I’m thankful for the health of my friends and family and the intentional time that I get to share with them. I’m also thankful for the ability to travel and see new places and for the opportunity to support non- profits in our area that have an impact on our community.

I’m thankful for the honor to help people in our community every day when they need to buy or sell a home. I’m thankful for my teammates who go above and beyond to exceed the expectations of our clients, and for those amazing clients who turn into friends.

I am so thankful for my family. I have a loving husband and three beautiful children. I’m thankful for their kindness, energy, and joy they bring me each day.

I am so thankful for the valuable relationships I have built with my colleagues and clients as a real estate agent.

Recipe I Recommend: Best Sweet Potato Casserole

I am thankful for my family and friends and I am thankful for the trust my clients have in me to help them find their perfect home.

I always make this as an appetizer for Thanksgiving:
Goat Cheese Squash Dip

• 2 blocks cream cheese, softened
• 4 oz goat cheese, softened
• 3 green onions, minced
• 2 cloves of garlic, minced
• 1 tsp of sea salt
• 1/2 tsp cracked pepper
• 1 small acorn squash

Cut acorn squash in half. Place both pieces of the squash on a baking sheet. Roast in the oven for 30 minutes at 400 degrees. Leave one half to use as a bowl. Scoop out 1/2 cup of flesh from the other piece of cooked squash. Mash it with a fork. Set aside.

In a mixer combine cream cheese, goat cheese, green onions, garlic, sea salt, pepper and 1/2 cup cooked, mashed squash. Mix until combined. Spoon mixture into the ‘bowl’ piece of squash. Place it on a baking sheet and bake for 20 min at 350 degrees.

I am so thankful for Iris, my daughter, that she is such a great baby. I am so lucky that she is so easy going and happy. I love watching her grow up and seeing how she’s changing day by day. I am just so thankful that this year I became her mom.

I am thankful for my clients. My clients have been so amazing and have graciously allowed me to bring along Iris when I needed too. At this point she is my showing assistant and everyone loves her.

Recipe I Recommend: Spiced Squash & Apple Soup

I am thankful for my family, friends, health and happiness!

I’m thankful that the market has shifted in a way where buyers have a better opportunity to negotiate!

I let the crock pot do most of the cooking for me in the fall!

Here’s my slow-cooker mac n’ cheese recipe:

• 1 box elbow macaroni
• 1 pint half and half
• 1 can evaporated milk
• 1 stick of butter
• 1 16 oz block of sharp cheddar, grated. (You can substitute a bag of shredded cheese.)
• 1 16 oz block of white cheddar, grated. (You can substitute a bag of shredded cheese.)
• Pinch of salt, pepper, paprika, and mustard

In a 6 to 8-quart slow-cooker, stir together the macaroni, evaporated milk, half and half, butter, salt, pepper, paprika, and mustard.

Cover and cook on high for 30 minutes. Stir the mixture, cover, and cook until the noodles are almost tender, about 25 minutes more. (Check the noodles—if they are still too firm, continue to cook in 10 minute increments until they are tender, with a slight bite.)

With the slow cooker still on high heat, add the grated cheese, gently folding it into the macaroni with a rubber spatula until almost melted.

Serve immediately, or set the slow cooker to warm for up to 2 hours. (When holding the mac and cheese on warm for serving, gently stir occasionally and fold in 2 tablespoons of warm milk, as needed, to loosen the sauce.)

I am so thankful for family and friends. As life goes on and the days get busy, I have truly come to value any time I get to spend enjoying the company of family and friends. While these times have dwindled down to holidays/big events, knowing all that love is always around me is something I am extremely grateful for.

I’m thankful for my kids and husband and that we are all safe and healthy.

I’m thankful for an amazing year in real estate and that I’ve been able to support my family and help so many families reach their real estate goals. And I’m thankful to be a part of such a wonderful team!

This dish is easy and delicious and makes me feel like I’m eating something healthy since it’s so green!

Rosemary Roasted Vegetables

• 12 ounce green beans
• 1 pound Brussels sprouts
• 6 green onions, trimmed and cut up
• 12 fresh rosemary sprigs
• 8 slices pancetta or bacon, partially cooked, drained, and cut up
• 2 tablespoon olive oil
• Salt
• Black pepper
• 1 lemon, halved

Wash green beans and Brussels sprouts; drain. Halve large Brussels sprouts. In a large saucepan, cook Brussels sprouts in a small amount of lightly salted boiling water for 3 minutes. Add green beans; cook for 5 minutes more. Drain.

Place Brussels sprouts and beans in a shallow roasting pan. Add green onions and rosemary sprigs; toss to combine. Top with partially cooked pancetta.

Drizzle vegetable mixture with olive oil. Sprinkle with salt and pepper. Roast, uncovered, in a 425 degree F oven about 20 minutes or until vegetables are crisp-tender and pancetta is crisp. Transfer vegetables to a serving platter. Squeeze juice from lemon over vegetables.