Newsletter
July 1, 2010
Luci Loon here,
Here I am back at the nest getting ready for my summer entertaining. A little duck grass here, a few bugs there, invite the painted turtles, don't invite the snappers. How hard can it be? How many parties do you have scheduled? Be sure to call (763-559-8029) and let us know a week before so we can put you on the Party List. That way we'll keep a special eye on your pool, so it's beautiful for your party. My lake is getting green and seaweedy, but my friends prefer it that way. I think your friends prefer blue water.
Rain, rain go away - come back after Labor Day! With all this rain, don't forget to put your cover pump on your cover the night before we come to clean. We can't open covers with a lot of standing water.
It's been a busy summer so far at Blue Water Pools. Joe and Jeremy have replaced a lot of liners, fixed many auto covers and heaters. And Molly and her crews are servicing about a hundred pools a week. Bob has his commercial pools to clean daily.
How about a nice dessert for your next gathering? Here's one of my favorites.
Bisquick Fresh Fruit Tart
1 cup Original Bisquick® mix
2 tablespoons sugar
1 tablespoon butter or margarine, softened
2 packages (3 ounces each) cream cheese, softened
1/4 cup sugar
1/4 cup sour cream
1-1/2 cups assorted sliced fresh fruit or berries (assorted berries and kiwi make pretty tarts)
1/3 cup apple jelly, melted
- Heat oven to 375°F. Mix Bisquick, 2 tablespoons sugar, butter and 1 package cream cheese in small bowl until dough forms a ball.
- Divide dough into 6 parts. Press each part dough on bottom and 3/4 inch up side in each of 6 tart pans, 4 1/4 x 1 inch, or 10-ounce custard cups. Place on cookie sheet. Or
- Make one large tart. Spray cooking spray on heavy cookie sheet. Roll out dough into a circle and place on sheet.
Bake 10 to 12 minutes or until light brown. Cool in pan(s) on wire rack, about 30 minutes. Remove tart shells from pans or slide large tart onto decorative plate.- Beat remaining package cream cheese, 1/4 cup sugar and sour cream until smooth. Spoon into tart shells, spreading over bottoms. Or if making a large tart, spoon over top of tart. Top large tart or shells with fruit. Brush with jelly to glaze.
P.S. Did you know loons love all this water? We can dive more than 200 ft (61 m) below the surface of the water in search of food.
Love,
Lucy
