 That is the title of the last section of recipes, regarding meats, in Austin’s Domestic Science Books 1 & 2, my grandmother’s 1914 home economics book. I thought that, as the last installment in this line of posts, it would be fun to share some of this information from the past and give you a little bit of history. 2 cups flour 4 tsp baking powder 1/2 tsp salt 2 – 3 tbsp shortening 3/4 cup milk a quantity of cold roast beef or beefsteak (I used a quart of home canned rump roast) 1/2 onion 1 cup sliced potatoes water to cover potatoes beef stock 2 tsp corn starch salt and pepper to taste If using fresh beef, cut into cubes and cover with beef stock to boil until tender. Slice potatoes and cover with water in a second pot. Parboil for 8 minutes. Drain potatoes  When beef is cooked, strain from stock and add onions to boil.  While onions are boiling, put flour, salt and baking powder into a bowl.  Cut in shortening until it looks like small granules  I used my canned rump roast for the beef. Beef should be tender and shredable.  Take out a little beef stock to cool. Add some water to cool faster. Add cornstarch and blend. You can also add a tbsp of brown gravy mix if you would like for a richer flavor.  While stirring the simmering broth, add corn starch and broth mixture and stir to thicken slightly.  Add milk to the flour mixture and stir to form a dough ball. Add more milk if the dough is too dry.  Roll the dough out into a rectangle and cut for sides leaving enough to use as a top crust.  Place dough around the edges of a greased baking dish. Do not put any on the bottom  Fill the baking dish with meat  Add potatoes and salt and pepper  Pour the thickened broth with onions over the meat and potatoes  Place dough on top and crimp for appearance if you like. Make a few slits through the top of the crust. Bake at 425º for 30 – 35 minutes or until browned  The crust browns nicely for an appetizing pie  Serve with salad and veggies and you’re right back into the early 1900’s!!  |
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Vintage Cooking Pt IV
January 19th, 2012
Vintage Cooking Pt. III
January 16th, 2012
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I have been doing a series of posts from my grandmother’s high school, 1914 edition of “Domestic Science” and visualizing working in a vintage kitchen with wood cook stove and Seller’s or Boone kitchen cabinet complete with sifter and flour drawers. Included in each lesson have been etiquette rules that follow each recipe in the book. Many of these rules have been passed on to the children of today, (I hope!!) but there is one issue of etiquette that I know they did not consider back then. That rule concerns the public use of cell phones.  Friday, I was sitting in the waiting room of a certain preventative testing clinic for women, minding my own business and not really caring about anybody else’s, when the woman sitting across from me accepted a call on a cell phone that was playing some really annoying jingle. She was on oxygen and so her conversation was a series of loud words stilted by the short gasps of her oxygen machine. In a voice equal to what we used to call an “outdoor voice” she carried on a conversation with the person on the other end and gave all of us in the room the inside scoop of what she was planning for the day. Meanwhile, the cellphone of the women to my left and right simultaneously whined different songs and both women loudly answered, “Hello?” Then the woman to my left said, “You’re going on a cruise?! When are you leaving? Alrighty! They kind of keep everything in and she’s the one asking about the birds and she’s just going to snap. I’m at the place to get a mammogram.” Oh my. That word and the picture it paints. Is nothing secret anymore? All three women continued to converse in mucho decibels when the Latino man across the room, waiting on his wife, made a call and in Spanish yelled over the other voices to explain something. I caught “Mañana” and “ocho” but that was the extent of my eavesdropping since the only other language I know is French. The other bored husband in the room accepted a call, about that time, and made an order for decking and something else in frustrated tones. But it was when the lady to my right took it up a notch and put her phone comrade on speaker phone that I almost lost it in gails of laughter at how ridiculous this situation was. I couldn’t hear myself think and it amazed me that these people could concentrate on what they were saying with all of the other conversations going on. I stifled a giggle as this woman said, “Oh, you know. She told us that her father kicked her out, but I found out that was a lie. I think she must be drinking.” (we REALLY needed to know that!) And the lady on the other end squawked out a reply. But I guess the