Bon Ton Bakery, Catering & Deli

Bon Ton Bakery, Catering & Deli Serving Jefferson County and the Surrounding Communities Since 1917!

01/21/2025

Menu for the Week of 01/21/25 - 01/24/25

TUESDAY - 01/21/25
- Swiss Steak Dinner - with mashed potatoes, gravy, vegetables, roll & butter
- Beef Barley Mushroom Soup
- Creamy Rice, Ham & Turkey Soup
- "Turkey Bacon Mushroom Melt" - smoked turkey, provolone cheese, pepper bacon, sauteed mushrooms & Ranch dressing grilled on Sourdough Bread

WEDNESDAY - 01/22/25
- Boneless BBQ Spare Rib Dinner - with hash brown casserole, vegetables, roll & butter
- Chili
- Cream of Potato & Bacon Soup
- "Bon Ton BLT" - pepper bacon, lettuce, tomatoes & mayo on toasted White or Wheat Bread

THURSDAY - 01/23/25
- Turkey Dinner - with mashed potatoes, gravy, dressing, vegetables, roll & butter
- Crab Bisque Soup
- Split Pea & Ham Soup
- "Italian Beef Sandwich" - tender roast beef marinated in Italian herbs & spices then grilled with provolone cheese, and sauteed peppers & onions on a Hoagie roll

FRIDAY - 01/24/25
- Baked Cod Dinner - with American Potato Salad, coleslaw, Rye bread & butter
- Chicken Curry Broccoli Bake - with coleslaw, roll & butter
- Lasagna Soup
- Turkey Pot Pie Soup
- "The Reuben" - tender corned beef, Swiss cheese, sauerkraut & thousand island dressing grilled on Hoopensaucher Rye Bread

Groundhog's Day is February 2nd!And although it's on a Sunday, we're going to be celebrating starting on Friday, January...
01/15/2025

Groundhog's Day is February 2nd!
And although it's on a Sunday, we're going to be celebrating starting on Friday, January 31st!

Are you hoping for an early Spring🌷? Or are you a die-hard for the snow and cold❄️?

Place your order for Groundhog Donuts by Saturday, January 25th!

01/14/2025

Menu for the Week of 01/14/25 - 01/17/25

TUESDAY - 01/14/25
- Glazed Ham Dinner - with scalloped potatoes, vegetables, roll & butter
- Cream of Asparagus Soup
- Beef Noodle Soup
- "Grilled Beef & Swiss Sandwich" - tender roast beef, Swiss cheese, sauteed onions & brown mustard grilled on Sourdough Bread

WEDNESDAY - 01/15/25
- Pork Roast Dinner - with mashed potatoes, gravy, dressing, vegetables, roll & butter
- Cheddar Broccoli Rice Soup
- Cheeseburger Soup
- "Tuna Melt" - homemade tuna salad & marble cheese grilled on White, Wheat or Dill Bread

THURSDAY - 01/16/25
- Crunchy Onion Chicken Dinner - with roasted potatoes, vegetables, roll & butter
- Bacon Topped Chicken Breast Dinner - over rice, with vegetables, roll & butter
- German Beef Vegetable Soup
- Cheesy Ham & Potato Soup
- "Turkey Harvest Sandwich" - smoked turkey, provolone cheese & Josh's homemade cranberry relish grilled on Sprouted Wheat Bread

FRIDAY - 01/17/25
- Baked Cod Dinner - with American Potato Salad, coleslaw, Rye bread & butter
- Tater Tot Casserole - with coleslaw, roll & butter
- Creamy Swiss Onion Soup
- Stuffed Pepper Soup
- "Gourmet Chicken Salad Sandwich" - diced chicken breast, apples, grapes, celery, onions & toasted pecans in a sweet mayo dressing, served with lettuce on a gourmet Croissant roll

Menu for the Week of 01/07/25 - 01/10/25TUESDAY - 01/07/25- Turkey Dinner - with mashed potatoes, gravy, dressing, corn,...
01/07/2025

