Laura Palumbo-Hanson Real Estate News

The crave for nostolgia—but there's a twist, right?

Thu, 13 Sep 2018 22:28:44 GMT

A glimpse into those dueling motivators of tradition and innovation that September brings.

Whether you're a grad student, have kids in school or simply live near a school, we all feel that relatable calendar ping with our surroundings at this time: the beginning of the busy autumn rush and the weather cooling. Because, we have all been there before. Each of us has a “Rolodex" of memories spanning years of September sensations. Gathering supplies, organizing our things, replanning routines — from the clothes we plan to wear to the types of meals we plan to eat and when we eat them. The return of newly released TV shows shown in the living room after dinner pop into play and perhaps some extra reading in bed.

Isn't it funny how back to school is really most felt in the home?

(If there is something that makes me really excited, it's renewed energy in the home—when I help clients find a new place to create a home in early Autumn, it's that much more rewarding to imagine their roots re-planting at this special time of year).

While September brings change and learning, September, too, brings grounding—comfort. Which is why I want to share my Tomato Soup recipe and Grilled Cheese cooking tricks. The enjoyment of the two release that universal sensation of comfort food made easy. Yet, the foundation is simple enough that you can layer in new ingredients for some added flavor flare without losing the integrity of this staple dish. (As you will see I did in my recipe, below, with coconut milk and warm spices).

This idea of resurfacing tasty bits of nostalgia without losing out on the opportunity to repaint some of the pieces is something I think is fantastic. (Perhaps that is because I have lived in Cambridge for the past 26 years, surrounded by innovators and scholars in a setting that is dedicated to preserving tradition. We can't deny that this city loves their yearly dose of pumpkin-spice everything while scouting out the latest craft brew, can we? ) Holding on to something nostalgic while also maintaining space for new ideas is healthy for our growing yet tradition-loving minds. A great way to re-vamp a recipe. And in the case of that kitchen full of memories—but definitely needs a bit of a lift—we call it an artful renovation for new beginnings without losing true character.

What's your grilled cheese and tomato soup renovation? I'd love to hear!

A Simple, Enhanced, Tomato Soup

Ingredients

4 tablespoons unsalted butter (olive oil, or coconut oil)
2 medium yellow onions,thinly sliced
1 teaspoon sea salt, plus more to taste
3 teaspoons curry powder
1 teaspoon ground coriander
1 teaspoon ground cumin
1/2 teaspoon chile flakes
1/4 teaspoon black pepper
1 garlic clove grated or crushed
2 (28-ounce)cans whole tomatoes (pref. fire-roasted)
6 cups water
1 14-ounce can full fat coconut milk
Heaping Tblsp of lime zest

Process

In a large pot over medium/medium low heat melt the butter.

Add the onions and salt stirring occasionally until the onions are translucent and soft – about 10 minutes.

Stir in the curry powder, coriander, cumin,chile flakes, black pepper and garlic—cook just until the spices are fragrant and toasty - about 30 seconds.

Stir in both cans of tomatoes and the 6 cups of water. Simmer for fifteen minutes.

Puree with an emersion blender or in batches in a blender. (If you’d like your soup a bit thinner, you can thin it with more water).

Taste and adjust salt.

Serve.

Potential Additions/Toppings

cooked rice
a couple of lemon wedges
toasted almond slices
fresh thyme or oregano
a poached egg

A Tip To Improve Your Favorite Grilled Cheese

Use your favorite bread and cheese to start. Then, on the inside of the bread, spread a thin coat of your favorite mustard and finally instead of butter on the outside use mayonnaise, ( it browns better)!

What do margaritas and real estate have in common? LPH's unrivaled experience in understanding the craft.

Wed, 04 Jul 2018 00:00:00 GMT

Enjoy the rest of your summer in Cambridge with a recipe and some real estate advice. (Or, a consultation fit for both -- completely complimentary. Scroll down for offer).

Sunsets cast later and local fare is plenty, while patio furniture rotates with tourists, students, and neighborhood dwellers. On those weather-proof tables, a signature cocktail can be seen in many varieties: the margarita. Summertime in Cambridge may wind down in terms of daily pace, observing a shift towards vacation-time to-dos. But, where one demand drops, another spikes— there is no arguing that the margarita is in its height of influence as our city enters it's "relaxation season."

According to a report conducted by Google, Margaritas were the most-searched drink recipe in 2017. As someone who is highly consumed with data-focused reports while driving her personal real estate business, Laura Palumbo-Hanson learned of the cocktail's rank in popularity and thought, what better challenge than to share her craft for the best.