fact that I was taking notes by that time, thinking, “Blog material!!”, that I got noticed because the speaker phone got cut off quickly. My name was called at that point and I sauntered into the tiny dressing room, still snickering at the sitcom into which I had just been dumped. I sat to wait my turn because I was in that place to get a you-know-what (I still have Victorian limits). A muffled voice came through from the dressing room next door, “Oh I know!! You should have seen what she made. She didn’t do it the way she was supposed to, but it turned out cute. Looks like snowflakes. I’ll show it to you tomorrow.” I had to smile at that one. Obviously a young mother or a grandmother proud of her little daughter or granddaughter. And so, before I move on to the next vintage recipe, which is to die for, by the way, I will insert a modern code of manners into the mix by reminding all that while we like to stay connected, there is a limit to that connection when it comes to public places. Those around us really don’t care about our personal lives – unless they are robbers who are taking down your plans. There is a reason for texting!! Mr. Fix-It insisted that I try this recipe next. Oh my gosh. Incredible doesn’t even come close. As I looked at the amount of chocolate used, I thought that it couldn’t be enough. I realize that back then, chocolate was really, really special and expensive and so I upped the amount a tad. Also, while I am including the original hard sauce recipe, I decided to use MY hard sauce recipe that’s a bit – harder – shall we say? Yes, it has rum in it, but it’s cooked and it made an already wonderful dessert, something to brag about. Here you go: 2 cups dried bread crumbs or 4 slices 3/4″ thick bread, dried and sliced 4 tblsp butter (1/2 stick) 3 cups scalded milk 2/3 cup sugar 1/4 cup melted chocolate (I used 1/3 cup chocolate chips) 2 eggs 1/2 tsp salt 1 tsp vanilla dash of cinnamon Hard Sauce 1/3 cup butter 1 c powdered sugar 2/3 tsp vanilla Sauce Directions: 1. Melt and cream the butter thoroughly. 2. Very gradually add the sugar, creaming constantly. Add the flavoring and set aside to cool. My Hard Sauce 1 stick butter 1 cup sugar 1 egg beaten 1/8 tsp vanilla 1/2 to 1 jigger of rum according to taste Directions and photos to follow..  Melt butter in a skillet.  Dredge bread crumbs or sides of bread stips in the butter until all butter is gone. Note: I am using homemade whole wheat bread here. I toasted 4 thick pieces, sliced and then put in the oven on 200º for about 30 minutes to dry it out. This really made a good pudding because the bread has such body. And you can convince yourself that this is healthy because there is fiber?!  Place the bread on a plate and set aside  In a large double boiler (mine is too small so a stainless steel bowl over a pan of boiling water works great) pour the milk and scald to just under boiling.  Pour bread into milk and allow to soak until bread is soft.  The directions say to spoon the bread into a buttered or greased ‘pudding dish’, but I looked up what that would be and I do not have one. It is made of ceramic or pottery and can be either oval or round and has a design on the bottom. So, I used the tried and true Corningware casserole dish! I sprayed my dish with spray olive oil.  Pour leftover milk into a bowl and set aside. Place chocolate into the bowl.  Melt chocolate or chocolate chips in the bowl over boiling water.  Add just enough of the scalded milk to the melted chocolate to blend into a smooth mixture.  Add rest of the milk and blend. Add dash of cinnamon.  Add half the sugar and blend  In another bowl, beat two eggs and add salt, sugar and the rest of the sugar and beat until creamy  Gently pour, little by little, the egg mixture into the chocolate mixture whisking continually to keep the eggs from curdling. Stir until the mixture is smooth.  Pour chocolate mixture over bread pieces in the baking dish. Now this is where I had to do some guessing because it said, “Bake in a moderate oven until done.” I figured 350º for 45 minutes. That worked great. I have to remember with these recipes that the old stoves were more of a guess than a thermostat!  Test with a sharp knife or toothpick to come out clean. Allow to stand for a few minutes. The sides of the pudding will pull away from the sides of the dish. Serve warm with warm hard sauce that follows.  In a clean bowl over boiling water, or in a small double boiler, melt butter and add sugar and vanilla.  Stir until mixture is smooth and then gently add beaten egg, whisking continually to keep the egg from curdling.  Add rum and stir.  Cook for about 10 minutes until sugar is completely dissolved and sauce is thick and smooth  Spoon each serving of warm chocolate bread pudding in a bowl and ladle sauce over it. I promise, you will sit there and just sigh with joy. Leftovers of both sauce and pudding may be reheated. Table Manners:
