A MOMENT WITH KRUCKEBERG
• Stay home if you are sick • Cover your cough or sneeze with a tissue, then throw it away • Clean frequently touched objects and surfaces with using regular household cleaning spray or wipe • Wash your hand with soap and water for at least 20 seconds
Spring has given us a taste. Tepid temperatures make me long for warmer weather, especially with the sun out longer. I have turned to keeping a closer eye on the pond and the growth of the algae. So far using a cold- temperature bacteria to consume the leaves and other organic material has helped. I am also starting the dyeing of the pond earlier so that the algae does not get a head start. The few stray geese or ducks that land are probably not helping. After all I have no idea where their
Dick Kruckeberg
Generally, use good hygiene practice and common sense and we will get through this world-wide concern. Mickey is doing good. He doesn’t get as much attention now that my granddaughter Kaleigh is off to college. He still loves his mealworms and that is about the only time he comes out of hiding is when I feed him. I think the older he gets the grumpier he is and the stiffer his quills get! Ouch!!
feet have been.
I cannot help but mention the Corona virus due to its impact on travel and the stock market. Here is what the CDC reports: • So far the risk of getting the virus is thought to be low. This may change as more information comes in. • If you have an underlying illness such as heart disease or lung disease (COPD, emphysema, ETC) What to do to keep yourself and family healthy.
• Avoid close contact with people who are ill • Avoid touching your eyes, nose and mouth
BUCATINI WITH MUSHROOMS
PATIENT SUCCESS SPOTLIGHT
INGREDIENTS • 1/2 cup dried porcini mushrooms • 2/3 cup boiling water • 8 oz uncooked bucatini • 3 1/4 tsp salt, divided • 1 tbsp canola oil • 1/4 cup chopped shallots • 2 (4-oz) packages exotic mushroom blend • 2 garlic cloves, minced • 2 tbsp dry sherry • 2 oz Parmigiano cheese • 1/4 cup heavy whipping cream
“I have more range of motion than I had in a long time.”
• 1 tsp chopped sage • 1/2 tsp cracked black pepper • 1 tsp truffle oil sage sprigs (optional)
DIRECTIONS Rinse porcini thoroughly. Combine porcini and 2/3 cup boiling water in a bowl; cover and let stand 30 minutes. Drain in over a bowl, reserving 1/4 cup soaking liquid. Chop porcini. Cook pasta with 1 tablespoon salt in boiling water 10 minutes; drain in a colander over a bowl, reserving 1/4 cup cooking liquid. Heat oil in a large skillet over medium-high heat. Add shallots, mushroom blend, and garlic; sauté 5 minutes, stirring frequently. Stir in porcini, sherry, and 1/4 teaspoon salt; cook 1 minute. Finely grate 1 ounce cheese; crumble remaining cheese. Reduce heat to medium. Stir in pasta, 1/4 cup reserved cooking liquid, 1/4 cup reserved porcini soaking liquid, 1/4 cup grated cheese, cream, chopped sage, and pepper; toss well to combine. Drizzle with oil; toss. Place about 1 1/4 cups pasta mixture on each of 4 plates; top each serving with about 1 tablespoon crumbled cheese. Garnish with sage sprigs, if desired.
“I had a reverse shoulder replacement, and had very little motion before surgery. Now, I have more range of motion than I had in a long time. I’m so pleased with Dick my therapist.” - Pam D.
www.fyzical.com/central-illinois
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