President’s Message

Hello My Newcomer Friends,

I hope this month’s message finds you well. As you know, my president’s motto is Friendship is a Thousand Small Kindnesses. The complete quote from former First Lady Michelle Obama states:
Friendship between women, as any woman will tell you, are built of a thousand small kindnesses…swapping back and forth and over again.

I share this quote as I recently witnessed first-hand the loving beauty of kindness. I am writing the following to express my heartfelt thank you to my fellow board members and update all of you as to why I was absent the last two luncheons. I also want to mention, despite family commitments taking me out of the state of California, I remain engaged in the club and fulfilling my duties as president.

In February, our family was blessed with a new granddaughter!!! Bud and I have three other grandchildren, ages 27, 25 & 19. As a family, we are overjoyed to be holding a baby again and to welcome this precious gift from God. My fellow board members have my back and cover for me when I could not be present in person. My time away is with my daughter helping with the baby and household chores.

Like Where’s Waldo? …Where’s Linda?

During this time away, I supported the club by answering emails and phone inquiries, writing the president’s messages along with other written communications; the board meeting and luncheon agendas. I chatted on the phone with board and club members, scheduled DOG and DIG gatherings and resolved issues (all minor) while keeping a focus on the calendar of events. For example, I am the chairperson for the Installation Program Committee. In mid-March, the four board members who volunteered to be on the planning committee, and I met remotely to share creative ideas for the installation luncheon.
In addition, I researched a more inclusive approach for all members to register their vote during next year’s elections of the 2025 -2026 board. During April’s board meeting, I will present for discussion and approval, the future use of an online voting system.
My return date to California is the end of March and will see you at the April board meeting and luncheon. Be sure to stop me and say “Hi” and I will try to connect with you as well. I have missed my Newcomers friends a lot.

I wish to express my deepest heartfelt thank you to my fellow board members. To be physically absent, would not been possible without the board members who stepped in for me. Many of the things they handled were unseen. The point is this amazing team, our board, works very effectively together. The board members make love and kindness their guide. We support each other when support is needed due to illness, life changes, family commitments, fun travel to amazing locations or whatever came our way. Our friendships are built of a thousand small kindnesses…swapping back and forth and over again.
To my fellow board members, you all gave me a gift of family time. Nothing is more precious. I love you all and am proud to call you, my friends. I am here for you whenever you need me. Thank you, thank you, thank you.

UPDATES & WHAT’S NEW

Membership
Our membership continues to grow with multiple inquires each month. From those ladies checking out the club, two or more become members. We continue to experience substantial growth due to the hard work, planning and organization of the board as well as the loving existing members who help to make new members feel welcomed and part of the club. A sincere thank you to all our members for all that you do, both seen and unseen!

2nd Cup
I am pleased to introduce: 2nd Cup. It’s like Coffee Corner second time around!
When: Fourth Thursday of each month
Time: 10:00 am
Where: Telly’s in Plum Canyon
Contact: Donna C
Our coffees are so popular resulting in a wait list every month. 2nd Cup gives a second chance to join friends over a cup of brew. We hope you will join this new monthly gathering for good food and lively conversations.

Explorers
The newly voted in board members are working hard with their creative juices flowing and their talents engaged as they carve out plans for the 2024 – 2025 club year. All plans are to be presented to the board for approval before rolled out to the club. I am excited about the possibilities. When speaking with the explorer chair, she shared tentative plans that include travel to awesome and interesting places. One event might include an overnight. Hope this brief glimpse of future explorer travel is great news to you too.

New Board & Voting Process
The new board installation program is scheduled for the May luncheon. This month, the Installation Planning Committee began planning for the yearly event. As we develop the plans, I am sure the luncheon will be filled with tons of laughter, celebration, and overall shenanigans. Mark your calendars for Installation luncheon on Thursday, May 9th. More details from Lanita will follow.

DIG/DOG (Dining In & Dining Out Groups)
In April, small groups are scheduled on different dates during the month to gather in DIG group members homes for shared meals. Bud and I are looking forward to hosting one of the evenings. These gatherings are fun because everyone has an opportunity to contribute to the meal and show off their culinary delights.
The DOG group is comprised of 47 Newcomers ladies. This number does not include the spouses or partners that also attend the dining out gatherings meeting six times a year. In March, DOG members dined in eight different restaurants throughout Santa Clarita. Two ladies shared their memorable experiences with me, and I am passing along their positive comments.

  • The Social was the location of the DOG diner. Patrick, the owner, set us up in the booth in the back corner. It was private and perfect for conversations. The food and service were excellent.
  • This group went to Old Town Junction for lunch. The restaurant was not crowded at lunch time. The staff were welcoming, the food great and everyone enjoyed learning about each other and made new friends.

DIG and DOG are wonderful opportunities to get to know members that you might never have had an opportunity to meet. The two experiences also show that DOG gatherings can be scheduled for breakfast, brunch, lunch, or dinner any day of the week!
My sincere thank you to all DIG and DOG members for hosting or handling the coordinator role. Also, a heartfelt thank you for making new and existing members feel welcomed. Your actions are the reasons DIG & DOG gathering are so successful.
On the rare occasion you need any assistance with your DOG or DIG gathering, please reach out to me or Linda Nueman. We are always available to help and support.

GAMES

Backgammon

Our new addition to the type of games played by members is backgammon! Games of backgammon began in early March. The eight players who participated in the first backgammon game time are all learning together which has proven to be a positive experience. For now, membership to this group is closed; however, to get your name on a sub list, please call or text Kathi Studden at 661.373.4190 or email her at [email protected]

Experienced Mah Jongg Group
Did you know that Julia Roberts and Sarah Jessica Parker love to play Mah Jongg. So do the ladies of Newcomers & Friends of Santa Clarita! If you are an experienced Mah Jongg player and looking to join a new group of knowledgeable players who love the game, please reach out to our newest host: Rita Jepson.

