So that housing deal is showing some abortive signs of possibly lurching back from the dead. The seller’s bank wants to work with us to get a 203k mortgage. They’re willing to extend escrow 90 days (it shouldn’t take that long, but with a 90 day extension we wouldn’t have to worry about running out of time like we did on the other deal) and they’ll lower the purchase price to accommodate the cost of repairs. So now we’re waiting to get all that in writing, and then we’ll do some more inspections to make sure that the roof repairs and the fumigation are all that the house needs. I’ll let you know if anything comes of it. The one good thing is that if the repair costs stay under 35K, we could get what’s called a “streamlined” 203k mortgage, which would presumably be much less of a bureaucratic nightmare.
Meanwhile in our veggie box this week we got: lettuce, broccoli, four beets, four leeks, two tomatoes, a bag of little sweet peppers, three persimmons, a pomegranate, a bunch of cilantro, a kabocha squash, and a thing I’d never seen before that turned out to be kohlrabi. Last night for dinner we had a big salad of lettuce, broccoli, tomatoes, peppers, kohlrabi (it tasted exactly like broccoli-flavored jicama), bacon, and hard-boiled eggs, with home-made blue cheese dressing. Robin and I had the leftovers for lunch.
Tonight I’m using the leeks and beets in a buffalo borscht. I’ve gotten on a buffalo kick lately—I tried it in something, I forget what now, and thought it was delicious; plus it’s cheaper than grass-fed beef and has all the same health advantages (high in omega-3s, low in cholesterol and “bad” fats). Although I’m afraid my buffalo borscht might not turn out well since the friendly butcher warned me that buffalo meat is too lean to stand up to extended cooking. Well, we’ll see. If it comes out tough as shoe leather I guess we can just eat around the buffalo parts.
Tomorrow I’m going to try making cilantro pesto, which is again sort of a gamble, although there are plenty of recipes online. If it doesn’t come out well we can pick something up on the road, because tomorrow evening we’re packing up and heading to Carson City to celebrate Nonna’s birthday. Can’t wait to see everyone! It’ll be a short visit—we’re coming back on Sunday. Monday night I’ll finish up the vegetables by making Roasted Kabocha Squash Soup with Pancetta and Sage, and a persimmon-and-apple pie for dessert (I should post that pie recipe, it’s good).
Hopefully I’ll also have some cute Halloween pictures to post later in the week!