Being the Seller is a whole different bag. You have your work cut out for you even before you sign a contract with a realty agency. So let’s go through these step by step:

1)      Be prepared to accept that the value of your home is likely to be below what you think it is worth or what you think you can get for it.

2)      Make sure your agent knows the lowest price you’re willing to accept.

3)      Study the comparables in your area and read the latest housing trends.

4)      Pick the realty agency you feel will meet your needs and has a good track record in selling homes in your area.

5)      Interview an agent from that office and make sure you can work comfortably with him or her.

6)      Let your agent know how you want your showings scheduled. However, be flexible.

7)      Be prepared in advance for a showing by doing the following:

• Unclutter: remove all family and personal photos, toys off floors and neatly stored away; magazines and newspapers out of site, arrange books neatly in book cases or stacked neatly, or put in cabinets, remove religious items as not to offend any religion; remove items that show a political preference.



• Closets: Neatly hang and arrange clothes, organize shoes, handbags, belts, ties, etc. Now is the time to donate your unused, non-fitting clothes to charity. Make closet space appear larger.
• Linens and towels should be neatly folded and arranged on shelves or drawers (imagine a store display).
• Carpets, floors, tiles cleaned. Remove loose carpeting that could be tripped over.
• Bathrooms sparkling and counter tops cleared off.



• Basement: if storing in basement arrange items neatly and put in containers or plastic cartons.
• Clean or repaint if there is staining, mildew, or signs of aging. Recaulk where needed.
• Open windows, air out house and turn on ceiling fans if you have any. A light spray of a room deodorizer is alright, just don’t overdo. Fresh baked cookies give a homey touch.
• Outdoors: clear grounds of all fallen tree limbs, rake leaves, keep pathways swept, grass mowed/snow shoveled, hedges and flower beds trimmed and mulched. Fresh mulch is always impressive. Power wash or touch up mildew or mold. Lysol Mildew and Mold Remover  spray works very well.



• Once a showing is scheduled, be prepared to leave the premises, take your pets with you, remove any signs of pets on the premises i.e. food dishes, litter boxes, pet toys and beds, vacuum/remove any animal hair (people with allergies will be very appreciative).

You are now on your way to selling your home. Good luck. Stay calm even when the offer is not what you expected!

It didn’t’ take long for us to realize that planning vacations and time with our grown children and grandchildren was not as easy as it appears. Adult children have their own life and work schedules, their children have school and may live far away, so those times together are limited and were not as frequent as we thought. So we changed our outlook and want to simplify our life with less space and clutter. However, there will always be a guest room available.

Downsizing was the way to go. So here we go, trying to sell two houses in the worst housing market ever. It is an eye-opener with many lessons to be learned.

In our 50 years of marriage we have moved several times mainly due to career requirements, and prior to 2005 the real estate market was very favorable for the Seller. In our past moves we have worked with many real estate agents and learned the process of selling or buying a home.

In those days you didn’t object if the Seller was in the home at the time you were viewing the house or if there were children or pets in the house. Whoever thought that family or personal photos were not to be seen? And thank goodness it wasn’t proper to mention you smelled any household odors.

It’s a whole different bag today. It is definitely a Buyer’s market and the poor Seller must meet the demands of realtors today. They will insist you remove yourself, your children and even your pets from the premises when showing your home. Not to mention, that you don’t spray, put out incense, or anything to make the buyer think you are masking any “odors”. But it would be nice if you baked a batch of chocolate chip cookies before they arrive. Sure, as if they didn’t know that is a set-up aroma to make you think “doesn’t this house smell homey”?

We have been going through this experience as a Seller and a Buyer and believe me it ain’t fun. In my next post I will provide you with some tips that will make this experience a lot easier for you.

I never gave this much thought until I viewed Christopher Lowell’s latest Ask Christopher innovation on Too Many Gadgets. I have kitchen drawers filled with many gadgets that I probably can open a kitchen gadget store. Thanks to Mr. Lowell, I plan to become a more efficient cook in my kitchen.

Christopher Lowell, an interior designer and celebrity, who has received Emmy awards and accolades for his television shows now shares his decorating and home improvement ideas online. Through the new technology of mobile social media we can now view six- minute videos of unique ideas on lifestyle topics only the way Christopher can do it. He blends comedy with his creative advice in an informative and fun format.

