June/July 2017 Newsletter

PUBLISHED BY THE GOLF HAMMOCK OWNERS' ASSOCIATION

 

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Inside This Issue:

 

  • Community Activity Center
  • Community News
  • Recipe of the Month
  • Exercise of the Month
    • GHOA Board & Committee      

   contact information

 

Activity Center

 

CLUBHOUSE HOURS

Monday - Friday

8 am - 5 pm

 

SPECIAL EVENTS/MEETINGS

1ST Tuesday (Time Flexible)

 

CARD/GAME NIGHT

2nd, 3rd & 4th Tuesday at 7 pm

 

MAH JONGG

Tuesday - Begins 8:00 am 

(Early arrivals may start)

Friday - Begins 9:30 am

​

BOOK CLUB

Third Wednesday at 7 pm

New Neighbor Corner

 

Cormorant Point
Lionel & Joyce Lawrence
Bonita Haycraft

 

Coupons, Coupons, Coupons

 

Wendy Hardy is collecting manufacturer’s coupons to be sent to our troops overseas. Generally, these coupons are found in booklets in the Sunday paper. Wendy cuts them out, sorts the coupons into categories, then mails them to our troops. It would help if the coupons could be cut out of the page.

Magazine Exchange​

 

If you have any current magazines that you are done with, bring them to the clubhouse and put them on the counter by the window.  See a magazine that you don't subscribe to—take it home and read it and return to the counter. There are a variety of magazines such as Bon Appetit, Woman's Day, People etc. already in place. Check it out.

Pickleball at Golf Hammock!

 

Come join us for pickleball! Never played?  No problem!  Bring your enthusiasm and we'll supply the rest! Tuesdays 3:00 p.m. at the Tennis Courts. Our schedule can be adjusted - let us know what is good for you! For more info call/text Kathy (863) 202-6905 or kathyk2@centurylink.net.

Reminders:

I've received many great ideas about the items to add into the newsletter and they are much appreciated.  Please feel free to send me an email with any other suggestions. 

 

Thank you!  

Michael Garey, GH Newsletter Editor

Drop Boxes

The GHOA and Cormorant Point Drop Boxes , previously located in the Proshop, are now located  in the GHOA Activity Center.

In notice of this month's Sebring Triathalon- where a 52 year placed 2nd...let's think about a half marathon, firstly, you need to possess a basic fitness level. But assuming no major problems, most healthy people can train themselves to complete a 13.1-mile race. 

 

BEFORE STARTING TO TRAIN FOR A HALF MARATHON

 

The following schedule assumes you have the ability to run 3 miles, three to four times a week. If that seems difficult, consider a shorter distance for your first race. The terms used in the training schedule are somewhat obvious, but let me explain what I mean anyway.

 

Pace: Don't worry about how fast you run your regular workouts. Run at a comfortable pace, a conversational pace. If you can't do that, you're running too fast. (For those wearing heart rate monitors, your target zone should be between 65 and 75 percent of your maximum pulse rate).

 

Distance: The training schedule dictates workouts at distances, from 3 to 10 miles. Don't worry about running precisely those distances, but you should come close. Pick a course through the neighborhood, or in some scenic area. In deciding where to train, talk to other runners. GPS watches make measuring courses easy.

 

Rest: Rest is as important a part of your training as the runs. You will be able to run the long runs on the weekend better if you rest before, and rest after.

Long Runs: The key to half marathon training is the long run, progressively increasing in distance each weekend. Over a period of 12 weeks, your longest run will increase from 3 to 10 miles. Then, after a brief taper, you jump to 13.1. The schedule below suggests doing your long runs on Sundays, but you can do them Saturdays, or any other convenient day,

Cross-Train: On the schedule below, this is identified simply as "cross." What form of cross-training? Aerobic exercises work best. It could be swimming, cycling, walking (see below), cross-country skiing, snowshoeing, or even some combination that could include strength training.  Cross train on Wednesdays and/or Saturdays. Cross-training days should be considered easy days that allow you to recover from the running you do the rest of the week.

 

Walking: Walking is an excellent exercise that a lot of runners overlook in their training. I don't specify walking breaks, but feel free to walk during your running workouts any time you feel tired. Be aware that I also offer a separate half marathon training program for those who plan to walk all the way.

 

Strength Training: If you never have lifted weights before, now might not be the best time to start. Wait until after completing this program. If you are an experienced lifter, continue, although you may want to cut back somewhat as the mileage builds near the end. Tuesdays and Thursdays after your run would be good days on which to lift.

Racing: Consider doing a couple of races to familiarize yourself with the sport. I have suggested a 5-K race at the end of Week 6 and a 10-K race at the end of Week 9. If you can't find races at those distances on the weeks suggested, feel free to modify the schedule.

 

Juggling: Don't be afraid to juggle the workouts from day to day and week to week. Be consistent with your training, and the overall details won't matter.

Running 13.1 miles is not easy. If it were easy, there would be little challenge to an event such as the half marathon. Whether you plan your half as a singular accomplishment or as a stepping stone to the even more challenging full marathon, crossing the finish line will give you a feeling of great accomplishment. Good luck with your training.

 

If you have any questions please email, as I am glad to help

 

 

For your enjoyment…

Do you feel the same as I do on weekends on or special holidays, or when you have guests over? I’d like to cook something very special, not the usual fare. Then I’m either spoiled for choice or I can’t think of anything at all. If even intensively searching the internet turns out to be fruitless or leafing through piles of cookbooks doesn’t turn up any solution, try our Recipe of the Month!

 

From the chefs of the Schick Restaurants in Vienna, every month there is a new, seasonal recipe from Austrian-Spanish or Viennese cuisine for you to prepare and enjoy at home! If you don’t want to have to prepare the recipe yourself, you can order the finished dish in comfort at the corresponding Schick Restaurant and indulge all around…

In July 2016 – recipe by René Herzog – chef of the Restaurant Stefanie:

 

Summery duet of chanterelles
(chanterelle aspic and chanterelle salad)

 

Chanterelle aspic
Ingredients for a 500 ml terrine dish:
250 g chanterelles
1 scallion
1 yellow bell pepper, finely diced
1 tbsp. parsley, chopped
1 tbsp. garlic, finely chopped
1 tbsp. balsamic vinegar
0.25 l vegetable stock
15 gelatin leaves
salt, pepper

 

Chanterelle salad
Ingredients for 4 servings:
200 g chanterelle mushrooms
1 red onion, finely diced
1 red bell pepper, coarsely diced
1 kohlrabi, cut into long pieces
1 tbsp. C
1 tbsp. sugar
balsamic vinegar
olive oil
salt, pepper

  

Preparation:

 

Chanterelle aspic:
Soak gelatin in cold water. Coarsely chop chanterelles and briefly sear. Add bell pepper, scallion, garlic, parsley and balsamic vinegar and stir. Season to taste with salt and pepper. Heat vegetable stock to approx. 40°C (104°F) and melt the gelatin in the vegetable stock. Mix with the mushrooms. Pour into the terrine dish and allow to solidify overnight in the refrigerator.

 

Chanterelle salad:
Sear the mushrooms together with the diced onions. Quench with 2 tbsp. balsamic vinegar and sugar. Fold in bell pepper, kohlrabi and chervil. Season to taste with salt, pepper and olive oil. Arrange together with the aspic and leaf salad, as in our photo, for instance.

 

We wish you much success and bon appétit!

 

 

A complete list of Board Members can be found at https://www.ghoaonline.com/

2200 Golf Hammock Drive, Sebring, FL, United States

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