Senior Scribbles (7-4-18)

HILLSBORO SENIOR CENTER

We hope everyone is staying cool in these hot summer days. We we will be closed Wednesday, July 4; we hope everyone has a safe a happy Fourth of July.

We are needing volunteers at the center to help over the noon meal and also with delivering Meals on Wheels. Call or stop by the senior center if you would like to help.

We also wanted to let people know we have games and fellowship after the meal every Monday, and we play bingo every Wednesday after the meal. Then we have pool players from 2 to 4 p.m. If you would like to join in, they are looking for more players. We have two pool tables and could use more people to play for fun and fellowship.

We also want to thank everyone who helps support our center. We are needing a person to fill in as a substitute cook when our cook needs off for vacation, doctor appointments or is ill. The position would be good for someone who is retired or just looking for extra income. You will be trained. Stop by the center for more information.

We want to keep the center going strong for the people of our community­.

—Brenda Moss, director

WEDNESDAY, July 4

Closed for holiday, no meal.

THURSDAY, July 5

Pulled pork with bun, French fries, green pea salad, fruit, milk.

FRIDAY, July 6

Nacho chicken bake, pinto beans, tossed salad, fruit, cornbread, milk.

MONDAY, July 9

Baked ham, baked sweet potato, spinach salad with strawberries, fruit, roll, milk.

TUESDAY, July 10

Bierock casserole, mixed veggies, fruit, roll, milk.

WEDNESDAY, July 11

Spaghetti with meat sauce, Brussels sprouts, tossed salad, fruit, garlic bread, milk.

Marion senior center

We had our second make-up meal Saturday, June 23, with hamburgers grilled outside by Harlow Warneke.

We were happy to have the Baker boys—James, Charles and William—come in to eat with Jerry, Norma and Nancy Kine. They sang some vacation Bible school songs for us.

After taking a few days off, we have another jigsaw puzzle started.

On June 27, Harlow grilled burgers again, and we had treats for his 94th birthday July 1.

We also welcomed the Lutheran Lunch Bunch that day. Dawn Miller of Angels Care gave the program on exercising your brain.

The Wednesday, July 11, program will be given by a hospice representative.

Remember our balance class led by Gayla Ratzlaff at 10:30 a.m. on Thursdays.

We will be closed Wednesday, July 4.

— Janet Bryant, director

WEDNESDAY, July 4

Closed for holiday, no meal.

THURSDAY, July 5

Pork cutlet, baked sweet potato, green beans, strawberries/bananas, whole-wheat roll.

FRIDAY, July 6

Chicken salad sandwiches, carrot/raisin salad, pineapple, vanilla pudding, marble rye bread (2 slices).

MONDAY, July 9

Biscuits & gravy, tomato slices, seasonal fresh fruit, cookie.

TUESDAY, July 10

Chicken-fried steak, potatoes with gravy, corn, tossed salad, peaches, brownies, whole-wheat roll.

WEDNESDAY, July 11

Harlow’s grilled burgers, potato salad, baked beans, lettuce, onions, tomatoes, fruit.

PEABODY SENIOR CENTER

We hope you have a happy and safe July 4 holiday.

The downtown Farmers Market is available 4:30-6:30 p.m. on Monday evenings. Farmers Market checks can be used with the vendors who participate in the program.

We will be closed July 4 for the holiday. On July 10, we’ll have bingo right after lunch, with Shan Copeland of PACE Bluestem. Grief Share meets from 3-4 p.m. July 10. Our birthday dinner will be July 11 with massages by Rachel Gfeller, piano by Sonja Koslowsky and a guest speaker from Kidron Bethel Hospice.

“The heart of a volunteer is not measured in size but by the depth of the commitment to make a difference in the lives of others.” We could sure use your help, we are always in need of volunteers.

Come see us and stay for a good nutritious meal for $3.50 for people age 60 and older, and $5.25 for age 59 and under. Be sure to call to make a reservation. Take advantage of our meals on wheels program, call for information 620-983-2226.

For those of you planning a vacation, remember we have frozen meals available. We have seniors who take advantage of getting meals delivered for three or four days when getting ready to leave, and a couple of frozen meals ready for them when they get home.

— Lou Ann Bowlin,

site manager

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