Issue-12 February 2021 - Kellswater Bridge Residents!
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Issue-12 February 2021
Our mission is to enhance our quality of life by maintaining our common areas and upholding our Covenants, Declarations, and By-Laws.
As representatives of the homeowners, we will take an ethical and objective approach in representing their interests. We will seek out and support
initiatives that strengthen resident bonds and will take actions necessary to maintain a safe, friendly & aesthetically pleasing place to live.
We envision a neighborhood that represents a high quality of living and is considered a desirable place to live by residents and non-residents alike. We encourage and support an association of neighbors who voluntarily work together to increase property values and promote the spirit of respect, caring, community, family, and friends.
Lizzie Jew
Lizzie is a 3 legged calico that thinks she's a dog.
She greets her Dad at the door every night when he comes home.
She eats everything... including things she isn't supposed to, like couches, blankets, cords,
headphones, and random items on the oor.
She doesn't let her lack of a back leg stop her from running and playing, and living her best life.
Want to nominate your pet?
Email pics and a story to: social@kwbresidents.com
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Hazzy “Chely” Davila
Never knew how much joy a dog could bring into the world until the day Hazzy “Chely” Davila joined
our family. The little u ball was sweet but yet so sassy.
Hazzy lled our lives with so much love, happiness, and adventure. She loved belly rubs, treats, and
giving the family little scares every once in a while.
For example, we will never forget the time she jumped into the deep end of a pool and had us all
jump in after her, she was only a pup at the time and we had no idea she could swim.
Although it is extremely di cult to say goodbye to such a good dog, she will never be forgotten and
will always hold a special place in our hearts.
Have a furry friend that has passed that you want to remember and share?
Email pics and a story to: social@kwbresidents.com
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F e b . 1 8 t h 5 - 8 P M P a t t y a n d t h e D o g s F o o d Tr u c
F e b . 2 0 t h 8 a m - 11 a m S a t e F a i r D o n u t s o f N
F e b . 2 7 t h 11 a m - 2 p m Ta s t e o f C h i c a g o w i t h B e e H y d r a t e d
For More Events, Please Check the KWBResidents Website or Social Facebook Page
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The following is a list of things that have been going in Kellswater that you might have seen or
heard about and maybe some you didn’t know!
Revised Arc-Guidelines: New and revised guidelines are up on the website to view!
"The ACC has revised the HOA Architectural and Design Standards to make sections clearer, to add
new requirements, and to remove some existing requirements. The HOA BOD approved the
changes on November 30, 2020. They will be e ective starting December 14, 2020. All ARC
requests prior to that date will still be reviewed based on the Design Standards dated March 23,
2015. The revised Design Standards are now posted to the KWBResidents website and the March
23, 2015 version has been removed."
Luminaries for American Cancer Society: The Community lit up over 3,000 luminaries to help
raise awareness and money for the American Cancer Society on Dec. 13th 2020. The community
raised $1,784.69 for the American Cancer Society. Thank everyone for participating in the
Luminaries event! Huge thank you to Debbie Howell Cutler for bringing this idea to our committee
and chairing this event. It was a lot of work and we're appreciative of the time and e ort it took to
make this a success!
It was a beautiful event and I hope that next year will be even better! I would like to thank our
sponsors Justin Moore with Sublmnl Design, Jonathan Godair with Real Living Real Estate
Carolinas, David Wightman with Wightman Custom Homes & Remodeling Bobbi Allman Carter
with Epi'Ology Medical Skincare and Valerie & Brianna Fiore BriVanna Boutique. Thank you all for
your contributions along with donations!
Kellswater Bridge Board 2021: The 2021 Board is getting started for the year and will be
addressing issues facing the community.
Kellswater Bridge Website: A New Year, a New Look, the Kellswater Bridge Residents website has
undergone a full re-design and this was donated by RPM-3D, Inc. *Update*: A games section has
been created for residents to enjoy.
Kellswater Bridge Committees: Committee sign ups have been processed and committees have
been formed. Its never to late to volunteer though, please send your request to be on a
There are still many other things going in the community at this time, please be patient as the committee’s and KWB Board
committee to board@kwbresidents.com if interested!
address the issues and make plans to resolve them.
The Board appreciates everyone’s e orts in accomplishing these projects and couldn’t get it all done without everyone involved.
If you have concerns, questions or issues you would like to present to the KWB Board and Committees:
Please go to www.kwbresidents.com and email the appropriate committee.
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FITNESS CENTER
Get Access to Fitness Center: Please go to this link and ll out the access form:
http://www.kwbresidents.com/Documents/PoolFitnessForm.pdf
Location: Kellswater Fitness Center is located below the Club House.
The Kellswater Fitness Center o ers several work-out machines to get your heart pumping.
Treadmills, Light Weights, Yoga Mats and Spin Cycles all help the community to stay t and looking
great. Accessible 24x7 with use of your security fob.
