I’ve been at my redeployment assignment in long term care for over two months now. Many people have asked a lot of similar questions. I thought I’d use this blog post to answer some of them.

What do you do now at the home since you’ve moved out of Food Services?

I have several roles in resident services. I’m using new skills, making the residents and staff’s work a little less stressful and moving around A LOT. Each day I learn more and more how a long term care home runs. This week I was helping with family visits. Up until Thursday, it was window visit only. I went through a lot of tissue watching residents and families re-unit after not seeing each other for 3 months. Watching the ache on their faces as they wanted to reach out and touch was heart breaking to watch. It was a very emotional week. A friend pointed out that maybe I’m reacting with such emotion because I relate. We all do now.

How long will you be there?

I have no idea. I wish I could give you an answer but I go day by day.

Would you accept a full-time job there?

There are many things I’m starting to like about this role. If I had access to water therapy regularly, I would work full time if offered. It’s quite tolling on the body, especially when I’m still doing high impact workouts because I don’t have swimming regularly in my life.
There are a lot of warm, caring people who work there. They sincerely care about the residents. Times are rough now but I’m learning that this place had a lot of dedicated volunteers and interesting programs, before all this.

Are you still leading fitness?

Yes! I teach a couple of online Pilates classes and clients. I’m starting an outdoor bootcamp in my neighbourhood. Stay connected if you want in on my fitness programs at Leehe@WholeSelf.ca

Why don’t you post recipes anymore?

The internet is filled with them. I’m sure if I tell you my latest marinade, you’ll see those same ingredients in hundreds of other blogs. Because I got asked, I’ll share my recipe for Cashew marinade.

1/4 cup of cashews
1/4 cup of sautéed enoki mushroom. I sauté enoki with olive oil, garlic, salt and pepper.
1 tablespoon of nutritional yeast
1 teaspoon of turmeric
1 teaspoon of Herbamare or salt/pepper
1/4 cup of veggie stock, or whatever stock you have

Combine all ingredients in a blender and store in fridge. Use on noodles, fish, meat, or veggies.

The home I work at is call Wychwood Castleview Towers. This is the Castleview side. Can you spot it?

This is me the day before I finally got my haircut. That’s on my lunch break. I use my face shield to push my hair out of my face. When I take it off at lunch, it stays like that.

This is me right after a swim, which was right after my haircut. Ready for the next pandemic!
This is not a picture of my cashew sauce. It’s a picture of the pesto I made with with garlic scapes from the garden. I’ll post the recipe next time. 🙂