Under the Oaks VOLUME 32, ISSUE 10 | OCTOBER 2025 FAMILY • FRIENDS • FUN
Club Hours
OCTOBER 2025
Clubhouse
Tuesday - Sunday 6am - 9pm
Let’s get Social!
The Oak Room
Tuesday - Friday
Dinner 5pm - 9pm Saturday Dinner 5pm - 9pm Sunday Brunch 10am - 2pm Dinner 5pm - 9pm
Welcome Our Newest Members... Joshua & Ashley Howells, Jason & Blair Jeffries, Jeremy & Emily Jeffries, Jefferson & Jacqueline Koster, Clayton & Whitney Pearsey
The Tavern
Tuesday - Sunday Breakfast 7am - 11am Saturday, Tuesday & Wednesday All-Day Menu 11am - 10pm Thursday & Friday All-Day Menu 11am - 11pm Golf Course Tuesday - Sunday 7am - Dusk Tennis & Pickleball Monday - Sunday 7am - 10pm Tennis Pool & Exercise Studio Mondays 5am - 3pm Tuesday - Sunday 5am - 9pm Oaks Snack Bar
Tuesday - Sunday 7:30am - 2:30pm Grand Island Pool & Gym Mondays 5am - 3pm Tuesday - Sunday 5am - 9pm Grand Island Snack Bar Friday - Sunday 9am - 4pm
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UNDER THE OAKS
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OCTOBER 2025
On the Courts
by Dave Krueger, Tennis & Fitness Director
FITNESS October 2025
Monday
Tuesday
5:30am Boot Camp Mike - GI
5:30am Boot Cam Mike - GI 7am Weight/Core Aida - GI
7am Stretch
Aida - ES
8am Total Body Norma - ES
8am Circuit
Norma - GI
ES - The Exercise Studio at The Tennis Pavilion GI - Grand Island Gym
9am Circuit
11am Zumba Fitn Mike - ES
Mike - GI
4pm TRX
4pm Circuit
Mike - ES
Mike - GI
Unauthorized Guests and/or Outside Personal Trainers are not permi ed in the Gym or at Fitness Classes
4:45pm Yoga
Lynne - ES
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UNDER THE OAKS
ADULT TENNIS
WOMEN'S DRILLS Wednesdays 7:30am - 9am
LIVEBALL DRILLS Intermediate/Advanced with Jason & Marc (3.5 + USTA rating) Mondays & Wednesdays 6:30pm - 8pm
Wednesday
Thursday
Friday
Saturday
mp 5:30am Boot Camp Mike - ES
5:30am Boot Camp Aida - ES 6:45am Strength Aida - ES 9am Stretch & Abs Mike - GI
5:30am Boot Camp Alex - GI
6am Pickleball Cardio Mike - ES
e
6:45am Stretch Aida - ES
8am Circuit
7:30am Yoga
Norma- GI
Lynne - ES
8am Circuit
9am Abs & Glutes Norma - ES 10am Zumba Fitness Mike - ES
8:30am Zumba Fitness Norma - ES
Mike- GI
ness 9am Zumba Fitness Norma - ES
10am Circuit
Mike - GI
4pm Zumba & Abs Aida - ES
4pm Total Body
Norma - ES
4:45pm Yoga
Lynne - ES
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OCTOBER 2025
Chef‘s Kitchen
by Richard Brown, Executive Chef
• 1 3/4 lb. • 3 oz. • 2 tbsp • 8 tbsp • 1 cup • 1 cup • 2 tbsp • 2 tbsp • 1 cup • 3 cups • 3 each • 3 tbsp • 1/2 cup • 1/2 cup • 1/2 cup
large shrimp (U-15 is a great size) unsalted butter, room temperature
jerk seasoning
Island Spiced Quinoa Salad with Caribbean Shrimp
olive oil
tri-color quinoa, rinsed well
shrimp broth garlic, minced shallot, minced Appleton rum
Instructions 1. Peel all shrimp (reserve shells) and devein. Place shrimp, in a stainless steel mixing bowl and marinate with 3 Tbsp. olive oil and Jerk seasoning. Cover shrimp with plastic wrap and reserve in refrigerator while preparing the next steps. 2. Place small sauce pot on stove and set to medium high and sauté the shrimp shells with minced garlic and shallots in a small amount of olive oil. Sauté until the shrimp shells begin to turn bright in color. Now add spiced Appleton Rum. Cook the Rum until half by volume has evaporated. Now add water and turn down the mixture to medium low on the stove top and let stock slowly cook. Approximately 20 minutes or until the mixture is approx- imately one cup in total volume. Pull off stove and let cool. Once cooled, then strain through a fine sieve. The result will be a flavorful shrimp stock which will be used to cook the quinoa. 3. Take approximately 2 cups of the shrimp stock which has been strained and bring to a boil in a small sauce pot. Once it reaches a boil, add the tricolor quinoa (which has been rinsed under cold water) and a very small pinch of salt. Reduce the heat to a
water
scallion, slivered
cilantro
strawberries, cut into small wedges black seedless grapes, quartered pineapple, peeled, cut into 1/4” slices, mango, peeled, cut into 1/4” slices, grilled & diced navel orange, freshly squeezed meyer lemon, freshly squeezed grilled & diced
•
• 1/2 cup
• 1/2 each • 1/2 each • 1/2 each • 2 tbsp • 3 tbsp • to taste
lime, freshly squeezed honey or hot honey
coconut, shredded & lightly toasted
salt & pepper
