March 2020 Page

115 Petersen ParkwayPO Box 1033

Thayne, WY 83127(307) 883-2678

E-mail:thaynesr@silverstar.

com

Web site:www.thaynesenior.com

Board of DirectorsPresident:Dan Carter

Vice President:Fred Summerfelt

Secretary:Gary Carvalho

Board MembersSteven Simpson

Don SniderJack Hales

Holly Armstrong

DirectorMelinda Pebbles

Office ManagerJanan Lindroos

Kitchen ManagerEllen Hurd

Assistant CookColby Jensen

Outreach SpecialistNancy Long

March 2020

Thayne Senior CenterEnter as Strangers, Leave as Friends

St. Patrick’s Day St. Patrick’s Day observes of the death of St. Patrick, the patron saint of Ireland. The holiday has evolved into a celebration of Irish culture with parades, special foods, music, dancing, drinking and a whole lot of green. St. Patrick’s Day is celebrated annually on March 17, the anniversary of his death in the fifth century. The Irish have observed this day as a religious holiday for over 1,000 years. On St. Patrick’s Day, which falls during the Christian season of Lent, Irish families would traditionally attend church in the morning and celebrate in the afternoon. Lenten prohibitions against the consumption of meat were waived and people would dance, drink and feast–on the traditional meal of Irish bacon and cabbage. Saint Patrick, who lived during the fifth century, is the patron saint and national apostle of Ireland. Born in Roman Britain, he was kidnapped and brought to Ireland as a slave at the age of 16. He later escaped, but returned to Ireland and was credited with bringing Christianity to its people. In the centuries following Patrick’s death (believed to have been on March 17, 461), the mythology surrounding his life became ever more ingrained in the Irish culture: Perhaps the most well-known legend is that he explained the Holy Trinity (Father, Son and Holy Spirit) using the three leaves of a native Irish clover, the shamrock. More than 100 St. Patrick’s Day parades are held across the United States; New York City and Boston are home to the largest celebrations. Since around the ninth or 10th century, people in Ireland have been observing the Roman Catholic feast day of St. Patrick on March 17. The first parade held to honor St. Patrick’s Day took place not in Ireland but in the United States. On March 17, 1762, Irish soldiers serving in the English military marched through New York City. Along with their music, the parade helped the soldiers reconnect with their Irish roots, as well as with fellow Irishmen serving in the English army.

St. Patrick’s Day Celebrations Around the World Today, people of all backgrounds celebrate St. Patrick’s Day, especially throughout the United States, Canada and Australia. Although North America is home to the largest productions, St. Patrick’s Day is celebrated in many other locations far from Ireland, including Japan, Singapore and Russia. In modern-day Ireland, St. Patrick’s Day was traditionally being a religious occasion. In fact, up until the 1970s, Irish laws mandated that pubs be closed on March 17. Beginning in 1995, however, the Irish government began a national campaign to use interest in St. Patrick’s Day to drive tourism and showcase Ireland and Irish culture to the rest of the world. Approximately 1 million people annually take part in Ireland’s St. Patrick’s Festival in Dublin, a multi-day celebration featuring parades, concerts, outdoor theater productions and fireworks shows.

March 2020 Page

DOLLAR-A-MONTH CLUBThe Dollar-A-Month Club is a means of aiding the funding for publication of this newsletter. It is based on a voluntary contribution of one dollar per person per month .

BIRTHDAY MEAL COUPONThis coupon valid only at the March 20 Birthday Bash at the Thayne Senior Center.

The SENIOR listed below has a birthday in March. This meal is paid compliments of the

Bank of Star Valley, ThayneName:____________________________________________________

Mailing Address: _______________________________________________________

Mary Ann AhrensJim & Marsha

BagshawNancy Bakht

Jean BarngroverDorothy Beagle

Tami BeanBob & Ann Bolyard

James & Connie Bowers

Larry & Vicki CanosoYihlin ChanKathy Clark

Ed & Maxine CoffeyJ.C. Colley

Gary & Sandy DaggettLinda DierksPeggy Eppler

Carol FagerlundPat Gee

Jennifer GieseDan & Gleam GreenBob & Linda Gwyn

Howard & Sue Johnston

Alberta MarushackLinda McNeelSusan Mizner

Kay & Melissa MuirValjoan MyersGwen Nelson

Jim & Leota OdleCharlene PutnamVirginia Radford

Jim RiceGene Root

Arnie & Kathy Sandness

Robert & Joyce Saunders

Sandra Schmidt

Christean SilverNora Jean SimmonsSteven & Rebecca

SimpsonDon & Jymme SniderCharles & Paula Steed

Fred & Donna Summerfelt

Fairsh & Sue Thompson

Senter TimmonsByron & Wilma

TitensorAndy & Aileen Ujvary

Donna Zumbrun

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Cribbage standings

Jeanne Zella 2019/2020 Cribbage LeagueThayne Senior CenterDATE: February 20, 2020

Players WON LOST PCT.

