Dear John Clarke Community,
I want to start by saying Thank You all for your amazing support during this
unprecedented time. The residents of the nursing center were thrilled by response to
the Mother’s Day Parade. We had so many families and friends come by to wave hello.
The Rhode Island Department of Health has asked us to test all residents and staff
every 10-14 days. Our third round of testing will be next Tuesday, and the National
Guard will be here to help administer the tests. I will send out a communication
via VoiceFriend when we have the times scheduled. We were very grateful for the
National Guard’s assistance during the last round and are happy that they will be on
site again next week. We have the fourth round of testing tentatively scheduled for
We continue to follow the Department of Health’s and CDC’s recommended measures to protect your loved ones,
our staff and community by:
• Restricting visitors with exceptions only to immediate end of life care, physicians and diagnostic clinicians.
• Screening all staff for signs and symptoms of COVID twice per day
• Screening residents twice a day including temperature and respiratory assessment by licensed staff.
• Quarantining new admissions for 14 days in our designated quarantine area.
• Disinfecting the center including high-touch areas such as doorknobs, bedside tables, light switches, handrails, sinks and
bathrooms frequently day and night.
• Ensuring adequate supplies of Personal Protective Equipment (PPE) -gloves, masks, face shields, and gowns.
• Monitoring for new guidance from state and federal officials
• Practicing social distancing and using proper hand hygiene.
• I will send out any immediate updates regarding COVID-19 via VoiceFriend.
On a more joyful note, I am very pleased to announce that Tara Kuthan, NHA, Director of Social Services, has been promoted to
Assistant Administrator. In her new capacity, she will continue to over see the psychosocial needs of our community and she
will also assume responsibility for the recreation department and chaplain services. Please join me in congratulating Tara on
her well deserved promotion! I wish you all a peaceful and healthy late Spring!
Joan M. Woods9
Last month I wrote to you about the Dawn Redwood tree at Blithewold
Mansion in Bristol. The tree is now covered with verdant chartreuse
sprouting leaf tips. The tree is smiling with new life; new beginnings in
this new cycle of seasons.
As spring draws on, finally, we too are in a new season. Everything
seems to have changed. Even they way we worship, gather in
community, and observe rituals has changed. For some, even our faith
has been shaken to its core. It has been a long, difficult winter. My
role as a chaplain is to meet others in the middle of the difficult times
– those times when our faith is shaken to its core. Chaplains are able
to meet and honor the sacredness of the ‘winter seasons’ and help
find verdant paths to spring. We are pastors of options. We walk with
others until they find the way to a new beginning.
As our communities begin to re-open we do so knowing that things
have changed. We have experienced great loss and grief. We have
found inner strength and perseverance that we may not have known
we possessed. We have found new ways to be physically distant and
yet socially close with our loved ones and neighbors. Like the verdant
Redwood, we are emerging anew with a resilience of life.
1 lb fresh asparagus (in 1 inch pieces)
1 lb breakfast sausage (cooked & chopped)
1 medium sweet red pepper (diced)
1 medium sweet yellow pepper (diced)
1 small onion (chopped)
3 green onions (chopped)
1tbsp olive oil
2 tbsp unsalted butter
2 garlic gloves (minced)
3 plum tomatoes (seeded & chopped)
14 large eggs (lightly beaten)
2 cups half & half cream
2 cups shredded colby-jack cheese
1/2 cup shredded parmesan cheese
3 tbsp fresh parsley (minced)
3 tbsp fresh basil (minced)
Salt & pepper
Prep Time: 15 minutes Cook Time: 50 minutes Serves: 12
Preheat Oven to 35O degrees
In a large skillet, saute asparagus, peppers and onions in oil and butter
until tender. Add garlic; cook 1 minute longer. Add tomatoes; set aside.
In a large bowl, whisk eggs, cream, colby-jack cheese, parsley, basil, salt
& pepper; stir into vegetable mixture and add sausage.
Pour into a greased 13×9 baking dish. Bake uncovered for 45 minutes.
