Start at another level besides the top. What I'd do is start with the nursing supervisor and express your concerns. And make a list to cover all that's on your mind. The Celebrex would be low down on my concerns, actually, but the change in her behavior on Sunday is IMHO a bigger deal. Lines of communication go both ways, up and down, and you are the one to keep the lines open from your side. But don't even worry about talking to the doctor right now. You need to talk to all the hands-on people and express your concerns. And yes, ask if Celebrex is the appropriate medication, and if they think that there is a greater risk for this particular patient. Remember that not all patients have the same reactions to drugs, and also that in ALL medications there is a risk-assessment process. Anything, from Aspirin to Zinc, has side effects or potential interactions, but we look at each patient and whether this drug makes a difference that helps and at what cost of side effects. When I was taking care of Mother, a number of times, I'd just ask the nurse who did medications questions and when I pointed out my Mother's reactions to something, the staff took action to make changes. But don't worry about the Dr. at this point. You need to start your comnmunications lines at a lot lower level. If you just go to the top, you might make the staff, who are indeed skilled, feel like you are complaining about them, and also ignoring their potential to take care of the problem on another level. My Mother was in the NH for 6 weeks, and I guess we only saw the doctor twice, and the rest of the time, we dealt with changes in meds or concerns about reactions with the immediate staff.

Here eating is a slow and relaxed experience and there is never a feeling of being rushed by a staff member. It's customary to take as long as you need, especially when dining in a group. Restaurant meals can go on for two hours or longer. The restaurant is happy because it means that the guests will be ordering more wine, desserts, coffee, liqueurs etc. and the bill will be larger. And satisfied customers will return and that's so important here in an area where there are so many restaurants competing for clientele. It's customary for the server to wait until everyone at the table has finished before starting to clear away the dishes for that course, unless the table is very cluttered with empty bread baskets, wine bottles etc. in which case he will discreetly remove the empties but not the plates while others are still eating. The knife/fork signal is universal here and a server wouldn't dream of removing a plate where knife and fork were not in that position. However if diners have obviously finished and haven't put their knife/fork in the finished position, and seem to be waiting for someone to come and clear away, the waiter may come over to the table and say with a smile something like..."is everything all right"....or "did you enjoy your meal"..."may I take these away?" But never when one person at the table is still eating. However if one wishes to have an empty plate taken away, all that is needed is a hand signal to the waiter for him to come and remove it. The government sponsors training for those who wish to work in the hotel and restaurant industry, since it is one of the main industries of Spain. So wait staff, even when not having passed through these courses, have normally been trained by the restaurant owner to a level equal to the current standards. SharonCb

Lou we're off on a tangent here but my absolute to go to recipe for chocolate ice cream is from Cafe Pasqual's in Santa Fe. The cookbook is by Katherine Kagel but the recipe below is from epicurious. It's so good I make it anually for a friend as his birthday gift - his request. It's Mexican Chocolate Ice cream and it has pequins in it (YUMMMMM!!) I have a Cuisinart Ice Cream maker so not sure how it would work with the KA Here you go * 9 ounces fine-quality bittersweet chocolate * 2 ounces unsweetened chocolate, chopped * 2 cups heavy cream * 1 cup milk * 6 large egg yolks * 1/3 cup firmly packed dark brown sugar * 2 teaspoons cinnamon * 2 tablespoons Kahlú * 1/2 teaspoons crumbled pequín chilies* (wear rubber gloves) * 1/2 cup blanched whole almonds, toasted, cooled, and chopped * *available at some specialty stores Preparation In a metal bowl set over a pan of barely simmering water melt 6 ounces of the bittersweet chocolate, chopped, and the unsweetened chocolate, stirring until the mixture is smooth, and remove the bowl from the heat. In a heavy saucepan combine the cream and the milk and bring the mixture just to a boil. In a bowl whisk together the egg yolks and the brown sugar, add the cream mixture in a stream, whisking, and pour the mixture back into the pan. Cook the custard over moderately low heat, stirring, until it registers 170°F. on a candy thermometer, strain it through a fine sieve set over another bowl, and whisk in the melted chocolate, the cinnamon, and the Kahlúa. Let the mixture cool completely and freeze it in an ice-cream freezer according to the manufacturer's instructions, adding the remaining 3 ounces bittersweet chocolate, chopped fine, the crumbled chilies, and the almonds during the last few minutes of freezing time. Let me know if you need pequins. I can put some in the mail for you, that is if you can mail hazardous material ;-) I love Ghiardelli's bittersweet so always use that and Whole Foods has bulk unsweetened chocolate. It's made by one of the big companies but the name escapes me right now.

WOW! I just started making my homemade baked beans, again. They are soooo good! I make mine in a bean pot, a covered bean pot... I think the size and shape of it have a lot to do with how good the beans will come out. If you don't have a bean pot you must have a covered container. My bean pot holds two 1(one) lb packages of navy beans and that is what I would normally use.. but we are in a different house with a new to us oven and I started with just using one package (1 lb) and they came out fantastic.... they will seem too thin if you eat them on the same day that you have made them if you only cook them for the 5 hrs. An overnight in the fridge makes them perfect the next day! Long way of saying oven has lots to do with it. This is my Moms recipe... we had homemade baked beans every week growing up. It is her bean pot! 1. 1 lb package of navy beans 2. 1 lb of Salt Pork (NOT fatback) 3. 1 lb box of dark brown sugar 4. 3 Tbs. of Molasses 5. 1 large quartered onion 6. 3 Tbs. of mustard (can use dry or use a grainy or Dijon type mustard) Place dry beans in bean pot, cover with cold water, soak overnight. Alternatively, if short on time... cover beans with cold water, bring to boil for 2 minutes, turn off heat and let sit for 1 hour. Boil again for 2 minutes) After either, above, method, drain and rinse, rinse, rinse beans! It is very important to rinse off that liquid. Place 1/2 of beans in bean pot, add large dice salt pork, quartered onion and cover with cold water. Add brown sugar, molasses and mustard. Cover beans and bake in 325 oven for 5 hours, checking to make sure that beans stay (just) covered with water... if water is low, add more and give beans a stir from the bottom up. I either cook longer (maybe an hour, maybe more, really depends on your oven, just last night for 1 hour.. came out great.. but, still, even better the next day after fridge) or refrigerate to use the next day so that they are just right.. I like the beans to be coated and the bean "juice" to be somewhat thickish. You will know by looking at them that they are "right". If I use 2 lbs of dried beans, I only double the sugar. Mustard, molasses and salt pork amounts remain the same. Onion, too. Never more molasses, they will come out "tacky". The house smells heavenly when they are cooking! And they aren't ready until they are ready! No bites till done! Enjoy! Sea