We live during a time where healthcare can be more confusing than ever. Unfortunately, we are also in the middle of a healthcare crisis around the country and have more rules and fewer choices. However, you DO have the right to seek treatment at an Urgent Care facility. This will save you time and money. Having the knowledge before you need medical care is important and the information provided should ease your confusion about when to use Urgent Care vs your primary care physician or the emergency room.
So, what is Urgent Care? Urgent Care is medical care provided by Certified Medical Staff that fills the gap between your primary care physician and the emergency room. Your primary care physician practices medicine to prevent illnesses and the ER treats life threatening issues like a heart attack and or stroke. Urgent Care can treat everything from the common cold to broken bones and everything in between.
Urgent Care centers are open 7 days a week for extended hours daily. Most Urgent Care centers accept insurance and cash payments and some have a self pay program. Not all Urgent Care centers accept Medicare. Your visit will be about 25% of the cost of an ER visit and is comparable to a visit to your primary care physician with the exception of higher co-pays. A typical Urgent Care co-pay is $30 - $50. You also have the choice of which Urgent Care facility you visit. It does not matter if your primary care physician belongs to a particular healthcare group; it’s your choice to go where you choose.
Have you ever called your primary care physician when not feeling well and been told they can see you in a week? When you’re not feeling well waiting a week is not feasible. This is a great example of when you should go to Urgent Care. Some other examples would be:
Greater New Bedford Area:
• AFC/Doctors Express 119 Coggeshall Street, New Bedford, MA 02740. Tel:(508) 990-1900 Hours: Mon-Fri 8a-8p; Sat-Sun 8a-5p www.doctorsexpressnewbedford.com
• South Coast Urgent Care at Wareham Crossing 2421 Cranberry Highway,Wareham, MA 02571
Tel: 508-273-1810 Hours: Mon-Fri 8a-8pm; Sat-Sun 9a-5p
• Southcoast Urgent Care at Primary and Specialty Care Center 208 Mill Road, Fairhaven, MA 02719 Tel: 508-973-2432 Hours: Mon-Fri 8a-8p; Sat-Sun 9a-5p
• Greater New Bedford Community Health Center 874 Purchase Street New Bedford, MA 02740 Tel: 508-992-6553 Hours: Mon-Fri 7a-7p; Sat 8a-4:30p; Sun 8a-2p www.gnbchc.org/urgent
• Hawthorn Medical 531 Faunce Corner Road, Dartmouth, MA 02747 Tel: 508-996-3991 Hours: Mon-Fri 8a-8p; Sat-Sun 8a- 4p www.hawthornmed.com/urgent-care-center
Greater Fall River Area:
• Truesdale Clinic, 1030 President Ave. Rm. 214, Fall River, MA 02720 Tel: 508-676-3411 Hours: Mon-Fri 9am-5pm
• Fall River Ambulatory Care Center 289 Pleasant Street, Fall River, MA 02721 Tel: 508-674-7779
• Prima Care Dartmouth Medical Center 39 Faunce Corner Rd, Dartmouth, MA 02747
Tel: 508-996-3311 : www.prima-care.com/services/walkin_ambulatory
I think we all know that the cost of living is at an all time high. Now imagine being a senior on a fixed income and having to make a decision of whether to eat or pay for much needed medication. One in six senior citizens face the threat of hunger everyday. Thankfully, Meals on Wheels is there to make sure seniors are receiving food. But what is Meals on Wheels, exactly? Meals on Wheels of America is the oldest and largest national organization supporting the more than 5,000 community-based senior nutrition programs across the country that are dedicated to addressing senior hunger and isolation. This network exists in virtually every community in America and, along with more than two million volunteers, delivers the nutritious meals, friendly visits and safety checks that enable America’s seniors to live nourished lives with independence and dignity. By providing funding, leadership, education and advocacy support, Meals on Wheels America empowers its local member programs to strengthen their communities, one senior at a time. Locally, Coastline Elderly Services runs the Meals on Wheels program. For more information about Meals on Wheels, please click here!
The phrase "heaven on earth" can mean a lot to people. To me, it is the Butternut Squash Ravioli at The Pasta House Restaurant in Fairhaven, MA. I have loved the Pasta House for as long as I can remember! I think that the reason that the Pasta House has always remained popular is that it continually follows the newest trends in food and restaurant management. A few years ago the Pasta House went through a major renovation. The Pasta House rivals any good Italian Restaurant that you find on Federal Hill in Providence. It is an Italian restaurant but they do have a fantastic Portuguese appetizer called, Shrimp Mozambique, which is one of my many favorites! The service is stellar and they can accommodate a good size party. The bar staff is also up on the latest trends in alcoholic beverages and serving. When I was there for Christmas I had an Egg Nog Martini! It was fabulous. The Pasta House is extremely popular so I suggest that you call for reservations or get there early! They are also opened for lunch and they have a Gluten Free Menu! They do catering and fundraising, as well. Be sure to visit them on the web at www.thepastahouse.net or click here to follow them on Facebook! Their telephone number is 508-993-9913 and they are located at 100 Alden Road in Fairhaven, MA 02719
In a medium bowl, whisk together flour, cocoa powder, salt and sugar.
