Coleman Senior Center Director Sheryl Watson retiring after 28½ years BY NANCY KAWIECKI Center Services Manager, Midland County Senior Services
A retiring.
fter 28 ½ years as the director of the Coleman Senior Center, Sheryl Watson is
Watson started as the director on October 12, 1993. While she was working in Midland at another agency located in the same building as Senior Services, a co-worker saw an advertisement for the position and suggested that Watson apply. The co-worker thought Sheryl would be a good fit since she was from Coleman. In Watson’s position, she has touched many lives in the Coleman community. When she first started, the Coleman Center was at the corner of Fifth and Washington streets. In 2006, the center moved to its cur-
Sheryl Watson (Photo provided / Senior Services)
Fire up the grill for fish
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rilling season presents ample opportunities to explore new culinary horizons. Just about anything that can be cooked indoors also can be prepared outdoors over an open flame. And many foodies insist that grilling produces unique flavors that simply cannot be replicated when cooking via other means. Individuals looking to stray from grilling season staples like hot dogs and hamburgers can try this recipe for “Mojito Fish Steaks” courtesy of Andrew Schloss’ “Cooking Slow: Recipes for Slowing Down and Cooking More” (Chronicle Books).
July / August 2022 • Senior Scope
rent location on East Webster. The main activity was playing cards and having various card tournaments. As director, Sheryl has added many more activities, such as video exercise, arts and crafts, puzzles, bingo, and other games. The center also hosts holiday parties, a monthly birthday and anniversary party, educational presentations, health clinics, and an annual picnic. Watson has also collaborated with 4-H and Boy Scouts to host a special holiday evening, and hosts the monthly Coleman Historical Society meetings. We wish Sheryl Watson the best in her future endeavors and are thankful for her time and commitment during her years at Senior Services.
Mojito Fish Steaks
Makes 4 servings
Ingredients: Directions: 1. Light a grill for indirect low • 4 firm-fleshed fish steaks, heat, about 200 F. If using a such as salmon, swordfish, charcoal grill, build a small kingfish, or sable, each 6 to 8 charcoal fire at one end of ounces, about 3⁄4-inch thick the grill. If using a gas grill, • 2 tablespoons olive oil, plus set a burner at one end of more for brushing the grill to medium-low. Put • Sea salt and freshly ground the grill grate on the grill and black pepper clean the grill grate with a For the Mojito Mop: wire brush. • 3 tablespoons light rum 2. Coat the fish steaks with 2 • Juice and finely grated zest of tablespoons olive oil and • 1 large lime season with salt and pepper. • 1 tablespoon canola oil Set aside for 5 minutes. • 1 teaspoon hot-pepper sauce • 1 tablespoon sugar 3. Meanwhile, make the mop: • 4 tablespoons chopped fresh In a small bowl, stir together the rum, lime juice, canola mint leaves
oil, hot-pepper sauce, sugar, and 3 tablespoons of the mint leaves. 4. Brush the grill grate with olive oil. Put the fish on the grill away from the heat, spoon 1 tablespoon of the mop over each fish steak, cover the grill, and cook until the fish steaks flake to gentle pressure, about 1 hour, basting with mop about every 5 minutes. 5. Serve each fish steak scattered with the remaining chopped mint and the lime zest.
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