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
All aboard! Ten residents made a trip to Abilene for a train ride, and fun was had by all! Left, John Brady talks with the engineer.
MUSINGS, continued from page 1
my inability to make pie crust. Why? Well, the red bowl was the key ingredient in my mother’s pie crust recipe. Here’s her recipe.
Community Matters
is published monthly for residents and friends of Salina Presbyterian Manor by Presbyterian Manors of Mid-America Inc., a not-for-profit 501(c)(3) organization. Learn more at PresbyterianManors.org. Bradley Radatz, executive director Kim Fair, marketing director To submit or suggest articles for this publication, contact Kim Fair, kfair@pmma.org. Telephone: 785-825-1366 Fax: 785-825-6554 Address: 2601 E. Crawford, Salina, KS 67401-3898 Our mission: We provide quality senior services guided by Christian values. SalinaPresbyterianManor.org
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Community Matters October 2016
“You take the red bowl and fill it half full of flour.You work in lard or Crisco until it feels rich, and then you add a small amount of water.” I don’t know how many times I tried to get her to give me a more precise recipe. I said to her, “Mom, the problem is, I don’t know how rich feels.” My mom was also a stay-at-home mother, and when my dad died, she had never even paid a bill by herself. She had all the time in the world to cook with her “red bowl” and learn how to make a pie crust that felt rich. Me, not so much. Raising a family and working full time didn’t leave me a lot of time to spend in the kitchen learning how to make her “red bowl” pie crust. But guess what? I still use her red bowl, and I have several fast and quick dessert recipes, and I mix up instant pudding. When there is a funeral, I, too, take a pie to the family. Here’s my pie recipe: 1 package vanilla instant pudding, mixed according to directions. Pour into a graham cracker pie shell (purchased at the grocery store), top with one can of cherry pie filling, and spread a tub of whipped topping as the final layer. I’m told they are pretty tasty. But the most important thing I have discovered is that the magic of the red bowl is not what is made in it but the fact that someone cared enough to take the time to make something and to bring it as symbol of their care and concern. Happy cooking! Like us on Facebook
October events • Join us Oct. 11 on the lower level patio at 5:30 p.m. for a huge Oktoberfest pot luck with live music and German food.
Above: Pauline Gilmore with a recently completed painting. Left: A painting by Jean Burch.
New art class generates positive interest A monthly art class for residents with instructor Gina Lee meets in the lower level activity room on the fourth Wednesday of the month. The first class was attended by 11 residents from independent living and health care. The theme was trees: pick a season and paint a tree. We focused on mixing colors and used acrylic paint. Pieces created at each session are displayed in a gallery on the wall across from the library on the first floor. We have space available if you are interested in trying the class. Come join the fun and find the artist in you.
Health care happenings The theme for October is “Dino-mite!” and we will learn more about dinosaurs.
• The Lakewood Center will bring fossils for us to see on Oct. 11.
• Cooking activities will include Cheesy Popcorn Bread, Salvation Army donuts and pumpkin French toast.
• October art project will be crafting a leather beaded necklace.
• The cookbook and craft items made by health care residents will be available for purchase at the Soup Supper. Like us on Facebook
• Salina Symphony and Salina Community Theater productions start with the symphony “All Things Romantic” on Oct. 2 and “God of Carnage” at the theater on Oct. 30. • Residents love the Travel & Taste event every month! This October we travel to Fly Boys in Sylvan Grove. This little gem of a restaurant is a microbrewery with rave reviews. • Cruisin’ with Cathy hits the road to Manhattan and the Flint Hills on Oct. 26 to visit the Flint Hills Discovery Center and Marianna Kistler Beach Museum of Art. Lunch is planned at Houlihan’s in Manhattan. • Saturday activities continue to bring many unique and fun activities. This new program started in September. Anyone wishing to come to Presbyterian Manor to entertain or present to the residents is welcome to call Cathy Boos at 785-825-1366, ext. 1140. Salina Presbyterian Manor
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Don’t miss the annual Soup Supper The 36th annual Soup Supper is scheduled for Friday, Oct. 21. Tickets are $8 in advance and $9 at the door. Proceeds from the supper will benefit the Good Samaritan program, which serves an important aspect of our mission: to ensure that residents continue to have a home here even if they deplete their funds through no fault of their own. Oct. 21 is also the date of the annual Salina South-Salina Central football game. Let us prepare your tailgate food! Chili and chicken noodle soup are served with crackers and a slice of pie of your choice. Serving hours are:
Volunteers prepare carry-out meals at the Soup Supper.
