Is the art of cooking linked in any way to the way we look
at real estate? Through the experience of Cambridge agent Laura
Palumbo-Hanson, we discovered that it certainly can be!
Fall colors, flavors and smells undoubtedly strike a chord here
in New England. Each year we look forward to the combination of
tasty food, warm company, and comforting space. We all know what
that feels like, but it takes a special curator and unique a set of
skills to orchestrate the true home-felt autumn experience.
In the world of real estate wehave coined the term secret sauce,
for theinsider tips and tricks that set us apart from the rest and
help us to provide the best possible service within the industry.
Cambridge real estate expertLaura
Palumbo-Hansonnot only has her secret sauce for selling homes
down pat, she has also shared with us her professional experience
in recipe-testing and insights from creating her own staples for
loved ones.
On a crisp afternoon this past October, Laura seemingly gazed
into the past as she recalled being told by family and friends that
when she was a child, her cooking was simply outstanding.
I always thought that people were
just being nice to me. But it was true, that cooking felt as though
it came naturally, she noted. Following her gut and leaning into
this newfound strength Laura discovered over the years that she
actually was quite talented and felt particularly fulfilled when
she was able to bring joy to others through her craft.
At one point in Lauras continuous
cycle of shaping and sharing plates, a neighbor (who happened to
work as an editor for Cooks Illustrated magazine) tried some
of her home cooking. He was in need of a recipe-tester at the time,
and immediately thought of Laura and her sharp, project-perfecting
mind for the task.
It was then, fifteen years ago, that
Laura received the email inviting her to sign on as a recipe tester
for their publicationone of the most-trusted cooking magazines in
the countrya product of the widely-renowned Americas Test
Kitchen.
If you pick up an issue of this
gorgeous magazine or visit the website, a tagline will read:
Foolpoof Recipes. Unbiased Reviews. Become a better
cookguaranteed. Its no wonder why Laura didnt hesitate to
affiliate with the company and brand, despite her busy schedule.
The values, promise, and results organically translated to her
career in real estatewhich will certainly hold true when hearing
testimonials from her clients.
The team at Cooks would send over
recipes intended for publication and influence. Lauras role was to make sure the
instructions were traceable, the ingredients source-able, and that
the end results tastefully impactful. The diligence, attention to
process, and radar for that something specialthe secret saucehas
fueled her ability to assist her clients. And for Laura, her
clientsincludeCook’s Illustrated Magazineas well as all
those who are looking to find the right buyer or the right
home.
Although Laura has to maintain
confidentiality regarding the recipes she has tested, she did say
that her favorite bundle of instructions lead to a savory dish of
butternut squash with pasta.
Thinking about my favorite
experience and dish that I tested for Cooks reminds me of a
personal recipe I wrote and prepared. Also featuring a savory
squash as the lead role, it notably captured the approval of her
audience of friends and family. This dish is called the
Southwestern-Stuffed Acorn Squash, and as Laura tells it, is the
perfect entree to serve when the wind starts to chill, or you feel
yourself coming down with a cold. (See below for
recipe!)
Cooking for loved ones takes Lauras
mind to the heart of where it all happensher kitchenwhich just
happens to be one of her favorite places to be. Between the marble
counter tops and the pouring natural light, she describes an
optimal level of functionality in her Chefs kitchen in Cambridge.
This personal sanctuary was a result of a renovation she had done a
few years backa product that reminds her of many conversations she
has had with various clientsas they browsed inventory on the
market.
Most people find the available
kitchen space very important, Laura explains. When I think about
all of the clients that I have helped and their personal needs for
the ideal kitchen, it really came down how they defined that end
goal. Laura explains the what allows for these goals to
becomereality is understanding what the space itself can offerwhat
can be made possible. With the right guidance, she says, planning a
personalized kitchen can become part of the budget when shopping
for the perfect home.
Laura will be spending this Autumn
between her homes in Cambridge and Waterville Valley, where she
will craft warm, heartfelt meals for friends and family. She
remains dedicated to helping her clients find or market their
kitchenswhere the art of creating and serving truly
begins.
Southwestern Stuffed Acorn Squash
- 3 Acorn Squash (3/4 -1 lb
each) - 1 lb Italian Chicken Sausage
casing removed - 1 medium Vidalia Onion
chopped - 1/2 Red Bell Pepper
chopped - 1 Clove Garlic minced or
pressed - 1 Tablespoon Chile
Powder - 1 teaspoon Ground
Cumin - 2 Cups Cherry Tomatoes
chopped - 1 15-once can Black Beans
rinsed - 1/2 teaspoon Salt
- Several Dashes Hot Red Pepper
Sauce - 1 Cup shredded Cheddar
Cheese
- Preheat oven to 375*. Lightly
coat a large cookie sheet w/oil or cooking spray. - Cut squash in half horizontally.
Scoop out and discard seeds. Cut side down on cookie sheet. Bake
until tender about 45 minutes. - Lightly coat a large skillet
with oil or cooking spray heat to medium. Add sausage and cook
stirring and breaking it up until browned 4-5 minutes. Add onion
and red pepper, cook stirring often until softened 3-5 minutes.
Stir in garlic, chili powder and cumin. Cook about 30 seconds. Stir
in tomatoes, beans, salt and hot sauce scrapping any brown bits
from the bottom of the pan. Cover and reduce heat to low, simmer
until tomatoes start to break down, about 10 minutes. - When the squash is tender turn
the oven down to 325*. Fill the squash halves with the sausage
mixture top with cheese. Bake until heated through and cheese is
melted 8-10 minutes.
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