M A R C H 2 0 1 9 I N S I D E T H I S I S S U E : O N T H E M O V E 2 M A K E A D I F- F E R E N C E nbpf 3 P I C K L E B A L L - A N N M A R I E P E N V O S E On Tuesday, February 5th a Pickleball Clinic was held up at the courts. We had a great turnout with over 20 neighbors attending, most of whom were all new to the game of Pickleball. The clinic was given by John Rosenbalm who plays competitively and enjoys teaching others to grow the sport. If you are interested in learning more about Pickleball, please contact Annmarie Penvose (apenvose1@gmail.com) or Rick Meyers (rammeyers1@aol.com). B I G J I M K O H L E R B A N D 4 N A M E T A G S 4 C H E F K A T H E- R I N E 5 M A R C H B I R T H D A Y S Date NA ME 1 MaryAnn Stinson 14 Kathy Kirkman 16 Jim Oros 24 Chris Babich 27 Andrea Nelson 29 Nancy Filipow 29 Tom Trimmer 29 Dave Gaulin 30 George Orsega
Page 2 ON THE MOVE in Carolina Colours - Leigh A. Toth Spring is almost here! The temperatures, trees, and flowers are telling us so. We re starting to move more around outside yey! After that long, hard winter (giggle!...more like a washout), we turn our thoughts to our favorite spring activities: golf, cycling, kayaking, tennis/pickleball, running, yard work, etc. Let s talk this month about an often-forgotten part of our workouts and fitness activities: the warm-up and cool down. I know, I know you don t have time you forget, etc., etc. This topic is especially relevant in the spring as we begin more vigorous activities. You don t want to get sidelined early in the season with an injury! The purpose of the warm-up is to get our joints, muscles, and heart ready for work. As we begin to slowly move our bodies, our hearts and breathing ramp up, our blood flows faster to our muscles and throughout our body, and the fluid in our joints warms up for easier movement. Ok so now you re done with your activity. Don t just leave the course, court, bike, gym, or boat and get into your car and drive home. Take at least five minutes to stretch all the muscles you have used. Hold each stretch for a minimum of 15 seconds, 30 seconds would be better, but I know you re all busy! Warm up, be active, cool down and enjoy your activity for the whole season! Keep moving more!! LAT Training & Fitness My suggestion is to warm up doing the same movements, slowly, of the activity you are about to begin. If it s golf, for example, park further from the clubhouse and walk purposefully towards it, getting your heart rate up a little. Once on the green, do slow squats in preparation for sighting that putt, picking up the ball, and getting in and out of the golf cart. Then, begin to slowly swing a club, in each direction, to warm up the arms, shoulders, spine, core, and neck. It s the same for any activity you are starting. If you are going for a run, start with a slow jog. For cycling, start with some easy spinning. Before a weight workout, warm up on the treadmill, elliptical, or stationary bike for five minutes. For tennis, a few jogs around the court, then shuffling sideways each way, followed by the motion of slow swings and slow serves. In other words, don t go full-bore into your activity; let your body get ready to move from rest to exercise. Some people like to stretch as their warm up, before they begin an activity. There is a little controversy within the fitness community on this. Some say there is no harm, others say you should warm up aerobically first, before stretching. (A warm muscle is more receptive to stretching than a cold one.) The American College of Sports Medicine advocates warming up by doing the same activity you are going to be engaged in, at about 50% intensity.
Page 3 We'd Love Your Help We have some key opportunities available. The New Bern Preservation Foundation needs your expertise in any of these three areas: Website design Event Planning Basic Bookkeeping (Quickbooks) If you have experience you can share with us, we'd appreciate a call. We've got big plans this year, and we'll need your time, talents, and enthusiasm to make it work. Please call the office at 252.633.6448, or email us at info@newbernpf.org. Or if you know of someone who has the expertise we need, we'd love to hear about them. Thank you so much for your help and support!
