Please note that lunch, virtual programming and the outdoor walk is cancelled for Monda , October 12 because the center is closed for the Columbus Da holida .

Loudoun County Senior Center at

Cascades 21060 Whitfield Place

Sterling, VA 20165

571-258-3280 www.loudoun.gov/seniors-cascades

Staff: M :

Brenda Davis

A M : Judith Mangilin C S :

Carrie Randolph

R P : Paul Torrible

C S : Hale Moore

O : Feli Duran

O :

Satish Sharma

CASCADES SENIOR CENTER WEEKLY E-NEWS OCTOBER 9, 2020

http://www.loudoun.gov/seniors-cascadeshttp://www.loudoun.gov/seniors-cascades

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HELPF L LINKS ABO HO OPICS: For information about the N , visit www.loudoun.gov/novemberelection For the latest information about C Visit www.loudoun.gov/coronavirus Te t LCCOVID19 to 888777 to receive te t alerts from Loudoun Count about COVID-19 Follow the Loudoun Count Government Facebook Page and on twitter @LoudounCoGovt Sign up for email and te t updates on COVID-19 in Notif Me, Blogs categor If ou have questions for the Loudoun Count Health Department, call their information line:

703-737-8300 Monda -Sunda , 9:00 a.m. to 5:00 p.m.

The Loudoun Count Board of Supervisors has proclaimed October as Domestic Violence Awareness Month, spotlighting the increased danger that the COVID-19 pandemic presents to survivors of domestic violence. For more information, visit www.loudoun.gov/DART

MON. 10/12

TUES. 10/13

WED. 10/14

THURS. 10/15

FRI. 10/16

N V a A

T a Na a H a

10:30a -11:30a

C n e a i nal S ani h In c :

Ana Mah ne ( nl en

egi e ed a ici an )

1:00 -2:30

In e media e S ani h I In c :

Lea Nig n

10:30a -11:30a

Y ga/B ea hing Cla

In c : Jagdi h &

Kaila h Sachde

( en eni cen e

membe )

10:30a -11:30a

Lea n Manda in In c :

S an Xia ing ( en eni

cen e membe )

10:30a -11:30a

Kni & C che

In c : Velinda S n

( en eni

cen e membe )

NEW

ADDITION! 1:00 -2:00 Y ga/

B ea hing Cla

In c : Jagdi h & Kaila h

Sachde

** IR AL CLASSES/AC I I IES SCHED LE**

We send out reminder emails ever da with an electronic invitation to our classes. Sometimes the information on the invitation can change. P

. If ou would like to join an of our activities, email paul.torrible@loudon.gov to be added to the distribution list.

http://www.loudoun.gov/novemberelectionhttp://www.loudoun.gov/coronavirushttps://www.facebook.com/LoudounCountyVa/https://twitter.com/LoudounCoGovthttps://www.loudoun.gov/list.aspx?Mode=Subscribe%23bloghttp://www.loudoun.gov/DARThttps://www.loudoun.gov/Archive.aspx?AMID=54https://www.loudoun.gov/Archive.aspx?AMID=51https://www.loudoun.gov/Archive.aspx?AMID=70

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**OUTDOOR ACTIVITIES SCHEDULE** MON. 10/12

TUES. 10/13

WED. 10/14

THURS. 10/15

FRI. 10/16

C H a

COLUMBUS

DAY

12:30 Kni &

C oche Tailga e (D op-in)

12:30 Uk lele

(D -in)

1:00 C en E en

Di c ion G o p

(D -in)

10:00a Tai-Chi i h

Mabel (Regi a i n

Re i ed)

DINE-IN LUNCH (11:45am-12:30pm)

