The Pointe at Lockwood Newsletter

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SSPOOKTACULAR POOKTACULAR GOOD TIMES! GOOD TIMES!

MANAGER’S MESSAGE

It is that time of year to finish your exterior maintenance and landscaping tasks.  Some items to check around your home.

The roof condition, does it need repairs, moss removal?

Gutters are clean and in working condition.

The siding on homes and sheds is clean and free of mildew and moss. The doors and windows have weatherstripping and or caulking, for drafts, and pest protection.

Pruning trees and bushes away from the home’s exterior to help deter pests, and possible damage due to weather.

Thanks, Lockwood Office

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Hello Lockwood,
october calendar PAGE 3 S M T W T F S 1 2 Seahawks Game 3 Crafts 2-4pm 4 5 6 7 8 9 10 Crafts 2-4pm 11 12 13 14 15 Seahawks Game Community Birthday Party 2pm 16 17 Crafts 2-4pm 18 19 20 21 22 Seahawks Game 23 24 Crafts 2-4pm 25 26 27 28 Halloween Party 4pm 29 Seahawks Game 30 31 Crafts 2-4pm

Zuppa Toscana

• 4 slices thick cut bacon, chopped

• 3/4 pound ground spicy Italian chicken sausage

• 1 yellow onion, chopped

• 4 cloves garlic, minced or grated

• 2 ribs celery, chopped

• 4 small yukon gold or russet potatoes peeled and chopped

• 6 cups low sodium chicken broth

• 1/3 cup basil pesto, homemade or store-bought

• juice of 1 lemon

• 1 pinch crushed red pepper flakes

• kosher salt and black pepper

• 1 bunch Tuscan or curly kale, roughly chopped

• 3/4 cup heavy cream or whole milk

• 1/2 cup grated parmesan or asiago cheese

• fresh thyme, for serving (optional)

STOVE-TOP

1. Cook the bacon in a large soup pot set over medium heat until crisp, about 5 minutes. Remove the bacon. If there’s excess bacon grease, drain off all but 1 tablespoon. Add the chicken sausage and onions, and brown all over, about 5 to 8 minutes. Add the garlic, celery, and potatoes, and cook 2 minutes. Add the broth, pesto, lemon juice, red pepper flakes, and season with salt and pepper. Simmer over medium heat for 15-20 minutes, until the potatoes are tender.2. Stir in the kale, cream, and parmesan. Cook until the kale is wilted, about 10 minutes. Remove from the heat. Stir in the reserved bacon.3. Serve the soup topped with additional parmesan and fresh thyme, if desired.

SLOW COOKER

1. Cook the bacon in a large soup pot set over medium heat until crisp, about 5 minutes. Remove the bacon. If there’s excess bacon grease, drain off all but 1 tablespoon. Add the chicken sausage and onions, and brown all over, about 5 to 8 minutes. Transfer the chicken sausage to the bowl of your crockpot.2. To the crockpot, add the the garlic, celery, potatoes, broth, pesto, lemon juice, red pepper flakes, and season with salt and pepper. Cover and cook on low for 6-8 hours or on high for 4-5.2. During the last 30 minutes of cooking, stir in the kale, cream, and parmesan. Turn the heat to high and cook until the kale is wilted. Stir in the reserved bacon.4. Serve the soup topped with additional parmesan and fresh thyme, if desired.

STAY IN TOUCH VISIT US 1121 244th St SW Bothell, WA 98021 COMMUNITY OFFICE HOURS Monday, Tuesday, Thursday & Friday 9 am - 4 pm Wednesday 3 pm - 6pm 12 pm - 1 pm Closed for Lunch CALL US (206) 677-1163 EMAIL US ThePointeAtLockwood@cwres.com