Commun ty Matters Salina Presbyterian Manor
October 2016
Mary’s musings Some thoughts on cooking: I’ve often shared that my mom was an awesome cook. She was a farm wife and cooked everything, but her pies were the best. When relatives came from out of town they always made it a point to come to our house for a meal, or at least for dessert. Any time there was a death, my mom took her pie. I’ve been married almost 55 years. Over those years, I have learned to cook, and I think I’m a pretty good cook, too. But I don’t do pies. I did try for a while, but after too many bad pie crusts, I quit. Remember back then, the mixing bowl set everyone got at their weddings: a large yellow bowl, a slightly smaller green bowl, a smaller red bowl and a small blue bowl? Over the years, I learned to use the red bowl as a starting point when I make dumplings and but by trial and error I now make good kadoffel and glace. I have always blamed my mother for MUSINGS, continued on page 2
Residents dine with family and friends at Presbyterian Manor.
To dine is divine Have you ever noticed that food is more enjoyable when eating with family or friends? Food is important to life, not only for sustenance, but for the opportunity to experience new and favorite flavors and to socialize with others. Of course the quality of food makes a difference as well, and that is where our Dining Services department excels. Laine Norris, registered dietitian and department director, and Keith Brown, supervisor, are both very creative. They also encourage employees to be creative, to try new recipes and to share them. When the Olympic Games were taking place in Rio de Janeiro, Keith researched Brazilian foods. For both the men’s and women’s breakfasts he provided solados—a pastry or bread stuffed with “whatever you like.” He chose ham, cheese and eggs, and served them with fresh mango slices. If there is an occasion, we rise to it. The August monthly pot luck theme was the Olympic Games. The dish provided by Dining Services was Brazilian pork and black bean stew over rice. It got rave reviews. Every year, we hold a Chamber of Commerce After Hours event. This year, the 100 people who attended were very complimentary of the food DINING, continued on page 5