SILICON VALLEY

October and November were exceptionally strong months for real estate activity in Pacific Union’s Silicon Valley region. Sales dropped off markedly after the last week of November due in part to the Holiday season. So December was as slow as the previous months were busy. Inventory remained flat throughout the quarter, down 30% from last year. While the average sales price continued rising by 20 – 27% over last year. Many homes attracted multiple offers from buyers, but not at the levels seen in previous quarters. Overall, buyers started to regain some control on the market, holding back on bidding for overpriced homes. Not so for the start of 2015 however. Not only do we have new buyers coming into the marketplace but all the buyers who did not buy in 2014 are still looking.  Recently a home in Menlo Park that was on the market for $1,295,000 had 33 offers.

With home prices in Palo Alto, Menlo Park, and nearby communities starting at $2 million and $3 million, we saw a migration of buyers — first-time buyers in particular — to more affordable areas such as Redwood City and San Carlos, where improving schools and more vibrant down towns have helped increase their desirability.

Looking Forward: With hope we expect business of real estate to pick up again in January in the form of rising inventory levels.  With low interest rates, the Bay Area’s strong economic growth and jobs report as well as the New Year it might be a win win for both buyers and sellers alike. If there is an interest rate hike later in the year buyer demand could drop off regulating the supply and demand side of the equation in a more favorable light.

Versailles has gone to the chickens! Palais de Poulets.

Le Petit Trianon, Marie Antoinette’s Versailles retreart redesigned in this multilevel chicken suite. Featured at Neiman Marcus this coop includes a nesting area, a chandelier, a “living room,” and a library to house your chicken and gardening books. Much cheaper than the original at $100,000! Included in the cost is a $3,000 donation to the American Livestock Breeds Conservancy. Courtesy of Neiman Marcus.

Who doesn’t love re-purposed barn siding…….

Well now that all the Holiday decorations and debris are put neatly back in their places for the next 11 months and the crew has weathered their first full day back to work. A nice warm, quick cooking soup sounds just perfect for this chilly night.  This is a great go to recipe for our family. If you need it a little heartier you can brown some ground turkey or pork while you brown the onions and you’ll have a complete meal!

Ingredients

Method

1. Heat the oil in a large saucepan over a medium heat. Add the onions and cook, stirring occasionally, for about 5 minutes. Reduce the heat to low, cover and continue to cook for a further 10 minutes, stirring occasionally. The onions should be a dark golden color and very soft. Add the garlic and cook for a further 2-3 minutes.
2. Add the curry powder, chilli, mustard seeds and turmeric, and stir for 1-2 minutes, or until the spices release their flavor. Add the coconut milk, the stock and the chickpeas and bring to the boil. Reduce the heat a little and simmer for 10 minutes.
3. Add the spinach and cook until wilted. Season to taste and serve with warm Indian bread or Tortillas.

Looking for a quick escape after the Christmas Holidays……..You may want to wander up to the valley of locally grown, exquisitely presented, phenomenal cuisine that provides a diversification of wineries that would make France blush. Napa Valley recently posted it’s top 10 Restaurants as well as the top 10 in the North Valley and top 10 Downtown. No need to query where to eat, provided you can get a reservation, here is the link to the regions top picks. My favorites, Auberge and La Toque.

http://www.visitnapavalley.com/blog/the-best-restaurants-in-napa-valley-67.htm

However if you would rather  stay home and recoup…. I have a wonderful Pasta and Home-made Sausage recipe that will satisfy your culinary craving. Now before you stumble on the thought of making your own sausage, it’s incredibly easy and you can season it anyway you like.  I use ground pork but you can easily use chicken, turkey or beef.

Here’s the recipe:

Sausage

Ingredient’s:

1 lb ground pork

½ t baking soda

1 tsp thyme

1 tsp sage

2 t parmesan cheese

1 clove garlic

1 tsp salt

1 tsp pepper

2 T water

Directions:

Dissolve salt, baking soda in water. Add pork and mash the mixture with the back of a wooden spoon to combine.  Let sit for 10 minutes.

Add the garlic, thyme, sage, parmesan cheese and 1 t pepper and smear until tacky in nature about 15 seconds will do it. The smearing technique creates the snappy texture of sausage. It stretches the meats proteins to form a strong network which creates the consistency you want.

Pasta & Sausage

Ingredient’s:

Recipe for Sausage

1 clove garlic

½ lb mushrooms finely diced

2 T olive oil

1 c heavy cream

1 lb dried pasta (whichever shape you prefer, farfalle, orecchiette, rotelli)

½ c white wine

¾ c parmesan cheese

2 T fresh chopped parsley

1 t fresh Thyme

½ t salt

½ t pepper

Directions:

* Heat the olive oil in a sauté pan to medium high and add the sausage to the hot oil breaking it apart as it cooks. Once it is nicely brown on both sides remove the sausage and add it to the heavy cream, set aside.

* To the empty sauté pan add the mushrooms, cook 5 – 7 minutes until nicely brown. Don’t salt them while they are browning because this will draw out their water and the mushrooms won’t brown. Add the garlic, thyme, ½ t salt, ½ t pepper and cook for 30 seconds.  Add the wine scraping up the brown bits that have accumulated on the bottom of the sauté pan and reduce until evaporated. 

* Cook the pasta until al dente.  Reserve 1 cup of the cooking liquid, drain the pasta and return it to the pot.

* Stir in the sausage and cream mixture with ½ cup of the reserved pasta water, simmer for 3 minutes until the consistency will coat the back of a spoon. If the sauce becomes too thick or if you have made it ahead and reheat it add the remainder of the pasta water. Turn off the heat and add the parmesan cheese. Toss with the pasta and parsley.

Note: if you would like to add asparagus, brocolini or kale sauté the vegetable with the mushrooms until tender.  You may also add red pepper flakes to the recipe if you want it a bit spicy.  This can be done when you sauté the vegetables.