A Note from The Manager…
As we celebrate this nation's independence, I would like to say a special thank you to all our members of the Armed Forces. When I think of the Fourth of July, I remember barbeques with my family and friends, Hillcats baseball games, days at Smith Mountain Lake, and reflecting on those who have sacrificed so much for our freedom. I hope you will all make great memories this Fourth of July.
Have a happy and safe Fourth of July!
Please remember that for the safety and well-being of our residents we do not allow fireworks on the property. If you would like to enjoy a local Independence Day Celebration there are several local opportunities including…
Sunday July 3rd – Smith Mountain Lake Fireworks Display - beginning at dusk
Monday July 4th – Hillcats Baseball Game at the City Stadium - 6:30pm game followed by fireworks
Monday July 4th – Poplar Forest Independence Day Celebration - 11am - 4pm
On July 14, 2016 our community will be hosting a blood drive at the Clubhouse. You may call or stop at the Welcome Center to reserve your life saving appointment today!
What: American Red Cross
When: July 14, 2016
Time: 2pm - 6pm
You can now save time at your donation by using RapidPass to complete your pre-donation reading and health history questionnaire online, on the day of your donation, from a home or work computer prior to arriving at the blood drive. To get started, visit: redcrossblood.org/RapidPass and follow the instructions.
Fish Tacos with Summer Salsa
- 1 pound halibut or other meaty white fish fillets
- Juice of 2 limes
- 11 ounce can whole tomatillos, drained
- 4 small zucchinis - peeled, seeded and cut into small cubes
- ¼ cup chopped cilantro
- 2 ½ teaspoons coarse salt
- 8 six-inch corn tortillas
- 2 tablespoons chili powder
- ¼ teaspoon cayenne pepper
- 1 tablespoon extra-virgin olive oil
- 1 avocado, peeled and thinly sliced
- Preheat the oven to 225 degrees Fahrenheit. Place the fish in a medium bowl and drizzle with half of the lime juice. Cover and refrigerate for 15 minutes.
- Using your hands, squeeze the juice and flesh from the tomatillos, 1 at a time, into a medium bowl; discard the skins. Mash the tomatillos with a fork. Add the zucchini, the remaining lime juice, the cilantro and 2 teaspoons of the salt and toss.
- Spread the tortillas on 2 baking sheets and warm in the oven for about 10 minutes.
- In a small bowl, combine the chili powder, cayenne pepper and 1/2 teaspoon of the salt. Remove the fish from the lime juice, pat dry and cover with the spice rub. Heat the olive oil in a large nonstick skillet over medium heat and cook the fish, about 4 minutes on each side. Break the fish into bite-size pieces and season to taste with salt. Arrange the fish in the tortillas with some of the salsa and avocado slices.
An excerpt from “Walden” (or “Life in the Woods”)
by Henry David Thoreau
“I went to the woods because I wished to live deliberately, to front only the essential facts of life, and see if I could not learn what it had to teach, and not, when I came to die, discover that I had not lived. I did not wish to live what was not life, living is so dear; nor did I wish to practice resignation, unless it was quite necessary. I wanted to live deep and suck out all the marrow of life, to live so sturdily and Spartan-like as to put to rout all that was not life, to cut a broad swath and shave close, to drive life into a corner, and reduce it to its lowest terms.”