About a year ago, on March 15th, California shut down due to COVID-19. We expected this lockdown to last two weeks, and now we're here one year later, still dealing with COVID! Since then masks have become the norm (now double masking), we're still social distancing, and vaccines have begun being distributed.
We asked our caregivers what has changed for them throughout this time. It can be hard to find the silver lining within these dark clouds, but here are some:
“I was able to start my position with Senior Helpers and move back to Santa Barbara!” – Emalee Kourani
"In March 2020 I was laid off from my elementary school part time job, my husband started working from home, and my son came home from college to do his studies online. Not an ideal situation but we decided to make the best of it. In April we all went on a low carb diet, researched ideas and new recipes, and I cooked a lot! Sometimes my son would cook with me and we kept each other going on the diet. We lost quite a bit of weight and feel much better. I also have had more time to spend with my parents and did not have so much to juggle at once which turned out to be a big blessing!" - Michelle Hughes
"I have tried different recipes, mostly successful but a few failures, but the overall experience is fun waiting to see if my family gives it a 10 or not." - Sherle Cresswell
"The Pros and Cons of this pandemic we call Covid-19. by Deb Trauntvein
PROS
1. I started swimming again and I feel much healthier!
2. My garden never looked better!!
3. My house is very clean and organized!!!
4. I've enjoyed my kitty, Tabi, and birdwatching together on my patio!!!!
CONS
1. Not being able to visit with my family who live in Northern California, and our only grandson, who is just 2 years old, as well as other family members, who do not live in town.
2. Unable to enjoy time with my friends that live in town!!
3. Unable to be cozy inside a restaurant!!!
4. Unable to hug or be hugged!!!!"
"My husband and I rediscovered the Santa Barbara Public Library! From books to movies to workshops to documentaries and it's all for free!" - Sally Foxen
"Although COVID has made me have mixed feelings, I do think many positive things have come from this pandemic. Because we are stuck inside, I definitely have saved a lot of gas money and money that I would normally spend on shopping for clothing (whereas now, I just wear loungewear all the time). I have also taught myself new skills, and I've become a lot more artistic. I've taught myself how to improve my painting and writing, and also learned the Ukelele. Additionally, I have learned to manage my time better and work on self-motivation." - Bella Siering
Thank you to everyone for sharing your positives and continuing to do your best throughout this time. Please continue to keep wearing a mask (or two), keep 6 feet apart, and do your part to protect our community!
Say Hello
2021 has brought us some new caregivers that we would like to welcome to the Senior Helpers family.
Ashleigh has been caregiving for a few years now but joined us in January. She loves to work and help people, and we are so excited to have her on our team.
Bella also joined us in January. She is a senior at UCSB, where she was on the swim team and received her EMT license. Her goal is to help people and make them happy, and we are ready to help her do that!
Jillian is a brand new caregiver to us, joining the team in February. She is also a senior at UCSB majoring in Environmental Science and Political Science. She is reliable, bubbly, and ready to work! Yay Jillian!
Birthdays
Happy Birthday to some of our great staff!
Ashleigh Macias, 3/18
Elena Arguello, 3/27
Gloria Desales, 3/28
New Shirts
Attention Caregivers: We are planning on ordering new T-Shirts and Polos! If you would like a new one, please email Emalee at nkourani@seniorhelpers.com or call the office with your size, if you want a t-shirt or polo, and how many you'd like!
Time Change
A reminder to everyone that it's almost time to Spring Forward! On March 14th, our clocks move forward one hour, which means the sun will stay out later. Make sure to take advantage of the extra sunshine!
COVID-19 Vaccines
COVID-19 Vaccines have begun being distributed in Santa Barbara County. We have had several caregivers sign up and receive their first and second doses now! The COVID-19 Vaccine is a series of two shots, with the second dose taking place three weeks to one month after the first. Even with the vaccine it is important to continue wearing a face mask, practice social distancing, and wash hands often.
Attention Caregivers: If you are a caregiver and have received the vaccine, you may have already shared this information with your clients, which is okay. Due to HIPAA though, the office staff are not authorized to release this information to any clients who may ask if any of our caregivers have received the vaccine, whether or not you’ve told them.
