Greater Groves Board Meeting: Friday, August 9, 2024

Where? Located by the pool in screened-in area

Time? 7-8pm

TOPIC OF OLD BUSINESS

• Approval of Minutes from last Board Meeting held on May 10, 2024
• Financial Report/ $10.00 HOA membership Dues Reminder. Dues are delinquent as of 3/31/24

TOPIC OF NEW BUSINESS

• Discuss/Vote on Insight Pool and Spa Contract
• Discuss/Vote on Christmas Light Budgets
• Discuss/Vote on Election Letter
• Discuss/Vote on Making Changes to PUD
• Discuss/Vote on HOA Statute Changes
• Residents Open Forum
• Adjournment – Next Board meeting is scheduled for Friday, September 13, 2024, at 7pm

Have questions or concerns? Contact your 2024 board of directors

• New Board Member – Ines Almestica
• New Board Member- Michael Grogan
• Aaron Caryl – ​aaron@greatergroveshoa.com
• Cheryl Guido – ​cheryl@greatergroveshoa.com
• Jean Carrier- ​jean@greatergroveshoa.com

P.O.BOX 135083, Clermont, Fl 34713
HOA Phone Number (352)708-6090
HOA Fax Number (888)444-6927

Missed the last meeting and want to catch up. The Minutes of all board meeting are available on the HOA official Website at www.greatergroveshoa.com.

Thanksgiving is 1 days away, here’s another fun and creative recipe for you and your family to try, enjoy and share.

DESCRIPTION

How to make a festive and delicious Turkey Gravy for Thanksgiving everyone will enjoy!

INGREDIENTS

• Pan drippings from Easy Thanksgiving Turkey
• 1/4 cup unsalted butter
• 1/4 cup all-purpose flour
• 2 teaspoons chopped fresh thyme/li>
• 1 tablespoon chopped fresh parsley leaves
• Kosher salt and freshly ground black pepper, to taste

INSTRUCTIONS

1. Strain pan drippings through a fine-mesh sieve; discard solids and reserve 2 1/2 cups pan drippings; set aside.

2. Melt butter in a medium saucepan over medium heat. Whisk in flour and thyme until lightly browned, about 1 minute.

3. Gradually whisk in reserved pan drippings. Bring to a boil; reduce heat and simmer, whisking constantly, until thickened, about 5-10 minutes. Stir in parsley; season with salt and pepper, to taste.

4. Serve warm.

Thanksgiving is 2 days away, here’s another fun and creative recipe for you and your family to try, enjoy and share.

DESCRIPTION

How to make a festive and delicious Garlic Herb Butter Roast Turkey for Thanksgiving everyone will enjoy!

INGREDIENTS

ROAST TURKEY

• 12 pound (6 kg) whole turkey, skin on (fully defrosted, washed, giblets and neck removed)
• 3 heads garlic cut in half horizontally divided
• 3 slices lemon divided
• 6 sprigs thyme divided
• 6 sprigs rosemary divided
• 1/2 cup olive oil divided

HERB BUTTER

• 4 ounces (125 g) unsalted butter
• 1 teaspoon chopped fresh thyme leaves or 1/2 teaspoon dried thyme
• 4 teaspoons minced garlic
• Salt
• Cracked Pepper

INSTRUCTIONS

1. Preheat oven to 425°F | 220°C for standard ovens, or 390°F | 200°C for fan forced. Lower oven shelf to the lowest part of your oven..

2. Combine the Herb Butter ingredients in a bowl and mix well. Reserve half of the herb butter in the refrigerator for later.

3. Line a large roasting pan with foil or parchment paper. Arrange the 4 halves of garlic cut-side down on the bottom of the pan with 4 sprigs each of thyme and rosemary, half of the olive oil and 1 slice of lemon.

4. Thoroughly pat turkey dry with paper towels. Stuff with the remaining heads garlic halves, lemon slice, a squeeze of lemon from remaining slice, herbs and a drizzle of olive oil.

5. Melt the butter and rub all over the turkey, including under the skin. Season generously all over with salt and pepper. Place turkey on top of the garlic and herbs in the pan BREAST-SIDE DOWN. Drizzle with the remaining oil.

6. Roast uncovered for 30 minutes for a small turkey under 13 pounds (6 1/2 kg), or 45 minutes for a larger turkey over 14 pounds (7 kg plus).

