Deluxe New Homes at 11-WEST

We launched 11-WEST in November and we have received a wonderful response!  11-WEST is an enclave of 11 affordable new homes in a quite neighborhood in West Seattle with quick and easy access to the California Junction, Alki, the golf course, and the freeway.  Four-Star Built Green, these homes epitomize comfortable, sane living.  You will feel the difference on a daily basis and you will see the difference in your utility bills.  Our first home (see photos below) closed in early December and the new home owner is overjoyed.  Our second home, with all the bells and whistles of the first home, will be ready for the New Year, and we are breaking ground on the next two large homes as I write.  2900-3300 square feet (including 2-car attached garage), 4-5 bedrooms, 3.5 baths, master bedroom with en suite 5-piece bathroom, and a kitchen-great room that will knock your sox off - these home are a sight to behold!  Let me know if I you'd like to take a look!

Seattle Real Estate Market Update ~ Got Growth?

Stats are in for November and we are continuing to see growth in the market.  With 2012 coming to a close, what is your prediction for housing values in 2012?  Are we going to see appreciation, depreciation, or level prices?

Information and statistics compiled and reported by the Northwest Multiple Listing Service.

Seattle Residential Homes - Months of Inventory

 Seattle Condominiums - Median Prices

 Seattle Residential Homes - Months of Inventory

 Seattle Condominiums - Median Prices

 

From the Chef ~ Holiday Booze Cake

 

Something about the holidays says rum cake to me, so much so that I’ve been compelled to try out various recipes.  Yes, I’ve tried Paula Dean’s version, and yes, it’s loaded with butter.  Yes, it’s darn good, and yes, I’m still alive and kicking.  Along the way, I’ve played around with various modifications.  For instance, sprinkling a cup or so of chopped pecans in the bottom of your bundt cake pan is a nice addition.  And instead of just rum, I’ve used combinations of brandy, grappa, and homemade nocino, or walnut liqueur, and they have all turned out nicely.  And it never hurts to add a splash more liquor when it comes time to soak the cake.  Here’s my favorite at the moment and it comes from Saveur (November ‘12).  Happy baking!

1. Heat oven to 325º.  Butter and flour a 10” Bundt pan; set aside.  Whisk together the following ingredients:  2 cups flour, 1 ¾ sugar, ¼ dry milk powder, 3 tbsp. cornstarch, 1 tbsp. baking powder, 1 tsp. kosher salt.  Separately whisk together ½ cup rum, ½ milk, ½ canola oil, 1 tbsp. vanilla, and 4 eggs.  Pour wet ingredients over dry ingredients and whisk until just combined.   Pour into prepared pan.  Bake until toothpick inserted in middle comes out clean, about 1 hour.  Let cool 20 min., then unmold and let cool.

2. Bring 8 tbsp. butter, 1 cup sugar, and ¼ water to a boil over high heat; cook for 5 min. stirring to dissolve sugar. Remove from heat and add ½ cup rum (take my advice and add a drop or two more!)  Place cooled cake top side down on a wire rack set over a baking sheet and poke holes all over bottom.  Slowly pour syrup over cake, letting it soak in as you pour.  Cool completely before serving.  Great on day one and stores well!