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Last week, a friend that grows the most beautiful culinary garden in the summer months, excitedly shared that she had harvested her herbs and dried them for the first time. This week, in the thick of cozy, comfort-food season, she sent me a photo of her roast drizzled in her very own dried rosemary and thyme.
This is what it’s all about really. Well, okay, maybe not for everyone but during a year that has most certainly had its challenges, it has been amazing to see a new wave of people starting sour dough mothers, whipping up new dishes they’ve never made, and just generally spending more time around their food. So, as we wrap up a beautiful fall season, I’ve been thinking about our final quarter of this preeeeetty long year. How do I want to finish it up? More time over a pot of something delicious simmering away? Yes please!
Maybe some of the items we’re cooking with are those we grew and harvested ourselves or picked up from a local farmer. Is food preservation a new concept? Something you’ve been thinking about trying too this year? What if all the bountiful goodness the Palouse has to offer nourished us all winter? And, we could even keep it super simple?
Okay, challenge accepted. Here are some simple ways to hold onto to summer and enjoy our Palouse treasures year round.
Preserving peaches… cut them into halves and peel them. If they are just slightly underripe the skin with peel off with your fingers. Then cut into quarters, remove pit, dip in a bowl of fresh lemon juice, and place on a piece of parchment paper on a cookie sheet and freeze. Once frozen, transfer to a Ziploc bag and date. These will make the most amazing winter smoothies or peach cobbler.
Any berry is also be the same routine minus the cutting and the lemon juice.
Preserving tomatoes… cut into bite size chunks and put them in a Ziploc for the freezer. Some people might say you ought to blanch and peel the skin and/or remove the seeds but then they’re just like any other can of tomatoes. This way, you are reminded that you preserved them and the peel and seeds gives your next soup or pasta a homemade vibe.
Kale and any thicker hearty green… chop into bite size pieces and put in a Ziploc for the freezer. Perfect for all your soups through the winter months.
We also use a home food dryer. Ours is simple and allows us to dry cut peaches, pears, apples, and plums and depending on their size, takes a day or two to dry. I recommend finding one that doesn’t have a fan. Ours is old and no longer in stock or I’d share but it’s nice to have a quiet one.
As I’ve delved more into simple food preservation I see the fruit trees, gardens, and farm fields differently. They become provided local food all year round! The Palouse is stunning during our growing seasons and provides us with so much. So maybe this final quarter wraps up with a win?
- MEGAN RAE
Just like with all things in life, there are seasons even in real estate. With 17 years in the industry, I have experienced many, some I definitely “weathered.” As seasons change and we head into fall and winter, many folks will ask, “Should I wait to list my house until the spring selling season?”
If a client had asked that question the first 10 years into my real estate career, I would have generally guided them towards the spring season. There was little Buyer activity through the winter months as it was common to simply wait until March. In fact, the first 10 years of my career, I didn’t make a home sale from November through March, each year.
With the extremely competitive Buyers’ market, however, combined with low housing inventory and historically low interest rates, we have seen a shift in the “spring selling season”. Buyers have become incredibly proactive to secure a home.
Our local market tends to grow quiet only between Thanksgiving and Christmas, given the holidays. After the new year, “Spring Selling” begins! If clients are considering buying or selling in anticipation of “spring” that begins mid-January in our local market. In their proactive efforts, buyers have started their home searches earlier. The first wave of closings now tends to occur at the end of February through the end of March. We experience an enormous spike in buyer interest, right after the first of the year. With that info, I advise clients on whether to list their homes going into fall and winter:
* Buyers have started their internet search and pre-approval process
* Listing a home can take time so it is best to get that process started
* The wave of listings has not yet occurred so by listing in the fall/winter, Sellers essentially have front and center stage on the market to showcase their home
* Buyers who have to find a home in the fall/winter season, are not “kicking tires” as they have got to find a home. They know snow is coming and want to get settled in.
If you are considering buying come “spring”, the best success will be to align with your real estate expert soon. Start to fill your toolbox with critical information on pricing, lender pre-approval, and preparation so that when the perfect home comes on the market, you are ready to make an informed decision and ultimately, a strong offer. If you are considering selling, and to achieve the highest success, reach out to your real expert now. Now is the time to start preparing for “Spring”. Obtain the market analysis, declutter, finalize any home repairs in anticipation for the wave of buyers.
Through any season, we welcome the opportunity to “Be Your Guide” to “Love Where You Live”. Call upon our collective 40+ years of experience between Kestrel Realty Group and Magenta & Co.
