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District Delegate and Board Elections Ahead By Leighton McLaughlin Ballots for District Delegate and Alternate Delegate have been mailed to residents and will be counted on Feb. 28 in the Lodge. A "Meet the Candidates" session will be held in the Ballroom on Feb. 13 and the ballots must be returned by Feb. 28. They can be turned in by hand that day or mailed in earlier. The delegates' sole function is to cast ballots from their districts (see chart on right) for members of the HOA Board at the election in April. The last applications to run for delegate were turned in Jan. 18. A nominating committee was appointed by the HOA Board to find candidates. Committee members were Sonya Tamplin, Don Fant, Marsha Gormley and Susan Wilson. A quorum of 50 percent of the voters in each district must cast ballots on Feb.28 for the election to be valid. If there is no quorum in a district, a second election will be held on March 7, with a reduced quorum of 25 percent. Failing that, the HOA Board will appoint the delegate and alternate. The delegates act much like members of the Electoral College in U.S. presidential elections — with a difference. If a majority of the district resident vote in the Board election, then the delegate must cast all district votes in the proportion as the votes cast. If there is no majority, the ballots are not opened and the delegate casts all the votes any way he or she sees fit. In the Board election last year, three districts failed to reach a majority. It is in the interest of all district residents to vote in Board elections so their votes and those of their neighbors are counted. It is also important to carefully select the delegates so that the district votes are cast wisely in the event a majority is not reached. A delegate and alternate are selected in each district. The alternate acts only in the absence of the delegate. In the Board election in April, the term of one of the three homeowner Board members, Vice President and Secretary Loren DuChesne, expires. The other two, President Jacque Sneddon and Treasurer Wayne Staples, have a year left on their terms. Thank you to all the Four Seasons residents who have been sending in their pictures of this beautiful community for the Breeze. All photos are kept and if they are not used right away, may be used in future issues. If you would like to submit a photo for the cover of your community magazine, please keep the following guidelines in mind: • Vertical format is preferred • Simple, uncluttered photos work well as there is text over the image • Digital photos are requested at high resolution, 4 megapixels or higher, 300 dots per inch (dpi) or at least 1536 x 1024 pixels • Include your full name and phone number when submitting photos • Please send jpeg format photos to FourSeasonsNews@yahoo.com If you have any questions, please call Courtney Taylor at (909) 7973647. FOUR SEASONS BREEZE | FEBRUARY 2013 | community News By Randy Balt Best Ever Barbequed Ribs Imagine having a simple barbecue rib recipe that produces succulent, tender ribs without spending countless hours over a hot barbecue. A recipe that makes you look like the neighborhood pit master. Are we dreaming? Not this time. An answer has been provided by the Bon Appétit test kitchen, and featured its July 2012 issue. This recipe allows you to prepare the racks almost entirely in advance in the oven, and then finish on the grill with store-bought sauce. Active: 20 minutes • Total: 2 1/2 - 3 1/2 hours • Servings: 8 Districts by Street Name First choose baby backs or spareribs, and then follow these three simple steps: Season, bake, and grill. Use bottled sauce emboldened with the ribs' own juices to give the ribs a final sticky-sweet shellacking. INGREDIENTS • • • • • 2 ½ tablespoons kosher salt • 1 tablespoon dry mustard • 1 tablespoon paprika • 1/2 teaspoon cayenne pepper 1/2 teaspoon freshly ground black pepper 8 pounds baby back pork ribs (8 racks) or St. Louis-style spareribs (4 racks) Low-salt chicken broth (optional) 1 ½ cups store-bought or homemade barbecue sauce, plus extra for dipping Possible store-bought choices: Kraft's Thick 'N Spicy, Woody's BBQ concentrate Directions 1. Preheat oven to 350°. Combine first five ingredients in a small bowl. Place each rack of ribs on a double layer of foil; sprinkle rub all over ribs. Wrap racks individually and divide between two baking sheets. Photo Submission Guidelines 10 Chef 's Corner 2. Bake ribs until very tender but not falling apart, about two hours for baby backs and three hours for spareribs. Carefully unwrap ribs; pour any juices from foil into a four-cup heatproof measuring cup; reserve juices. Let ribs cool completely. DO AHEAD: Ribs can be baked up to three days ahead (the flavor will be more developed, and the cold ribs will hold together better on the grill as they heat through). Cover and chill juices. Re-wrap ribs in foil and chill. 3. Build a medium-hot fire in a charcoal grill, or heat a gas grill to high. Add broth or water to rib juices, if needed, to measure 1½ cups. Whisk in barbecue sauce to blend. Rainbow over the Lodge • Photo by Judie Kaczoroski 4. Grill ribs, basting with barbeque sauce mixture and turning frequently, until lacquered and charred in places and heated through, 7 - 10 minutes. Transfer to a cutting board; cut between ribs to separate. Transfer to a platter and serve with additional barbecue sauce. Community News | FOUR SEASONS BREEZE | FEBRUARY 2013 11

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