Menu for the Week of 01/07/25 - 01/10/25

TUESDAY - 01/07/25
- Turkey Dinner - with mashed potatoes, gravy, dressing, corn, roll & butter
- Corn Chowder
- Cream of Potato & Bacon Soup
- "Turkey BLT Wrap" - smoked turkey, pepper bacon, lettuce, tomato & mayo in a Wrap

WEDNESDAY - 01/08/25
- Beef Enchilada Dinner - topped with lettuce & sour cream, served with Spanish Rice & Refried Beans, roll & butter
- Beef Stroganoff Meatballs - over parsley buttered noodles, with a fluff, roll & butter
- Italian Wedding Soup
- Cream of Broccoli Soup
- "Grilled Ham & Cheese Sandwich" - tavern ham, Swiss cheese, & honey Dijon mustard grilled on Hoopensaucher Rye Bread

THURSDAY - 01/09/25
- Meatloaf Dinner - with roasted potatoes, vegetables, roll & butter
- Hamloaf Dinner - with roasted potatoes, vegetables, roll & butter
- Turkey Noodle Soup
- Wisconsin Cheesy Beer & Brat Soup
- "The Frisco" - tender roast beef, smoked turkey, Cheddar & Swiss cheese, and herbed butter grilled on Sourdough Bread

FRIDAY - 01/10/25 - MENU CHANGE - PLEASE SEE BELOW...
- Baked Cod Dinner - with American Potato Salad, coleslaw, Rye bread & butter
- Homemade Macaroni & Cheese Dinner - with coleslaw, roll & butter
- Chili
- Creamy Bacon Mushroom Soup
- *SPECIAL* - "Hot Beef & Gravy Sandwich" - on a Kaiser - WITH A CUP OF SOUP!

From all of us at the Bon Ton, we hope that you had a wonderful Christmas! Can't wait to see everyone in the New Year ❤
12/25/2024

From all of us at the Bon Ton, we hope that you had a wonderful Christmas! Can't wait to see everyone in the New Year ❤

Congratulations to "Smooth" aka Craig Schoeller! He was the winner of the Christmas Quilt that was crafted by our own An...
12/24/2024

Congratulations to "Smooth" aka Craig Schoeller! He was the winner of the Christmas Quilt that was crafted by our own Anne Widmann!

Have a Merry Christmas everyone! And see you next year!

Today's our last day of 2024! Make sure to stop in and pick up your favorite treat before it's too late!From all of us a...
12/24/2024

Today's our last day of 2024! Make sure to stop in and pick up your favorite treat before it's too late!

From all of us at the Bon Ton, we wish you a Merry Christmas and a safe and Happy New Year!

Reminder!We are open Today from 10am to 4pm for Christmas Cookies & Stollen only!
12/23/2024

Reminder!

We are open Today from 10am to 4pm for Christmas Cookies & Stollen only!

December 22, 2024Merry ChristmasJust thoughts of a good story...from John (a fictional story made from memories past)Thr...
12/23/2024

December 22, 2024
Merry Christmas
Just thoughts of a good story...from John (a fictional story made from memories past)