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Vintage Cooking Pt 2
January 12th, 2012
 I’m really having fun going through my grandmother’s “Domestic Science Books I and II” book. Having been published in 1914, you can imagine the photos of women in their sleeved, long dresses and taylored, floor-length, white aprons, primly tied at tiny waists. I feel very happy to see that my short, work-worn fingernails look exactly like theirs. Evidently, women, back then, didn’t worry about French tips or painted designs on their fingernails, either. At the beginning of book II of this wonderful home living manual, I came across the following poem, by Owen Meredith. It is so ridiculous, I have to post it. Obviously, this Owen guy would have benefitted from today’s Overeater’s Anonymous. He seems to have been so focused on eating that all else was trivial to him! You be the judge: O hour of all hours, the most bless’d upon earth, Blessed hour of our dinners! * We may live without poetry, music, and art, We may live without conscience, and live without heart; We may live without friends; we may live without books; But civilized man cannot live without cooks. He may live without books – what is knowledge but grieving? He may live without hope – what is hope but deceiving? He may live without love – what is passion but pining? But where is the man that can live without dining? – Owen Meredith Makes you hungry, huh? Well, I’ll solve that problem and share another lesson in recipe from days gone by, which would be easy to cook on your wood cook stove! You can pretend! I will be giving the recipe for their dumplings, which are the type that are fluffy and soft. We southerners like flat dumplings or oval ones that are more like noodle dough. And so, while I’ll give you the recipe the book suggests, I’ll show you the pictures and recipe for the dumplings that I make. And of course, at the end, just as in the book, I’ll post those rules for table manners ala 1914. So stoke up the fire….  3 lbs beef – preferably round roast 1 tblsp butter 2 tblsp flour 2 onions sliced 1 carrot 4 potatoes water or beef stock salt and pepper 1 turnip (optional) Dumplings 2 cups flour 4 tsp baking powder 1 tsp salt 3/4 cup water or milk Sift the dry ingredients together; add the liquid gradually. Drop by the spoonful upon the stew and cook until done. 1 cup all-purpose flour 1 egg 1 tsp baking powder 1/4 cup water or milk  Cut the roast into 1″ cubes and toss meat in flour. I used my canned rump roast (what can I say? Rump roast was on sale, cheap!) and cubed that. Sauté onions in butter and add beef to brown.  Add water or beef stock (I used stock) and simmer for at least an hour to an hour and a half until meat is tender. Add chopped carrots, potatoes and chopped turnip (optional) and cook 45 minutes longer.  Mix ingredients together for dumplings, using just enough water to form a dough ball. Roll out onto your Oklahoma Pastry Cloth™ and slice in 1″ strips. Slice strips across to form 1″ squares.  Bring stew to a boil and place dumplings on top of broth.  With spoon, gently press dumplings into broth to cover. Simmer for 20 minutes until tender.  Serve with salad and cornbread or fresh bread and dig in. It’s simple! Table manners: Do not hold the knife and fork upright on the table. The knife and fork when used for cutting should be held with the fork, tines down, in the left hand and the knife in the right hand, the handles in the hollows of the hands. Do not open the mouth to receive food until the food reaches the mouth. Always eat or sip from the side of the spoon. The napkin should never be tucked in the collar. |
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Vintage Cooking Pt 1
January 9th, 2012
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Some call it “pretending” but I like to call it “supposin’ ” when, every so often, I whisk myself back (in my mind of course) to the late 1800’s and early 1900’s wondering what it would be like to do back then, what I am doing at that moment. For example, in 1992 I broke my leg and ankle in five places and as I lay on the couch with leg encased in plaster of Paris, elevated and throbbing, I immersed myself in a book entitled ‘And Ladies of the Club’. Transported back into the time of the Civil War and then the Victorian age, I read that my situation would have been quite dire indeed. Instead of a cast, I would have had my leg cut off and could have died of gangrene. Lovely. Made me appreciate 1992 all the more! But I do see the good of those eras with the slower way of life and simpler way of doing things. It is an encouragement for us to slow down and simplify as well.  