Elder Wisdom Brings The Green House Model to JKV

By David and Twylah Haun, JKV Residents – posted November 26, 2014 on The Green House Project Website Blog

The administration at John Knox Village, where we live, decided that our excellent nursing home was getting old, and needed to be updated.  The residents of John Knox were insistent about one thing, whatever was built had to have a private room with private bath for each person.  When David first heard about The Green House model, he was skeptical.  He thought it just seemed too good to be true. He feared our local staff wouldn’t accept the concept, and he questioned the quality and efficiency of preparing meals in each home.  Finally he wondered how wise it was to pay outside Green House “experts” who might dictate plans and organization for John Knox.

In 2011, David suggested we visit some existing Green House homes to learn more.  He felt it wasn’t fair to condemn the concept in ignorance.  I became excited at the possibility.

On the first visit to Buckner Westminster Place, in Longview, TX, I remember thinking, “Wow, this doesn’t look like a nursing home at all!” As we continued our exploration, we entered the GH Cottages of Wentworth Place, in Magnolia, Arkansas, and we were becoming more and more excited,  I said “why would we want to recreate the wheel, this is a proven model”.

(Click here to read more)

Fontenada DAR’s “A Land Remembered” presents Florida history as seen by its author

By Phyllis J. Neuberger, Pompano Pelican and JKV Resident – November 19, 2014

Imagine a Saturday morning, cherished free time for most people, and yet over 200 men, women and yes, children, gathered to hear the son of famed author, Patrick D. Smith, present his story about his dad and his famous books.

Patrick [Rick] D. Smith, Jr. is a professional media producer whose “show” entertained the audience with humor, family photos, music, sound and taped interviews with his beloved father who authored 11 best selling books, many about Florida and its pioneers, the Seminoles and migrant workers. Patrick D. Smith died last year, but his body of work will keep his legacy alive with generations of readers to come.

Beth Peeples, librarian for the local Fontenada DAR, worked hard to make this event happen.

(Click here to read more)

Peanut Butter Fingers (and preparing your Thanksgiving turkey)

Peanut-Butter-Fingers1Let me remind everyone that, in addition to celebrating Thanksgiving, November is Peanut Butter Lovers’ Month!

Since below you will find such a concise recipe for preparing your turkey, I thought I would also share one of my favorite and easy peanut butter cookie recipes that is sure to please.

A few years ago, a friend had asked me for such a recipe to have when her grandchildren were coming for Thanksgiving. Even if you will not have grandchildren coming, I guarantee that husbands, wives, friends and relatives will enjoy them.

Of course, even though those suffering from arachibutyrophobia (the fear of getting peanut butter stuck to the roof of the mouth) won’t indulge, you can be sure that over 75 percent of American households will because they use lots of it in one form or another.

You may remember that in 1895 “Cereal King” John Harvey Kellogg patented the “nut meal.” I’d rate that patent right up with the Internet!

  • 1 cup all-purpose flour
  • ½ teaspoon baking soda
  • ¼ teaspoon salt
  • ½ cup unsalted butter, at room temperature
  • ½ cup granulated sugar
  • ½ cup firm-packed light brown sugar
  • 1 large egg
  • 1/3 cup peanut butter, smooth or chunky
  • ½ teaspoon pure-vanilla extract
  • 1 cup quick-cooking oatmeal
  • Peanut Butter Icing, recipe given

Preheat the oven to 350 degrees. Grease a 9-inch square baking pan.

In a large mixing bowl, whisk together the flour, baking soda and salt. Transfer to a piece of wax paper. In the same bowl, cream the butter and sugars until light and fluffy. Add the egg, and mix well. Stir in the peanut butter and vanilla and stir well again.

Lastly, stir in the flour mixture and oatmeal. Spread the batter in the pan and bake in the center of the oven for 25-35 minutes. Cool completely in the pan then frost with the icing.  Cut into 3 by1-inch bars (fingers). Makes 16 fingers.

Peanut Butter Icing:

  • 1 cup of confectioners’ sugar, sifted
  • ¼ cup of smooth peanut butter
  • 2- 3 tablespoons of milk

Combine all ingredients well. Use only enough milk to make a good spreading consistency. Makes about ¾ cup.

Thanksgiving Turkey Preparation:

Thanks to a 3rd grader from Kutztown, PA, courtesy of our Kutztown friends, Hal and Dorothy Miller, who many of you will remember from their years at JKV and who shared many special sections of their newspaper from Kutztown, here is the most concise recipe for turkey preparation and serving:

“First you shoot or buy the turkey. Then you pick the feathers off. Then you put the turkey in the oven. Then take the turkey out. Then put it on the table. Then you eat it.”

Even Julia Childs could not top that!

Resident Suzanne Jones is the author of “Readable, Doable and Delicious: Requested Recipes and Stories from the Past to the Present”. For a number of years, Suzanne wrote a weekly column in the South Florida Sun-Sentinel titled “You Asked For It”. For more information about her book, visit (www.past-presentrecipes.com).