Ken Vinson 1 0 1000Rick Purdum 10 1 .909Marshall Day 11 3 .786Francine Routhier 5 3 .625Donna Summerfelt 3 2 .545Fred Summerfelt 3 2 .545Jack Smith 7 7 .500Peggy Eppler 6 6 .500Lynn Mena 6 6 .500Pam Haderlie 4 4 .500Sharon Vinson 1 1 .500Wayne Huhtala 1 1 .500Gary Carvalho 5 6 .455Glen Perrin 4 9 .308Ed Thomas 3 8 .273Gib Oswald 2 8 .200Virginia Radford 1 4 .200Christean Silver 0 1 .000

March 2020 Page

Nutrition Nibbles...

Eating Foods away from Home

Full-service and fast-food restaurants, convenience stores, and grocery stores offer a variety of meal options. Typically, these meals are higher in calories, saturated fat, sodium, and added sugars than the food you prepare at home. Think about ways to make healthier choices when eating food away from home.

1. Consider your drink. Choose water, unsweetened tea, and other drinks without added sugars to complement your meal. Keep in mind that coffee drinks may be high in saturated fat and added sugar.2. Savor a salad. Start your meal with a salad packed with vegetables to help you feel satisfied sooner. Ask for dressing on the side and use a small amount of it.3. Share a dish. Share a dish with a friend or family member. Or, ask the server to pack up half of your entrée before it comes to the table to control the amount you eat.4. Quit the “clean your plate club”. You don’t have to eat everything on your plate. Take left-overs home and refrigerate within 2 hours. Leftovers in the refrigerator are safe to eat for about 3 to 4 days.

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Memorial Board Buy a plaque for $30.00

to remember a dear friend or loved one who

is no longer with us.

We are grateful for our Volunteers!!

Home Delivery Drivers (these people see that meals are delivered to the homes of those who are unable to reach the center) . Senter TimmonsJudy GonetNorris BlockhusJack HalesKim ArendtsTammy BeenkenDon & Jymme SniderChris KolpLeon KjellgrenJohn & Paula DielGary CarvalhoGlen PerrinLarry ConosoPeggy Eppler Connie BowersTim Helms

The Board of Directors of the Thayne

Senior Center meets on the second

Monday of each month at 10:00 AM.

Any person who has an interest or who

has business to conduct may attend.

Thayne Senior CenterBoard of Directors

Dan Carter, President Fred Summerfelt, Vice PresidentGary Carvalho, SecretaryDon Snider Steven Simpson Holly Armstrong Jack Hales

TRADITIONAL IRISH COLCANNON POTATOES AND CABBAGEINGREDIENTS• 5 large russet potatoes peeled and chunked• 5 tablespoons butter• 1/2 cup heavy cream• 1/2 head green cabbage chopped• 2 green onions sliced• Salt & pepper to taste

INSTRUCTIONS1. Place potatoes in a large saucepan with enough lightly salted water to cover. Bring to a boil, and cook for 15 to 20 minutes, until tender. Drain well making sure to remove excess water. Add two tablespoons butter and cream. Cover and let butter melt.2. Melt 2 tablespoons of butter in large skillet over medium heat. Add cabbage and cook until tender: approximately 10 minutes. Add green onions and cook for additional 1 minute.3. Mash potatoes and gently stir in cabbage mixture. Season with salt and pepper to taste. Make small well in top and add remaining tablespoon of butter.

March 2020 Page 4

Recovering From Surgery

One out of 25 people will have a major surgery this year. More than a quarter of these surgeries are performed to treat injuries sustained from a traumatic accident. Recovering from surgery is greatly dependent on the type of surgery you will be having. An outpatient procedure, such as hand surgery, will have a far different recovery period than an invasive inpatient procedure, such as a heart bypass or hip fracture. The level of activity permitted varies widely with the procedure performed. Some surgeries, such as hip or knee replacements, may require physical therapy while other patients may be discharged with instructions just to “take it easy”. Pain after surgery is a good indicator of whether you are trying to do too much. It should be manageable with the prescribed pain medicine. Experiencing no pain is often an unreasonable expectation after surgery. Pain should be controlled enough to allow you to walk to the bathroom, to sit up in a chair and to cough and take deep breaths.

