The other day my wife Marge made me aware that in 2022 we would be celebrating the 70 year anniversary of our graduation from New Britain Senior High School. “Would be celebrating” was probably the wrong phrase to use since our 60th anniversary celebration held at the Hawk’s Landing golf course was intended to be our last. In fact the balance of the classes bank balance was donated to the New Britain Industrial Museum in November of 2015.
Having been involved in many past reunions Marge and I kind of sat back and began to reminisce. We both wondered how many of us old timers would be interested in having some sort of get together to celebrate the past 70 years. With so many people not reading a paper anymore we would have to rely on sending the inquiry out in social media.
We began thinking how we could advertise the inquiry and started to get a little silly about some of the stuff we could use in our announcements such as:
Location access from parking lot…….transportation provided.
Food……super soft menu. Mashed potatoes, meatloaf, vegetables, soft ones especially over cooked. Denture glue available for loosening due to hard, chewy bread rolls.
Drinks…….semi-open bar, not open long. Option, long open bar serving extremely watered down drinks.
Entertainment…….Recorded, slow numbers, stand in one place dance with make believe moves. Sound level load for those with forgotten hearing aids or low battery situations
For the young at heart…….wheelchair and walker races.
Canes would have to be holstered to avoid possible conflicts
Medical…….trained staff for emergency situations.
I do hope no one takes offence to these old age attacks, but since Marge and I are at the ripe old age of 87 we feel it gives us the license to make a little fun. Please ask any interested to lend us their thoughts concerning a little get together. They can respond to this Blog or email me at: bill.wisk@gmail.com
Thanks in advance
Can’t forget to include the usual recipe. Here’s a little salad I make for Easter.
Beet Salad
3 15 oz. cans of sliced or whole beets
2 tablespoons vinegar (I use cider vinegar, but regular white
is also fine)
2 tablespoons sugar
1 Heaping tablespoon of prepared horseradish
Drain the three cans of beets and temporarily reserve the beet liquid. Shred beets in a food processor to desired consistency. Dissolve sugar in vinegar and mix with beets. Season to taste with salt and freshly ground pepper. Add and mix the horseradish with the beet salad. If you feel the salad is too dry, add some of the reserved beet juice. Discard remaining beet juice or use as a base for beet soup or borscht.
Refrigerate and let flavors meld for a couple of days….enjoy.
