Notes
After being gone a week, I came back to find the Senior Center bursting at the seams with donations, and plans.
Ann is back and is busy getting the Western Sale set up. She is ready to accept any donations for the sale. Please leave donated items only when we are open if you can, or contact one of the volunteers to meet you.
We are open Saturdays now, as the Farmers Market has started.
On Saturday (April 23), the Boy Scouts are going to have a pancake and sausage breakfast at the Senior Center from
9-11 a.m. Come in for breakfast and help support the Scouts.
April 30 will be our first Western Sidewalk Sale, to be repeated on May 7. If you need some Western clothes for ’49er Days, we have it: boots, jeans, shirts, hats and much more — even saddles, but no horses.
Our over-80 party is going to be on May 20. This year we are going to have a Western theme. We have shirts and hats for anyone that wants to dress up for the party.
The Thrift Store is open Monday, Thursday and Friday from 9 a.m.–3:30 p.m., and Saturday during the Farmers Market.
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 the Senior Center at 997-7722 for additional details.
Rosalie Hutson
Lunch menu
THURSDAY, APRIL 21: Broccoli chicken bake, herbed noodles, tossed green salad, Waldorf salad, whole wheat bread, cookie.
FRIDAY, APRIL 22: Lemon-baked fish, oven-browned potatoes, glazed carrots, coleslaw, cornbread, berry cobbler.
MONDAY, APRIL 25: Baked honey mustard chicken, brown rice, mixed vegetables, coleslaw, tropical fruit, whole wheat roll, frosted cake.
THURSDAY, APRIL 28: Bacon broccoli Swiss quiche, spinach salad, fruit tray, blueberry muffin, cookies.
FRIDAY, APRIL 29: Cheese ravioli, Italian vegetables, spiced pears, bread sticks, ice cream.
