This weekend I was taking flowers to one of our precious residents for her birthday. When I walked into the assisted living community right away I noticed how beautifully the dining area had been transformed into the perfect setting for a birthday celebration. There were balloons, flowers, Happy Birthday signs, two kinds of cakes and more. (I also later found out that her son made homemade Butterfinger ice cream at his Mom’s request. YUM!) The resident’s family had done a lovely job celebrating their Mom and making her party special. I immediately was greeted by one of the daughters and we shared some friendly conversation and I told her how lovely everything looked for the party. It was during this conversation that it hit me…these adult children were in the phase of life where they still planned celebrations for their own children that were becoming young adults and making sure that their parent was celebrated as well. That is a TOUGH balancing act. Being so many things to so many people can be tough! So, I thought, what would be the best advice for new people coming into this role? The role of having a loved one in assisted living can be a challenge. What would be a good idea for their Mom on Mother’s Day? This family had it all figured out. Now for Mother’s Day of course balloons and birthday décor are not fitting. But taking time to spend time is the best gift of all.
Across the state at our communities we are making time for tea to celebrate! We are planning these tea parties to toast our excellent communities and the residents, staff and families that make them so special. In honor of this Tea Time, this week the blog will feature a recipe that is a must for your party menu. Many thanks to Donna Burch the daughter of our resident Opal Newsome for sharing this delicious recipe with us.
STRAWBERRY PRETZEL SALAD
2 C. pretzels, coarsely crushed ¾ c. melted butter or margarine
3 T. sugar (for crust) 1 (6-oz.) pkg. strawberry Jello
1 c. sugar 2 (10-oz.) pkgs. Frozen strawberries
1 c. boiling water
1 (8-oz.) ctn. Cool Whip
1 (8-oz.) pkg. cream cheese, softened
Mix crushed pretzels, butter and sugar; press into bottom of a 9X13-inch pan. Bake at 400 degrees for 8 minutes. Cool completely. In another bowl beat cream cheese and sugar until well blended. Stir in carton of Cool Whip. Then spread onto cooled crust. Dissolve Jello in 1 cup of bowling water. Then stir in strawberries and let stand 10 minutes. Pour this mixture on top of cream cheese mixture in pan. Chill in refrigerator. Makes about 12 servings.
Pictured are Mr. Charles Burch, our resident, Mrs. Opal Newsome and her daughter Mrs. Donna Burch