With less than a week until Thanksgiving, the warm, fuzzy feelings are creeping in and we’d like to share them with you (plus our favorite Thanksgiving recipes!) Thank you for being our friends, our clients, our support, our joys! Each one of you makes our lives brighter, fuller, better. We wish you and your loved ones the warmest holiday feast. And if you have a favorite recipe, please share with us!
2021 has been a crazy year in the Real Estate world. I am very thankful for my amazing team: Matt, Jamie Josh & Kaya. Without their support I would be sinking. I’m thankful for my new amazing westie Bella. She’s a 7-year-old pup who I rehomed from a family in Kirkland. She has a great personality and more energy than any other westie I’ve ever met. Queen Bella! Last but not least, I’m thankful for my amazing family and that we all have good health and happiness. Love to Michael, Molly, Matt B., Megan and Josh V.
Here is a wonderful Thanksgiving recipe. I love this because it’s super easy to prepare but very decadent … and a gorgeous presentation.
Recipe: Roasted Honeynut Squash
I am grateful for my children to be back in school and for the opportunity for them to be vaccinated. I feel so fortunate for my children to be one step closer to having a childhood filled with friends, sports and experiences without making the many sacrifices that have been made due to this pandemic.
Recipe: Crab Cakes with Spicy Avocado Sauce
I am grateful for the support I receive from my friends, family and clients! As I move into my 4th year in real estate I feel so fortunate to have a network that not only chooses to work with me themselves, but also refers me to people they know. For me, this business is about helping people achieve goals and transition to new chapters.
Recipe: Roasted Brussels Sprouts & White Christmas Margarita Pitcher
I am so thankful for this team. I couldn’t ask for better people to learn from and work with. Not to mention, Matt, Susie, Jamie and Kaya have become such important and fun people in my life. Making deviled eggs has become my Thanksgiving tradition. This recipe changes a little every few years and I have such nice memories of those who’ve contributed to the final form. Just last year, Mike (Susie’s husband) suggested an experiment with Worcestershire sauce … and now it’s a mainstay!
Recipes: Hot Buttered Rum and BLT Deviled Eggs (See below)
Josh’s BLT Deviled Eggs
● 1 dozen hard-boiled eggs peeled
● 1/4 cup mayonnaise
● 2 tablespoon dijon mustard
● 4 strips bacon minced (reserve some bacon for garnish)
● 2 handfuls small cherry tomatoes seeded and diced
● 1 handful parsley finely chopped
● Salt and pepper to taste
● Worcestershire to taste
● Cayenne powder to dust
Hard boil the eggs. Let the eggs cool a bit and then peel when they are still warm (eggs are much easier to peel when they are warm). After they are peeled, you can then store them, covered, in the fridge.
Mix together the mayonnaise, mustard, tomatoes, parsley, Worcestershire sauce, 1/4 teaspoon cayenne, and the cooked minced bacon in a medium mixing bowl. Season with the salt and pepper.
Slice the eggs in half lengthwise. Remove the yolks by pressing your thumb against the back of the yolk to pop it out of the white. Add the yolks to the bowl with the mayonnaise mixture. Mash together, using a fork, until smooth
Put the filling in a re-sealable bag. Cut one end off and pipe the filling into the egg whites. Dust with a little more cayenne and any extra bacon bits before serving.