Awhile back, I posted an account about my parents’ life-changing move to a retirement community. The process was emotional for all of us because of the sale of their home and their move to another state. But going through all of the boxes holding their nearly 62 years of marriage, passed on to each of us four girls and our children, was bittersweet indeed. One of my boxes held a number of very old cookbooks. My parents know me well! Some of these books are just amazing and precious. The oldest one and truly my most precious of cookbooks, is the 1914 first edition, high school textbook for Austin’s Domestic Science (we called it Home Ec) inscribed with the perfect penmanship of my Grandmother Johnson, then Margaret Allen, Class IC – my mother’s mother. Recipes recorded by her with an inkwell and pen, obviously lessons from class, cover pages nestled between tiny print of early 1900’s etiquette, rules, ingredients and recipe lessons. The book is a treasure, as are some of the others, and I thought that I would do a series of posts using a few of the vintage recipes, instructions and lessons in etiquette. Skimming the book, my eyes fell on the title, “Hamburg Steak”, and immediately, I decided to make that my first endeavor. I’ll give you three guesses what is Hamburg Steak! The recipe was brought to America by German immigrants where Hamburg Steak was a meal of the poorer classes. It wasn’t until 1916, two years after this textbook was published, that the Hamburger Bun was introduced by a fry cook named Walter Anderson, who co-founded White Castle in 1921. I have to tell you that I did not think this recipe was going to be all that great, but Mr. Fix-It loved it and asked for the leftovers the next day!  I had to consider the fact that most people did not buy freshly ground meat in 1914 and so the instructions in the recipe to purchase round steak, to remove the bone and gristle and to cube and grind in the hand grinder should be no surprise. I, however, DO buy ground meat today and so I skipped that process even though I have a hand grinder, have capable shoulders and used to grind meat as a butcher’s assistant! There is only so much “supposin’ ” I’m willing to initiate these days. Anyway, I wonder if they called it Ground Round back then. I was struck that most of the beef recipes in the book called for either round steak, ground, or round roast, sliced or whole. Evidently, that was the cut of meat most popular. It totally explains to me why mother, when first married and with very little money, stunned my father when she brought home the expensive ground round from the store. She says that her mother only served ground round, and never any of the cheaper ground meats, so she did not know there were any other types of ground meat. Obviously, Grandmother had learned well about her meats in Class IC of Domestic Science! So fire up your 1914 wood stoves (or if you were rich, the newly introduced fancy gas stove) and get out your cast iron skillet. The recipe is simple and really yummy. Be sure and note the etiquette rule about your after dinner coffee or tea at the end. 1 tablespoon finely chopped onion 1/2 teaspoon salt 1 egg dash of pepper 1 lb round steak, boned, cut into cubes and run through a meat grinder (1 lb ground round y’all) Gravy: 2 tbsp butter 2 tbsp flour 1 cup beef broth  Add finely chopped onions to ground meat  The recipe did not call for garlic, but I have to have my garlic and I think that it made a huge addition. Either chop or press your galic clove.  Add beaten egg  Add salt  And pepper  Mix ingredients until well incorporated  The recipe called to form into patties 1 1/2″ in diameter and 3/4″ thick, but I think mine were more 2 1/2″ diameter and 3/4″ thick.  Add tblsp of butter to a heavy skillet on high heat and spread across the surface to oil. Place patties into the skillet to sear for about 30 seconds. Turn and sear on the other side and reduce heat to medium. Continue to turn patties until cooked all the way through. Do not press them or pierce them because the juices are trapped inside and make the patties tender and tasty.  Remove patties to a warming plate to keep warm. Wipe skillet lightly to remove beef fat and add two tblsps butter to melt on medium heat.  Add flour  and stir quickly to form a ‘roue’   Pour in beef stock and stir to form a gravy.  Served with au gratin potatoes, green beans and fresh bread, this meal made Mr. Fix-It very happy! The following is an etiquette lesson from the book that all should know for sure!!  Austin’s Domestic Science Book One and Two, page 170: “At a formal dinner, very strong coffee is made and served without cream, but with or without sugar as the individual prefers. Such coffee is called café noir, or black coffee. It is served in very small coffee cups, or after-dinner coffee cups. When cream and sugar are served with coffee, many think the flavor of the coffee is improved if they are placed in the cup before the coffee is poured in. TABLE MANNERS: Coffee, tea and cocoa should be drunk from the cup. The spoon is used to stir coffee or tea and sip it in order to ascertain if the flavor is right, but should not be otherwise used with coffee or tea. It seems unnecessary to state that these beverages are never to be drunk from the saucer.” |
