Hello, September!

Welcome to the September edition of our newsletter! September does tend to be a calmer month in terms of events happening as it is the unofficial end of the summer and the start of the "Fall" Season. So we will look to October for upcoming events at the Resort.

October Upcoming Events

Fall Festival - October 10-11 reservations are still available for Rooms and RV sites. 

Bare Buns Desert Run - Saturday October 25th our annual 5k walk or trail run must use link to sign up if interested. Run Link

Halloween Dance - Saturday November 1st. This is a memebers only reservations required event. Reservations open to residents on October 1st at 9am when the office opens, then to members on the 8th at 9am. Reservations for rooms or RV sites are only available to those attending the dance that night. 

Quiz Time – time to test our knowledge on what is, and what is not, trash or recyclables. This is an easy exam; no points for correct answers and no demerits for wrong ones. It’s just a way to check ourselves and see if we are being a helpful part of the Shangri La Ranch community. The quiz starts … now!

1. When is the trash compactor locked in preparation for collection?
a. Sunday and Wednesday afternoon
b. Tuesday and Saturday mornings
c. Fridays only at around noon
d. Monday and Thursday evenings

2. The NO DUMPING ALLOWED sign across from the chipper means:
a. Things that will not fit in the compactor can be left here
b. Old furniture and scrap wood get deposited here
c. Anything and everything as long as no one sees you leave them
d. Dumping of any items is not allowed

3. What is the combined total of lids found on the two recycling bins?
a. One
b. One
c. One
d. Four

4. The compactor door is locked but you have a bag full of food scraps; you should:
a. Place it on top of the compactor so no one will see it until the door is opened and it falls
b. Throw it in one of the recycling bins
c. Leave it in the black trailer and hope the javelinas and coyotes won’t find it
d. Take it back home and wait until the compactor is reopened

5. What items are NOT allowed in the blue recycling bins?
a. Plastic bags
b. Trash and wood
c. Styrofoam
d. All of the above

6. It’s all right to throw non-recyclable items in the recycling bins as long as they:
a. Are in a plastic trash bag
b. Get thrown to the back of the bin so they cannot be retrieved
c. Can be used again – like old bandages, dirty socks, prophylactics, dryer lint, etc.
d. C’mon, y’all know better!

See, told you it was easy. If you guessed “D” on all questions, you earned an “A” on the quiz and youare part of the solution. By the way, answers “A,” “B” and “C” are real, everyday problems with maintaining the trash and recycling on the Ranch. A shout-out goes to everyone who helps keep our community clean, free of litter and even sorting rubbish from the recyclables; it is greatly appreciated.

The Road to Shangri La Ranch

Eleanor had been restless for weeks. After years of routine—clocking in at the same office, scrolling through social media instead of really living—she found herself craving something unfamiliar, something that would stir the silence inside her.

The name came up unexpectedly, printed on a faded roadside sign she passed on the outskirts of New River: Shangri La Ranch. The letters were slightly sun-worn, yet they carried an almost magnetic pull. "Home," the slogan beneath the name read. The word lingered in her mind long after the sign disappeared into the rearview mirror.

She hesitated at first. Shangri La Ranch, she learned, was known for its naturist community, a place where people celebrated authenticity and connection without the pretenses of clothing or judgment. The very thought made her pulse quicken with both dread and intrigue. Could she really step into a world so different from her own?

On a Saturday morning, Eleanor finally took the turnoff she had contemplated for days. The desert road stretched before her, winding past saguaros and red rock ridges glowing in the heat. As she drove, she felt layers of doubt peeling away, replaced with a strange, anticipatory calm. The name—Shangri La—felt like an invitation, not just to a place, but to an experience of shedding more than fabric: perhaps the weight of expectations, the careful roles she had dressed herself in all her life.

When she arrived, she was greeted warmly at the entrance. The atmosphere was easy, friendly, unassuming. People laughed by the pool, strolled through the trees, and shared stories without hurry. Nobody stared. Nobody judged. What surprised her most was not the absence of clothing, but the absence of pretension.

That afternoon, Eleanor sat in a shaded courtyard and talked with a retired teacher named Marcy who told her, “The freedom here isn’t about what you take off—it’s about what you let go of.” She didn’t realize until then how tightly she had clung to invisible armor: the pressure to be pleasing, respectable, flawless.

As the sun dipped below the desert horizon, Eleanor walked barefoot through the soft earth, the evening air brushing her skin like a balm. For the first time in so long, she didn’t feel like she was performing. She just was.

