Keep up the HOME . . . and the records
Warmer weather brings out the urge for spring cleaning! It’s always nice to keep the house de-cluttered. Spring is also a great time for repairs, maintenance, and remodeling projects. Kim talks about why you should always keep receipts for projects and warranties — they're an important part of your HOME's history!
You'll find the video transcription available below this delicious springtime recipe.
Spring Pasta with Peas, Asparagus, Butter Lettuce and Prosciutto
- 2 tablespoons (1/4 stick) butter
- 2 tablespoons extra-virgin olive oil plus additional for drizzling
- 1/2 pound spring onions or green onions (dark green parts discarded); white parts cut into 1/4-inch-thick slices, pale green parts cut into 1/2-inch-thick slices
- 2 tablespoons minced shallot
- Coarse kosher salt
- 1/2 cup low-salt chicken broth
- 1 1/2 pounds asparagus, cut crosswise into 3/4-inch pieces
- 2 cups shelled fresh peas (from about 2 pounds peas in pods) or 2 cups frozen petite peas, thawed
- 1 pound campanelle (trumpet-shaped pasta) or medium (about 1-inch) shell-shaped pasta
- 1 head of butter lettuce or Boston lettuce (about 6 ounces), cored, leaves cut into 3/4-inch-wide slices
- 1 cup finely grated Parmesan cheese plus additional for sprinkling
- 1/2 cup dry white wine
- 1/2 cup chopped fresh Italian parsley
- 4 ounces thinly sliced prosciutto, cut crosswise into 1/2-inch-wide strips
Melt butter with 2 tablespoons oil in heavy large skillet over medium heat. Add onions and shallot. Sprinkle with coarse salt and pepper. Sauté until tender (do not brown), about 8 minutes. Add wine; increase heat to medium-high and simmer until liquid is reduced to glaze, about 3 minutes. Add broth and bring to simmer; set aside.
Cook asparagus in large pot of boiling salted water until just tender, 2 to 4 minutes, depending on thickness of asparagus. Using skimmer or slotted spoon, transfer to large bowl of ice water. Return water to boil. Add peas and cook until just tender, about 2 minutes. Using skimmer, transfer to bowl with asparagus. Drain vegetables.
Return water in pot to boil. Cook pasta until tender but still firm to bite, stirring occasionally. Drain, reserving 1 cup pasta cooking liquid.
Meanwhile, reheat onion mixture. Add lettuce and stir just until wilted, about 1 minute. Add drained asparagus and peas; stir until heated through.
Add pasta, 1 cup Parmesan cheese, and parsley to skillet with vegetables; toss, adding reserved pasta cooking liquid by 1/4 cupfuls if dry. Season with salt and pepper.
Transfer pasta to large shallow bowl. Sprinkle prosciutto over and drizzle with olive oil. Serve, passing more cheese alongside.
With spring coming upon us, we often find ourselves going through cabinets, closets, and that dreaded garage, doing a little, or A LOT, of spring cleaning. It’s always good to keep the house decluttered!
During this time of year, you may also find the need to do a little upkeep on your HOME’s mechanics or find yourself thinking about remodeling.
Be sure to keep good records of any improvements you make over time to your home. If you ever decide to list your home for sale, this information is very helpful when filling out a property disclosure and is also good, useful information to a potential buyer.
On the mechanics, like the HVAC, hot water tank, and general appliances, a buyer likes to know what year they were replaced, and to them, the more recent the better. For any overall remodeling you might have done, it is good to know when projects were completed and what you may have torn down, rebuilt or replaced.
When it comes to tile or flooring, it is always good to purchase a little extra and keep some back in case a tile cracks or needs replaced.
Every HOME has a history and it’s good to keep a general file on yours—a record of receipts, manufacturer’s information, and any warranties.
If you have any questions or need any recommendations, Alice and I are always here to help.