March 2023 | HSBPOA

March Newsletter 

MESSAGE FROM YOUR BOARD OF DIRECTORS

March is here! We are looking forward to the official start of Spring this month, and we will be getting ready to change our clocks for daylight saving time on Sunday, March 12. As the weather warms up and we are eager to see our gardens bloom, remember that water conservation is always a priority.


The HSBPOA wants to sincerely thank our outgoing Board Directors, Mr. Tom Engler and Mr. Gail Morris, for their time and dedication serving our community. We appreciate their hard work in achieving significant accomplishments while serving on our board. We welcome our new Board Directors for the 2023 to 2026 term, Dr. Bryan Roach and Mr. Rick Overholt. We also appreciate Ms. Belinda Roberts continuing as Board Director. As we move forward with our new Board of Directors, we are eager to diligently work on different projects that aim to maintain and improve our community and benefit all of us. 


The Annual Meeting of Members of the HSBPOA will be on Saturday, March 18, at Quail Point, and all members are invited but not required to attend. At this meeting, three Board Directors will be installed for three-year terms replacing three Directors whose terms have expired. Sign-up sheets will also be for our different events scheduled throughout the year. Please volunteer and actively participate in the various activities and committees available. Refreshments will be available. 


Our Community Educational Series continues this month with a follow-up from the well-attended KNOW YOUR RIGHTS – Property rights and remedies in protesting property tax violations. Mr. William “Gib” Portwood, Property Tax Consultant, returns to educate and answer questions on Thursday, March 23, starting at 3:00 PM. Please let us know if you have any suggestions about future presentations that you think our members would benefit from or if you are an expert that would like to present to our community. Please contact Karen Calderon-Schweitzer at karen@hsbpoa.org 


We are excited to start something new this month; we will be featuring our members in our Community Corner. Please let us know if you have something to share with your community! We love to learn more about you, your pet, your garden, your recent remodel, your recent trips, your crafts, or anything interesting that you would like to share. Please contact Karen Calderon-Schweitzer at karen@hsbpoa.org


We very much welcome your involvement, your thoughts, your ideas, and your continued support. We encourage our members to become involved and attend your POA monthly meetings to stay informed and volunteer. Have a wonderful March!  


Welcome Whit Holcomb!

If you've been by Quail Point recently, you may have seen a new face around the office. We are so excited to welcome Whit Holcomb to the team!


While Whit's title is Administrative Specialist, he is primarily in charge of the website, social media, and newsletters and emails from us.


Whit is engaged to be wed in October to his lovely fiancé, Shari Finch. Both are board members of Living Love Animal Rescue & Sanctuary in Marble Falls. They have three cats of their own that they adore - all rescues.


Whit has a BBA in Marketing from ASU, has taught at MFISD, and has a side business. We are glad he's on the team.

Our social media needs your help!

Please follow us on:

Facebook      Instagram

The classes will take place at Quail Point Lodge, 107 Twilight Lane, in the Lake Room. Karen Schweitzer-Calderon will be our instructor.

We're excited to have exercise return!

Monthly Announcements

Bingo:

Thursday, March 9th - Doors open at 6:00 PM

RSVP to Louraine Robertson at 830-598-6660


Daylight Saving Time Starts:

Sunday, March 12th


Exercise Classes:

Resuming on Tuesday, March 14th

Tuesday & Thursday from 9:00 AM to 11:00 AM in Lake Room


Community Educational Series:

Thursday, March 23rd at 3:00 PM

Know Your Rights - Property rights & remedies in protesting property tax violations, Consultant "Gib" Portwood returns


POA Annual Meeting:

Saturday, March 18th at 10:00 AM


Quail Point Grounds Closures (private events):

Thursday, March 2nd

Monday, March 6th

Friday/Saturday, March 24th & 25th



Mail Call

In years past, when you arrived at Horseshoe Bay and joined this beautiful community, the last thing you thought about was receiving mail. Only when you moved here did you realize there is no U.S. mail delivery to residences! You purchased a mailbox rental through the local post offices or, if lucky, few received keys to a mailbox kiosk somewhere throughout Horseshoe Bay. There was no key control, logical assignment method, or clear line of mailbox ownership. That may have been okay many years ago when the permanent resident population was minimal. Now, with Horseshoe Bay's growth, a tremendous need arose to provide mail service to all residents. 

 

Fast forward to 2022…a new HSBPOA Board was elected, and the Directors accepted the challenge to address the mailbox problem and provide solutions. This was the beginning of the HSBPOA’s Mailboxes/Kiosks initiative. 

 

First, we had to answer some questions: What are the requirements? What are the current U.S. Postal policies? Who are the key players? What are we legally allowed to do? How many lots exist throughout Horseshoe Bay? Where are they by location? Which data source files do we rely upon? Where do we build—is there land available? How much does it cost? What is our timeline?

 

The preliminary work of Phase I to build a centralized mailbox kiosk began in April 2022. We worked with the City for a site location and were offered the use of the property adjacent to the Fire Department in Horseshoe Bay West, Broken Hills. This site allowed us to construct a sizeable centralized mailbox kiosk to accommodate 960 properties. These include all lots located on Broken Hills and its associated side streets and cul-de-sacs. 

