A view of Fifth Third Field from the seats of the Special Tree Team |
Founded in 1974, Special Tree is a leading resource for adults and children with brain injury, spinal cord injury, and other disabilities. Our whole person approach - the Science of Caring - encompasses one's body, mind, heart, and spirit. Our mission is to provide HOPE, ENCOURAGEMENT, and EXPERTISE for people who have experienced life-altering changes. These are the three themes of our blog posts.
Friday, August 24, 2012
Aphasia Awareness Month
Clients from Special
Tree’s Day Treatment Services hit the road to enjoy a Toledo Mud Hens game on
June 25th and to raise awareness for aphasia, a condition that affects one’s
ability to communicate verbally following a TBI or stroke. The game had
special meaning for DTS Manager Neal Dregansky whose mother, Melodie Dregansky,
helped plan the event through the DaZy Aphasia Centre, a speech therapy clinic
she helped co-found that specializes in treating aphasia. Special
Tree Medical Director Dr. Dregansky also joined his family for the event.
Monday, August 6, 2012
Stephen's Italian Sausage & Pepper Hoagie
Outpatient client Stephen M. is especially passionate about his vegetable garden where he grows a cornicopia of crops. When he isn’t tending to his plants, Stephen loves to cook -- turning the bounty from his garden into delicious dishes like his Sausage & Pepper Hoagie which always gets rave reviews.
RECIPE - serves 2
RECIPE - serves 2
2 mild & sweet italian sausage
1 Tbs olive oil
1 clove crushed garlic1 vadelia onion sliced
1 banana pepper (Steve uses the Hungarian Hot Wax variety), halved
1 red bell pepper sliced
2 hoagie buns
spicy brown mustard
Grill sausages until thoroughly cooked and no pink remains
Place an iron skillet on grill; heat olive oil on low heat, add garlic, cook until fragrant (about 30 seconds), add onions and peppers and sautee until plyable. Grill hoagie buns and fill each with sausage, onions, peppers, and then top it all with spicy brown mustard.
1 Tbs olive oil
1 clove crushed garlic1 vadelia onion sliced
1 banana pepper (Steve uses the Hungarian Hot Wax variety), halved
1 red bell pepper sliced
2 hoagie buns
spicy brown mustard
Grill sausages until thoroughly cooked and no pink remains
Place an iron skillet on grill; heat olive oil on low heat, add garlic, cook until fragrant (about 30 seconds), add onions and peppers and sautee until plyable. Grill hoagie buns and fill each with sausage, onions, peppers, and then top it all with spicy brown mustard.
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