Peterborough NH

  • FREQUENTLY ASKED QUESTIONS


    Q: Why should I /we consider joining the Waitlist?
    A: The benefits of joining include: Having a Plan in Place for your Future; Financial Security; Peace of Mind for you and your family; and More Choice.


    Q: How soon should I/we join the Waitlist?
    A: Currently, we recommend that you join the Waitlist 2 to 5 years prior to the time of your desired move. The sooner you submit your application, the better. Your name(s) are placed on the Waitlist by the date of your application. You may change the time frame of your move and the style of apartment or cottage as often as you like, without cost or penalty. The only thing that cannot be changed is the date you submit your application.


    Q: What is the cost of joining the Waitlist?
    A: The total cost is $2,250 of which $2,000 is fully refundable. RiverMead retains $250 as an application fee. This deposit allows you to put your name on as many apartment and cottage styles as you like and indicates your desired range of entry. When you move in, the $2,000 will be applied toward the Entrance Fee.


    Q: Can I/we list our name under more than one style?
    A: The Waitlist provides Priority, Flexibility and Choice. Choose as many apartments and cottage styles as you would like on both campuses.


    Q: What if an apartment becomes available and we are not ready to move to RiverMead?
    A: Simply let us know when you anticipate a move to RiverMead. We will not contact you before then. You will be called when there is an opening and when we have reached the date you specified as your desired entry (you may change that date at anytime).


    Q: What if my health should fail before moving?
    A: This depends on the circumstances. If it is determined that Assisted Living is more appropriate, you would have the option of transferring your application to the Assisted Living Waitlist. Please keep in mind that RiverMead is not able to accept someone directly into Skilled Nursing Care.


    Q: If I wanted to move-in now, is that possible?
    A: We encourage you to contact us so that we can update you on availability and assist you through the moving process.

     

    If you would like more information about our Waitlist,
    call or email for a personal appointment.

    603.924.0062  ▪  This email address is being protected from spambots. You need JavaScript enabled to view it.

  • Heirloom fb

    The RiverMead Heirloom Project:The Heirloom Project is a series of monthly recipes brought to the community (‘My Family to Yours’) from a Resident of RiverMead. The Residents have submitted recipes (and stories) from their family’s ‘recipe book’ to share with us and future generations. One recipe and family story behind the recipe was selected by a judging panel for each month of the upcoming year. The selected recipe will be featured on the menu at RiverMeads’ Main Dining Room with Chef Fournier building the balance of the menu around complimenting the chosen recipe.

     

    Our March 2017 selected recipe comes to us from Grace Sargent.

    Grace Sargent crop

    The Story: As a student at Simmons College majoring in Home Economics, I took a course in demonstration techniques. A representative from the American Lamb Council came to show the class the kind of work a home economist in business might do. She demonstrated the preparation of the dish, and ever since that time in 1960, I have served this for numerous dinner parties. It has worked especially well for buffets.”

     

     

    Middle Eastern Lamb and Cranberries Serves 12 people

    Ingredients:

    4 lbs. boned lamb

    2 tsp. salt

    1/4 tsp. pepper

    1 1/2 c. chopped onions

    6 oz. can tomato paste

    1 clove garlic, minced

    1 1/2 c. burgundy wine

    1 3/4 c. water

    1 1/4 c. whole cranberry sauce

    1/2 tsp. ground ginger

    1/2 tsp. dried oregano

    Directions:

    Cut lamb into bite sized pieces, and brown in small amount of trimmed fat from meat.

    Add salt, pepper, onions, garlic, tomato paste, and water.

    Cover and simmer 45 minutes.

    Add remaining ingredients and cook 30 minutes.

    Add more water if too thick.

    Serve with rice or noodles.

     

     

     

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