Sprinkle with Parmesan cheese. Bake 5 minutes longer or until a knife
inserted into the center comes out clean. Let stand 10 minutes before
Dear John Clarke Community,
What an unprecedented time we are living in! While we continue to support the health of
our community by limiting personal contact, we are doing our utmost to spread joy through
engaging activities and meaningful connections with family and friends.
I am pleased to announce that our new chaplain, Racquel Ray, M Div, started this week and
has already introduced herself to many of you. I look forward to the spiritual support that
she will provide our community.
We have been blessed with many kind and wonderful donations from families and friends
including meals, baked goods, gift cards for the staff. We are grateful for all the continued
I look forward to meeting you all in person sometime in (fingers crossed!) the near future.
Joan M. Woods
The John Clarke Retirement Center would like to welcome Raquel Ray, our new
chaplain to the team. She wrote this message of hope to the residents, tenants and
Each morning that I drive to the John Clark Retirement Center I pass the Blithewold
mansion in Bristol with its towering, ancient Dawn Redwood tree. This particular
tree at Blithewold is fairly young, only planted in 1971. But the Metasequoia
glyptostroboides cultivar is a deciduous conifer tree that saw the dinosaurs. Right now,
the tree looks dead. Its branches are bare, naked, brown, and pendulously sweeping
in downward frowned arches swaying in tumultuous New England spring winds. An
unexperienced person would cut down believing it to be hopeless.
Our current society looks bleak also, mirroring the frowning branches of the redwood.
We are swaying with the winds of difficult news, messages of endless struggles and
challenges ahead. We worry about loved ones, finances, health, safety, and our future.
Each day the dawn redwood slowly begins to sprout as it has done since the dinosaur
age. The tree knows the biological secret to its longevity is a deliberate pace. It takes
its time. I see hope in its daily increase, albeit ever so slowly. There is daily progress.
From dormancy to vibrancy the tree will lead us.
6 egg yolks
3/4 cup white sugar
2/3 cup milk
1 1/4 cups heavy cream
1/2 teaspoon vanilla extract
16oz marscapone cheese
1/4 cup room temp strong coffee
2 tbsp Kahlua
(2) 3oz packages ladyfinger cookies
1 tbsp unsweetened cocoa powder
Prep Time: 45 minutes Cook Time: 1 minute Ready In: 5-7 hours Serves: 12
In a medium sauce pan whisk together egg yolks and sugar until well blended. Whisk in
milk and cook over medium heat, stirring constantly, until mixture boils. Boil gently for 1
minute, remove from heat and allow to cool slightly. Cover tightly and chill in refrigerator
In medium bowl beat cream with vanilla until stiff peaks form. Whisk marscapone into
yolk mixture until smooth.
In a small bowl combine coffee and rum. Split ladyfingers in half lengthwise and drizzle
with coffee mixture.
Arrange half of soaked ladyfingers at the bottom of a 9×13 dish – cut to fit. Spread half
of mascarpone mixture over ladyfingers, then half of the whipped cream over that.
Repeat layers and sprinkle with cocoa. Refrigerate 4 to 6 hours until set.
Hello everyone and welcome to your March Newsletter. We have been so fortunate this winter and I hesitate to celebrate our wonderfully mild winter with March being historically a difficult and potentially snowy month. The good news is we start Spring this month as the days get longer and longer. Let’s all hope we can continue our streak of good luck.
I wanted you all to know my time as Interim Administrator is coming to an end. The Board of Directors of The John Clarke Retirement Center has had the good fortune to hire a wonderfully talented and experienced leader and Administrator. Ms. Joan Woods has accepted the position of CEO/Administrator and will begin her tenure on April 6, 2020. Joan has been an Administrator and Executive in Health Care for well over 20 years and has had tremendous success in her career. Joan is a leader in the Health Care community and is nationally recognized as an expert in Quality. She serves on the Board of Directors of the Rhode Island Health Care Association and on several national
committees on Quality at the American Health Care Association. I know you will join me in welcoming Joan in the same warm fashion you welcomed me when I began my interim assignment here.