Laura has been shaking and stirring ice-cold ritas for years. Pouring them into fancy-rimmed glassware and garnishing with bright citrus. But, this year, she decided to actually put her raved recipes to paper.

"I love to entertain. And with entertaining, in my opinion, comes margaritas. I've never actually written down my recipes because each time I craft a glass or a batch, I just lead with my true passion for taste." Meaning, her honed instincts over the years.

Committing her combinations of ingredients, measurements and movements to a formula reminded Laura of the way she is sometimes challenged to give her real estate clients advice for specific questions that have come up through her entire career: a transition from scratch-thinking to guide-crafting.

The passion and expertise is what we crave when we seek leadership and agency. But, the idea of decompressing a wealth of knowledge into a more digestible guide is where true leadership lies, Laura says. "By reducing solutions to the basics, it can help guide any client through a personalized experience," she adds.

To drink up one of these examples, Laura offers her carefully practiced formula for a margarita "base," from which, she says, the only limit is your imagination. "If you get the foundation right, any creative twist will work." Laura's margarita base recipe can be found below, along with her house guests' favorite two renditions: the Strawberry Basil and Spicy Cucumber Cilantro.

Margarita Base

Heaping Tblsp of lime zest
1/2c fresh lime juice
Heaping Tblsp of lemon zest
1/2c fresh lemon juice
1 tea sugar
Few shakes of salt

Combine and refrigerate, if time allows (a few hours to overnight) otherwise just go for it.

When ready to serve add

1 cup Tequila (I prefer Reposado but Blanco is fine too)
1 cup orange liqueur
ICE

Mix/shake and enjoy.

Oh wait some variation’s…

Spicy Cucumber Cilantro Margarita

Muddle 2 spring cilantro, 4 slices peeled cucumber and 2 slices jalapeno in cocktail shaker

Add 1 ½ oz Margarita Base

And ice shake very well…and shake some more

Pour through strainer into rimmed glass

Strawberry Basil Margarita

Muddle 3-6 Strawberries, 2-4 basil leaves and a slice of orange in a cocktail shaker

Add 1 ½ oz Margarita Base

And ice shake very well…and shake some more

Pour through strainer into rimmed glass

For The Rim:

Basic

Mix ¼ c sugar and ¼ c salt on plate large enough to put rim of glass in

Rub rim of glass with fruit and place in salt/sugar mixture. Careful add ice and or margarita to rimmed glass being careful to avoid the rim.

Variations:

Zest citrus fruit depending on the Margarita you are making –

For a plain Margarita or Spicy , zest lime and lemon so you have about ¼ cup of each, let sit out overnight to dry out then add it to the sugar/salt mixture and rim glasses

For Strawberry basil

Zest lime, lemon and orange so you have about ¼ cup of each let sit out overnight to dry out then add it to the sugar/salt mixture and rim glasses.

Thoughtfulness Thrives

Tue, 29 May 2018 22:01:41 GMT

Handling client needs and dietary restrictions with care.

In lieu of Celiac awareness month, I have been thinking about the power of personalized care. Although there are so many more gluten-free ingredients and dishes offered on grocery shelves and restaurant menus than ever before, thoughtful consideration and selection of ingredients are what still go a long way. The same can be said regarding the business world as well, with an endless list of efficiency tools on the web and app stores. Yes, resources are multiplying and our restrictions are becoming easier to accommodate, but knowing how to suggest, supply or decode the tools is what matters most and can't be replaced. In other words, thoughtfulness thrives.

It only takes a few minutes of consideration in order to plan for impactful results, even if there is an obstacle in the way. Ever since I shifted to eating by a gluten-free diet many years ago, I learned how special a celiac-friendly dish can appear, outside of the basic realm of salads and fruits. And the main reason for that, is the questions the chef must ask his or herself before creating and serving: should I learn how to cook with a gluten-free flour, for those who are intolerant and come into my dining space? That really stuck with me.

I wanted to share that sentiment with the people who I cooked for in my home. With a little learning and a change of habit, you can learn how to accommodate for large groups of people by erasing that possibility of making them feel excluded or awkward due to an intolerance. A willingness to think ahead and learn allows people to know that you value their state of being understood.

Something I have understood more recently as someone who cannot eat many treats traditionally prepared with wheat flour, is that there is an element of savory indulgence that feels missed. Crispy, crunchy, greasy, you name it—In many cases, the item in the appetizer section of a menu outlined with stars, indicating *fan favorite*. This general craving led me to the creation of my Crispy Artichoke Hearts with Caper Aioli. And luckily, I have had nothing but raved reviews from taste testers gluten-free and gluten-full, alike.

