Coolest Proposal

Bead Exchange

I participated in an online bead exchange. Just mailed them off yesterday to San Francisco, CA. For those of you that aren't familiar....you sign up, then make the beads in the required theme, mail them to the hostess. She will then divide the beads up amongst the participants, repackage and mail them back to each person.

My theme was charm beads to make a bracelet. Here are the results:

Scooter

I am loving my scooter. Beats the heck out of crutches. (this was taken while visiting my grandbaby...her first dance recital!!!)

Trips

I love trips. Our granddaughter will be in her first dance recital soon. I can't wait to see her perform. She's my little singer/dancer. It will be exciting to see them, I haven't seen them for awhile now.

Crutches are so YESTERDAY!!!

Are you serious? In all these years the best we can do to accomodate people after major surgery/breaks/reconstruction to foot/ankles/legs/knees are crutches? I expect the orthopedic or podiatrist to know about the latest tools available to assist a patient with their mobility after having surgery to a limb. Especially when the restriction on mobility involves No Weight Bearing (NWB)on said limb!!!

Try stairs, carrying a drink, cooking, washing dishes, sweeping, vacuuming, making the bed or anything requiring arms on crutches? It is beyond archaic! I am truly disappointed and think we could do a better job in health care making sure patients have options. And what about the health insurance?? Really, you will only pay for crutches? That bites a big one..........hehe..sorry. Off my soap box now.

I could have also been shown or told about exercises to strengthen my upper body to accommodate the use of the crutches. That wasn't done and I didn't think of it, either. I did oncology nursing, not orthopedic. That's my story, I'm sticking to it.

Today with the average person involves 40 hours a week, children and all of thier activities! It is mind boggling to think a Dr. could say with a straight face, "here's your crutches, stay off the foot for 6 weeks, take it easy". Not a clue. Not even after I explained where I work, how big our complex is, the size of the building I work in, the location of my desk and the type of work that I do. Nothing, Just crutches, 10 min. of instruction and I was out the door.

It truly is up to the patient to be informed, finding solutions that work for us, I have been searching the internet for a better solution to suit my lifestyle and needs. THis was my first choice, the IwalkFree:








DH works for a state facility that houses a Physical Therapy department. One of the employees just had major surgery to her leg involving NWB also. She could possibly put miles on her legs a day. This was explained to her Dr, she was sent home with crutches. See a pattern here? She found this:










Hubby went and rented one for me. I think my return to work tomorrow might not be as daunting as I was anticipating........can we say THANK GOD!!!!

Recipe Friday: Bumbleberry Pie

Bumbleberry Pie

10 Inch deep dish pan

Ingredients

Crust:
4 cups all-purpose flour
2 cups shortening
1 cup ice cold water

Filling:
2 cups apples - peeled, cored, sliced thin (I used granny smith)
1 1/2 cups chopped fresh rhubarb
1 1/2 cups sliced fresh blackberries
1 1/2 cups fresh blueberries
1 1/2 cups fresh raspberries
2 tablespoons lemon juice
1 1/2- 2 cups white sugar
2/3 cup all-purpose flour
2 tablespoons minute tapioca

To brush on top of crust:
1 egg yolk, beaten (or milk)
2 tablespoons water

Directions

1. Preheat oven to 350 degrees F (175 degrees C).
2. In a large bowl, place flour, cut in shortening until mixture resembles coarse crumbs.
3. Add ice cold water a little at a time until incorporated and forms a ball. (I use my kitchen aid mixer for this step)
4. Divide dough into 4 balls. Wrap in plastic and refrigerate for 1/2-1 hour or overnight.
5. Roll out dough portions to fit a 10 inch deep dish pie pan. Place bottom crusts in pie pan. Set aside top crusts.
6. In a large bowl, combine apples, rhubarb, Blackberries, blueberries, raspberries, and lemon juice.
7. Mix together 1 1/2 cups sugar, 2/3 cup flour, and tapioca; gently toss with fruit mixture. Place into pastry lined pie pan.
8. Cover with top crusts; trim and crimp edges. Brush tops with egg wash (1 egg yolk beaten with 2 tablespoons water)or you can just use plain milk to brush the top crust. Cut a few slits in the top to allow steam to vent.
9. Bake in preheated oven for 50 to 60 minutes, or until filling is bubbly in center and top is golden brown. For a 10 inch deep dish pie (watkins collector plates it takes 90 minutes)
10. Pie must be completely cool to get a pretty slice of pie. The juices and thickeners must cool completely or the pieces will run out of the slices when cut.

Recipe Friday: Rhubarb Crunch

I got this recipe from a dear friend who lives in the next town over, about 12 miles away. Nobody in my house likes rhubarb but me, so she brought me some and I tried this recipe. It is her husband's mother's tried and true, which is the best kind in my opinion.

Joe's Mom's Rhubarb Crunch Recipe

This makes a 9x9 pan

1 C sifted flour
1 C reg. oatmeal (uncooked)
1 C brown sugar firmly packed
1/2 C melted butter
1 tsp cinnamon

Mix until crumbly. Press half of crumbs into a greased 9" baking pan. Cover w/ 4 C diced rhubarb

Combine the following and cook until thick and clear:

1 C sugar
2 T cornstarch
1 C water
1 tsp vanilla

Pour over rhubarb. Top with the remaining crumbs. Bake @ 350º for one hour (longer if you double it, took about 90 min. for the 9x13 pan) This is great served warm w/ vanilla ice cream.


9x13 pan

Mix until crumbly, press half into the bottom of a greased 9x13 pan, cover with 8 c. rhubarb cut into pie sized pieces:

Flour 2 c
Oatmeal 2c
Brown Sugar 1 ½ c. firmly packed
Butter ¾ c. melted
Cinnamon 2 tsp


Combine the following in a small saucepan over medium heat, cook and stir until thick and clear:

Sugar 1 ½ c
Cornstarch 4 tablespoons
Water 1 ½ c
Vanilla 2 tsp

Pour over rhubarb in pan, top with remaining crumbs. Bake @ 350º for one and a half hours. Serve warm with vanilla ice cream on top.