 

Mailbox assignments to property owners commenced in December and continues today. If your property has a valid street address on the following streets, and you have yet to sign for your mailbox keys, please contact the POA office at (830) 598-8795 or email poa@hsbpoa.org for information and instructions.

ALABASTER

APACHE TEARS

BIG SKY

BLACK HAWK

BLACK STALLION

BLUE FOX

BONFIRE

BROKEN HILLS

BUCKEYE

BUFFALO HILL

BUFFALO PEAK

CACTUS CANYON

CACTUS CORNER

CATS EYE

CINNABAR

CLIFF RUN

COMANCHE AGATE

COYOTE

CUSTERS LAST STAND

DESERT SUN

DOUGLAS DRIVE

DRIFTWOOD

EAGLES NEST

EOCENE

FALCON

GOLDEN NUGGET

GOLDEN SUN

HI VALLEY

HORNED FROG

IRON HORSE

LITTLE JOE

LONE MOUNTAIN

LONG MOUNTAIN

LOST BUCK

LOST CREEK

LOST NUGGET

LOST RIVER

LOST SQUAW

MERCURY DRIVE

MOON ISLE

MOONSHINE

MOONSTONE

MOUNTAIN HOME

MOUNTAIN LEATHER

NUGGET CIR

ONYX

OUTCROP

PALOMINO

QUAIL

RABBIT RIDGE

RAINBOW

RUBY RED

SAPPHIRE

SHALE

SILICA

SKY LARK

STILL WATER

SUNSHINE

VISTA

WATERS EDGE

WHISTLE STOP

WHITE DOVE

WILD HORSES

Today we are doing some cleanup through a “mailbox shuffle” process. Property owners who received a mailbox at the new location must vacate mailboxes at various other locations (kiosks) to make room for residents still waiting for mailboxes and on our waitlist. Waitlist assignments are temporary as centralized locations are developed.

 

Phases II and III are underway. This year we plan to identify the remaining requirements for Bay West and implement the plans for additional centralized locations. We will keep you updated on our progress each month through this newsletter. Don't hesitate to contact the POA office if you have any questions.

Community Corner

This space will be changing next month. While it may still feature a recipe at some point, moving forward we will be focusing more on intriguing community members and/or stories. If you have a compelling story to share, please reach out to karen@hsbpoa.org. Thanks!

Hot Meat and Cheese Sliders

by Yuki Graves


These are great for brunch, quick lunch, or easy dinner. They make a perfect addition to “game day” buffets. Best of all…a very easy and versatile recipe!


Pick your favorite meat and cheese combos.


*Some suggestions are below, but you can create your own.

Ingredients:

This remains the same for all variations.

 

·        4 tablespoons unsalted butter, melted

·        1 tablespoon Dijon mustard

·        1 tablespoon honey

·        1 tablespoon dried parsley

·        1/8 teaspoon onion powder

·        1/8 teaspoon garlic powder

·        1/8 teaspoon sweet paprika

·        1/4 teaspoon black pepper

·        1 package sweet Hawaiian Rolls

·        *Select your meat and cheese (below)

Variations:

 ·        Corned Beef, Kraut and cheese (Reuben): 1/2 pound each thinly sliced corned beef and Baby Swiss. (White cheddar works, too.) Packaged sauerkraut (squeezed dry).

·        Ham and cheese: 1/2 pound each thinly sliced uncured ham and Baby Swiss. Pimiento cheese is a fun alternative.

·        Turkey and cheese: 1/2 pound each thinly sliced Turkey and Provolone or Gouda cheese (Do not want to overpower the turkey with strong cheeses.) Try Brie slices.

·        Roast Beef and cheese: 1/2 pound each thinly sliced rare/med rare beef and Provolone or Baby Swiss cheese.

Directions:

1.   Preheat oven to 350 degrees F. Spray an 11” x 7” or 13” x 9” baking dish with nonstick cooking spray.

 

2.   In a small bowl, stir together the melted butter, mustard, honey, dried parsley, onion powder, garlic powder, sweet paprika, and pepper.

 

3.   Without pulling apart the Rolls, use a serrated knife to slice them in half, horizontally separating the tops from the bottoms. Place the bottom layers cut side up, into the prepared baking dish.

 

4.   Layer half of the meat slices onto the bottoms. Then layer the cheese over the meat and top with the remaining meat slices. Any garnishes like sauerkraut for the Reuben is added last (just to cover). Place the tops onto the sandwiches.

 

5.   Brush all of the butter mixture over the top (it can cascade over the sides).

 

6.   Cover with foil and bake for 12 minutes; remove the foil and continue baking uncovered for an additional 10 minutes.

 

7.   Remove from the oven and cut into slider sizes to serve immediately.

 

MAKE AHEAD: Prepare as instructed above but cover and refrigerate for up to 4 hours. Remove from the refrigerator 30 minutes before baking and follow the instructions above. If you put the sliders into the oven directly from the refrigerator, increase the baking time by 2 minutes.

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