Wonderful Wednesday - Neptune, NJ

We’re doing a #WonderfulWednesdaypost today because PTHC teams are throwing some amazing holiday events across the country. 🎁
Today it’s all about our Neptune City, NJ Field Staff Office Party. Check out how festive and beautiful their decorations are! 🎁🌲
Thank you #PTHCTeamNeptuneCity for the work that you do! 🎁
 “Customers will never love a company until the employees love it first.” ~Simon Sinek ♥ ♥ ♥ ♥ ♥ ♥ ♥
Personal-Touch provides home health care personnel and related services to individuals in their homes 24/7. To learn more about our services and about current job opportunities, visit us:
www.pthomecare.com
Facebook: personaltouchhomecareinc
Twitter: PTHomeCareCorp
Instagram: personaltouchhomecare
#personaltouchhomecare
♥ ♥ ♥ ♥ ♥ ♥ ♥ ♥

How Nursing Changed My Life - Suellen Hormell, LPN

Nursing has personally changed my life from the perspective of taking care of people, which I love.  My patients help me and they are my therapy.  We all get in our ‘poor me’ ruts and when I am in mine, I go to a patients house that reminds me how lucky I am.  To be able to be independent, work, be as healthy as I am and make a difference in someone else’s life.  I can listen to my patients as well as care for them.  Everyone always needs someone else.  A lesson hard learned, but now understood.

Suellen Hormell, LPN 

Employee Recipe Share - Caron's Leek & Lemon Linguine

Ingredients 

• 8 ounces whole-wheat linguine or spaghetti
• 2 large lemons, plus lemon wedges for garnish
• 1 medium leek (white and pale green parts only), thinly sliced and rinsed well
• 1 tablespoon extra-virgin olive oil
• ½ cup chopped flat-leaf parsley, divided
• 2 cloves garlic, crushed
• ¼ teaspoon salt
• ⅛ teaspoon freshly ground pepper
• ¾ cup finely grated Parmesan cheese, divided
• ¼ cup snipped fresh chives, divided

Preparation

1. Cook pasta in a large pot of boiling water until just tender or according to package directions. Reserve 1½ cups of the cooking liquid and drain the pasta in a colander.
2. Meanwhile, finely grate 1 tablespoon zest (see Tip) and squeeze ¼ cup juice from the 2 lemons; set the juice aside. Pat leek slices dry. Heat oil in a large nonstick skillet over medium-high heat. Add the leek, the lemon zest, ¼ cup parsley, garlic, salt and pepper. Cook, stirring frequently, until the leek is lightly browned and softened, about 6 minutes.
3. Add the pasta, 1 cup of the reserved cooking liquid, the reserved lemon juice and the remaining ¼ cup parsley to the pan. Cook, stirring constantly until the liquid is mostly absorbed, 30 seconds to 1 minute. Add the remaining ½ cup liquid, if desired. Remove from the heat. Discard the garlic. Toss the pasta with ½ cup Parmesan and 2 tablespoons chives. Transfer to a serving bowl or bowls; sprinkle with the remaining ¼ cup Parmesan and 2 tablespoons chives and serve with lemon wedges, if desired.

How Nursing Changed My Life - Carole Cantatore

How Nursing Changed My Life

To start with and most likely to end with, Nursing changed MY HEART!

My Heart Changed with every smile from a patient that I have spent time with, shared stories with and provided the care they so well needed.

My Heart Changed when, after years of providing care from our caring Aides, the client passed away.  I have been by the family's side either at a wake, funeral or sitting Shiva in the homes of their loving children.

My Heart Changed as I have seen our clients smile, cry, laugh and share their pain, pain not only physical, but emotional, watching their children care and carry responsibilities for them.  Parents take care of the children, now their children, well loved by their parents, now provide them with the care at this time in their lives that they need.  

