Residents had a good but snowy trip to Taco Bell.
During coffee break, residents played Yahtzee!
Weekly bingo winners were Emma Butler and Dorothy Colish won the special game where you had to have two bingos on the card to win. Phyllis S. and Lois H. won three times. The Rev. Romyne S. and Betty Simon attended bingo for the first time.
Labelle read to residents last week. She is continuing the saga of "Christy." Jean W. and Corrine S. enjoyed listening.
January was National Pizza Month so residents had Domino's Pizza.
The Rev. Rob Duncan played piano for residents.
Many of the ladies enjoyed a facial from Sharron Rood.
Bingo winners were Charlotte K., Shirley M., Lois H. and Zella K. Dorothy C. won three times.
Kathleen Sigsworth of St. Paul Catholic Church held a Communion service for residents. Reciting the Rosary followed.
Gaymont Nursing Center
Residents got off to a rousing start with exercise class. Once the bodies were limbered up, concentration turned to the mind with a memory tease to see how many nursery rhymes could be remembered and recited. Roberta Baker's memory was superb as she was able to recite eight rhymes. Joan Mongillo followed that up with six. Volunteers Jane Schafer and Betty Hipp assisted with Catholic Communion and Holy Rosary.
An afternoon ice cream social in the north dining room was well attended and those who were unable to make it over were treated to room delivery by the dietary department. At craft class, residents made woodchucks to set on their windowsills in hopes of thwarting any glimpse of a shadow being seen by the little brown creatures.
In preparation for Super Bowl Sunday, Bears and Colts table decorations were made and the movie "The Knute Rockney Story" was viewed. Football trivia papers were distributed so that residents could have a couple of days to work on them before the big game and party. Volunteer Rose Riedy assisted with food preparations and provided meatballs and wings to go with vegetables, dip and non-alcoholic beer.
Norwalk Memorial Home
When you think of peanut butter fudge, do you think of pasteurized cheese spread? Probably not. Residents of Norwalk Memorial Home made peanut butter-cheese fudge to share with their friends at Gaymont Nursing Center. The guests from Gaymont shared several games of bingo along with the delicious fudge.
Lisa Nardecchia, staff member of Norwalk Memorial Home recently traveled to Spain. Upon her return, she shared a DVD of her travels which included items purchased and a variety of interesting stories. She also shared coffee from Spain.
The game "Hot potato" became an interesting exercise class when Krista Wagner brought in a snowball to use for the hot potato.
The snowball lasted for about 10 minutes which was longer than anyone expected.
The Norwalk Reflector has recently initiated a column titled "Blast From The Past." This column has quickly become a favorite item at Newsflash. Everyone recommends that readers check out this great new feature.
Additional activities enjoyed by residents this past week include Baking Class making gum drop cookies, Life Enhancement Class, the New London Baptist Singers and Lori Berdine with her magical voice.
Residents would like to share the fudge recipe with readers.
Peanut Butter Cheese Fudge
1/2 pound sliced pasteurized prepared cheese product (such as Velveeta)
1 cup (2 sticks) unsalted butter
1 cup creamy peanut butter
1 teaspoon vanilla extract
1 cup chopped nuts
2 boxes (16 ounces each) confectioner's sugar
Lightly coat bottom of a 9-inch by 2-inch square pan with nonstick cooking spray.
In a saucepan over medium heat, melt cheese and butter together, then add peanut butter and stir until smooth. Remove from heat; add vanilla and nuts
Place confectioner's sugar in a large bowl; set aside 1/4 cup. Pour cheese mixture over sugar. Stir until completely mixed. Candy will be very stiff.
Using your hands, remove candy from bowl and press evenly and firmly into prepared pan. Pat top of candy with a paper towel to remove excess oil. Place pan in refrigerator until candy is firm, about 1 hour. (Fudge will keep, covered with plastic wrap, for up to one week.)
In a small bowl, stir together reserved 1/4 confectioner's sugar and 1 teaspoon water until thick drizzling consistency. Transfer to a resealable plastic bag.
To serve, cut fudge into small squares, about 64 total. Top each with a small squeeze of drizzle.
Makes 64 squares. Prep: 10 minutes. Refrigerate: 1 hour. Calories per square: 127.