December Birthdays

NameDayBirthday
JENNIFER MINCH5
JANA SMITH6
CHRISTOPHER DEMOSS8
RAYELLA DUDLEY8
ROBYN LAMPLEY8
ABBIGAIL MOHR9
EUGENIA MCBRIDE10
ANGEL FELTS15
YOLANDA BRADLEY19
SYDNEY HUNNELL19
DONNA TIDWELL20
LORI WIGGINS21
KATHRYN POWERS21
MALINA CHAMBERLAIN22
ANNIE DONALD25
SAMIYA TAYLOR28
PATRICIA JOHNSON28

December Anniversaries

FirstNameLastNameHired
EMILYMCCALL12/15/2017
ANGELAWILSON12/1/2008
PEGGYWATSON12/2/2013
DWIGHTMEALER12/17/2018
MARGREDAMEALER12/17/2018
OMEGACHAPPELL12/4/2014
STACIAJOHNSON12/3/2018
VALERIEPERRY12/3/2018
NANCYELEAZER12/16/2013
KIMACURTIS12/16/2013
SELENASMITH12/11/2017
KARISULLIVAN12/7/2015
THERSASAYMAN12/11/2017
NANCYUNDERWOOD12/12/2017
MARILYNBULLION12/16/2013

The Essentials of Supporting Choice

As many people have discovered, understanding and supporting choice is not as simple as it sounds. Each person brings unique abilities and experiences to the act of choosing. Personality, preferences, life experiences and social context all influence what people want. Enabling people to make choices requires forming a relationship with each person and making a commitment to providing opportunities for them to make choices and learn from their experience.

Understanding what is most important to each person is the first step in supporting people to make choices. While traditional planning activities include setting individual goals and objectives, too often service goals are identified based on the service organization’s perception of the person’s needs. Service goals may not reflect the personal goals and desires of the person. Personal goals are a reflection of the person. Others cannot develop these for the person. Discovering each person’s individual priorities involves taking time to listen to, interact with and learn from the person.

Our personal experience also plays an important role in making choices. People are likely to seek and want things they know and with which they are familiar. Choice may be limited when options are unknown or not fully explored. Opportunities to learn about and experience a variety of things in life provide people with a point of reference from which they can evaluate what they want in the future.

Family, friends and other people in their lives often influence the choices people supported make. Their understanding of the expectations and desires of people who are important to them often affect decisions about what people do. Personal choices may be guided as much by the desire to please others (or at least not to disappoint or upset) as by individual experience and desire. A good relationship between support staff and the person served can serve to facilitate individual choice.

Careful observation and trial experiences can help us to understand what people want. Assessment of the person’s preferences for people, places and activities provides baseline insight into the person’s unique personality. These initial indications about the person can be used to suggest or select new experiences which people may find interesting. We can then further our understanding of the person’s preferences and desires by paying attention to how the person reacts in these new situations.

Each person’s choices are uniquely individual. The choices people make must be understood within the person’s priorities and situation. We can help people to explore choices and seek alternatives, but a strong relationship based on mutual respect is the most effective tool for assisting people to make choices in life. Supporting individual choice requires commitment to discovering and respecting each person’s priorities. Caring and creative support can expand the opportunities for people to direct their lives.

Turkey Biscuit Skillet

Ingredients

For the filling: 
  • Extra-virgin olive oil, for drizzling
  • 2 large onions (1 cut into wedges, 1 diced)
  • 1 2 1/2-pound skin-on boneless turkey breast half
  • 3 thyme sprigs, plus 2 teaspoons chopped thyme
  • Kosher salt and freshly ground pepper
  • 4 tablespoons unsalted butter
  • 2 carrots, chopped
  • 2 stalks celery, chopped
  • 1 tablespoon whole-grain mustard
  • 1/4 cup all-purpose flour
  • 2 cups low-sodium turkey or chicken broth
  • 1/2 cup whole milk
  • 1 cup frozen peas

For the topping:

  • 1 1/2 cups all-purpose flour
  • 1/2 cup cornmeal
  • 2 tablespoons chopped fresh chives
  • 2 teaspoons baking powder
  • 2 teaspoons sugar
  • Kosher salt
  • 1/4 teaspoon baking soda
  • Freshly ground pepper
  • 6 tablespoons cold unsalted butter, cubed
  • 3/4 to 1 cup buttermilk

Directions

  1. Make the filling: Preheat the oven to 375 degrees F and drizzle a baking dish with olive oil. Arrange the onion wedges in the dish and set the turkey breast on top. Add the thyme sprigs, season the turkey generously with salt and pepper and drizzle with olive oil. Roast until a thermometer inserted into the thickest part of the turkey registers 165 degrees F, about 45 minutes. Let cool, then shred, discarding the skin. (You should have about 4 cups meat.)
  2. Melt the butter in a large cast-iron skillet over medium heat. Add the diced onion, chopped carrots, celery and thyme, 1/2 teaspoon salt and a few grinds of pepper. Cook, stirring, until the vegetables are tender, about 7 minutes. Stir in the mustard, then sprinkle the flour over the vegetables. Cook, stirring, until the flour is toasted, about 2 minutes. Whisk in the broth, milk and shredded turkey and bring to a boil. Reduce the heat to medium low and simmer until slightly thickened, about 3 minutes. Remove from the heat and season with salt and pepper.
  3. Make the topping: Whisk the flour, cornmeal, chives, baking powder, sugar, 3/4 teaspoon salt, the baking soda and a few grinds of pepper in a medium bowl. Using a pastry blender or your fingers, cut the butter into the flour mixture until it resembles coarse crumbs. Add 3/4 cup buttermilk and stir until the dough comes together. Stir in up to 1/4 cup more buttermilk, a little at a time, if the dough feels dry.
  4. Stir the peas into the turkey filling. Using a spoon, drop about 14 mounds of batter on top. Transfer the skillet to the oven and bake until the topping is puffed and golden, about 25 minutes. Let stand 5 minutes before serving.