My Heart Changed when my Mother needed an aide, developed End Stage Alzheimer's and had the most tender, competent and caring Aides I could ever have imagined, they were, as she said, "these are my other Children"   these Aides, her other children, came to the wake, the funeral and stayed by my side throughout, this CHANGED MY HEART.

Knowing that what we, as Nurse's offer, what I offered was treasured and the appreciation from the family, daughters, sons, grandchildren is insurmountable.  This Changed my Heart.

I have learned, grown weary, sad, happy, have grown in my own right, to know the meaning, the true meaning of GIVING, that's what I wanted to do, longed to do and my Heart needed to do.

Yes, Nursing changed my life, for the better.  To know what a Nurse can provide to someone is far more, much deeper and touches much more than the client, the patient, it touches their entire family, One Patient, One Client and it spreads and fills everyone with the greatest feeling: My Loved One was Truly Cared for by my Nurse, this is what:

                                  CHANGED MY HEART

I am forever thankful and grateful for the encouragement I had to continue to fulfill my dream - to give back.

Thank you

A Nurse

Carole Cantatore  

Employee Recipe Share- Angela Terrano's Sunday Sauce

Angela Terrano’s Sunday Sauce

Angela is the HR Coordinator at Personal Touch – The Early Intervention Program in Fresh Meadows.

This is the traditional “Sunday Sauce” my mother made and passed along to me. My mother called it “gravy” but I call it sauce. This has been passed down to my daughter and, hopefully, she will be passing it down to her family as well. Sunday’s were always spent with family eating a delicious meal around the table, sharing family stories and things that happened with us throughout the week. Family is a very important part of who I am and sitting around the table eating delicious, traditional food made from the heart is part of all the good times with my family. Some say Italians, in general, have a “romance with food.” I truly believe that……..

What you will need:

• 8 Cans San Marzano Whole Tomatoes in Thick Tomato Puree (any brand, however, I  

   use Cento or Red Pack)

• 1 Small Can (any) Paste

• 4-5 Cloves of Garlic

• Fresh Parsley and Basil

• Dry Italian Seasoning

• Locatelli Cheese

• Dash of Sugar

• Beef Bones and Pork Bones (you can add Beef Short Ribs or Pork Ribs if you’re going to

   shred and eat the meat)

• Italian Sausage (hot and sweet or whatever you like)

• Veal/Pork/Beef (For meatballs)

Fry meat in large pot including sausage.  You will fry or bake your meatballs in a separate pan and add them at the end of the cooking time).  Once the meat is seared start the following:

Take first can of Tomatoes and put in blender with Paste, garlic, a handful of Parsley, a couple of shakes of Italian Seasoning, a handful of cheese, dash of sugar and S&P….BLEND (the idea is to add all the ingredients to the first batch so you don’t have to do it again) and then add to meat in pot. Continue to open cans and blend each can and then put in pot. Once the sauce starts to bubble, add some Basil leaves and put on low heat to continue a small simmer and cover halfway and cook for about 2-3 hours stirring frequently.

Make meatballs on side – once fried (or baked) add to pot at the last ½ hour as to not cook the meatballs too much –

Open a nice bottle of wine, some crunchy bread, whatever pasta you want, some fresh Ricotta on the table and Bon Appetite!

My Nonna would always say to anyone we brought to her home for Sunday Supper:

“Si prega di venire a sedersi al mio tavolo e mangiare con noi”

“Please, come and sit at my table and eat with us”

How Nursing Changed My Life - Michelle Dorian

HOW NURSING CHANGED MY LIFE

Employee Name:  Michelle Dorrian, LPN  Branch 059/NN

Since becoming a nurse I have learned many life lessons.  The first is to work with compassion and understanding.  This lesson changed my everyday life from raising my daughter as a single mother to working with dementia patients that were confused and ‘angry at life’.

Nursing also taught me how to adapt to change quickly.  In nursing, you see the beginning of life and its ending.  Just being able to adapt to those environments allowed me to grow as not only a nurse but as a mother and person in general.