The haven homeowner’s association inc
WINTER NEWSLETTER 2020
We would like to welcome all new homeowners to the Haven Subdivision.
Our Board of Directors are: President Vernon Gibbs, Vice President Jon Defigarelli, Treasure David Champagne, Secretary Amber Breaux, & Manager Melder Burton. We have several committees, Safety, Compliance, and Decorating. If you are interested in volunteering, please contact us.
thehavenhoa@gmail.com
2019 Accomplishments:
The Homeowner Association and Board of Directors are proud of their accomplishments:
⦁ Lights have been added to the park,
⦁ New concrete picnic tables,
⦁ New swing bay plus a handicap swing seat,
⦁ Basketball Court (will be extending soon)
⦁ Address was established for the park (42675 Spanish Oak Ave.)
⦁ We now have garbage/trash pick-up service for the park a trash can will be at the park for AMWASTE to pick-up on the Monday pic-up schedule
Electrical outlets will be added to the Pavilions in 2020. This project was started on 1/29/2020 to be completed as soon as the park dries out.
Legal Counsel:
The Board would like all homeowner to know that an Attorneys at Law has been obtained to handle all liens and legal paperwork. Litchfield Cavo, LLP has been instrumental in ensuring that the community is well represented by counsel as the Board works diligently to meet contractual obligations. In 2017, when the board was established there were 10 homes delinquent in paying annual association fees. In 2019, we had only 5 homeowners that were delinquent, the personal touch, consideration, and understanding made a huge impact in allowing our homeowners to plan due to life circumstances. The Board works with everyone within the community to assist them in getting caught up on their dues.
If you find yourself in a struggle just call or email us: 985-520-2616, thehavenhoa@gmail.com.
If you are new to the community or would just like to review the community By Laws, you can go to: www.thehaven.info
Financials:
⦁ Closing Balance for 2019 was $18 140.17 –$ 11025.00 which is the dues we collected for 2020 equals = $7115.17 estimated overage.
⦁ Presently we are getting the taxes done for 2019 and waiting to collect from 26 homeowners who have not paid their 2020 dues as of January 15th.
Community Upcoming Events (near and around Ponchatoula):
February 1, 2020 at 8pm – The AJ Show Live Family Reunion Edition
February 15, 2020 at 8pm – Krewe of M.A.C.’s 4th Annual Mardi Gras Ball
March 6-8, 2020 – Ponchatoula Antique Trade Days – Arts & Crafts Fair
March 13-15, 2020 – Independence Sicilian Heritage Festival
March 20-22, 2020 – Amite Oyster Festival
March 27-28, 2020 – Hammond Smokin’ BBQ Challenge
Family Fun Recipes:
Perfectly shaped vanilla sugar cookies decorated with colorful sprinkles. These are easy to make, and they look super festive for Christmas and other holidays without much effort.
Course: Dessert
Cuisine: American Servings: 40 cookies Calories: 96 kcal
Ingredients
⦁ 3 cups all-purpose flour, sifted or aerated – see my notes below
⦁ 1/4 teaspoon salt
⦁ 8 oz unsalted butter (226 grams), room temperature (let the butter from refrigerator sit on the counter for about an hour or so), not melted but softened
⦁ 1 cup sugar
⦁ 1 egg
⦁ 2 teaspoons vanilla extract pure
Instructions
⦁ In a medium bowl, combine together flour and salt and mix.
⦁ In a separate bowl, using electric mixer, beat softened butter and granulated sugar until light in color and fluffy. Add an egg and vanilla – continue beating for a couple minutes. Turn off the electric mixer, add flour-salt mixture and then continue beating on low speed until well-combined but without over mixing.
⦁ Roll dough into 1-inch balls. Roll these cookie balls in sprinkles. Arrange on parchment-lined baking sheets, spacing 2 inches apart. Freeze until firm, for about 30 minutes.
⦁ Bake at 350 degrees F in the preheated oven for 14 minutes. Do not over-bake. Remove from the oven, and transfer to wire rack to cool completely.
Recipe Notes Recipe is adapted from Martha Stewart
Important note about properly measuring flour using measuring cups:
The proper way to measure flour using measuring cups is to aerate it first. This is done either by sifting flour or aerating it by fluffing it up and whisking it well, then spooning it into the measuring cup, then carefully removing any excess flour with a knife. If you just stick that measuring cup in the bag of flour and scoop some out, you will get a lot more flour than what the recipe calls for. Do aerate the flour, or you will end up with dry dough!
If you would like to share things in the newsletter or if you have ANY QUESTION CALL 985-520-2616 OR E-MAIL thehavenhoa@gmail.com