Arlee seniors for March 12, 2025
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ARLEE - March 1 is here! The snow is fast disappearing bringing slush, mud and nice weather. Blue skies are intermittent with rain showers, roads, switch from perfectly dry to patches of ice. Most importantly, the days are getting longer.
We had one beautiful Valentine’s Day prime rib dinner with many attending enjoying the delicious meal prepared by Dustin and Randy Tiensvold and Marti Bogess. We always know that we, our friends and families will have a nutritious meal served every Monday and Wednesday at noon, and supper on the second and fourth Saturdays of each month at 5 p.m. The cost is only $4 for lunch and $5 for dinner. Where else (except all senior centers) can you receive a healthy meal for that price? Thank you to all cooks who prepare meals for us. Your culinary gifts are very welcome. We appreciate all you do for us.
March is known as “Women’s History Month.” Think about the women in your family and the history they pass on to us. World Wildlife Day was March 3, World Down Syndrome Day is March 21, Pi Day is March 14 (due to the first few digits of Pi being 3.14) and March encourages people to explore new hobbies, interests, skills and passions. March 11 is even a day in Bali to celebrate “Ngrupuk” where colorful parades encourage evil spirits to leave us. The celebration continues with silence for meditation and to renew oneself in peace and harmony. What a way to begin spring going from snow and freezing cold to green grass and more. Easter is on April 20.
Let the board know your desires for the center. Do you want to play bingo, pool, Scrabble, or other games? The center has a CD called “Aging Backwards” for easy exercise. Menu:
- Wednesday, March 12: pork chow mein, veggies, fruit, dessert
- Monday, march 17: corned beef, cabbage, red potatoes, fruit, dessert
- Wednesday, March 19: brats, kraut, onions, chips, veggies, fruit, dessert
The Arlee Board: President Cherie Garcelon, Vice-President Betty Shoemaker, Secretary/Treasurer Anne Stewart, and Lilie Willison, Judy Miller, Patty Tiensvold, Marie Gilette, Gladys Brown, Jerry Garcelon, Delores Arrowsmith and Ann Younger. Our cooks are Dustin and Randy Tiensvold and Marti Bogess
