We are men who lead, serve, protect and defend, whether we are giving out Coats for Kids, donating wheelchairs, lending a helping hand in disaster relief efforts, supporting local pregnancy centers or providing top-quality financial products.
As Knights, we’re not out to seek recognition for our service to parish and community but certainly appreciation recognition. Such was the case during the final minutes of our latest luncheon served to the residents of St. Joseph’s Residence in Oak Cliff on Saturday, July 11. Don Thompson, business operations manager at the facility, was thanking us when he said on behalf of the recipients: “It’s just knowing that somebody cares. That they aren’t invisible.” What a statement. What a joy to do a little something different in the lives of those good people, some of whom have come from Holy Spirit over the years. John Owen did a terrific job overseeing the mission from start to finish and pitched in everywhere along the way. John, David Ybarra, Mike Clark, Kevin Carkin and Gonzalo Aillon were busy in our community center kitchen early that morning with the first preparations. Jeff Miller, Ray Rivera, Phil Holifield, Larry Balagna, Doug Karpan, Jack Ramsden, Jesse Zuniga and Efrain Ochoa (looking great as he recovers from back surgery a few months ago) finished the kitchen duties and loaded everything for the drive – including the pop-up tent, which as always was invaluable. Russell LeRoy and Jim Russell (with wife Mary) joined us at the home. Once on site, this lunch was the first opportunity to use the new portable Blackstone griddles. With Ray serving as our “senior grill master,” Kevin, Jeff, Phil, Jesse and Larry prepared hamburgers, hot dogs (boy, they grill fast) and grilled onions. After Fr. Jonathan Austin (with some Holy Spirit time on his resume) provided an inspiring blessing, the residents chowed down. Efrain, Doug, David and Phil worked the serving line. Jim, Mary, Russell and others served as runners, bringing plates to the tables and also providing “special orders” of condiments for those who wished for that. Jack was in charge of the drink operation – our five-gallon jugs of lemonade and iced tea. Overall, it was another job well done. And graciously appreciated.