7. Turn turkey over (breast-side up) with a pair of tongs, a clean tea towel or oven mits (heat-proof gloves) and baste with pan juices.

8. Spread half of the reserved herb butter over the top of your turkey with a spoon or brush (be careful, the turkey will be hot and the butter will melt nicely over the skin). Pour any remaining juices over your turkey.

9. Reduce heat to 325°F |165°C (for standard ovens), or 300°F | 150°C (fan-forced). Roast, uncovered, for an hour.

10. Slather turkey generously with remaining butter and roast for 30 minutes. Baste again, then continue roasting for a further 30 minutes or so, depending on the size of your bird. *Tent loosely with foil if starting to brown too fast.*
(For an extra large turkey, you may need an additional half hour to an hour.)

11. For extra crispy skin, broil (or grill) in the last 5-10 minutes, keeping your eye on it so it doesn’t burn, until the skin is crispy and golden browned all over.

12. Tent turkey with foil and allow it to rest for 20-30 minutes before carving and serving.

13. Remove 2 1/2 cups of the liquid from the pan juices (top up with stock if you need too), strain and reserve for your gravy.

Thanksgiving is 3 days away, here’s another fun and creative recipe for you and your family to try, enjoy and share.

DESCRIPTION

How to make a festive and delicious Cauliflower Mashed Potatoes for Thanksgiving everyone will enjoy!

INGREDIENTS

• 3-4 cloves of roasted garlic
• 2 pounds Yukon gold potatoes
• 1 (1-pound) cauliflower head, broken into a few large pieces
• 1 tablespoon minced rosemary
• 4-6 tablespoons olive oil (or butter/vegan butter)
• Salt & pepper
• Reserve some starchy potato water

INSTRUCTIONS

1. Roast a whole garlic bulb for 1 hour using this method or drizzle individual cloves with olive oil and salt and bake at 350 until soft (about 15 minutes).

2. Meanwhile, bring a large pot of salted water to a boil. Add the potatoes and the cauliflower (I did them at the same time) and boil until knife-tender (until you can poke with a knife and it easily slides out). My cauliflower took about 15 minutes, while my potatoes took 25-35.

3. In a food processor, puree the cauliflower with roasted garlic, 2 tablespoons of olive oil, rosemary, and a few generous pinches of salt and pepper. Taste and adjust seasonings. (Tip: this mixture can be over-flavored because it’ll get mixed with the potatoes later).

4. When the potatoes are soft, remove them from the pot. Peel them (careful, they’re hot) and use a food mill, ricer, or masher, to mash them. Add 2 more tablespoons of olive oil, then stir the cauliflower puree into the bowl with the potatoes. Stir in a folding motion until smooth and creamy. If necessary, add ¼ cup (or so) of hot starchy potato water to help it out. Taste and adjust seasonings, adding more olive oil, salt, pepper, and/or rosemary to taste.

5. Serve hot. Mine actually reheated great too – store in the fridge, microwave the next day.

Thanksgiving is 4 days away, here’s a fun and creative cocktail recipe for you and your 21+ over family members can try and share..

DESCRIPTION

How to make a festive and delicious Spiced Cranberry Rosé Spritzers for Thanksgiving the adults will enjoy!

INGREDIENTS

• 1/2 cup honey
• 2 cups fresh cranberries
• 2 sprigs fresh rosemary, plus more for serving
• 1 tablespoon cardamon pods or 1/2 teaspoon ground cardamom
• 1 bottle (750 ml) rosé wine
• 4 ounces elderflower liquor
• 1/3 cup cranberry or pomegranate juice
• 2-3 dashes orange bitter
• 2 blood oranges or regular oranges, sliced
• 4-6 (12 ounce) ginger beers, to your taste

INSTRUCTIONS

1. To make the cranberry syrup: In a medium pot, bring 1/2 cup water, the honey, cranberries, rosemary, and cardamon to a boil over high heat. Boil 5 minutes or until the cranberries begin to burst, then remove from the heat. Let cool. Remove the rosemary and cardamon pods. If desired, strain out the cranberries.

2. In a large pitcher, combine the cranberry syrup, rosé, elderflower liquor, cranberry juice, and orange bitters. Chill until ready to serve, up to 2 days.

3. Add the orange slices and ginger beer just before serving. Garnish each drink with a candied rosemary (recipe below), if desired.