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Blackened Tilapia with Creamy Lemon-Butter Sauce
January 4th, 2012
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Well, the New Year has arrived and we are back to work after a lovely week and a half sort of vacation. Christmas was a blast with a houseful so packed that the noise and bodies got a little claustraphobic, but isn’t that what family is all about?! Of course, part of the noise was coming from that new little grandbaby who is just the cutest baby on the earth. You know she is!!  After Christmas, I had the pleasure of starting my canning and dehydrating classes at Red Dawn in Midwest City. If you are in the area, the classes run from 6 pm until 9 pm. You can call the store at 405-732-0717 for information. Sure would love to see you there!! And then, New Years Eve rolled around and Mr. Fix-It and I had a really wild party. He, I and Ellie (our miniature, long-haired dachshund) watched The Help, since Mr. Fix-It had not seen it, and then ushered in midnight with the 1956 movie, The Solid Gold Cadillac, with Judy Holliday and Paul Douglas. We toasted the New Year with lead crystal flutes of Miers Sparkling Chablis (nonalcoholic white grape juice because we are so wild and crazy) and stood on the front lawn to watch the fireworks displays of nutty neighbors who evidently haven’t figured out that we are so dry, a minute spark could start an inferno!! Yes, it was an exciting night of revelry. The one thing I DID do to celebrate the evening was to make a very special dinner for my Mr. Fix-It. There is nothing that does his tummy more good than to serve up something blackened, ala Cajun cooking. I don’t care if you serve him liver – if it’s blackened – he’ll chow down. And so, I had fun with the recipe that follows. It is really very quick and easy and if you serve it to guests, they’ll think you are a chef extraordinaire. However, be warned. You’ll have to open windows and get the exhaust fan going because when you blacken something there IS smoke involved! I hope you’ll try it! The dinner was topped off with a homemade pecan pie (and I’ll put that up later) and we made ourselves sick. Gonna be a good year!! Serves 4 4 Tilapia filets (Salmon or Flounder will work too) 12 large shrimp 2 tbsps butter 2 tbsps Cajun Seasoning (my homemade is found by clicking on the link) Lemon Butter Sauce 1 – 14.5 oz can chicken broth 1/2 tablespoon finely chopped onion 1 tblsp butter 1 tblsp flour 1/2 cup heavy cream 4 tblsp butter Juice from one lemon  Melt the butter in a medium saucepan over medium heat  Stir in flour until a creamy roue is achieved  Slowly pour in chicken broth while whisking to incorporated roue with no lumps. Boil until sauce is reduced by about a fourth.  While the broth is cooking, add onions. I am using dehydrated here (of course) but fresh onions are fine.  When the sauce has reduced, add cream while stirring  Add butter and stir in until melted and mixed  Remove from heat and stir in lemon juice. Add salt and pepper to taste.  Now comes the fun part. Take a cast iron skillet and place it upside down over the large eye of your stove. Turn the eye on High. Watch carefully and as the bottom of the skillet starts to smoke, quickly turn it over and drop in 2 tbsps of butter, which will melt really fast and start to blacken, and then sprinkle 2 tbsps of cajun seasoning across the surface.  Place filets into skillet. I only made two on New Year’s Eve, but if you are doing all four, use a larger skillet that will accommodate that many. Turn the heat down to medium-high and cook the tilapia for about 2 minutes on that side.  Turn fish and cook for about three minutes. Cover and turn heat down to medium to finish cooking until flaky. If using salmon, this will take longer.  In the meantime, have a pot of water boiling and drop shrimp into the water. Immediately remove from heat and let stand until shrimp are white all the way through. This does not take but just a few minutes for large shrimp.  Place a filet on each plate, top with shrimp and then pour sauce over both. Serve with rice and veggie. Here, I am using Zatarain’s Dirty Rice. So Happy New Year to you all. I hope to post some different kinds of recipes that aren’t normal Okie cooking in the next year, along with that regular stuff! Nothing like trying something new!  |
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Merry Christmas!!
