Skip to main content

11 March

Lake Tahoe on the California, Nevada border.Image via Wikipedia

I've decided not to pursue the job in Denver and am now focusing my attentions primarily on the Lake Tahoe region. Quite honestly, it's a bit scary and of course I'm second guessing myself. This is one of those moments when it feels like it would be easier to take the sure thing in front of me rather than holding out for my heart's desire.

For instance, the job in Denver is a sure thing, it's a job. Will I be able to find a job in the Reno / Tahoe area? On the other hand, it's a sales job, which is the one thing I said that I didn't want to do again. But it is a job!

Then there's the cost of housing: Let's say I wanted to spend $450K on a house. In Evergreen, Colorado I could buy a 3,000sf house in Incline Village I could only buy a 1400sf house. Little house versus big house. A possibility is to look at houses in nearby Truckee, California where houses are a little bit less expensive. For the record, Evergreen is a lovely area, it's where I spent the month of September. It doesn't however make my heart leap the way Incline does. What is a leaping heart worth?

Let's see, I could live in a big house doing a job I'm not crazy about or live in a small house doing what job? Will I be able to find a job in the area? By the way, I have contacted a new real estate agent in Incline who I hope will be able to work with me on the search.

So that's where I stand tonight.

Post script: the real estate agent I emailed replied by the time I finished this post! She said she'd be happy to work with me, has houses and condos in my price range, and even sent along a couple links to rental properties. My goal for today was to find an agent to work with...goal accomplished!

Reblog this post [with Zemanta]


LarramieG said…
You've changed your mind again but I doubt you've changed your heart. PLEASE rent! ;)

Popular posts from this blog

Collard Greens with White Beans - A Vegetarian Take on a Classic

Could a vegetarian version of collard greens ever compete with the traditional goodness of collard greens cooked with a smoked ham hock?

I was skeptical until I made this recipe. It is every bit as delicious. Taking the place of the ham hock is the rind of parmesan or other hard cheese. I keep a small plastic bag of cheese rinds in the freezer, they are the perfect flavor enhancer of stocks and soups, and now collard greens.

Similar recipes call for dried beans, but sine I live 10,400 feet above sea level, dried beans are always a challenge unless I'm using a pressure cooker. For this recipe, I opted for canned beans and am just as happy as can be.

This recipe is quick, easy, delicious, and so rich and satisfying a bowlful with a slice of garlicky olive oil toasted bread makes the perfect week night dinner. It is also a satisfying side dish.

Let's get cooking!

1 bunch of collard greens, touch center stems removes, leaves torn into large pieces
1 14 oz can of Nort…

Open to the Spirit - Book Review

Open to the Sprit is like reading a letter from a friend. McKnight writes a very accessible introduction to the Holy Spirit and its role in our spiritual life. McKnight uses several stories from his life and others to share how the Holy Spirit consoles and deepens our daily spiritual walk. A terrific book for those seeking an introduction to a relationship with the Holy Spirit.

Dinner with Julia

What do Ina Garten and Martha Stewart have in common? Both women describe cooking through Julia Child’s Mastering the Art of French Cooking when they were young as foundation to learning to cook.
Julia Child is an inspiration to most home cooks of a certain age. I found her so inspiring that at one time, I had all of her cookbooks, including a first edition of Mastering the Art of French Cooking, and had read almost every biography written about her, My Life in France, being my favorite. And yet! I confess that until this week, my cooking adventures in Mastering were limited to her omelet recipe, her iconic recipes for onion soup and Beef Bourguignon.
When the Food52 Cookbook Club on Facebook chose Mastering as its cookbook for the month, I jumped at the chance to finally use Julia’s first cookbook for its intended purpose.
I decided to start with something easy, a poached egg. I purchased the best organic eggs I could afford, read the recipe several times, and began. After I’d tur…