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Activities Director Corner May 1 is the day when we take an hour or two and thank all of those hard working never-tiring community servants who spend millions of hours (more or less) on Committees, or as an Inspector of Election, District Delegate or as a Director on the Board. That's the day we host them for brunch. It's a privilege to work with such incredible, brilliant, caring contributors to this community. If you know some of the aforementioned individuals, please stop them and give them a pat on the back and a "hip-hip-hooray" for all of their efforts. If you are one of these extraordinary people, I look forward to thanking you in person at the Appreciation Brunch. Thank you for all you do! Speaking of community servants, last month I asked for a friendly resident who is computer savvy and would love to share their knowledge with our computer 10 to coming and listening. Enjoy. Spring is blooming with all kinds of new clubs and interest groups; among them are Horseshoes, Bocce Ball and Marathon Training Partners. Horseshoes is pretty self explanatory (page 41), as is Bocce Ball (page 41). Training Partners for Marathons is not so self explanatory. This is an interest group headed up by Claudia Carpenter. This group is seeking other residents who would like group support to train for a marathon. It would require two days during the week to do a two mile walk/run and a Saturday morning long walk/run. If you're intersted, please contact Claudia Carpenter at Carpenter.claudia@yahoo. com. Keep on moving, shaking and sharing your gifts and talents with others. You are the ones who help make this Four Seasons world a better place, one person at a time. See ya around the Lodge. By Randy Balt Prime Rib Roast By Cindy Graves, Activities Director challenged residents. Well, that person came to the surface! In fact two people did, the first being Joe Ligori, who will be starting a Monday morning computer basics class on May 6 to May 27, from 10 am to 12 noon. He will also offer an evening class on Thursdays, May 9 to 30 starting at 6:30 pm. Turn to page 33 in this issue for more details and sign up at the Lodge desk. He will offer future intermediate and advanced computing classes as well. The second person who volunteered was Carol Wall and she offered to take some of our overflow students. Thank you both so much! We have another Friday night music/ dinner opportunity on May 24, at 6 pm. The Larry Martin Band will be in the Ballroom playing all of their favorite tunes. Feel free to bring your dinner from Smitty's into the concert as well as your favorite beverage. There is no cost FOUR SEASONS BREEZE | MAY 2013 | community News Chef 's Corner I like prime rib. I like how easy it is to prepare, how flavorful the meat is and how wonderful the house smells while it's cooking. By following these very basic directions you can end up with prime rib that just melts in your mouth. Enjoy. Prep Time: 20 min. • Cooking Time: 20 min. per pound INGREDIENTS • Prime Rib of Beef with or without bone (any size) • Marinade (noted in #2 below) Directions 1. Remove roast from refrigerator about 2 hour before required preparation. 2. Wash and dry meat then begin marinating for 30 minutes with McCormick's Montreal Steak Seasoning's Savory Marinade recipe. 3. Preheat oven to 450°F. Place meat on rack in a roasting pan fat side up. Insert meat thermometer into center part of thickest area without touching bone or fat. Add water to bottom of pan to help keep it moist and stop splatters from burning. 4. Insert meat into oven and immediately reduce heat to 350°F. Cook approximately 20 minutes per pound until desired doneness is achieved. 5. Remove roast from oven and let sit for 10 minutes prior to serving. 6. Holding Cooked Rib Roast: To hold cooked roast until serving time, immediately turn off oven and leave door ajar after removing roast. Let roast sit 15 minutes on counter and then return roast to the oven, door closed, for up to an hour or even two hours for the biggest roasts. Check the temperature every 15 minutes. It will rise approximately 10°F at first, and then gradually subside. What if the roasts temperature is not high enough? Bring the oven temperature back up to 250°F and cook until desired temperature is achieved. Meat doneness: Rare is 135°F, medium rare is 145°F, medium is 160°F, medium well is 165°F, and well done is 170°F. • Rare: 135°F, center is bright red, pinkish toward the exterior portion • Medium Rare: 145°F, center is very pink, slightly brown toward the exterior portion • Medium: 160°F, center is light pink, outer portion is brown • Medium Well: 165°F, not pink • Well Done: 170°F +, steak is uniformly brown throughout Community News | FOUR SEASONS BREEZE | MAY 2013 11

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