have tested recipes all year and will have a new cookbook of family favorites, “Love Chocolate!” for sale for $8.
• Dine-in: 4:30-7:30 p.m. • Carry-out: 4-7 p.m., perfect for tailgating.
At the supper we also have a baked goods and craft sale, a silent auction and prize drawings. Health Care residents
Drawing ticket sales and silent auction bids will end at 6:45 p.m. Winners will be announced at 7 p.m.
Salina Presbyterian Manor’s Post-Acute To Home (PATH®) program isn’t just about getting you home— it’s about getting you back to your life. Call 785-825-1366 today to schedule your personal appointment and tour. SalinaPresbyterianManor.org 4
Community Matters October 2016
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DINING, continued from page 1
we served—especially Keith’s homemade seasoned potato chips and the cookies. The mini-sorbet ice cream cones, offered in mango and blood orange flavors, were exceptional. Many guests had more than one. Speaking of homemade, the chili and chicken noodle soup for our annual Good Samaritan Soup Supper are also made in-house by our Dining Services staff. In the meal planning, we include cultural influences such as Mexican, Italian, French and Dining services employees plate meals. Asian, as well as Kansas favorites. Our menus have great variety and are served by dining services assistants in the Ivory Keys Café, a restaurant-style dining room. Variety is vital to the meal planning and, as much as possible, dishes such as soups, stews, fried chicken, casseroles, bierocks, cinnamon rolls, pastas, dessert bars and cakes are house-made. Thank you, Dining Services, for the planning it takes to make our meals tasty, healthy and enjoyable!
Above: Delectable chicken marsala meals. Left: Keith Brown, dining services supervisor, and Laine Norris, registered dietitian and dining services department director. Below: A recent ladies’ breakfast with solados and fresh mango.
Dining services serves a men’s breakfast with hashbrowns, eggs, bacon and sausage. Delicious!
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Salina Presbyterian Manor
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Salina Presbyterian Manor 2601 E. Crawford, Salina, KS 67401-3898 Return Service Requested
Residents enjoy painting class Marilyn Rinas, who lives in assisted living, has never been an artist she says. But after she heard good things about the new painting class that began in August she decided to give it a try. It seems Marilyn does have an eye for color and an ability to mix colors and paints. Sunset was the project for the September class, though any of us were free to choose our own project. The emphasis was on color, shading and silhouette. We all enjoyed seeing the results of each other’s efforts. Marilyn’s daughter who visited the following day was surprised, pleased and very proud of her mother. Last month’s paintings hanging in the gallery will be replaced with current month’s paintings. We love to see the individual progress each month.
Marilyn Rinas with her painting.
Employee of the Month Employee of the Month for September was Elizabeth Couch, CMA, who has worked at Salina Presbyterian Manor for three and a half years. Elizabeth is married to Daniel, and they have five children, Ashley, Ambree, Aneisha, Andrue and Brett, and two grandchildren, Kian and Karmello. Three fur babies complete the family. Elizabeth and her husband enjoy riding motorcycles and spending time with the kids. She announced she will be a grandma again in March. Elizabeth has returned to school with the goal of becoming an RN, then a nurse anesthetist. Congratulations on your selection as Employee of the Month by your co-workers.
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 Kurt Lampe, 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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