I want you to be aware we are upgrading our phone system with Cox Communications on March 5th. We will be transitioning from old to new system from 10am to noon and during part or most of this time our regular phone lines will be down. During this period if you need to contact us please call our Admission phone line at 401-602-2185. This upgrade will afford us greater capability and reliability of service. Thank you for your anticipated patience during these 2 hours.
I would draw your attention to our Activity calendar to see the wonderful activities that Robin and her staff have planned for you this month. We have some extra special St. Patrick’s Day fun planned for you and of course how can we forget Zeppole’s on St. Josephs’ day.
I want to recognize our Whatever it Takes Award winner for February, Dionne Williams-Rossi, RN. Dionne is a Nurse Manager on our 11-7am shift, and she has been an incredible asset to John Clarke in so many ways. Her dedication to our residents and to her nursing duties is exceptional and we are so thankful we have her part of our family. Thank you, Dionne, for all you do.
I wish you the best month ever this month enjoy each day to the fullest.
Best Wishes, Hugh
I’ve always kind of felt sorry for March.
January is “Woohoo! New Year!” February is proof that a new year really has arrived. April has those tantalizing hints of Spring. And May—well, May is just gorgeous. June,
of course, is splendid in its own right.
July is for barbeques! And all things outside. August? August is the first moment in each year when we give thanks. For those wonderful people who brought us air conditioning.
September feels like it’s actually the start of the year. There are new programs for everything under the sun, and learners everywhere are delighted by, or in dread of, a new season of classes. (And, speaking of seasons, Football!)
October. You just want to spread your arms and wrap all that glorious color around you and take it home with you. November kicks off The Holidays. And December? December takes care of itself. There’s no other month like it.
Then, there’s March. The year is well under way, fresh blooms are a ways off and all we can really do is hope Punxsutawney Phil was right (this year). Not taking anything away from St. Patrick or St. Joseph but, on the whole, March just seems like a fourand-a-half week waiting game. An in-betweener.
Which means . . . You can make it whatever you want.
Corned Beef & Cabbage
- 3lbs corned beef w. spice packet
- 2 bay leaves
- 4 sprigs thyme
- 1/2 lb baby potatoes, quartered
- 4 medium carrots, quartered
- 1 small head cabbage, in wedges
Prep Time: 10 minutes Cook Time: 3hrs 35 mins Ready In: 3hrs 45 mins Serves: 6
- Place brisket in a large Dutch oven and cover with water
- Add spice packet, bay leaves and thyme and place on medium-high heat
- Bring to a boil then reduce to a simmer
- Cook until tender checking every 30 mins and adding water if needed, until beef is tender, about 3 hours
- Add potatoes and carrots and bring back up to a boil
- Cook for 15 minutes then add cabbage and boil for 5 minutes more
- Remove meat and drain vegetables
- Let meat rest for 10 minutes before slicing
Hello everyone, welcome to your February newsletter and happy LEAP year. It is very exciting to have an extra day even if its only once every four years. If you are one of the lucky people who were born on February 29th let me know. he first 2 people who contact me will get a prize.
I was hoping we would escape the cold weather this winter after the weekend it was in the 60’s and even hit 70 in some places but unfortunately it’s New England and we have to endure some cold and wind. Just think as you read this newsletter, we are getting closer to Spring every day.
As you know we had our share of sickness in January and as I write you, we are coming out to the well side now. This is a difficult time of year as many people experience various bugs and viruses and invariably will bring them into facilities as staff or visitors. Our staff must be commended for their excellent infection control practices in managing the spread of anything we are confronted with and I thank them very much. They have done a difficult job exceptionally well.
February gives us great opportunity to celebrate our Love’s in our lives. So, let me be the first to wish you all a Happy Valentine’s Day. We have lots happening in our facility as you will see in the Activity Calendar and I hope you will take full advantage of our events.
