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Appendicitis Attack

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Sandra Pugh
Sandra Pugh

The year I was a junior I had my first and only appendicitis attack. This was just a month before the junior play in which I had the lead roll of Agatha Forbes the ghost.

We had been bowling that evening and I didn’t feel all that great and I didn’t have the kind of game that I usually had, but didn’t know what was wrong. When we finished bowling we stopped at our favorite drive-in (Sadie’s) for a hamburger and some of her wonderful curly fries.     On the 10 mile drive from Greensburg to Mullinville I began to have the most awful pain that I had ever experienced. By the time we arrived at my house I was really hurting. I couldn’t stand or walk to the house on my own. My date had to support me all the way from the car to the house.

When we were on the front porch my date was holding me up with one arm and knocking on the door with the other. My mom came to the door and was immediately alarmed. My date assured her we had not been in a wreck, but I had suddenly started having pains in my side.

She made me lie down on the couch and started to question me. In a very short time she decided it could only be one thing and that we needed to go to the next town to the hospital. My dad was now in his element and immediately became the one in control.

Dad helped me to the car while mom called the neighbor to come over and watch the kids. I grabbed my date’s hand insisting he go along with me to the hospital, and he agreed. He climbed into the back seat of the car and I laid my head in his lap and we were ready to go.

The hospital was 10 miles away. The road between the two towns was hilly and had several curves in it, but didn’t slow dad down. The old ways of the ambulance driver came back to dad like riding a bicycle. When we left the city limits of Mullinville, he put his foot to the floor and that is where he kept it till we arrived in the city limits of Bucklin.

This was my dates (now my husband) first ride with my dad, and what a ride he had. We made it to the hospital in about 5 minutes, and he said he was never so glad to get his feet back on the ground in his life. He said he felt like getting down and kissing it when we arrived safe and sound.

It took the doctor about 10 minutes to decide that I would have to stay and have surgery in the morning. The appendix was ready to burst, but the surgeon couldn’t get there till about 7:00 AM. That was a very miserable night. They gave me something for the pain, but because it was ready to burst, I was packed in ice sheets all night. I have never liked cold and that was the longest and most uncomfortable night of my life.

I was really glad to see the doctor in the morning and to get the surgery under way so I could warm up afterwards. Unfortunately at that time, and because I was a girl they decided to do a long incision. So when I woke up expecting this little 2 inch incision on the side that they used for boys I was really mad.  I knew this would take a lot longer to get over and I had the play in a month.

Just 12 hours after the surgery, the nurse came into my room and she had to be about 6 feet tall and 300 pounds. I know she must have been an army sergeant before going into nursing. She stomped into the room in her lace up granny type white shoes and commanded me to get out of bed and go to the rest room. I just looked at her like she was crazy and told her I didn’t have to go.

She stomped over to the bed, grabbed the sheet and threw it to the foot of the bed, then barked at me “Either you get out of that bed on your own or I will get you out of bed!” One more look at her imposing size and I decided I would rather do it on my own, and told her so.

She backed off a step or two and I started to think about the best way of accomplishing the task. But every movement shot a pain up and down my stomach. I finally decided to just roll over on my side and slide off the bed.

I was really surprised and proud when my feet hit the floor; I had actually made it to a standing position. I began to shuffle toward the bathroom. She tapped me on the shoulder; I began to shudder, wondering what she wanted now. I was on my feet and heading for the bathroom, what more could she want.

Unfortunately I was bent over with my head horizontal to the floor as I was shuffling along. She barked at me again, “Stand up straight!”  I stopped shuffling and thought “Yeah right, if I stand up straight the stitches will break. Are you crazy woman?”

I decided to ignore her and head toward the bathroom in my slow shuffle. I never heard her move toward me but suddenly I felt these huge hands grab my shoulders from behind. Then she said, “I told you to stand up straight” and with that statement she yanked me upright. I ended up leaning against her huge bulk.