Three days before Christmas we loaded the truck and headed north to the cabin. It will be different this year not spending Christmas at home, but hopefully quieter after a busy holiday season. The six hour drive starts out with the anticipation of leaving tension behind and the excitement of being welcomed to the Northwoods with a blanket of fresh snow and the peace an solitude of the vast wilderness. The cabin sits in the heart of the Chequamegon National Forest on a small lake of just under 400 acres and depths nearing 100 feet. The properties surrounding the lake are mainly 3 season with only a few being year round residents. The closest community is nearly 10 miles away so the night time skies are clear from light pollution and have amazing star gazing qualities. It's still dark as we leave the driveway and we see a few homes with lights on as we make our way out of town. It's a cold morning and you can hear the crunching of the frozen snow under the tires and the gentle whir of the fan pushing heated air across the windshield filling the cab with its warmth. I'm sure the smile on my face told the story of my excitement as we began, and my habitual checking of the compass to make sure it was pointed at N was indeed annoying, but after all, it's the cabin. Anyone that has ever ridden north with me knows that reaching and crossing highway 8 is where my tension line rest. Traveling west from Tomahawk to Prentice we take a right on highway 13 and again head north passing through Phillips, Fifield. Park Falls, Butternut, and then Gliden before we once again head west on highway 77. My body at this time turns more peaceful and relaxed as we meander the black ribbon of roadway that passes through the snow covered swamps and woodlands that mark the entrance of the Clam Lake area. This area is not only known for its excellent fishing, but also as the home of one of the states Elk herds. The roads are dotted with signs equipped with flashing lights that warn drivers of their presence. The lights are triggered by radio collars placed on the Elk by the DNR. Of all the years I've been going through the area I've only seen one, a cow that was crossing nearly 100 yards in front of me. I was astounded by its size seeming to fill the entire east bound lane as it crossed.
Once we entered Clam Lake, which proudly boast of 2 bars and a gas station. We then turn right onto county trunk M and head west towards Cable. Two miles down the road a decision needs to be made. Do I follow a blacktop and plowed road to the Dam road on the west side of Lake Namakagon or do I veer right and follow a rutted snow covered gravel road ( the Old Grade Road) through 8 miles of uninhabited wilderness? My heart tells me Old Grade, but my brain tells me it's best to stay on the black top.... so Old Grade Road it is. I've often wondered why I've always loved that road. Is it the fact that we've often seen deer, wolves, or bear? Or is it because I saw my first eagle on that road? If I'm total honest with myself, I'd admit it's not only those, but the many memories I've had on that road with my dad. He and I ALWAYS took that road, hunted along it and fished the streams that it crossed for trout. Today it's a slow ride. The ruts from others tires were frozen and the gravel road had washboarded giving way to a rough and noisy ride. Chickadees, Joncos, Nut hatchs, and Canadian Jay's filled the roadside stealing seeds wherever they could find them. Deer tracks followed the roadside with spots where the deer jump back into the cover of the forest. We finally turned west again onto Pioneer Road. A black topped town road covered in packed snow. It's the last leg towards the cabin winding 3 miles through the woods up and down the rolling touraine. At last we reach the lake and turn right onto a gravel road that leads us back to the driveway. The driveway was last plowed in November just before deer hunting and currently had nearly 8 inches of fresh snow covering it. I put the truck into 4 wheel drive and it easily cut through to the cabin. I parked by the garage and stepped out of the truck, stretched and took in a deep breath of that fresh northern air. The smell of fresh hemlock and the whisper of the breeze in tree tops made me forget the 12° temperature that stung my cheeks and bare hands. Unlocking the door and stepping inside made it clear that the shivering temperature outside was also lurking inside. I loaded the cook stove in the kitchen and started a fire. In the main room of the cabin is a massive stone fireplace that stretches up the wall to the ceiling of the open room. Across the face was a large mantel made from a hand hewn tamarak log. I crumpled some newspaper added kindling and lit a fire. As the flames warmed the cavity I opened the flue creating a draft to draw the smoke up and out. The first of several logs were added and before long you could feel the heat radiating out from it. On the east wall there's a steep open stairway that climbs up to a door that opens to a loft bedroom over the kitchen. With a fire in the kitchens cook stove and the heat traveling out and upwards, that little loft becomes quite toastie. To the back of the cabin is the a bathroom and bedroom that was added in the sixties. To the left of the main room was a converted porch. It was opened up in the seventies giving a clearer view of the lake and an additional bed. That was where I loved to sleep. What a better way to wake up in the morning than to look out over the lake and watch ( as my dad used to say) the sun rise in the west. With calm waters the nights shadows transition to growing reflections of the western shoreline. During the height of the fall colors it was absolutely amazing. After starting the fires and could feel the cabin warming, I shoveled a path to the truck and the outhouse. For the first day we used bottled water and did our "business" in a hurry. Once the cabin had warmed adequately I would start the pump and turn on the water heater. We opted to keep the loft door and the back bedroom closed off keeping the heat concentrated to the kitchen, main room and the porch. We unloaded the truck and unpacked our flannels and sweaters then pulled the covers back on the bed. This gave the heat a chance to warm the mattress before we crawled in. As the afternoon faded into evening we turned our attention to supper. For our first night we kept it simple. We pulled out two cast