As many of you already know, I made the move to the Short Hills of Weichert Realtors at the beginning of 2019. To say that I hit the ground running would be an understatement. Over the last few weeks , I've achieved what I like to call the Suburban New Jersey Counties Trifecta. Let me explain.
When I first got my real estate license (many moons ago), I figured the concentration of my business would be mostly suburban Essex County: Millburn, Short Hills, Livingston, Maplewood and South Orange. What I did not realize at the time was my referral base would take me a bit further away from my base in Millburn/Short Hills. Over the years, I've worked with clients in New Jersey on transactions as far away as Chester and Warren. I've also referred business to other brokers in upstate New York and suburban Philadelphia.
As I mentioned above, in 2019 I've now achieved the Suburban New Jersey Counties Trifecta. In Essex County, I've had buyers purchase homes in Maplewood and West Orange, and handled 2 rentals in Millburn, 2 more rentals in Millburn are now available (see details below).
Valley Road in Maplewood (buyer's agent)
In the past week, clients of mine have gone under contract for a beautiful home in Morristown and I will be listing their townhouse (also in Morristown) within the next few days.
Stonybrook Way in Morristown (buyer's agent)
In Union County, clients have closed on a home in Cranford and another is under contract in Westfield.
Lenhome Drive in Cranford (buyer's agent)
Essex, Union Morris...all 3 counties in under 3 months...the Suburban New Jersey Counties Trifecta!
Chicken in the Pot Recipe
So many people love chicken soup and I’ve shared my recipe with many friends. Figured I’d share it for anyone to enjoy...
1 3-4 lb kosher or organic chicken
1 container of soup greens
2 extra carrots
1 whole onion
3 teaspoons or 3 cubes of organic low salt chicken broth
Wrap the chicken in cheese cloth and tie with twine.
Place the chicken and whole onion in the large soup pot and cover with water.
Cook on high heat until liquid boils, then lower to medium heat and cover loosely for 1 hour.
After 1 hour, add the soup greens also wrapped in cheese cloth and tie tightly. Place in soup pot for an additional hour.
Peel additional carrots and add to soup for 30 minutes.
Add the extra condensed broth for flavor.
Carefully remove chicken and all vegetables from soup and set aside until cooled.
Remove carrots, set aside and slice when cooled.
Use cooked chicken for the soup (shred and put back in) or use for chicken salad.
Add the carrots back in.
Discard all of the soup greens.
Let refrigerate and some fat will rise overnight and then you can skim it off.