New Specials at Spa Reserve!

Why not unwind and relax? Experience the Elements of Spa

Revitalize Rejoice Relax Reflect

BeyondTranquilitySpa.com

Choose from treatments including massage, facials, chemical peels, waxing, body wraps, and many more. You can schedule your appointment as well as purchase gift certificates online. If you have any questions, please feel free to contact me at 858-829-1776. I look forward to meeting you soon!


*SAMPLE of the SPA: Two 30 minute treatments
Includes 30-minute neck, back and shoulder massage and 30-minute Eminence mini-facial. Enter code SAMPLE at checkout.
*Fifty minute Swedish massages
*Sixty minute Basic Eminence Organic facial

Tamale Making Workshop December 4th!

'Tis the season to make and savor fresh homemade Tamales! During our December gourmet cooking class, Chief Mike will present an exclusive Tamale Making Workshop for Reserve residents! Participants will learn how to add gourmet style and flavor to an all time favorite dish. The class is from 6:30pm - 8:30pm Friday, December 4th. Seating is limited so please e-mail Sean Mullins at smullins@sares-regis.com to sign up in advance.

The Reserve Supports Recycling!

Did you know that the Mira Mar landfill was scheduled to close in 2012? Keeping recyclables out of the garbage will extend the life of the area landfills, while helping our environment.

The Reserve at 4S Ranch provides ample opportunity for residents to recycle! In fact, a recycling program is successfully underway at our wonderful community! Each trash enclosure area has four dumpsters. During the first half of 2008 all of our trash enclosures housed 3 trash containers and 1 recycling container. As residents have transitioned from throwing recyclables from the trash into a recycling container, a significant amount of waste from our property has been diverted away from landfills and those precious resources are now being recycled! A heart-felt thanks to all of our residents for caring about our community and environment and recycling at The Reserve! Based upon your individual efforts our need for recycling has grown and we have removed several trash containers to make room for more recycling containers community-wide!

Recycling is a relatively easy process. Plastic and glass bottles, jars, paper, newspaper, metal cans and cardboard should be placed in the white containers for recycling. None of these materials should be deposited in the garbage. Food-soiled papers, such as pizza boxes, are not recyclable.

When the trash from the entire community is collected and combined, it is evident that we are still throwing away a LOT of recyclable resources! We appreciate your cooperation in putting all of your recyclable paper, cardboard, cans and bottles in the provided recycling containers. The individual efforts of each and every person living at The Reserve at 4S Ranch will make a significant overall impact on our environment and our city.

I have attached a recycling chart to this newsletter. If you have questions regarding what may or may not be recycled please see the attached chart. I am more than happy to spend time speaking with anyone who has more questions regarding our recycling program. Please feel free to contact me directly at 858.312.5180 or by e-mail lmason@sares-regis.com.

Let’s not waste a good thing! Please Recycle!

Reserve residents enjoyed gourmet Pumpkin Soup at this month's cooking workshop!

Enjoy the spirit of the Harvest with this delicious gourmet pumpkin soup presented by Chef Mike!

2 (2 pound) pumpkin, halved and seeds removed
1 teaspoon salt
1/4 plus a pinch freshly ground black pepper
3 tablespoons olive oil
2 tablespoons curry powder
3/4 cup chopped onion
1/2 cup chopped carrot
2 tablespoons minced ginger
1 tablespoon minced garlic
3 1/2 cups chicken stock
1/2 cup heavy cream

Preheat the oven to 400 degrees F.

Place the pumpkin cut side up on a parchment lined backing sheet. Season with 1/2 teaspoon of the salt and 1/2 teaspoon of the pepper. Invert to the cut side down, and drizzle with 1 tablespoon of the olive oil. Place in the oven and roast until the skin is golden brown and the pumpkin is tender, 50 to 60 minutes. Remove from the oven and allow to cool. Once cool enough to handle, use a spoon to scoop the pumpkin flesh from its skin and set pumpkin aside until ready to use. Discard the skin.

Set a medium saucepan over medium-high heat. Add the remaining 2 tablespoons of olive oil and, when hot, add the cinnamon and allspice and cook, stirring constantly, for 1 minute. Add the onions, carrots, celery, ginger and garlic to the pan and sauté, stirring occasionally, until lightly caramelized, 3 to 4 minutes. Add the chicken stock and reserved pumpkin to the pan and bring the stock to a boil. Reduce to a simmer and cook the soup for 15 to 20 minutes, or until the vegetables are soft.

Remove the soup from the heat and process with a hand blender (*or in batches in a blender) until smooth. Season with the remaining 1/2 teaspoon salt and pinch of pepper. Add the cream to the soup and stir to combine.

To serve, place 1 cup of the soup in each of 6 warmed soup bowls. Drizzle 2 teaspoons of the pumpkin seed oil.

Come taste our Resident Appreciation!

Wake up and taste our appreciation for you!

There is no better way of waking up on a beautiful Saturday morning than to the smell of freshly brewed coffee, pancakes topped with fresh fruit, golden brown sausage links, light fluffy eggs and more...except of course, if this delicious meal is combined with several Reserve staff members showing you how much you’re appreciated!

Please join us Saturday morning upstairs in the main clubhouse and allow us the opportunity to serve you something extra special! Saturday, November 14th 8:00am—10:00am