My hands went immediately to my stomach, expecting to find it gaping open, but amazingly it was all still intact.  I couldn’t believe it. She turned around with an evil cackle and headed out the door to go and torture some other patient.

I shot her an evil look and holding my stomach in case of delayed disaster,

shuffled on across the room. Although I would have loved to shoot her at the time, it was the best thing she could have done for me, because I didn’t have any trouble standing tall from then on. It has been a little bit of wisdom I have passed on through the years when someone has surgery.

There was an intern in the hospital the week I was there that roamed the halls at night playing his guitar and singing. He informed me the first night that he had graduated from Shawnee Mission.

Our little school of 80 students had been in an invitational basketball tournament and played Shawnee Mission the year before and we had beaten them by one point.  The announcer had stated at the beginning of the game that their school had more drop outs every year than we had in the whole school.

I made the mistake of rubbing the loss of the tournament in when I found out where he was from, and paid for it the rest of the week.  When he changed the bandage every day it was a new adventure in pain.

He would make some comment about Shawnee Mission and Mullinville, then grab one corner of the bandage and give it a yank. The whole 6 inch long bandage would come off with a ripping sound. The old white tape they used back then liked to stick to your skin and would really pull when it was removed. Then he would smile and finish the dressing.

I learned an important lesson the week of my appendicitis attack; always stay on the good side of a nurse, or intern, if you antagonize them it only causes you pain. To contact Sandy: [email protected]

K-State Rodeo Team Readies For Home Arena Advantage At 59th KSU Rodeo

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By Frank J. Buchman

“The purple team has some bright stars, and it’ll sure make a stout showing in the home college competition.”

That’s the synopsis of outlook for the Kansas State University Rodeo Team from longtime coach Doug Muller as college cowboys and cowgirls were pulling out all stakes in the practice pen last week.

“The mild winter has allowed for the team to practice outside a lot of the time, and there are indoor facilities too so everyone has been working hard preparing for the 59th annual K-State Rodeo at Weber Arena, in Manhattan, February 20-21-22,” Coach Muller said.

Adding to the optimistic outlook for the nine-member K-State rodeo squad this 2014-15 competition year in the National Intercollegiate Rodeo Association (NIRA) has been accomplishments at the fall rodeos in the Central Plains Region.

“Overall, the ‘Powercat Rodeo Team’ collected  creditable lacings in their individual events, and made the other 17 colleges in our Kansas and Oklahoma region take notice when the purple trailers pulled into the arena,” Muller evaluated.

“I’m proud of the team this year, and with six more NIRA rodeos in our region this spring, there should be several team members qualify for the College National Finals Rodeo this year,” predicted Muller, noting the KSU Rodeo is the kickoff event of the college region’s spring run.

Central Plains Region standings show K-State Men’s Rodeo Team ninth out of 15, with only one other Kansas school rated higher: Fort Scott in third.

Additional Kansas colleges include Garden City, 10th; Pratt, 11th, Coffeyville, 12th; Fort Hays, 14th, and Dodge City, 15th.

“All of the Kansas teams and nine Oklahoma teams are entered for the K-State Rodeo,” Muller said.

The K-State Women’s Rodeo Team is ranked 11th after the fall circuit, with Garden City, second; Pratt, ninth; and Fort Hays, 12th.

Cowboys and cowgirls must rank in the top three of an event in the Central Plains Region standings to qualify for the 2015 College National Finals Rodeo, June 14-20, in Casper, Wyoming. This will be the 67th College National Finals Rodeo, and K-State has been represented at many of them, including the first one at the Cow Palace.

“Our steer wrestlers have been the K-State team standouts to date,” Muller recognized. “Tanner Brunner is ranked fifth in the Central Plains Region, and Jarek VanPetten is 10th.

“Tanner and Jarek are outstanding bulldoggers, really a couple of the best in the country. They’ve both been going and winning some checks in open and professional winter rodeos and events, and really should both qualify for the college finals,” Coach Muller predicted.