In the video Too Many Gadgets, he shows us how we have overstocked our kitchen with useless items which do nothing but take up space. I was so impressed by his demonstration of the microplane zester, something I have, and never quite grasp the proper usage. I have been zesting lemons and grating garlic to test CL’s method. It works great!

Christopher will post a new video weekly. Aside from the Too Many Gadgets video he has posted five other very informative demonstrations on home design. You can even sign up as a member and submit a question to Christopher. His website  offers many options to learn about design and décor plus an insight into his personal thoughts on life.

Right now, I am going to rearrange my kitchen drawers and give my gadgets a new grade.

When purchasing for a gift be sensitive to the person’s cooking capabilities.  There are also excellent “coffee table” cookbooks on the market that are enjoyable to read.  However, a helpful cookbook, with photographs or not, is one you will use over and over again. Some of mine are so overused that I had to replace them with new copies.  I even purchase revised editions of a favorite book. The books that I recommend for gift giving cannot only be purchased at your favorite bookstore, but also online and downloaded to an e-reader. Maybe you will find one from my list to give as a gift or purchase for yourself:

1. Joy of Cooking (The All New All Purpose) – Irma S. Rombauer, Becker and Becker. The first revised edition was published in 1953. There have been many revisions of this edition to meet the needs of changing public tastes. I refer to this book as my Bible Cookbook. I use it constantly and whenever searching for a recipe I can always find it in Joy of Cooking. There are no photographs but a few drawings to illustrate techniques in preparing a recipe. The recipes are easy to follow for a beginner and will also please the gourmet chef. This is my #1 suggestion. A must in everyone’s collection!
2. The Thousand Recipe Chinese Cookbook – Gloria Bley Miller. This is an excellent book for cooks interested in Chinese recipes. Every Chinese dish you can imagine can be found in this book. Techniques in preparing the food, variations of regional differences in preparation and ingredients, and easy to follow directions. A great book!
3. Mastering the Art of French Cooking – Julia Childs et al. I recommend this book for collectors, experienced cooks and lovers of French cuisine. A classic!
4. The Food Processor Bible – Norene Gilletz. Many cooks love using their food processor but are limited as to recipes, techniques, and the usage of the different blades. Easy to follow instructions and excellent selection of recipes. A valuable book!
5. American Wholefoods Cuisine – Nikki & David Goldbeck. This book was first published in 1983 and is an excellent cookbook for those interested in good health, organic foods and vegetarian recipes. No illustrations, easy to follow instructions, and ingredients that are easy to find. Very informative book!
6. Weight Watchers New Complete Cookbook – Weight Watchers. I have found all Weight Watcher cookbooks are excellent for dieters and non-dieters. Great illustrations, portion sizes for small servings, healthful cooking techniques, and ingredients make this book an excellent Weight Watcher edition. Book has a spiral cover making it convenient to lay flat when reading a recipe. Any person on a diet would love this book!
7. Rocco’s Italian American – by Rocco DiSpirito. Mr. Dispirito is a chef who owns two restaurants and had a TV reality show, The Restaurant. He features many of the Italian recipes he grew up with and some of his Mama’s favorites.  I found these Italian recipes to be easy to follow and typical rustic Italian cooking. The stories of his youth and family, plus the illustrations, make this a very enjoyable book along with easy and delicious recipes. Don’t miss this one!
8. Now Eat This – Rocco Dispirito. In this cookbook Rocco has converted delicious and popular comfort dishes into healthy lower fat and lower calorie recipes. Easy to follow and ingredients can be found in any grocery store. Each recipe includes a Fat count before and after. Beautiful photographs and in paperback edition. A dieter’s delight!
9. Cooking with My Sisters – Adriana Trigiani.  Fans of Ms. Trigiani novels and Italian cooking will enjoy this book. Adriana writes about her family and the memories she and her sisters shared in growing up in an Italian household. Each delicious and beautifully photographed recipe has a story included plus comments from the sisters. It’s a collection of her family recipes collected over the generations. Not just a cookbook but filled with delightful stories. A book to consider!
10. How easy is that? – Barefoot Contessa (Ina Garten). Who doesn’t know the Barefoot Contessa from the Food Network? This is her latest book and made the top best seller list shortly after its release date. It’s beautifully photographed and the recipes are easy as the Contessa promised. I put this in the coffee table category and one that everyone will pick up to read. Good recipes!

