School Supply Drive – UPDATE – thru August 30th

Bring items selected from the list to the Residence on August 22 and 29th or make special arrangements to drop your donation. Click through for more info.

Strawberry Rhubarb Pie

Chef Paul’s Strawberry Rhubarb Pie is a sweet reminder of the joy’s of summer! Click the title for the recipe!

Dill Pickles

Dill Pickles


  • 11 cups water
  • 5 cups white vinegar
  • 1 cup canning salt
  • 12 pounds pickling cucumbers quartered or halved lengthwise
  • 9 dill sprigs or heads
  • 18 garlic cloves
  • 9 dried chilies - Optional


  1. In a stockpot, bring water, vinegar and salt to a boil; boil 10 minutes. Pack cucumbers into nine hot quart jars. Place one dill head, two garlic cloves and one pepper in each jar.
  2. Carefully ladle hot mixture into jars, leaving 1/2-in. headspace. Remove air bubbles and adjust headspace, if necessary, by adding hot mixture. Wipe rims. Center lids on jars; screw on bands until fingertip tight.
  3. Place jars into canner with simmering water, ensuring that they are completely covered with water. Bring to a boil; process for 15 minutes. Remove jars and cool.

Holiday Tour Dates Announced

Come to the 2019 Tree Lighting or tour the Holiday decor. Click here for more info.