VanPetten is also ranked 13th in the tie down calf roping event for the Central Plains Region. “Jarek is a top all-around hand, and the way he’s been practicing and with some good draws, he could sure make the finals in that event too,” Muller said.

Brunner also competes in calf roping and team roping; with K-State points expected to be collected in those events at the spring college rodeos.

Representing K-State, Katelyn Eike is 14th in the barrel racing division of the women’s region event standings.

“She has a really good horse, and made a 12.6 second run in an open event last weekend. There’s no question Katelyn will be a tough competitor in the barrel races this spring and could readily quality for the college finals,” Muller stated.

“Of course, Katelyn was the all-around cowgirl four years in the Illinois High School High School Association and competes in breakaway roping for K-State, too. So, she could win some all-around titles for us this spring and even make two women’s events at the finals,” Muller continued.

A rundown of this spring’s K-State Men’s Rodeo Team: Brunner, senior in animal science, Ramona, steer wrestling, calf roping, team roping; VanPetten, junior in animal science, Meriden, steer wrestling, calf roping; Austin Jackman, junior in agribusiness, Baldwin City, team roping; and Ty Larson, junior in agribusiness, White City, team roping.

The K-State Women’s Rodeo Team this spring: Eike, sophomore in animal science pre-vet, Chatham, Illinois, barrel racing, breakaway roping; Casey Adams, sophomore in finance pre-law, Junction City, breakaway roping, team roping; Shelby Hutchison, junior in general, Chapman, breakaway roping, team roping; Shelby Leonhard, senior in agriculture economics, Oskaloosa, barrel racing, goat tying, breakaway roping; and Mary Staub, junior in agribusiness, Lake View, Oregon, barrel racing.

“All in all, K-State really has a group of outstanding college cowboys and cowgirls, and they can go anywhere in the country among the toughest competition and pick up a check. No question about it.

“I really expect the K-State teams to do quite well at our rodeo this weekend. We could have some event winners, possibly all-around winners like sometimes in the past.  Our teams both sure could top their divisions, if everything comes together like it can, and be right there with the K-State football team,” Muller said.

Of course, the K-State Rodeo Club is sponsoring the rodeo with Mikhayla DeMott, a sophomore in ag communications from Rio, Illinois, serving as club president.

Additional officers are Adams, vice president; Staub, treasurer; Leonhard, secretary; Jackie Neville, senior in ag economics from St. Marks, Kansas, facilities; Brooke Wallace, sophomore in general from New Cambria, advertising chairperson; Brunner, stock chairman; Brooke Boyington, sophomore in family studies from Phillipsburg, social chairperson;  Jackman, Ag Council representative; and Miss Rodeo K-State Danielle Stuerman, junior in animal science from Shawnee.

“Everything is really coming together for the rodeo,” confirmed Brooke Wallace, the advertising coordinator.

Again, the rodeo is set for Weber Arena in the Animal science building on the north edge of the K-State’s Manhattan campus.

“Action kicks off with the first performance at 7:30, Friday evening, Feb. 20, which has been designated as ‘Tough Enough to Wear Pink Night,’ to increase awareness and benefit cancer research and victims,” Wallace said.

Again, the rodeo livestock will be provided by Dell Hall’s Rafter H Rodeo Company, a top professional contractor, who has supplied the stock for a number of years, Muller inserted.

“Contestants and spectators alike really appreciate the quality of stock Dell Hall brings to our rodeo, helping guarantee the best Western action for everybody involved,” Coach Muller assured.

The Saturday, Feb. 21, matinee performance will be at 1 o’clock. “All children, 12 years of age and under, will be admitted free with an adult ticket and two cans of food goods to be donated to the Flint Hills Breadbasket,” Wallace said.

“Coronation of the new Miss Rodeo K-State will be at 6:45, Saturday evening, with the rodeo action at 7:30,” she said.

