GO WITH SUCCESS! GO WITH DENISE LANG
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The sun was warm but the wind was chill, you know how it is with an April Day
When the sun is out and the wind is still and you're one month on in the middle of May
But if you so much as dare to speak, a cloud comes over the sunlit arch
A wind comes off a frozen peak and you're two months back in the middle of March.
Robert Frost (1875-1963)
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Hello dear friends and clients,
Welcome to our world! May is busting out all over in the Flathead Valley. The tamaracks are the brightest, electric green. It almost seems unreal! We have had beautiful, clear warm May days. Oh my. Just gorgeous!
Here at NPR, we are busy listing properties. Check out my new properties below. They are well-priced and super cool. If you have been thinking of selling, buying, up or down sizing, I strongly encourage you to act now. Homes are not staying on the market very long. For an in depth breakdown of the past year's Bigfork market,
click here
. In a nutshell, list prices and sale prices are UP.
In addition, we are busily compiling our beautiful NPR showcase publication, "Welcome Home." Look for it on Valley stands the beginning of July or stop by the office, grab one and say hello! If you have recently cancelled, withdrawn your listing or it has expired, contact me. We'll get it listed and sold! My experience, consistent record and excellent negotiating skills will successfully lead you toward a sale at the right price. Call, text or email me. We'll have dinner (I have an in with the local sushi joint)!
See you soon and cheers! Denise
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I am ready to help you achieve your goals. Here a "few" of the 101 things I do for you!
So, choose me, the...
#1 Realtor in TRANSACTIONS for the Flathead Valley
#3 in SALES VOLUME for the Flathead Valley
#1 in SALES VOLUME in Bigfork
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Testimonial
Denise, thank you for your outstanding work in selling both my Eagle Bend home and vacant multi-family lot. Each property sale had obstacles to overcome and with your assistance we were able to get both deals done this winter. I have and will recommend you to anyone seeking real estate services in the Flathead Valley.
Thank you for your hard work. Doug, April 16, 2019.
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MLS #21905522 $1,150,000
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CONTINGENT (waiting to close)
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WE GO THE EXTRA STEP...
As an added bonus, we create websites for our premium properties.
Check out our new listing custom designed website created by our professional marketing team.
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Are you selling or moving? (click on the photo for some tips)...
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Are you moving? Here’s a look at 5 moving horror stories you don’t want to have on the big day, along with tips on how to avoid them.
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Are you selling your home? Here are some top home-selling tips that are truly worth the trouble for the bandwidth-challenged.
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Garden by the Moon
I'm obsessed with gardening by the moon. There's just something so mystical and powerful about this orb. If it can affect the tides, imagine what it can do for your gardening.
The Farmer's Almanac Moon Calendar helps you pick the best dates for popular garden tasks—starting seeds, pruning shrubs, harvesting, weeding, and much more—according to our 200-year-old formula that relies on phases and position of the Moon.
Click here the calendar.
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Denise's Kitchen Corner...
Mixed Berry Pavlova
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Ingredients
4 extra-large egg whites, at room temperature
Pinch kosher salt
1 cup sugar
2 teaspoons cornstarch
1 teaspoon white wine vinegar
1/2 teaspoon pure vanilla extract
Sweetened Whipped Cream, recipe follows
1/2 pint fresh strawberries, hulled and sliced
1/2 pint fresh blueberries
1/2 pint fresh raspberries
Triple Raspberry Sauce
1 cup cold heavy cream
1 tablespoon sugar
1 teaspoon pure vanilla extract
1 half-pint fresh raspberries
1/2 cup sugar
1 cup seedless raspberry jam (12-ounce jar)
1 tablespoon Framboise liqueur
Directions
Preheat the oven to 180 degrees F.
Place a sheet of parchment paper on a sheet pan. Draw a 9-inch circle on the paper, using a 9-inch plate as a guide, then turn the paper over so the circle is on the reverse side. (This way you won't get a pencil mark on the meringue.) Place the egg whites and salt in the bowl of an electric mixer fitted with a whisk attachment. Beat the egg whites on high speed until firm, about 1 minute. With the mixer still on high, slowly add the sugar and beat until it makes firm, shiny peaks, about 2 minutes. Remove the bowl from the mixer, sift the cornstarch onto the beaten egg whites, add the vinegar and vanilla, and fold in lightly with a rubber spatula. Pile the meringue into the middle of the circle on the parchment paper and smooth it within the circle, making a rough disk. Bake for 1 1/2 hours. Turn off the oven, keep the door closed, and allow the meringue to cool completely in the oven, about 1 hour. It will be crisp on the outside and soft on the inside. Invert the meringue disk onto a plate and spread the top completely with sweetened whipped cream. Combine the strawberries, blueberries and raspberries in a bowl and toss with about 1/2 cup of raspberry sauce, or enough to coat the berries lightly. Spoon the berries carefully into the middle of the Pavlova, leaving a border of cream and meringue. Serve immediately in large scoops with extra raspberry sauce.
Sweetened Whipped Cream:
Whip the cream in the bowl of an electric mixer fitted with a whisk attachment (you can also use a hand mixer). When it starts to thicken, add the sugar and vanilla and continue to beat until firm. Don't over beat!
Triple Raspberry Sauce:
Place the raspberries, sugar and 1/4 cup water in a small saucepan. Bring to a boil, lower the heat, and simmer for 4 minutes. Pour the cooked raspberries, the jam, and Framboise into the bowl of a food processor fitted with a steel blade and process until smooth. Chill.
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Denise's Book Corner...
SAVE ME THE PLUMS
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"NEW YORK TIMES BESTSELLER • Trailblazing food writer and beloved restaurant critic Ruth Reichl took the job (and the risk) of a lifetime when she entered the high-stakes world of magazine publishing. This read chronicles her groundbreaking tenure as editor in chief of Gourmet."
I loved this book. First, because I am a foodie and a die hard reader of
Gourmet m
agazine. Second, because I have a personal experience with Ruth Reichl's restaurant in Berkeley and third, because I admire her chutzpah! At 51 years old, she reluctantly took charge of the magazine when running a magazine was clearly out of her wheelhouse. However, her success as editor-in-chief was legendary!
She writes about food like no one else and she brought those skills to the entire publication. She gives a fully sensory and experiential context for food. If you can get your hands on a Gourmet magazine between the years of 1999 and 2008 (the reign of Ruth Reichl), you'll have a reading treat and find food and cooking to be a whole body, family and cultural experience! I hope you enjoy this memoir as much as I did.
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Call me and let's talk about your real estate goals. Go with Success! Go with me!
You know I love to share. If an item in this newsletter strikes your fancy and you want to pass it on, just scroll down to the bottom of this email and click forward.
406.249.1758
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