Hello Neighbors!

We have some exciting news as far as events!  The MUD has given us full permission to resume events at the park.  That means it is time to start organizing and to get planning! But in order to do all of the fun things we’d like to do, we greatly need your assistance. We’d love to have 2-3 more people join our events committee. I’d also like to get a small pool of general volunteers going, who can be called on to assist with smaller tasks as needed.  That will free our growing events committee up for the big stuff.  We will also need a lot of hands on deck in order to make Rattan Fest happen the day of the event.  We’re hoping if we have enough help, we can have smaller shifts, which will give everyone more time to enjoy the festival with their families.  If you are interested in joining the events committee, or in being a part of the volunteer pool on an as needed basis, please shoot me an email at President@RattanCreek.org. I’d love to see all of our members become more active and get to know one another. 

We also have some new things happening with how we handle memberships.  These changes should be of great benefit to all of our members.  A vote was carried out at our last meeting that changes our membership terms.  Instead of your membership lasting for the calendar year, memberships will now last 12 months from sign up or renewal.  This will make it easier for all members, but particularly our summer pool signups, to remain active members throughout the year and not just from June to December.  This will be increasingly important as we roll out more members only perks and features. 

Over the course of June, we will also be adding a new membership service plug-in to our website.  Once it is fully in place, you will be able to check on and maintain your own membership online.  This new feature will also allow you to add a donation, large or small, to your yearly renewals. Even if everyone adds only $5 to their yearly renewal, that can allow us to do an extra event!  Or if you prefer, you will be able to do a one-time donation at any time.  It will also become much easier for us to communicate with the members more efficiently through email.  I know some of you are not on social media, and do not have access to our very active RCNA (RCNA Facebook) or neighborhood (Rattan Creek Facebook) Facebook accounts.  By increasing our email communications, we hope to keep more members actively in the know.  We’ll be sure to update you once it’s up and running!

And as always, don’t forget the RCNA monthly meetings take place the first Thursday of each month. You are always welcome and highly encouraged to attend.  That’s where you can get even more details on what we’re up to.  There is always an opportunity for members to make comments, suggestions, or ask questions. I’d love to see some new faces at our next meeting on Thursday, July 1st!  Zoom details can be found on our website or Facebook page (July Meeting).  Hopefully we’ll be resuming in person meetings very shortly!  The RCNA is primarily here to increase neighbor relations and make this a better place to live.  I believe strongly that seeing each other face to face, socializing before or after our meetings, will bring us all together again in a way many of us have missed greatly.  I’m really looking forward to that.

Christine Newman, RCNA President

President@RattanCreek.org

One of my favorite gifts I’ve received was a pasta maker a few years ago.

When making angel hair pasta one weekend, I wanted to turn it into something that felt “special occasion” enough, but was also well-suited for our warm summer evenings here. The inspiration comes from my favorite book about cooking — Salt Fat Acid Heat, where I’ve tried to incorporate all of those key elements.  You can mix and match the seafood components if you like, but the star here is the pepperoncini and artichoke hearts, which add zing, along with white wine (lemon juice can sub here, if you don’t do wine). All of the seafood items can usually be found at the fish counter at the Whole Foods in the Domain. Grab some crusty bread to go with it while you’re there. I hope you enjoy! 

Summer Seafood Pasta

Serves 2

Squid tubes (2), sliced into small rings, and tentacles (2)

Shrimp (6 medium or large), peeled and deveined

Large scallops (4) 

Lobster tail (1)

Littleneck clams (12), thoroughly rinsed and scrubbed

Cherry tomatoes (8) (try to find the less bitter ones, like champagne tomatoes), halved

Homemade or store-bought angel hair pasta (2 servings)

Unsalted Butter – 2 tbsp, divided

Dry white wine, such as Sauvignon Blanc 

Garlic – 3 cloves, minced

Sliced pepperoncini (two spoonfuls)

Jarred artichoke hearts (two big spoonfuls)

Olive oil 

Red pepper flakes

Fresh Italian parsley

Kosher salt 

Fresh cracked pepper 

DIRECTIONS

1.Boil water and make pasta.  While that is rolling….

2.Cut open top of lobster tail with kitchen shears and lift meat out so it rests on top of the shell. Broil lobster on a baking sheet on high broil setting for 12 minutes. When done, set aside. Cut into pieces when cooled.

3. While the lobster is cooking, in a small nonstick pan, heat 1 tbsp of olive oil and 1 tbsp butter over medium-high heat. When the butter is bubbling, add the scallops and sear, 2 minutes per side. When done, set aside.  Cut each scallop into four pieces when cooled.

4.Heat 2 tbsp olive oil and 1 tbsp of butter over medium-high heat in a deep-rimmed sauté pan or a wide saucepan that has a cover. When hot and the butter is bubbling, add minced garlic for 30 seconds. 

5.Add clams, a generous splash of white wine, and a pinch of salt. Cover and cook on medium heat until all clams have popped open. Discard any that don’t open.  

6.Remove clams and set aside. Pour off 1/2 cup or so of the liquid and reserve.

7. In the same pan, on medium heat, add shrimp, squid, and cherry tomatoes, all in a single layer. Add olive oil if the pan is too dry. Sprinkle everything with salt. Flip the shrimp when needed, and cook until the shrimp are fully cooked and the tomatoes are starting to soften, about 6-7 minutes. 

8.Add clams (in their now-opened shells) back to the pan, along with the lobster and scallop pieces, and mix together. Add the pepperoncinis and artichoke hearts. Sprinkle with red pepper flakes. 

9.Toss everything with the pasta and add some of the reserved liquid to coat. Taste to ensure salt is right. Add more if necessary. 

10.Serve in bowls. Top with chopped parsley, cracked black pepper, and a drizzle of good olive oil.