MON 10/12

TUES 10/13

WED 10/14

THURS 10/15

FRI 10/16

COUNTY HOLIDAY

Hot Dog/Bun Baked Beans

Carribean Blend Vegetables Fruit & Milk

Vegetarian meal

Available

Baked Chicken Fillet

Brown Rice Sliced Carrots

Fruit, Roll & Milk

Vegetarian meal Available

Meat Sauce Spaghetti

Malibu Blend Veggies

Fruit, Roll & Milk

Vegetarian meal Available

BBQ Chicken Baked Potato

Mixed Vegetables Fruit, Roll & Milk

Vegetarian meal

Available

Lunches are packaged individuall under ver safe protocol at the central kitchen and the food is as delicious as ever! The center is cleaned and disinfected regularl and masks must be worn in the building at all times (e cept while at our table eating ). Check out this video on the Advisor Board website www.m cascadescenter.org for more information about coming to the caf for lunch. So, meet up with a few friends for lunch at the Senior Center at Cascades. Call us to reserve our place for lunch we can t wait to see ou!

DRIVE-THRU PICKUP (11:00am-11:30am)

http://www.mycascadescenter.org

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We are delighted to add Outdoor Programs to the calendar and are planning for our eventual return to Indoor Programs and Bus Services. We know ou like being at the center and we like having ou here, but in order to make that happen we need our help. We have COVID-19 guidelines that must be followed when ou are riding the bus and while ou are at the Senior Center. Please review the guidelines and make sure ou are familiar with them, the must be adhered to dail . Staff will use a contactless thermometer to take our temperature and review health question each da , prior to boarding the bus or entering the Senior Center You must wear our face covering while riding the bus and while in the center, the face covering must cover our mouth and our nose. You must practice social distancing You must sta home if ou feel sick Wash our hands frequentl with soap and water or use available hand saniti er when soap and water is not available. Equipment is to be wiped down with provided cleaning solution before and after ou use it. Our goal is for all of us to sta health . When each person does their part collectivel , we all sta health and can quickl get back to doing the things we enjo doing, together!!!!

**SPECIAL ANNOUNCEMENT**

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Senior Center Bus Service Protocols

Bus occupancy will be restricted to 50% capacity. Riders will remain six-feet apart while waiting to board. Riders will wear face coverings. Boarding will be dependent on satisfactory results from a verbal screening process and a no-touch temperature check (completed off bus). Drivers will wear face coverings and face shields while screening riders, and face coverings while driving. Riders will fill bus from back to front. Riders will exit bus from front to back.

Payment

Riders will hold out punch-card to driver, who will punch it contact-free. Hand sanitizer can be used before and after process if contact is made.

Disinfection

Buses will be wiped down every day between runs and at the end of the day. Hand sanitizer and disinfecting wipes will be kept on the bus for use as needed.

Additional staff member may accompany driver for first couple of weeks in order to observe and assess for potential gaps in process.

Protocols subject to revision as needed.

Boarding and

Exiting

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:// . . /

A B

https://learn.aarp.org/https://learn.aarp.org/https://www.youtube.com/watch?v=XkNvgHPRf7Y

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H E

https://www.loudoun.gov/CivicAlerts.aspx?AID=6073

9

https://urldefense.proofpoint.com/v2/url?u=http-3A__r20.rs6.net_tn.jsp-3Ff-3D001jiXgFcJMJgNg0N3ArAlWsItafu7BZMQamrzQJqPXuAQwK-5FL-5FsIhoQBTM6srBChk1pw7IPV-2D8E43utNt0crIwnOSvtfxNkX8QuSoxSlmzUDHShualnpDXnusmtVI80AGi8B-2DYluGAeQrH5Aoo9koMZg-3D-3D-26c-3D6qa

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https://www.loudoun.gov/prcscreatingcommunity

https://www.loudoun.gov/prcscreatingcommunity

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REMINDER: If ou are in need of a lunch meal or food in general, 571-258-3280

.

