Tuesday, August 2, 2016
I love baking and I am pretty fond of cooking in general.
I had a mom that could sew and could cook or preserve anything and she made sure I was capable of doing those kinds of domestic skills. My Dad made sure I could fix some things and that I was reasonably competent with wood working. My parents both worked and from a very young age I was often responsible for getting dinner on the table.
For many people making a meal is about so much more than sustenance, it is caring and sharing with your family and friends, it is a bit of a creative art and full of memories and love.
I had a period when I was not well enough to cook and it became one of my goals to reclaim those skills. I really did not understand how much it mattered to me until I was unable to do it for myself.
I find the same thing is true with the people I work with. They might not have the energy or ability to be making meals anymore but that doesn't mean they no longer are interested in cooking and baking. It may have been part of their identity for most of their lives. Others might be new to it. I have had gentlemen join me in baking programs and tell me that they never got a chance to learn to cook because they were out working on the field. They never had the opportunity to learn many of the household skills but they were interested in having a go at it now.
I learned a lot about the very practical and individual skills needed in cooking and organizing from my occupational therapist, and I feel very privileged to share some of that information and help our residents have a good experience.
I try to add to the practical skills some reminiscence opportunities where they can talk about their past experiences, I try to have it sensory so they can enjoy the colors smells and tastes of the food and supplies as well as to experience the kinetic movements such as stirring. I usually do some research about the ingredients or the foods we are cooking so I can share some knowledge or new ideas. I also try to work in some jokes and laughter. I think one of the most important aspects is in the sharing. When we work together and they eventually share the products of our work all of the cooks and bakers are so proud to have contributed and to sit and share with one another.
I have been trying to do seasonal baking at work and at home.
I look for easy recipes that can be broken down into several simple steps that will allow several people to participate. I can bring small groups of residents to the kitchen and use an oven and all the other handy things about a kitchen, I can also do some kinds of cooking closer to the residents living spaces with the use of kitchen gadgets like slow cookers, toaster ovens and microwave ovens. One of the advantages of cooking on the floor is that the smell of baking is such a wonderful sensory experience and helps create new memories as well as remembering other experiences with home cooking.
In the past month we have made "Strawberry Poke Cake" and "Blueberry Dump Cake" with many more delicious items planned for the summer and fall.