Good news and bad. The Phase I pressure pump has been replaced and that well is now back in service. On the bad side, a large pressure tank has failed at the central pumping station – it will take almost 2 weeks to get it repaired. All of Phase III will be out of service, with some residents in Phases II, IV, and VI also impacted. This will be a very expensive repair (at least $3,000) and could impact some of the road work we planned to do this year.
On another note, we have had no nominees for Indian Creek Board positions. Although Robert Lenz has agreed to stay on as Treasurer, we do need someone to serve as President and Vice President. Although some folks have asked me to stay on, I simply won’t have the time this next year as we work to close Brooks Air Force Base here in San Antonio. I will be more than willing, however, to work with anyone who is willing to serve. I also don’t mind maintaining the address list for the Association.
Please let me know if you are interested in running. Thanks for your help!
Bill Wilson President The Owners Association at Indian Creek
One of the land owners at Indian Creek captured a picture of a trespasser on his property. Do you know this person? If so, please let a board member know ASAP.
Over the past year, I’ve watched the steady progression of Oak Wilt as it decimates ranches across the hill country. My friend Rolf Smith is just beginning to see it on his ranch in Fredericksburg, but from what I’ve seen in my drives to Rocksprings, it’s much worse just west of F’burg.
I occurs to me that as we move into the cooler months, some of our members might be inclined to buy firewood from grocery stores or from road-side vendors & thereby potentially transport the fungus or the beetles to ICR.
As a preventative measure, it might be a good idea to post a note on this topic, and to request that our members do NOT bring wood (particularly wood with the bark still attached) onto the ranch. We may not be able to prevent Oak Wilt, but we can cut off as many avenues for infestation as possible.
Marinade:
2 TB olive oil
2 TB Dijon mustard
2 TB crushed red chili peppers
2 TB red wine vinegar
¼ cup bourbon whiskey
1/3 cup soy sauce
¼ cup brown sugar
1 small onion, chopped finely
3 cloves garlic, crushed
½ tsp black pepper
Directions:
Tenderize the venison steaks until very thin (about ¼”). Combine all ingredients and marinate the steaks for 1-2 hours, making sure the meat is covered completely. Cook over a hot grill, searing each side for only a few minutes on each side. The steaks should still be flexible when done, a little pink is ok. Since venison has no fat, do NOT overcook it – otherwise the venison steaks will be very stiff and dry!