Cowboy church is Sunday morning in Weber Arena, at 10 o’clock. “Top cowboys and cowgirls in the three performances of the long-go-round will qualify for the short-go K-State Rodeo Final Performance at 1 o’clock, Saturday afternoon, Feb.  22, which has also been designated Military Appreciation Day with discount tickets, and special recognition for those serving for our country’s freedom,” Wallace said.

Details about the 59th annual K-State Rodeo, February 20-21-22, and the K-State Rodeo Teams are available at www.k-staterodeo.com.

 

The Covered Dish: Cocktail da Camaron

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The last 10 days have been filled with shopping, a road trip to McPherson, Kansas, and the most wonderful Valentine dinner in Springfield, Missouri.  The Valentine dinner was outstanding because I didn’t have to cook.  Once again Jimm’s Steakhouse had all the elements in place for a relaxed prime rib dinner.   For those who are quite familiar with the Springfield area this would be the former Steak & Ale, located on Glenstone.  Like many foodies/cooks I’m always looking for the restaurant that has all the key elements for good dining.  Without a doubt Jimm’s surpasses the ordinary and strives for perfection at every turn.

The first weekend of February I was in McPherson, Kansas, at the Cook’s Nook presenting two classes with a Mexican theme for Valentine’s dining.  The guests were wonderful and, as usual, I could have stayed at the store and shopped all afternoon.  I even had guests who drove over from Kansas City, Missouri to attend class as a part of their ‘Valentine weekend.’  We concluded our busy Saturday with a glass of pinot served fireside on Janis & Larry’s lanai.  What followed was a relaxed dinner and good conversation.

Like I said the last few days have just been terrific.  My husband, Ervin, wrapped up the Valentine weekend by buying me a new coffeemaker/single cup for the kitchen.  Oh I failed to mention I also attended a jewelry party (my hobby/pastime) and purchased a few lovelies for myself.  My Valentine weekend certainly contained everything a girl could desire

I am glad I can finally share my recipe for Cocktail da Cameron with you.  I wanted to wait until I presented the dish in McPherson last weekend, before placing it in the column.  I enjoy this recipe to the utmost and it is wide open for all kinds of modifications.  The great thing is how easy it is to make ahead of time.  Also as I made this over the past few weeks I found that I really liked making some of the ingredients bigger than others for aesthetic appeal.  Basically the last time I made the dish I cut the avocado bigger and kept everything else (except the shrimp) small.

Sometimes we Midwesterners consider shrimp as something noteworthy for special occasions.  You are definitely worth it, splurge a little and prepare this opener for your lunchbox next week.   One thing for sure, every staff member in your office will be green with envy!

One comment regarding shrimp preparations.  I prefer to cook shrimp instead of purchasing pre-cooked.  Maybe it’s my imagination, but I believe it has better flavor.  Keep in mind that when you’re boiling the shrimp they will lift to the top when they are done.   Remove immediately to avoid a rubbery outcome.

Simply yours, The Covered Dish

www.thecovereddish.com

Cocktail da Camaron

2 cups chopped tomatoes, or 1 can petit canned tomatoes

2 cups small cucumbers finely diced, (about 4 petites)

4 green onions, finely chopped

1 lb. shrimp, medium size

2 avocadoes, finely chopped

1/4 cup lime juice

2 cups Clamato juice, contains clam juice-

1 1/4 cups good quality ketchup

1/2 teaspoon cayenne pepper

1/2 teaspoon garlic powder

1/2 teaspoon onion powder

Cilantro to taste

Saltine Crackers

This is a very healthy appetizer or main dish.  There are so many different options for this recipe, leaving an open window for personal adaption.  Don’t care for cucumbers replace with celery or even small zucchini.  Adore avocado, raise the amount to 3 instead of two.  Additional ‘heat’ is easy to add with additional hot sauce or cayenne pepper.  The size of all the ingredients can be changed to your personal likes.

