We saw two houses today. Both are short sales, which we're seeing a lot of. A short sale is an early part of the foreclosure process, where the owner makes a deal with the bank to sell the house for less than they owe on it. Because the market has dropped so much, a lot of people owe way more on the house than they'll ever get at market value. This has put a lot of great homes into our price range, if we can fight our way through the bank bureaucracy.
The first house we saw is close to our current rental. It's a great part of Clermont -- very quiet, very residential, but very far from the turnpike for JJ's commute. The house has a nice floorplan for our needs -- no separate living room and family room, generally open with high ceilings, 4 bedrooms, 3 baths, and a nice screened porch. The big hang-up for us is the commute.
The second house is in a much better location, more in the center of town. I stumbled across the subdivision on one of my many drives around town, getting A. a nap. It's very hidden for being in the middle of everything, down a hill and next to a protected area with lots of older trees. We were pretty excited about seeing this one; I'd jumped on it when I saw it pop up on the MLS because I didn't think we could afford this neighborhood.
Unfortunately, when we met our realtor at the first house, she told us that we couldn't see the second house. The owner had "run off" to Utah without leaving a key. The realtors said that they had just listed it, and hadn't expected anyone to want to see it. *sigh* Isn't the point of listing a property to sell it? And don't you have to show it to sell it?
Anyway, when we left the first house, JJ and I drove over to the second to walk around it and peek in the windows. Deja vu. It was the same model that we had just looked at!
So now we're very interested, and waiting to hear that we can get in to take a look in person. It's really good to see some promising houses!
Thursday, January 24, 2008
Sunday, January 20, 2008
Victoria & Albert's
JJ and I arrived at the Grand Floridian a little after 5pm. Valet parking is complimentary when dining at Victoria & Albert's, so we dropped off the car and were directed to the restaurant. Our seating wasn't until 5:45 and check-in was at 5:30, so we wandered around the lobby and stuck our head in the various shops. It's an odd cognitive dissonance to be dressed in your best, headed for a fancy dinner, as little kids run around your feet and adults in shorts and tourist t-shirts mill around.
We checked in at the same podium as another, more casual restaurant. The entrance to V&A's is just off of their entrance. A V&A's greeter was approaching everyone who arrived dressed appropriately, catching those of us bound for his restaurant and directing the others back to the podium. We were still a bit early, so we sat in a small seating area overlooking the grounds along with some other couples. When the 5:45 seating started, each group was taken in individually.
V&A's lies behind frosted glass doors. Just inside is a podium where the maitre'd stands. To the left are the private bathrooms and straight ahead is the dining room. The greeter who took us in conferred with the maitre'd, learned our seating location, and guided us to it. We were in the middle of the dining room under a small painted rotunda that, we would soon learn, focused the conversations of the other three tables so that we could hear them as clearly as if they were mic'ed. Luckily, only one other table was occupied during our seating. Behind JJ, near the door, sat the harpist who played through most of the evening.
A waiter poured us Evian and inquired about our drinks. I mentioned I was going to have the wine pairings, so he brought over the first wine, a Champagne. It was surprising, very full and rich tasting. We also got house-baked rolls (I ended up having two of the multi-grain ones -- delicious!).
Another waiter (we were tended by 2 during the course of the evening) brought over our personalized menus. JJ's was all vegetarian, which meant he had a fairly fixed selection. His only options were cheese or sorbet and which dessert. My menu was also tweaked a bit so that it didn't include large amounts of dairy (for instance, the cheese course wasn't mentioned, only the sorbet). The dinner consists of an Amuse Bouche, cold appetizer, warm appetizer, fish course, entree, palate cleaner/cheese, and dessert. For most of these I had at least three options.
The Amuse Bouche (intended to be a single-bite course, meant to stir the taste buds and give you an idea of what's to come) was first. JJ had a small pot of Roasted Butternut Squash Cream Soup and Root Vegetable Flan. I had a small piece of Lobster in Olive Oil with Beets (beets were to be a theme throughout the meal -- I guess it's one of the very things in season in mid-January, even in Florida).
