Friends Club 1st Quarter 2021

Friends Club 1st Quarter 2021

HILLS BANK

Quarter One 2021

WHAT'S INSIDE? • First-Ever Virtual Events Offered • Fraud Protection Tips • Favorite Recipes From Our Travels

Member FDIC

What 's HAPPENING?

Farewell 2020! Thank you for the lessons. Welcome 2021! Let’s move forward together. We hope you were able to find joy this past holiday season and stayed in touch with family and friends. As we head into a new year, there is a refreshing and encouraging sentiment in the air. We hope you feel it too. Hills Bank Friends Club is excited to turn the page and offer you another edition of the newsletter. Within these pages, you’ll find virtual events, recipes, articles, and games. Enjoy! Virtual Events We are excited to offer our first-ever virtual events in this issue! While we know not everyone is able to participate in or is comfortable with these types of events, we do

hope you’ll find the information in this newsletter enjoyable and informative. If you are interested in a virtual event topic but can’t participate, please don’t hesitate to let us know, and we will either mail or email you any information we have on hand.

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Friends Club News

In-person Events and Day Trips Though we are eager to gather again, our community rooms stay closed and our day trips are on hold. We have high hopes we can gather again toward the end of the year. Once we start to host in-person events, we will then consider planning day trips. We will continue to keep you posted. Travel Due to the current environment and the timing it takes to plan travel, Hills Bank has officially decided there will not be any extended travel offered during 2021. We appreciate your understanding as health and safety stay at the forefront of our decision. While Friends Club won’t be hosting this year, we know that many of you are still interested in travel. Consider group travel with our longtime partner, Star Destinations. For more information about their trips, visit page 14 in the newsletter, call 712-792-9793 or 800-284-4440, or email [email protected] or [email protected].

If you have any feedback for virtual event ideas or speakers, topics for articles, or guest writer suggestions, please don’t hesitate to email [email protected] or call 319-358-2230.

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1st Quarter 2021

ANEWYEAR for New Reading Material (orviewing)

If reading more books is one of your new year’s resolutions, you’re in the right place! Share your love of a favorite book and encourage others to read more by emailing [email protected] with the title of your book suggestion. Not a book person? Email the title of your favorite documentary or movie instead! Please email your suggestions by Friday, February 12, and any book, documentary, and movie recommendations will be shared on Hills Bank’s website at www.HillsBank.com/friends-club-newsletter. Ready to get started with a new book now? Check out the list below for 2020’s most popular books according to Barnes & Noble, The New York Times, Publishers Weekly , and The Washington Post .

• A Promised Land by Barack Obama • Caste by Isabel Wilkerson • The Vanishing Half by Brit Bennett • Leave the World Behind by Rumaan Alam

• Untamed by Glennon Doyle • Hamnet by Maggie O'Farrell • Stamped by Jason Reynolds • The Rise by Marcus Samuelsson • Whale Day by Billy Collins • What We'll Build by Oliver Jeffers

Did you read any of these last year? Let us know, as well as if you have any other recommendations to share!

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Friends Club News

F avorite R ecipes from Our Travels Hills Bank Friends Club Hosts Present: BANANAS FOSTER Provided by Kelsey Redlinger, who hosted the 2019 New Orleans trip. The group visited the New Orleans School of Cooking and watched a few dishes being made. This recipe was a stand out!

¼ lb. butter (1 stick)

½ lb. dark brown sugar (1 cup)

2 bananas

2 oz. banana liqueur Ground cinnamon

4 oz. dark rum

Ice cream

Melt butter and add brown sugar to form a creamy paste. Let this mixture caramelize over medium heat for approximately 5 minutes. Stir in the banana liqueur, bananas, and rum. Heat and ignite. Agitate to keep flame burning, and add a few pinches of voodoo magic (cinnamon) to the flame. Let the flame go out, and serve over ice cream. Yields 4 servings.

SALMON WITH CREAMY DILL SAUCE Provided by Tracy Stotler, who hosted the 2017 Friends Club trip to Alaska. The group enjoyed a lot of seafood, but this dish was a favorite!

