November brings cooler weather and Snowbirds.

Welcome Home to all of our Snowbirds this season we are happy you are back, if this is your first seaon with us Welcome.

Regular Tuesday night potlucks resume 6pm sharp in the Clubhouse bring a dish to pass with serving utensils as well as your own plates and cutlery. Cards & Games are on Tuesday & Thursday nights at 7pm.

June is back teaching Zumba Gold on Tuesdays and Thursdays in the clubhouse at 11am.

Thanksgiving potluck will be at 1pm on Thursday November 28th at 1pm in the clubhouse. The sign up sheet will be posted in the clubhouse on the bulletin board by Thursday November 14th. When planning your dish please calculate it feeding 8-10 people per person in your party, so a party of 2 should be bringing a dish to feed approximetly 20 people. Please also bring all serving utensils for your dish as well as anythin gyou need such as plates, drinks, and utensils.

It's safe to say that the vast majority of people living or visiting ShangriLa Ranch is quite appreciative of this little corner of the Arizona desert. Many residents and members maintian their surroundings and even go above and beyond the call to heep the community looking nice and welcoming. However, there is one area which seems to get neglected especially on the weekends. Granteed this is a popular place to kibitz with friends imbibe an adult beverage or few, takie in a bit of tobacco or warm our buns by the fire. Yet cometh the morn, the clubhouse patio will have trash in the fireplace, overflowing ash trays, half empty bottles and cans, empty bottles and cans, abandonded lighters and cigarette packs,overturned chairs, butts crushed onthe ground and sticky tables.

Now this is not intended to point a finger at anyone or any group: its only a friendly nudge to remind us all that our home is more thatn a lot number, its our neighborhood. The person who used to clean up the area has given up due to the futility of the situation, the patio is just filthier next time.

The patio is a lovely place for all to enjoy a cafe or brought meal al fresco. It should be as inviting in the morning as it was the night before.

A suggestion to all is that a few 'regulars' could take stewardship of the patio. This is not an intention to police the patio but to set a good intention example and create a positive vibe. The clubhouse looks pretty good after karaoke and dances becasue people will stop for a moment and straiten the space they were in and clear what they have brought. Please use the same care in taking care of the interior of the building and patio fireplace area as well.

This months Safety is foucused on lighting.

If you walk at any time from Dusk till Dawn please be aware of the lighting around you carry a flashlight, wear a headlamp, or put a light on the dog you are walking.

As a rule in the park any vehicle must have headlights that function and are turned on durning the dusk to dawn hours.

Lights are not just for you to see better but it is also for others to see you.

Barefoot to Bliss, A Journey Through Shangri La Ranch

In the heart of a hidden valley, far beyond the reach of the daily hustle, lied Shangri La Ranch, a sanctuary for those who sought refuge in the embrace of nature. The Ranch was nestled between rolling hills and lush desert, a place where the sky stretched endlessly and the stars seemed close enough to touch.

Eva, a seasoned hiker with a passion for the great outdoors, had heard tales of Shangri La Ranch from fellow enthusiasts. Intrigued by the stories of its natural beauty and the unique harmonious lifestyle it offered, she decided it was time to experience it for herself. Packing only the essentials, she set out on a journey that promised to reconnect her with the earth in the most profound way.

As she embarked on the trail leading to the Ranch, the city noise faded, replaced by the symphony of the wild. Birds chirped in symphonious tunes, leaves rustled gently with the wind, and the distant sound of a waterfall promised an oasis nearby. With each step, Eva shed layers of her city facade, allowing her spirit to breathe and tune into the natural rhythm surrounding her.

The path was marked subtly, encouraging wanderers to engage deeply with their surroundings rather than rush to their destination. Eva found herself pausing, closing her eyes, and taking deep breaths, filling her lungs with the pure, untouched air. She noticed how the ground felt under her bare feet, cool and solid, grounding her to the earth with every step.

