COMMUNITY
Palm Valley Irrigation Project to Start Monday, June 3
Piping for the Palm Valley Back 9 Irrigation Replacement Project has arrived and is being stored in the parking lot in front of the cart barn. The second phase of Sun City’s massive revamp of the golf course’s water system is on target to start Monday, June 3. Construction will shut down play along Palm Valley’s Back 9, leaving the front nine holes available for play. Work on the course is set to run through September 16, with construction hours scheduled Monday through Friday, 6 a.m. to 6 p.m. During this time, the pro shop will be open from 5 a.m. to 4 p.m. For questions or concerns during the retrofitting process, residents may call Brian Bagwell, Director of Golf Course Maintenance, at 702-363-7655.
New Floor On the Way for Model Builders Workshop
The front studio of the Model Builders Club room at Desert Vista will be closed for two weeks, starting June 1, as Sun City’s Facilities Maintenance staff oversees work to replace the flooring. The process is expected to take two weeks to complete. Before the work can begin, all members are asked to remove their tools, etc., from the room, including lights/lamps. Exempted items include those stored in storage lockers or the cabinets. In addition, please make sure that all chairs are labeled with the Club members’ name.
Cooking Demo Focuses on Healthy Meals
Story and photos by Jeannette Carrillo/Link
It was exciting, and Rooms 2 and 3 at Desert Vista smelled great as members of SCSCAI’s Health & Fitness Department readied for the start of their second Healthy Cooking Class on May 22. According to Pam Shields, SCSCAI Health & Fitness Director, 42 students filled the room, which had been set up in a horseshoe shape around a center cooking station. At the front of the room, a screen projected a slide that listed the ingredients for the day’s recipes. For this second cooking demonstration, residents would learn about the properties of ingredients associated with reducing inflammation, as well as foods that help keep bones healthy.
“I take five fitness classes and some with Doris (Poders), who told me about the first cooking class,” said Judy Morgan, who brought her friend Mary Castro along for the afternoon session. “I cook with an InstaPot, and learned that I could cook a whole chicken in 38 minutes, and brown it as well,” Judy said.
As the class proceeded, volunteer instructor/resident Mary Fairhurst talked about her motivation for learning to cook healthy that involved never wanting to repeat an episode with kidney stones.
Mary offered tips on how to saute food in broth instead of oil, and shared a few techniques on food prep and storage.
“Instead of sautéing your food in oil, try using vegetable broth,” Mary told the class. “Remember that broth will impart flavor into your food that oil will not.”
During the class, students got to sample five dishes that looked as great as they tasted – hummus and bruchetta served on a baguette; Instant Pot rotisserie chicken; Southern-style Instant Pot cabbage; Asian Lettuce Wraps with low-sodium Hoisin sauce; and 4-ingredient Vegan chocolate ice cream (made with a sweet potato). Yes, a sweet potato, you’ve got to try that one!
For more information on the healthy cooking classes, or to try out the recipes made in class, call the Health & Fitness Department, 702-255-2294.
“I take five fitness classes and some with Doris (Poders), who told me about the first cooking class,” said Judy Morgan, who brought her friend Mary Castro along for the afternoon session. “I cook with an InstaPot, and learned that I could cook a whole chicken in 38 minutes, and brown it as well,” Judy said.
As the class proceeded, volunteer instructor/resident Mary Fairhurst talked about her motivation for learning to cook healthy that involved never wanting to repeat an episode with kidney stones.
Mary offered tips on how to saute food in broth instead of oil, and shared a few techniques on food prep and storage.
“Instead of sautéing your food in oil, try using vegetable broth,” Mary told the class. “Remember that broth will impart flavor into your food that oil will not.”
During the class, students got to sample five dishes that looked as great as they tasted – hummus and bruchetta served on a baguette; Instant Pot rotisserie chicken; Southern-style Instant Pot cabbage; Asian Lettuce Wraps with low-sodium Hoisin sauce; and 4-ingredient Vegan chocolate ice cream (made with a sweet potato). Yes, a sweet potato, you’ve got to try that one!
For more information on the healthy cooking classes, or to try out the recipes made in class, call the Health & Fitness Department, 702-255-2294.
Easy Eats
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Thank You for Your Service
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Click on Tammy's photo to see when The Summit is closed this week.
Good God, I'm
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Bob Cohen puts residents in the author seat while they share their Sea Stories.
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