February 2023 | HSBPOA

February Newsletter

MESSAGE FROM YOUR BOARD OF DIRECTORS

Happy February! A new month full of possibilities is ahead, and although the shortest month of the year can be cold and dreary, it announces that warmer weather is on the horizon with Groundhog Day. There are plenty of days to celebrate this month, from plenty of food days, including National Banana Nut Bread and National Pizza Day, there is also President’s Day, and we can’t forget about Valentine’s Day. We hope you enjoy this new month to the fullest!

Last month the HSBPOA kicked off the first of our Community Educational Series with an educational presentation aimed at educating property owners on property rights and remedies for protesting property tax violations. Mr. Ray Head, Property Tax Consultant; Mr. William “Gib” Portwood, Property Tax Consultant; Mr. John Shaw, Attorney at Law and Mr. Austin Pennington, Attorney at Law, completed the featured speaker list. Residents very well attended the presentation, and now there is a follow-up presentation scheduled for March 20th.

The Horseshoe Bay Property Owners Association Board of Directors welcomes and is pleased to announce that Mr. Rick Overholt, Dr. Bryan Roach, and Ms. Belinda Roberts have been designated for the three Board of Directors openings of the 2023 to 2026 term.

The three applicants were approved and vetted at the December 14, 2023, Board of Directors meeting. A vote is not required when there is only one candidate per open position. The candidates will take their place on the Board of Directors at the Annual Member Meeting scheduled for Saturday, March 18, 2023. Congratulations!

CALLING ALL ARTISTS AND CRAFTERS! The 2nd Annual Spring Fling Art Festival is in the works for April 1st from 3:00 to 7:00 PM. We are excited to welcome our local artists and crafters to the event. Participants are expected to display their arts and crafts from 3:00 to 5:00 PM but can stay longer if desired; they will be provided with a five-foot table and two chairs. Participants can sell their masterpieces at the event and are responsible for collecting their own fees. Wall space is not available, but personal easels or other displays are acceptable. Space is limited, so if you are interested in participating, please contact Karen Calderon-Schweitzer at karen@hsbpoa.org.

We welcome your participation! The HSBPOA February Board Meeting is scheduled for Wednesday, February 15, at 9:00 AM. We are gearing up for our Annual Board Meeting scheduled for Saturday, March 18, 2023.

For more information, please call our POA office at 830-598-8795.

Monthly Announcements

Life Line Screening:

Wednesday, February 8th - Quail Point Lodge

Bingo:

Thursday, February 9th - Doors open at 6:00 PM

RSVP to Louraine Robertson at 830-598-6660

Quail Point Grounds Closure:

Saturday/Sunday, February 12 & 13, for a private event

HSBPOA Board Meeting:

Wednesday, February 15th at 9:00 AM

Office Closure:

Monday, February 20th, in Observance of Presidents' Day

Horseshoe Bay Business Alliance Community Coffee:

Wednesday, February 22nd at 9:00 AM at Quail Point Lodge

Fitness Classes:

Resuming in March with Stretch and Strength at 9:00 AM and Fab, Fit & Fun at 10:00 AM on Tuesdays and Thursdays.

Horseshoe Bay POA Helpful Tips

The holidays behind us, our regularly-scheduled lives go back to normal. And then a big ice storm comes and forces us inside for days at a time.

Use this time wisely to do some maintenance and safety around your home to maximize your time later. Here are some stuck-inside ideas:

Clean the neglected parts of your kitchen. All that Holiday cooking and baking brought some messes to your cabinets and range hood. January is a great time to clean these on an annual schedule.

Take time to organize your decorations and evaluate if some old, unused decorations need to be re-homed. It's easy to have an unmanageable amount of decorations, making it impossible to find what you're searching for later.

Test smoke and carbon monoxide detectors. These are potentially life-saving devices often forgotten about.

It’s a good idea to flush toilets and run water in unused bathrooms to prevent frozen pipes and hard water stains. Clean your water softener to keep it in good working order.

These are the 'cliff-notes' version from this blog. Click here for the full article.

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Community Corner

This space is reserved for our community members. A place where recipes, crafts and talents are shared. If you would like to share a recipe or something nifty please email karen@hsbpoa.org

HELLO DOLLY BARS

By Sandra Moravitz

Tips for the Best Hello Dolly Bars

For minimal effort, use pre-crushed graham crackers. But if all you have are actual graham crackers, you can easily crush them through a food processor. Or, place the cookies in a Ziploc bag, seal, and pound with a rolling pin.

Place the butter in the baking dish and melt it in the oven as it preheats. That way, you have less stuff to clean.

Grease the pan well so the crust won’t stick to the bottom. You can also line the pan with parchment paper for easier clean-up. Leave an overhang on the sides so you can lift the bars when you’re ready to cut them.

INGREDIENTS

1 1/2 cups graham cracker crumbs

1/2 cup butter, melted

1 (14-ounce) can sweetened condensed milk, divided

1 1/2 cups semi-sweet chocolate chips

1 cup chopped walnuts

1 cup shredded coconut

1/2 cup white chocolate chips

DIRECTIONS

Preheat the oven to 325 degrees Fahrenheit. Grease a 9×13-inch baking dish with baking spray or butter. Line it with parchment paper and leave an overhang on the sides.

In a large bowl, combine the graham cracker crumbs and melted butter until the crumbs are evenly moistened. Spread and press the crust into the bottom of the greased baking dish.

Pour 1/2 can of sweetened condensed milk over the crust. Top with semi-sweet chocolate chips, walnuts, coconut, and white chocolate chips. Gently press the toppings into the crust. Pour the remaining condensed milk evenly over the toppings.

Bake for 25 to 30 minutes, or until lightly browned and the coconut flakes are golden. Let it cool to room temperature before slicing into squares.

Using the overhangs, lift the baked dish onto a flat surface. Cut into bars with a sharp knife. Enjoy!

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