We held a Special Owner Meeting followed by our Board of Directors Meeting in the Club House on August 24th, at 6:30PM. We had some lengthy discussion regarding language clarification of our By-Law’s, Declarations, and House Rules. We want to thank our Attorney Shane for being present and explaining things to us. And to clarify, at the following web address to our Association page that Snow’s maintains for us, there are House Rules.
All meeting minutes and past newsletters may be found at this link: http://www.snowsmanagement.org/index.php/LakesideTerraceTownhouses
We welcome and encourage communication with all homeowners throughout the year and we are fortunate to have this platform to keep everyone educated and informed in their community.
If you are interested in joining any of our 3 committees and be part of the neighborhood, please contact Snow’s and they will put you in touch with the appropriate people.
Thank you to MJM for completing the select driveway replacements in the month of August.
We are gathering quotes so that in the spring we can power-wash the siding, repaint trim, and work on landscape beautification.
Keep an eye on your mail for our next Home Owners Board Meeting!
Hope you all can get out and enjoy the FAIR!
Pumpkin Apple Bacon Soup
*6 slices bacon*1 small onion, diced*2 medium apples, peeled & chopped*5 cups fat free,
Less sodium chicken broth*1/2 tsp salt*1/2 tsp pepper*1/2 tsp dried thyme*1/4 tsp cinnamon
30 oz canned pumpkin puree*3 tbsp packed brown sugar*4oz 1/3 less fat cream cheese
1. Prepare bacon according to package directions until crispy. Set aside, reserve one tbsp. of grease. Chop bacon into small pieces.
2. Place tbsp. of grease in a Dutch oven or soup pot and bring over medium heat. Add the onions and apples and stir to coat. Cook for 8-10 minutes until onions are translucent. Add the broth, salt, pepper, thyme, and cinnamon and stir together. Bring to a boil and boil 5 minutes until apples are softened.
3. Add the pumpkin, brown sugar, and 4 slices worth of chopped bacon (remainder is for garnish) until well combined. Reduce heat to med-low and cook for about 10 minutes.
4. When the soup is done cooking, add the cream cheese and puree the soup completely. Soup will be thick and creamy.