Renuka’s Residential Report – Summer 2013

 I hope you've all had a chance to get outside and enjoy some of our awe-inspiring sunny summer days.  Our family is looking forward to our now annual National Park road trip. This year we’re exploring Northern California and Southern Oregon parks. Call me if you need any tips on road trips with four kids or if you’d like my bias opinion on the value of our National Park system. We’ll be on our twelfth park in three years after this trip.

Further down on this post find my tried and true recipe for a fresh fruit crisp, over the years I’ve had a number of friends and family ask me for the recipe.

Also the market numbers that were available when I created my summer report ran through the end of May, June Numbers are just out. Here’s an update 

 

To update you on the current trends in the market based on June numbers:

·       Inventory is growing but not on pace to meet continued strong demand, which translates into continued price appreciation.

 

On the Eastside

·         Inventory grew by 11% in June, but is still 21% lower than a year ago.

·         Pending sales this month are the highest in June since June of 2005.

In Seattle

·         Inventory grew by 9% in the last month, but is still 15% lower than a year ago.

·         Pending sales this month are the highest in June since June 2007.

Fresh Fruit Crisp a Summer Treat

The origins for this recipe came out of a Calphalon Weeknights cookbook I received as a part of a wedding present, since then I’ve altered it a little to make it my own. I’ve used this recipe over the years on various fruit combinations, but my favorite is a combination of apple and blueberry. The added bonus for this recipe is the relatively healthy choice of ingredients.

Fruit Layer

5 Apples, various varieties – Peeled, cored and cut into wedges, ¼ inch think.

1 ½ – 2 Cups Blueberries

1 ½ Tbs Flour

1/3 cup Sugar

1 ½ tsp Ground Cinnamon

Crumble

2/3 cup rolled oats

1/3 cup flour

½ cup brown sugar

½ cup chopped pecans

3 Tbs soft to melted butter

Mix the ingredients for the fruit layer and place in a 9 x 13 casserole dish. Mix crumble ingredients together and place evenly on top of fruit.  Bake at 400 for about 30-40 minutes.

 

 
Posted on July 13, 2013 at 11:41 pm
Renuka Getchell | Category: Renuka's Residential Report

Renuka’s Residential Report – Spring 2013

 

       Welcom   e to my blog, where I will be keeping my readers current with news about the housing market, and occasionally indulge in bits of fun information on recipes, gardening, and tips for around your house.        

 

Although I was born in Seattle, my parents are from Goa, India and Sri Lanka. Needless to say my childhood meals were full of amazing coconut curries and spicy seafood dishes. The following recipe is for a simple Sri Lankan Curry which is called Kiri Hodi “White Curry.” Although Kiri, refers to “white” or “milk” this curry is actually light yellow from the turmeric which is used in the recipe. As indicated in my spring residential report, turmeric is a spice found in numerous South Asian dishes.

This curry is especially good served with rice and a fried or baked, fish or chicken. Don’t be thrown off by the number of ingredients, all of which can be purchased in an Asian or Indian grocery store, this is an extremely easy curry to prepare.

 

Kiri Hodi

1 – 2 potatoes (firm but fully cooked, I boil them until just under mashed potato stage), peeled, & cut each potato into 4-6 pieces

1 small onion (1/2 cup) –  medium sliced
2 garlic cloves chopped
1/2 Jalapeno or 1 Thai Chili, remove the seeds if you don’t want as much heat
1 inch Lemongrass
3-4 curry leaves (important ingredient)
Seeds from 2 cardomom pods, crushed
1/4 teaspoon turmeric
3/4 teaspoon coriander
1 inch piece of cinnamon
1/4 – 1/2 teaspoon cumin powder
1/4 teaspoon red chili powder (cayenne
) Fenugreek seeds 1/4 – 1/2 teaspoon ( about 8 seeds)
1 teaspoon salt
Coconut Milk – 1/2 can, & 1/2 can water (Shake the coconut milk can first before opening,
I freeze the other half of the coconut milk to use another day)

Lime
 

  

Put all the ingredients with the exception of the cooked potatoes and lime in a medium sized sauce pan. Over medium heat, bring the ingredients to a boil. Add potatoes, bring to a second boil, and turn off the heat. Add small squeeze of lime juice. Done! Serve over rice, I like to use Jasmin Rice. For more protein use hard boiled eggs cut in half, instead of potatoes. Enjoy!  

 

Posted on April 1, 2013 at 8:56 pm
Renuka Getchell | Category: Renuka's Residential Report