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Odessa, MO —
This article may seem a bit sloppy, but I have a good excuse. The “Bear” has been pretty sick, and I have really been busy taking care of him.
Sunday morning he was really a mess. I knew he needed to have someone check on him and called our youngest son, Matthew. Our kids are great to help out in any situation, so I got him dressed and we took him to the VA.
He was dehydrated and had to have an IV. He had a breathing treatment, but his one big problem was a severe bladder and kidney infection. Since they were so crowded, he came home on some heavy duty drugs and today (Monday), he is feeling a bit better. My biggest problems with him when he gets kidney issues is that he does not like to drink water. So I am back to nagging him again.
When he is not feeling well and not begging for biscuits and gravy, I like to fix things he is not crazy about (it is my only chance).
He actually refused biscuits and gravy one day last week. I believe that was a first for him, so I fixed this soup instead.
Crescent-topped onion soup
2 tablespoons butter
1 tablespoon oil
5 medium onions, thinly sliced (about 5 cups)
1 teaspoon brown sugar
2 cups sliced fresh mushrooms
2 teaspoons all-purpose flour
1 teaspoon salt
2 14-ounce cans beef broth
2 cups water
1/2 cup dry sherry or water
1 8-ounce can crescent refrigerated dinner rolls
2 tablespoons grated Parmesan cheese
1/2 teaspoon dried thyme leaves
2 ounces (1⁄2 cup) finely shredded Swiss cheese
Heat butter and oil in Dutch oven or large saucepan until butter is melted. Add onions, cook 15 minutes or until onions are tender and light golden brown, stirring frequently. Stir in brown sugar. Cook 5 minutes or until golden brown, remember through the cooking process to stir occasionally. Add mushrooms, cook 5 minutes. Stir in flour and salt. Add broth, water and sherry (if desired). Bring to a boil. Reduce heat, cover and simmer 20 minutes. Meanwhile heat oven to 375 degrees. Unroll dough onto ungreased cooking sheet to form 1 large rectangle; press perforations to seal. Sprinkle Parmesan cheese and thyme evenly over dough. Starting with 1 short side, roll up. Cut roll into 8 slices; place cut side down on cookie sheet. Press slices to form 3-inch rounds. Bake at 375 for 10-14 minutes or until golden brown. Remove baked rounds from oven. Sprinkle each with Swiss cheese. Return to oven; bake an additional 1 to 2 minutes or until cheese is melted and begins to brown.
Guess that is it for this week. I have to try to figure out something he likes that he is allowed to eat. The meds he are taking forbid any calcium, so no milk, cheese, etc. It is going to be a fun week. See you next week.
This article may seem a bit sloppy, but I have a good excuse. The “Bear” has been pretty sick, and I have really been busy taking care of him.
Sunday morning he was really a mess. I knew he needed to have someone check on him and called our youngest son, Matthew. Our kids are great to help out in any situation, so I got him dressed and we took him to the VA.
He was dehydrated and had to have an IV. He had a breathing treatment, but his one big problem was a severe bladder and kidney infection. Since they were so crowded, he came home on some heavy duty drugs and today (Monday), he is feeling a bit better. My biggest problems with him when he gets kidney issues is that he does not like to drink water. So I am back to nagging him again.
When he is not feeling well and not begging for biscuits and gravy, I like to fix things he is not crazy about (it is my only chance).
He actually refused biscuits and gravy one day last week. I believe that was a first for him, so I fixed this soup instead.
Crescent-topped onion soup
2 tablespoons butter
1 tablespoon oil
5 medium onions, thinly sliced (about 5 cups)
1 teaspoon brown sugar
2 cups sliced fresh mushrooms
2 teaspoons all-purpose flour
1 teaspoon salt
2 14-ounce cans beef broth
2 cups water
1/2 cup dry sherry or water
1 8-ounce can crescent refrigerated dinner rolls
2 tablespoons grated Parmesan cheese
1/2 teaspoon dried thyme leaves
2 ounces (1⁄2 cup) finely shredded Swiss cheese
Heat butter and oil in Dutch oven or large saucepan until butter is melted. Add onions, cook 15 minutes or until onions are tender and light golden brown, stirring frequently. Stir in brown sugar. Cook 5 minutes or until golden brown, remember through the cooking process to stir occasionally. Add mushrooms, cook 5 minutes. Stir in flour and salt. Add broth, water and sherry (if desired). Bring to a boil. Reduce heat, cover and simmer 20 minutes. Meanwhile heat oven to 375 degrees. Unroll dough onto ungreased cooking sheet to form 1 large rectangle; press perforations to seal. Sprinkle Parmesan cheese and thyme evenly over dough. Starting with 1 short side, roll up. Cut roll into 8 slices; place cut side down on cookie sheet. Press slices to form 3-inch rounds. Bake at 375 for 10-14 minutes or until golden brown. Remove baked rounds from oven. Sprinkle each with Swiss cheese. Return to oven; bake an additional 1 to 2 minutes or until cheese is melted and begins to brown.
Guess that is it for this week. I have to try to figure out something he likes that he is allowed to eat. The meds he are taking forbid any calcium, so no milk, cheese, etc. It is going to be a fun week. See you next week.
