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Ashleigh Fisher
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Cassandra Rodriguez
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Abberly Green September 2016 Newsletter

Newly Renovated Billiard Room

Our newly renovated Billiards Room is available for our residents and their guests to enjoy during office hours and also for reservation after hours. Please remember, the pool may not be used in conjunction with the Billiards Room. All trash must be removed, and the room must be clean prior to leaving. Please call to office to reserve. 704-799-7417. Billiards Room Reservation: A deposit of $200 and a newly signed addenda form is now required to reserve the Billiards Room.

Schedule:

Monday through Friday 6-10pm
Saturday 5-10pm
Sunday 5-10pm


Events in Mooresville

Name: The 8th Annual Great Chili Cook-Off
Date: September 24, 2016
Time: 4:00 PM - 9:00 PM
Location: Mooresville Town Square
227 Williamson Rd.
Mooresville, NC 28117
Website: http://thegreatchilicookoff.com/

Event Description:

Voted one of the best events on Lake Norman, THE GREAT CHILI COOK-OFF lives up to its name! A tantalizing aroma leads you through the gates and promises a full afternoon of scrumptious chili tastings, live music, beer & wine, local vendors, bungee trampolining and a HUGE INFLATABLE KIDS ZONE!

$10 admission includes chili tastings, entertainment and kids’ zone. Kids under 9 get in free. The night tops off with a $2,500 prize for first place Home Town Chili, $500 for first place Professional Chili and not-too-shabby cash prizes are also awarded for 2nd and 3rd place Home Town Chili, People’s Choice and Spirit.

Over $5,500 in total prizes will be awarded and event goers pick the People's Choice winner so your tasting vote really counts! Come early for chili tasting - when the chili is gone, it’s gone… but the party keeps going.


Resident Survey

Abberly Green strives to make your apartment experience enjoyable. Tell us how we are doing!  Please take a moment to take our resident survey located under the Survey tab at www.liveabberlygreen.com. Also you can visit us at www.apartmentratings.com to let others know how your experience has been as a resident of Abberly Green!


Dates to Remember: September

September 5th – Labor Day – Abberly Green Office CLOSED
September 11th –
Grandparents Day
September 22nd –
First Day of Autumn

Sheperd's Pie

Ingredients:

For the potatoes:

  • 1 1/2 pounds russet potatoes
  • 1/4 cup half-and-half
  • 2 ounces unsalted butter
  • 3/4 teaspoon kosher salt
  • 1/4 teaspoon freshly ground black pepper
  • 1 egg yolk

For the meat filling:

  • 2 tablespoons canola oil
  • 1 cup chopped onion
  • 2 carrots, peeled and diced small
  • 2 cloves garlic, minced
  • 1 1/2 pounds ground lamb
  • 1 teaspoon kosher salt
  • 1/2 teaspoon freshly ground black pepper
  • 2 tablespoons all-purpose flour
  • 2 teaspoons tomato paste
  • 1 cup chicken broth
  • 1 teaspoon Worcestershire sauce
  • 2 teaspoons freshly chopped rosemary leaves
  • 1 teaspoon freshly chopped thyme leaves
  • 1/2 cup fresh or frozen corn kernels
  • 1/2 cup fresh or frozen English peas

Directions:

1. Peel the potatoes and cut into 1/2-inch dice. Place in a medium saucepan and cover with cold water. Set over high heat, cover and bring to a boil. Once boiling, uncover, decrease the heat to maintain a simmer and cook until tender and easily crushed with tongs, approximately 10 to 15 minutes.

Place the half-and-half and butter into a microwave-safe container and heat in the microwave until warmed through, about 35 seconds. Drain the potatoes in a colander and then return to the saucepan. Mash the potatoes and then add the half and half, butter, salt and pepper and continue to mash until smooth. Stir in the yolk until well combined.

2. Preheat the oven to 400 degrees F.

3. While the potatoes are cooking, prepare the filling. Place the canola oil into a 12-inch sauté pan and set over medium high heat. Once the oil shimmers, add the onion and carrots and sauté just until they begin to take on color, approximately 3 to 4 minutes.

Add the garlic and stir to combine. Add the lamb, salt and pepper and cook until browned and cooked through, approximately 3 minutes. Sprinkle the meat with the flour and toss to coat, continuing to cook for another minute.

Add the tomato paste, chicken broth, Worcestershire, rosemary, thyme, and stir to combine. Bring to a boil, reduce the heat to low, cover and simmer slowly 10 to 12 minutes or until the sauce is thickened slightly.

4. Add the corn and peas to the lamb mixture and spread evenly into an 11 by 7-inch glass baking dish. Top with the mashed potatoes, starting around the edges to create a seal to prevent the mixture from bubbling up and smooth with a rubber spatula.

Place on a parchment lined half sheet pan on the middle rack of the oven and bake for 25 minutes or just until the potatoes begin to brown. Remove to a cooling rack for at least 15 minutes before serving.

Abberly Green Apartments | 117 Abberly Green Blvd Mooresville, NC 28117 | Call 855-390-6443

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