Contributed by Marian Fuchs
On Monday March 18 some happy Collington revelers came to the Ivy Bar to drink green beer or white wine and celebrate this famous holiday. Ana and Yolanda poured the drinks, and many smiling folks imbibed them.
Contributed by Marian Fuchs
December is one of our community’s busiest months. In the past handful of days, for instance, we’ve had the following three memorable events:
A Taste of the Holidays – a special event put on by Kim Rivers, our Vitalize 360 coach, the Culinary Services team and Corinne Pearce, our dietician.
The purpose was to present residents with healthy options for party food for the holidays. In addition to a range of foods and a punch drink, there were talks and printed information and some useful recipes. Some 60 – 70 residents attended.
Here are Kim, Corinne, and three of the ‘healthy nibbles’: endives with walnuts and blue cheese, crispy spiced chickpeas and a Margherita Flatbread from the Landing.
A Talk about a Lovely Boat Collection
Sue Regen talked to a group of about 30 residents about the charming collection of boats from around the world that she and her husband Rich and their families had collected over the years. This collection has been delighting viewers for many weeks now.
Here are Sue, Rich, and a tiny part of their collection.
MaCCRA Meeting with Collington’s Local Government Representatives
Lorrie Rogers, Collington’s MCCRA leader, organized this meeting, introducing our four representatives. They are State Senator Joann Benson, and State Representatives Erek Barron, Jazz Lewis and Andrea Harrison, shown below.
Each representative spoke about their priorities for the coming session, and answered audience questions. The newest representative, Andrea Harrison said the least, stressing that she was on a learning curve and would have to read bills and talk to others before making pronouncements. All the others shared progressive agendas, with plans to try to craft bills and win support for all of the following:
This was a lively and informative meeting, with much goodwill between audience and speakers. Thanks to Lorrie Rogers, this was the third visit to Collington of this group, which augers well for future good relations with our representatives.
By Marian Fuchs and Lois Brown
There was more wind this year and more action in the five-boat regatta on the Collington Lake on the Saturday of Memorial Weekend 2018. The crowd enthusiastically cheered or groaned as the sturdy little boats made their rounds. Meanwhile, hamburgers, hotdogs, and trimmings were available to bolster spectators’ energies. Cluster 1000’s boat, the Priscilla, skippered by Dick Garrison, came in first. He received the trophy that evening at the Commodore’s Ball.
The Ball was to have started with cocktails and canapes in the courtyard, but fearing the predicted downpours (which in fact never came), the goodies were on offer in the Clocktower and corridors instead. Much-praised raw oysters, shrimp, and other offerings were enjoyed to the background of the Kollington Katz doing their thing. Their ‘thing’ is getting better and better with every performance — some attendees couldn’t resist the chance to start dancing early.
Ball-goers moved to the auditorium for a scallops appetizer, lobster-tail and steak entree, and a hand-made fruit tart dessert. Wine was flowing, inhibitions lowering, and the eight Big Band players attracted dancers right away. The best dancers of the night were by no means the youngest, but were certainly the most fun to watch. A very good start to the Memorial Weekend was had by all, including the foot-tapping servers!
As Memorial Day approached Collington became more serious. Sunday afternoon, Jessica Bateman on flute and Sherry Anaveson on piano presented their program “A Tempo.” The audience was moved by the patriotic, spiritual, and classical music. During “The Armed Forces Salute” Ms. Bateman gave her piccolo a real work out. The audience showed their appreciation as they stood for their branch of service.
The weekend ended on a high note with a Memorial Day brunch prepared and served by our dedicated culinary staff and enjoyed by residents, friends, and family.