December 24th, 2011
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It’s a little nippy in Okie Land and the wood stove is keeping us toasty warm….actually, it’s running us out of the house…the tree is decorated, stockings are hung and the tables are swathed in red damask. I love this time of year. It has been so gratifying to see the smiling faces and hear the laughter, this year, that I have experienced while shopping. Everyone has been so pleasant. No grinching or growling. It’s been good.  And so, from our house to yours, “Merry Christmas and may this next year be blessed for you and your loved ones.” Love on your family and friends and cook like there’s no tomorrow!! You know that cold temps make you lose all those calories anyway, right?! Yeah, I thought so. Stay safe all!!   |
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Povitica
December 20th, 2011
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Continuing with the theme of what customers are doing with their Oklahoma Pasty Cloths™, we have some great pictures to share. Facebook fan, Kathleen Szewc, ordered one of our very large Oklahoma Pastry Cloths™, sized 48″ x 48″ and my curiosity got the best of me. I had to know what in the world she was making that required such a large pastry cloth. She cheerfully informed me that she and a group of ladies would be making Povitica, a traditional bread of Croation and Polish origin. Families have their recipes that have been handed down for generations and understandingly, Kathleen’s recipe is top secret! She was very kind to send pictures and so I found a recipe to go with the pictures, posted by Roberta and Krystal Dent of Salina, KS, which won second place at the Kansas State Fair! I am itching to try my hand at this bread because it looks and sounds absolutely scrumptious – and sinfully good!!! Sweet Dough: •1-1/2 cup lukewarm milk •1/2 cup sugar •2 teaspoons salt •2 eggs •1/4 cup soft butter •2 packages Fleischmann’s Active Dry Yeast •1/2 cup warm water •7-1/2 to 8 cups flour Filling Directions:  The dough was kneaded and divided. It appears the ladies used a counter top, but the pastry cloth can be great for this part of the process too. I noticed in the recipes that the less flour used in the dough the better, especially during kneading and rolling, because the dough must be light. The pastry cloth makes that easy.  They rolled the dough on the Oklahoma Pastry Cloth™ and then stretched the dough using their fists to make a really thin dough.  Rolling the dough really thin is easy on the Oklahoma Pastry Cloth™ because it doesn’t stick. Kathleen said that they stretched the dough and then laid it back onto the pastry cloth, added the filling and then, by lifting the edge of the cloth easily rolled the dough onto itself like a jelly roll. See? No sticking!!  The long “jelly roll” is snaked into a loaf pan to rise. Isn’t that cool? Then it is baked  Aren’t those spectacular? I want to dive right in. Thank you so much, Kathleen, for sharing this unique experience and for giving me a new challenge! |
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Reader Contributions
December 14th, 2011
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On FaceBook, I put out a request for those who are ordering the Oklahoma Pastry Cloth™ to send me pictures of what they are doing for their Christmas baking on their cloth. Ruth Yarbrough jumped right in and shared her beautiful project.  Aren’t these Gingerbread Men perfect? Good job, Ruth! And thanks for sharing. Update: And another Reader, Candy from Lazy J Bar C Farm Blog, has sent in her latest project on her Oklahoma Pastry Cloth™ – Yule Goat Cookies.  She says she loooooves her Oklahoma Pastry Cloth™ in those very terms!! Thank you, Candy!! Wish I could try some of those cookies. |
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Laughter IS The Best Medicine
December 12th, 2011
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Well, it’s Monday and I can sure tell you that I’m glad it is today and not last Monday. A whole lot can happen in just 7 days!! As you know, the spectre of Toxic Shock Syndrome in our daughter overshadowed the bliss of having a first grandchild. All of a sudden, marveling over perfect, tiny toes and fingers of the baby turned into a fearful dread over a sunburn-like rash, high fever and excruciating joint pain in Momma. 