Well, I hope my choices for gift giving have been helpful. I wish you a Merry Christmas and may the New Year bring you much happiness, fun shopping, and good eats.

I first cooked on a gas range when I was very, very young. My Mother, who I’ve previously mentioned, was a fantastic cook, used a gas range and thus taught me how to cook on that same range. In fact, I started in the days when you needed to use a match to light the burners and the oven.

All of the meals cooked were delicious and I attribute that to:

1. Mom’s recipes
2. We were cooking with gas

However, over the years, gas range technology has changed. There seems to be a difference in the quality and taste of the foods cooked with my gas range versus those Mom cooked on her simple gas stove. Could it be that gas stoves of the 20’s to 50’s were very different? Did design play a bigger part in the sales of the recent gas ranges?

So what do I see that’s different you might ask?

Today’s ranges are larger, no need to use a match, just turn a knob to ignite the gas. That’s good. Also, the grates on the cooktop are larger and heavier than those of Mom’s stove. Not so good. I find that I am cleaning the top of the stovetop more than I have when cooking with electric. Everything from oil to water splashes on the top even when using a splash guard.  The enamel is nice and shiny but a bummer to clean. I spend more time cleaning the top than I do cooking. Electric ranges cool down faster than a gas range, thus one cannot clean spills or splatters immediately on a gas range. It also takes muscle to handle the heavy grates for removal.

Many cooks have complained that they can’t regulate the temperature quickly enough when cooking on electric. I find gas less sensitive to relative heat settings, while electric provides tighter control over the range of temperature options.

Mom was the cook, but I can hear Dad saying, “What’s the fuss, a stove, is a stove, is a stove”. Well, I’ll take electric anytime!

Since I have been cooking for umpteen years, I have found some equipment that I cannot do without. Hopefully, this list will give you some ideas for those on your gift list. You can find many of these items in discount stores, or on sale, and even better on line. Searching the web gives you more opportunity to compare prices and many vendors offer free shipping.

Here are some of my favorites that I could not be without:

• KitchenAid Stand Mixer: This item comes in a variety of models, colors and price range. The mixer includes bowl, beaters, and dough hook. KitchenAid offers many additional accessories at added cost (good for those who may already have the mixer) such as pasta maker, juicing and slicing attachments and, best of all, an ice cream maker.

   

   

   

   

• Cuisinart Food Processor:  An 11-cup or 9-cup capacity food processor also comes in a variety of models, colors and price range. The stainless steel blades included with all models do an excellent job of slicing or shredding. My favorite is the dough blade, great for kneading dough for all your breads, pizzas and pasta. My Cuisinart processor is over twenty-five years old and still works like a gem. Couldn’t be without it!

   

   

   

• Cuisinart Mini Food Processor:  A 4 cup capacity that does an excellent job chopping and grinding. I use this for chopping veggies and grinding nuts. It also works well to grind hard cheeses.  The removable parts are dishwasher-safe.

   

   

   

   

   

• Knives:  All cooks need a good set of kitchen knives and after many years of trying to keep a knife sharp or not chipping or breaking , my favorite are the Wusthof high carbon stainless-steel knives. These can be pricey, but you can just add a few knives at a time to start a collection. The complete set with block will store and keep knives protected right on your counter top for quick accessibility. I love the 9” steel sharpener included in the set which really keeps the knives sharp every time you cut. Don’t put these knives in the dishwasher; always wash by hand in hot soapy water.

   

   

• Steak knives: Again, I recommend the Wusthop steak knives. They make an excellent accompaniment to the Wusthof kitchen cutting set. The steak knives stay sharp and the handles are beautifully designed for comfortable handling.

   

   

   

   

   

• Waring Blender: A classic small appliance I have had for years that blends and mixes like new every time. A sturdy, heavy duty motor and easy to clean pitcher. Smoothies are so big now and this blender can crush ice and frozen fruit to make a delicious thick and smooth drink. It’s also the perfect blender for bar drinks. A must in any kitchen!