  • LOCATION: Rita’s home (24626 Montevista Cr., Valencia
  • DATE & Time: Group to determined

To sign up or ask questions, please text or call Rita @ 661-436-2935 or email
Again, I miss you all and am looking forward to seeing and chatting with you in April. Sending my love to all.

Hugs,
Linda Jenkins, President: Newcomers & Friends of Santa Clarita Valley

RECIPES
Below are two recipes my family and friends enjoy. In the first recipe, I often substitute rice or orzo for farro. Orzo is a favorite of my family as we are of Italian heritage.
What is farro? Farro, a high-protein, high-fiber ancient whole grain wheat, looks like barley, though with a slightly more oblong and larger grain. Like barley, farro retains a notable amount of chew when it gets cooked. Farro and barley can be used interchangeably in most recipes. Farro is a wheat product and contains gluten.
The second sweet recipe is an easy to make yummy treat to serve for your favorite game days.

MARINATED CHICKPEA AND FETA SALAD WITH SPRING VEGGIES
Preparation: 30 minutes
Cook Time: 15 minutes to 30 minutes
Serves: 4

INGREDIENTS
• 1/2 cup farro
• 6 cups water
• 2 1/4 teaspoons kosher salt, divided, plus more as needed
• 1/4 cup extra-virgin olive oil
• 2 tablespoons red wine vinegar
• 1 medium lemon
• 2 teaspoons dried oregano
• Freshly ground black pepper
• 1 small shallot
• 1 clove garlic
• 4 ounces feta cheese
• 1 (15-ounce) can chickpeas
• 6 small radishes
• 4 ounces sugar snap peas
• 1 medium avocado
• 1/4 cup loosely packed fresh dill
• 1 large or 2 small romaine lettuce hearts

INSTRUCTIONS

Cook the farro: Place 1/2 cup farro in a fine-mesh strainer, rinse under cool running water, and set aside to drain. Bring 6 cups water to a boil in a medium saucepan over medium-high heat.
Stir in the farro and 1 teaspoon of the kosher salt. Boil until the farro is tender but has a slight chew in the center, 10 to 15 minutes for pearled and 25 to 30 minutes for semi-pearled. Drain thoroughly, spread out onto a rimmed baking sheet or transfer to a metal bowl, and refrigerate to cool. Meanwhile, make the marinade.
Make the marinade: Place 1/4 cup olive oil and 2 tablespoons red wine vinegar in a medium bowl and whisk to combine. Finely grate the zest of 1 medium lemon into the bowl (about 2 teaspoons zest). Juice 2 tablespoons lemon juice into the bowl. Add 2 teaspoons dried oregano, the remaining 1 1/4 teaspoons kosher salt, and several grinds black pepper, and whisk to combine.
Prep the following ingredients, adding each one to the marinade as you complete it: Halve and thinly slice 1 small shallot (about 1/3 cup). Finely chop 1 garlic clove. Cut 4 ounces feta into 1/2-inch cubes. Drain and rinse the chickpeas. Toss to coat everything and set aside to marinate while you prep the rest of the salad, at least 20 minutes.
Make the salad: Prep the following ingredients, adding each one to a large bowl as you complete it: Trim and thinly slice 6 radishes (about 3/4 cup). Remove any tough strings from 4 ounces sugar snap peas (1 1/2 cups) and slice each in half diagonally. Dice 1 avocado (about 1 cup). Chop until you have 1/4 cup loosely packed fresh dill. Chop 1 large romaine heart crosswise into thin strips (2 cups). Add the cooled farro and toss to combine.
Pour the feta and chickpea mixture and all of the marinade into the bowl with the vegetables and gently toss to combine. Taste and season with more salt and pepper and a drizzle of olive oil as needed.

RECIPE NOTES
Make ahead: The marinated feta and chickpeas can be made 3 days in advance.
Storage: Leftover salad will keep well in an airtight container in the refrigerator for up to 5 days. For maximum crunchiness, store the romaine separately. Add the avocado just before serving.

LEMON CREAM CHEESE BARS
Preparation Time: 15 mins
Cook Time: 30 mins
Additional Time: 1 hr 20 mins
Total Time: 2 hrs 5 mins
Servings: 24
Yield:1 9×13-inch baking dish
INGREDIENTS
• Cooking spray
• 2 (8 ounce) packages refrigerated crescent roll dough (such as Pillsbury® Recipe Creations®), divided
• 2 lemons, zested and juiced, divided
• 2 (8 ounce) packages cream cheese, softened
• ½ cup white sugar
• 2 tablespoons butter, melted
• 3 tablespoons white sugar

DIRECTIONS
Preheat the oven to 350 degrees F (175 degrees C). Line the bottom of a 9×13-inch baking dish with aluminum foil and coat with cooking spray.
Unroll 1 crescent roll dough; press into the bottom of the prepared baking dish, stretching to the edges.
Mix together lemon juice and 3/4 of the lemon zest in a large bowl. Beat cream cheese and 1/2 cup sugar into juice-zest mixture with an electric mixer until smooth and creamy; spread over crescent roll dough in the baking dish.
Unroll remaining crescent roll dough and place over cream cheese mixture, stretching to the edges. Brush melted butter on top. Mix together 3 tablespoons sugar and remaining lemon zest in a small bowl; sprinkle over melted butter.
Bake in the preheated oven until top is golden brown, about 30 minutes. Allow to cool for about 20 minutes.
Lift dessert from the baking dish using foil; transfer to a cutting board. Cut into squares, leaving on foil. Return dessert to the baking dish and refrigerate until chilled, at least 1 hour.