November Newsletter
Greetings!
Halloween has passed and it's time to start thinking about the holidays! Below you'll find some great local events in November, information about our fall bar night, plus a great recipe to get you ready for Thanksgiving. 

Enjoy!
-The MSC Leasing Team
What's Going On in Charlottesville
Virginia Film Festival
November 6th-9th
It's once again time for the Virginia Film Festival! This year's themes and topics include a Berlin Wall Film series, a Presidency in Film series, a spotlight on Virginia film-making, plus much more! For a full schedule check out their website:

Cider Week Virginia
November 14th-23rd
Celebrate Virginia cider with a week long series of events! Taste local ciders or learn how to make your own. Visit their website for the full schedule and more details.

Cider Week Virginia

Free Movie Friday: Boyhood
November 21st
See the critically acclaimed movie, filmed over 12 years with the same cast for free! The film will be shown at the V. Earl Dickinson Building for Humanities, Fine Arts and Social Sciences at PVCC starting at 7:30. Doors open at 7pm.
What's Happening @ MadHouse
November 6th
MSC No Hassle Renewal Day
If you know you are planning on staying for the next year then this is just for you!  We will be hosting a "No Hassle" day on Thursday, November 6th where you will be able to renew your lease and enjoy some great food all day!  It will be held at the MadHouse from 10 am - 5 pm. 

Have questions about renewing at your property?  Give us a call and one of our Marketing Associates would be glad to assist you!

434-977-8203
November 12th
Two Bedroom Renewal Deadline 
For some of you, you have already received your renewal offers, if your deadline is November 12th don't forget to renew your lease! If you are unsure just give us a call!
November 19th 
MSC's Bar Night
Once again MSC will be hosting our bar night at Boylan Heights! We'll be there November 19th from 7-10pm.  Make sure to stop by for free food & drinks, plus the chance to win prizes! Keep an eye on our Facebook page and your inbox for more details to come!
November 27th & 28th 
Closed for Thanksgiving
Remember our office will be closed on Thanksgiving and the day after. We will re-open the following Saturday at 10am. Have a happy Thanksgiving!
Recipe of the Month
Feeling adventurous this holiday season? Try this new twist on an old favorite: Sourdough, Wild Mushroom, & Bacon Stuff, courtesy of Have Spork, Will Travel! Post a photo on our Facebook page and tell us what you think. You could win a $25 gift card!

Never cooked a Thanksgiving dinner before? Then skip the fancy stuffing and jump to the link below. It has step by step directions for an entire dinner, courtesy of BuzzFeed.
Sourdough, Wild Mushroom, Bacon Stuffing
Ingredients

1 1/4 pounds sourdough bread, crusts trimmed, cut into 1/2-inch cubes (about 12 cups)
1/2 pound shiitake mushrooms, stems removed, coarsely chopped
1/2 pound oyster mushrooms, coarsely chopped
1/2 pound cremini mushrooms, thinly sliced  ( NOTE: If you have no money like me, do 1 lb of cremini, 1/4 pound oyster and 1/4 pound shiitake--- you'll save bucks and not sacrifice much flavor.)
4 tablespoons extra virgin olive oil, divided
Salt and freshly ground black pepper
3/4 pound slab bacon, cut into 1/2-inch dice
1 large yellow onion, finely diced
5 cloves garlic, finely chopped
3 to 5 cups homemade chicken stock or low sodium canned chicken broth
2 large eggs, lightly beaten
3 tablespoons finely chopped fresh sage
2 tablespoons finely chopped fresh thyme leaves
1/2 cup chopped fresh flat-leaf parsley

1.Preheat the oven to 350 degrees F.

2. Spread the bread onto a large baking sheet in an even layer and bake, stirring a few times, until lightly golden brown, about 12-15 minutes. Remove and let cool. Once cooled, put the cubes into a very large bowl.

3.Increase the heat to 375 degrees F. Combine the mushrooms in a large baking dish or baking sheet, toss with 3 tablespoons of the oil, and season with salt and pepper. Roast in the oven, stirring several times, until soft and golden brown, about 25 minutes.

4.While the mushrooms are roasting, heat the remaining 1 tablespoon of the oil in a large high-sided saute pan over medium heat. Add the bacon and cook, stirring occasionally, until golden brown and the fat has rendered, about 10 minutes. Remove the bacon with a slotted spoon to a plate lined with paper towels.

5. Remove all but 2 tablespoons of the rendered fat in the saute pan and place back on the stove over high heat. Add the onion and cook until soft, about 4 minutes. Add the garlic and cook for 1 minute. Add 3 cups of the chicken stock and the herbs, season with salt and pepper, and bring to a simmer.

6. Add the mushrooms to the bread, and then add the onion/stock mixture, egg, salt and pepper, and gently stir until combined. The dressing should be very wet, add more stock as needed. Scrape the mixture into a buttered 13 by 9 by 2-inch glass baking dish. Cover with foil and bake for 20 minutes. Remove the foil, and continue baking until the top is golden brown, about 30 to 40 minutes longer. Remove from the oven and let cool for 10 minutes before serving.

An Entire Thanksgiving Dinner

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