We are interested in hearing about the St.George Utah parade of homes….If you went please let us know what you thought. Please feel free to share any pictures you took as well!!

Salt City is happy to announce that our preferred interior design group now has a Face Book page. Please feel free to click on the link below and check it out. If you have a FaceBook account remember to hit the ‘Like’ button while you’re there!!

HomStyl Interior Design Face Book page (Click here)

Just want to take a moment and let you all know that we have our Facebook page up and running. Please feel free to join us there for all the latest Salt City News, photos, and updates. Make sure you ‘Like’ the page before you leave!!!

Facebook link (click here)

Salt City Home Designs is happy to announce that one of our home designs will be featured in the 2011 Utah Valley Parade of Homes.

Pepperdign homes; (one of our long time partners) is building and entering a home designed by us, in this year’s parade.

Stefanie Josephson (Owner of Homestyl Interior Design) is working closely with us and together we hope to achieve an award winning home.

Check out the Utah Valley Parade of Homes Website and stay tuned for more information….

Utah Valley Parade of Homes

Everyone here at SCHD, would like to take a moment to thank all of our clients from 2010. We want to wish all of you who moved into your homes a happy and prosperous new year. It was a pleasure working with you, and we hope the experience was pleasant for you as well.

We would like to thank our many, many business partners for making 2010 a year of re-growth. After the horrific housing crash in 2008 it is good to see that the pieces are getting sorted out and that some of our developers and contractors are starting to breath again.

We are excited for 2011, we are working hard with one of our builders (Pepperdign Homes) to create and amazing home for this years 2011 Salt Lake County Parade of Homes. And we are happy to be part of another parade.

May this year be good, prosperous, and exciting for all!

Sincerely, The SCHD Team.

This article hits home as to why it is SOOOO important to get a meth test done when buying an existing home. Even if you forgo the inspection…..ALWAYS TEST FOR METH.

This article is from the CNN.com web page

Couple’s first home is a meth houseBy Sarah Hoye, CNN

The couple also received a certificate of approval from the borough inspector stating that a general inspection revealed “no imminent hazards” and the home was “in compliance” with borough codes.

The couple thought they had done everything right. But there was one thing missing from the to-do list for the first-time homebuyers: a test for methamphetamine.

“It’s horrifying,” said Quigley, 31. “This is the worst possible thing that could happen to a homebuyer. Period.”

Routine home inspections generally do not include searching for signs of meth labs, according to David Tamny, president of the American Society of Home Inspectors.

“That would be well beyond the scope and well beyond states’ statutes for home inspectors,” he said. “There are certain trainings or awareness seminars, but there’s never been much more than voluntary participation.”

Check out the full article here and let us know what you think!!

Couples's first home is a meth house

Here is a modified version of Grandpa’s Eggnog (From Food Network’s Alton Brown)……Try it out and let us know what you think!

Ingredients
• 4 egg yolks
• 1/3 cup sugar, plus 1 tablespoon
• 1 pint whole milk
• 1 cup heavy cream
• 3 ounces bourbon
• 1 teaspoon freshly grated nutmeg
• 4 egg whites*

Directions
In the bowl of a stand mixer, beat the egg yolks until they lighten in color. Gradually add the 1/3 cup sugar and continue to beat until it is completely dissolved. Add the milk, cream, bourbon and nutmeg and stir to combine.

Place the egg whites in the bowl of a stand mixer and beat to soft peaks. With the mixer still running gradually add the 1 tablespoon of sugar and beat until stiff peaks form.
Whisk the egg whites into the mixture. Chill and serve.

Cook’s Note: For cooked eggnog, follow procedure below.
In the bowl of a stand mixer, beat the egg yolks until they lighten in color. Gradually add the 1/3 cup sugar and continue to beat until it is completely dissolved. Set aside.
In a medium saucepan, over high heat, combine the milk, heavy cream and nutmeg and bring just to a boil, stirring occasionally. Remove from the heat and gradually temper the hot mixture into the egg and sugar mixture. Then return everything to the pot and cook until the mixture reaches 160 degrees F. Remove from the heat, stir in the bourbon, pour into a medium mixing bowl, and set in the refrigerator to chill.
In a medium mixing bowl, beat the egg whites to soft peaks. With the mixer running gradually add the 1 tablespoon of sugar and beat until stiff peaks form. Whisk the egg whites into the chilled mixture.