We have an authorization form that would allow us to share this information with any new, or old, clients who may be requesting a vaccinated caregiver. If you have received your vaccine and don’t mind us sharing this information with others, we can have you fill out this form either through SignNow or in person. Emalee has already reached out through email to those who have notified us of their vaccination status, but in case you missed it, please let us know your preference.
Please remember to continue responding to our daily symptom checks so we can continue to keep our community healthy! Thank you.
Follow us on Instagram
In March of 2020, we began our Instagram in order to stay connected to our Senior Helpers family! We are still active on it a year later with posts varying between Santa Barbara sunrises, aging and exercise information, and Senior Helpers office staff information. Follow us on Instagram, @seniorhelperssb, to stay up to date with Senior Helpers, and maybe you'll see yourself on there!
Telephony
Attention Caregivers: A reminder to clock in and out through Telephony for all your shifts.
Corned Beef and Cabbage
Corned beef and cabbage is a St. Patrick's Day tradition! Whether or not it's actually an Irish one is up for debate, they say the original meal consisted of lamb or bacon rather than beef. Either way, it's a tasty meal! This recipe is done without the often included spice packet because it creates a more flavorful brisket.
Ingredients:
For the corned beef and cabbage:
1 flat-cut corned beef brisket (about 4 pounds)
1/4 teaspoon mustard seed
1/4 teaspoon coriander seed
1/8 teaspoon whole cloves
1/8 teaspoon whole peppercorns
2 to 3 bay leaves
1 large onion, peeled and quartered
6 Yukon gold potatoes, halved or quartered depending on size
1 small head of cabbage, outer tough leaves removed and cut into 6 wedges
12 slender carrots, peeled and left whole
2 teaspoons kosher salt
2 tablespoons chopped fresh parsley (for garnish)
Dijon or grainy mustard for serving
For horseradish sauce (optional):
1 cup sour cream
3 tablespoons whole milk
1 tablespoon lemon juice
1 tablespoon prepared horseradish in brine
1/2 teaspoon Dijon mustard
1/4 teaspoon salt
1/8 teaspoon ground black pepper
1/4 cup chopped fresh parsley
Directions:
Make the Horseradish sauce (optional)
In a bowl, stir the sour cream and milk together until blended. Stir in the lemon juice, horseradish, and mustard. Add the salt, pepper, and parsley, and taste. Add more horseradish or lemon juice, if you like. Cover and set in the refrigerator until ready to serve.
Preheat the oven to 325 degrees Fahrenheit.
Discard the spice packet that came with the brisket. In a Dutch oven or other large, heavy-bottomed pot, place the brisket, mustard seed, coriander seed, cloves, peppercorns, bay leaves, and onion quarters. Add enough cold water to just cover the meat.
Braise the meat. Over medium heat on the stovetop, bring the water to a boil. Cover the pot and place in the oven for 3 and 1/2 hours, or until the beef is very tender when pierced with a fork. Remove the meat from the broth with tongs and transfer it to a shallow baking dish or baking sheet.
Brown the meat by increasing the oven temp to 425 degrees Fahrenheit. Place the corned beef in the oven with a ladle of stock and bake for 10 to 15 minutes, or until the top browns. Transfer the meat to a cutting board, cover with foil to keep warm, and let rest while you cook the vegetables. Turn off the oven.
In a fine mesh strainer, strain the stock and return it to the pot. Add the salt. With a ladle, skim the fat that rises to the top. Bring it to a boil. Add the potatoes and adjust the heat to a simmer. Cook for 5 minutes. Add the cabbage wedges and carrots, cover and bring to a simmer again. Cook for 15 to 20 minutes, or until the potatoes, carrots, and cabbage are tender. Transfer them to a deep platter, cover with foil, and keep them warm in the turned-off oven,
Slice the beef across the grain into 1/4inch thick slices. Transfer them to the platter with the vegetables and spoon a few ladles of stock over the meat and vegetables. Sprinkle with chopped parsley. Serve with mustard and/or horseradish sauce.
Senior Helpers Fasth, 1900 State Street Suite B, Santa Barbara, California 93101