Chop tomatoes, cucumbers & onion, placing into a bowl.  Grab 4-6 shrimp and chop fine and leave the rest of the shrimp whole, add to the first mixture.  Chop avocados and stir into the lime juice; now add to above ingredients.  Measure out the Clamato juice in a bowl and add the ground cayenne, garlic and onion powder.  Stir the spices into the juice and lastly whisk in the ketchup of choice.  Now pour over all the ingredients.  Stir to blend, and add your chosen amount of cilantro to the dish.  Cocktail da Cameron is traditional served with saltine crackers.  It presents very nicely in a margarita glass.  Expect the recipe to yield at least 6 appetizer servings.

My personal preference is to make this early in the day or the night before to allow the shrimp flavors to permeate the dish.

Vilsack sounds reassuring on meat’s role in dietary guidelines

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Kansas Meatloaf
Paxico Meatloaf Festival winning entry : Photos were provided courtesy of Paxico Merchants and Kansas Sampler Foundation.

MeatingPlace.com

photo credit: Kansas Meatloaf

Agriculture Secretary Tom Vilsack told the House Agriculture Committee on Wednesday said he did not expect the 2015 Dietary Guidelines to make any big changes regarding meat, according to the Food and Environment Reporting Network’s Ag Insider.

Ag Insider quoted Vilsack as saying in response to a question, “I would be surprised if the recommendations on meat were fundamentally different than they have been.”

His comments follow a Dietary Guidelines Advisory Committee meeting in December during which “lean meat” was taken off a list of common components of dietary patterns associated with positive health outcomes while “moderate intake of alcohol” was left on the list.

While the advisory committee is expected to make its recommendations soon, Vilsack and Secretary of Health and Human Services Sylvia Matthews Burwell are expected to make the final decisions and issue the new guidelines in the fourth quarter of this year.

 

– See more at: http://www.kfb.org/news/kfbenews/index.html#sthash.b4x4Pb3f.dpuf

No eggs for breakfast?

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By John Schlageck, Kansas Farm Bureau  

The egg is in hot water again thanks to recent reports of high cholesterol levels in the U.S. population. With this linkage between high serum cholesterol and coronary heart disease (CHD), these studies and others have led people to believe CHD is the fault of “those dirty rotten eggs.”

Not so fast.

The three major risk factors for coronary heart disease are cigarette smoking, high blood pressure and elevated serum cholesterol levels, according to the American Council on Science and Health (ACSH).

Other risk factors for this disease – gender and family history for example – cannot  be changed – or not easily, ACSH says. Males appear to be at greater risk than females.

If there is a history of heart disease in your family, giving up that omelet will do nothing to change genetics.

Some risk factors can be controlled, though not necessarily through diet. The risk of coronary heart disease can be reduced through exercise and stress reduction, ACSH says.

How do eggs fit into all of this?

Eggs contain high levels of cholesterol – 218 mg of cholesterol per egg yolk, studies say. But with all the bad ink lately, it is easy to forget the benefits of eggs.

Eggs continue to be an excellent protein source and low in calories. Eggs also contain riboflavin, vitamin B12, folic acid, phosphorus, iodine, iron, vitamin A, calcium, zinc and thiamin. Eggs are convenient, versatile and low in price.

Every year, there’s talk about “lowered-cholesterol” eggs – you know eggs without the yolk, egg whites, etc. This sounds good until you also hear about eggs that smelled like fish. Seems the hen’s diet consisted of fish oil supplements. Some eggs in this category actually contained more cholesterol than the USDA standards.

All cost significantly more than average large eggs.

So what is good for breakfast?

Eggs in moderation is the simple answer. Major health organizations recommend three eggs a week.

So go ahead and eat that occasional omelet, just remember to vary your breakfast with fruits, cereals, muffins, bagels and other foods.

Here’s to health and egg in your diet.

John Schlageck is a leading commentator on agriculture and rural Kansas. Born and raised on a diversified farm in northwestern Kansas, his writing reflects a lifetime of experience, knowledge and passion.      

                                                                           

– See more at: http://www.kfb.org/news/insight/index.html#sthash.hTvLwRYq.dpuf