HTX JANUARY NEWSLETTER
It’s cold out there, but stay warm with the latest ULR events, new properties on the market and other Houston happenings here:
STUNNING MEDITERRANEAN HOME
This amazing home has all the bells and whistles. A perfect blend of modern and traditional, this home is sure to impress the most selective of buyers. The relaxing pool, chef’s kitchen, upstairs media room, game room and open floor plan, make this home the perfect place for entertaining family and friends. The kitchen is equipped with stainless steel appliances, granite countertops, walk-in pantry, wine fridge and gas cooktop. The 1st floor master bedroom features an en-suite with dual vanities, soaking tub and large walk through shower. The 1st floor mother-in-law suite provides ample privacy for your out-of-town guests. The attached library could also serve as a small living room for those guests wanting a more solitary retreat.
1. SWA UNDER THE CITY LIGHTS
Celebrating the beginning of a new decade, by dancing the night away under the city lights of Downtown Houston. Entertainment for the evening will be provided by Mambo Jazz Kings, a local cover band. Tickets include admission, appetizers, and 2 drink tickets.
- Date: January 11th
- Location: House of Blues Houston |1204 Caroline Street
- Time: 8:00pm-2:00am
- Admission: $25 in advance, $40 at the door
- Website: Here
2. THE WIZARDS BEER FESTIVAL
The Grand Hall will host tastings of over twenty magical beers, ciders, and wines. Our student guests can explore and drink their way through the Lair of Secret Cider and Potions as well as the Boozy Cauldron Tavern, known for their Adult Butterscotch Beer and other delectable drinks. The enchanted shops of magic village will be full of characters, photo ops, wizardy vendors, and plenty of food.
- Date: January 18th
- Location: The Ballroom at Bayou Place | 500 Texas Avenue
- Time: 6:30pm-10:00pm
- Admission: $35
- Website: Here
3. NPRPF PARROT FESTIVAL
- Date: January 24th-26th
- Location: DoubleTree by Hilton Hotel |15747 JFK Boulevard
- Time: Varies
- Admission: $35-125
- Website: Here
AGENT OF THE MONTH: Heather Anderson
Heather has been in the real estate business in Houston for over 15 years. And having lived “inside-the-loop” for over 25 years, she’s watched this wonderful city grow and while being lucky enough to assist scores of people relocate here. She’ll oversee every detail of your move to make it as seamless and stress-free as possible. Also, she works hard on negotiating your lease/sale price to give you the best deal possible.
While she’s not working, she loves spending my time with her daughter. She’s a big foodie and wine lover so eating out is a favorite pastime. She and her daughter are huge advocates for, and deeply love, animals. And she enjoys the life experiences of traveling.
For more information on Heather or to request her services, click here!
MINI OLIVE OIL CAKE WITH LEMON GLAZE
It’s a 2020! New year, new desserts? Here is a recipe you probably haven’t tried before!
For the Cakes:
1 tablespoon unsalted butter, melted
1 cup all-purpose flour, plus more for dusting
1 1/3 cups granulated sugar
2 tablespoons grated lemon zest (from 2 lemons)
2 large eggs
1/4 cup extra-virgin olive oil
2/3 cup whole milk
- 1/2 teaspoon baking powder
1/2 teaspoon salt
1 teaspoon finely minced fresh thyme, plus sprigs for garnish
For the glaze:
1 1/2 cups confectioners’ sugar
2 1/2 to 3 tablespoons lemon juice (from 1 to 2 lemons)
2 tablespoons unsalted butter, melted
- Position a rack in the middle of the oven; preheat to 350 degrees. Brush a 6- or 12-cup mini Bundt or muffin pan with the melted butter. Lightly dust with flour and shake out the excess.
- Pulse the granulated sugar and lemon zest in a blender until combined. Add the eggs one at a time, then gradually pour in the olive oil and milk, pulsing until emulsified into a thin batter, about 30 seconds. Don’t overblend or the cakes will be too puffy.
- Whisk 1 cup flour, the baking powder, salt and 1 teaspoon thyme in a small bowl. Add to the blender in 2 batches, pulsing lightly until just combined; stop to scrape down the sides of the blender as needed. Pour the batter into the prepared pan.
- Bake until the cakes just begin to pull away from the sides of the pan and spring back when lightly touched, 28 to 30 minutes for a 6-cup Bundt pan and 22 to 25 minutes for a 12-cup Bundt or muffin pan. Cool in the pan for 10 minutes, then loosen the sides with a small knife and invert the cakes onto a rack.
- Meanwhile, prepare the glaze: Whisk the confectioners’ sugar, lemon juice and butter until smooth, adding more lemon juice if the mixture is too thick. Drizzle over the warm cakes and garnish with thyme sprigs.
You can view the full recipe here.