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Comfort, Care and Nourishment are the heart of my work and philosophy. As a baker, restauranteur and caterer, I have brought quality ingredients and attention to detail in the making and serving of delicious foods. My career evolved into personal chef and shopper to keep households running smoothly and families well fed. That is how my jobs in caregiving to the elderly and infirmed began, first in nourishment, then in loving care for those who need it.
ComfortCareandNourishment.com is place to discover tips on eldercare, cooking, baking and gardening as well as find in-depth Jackson Hole restaurant reviews. I encourage your feedback on my tips as well as my book Lessons from a Caregiver.
~ Bru
Laurel A. Wicks (aka “Bru”) is the author of Lessons from a Caregiver, providing helpful tips on caring for an elder with love and compassion. She is the founder of The Bunnery and author of Get Your Buns in Here, a collection of recipes with baking tips. Learn more about her books at The Market. Bru also writes “Chef Notes” for the Jackson Hole News & Guide as well as numerous articles for magazines around the Rocky Mountain region.
Unaswered Questions
At the end of a recent reading and book signing event, a woman approached me with some earnest questions. “Can you help me find answers about how to care for my father?” She shared that her parents live in California where many social services have been cut for budgetary reasons. Her mom has been caring for her father who has been recently diagnosed with Alzheimer’s. The father has become difficult to handle. The mother is now too exhausted and burned out to be a compassionate caregiver. Three daughters, who all care about both of their...
read moreWhite Buffalo Club
Published in Chef Notes, Jackson Hole News & Guide, January 25, 2012 Chef Will Gahagen White Buffalo Club / 160 West Gill Avenue / 307-734-4900 Spicy Mussels Serves 2-4 as an appetizer ¼ c olive oil 1/3 c medium diced pancetta 2 medium sized shallots, small dice 2 cloves garlic, sliced or minced 1-2 small Serrano chiles, depending on spice preference 2 lbs PEI Mussels, cleaned and rinsed 1-2 T unsalted butter Salt and pepper to taste 1 T parsley and chives, chopped Thick slices of baguette, for moppage… In a thick-bottomed...
read moreMy Mom is My Roommate
It’s a fabulous thing that I know how to swim as my life is full up to my nostrils. When I realized my own little mommy was in trouble, the words just came tumbling out of my mouth. She knew she could no longer live alone. It was apparent that my brothers were helping and yet not able to fulfill the needs. They were thinking assisted living was the only answer and yet totally against Mom’s wishes. She asked what I thought she needed to do. I said, “I invite you, and your beloved cat, Carmelo Anthony, to come live with me.” She said...
read moreThe Wort Hotel
Published in Chef Notes, Jackson Hole News & Guide, January 11, 2012 Chef Scott Rutter The Wort Hotel The Wort Hotel’s Famous Corn Chowder ¼ lb bacon 1 yellow onion, chopped 2 stalks celery, chopped 2 carrots, chopped 2 c fresh corn 1 c white wine 1T minced garlic ½ t dill ½ t thyme Flour to thicken 2 T chicken soup base or bouillon powder 2 qt water 12 red potatoes quartered and par cooked ¼ to ½ c heavy cream White pepper and salt to taste Cook bacon slowly until crisp, drain and crumble. To bacon pan, add crumbled bacon,...
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Auntie Bru's Comfrey Comfort is a natural salve made with love in Jackson Hole, Wyoming. Available at 