Community Clean-Up Scheduled October 12th

The Overlook has scheduled a large garbage container to be delivered Saturday, October 12th.  The container will be available for one day only, for limbs, brush, etc.  So for all who are interested, break out those gloves, chainsaws (and of course, safety goggles) and prepare to get down to work!!  See you at the dumpster!!

Community Christmas Progressive Dinner in the Works

Last year, the Walder Trail residents hosted a Christmas Progressive Dinner.  First, Jim & Nancy Thomsen hosted a cocktail hour.  Guests then traveled down Walder to the Walsh home, where they were treated to various appetizers by Richard and Georg'a.  Then, down to Tom and Mallory Heffron's for salads.  Guests walked back one home to the Kennedy's for the main course, served by David and Samantha  and then all the way down Walder to the Blasingame's for dessert, coffee, and a white elephant gift exchange with Wayne and Leslie.  The evening was such a great success, the social committee, under the leadership of Georg'a Walsh, Nancy Townsend, and Leslie Blasingame, has decided to host a dual-street progressive dinner this year.  Each street will need at

 

 

least four homes to host cocktails, appetizers, salads, and a main course.  (Keep in mind that the hosts may opt not to cook, as guests will be responsible for bringing a dish.)  The guests from each street will come together at the end of the evening in one home for dessert, coffee, and a white elephant gift exchange; therefore a volunteer is needed for this as well.

The dates being tossed around are Friday, the 13th, or Saturday, the 14th of December.  For input into the date and to volunteer for hosting a course, please call Georg'a Walsh 497-2706 for Walder Trail and Colleen Douglas  497-2031 for Texas Point.

What a wonderful way to tour some of the neighborhood's beautifully decorated homes, get to know your neighbors, and share the holiday spirit.  We really did have a great time last year on Walder Trail, and we hope Texas Point will join us in the fun this year!   

 

 

Recipe of the Month

Popcorn Balls

Ingredients:

4 qt lightly salted popcorn, 2 cup sugar, 1/2 cup light corn syrup, 1/2 cup water, 2 tsp. vanilla

Place the popped corn in a large buttered mixing bowl and put in a warm oven (110 to 120 degrees F). Put wax paper or aluminum foil on a counter top. Measure the sugar, corn syrup, and water into a 3-quart saucepan. Bring to a boil and wash down the sides of the pan with a pastry brush dipped in water, to avoid sugar granules. Cook to the hard ball stage (264 to 270 degrees F). Remove from the heat and immediately stir in the vanilla.

 Take the popcorn from oven and slowly pour the syrup over it while stirring thoroughly with a large, long-handled spoon. Butter or oil the hands very well, and as soon as the mixture can be handled without burning, take up enough popcorn into the hands to be pressed into a ball. Space the balls onto the wax paper or aluminum foil until cool. Work rapidly so that the syrup will not harden before the balls can be formed.

Store in freezer bags or in tightly covered containers, for the syrup will draw moisture and make the popcorn soggy. If to be used for decoration, wrap the popcorn balls in small plastic bags or plastic wrap. This recipe yields about 12 rather good size popcorn balls.

Carmel Apples

Ingredients:

40 - Caramel cubes
5 - Apples (such as Macintosh apples)
1 - Tablespoon of water
5 - Wooden sticks
1 - Wax paper

Wash and dry the apples thoroughly. Remove stems and Insert the wooden sticks into the stem hole until about half the stick is in the apple. In a small saucepan, over low heat, melt the caramels with the water, stirring constantly until smooth. Now dip the apples into the hot caramel sauce, coating the apple completely. Place on greased, wax paper.

Store your caramel covered apples in the refrigerator.  Before serving, remove them from the refrigerator and allow them to stand for about fifteen minutes.