1423 R entry

The Fall selling season has started with a vengeance. I’m seeing a huge uptick in supply (finally!) and sales continue to move quickly. My listing in Logan Circle had several offers and is under contract in 6 days. Contact me if you’re ready to buy or sell!

1423 R St., NW #302
Washington, DC 20009
1 bed | 1 bath
710 sf | condo fee $245.00 monthly
list price: $485,000
Sunny condo with original hardwood floors, an open floor plan, granite countertops in the kitchen, w/d in unit, new hvac in 2016, new windows 2015, new dishwasher 2015, a storage space, lovely balcony and a fabulous location minutes to 14th St. Corridor and Logan Circle.
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1423 R lr1

1423 R St., NW #302
Washington, DC 20009
1 bed | 1 bath
710 sf | condo fee $245.00 monthly
list price: $485,000
 
Sunny condo with original hardwood floors, an open floor plan, granite countertops in the kitchen, w/d in unit, new hvac 2016, new windows 2015, new dishwasher 2015, a storage space, a lovely balcony and a fabulous location minutes to 14th St. Corridor and Logan Circle. Rental parking available for $200 a month off site. Bike storage in the basement. 98 walk score. Open House Sunday 9/10/17 from 1-4pm.
For the virtual tour, click here.
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choc mousse copy

Yesterday, we had friends over for ribs, corn on the cob and green beans from the farmer’s market. It was the perfect meal to end Labor Day weekend! I saw this recipe on Food 52 and thought it’d be fun to give it a whirl. I subbed a few ingredients from the original recipe. It was delicious, easy and reminded me of a pot de créme.

Serves 6 to 8

  • ounces bittersweet chocolate (chopped) (I used Lindt Dark Chocolate Sea Salt & a Bittersweet Bar)
  • tablespoons bourbon
  • tablespoons very strong brewed coffee or espresso
  • large eggs, separated
  • 1/2 cup olive oil
  • tablespoons sugar
  • Pinch of sea salt
  1. Melt the chocolate, liquor, and coffee together in the microwave for 35 seconds. Stir well once it’s melted. Add the egg yolks in one at a time then add the olive oil using a hand held mixer or wooden spoon.
  2. Start whipping the egg whites and when they begin to stiffen add the sugar. Whip to stiff peaks. Fold the beaten egg whites into the chocolate a quarter at a time, thoroughly amalgamating in between additions until all the whites have been folded in. Spoon the mixture into 6 to 8 individual ramekins or one large bowl, whatever you plan to serve it in.
  3. Sprinkle with flaky sea salt.  Chill 3 hours then serve.
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