After what felt like both a moment and an eternity, Eva arrived at Shangri La Ranch just as the sun began to dip below the horizon, bathing the valley in a golden light. The Ranch was even more breathtaking than she had imagined. It wasn't just a place, but a feeling, an overwhelming sense of peace and acceptance.

What made Shangri La Ranch unique was its celebration of natural living. Here, in their most primal form, humans coexisted harmoniously with nature, without the barriers of clothes or the constraints of societal norms. It was a place where one could bask in the sun, swim in the crystal-clear pools, and roam the lush desert, all in the natural state in which they were born. Eva was initially apprehensive, but the welcoming smiles and the palpable sense of freedom quickly eased her into embracing the lifestyle.

The days at Shangri La Ranch flowed seamlessly into one another. Eva hiked the surrounding trails, each revealing new wonders and hidden gems. She swam in the pools, the water a refreshing embrace that washed away any remnants of her former life. In the evenings, the community gathered around a fire, sharing stories and experiences that transcended the superficial layers of existence.

Eva found an unexpected serenity at Shangri La Ranch. It wasn't just about shedding physical layers but also about peeling away the anxieties and pressures that had accumulated over the years. In reconnecting with nature, she rediscovered parts of herself long forgotten.

As she prepared to leave, Eva realized that while her journey to Shangri La Ranch might have ended, her journey within was just beginning. The Ranch wasn't merely a destination; it was a gateway to a deeper understanding of the self and the world. With a heart full of gratitude and a spirit rekindled with a primal connection to the earth, Eva stepped back onto the trail, knowing she would carry the essence of Shangri La Ranch with her, wherever her path might lead.

Nerium oleander (/ˈnɪəriəm ... / NEER-ee-əm),[2] commonly known as Oleander or Rosebay,[3] is a shrub or small tree cultivated worldwide in temperate and subtropical areas as an ornamental and landscaping plant. It is the only species currently classified in the genus Nerium, belonging to subfamily Apocynoideae of the dogbane family Apocynaceae. It is so widely cultivated that no precise region of origin has been identified, though it is usually associated with the Mediterranean Basin.

Nerium grows to 2–6 meters (7–20 feet) tall. It is most commonly grown in its natural shrub form, but can be trained into a small tree with a single trunk. It is tolerant to both drought and inundation, but not to prolonged frost. White, pink or red five-lobed flowers grow in clusters year-round, peaking during the summer. The fruit is a long narrow pair of follicles, which splits open at maturity to release numerous downy seeds.

Nerium is a poisonous plant but its bitterness renders it unpalatable to humans and most animals, so poisoning cases are rare and the general risk for human mortality is low. Ingestion of larger amounts may cause nausea, vomiting, excess salivation, abdominal pain, bloody diarrhea and irregular heart rhythm. Prolonged contact with sap may cause skin irritation, eye inflammation and dermatitis.

Chicken Tortellini Soup

This Chicken Tortellini Soup is easy to make on the Stove Top or in the Crock Pot. It has the best combination of Italian seasonings, juicy chicken with vegetables, and easy add-ons like spinach or cream!

Prep Time15minutes mins

Cook Time35minutes mins

Total Time50minutes mins

Ingredients

Seasonings

• 1 teaspoon EACH: dried basil, dried parsley

• ½ teaspoon EACH: dried oregano, mustard powder

• ¼ teaspoon EACH: ground sage, pepper

Soup

• 1 1/4 lb. bone-in chicken breast see notes

• Salt/Pepper to taste

• 2 teaspoons Italian seasoning

• 2 tablespoons olive oil

• 2 tablespoons butter

• 1 yellow onion diced

• ¾ cup diced carrots

• 2 ribs celery diced

• 3 cloves garlic minced

• 6 cups chicken broth

• 1 teaspoon Worcestershire sauce

• 1 teaspoon hot sauce

• 10 oz. refrigerated tortellini about 2 cups

Instructions

Stove Top Method (See Notes for Crock Pot Method)

Sear the Chicken

1.           Note: Searing the chicken is optional, raw or cooked chicken can be added right to the broth in later steps. Searing first adds fond to the soup pot which makes the broth more flavorful. It also adds color and texture to some of the chicken.