slight simmer and cook quinoa for about 15 – 20 minutes or until the liquid is absorbed. Once fully cooked, remove from heat and place a cover on quinoa pot and let it steep for approximately 5 more minutes. This will give the quinoa time to open up and pop. After 5 minutes, remove the lid and fluff the quinoa with a fork, just like rice, and season with a touch of salt and pepper. Let cool properly and reserve quinoa in refrigerator until ready to assemble salad. 4. Now it is time to make the vinaigrette. Start by mixing the honey, cilantro, all freshly squeezed juices, scallion, 4 Tbsp. olive oil and salt and pepper to taste. Whisk together and reserve in refrigerator. 5. Turn on your Grill if you have one out back or you can also sauté your shrimp if you would prefer. Lightly grill the pineapple and the mango. Cut and reserve. Next it is time to grill the shrimp. Just a few minutes on each side until shrimp is just done. Medium heat or medium high heat is plenty for the shrimp on the grill. Place in a clean bowl and add soft butter and a very little splash of Appleton Rum being careful not to overdo it. Sprinkle a little more salt and pepper if so desired. 6. Mix all fruit with the tricolor quinoa and add half of the freshly made vinaigrette. Check for seasoning being careful not to over season with salt and pepper since the jerk seasoning is usually high in salt content. Place quinoa on a platter and arrange jumbo grilled shrimp over the top spreading the shrimp evenly across the platter. Take the rest of the vinaigrette and drizzle over shrimp and let melt into the quinoa salad. 7. Garnish platter with toasted coconut. This is a healthy recipe that I think you will thoroughly Enjoy.
Serves 6
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UNDER THE OAKS
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OCTOBER 2025
October 3rd Randy Horne October 10th Studio O October 17th Jodie Rae October 24th Journey In Time
October 31st Terry Lawless
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UNDER THE OAKS
The Seven Oaks Book Club
The Seven Oaks Book Club meets each month to discuss books on a reading list which is created by mutual consent of the Book Club members. All members of SOCC are invited to attend. Our selection for October is... A Girl Named Samson by Amy Harmon
In 1760, Deborah Samson is born to Puritan parents in Plympton, Massachusetts. When her father abandons the family and her mother is unable to support them, Deborah is bound out as an indentured servant. From that moment on, she yearns for a life of liberation and adventure. Twenty years later, as the American colonies begin to buckle in their battle for independence, Deborah, impassioned by the cause, disguises herself as a soldier and enlists in the Continental army. Her impressive height and lanky build make her transformation a convincing one, and it isn’t long before she finds herself confronting the horrors of war head-on. But as Deborah fights for her country’s freedom, she must contend with the secret of who she is and, ultimately, a surprising love she can’t deny. Our next meeting is Wednesday, October 22 nd at 11:30am. Please email Shannon Ericsson at jshannonericsson@bak.rr.com to receive information on joining the meeting.
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OCTOBER 2025
S.O.W.G.A.
by Valari Lee, S.O.W.G.A. Vice-President
SEPTEMBER HIGHLIGHTS
9/4 ACE OF THE MONTH: Karen Engel 2nd Net: Sayoko Johnson 3rd Net: Pam Reynier, Tracy VanFossen 1st Gross: Jerica Hawkins Chip-In: Jerica Hawkins Closest to the Pin: Mary Anne Dixon ACE OF THE MONTH:
KARYN ENGEL
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UNDER THE OAKS
9/11 GUEST DAY 1st Gross:
Pam Reynier, Josephine Shih Sayoko Johnson, Ginette Brock
1st Net: 2nd Net: 3rd Net: Chip-In:
Mary Anne Dixon, Debbie Green Donna Scurlock, Melanie Dunwoody
Jerica Hawkins
Closest to the Pin:
Pam Reynier
9/16
NINE & DINE
1st Gross:
Claire Boone, Pam Reynier, Nehal Samtani, Jessica Shaw Tracy VanFossen, Barbara Beaty, Layla Caracas
2nd Gross:
9/18
Quarterly Scramble
1st Gross:
Josephine Shih, Donna Scurlock, Myrna Pelle, Debbie Green Sayoko Johnson, Claire Boone, Sharold McBride, Mary Anne Dixon
1st Net:
9/25 Hate ‘Em 1st Net:
Josephine Shih
2nd Net:
Annette Warmerdam, Ellen Hurst, Ginnette Brock
1st Gross: Chip-In:
Karyn Engel
Tracy VanFossen, Josephine Shih
Closest to the Pin:
Ginnette Brock
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Life Under the Oaks
2000 Grand Lakes Ave. Bakersfield, CA 93311
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