1 salmon fillet (about 2 pounds)

Dill Sauce:

1 to 1-1/2 tsp. lemon-pepper seasoning

1/3 c. sour cream

1 tsp. onion salt 1/3 c. mayonnaise 1 small onion, sliced and separated into rings 1 tbs. finely chopped onion 6 lemon slices 1 tsp. lemon juice ¼ c. butter 1 tsp. prepared horseradish

¾ tsp. dill weed ¼ tsp. garlic salt

Line a 15-in. x 10-in. baking pan with heavy-duty foil; grease lightly. Place salmon skin side down on foil. Sprinkle with lemon-pepper and onion salt. Top with onion and lemon slices. Dot with butter. Fold foil around salmon; seal tightly. Bake at 350 degrees for 20 minutes. Open foil. Broil 4-6 in. from the heat for 8-12 minutes or until the fish flakes easily with a fork. Combine the sauce ingredients until smooth. Serve with salmon. Yields 6 servings.

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1st Quarter 2021

PORTUGUESE EGG TARTS Provided by Dawn Lyons, who hosted the 2019 Douro River Cruise. These wonderful tarts were available daily and were seen in bakeries throughout Portugal. The dough is worth the extra effort, but you can also use store bought puff pastry.

For the Puff Pastry:

For the Filling and Garnish: 1 cup granulated sugar

1½ sticks unsalted butter, softened

1¾ cups all-purpose flour, plus more for dusting

cup water

cup water

1 cinnamon stick

¼ teaspoon kosher salt

1 cup, plus 6 tablespoons, whole milk, divided ½ cup all-purpose flour

Special Equipment:

6 egg yolks

Egg tart molds or muffin tin

Ground cinnamon, for garnish

Puff pastry: In a small bowl, whisk the butter until smooth. In a stand mixer fitted with a dough hook, combine flour, water and salt. Mix on low speed, scraping the bowl down occasionally, until the mixture comes together. Transfer to a well-floured work surface and form into a 1-inch rectangle. Using a rolling pin, roll the dough into a ½-inch- thick rectangle, 10 inches long. Cover with plastic wrap and let it rest for 15 minutes. Remove the plastic wrap and roll the dough into a 15-inch square. Spread a third of the butter on the bottom half of the dough, leaving a 1-inch

rim. Fold the top half of the dough over the butter. Press the edges to seal and pat the dough with the rolling pin. Roll the dough into another 15-inch square and repeat with half of the remaining butter. Once you pat dough with rolling pin, rotate the dough so that the seam is facing you. Now, roll into an 18-inch square. Spread the remaining butter all over the dough, leaving a 1-inch rim. Starting with the edge closest to you, roll the dough into a tight log. Wrap in plastic wrap and refrigerate until very firm, at least 2 hours, preferably overnight. Filling: Preheat the oven to 500°. In a medium saucepan, combine sugar, water and cinnamon stick over high heat. Bring to a boil and cook for 1 minute, then remove from the heat and let sit until ready to use. Cut the pastry log into thirty ½-inch slices. Place each slice into the tart mold or muffin tin, with the cut side of the spiral facing up. Press the center of the spiral into the bottom of the pan and continue pressing to evenly flatten the dough against the bottom and sides of the pan, about 1⁄16 inch above the rim of the tart molds or ¾ inch up the sides of the muffin tin. Refrigerate until firm, 10 minutes. In a small saucepan, heat 1 cup, plus 1 tablespoon of the milk over medium heat until bubbles begin to form around the edges, 4 to 5 minutes. In a large bowl, whisk the flour with the remaining 5 tablespoons of milk. Continue whisking while adding the hot milk in a slow, steady stream. Discard the cinnamon stick and whisk the syrup into the milk mixture in a steady stream. Return to the saucepan and cook over low heat, whisking constantly, until thickened 10 to 12 minutes. Add the yolks to the mixture and whisk until well combined, then strain through a fine- mesh sieve. Pour 1½ tablespoons of the warm filling into each pastry shells. Bake until the custards are set and the tops are blackened in spots, 15 to 20 minutes. Let cool in the pans for 5 minutes. Then transfer the tarts to the wire racks and sprinkle with cinnamon. Serve warm. Yields 30 tarts.

