MVSeniorCenter

We are still asking people to please bring their donations only when we are open. It seems like we have a whole gang of thieves working to steal from us. We watch them on camera, hanging around the parking lot, and as soon as someone drops something off they either grab it or call someone else. It’s quite an operation they have going.

So if you want to donate to the senior center, try coming when we are open, otherwise, you are donating to our little thieves. We are still working with the police on the problem.

The Spring and Summer Sale is about ready. There will be some wonderful new clothes and all kinds of Easter things. The sale is Saturday, April 8, from 9 a.m.–1 p.m. The Methow Valley Farmers Market is also going to start that day, and we will be open Saturdays for our summer hours until noon.

The snow is gone enough now that we can get our fence up around the dumpster again. It will be nice keep the dumpster divers out and be a lot less mess to clean up after them.

The Thrift Store is open Monday, Thursday and Friday from 9 a.m.–3:30 p.m.

The Senior Center is located next to the Methow Valley Community Center on Highway 20 in Twisp. Lunch is served at noon by the Okanogan County Transportation and Nutrition Program on Monday, Thursday and Friday. The suggested donation for lunch is $3.50 for seniors over age 60; the cost is $8 for those under 60. Annual membership dues are $1.25.

Transportation is available locally for the senior lunch program, and for monthly trips to Omak/Okanogan the second Tuesday of the month and to Wenatchee the third Tuesday of the month. Call 1-800-635-4391 for additional details.

Rosalie Hutson

Lunch menu

THURSDAY, MARCH 30: Spaghetti and meat sauce, Caesar salad, pears, garlic bread, dessert.

FRIDAY, MARCH 31: Roast beef, potatoes and gravy, mixed vegetables, kale salad, apricots, whole wheat roll, dessert.

MONDAY, APRIL 3: Sweet-and-sour meatballs, garden rice, Oriental vegetables, kale salad, whole wheat roll, fruited Jell-O.

THURSDAY, APRIL 6: Shepherd’s pie, green salad, cottage cheese, peaches, whole wheat roll, dessert.

FRIDAY, APRIL 7: Broccoli chicken bake, herbed noodles, Caesar salad, pears, biscuit, dessert.