Whether you are feeling out of your comfort zone in a social dining setting or pursuing a business transaction, you should have that crispy artichoke moment of safety where you can think a little less and enjoy a little more. Sometimes, it just takes letting someone else lead us in that direction and give us the tools—or, in this case, the recipe.

Crispy Artichoke Hearts with Caper Aioli

By: Laura Palumbo Hanson
Caper Aioli

1/3 cup mayonnaise
½ lemon – juice and finely grated zest
1 garlic clove, grated or finely minced
1 tablespoon capers, drained

Stir all the ingredients together and refrigerate until ready to serve.

Crispy Artichoke Hearts

olive oil cooking spray
2 (14 ounce) cans of quartered artichoke hearts
2 large eggs
1 cup gluten free panko style bread crumbs
½ cup grated parmesan cheese (or nutritional yeast for dairy free)
1/2 teaspoon oregano
½ teaspoon dried basil
1 ½ teaspoons kosher salt
1 teaspoon freshly ground black pepper
2 cloves garlic, peeled and grated or finely minced

Preheat oven to 375 degrees.
Spray two baking sheets generously with cooking spray.
Drain the artichoke hearts and dry well between paper towels
Beat the eggs in a low sided bowl.
Combine the bread crumbs, parmesan cheese, Italian seasoning, salt, pepper, and garlic.
Dip the dried artichoke hearts (one by one) in egg then coat well with breadcrumbs, place on prepared sheet. Let dry ~10 minutes
Spray the artichoke hearts with O.O. spray
Bake for 15 minutes
Turn over and bake another 15 minutes.
Remove from oven let rest ~ 5 minutes.

Enjoy

Take advantage of resource timing this Spring

Thu, 19 Apr 2018 00:00:00 GMT

A look into inventory seen in local crops, the real estate market, and overall morale at the end of an overstayed winter.

In Cambridge, we are due for some renewed energy dealt by Mother Nature! No matter the industry we work in or the personal life we lead, it certainly is time for us all to soak in some warm and sunny commuting streaks. And when we get to our desks, to glance at a string of calendar-marked dates filled with outdoor activities. We all share the challenge of patience and consider the influences of timing.

From my experience, patience and timing are two elements of the keen thinking required when cooking or pursuing real estate. By the time March wraps up, we often think, as New England home-chefs, when is the local harvest of fresh color arriving at our cutting board? In the Real Estate world, Springtime snowstorms cause us to wonder, is the market just delayed? The answer to both of these questions is: the time will come and the wait will be worthwhile—sometimes, you just need to adapt in order to reap the real reward.

The whole idea of a "late" spring shines a mental spotlight on rhubarb, in my mind. It's complex flavor sprouts and bursts with color between late March and early April. A rhubarb harvest, seen stacked in your local produce market, is the transitionary crop signaling: more fresh bright colors are on their way. Many turn their nose up at Rhubarb, a bitter vegetable, whereas the flavors unlock and delight once paired with something sweet. In the case of my recipe, below, the complementary key is strawberries. As this unusual pairing teaches us, sometimes all you need is a shift in perspective, to set your sights on the possibilities.

Strawberry Rhubarb Crisp

Gluten Free

Pre heat oven 350°

Crumble

1 cup Quinoa Flour, (grind quinoa in spice mill to make flour)
1 cup Rolled Oats
1 cup Turbinado Sugar
8 T Unsalted Butter melted
¼ tea. Salt
½ tea. Nutmeg
½ tea. Cinnamon
½ cup Toasted Pecans chopped (Optional)

Mix until crumbly

Press ½ crumble into 9” X 9” greased pan

Bake ~12 minutes until golden

Filling

4 cups Chopped Rhubarb toss with
1 T Fresh Lemon Juice

Mix w/

4 cups Strawberries cut in half
Spread over cooled, baked crumble

Sauce

¾ C Sugar
2 T Cornstarch
1 C Water

Combine in sauce pan, heat until clear and thickened

Remove from heat add

1 tea. Vanilla

Pour over Rhubarb

Top with Crumble

Bake 50-60 minutes until golden brown and bubbling.

Enjoy

Springtime in Cambridge

Fri, 02 Mar 2018 00:00:00 GMT

March has arrived and here in Cambridge, we know that means we are facing our final push through a slump when it comes to the unavoidable topic of daily conversation: the weather.

Although we are excited to dive into fresh salads, light and fancy veggies and fruity deserts, our bodies still crave that nourishment from the chill. And with that, I offer you my cherished minestrone soup, perfect for that springtime transition bearing fresh veggies, while warming the soul.

