VOLUNTEERS, WE NEED YOU!
Shopping Trip-Thursday, November 9-9:30 a.m. to 11:15 a.m.
Birthday Party-Monday, November 20-1:30 p.m. to 3:15 p.m.
There were 15 residents at the Tuesday, October 10, 2017,
meeting. Our next meeting is on Tuesday, November 14, at 1:30 p.m. in the
living room. The current Resident
Council Co-Presidents are Joyce Ammerman & Dawn Jackson.
The staff liaison is Mary Farnham.
Minutes from the September 2017 meeting were read &
GUEST SPEAKER: Annette
We are strongly
encouraging residents to go through their belongings, sort, and consider it time
for fall house cleaning. Clutter is
a health and safety concern. Our
housekeeping staff finds it difficult to keep dressers, nightstands, and closets
clean and orderly when crammed full of "stuff."
We will be happy to assist you with moving things, providing boxes,
helping you get storage totes, etc. We
all appreciate a clean place to stay and only by teamwork can we make this
Annette also reminded the Council about the risks and
benefits of having the appropriate containers for snacks that resident keep in
New Business/Action Forms.
Action forms contained HIPPA involved issues.
They were reviewed with those involved and approved.
A review of the policy that prohibits taking beverages out
of the dining room. The only items
that may leave the dining room are a closed can of pop and water/ice that is in
an approved vessel that is clear/frosted. Otherwise,
no other beverage should leave the dining room, covered or not.
Good-bye and good luck to long time staff member Bonnie
Smith. Bonnie retired on October
25th, 2017. Thank you Bonnie
for your over 25 years of service and dedication.
We will miss you.
If you receive cottage cheese, yogurt, applesauce, fruit
cups or any kind of perishable items on your meal trays they will be opened upon
receiving them. These items should be eaten with your meal in the dining room.
Keeping items that should be kept refrigerated in our rooms could lead to
food borne illnesses. After the item reaches 41 degrees and climbs higher it
enters the temperature danger zone. At
this point it can begin to be harmful if consumed. If you receive a snack that
is a refrigerated item, you should eat that snack when you receive it or have
your nurse put it in the fridge on your floor until you are ready to have it.
When attending ice cream treat events you should be eating those treats
in the dining room. This way we keep
the mess of melting ice cream and wrappers in the dining room to be cleaned up.
We want you to enjoy the treats, just in the dining room.
PROPER HANDWASHING CAN SAVE YOUR LIFE!
Chances are you don't wash your hands as much as you should.
There are 52 million cases of the common cold each year in the U.S. and
more than 250 types of food borne illnesses.
Did you know that the human influenza virus can survive on surfaces from
2 to 8 hours? The Centers for
Disease Control and Prevention have issued strong advisories on the importance
of practicing regular, proper hand washing.
Proper hand washing is the first line of defense against germs;
it begins with warm water and soap. While
antibacterial soap has its usefulness, regular soap will do just as well.
The key is to lather up your hands and rub vigorously for at least 15 to
20 seconds. Some suggest singing
"Happy Birthday" or the ABC's to wash the proper amount of time.
Remember to wash the tops of your hands, as well as your fingers and
nails. Rinse thoroughly with warm
water and dry well. In a pinch, when
no sink is available, there are a number of antibacterial wipes and hand
sanitizers that will make do until you can reach a sink.
CALLING ALL HOLIDAY ELVES!
It is that time of the year again to recruit all of our
holiday elves to donate $15.00 gift cards for Walmart to be used as Christmas
Gifts for our residents. The last
day to donate is Monday, November 27, 2017.
Donors should call Mary Farnham at 612-788-9757 or email her
at email@example.com for more specific details.
This is also the time of year that we are scheduling holiday carolers.
Contact Mary Farnham at the previously listed phone number or email
address if your group is interested in joining us.
Does your busy schedule limit your holiday baking time?
Do you need a few extra goodies for a cookie tray for a family Christmas
Here is one solution. Join
us for a Christmas Fundraiser on Thursday, December 14, 9:00 a.m. to 12:30 p.m.
There will be a large selection of Holiday baked goods for you to choose
from. While you are in the building,
warm yourself up, and satisfy your appetite by purchasing a freshly grilled hot
dog, pop, chips, or a bowl of our famous chicken soup.
Many of our residents have been working on craft projects
for you to purchase as well.
Come as early as you can for the best selection.
For more questions, contact Mary Farnham at 612-788-9757. All proceeds go
to the resident Sunshine Club. The
Sunshine Club provides transportation for outings, Christmas Gifts and
entertainment for those who live at Bywood East Health Care.
APPLE CRISP RECIPE
2 1/2 pounds medium Granny Smith and Golden Delicious
apples (about 5 or 6), peeled,
cored, and sliced 1/4 inch thick
2 to 3 tablespoons granulated sugar
3/4 teaspoon ground cinnamon
1/4 teaspoon fine salt
1/2 cup packed light brown sugar
1/2 cup uncooked rolled oats
all-purpose flour 4 tablespoons cold unsalted butter (1/2 stick), cut into small
pieces, plus more for coating the dish.
Heat the oven to 350 degrees and arrange a rack in the
middle. Lightly coat an 8-by-8-inch baking dish with butter. Combine the apples,
granulated sugar, cinnamon, and 1/8 teaspoon of the salt in a large bowl and
toss to coat. Place the apple mixture in the prepared baking dish and set aside.
Using the same bowl as for mixing the apples, mix together the brown sugar,
oats, flour, and remaining 1/8 teaspoon salt until evenly combined. With your
fingertips, blend in the butter pieces until small clumps form and the butter is
well incorporated, about 2 minutes. Sprinkle the topping evenly over the apples
and bake until the streusel is crispy and the apples crispy and the apples are
tender, about 50 to 60 minutes.
Let cool on a rack at least 30 minutes before serving.