COVID-19 Guidelines: The tness center is open from 5:00am – 9:00pm and will have a maximum
occupancy of 2 people at a time.
Remember, your fob is required to access the tness center.
To ensure all residents have an opportunity to use the facility, please limit your time to 30
minutes.
If there is no one waiting, feel free to use it for a longer period.
Also, please remember to wipe down the equipment after using.
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Monkey Bread with
Honey-Bourbon Sauce
Ingredients Directions
DOUGH: • Make the dough: In a small saucepan, heat milk until just warm but not hot (100° to
1 1/2 cups whole milk 110°F). Pour 1/4 cup milk into bowl of a stand mixer fitted with the paddle
1 (1/4-ounce) envelope active attachment. Stir in the yeast, and let stand until foamy, about 5 minutes.
dry yeast (2 1/4 teaspoons)
• Beat in remaining milk, flour, 1/2 cup butter, 1/3 cup granulated sugar, eggs, 1
5 cups all-purpose flour
1/2 cup unsalted butter, tablespoon honey, and 2 1/2 teaspoons salt on low speed until a sticky dough
softened, plus more for forms. Switch to dough hook, and beat on medium speed until dough is smooth
greasing and pulls away from sides of bowl, about 5 minutes. Cover with plastic wrap and let
1/3 cup granulated sugar stand in a draft-free spot until doubled in size, 1 hour to 1 hour and 30 minutes.
2 large eggs
• Make the filling: In a small saucepan, melt 1/2 cup butter. Cook over moderately
1 tablespoon honey
2 1/2 teaspoons kosher salt low heat until butter turns amber and smells nutty, about 3 minutes. Whisk in 1/4
cup honey and 1/2 teaspoon salt; let cool slightly.
FILLING:
• Punch down dough and divide it into 8 pieces. Cut each piece into 6 smaller pieces
1/2 cup unsalted butter
(48 total). Roll each into a ball.
1/4 cup honey
Kosher salt
• Stir together brown sugar, 1/2 cup granulated sugar, cinnamon, and a pinch of salt.
1/2 cup light brown sugar
Generously grease a 10-inch Bundt pan. Dust bottom of pan with half of sugar
1/2 cup granulated sugar
mixture. Add dough balls, one at a time, to bowl with remaining sugar mixture; turn
1 1/2 teaspoons ground
to coat. Arrange balls in an even, overlapping layer in Bundt pan. Pour honey
cinnamon
mixture on top, and cover loosely with plastic wrap; let stand in a draft-free spot
DIPPING SAUCE: until risen to the top of the pan, about 1 hour.
4 ounces cream cheese,
softened • Preheat oven to 350°F. Bake monkey bread until golden brown, about 55 minutes.
3 tablespoons honey Let cool in pan on a wire rack 10 minutes. Set an inverted plate on top and turn
1 tablespoon bourbon bread out onto it. Let cool 15 minutes.
3/4 teaspoon grated orange
zest
1/2 teaspoon pure vanilla • Meanwhile, make the dipping sauce: In a bowl, whisk the cream cheese, 3
extract tablespoons honey, bourbon, orange zest, and vanilla until smooth. Serve the
bread with the sauce.Pork Loin Roast with
Caramelized Onions and
White Wine–Dijon Sauce
It’s important to make sure that the pork roast has enough air circulating around it (especially underneath) as it cooks,
so use a roasting pan tted with a rack to elevate the meat as it cooks.
Directions
Ingredients
• Whisk together Dijon, whole-grain mustard, sherry, 2 tablespoons butter, thyme
1/2 cup Dijon mustard
leaves, cayenne, and 1 teaspoon salt in a large bowl until combined. Add pork loin
1/4 cup whole-grain mustard
to bowl, turning to coat. Cover and chill at least 4 hours or up to overnight.
1/4 cup dry sherry
6 tablespoons unsalted butter
• Preheat oven to 350°F. Remove pork loin from marinade, reserving 3 tablespoons
(3 ounces), softened, divided
marinade. Discard remaining marinade. Season pork on all sides with 2 teaspoons
1 teaspoon fresh thyme leaves
salt.
1 teaspoon cayenne pepper
5 1/2 teaspoons kosher salt,
• Heat 2 tablespoons oil in a large skillet over high. Add pork, and cook until browned
divided
on all sides, about 4 minutes per side. Remove from skillet, and set aside. Toss
1 (4-pound) boneless pork loin
together red onions, cipollini onions, shallots, 2 teaspoons salt, 1/2 teaspoon black
roast
pepper, and remaining 2 tablespoons oil. Add half of onion mixture to skillet, and
1/4 cup canola oil, divided
cook, without stirring, until browned on one side, about 2 minutes. Remove onion
2 medium-size red onions, cut
mixture from skillet, and place in bottom of a heavy-duty metal roasting pan.
into 8 wedges each
Repeat with remaining half of onion mixture.
1 pound cipollini onions,
peeled
• Place a roasting rack over onions in roasting pan, and place browned pork on rack.
