Sagebrush Monthly Newsletter by tharakanconsulting

MANAGER’S MESSAGE by Danielle Rains

• Jessica is our new Dual Site Manager. Jessica said you are welcome to come and introduce yourself. She looks forward to meeting you. She has extensive experience in property management. She is Bilingual and speaks fluent Spanish.

• Anything event related or any issues park related Danielle is still your go to person. I have many ideas for events, and I look forward to hearing ideas for December events. Bring your ideas and concerns about anything and put them into my suggestion boxes.

• Our Craft Fair/Bake Sale is November 15th from 103pm. We will also be taking donations for a few different charities such as the Humane Society so please come and support your neighbors.

• Do not forget our monthly meeting is on the 1st Monday of the month at 6pm.

• Trees have been worked on for safety reasons. We are also getting our community committee together to start helping our senior neighbors with yard work help that is needed.

• I am still missing a few more locked storage vehicle information. We are coming up. Please get your information to us asap because we are moving forward with plans to get that space organized.

• If you see a solicitor, take down their information and you do not have to engage. Take photos if necessary and send it sgbresidents@cobblestoneassets.com

• If you want to do any work to your home (like painting your home for example) please come to the office and get site improvement forms. Some improvements require permits and approval from the park.

• Fall Bingo at Sagebrush is back, Tuesday, October 14th @ 6pm in the clubhouse… 7-game booklets are still only $7 with chances to win $$$ and prizes… Looking forward to seeing everyone there!

Thursday, November 6. 13, and 20th, from 9:00-10:00am in the office.

Open to Sagebrush residents. Stop in for a sweet treat and stay for information on coming events and activities, updates from management and raffle prizes!

We look forward to seeing you there! Sagebrush Office will be closed Thursday, November 27th and Friday, November 28th

Jessica

Danielle

4465 BOCA WAY RENO, NV 89502

OFFICE HOURS

Monday, Wednesday, and Friday - 1pm to 5pm

Tuesday and Thursday 9am to 5pm

COMMUNITY NUMBERS

Community Office (775) 218-3800

EMERGENCY NUMBERS

Washoe County Sheriff Dispatch (775) 785-WCSO (9276)

Non-Emergency (775) 328-3001

Emergency ............................................................................ 911

NEWSLETTER DESIGN

Jo Schafrik Jovonda@SaguaroDesignStudio.com

This publication is intended to provide entertainment and generalized information to the residents of Cobblestone Communities (Cobblestone) only. The views expressed here are not necessarily those of Cobblestone, Sagebrush, or its Management Team, and they are not responsible for any content, and do not endorse any advertisers.

YARD OF THE MONTH

Thank you for all your hard work!

MONTHLY CHUCKLE

Sudoku November

Rules: The rules for Sudoku are simple. A 9×9 square must be filled in with numbers from 1-9 with no repeated numbers in each line, horizontally or vertically.

MAKING MEMORIES AT SAGEBRUSH

Happy times come and go, but the memories stay forever. Enjoy our collection of photos featuring Sagebrush events and residents!

Sagebrush townhall meeting October

Autumn

AUTHOR

Recipe of the Month

Harvest Beef Stew: An Incredible Essential Recipe for Fall

CHEF ELLIE GRACE

| TOTAL TIME: 2 HOURS 30 MINUTES

Step-by-Step Instructions

Ingredients

• 2 pounds beef chuck, cut into 1-inch cubes

• 3 tablespoons olive oil

• 1 large onion, diced

• 3 cloves garlic, minced

• 4 cups beef broth

• 2 cups carrots, sliced

• 2 cups potatoes, diced

• 1 cup parsnips, diced

Making Autumn Harvest Beef Stew is straightforward if you follow these steps:

1. Brown the Beef: Heat olive oil in a large pot over medium-high heat. Add beef cubes in batches to avoid overcrowding. Sear until browned on all sides. Remove and set aside.

2. Sauté Aromatics: In the same pot, add the diced onion and garlic. Sauté for 3–4 minutes until the onion becomes translucent.

3. Add Tomato Paste: Stir in tomato paste and cook for an additional minute, allowing it to caramelize slightly and enhance its flavor.

4. Deglaze: Pour in a splash of beef broth. Scrape the bottom of the pot to release any browned bits. This adds flavor to the stew.

5. Return Beef: Add the browned beef back into the pot along with the remaining beef broth.

• 1 cup celery, diced

• 1 tablespoon tomato paste

• 2 teaspoons dried thyme

• 1 teaspoon dried rosemary

• 1 bay leaf

• Salt and pepper, to taste

• Fresh parsley, chopped (for garnish)

6. Add Vegetables: Incorporate carrots, potatoes, parsnips, and celery into the mixture.

7. Season: Add dried thyme, rosemary, bay leaf, and season with salt and pepper.

8. Simmer: Bring to a boil, then reduce heat to low. Cover and let the stew simmer for about 2 hours or until the beef is tender.

9. Adjust Seasoning: Taste and adjust seasoning as necessary, removing the bay leaf before serving.

10. Garnish: Serve hot, garnished with fresh parsley for a touch of color.

By following these clear steps, you ensure that your Autumn Harvest Beef Stew turns out rich in flavor and delightful in every bite.

Serving Size: 6-8 | Calories: 350 kcal | Fat: 12g | Protein: 35g

Find it online: https://coookly.com/autumn-harvest-beef-stew-an-incredible-essential-recipe-for-fall/

MONTHLY CHUCKLE

Recipe of the Month

Crispy Ranch Brussels Sprouts (Air fryer Friendly)

Ingredients

• 1 pound of Brussels Sprouts

• 2 Tablespoons of Olive Oil Plus more for Garnish

Steps

• 1 ½ Hidden Valley Ranch Seasoning

• 1 Tablespoon of Lemon Juice

• Sea Salt for Garnish

1. Preheat the oven to 425 degrees. Spread the Brussels sprouts out on two baking sheets.

2. Drizzle with the olive oil and sprinkle on the seasoning mix. Toss well to coat with your hands.

3. Roast for 10 minutes. Sprinkle the lemon juice and flip with spatula to toss with the juice and turn the sprouts over.

4. Cook for another 10 minutes or so, until browned and crisp. Remove from oven, drizzle with a little bit of oil and season with sea salt. Serve hot.