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20170912_170353Our Resident Newsletter, The Broadcaster, will be released in the next couple of days.  It includes tidbits of news from around St. Anne’s as well as articles pertinent to the upcoming month.

If you’d like to subscribe to receive it via email, simply fill out this form.

We think you’d enjoy it!


“Autumn Begins”

fallThis week Mother Nature got a jump start on Autumn. The calendar states “Autumn Begins” September 22. Our exceedingly creative God got ahead of the date and was doing a magnificent paint job already a week before.

Sister Rebecca and I attended the North Dakota Long Term Care Conference in Fargo for three days this week and were able to drive back and forth from Grand Forks each day instead of traveling to Bismarck and staying overnight for the duration.

This meant six separate 81 mile trips, three to Fargo and three back home to Grand Forks. We were privileged to delight in the numerous fall colors: gold, yellow, red, rust, green, yellow green, brown, tan. Oh, so beautiful! The trees were still fluffy because the wind had not yet divested them of their leaves thus creating an even more gorgeous grove of individual colors.

The fall colored grasses in the ditches took on a special hew that delighted one’s view as we drove by. Such a multitude of mixed beauty!

And, to really top off the experience, Sister Rebecca pointed out a flock of geese flying over the Fargo Holiday Inn. What a marvelous additional sight adding to the already amazing experience, a sure sign of fall.

Thank You God for giving Mother Nature these gifts of color and her ability to present them to us in such varied ways for our amazement and joy. May You, O Creator, be thanked, honored and adored.

Count Me In! Share your time & talent at St. Anne’s

Image may contain: textDid you know that there are lots of opportunities to give back to the community by serving as a volunteer at St. Anne’s?

Whether you’re interested in doing one-on-one visits with a resident who doesn’t have much family, if you’d like to help with our special events, if you’d like to lend a hand with regular activities, or you have another idea of how you’d like to help, the St. Anne’s Volunteer Program is worth checking into!

In fact, we’re getting ready for our annual volunteer business meeting, which will be held on Thursday, October 5th.  It’s a “working lunch” from 11:30 to 12.

If you’re interested in attending, please RSVP with Shelly Mack (701-746-9401) no later than Monday, October 2nd.

We hope to see you there!

Spuds at St. Anne’s

As we approach “Potato Bowl Week” and some of our residents and staff anticipate the big parade and UND football game on Saturday, we thought “Potatoes at St. Anne’s” would be an appropriate topic.

We actually serve potatoes, in various forms, several times a month in our dining room.  Menu selections include:

  • Tater tots
  • French fries
  • Boiled potatoes
  • Scalloped potatoes
  • Whipped potatoes
  • Cream of potato soup
  • Oven-browned potatoes
  • Potato salad
  • Potato chips
  • Baked potatoes
  • Spudsters

Image result for garden our franciscan fiatWith such a selection of items made from potatoes, we are reminded that we are in “spud country.”  A couple of times, we even grew potatoes in our residents’ garden!

During this coming week, our “joke of the day” will be selected from a list of several potato-related “knee slappers.”

For example: Where were the first French Fries made?  In Greece.

Have a happy Potato Bowl Week!!

Cherries, Anyone?

pasted_image.pngA couple of weeks ago, one of our nurses brought in a couple of pints of fresh cherries from her own trees.  Although they were on the smaller side, they were sweet and tasty.

As we had recently received over 200 lbs. of rhubarb and Sr. Rebecca was in jam-making mode, they made their way into a couple of batches of a cherry rhubarb “taste-treat.”

Sr. Christina pitted the cherries in preparation for this endeavor.  Rather than simply discard the pits, why not try a little experiment?  Wouldn’t it be fun for our residents to watch cherry trees grow from these?

The pits were carefully soaked and any remaining fruit fragments were removed.  Next, they were set out to dry for a few days.

A bag of clean, dry pits now is sitting in a bottom refrigerator drawer for until December to provided the needed cold period for the proper preparation for germination.  (There are several variations in instructions for this process.)

Sr. Christina’s parents had recently had trees removed from their front yard in Minnesota because of a Ash boar that is killing off trees in their area.  Her mother is interested in possibly taking cherry saplings, so the above picture was taken for her information.

Really, cherries are nothing new for the human family, even if we’ve never grown them here before.  Fossils point to human consumption dating back to prehistoric times.  The Greeks and Romans enjoyed them, too.  In fact, they were part of Roman soldiers’ rations.  An interesting story is that they would discard them as they traveled and one could find old Roman roads by following the path of the cherry trees.

Perhaps one explanation for the varying instructions on growing cherries is due to the multiplicity of varieties which numbers over 1,000.

There are several dates commemorating different aspects of this cherished fruit, including January 3rd as Chocolate covered Cherry Day, April 23rd as Cherry Cheesecake Day,  May 17th as Cherry Cobbler Day, May 26th as Cherry Dessert Day, and coming right up – August 28th is National Cherry Turnover Day.

Cherries are very nutritious and are even credited with stabilizing blood sugar levels, easing joint pain, and aiding with sleep.



Rhubarb…and More Rhubarb!!!!

We just finished cutting up about 130 pounds of a green plant with red highlights.

Yes, it was rhubarb!


This was actually the second batch we received and processed within just a few days.  The generous donors of both batches sell one batch per year to a local winery, but had extra now to share with us.

We would like to extend a special thank you to Deacon Wally Dalman and his wife Colleen for their kindness!

IMG_2168 (1)We’ve begun to use their rhubarb already, making sauce, jam, and cake.

However, this really doesn’t put much of a dent in our supply, to which we added roughly 245 lbs. since this past Wednesday.  There will be plenty to provide for rhubarb desserts for months to come, which is good because our residents do enjoy them.

Due to the large quantity of produce, we had two “rhubarb cutting parties” today with our residents; one began after snacks, around 10 a.m.  The second was after dinner and lasted until supper time.  A few people came and went, but some stayed in our activity room for the entire afternoon of “festivities.”

Good conversation, camaraderie, and the satisfaction that manual work can bring,  make these parties an uplifting experience for our residents.

If you’re interested in joining in with future “parties,” please let us know and we can give you a call.  We’ll be having corn and apples come in as well during the coming weeks and would be happy to have you come and join us!

Job Opening – Universal Worker

00Y0Y_bYGi6hMUNz5_1200x900We have a job opening for a “Universal Worker.”
This individual would work about 27 hours a week (including every other weekend). Duties include laundry, personal care and a bit of evening receptionist work.
Interested? Visit or stop by St. Anne’s to complete an application.

Also, anyone who has not yet seen our video of photos from our 65 years in Grand Forks, you can view it below.