HTX OCTOBER NEWSLETTER
Fall in love with the latest ULR events, new properties on the market and other Houston happenings here:
Check out this gorgeous one story on extra large lot. The owner had home built from the ground up on this upgraded lot. Stunning finishes with tons of upgrades! The master bedroom has an additional sitting room or study that can be closed in for an extra room. Gourmet kitchen with chef’s appliance package and tons of pantry space!
1. 2019 TASTE OF NEW ORLEANS
The 5th annual taste of New Orleans is set and ready to go and this year they are bringing Bourbon Street to Houston! Everything from The Big Easy including specialty drinks, dancing, and delicious food will be present.
- Date: October 5th
- Location: 600 Louisiana Street | Jones Plaza
- Time: 3-10pm
- Admission: $5
- Website: Here
2. BAYOU CITY ART FESTIVAL
The Downtown festival is one of the top 10 outdoor fine arts festivals in the nation. The two-day festival showcases the works of over 300 of the finest artists and craftsmen in the world. The event brings in thousands of people offering visitors the opportunity to meet with exhibiting artists, experience local entertainment, and enjoy a variety of food trucks and vendors.
- Date: October 12th-13th
- Location: 901 Bagby Street | Downtown
- Time: 10am-6pm
- Admission: $5-30
- Website: Here
3. 9TH ANNUAL HOUSTON HALLOWEEN FEST
The best time of year is Halloween because that means The Houston Zombie Walk will be putting on their annual Houston Halloween Festival! This is their biggest fundraiser of the year and all proceeds benefit our Too Ghoul For School Education fund. They will be featuring entertainment and activities for the entire family including live music on the Bud Light stage, food trucks, business & art vendors, beer tents supporting Pup Squad Animal Rescue, HZW special FX blood splatter zone, kids costume contest, photo ops and more. For the youngest “ghosts and goblins,” the kids zone features FREE entertainment including moonwalks, face painting, arts & crafts, magic show, juggling acts and more!
- Date: October 19th
- Location: 325 W 19th Street
- Time: 5-10pm
- Admission: $10
- Website: Here
AGENT OF THE MONTH: Angelica Teachout
Angelica, a full-time Agent for ULR, is a second generation REALTOR®. Having begun her career in real estate over a decade ago, her passion for the industry only grows. As a top performing and award winning leasing professional for 5 new construction luxury communities, her experience goes beyond buying and selling. Having vast knowledge of how the leasing and property management side operates, she is able to advise you on leasing options while in-between home ownership. Allow Angelica to keep you informed and to work with your best interest in mind.
For more information on Angelica or to request her services, click here!
PUMPKIN HAND PIES
There weather isn’t cooling off here in Houston anytime soon, but here is a fall dessert to get the ball rolling!
- 3 3/4 c. all-purpose flour
- 3 tbsp. granulated sugar
- 1 1/2 tsp. plus 1/4 tsp. kosher salt
- 1 1/2 c. (3 sticks) unsalted butter
- 3 tbsp. white vinegar
- 3 tbsp. ice-cold water
- 1 15-oz. can pumpkin puree
- 1/4 c. packed dark brown sugar
- 3/4 tsp. ground cinnamon
- 1/2 tsp. ground ginger
- 1/4 tsp. ground allspice
- 1/4 tsp. ground nutmeg
- 1/2 tsp. pure vanilla extract
- 4 oz. cream cheese, cut into small pieces
- 2 large egg yolks
- 1 beaten egg, for brushing
- In a food processor, combine the flour, granulated sugar and 1 1/2 teaspoon salt. (If your food processor is a 7-cup or smaller, remove half of the mixture and make the dough in two batches.) Pulse in the butter until the mixture resembles coarse crumbs.
- Add the vinegar and cold water, pulsing until the dough is crumbly but holds together when squeezed (add additional water 1 teaspoon at a time, if necessary). Do not over mix. Shape the dough into three 1-inch-thick disks, cover tightly in plastic wrap and refrigerate until firm, at least 1 hour and up to 2 days.
- Meanwhile, make the filling: In a small saucepan, whisk together the pumpkin, brown sugar, spices and the remaining 1/4 teaspoon salt. Cook over medium-heat, stirring occasionally, to cook out the moisture, 6 to 8 minutes. Remove from heat, mix in the vanilla and cream cheese until fully incorporated, then mix in the egg yolks. Transfer to a bowl and let cool.
- Heat oven to 375 degrees F. Working one disk at a time, on a lightly floured surface, roll the disks to 1/8-inch-thick. Cut out twenty-eight 3 1/2-inch pumpkin shapes, transferring them to the refrigerator as you work. Cut 3 vertical slits in half of the cutouts as shown (these will be the tops of the pies).
- Place 7 “bottoms” on a parchment-lined baking sheet. Place 2 tablespoon of the pumpkin mixture onto each bottom, leaving a 1/2-inch border around the edges. Lightly brush the border with egg. Sandwich the filling with the scored pumpkin cutouts and press the edges with a fork to seal. Repeat with the remaining cutouts and pumpkin mixture.
- Brush the tops of the hand pies with the remaining egg. Bake until golden brown, 23 to 25 minutes
You can view the full recipe here.