As summer reaches its peak, let's embrace the sunshine, create beautiful memories, and enjoy the warm, vibrant days ahead.
August
Waterleigh Insider 2025
HOSTEDBYWATERLEIGH
Saturday,August2nd
7:30AM-3:30PM
Protectingyourskinfromthesunis importantyear-round.Justonebad sunburncandoubleyourriskof melanoma,andUVrayscanstill damageyourskinoncloudydays.
UseSPF30+sunscreendaily,reapply everytwohours,andcovereasy-tomissspotslikeyourearsandscalp.
15minuteappointmentsForskincancer screenings,lesionremoval,prescription needsandmuchmore!
OnSpotisin-networkwithmostmajorinsurance plansincludingMedicare.Officevisitsand additionalproceduresaresubjecttoyour specialistcopayorcoinsurance/deductible. Self-payoptionsarealsoavailable.
SPRING
Waterleigh Community Management Contacts
Waterleigh Master Association: Access Management Community Assocation Manager: Heather Burch
Assistant Community Association Manager: Tatiana Coelho
Community Email: hburch@accessdifference.com OR tcoelho@accessdifference.com
Lifestyle Director: Hilary Bibeau, hbibeau@accessdifference.com
Phone: (407) 605-5588
After Hours Emergency Number: (407) 480-4200
Phase 1: Empire Management
CAM: Jenny Morales
Email: hoa@empirehoa.com
Phone: (407) 770-1748
Board President: Karina Passos
Phase 2 SFH: Leland Management
CAM: Natalie Elbaz
Email: nelbaz@lelandmanagement.com
Phone: (407) 479-3726
Board President: Jeff Lowry
Phase 3 SFH: Leland Management
CAM: Natalie Elbaz
Email: nelbaz@lelandmanagement.com
Phone: (407) 479-3726
Board President: Cesar Sabates
Phase 4
SFH: Access Management
CAM: Heather Burch
Email: hburch@accessdifference com
Phone: (407) 605-5588
Board President: Heather Siskind
Phase 5 SFH: Access Management
CAM: Heather Burch
Email: hburch@accessdifference com
Phone: (407) 605-5588
Board President: Melissa Dotson
Phase 2 TH: Empire Management
CAM: Jenny Morales
Email: hoa@empirehoa.com
Phone: (407) 770-1748
Board President: Katie McBride
Phase 3 TH: Beacon Management
CAM: Michael Murphy
Email: michael@mybeaconmanagement.com
Phone: (407) 494-1099
Board President: Jim Polansky
Phase 4 TH: Access Management
CAM: Heather Burch
Email: hburch@accessdifference com
Phone: (407) 605-5588
Board President: Alex Cabrera
Phase 5 TH: Access Management
CAM: Heather Burch
Email: hburch@accessdifference com
Phone: (407) 605-5588
Board President: Melissa Dotson
“ACTIONISTHEKEYTO ALLSUCCESS”
Ingredients
1 ¾ cups all-purpose flour
1 teaspoon baking soda
2 teaspoons ground cinnamon
½ teaspoon ground nutmeg
¼ teaspoon ground ginger
¼ teaspoon ground cloves
½ teaspoon salt
1 cup pumpkin puree
2 large eggs
1 cup sugar
½ cup vegetable oil or melted butter
¼ cup milk
1 teaspoon vanilla extract
½ cup walnuts or chocolate chips (optional)
PUMPKIN BREAD
This easy pumpkin bread is a fall favorite, packed with warm spices and the rich flavor of pumpkin. It’s moist, delicious, and perfect for breakfast, dessert, or a snack.
Instructions
1 Preheat the oven to 350°F (175°C) and grease a 9x5-inch loaf pan.
2.Mix dry ingredients: In a large bowl, combine flour, baking soda, spices, and salt
3.Mix wet ingredients: In another bowl, whisk together pumpkin puree, eggs, sugar, oil, milk, and vanilla.
4.Combine the wet and dry ingredients, stirring just until blended. Optionally, fold in walnuts or chocolate chips.
5.Pour batter into the loaf pan and smooth the top
6.Bake for 60-70 minutes, until a toothpick inserted in the center comes out clean.
7 Cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.
Notes:
Storage: Store the pumpkin bread in an airtight container at room temperature for up to 3 days or refrigerate for up to a week
BINGO BINGO Autumn
watch a favourite series cozy jumpers take care of yourself horror movies pumpkin spice latte skin care
walk in the raint
cinamon rolls bake cupkaces study well study in the library cozy blanket
decorate your room buy new candles movie marathon family dinner
Spaghetti Carbonara
Carbonara is a classic Italian pasta dish known for its simplicity and rich, creamy flavor. Here's a basic recipe:
Ingredients:
1 pound spaghetti
4 large eggs
1/2 cup freshly grated Parmesan cheese
4 ounces guanciale or pancetta, cut into small cubes
1/2 teaspoon freshly ground black pepper
Salt to taste
Instructions:
Cook the pasta: Bring a large pot of salted water to a boil. Add the spaghetti and cook according to package directions until al dente. Reserve 1 cup of pasta water before draining. Prepare the sauce: In a medium bowl, whisk together the eggs, Parmesan cheese, and black pepper. Cook the guanciale or pancetta: In a large skillet over medium heat, cook the guanciale or pancetta until crispy and the fat has been rendered. Combine the pasta and sauce: Add the drained spaghetti to the skillet with the guanciale or pancetta. Toss to coat.
Make the sauce: Remove the skillet from the heat and slowly pour the egg mixture over the pasta, whisking constantly to create a creamy sauce. If the sauce is too thick, add a splash of reserved pasta water. Serve immediately: Season with salt to taste and serve immediately.
Toffee
Directions:
Grease and line a large baking tray with a sheet of greaseproof paper
Ingredients:
175g/6oz Unsalted Butter
225g/8oz Caster sugar
2 tbsp water
1 tsp Vanilla extract
Combine the butter, sugar and water in a large saucepan over a medium heat Cook until the sugar dissolves, stirring from time to time
Increase the heat and boil the toffee until it registers 150°C/302°F on a sugar thermometer
Remove the toffee from the heat and carefully swirl in the vanilla extract
Pour the toffee onto the prepared tray and leave it to set and cool Once cool break into pieces and serve
Makes: 16 pieces
Preparation: 2 hours 10 minutes
Cooking time: 20 minutes
Welcome AUTUMN
Fall Into the Colors of Autumn
SUDOKU
A Game for Mathematicians
FIll out the blocks so that the numbers one to nine will only appear once in each row, colum and 3x3 grid.
S I M P L E
