News for the week of Oct. 7th to the 13th:
Residents gathered Sunday afternoon to enjoy some warm apple cider and fall treats while decorating miniature pumpkins. Later that afternoon we enjoyed music by Dan Korn.
Residents gathered in the Square early Monday morning for our monthly Breakfast Club. Before we ate, we discussed menu choices the residents would like for upcoming meals. After the meeting Chef Andy treated us to fried side pork, fresh hash browns, scrambled eggs and toast. There wasn’t a crumb left on anyone’s plate! Later that morning the Green Leaf Crafters working on reindeer ornaments. After lunch Loretta led our Catholics in the rosary while others met in the Square to make more of our scarecrow door decorations. Later our quilters gathered in the Square to work on project to sell at our November 24th craft sale. All agreed it is good to keep our hands busy and it is fun watching all of the projects come together.
Cribbage was the name of the game on Tuesday morning with Al and Gus leading the group. Meanwhile it was time for stretch and stories in the East Dining Room. Following lunch the Catholics gathered for prayers and devotions. Patty leads this group and the residents appreciate her taking the time from her busy schedule to lead us. The afternoon found our Bingo enthusiasts in the Square. All went away with bags full of treats. Michelle and Patty make sure the games go smoothly. Just before supper we were blessed to have Jordan Herrick come and spend some time with us. We enjoy his message and singing our favorite hymns.
Wednesday morning Pastor Conklin led us in our weekly church service. We appreciate him taking the time to share with us. We gathered in the afternoon for a Sing a Long with Kathy Irwin. We always look forward Kathy’s visits and singing along while she plays our favorite tunes on the piano.
Thursday morning craft group met to start work on our Thankful Tree which will adorn the Square during the holiday season. Our weekly baking group met in the afternoon to make frosted pumpkin cookies. When they were done we enjoyed one with a hot cup of coffee.
Friday morning found many in the Square for our weekly Gospel Sing a Long. Residents enjoyed singing along as Kathy leads us on the piano and Bruce on guitar. Friday afternoon, Dime Bingo was played in the Square. Everyone went away with a little more jingle in their pocket.
Saturday afternoon found the residents doing a little gambling as we played Prize Plinko. Everyone has a good time and the winners go away with some tasty treats.
Plans are being made for a Spooktackular Halloween here at the Big Yellow House. We invite all trick or treaters to stop by for a visit and gobble up some delicious Halloween treats. Residents will be in the front lobby from 4 pm to 6 pm to greet all the ghosts and goblins.
If you are interested in seeing what goes on at the Big Yellow House you can go to our web site, Colfax Health and Rehabilitation Center or like us on Facebook where pictures happenings, the activity schedule and menu for the week are posted.
In closing I would like to share a recipe from the Area Nursing Home cookbook which was published in 1996. Marie Schindler would make these for the residents each year when they would visit her lake cabin in Bloomer. They were delicious!
Apple Bars submitted by Marie Schindler, retired Nursing Assistant
CRUST: 1 cup shortening, 1 tsp. salt, 2 ½ cups flour, 1 egg (separated), ¼ cup milk, 1 tsp. vanilla. In a bowl mix together shortening, salt and flour. In a second bowl, mix egg yolk with milk and vinegar. Add just enough of this mixture to crust mixture to moisten crust. Remove half of the dough. Roll out onto floured board. Roll large enough to fit a 10 X 15 inch cookie sheet. Place crust in pan. FILLING: 12 apples, peeled, cored and sliced. 1 cup sugar and 1 tsp. cinnamon. Place apples in bowl. Add sugar and cinnamon. Mix. Place apple mixture on crust. Roll out rest of dough and place on top of apples. Prick top of crust with fork. Seal edges. In a small bowl beat egg white until foamy. Brush over top crust. Bake for 15 minutes at 400 degrees, turn down oven to 350 and bake for another 40 minutes. Remove from oven and drizzle with a soft powdered sugar glaze.
Until next week,
Barb Stobb, Activity Director