Time to build each other up

by Marguerite Boyer

Due to an impending storm a few weeks ago, I had to cancel an appointment at the Ottawa Hospital Civic Campus. When talking to a staff member there, I was informed that my staples had to be removed as soon as possible, and I was either to contact my own doctor, or go to the Kemptville Hospital emergency to have them removed.

Okay, that sounded good in theory. Closer to home, each only a five minute drive away from me. So I called my doctor’s office in the morning, only to be told by a recording that due to technical updates no one was available to answer my call. Phones would be back up by the afternoon and to call after one. So I called later, only to be placed on hold for an hour and a half before anyone answered. I put my speaker phone on and went about my tasks while on hold. Once ‘a real person answered’, there was no apology for having kept me on hold for so long. I could hear the tension in the person’s voice at the other end of the line. I was informed that the nurse was off sick and she had no clue when she would be back, so try and call again the following day. I wasn’t happy but what could I do, other than go spend hours at the emergency.

I thanked her and called back the next day. One thing I did notice, that on the recorded message at the clinic, it asks people to be patient, and to be courteous, due to the long delays they are experiencing due to staff shortages. Yes, we are hearing that a lot. This had been my second surgery for a hip replacement, and this time around, I noticed a huge difference in pre-op and post-op in recovery. The staff were over burdened. It was so clear. But even with this to deal with, they treated me with kindness and compassion.

It got me thinking how we have taken so much for granted for so long. When was the last time you thanked someone for a service they provided. At the fast food take out, a restaurant, or whatever? To my mind, the staff at the hospital deserved more from me. I did thank them, as I left, and told them how appreciative I was of the care I received.

When I finally got to see my own doctor, which was the next day, I mentioned to him the hour and a half I was on hold, and the recorded message. He said it is unbelievable how rude people have become and how angry people are since Covid.

Why has Covid changed us so much? Is it because the service we had before is now in the past? I am aware now that every time I go out for a meal, I am grateful that the establishment is able to be open, and that there are staff to serve me, maybe not as soon as I would like but I do get served. But I am not sure where all the anger is coming from? And what gives you the right to yell and scream at someone over the phone or think it right to post nasty comments about someone on social media. What does it accomplish? That person you just screamed at or posted about, perhaps lives in your community, has feelings just like you, and surely deserves to be treated kindly and with compassion? In the end, what does it achieve to debase someone? Does it ease your anger and frustrations?

I, for one, am so grateful for the service we still have. I no longer take it for granted. Yes, we may have to wait longer and have more patience. I am just so grateful to be able to go out after the years of self–isolation many of us experienced.

So rather than voice your anger at the other human being, take the time to think how lucky we are to live in such an amazing community. I am not sure where your anger is coming from, but please take the time to think about the other person you are directing it at. Perhaps they are also having a bad day and coping as best they can, given the circumstances. Let’s build people up, not tear them down. Surely we are better than that!

The Food Corner

by Paul Cormier, Salamanders of Kemptville

Garlic is a health food. Unfortunately some restaurants use it to mask “food in a bag”, those dishes that come from central kitchens and sold to unsuspecting patrons. Fresh garlic as part of a well-thought out recipe gives great depth of flavour to what you are cooking. So, I feel really sorry for those good folks who are allergic to this “magnificent tuber”. This week’s recipe, Broiled Garlic Chicken is another one of those simple dishes that will put smiles on your family’s faces and give you the reputation of a Cordon Bleu chef.

Broiled Garlic Chicken

Ingredients

4 large chicken breasts, skinless and boneless (about 2 pounds worth)

½ cup of lemon juice

5 tablespoons of olive oil

½ cup of dry white wine

8 cloves of garlic, minced or 8 tablespoons of crushed garlic

2 bay leaves, crumbled

2 tablespoons of Worcestershire sauce

1 tablespoon of soya sauce

1 teaspoon black pepper

Preparation

- Wash your raw chicken in hot, then cold water and place in a flat pan

- Mix all of the remaining ingredients into a marinade and pour over the chicken

- Make sure all the surfaces of the chicken are coated; add more liquid as needed

- Marinate, covered and in the fridge for several hours or even a full day

- Remove the chicken and reserve the marinade

- Place the chicken on a rack in a broiler pan

Broil till the chicken is done through, while basting with the reserved marinade.To go with the chicken, you may wish to plop a couple of tablespoons of butter in a pan and fry up a couple of large red or green peppers, with the seeds out and cut into strips or squares. Add a pound of medium-size mushrooms that you have cut in half and maybe a medium size Vidalia onion. Toss them together in the pan till they are sweated but still firm. While you are cooking your chicken and veggies, prepare a couple of cups of Basmati rice and place the cooked rice on a large serving plate. Distribute the cooked veggies over the rice and then place the cooked chicken on top; if you want to get really fancy, you can cut the chicken in diagonal slices. A sprinkle of parsley flakes also looks nice.

This dish goes extremely well with a cold Chardonnay, either oaked or unoaked, depending on your taste buds. Stay warm and healthy as we get through winter. Best wishes from pcormier@ranaprocess.com.