26 September 2014
Friday
Today's
observation centers on the food served at the facility. In an effort
to get me to be more participatory with the program here, the new
dietician has offered that a weekly set of menus be copied and sent
to my room. I, in turn, am to circle the items that would like to
have, then send the menu back to the kitchen. There was a tone to
this message that this protocol would take care of my concerns. This
plan only sidles up to proximity of the issue. Using more closely
focused attention will note that the protocol as stated assumes that
I would submit to the choices offered, when in fact there are only
two entrees given for each meal, the main entree and an alternate.
Some days the main entree might be macaroni and cheese (macaroni
noodles are full of gluten), the alternate might be something equally
unappealing like a fish sandwich. (the bread bun that holds the fish
is also full of gluten)For me this is a no choice, choice.
To deal with this
disparity I also add the right to cross out specific menu choices in
addition to the circling of the choices preferred. This sort of has
been working . Tuesday lunch was served with the accompanying meal
ticket, an item found on every meal served. Even though I had circled
the inclusion of minestrone soup, there was no soup on the tray. The
kitchen had written on the ticket, apparently as a check list. Notice
the mention of soup on the ticket. Not wanting to continue rolling
over every time the food is messed up, I added my comment about the
missing soup. (note how my handwriting has really deteriorated due to
the MS)
When a company
named Sodexo took over the kitchen production last summer, it was
announced to the residents in a facility wide meeting that fresh
fruit was always going to be the fruit type offered. Once in a while
there is fresh fruit provided. Usually it is limited to one or two
chunks of cantaloupe or honeydew melons, a fresh red grape or two, a
chunk of orange that has been sliced from the rind by knife so it
looks unlike any previously eaten before. There are peaches, pears
and applesauce routinely provided. The peaches and pears are always
serves diced in syrup, which is anything but standard fresh fruit
production in my book.
I find it
interesting that on the menus fruit is always listed as the fruit in
a sliced form. This is how the fresh fruit, sliced
peaches appears on Thursday's dinner. Someday I hope to see the
amazing trees that produce this uniquely grown fruit.
To show that the
food follies continue to be played, I would like to mention one more
anomaly. Thursday's soup choice was Cream of Broccoli. It was easy to
see that the soup was homemade by noticing the broccoli that
inhabited my soup was not the usual tiny bit sized chunks of broccoli
florets found in commercial brands. The single piece of broccoli
that was in my soup bowl was huge, it barely fit in the bowl. Using a
fork, I managed to spear the dinner sized piece of broccoli, dripping
thick white soup stock, from the soup bowl. I guided the vegetable
toward my open mouth. I had to eat the broccoli two bites at a time
in succession from the fork. This gastronomic feat was accomplished
with the ancillary fact that great gobs of thickened soup stock found
its way onto my face and imbedded in the facial hair that decorates
my countenance. I normally try to not make such a mess when eating,
but on this occasion, such pleasantries were not possible.
Sorry, no
pictures.
No comments:
Post a Comment