Sunday, May 12, 2019

Taking a break

I'm going to take a little break from blogging.  I have an online course I need to finish on infection control in a skilled nursing facility from the Centers for Disease Control.  It's about as exciting as it sounds, but it has to be done.  It consists of 24 modules and I've made it through 12.
Today I was called into work at 8:30 am because the state inspectors arrived for our annual survey.  When that happens, all managers have to come in and stay till they leave each day, so it's going to be a long week.  We couldn't believe they showed up on Mothers Day.  A lot of people had their plans messed up for the day...
Also, Bob's mom is doing very poorly.  You may remember that she came to my facility  for Rehab, but now is declining rapidly.  It's been a mixed blessing having her with me.  Bob's sister also works there as a dietician, so we are both able to check on her often.  It's hard though to see this big decline and then step back and keep working.  She is a Christian, so we know there is a much better place for her, and we are praying it won't be long.  
See you soon.

Thursday, May 9, 2019

Wednesday, May 8, 2019

Cooking Thursday

Usually when bananas get too brown around here, I make banana bread, but I do have another yummy treat to use those bananas for.  Try these - you will love them!

Frosted Banana Bars

1/2 cup butter, softened
1 1/2 cups sugar
2 eggs
1 cup sour cream
1 teaspoon vanilla
2 cups flour
1 teaspoon baking soda
1/4 teaspoon salt
2 ripe bananas, mashed

8 ounces cream cheese, softened
1/2 cup butter, softened
2 teaspoons vanilla
3-4 cups powdered sugar

Cream butter and sugar until light and fluffy. Add the eggs, sour cream and vanilla. Add salt, baking soda and flour to creamed mixture, then stir in bananas.
Spread into greased 15 x 10 x 1 baking pan. Bake at 350 degrees for 20-25 minutes until toothpick inserted near center comes out clean. Do not overbake. Cool.

For frosting - in large bowl beat the cream cheese, butter and vanilla until fluffy. Gradually beat in enough powdered sugar to reach the right consistency and frost cooled bars.
Store in refrigerator.