Hello Armadillo Residents new & old!

 

Sorry for the mix-up and for emailing you again so soon!  An old newsletter was accidentally emailed out.  So here`s the actual new one..

 

We will be CLOSED, MONDAY SEPT 6TH.  Your rent, however, will still be LATE if we receive it after 5pm on SUNDAY, SEPT 5th!!  We have a drop slot by our front door for you to drop off your rent if you come by after hours.  PLEASE MAKE SURE YOUR ADDRESS IS ON THE ACTUAL CHECK.  If you need to make payment arrangements, make sure to come in by 5pm on FRIDAY, SEPT 3rd. 

 

There`s been some issues recently with people writing out their checks incorrectly.  The bank will NOT deposit them & you will receive a late fee!  So, if your rent is $925.00, you need to write out "Nine hundred & twenty five dollars & 00/100."  If your balance is $647.29, then you need to write out "Six hundred & forty-seven dollars & 29/100."  If you are not sure about whether you`re doing it corrently or not, come into our office and we can double check for you.

 

I`ve gotten some calls recently for people wanting to pay rent with a credit card.  WE DON`T DO THAT ANYMORE. 

 

Ok, that`s everything for now.  There have been some requests to make this newsletter a little more fun, so here`s a receipe for Super Zesty Potato Salad.  Enjoy your Labor Day weekend!

 

Ingredients

For the Mayonnaise:

  • 2 large egg yolks
  • 1/4 cup red wine vinegar
  • 1 tablespoon dijon mustard
  • Kosher salt
  • 1 1/2 cups neutral-flavored oil (such as vegetable, canola or peanut)

For the Salad:

  • 2 1/2 pounds small red bliss potatoes, quartered
  • 3 cloves garlic, smashed
  • Kosher salt
  • 6 slices bacon, chopped
  • 2 tablespoons extra-virgin olive oil
  • 1 red onion, diced
  • 3 stalks celery, diced
  • 1/2 cup red wine vinegar
  • 1/2 cup dijon mustard

Directions

Make the mayonnaise: Put the egg yolks in a food processor and add the vinegar, mustard and 1/4 teaspoon salt. Turn on the machine and very slowly start to drizzle in the oil (drip until the mixture starts to look like mayonnaise, then you can start adding it in a slow, steady stream). If the mayonnaise is too thick, add a few drops of water; if it is not thick enough, add a little more oil with the motor running.

Make the salad: Put the potatoes and garlic in a large pot. Add enough water to cover the potatoes by 2 inches and season generously with salt. Bring the water to a boil over high heat, then reduce the heat to medium and simmer until fork-tender, about 10 minutes.

Meanwhile, cook the bacon in the olive oil in a large skillet over medium-high heat, stirring occasionally, until browned and crisp, about 10 minutes. Remove from the heat and stir in the onion, celery and vinegar. Season with salt.

Drain the potatoes and transfer them to a large bowl (discard the garlic). Add the bacon-onion mixture to the hot potatoes and stir to incorporate. Gently stir in 1 1/2 cups mayonnaise and the mustard and season with salt. Refrigerate until cold.