Text 32064, 64 rader
Skriven 2012-12-29 14:22:00 av MICHAEL LOO (1:123/140)
     Kommentar till en text av RUTH HAFFLY
Ärende: nursing 786
===================
 -=> Dale Shipp said to Ruth Haffly <=-

 DS> When my mother did her back in and had to go to a nursing home / rehab
 DS> center, I visited her at mealtime.  It was not a pleasing scene there.
 DS> Some of the clients were visibly disturbed (and disturbing).  The
 DS> meals were mediocre and only two per day.  The tables were large,
 DS> seating eight or more.

What we did when Billy was in rehab was come over every
second or third day and feed him either restaurant takeaway
(expensive) or food cooked at home, this latter being a
main reason I spent many weeks there the last couple years.
The staff were perfectly happy once they observed that he
was getting decent nutrition. Of course, you couldn't do
that sort of thing, but what about that brother of yours.

I may be skewed in my thinking, as food has greater
significance to me than to probably most people, but I'm
quite certain that home-cooked food or even restaurant food
would make life better for either or both of them.

MMMMM----- Recipe via Meal-Master (tm) v8.02
 
      Title: Pork with Fermented Bean Curd
 Categories: Loo, Chinese, Pork
      Yield: 4 servings
 
  1 1/2 c  Chicken broth
  1 1/2 c  Water
  1 1/2 lb Boneless pork (loin
           -or butt) in 1" cubes
      1 cl Garlic, mashed
      1 tb Soy sauce
      5    Scallions, rinsed,
           -green parts only
      2    Pcs fermented bean curd
      3 tb Dry sherry
 
  Bring liquids to a boil. Add pork, garlic, and soy. Reduce heat and
  simmer 30 min, skimming crud off occasionally. Slice the scallions
  into 1" pieces and dump them in. Add the bean curd and mash it around
  until it's incorporated in the sauce. Add sherry (if you use more
  bean curd, use less sherry; if you use less bean curd, use more
  sherry). Continue to simmer until pork is tender, 15 to 30 min more.
  You may put a slice or two of ginger in with the garlic, but my
  mother never did that.
  
  This dish should have visible fat. The sauce should be thin and have a
  slightly curdled look to it. To pay lip service to western
  sensibilities, you might consider serving it surrounded with a
  stir-fried green vegetable (my mother used spinach). Warning: do not
  even think of making this dish with totally lean meat! It just won't
  work - the meat will be stringy and tasteless. Butt or fresh bacon is
  the traditional way, but the fattier and gristlier ends of loin,
  after all the stir-fryable parts have been cut away, will do.
  
  From:    Michael Loo
 
MMMMM
 

___ Blue Wave/386 v2.30
--- Platinum Xpress/Win/WINServer v3.0pr5
 * Origin: Fidonet Since 1991 Join Us: www.DocsPlace.org (1:123/140)