‘Ms. Omatha,’
It’s Been an Honor
Omatha Lummus has been a fixture at Elite Physical Therapy for many years. And although we are happy for her as she moves into the next phase of her life, it is with a hint of sadness that we say goodbye as she retires at the end of June. “Ms. Omatha” is as sweet and kind as they come. Her calm voice and compassionate ways have always set a tone for us at Elite, and these traits have earned her respect and love from her co-workers and have endeared her to many patients over the years. She has been a dedicated employee and has shared her love of family and God with all who have had the pleasure to be in her company.
I will always think about the importance of God in her life and the prayers that she has offered to me and many others in need. I also think about how much she loves her family, especially her granddaughter, Sophia. I know she is looking forward to spending more time with her husband, John, her daughter, Kiley, and her family, as well as with her own father. And even though we know that her decision to retire was a very difficult one, it will be special for her to enjoy her family on a deeper level now. She also looks forward to being able to travel more. It has been an honor to work side by side with her over these last 20-plus years. Although we realize that time goes on and we will adjust to her absence, we know that the Elite family will never be the same, and she will be missed.
-Bart
On a personal note, I will always picture her sitting with Ms. Johnnie at our old office, and
On Us! Have a Laugh
This healthy, tasty, filling dish is a cinch to make on a busy weeknight. And cleanup’s a breeze! One-Pan Mexican Quinoa
Ingredients •
1 tablespoon olive oil
•
1 (14.5-ounce) can fire- roasted diced tomatoes 1 cup corn kernels, frozen, canned, or roasted
•
1 avocado, halved, seeded, peeled, and diced
•
2 cloves garlic, minced
•
•
Juice of 1 lime
•
1 jalapeno, minced
•
2 tablespoons chopped fresh cilantro leaves
•
1 cup quinoa
•
1 teaspoon chili powder
•
1 cup vegetable broth
•
½ teaspoon cumin
•
1 (15-ounce) can black beans, drained and rinsed
•
Salt and pepper to taste
Directions 1. Heat olive oil in a large skillet over medium-
2. Stir in quinoa, vegetable broth, beans, tomatoes, corn, chili powder, and
and simmer until quinoa is cooked through, about 20 minutes. Stir in avocado, lime juice, and cilantro.
high heat. Add garlic and jalapeno and cook, stirring frequently, until fragrant, about 1 minute.
cumin; season with salt and pepper to taste. Bring to a boil; cover, reduce heat
3. Serve immediately.
Elite PT • (318) 443-3311 • 3
Recipe adapted from DamnDelicious.net.
Made with FlippingBook - Online catalogs