What springtime weather also brings us in Cambridge—one of the most sought-after places to live in New England, is a shift to the housing market. While people have been successfully listing and selling homes this February, we are about to see that inventory multiply dramatically, as we do each spring season.

Provided here are both my minestrone soup recipe and insight to the Cambridge housing market—offering the tools you may need to decide if it is time to list or buy a home. Nourish your soul with soup and your mind with market data before the spring is officially here!

If you have any questions or feedback about this recipe or market report, I would be happy to chat at any time!

My Minestrone

1 large sweet onion (or yellow) chopped

1 celery heart (4-6 stalks) chopped

8 carrots scrubbed & coined

3 cloves garlic minced

3 bay leaves

1 small turnip peeled and 1inch chopped

2 quarts vegetable or chicken broth

2 quarts stewed, strained crushed tomato

1 quart water

2 small zucchini chopped

2 small summer squash chopped

3-6 shitake mushrooms, (stem removed and discarded) chopped

13oz can Cannellini beans, rinsed

13oz can Kidney beans, rinsed

4oz small pasta (I use gluten free quinoa pasta)

Salt and Pepper

In a large heavy bottomed soup pot, over medium heat, add OO, onion, celery and carrots- sweat ~ 6-8 minutes, add garlic, when fragrant add turnip, broth, tomatoes and water. Bring to a boil and add zucchini, squash, mushrooms and beans, return to a boil. Add pasta. Turn heat down to medium/low, when the pasta is cooked turn off and cover. Let rest 20-30 minutes.

Enjoy!

PS: I often add a rind of Parmigiano-Reggiano when I add the broth.

Created: October 2012

What it takes to make a strong impression: from holidays to house-hunting

Wed, 06 Dec 2017 00:00:00 GMT

What do homemade cookies and real estate have in common?

More than just the fact that they both need a kitchen…

While reflecting on the holiday season, expert Cambridge agent & local baker, Laura Palumbo-Hanson, does not hesitate when extracting a show-stopping recipe from her mental Rolodex.

Like a repetitive jingle in her ear, after trying the savory-sweet morsels, friends, family members, colleagues and clients ask her, could you kindly send over your secret recipe!

Laura does not worry about the outcome of the baking reenactment from her shared cookie-making-plan, although she knows that the lengthy list of ingredients may scare readers away from crafting a batch themselves. So, she reminds them to brave the storm of a multi-step process and believe in the trialed system! Their hesitation reminds her of a picture painted by some of her clients in the real estate space, carefully hanging up pieces of caution tape around a lengthy list of plans and procedures outlined for the best results in buying or selling a home.

But, that’s the beauty of a carefully curated achievement, Laura says, speaking to both baking and real estate transactional experiences. Sometimes you need to look past the tedious list of to-dos advised by the expert in order to indulge in your highly satisfying end result.

After all, there is a reason why most people settle into the kitchen of their newly purchased hidden gem without the advice or cookie sheet fueled by the store-bought Pillsbury doughboy. The shortcuts may be tempting, but trusting in the process while producing from scratch will always create a more custom and delicious treat.

A COOKIE- SHOWSTOPPING RECIPE FOR YOUR HOLIDAY (OR, ANYTIME) HOUSE PARTIES

INGREDIENTS

1 1/2 cup flour 1 teaspoon baking soda 1/2 teaspoon salt
1 cup softened unsalted butter
3/4 cup packed brown sugar
3/4 cup white sugar
1 egg
1 teaspoon vanilla
1 1/2 cup rolled oats
3/4 cup dried cherries
3/4 cup good quality (Ghirardelli) semisweet chocolate chips
3/4 cup English toffee bits (Heath Bits ‘O Brickle Toffee bits), NOT w/ milk chocolate
3/4 cup toasted chopped pecan

PROCEDURE

Preheat oven 350*
In medium bowl, sift flour, salt, and soda together
Set aside In medium bowl stir together oats, cherries, choc.chips, toffee bits, and pecans
Using an electric mixer, in a large bowl, combine butter and sugars until light and fluffy, add egg and vanilla mixing until fully incorporated.
Gradually blend in flour.
Stir oat mixture into batter.
Place heaping tablespoon 2” apart on a greased cookie sheet.
Bake 8-10 minutes.
Allow to “rest” on cookie sheet ~ 1 minute, transfer to cooling rack.

Makes 3 dozen cookies.

A local harvest for culinary and real estate tips

Tue, 14 Nov 2017 00:00:00 GMT

Is the art of cooking linked in any way to the way we look at real estate? Through the experience of Cambridge agent Laura Palumbo-Hanson, we discovered that it certainly can be!