I don’t know about you, but Toxic Shock Syndrome is something I had only read about in boxes of feminine products. I’d never heard of anyone having it and I wasn’t really sure that it wasn’t made up by some pharmaceutical company to promote a drug and give us something else to worry about besides restless legs or dry eyes. But it is real and it is bad. It is deadly. It can be caused by staph or strep bacteria (in this case it was staph caught at the hospital) and within a matter of a couple of days, can be fatal to its victim. General flu-like symptoms with fever are the initial signs, but the tell-tale bright, bright red rash over the entire body (that looks like the victim has been blow-torched) is the warning that a hospital admission had better be in the very, very immediate future. We feel very fortunate that dear daughter’s case was caught early and that the worst thing she had to experience was lots of drawn blood and IV megadoses of antibiotics that nipped it in the budding staph rampage. The pseudo-HAZMAT suited personnel were a little disconcerting, but heh, it was staph! I have to say, though, as for me, a battle with a recliner and the ensuing laugher healed my angst and stress I was feeling, better than any medicine could do. The nurses were very generous in trying to find a comfortable way for me to stay with my daughter each night so that Daddy could take Baby home away from all germs. When they mentioned a recliner would be more comfortable than a cot, I envisioned overstuffed and soft and readily agreed. I was not prepared for the ’70’s era, straightbacked, minimalist black monster that appeared while I was in the cafeteria.  That evening, after making sure that daughter was as comfortable as one can be with tubes attached from arm to a stand of hanging bags with the inability to move freely, I fluffed pillows and a blanket into the recliner and positioned it to leave a pathway for the nurses whom I knew would be appearing every hour on the hour. I sat down, leaned slightly for the foot rest to pop up and then used every ounce of my upper body strength to force the back of the chair into a reclining position. It was then that I realized that it was the kind of recliner that makes an “ab buster” passe. The only way that this piece of furniture would stay reclined was for me to remain rigid, using stomach and thigh muscles as springs. I figured I could do it.  I turned my head on the pillow, closed my eyes and was hit with a beam of light that flashed through my closed eyelids and made it impossible to sleep. A square light was positioned on the opposite wall and I think it was illuminated with a 200 watt bulb. I sat up and removed blankets, slipped on shoes since we were told not to touch the floor or put anything onto the floor, found the light switch, turned it off, squirted sanitizer on my hands and trotted back to the chair. I sighed with pleasure as I reclined again and fell asleep with tight stomach muscles holding the recliner in place. As soon as I fell asleep, I relaxed, and as soon as I relaxed the chair shot back into position and I was rudely awaken to sitting straight up in the chair that was about two feet back from where I had started. It was on rollers and my abrupt upright snap sent it backwards a few feet. I slipped shoes back on and instead of getting out and postitioning the recliner, I placed both feet to either side of the foot rest and walked the chair, ala Fred Flinstone, into place. I reclined again and settled myself to sleep and did fall asleep, only to be awakened again in an upright position and further back toward the door. The nurse walked in and I greeted her as if the chair and I were best buds. She said nothing about my blocking the doorway or about my tennis shoes sticking out from under the sheet. She did her blood-letting and disappeared. I made an effort at getting some sleep and again woke up, sitting up and had to walk the chair back into place. It was then that I started to giggle. I didn’t want to wake my daughter but my situation was feeling pretty hillarious. I finally figured out that sleep was not an option, trundled back to the light switch for the wall light, switched it on, slapped some sanitizer on my hands and read a book until the sun peeked through the blinds at the window.  The next day, I requested a cot which was comfortable as all get out for each hour that I was allowed to sleep between nurses’ visits. As it turned out, my daughter had the most positive outlook of us all and pointed out to me on her final night there, that we were at a 5 star hotel in a room with a view. She had me open the shades and I was astounded at what I saw. It was just breathtaking. Lights glittered over the city of Oklahoma City and the Devon Tower rose above everything with glistening lights like a nighttime ride at an amusement park. The view made me so thankful to be an Oklahoman with praying friends and family. Life is good!!  So thank you again for your prayers, thoughts and notes. God has blessed my family with His healing hand and we are all very grateful. |
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Update
December 8th, 2011
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The good news is that the CAT scan that they did on my daughter yesterday showed no abscesses which means no surgery. The bad news is that it appears that she has pneumonia to top everything. She is on 4 different antibiotics intravenously and on fluid, still has a horrible rash that is indicating Toxic Shock Syndrome, but she is much more chipper, is better able to get around and is even joking. That’s a definite improvement!! So thank you, thank you all for your treasured prayers and thoughts. It looks like it will be awhile before she gets to go home but I think she is improving. |
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