Jessica Danielle
MANAGER’S MESSAGE by Danielle Rains MONTHLY CHUCKLE
• 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 10-5pm. 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 Thursday of the month at 1pm. Any questions or concerns please write them down and I will have a bucket to put them in it and I will read them off during the meeting.
• 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.
• Check out our new pickleball and Bocce ball courts. They are all done.
• 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.
675 PARLANTI LANE
SPARKS, NV 89434
OFFICE HOURS
Monday - Friday 9am-5pm
Lunch 12pm-1pm
COMMUNITY NUMBERS
Community Office ............................................... (775) 254-5001
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, Sierra Sol or its Management Team, and they are not responsible for any content, and do not endorse any advertisers.
Thursday, November 6th, 13th, and 20th, 9:00-10:00am in the office.
Open to Sierra Sol 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!
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.
November Pet of the Month
These are the Sierra Sol winners from unit 39. BB and Mama Mia. BB is a rescue who got hit with a hatchet and now lives an amazing life!
Attention residents, please let me know whose “fur baby” you want to see here next month.
November Yard of the Month
Thank you for all your hard work. I see you outside working every day on your yard. It doesn’t go unnoticed.
BB
Mama Mia
Yard of the month at Sierra Sol #73
MAKING MEMORIES AT SIERRA SOL
Happy times come and go, but the memories stay forever. Enjoy our collection of photos featuring Sierra Sol events and residents!
Residents playing cards at Sierra Sol
New lights at Sierra Sol
New Bocce Ball court at Sierra Sol
New Sign at Sierra Sol
New Pickle Ball court
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/
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
MONTHLY CHUCKLE
• 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.
MONTHLY CHUCKLE
