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Grass Valley Senior Center

The Grass Valley Senior Center is at Gate 2 of the Nevada County Fairgrounds. Call 273-4961, weekdays 8:30 a.m.-4 p.m.

High Noon Cafe lunch, daily, $2.50 donation for age 60-plus, $4 under 60. Call for reservations and menu 24 hours in advance.



Senior Enrichment: March birthday celebration, Wednesday, noon-1 p.m.




Computer class registration: April 8 and 15, noon-3:30 p.m.; April 11 and 18, 10 a.m.-2 p.m.

St. Patrick’s Dinner Dance on Friday (March 15). Chef Jaime will serve corned beef and cabbage.

Rambling Gadabouts travel club meets March 28 at 1 p.m. Lunch entree is chicken curry, peach cobbler for dessert.

Monday

Stretch and strength: 8-9 a.m.

Clogging: 9-10 a.m.

Intermediate line dancing: 10-11 a.m.

Social bridge: 1-4 p.m.

Watercolor and more: 1-3 p.m.

Board of trustees meeting: third Monday, 9-11 a.m.

Tuesday

Intermediate clogging: 9-10 a.m.

Aerobics with Geri: 9:30-10:40 a.m.

Ballroom dance lessons: 1-3 p.m.

Belly-dancing class with Jaquie Castileja Bucknell, 3:30-4:30 p.m.

Chess: 1-3:30 p.m.

Creative writing: 9-11 a.m.

Insurance counseling: 1-3:30 p.m. (Call 273-2273 for appt.)

Wednesday

Stretch and strength: 8-9 a.m.

Clogging: 9-10 a.m.

Advisory council meeting, second Wednesday 9:30-10:30 a.m.

Intermediate line dancing: 10-11 a.m.

Bunco: first, third Wednesday 1:15-3:30 p.m.

Genealogy: 9:30-11 a.m.

Free legal advice: second, fourth Wednesday 1-3 p.m. Call 273-2273 for appointment

Sierra Services for the Blind, first, third Wednesday 1:45-3:15 p.m.

Sierra Singles Club, second Wednesday 1:30-3:30 p.m.

Blood-pressure clinic: third Wednesday, 11:15 a.m.-noon

Thursday

Aerobics with Geri: 9:30-10:40 a.m.

Crafts class: 1-3 p.m.

Friday

Stretch and strength:8-9 a.m.

Bingo: 1-3:30 p.m.

Menu

Monday

Beef bourguignon, parslied red potatoes, stew veggies, wheat roll and mixed fruit.

Tuesday

Coq au vin, mixed green salad, brussels sprouts, French bread and pineapple upside-down cake.

Wednesday

Stir-fried pork and veggies, asparagus, brown rice, and peaches and pears.

Thursday

Chicken ravioli, Italian veggies, mixed green salad, garlic bread and chef’s fruit cup.

Friday

Breaded turkey cutlet, green beans, mashed potatoes, French bread and lemon cheesecake.


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