Developing anAttitude of Gratitude
While encouraging people to be grateful is great, being grateful together is much more powerful and effective. When we collaborate with loved ones or friends, it benefits everyone. While aging can be challenging and often devastating, it can be a wonderful time in life, with the help of some simple tools to maneuver through the challenges. Gratitude is a great tool that can make a difference in everyone’s quality of life.
Think about developing a habit of practicing gratitude. The results may be surprising and life-changing!
- List three things you are grateful for each day. This quickly puts life into perspective.
- Send thank-you cards to old friends, family, acquaintances, or caregivers, thanking them for their care and friendship.
- Keep a gratitude journal to help focus on the wonderful aspect of the day and to provide a reference for those times when life is hard.
- Say thank you when you wake up. A new day is never promised, so being grateful every morning starts the day off on the right foot.
- Find the light in the dark. Think of the good during the bad times to help refocus your attitude.
- Take a few minutes each day to focus on gratitude. It can be through prayer, meditation, or just thinking about who or what makes you grateful. Try to keep a regular time so it becomes a habit.
- Share your life by volunteering and giving your time and talent to benefit others. No matter our age, we all have talents we can share!
The Power ofPracticing Gratitude
At any age, life is challenging, so everyone can benefit from having a grateful heart. Pain, loneliness, feelings of abandonment, and struggling with usefulness can be debilitating. But being grateful every day for small things can make the pain easier to handle. Learning to appreciate all we have at any given time can help boost our mood and turn a bad day around.
Gratitude is one of the ten classes of our Aging Mastery Program® that will begin again on April 17. Watch for next month’s newsletter to learn more and how you can join!
Mini Bus Trips
Trips require five passengers and are weather permitting. Call 860-668-3844 to make a reservation.
Lunch at Golden Irene’s
Tuesday, 2/4
Pick up begins at noon
Walmart Shopping
Thursday, 2/6
Pick up begins at 8:30 a.m.
MGM Casino
Monday, 2/10
Pick up begins at 9 a.m.
Manchester Shopping
Tuesday, 2/11
Choice of Evergreen Walk or Buckland Hills. Pick up begins at 8:30 a.m.
Valentine Social
Saturday, 2/15
Call office for pick up time
Lunch at Crepes Tea House
Tuesday, 2/18
Pick up begins at noon
Walmart Shopping
Thursday, 2/20
Pick up begins at 8:30 a.m.
Lunch at Captain Jimmy’s
Tuesday, 2/25
Pick up begins at noon
Health Screenings
Blood Pressure Screenings: 2/12 & 2/26 at 11 a.m. Sponsored by Suffield Community Aid.
Foot Care: Tuesday, 2/18. Fee is $29. Call to schedule your appointment today!
Hearing Screenings: NOVA Hearing Services provides FREE screenings and services. Call for a 2/5 appointment.
Exercise Classes
Beat Parkinson’s Today Boxing & Functional Interval Training. Mondays 11:30 a.m. Beginner class is 12:45 p.m. 1/6-3/30 11 classes for $55.
Cardio Fit with Melanie DeCosmo. Mondays, Wednesdays and Fridays at 10:10 a.m. 1/6-2/28. 22 classes for $77.
Chair Exercise with Melanie DeCosmo. Wednesdays at 11:20 a.m. walk-in. Only $2/class or donation of a non-perishable food item.
Chair Yoga with Marianne Wolslegel. Tuesdays 1/7-2/25 at 1 p.m. Only $40 for 8 classes.
Combo Strength & Yoga with Kathy Matchett. Tuesdays and Thursdays 4:30 p.m. 1/7-2/20 14 classes for $52.50.
Harmonica Mindful Breathing with Lenny Burlingame. Thursdays at 2 p.m. 1/16-2/27 7 classes for $35.
Line Dancing every Tuesday and Thursday at 10 a.m. $2/class.
Pilates with Yoga with Melanie DeCosmo. Mondays, Wednesdays and Fridays at 9 a.m. 1/6-2/28. 22 classes for $77.
Yoga. Wednesday evenings at 6:30 p.m. with Mary Calendar. 1/15-2/26. $70 for 7 classes. Also offered Saturday mornings at 9 a.m. 1/18-2/29.
Lunch Menu
Lunches are $3.50 and include coffee, tea, cold beverage and dessert. Reservations are required by noon the day prior. Lunches are made on-site by staff.
2/5 Salisbury Steak with mushroom gravy, herbed-buttered noodles, vegetable
2/6 Sausage, pepper and onion grinder with tomato sauce, chips
2/12 Goulash, Caesar salad, bread & butter
2/13 Broccoli, egg and cheese bake with a slice of ham
2/19 Burgundy chicken thighs, rice pilaf, vegetable
2/20 Crab linguini, sliced cucumbers with dill dressing
2/26 Quinoa enchilada casserole (meatless), tossed salad and roll.