"In sickness and in health" - these vows that I took more than 30 years ago have come back to my memory many times in the past month.
My husband had a total knee replacement, and I have been his "Florence Nightingale."
I quickly discovered two things: The first is that he is not a good patient, and, second, I am not a very good nurse.
Steve is as healthy as a horse and not accustomed to being stuck in the house. He enjoys being outside and active.
That has not been our lives for the past few weeks.
My nursing skills have improved, some out of practice and some out of necessity. I have become quite accomplished in the following areas:
•Doling out meds
•Fluffing pillows
•Preparing and refilling ice packs
•Applying surgical stockings to two extremely long legs
•Giving shots in the stomach
•Errand running
•Driving according to his instructions
I have also found that we do not like to watch the same television programs.
I knew that but not to the extent that I know now.
John Wayne is not my hero. After watching a slam dunk competition from 1980 on ESPN Classic, I knew I was in for trouble.
Admitting that I hid the remote control was difficult but something I felt I had to do to keep what little sanity I had left.
On the bright side, I have been able to do something that I often don't take the time to do - read.
I have also cleaned out drawers and cabinets - the garbage men probably think we are moving. Stacks of magazines have also dwindled down after pouring over them and tearing out things I wanted to save, usually recipes!
Our pets have been more than curious about the new bandages, machines and pillows. There is a constant battle over which one will sit beside my husband, in his lap or directly on top of him, preferably on his knee.
All kidding aside, it is difficult to see someone you love who is in pain.
The first two weeks were pretty tough. Rehab is not piece of cake, either. A special thanks to Dale and all the folks at Advanced Rehab for their hard work and encouragement for both of us.
When the stitches came out and he had permission to drive, I don't know who was happier. Well, I think I do, but I won't say.
He is never happier than when he gets in his truck and heads out to the farm.
One of our first outings was to my Mama's house for a birthday supper for our son.
Every time she prepares a meal, I think she won't be able to top this one. This dinner she planned and executed to absolute perfection.
Today I am including some of the recipes from that night. Hope you enjoy them.
Thanks for reading.
GREENS AND FRUIT WITH CITRUS
DRESSING
1 bag spring greens
1 bag spinach
1(15 ounces) can mandarin oranges, drained
1 cup fresh blueberries
1 cup almond slivers, toasted
1 avocado sliced
8 limes, sliced
Citrus Dressing:
¾ cup olive oil
¼ cup cider vinegar
Freshly squeezed juice of 1 orange, 1 lime and 1 lemon
1 tablespoon sugar
Salt and white pepper to taste
In a bowl, combine all ingredients for the dressing and chill.
Arrange greens and spinach on plates and decorate with the orange segments, blueberries, almonds, avocado slices and limes.
Dress each plate of salad with citrus dressing.
CLASSIC PARMESAN SCALLOPED POTATOES
2 pounds Yukon gold potatoes, peeled and thinly sliced
3 cups whipping cream
¼ cup chopped fresh parsley
2 cloves garlic, chopped
1½ teaspoon salt
¼ teaspoon pepper
½ cup grated Parmesan cheese
Preheat oven to 400 degrees.
Layer potatoes in a 13-x-9-inch baking dish.
Stir together cream and the next four ingredients in a large bowl.
Pour mixture over the potatoes.
Bake for 30 minutes, stirring gently every 10 minutes.
Sprinkle with cheese and bake 20 to 30 more minutes or until bubbly and golden brown.
Let stand for 10 minutes before serving.
SWEET AND SOUR GREEN BEANS
4 slices bacon
5 cups water
3 (14.5 ounces) cans Allen's cut Italian green beans
2 tablespoon real bacon bits
1 cup slivered almonds
½ cup vinegar
½ cup sugar
1 can mushroom bits and pieces
In a large saucepan, cook bacon until crisp. Remove bacon from pan, crumble and set aside.
Leave bacon drippings in the pan. Add water, and bring to a boil.
Add drained green beans, and cook until tender and water is reduced.
Add bacon crumbles, bacon bits, almonds, vinegar, sugar and mushrooms. Simmer for 30 to 45 minutes.
This can be made ahead and reheated for serving.
BLACK FOREST COBBLER
2 (21 ounces) cans cherry pie filling
1 cup semisweet chocolate morsels
¼ cup sugar
1 (18.25 ounces) box chocolate fudge cake mix
1 cup finely chopped pecans
¾ cup butter, cut into teaspoon size pats
Fresh whipping cream
Preheat oven to 350 degrees.
Lightly grease a 13-x-9-inch baking dish.
Spread cherry pie filling over the bottom of the dish.
Sprinkle evenly with chocolate morsels and sugar.
Spread dry cake mix over sugar, covering the pie filling.
Sprinkle evenly with chopped pecans.
Place butter pats over cake mix, covering as evenly as possible.
Bake 1 hour; let cool 30 minutes before serving.
Serve with whipped cream topping.
•Contact Lee Ann Flemming at lafkitchen@hughes.net.
