13 home staging secrets - keller...
TRANSCRIPT
Highlight your home's strengths, downplay its weaknesses and
appeal to prospective buyers with these secrets.
➢ Use Color Creatively: Color can be incorporated in many
ways, so don't be afraid to use it creatively. From unique
pieces of art to decorative pillows, a pop of color can really
catch a buyer's eye.
➢ Conquer Clutter: Throw out old belongings that simply add to a clutter-filled home.
➢ Less Is More: Too much furniture is one of the biggest mistakes homeowners make.
Consider arranging a few core pieces in your space and see the difference.
➢ Float Furniture: Pull furniture away from the walls to create groups within a room
and to help with the traffic flow in and through the space.
➢ Mix It Up: Shake up the room's style and attitude by periodically moving furniture
around and incorporating old accessories into your design in a new way.
➢ Repurpose Unused Rooms: Make that junk room into a dreamy crafts room.
➢ Let Light In: Letting outside light in can brighten the space and make the room feel
larger.
➢ Light It Up: Most homes are improperly lit. Aim for 100 watts every 50 square feet
in layers of ambient, task and accent lighting.
➢ Rearrange Your Art: Displaying art in traditional ways - in a circle at the same height
around the room - can make it invisible. Leave the stereotype behind and display art
in surprising ways.
➢ Paint It Black: Looking for a dramatic style? Try freshening your furniture with a
coat of black paint.
➢Accessorize With Groups of Threes: Odd-numbered
groups of accessories, especially threes, tend to be more eye
appealing.
➢Bring the Outdoors In: Head outside and grab some
greenery from your yard to bring a fresh look indoors.
➢Make an Entrance: Creating a warm entrance to your
home is welcoming to your guests. Source: www.hgtv.com
13 Home Staging Secrets
This months draw is your chance to win
two tickets to the Blue Jays!
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Not intended to solicit those already under contract
Community Events in Durham Habitat for Humanity Durham’s 911 Build When: August 15th, 2017 from 10am-4pm Where: Centre Towne- 372 Centre Street
Local Craft Beer Sampling When: August 17th, 2017 from 5-7pm Where: Milestones Whitby – 75 Consumers Drive
Yoga In the Garden When: August 18th, 2017 from 10-11am Where: Oshawa Museum: 1450 Simcoe St. South
Oshawa Rotary Ribfest When: August 19th, 2017 11am-11:45pm Where: Lakeview Park
Wind Reach Farm Movie Under the Stars When: August 24th, 2017 from 6-10pm Where: 312 Townline Road, Ashburn Millennium Square Stargazing Nights When: August 25th, 2017 from 6-11pm Where: Millennium square 501 Liverpool Road
If you have an event you would like published in this newsletter, email the details to me at [email protected]
Contact Linda for more info on events!!
Your Real Estate Consultant for Life! August 2017
Ashok Kannan, Mortgage Agent Direct: (647)201.5276 Toll Free: 1.877.562.0158
Email: [email protected] www.akannanmortgage.com
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Direct: 905.447.1482
Office: 905.723.5944
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Market Continued to Adjust in July
Summer months I love to take advantage of all of the great fresh produce. This dish can be cooked on the grill in your cast iron skillet if you don’t want to warm up the house. Served along side your favorite protein with some french bread and you can’t go wrong.
Ingredients:
• 1 head garlic • 2 teaspoons olive oil • 3/4 cup cream • 1/4 chopped onion • 1 package Hidden Valley Greek Yogurt Dips (not made), divided • 1/4 cup fresh Parmesan
Directions: • Preheat your oven to 400 degrees F. Use a sharp knife to cut off the top of the head of garlic so that the inner flesh is revealed.
Remove the papery layers on the outside that come off easily, leaving garlic intact. Place the head of garlic on a square of aluminum foil and drizzle with 2 teaspoons olive oil. Wrap the foil around the garlic, place on a baking sheet, and roast for about 25 minutes.
• Squeeze the soft cloves of garlic into a small saucepan. Mash with a fork. Turn the heat to medium and add cream, onion, and 1 tbsp of the dip package. When is starts to bubble slightly, add the Parmesan. Stir until the mixture thickens slightly. Add fresh thyme to taste, if you want. Pour the sauce into a 10-inch cast iron skillet. Set aside.
• Cut out the top of the red bell pepper. Remove as much of the core as you can, leaving the pepper in it's original shape. Use a sharp knife or mandoline to slice the pepper into rings. Use a mandoline or a very sharp knife to slice the zucchini, squash, and eggplant.
• Layer the vegetables in the skillet with the sauce. Start on the outside edge. Layer them in whatever order you want, I did eggplant, zucchini, squash, then pepper. Continue layering until you run out of vegetables.
• Preheat the oven to 375 degrees F. Sprinkle the remainder of the ranch packet over the vegetables. You don't have to use all of it. Cut out a circle of parchment paper that is about the size of your skillet and lay it on top of the vegetables. This keeps it from getting brown and dried out. Bake at 375 for about 38-40 minutes.
196 Limerick Dr. in Oshawa
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905.723.5944
• fresh thyme, optional • 1 long red bell pepper • 1 medium-large zucchini • 1 large yellow squash • 1 eggplant • grated Parmesan, to garnish
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