Spanapark Sentinel

Volume XXIV Issue 5

November 2019

A Newsletter Publication by and for the Members of the Spanapark Lions Club


  • Letters from the President
  • Special Events
  • Recipe of the Month
  • Announcements
  • News from our District and Beyond
  • Coming Up Next
  • Join Us
  • Contact Us
  • A Note from the Editor


Hello fellow Turkeys, I mean Lions,

October is over and the witches and goblins have flown away.  Now it is time for the Turkeys to fly in. That won’t happen until the apples have arrived. That’s right the apples we ordered will be arriving on November 9th.  Lion John Francis and Lions Chuck and Linda Youngquist will be picking them up from Olympia on that day. Thanks for driving down to Olympia for them. The money we get from the apple sales will go to Camp Leo. The camp is for children with diabetes. There will be a speaker at our meeting on November 19th to tell us about Camp Leo. 

We will have a food drive on November 22nd-23rd at Fred Meyers on 72nd and Pacific.  It is the same one we were at last year. Lion Deb Burks is heading up this project. Check your emails for the schedule to put you time in. If you don’t have that email, call Lion Linda and get your name on the list. Pick the time that works the best for you. If we all put in a shift it will make short work time for all on this project. Let’s make this the best food drive ever.

Lion Deb Ramirez still has her clothing drive going on for the veterans. She will talk at our next meeting to keep us informed when the last of the winter close has to be in.

Thanksgiving will be here before you know it and we will be all full of food and good cheer. Don’t forget the less fortunate.  Help out where you can.  

On that day I hope you can be with your loved ones and family.  Remember “FAMILY FIRST”

President Don Becker

Forever on Thanksgiving Day, the heart will find the path way home.

By: Wilbur Nesbit


23rd Annual Bowling Classic

Apple Sales

Apple Sales are in! The apple boxes will be picked up November 9th. All proceeds from the Apple Sales benefit Camp Leo. Thank you all for your contributions. We hope you enjoy the apples!

Holiday Food Drive

The Food Drive this year will be November 22 and 23rd, from 9am to 4pm.


Garlic-Aioli Roasted Turkey with Lemon-Parsley Pan Sauce

Recipe from:

Prep Time: 45 minutes

Cook Time: 4 hours

Total Time: 4 hours 45 minutes

Servings: 12-15


For the Turkey
  • 1 (12-14-pound) whole turkey, thawed if frozen
  • 5 heads garlic, divided
  • 3 tablespoons olive oil
  • 1/2 cup mayonnaise
  • 3 bay leaves
  • 3 sprigs parsley
  • 3 sprigs thyme
  • 1 tablespoon coarse sea salt
  • 1 1/2 teaspoons freshly ground black pepper
For the Pan Sauce
  • 4 cups turkey or chicken stock
  • 2 tablespoons cornstarch
  • 1 shallot, finely chopped (about 1/4 cup)
  • 1 bay leaf
  • 1/2 teaspoon finely chopped thyme
  • 1/3 cup coarsely chopped parsley
  • 3 tablespoons fresh lemon juice
  • 1 teaspoon kosher salt
  • 1 teaspoon freshly ground black pepper