6 large shallots (about 9
Bake in middle of preheated oven until a meat thermometer inserted into center of
ounces), peeled and halved
pork registers 130°F, about 1 hour. Remove pork from pan, and transfer to a
lengthwise
cutting board. Let rest 20 minutes before slicing. Using a slotted spoon, transfer
3/4 teaspoon black pepper,
onions to a plate.
divided
1/4 cup dry white wine
• While pork rests, place roasting pan on stovetop. Add wine, brown sugar, thyme
2 tablespoons dark brown
sprigs, reserved 3 tablespoons marinade, remaining 1/4 cup butter, remaining 1/2
sugar
teaspoon salt, and remaining 1/4 teaspoon pepper; stir to combine. Cook over
4 thyme sprigs, plus more for
medium until butter is melted and mixture is reduced by half, about 2 minutes.
serving
Transfer wine mixture to a small saucepan. Add 1/2 cup water and any
1/2 cup water
accumulated pork juices on cutting board. Bring to a boil over medium-high, and
cook 5 minutes. Remove from heat.
• Arrange pork loin (sliced or whole), roasted onions, and fresh thyme sprigs on a
serving platter. Spoon wine sauce over top, and serve.
fiPasta Puttanesca
Ingredients Directions
1/4 c. extra-virgin olive • In a large skillet or pot over medium heat, heat oil.
oil
• Add garlic and cook until fragrant, 1 minute.
4 cloves garlic, smashed
4 anchovy llets, • Add anchovies and cook until fragrant, another minute.
chopped
• Add tomatoes, olives, capers, and red pepper flakes.
1 (28-oz.) diced
tomatoes
• Bring to a boil, then reduce heat and let simmer, 15 minutes.
1/2 c. kalamata olives,
pitted • Meanwhile, bring a large pot of salted water to a boil.
1/4 c. capers
• Add spaghetti and cook according to package directions, until al
1/2 tsp. crushed red dente; drain.
pepper akes
• Toss spaghetti in sauce.
Kosher salt
• Sprinkle with parsley and Parmesan and serve.
1 lb. spaghetti
Chopped parsley, for
garnish
Freshly grated
Parmesan, for serving
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fiB e s t - E v e r Tu r k e y
Ingredients
Meatloaf
Directions
Cooking spray
• Preheat oven to 325° and lightly grease a large deep baking dish with
1 tbsp. extra-virgin olive oil
cooking spray.
1 large onion, chopped
Kosher salt • In large skillet over medium heat, heat oil.
Freshly ground black pepper • Add onion and cook until soft, about 5 minutes.
3 cloves garlic, minced • Season with salt and pepper then stir in garlic and herbs.
1 tbsp. finely chopped • Cook until fragrant, 1 minute.
rosemary
• Remove from heat and let cool slightly.
1 tsp. chopped thyme
leaves • In a large bowl, mix ground turkey, breadcrumbs, milk, Worcestershire,
egg, and cooked vegetables until combined.
2 lb. ground turkey
• Season with salt and pepper.
3/4 c. bread crumbs
• On prepared baking dish, form meat mixture into a loaf.
1/2 c. milk
• In a small bowl, stir ketchup and brown sugar until combined, then brush
2 tbsp. Worcestershire
over loaf.
sauce
1 large egg
• Bake until internal temperature reaches 160°, about 1 hour 20 minutes.
1/3 c. ketchup
2 tbsp. brown sugarN O R T H C A R O L I N A FA C T S
Krispy Kreme Donuts
KRISPY KREME OPENED ITS DOORS ON JULY 13, 1937
Vernon Rudolph bought a secret yeast raised doughnut recipe from a New Orleans French chef, rented a building in what is now historic Old Salem in Winston-Salem, North Carolina, and began selling its Krispy Kreme
doughnuts on July 13, 1937 to local grocery stores.
The delicious scents of cooking doughnuts drifted into the streets, and passersby stopped to ask if they could buy hot doughnuts.
So he cut a hole in an outside wall and started selling Original Glazed doughnuts directly to customers on the sidewalk.
In April 2000, Krispy Kreme held an initial public o ering of common stock.
It opened the rst international store in Canada just outside of Toronto in December 2001.
The rst stores outside North America opened in Sydney Australia and in London, England in 2003. Since then, Krispy Kreme has opened over 700 stores in Asia, Mexico, the Middle East, Puerto Rico, and Turkey.
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ffBi-monthly Updates
Would you like to get involved in our community and help on a committee? Your
help as a volunteer would be much appreciated! Please send a quick email with
your information to one of the links below to get more information.
pool@kwbresidents.com
landscape@kwresidents.com
arch@kwbresidents.com
social@kwbresidents.com
nance@kwbresidents.com
Kannapolis Police Dept.
Non-Emergency: 704-920-4000
Kannapolis Fire Dept.
Non-Emergency: 704-920-4260
Photo by: Marcello Aquino Photography
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