Make it a to
THE MANAGER’S CORNER
Happy September to Everyone,
The monsoons hit us hard this year. Some of the Park Model owners are aware of this. The office was totally flooded as was the Roundup room. We have had a mitigation team in to fix everything and most of you won’t be able to notice a difference unless you were here during the mess. We have been fighting dust storms, which doesn’t help in keeping the pool clean – but we are finally on top of it, and it is starting to look like it’s the sparkling amenity that we love.
On a happier note: The enlarged Dog Park is complete! It looks great. We have new street signs on all the streets, and they look wonderful. New rock has been put down in all the sites that needed it. The retro trailers are gone, and the front has cute areas to sit, relax and have your morning coffee if you choose. I realize we didn’t get to everything this year that was on everyone’s wish list. Trust me, they are still on the list and will be addressed in the future.
I want to welcome the September RV people that took advantage of the 4-month special, some are newbies, and some are return Quail Runners. Happy to have all of you. I realize the SEASON doesn’t start until the end of October, but there is always something going on in the Cantina. Check out the calendar and join in a card game, dominoes or just make a new friend. Check out the Activity Bldg. too, Lee has been doing her magic in the front room. Don’t forget we have a library with any type of reading material you wish to read. Also, we have the exercise room and the Pool Hall.
I do want to mention that if you would like to become an ARV (Annual RVer), please call the office 520-466-6000 and we will put an application packet in your mailbox. You can then come into the office and see me, and we do all the paperwork necessary to make sure that you have found the home you love and don’t want to leave.
One last item: Dale and I will be cooking the Labor Day Brunch as always and we hope to see you there.
We wish you all the best and safe travels wherever you may be,
Debbie & Dale Gerbers Resort Managers
SALES CORNER
Well, it has been a busy summer here at Quail Run. The Park is looking amazing, and we can’t wait until you all return for this winter season.
We have hot deals on new Park Models - Free rent for a year, 1 year warranty on all appliances, also we offer up to $5,000 towards your taxes! This will expire at the end of September 2024.
With winter season beginning soon we have several used Park Models for sale. Do not miss out on your opportunity to become a resident here at Quail Run. Stop by and have a look at them and let’s make a deal! Look forward to seeing you all!
FREE Rent for 1 year!
Expires September 2024
Hey, it might be super hot here in Summer, but the pool will be refreshing!
Limited sites available. Taxes and fees may not be included. Cannot be combined with any other offers or promotions. Based upon availability
ACTIVITIES CORNER
Labor Day Brunch
Join us Monday, September 2nd in the Cantina – 9-11 a.m. for a Labor Day Brunch!
Mary’s Bus Adventures!
Exciting news about the Rocky Point trip. I am still working on details. Mark your calendars for February 3rd and 4th returning on February 5th for a 2 night, 3 day stay in Puerto Penasco, Sonora Mexico. I was able to get the bus and hotel rates down so the cost is close to $400.00 per person based on double occupancy. This includes 2 nights at the Playa Bonita Resort, Sunset cruise that includes an open bar, with lots of great food. Motorcoach transportation to and from Rocky Point, trips to the Malecon, Mexico’s version of Rodeo Drive, CEDO, Oyster Bay, Tequila factory, and much more. Remember Passports are required. They say the special driver’s license works but I would rather be safe than sorry and get a passport. Watch your emails for the complete itinerary.
Our 2nd annual Cobblestone Quail Run Christmas Tour December 3rd, 2024. Seats are selling so get your deposit sent in and get signed up to save your seat. I haven’t gone to outside parks yet to give Quail Run the first opportunity.
I am still working out the details for the November 12th tour. This is going to be a special limited tour so mark your calendars.
Any questions, comments or information regarding tours please contact Mary Plant, 307-746-8980, uplantiticanit@gmail.com, Quail Run Site #33.
Mary Plant
STARS OF THE MONTH
The stars of the month must go out to the maintenance staff: Dale Gerbers and Yosimar Ayala!
Everyone knows it gets extremely hot during the summer in Arizona. These guys have worked hard on the new Dog Park, putting in stone and new street signs all in the summer heat. The park is looking wonderful, and you can thank these three for everything new and improved you see. We must thank them for everything they do.
Spiced Apple Zucchini Bread
INGREDIENTS
1 cup shredded zucchini (from 1 medium zucchini)
1 cup unsweetened applesauce
2 eggs
½ cup pure maple syrup
1 teaspoon vanilla extract
¼ cup virgin coconut oil, melted and cooled (melted butter will also work)
1 ¾ cup all purpose flour (or sub gf all purpose flour)
1 teaspoon baking soda
1 teaspoon cinnamon
½ teaspoon allspice
INSTRUCTIONS
½ teaspoon ginger
¼ teaspoon nutmeg
1/4 teaspoon salt
1 medium apple, peeled, cored and roughly chopped into ¼ inch pieces (about 1 cup chopped apple)
1/3 cup chopped pecans or walnuts
For the cream cheese glaze:
4 ounces cream cheese, softened
2 tablespoons butter, at room temperature
3/4 cup powdered sugar
1 teaspoon vanilla extract
¼ teaspoon cinnamon
1-3 teaspoons milk of choice, to thin glaze
Preheat the oven to 350 degrees F. Line a 8 ¼ x 4 ½ inch with parchment paper and spray with nonstick cooking spray. Set aside.
First, measure out 1 heaping cup of shredded zucchini, then place shredded zucchini in a paper towel, clean dish towel or cheesecloth and squeeze out ALL of the moisture/water. This is very important!
Add shredded zucchini, applesauce, eggs, maple syrup and vanilla extract to a large bowl and mix well to combine. Next, add in the melted coconut oil and mix again until well combined. Add dry ingredients to the wet ingredients: flour, baking soda, cinnamon, allspice, ginger nutmeg and salt. Mix together with a wooden spoon until well combined. Fold in pecans and chopped apples.
Pour batter into the prepared pan. Bake for 50-60 minutes or until a tester comes out clean or with just a few crumbs attached. Mine took an hour, but this will vary based on your oven.
Remove from the oven and place the pan on a wire rack to cool for 15 minutes, then remove bread from the pan and place on a wire rack to finish cooling completely.
To make cinnamon cream cheese frosting: Beat cream cheese, butter and powdered sugar, vanilla, cinnamon and milk together on medium speed for a minute or until smooth. If you want a warm glaze, you can warm in the microwave in 10-20 second intervals until warm. Pour or spread over cooled bread. Sprinkle chopped pecans. Cut into 10-12 slices and enjoy!