2.           Season each side of the chicken with salt, pepper, and Italian seasoning. Heat olive oil in a 4 ½-quart soup pot over medium-high heat.

3.           Add the chicken and cook for 3-4 minutes per side, until a little bit of a brown color has developed. Remove and set aside. Let the chicken rest for 10 minutes, then use 2 forks to shred. If the middle isn’t cooked, it will finish cooking in later steps.

Make the Soup

1.           Combine the seasonings and set aside.

2.           Melt the butter in the same pot and use a silicone spatula to “clean” the bottom of the pot. Add the diced onions, carrots, and celery and cook for 5 minutes. Add the minced garlic, Worcestershire sauce, hot sauce, and seasonings. Cook for 1 more minute.

3.           Add the chicken broth and shredded chicken. Bring to a very gentle bubble, (a boil will make the chicken tough). Simmer, partially covered, for 15 minutes.

4.           Add the refrigerated tortellini and simmer until cooked through. (Refer to package for guidance on timing.) Rana refrigerated tortellini take just 3 minutes. Taste and add any seasonings if desired, including up to ½ teaspoon of salt. Serve

Crock Pot Method

Note: You can skip the searing step for the Crock Pot Method. I also recommend using fresh (not leftover) chicken as leftover chicken is prone to becoming dry if cooked for several hours in the Crock Pot.

• Melt the butter in the Crock Pot. Add the onions, carrots, celery, and garlic and toss to coat.

• Add the seasonings, Worcestershire sauce, hot sauce, uncooked chicken, and chicken broth.

• Cook on low for 6 hours. (I recommend low heat to keep the chicken juicy and tender. Cooking it over higher heat makes it tougher. If necessary, it can be cooked for 4 hours on high.)

• Remove the chicken and use 2 forks to shred. Add it back to the soup along with the tortellini.

• Add the tortellini and cook for 10-15 minutes, or until expanded and cooked through. Serve!

Notes

Pro Tips:

• Chicken: The chicken can be skin-on or skinless. Bone-in chicken adds a lot more flavor to the broth, but boneless can be used if needed. You can also use 2 cups of leftover or rotisserie chicken, add it to the soup when the freshly shredded chicken is added.

• Seasonings and Flavor Enhancers: You can’t taste the hot sauce, Worcestershire sauce, or mustard powder in this recipe. They are used as flavor enhancers in the soup. The hot sauce doesn't make the soup hot/spicy.

• I use RANA refrigerated cheese-filled tortellini for this recipe. I also use Frank's Hot Sauce for this recipe, but any variety is fin

Optional Add-Ons:

• For even more flavor, add the rind from a block of Parmesan or Romano cheese when you add the broth and let it simmer and flavor the soup. If any remains at the end of cooking, it can be discarded. Salt will likely not need to be added if you do this.

• Up to 1 cup of heavy cream can be stirred in at the end over low heat if desired.

• 2-3 cups of Spinach can be added at the end if desired. Add it once the tortellini is cooked and let it wilt, about 30 seconds. If you use frozen spinach, let it thaw and pat it dry prior to adding it.

• Frozen peas, corn, or green beans can be stirred in 10 minutes prior to serving if desired.

• To make this with sausage, check out my recipe for sausage tortellini soup. 

Top this soup with Ranch Oyster Crackers for even more flavor!

Thank You to all who helped out with the 5k and the Fall Festival. Large events cannot happen without the help of the many volunteers that help with everything from keeping our grounds beautiful to directly helping with checking people in for the run, and helping hand out water or helping people find parking spots.

KC and Sheri would like to say a special Thank You to Don, Andy, Christopher,Clyde, Cyndi, and Jeff for tree trimming and new tarp installation after the old one ripped the eacening before Kevin's roator cuff surgery. They sincerly appreciate everyones cordinated efforts and are loviing the end results.