Fun Things to do this week…
THIS WEEKS REAL ESTATE UPDATE
Numbers help tell a story.
Numbers are powerful, especially when it comes to real estate! Whether you are assess whether it’s a good time to buy, sale or invest these numbers can be very valuable in determining offers or best sales price! PLEASE FEEL FREE TO REACH OUT WITH ANY QUESTIONS
Portland, OR 97230
Wed Feb 15 2023
This week the median list price for Portland, OR 97230 is $457,900 with the market action index hovering around 50. This is an increase over last month’s market action index of 42. Inventory has decreased to 31. Click here to stay informed with the Portland market!
Market Action Index
This answers “How’s the Market?” by comparing rate of sales versus inventory.
Strong Seller’s Market
Home sales continue to outstrip supply and the Market Action Index has been moving higher for several weeks. This is a Seller’s market so watch for upward pricing pressure in the near future if the trend continues.
Portland, OR 97220
Wed Feb 15 2023
This week the median list price for Portland, OR 97230 is $457,900 with the market action index hovering around 50. This is an increase over last month’s market action index of 42. Inventory has decreased to 31. Click here to stay informed with the Portland market!
Fairview, OR 97024
Wed Feb 15 2023
This week the median list price for Fairview, OR 97024 is $499,450 with the market action index hovering around 49. This is an increase over last month’s market action index of 41. Inventory has held steady at or around 6. Click here to stay informed with the Fairview market!
Troutdale, OR 97060
Wed Feb 15 2023
This week the median list price for Troutdale, OR 97060 is $500,000 with the market action index hovering around 49. This is an increase over last month’s market action index of 46. Inventory has decreased to 15. Click here to stay informed with the Troutdale market!
Gresham, OR 97080
Wed Feb 15 2023
This week the median list price for Gresham, OR 97080 is $526,425 with the market action index hovering around 45. This is an increase over last month’s market action index of 41. Inventory has decreased to 70. Click here to stay informed with the Gresham market!
Portland, OR 97236
Wed Feb 15 2023
This week the median list price for Portland, OR 97236 is $599,900 with the market action index hovering around 43. This is an increase over last month’s market action index of 38. Inventory has decreased to 45. Click here to stay informed with the Portland market!
Portland, OR 97211
Wed Feb 15 2023
This week the median list price for Portland, OR 97211 is $644,450 with the market action index hovering around 48. This is an increase over last month’s market action index of 45. Inventory has decreased to 36. Click here to stay informed with the Portland market!
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RECIPE OF THE WEEK!
Catalan-Style Shrimp in Chocolate Sauce
Ingredient Checklist
- 1 1/2 pounds unpeeled raw extra-large shrimp, tail-on
- 1 tablespoon plus 1 teaspoon kosher salt, divided, plus more to taste
- 2 1/2 tablespoons plus 1/2 teaspoon extra-virgin olive oil, divided
- 1 medium-size (10-ounce) yellow onion, chopped (about 1 1/2 cups)
- 1 medium (6-ounce) tomato, coarsely chopped (about 1 1/4 cups)
- 2 small celery stalks (about 3 ounces), chopped (about 3/4 cup)
- 2 ounces coarsely chopped ham (serrano ham, prosciutto, or smoked ham) (about 1/4 cup)
- 1 1/2 teaspoons fennel seeds
- 1 fresh or dried bay leaf
- 2 (3-inch) thyme sprigs
- 2 1/2 cups water, plus more if needed
- 1/3 cup slivered or blanched almonds
- 2 ounces 70% to 75% cacao dark chocolate baking bar, finely chopped (about 1/2 cup)
- 3 garlic cloves, chopped (about 1 tablespoon)
- 1/4 teaspoon black pepper, divided
- 1/4 cup chopped flat-leaf parsley
- Cooked white rice, for serving (optional)
Instructions Checklist
- Peel and devein shrimp, reserving shrimp shells. Place shrimp in a large bowl. Add 1 tablespoon salt to shrimp, and rub into shrimp. Rinse, drain, and pat shrimp dry. Cover and refrigerate until ready to use.
