• Walking assists

    From Dale Shipp@1:261/1466 to Carol Shenkenberger on Sat Oct 15 01:35:04 2022
    On 10-14-22 13:31, Carol Shenkenberger <=-
    spoke to Dave Drum about Fallin over was: soda pop <=-

    I'm with ya on the cane use 'like a tight line walker balance'. Thats
    me on stairs. In airports now, I need a wheel chair assist.

    I have been using a cane for several years, and a rollator for about a
    year. The cane can be good if one has a gimpy leg (e.g. knee surgery)
    but questionable if the problem is balance (mine is balance, etc.).
    Where we now live in a community of senior citizens, I get to see all
    sorts of assistive devices. One that is intriguing to me is people
    walking with two walking sticks that look almost like ski polls.

    Next week I'll be in Pensacola FL all week, Wish me luck! Work
    travel sucks now.

    Luck to you and have a successful trip.


    MMMMM----- Recipe via Meal-Master (tm) v8.05

    Title: Harvest Vegetable Soup
    Categories: D/g, Soup, Vegetable
    Yield: 1 servings

    3 tb Olive oil
    1 Onion, diced
    1 Leek, light green and white
    -parts only. sliced
    3 Cloves garlic, peeled and
    -crushed
    3 Ribs celery, diced
    2 Carrots, diced
    3 1/2 c (1/2 small head) white
    -cabbage, shredded or
    -thinly sliced.
    2 Boiling potatoes, red ,
    -chopped with peel on.
    1 sm Turnip, peeled and
    -chopped.
    2 1/2 c Quarts vegetable broth
    1 c V-8 juice
    1/2 ts Dried thyme leaves
    -black pepper to taste
    -a very little salt.
    1 cn Drained kidney beans,
    -or great northern whites,
    -or chick peas
    1/2 c Elbow macaroni

    2 1/2 to 3 hours ---
    serves 10

    Heat oil in very large soup pot. Add onions and cook,
    stirring, over low heat for 2 minutes. Add the leek and garlic;
    cook, stirring, for another minute or so. Add celery and carrots;
    cook, stirring, for an additional minute or so. Stir in the
    cabbage, potatoes, turnip, vegetable broth (or bouillon cubes and
    water), tomato juice and thyme. Bring to a boil. Season with
    pepper to taste. Turn down, and simmer covered for 2 to 2 1/2
    hours, or until the vegetables are tender. Add macaroni and beans
    during the last 30 minutes.

    Serve hot with crusty bread or rolls.
    == Courtesy of Dale & Gail Shipp, Columbia Md. ==

    MMMMM



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  • From Dave Drum@1:3634/12 to Dale Shipp on Sat Oct 15 05:54:00 2022
    Dale Shipp wrote to Carol Shenkenberger <=-

    I'm with ya on the cane use 'like a tight line walker balance'.
    That's me on stairs. In airports now, I need a wheel chair assist.

    I have been using a cane for several years, and a rollator for about a year. The cane can be good if one has a gimpy leg (e.g. knee surgery)
    but questionable if the problem is balance (mine is balance, etc.).
    Where we now live in a community of senior citizens, I get to see all sorts of assistive devices. One that is intriguing to me is people walking with two walking sticks that look almost like ski polls.

    That's another "Diffrent strokes" thing. I began using a stick when I
    broke my ankle some years ago. I find that I'm OK on the flats. But
    uneven footing is much easier to navigate using the cane. Or changing
    elevation - like stepping up or down from a kerb. And especially on
    slick surfaces (coming up soon). I have a spiky tip I slip over the
    end of the cane for such.

    I don't have to use a walking frame yet. But I do take advantage of the electric trolleys in a big box store.

    MMMMM----- Recipe via Meal-Master (tm) v8.06

    Title: Steel Trolley Diner's Fresh Apple Crumb Pie
    Categories: Pies, Pastry, Desserts, Fruits
    Yield: 6 Servings

    4 1/2 c Apples; peel, core, slice
    1 c Sugar
    4 tb Flour
    1 ts Cinnamon
    1/4 ts Nutmeg
    1/8 ts Salt
    1 9" pie shell; unbaked

    Mix flour, cinnamon, nutmeg and salt. Put apples in large
    bowl and pour flour mixture over it. Stir well. Put into
    shell and cover with crumb topping.

    To make topping, mix 1/4 lb. butter, 1 c. flour and 3/4 c.
    sugar until crumbly. Bake at 350ºF for 45 minutes to 1
    hour or until done.

    Recipe By: "Ohio's Perfect Pies, Ohio Magazine, September
    1998

    The Steel Trolley fixed old-fashioned pies with fresh
    fruits and handmade dough and serves them 24 hours a day.
    Co-owners Earle and Jacki Hersman enlisted Earle's 78-
    year-old mother, Dorothy Sutherin, to make the from-
    scratch dough at home and bring it in each morning.

    Sutherin's pie teammate, 71-year-old Hazel Allison,
    reports to the 50s-style diner at 3:30 am to make the
    filling and bake the pies. "I love it," says Allison
    of her job, which she works on a volunteer basis. "If
    you don't enjoy what you're doing, you won't be successful
    at it." The duo sells such tasty varieties as apple raisin
    and the house specialty, oatmeal for $1.60 a slice.
    Sutherin and Allison not only make their pies from
    scratch, they make them from memory; the bakers haven't
    looked at a recipe since, well, as long as they can
    remember.

    Steel Trolley Diner, 140 E. Lincoln Way, Lisbon, OH,
    330/424-FOOD

    From: http://www.recipesource.com

    Uncle Dirty Dave's Archives

    MMMMM

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