As Tiny Tim said so wisely,   "Merry Christmas to us all. God bless us everyone."

Come celebrate the season
with us

Friday, December 20
10 am to 1 pm
NPR office at 710 Grand Drive Bigfork

Hot coca, coffee, cider and treats
Bring the family and we'll make some holiday joy together!

Our little Christmas Village is the place to be for the holidays!
Holiday fun in the Village...
Come down to the bonfire and take photos with Santa's reindeer. December 20 from 5 to 8. It's FREE.
(please keep dogs on leash)
"A Christmas Story," the delightfully funny story about Ralphie, is for the whole family. December 20 and 21 7:30 to 9:30 at the Bigfork Theatre.
Santa is taking your orders at the Bigfork Art and Cultural Center on December 21st from 2 to 4 pm.
Bring the family. It's FREE!
Thank you for keeping us in touch with the Christmas spirit of Electric Avenue and thank you for your guidance and support. We feel blessed as we settle in to a simpler life. You will be remembered around our Thanksgiving table and we wish you a Merry Christmas and a blessed New Year. 
Dave and Rae
Hello dear friends and clients,

How glorious is this time of year! I'm feeling much, much better and I am moved by the generosity of my friends and clients. Thank you all for your good wishes and treats. John especially appreciated the food that you brought! We are now in full holiday swing. Note the gathering on Friday the 20th at NPR. Come by for beverages, goodies and holiday cheer. After Christmas, I am looking forward to my new knee so I can hit 2020 running! In the meantime, let's celebrate!

We always think it's going to be super quiet in real estate when winter comes. Not so. We are selling inventory like crazy. However, we need to replace that inventory. If you are thinking of down or up sizing, making a lifestyle change or just doing something new in real estate, give me a call. Click here for my listings. Below are some updates in the market that will interest you.

Market Stats November 2018 to November 2019
Flathead County Homes: New listings are down 2.4%. Closed sales are up 10.7%. Average sales price is up 9.3%.
Flathead County Townhomes/Condos: New listings are down 3.9%. Closed sales are up 11.6%. Average sales price is up 9.7%.
Bigfork Area Homes: New listings are down 7.5%. Closed sales are up 10.7%. Average sales price is down 2.7%.
Bigfork Area Townhomes/Condos: New listings are up 15.6%. Closed sales are down 2.2%. Average sales price is up 12.3%.

If you have recently cancelled, withdrawn your listing or it has expired, contact me. We'll get it listed and sold! My experience, consistent record and excellent negotiating skills will successfully lead you toward a sale at the right price. Call, text or email me. We'll have dinner (I have an in with the local sushi joint). 

Enjoy the season wherever this finds you.
Merry Christmas, Happy Hanukkah and Happy 2020 my dear friends!  Denise
CONTINGENT PROPERTIES (waiting to close)
MLS #21909737

As an added bonus, we create websites for our
premium properties.

Check out our new listing custom designed website created by our professional marketing team.

Articles of interest
Greenery, more light, a no fuss fireplace, perhaps a swanky bar cabinet? These are some things your living room needs this winter.
Amy and Kirk Ericksen opened their expanded, new consignment store in the former Whitefish Shopko building. Check out the fun inventory.
Sugar cookies. Fresh-cut pine trees. Hot apple cider. Some of the best things that come with the holidays are the wonderful  smells.
Each generation handles life challenges in a different way than the one before. That helps explain where each group is putting down roots.
Denise's Kitchen Corner - G ingerbread Cake Roll with Eggnog Cream
3/4 cup unbleached cake flour 
1 1/2 teaspoons ground ginger 
1 teaspoon ground cinnamon 
1/2 teaspoon baking powder 
1/2 teaspoon ground allspice 
1/2 teaspoon ground nutmeg 
1/4 teaspoon baking soda 
1/4 teaspoon kosher salt 
5 large eggs, separated 
1/4 cup granulated sugar 
1/2 cup molasses (not black strap) or sorghum syrup 
1/4 cup packed dark brown sugar 
2 tablespoons finely grated fresh ginger 
1/2 cup powdered sugar, divided
1 (8-oz.) pkg. cream cheese, at room temperature 
6 tablespoons unsalted butter, at room temperature 
1 cup powdered sugar 
2 tablespoons (1 oz.) dark rum or bourbon 
1 teaspoon vanilla extract 
1/2 teaspoon ground cinnamon 
1/4 teaspoon ground nutmeg or mace
2 cups cold heavy cream 
1 cup cold eggnog 
1 tablespoon (1⁄2 oz.) dark rum or bourbon 
1/2 teaspoon ground nutmeg

