JSL Weekly News & Updates
Come See What Makes Us So Special
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SUNNY DAY AT KENSINGTON PARK
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Prentis resident, Fanya Kutik, took a turn driving the boat
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Last Friday, Oak Park Campus residents visited Kensington Park on a beautiful day in Milford. Some of the residents got the opportunity to drive the boat! They saw two “baby” bald eagles and some turtles sunning on a tree branch. It was a perfect day for our residents and to be out on the water.
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Prentis and Teitel residents, Luba Kolesnichenko, Fanya Kutik, Nataliya Babenko, and Irma Altshuler enjoyed the ride
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Ingredients:
6 scallions, thinly sliced, divided
1 large clove garlic, pressed
3 tbsp. fish sauce
1 tbsp. canola oil
2 tsp. honey
Pepper
1 lime
4 6-oz boneless, skinless chicken breast halves
1 bunch small radishes
2 mini seedless cucumbers
12 mini rolls, split and grilled
Hoisin, sriracha and cilantro, for serving
Directions
- Transfer 2/3 of sliced scallions to blender along with garlic, fish sauce, oil, honey, and 1/2 teaspoon coarsely ground pepper; zest lime into blender, then puree. Transfer to bowl. Pound thickest part of chicken breasts to 1/2 inch thick, add to marinade and toss to coat. Refrigerate at least 30 minutes or up to 2 hours.
- Heat grill to medium. Remove chicken from marinade and grill, covered, until just cooked through, 4 to 6 minutes per side. Transfer to cutting board and let rest 5 minutes before slicing.
- Meanwhile, very thinly slice radishes and cucumbers. Toss with juice of lime, then fold in remaining 1/3 of scallions. Spread rolls with hoisin and sriracha, if using. Top with chicken, radish salad and cilantro, if using.
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JSL IS ON FACEBOOK AND INSTAGRAM!
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Follow JSL on Facebook and Instagram for daily updates on what is going on at our campuses. Leave a like and comment while you're there too!
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7/25
- Friends of JSL Pop-Up Dinner
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MEALS MADE SIMPLE HAS ARRIVED!
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Our new wholesome and delicious kosher carryout line, “Meals Made Simple”, is now available at Marvin's Bistro! Perfect for lunch or dinner, try one of our scrumptious options:
- Asian-Glazed Salmon with Basmati Rice, Broccoli and Red Peppers
- Herb-Crusted Salmon with Broccoli and Toasted Almonds, Golden Raisins, Chive Couscous
- Seasoned Chicken with Mashed Potatoes and Broccoli
- Couscous with Toasted Almonds, Golden Raisins and Fresh Chives
- Grilled Pot Roast with Brown Gravy, Horseradish Mashed Potatoes and Broccoli
Stop by the Marvin's Bistro and pick up one of these delicious meals in the cold case today! Marvin's Bistro is open 10 am - 3 pm Monday - Friday.
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SENIOR SAFETY GUIDE: SUMMER EDITION
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Summer is here and that means that it’s time for outdoor activities, fresh fruit, and fireworks. But that also means spending more time in the hot summer sun. If it feels like the sun is stronger now than when you were a kid, you’re right; research from NASA has shown that
UV exposure from the sun is stronger now
than it was even 30 years ago, as a result of the destruction of the ozone layer.
The sun carries many senior safety risks, especially during the summer months.
Click here
to learn more about potential risks and how to prevent them.
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Are you or someone you know looking for a new job opportunity? Our West Bloomfield and Oak Park campuses are looking for talented individuals for the following positions:
-Dining Room Servers
-Line & Prep Cooks
-Utility Kitchen
-Personal Care Attendant
-Certified Occupancy Specialist
-And many more!
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SHOP SHOP SHOP
with an AMAZON SMILE on your face to benefit JSL. It's so easy! Just order your merchandise and JSL will receive cash back from every order. Tell your friends and family! Sign up here:
www.amazonsmile.com
and designate JSL Foundation as your charity of choice! Thank you!
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Shabbat Shalom from the Fleischman painting crew!
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We are so grateful for your generous financial support.
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Nancy Heinrich,
Chief Executive Officer
Jennie Klepinger
, Chief Financial Officer
Jo Strausz Rosen
, Executive Director of Development
Barbra Giles,
Executive Director of Aging Services
Clint Guess,
Executive Director of Operations
Dianne Azzopardi
, Director of Human Resources
Ron Colasanti
, Director of Dining Services
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People of all faiths and beliefs are welcome.
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