Commun ty Matters Lawrence Presbyterian Manor
October 2016
‘What a wonderful world’ Louis Armstrong, with his oneof-a-kind gravely style, could get more out of a song than anyone. “I see trees of green, red roses too I see them bloom for me and you And I think to myself what a wonderful world.” That song was a slow stroll through the day. It encouraged pausing to take it all in. The gift of reflection brings to focus the wonder of everyday moments. It highlights nature’s beauty. The trees are alive in fall colors. It’s not too hot and not too cold. I’m determined to take a scenic drive, soak in the beauty and say to myself, “What a wonderful world.” WONDERFUL, continued on page 2
Resident David Dinneen during one of the many picnics he had in France.
Memoir of a French picnic For our focus this month on dining, resident David Dinneen shared with us a favorite memory of the food he enjoyed during his many summer visits to France. Most summers from 1989 to 2006, my wife and I lived in a house we coowned with two friends in Kersel, a small village near the ocean on the south coast of Brittany, France. We had many great late-evening meals there (sunset was at midnight on June 21 and always very late) with fresh food from the market and fish and seafood directly from the fishing boats that docked at a small port nearby. I could be nostalgic about one of those multi-course meals; however, the memory I’d like to share is of a simple picnic lunch I prepared with the help of a tour bus driver, for the students on a trip I directed many times for the Summer Language Institute from the KU French Department. On the trip, we typically had a picnic lunch along the road, often in a pleasant setting PICNIC, continued on page 3
Resident recipes For our October focus on dining services, we asked residents for some of their favorite recipes — to make and to eat. Here are the ones they shared. We hope you might enjoy trying them out as well — maybe with your own twist.
Community Matters is published monthly for residents and friends of Lawrence Presbyterian Manor by Presbyterian Manors of Mid-America Inc., a not-for-profit 501(c)(3) organization. Learn more at PresbyterianManors.org. Christie Patrick, executive director Angela Fonseca, marketing director
2/3 c. shortening (butter and/or margarine) 2 c. sugar 4 eggs 1 lb. bananas (4 large bananas) 2/3 c. water 3 1/3 c. flour 2 tsp. baking powder 2 tsp. baking soda 1 tsp. salt 1 tsp. cinnamon 1 1/2 tsp. vanilla Preheat oven to 350 degrees. Cream shortening and sugar. Add eggs, bananas, water, vanilla. Blend in dry ingredients. Beat well. Pour into 2 greased 9x5 inch pans. Bake in oven for 65-75 minutes. Bake until toothpick comes out clean.
2 c. fresh cranberries (washed) 1 1/2 c. sugar 1/2 c. chopped nuts 2 eggs 1 c. flour 1/2 c. margarine 1/4 c. shortening (Crisco) Ice Cream Preheat oven to 325 degrees. Grease 10” pie plate. Spread 2 cups washed fresh cranberries over the bottom. Sprinkle with 1/2 c. sugar and chopped nuts. Melt together 1/2 c. margarine and 1/4 c shortening. Beat eggs well. Add 1 c. sugar and beat thoroughly. Add flour and melted margarine/shortening mix to egg mixture. Beat well. Pour batter over cranberries. Bake for 55-60 minutes. Serve with vanilla ice cream.
To submit or suggest articles, contact afonseca@pmma.org. Telephone: 785-841-4262 Fax: 785-841-0923 Address: 1429 Kasold Dr., Lawrence, KS 66049-3425 Our mission: We provide quality senior services guided by Christian values. LawrencePresbyterianManor.org
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Community Matters October 2016
2 1/2 c. instant oatmeal 1 box of yellow cake mix 3/4 c. margarine 1 jar of light strawberry preserves Preheat oven to 350 degrees. Mix together dry ingredients. Add margarine to dry ingredients. Press 1/2 of margarine and dry ingredient mix into a 9 x 13” pan (greased). Cover with jar of preserves. Then top the remaining margarine and dry ingredient mix over preserves. Bake for 25 minutes. Like us on Facebook
PICNIC, continued from page 1
canned ones you find here.
which our efficient driver from Luxembourg found for us.