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Friends Club News

SOUTHERN FRIED CHICKEN Provided by Barb Colehour, who hosted the 2017 Southern Tour. While in Savannah, Georgia, they stopped at Paula Deen’s Lady & Son’s restaurant. Barb even got a photo with Paula’s handsome son Bobby!

2.5 to 3 lbs. chicken (Barb uses chicken breasts)

1 qt. buttermilk

2 c. all-purpose flour

Garlic salt

¼ c. cornmeal

Pepper

Wash the chicken in cold water and pat dry with paper towels. Marinate chicken pieces in buttermilk for 10 min. In large bowl mix flour and cornmeal together. Coat each piece of chicken with flour mixture and place in skillet with enough oil to cover the chicken. Paula Dean uses peanut oil, but you can also use vegetable oil. While browning, sprinkle chicken with garlic salt (amount depends on how much you like garlic) and black pepper. Barb uses an electric skillet set on medium high heat. Be sure to watch closely, because browning will differ based on whether you use an electric or gas stove. When golden brown on both sides, transfer chicken to cookie sheet, cover loosely with foil, and put in a 300 degree oven for 1 hour. Bet you can’t eat just one piece!

STICKY TOFFEE PUDDING Provided by Cathy Greteman, Star Destinations owner and tour manager of many Friends Club trips to Ireland. While in Killarney at the Plaza Hotel and Spa, Friends Club travelers always ask for this yummy recipe!

2 c. dates

Caramel Cream

2 ½ c. water

2 ¾ c. sugar 1 ¼ c. water 4 c. cream

2 tsp. baking soda

½ c. butter

2 c. sugar 4 eggs 2 c. self-rising flour 2 tsp. vanilla

Photo Credit: Kaite Laird

Boil dates in water until soft. Add soda. Cream butter and sugar until light and fluffy. Add eggs and flour alternately. Beat well. Add dates to creamed mixture. Pour into a well-buttered baking dish to fill ¾ full. Bake at 360° for 20 minutes then reduce heat to 290° and bake for a further 20 minutes, or until firm to the touch, well risen, and golden brown. Drench well with caramel cream. Caramel cream: Boil together the sugar and the water until deep amber in color. Add the cream, but be very aware of the excessive steam. Boil for 2-3 minutes until all the sugar has dissolved. Caramel cream will keep for ages in the fridge.

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1st Quarter 2021

VIRTUAL EVENTS We are excited to offer our first-ever

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Friends Club News

There are a few things to keep in mind:

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• We expect it will be a learning curve for us and you as we do the first few virtual events, so we appreciate your patience.

• Be prepared to provide an active email address when you register for an event, as that is how you will receive important and timely information. • For this first round of virtual events, we will be taking registrations via email or phone. Since these events are exclusive for members, we will confirm your membership status and send you a confirmation email with instructions on joining the event when the time comes. • The topic, presenter, and number of attendees will determine whether the event will be interactive, meaning attendees can use their own video and microphone, or if it will be more of a lecture-type presentation where attendees can only view the presenter. • Depending on the topic and presenter, the event may be hosted using Zoom or Webex. We will provide instructions for joining to the best of our ability, but please know that some of the questions you may have might be in regard to your computer settings. We will provide any resource we can, but it may be a good idea to identify a friend or family member that can help you answer questions and address concerns. To register for one or more of the virtual events, please email [email protected] or call 319-679-2103. Please provide your name, so we can verify your membership status, and an active email address upon registering. As mentioned on page 2, if you are interested in a virtual event topic but can’t participate, please don’t hesitate to let us know, and we will either mail or email you any information we have on hand.

Stay up to date on all of our event offerings by visiting our website at www.HillsBank.com/friends-club-events .

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1st Quarter 2021

VIRTUAL EVEENNTTSS Continued

Powder, Lipstick, and Perfume: The History of Women’s Compacts Thursday, February 18, 2:00 p.m., via Webex

Join Doris Montag to view a large collection of powder compacts and accessories in all their variety and glory. Doris has curated this collection and will share the history and social impact of compacts, and likely a tale or two. A longtime favorite of Friends Club members, Doris brings a homespun-style of storytelling about one “ordinary thing” or another. She is enthused to return to Friends Club through online events in 2021. More information about Doris can be found on her Facebook page, HistoryofOrdinaryThings, or in her monthly article featured in Mature Focus.