Patients who are physically able will be expected to walk or sit up on the edge of the bed as soon as they are able after surgery. This activity is essential to prevent complications, including blood clots deep in the legs. Breathing exercises, which include coughing and deep breathing, are also encouraged after surgery. Coughing expands the lungs and helps prevent pneumonia and other breathing dif-ficulties that people face after surgery. Caring for the incision is important after surgery. Depending on the nature of the surgery, a bandage may need to be changed occasionally and the wound inspected for infection. A common result of pain medication and anesthesia is difficulty urinating and moving your bowels. That is why clear fluids are also encouraged and surgeons often prescribe mild stool softener after surgery. If patients are unable to empty their bladder, a catheter can be inserted. Once the digestive system is working properly, patients typically advance their diet from clear liquids to normal food. The best results following surgery occur when patient and doctor work closely together. Patient empowerment programs are being used to help patients become more active partners in their care.

Who should I contact if . . .

I have a quality of care concern?Call your BFCC-QIO if the concern is about a physician, inpatient, outpatient, or ER hospital service, skilled nursing facility, or a home health agency. Wyoming’s BFCC-QIO phone number is 888−317−0891 (toll-free)

I have a complaint about my Medicare Advantage Plan or my Prescription Drug Plan? Call 1 800 Medicare (1 800 633-4227).

I have a complaint about my durable medical equipment supplier? (Oxygen, braces, diabetic supplies, insulin for a pump, nebulizers, etc.) Call your supplier or 1 800 Medicare (1 800 633-4227) to file a complaint.

I suspect that a provider or plan is engaging in Medicare fraud, abuse, or misleading marketing? Contact the provider or plan first to clarify and see if they made a billing errorContact your Senior Medicare Patrol (SMP) at Wyoming Senior Citizens, Inc. (1 800 856-4398) or the Inspector General’s Medicare fraud helpline 1 800 HHS-TIPS (1 800 447-8477)

I have questions about my Medicare Part A or B enrollment or my SS benefits? Visit your closest SS office or call the SS helpline at 1 800 772-1213

I need help enrolling in assistance programs, appealing a denial of service, choosing a new plan, or understanding my benefits? Contact the Wyoming State Health Insurance Information Program (WSHIIP) at Wyoming Senior Citizens, Inc. at 1 800 856-4398