Just another reminder we are celebrating our 40th anniversary at this location which opened in 1980. John Clarke started in 1953 on Shepard Ave in Newport led by Mr. and Mrs. Harold Brown and was home to 24 independent residents. As those residents aged and required more care there was the decision to expand capacity and include nursing care as well. This property at 600 Valley Rd was purchased and constructed and opened in 1980. We have much to be thankful for and proud of over these 40 years. The past staff and current staff have developed a high-quality Nursing and Retirement Center that is very highly regarded on Aquidneck Island and in the Baptist community in Rhode Island.
The Board of Directors and the leadership of this center want to continue to provide this high-quality care and have decided to initiate a Capital Campaign to raise 2 million dollars over the next 2 years to
renovate our campus. We hope you will join us as we begin this effort.
I would like to recognize our January Whatever it takes Award winner. Ms. Carollyne Killackey one of our Nurses has been selected by her peers for her caring, for her compassion and for her helping approach to her responsibilities every day. Thank you, Carollyne.
I hope to see you around our campus enjoy the month.
Best Wishes, Hugh
When I was learning to drive, my father told me always to remember that I had as much right to be on the road as anybody else.
That was excellent advice. When you’re first starting out at something, there’s a tendency to feel like you’re not worthy. To hear that you are is very helpful, indeed.
There really was a St. Valentine, and he made it his work to let all around him know they were worthy as well. Living in the third century near Rome, he tended to the persecuted and to those on the margins.
He showed love to these people. He was martyred on the 14th of February.
How this sort of love got connected with the romantic kind remains unclear. It seems to involve reinterpretations of an old Roman fertility festival at about the same time on the calendar along with a 13th century poem by Geoffrey Chaucer.
Whatever your take on it, the middle of winter is a good time to be reminded that we are worthy. We are all worthy of respect, of care, and of love.
We seek to show that respect, love and care at John Clarke. In each new day, we look to see what others need, and what might make their lives a little fuller. Because all are worthy.
And remember, that includes you.
'Getcha Right Chicken Stew
- 1 gallon water
1 roasted chicken (meat aside)
1/2 bag chopped carrots
3 med chopped onions
1 bag chopped celery
2 large bay leaves
1 tbsp salt
3 tsp pepper
- 2 tbsp chicken fat/preferred fat
1/2 bag chopped carrots
1 bag chopped celery
2 med chopped onions
3 quarts chicken stock
1 can rinsed/drained green beans
2 lbs small red or yellow potatoes
2 tbsp flour
1 tbsp poultry seasoning
3 cups chicken meat
Salt & pepper to taste
Tis the season for cold & flu. The following is a delicious recipe to ‘Getcha Right’!
- Add all the ingredients to a large stock pot or dutch oven
Simmer at a small rolling boil for 3 hours
Cook potatoes approximately 45 minutes/until fork tender and let cool for 10 minutes.
Using a fine sifter or cheese cloth, separate the stock
Let the stock chill in the refrigerator until the fat separates
Set aside 2 tbsp of fat for the stew and discard the rest
In a dutch oven of your preferred size ( I use an 8QT) saute on high heat
the chicken fat, celery, carrots, onions and poultry seasoning until slightly tender
Sprinkle flour over the vegetables and stir until incorporated
Add the stock and potatoes and simmer for 45 mins
Add chicken meat and green beans
Continue to simmer until potatoes are tender and the stew thickens to a
hearty pot of deliciousness
Serve with french bread and a glass of red wine to ‘getcha right’ in the head
Hello everyone, welcome to our first edition newsletter for 2020. A new decade is upon us and I wish you all a very Happy New Year and Happy New Decade!
We had a wonderful Christmas and holiday season here at John Clarke. We were fortunate to have Santa spend some extra time with us and made everyone’s holiday extra special. Special thanks to Robin and her staff for making this holiday so special. Thanks to all our staff for being in the Holiday moment and adding to our joy.
The New Year brings great hope and expectation of great things happening for us not only here at John Clarke but in the world as well. We have a busy year planned for our family here at John Clarke as we begin our yearlong celebration of our 40th anniversary here at 600 Valley Road. We will let you know our plans during this year to fully celebrate this milestone.