On a crisp afternoon this past October, Laura seemingly gazed into the past as she recalled being told by family and friends that when she was a child, her cooking was simply outstanding.

“I always thought that people were just being nice to me. But it was true, that cooking felt as though it came naturally,” she noted. Following her gut and leaning into this newfound strength Laura discovered over the years that she actually was quite talented and felt particularly fulfilled when she was able to bring joy to others through her craft.

At one point in Laura’s continuous cycle of shaping and sharing plates, a neighbor (who happened to work as an editor for Cook’s Illustrated magazine) tried some of her home cooking. He was in need of a recipe-tester at the time, and immediately thought of Laura and her sharp, project-perfecting mind for the task.

It was then, fifteen years ago, that Laura received the email inviting her to sign on as a recipe tester for their publication—one of the most-trusted cooking magazines in the country—a product of the widely-renowned America’s Test Kitchen .

If you pick up an issue of this gorgeous magazine or visit the website, a tagline will read: Foolpoof Recipes. Unbiased Reviews. Become a better cook—guaranteed. It’s no wonder why Laura didn’t hesitate to affiliate with the company and brand, despite her busy schedule. The values, promise, and results organically translated to her career in real estate—which will certainly hold true when hearing testimonials from her clients.

The team at Cook’s would send over recipes intended for publication and influence. Laura’s role was to make sure the instructions were traceable, the ingredients source-able, and that the end results tastefully impactful. The diligence, attention to process, and radar for that something special—the secret sauce—has fueled her ability to assist her clients. And for Laura, her clients include Cook’s Illustrated Magazine as well as all those who are looking to find the right buyer or the right home.

Although Laura has to maintain confidentiality regarding the recipes she has tested, she did say that her favorite bundle of instructions lead to a savory dish of butternut squash with pasta.

“Thinking about my ‘favorite experience and dish’ that I tested for Cook’s reminds me of a personal recipe I wrote and prepared.” Also featuring a savory squash as the lead role, it notably captured the approval of her audience of friends and family. This dish is called the Southwestern-Stuffed Acorn Squash, and as Laura tells it, is the perfect entree to serve when the wind starts to chill, or you feel yourself coming down with a cold. (See below for recipe!)

Cooking for loved ones takes Laura’s mind to the heart of where it all happens—her kitchen—which just happens to be one of her favorite places to be. Between the marble counter tops and the pouring natural light, she describes an optimal level of functionality in her Chef’s kitchen in Cambridge. This personal sanctuary was a result of a renovation she had done a few years back—a product that reminds her of many conversations she has had with various clients as they browsed inventory on the market.

“Most people find the available kitchen space very important,” Laura explains. “When I think about all of the clients that I have helped and their personal needs for the ‘ideal’ kitchen, it really came down how they defined that end goal.” Laura explains the what allows for these goals to become reality is understanding “what the space itself can offer—what can be made possible.” With the right guidance, she says, planning a personalized kitchen can become part of the budget when shopping for the perfect home.

Laura will be spending this Autumn between her homes in Cambridge and Waterville Valley, where she will craft warm, heartfelt meals for friends and family. She remains dedicated to helping her clients find or market their kitchens—where the art of creating and serving truly begins.

Southwestern Stuffed Acorn Squash

3 Acorn Squash (3/4 -1 lb each)
1 lb Italian Chicken Sausage casing removed
1 medium Vidalia Onion chopped
1/2 Red Bell Pepper chopped
1 Clove Garlic minced or pressed
1 Tablespoon Chile Powder
1 teaspoon Ground Cumin
2 Cups Cherry Tomatoes chopped
1 15-once can Black Beans rinsed
1/2 teaspoon Salt
Several Dashes Hot Red Pepper Sauce
1 Cup shredded Cheddar Cheese

Preheat oven to 375*. Lightly coat a large cookie sheet w/oil or cooking spray.
Cut squash in half horizontally. Scoop out and discard seeds. Cut side down on cookie sheet. Bake until tender about 45 minutes.
Lightly coat a large skillet with oil or cooking spray heat to medium. Add sausage and cook stirring and breaking it up until browned 4-5 minutes. Add onion and red pepper, cook stirring often until softened 3-5 minutes. Stir in garlic, chili powder and cumin. Cook about 30 seconds. Stir in tomatoes, beans, salt and hot sauce scrapping any brown bits from the bottom of the pan. Cover and reduce heat to low, simmer until tomatoes start to break down, about 10 minutes.
When the squash is tender turn the oven down to 325*. Fill the squash halves with the sausage mixture top with cheese. Bake until heated through and cheese is melted 8-10 minutes.