Page 4 B I G J I M K O H L E R B A N D S H A R I N G B L U E S A T C A R O L I N A C O L O U R S - J A N E T T A F F E N Exciting news for Carolina Colours as we welcome The Big Jim Kohler Blues Band. Nearly thirty years ago Big Jim Kohler started cutting chords in clubs on Long Island and New York City. Before long he was playing festivals with friends and sharing his stories. These days Kathy Kohler, his wife, joins him on stage singing blues and gospel along with Chris Buttitta on bass and Tom Parker on drums. If you are up for a good time with Big Jim Kohler come out and join us at Carolina Colours on Sunday, May 5th from 2-5pm to jam with Jim and experience in person Jim s love for music as well as his audience. The concert will be held outdoors near the Pavilion weather permitting. Please note that this is a rain or shine event and will be moved inside to the Ball Room if it rains. Members are encouraged to invite their family and friends not living in Carolina Colours. We suggest that you bring chairs, blankets, and umbrellas as well as your favorite snacks to enhance your comfort and enjoyment. The Tap Room will be open during the concert if you would like to purchase a drink. Although there will not be a coverage charge, all donations are welcome from those who attend. For more information about The Big Jim Kohler Blues Band visit his website: bigjimkohlerblues.band. Hope to see you on the lawn May 5th for a few hours of great music and fun! C A R O L I N A C O L O U R S N A M E T A G S M A R Y E L L E N D O R S E Y If you are interested in placing an order for your Carolina Colours name tag, kindly send a request to Mary Ellen Dorsey at melondor@aol.com, The name tags are hard plastic (1-1/2" high by 3 inches wide with magnetic backing), will include your name & your neighborhood, and the cost will be around $12.00 each. The cost will be billed to your Association account.
Page 5 S C O N E S - C H E F K A T H E R I N E This month's recipe is special request. It is a simple recipe but can be a little tricky if you aren't used to handling this fragile dough. All in all, it only takes about 30 minutes from start to finish. You can make ANY flavor you can come up with. Today I'm giving a basic scone recipe with an optional glaze. The raw dough freezes beautifully and bakes straight from the freezer with no wait time. The baked scones keep a few days, at room temperature, in a plastic container. The frozen scones will keep in a Ziplock freezer bag for a few months. Make sure to label what type of scone and the date they were made, so you know what you're grabbing. If you decide to bake them from frozen, increase the baking time to 20-22 minutes. I look forward to hearing about your new creations! Happy baking! TRADITIONAL SCONE: makes 8 large scones GLAZE: 2cups All Purpose Flour 2 Tablespoons baking powder 1/2 teaspoon salt 3 Tablespoons granulated sugar 7 Tablespoons, cubed cold, unsalted butter 1 cup Heavy Cream 1 cup filling of choice(optional) 1 cup powdered sugar 1 Tablespoon melted butter pinch of salt 1/2 teaspoon of vanilla bean paste or extract of choice 1/4 cup milk or cream Preheat oven to 400F. Line a baking sheet with parchment paper and set aside. Sift together the dry ingredients in a medium size bowl. Add the butter and using your fingertips or a pastry cutter, press the butter into the flour mixture until it resembles course crumbs. *You may also do this step in the bowl of a food processor, fitted with the blade attachment. Just place all dry ingredients in the bowl with the butter, and pulse about 10 times until the butter is in small pea size crumbles. * The food processor is my favorite way to do this step, because it keeps the butter cold and saves your hands all that extra work. Once the dry ingredients and butter is combined, you may toss in any additional filling or flavor options you like (berries, chocolate, nuts, cheese,. ) make a well in the dry mix and pour in your heavy cream. Using a fork, just stir all together until you have a shaggy dough. You don't want to knead this at all. These are more biscuit like that bread. The less you handle the dough, the more tender your scones will be. Turn your dough out onto a lightly floured counter top and press all together and form it into a square, about 7"x7". It should be about 1 1/4" thick. If bits of the dough seem to fall off just tuck them back on the best you can. Using a very sharp knife that is long enough to just make a single cut across your square (don't saw or drag the knife), cut the dough in half horizontally. Then cut in half the other direction so you have 4 even squares. Now, cut these squares in half diagonally, so you have 8 triangles. Carefully transfer them to your baking sheet. Place the scones at least 1"-2" apart. Bake for 15-18 minutes until brown and puffed. Remove from oven and allow to cool before adding the glaze, if desired. To make your glaze, simply stir all together until you have a smooth mixture that you can drizzle over top of your fresh scones. If your glaze seems a little thick, just add a splash of milk at a time until it creates ribbons when you left the whisk from the bowl.