Finding Comfort in the Kitchen

Hospice patient, love, family, legacy, comfort, kitchenRoss, a patient within our Nashville residence, has been spending her time creating a beautiful legacy to pass on to her three kids, Emma (12), Madeline (11), and Grayson (8). While at Vanderbilt Hospital, she acquired some helping hands to assist her in writing and recording a song for them. More recently, her helpers have come in the form of Alive social worker Kaitlyn Snodgrass, our kitchen staff, and a special delivery from our volunteer Allison to bring her a step closer toward her dream of finishing her cookbook, so that her children will always be able to cook their favorites dishes from her.

She began her cooking journey during the height of the pandemic to busy herself and try something new. Ross fell in love with making recipes from around the world, including dishes native to Hawaii where she is from. Over time, she’s made dozens of traditional recipes from different cultures, all of which she has collected for her forthcoming cookbook. Even as her health has declined, she continues to love cooking and trying new dishes. So, when we received a unique request from Ross to use the residence kitchen to bake cookies, our team organized quickly to help make this happen.

Ross, hospice patient

From fresh-baked chocolate chip cookies to savory Galbi (Korean beef short ribs), Ross has a recipe for it. Each recipe she adds includes a list of ingredients and a step-by-step guide, but no measurements. She doesn’t stick to strict measurements and encourages readers and cooks alike to make the dish their own, to figure out what works best for them, their tastes, what they like or don’t, as with our own personal life journeys.

Check out Ross’s Galbi recipe below!


Ross’s Galbi Recipe


  • Short ribs
  • Soy sauce
  • Brown Sugar
  • Korean pear or apple sauce
  • Garlic
  • Onion
  • Pepper
  • Rice wine
  • Gochujang
  • Ginger
  • Sesame oil
  • Sesame seed
  • Lettuce leaves
  • Steamed rice optional
  • Sliced red or green peppers optional
  • Ssamjang (spicy Korean soybean paste optional for dipping)



Step 1: Rinse short ribs in cold water, pat dry and place in a wide shallow bowl. In another bowl, mix together soy sauce, brown sugar, rice wine, sesame oil, black pepper and cayenne.

Step 2: Put onion, garlic, pear and ginger in the work bowl of a food processor. Grind ingredients to a smooth purée, then add to soy sauce mixture. Add sesame seeds. Thin with ¼ cup water. Pour marinade over short ribs and mix well. Cover and refrigerate for at least 2 hours, or overnight. Bring to room temperature, drain and discard marinade.

Step 3: Cook short ribs on a hot grill or under the broiler for 2 to 3 minutes per side, until nicely browned but juicy. Pile grilled meat on a platter and serve immediately with lettuce leaves on the side. Accompany with sliced hot peppers, ssamjang and steamed rice, if desired.

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