March 2020 Page

2Baked Pork

ChopMashed PotatoesVegetable Soup

Smoked CabbageWW Bread

Applesauce Cake

3Tamale Pie

Tomato & LettuceYellow SquashWheat BreadMixed Fruit

4Spinach & Mushroom ChickenBrown RiceCalico Salad

WW RollApple Slices

5Pizza

Oregon Bean MedleyMixed Fruit Cup

Creamy Rice Pudding

6Chicken Fried

SteakWhipped PotatoesLettuce & Tomato

SaladItalian Vegetables

Hot RollApricot Crisp

9Taco Salad

Corn ChipsPeas & CarrotsWW Breadstick

Melon CupRocky Road Pudding

10Chicken &

Herbed FettuccineGreek Salad

Dilly CauliflowerHot RollBerry Pie

11 Meat LoafBaked PotatoLettuce SaladCarrot Coins

Hot RollFruity Gelatin Salad

12Fish & ChipsCreamy ColeslawBalsamic Glazed

Green BeansPineapple ChunksTapioca Pudding

13Beef & Barley

SoupDeli Style Salad

WW BreadPeach & Berry Crisp

16Broccoli

Chicken BakeRice

Carrot Apple SaladWW RollOrange

17Corned Beef

New PotatoesSeasoned Cabbage &

CarrotsRye Bread

Shamrock Sugar Cookies

18Sweet & Sour

ChickenBrown Rice

Chinese VegetablesWheat BreadStrawberry Applesauce

19Cheeseburger

Sweet Potato WedgesLettuce & Tomato

SlicesPeaches

Chocolate Chip Cookies

20 Birthday BashRoast TurkeyMashed PotatoesPerfection Salad

Green BeansAlamandine

WW RollCranberry Sauce

Pie23

Swedish Meatballs

PastaJean’s SaladCarrot Coins

Hot RollCherry Pineapple

Whip

24Herb Baked

ChickenMashed PotatoesVegetable SaladCalifornia Blend

Devil’s Food Cakew/ Strawberries

25Lasagna

Tossed Green SaladItalian Vegetables

French BreadMelon Cup

26NY Deli Style

DogOven Browned

PotatoesRussian Salad

Smoked CabbageAssorted Condiments

Applesauce Jell-O

27Chicken Noodle

SoupFruited Carrot Salad

Cinnamon RollOrange

30 Hamburger

SteakMashed Potatoes

Russian SaladGreen BeansWW Bread

Fruit Cocktail

31 BREAKFAST FORLUNCH

Biscuits & Sausage Gravy

Scrambled EggsFresh FruitFruit Juice

14 BREAKFASTScrambled

Egg/Ham SliceFrench Toast

Grilled Peppers & OnionsV-8 Juice

Fresh Fruit

Suggested

ContributionSeniors$4.50

Non-SeniorsPay $8.00

Meals are served Monday through Friday--- 11:45 AM to 12;45 PMSaturday Breakfast (when scheduled) --- 9 AM to 10 AM

This Institution is an Equal Opportunity Provider--- Please note that this menu is subject to change without notice.

March Menu

5

March 2020 Page

March CalendarSunday Monday Tuesday Wednesday Thursday Friday Saturday

1 2Bridge

1 PMYoga 10:00 AM

3Hand & Foot

9:30 AMTai Chi 10:00 AM

BingoElk Feed

Ground Leave @ 2:00 PM

4

Bridge 1:00 pmQuilting 9:00

amLRC After

Lunch

5Hand & Foot

9:30 AM

Cribbage after lunch

6Zumba 10:00 am

Tai Chi 10:00 AM

Writing 12:30 PM

Book Club 1:15 PM

7

8 9Bridge 1 PM

Yoga 10:00

AM

Board mtg.10:00 AM

10Hand & Foot

9:30 AMTai Chi

10:00 AMBingo

11Bridge 1:00 pmQuilting 9:00

am

Painting Class 10:00 AM

12Hand & Foot

9:30 AMCribbage

after lunch

Canadian Lunch

13Zumba 10:00 am

Tai Chi 10:00 AM

Writing 12:30 PM

Book Club 1:15 PM

14

Breakfast 9-10 AM

15 16

Bridge 1 PM

Yoga 10:00 AM

17Hand & Foot

9:30 AMTai Chi

10:00 AMBingo

St. Patricks Day Lunch

Diabetes Information

18

Bridge 1:00 pmQuilting 9:00

AM

19Hand & Foot

9:30 AMCribbage after

lunchBlood PressureClinic 11:30 AM

High School Musical Little

Mermaid

20Zumba 10:00 am

Tai Chi 10:00 AM

Birthday Bash!!Writing 12:30

PMBook Club 1:15

PM

21

22 23

Bridge 1 PM

Yoga 10:00 AM

24

Hand & Foot9:30 AMTai Chi

10:00 AM

Bingo

25Bridge 1:00 pmQuilting 9:00

AM

Dinner Club Rocky Mountain Seafood 5:00 PM

26Hand & Foot

9:30 AMCribbage after

lunch

Baseball LunchOpening Day of

MLB

27Zumba 10:00 am

Writing 12:30 PM

Book Club 1:15 PM

Tai Chi 10:00 AM

28

29 30

Bridge 1 PM

Foot Clinic with Dr.

Bevan

31Hand & Foot

9:30 AMTai Chi

10:00 AMBingo

Birthstone:Amethyst

Flower:Violet

This calendar is subject to change without prior notice. 6

March 2020 Page

March Birthdays1 Leona Benshoof1 Cinda C Haderlie1 Bruce J Hanson1 Sherrill L Pierce1 Sharon A Wilson2 Cathy Canaday2 Susan L Hourany2 Susan Mizner4 Jean M Putnam5 Carole W Rush6 Robert E Aman6 Ronald L Mueller8 Art H Bernhard8 Danny G Buyers8 Wallace K Johnson8 Michael J McKay9 Deborah E Lemos10 Michelle Y Elzingre11 Robert K Jones11 Nola C Longhurst13 Barbara J Horne13 Patricia Johnston13 Guy E Rose13 Keith A Rose14 Sherrie Bourne14 Lois A Carr14 Rickey S Roundy14 Randy G Smith14 Val R Smith15 Matthew J Clark15 Mary Jo Eldredge15 Russ B Storbo16 Patricia A Magee16 Michael L Narmi17 Eileen Carothers17 Patrick C Moore18 Elizabeth A Stevens

