Entrust your loved one's care to Okeechobee's oldest funeral home

Posted 12/27/15

• Buxton and Bass Funeral Home and Crematory, 400 N. Parrott Ave., is Okeechobee’s oldest funeral home. The staff practices the utmost professionalism in everything they do and offers a variety …

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Entrust your loved one's care to Okeechobee's oldest funeral home

Posted
• Buxton and Bass Funeral Home and Crematory, 400 N. Parrott Ave., is Okeechobee’s oldest funeral home. The staff practices the utmost professionalism in everything they do and offers a variety of services that can fit all your needs. They will take special care of you and your loved one down to the last detail. When your world is turned up side down and you don’t know right from left, you have nothing to worry about when you are in their hands. They are Okeechobee’s only funeral home with a local crematory. Visit them on Facebook or check out their website at http://www.okeechobeefuneralhome.com. They can be reached at 863-763-1994.
• Ivan’s Body Shop, 514 N.E. Ninth St., is family owned and operated with a great father and son duo. Between the two of them they have almost 30 years of experience! They want what’s best for their customers. They do full service auto paint and collision repair. Does your car need a new paint job? Has it been in a wreck and needs that bumper or more fixed? Bring it down to Ivan’s and he will fix it right. Need insurance work done and don’t want to drive out of town or pay that crazy high deductible? Ivan can help. Don’t forget to tell them Tammi sent you! Call 863-634-6235.
Enjoy this recipe of the week!
Pomegranate Salsapalm salad
Ingredients: 2 pomegranates, peeled and seeds separated, 2 (8 ounce) cans mandarin orange segments, drained and coarsely chopped, 1 red onion, chopped, 1 jalapeno pepper, minced, 1 tablespoon minced pickled jalapeno pepper, 1 bunch cilantro, minced, 1 lime, juiced, 1 pinch ground cumin.
Directions:
1. Mix pomegranate seeds, mandarin oranges, onion, fresh jalapeno, pickled jalapeno, cilantro, lime juice, and cumin together in a bowl.
2. Cover bowl and refrigerate for several hours or overnight to let flavors blend.

Tammi's Top of the Lake for the Week of Dec. 27.

1 Tammi Kelly
review, top-of-the-lake
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