Activity Update
Winter Gardening Brings a Hint of Spring!
During February, everyone gets a bit of winter weariness. The Activity Department at MHC plans to fight that with some winter gardening. Anton Chekhov said, “The snow has not yet left the earth, but spring is already asking to enter your heart.” That is exactly what we aim to do!
First project: we will be putting some Italian herbs—basil, thyme, oregano, parsley, mint and summer savory—under the grow light. It does not take long for the seeds to sprout and thrive. Then we will look at recipes for using the herbs.
Second project: Flower arranging. These floral vase designs by the residents will be used at our Valentine’s Party the next day. Double the joy!
Third project: Hydroponic Roots and Seed Catalogs. So many lovely plants will grow from “throw-away” root ends—celery, carrots, beets, turnips, onions, leeks, lettuce and more. We plan to try this and then drink coffee with our seed catalogs!
Fourth project: Sweet Potato Rooting. The foliage from sweet potatoes is lush and lovely. We will be starting sweet potato vines together and watch them grow over the next few weeks.
May the spring season be ready to enter your heart as well…even in February!
Laura Zechin
Activity Director
Dietary Update
Happy Valentines Day from the Dietary Department here at the Montrose Health Center. It’s been very cold out and we’ve been having a lot of different soups here at MHC. One of the resident’s favorites is Loaded Baked Potato Soup.
Easy Loaded Baked Potato Soup
6 Servings
- 1 (2.5-pound) bag honey gold potatoes, cubed
- 1 (32-ounce) box chicken broth
- 1 cup milk
- ¼ cup sour cream, plus extra for topping
- 1 cup shredded cheddar cheese, plus extra for topping
- 2 green onions, sliced, plus extra for topping
- 8 slices bacon, cooked and crumbled (divided)
- Salt and pepper, to taste
Instructions
- Place cubed potatoes in a large pot and cover with chicken broth. Bring to a boil and cook until fork tender, about 12-15 minutes.
- Remove potatoes from heat, and do not drain the chicken broth. Let cool slightly, then lightly smash the potatoes with a potato masher, leaving the mixture a bit chunky.
- Stir in milk, sour cream, cheddar cheese, green onions, and half of the bacon. Place the soup back on stove and heat through. Season with salt and pepper to taste.
- Serve warm, topped with additional sour cream, cheddar cheese, bacon, and green onions.
Hope you make this recipe it is so delicious!
Brandy Rule
Dietary Supervisor
Activity Update
Winter Gardening Brings a Hint of Spring!
During February, everyone gets a bit of winter weariness. The Activity Department at MHC plans to fight that with some winter gardening. Anton Chekhov said, “The snow has not yet left the earth, but spring is already asking to enter your heart.” That is exactly what we aim to do!
First project: we will be putting some Italian herbs—basil, thyme, oregano, parsley, mint and summer savory—under the grow light. It does not take long for the seeds to sprout and thrive. Then we will look at recipes for using the herbs.
Second project: Flower arranging. These floral vase designs by the residents will be used at our Valentine’s Party the next day. Double the joy!
Third project: Hydroponic Roots and Seed Catalogs. So many lovely plants will grow from “throw-away” root ends—celery, carrots, beets, turnips, onions, leeks, lettuce and more. We plan to try this and then drink coffee with our seed catalogs!
Fourth project: Sweet Potato Rooting. The foliage from sweet potatoes is lush and lovely. We will be starting sweet potato vines together and watch them grow over the next few weeks.
May the spring season be ready to enter your heart as well…even in February!
Laura Zechin
Activity Director
Dietary Update
Happy Valentines Day from the Dietary Department here at the Montrose Health Center. It’s been very cold out and we’ve been having a lot of different soups here at MHC. One of the resident’s favorites is Loaded Baked Potato Soup.
Easy Loaded Baked Potato Soup
6 Servings
- 1 (2.5-pound) bag honey gold potatoes, cubed
- 1 (32-ounce) box chicken broth
- 1 cup milk
- ¼ cup sour cream, plus extra for topping
- 1 cup shredded cheddar cheese, plus extra for topping
- 2 green onions, sliced, plus extra for topping
- 8 slices bacon, cooked and crumbled (divided)
- Salt and pepper, to taste
Instructions
- Place cubed potatoes in a large pot and cover with chicken broth. Bring to a boil and cook until fork tender, about 12-15 minutes.
- Remove potatoes from heat, and do not drain the chicken broth. Let cool slightly, then lightly smash the potatoes with a potato masher, leaving the mixture a bit chunky.
- Stir in milk, sour cream, cheddar cheese, green onions, and half of the bacon. Place the soup back on stove and heat through. Season with salt and pepper to taste.
- Serve warm, topped with additional sour cream, cheddar cheese, bacon, and green onions.
Hope you make this recipe it is so delicious!
Brandy Rule
Dietary Supervisor