In a mixing bowl with whisk attachment, or using a handheld electric mixer, or by hand, beat the eggs for 1 minute. Add milk, buttermilk, vanilla extract and gel coloring. Beat the mixture for 3 minutes. Add the flour mixture and beat on medium low speed just until combined, 1-2 minutes. Don’t overmix, or the batter will get tough and rubbery! Cover with plastic wrap so it touches the surface of the batter. Let it sit for 30 minutes. When ready to fry the crepes, whisk in the vegetable oil.
Heat 10-inch non-stick skillet over medium high heat. (The bottom of my 10-inch pan measures 7 inches, which means the crepes will be 7-inch round.) Place a little less than ¼ cup of batter into the hot pan, quickly swirl the pan so the batter is evenly covers the bottom of the pan. In about 1 minute, when the edges of the crepe start to pull away, flip it over using a spatula. Cook for about 30 seconds or so and stack the crepes on a plate. You'll get about 20 crepes. Cool the crepes completely. You can wrap the crepes with a plastic wrap and refrigerate for up to a day.
To make the cream cheese filling, beat the cream cheese and butter in a medium mixing bowl with paddle attachment, or using handheld electric mixer. Add powdered sugar, vanilla extract and milk and mix until smooth, starting on low speed and slowly increasing the speed to medium high.
To assemble the cake, spread heaping one tablespoon of cream cheese filling on a crepe. Place another crepe on top and spread another heaping tablespoon of the filling. Repeat until all crepes are used. Top with sprinkles, if desired. Serve immediately, or store in airtight container in the fridge. Bring the cake to room temperature before serving.
Note: If you cannot find buttermilk just Combine regular milk with lemon juice. Measure 1 scant cup of milk. Stir in 1 tablespoon of lemon juice or white vinegar. Let stand 5-10 minutes. Let the mixture stand at room temperature for 5-10 minutes. Use this substitute (including curdled bits) as you would buttermilk in your recipe.
1 stick unsalted butter, cut into 8 pieces, at room temperature
Salt and pepper
Directions for the Roast:
Preheat the oven to 400 degrees.
In a large skillet over medium heat, cook bacon, stirring, until crisp, about 5 minutes. Transfer to paper towels to drain using a slotted spoon. Add the shallots and celery and cook, stirring, until soft, about 2 minutes. Add the garlic and cook, stirring, for 30 seconds. Add the mushrooms and a pinch each of salt and pepper, and cook until the mushrooms give off their liquid, 3 to 4 minutes. Add the green onions and stir. Add the wine, increase the heat, and cook until it has nearly all evaporated, 1 to 2 minutes. Add the parsley and stir. Remove from the heat, stir in the cooked bacon, and let cool.
Butterfly the beef roast by slicing about ¾ of the way through, taking care not to slice all the way through the roast. Spread the butterflied beef, cut side up, flat on a surface.
Spread the bacon-vegetable mixture in a line across the meat. Lay the cooked lobster meat on top of the mixture. Roll the roast up like a giant jelly roll, and tie with kitchen twine every inch.
Rub the roast all over with olive oil, and season lightly with salt and pepper. Place in a heavy cast iron skillet or roasting pan and sear on all sides, about six minutes total. Place in the oven and roast to desired temperature, about 20 minutes for medium-rare.
Transfer to a cutting board. Tent and let rest for 10 minutes before carving. Remove the kitchen twine and slice thickly. Place on a platter, and drizzle with the Bearnaise Sauce. Serve immediately with asparagus and roasted fingerling potatoes.
Directions for the Bearnaise Sauce:
In a small saucepan, bring two inches of water to a simmer. Reduce heat to keep from boiling.
In a small skillet over medium heat, combine vinegar, wine, shallots, tarragon stems, and peppercorns. Bring to a simmer and cook until almost all liquid has evaporated, leaving about two tablespoons. Pour through a strainer (or just pour carefully) into a heatproof bowl large enough to cover the mouth of the saucepan, as in a double boiler.
Add the egg yolks to the vinegar mixture and whisk to combine. Set the vinegar-yolk mixture over the simmering water and cook, whisking constantly, until the yolks thicken, about 3 minutes. Check the water often; if it boils, it will get too hot and cook the egg yolks.
Whisk in the butter pieces one at a time, making sure each piece is melted before adding the next, until all of the butter has been added, about 2 minutes total. Remove the sauce from heat. Whisk in the chopped tarragon leaves, and season with salt and pepper. Serve warm.
I love all things New England. To me baskets are quintessential New England and no other company does it better than Peterboro Basket Company in Peterborough, New Hampshire. These are not dust collecting baskets, either. They are as pretty as they are functional. I own several including a pencil holder, cookie jar, picnic basket, hamper and a two tier pie holder. I love them all. You can get the baskets in a variety of finishes: white (natural) finish, honey (light) natural finish, cherry (dark) finish and a gray finish. There are baskets of all different shape and style and for every room, car, outdoors, imaginable. There are even holiday baskets. All baskets are made in New Hampshire. They have a 24/7 online tent sale, shipping is always freea nd they stand by their products. Be sure to check them out and I am sure you will fall in love with them, too! Click here for the Peterboro website and be sure to follow them on Facebook by clicking here to get all the latest news and discounts!