Real Estate

National Executive Club Award

Having won a National Executive Club Award is a great feeling, and I know I didn’t achieve this on my own.

I am thankful to my wonderful clients for letting me be a part of their journeys. They shared their hopes with me, and trusted me to find their dream homes.

Also, thank you to the lenders, inspectors, repair people, team staff, and closing attorneys. Most of all thanks to Dean for putting up with the crazy hours, phone calls, and for cheering me on when the days got long and sometimes tough.

Daily Happenings

A Snowy Sunday Morning

We don’t get a lot of snow here at the bottom of the mountains, so I get excited when a snow weather alert comes on my phone. It wasn’t snowing when we went to sleep, but I woke up around 1:30 AM and peeked out the window and it was falling. I made sure to wake up early, so I could enjoy some quiet time on a snowy Sunday morning.

It was just light when I raised the blinds to the balcony, made a cup of hot chocolate, grabbed a warm soft throw, and cozied up on the sofa. I looked outside a bit, then decided to watch an old movie. There is something about old movies that makes my heart happy. This morning I picked the romantic comedy “Send Me No Flowers” with Doris Day and Rock Hudson.

Dean got up just as the movie was ending, and the day started. It’s now 1 PM, and the snow has melted off the trees, the roads are clear, and the only proof there was snow remains in the shadows. I’m so glad we had one morning of snow this winter, of course I’d love to have more, but this one was good for my soul.


Chicken with Mushrooms

There is nothing better than being able to cook a healthy delicious dinner in 30 minutes. If you eat a lot of chicken, like many of us, this dish is far beyond the day to day chicken dishes. It has a depth of flavor that makes it especially yummy.

I love the taste of earthy mushrooms, and this is a great way to add them to dinner. I like to serve this chicken with couscous and fresh green beans.

4 boneless skinless chicken breasts
8 ounces sliced mixed mushrooms, such as button, cremini, and shitake
1 garlic clove, minced
1 large shallot, small dice
1 tablespoon olive oil
1 tablespoon unsalted butter
1 teaspoon fresh thyme leaves, chopped
1 teaspoon fresh Italian parsley, chopped
2 tablespoons balsamic vinegar
2/3 cup chicken bone broth
Kosher salt
Fresh ground black pepper

In a heavy skillet heat the olive oil over medium high heat. Salt and pepper the chicken and place in the hot pan. Brown for 3 minutes each side, then set aside on a plate.

Add the butter, mushrooms, and garlic to the pan, and season with salt and pepper. Let the mushrooms cook until just softened, about 4 minutes.

Add the balsamic vinegar and fresh thyme leaves, let cook for another minute. Add in the bone broth and bring to a simmer. Place the chicken back in the pan, and any juices from the plate. Simmer on low until cooked through, about 10 -15 minutes. Chicken juices will run clear when fully cooked.

Plate the chicken in a serving dish and pour the mushrooms over the top and sprinkle with the fresh parsley. When plating put a serving of couscous on a plate, place a chicken breast and mushrooms on top, then add a few fresh beans on the side.