In 1621, after a hard and devastating first year in the New World, the Pilgrim's fall harvest was very successful and plentiful. Their Governor, William Bradford, proclaimed a day of thanksgiving that was to be shared by all the colonists and the neighboring Native American Indians.
The custom of an annually celebrated thanksgiving, held after the harvest, continued through the years. During the American Revolution (late 1770's) a day of national thanksgiving was suggested by the Continental Congress.
In 1817, New York State adopted Thanksgiving Day as an annual custom. By the middle of the 19th century many other states also celebrated a Thanksgiving Day. In 1863, President Abraham Lincoln appointed a national day of thanksgiving.
If you know of any friends, family, or customers looking to buy or sell a home, give them my name!
Nila De Silva (805) 520-1660 Direct or (805) 795-1599 Cell
Seasonal Scoop for Homeowners
Install an automatic timer to keep the thermostat at 68 degrees during the day and 55 degrees at night.
Close off the attic, garage, basement, spare bedrooms and storage areas. Heat only those rooms that you use.
If the caulk in your windows is dry and cracked you may want to consider adding some newer sealant. Think about upgrading the insulation in your home. If you haven't already, insulate your attic and all outside walls.
Your Home…Talkin’ Tips for Buyers
Here are some bargain-hunting approaches that work in almost any market:
1. Buy one of the least expensive houses in the best neighborhood you can afford. Desirable areas appreciate faster in good times and hold their value better in bad times.
2. Look for homes you can add value to. You’re more likely to get a payoff, in terms of a higher selling price later, when you spend money bringing a home up to the average level of the rest of the neighborhood.
3. Get pre-approved. Pre-approval is much better than mere pre-qualification. You want to be able to tell a seller that a lender has already committed to loan you money.
& Sausage Stuffing
12 cups white bread cubes
1 pound sweet Italian sausage 1/4 cup butter 6 cups coarsely chopped leeks 2 tart green apples - peeled, cored & chopped 2 cups chopped celery 4 teaspoons poultry seasoning
2 teaspoons dried rosemary, chopped
1 cup dried cranberries
1 teaspoon ground cinnamon
1 1/3 cups chicken broth , salt and pepper to taste
Preheat oven to 350 degrees F (175 degrees C). Spread bread cubes in a single layer over two baking sheets. Bake until slightly dry, about 15 minutes.
In a large skillet over medium heat, cook sausage, crumbling coarsely, for about 10 minutes or until evenly brown. Drain off grease, and transfer sausage to a large bowl.
Melt butter in the skillet; add leeks, apples, celery, and poultry seasoning. Cook, stirring frequently, for about 10 minutes. Stir in the rosemary and dried cranberries.
Mix leek mixture and bread cubes with sausage in bowl. Spoon stuffing into turkey, packing loosely.
Bake remaining stuffing in a buttered baking dish, covered, at 350 degrees F (175 degrees C) for about 45 minutes. Uncover, and bake another 15 minutes to brown top.