Block · one region of the page, as the scanner read it. It may hold a whole story, part of one, several, or an advertisement; stitching blocks into articles is the next step. Text is supplied OCR.
Page 11 · column 2 of 6 · from the scan, no model involved
ists,” Ms. Martin said, adding that most of the morning crowd is local people on their way to work. “Lunch time is often the same people,” she said, adding that one man waits, sleeping in his truck, in the parking lot for the place to open each weekend morning.
Lom-Bar-Dy’s Diner — open at 5:30 a.m. for breakfast and until 2 p.m. for lunch and each Friday and Saturday night at 5 p.m. for dinner — is proving to be successful.
The co-owners said at first it was hard because they were trying to be cooks, bookkeepers, hostesses, waitresses and dishwashers all in one.
For five and a-half-months, Ms. Thielen, presently employed with the Enviromental^ Protection Agency, washed all the dishes. “I remember thinking with each dish washed that I went to college so I would not have to wash dishes for a living,” she said with laughter, adding that since then the co-owners have hired a local high school student to wash dishes.
Though the team is expanding, Ms. Mitchell still does 90 percent of the cooking. “I like to cook and be creative,” she said, adding with Kate’s arrival two-and-a-halfmonths ago, daytime cooking responsibilities are shared.
Ms. Mitchell said they stick to diner food — pork chops, homemade barbecue chicken, sweet rolls and old fashioned hamburgers — but add an international special as often as possible.
To whip up the weekend special, Ms. Mitchell hurries to leave her city job, which she considers a “nice counter-balance” to her restaurant work, and arrives in her diner’s kitchen in time to prepare international cuisine featuring Mexican, African or Indonesian specials.
As previous Peace Corp volunteers, all three women have traveled
95.5%