iron bring pans, sliced up potatoes, onions, and green peppers for raw fries. The other pan was heated to seer t-bone steaks in butter, seasoned with corse salt and fresh ground pepper, then finished in the oven to a medium temp. I made my dad's favorite salad, a wedge of lettuce, red onion, and orange slices. It was then topped with his favorite French dressing. The dinner was a toast to his memory, it was his favorite meal to fix when we were alone to do chores, repair, or fishing..... mainly just fishing. After dinner we heated water on the stove for dishes, cleaned up, then filled the stove with wood and added another two logs to the fireplace. It had been a long day and we decided to turn in early. The bed was still a little chilly, but with flannel pajamas, a heavy quilt, and good snuggling it warmed nicely. It was a clear and quiet night with the moonlight reflecting off the snow covered lake. The crackle and snaps from the fire were soothing and the two together became the elements of the peaceful stay we had hoped for. The following morning I was up early. As the fires burned down the temperature dropped and the floors were chilly under bare feet. I took a quick glance at the outdoor thermometer and saw it was at six bellow. Taking care of the fires it quickly heated up again. I started a pot of coffee on the cook stove. I always said that it was the best coffee in the world. Grounds were added to the metal basket, the granite wear pot filled with ice cold well water, then boiled or perked on the stove top. Poured into a glass coffee mug from the 30's and noisily slerped. Truly a Northwoods delicacy! Oh, and black only! No cream, sugar, or other additives to adulterate it's innocents. We dressed and started breakfast. We again turned to our cast iron pans, making bacon, eggs, and wholewheat pancakes. Nothing better than the aroma of sizzling bacon, fresh coffee, and the smell of the wood burning, especially on a cold winter morning before Christmas. The plan for the day was to find a tree to put up in the cabin fir the holidays. My instincts told me to cross the road to the power lines and choose a nice tree there. Taking a tree there is good forest stewardship. Every 5 years the power company comes through and cuts everything to the ground to give access for repair in emergency situations. We dressed in heavy jackets and wore long johns under our jeans. Heavy wool socks and winter boots finished the ensemble. We followed the truck tracks out of the driveway then quietly crossed over to the power lines. Many times when you walk slowly in you will find deer following game trails crossing the easement. That day it paid off. As we entered the power line, two doe were following a trail. We stopped and stood still and watched them. There was a slight breeze that caused our scent to drift towards them. They turned and stood still for a moment, testing the air for familiar smells. We watched as the steam from their breath formed frost around their muzzle's and the twitching of their ears searching for danger. Then with a flip of their tails they ran off into the hardwoods above the cedar swamp. We found a beautiful 6 foot hemlock, with its whispy and feathery branches that looked perfect for our needs. We used a bowsaw from the garage to saw the tree down, then dragged it back to the cabin. We shook off the snow and attached a stand to the bottom. We moved a few chairs and put it in the corner of the porch facing the lake. It was nice. We could see it from any part of the cabin and it sat right across from our bed. We decided not to take any lights or ornaments with us and would decorate it with things we made ourselves. We found an old flannel shirt that had served it's purpose and cut it into strips to make bows. We made a star out of birch twigs and pulled some birch bark off some logs we had in the wood shed. We placed small pieces of curled bark around the tree to give it the look of garland. Later we strung popcorn and cranberries. The plan was that before we would leave we would place the tree in the yard for the birds. The popcorn and cranberries they could eat, and the strips of flannel could be used in nesting. Christmas day it had warmed into the 20's and was perfect weather for a walk in the woods. Once again we crossed the power line to an old snowmobile trail that crossed the property into the national forest. There was a high wind that had ushered in the warmer weather. As we walked through the woods you could hear the frozen branches of the tree tops rattling together as if they were at war. The occasional "pop" from the frozen moisture in the trees made you wonder who was hitting them. The crows were active flying through the woods calling "caw, caw, caw". Then there's the tattle tails of the woods.... the red squirrels. We had found tracks from a fisher, and disruption in the snow from the explosive flight of a roughed grouse. It's truly amazing how alive the woods can be in the middle of winter. It's sad to think that our everyday lives are so absorbed in the hustle and bustle of day to day. Then again, if this was our everyday, would we take it for granted? Would we appreciate it? We walked back to the cabin that day feeling refreshed and thankful for what we have and have been privileged to experience. That evening after supper it began to snow. We dressed and walked down to the lake, brushed the snow off the bench by the lakes edge and sat down and covered with a blanket. The feathery flakes fell around us in the silence of the night. The night was so serene that you could almost hear the snowflakes fall to the ground. As we sat quietly together a howl from a wolf rose and slowly fell. It came from across the road where we had earlier walked and was reminding us of his place, his home, and respect we had given. The howl was hair raising, but somehow comforting.
We shut the cabin down again a few days later and headed home. We placed the tree in the front yard and the birds were already picking at the cranberries and popcorn.
I smiled as we left. Our time alone was filled with reminders of life around us, and the understanding that Christmas isn't about gifts of fancy parties. It's about the love of others and the kindness we show to them. It's funny how time away from the everyday struggles can broaden your understanding of the simplicity of the message.
Merry Christmas
Love you guys
Never give up
John

