Welcome to our Newsletter
A N O T E A B O U T W O U N D C A R E
As some of you may know Dr. Panetta does not work at the Olmsted Wound Clinic anymore. This was due to structural changes at OMC and not due to any performance issues. We still have a great relationship with the wound center at OMC and Mayo Clinic. If we need to refer you to one of these options we certainly can make that happen. We will continue to treat wounds in our office as usual and have some new products we are introducing that have helped with wound healing.
W E L C O M E D R. B U E H L E R B A C K T O T H E C L I N I C!
We are thrilled to have these new baby feet to treat! This past May, Dr. Laura Buehler gave birth to a beautiful baby girl. Join us in congratulating Dr. Buehler and her husband Drew on the birth of Nicci Mae!
Nicci Mae Buehler
May 1st, 2017
- 6lbs 6oz -
I N S U R A N C E & B I L L I N G U P D A T E
We are Tier 1 providers for Mayo Health Solutions. This means that coverage is the same for Mayo employees at our office as it is at Mayo Clinic. Some Hospital charges may vary, check with our office for details.
Kathleen, our office manager, is working on a new statement design. Hopefully, this is easier to understand and will make paying your bill a simple task. Remember we do accept Credit Cards and have payment plans.
RECIPE
Hey, I am Italian so we have to talk about food! I thought it would be fun to have a recipe once a month that we could share. Pesto is one of my favorite things to make in the summer. I have some Basil plants in my garden and this makes it easy to make pesto. It's low in fat and healthy, as long as you watch the pasta portions.
Basil Pesto Sauce
Ingredients
2 cups fresh Basil leaves
¼ cup olive oil
2 minced garlic cloves
1/8 cup Pine Nuts
¼ cup Parmesan cheese
Pasta water
Place olive oil in a food processer with the garlic and blend until smooth. Add the Basil leaves and pulse until smooth once more. Add the pine nuts and cheese and blend again. If the sauce is too thick add some pasta cooking water from the pasta you are cooking. I prefer thick spaghetti cooked al dente. My daughter suggests to add a small amount of mint leaves while pulsing to keep it very green & fresh.
- Dr. P