- Heat 1 tablespoon oil in a medium saucepan over medium until barely rippling, about 1 minute. Add onion; cook, stirring often, until soft, fragrant, and beginning to turn golden, 4 to 5 minutes. Stir in tomato, celery, ham, fennel seeds, bay leaf, thyme, and reserved shrimp shells. Cook, stirring often, until mixture is aromatic, about 1 minute. Stir in 2 1/2 cups water; bring to a gentle boil over medium. Reduce heat to medium-low; cook, undisturbed, until liquid has reduced by about one-third, about 30 minutes. Remove from heat. Pour through a fine wire-mesh strainer into a large heatproof measuring cup or bowl, pressing on solids with a spoon to yield about 1 1/2 cups broth; discard solids. Stir in 3/4 teaspoon salt.
- While shrimp broth cooks, stir together almonds and 1/2 teaspoon oil in a large skillet. Cook over medium, stirring often, until many pieces are pale golden, about 3 minutes. Remove from heat; let cool completely (almonds will darken as they cool), about 20 minutes.
- Transfer cooled almonds to a blender; process until almonds form a fine texture, 10 to 15 seconds. Add chocolate, garlic, and half of the shrimp broth. Secure lid on blender, and remove center piece to allow steam to escape. Place a clean towel over opening. Process until mostly smooth (some bits of chocolate will remain), about 15 seconds. Add remaining broth to mixture in blender; process until liquid is very smooth and turns the color of milk chocolate, about 30 seconds. Set aside, covered, at room temperature until ready to use. (Alternatively, pound almonds using a mortar and pestle [omitting the 1/2 teaspoon oil], and work into the chocolate and garlic to yield a paste. Stir in 1/2 cup broth until well combined, and scrape mixture into remaining broth in measuring cup. For a smooth finish, pour sauce through a fine wire-mesh strainer.)
- Return large skillet to heat over medium. Add remaining 1 1/2 tablespoons oil to skillet, and heat until barely rippling, about 1 minute. Add half of the peeled shrimp. Sprinkle with 1/8 teaspoon salt and 1/8 teaspoon pepper; cook, stirring often, until shrimp just start to curl and turn opaque, 1 to 2 minutes. Transfer cooked shrimp to a plate. Repeat process with remaining shrimp, remaining 1/8 teaspoon salt, and remaining 1/8 teaspoon pepper. Do not wipe skillet clean.
- Add chocolate sauce and parsley to large skillet. Cook over medium, stirring often, until sauce is silky and thick enough to coat the back of a spoon, 4 to 5 minutes. Reduce heat to medium-low; return shrimp to skillet, and cook, stirring often, until warmed through, 1 to 2 minutes. Remove from heat. Add more salt to taste, if desired. Transfer mixture to 1 large, shallow bowl or 4 individual bowls or dishes, serving shrimp over white rice, if desired. Sauce will thicken as it sits. If needed, stir in water, 1 tablespoon at a time, to reach desired consistency.
Psychedelic Backyard
Ingredients Checklist
Raspberry Syrup
- 4 ounces water
- 3/4 cup superfine sugar
- 1 1/2 cups fresh raspberries
Psychedelic Backyard
- 1 lime wedge
- 1 (1-inch thick) jalapeño pepper slice
- 1 (1-inch thick) banana slice
- 1 1/2 ounce verjus
- 1 ounce raspberry syrup
- 1 ounce lime juice
- 1 ounce ice
- 1/4 teaspoon coarse salt (for garnish)
Instructions Checklist
Make the raspberry syrup
- In a medium saucepan, combine water with superfine sugar and raspberries. Cook over low heat for 15 minutes, smashing the raspberries with a wooden spoon or spatula.
- Remove from heat and let stand for 30 minutes.
- Strain syrup into a jar, cover and refrigerate for up to 4 days.
Make the Psychedelic Backyard
- To rim your coupe glass, moisten outer rim with a lime wedge and coat lightly with coarse salt.
- In a cocktail shaker, muddle the jalapeño. Add banana, verjus, Raspberry Syrup, and freshly squeezed lime juice.
- Fill cocktail shaker with ice and shake well, until frosted on the outside. Strain into the rimmed coupe glass.
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