8 Tips to Beat Spring Allergies
We all look forward to spring time and warmer weather, but this season also brings with it unwelcome spring allergies for some of us.
However, there are ways to prevent uncomfortable symptoms like sneezing and congestion without being forced to spend the entire spring indoors.
- Replace or clean air filters in your apartment’s furnace and air conditioning systems. Dirty filters can harbor dust that makes allergies worse.
- Simmer herbs like peppermint and rosemary in a pot on the stove to help soothe nasal passages.
- Try sipping on a custom blended tea intended for allergy sufferers. Many stores carry an assortment of teas that can help alleviate spring allergies.
- Use a Neti pot for clearing out sinuses without medications that make you drowsy. You can find this inexpensive device at most retail stores.
- Stay indoors on dry, windy days — the best time to go outside is after a good rain, which helps clear pollen from the air.
- Remove clothes you've worn outside; you may also want to shower to rinse pollen from your skin and hair.
- Don't hang laundry outside — pollen can stick to sheets and towels.
- Wear a dust mask if you do outside chores
Pool Season is Here!
Our pool will be opening
on May 1st!
Please remember there are pool rules posted at the pool and we ask that you take time to read and abide by them.
Some, but not all the rules are:
- No pets allowed inside the pool or the pool deck area.
- No more than 2 guests at a time allowed per apartment.
- No glass containers of any kind allowed in the pool area.
- No horseplay or rough housing allowed.
- No one allowed inside the pool areas before 10:00am and after 10:00pm.
Primaver w/ Prosciutto, Asparagus and Carrots
- Kosher salt
- 1 pound penne or farfalle
- 1 pound asparagus spears, stems trimmed, cut into 1 1/2-inch lengths
- 1 large carrot, cut into matchsticks
- 1 cup snap peas
- 1 tablespoon extra-virgin olive oil
- 8 ounces sliced prosciutto, jamon iberico or other high-quality ham, diced
- 1 large shallot, sliced 1/8 inch thick
- 1 clove garlic, minced
- 1/2 teaspoon red pepper flakes
- 1 cup heavy cream
- 1 cup chicken stock, preferably homemade or low-sodium store-bought
- 3 tablespoons dijon mustard
Bring a pot of water to a boil, salt it generously and cook the pasta for 8 minutes; add the asparagus, carrot and snap peas and cook for 3 minutes. Check the pasta and vegetables to make sure they're cooked through but still have texture, then drain.
While the pasta is cooking, heat the olive oil in a large saute pan, add the ham and shallot and cook until lightly browned, 3 minutes or so. Add the garlic and pepper flakes and cook until fragrant, 1 minute.
Add the cream, stock and mustard and simmer for a minute or two, scraping up any brown bits. Add the pasta and vegetables to the pan. Toss and cook for another 2 minutes, until cooked through and the pasta is coated. Taste for seasoning, add salt if necessary and serve immediately in warm bowls.
Dates to Remember:
April 10 - Golfers Day
April 16 - National Stress Awareness Day
April 22 - National Jelly Bean Day
April 30 - National Honesty Day
May 1st - Abberly Green Pool Opening!
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