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JULY 2026 NEWSLETTER

A COBBLESTONE COMMUNITY

MONTHLY CHUCKLE 4465 BOCA WAY RENO, NV 89502 OFFICE HOURS Monday-Friday - 9am to 5pm Closed for Lunch 12pm to 1pm

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.

J U LY Q U O T E S “Freedom lies in being bold.” — Robert Frost “America is another name for opportunity.” — Ralph Waldo Emerson “Where liberty dwells, there is my country.” — Benjamin Franklin “The strength of a nation lies in the homes of its people.” — Abraham Lincoln

Recipe of the Month Fourth of July Strawberry Shortcake Prep: 90 min. + cooling Bake: 30 min. + cooling Yield 15 servings

Celebrate Independence Day with this delightful dessert featuring layers of fluffy shortcake, sweet whipped cream, and juicy strawberries. INGREDIENTS • • • • • • • •

1 lb fresh strawberries 2 tbsp sugar 2 cups of all-purpose flour 1 tbsp baking powder ¼ tsp salt ½ cup unsalted butter (cold, cubed) 1 cup heavy cream 1 tsp vanilla extract

DIRECTIONS

Add Cream - Pour in heavy cream and mix gently until just combined

Bake - Drop spoonfuls of dough onto a lined baking sheet (about six shortcakes should do) and bake for around 1520 minutes or until they turn golden brown on top

Prepare the Strawberries - Start by washing your strawberries, remove their green tops and slice them into halves or quarters. Sprinkle them with granulated sugar and set aside for about 30 minutes to let them macerate

Preheat - your oven to 425°F (220°C)

Mix Dry Ingredients - In a large bowl, whisk together allpurpose flour, baking powder, salt, and sugar

Whip the Cream - Beat heavy cream with vanilla until soft peaks form, be careful not to over-whip!

Incorporate Butter - Cut cold unsalted butter into small cubes and add them to the dry mixture. Use a pastry cutter or your fingers to blend until the mixture resembles crumbs

Assemble – Once cooled, slice each shortcake in half horizontally. Layer sliced strawberries followed by heaps of whipped cream on top before placing the other half back on top. Transfer to plates and drizzle with any remaining strawberry juices for the perfect finishing touch.