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Page 26Senior Times - November 2018Serving Our703 Capital Ave., SW, Battle Creek • 269-962-5191JOSEPH U. STASA • THOMAS C. COLEMAN • PAULA S. COLEMAN • DENNY P. SEIVERTIN MEMORY OF OUR FOUNDER, RICHARD A. HENRY – 1926-2015Have you been told that your loved one needs nursing home care ?VETERANSAaron D. Edlefson, Special to Senior TimesExplore An AlternativeVA CAREGIVER SUPPORTAs everyone knows, the month of November is punctuated by two hol- idays based in thankfulness, Veterans Day, and Thanksgiving. On Veterans Day we take time to thank all those who have donned the uniform of our armed forces. They took the path less travelled, knowing not what lay ahead of them. They have made sacrifices that are unimaginable to those who have not served. Some have journeyed into the darkness, not knowing if they’d return. Some physically returned, but will always be plagued by the things they did and saw.We as a society must continually strive to thank our Veterans, letting them know how much they are appreci- ated and valued.Many who have never served view Veterans Day as a day of celebration, but some Veterans view the day differ- ently. For many Veterans, it is a poi- gnant reminder of their comrades who never came home. Remembrance isn’t just for Memorial Day, but is constant for some. Don’t lose sight of that this Veterans Day.Thanksgiving, traditionally set aside to give thanks for a plentiful harvest,is a time to reflect on both the tangi- bles and intangibles in life that you are thankful for. For a lot of us it presents an opportunity to gather with fami-ly and friends to enjoy a good meal. Aside from a spirit of thankfulness, it’s similar to Veterans Day in that it hasdrastic meanings for different people. For some there are no family or friends to gather with. Some aren’t able to sit down to a warm meal. There are some who feel they have nothing to be thank- ful for. It’s heartbreaking to think of these scenarios, but they aren’t uncom- mon.If you’re able, please look for ways to serve others in our community. Even small acts of kindness can have a huge impact on an individual or family in need.Speaking of acts of kindness, I want to take a brief moment to thank all those who are caregivers in the com- munity. I realize that caregivers are often selfless and provide incredible services, but are often overlooked when it comes to thanks. The VA offers a Caregiver Support Program that pro- vides training, education, and other services.If you’re a Veteran, their spouse, or are caring for a Veteran or their spouse, please don’t hesitate to call our office or stop by to see if we can further assist you or provide infor- mation regarding the VA’s Caregiver Support Program.Calhoun County Veterans Affairs can be reached at (269) 969-6735. We are located in the third floor of the Toeller Building at 190 E. Michigan Ave., Battle Creek, MI, 49014. If you would prefer to reach us by e-mail, you can do so at; Smaller, homelike setting; Minimum of 1 staff to 7 residents; State licensed; Respite care options ; End of life careAll inclusive rates: meals, laundry, transportation,medication management, activities and more; Recognized, reputable community partner in Battle Creek for 33 years;Contact Renee Kelly (269) 964-8292 www.CretsingerCareHomes.comCookingFOR TWOJoanna Stelloh Phelps, Special to Senior TimesIn-Home Care for a Better Quality of LifeLight Housekeeping • Meal Prep • Dressing • Companionship Grocery Shopping • LaundryProviding services to Kalamazoo, Calhoun, St Joseph, Branch, Hillsdale, Lenawee and Jackson Counties.2990 Business One Dr, Kalamazoo, MI 49048Phone: 269.762.6110 • Fax: 269.762.6109Toll Free: 877.406.9783 • Email: info@rahhelps.com744 W. Michigan Ave., Suite #301B, Jackson, MI 49201Phone: 517.768.0900 • Fax: 517.768.0909Toll Free: 877.768.0901 • Email: rahofscm-info@sbcglobal.netThe Care That’s Right, at Home®Call 24/7 For MEATBALLSI love meatballs! All kinds of meat- balls, Norwegian, Italian, chicken, etc. They are versatile and can be eaten on their own or added to sauces, put over pasta or rice, or made into sandwiches. Last week I even made them into lasa- gna. Below are two recipes, one basic and one a little different to satisfy your cravings for them too.Classic MeatballsIngredients:• 2 tablespoons olive oil• 1 tablespoon butter• 1 small onion, finely chopped• 2 cloves of garlic, finely minced• 1 pound ground beef• 1⁄2 pound ground pork (or pork sau-sage works too)• 1⁄2 cup Italian seasoned breadcrumbs• 1⁄4 cup Panko bread crumbs• 1⁄4 cup grated Parmesan cheese• 2 teaspoons each of garlic and onionpowders• 1 teaspoon all-purpose seasoningblend (your choice)• 2 teaspoons each of Worcestershireand soy sauces• 2 tablespoons milk• 1 egg• Salt and pepper to tasteInstructions:Preheat oven to 350 degrees. Line baking sheet with foil, spray cookie rack with “Pam” and set aside. Melt and heat butter and olive oil in medi- um skillet; add onions and sauté until softened, about 6-8 minutes. Add minced garlic and cook another 2 minutes. Remove from heat. In largebowl, mix all ingredients, adding sau- téed onions and garlic and mix lightly until just combined. Overworkingthe meat will make meatballs tough. Using and ice cream scoop, roll meat- balls into 1-1⁄2 to 2-inch balls, put on prepared pan and lightly spray topsof the meatballs. Bake in oven for 20 minutes or until lightly browned and cooked through. Serve with favor- ite spaghetti or Norwegian meatball sauce.Chicken/Turkey Piccata Meatballs Ingredients:• 2 tablespoons olive oil• 1 tablespoon butter• 1 small onion, finely chopped• 2 cloves of garlic, finely minced • 1 1⁄4 pounds ground chicken orturkey• 1⁄2 cup Italian seasoned breadcrumbs• 1⁄4 cup Panko bread crumbs• 1 teaspoons Italian seasoning• 2 teaspoons each of garlic and onionpowders• 1 teaspoon all-purpose seasoningblend (your choice)• 2 teaspoons Worcestershire sauce • 2 tablespoons milk• 1 egg• Salt and pepper to tasteInstructions:Follow the same procedure above for making meatballs. While chicken meatballs are cooking, melt 2 table- spoons butter, whisk in 3 tablespoons flour, then whisk in 1 1⁄2 cups chicken broth, 1⁄2 cup fresh lemon juice, 1⁄4 cup capers, salt and pepper to taste. Simmer until thick and serve with meatballs.

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