Step 1
Prepare the Cake: Preheat oven to 325°F. Spray a 12- x 17-inch rimmed baking sheet with baking spray. Line baking sheet with parchment paper, and spray parchment paper.
Step 2
Whisk together flour, ground ginger, cinnamon, baking powder, allspice, nutmeg, baking soda, and salt in a medium bowl. Set aside
Step 3
Beat egg whites in a medium bowl with an electric mixer on low speed until opaque, about 5 minutes. Increase speed to high, and beat until soft peaks form, about 3 minutes. With mixer running, add granulated sugar in a slow, steady stream. Continue beating until glossy, stiff peaks form, about 2 more minutes. Set aside.
Step 4
Beat egg yolks in a large bowl with mixer on high speed until thick and pale, about 2 minutes. Add molasses, brown sugar, and fresh ginger, and beat on medium speed until combined, about 1 minute. Add flour mixture, and beat on low speed just until smooth. Fold in one-third of beaten egg whites. Add remaining egg whites, and fold until just combined. Spread batter evenly into prepared pan.
Step 5
Bake at 325°F until Cake is firm on top and springs back when lightly pressed, 13 to 15 minutes. Cool in pan on a wire rack 1 minute.
Step 6
Dust a clean tea towel with 1⁄4 cup of the powdered sugar. Run a thin knife around edge of Cake to loosen from pan. Invert onto prepared tea towel. Peel off and discard parchment paper. Dust generously with remaining 1⁄4 cup powdered sugar. Starting with 1 short side, roll up Cake and towel, jelly-roll fashion. Let stand until cooled completely, about 1 hour.
Step 7
Prepare the Filling: Beat cream cheese and butter in a medium bowl with mixer on medium-high speed until smooth and fluffy, about 4 minutes. Add powdered sugar, rum, vanilla, cinnamon, and nutmeg, and beat until smooth.
Step 8
Carefully unroll Cake on a cutting board or work surface; remove tea towel, and spread Filling over cooled Cake. Starting with short end, roll up, jelly-roll fashion. Wrap tightly in plastic wrap, sealing both ends. Refrigerate at least 8 hours or up to 2 days before serving.
Step 9
Prepare the Eggnog Cream: Fit electric mixer with whisk attachment. Beat cream in a chilled bowl with mixer on high speed until stiff peaks form, about 5 minutes. Fold in eggnog, rum, and nutmeg with a rubber spatula. Beat on high speed until medium peaks form, about 30 seconds. (Consistency of the cream should be midway between whipped cream and a thick sauce.) Chill until ready to serve.
Step 10
Trim ends of roulade. Slice roulade using a serrated knife. Spread about 3 tablespoons Eggnog Cream on each plate, and top with a roulade slice. Serve immediately.
Denise's Book Corner.. Yes, Chef by Marcus Samuelsson
Back story on this author...My son, Eric, is the head chef at Marcus Samuelsson's signature restaurant in Norway. Eric wanted to bring American Thanksgiving dishes to the Oslo diners. He solicited me for all of my holiday recipes because as he says, "my mom is the best cook I know." Well, who do you think shows up that Thanksgiving week? Yup, Marcus Samuelsson. His skepticism of a week of American Thanksgiving meals gave way when he tasted the dishes. His response, "Wow! I think I love your mom." Here he is plating my recipes at Restaurant Norda in Oslo.

Now about the book... Marcus has an amazing story. In his words. "I've never seen a photo of my mother. They tell me she was nice, pretty, smart. I instinctively know how she cooked. Her Ethiopian spice mixture is in my DNA."

At 3 years old, Marcus's mother walked and carried him and his sister 75 miles to a hospital in Addis Adaba. All three had tuberculosis. Marcus and his sister survived and were adopted by a Swedish family. He developed his love of cooking with his Swedish grandmother, much different food than his native Ethiopia. Thus began his journey of "chasing flavors. Travelling all over the world as a chef, Marcus has created dining experiences for kings, presidents, musicians and artists. This is the memoir of his journey, a personal discovery and a quest to find his roots. I know you will enjoy it as much as I did.
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