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  • Writer's pictureMiriam Green

Fearing the Worst

Updated: Aug 13, 2020

I am so worried. We received word this week that the physiotherapist in Mom’s care facility was diagnosed with Corona. This is beyond upsetting, and we are now waiting with fingers crossed and hearts thumping that the tests the staff and residents have been given will come back negative.

It is highly unlikely that Mom would be infected with corona from the physiotherapist. He wore protective gear throughout his twice-weekly sessions with the residents. And Mom barely participates in those activities. What worries me is that if he infected other staff or residents—those people who she is more exposed to—she could pick it up.

How vulnerable she is. And how out of reach.

As a measure of reassurance, our favorite nurse sent us a short video on Sunday morning of Mom in all her glory, happily chattering away. Mom didn’t recognize herself in the video chat.

“Who is that?” the nurse asks.

“It’s a funny…a funny…a funny-wunny,” Mom responds, pointing to herself on the screen.

Strangely, the video was as effective—perhaps even more so—than trying to speak to her ourselves. When the video chat wasn’t available, Mom did actually “talk” to Daddy via the phone, but not as clearly or as animatedly as in the video.

What I pray for more than anything is that Mom will stay physically healthy and that her abilities will remain stable at least until this dreaded pandemic is contained so that we can once again share our love with her in person.

Meanwhile, that video will have to suffice as proof that she is still with us.

We have been munching on multi-colored grapes all summer—green, red, and even deep, deep purple. They are delicious especially when seedless and slightly crunchy. Having too much of a good thing can also be challenging and when there are too many grapes to eat, I devise ways to use them up. Here’s an easy main course of chicken in wine with grapes.

Chicken in Wine with Grapes

This is based on a recipe in one of my oldest cookbooks. I can’t tell you how many times I’ve seen this recipe, thought about making it, then passed it over. I’m glad I finally tried it.

1 whole chicken, cut into 8 or 10 pieces

2 Tbsp olive oil, divided

2 cups dry white or red wine, divided

1 cup seedless grapes

½ cup broth (or water, seasoned with parsley, salt and pepper)

3-4 bay leaves

8 cloves

Salt and pepper to taste


Preheat oven to 350° F / 180° C. Dry chicken pieces and sauté in olive oil until browned. Place in baking pan, add salt and pepper and pour over 1 Tbsp olive oil, 1 cup wine, bay leaves and cloves. After 30 minutes, add grapes to pan. Baste with remaining wine and broth/water. Cook for another 30 minutes until skin begins to brown and until juices of chicken run clear.

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Aug 28, 2020

I'm looking forward to the day when we can once again go to Beersheva and enjoy your delicious cooking! Love, Your "other" Mom


Aug 12, 2020

Gd willing, all healthy.

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