DECEMBER 2014

 Thank you to Brandt Zeigler for his assistance in hanging the wreaths at the Heather Pointe entrance.

Groundbreaking for future park in Pinson

Pinson Council members break ground for new park.

 The city of Pinson broke ground for its new city park November 30, 2014. The park  will cover over 20 acres of land.  The property is located just off of Highway 75 and Glen Brook Road on Lane Street. Park plans include an amphitheater and pavilion, boardwalk along the creek, walking trails, splash pad, playground and other features as well as a building for events, restrooms and concessions. A name for the park has not been decided as yet.

Heavy equipment at site of Pinson's future park.

Pallets display amenities  included in the construction of  Pinson park.

2014 Pinson Christmas Parade will take place Saturday, December 6^th  at 10:00 a.m. The route will be along highway 75. 

2013 Pinson, Alabama  Christmas Parade photo copied from al.com

Crowds braved 36 degree weather  in 2013 to watch the Pinson Christmas Parade. The route taken was from Pinson Valley High School down highway 75 turning left on Main Street ending at Triangle Park where the city’s Christmas tree was lit. 

Continue the Holiday Spirit at 6:30 p.m., December 6, 2014  with your Heather Pointe neighbors

You don't have to be a singer  to go CAROLING . We will serenade the community accompanied by the music and voices of professional singers from a portable CD player. Meet @ 6:30 p.m. on the common area (see below)

Wear warm clothing and bring a flashlight.
All children must be accompanied by an adult. 

Got Leftover Stuffing and Cranberry Sauce?

       Second Day Fried Stuffing Bites with Cranberry Sauce Pesto
1 video | Fried Stuffing Balls (01:53)

Total Time:
14 min                                  

Recipe copied from  foodnetwork.com 

Prep:
10 min
Cook:
4 min

Yield:
4 to 6 servings


Ingredients

Leftover stuffing
2 eggs
2 teaspoons milk
1 cup seasoned bread crumbs
1 cup cranberry sauce
1/2 teaspoon freshly ground black pepper
1/2 cup walnuts
Oil, for frying

Directions

Preheat oil to 350 degrees F.

Cut leftover stuffing into bite-sized cubes and set aside. In a small bowl whisk eggs and milk. Coat each stuffing bite with this egg wash, then dredge in the bread crumbs until fully coated and set aside. In a food processor blend cranberry sauce, pepper and walnuts and set aside. Once oil is at temperature fry each piece of stuffing until golden brown about 4 minutes. Drain on a paper towel and serve with cranberry pesto.

Recipe courtesy Sunny Anderson

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