Dear ,

As some Vermonters are fond of saying, "It dumped, seriously." Pardon the grammar, but that means it snowed. A lot. The Weston area (and Londonderry, Landgrove and Peru) received between 15 and 20 inches of the fluffy white stuff on Thursday and Friday and it's gorgeous!

Our ski season is in full swing and the real estate market is too.  I'm pleased to say that our local market seems to be showing clear signs of recovery. Sellers are seeing an improved market, prices are finally stabilizing and properties are selling. For buyers, it is still a good time to buy: Interest rates are low, our inventory is growing and good deals are available.

Give me a call if you want to chat about the real estate market in general and please be sure to refer your friends and family to Mary Mitchell Miller Real Estate. 

Stay warm and safe!

- Claudia Harris

Broker/Owner

Mary Mitchell Miller Real Estate

E-Mail: Claudia Harris
Website:   http://www.mmmrealestate.com  

In 2012 the Vermont legislature passed Act 148, a Universal Recycling Law, which will dramatically change what must be recycled and what can be disposed of as trash in Vermont.   

Over the next seven years, it will become illegal to throw away mandated recyclables, leaf and yard debris, clean wood scraps, and food scraps everywhere in Vermont. The law is phased in by material and generator type and allows time for the services and infrastructure to be developed over the next seven years. The full extent of the law will be in effect by 2020. 

What materials will be banned from the landfill? 

• Mandated recyclables: 
• Aluminum and steel cans
• Aluminum foil and aluminum pie pans 
• Glass bottles and jars from foods and beverages
• PET and HDPE plastic bottles and jugs 
• Corrugated cardboard
• White and mixed paper
• Newspaper, magazines, catalogs, paper mail, and envelopes
• Box board
• Paper bags
• Leaf and yard debris and clean wood scraps 
• Food scraps  

What is the timeline of the law for residents?

• July 1, 2015: Mandated recyclables (listed above) are banned from landfill
• July 1, 2016: Leaf and yard debris and clean wood scraps are banned from landfill
• July 1, 2020: Food scraps are banned from landfill

The Londonderry Transfer Station has an extensive recycling program and can now recycle everything on the above list except for food scraps. There are plans to start a food scrap collection pilot program at the Londonderry Transfer Station to make this mandate convenient and accessible in the community.   

If you DO NOT live or vacation in the towns of Londonderry, Landgrove, Peru, Weston and Windham, contact the transfer station or waste-hauler serving your area.   

Information and updates will be available from the Londonderry Transfer Station at  http://londonderryvt.org/LondonderryRecycle/RecycleMain.html  

February is for lovers and it's also the month that the America Heart Association celebrates Heart Month. So in honor of the people I love, and our quest to eat good, nutritious food, let me share this heart-healthy recipe from the Mayo Clinic featuring one of my favorite cuisines (Indian) and healthy ingredients (lentils).

Yellow Lentils with Spinach and Ginger

Ingredients

 

• 1 teaspoon white or black sesame seeds
• 1 tablespoon olive oil
• 1 shallot, minced
• 1 teaspoon ground (dry) ginger 
• 1/2 teaspoon curry powder
• 1/2 teaspoon ground turmeric
• 1 cup yellow lentils, picked over, rinsed and drained
• 1 1/2 cups vegetable stock, chicken stock or broth
• 1/2 cup light coconut milk
• 2 cups baby spinach leaves, stemmed and chopped, or 1 cup frozen chopped spinach, thawed
• 1/2 teaspoon salt
• 1 tablespoon chopped fresh cilantro (fresh coriander)

If using the white sesame seeds, toast briefly before using. No need to toast the black seeds! To toast, place the sesame seeds in a small, dry sauté or frying pan over medium heat. Cook briefly, shaking the pan often and watching carefully to prevent burning. Remove the seeds from the pan as soon as they begin to turn brown. Set aside.

In a large saucepan, heat the olive oil over medium heat. Add the shallot, ginger, curry powder and turmeric and cook, stirring, until the spices are fragrant, about 1 minute.

Add the lentils, stock and coconut milk. Raise the heat to medium-high and bring to a boil. Reduce the heat to low, cover partially, and simmer until the lentils are tender but still firm, about 12 minutes. The mixture should be brothy; add a little water if needed.

Stir in the spinach, cover and simmer for about 3 minutes longer. The lentils should still hold their shape. Uncover and stir in the salt.

Serve hot, garnished with the cilantro and toasted white or untoasted black sesame seeds.

Serves four.