He is Talking


It has been a little nerve-wracking and a little stressful here since last night. Al has taken to talking on a regular basis again. Oh, it’s a good thing to hear his voice again, let me assure you. There are problems with it though.

It seems like feelings and thoughts he has had for some time have now surfaced. He wants to make sure everything he has not been able to get across to me and others are going to be expelled before he can no longer speak again.

He has complained, well I don’t know if that is exactly the right word. So I will say he has announced that his arm hurts. He has told me and the nurse that we are trying to break his arm.

Now this comes from his one arm trying to lock-up. His head is locked in position. His one leg is locked on its side permanently. We don’t want to have his arm locked too. It is sliding over across his belly and it doesn’t want to move.

This would make it very hard to dress him or to wash him. The nurse explained to him that we need to keep that muscle from tightening up, but Al just looks at her and says with serious blue eyes, ” You are just trying to break my arm.”

Then there is the issue of the leg lying on its side. I can lift the leg very carefully. I am always afraid to even lift it for fear it will snap at the knee-joint. Al isn’t satisfied with my movement of that. He wants it to lay right side up like his other leg, but I can’t get it to do that anymore.

He has had a big issue with the ear cartilage for a few weeks now. The nurse had been administrating medications for it all this time. It has a duoderm on it that helps it to heal. Once again this problem stems from his head being locked on its side touching his shoulder.

All we heard is his ear hurts and it is sticking. It is true that the heat from his body makes the special band-aid get sticky and gooey and this bothers Al. The ear is healed but the nurse told him today that she wants to continue to keep a new taping there to protect his ear from being re-injured.

Al wanted nothing to do with it tonight. I explained what could happen a couple of times but he didn’t stop talking. Finally I gave in and took it off. Then he yelled at me because the tape pulled his hair.

I just stood there and stared at him. I didn’t want to say anything that I would regret. I felt bad for him being in this predicament and yet the constant complaining was turning my hair more grey.

He went back and forth between each ache and pain and I pulled up a chair and sat down beside him. I took his hand in mine and said, ” Look bud, I am doing the very best I can. I feel awful that you are having to be in this pain. I wish I could do more but the only one that can fix everything is God and we  need to continue to let him hear our prayers.”

Al looked at me and his eyes became watery. This softened my heart more than ever. A feeling of total helplessness came over me. I could do no more for my brother than what I was doing. I believe Al knows this but it doesn’t ease his pain much.

I got Al as comfortable as possible. I had made some chocolate pudding mixed with cool whip. He had some for supper with a syringe full of ice-water. I repositioned him and told him to please try to get some sleep.

As I was leaving the room Al began mumbling again. I knew I could not do another thing so I kept on walking out. I did the supper dishes and then went back and checked on him again. He was sound asleep with that one half-locked arm laying across his stomach, right where it wasn’t supposed to be. I sighed and then smiled. At least he was asleep and not able to feel his pain.

twisted leghead

body

Corned Beef and Cabbage


Corned Beef and Cabbage

Yield: 10 servings

For the brine:

 

  • 1-1/2 cups kosher salt
  • 1 gallon water
  • 1/2 cup brown sugar
  • 1 teaspoon coriander seeds, crushed
  • 1 tablespoon mustard seeds
  • 1 teaspoon whole black peppercorns
  • 4 dried bay leaves, crushed
  • 8 thyme stems
  • 1 teaspoon red-pepper flakes
  • 8 garlic cloves, crushed
  • 5- to 6-pound “flat-cut” beef brisket

In a large pot, stir together salt and water until salt dissolves.…

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Corned Beef and Cabbage


Yield: 10 servings

 

For the brine:

 

  • 1-1/2 cups kosher salt
  • 1 gallon water
  • 1/2 cup brown sugar
  • 1 teaspoon coriander seeds, crushed
  • 1 tablespoon mustard seeds
  • 1 teaspoon whole black peppercorns
  • 4 dried bay leaves, crushed
  • 8 thyme stems
  • 1 teaspoon red-pepper flakes
  • 8 garlic cloves, crushed
  • 5- to 6-pound “flat-cut” beef brisket

 

In a large pot, stir together salt and water until salt dissolves. Stir in sugar, coriander, mustard, peppercorns, bay leaves, thyme, pepper flakes, and garlic. Add beef and submerge. Place a small plate on top of the beef to keep it under water. Cover pot and refrigerate 7 days.
 

For the corned beef:

 

  • 1 medium onion, halved
  • 1 medium celery stalk, halved
  • 1 medium carrot, peeled and halved
  • 1 medium cabbage head, cut into 8 wedges, core intact (so that leaves don’t fall off)
  • 1/4 cup olive oil (approx.), divided
  • 1 pound baby carrots
  • Kosher or sea salt
  • Freshly ground black pepper
  • 1/2 pound Brussels sprouts, trimmed and cut in half
  • 1 pound small red potatoes, quartered
  • 3 or 4 turnips, peeled and quartered
  • Dijon mustard

Rinse brisket; discard brine. Place in a large pot. Add enough water to cover by 2 inches. Add onion, celery, and carrot, and bring to a boil. Reduce heat, cover, and simmer until very tender, 3 to 3-1/2 hours.

Transfer corned beef to a cutting board. Tent with foil, and let rest 30 minutes.

Heat oven to 400 degrees.

Discard remaining solids from broth and strain. Discard all but 1/2 cup broth.

In a large bowl, add cabbage and drizzle with olive oil to coat lightly. Arrange in a single layer on a foil-lined baking sheet. Add baby carrots to the bowl, drizzle with oil, and season with salt and pepper. Add to the foil-lined baking sheet and place in oven.

Repeat with Brussels sprouts, potatoes, turnips, and any other vegetables you choose to roast. Arrange them in single layers on a foil-lined baking sheets and place in oven. Try to place vegetables with similar cooking times on the same baking sheet.

Turn vegetables every 15 minutes or so until well-browned. Remove to a platter once they’re cooked and tent with foil.

Trim excess fat from beef. Slice thinly against grain, and transfer to platter. Serve with broth and mustard.
corned beef

You


 

You

All my adult life

I did for you

What no other would

Waited on you

Loved you

Listened

Gave in

The thanks I received

Was a broken heart

Broken pieces

The other woman

I saw you with

Now I stand here

With the door open

Watching you walk

To your car

With suitcase in hand

Can I move on

Can I  heal

I close the door softly

Turning…

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You


 

You

All my adult life

I did for you

What no other would

Waited on you

Loved you

Listened

Gave in

The thanks I received

Was a broken heart

Broken pieces

The other woman

I saw you with

Now I stand here

With the door open

Watching you walk

To your car

With suitcase in hand

Can I move on

Can I  heal

I close the door softly

Turning around

And find my empty bed

And weep.

Written by,

Terry Shepherd

03.05.2014

soul 2