What a busy week! Shaun and Joe have been gone for the majority of it on work travel, between Salt Lake City and Boise. I have been on jury duty watch for the last 2 weeks, and trying to train the newest nurse at work (who’s a new grad) into being able to jump into my shoes if my civic duties come calling. So far court has been postponed. I haven’t done 2 weeks of full time hours in a row since mom got here. Since we try to have someone here with mom at most times. She’s very anxious when we are gone. Thank goodness Kristy took on 5 week days instead of 4. But Mom has still been getting antsy when I get home from work, asking where I’ve been, and wanting to go anywhere and everywhere we go, even if it’s just small errands, dropping boys off at swimming or art class. She’s right there with her coat on ready to go.

We did manage to get her second pneumonia shot and flu shot done.

And the boys dentist had an patient appreciation day dress up movie party. We went and saw Toy Story 4. Mom loved seeing all the babies dressed up, and managed to snag swag on the way out, high fiving all the staff…

Lately she doesn’t eat many foods besides sweets, lots of ice cream and pumpkin pies, any dessert in the house is fair game, if it’s out on the stove top or dining room table, she will go by it multiple times but is pleasantly surprised each time she sees it, to take another portion. I’ve tried to leave healthy snacks in her room, fruit on the table at all times, but those are ignored. So lately I’ve been making healthy(er) banana and pumpkin breads, hoping she eats her fruits and vegetables that way. Pasta and meat products get pushed around her plate like a toddler, but she’s not eating. Sometimes she will eat broccoli or vegetables when I’m chiding the boys for not taking a healthy serving. But soup! She loves my potato soup, and lately is been a few times a week dish, since I know she will eat that.

1/2 onion diced

Garlic cloves diced

6-8 potatoes cut

4 Carrots cut

4 cups veggie stock

Salt and pepper to taste

High pressure 15 minutes, QR

In sauté pan make a roux

1/4 cup butter

1/4 cup flour

2 cups of milk or half and half

Add to soup, salt to taste.

Eat with crackers, cheese or steamed broccoli added. Yummy!

Published by KaGardn1

I'm trying to live the most meaningful and intentional life possible. Minimalist, Vegetarian, Fierce protector of a full night sleep, Mother, Wife, Daughter -caretaker, Sister, Friend, Nurse. Sharing day to day life with family and friends. A quest to minimize effects of Alzheimer's Disease. View all posts by KaGardn1