Get your Christmas Tea Cookies, Stollen & Pfeffernüsse while they last! Build your own beautiful tea cookie box or tray ...
12/21/2024

Get your Christmas Tea Cookies, Stollen & Pfeffernüsse while they last! Build your own beautiful tea cookie box or tray with the help of our amazing clerks! We will be open Monday, December 23 from 10am - 4pm for cookies, Stollen and pickups, then on December 24 from 5:30am - 2pm for donuts, buns, cookies & catering pickups! Happy Holidays from all of us at the Bon Ton!

12/17/2024
12/17/2024

UPDATED Menu for the Week of 12/17/24 - 12/20/24

TUESDAY - 12/17/24
- Glazed Ham Dinner - with potato au gratin, vegetables, roll & butter
- Cream of Asparagus Soup
- *NEW* - "Honey Mustard Turkey Club" - smoked turkey, pepper bacon, lettuce, tomato & honey Dijon mayo on Whole Wheat Bread

WEDNESDAY - 12/18/24
- Tater Tot Casserole - with a fluff, roll & butter
- Ham & Hash Brown Casserole - with a fluff, roll & butter
- Autumn Soup
- "Gourmet Chicken Salad Sandwich" - diced chicken, apples, grapes, celery, onions & toasted pecans in a sweet mayo dressing, served with lettuce on a Gourmet Croissant roll

THURSDAY - 12/19/24 - UPDATED - due to large catering event
- Turkey Dinner - with mashed potatoes, gravy, dressing, corn, roll & butter
- Cheesy Cauliflower Soup
- "Grilled Ham & Cheese Sandwich" - tavern ham, Swiss cheese & honey Dijon mustard grilled on Hoopensaucher Rye Bread

FRIDAY - 12/20/24 - UPDATED - due to large catering event
- Meatloaf Dinner - with hash brown casserole, vegetables, roll & butter
- Hamloaf Dinner - with hash brown casserole, vegetables, roll & butter
- Creamy Wild Rice, Ham & Turkey Soup
- Turkey Noodle Soup
- "JOSH'S SLOPPY JOES" - ON A KAISER ROLL

Friday December 13th, 2024, 3:19amJournal Entry from John You may have noticed, I've removed the customary title from up...
12/13/2024

Friday December 13th, 2024, 3:19am

Journal Entry from John

You may have noticed, I've removed the customary title from update to Journal Entry. It feels more fitting at this point and gives me the freedom to write about more topics that creep into my life and the effects they have on me and how I'm navigating them.
It's been more than 2 months since I've last posted information about my progress. Not that I haven't wanted or tried to, I've just struggled with this latest edition, deleting it multiple times feeling that it may not convey the message that I'm trying to bring across. I've heard from so many of you how you've followed my journey, and from many that have suffered from similar illnesses. It's very humbling to know that in some small way it has given others help in understanding that what they have gone or are going through is not unique but shared by myself and many others.
This Entry was originally going to be titled " Frustrations", and still is the topic. My previous deletions were done in fear of misunderstanding my intentions or mental state. I'm not depressed, nor am I waving my arms for attention. I'm just hoping that by bringing my frustrations in recovery open, no matter how personal, can be a benefit to others.