   

   

   

   

• John Boos Chopping Block: In order to keep those special knives sharp you want to use a very good quality chopping block. I prefer John Boos maple wood board. It is strong and heavy and will endure all of your chopping, mincing, and dicing needs. Simply wash with hot soapy water and dry with a clean paper towel. It lies perfectly flat on your counter top and you can rest assure it will not move due to its solid construction.

   

   

   

   

Any one of these items will make your recipient a very happy cook. Happy shopping!

“This Is It” is an unforgettable documentary showing Michael Jackson in rehearsal for the show he was planning on taking on tour before his untimely death. Whether you are a fan of Michael’s or not, you will get to see the talent, genius, and dedication he had for his fans, his staff, and the talented young people who were chosen to appear with him on stage for a World tour of 50 shows entitled “This Is It”! Their devotion to him as well truly comes across in this film.

I was truly mesmerized by seeing Jackson on stage after a ten year “retirement”. He was absolutely amazing in this filming of the rehearsals leading up to his death. He looked great and based on what I saw, all that talk about him not being ready or prepared for this tour were completely untrue. The film was expertly edited and the sound and effects were very professional and of award winning quality given the circumstances of this event.

The numbers were truly creative and if you were expecting his old stuff, you will be greatly surprised.

He did some of his classic songs such as “Smooth Criminal” and “Billie Jean” and a fantastic new meant-to- be 3-D version of “Thriller”. I thought the highlight was his tribute to the environment which illustrated his message of love and humanity for this planet.

The movie is being shown for just two weeks in cities around the world. It opened last weekend which means it will only run for one more week. It is worth seeing. It has Academy Award written all over it and it will leave you feeling how much we lost in this very talented and loving individual who had problems with addictions, which he was never able to overcome, but left this world too soon for his fans, family, and children. I can’t wait for the DVD!

It gives me great pleasure to post a film review by my son John:

Films based on children’s books can be a tricky proposition. Often kids’ books don’t contain enough plot to sustain a feature-length film. What works well on the page can translate poorly to the big screen. All the digital effects in Hollywood cannot make up for a thin plot that may otherwise work in short, illustrated book-form. Did we really need a big-budget version of The Cat in the Hat? For a children’s film to stand on its own merits, there has to be a journey that the audience is willing to take.

Thankfully, Cloudy With a Chance of Meatballs, based on the popular children’s book of the same name by Ron and Judi Barrett, organically strengthens its skeletal tall-tale roots by providing a satisfying backstory that explains the reason for food falling from the sky in the mythical town called Chewandswallow. Instead of simply relying on the novel idea at the heart of the book, screenwriters Phil Lord and Chris Miller center the story around memorable characters who ultimately triumph in this lighthearted but delicious film.

Flint Lockwood (voiced by Bill Hader) is a young inventor who dreams of creating something that will improve everyone’s life. He has been seeking that invention since grade school, but his results have always pointed more to ridicule and failure, which don’t improve Flint’s relations with his widowed father (James Caan). Flint lives on an island in the Atlantic that survives by catching and canning sardines. When the sardine market collapses and the citizens grow tired of eating their own sardines, he decides to save his island by creating a machine that can convert ordinary water into any food on Earth: hamburgers, ice cream, jellybeans, you name it. His invention ruins a town gathering and ultimately ends up in the sky. But once the town’s denizens realize that Flint is responsible for some amazing new weather, he winds up as the most popular person in town.

Flint is tempted by the town’s fame-seeking mayor (voiced by Bruce Campbell) to indulge in his newfound glory and not waste time thinking about problems like the mountain of garbage that his new machine creates or the rapidly expanding size of the food that rains down on the town. Flint’s love interest, a fledgling weather reporter named Sam Sparks (voiced by Anna Faris), wants to help, but is afraid to show her intelligence to anyone for fear of jeopardizing her career or friendships with others. Ultimately, Flint winds up having to decide whether to destroy the very thing that gave him his popularity.

There are many treats here for both child and adult, and the filmmakers have expertly weaved in 3D effects that add to the charm of the film. Cloudy with a Chance of Meatballs is a delightful way to spend an afternoon with the family. Just be sure to make time for the inevitable hunger pangs that you’ll feel afterward.