- TIFFANY BENTLEY
I'm going to start off this review by getting straight to the point, go to Gambino’s and you will be happy that you did! Why? Well, Gambino’s has withstood the test of time, flourishing for decades by getting it right i.e., promptly serving up ample portions of consistently good, fresh Italian fare in a nice atmosphere by a cheerful waitstaff. You should expect to take home enough to cover lunch the next day.
You will experience the same satisfying flavor profile every time you enjoy your favorite item on the menu.
Gambino’s uses 100% whole milk mozzarella, fresh sliced vegetables, and dough made from scratch daily. It’s the type of place that you’ll observe a young couple all dressed up on a first date, groups of college students, co-workers hanging out, or groups of friends and families of all shapes and sizes!
Don’t sleep on the fact that they have some of the coldest taps in town with a great selection of beers! Check them out on FB, they are constantly offering cocktail specials. Who doesn’t like a place with full bar service AND Happy Hour M-F 3 to 6?
Starters that shine are Garlic Twists (easily enough to share) and their famous Meatballs, as well as the sampler platter. Be forewarned that their ample portions will fill you up quickly so order accordingly!
Big on Soups and Salads? Gambino’s has you covered. Personal favorites here are their Wedge which I’d put up against any Prime Steakhouse wedge, and their Caesar which you can add chicken to-- albeit I’d love it even more if the kitchen offered anchovy fillets!
Let me address the “Genuine Italian” fare statement I hear so often. Simply put, there is no such thing as “Genuine Italian” fare any more than there is any “Genuine (fill in the blank)” fare! Every restaurant with featured cuisine has their own take on that food and they stand on their own merit. The most important thing is the afore-mentioned consistently good food regardless of style.
Let me give you some background. I’m a foodie from New York, and I travel extensively. I’ve eaten in 43 States, most of the Caribbean, Canada, Mexico, Spain, France, Japan, and yes, Italy from North to South. That being said there are amazing places to eat everywhere. Each great experience has been unique and stood on its own merit whether it was in a stand at the counter by the slice pizza shop or fine dining with waiters preparing signature dishes table-side. No cookie cutter cuisine exists!
Let’s talk about Gambino’s entrees….
Thin Crust Pizza. This is not the cracker like crust in some places but a nice platform for all the yummy toppings you choose. Ultimate old school Pepperoni is at the top of their list for a reason, the little slices of pepperoni cup on the pizza as it bakes! Simple and delicious. You can also get a no cheese Bruschetta, a Veggie to die for, or the signature Gambino. They offer two that are mustard sauce based -- don’t knock it until you’ve tried it!
I’ve had the best Chicago Style Deep Dish Pizza the “Windy City” has to offer. Gambino’s Stuffed Pizza holds up against them hands down. They take longer to come out of the kitchen but they are worth the wait. Try the Capone and add pepperoni to the spinach, sausage and parmesan.
Consider a Calzone. If you’ve never had one now is the time to try! It’s a pizza dough turnover-style affair. At Gambino’s they are a meal in themselves and big enough to share. Pick a few toppings and dive in with dipping sauce on the side. For sandwiches, I typically order half with the side pasta topped with mixed meat sauce. For those that don’t know, the mixed sauce is pink cream and tomato mix sauce. Try it as a side sauce if you’re squeamish, but try!
If you love large portions of pasta with a variety of sauces and preparations to choose from you’ll be right at home. Try #71 for something different and delicious. Don’t eat cheese? Get the Bruschetta Chicken, can’t decide? They have a Combination plate where you can pick three pasta dishes.
Gluten free? They have you covered. Try them yourself and write your own review!
- KRIS SMITH
Curious about local real estate? So are we! Every month we review trends in our real estate market and consider the number of homes on the market in each price tier, the amount of time particular homes have been listed for sale, specific neighborhood trends, the median price and square footage of each home sold and so much more. We’d love to invite you to do the same!
You can sign up here to receive your own market report, delivered as often as you like! It contains current information on pending, active and just sold properties so you can see actual homes in your neighborhood. You can review your area on a larger scale, as well, by refining your search to include properties across the city or county. As you notice price and size trends, please contact us for clarification or to have any questions answered.
We can definitely fill you in on details that are not listed on the report and help you determine the best home for you. If you are wondering if now is the time to sell, please try out our INSTANT home value tool. You’ll get an estimate on the value of your property in today’s market. Either way, we hope to hear from you soon as you get to know our neighborhoods and local real estate market better.