Historic Downtown Iowa City Buildings Tuesday, February 23, 11:00 a.m., via Webex

Tom Schulein, a retired Associate Professor at the University of Iowa, will join us to tell the stories of some 19 extant historic buildings within a defined area of downtown Iowa City. The local and national events at the time of their construction will be weaved into the narrative to provide some historical perspective.

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Friends Club News

Bouncing Back: Being More Resilient with Aging Tuesday, March 9, 9:00 a.m., via Webex

Messages permeate every part of our society to convince us that aging brings decline, deterioration, and loss of purpose. How do we dispel the negative stereotypes of aging? How do we overcome the fears of aging? Join Beth Pelton, owner of Body Moves Fitness and Wellness Center, as she addresses resiliency, which is the ability to respond, adapt, and emerge from adverse challenges stronger, wiser, and with more health and energy. Practical action steps will be introduced to build resilience and to be able to better enjoy our mature years; the years that can be the very best part of life.

Post Office Murals: Putting a Stamp on Art Wednesday, March 17, 10:00 a.m., via Zoom

Have you ever noticed a mural painted on the wall of a United States Postal Office? Join Amanda Lensing, Senior Living Communities Program Coordinator with the University of Iowa Stanley Museum of Art, as she discusses the State of Iowa’s 39 New Deal Post Office Murals sprinkled throughout the state. In fact, from 1934 to 1943, there were 1,400 murals created nationwide in 1,300 cities. Many of the artists Amanda will feature have local ties to Iowa and many were influenced by Grant Wood.

To register for one or more of the virtual events, please email [email protected] or call 319-679-2103. Please provide your name, so we can verify your membership status, and an active email address upon registering.

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1st Quarter 2021

Test Your General Knowledge Trivia – Two Options Available Option 1: Solo Trivia, Presentation Style, March 16, 2 p.m., via Zoom Option 2: Mixer Trivia, Breakout Rooms, March 18, 2 p.m., via Zoom Whether you consider yourself a trivia expert or more of a “learn as you go” participant, take some time for yourself and enjoy some general knowledge trivia, hosted via Zoom by Andrew’s Bar Exam, a longtime trivia provider. We have two options for you to choose from based on your comfort level and interest. Questions will be the same for both events, so please only register for one event. The Solo Trivia option will include the host presenting questions and the attendee answering on their own via an online answer sheet. You won’t have the option to see other people and they won’t see you. The Mixer Trivia will include the host presenting questions and then randomly assigning the attendees into breakout rooms to agree on the answer. You will be able to see others and they can see you. Again, please only register for one of the options.

The Friends Club Navigation series events will be recorded and made available online at www.HillsBank.com/friends-club-events approximately 3 business days following the virtual event.

To register for one or more of the virtual events, please email [email protected] or call 319-679-2103. Please provide your name, so we can verify your membership status, and an active email address upon registering.

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Friends Club News

FRIENDS CLUB NAVIGATION SERIES INTRODUCING Finding the right resources when planning for retirement (or navigating life during retirement) can be challenging, so Hills Bank wants to help. In 2021, Friends Club will offer a series of virtual presentations aimed at connecting Friends Club members to Hills Bank experts on subjects pertinent to retired life. Each quarter will include presentations on separate topics, so feel free to attend any or all presentations in the series. From protecting your personal and financial well-being, to using Hills Bank’s products and services, to facilitating connections, each expert will provide guidance and education so you can venture through retirement with ease and confidence.

Navigating Fraud and Scams Wednesday, February 10, 10:00 a.m., via Webex

Join Christian Miller, Security Risk Management Officer, for a conversation about identity theft, which can be when a fraudster steals information like your name, credit card number, insurance information, social security number, and other important >Page 1 Page 2 Page 3 Page 4 Page 5 Page 6 Page 7 Page 8 Page 9 Page 10 Page 11 Page 12 Page 13 Page 14 Page 15 Page 16 Page 17 Page 18 Page 19 Page 20 Page 21 Page 22 Page 23 Page 24 Page 25 Page 26 Page 27 Page 28 Page 29 Page 30 Page 31 Page 32

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