19 Cindy L Jensen20 Bruce D Meekin20 Mike J Wine21 Harold R House21 Kathleen C Sanders22 Virginia M Watkins23 Patrick F Eibs23 Linda K Moyer24 Sandra S Schmidt25 Kathryn C Albee25 Kenneth H Broughton25 Traci C McCullough25 Eleanor Schoenhals26 Kathy Elliott26 Connie R Meikle26 Amalia Perez27 Steve K Huhtala27 Steven Madsen27 Sheri W Painter27 GD Sturdevant28 Ted Allen28 Cherie L Benson28 Susan S Johansson28 Ellen Schoonover29 Michael P Allen30 Elizabeth W Huhtala30 Brian A Parks31 Douglas Carpenter31 Drew L Lyon31 Stanley E Nance

7

Lunch is now served at 11:45

Lucky Month of march

Come in the month of march 14 times for lunch and get your 15th lunch free.

Some of the office furniture building crew. Thanks for all the help. Furniture

Helping Hands

Dan Carter Dick Kent

Patrick EibsDon Snider

Gary CarvalhoFred SummerfeltSenter Timmons

March 2020 Page 8

The Puzzle Page

Beginning in March writing club and book club will be held on Fridays. If you are interested please let us know. Writing club will be Fridays @ 12:30 PM and Book Club will be Fridays @ 1:15 PM.

Don’t forget to come join us for Bingo every Tuesday in

the dinning room after lunch!!

Brain Teasers

1. I have keys, but no locks. I have space, but no room. You can enter, but you can’t go outside. What am I?

2. What always ends everything?

3. I have seas without water, coasts without sand, towns without people, and mountains without land. What am I?

4. What coat is best put on wet?

Please let us know if you would be interested in a morning social with baked goods and coffee/juice.

March 2020 Page

February Birthday Bash

Each month, local merchants contribute to the success of our Birthday Bash by donating goods and/or services. Lunches for the birthday celebrants are purchased by Bank of Star Valley. Gift certificates for chocolates are provided by StarValley Chocolates.

9

Star Valley Chocolate Winners:

Jan Moore

Jeanne Harvey

Brain Teaser Answers:1. Computer Keyboard2. The Letter “G”3. A Map4. A Coat of Paint

Will BootsJeanne HarveyMark MoisanJan Moore

March 2020 Page

Thayne Senior Center115 Petersen ParkwayPO Box 1033Thayne, WY 83127

PresortNon-Profit

US Postage PaidPermit Number 22Thayne, WY 83127

This publication was, in part, developed under a grant from the U. S. Department of Health and Human Services, Administration on Aging, and the Wyoming Department of Health, Aging Division. However, these contents do not necessarily represent the policy of the U. S. Department of Health and Human Services or the Wyoming Department of Health, and you should not assume endorsement by the Federal or State government. Opinions expressed herein are solely those of the Thayne Senior Center, employees, or assignees.

RemembeR these ImpoRtant maRch dates...

Zumba Every Friday @ 10:00 AMTai Chi Every Tuesday and Friday @ 10:00 AMBridge every Monday and Wednesday @ 1:00 PMHand & Foot every Tuesday and Thursday @ 9:30 AMCribbage every Thursday after LunchBook Club every Friday @ 1:15 PMWriting Club every Friday @ 12:30 PMQuilting every Wednesday @ 9:00 AMBingo every Tuesday after LunchYoga Monday @ 10:00 AM

March 3rd - Elk Feed Ground Leave @ 2:00 PM (res. required)March 4th - LRC after LunchMarch 11th - Painting Class (res. required)March 12th - Canadian LunchMarch 14th - Breakfast 9-10 AMMarch 17th - St. Patricks Day LunchMarch 17th - Diabetes Information during lunchMarch 19th - High School Musical Little MermaidMarch 20th - Birthday BashMarch 25th - Dinner Club @ Rocky Mountain Seafood @ 5:00 PM (res. required)March 26th - Baseball LunchMarch 30th - Foot Clinic with Dr. Bevan