To coincide with this special anniversary, we are embarking on a two-year Capital Campaign. Our goal is to raise two million dollars to do renovations on both sides of our complex and to do systems upgrades. We have started with a Capital needs assessment and we are developing a campaign committee to help us achieve our goal. If you would like to help us, please let me know and will include you in the planning and implementation process.
I would like to recognize our December Whatever it takes award winner, Gentle Guinguing. Gentle is a C.N.A. and a Med Tech. He is always demonstrating the very best qualities in his care of our residents. Thank you Gentle and congratulations.
In closing I want to thank you for your support of our Mission here at John Clarke and wish you the happiest New Year. I look forward to seeing you around our home.
We human beings are still trying to figure out how to get along with each other. How much time do we want to spend together? How much time alone is good for us?
Should we hang out with the same people all the time? Or is it better to spread ourselves around a bit? And . . . how do we best approach people we don’t understand very well? Individuals with different lifestyles. Groups
we’ve never been part of.
The Rev. Dr. Martin Luther King, Jr., born January 15th, had a few suggestions. We’ll celebrate his birthday on January 20th this year.
Did you know that Dr. King’s given birth name was actually Michael? Same as his father, who was also a minister. The elder King visited Germany for the meetings of the Baptist World Alliance (yes, he was Baptist) in 1934. The
BWA adopted a resolution condemning rising anti-Semitism. And Rev. King, so impressed by Martin Luther’s protests against oppressive systems in his time, changed his name, and that of his son, to Martin Luther King.
You know, human beings are so different from one another. Chances are we will always feel more comfortable with those we know well, and with the familiar.
But no one should be denied a life full of opportunity just because they are different. That is just wrong.
This month gives us a great chance to learn more about Dr. King. And to realize that the work of doing away with oppressive systems is not finished.
Loaded Twice Baked Potato
- 6 large russet potatoes
1 tbsp vegetable oil
1/2 lb cooked & chopped
1/2 cup sour cream
1/2 stick of butter
1/2 cup sharp cheddar
1/2 cup heavy cream
1 teaspoon chopped chives
1 teaspoon salt
1 teaspoon pepper
Prep Time: 15 minutes Cook Time: 1 hour Ready In: 1 hour & 15 minutes Serves: 12
- Pre-heat the oven to 400 degrees F.
Clean potatoes well. Dry and toss in oil.
Cook potatoes approximately 45 minutes/until fork tender and let cool for 10 minutes.
Cut cooked potatoes in half the long way, remove cooked insides and reserve in a mixing bowl.
Place empty potato skins on a cookie sheet.
Add sour scream, bacon, butter, cheddar, heavy cream, chives, salt and pepper to the mixing bowl with the cooked potatoes. Mix to combine, but be careful not to over-mix.
Stuff potato skins with mixture and bake for 15 minutes.
Cut into quarters and serve as an appetizer or serve a full half as a side.
HAPPY NEW YEAR!
Hello everyone. Welcome to your December newsletter and Happy Holidays to each of you.
It always amazes me how time never slows. We sometimes measure our timeframes in seasons or holidays but no matter how you measure time it flies by and what just seemed like the warmth of summer is now the edge of winter. As I write you we are anticipating Thanksgiving and the excitement of spending time with those we love and probably eating a little too much of everything. Robin, her staff and many others are working hard to be ready for our Holiday Bazaar on Saturday December 7th. It looks to be a great event with many wonderful crafts, food and fun. I hope to see you all there.
Our staff and leadership have been working behind the scenes to develop a plan for the next year and the result of this work has developed three major focuses. Performance Excellence, Business Development and Workforce Focus. During the next year smaller committees will work on specific goals to improve everything we do at John Clarke. I will be speaking to all of you more about this in the weeks to come.
Our more immediate plans are to have a fun filled December with many wonderful activities and events to celebrate the season and our religious celebrations of Christmas and Hanukkah. Please take a look at the enclosed calendar for specific days and times of activities and most importantly when Santa will be visiting John Clarke.
