You Are Invited! Sound Real Estate Investment in Today's Market

Dear Faithful Readership,

I hope all is well with you and yours!  I want to let you know about an investment property workshop Windermere is hosting that I think will be very good.  In short, it shows the value of purchasing a long-hold rental property in basic terms.  It will spell out very succinctly and clearly the benefits of real estate investment.   The presentation is based on sound and valuable principles, and therefore I wanted to offer it to you.  This workshop is built for those mulling over real estate investment, so I want to invite you or anyone you know who might be interested.  Having seen the growth opportunity in long-term rental properties, I am excited to help those with interest!

Best,

Who?       You or anyone you know considering real estate investment.

When?     Thursday, March 29th, 6:30-8:30pm AND other future dates TBD.

Cost?        As my guest, this is a complementary event.  Wine and appetizers served.

Please RSVP to me:

 

206.355.1919   pignataro@windermere.com

From the Chef ~ Homemade Ricotta

Tired of cakey, dry ricotta that tastes almost nothing like the real thing?  Sick of paying an arm and a leg for anything remotely close to quality ricotta?  Well, have I got the antidote for you!  This is great stuff and easy to make.  I toast bread into crunchy crostini rounds and serve the ricotta on top as a simple appetizer.  For my girls, I mix in a little powdered sugar, vanilla and chopped chocolate chips and have cannoli filling for dessert.  Though technically not true ricotta, you’ll agree that it’s a worthy facsimile.  As always, call if you have any questions!   (Souce:  Seattle Times Pacific Magazine, 5/31/09)

1. Combine 2 quarts whole mile, 2 cups buttermilk, 1 cup heavy cream, and 1/2 tsp. salt in a large pan.  The better the milk, the better the ricotta, but admittedly, I’ve used basic QFC milk and it still turns out nicely.  Heat over medium heat, stirring frequently, until reaching 175°, when milk will begin to curdle.  Set aside for 10 minutes.

2. Using a large slotted spoon, gently lift curds into a cheesecloth-lined colander; scrape any curds left clinging to the bottom and sides of the pan and add them to the colander.  Let drain for about 30 min.

3. Tie up ends of cheesecloth and suspend “bag” of curds from faucet for up to 60 minutes.  I don't like my ricotta too dry, so I let it drain for roughly 20 minutes.  Pack ricotta in a covered container and enjoy for up to a week!