ATTENTION ALL COOKS (beginners, intermediates, and experts)! A truly enjoyable movie based on a true story was released this weekend, Julie & Julia, which is well worth seeing, A+. It’s based on the lives of two women, Julia Child a legendary world-renowned chef, author, and television personality and Julie Powell, who wrote the original story.

I have been a devotee of Julia Child from the very first time I read her cookbook, Mastering the Art of French Cooking, who from the very first day she appeared on television teaching all us cooks how to master French cuisine.  She is an icon and became a household name in the lives of millions of Americans teaching us all we needed to know about preparing a perfect meal from beginning to end. She was the FIRST to demonstrate cooking on television. Those who have followed her have Julia Child to thank for opening the door, or should I say oven, to bringing the joy and love of cooking into their homes.

This film, Julie & Julia, was a nostalgic movie for me as I have so much respect and admiration for this lively, talented, energetic woman who spent eight of her middle age years writing a remarkable cookbook and then presenting herself to the public via national television to became world famous. In fact, the kitchen she used for her shows is now a permanent exhibit in its totality at the Smithsonian Museum in Washington D.C.

Mastering the Art of French Cooking was first published in 1961 and is now in its 49^th printing. It became the “bible” for all cooks in the early sixties. During those years, home entertainment was centered around a fully prepared meal by the hostess and she usually fixed a recipe from Julia Child’s book. I still prepare many recipes from the book, my favorites are Julia Child’s Boeuf Bourguignon (beef stew in red wine, with bacon, onions and mushrooms). All the cooks I know who have her book have prepared Boeuf Bourguignon, and all of us are still proud of how perfect this beef stew turns out.

Julia Child was a superb teacher who taught and demonstrated with great enthusiasm the basic techniques that all cooks need to know such as; How to Measure Flour, How to Use a Knife, Chopping, Slicing, Dicing and Mincing, even How to Beat Egg Whites and many more.

I miss not seeing her on television and the enjoyment she brought to all of us with her wit, her antics, and hearing her say in that very recognizable voice, “Bon Appetit”. She made us feel that if she could be a wiz in the kitchen, so could we and she told us “Not to be afraid”. Thank you, Julia, for your dedication to the art of cooking and for entering our hearts and kitchens. A must see movie!

Recently, I was introduced to the Flip Video Camcorder by a friend who videoed me doing a cooking lesson. The Flip was impressive; particularly in its ease of operation and its convenient compact size. I was still a little skeptical about the ease to edit video.  After searching online for all the information about the Flip and reading the reviews, I decided to purchase the Flip Mino HD. I chose this model because it has a rechargeable lithium battery and 60 minutes recording time, which was perfect for recording my cooking videos. I’m limited to a maximum of 10 minutes for videos I upload to YouTube.com, so 60 minutes is more than enough.

After the first time videoing I fell in love with it. The FlipShare software is already loaded in the camera and once downloaded to the computer you can view your video, edit and even create a movie with music and titles. Snapshots can be generated just by a click on a video clip.  Sharing a video with others and a direct upload to MySpace and YouTube is so simple and quick.

Filming entails just aiming through the viewfinder, pressing a large red button and you’re on. You stop by pressing the same red button. You can review your project on the camera viewfinder. To download to your computer, a USB arm is built in the camera and plugs right into your computer. There are no extra cords to deal with. Everything is all inside this tiny, convenient little camera. Once convinced that the FlipShare would easily enable me to post a video of myself preparing a recipe on my Blog, I was sold!

The Flip comes in many models and colors and is inexpensive relative to other camcorders on the market.

It is so convenient to carry around in your purse or pocket as it is so compact. An added accessory piece, a tripod, came with the camera as a bonus. The picture quality and audio are excellent due to the HD feature and built in microphone.

While I prepare the recipes which I want to share with others, my husband, George, operates the camera. He was a little dubious about being my videographer at first, however, after just one try with the Flip he has perfected the technique and is doing a great job filming my cooking videos. The quick and helpful technical support I received from Flip was outstanding also!

All the videos here on my Blog and also on my YouTube channel were made with the Flip. As you can see, I’ve flipped over my Flip!

Get The Flip Mino here with Free Shipping!