I would like to recognize our Whatever it Takes winner for November Pam Maxson. Pam works in Activities and is such an important part of John Clarke. Her contributions to resident life is enormous. Thanks Pam for all you do.
In closing I hope you enjoy all that is happening here at John Clarke during the month and I wish each of you the very best of the holiday season. Merry Christmas and Happy Hanukkah.
Best wishes, Hugh Hall
And so it begins…the cultural convulsion that is December.
So many things happening!
I want to highlight two events for you: (1) The Christmas Tree Lighting, December 4th at 2pm, along with our Christmas Chorus, and lots of singing and Snacks; (2) our Christmas Eve Service, December 24th at 10pm. I invite everyone in the Christian tradition to be part of these.
More broadly, we are entering the darkest month of the year (!). The days just keep getting shorter. There is the Solstice, of course, on December 21st, after which the days start to get just a l-i-i-i-i-ttle bit longer again. But not fast enough. No wonder people use as many lights as they can stand in Christmas displays. Or that one of the oldest carols is titled “In The Bleak Midwinter.”
The hope Christmas offers is that the darkness will not take over. Somehow, sometime, light will come back. Whatever your tradition, that’s not an unwelcome idea.
I hope the holidays are enjoyable and meaningful for you this year.
- 1 cup canned pumpkin puree
1/2 cup vegetable oil
1 & 1/3 cups white sugar
1 & 1/2 cups + 1 tbsp
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1/2 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
1/2 teaspoon ground cloves
Prep Time: 15 minutes Cook Time: 1 hour Ready In: 1 hour & 15 minutes Serves: 24
Pre-heat the oven to 350 degrees F (175 degrees C).
Grease and flour three 9”x5” loaf pans.
In a large bowl, mix together the pumpkin, oil, sugar and eggs. Combine the flour,
baking powder, baking soda, salt, cinnamon, nutmeg and cloves; stir into the pumpkin
mixture until well blended. Divide the batter evenly between the prepared pans.
Bake in pre-heated oven for 45 minutes to 1 hour.
The top of the loaf should spring back when lightly pressed.
The John Clarke Retirement Center is pleased to announce that we are preparing for our 2019 annual Christmas Bazaar. The Bazaar will be held on Saturday, December 7th from 10am to 2pm and will consist of outstanding raffles, a baked goods sale, talented vendors, crafts and a table for “gently used” and new items. Our executive chef Scott Hahn along with his talented team will be preparing delicious lunch items that may be purchased in the small dining room.
The purpose of The John Clarke Retirement Center Christmas Bazaar is to provide the residents with an opportunity to shop for gifts for their friends and family. It also helps our non-profit organization to raise money for the Resident Activity Fund which is used for trips to Frosty Freeze, dine-ins from local restaurants and “themed” events such as our end of summer cookout and other great parties.
Please join in and help us kick off the holiday season. Are you crafty? Do you knit? Perhaps you have “gently used” or new items you would like to donate. Monetary donations, gift certificates, and baked goods are always welcome and appreciated as well.
Please call or visit Robin Hannon in the Activities Department for more details. (401)846-0743 @ ext. 111.
Thank you in advance and we look forward to seeing you at the Bazaar!!!!!
November is an important month on our calendar.
We say “Thank you for your service” to all our veterans at our Veterans Recognition, Friday, November 8, at 2:00 pm. (Keep an eye out for the display of Veterans memorabilia in the welcoming triangle by the office, and says “Thanks!” to Phil Amaral for organizing it.)
And, of course, there is Thanksgiving! Harvest Festivals are celebrated in the tenth and eleventh months of the year in countries around the world. We all know the stories of the kindness of Native Americans to the Pilgrims, traced to 1621. Now, Virginians like to look back to a service of Thanksgiving for safe arrival conducted by English settlers in 1619.
However . . . some historians claim the first Service of Thanksgiving in the Americas was held by an Anglican clergyman after the adventurers who followed Martin Frobisher to the High Arctic, whose ships were separated by ice, were reunited in 1578. And Quebecers point to the festivities overseen by Samuel de Champlain in 1604.
