DALLAS MARCH NEWSLETTER
It’s cold out there, but stay warm with the latest ULR events, new properties on the market and other Dallas happenings here:
CONCIERGE-MINDED URBAN LIVING
Luxury, convenience and quality are the cornerstones of living at this property. Enjoy the privileges of design and innovation from your own home all the way to the rooftop oasis. Elegant amenities and concierge services set a new standard for urban living. In a class of its own, This property offers a new perspective on life in a vibrant, growing city.
For more information reach out to one of our agents and ask for DAL127!
1. 2020 DALLAS QUILT SHOW
This show showcases various types of quilts in different colors, patterns and prints by different artists from all over the country. There is also a competition organized for the most beautifully designed quilt and whosoever wins this takes the trophy of this season home. What are you waiting for, clear you schedule, register yourself to participate or volunteer in the event and win exciting prizes.
- Date: March 13th-15th
- Location: Dallas Market Hall | 2200 N Stemmons Fwy
- Time: varies
- Admission: 12$, children under 12 free
- Website: Here
2. THE COLOR RUN
The Color Run is a five-kilometer, untimed event. At each kilometer mark, Color Runners are doused from head to toe in a different colored powder. Participants wear white at the starting line and finish the race plastered in color. Once the race is over, the fun continues at the Finish Festival, a larger-than-life party equipped with music, dancing, photo ops, activity booths, vendors, and more massive color throws, which create millions of vivid color combinations.
- Date: March 21st
- Location: Dallas Fair Park | 1818 1st Avenue
- Time: 8:00am
- Admission: $30-50, children under 3 free
- Website: Here
3. BIG TEXAS BEER FEST 2020
- Date: March 27-28th
- Location: Fair Park Automobile Building |
- Time: varies
- Admission: $32-75
- Website: Here
AGENT OF THE MONTH: Randy Weaver
Originally from California, Randy has lived in Texas for over 5 years, spending time in Houston, Austin, and finally Dallas. Coming from the Army and school in Boston, Randy has an extensive background in finance, as well as corporate sales. He specializes in rental relocation in the Dallas areas, including Downtown, West Village, Deep Ellum, and more. In his free time Randy enjoys long-distance running, and his completed several marathons, as well as an Ironman!
For more information on Randy or to request his services, click here!
IRISH CREAM MACARONS
Have a Saint Patrick’s Day party this month? Show the host how lucky they are to know you by bringing this dessert!
- 120 g fine almond meal/flour
- 200 g confectioner’s sugar
- 90 g egg whites (~3 large egg whites), at room temperature
- ¼ teaspoon cream of tartar
- pinch of salt
- 50 g granulated sugar
- 1 teaspoon Irish cream
- 8 tablespoons (1 stick) unsalted butter, softened
- 1½ cups powdered sugar
- 2 tablespoons Irish Cream
- 1 teaspoon pure vanilla extract
- Line two baking sheets with parchment paper. Create a template of circles on the parchment (use a 1½-inch round cookie cutter to draw circles on the parchment paper and flip over the paper (drawing side down). Prepare a pastry bag with a large round tip.
- Using a food processor, pulse the powdered sugar and almond flour into a fine powder. Sift several times until there is less than 2 tablespoons of almond bits left.
- In the bowl of an electric mixer with the whisk attachment, combine the egg whites, salt and cream of tartar. Beat until egg whites are foaming. With the mixer on medium high, sprinkle in the sugar about 1 tablespoon at a time. Continue beating until stiff peaks form, about 5-7 minutes. Add in the Irish cream at this time and beat for an additional minute.
- Sift the dry ingredients over the egg whites and gently fold with a rubber spatula. Gently deflate the meringue by pressing against the side of bowl and scooping from bottom until batter is smooth and shiny; about 20-25 folds. To check consistency, drop a spoonful of batter and it should have a peak that quickly relaxes back into the batter in about 20 seconds. Start checking the batter after 20 folds.
- Transfer batter into pastry bag and pipe onto the pre-traced circles on the baking sheet. Tap baking sheet hard on counter to release any air bubbles trapped in the batter. Let shells sit on counter for 20-30 minutes to dry. Once a shell forms on the macarons, you are ready to bake (when you touch the top of the macarons, they should be dry).
- Preheat oven to 300 degrees F. Bake for 12-13 minutes or until shells are hard, rotating cookie sheets halfway through baking time.
- Cool completely on cookie sheets before peeling from the parchment.
- Whip the butter until light and creamy. Add in the rest of the ingredients and mix on low until combined. Increase speed to medium and whip for additional 2-3 minutes.
- Using a pastry bag fitted with a large round or star tip, fill macarons. Drizzle the top of each macaron with melted chocolate.
- Store macarons in refrigerator until ready to serve. Allow to get to room temperature before enjoying!
You can view the full recipe here.