Source: Martha Stewart.com

Whats more “Thanksgiving” than Pumpkin Pie? NOTHING….so here is an awesome recipe from Martha Stewart

Makes one 9-inch pie
• 1 cup packed light-brown sugar
• 1 tablespoon cornstarch
• 1/2 teaspoon salt
• 1 teaspoon ground ginger
• 1 teaspoon ground cinnamon
• 1/8 teaspoon ground cloves
• 1 1/2 cups fresh Pumpkin Puree, or canned
• 3 large eggs, lightly beaten, plus 1 egg for glaze
• 1 1/2 cups evaporated milk
• Pate Brisee (Pie Dough)
• 1 tablespoon heavy cream
Directions
1. Preheat oven to 425 degrees. Line a baking sheet with parchment paper; set aside. In a large bowl, combine sugar, cornstarch, salt, ginger, cinnamon, cloves, pumpkin puree, and 3 eggs. Beat well. Add evaporated milk, and combine. Set aside.
2. Between two pieces of plastic wrap, roll pate brisee into a 12-inch circle. Fit pastry into a 9-inch glass pie plate; trim dough evenly along edge, leaving about a 1/2-inch overhang. Pinch to form a decorative edge. If the dough begins to soften, chill for 15 minutes.
3. Make the glaze: Beat the remaining egg, and combine with heavy cream. Brush glaze very lightly on edges of pie shell. Fill pie shell with pumpkin mixture. Transfer to prepared baking sheet.
4. Bake for 10 minutes. Reduce heat to 350 degrees and continue baking for 30 minutes more. Cool on a wire rack.

Clicke here for the Food Network Link

With thanksgiving fast approaching, we have been discussing the best roast turkey…..and Food Networks Alton Brown was the clear cut winner

Good Eats Roast Turkey
Recipe courtesy Alton Brown

Ingredients
• 1 (14 to 16 pound) frozen young turkey

For the brine:
• 1 cup kosher salt
• 1/2 cup light brown sugar
• 1 gallon vegetable stock
• 1 tablespoon black peppercorns
• 1 1/2 teaspoons allspice berries
• 1 1/2 teaspoons chopped candied ginger
• 1 gallon heavily iced water

For the aromatics:

• 1 red apple, sliced
• 1/2 onion, sliced
• 1 cinnamon stick
• 1 cup water
• 4 sprigs rosemary
• 6 leaves sage
• Canola oil

Directions

2 to 3 days before roasting:

Begin thawing the turkey in the refrigerator or in a cooler kept at 38 degrees F.

Combine the vegetable stock, salt, brown sugar, peppercorns, allspice berries, and candied ginger in a large stockpot over medium-high heat. Stir occasionally to dissolve solids and bring to a boil. Then remove the brine from the heat, cool to room temperature, and refrigerate.

Early on the day or the night before you’d like to eat:

Combine the brine, water and ice in the 5-gallon bucket. Place the thawed turkey (with innards removed) breast side down in brine If necessary, weigh down the bird to ensure it is fully immersed, cover, and refrigerate or set in cool area for 8 to 16 hours, turning the bird once half way through brining.

Preheat the oven to 500 degrees F. Remove the bird from brine and rinse inside and out with cold water. Discard the brine.

Place the bird on roasting rack inside a half sheet pan and pat dry with paper towels.

Combine the apple, onion, cinnamon stick, and 1 cup of water in a microwave safe dish and microwave on high for 5 minutes. Add steeped aromatics to the turkey’s cavity along with the rosemary and sage. Tuck the wings underneath the bird and coat the skin liberally with canola oil.

Roast the turkey on lowest level of the oven at 500 degrees F for 30 minutes. Insert a probe thermometer into thickest part of the breast and reduce the oven temperature to 350 degrees F. Set the thermometer alarm (if available) to 161 degrees F. A 14 to 16 pound bird should require a total of 2 to 2 1/2 hours of roasting. Let the turkey rest, loosely covered with foil or a large mixing bowl for 15 minutes before carving.