Whichever story you like best, join us for our Thanksgiving Service, Wednesday, November 27, at 10:00 am.
Evan's Holiday Mac and Cheese
BY: Denise Sullivan
- 1 or 2 blocks of very sharp cheddar
- 1 or 2 blocks medium sharp cheddar use; New York state, Wisconsin or coon brand for cheese
- 1 teasp any mustard 1 teasp Worcestershire shake of oregano dash of Tabasco dash of cayenne pepper salt and pepper. Mixture should be repeated to coat macaroni and cheese
- Partly cook macaroni (half time)
- In a large bowl mix together macaroni, grated cheeses, and mixture when the macaroni and cheese are well coated.
- Put in a casserole dishes and top with more Parmesan or Romano cheese.
- Dot with butter then fill dishes half way with milk and place in a 325 degree oven for 1 ½ hour or until the top is brown and crusty!
Hello everyone. Welcome to a new edition of the JCRC Today!
It is such a wonderful time of year. We are in the bridge period experiencing the last of summer yet there is a fall feeling in the air particularly in the morning hours. We have so much to share with you, so much happening at The John Clarke Retirement Center.
To catch you up on our first edition in a while, we have completed our annual state and federal survey for 2019 and we had a deficiency free survey. It is a testament to a great staff and leadership team doing whatever it takes every day to deliver great care and customer service.
We are about to have our annual Resident and Family satisfaction survey in November. Surveys will be mailed out independently by Service Trac, the State contracted company, to our family members and given to our residents here at John Clarke. This is our once a year publicly reported “Report Card” so to speak and I ask that you consider giving us the highest scores possible. If you have any concerns please call me and I will be happy to meet with you to resolve your concerns. It is very important that you take a couple of minutes to complete this survey and return it. Our scores from family members will not be reported unless a majority of the surveys are completed and returned. Thank you so much in advance for your assistance.
I want to congratulate our recent “Whatever it Takes” winners: Shawn Lull in August and Natasha Clarke in September. Shawn and Natasha represent the best in our staff they are very committed to John Clarke and our residents and do “Whatever it Takes”. We honor them with this recognition.
I wish you all the very best of the month, please come and experience fall with us during our many wonderful activities.
Hugh Hall, Administrator
We extend our love and sympathy to the family and friends of the Rev M Harry Randall, who died in Maine on September 12th.
Mr. Randall became Pastor-Superintendent of the Baptist Home of Rhode Island, the forerunner of the John Clarke Retirement Center, in 1965. Located on Shepard Avenue in Newport, the Baptist Home began as living space for fourteen senior couples. Adding a minimal nursing unit in the 1960’s, it became the John Clarke Center, in its brand new building at its present location, in 1980.
Mr. Randall oversaw these transitions, displaying care and kindness to residents and staff members alike, until his retirement as Administrator in 1990.
Please join us at our Service of Remembrance, in memory of deceased residents of the John Clarke Retirement Center community, Wednesday, October 9, at 2:00 pm, in the main dining room of the Nursing Center.
10 cups all-purpose apples, peeled, cored and sliced (use ½ Granny Smith ½ Fugi approximately 5 each)
• 1 cup white sugar
• 1 tablespoon all-purpose flour
• 1 teaspoon ground cinnamon
• 1/2 cup water
• 1 cup quick-cooking oats
• Table spoon butter to grease pan
1 cup all-purpose flour
• 1 cup packed brown sugar
• 1/4 teaspoon baking powder
• 1/4 teaspoon baking soda
• 1/2 cup butter, melted
Preheat oven to 350 degrees F.
• Butter (grease) 9×13 inch pan
• In large bowl mix the apples, white sugar, 1 tablespoon flour and ground cinnamon.
• Pour mixture in pan then pour water evenly over all.
• Combine the oats, 1 cup flour, brown sugar, baking powder, baking soda and melted butter together. Crumble evenly over the apple mixture.
• Bake at 350 degrees F (175 degrees C) for about 45 minutes until sides bubble.