Wooden Spoon
By Elaine Revelle

  Hey, we’re all getting there.
  And by “there” I mean older.
  It’s just a matter of time, literally.
  The years roll by and one morning we wake up as senior citizens.
  No matter how we pump iron or plump up with collagen, Father Time gets us all in the end.
  That’s the bad news…the good news is that the Santa Ynez Valley has a number of wonderful facilities for seniors. For this issue of the Guest, The Wooden Spoon visited the Santa Ynez Valley Senior Center Citizens Foundation’s facility in Buellton.
I met with executive director Barbara Robertson and the center’s development director Ann Phillips, who took me on a tour of the facility. I asked a lot of questions, shared lunch and was a card-carrying member by the time I left.
  Barbara has been the executive director for nearly a year. Coming from San Jose, she brings over 15 years experience in office management, accounting and customer to the service. She’s enthusiastic about the senior’s programs and on-going activities. “Our programs are funded,” she explained, “through grants, donations and our thrift shop which is responsible for bringing in about 40 percent of our total funds. Grants and donations provide the other 60 or about 30 percent each.”
  On the grant side, Ann handles the application writing duties and, with over ten years’ experience as a software instructor, coordinates the computer training program. Ann has a long association with the Valley, for over 50 years her family has owned a ranch near Cachuma Lake. “I spent a lot of time there while growing up,” she said, “summers and vacations mostly. But now, I’ve lived here for the past four years.”
  I met Cary Ricci, a retired audit supervisor who is described as a “motivator,” one who likes to help other seniors like herself “get out, have a good time and find joy in what they do.”
  Established in 1976, the Buellton Senior Center is a beehive of activity. Meals, arts and crafts, outings, card games and bingo, computer training, medical services, book club, tax services as well as wheelchairs, walkers and other needed equipment are all available at or through the center.
  There’s something going on almost every day of the week. If you are a Bingo or Pinochle fan, head for Buellton and join in the games. Bingo is played each Friday and the Pinochle cards are brought out every second and fourth Thursdays. Both get under way at 1 p.m.
  A painting on glass class is offered Tuesdays at 2 p.m. and the book club, newly organized by Cary, is set to meet on the second Monday of each month from 2 to 4 p.m.
  Ann’s computer training program is amazing. A total of 811 hours of personalized, one-on-one tutoring in computer training was provided during 2003 to 86 seniors by a team of 35 volunteer tutors. Wow! That’s impressive!
  Other educational programs include classes, seminars and meetings sponsored by Legal Assistance, Allan Hancock College and the American Red Cross. “Signups are currently underway,” Barbara said, “for upcoming classes on improving memory, the art of growing old gracefully and adult literacy.”
  Though AARP sponsorship, the center offers free tax services. “Appointments for assistance may made be made by calling the Center at 688-4571,” Barbara said. “Also, medical equipment loans are available, including wheelchairs and walkers. Contact the center for information. Other health related services include patient referrals, flu shots during the cold season and blood pressure clinics.
  “A nurse is on hand,” Barbara added, “on the first Friday of each month to take measurements. And the center is a designated ‘Emergency Red Cross Center’ in the event of a disaster.”
  It’s also reassuring to note that the center is located behind the Buellton Santa Barbara County Fire Station and the Buellton Police Station.
  Now about the food/meals program.
  Overseen by food services manager Olivia Larsen, low cost lunches are served at noon at the center and are offered for home delivery between 11 a.m. and noon Monday through Friday. A 24-hour reservation (or notice) is required for either choice, cost is $3 for a healthy, well balanced meal. A printed monthly menu is available at the center.
  While the food is professionally prepared by the Solvang Lutheran Home, Olivia “sparks” them up with extras and a few personal touches. “Olivia,” Barbara pointed out with both Ann and Cary nodding in agreement, “often adds extra vegetables to the salads, bakes biscuits and provides dessert. She likes to observe the seasons and holidays too.” (It was March and I noticed that the walls were awash with shamrocks.)
  “I like to serve on china plates, warmed in the oven,” she pointed out. And we ate with metal dinnerware, not plastic…a nice touch, thanks Olivia.
  While Olivia’s current job description is in food management (she holds a certificate in food safety management from the National Registry of Food Safety Professionals) her ten year record at the center has included a variety of duties and responsibilities.
Rounding out the staff is Gary Miller who, I might add, just happens to be my cousin on my mother’s side of the family. Gary is the mobile meals man, delivering the goods to seniors who either want or need to eat at home. He also, I noticed, was on hand for the clean up chore…not a small task, with Olivia’s penchant for pottery.
  I joined the group for lunch, we were served a boneless, skinless chicken breast roasted with herbs (rosemary was the predominate flavor), steamed rice, okra cooked with tomatoes, mixed green salad, apricot halves, Olivia’s fresh baked biscuits, milk and banana cake for dessert. It was delicious. I left filled up and satisfied and with a copy of the month’s mouth-watering menu tucked under my arm.
  Another facet to the food program at the center is the monthly senior dinner. Held the last Tuesday of each month, meals are provided and catered by various Valley businesses, restaurants and service organizations.
  “While volunteers are welcomed, encouraged and needed at the center, groups, clubs, individuals are welcome to try their hand with these dinners,” Barbara said. “We generally serve 50 to 60 on these nights,” she noted.
  Further information on any or all of the centers programs and activities may be obtained by calling the center at 688-4571. “We always need volunteers,” Barbara reminded. “Here at the center or at the thrift shop.”
  During March the “guest chef” was Valley Oaks Bank and they served frikadeller (Danish meatballs). Alpha Pi Charitable Organization will provide the April dinner. And, since I am a member of Alpha Pi, I plan to be on the serving end of the spoon for a change and, surprise, was able to score Kathy Kelsey’s lasagne.
  (Did you wonder when I would get to a recipe?)
  Lasagne was on the menu the last time we served and proved to be a hit. So, as all great cooks say, why mess with success…let’s do it again.
  Involved, but not complicated; tasty, but not too spicy; rich, but not pricey… this will make an ample meal for your family. And, since it freezes well, it makes a wonderful “for emergencies” dish.

LASAGNE ALA KELSEY
1 package (14 ounce) lasagna noodles
1-1/2 pound ground round
1 large onion, chopped
1 clove garlic, minced
1 large can solid pack tomatoes
2 cans tomato sauce
1 pound mild yellow cheddar cheese
1 pound (or ball) Mozzarella cheese
1 carton ricotta cheese, optional
1 can grated Parmesan cheese
1 package Lawrey’s Italian spaghetti
sauce mix
salt, pepper, salad oil
1 tomato sauce can of water

  Brown onion and garlic in oil and add meat. Cook until crumble. Add all other ingredients, except the cheese and simmer at least one hour uncovered, stirring occasionally. Add more water if you don’t like it too rich.
Boil* lasagna noodles in salted water to which two tablespoons of oil has been added. Cook for approximately 12 to 15 minutes, rinse and drain well. Using a long or square pan about two inches deep.
  Spread a little sauce all over the bottom of pan, add a layer of noodles, cover with more sauce, sprinkle with cheddar and mozzarella cheese (grate and mix cheeses together) and ricotta if using.
  Add more noodles, sauce and cheese; repeat until you have three layers. Top with the last of the sauce and sprinkle with the Parmesan cheese.
  Bake at 325 degrees for 30 minutes or until heated through and the cheese has melted. (If frozen allow to thaw and come to room temperature before cooking.)

*To save preparation time, use regular lasagne noodles, not “no-boil” and prepare as directed with uncooked noodles. Layer them in a criss-cross pattern and allow dish to sit overnight before baking.