At this point in my recovery, things have been slower than past accounts where I had gone from a few steps on the parallel bars to walking the length of the rehab center, to driving and living an "adaptive" lifestyle. Every day, week, and month added faith and strength to a recovery that seemed nonexistent in the beginning, but I pushed on. Now, things have slowed and it's the little things that I thought were insignificant that are leading to much greater challenges. Some of the things may eventually be overcome, while others may not.

My back pain continues and if I push myself too much, the spinal weakness can cause the muscles to spasm sending gut wrenching pain up my back through my rib cage and my shoulders. I best describe it as being hit in the back with a baseball bat, stinging with intensity and taking my breath away. It only subsides when I can sit and support my back. This can happen when I'm sitting without back support or have walked to much without upper body assistants. I can't stand straight or tilt my head back all the way, and reaching above my head is very difficult. I have managed to dead lift and carry heavy objects, but taking a soup bowl off the shelf is very burdensome. If you've seen me lately you may have noticed that I walk slightly hunched over, leaving balance at times awkward.

Those of you that have knee replacements know how crucial it is to work on flexibility after surgery. Therapist will tell you that bending them to at least 115° will give you more of a normal lifestyle. Mine are currently between 88° to 90°. Therapist worked on them for months with little success. There was just too much damage from the infection. Bone, skin, and muscle destruction, plus the unknown lifespan of the antibacterial knee prothesis also played a factor in this. The overall contributing factor to the poor recovery goes back to the infection in my spine. The pain from my back kept me motionless for nearly 3 weeks. Every hour that past caused the joints to stiffen and the muscles were left to shorten and weaken. This issue has caused many problems that have persisted over the twenty-seven months. I began driving again a year ago. Fortunately, our SUV has adjustable pedals and lots of leg room giving me the ability to maneuver from the gas to brake pedals easier. The bakery delivery van and Cindy's mini van requires more flexibility due to shorter leg room. My little pickup has the leg room, but the door is narrow leaving me with some interesting acrobatics to get in and out.

My knees have also given me trouble with sitting then standing from standard chair heights. Normal seat heights range from 16" to 18". I have found the best heights for me are 20" to 24" with the higher of the 2 not the most comfortable on the back of my legs. Sitting issues have also led to another problem area, the bathroom. We remodeled our bathroom 3 or 4 years ago with not only the intention of freshening an aged and dated look, but to ready ourselves for our "senior" years with a more accessible walk-in shower, grab bars, and a raised toilet. I'm in full belief that we did it right, but.... or should I say butt..... (mine in particular), has to have a 4" riser with grab bars on top of the "raised" commode. This issue again is from my knees. This also makes traveling a little awkward having to tote my large white plastic camode elevator for all to see. Kind of screams out " Hey! Guess what he's gonna do!"
My biggest frustrations to date are my hands. In fact, it's lead to some very angry and anxious moments. Besides my legs, my hands were the most important tools I had as a baker. My fingers. with the slightest of touch could tell me so many things about the dough I was working on. From the texture, the tightness or softness, the temperature, and the dryness could not only tell me the type of dough, but the development of the gluten and its fermentation. They kneaded and shaped loaves of bread, sprinkled seeds, placed rounded buns on baking pans, rolled and cut long johns, pershings, peanut butter rolls, and Danish. I once could pick up 3 hamburger bun dough balls in each hand, placing that half dozen down evenly spaced and right side up. Now only 1 per hand. With the feeling gone from nerve damage, the loss of use of my ring finger and pinky on my right, and the fusing of the middle finger on my left I've lost the ability to not only grab but to delicately handle the products. Lately, I've volunteered to slice and package buns. Even there I have to be careful. At times the three fingers decide to poke wholes, or drop buns as I slice or package. My most irritating packaging is the dinner rolls. I try to be as neat and precise in my effort, but they seem to have a mind of their own. I place them 1 at a time in the bag, 1 layer of 6, then a top layer of 6,(if you have 30 dozen, that's 360 times). It never fails that they need to tumble off the top layer, sometimes by themselves, but generally it's the 2 deadbeats on my right hand. If you happen to purchase a bag of dinner rolls and you hear #* #** # and some blue air rolls out as you open them, I'm the guy!