**RECIPE CORNER** Blend two cultures for an Italian feast with an American flare.

BREAKFAS : PEAS AND EGGS (PISELLI CACIO E O A) INGREDIEN S: 1 medium onion, finel chopped Olive oil 2 cans of peas 4-6 eggs (depending on si e) 75g (3 o ) grated Parmesan cheese A few sprigs of parsle , finel chopped Salt and pepper DIREC IONS: In a large braiser or saucepan, saut the chopped onions gentl in olive oil until the are ver soft and translucent, taking care that the don t brown. While the onions are braising, season them lightl with salt and pepper, and add a few drops of water from time to time this will help them soften and prevents browning. Take our time, as the flavor of the dish depends in large part on coa ing the sweetness out of this off i o of gentl saut ed onions. Pour the canned peas, together with its liquid, into the pot. Let them simmer gentl for just a few minutes, to allow the flavors to meld. While the peas are simmering, whisk the eggs together with the grated cheese and, if using, the parsle , in a mi ing bowl. Season generousl with salt and pepper. Turn up the heat a bit and add the egg mi ture to the peas. Mi together with a wooden spoon or spatula until the eggs have formed soft curds and remove from the heat. The eggs will absorb the liquid the longer it cooks ou can let it cook longer for a ‘dr version, shorter for a ‘wet one, as ou prefer. Serve immediatel , with some e tra cheese sprinkled on top if ou like, and perhaps a nice turn or two of freshl ground pepper. DESSER : E PER CHOCOLA E CHERR BISCO I INGREDIEN S: 1/2 C. butter, softened 3/4 C. white sugar 3 eggs 2 tsp. almond e tract 3 C. all-purpose flour 2 tsp. baking powder 1/2 C. chopped candied cherries 1/2 C. mini semi-sweet chocolate chips 1/2 C. chopped white chocolate

DIREC IONS: Preheat oven to 350 degrees F (175 degrees C). Grease a large cookie sheet. In a large bowl, cream together the butter and sugar until smooth. Beat in the eggs one at a time, then stir in the almond e tract. Combine the flour and baking powder; stir into the creamed mi ture until just blended. Mi in candied cherries and mini chocolate chips. With lightl floured hands, shape dough into two 10 inch long loaves. Place rolls 5 inches apart on the prepared cookie sheet; flatten each to 3 inch width. Bake for 20 to 25 minutes, or until set and light golden brown. Cool 10 minutes. Using a serrated knife, cut loaves diagonall into 1/2 inch slices. Arrange slices cut side down on ungreased cookie sheets. Bake for 8 to 10 minutes, or until bottoms begin to brown. Turn, and bake an additional 5 minutes, or until browned and crisp. Cool completel . Melt white chocolate in the microwave, stirring ever 20 to 30 seconds until smooth. Dri le cookies with melted white chocolate. Store in tightl covered container.

Yield: 3 do en

http://memoriediangelina.com/glossary/

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APPE I ER: RED, HI E AND BL E BR SCHE A INGREDIEN S: 1 cup blueberries 1 cup tomatoes 1/2 cup feta cheese 1/4 cup toasted walnuts 2 cloves of garlic Balsalmic vinegar Olive oil Sea salt and pepper

1 baguette DIREC IONS: Dice the tomatoes and mi in a bowl with blueberries, feta cheese crumbles and chopped garlic. Top with a dri le of olive oil and vinegar. Sprinkle with salt and pepper and stir the mi ture to combine. Scoop a spoonful onto slices of baguette and serve.

S PPER: RED, HI E AND BLE PI A INGREDIEN S: · 1 pi a crust · 1/2 cup olive oil · 3 teaspoons of chopped garlic · Sea salt and pepper · 1 cup roasted red pepper · 1 cup bleu cheese · 1 cup carameli ed onions 2 cups mo arella cheese

DIREC IONS: 1. Gentl brown garlic in a saute pan with olive oil. Brush pi a crust with olive oil and top with cooked garlic, salt and pepper. Cover the crust with mo arella cheese and sprinkle the toppings evenl over the top. Bake according to the instructions for our pi a crust.

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**BRAIN E ERCISE**