Posts by Peggy
Random Thoughts from the Tour Des Fleurs 20K
A boy pulling his fishing net from White Rock Lake is such a joyful sight it will make you crash into your running buddy. A woman running with her dogs behind you is less scary than a pack of schoolteachers running behind you.
You have to add some outs-and-backs to a run around the lake to get the miles in. If you don’t get the out-and-backs lurking around the lovely Lakewood neighborhood, just drive the neighborhood when the race is over instead.
You aren’t wasting your time wishing for good weather in Texas if she dishes up sunny, dry and 65 degrees. Weed-whacking the lake’s edge waits for no one.
Two years of training for long races makes for a deeper level of mental toughness, but you gotta stop and look at the pumpkin houses anyways.
Overheard in the Wolfe House #246
Peggy: Well, I’m not sure about these new glasses.
Sam: Yeah, you look pretty funny in them.
Overheard in the Wolfe House #245
Peggy: Should we get Colorado flood relief t-shirts?
Sam: Oh, yes.
DIY recipes for the pantry: Barbecue sauce
Oh, Aunt Regina. You had me at Southern Comfort.
Barbecue Sauce
1/2 cup peanut oil
3 onions, chopped
1 cup bell pepper, chopped
1 cup celery, choppedStir.
1 cup fresh parsley, chopped
Stir.
2 tablespoons garlic
Stir.
3 cups steak sauce
3 cups ketchupStir.
1 cup Southern Comfort
Cook two to three hours.
Remembering a visit to the E.R.
Researchers have come out with a protocol for emergency room personnel who find themselves caring for a person with autism. I’m glad to see this.
In January 2009, I took Sam to the emergency room in the middle of the night.
He got a bladder infection. He came home from the first day of competition at Chisholm Challenge and was passing blood, which alarmed him. I told him we’d skip the second day of competition and see a doctor in first thing in the morning. But, he woke me up at 2 a.m., shaking uncontrollably and a little panicked.
Even though he’d just turned 21, the pediatrician was still his primary care doctor. So I phoned the nurse on call. Because he was exhibiting signs of shock, she told me to take him in. By the time we got there, he had stopped shuddering, but his urine sample was brown.
We’d gone to Baylor-Grapevine, which was a fairly new hospital at the time. He was already familiar with it because an occupational therapist working out of the rehab center there helped teach him to drive. (Big shout out to Cathy.)
I remained concerned. Would it be filled with people? Would the sounds of arriving ambulances distress him? I was worried most about the staff. Would they be brusk and stand-offish? Would he be hustled around? I didn’t have time to prep them the way I had prepped the many other doctors, dentists and health care givers in his life.
With the first interaction, I saw the lightbulb go off in the ER nurse’s head. She immediately adapted. And everyone who followed after her knew to take their time, be calm and explain each step.
We were lucky, too, that it was a quiet night. The visit wasn’t much different from one at a doctor’s office, except for reams more paperwork and the occasional paramedic tromping down the hallway.
Here’s what the research recommends and what I noticed the folks at Baylor-Grapevine already knew to do:
· Usher patients to a quiet, more dimly-lit room with less equipment
· Avoid multistep questions and stick to questions that require only a “yes” or “no” answer
· Communicate with the care giver or family member, if one accompanies the patient, to get an effective medical history
· Keep voice calm and minimize words and touch
· Let patients see and touch the instruments and materials that will be placed on their bodies
· Use a warm blanket to calm a patient down and administer mild doses of medication rather than physical restraints to quiet a patient
Parental Advisory. Don’t look if you have arachnophobia
DIY recipes for the pantry: sweetened condensed milk
Continuing in the series of DIY recipes we found in Aunt Regina’s collection. Sweetened condensed milk, for those times you want to keep your pledge to not cook from a can.
Overheard in the Wolfe House #244
Peggy (sneezing): Achoo! Achoo!
Sam: Bless you. Bless you. (pauses) There. I’m covered.
Overheard in the Wolfe House #243
Sam (as he drizzles the last of the orange glaze on orange muffins): Done!
Peggy: Sweet!
Sam: Yeah, I put too much deliciousness in there.
DIY recipes for the pantry: Hot sauce
I spent the day today with Mark’s Aunt Regina and his stepmom, Patti, at Regina’s house outside Kilgore. Patti had been telling me that the cookbook and recipe collection stuffed in the cupboard above Regina’s refrigerator was a treasure, and she was right.
We set aside two accordion files to go through today, hunting specifically for things Regina, or her mother (that would be my children’s great-grandmother), or Patti had written down. I ended up capturing more than 240 images this afternoon. And occasionally taking notes.
Sometimes Regina just had a list of ingredients and the barest of instructions. We talked through it all, to make sure we knew what we were hanging on to and what we were tossing.
I noticed, as I’ve often seen with older recipes, that most of them were quite simple. Regina clipped and saved a lot of recipes, but you could tell by the splatters which ones she used. Patti asked about one that had long instructions. “Did you make this?” she asked. “Oh, no!” Regina said. “When it takes two pages of instructions, no, I didn’t make it.”
I was the most excited to see some of her DIY recipes — salami and ravioli and brisket and hot sauce (below) and sweetened, condensed milk, “for those times when you can’t find it,” Regina said. There’s never been a time that there wasn’t sweetened condensed milk, even the nonfat variety, at the store when I wanted it for a recipe. But Regina is 91, with a life experience that transcends the Great Depression and several wars. That just gave me pause, thinking how much life can change.
We’ll start with the hot sauce. “It’s hot. You have to use gloves,” Regina says.
Hot Sauce
12 red peppers
12 green peppers
12 onions
Grind peppers and onions. Cover with boiling water and let set 5 minutes. Drain.2 cup sugar
2 cup vinegar
3 tablespoons salt
Combine sugar, vinegar and salt. Boil until sugar melts. Add peppers and onions. Cook 5 minutes.