Roast the Turkey
  1. Rinse turkey and pat dry, reserving giblets and neck. Let turkey stand at room temperature 1 hour to air-dry the skin before roasting.
  2. Meanwhile, position rack in lower third of oven and preheat to 450°F. Trim 1/4″ from top of 3 garlic heads to expose cloves, then place heads on a sheet of foil. Spoon oil over garlic, then wrap tightly in foil to enclose. Transfer to a rimmed baking sheet and roast until very soft, about 40 minutes.
  3. Carefully unwrap garlic, let cool slightly, and squeeze pulp into a food processor. Add mayonnaise and blend until smooth.
  4. Place turkey on rack in large roasting pan. Cut remaining 2 garlic heads in half crosswise and stuff cavity of bird with garlic head halves, bay leaves, parsley, and thyme. Loosely tie legs together with kitchen twine. Starting at neck end, slide your hand between skin and breast meat to loosen skin. Rub half of mayonnaise mixture under skin, then half over outside. Season both sides with sea salt and pepper. Turn turkey breast side up and place reserved giblets and neck in pan.
  5. Place turkey in 450°F oven, then reduce oven temperature to 350°F and roast 1 hour. Rotate pan, wrap wing tips in foil, and continue roasting until an instant-read thermometer inserted into the thickest part of the thigh registers 160°F, 1–1 1/2 hours more.
  6. Transfer turkey to a cutting board, reserving turkey drippings and juices in pan, and cover loosely with foil. Let rest at room temperature 30 minutes before carving (internal temperature will rise to 165°F and juices will lock in).
For the Pan Sauce
  1. Transfer pan drippings and juices to a 2-qt. glass measuring cup, then skim off fat, reserving 2 Tbsp. fat. Add enough stock to pan juices to make 4 1/2 cups total. Combine cornstarch and reserved fat with a fork in a small bowl.
  2. Set roasting pan across 2 burners. Remove garlic from interior of turkey, then add to pan along with shallot, bay leaf, and thyme. Cook over medium-high heat, stirring occasionally, until shallots begin to brown, about 5 minutes. Deglaze pan with pan juices mixture, stirring and scraping up brown bits, about 2 minutes. Whisk in cornstarch mixture and cook until liquid is reduced by one-third, about 5 minutes. Strain through a fine-mesh sieve into a large bowl and stir in parsley, lemon juice, kosher salt, and pepper.


Mary Bridge Childhood Cancer Family Foundation

Lions Chris and Ann Fowler will be collecting change at their November 2nd Toy Show at the Washington State Fairgrounds in Puyallup. The money collected will be donated to the Mary Bridge Childhood Cancer Family Foundation. You can learn more about the event here:


Annual Veterans Clothing Drive

American Legion Post 2 & Unit 2

Annual Clothing Drive for Veterans at American Lake VA Medical Center

Clothing donated goes to Clothing Room for Veterans in need. They are referred by a Social Worker for a partial clothing issue. Our 2019 Clothing Drive is for New Winter Wear.

Wanting following new items for our Winter Clothing Drive:

  • Knit Caps
  • Watch Caps
  • Work Gloves
  • Winter Gloves
  • Scarves
  • Flannel Shirts

Drop off your Donation at the Post no later than November 19, 2019

If you would prefer to donate money and have us do the shopping; please, turn in your donation no later than November 11, 2019

You can mail your check to the Post. American Legion
Auxiliary, P.O. BOX 44364, Tacoma WA 98448

Any questions please, call or text Karen Lebeter (253) 579-7768 or Debby Ramirez (253) 219-0718

Northwest Lions Leadership Institute

Northwest Lions Leadership Institute

June 4-6, 2020 in beautiful Harrison, Hot Springs BC

Please contact PDG Jan Weatherly to learn more about the 3-day event. Register early, space is limited.


General membership meetings

November 5th @ 6:30 pm

November 19th @ 6:30 pm

Board membership meetings

November 12th @ 6:30 pm

General membership meetings

December 3rd @ 6:30 pm

December 17th @ 6:30 pm

Board membership meetings

December 10th @ 6:30 pm



American Legion Hall Post #2

11204 Park Ave South, Tacoma, WA 98444

1st and 3rd Tuesday of each month at 6:30 PM


Spanapark Lions Club

PO Box 401

Spanaway, WA 98387



Editorial Policy: Members of Spanapark Lions Club are encouraged to submit articles, poems, jokes and pictures which they believe will be beneficial to our community. While the effort is made to not publish anything which might be offensive to anyone, we seek to make access available to everyone. Spanapark Sentinel is published by and for the members of Spanapark Lions Club.

The Spanapark Sentinel editor is Lion Ann Fowler. Email:

Submission Deadline is the 20th of the Month. Early Submission is always appreciated.

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