Other issues with my hands are equally frustrating. Using utensils are very difficult. When using a knife, I first pick it up with my right hand and place it in my left, positioning the handle on top of my hand between my thumb and index finger, then grabbing with both. With the fork in my left it gives me downward pressure to cut with. Large glasses I now grab with both hands to steady and keep from dropping.

Here is an important exercise you should do and do often. Practice using your non dominant hand for simple tasks. Eat, write, type, pick up coins, etc. Just do it. It's worth the time. My last issue with my hands takes us back to the bathroom. This is where the previously mentioned practice is needed. The first time I successfully used the throne I realized that I had a problem. I have been right-handed for 64+ years at that point, but couldn't hold the little white squares with 3 good fingers, and if I did, where would the other 2 end up? Needless to say, my butt and my left hand are now best friends. Degree of difficulty......9.8.
My final issue that frustrates me is the meds. I've mentioned before that I had been having some side effects. Some have been quite bothersome. One drug in particular if furosemide. With the damage I've had to my legs throughout the years swelling is unfortunately an everyday occurrence. I've taken 40mg daily over several years and it does the trick. This past year though, it's been kind of a nightmare. As it "flushes" out my system, it really flushes out my system. I take them early in the morning when I'm still close to the facility. When the urge hits, I need to be there, and this will go on for several hours. It's OK, it works, but back to the hand issue.

I can't run the zipper up or down on my pants. So, I now wear either sport shorts or double flex jeans for easy removal. Also, with the added feature of the "high rise", I utilize a handheld urinal to keep things clean. (I also keep one in the garage for those urgent moments).

I am aware that many of you may think it's "too much information", but it's life. It's how I've had to face it, and many others suffering from the same issues. Hopefully, with a little blunt info, it will help someone that needs a lift today and set them forward to conquering the steps that sometimes are difficult to take.

On a final note. After waiting nearly 6 months I finally got in to see a cardiologist.... well, a PA, but he was really good. I liked him. After some Q&A the decision was made to have a nuclear stress test (call me blinky) to check for blockage and have a heart monitor for 14 days. Good news. The stress test showed that I'm clean, no blockages. Today is the last day with the monitor. I rip it off tonight (along with my remaining chest hair) and send it to Houston. This will tell them if the Afib is still an issue. Results will probably be after Christmas.

Speaking of which
Have a wonder Christmas and Holiday Season!

Love you guys
Never give up!
John

p.s. If you're up to a challenge.... use your left hand... it washes off!

12/10/2024

Menu for the Week of 12/10/24 - 12/13/24

TUESDAY - 12/10/24
- Boneless BBQ Spare Rib Dinner - with loaded mashed potatoes, vegetables, roll & butter
- Cream of Broccoli Soup
- Beef Noodle Soup
- "Turkey BLT Sandwich" - smoked turkey, pepper bacon, lettuce, tomato & mayo on toasted White or Wheat Bread

WEDNESDAY - 12/11/24
- Italian Sausage Lasagna - with coleslaw, roll & butter
- Vegetable Lasagna - with coleslaw, roll & butter
- Chicken Vegetable Soup
- Creamy Bacon Mushroom Soup
- "Josh's Sloppy Joes" - homemade BBQ on a Kaiser roll

THURSDAY - 12/12/24
- Beef Burgundy Dinner - with mashed potatoes, gravy, vegetables, roll & butter
- Crab Bisque Soup
- Chili
- "Tuna Melt" - homemade tuna salad & marble cheese grilled on White, Wheat or Dill Bread

FRIDAY - 12/13/24
- Stromboli - with a fluff, roll & butter
- Swiss Ham & Broccoli Croissant Braid - with a fluff, roll & butter
- Cream of Potato & Bacon Soup
- Turkey Dumpling Soup
- "Chicago Style Hot Dogs" - served with onions, pickle relish, tomatoes & sport peppers in a gourmet Hot Dog Bun

Address

115 E Racine Street
Jefferson, WI
53549

Opening Hours

Tuesday 5:30am - 2:30pm
Wednesday 5:30am - 2:30pm
Thursday 5:30am - 2:30pm
Friday 5:30am - 2:30pm
Saturday 5:30am - 2pm

Telephone

+19206743262

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