February 14, 2018
Page 19
Obituary
Geneva & Paul Knauls
Home Going Celebration for JT Tims
Hiring Now
• Barber •
• Stylist •
• Braider •
A Home Going celebration for our father J.T. Tims will be
held Saturday, Feb. 17 at 11 a.m. at Ma-
ranatha Church, 4222 N.E. 12th Ave. A re-
pass will commence following the service.
Viewing will take place at the church
from 10 a.m. to 11 a.m., prior to the ser-
vice; and one day prior, Feb. 16 from 4
p.m. to 8 p.m. at Omega Funeral & Crema-
tion Services, 213 S.E. 122nd Ave.
If you would like to send flowers or a
card, please send them in care of Omega
Funeral and Cremation Services at the ad-
J. T. Tims
dress above.
More Walk-Ins
More Phone Calls
If you can fade
Please Apply
5601 NE MLK Jr. Blvd
Marinated
Kale Salad
Ingredients:
Directions:
• 1 pound kale, stemmed, chopped
• 3 tablespoons olive oil
• 3/4 teaspoon salt, divided
• 1/2 cup thinly sliced red onion
• 1/2 teaspoon toasted sesame
seeds
• 1 tablespoon fresh lemon juice
• 2 teaspoons Dijon mustard
• 1 garlic clove, minced
• 14-ounce can unsalted chickpeas,
rinsed, drained
• 1/4 teaspoon black pepper
1. Massage and coat kale with
olive oil and 1/2 tspn salt large
bowl for 2 minutes. Let stand at
room temperature for 15 min-
utes to 1 hour.
2. Rinse onion in sieve. Com-
bine onion and sesame seeds in a
small bowl. Combine juice, mus-
tard, and garlic in a small bowl.
3. Add all ingredients to soft-
ened kale; toss well. Top with
onion mixture.
T he R e B uilding C enTeR (RBC)
is more than a store! Did you know that the ReBuilding
Center has been serving the community for more than
20 years? What are some ways that RBC can serve the
community? Share your ideas with us at our Community
Outreach Open House!
February 27th, 4:00-6:00 p.m.
(Scavenger hunt 5:15-5:45 p.m.)
The ReBuilding Center Commons
3625 N Mississippi Ave
Drop in and enjoy some
refreshments, participate in
a scavenger hunt, win prizes,
network with others in the
community, and learn about
the ReBuilding Center’s
Community Outreach
Program, departments,
services, and projects!
F OOD
503 309-6205