We made it to March, spring is right around the corner!

We will be celebrating “National” days during March.  March 2nd is National Banana Cream Pie Day, March 17th is National Corn Beef and Cabbage Day, aka St. Patrick’s Day, and March 25th is National International Waffle Day.  We will be doing something special on each of these day during our noon meals.

As a reminder, you are welcome to enjoy meals with your loved ones.  We do appreciate an advance notice, so we can arrange seating.  Due to Covid Restrictions, no one is allowed to dine in the dining room but our residents, however, we do have other areas of the building where you are welcome to dine with them, and we are happy to set you up there.  Meal cost is $8.00 per person for breakfast, lunch and dinner and is $10.00 per person for holiday meals.

The Recipe of the Month in honor of National Peanut Day (March 15th).

Caramelized Peanuts


  • 2 cups (275g) raw or roasted (unsalted) peanuts
  • 1 cup (200g) sugar
  • 1/3 cup (75ml) water
  • a sprinkle of coarse sea salt, or smoked salt
  • optional: ground cinnamon or chili powder


  1. In a wide, heavy-duty skillet, mix the peanuts with the sugar and water.  Cook the ingredients over moderate heat, stirring almost non-stop, until the sugary liquid begins to crystallize.  (You'll think you made a mistake, but you didn't.)  It will take a few minutes.
  2. Keep stirring until the sugar gets sandy and dry around the peanuts.
  3. Lower the heat and keep going, scraping up any syrup collecting in the bottom of the pan and stir the peanuts in it, coating them as much as possible.  As you go, tilt the pan, removing it from the heat from time-to-time to regulate and control the heat and the syrup, so you can coat the nuts with the liquid as it darkens without burning the peanuts or the syrup.  This is the only tricky part — I like to get the peanuts as deeply-bronzed as possible.  If the mixture starts to smoke, simply remove it from the heat and stir further, coating the nuts.
  4. Right before they peanuts are done, sprinkle them with a flurry of flaky salt (and pinch of cinnamon or chili powder, if you want), stir them a couple of times, then tilt the peanuts out onto a baking sheet or a marble countertop.
  5. Let the peanuts cool completely, breaking up any clumps as they cool.  Store in an airtight container.  The peanuts will keep for up to a week.

Jill Huling
Dietary Supervisor