SENIOR

C2 THE SHERIDAN PRESS www.thesheridanpress.com SATURDAY, OCTOBER 1, 2016

CENTER STAGE | Bisques to stews: What’s the soup? Goose Creek

BY LOIS BELL SHERIDAN SENIOR CENTER Transit update SHERIDAN — The names are butternut bisque, tomato dill, shaker chicken here is a lot going on Transit want everyone noodle, Jean’s white beans at Goose Creek Transit to know that we will still and ham, Carolyn’s seafood Tthis fall. Formerly be providing the same bisque. Are these soups? known as the Sheridan transportation service With the change of the Mini-Bus, we have recently the Sheridan Mini-Bus season and cooler weather, changed our name and our was known for. The same thoughts could turn to the look. You may have noticed friendly drivers will con- comforting sensation and our new image on our buses tinue to help get you to warmth of soups, whatever rolling around town. They your destination. And they are called. are pretty hard to miss with our service is available Soups are a great nutri- their green and blue color to everyone. We are truly tion source especially scheme with the big goose “public transportation.” when the salt content is on the The price for a ride will not high and using fresh side tak- remain the same at $2.50 ingredients. Water from ing flight. per ride for people 60 years vegetables that have been These of age and older and $4 per cooked is a great base for COURTESY PHOTO | buses are ride for people under 60. soup and contain nutri- Senior Center kitchen team member Jodi Johnson stirs up homemade French Onion Soup for actually We still ask that you call to ents captured by water in diners at the Senior Center. A different soup is offered each day Monday through Friday at the wrapped reserve your ride a day in the cooking process. Plus, Senior Center and all soups are made from scratch. in big advance and before 3 p.m. many soups are at the top sheets That will allow us to serve of the list as a source of Johnson was hired 13 Nancy Wells and her hus- food bisque is named for STEVE of vinyl our riders in the most effi- hydration. years ago as a kitchen band, Don, have been con- Carolyn Benepe who ran AINSLIE that are cient way possible. Soups can range from the manager for the Senior sistent diners at the Senior the XL Restaurant before | printed We also still provide trips lighter end as appetizers Center. She moved into Center. becoming the kitchen man- off a large to Billings on Wednesdays preceding a meal — such the position of the meals “We don’t even remem- ager and registered dieti- color for medical appointments. as broths — to a hearty analyst planning and ana- ber how long we’ve been tian at the Senior Center printer. And the roundtrip price meal in itself — such as lyzing menus months in coming to the Senior for many years. Eight out of our 12 buses of $35 is also unchanged. stews and bisques. advance of each season. Center,” Wells said, “but “Man, is the soup really have received the new look So if you have a medical “We use heavy cream in In addition to her analyst we started when the dining good!” Wells said. “I espe- and the other four will be appointment in Billings a lot of soups, especially role, Johnson pitches in room was two separate cially like the tomato dill finished before winter. and want to leave the driv- this time of the year,” said when needed in the kitch- rooms.” and the bisques are really We are also getting a ing to us, give us a call as Sheridan Senior Center en. The Wells will purchase good.” well needed addition to our soon as you have made employee Jodi Johnson. She teams up with col- soup from the Senior No matter what the bus storage facility. We your appointment. It’s very “It’s very comforting in league Shawn Ulery to Center if there is any left name, the Senior Center are adding vehicle storage helpful if those appoint- the fall and winter. During make the soups, all made over after lunch service. soups are good. space so we can get all of ments fall between 10 a.m. the spring and summer, from scratch utilizing “We get a 16-ounce con- our equipment inside with- and 2 p.m. We typically we focus more on lighter, extra groceries already tainer and that’s what we A quick primer out having to squeeze the have two or three people broth-y soups like mine- purchased for meals. have for dinner at home,” buses so tightly together. going so if the appoint- strone, chicken noodle or “Using these ingredi- said Wells. to types of soups Included with this addition ments can all fall in the asparagus potato as exam- ents really make for great Johnson plans one week will be a maintenance bay middle of the day, then it ples.” soup,” Johnson said. ahead for the soups to Bisque — (pronounced for minor repairs and a shortens the trip for every- be offered at the Senior bisk). A rich, creamy soup wash bay that will improve one. Center. typically made with shell- our ability to keep our And we have a new “We have two soups a fish, especially lobster buses clean. The construc- phone number. You can day, Mondays through although there are many tion has been interesting to now call 675-RIDE (7433) to Fridays,” said Johnson, bisque recipes that do not watch and the disruption get in touch with us. Our “and no soups on weekends have seafood. from noise and power out- old number will still work and holidays.” Broth — A soup cooked ages have been minimal. for a few more months but Johnson points out that in stock and consisting of The contractor and his eventually will be discon- soup is no longer offered as meat or vegetable chuck. crew have done a great nected. So remember our a main course as it was in Rice can often be included job so far. One of the most number and think of us the the past to make deliveries in broths. Other names for exciting additions with the next time you need a ride. of home delivered meals a broth-based soup: stock, new construction will be a easier for volunteers. bouillon, consommé and backup generator. We’ve Where does the Senior soup. never had one and when STEVE AINSLIE is the transportation director Center get its recipes? Chowder — A rich soup the power shuts off, we for Sheridan’s public bus service, Goose Creek “We’ve gathered reci- that uses flour as a thick- really have to scramble to Transit. Center Stage is written by friends of the pes through the years,” ening agent and typically stay in touch with our driv- Senior Center for the Sheridan Community. It is a Johnson said. “Some are containing fish, clams or ers and riders. collection of insights and stories related to living recipes that people bring corn with potatoes and We at Goose Creek well at every age. us. Did you know we have onions. soups named after people?” Stew — A stew can SENIOR CENTER HAPPENINGS | Johnson points out that include any combination of Jean’s ham and bean vegetables such as carrots, • Adult children with • Are you getting the soup is named after staff potatoes, onions, beans, older parents: Waiting to maximum benefits from member Jean Harm who peppers and tomatoes plan or act until a loved your Medicare Part D pre- was the kitchen manager or meat that are cooked parent who may need scription coverage? Don’t at Heritage Towers for together and served in a long-term care coverage throw your money out the many years. Carolyn’s sea- resulting gravy. under Medicaid is too late. window or get caught in Plan ahead. Join Sheridan changes in the New Year. attorney Mark Pierce at A review of your Medicare the Senior Center on Oct. 4, prescription coverage 5:30-7 p.m. No need to call could help you stretch ahead. This presentation your dollars. Free review is offered free to the com- of your Medicare Part D munity in a collaborative prescription coverage will partnership through the be available at the Senior Sheridan Senior Center’s Center. Appointments are “When I’m 64…or more” required by calling 672- life planning lecture series. 2240. Don’t wait and be • Have you been married locked out of this valuable 50 years or longer? Let us and free service. celebrate you at the Golden • Veterans, please allow Age Dinner featuring us to put your military pro- prime rib on Saturday eve- file on the Sheridan Senior ning Oct. 15 at the Senior Center’s Wall of Honor. Center. You must reserve We are conducting inter- and pay for your tickets in views with veterans Sept. advance. Payment reserves 26 – Oct. 21. Please plan to your spot. Tickets went on make an appointment by sale Sept. 30 at the Senior calling 672-2240 to share Center front desk. The cost your story and be pho- is $15 per person. Checks, tographed to be place on cash and credit cards are our Wall of Honor during accepted. Phone-in reser- Veterans Day week. If you vations are accepted with have wonderful photos of credit card, 672-2240. No you in uniform, we will reservations can be taken scan your photo and return after Friday, Oct. 7. it to you.

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