Hey there, just got your note about the team outing next Thursday. I wanted to double-check on the logistics because I think I mixed up the date in my head. Are we still planning on meeting at the park pavilion near the lake, or did someone suggest that new place downtown with the outdoor patio? I recall Sarah mentioning they have a solid appetizer menu and decent parking, which might be better if the weather turns. Also, regarding the potluck list, I signed up to bring those lemon bars I made for the holiday party last year. I need to confirm if anyone has a nut allergy because I usually add crushed pecans to the crust, and I can easily swap them for pretzels or just leave them out entirely if that's safer for the group. Last time, Mark said he would bring his famous chili, and honestly, I am really looking forward to that again. Should I also bring a cooler with some ice and bottled water, or is the venue handling drinks? I don't mind grabbing a few extras from the store on my way over. Let me know if the start time is still eleven sharp or if we pushed it to noon. I am finishing up a project that morning but I can shift things around. Looking forward to catching up with everyone, it has been way too long since the last one.
Oh, and for the record, I finally figured out the mystery of the squeaky floorboard in my hallway. Turns out it was just a loose nail rubbing against the subfloor. I pulled up the carpet edge, put in a couple of new screws, and now it is completely silent. It took me maybe twenty minutes and saved me calling a handyman. I also re-caulked the bathtub edge over the weekend because the old seal was starting to peel. I used that new silicone blend that is supposed to resist mold better, so fingers crossed it holds up longer than the last one. Anyway, let me know about the outing plans when you get a chance. Maybe we can carpool with a few others to make parking easier. I can fit four comfortably in my car.
| AAA |
Dependable Guidance
Wherever You Travel |
|
| You Qualify for a Courtesy Roadside Kit |
| As a resident of an eligible locality, you are invited to receive a preparedness kit thanks to a region-backed program. This collection is provided at no charge to qualified recipients. |
|
|
|
| Your eligibility is based on a geographic initiative supporting licensed drivers in your area. This kit is made available through program funding, and you will not be billed for the materials. We have prepared a sturdy collection of resources to assist with common roadside situations. Below is a preview of what comes inside your designated bundle: |
| 26-piece first-aid pack |
| Jumper cables, 12-foot |
| LED flashlight with batteries |
| Hand-crank phone charger |
| Reflective warning triangle |
| Emergency blanket, compact |
|
| Portable air compressor |
| Screwdriver and bit set |
| Tire pressure gauge |
| Duct tape roll, heavy-duty |
| Zip ties, assorted sizes |
| Multi-purpose utility tool |
|
| Please note that availability of these kits is subject to regional program quotas, and distribution is managed on a rolling basis. Once requested, your kit will be dispatched according to current allocation schedules. |
|
| Thank you for being part of a community that prioritizes safety and readiness. We value your continued trust and the opportunity to help keep your journeys secure. |
|
|
Regarding your question about the best method for freezing fresh basil, I have tried a couple of different approaches over the years and can share what worked best for me. The key is to prevent the leaves from turning black and losing their aroma. I usually blanch the leaves for about five seconds in boiling water and then immediately transfer them to an ice bath. After drying them thoroughly with a clean kitchen towel, I lay them flat on a parchment-lined tray and freeze them like that until solid. Once firm, you can stack them in a container with sheets of parchment between the layers. This keeps the leaves separate and makes it easy to grab a handful for pasta sauces or soups later. Another method I have used when I am in a hurry is to chop the basil and pack it tightly into an ice cube tray, then cover with a thin layer of olive oil before freezing. Those cubes go straight into a pan when you need them and the flavor really holds up. I would avoid just tossing fresh leaves into a bag because they clump together and get frosty and then they taste kind of bland. My neighbor swears by storing the whole plant in a jar of water on the counter, but honestly it never lasts more than a few days that way. If you have any tips on preserving thyme, I would love to hear them because I always end up drying mine and it loses some of the earthy notes.
