hawking