Page 4 - Senior Times South Central Michigan - September 2019 - 26-09

Page 4
Senior Times - September 2019 Caregiver's
EMPOWERED AGING
Exercise and Fitness Workshops Support Groups
Find us on Facebook and on the web at shpcalhoun.org FOR MORE INFORMATION (269) 441-0948
A community partnership of Bronson Battle Creek, Calhoun County Senior Senior Services, Battle Creek Family YMCA, Senior Care Partners PACE and Summit Pointe.
Calhoun County is so very fortunate to have numerous agencies to assist in the aging services arena. Each has its areas of expertise, and is very good at redirecting you to additional agencies
To reach Senior Health Partners please call me at (269) 441-0920 or our main number at (269) 441-0948.
CORNER
Anne Clark, Special to Senior Times
CHANGING PLACES
When we are young adults and plan- ning for our families, although we may be nervous about children we have some comfort in knowing there are many people out there willing to give advice – some good, some not so good. We listen to all the advice (typically) in hopes that we can use some in raising our children. Then age happens and those we love or those who are in our circle (parents, sib- lings, aunts/uncles, friends, etc.) start to age. With aging come some challenges for most and it seems the advice we often received in days past diminishes.
that can be the right fit to help you along your journey.
Senior Health Partners works with many family caregivers, whether you are a person who is taking care of a person 60 and over OR if you are a person 60 and over caring for someone younger
or older. Our mission is to be sure you receive services to help you not only care for your person but care for yourself.
Many times when we are looking for this advice or some agency to help with our challenges we are in crisis mode. This can prevent us from really look-
ing at all the options or checking with
all the agencies that can provide that assistance. Most likely the hardest part for the younger generation is we are not equipped in providing care and support to someone who is older than we are.
We can provide the simple tasks: pick- ing up items from the grocery, paying
a bill or two, mowing a lawn. But what about the harder areas of support; finding doctors, trying to determine if a person can manage and be safe living on their own, are they eating, etc. This is when time becomes tough because if it is our parents, they oftentimes still see us as their child and not the adult we are (in most cases). So where do you go for help when it feels like the roles are reversing?
As the caregiver you need to make yourself a priority. Oftentimes, we neglect to really look at our own life because we are so busy focusing on the person we are caring for when in reality caring for yourself is often the area we neglect most.
Believe me when I say, you are more important than the person you are car- ing for because if you do not take care of you, you will not be able to care for them, eventually you will burn-out.
If you are a family caregiver, no mat- ter what phase of the journey you are in (hopefully sooner rather than later as we all absorb information better when we are not in crisis mode) and you want to be the best you can be, reach out. Senior Health Partners would welcome the priv- ilege of assisting in your journey, know- ing that we may just be the agency to help direct you to other services that best fit your needs.
Welcome Fall and thank you to all the family caregivers who are walking a journey many of us never expected – but a journey that can be ever so rewarding with some help!
Cooking
FOR TWO
Joanna Stelloh Phelps, Special to Senior Times
GROUND BEEF VEGETABLE SOUP
As soon as the weather gets cooler
(or I think it should be), I start thinking hearty warm meals. This past week, the temperature actually went into the 60s so my menus changed from grilled burgers and potato salad to beefy vegetable soup. Serve it with corn bread and sprinkle it with Parmesan cheese for a fall-like meal.
Ingredients:
powders
• 1 tablespoon dry Italian seasoning • 1 teaspoon dried basil
• 2 tablespoons sugar
• 1⁄2 teaspoon celery salt
• Salt and pepper to taste
• 1⁄2 pound ground chuck
• 1 teaspoon each, soy, teriyaki, and
Instructions:
In large stockpot, brown the ground chuck. After it is browned, season with sauces, salt, and pepper. Add onions, car- rots, and celery and cook until they begin to soften, stirring occasionally. Sprinkle with flour and stir. Add remaining ingre- dients, bring to a boil, reduce to a sim- mer, and cook until potatoes are done. Taste and adjust seasonings as needed.
Bonus meal:
Cook elbow pasta according to pack- age. Stir in left over soup and turn into a goulash.
• 8-10 extra small potatoes, cut into thirds
• 1⁄2 bag frozen mixed vegetables
• 2 teaspoons each onion and garlic
Worcestershire sauces
• 1⁄4 teaspoon salt
• 1⁄4 teaspoon black pepper
• One half small onion, chopped
• 2 carrots, chopped
• 2 ribs celery, chopped
• 1-2 tablespoons Wondra (or regular)
flour
• 1 can (14.5 oz.) diced tomatoes with
basil and garlic, not drained
• 1 container (15 oz.) beef broth
• 2 tablespoons tomato paste