It was quite a treat that you found only once a week at the local market.
This time, as a special treat, I invited everyone to a cookout at the house, where we played Boules (aka Petanque or Bocce Ball) and the students managed to converse in French with my neighbors, typical of the “old men” one always sees playing Boules.
To grill those I had a special grilling container that came with the house. To wash it all down and add to the conviviality, my neighbor, Monsieur Bellec (a typical Breton name) provided homemade cider.
After a light dessert of fruit and yogurt, we all walked through the Roby made large bowls of delicious woods to the bluff overlooking salad with his own vinaigrette dressing Kerfany Plage and scrambled down to and I grilled “chipos” (chipolatas, a the beach for a quick dip in the very specialty of the area, similar to but cold water. quite different from small breakfast sausage links here: much better than, The entries in the students’ diaries (which we graded after the trip) were in my honest opinion).We also had quite interesting – and rewarding. fresh sardines, twice the size of the
Make ahead when expecting company. Then bake as many as you need. Will keep for one week in refrigerator. 1 c. margarine or butter 1 c. molasses 1 c. sugar 4 eggs 1 c. buttermilk 4 c. flour 2 tsp. baking soda 1 tsp. ginger 1 tsp. cinnamon 1/4 tsp. allspice 1/4 tsp. salt 1 c. raisins
Resident David Dinneen’s former French neighbor, Monsieur Barguil, was one of the “old guys” who played boules with the students. That is a typical pose of a Breton bouliste!
1 small carton of small cottage cheese 3 eggs 1 c. grated American cheese 3/4 stick margarine 1 package frozen chopped spinach (grated) 3 T flour 1/8 tsp. salt Combine cottage cheese, eggs, cheese and margarine in mixing bowl. While frozen, grate spinach, add to the first mixture. Add salt and flour. Stir. Place in 1.5 quart casserole. Bake one hour in 350degree oven. Serves 6-8.
Cream butter and sugar. Add molasses and eggs. Put soda in buttermilk, and add alternately with dry ingredients, which have been sifted together. Stir in raisins. Cover and store in the refrigerator. Bake when wanted. Keeps well. Bake at 350-degree in greased muffin tins (or line with paper cups). 3 inch size 20-25 minutes. 2 inch size 10-12 minutes. Like us on Facebook
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WONDERFUL, continued from page 1
I’m also convinced that Satchmo had it right when he said that even a “hello” among friends is an expression of love.
true in the natural, how much more is it true in our spiritual life?
I see friends shaking hands saying how do you do / They’re really saying I love you.”
Experiencing God has much to do with our deliberate purposeful acknowledgement that He is with us. It’s dialoguing with our Father throughout the day and scheduling time to unite with Him through Scripture reading and prayer. I’m discovering that connecting with God is far richer if I make time to regularly sit and be with Him.
Human friendship is richer when we are intentionally present in the moment. A smile and a few kind words can make my day. If that is
Stop and reflect for a few minutes, soak in His presence and enjoy connecting with our Father. May we, like King David of old, seek the one
“The colors of the rainbow so pretty in the sky / Are also on the faces of people going by
thing that really matters: “One thing I ask from the LORD, this only do I seek: that I may dwell in the house of the LORD all the days of my life, to gaze on the beauty of the LORD and to seek him in his temple.” — Psalm 27:4 New InternationalVersion Gaze on His beauty and you may just find yourself humming, “And I think to myself, what a wonderful world.” Courtesy of Diane Gunsolley, chaplain at AberdeenVillage, a member of the Presbyterian Manors of Mid-America Family.
Celebrations & traditions We will focus on celebrations and family traditions in an upcoming issue of Community Matters. What traditions are important to your holiday celebrations? What are your memories of Christmas? What recipes did you only make for these special holidays? If you’ve got a story to share, contact Marketing Director Angela Fonseca, and your story could be featured in an upcoming edition of Community Matters.
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Community Matters October 2016
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