The drive home the next day was quiet, contemplative. The world outside hadn’t changed, but something inside her had shifted. The road to Shangri La Ranch, Eleanor thought, had been more than a desert path—it had been a journey back to herself.

Fall in the High Desert of Arizona

While many places are already breaking out their sweaters and pumpkin spice lattes, fall in the high desert of Arizona has a charm all its own. Located in New River, Shangri La Ranch is nestled in the northern part of the Sonoran Desert. While the term "high desert" is often used to describe areas like the Mojave Desert, our corner of the Sonoran Desert has a unique fall season that is a welcome change from the long, hot summer.

September is a transitional month. We're still getting those gorgeous, warm, sun-filled days, but the intense heat of summer begins to fade. The most noticeable change is in the evenings. The sun dips below the horizon, and a crisp, cool air descends upon the ranch, a stark contrast to the daytime warmth. This makes for perfect nights under the stars, gathering around a campfire, or simply enjoying the peaceful silence of the desert.

As we move into October, the shift becomes even more pronounced. Daily high temperatures, which can still be in the 90s in early September, will begin to drop. By October, you can expect highs to be in the 70s and low 80s, with lows in the 50s. It’s the ideal weather for a range of activities, from horseback riding to hiking and exploring the scenic trails around the ranch. The air feels cleaner, the light takes on a golden hue, and the landscape begins to subtly transform, a prelude to the cooler months to come.

While we may not have the vibrant autumn foliage of the East Coast, the high desert has its own autumnal beauty. The grasses and scrub take on new shades, and the light at dawn and dusk creates breathtaking scenes against the backdrop of the mountains. It's a season of peace and tranquility, perfect for reconnecting with nature and with one another. We can't wait to experience it with you!

This dish is a delightful combination of healthy ingredients that don’t compromise on flavor. The grilled chicken is juicy and full of smoky goodness, while the broccoli adds a crisp, fresh bite. The creamy garlic sauce ties everything together with its rich, tangy flavor, providing the perfect contrast to the savory chicken and veggies. Plus, it’s quick and easy to prepare, making it a great go-to for busy weeknights or meal prep.

Ingredients

• 2 boneless, skinless chicken breasts

• 2 cups broccoli florets

• 1 tablespoon olive oil

• Salt and pepper, to taste

For the creamy garlic sauce:

• 1/2 cup Greek yogurt

• 2 cloves garlic, minced

• 1 tablespoon lemon juice

• Salt and pepper, to taste

Directions

Step 1: Marinate the Chicken
In a bowl, combine olive oil, salt, and pepper. Add the chicken breasts and coat them evenly with the mixture. Let the chicken marinate for about 15 minutes to allow the flavors to soak in.

Step 2: Prepare the Broccoli
While the chicken is marinating, prepare the broccoli. Steam or microwave the broccoli florets for 3-5 minutes until they are bright green and tender.

Step 3: Grill the Chicken
Heat your grill or grill pan over medium-high heat. Once it’s hot, grill the chicken for 6-7 minutes on each side, or until the internal temperature reaches 165°F (75°C). Once cooked, remove the chicken from the grill and let it rest for a couple of minutes before slicing it into strips.

Step 4: Make the Creamy Garlic Sauce
In a small bowl, combine Greek yogurt, minced garlic, lemon juice, and a pinch of salt and pepper. Stir until the mixture is smooth and creamy.

Step 5: Assemble the Bowl
To serve, place a generous amount of steamed broccoli into a bowl. Top with the sliced chicken and drizzle with the creamy garlic sauce.

Servings and Timing

• Servings: 2 servings

• Prep time: 15 minutes (plus 15-minute marination)

• Cook time: 12-15 minutes

• Total time: 30 minutes

Variations

• Add Carbs: If you prefer a more filling meal, add a base like quinoa, brown rice, or couscous to the bowl.

• Add Cheese: Sprinkle some parmesan cheese or crumbled feta on top for an extra layer of flavor.

• Spicy Kick: Add red pepper flakes to the garlic sauce for a spicy version.

• Vegan Version: Replace the chicken with tofu or tempeh and use a dairy-free yogurt for the sauce.

Storage/Reheating

• Storage: Store the grilled chicken and broccoli in an airtight container in the fridge for up to 3 days. Keep the creamy garlic sauce in a separate container.

• Reheating: Reheat the chicken and broccoli in the microwave or in a skillet over low heat. Drizzle with fresh creamy garlic sauce when ready to serve