For JJ, the first appetizer was a Fresh Garbanzo Bean and Shaved Fennel Salad with 100 Year Aged Balsamic. For me, it was Chorizo Crusted Gulf Shrimp with Garbanzo Beans, Arbequina Olives and Banyuls Vinaigrette and a glass of red wine (Prior d'Scala Dei, Priorat 2003). I'm not a real fan of seafood, so I only thought the shrimp were OK. But the chorizo was great! [Other choices: Smoked Alaskan Sablefish with Blood Orange and Hearts of Palm, Aged Balsamic or Iranian Osetra Caviar with Traditional Garnish (an extra charge)]
The second appetizer was Mushroom Tortellini with Trumpet Royal and Tableside Burgundy Truffles for JJ and New Zealand Elk Tenderloin with Braised Red Cabbage and Mustard Spaetzle with another red (Cesari "Mara" Vino Di Ripasso Valpolicella 2004) for me. The elk was cooked rare, which I usually don't eat. But this was delicious -- not gamey, just bold. [Other choices: Ballotine of Poulet Rouge with Chicken Consomme, Scottish Chanterelles and Black Truffles or Pan Roasted Foie Gras with Fuji Apples and Mostarda di Cremona (an extra charge)]
Seafood course was next for me; Nantucket Scallops with Roasted Beets and Pomegranate Reduction with white wine (Caymus Conundrum, California 2005). JJ had Handmade Potato Gnocchi with Vegetable Ratatouille. As I mentioned, I don't really like seafood. But scallops are so popular these days, I've wanted to try them. As expected, I wasn't a fan. JJ snuck one of mine and confirmed that they were really good scallops -- sweet, cooked well, not gritty or chewy. So it's not the preparation, I just don't like 'em. Good to know. [Other choices: Dover Sole with Petite French Lentils, Winter Corn and Saffron Foam or Seared Wild Turbot with Toasted Capers and Meyer Lemon (an extra charge)]
Then, entrees. JJ had Braised Red Cabbage with Mustard Spaetzle and Petite French Lentils and I had Colorado Lamb en Croute with Rainbow Swiss Chard, Salsify, and Tomato-Lamb Jus with more red (Bonny Doon Le Cigare Volant, Santa Cruz 2003). I was really looking forward to this, and wasn't disappointed. The lamb was juicy and meaty, and the accompaniments were delicious -- even artichoke hearts, which I've never had! The lentil salad was also one of JJ's favorite parts of the meal. [Other choices: Kurobuta Pork Tenderloin and Belly with Banana Squash Ragout or Marcho Farm Veal Tenderloin with Braised Veal Cheeks and Burgundy Poached Sweet Breads or Australian Kobe Beef Tenderloin with Smoke Garlic Puree (an extra charge) or Japanese Wagyu Strip Loin with Oxtail Jus (an extra charge)]
Onto palate cleaners. Strawberry Sorbet for me, cheese course for JJ. He had veined cheese for the first time, and was completely blown out of the water by the flavor. [Other choice: White Chocolate Gelato with Red Currants]
Ah, dessert. Hawaiian Kona Chocolate Souffle for JJ and a sampler for me -- Tanzanian Chocolate Pyramid, Hawaiian Kona Chocolate Souffle, and Peruvian Chocolate Ice Cream and Puff Pastry with a great dessert wine (Paolo Saracco Moscato D'Asti, Piedmont 2006) for me. I had only a small taste of my ice cream before sliding it onto JJ's plate so that it wouldn't tempt me. The mousse was amazing, probably my favorite part of the dessert. [Other options: Berry Gateau with Mango Yogurt Pannacotta (or Diced Mango for me) or Caramelized Banana Gateau or Vanilla Bean Creme Brulee or Grand Marnier Souffle]
Along with dessert we chose to have teas instead of coffee. JJ had a black tea, while I had an herbal tea of chamomile, peppermint, clove, and other flavors. It was the best tea I've ever had, and the only tea I've truly enjoyed drinking. I had 3 cups!
At the end of dinner, we were presented with our personalized menus and a rose for me. All in all, it took 3.5 hours. We left around 9pm. By then, we were the second to last table from our seating and even a few later seatings to leave. So odd -- we thought we were eating fast, but other tables were rushing by us!
Nearly 4 hours, 7 courses, and 6 glasses of wine later, we headed home. The portions were perfect so we were satisfied but not stuffed. I was more than a little light-headed from the wine, but other than some serious room-spinning when I laid down to sleep, I suffered no ill effects.
It was delicious, it was fun, it was very much worth it. I'd love to do it again in a few years, this time in summer so that more produce is in season.
We checked in at the same podium as another, more casual restaurant. The entrance to V&A's is just off of their entrance. A V&A's greeter was approaching everyone who arrived dressed appropriately, catching those of us bound for his restaurant and directing the others back to the podium. We were still a bit early, so we sat in a small seating area overlooking the grounds along with some other couples. When the 5:45 seating started, each group was taken in individually.
V&A's lies behind frosted glass doors. Just inside is a podium where the maitre'd stands. To the left are the private bathrooms and straight ahead is the dining room. The greeter who took us in conferred with the maitre'd, learned our seating location, and guided us to it. We were in the middle of the dining room under a small painted rotunda that, we would soon learn, focused the conversations of the other three tables so that we could hear them as clearly as if they were mic'ed. Luckily, only one other table was occupied during our seating. Behind JJ, near the door, sat the harpist who played through most of the evening.
A waiter poured us Evian and inquired about our drinks. I mentioned I was going to have the wine pairings, so he brought over the first wine, a Champagne. It was surprising, very full and rich tasting. We also got house-baked rolls (I ended up having two of the multi-grain ones -- delicious!).
Another waiter (we were tended by 2 during the course of the evening) brought over our personalized menus. JJ's was all vegetarian, which meant he had a fairly fixed selection. His only options were cheese or sorbet and which dessert. My menu was also tweaked a bit so that it didn't include large amounts of dairy (for instance, the cheese course wasn't mentioned, only the sorbet). The dinner consists of an Amuse Bouche, cold appetizer, warm appetizer, fish course, entree, palate cleaner/cheese, and dessert. For most of these I had at least three options.
The Amuse Bouche (intended to be a single-bite course, meant to stir the taste buds and give you an idea of what's to come) was first. JJ had a small pot of Roasted Butternut Squash Cream Soup and Root Vegetable Flan. I had a small piece of Lobster in Olive Oil with Beets (beets were to be a theme throughout the meal -- I guess it's one of the very things in season in mid-January, even in Florida).
For JJ, the first appetizer was a Fresh Garbanzo Bean and Shaved Fennel Salad with 100 Year Aged Balsamic. For me, it was Chorizo Crusted Gulf Shrimp with Garbanzo Beans, Arbequina Olives and Banyuls Vinaigrette and a glass of red wine (Prior d'Scala Dei, Priorat 2003). I'm not a real fan of seafood, so I only thought the shrimp were OK. But the chorizo was great! [Other choices: Smoked Alaskan Sablefish with Blood Orange and Hearts of Palm, Aged Balsamic or Iranian Osetra Caviar with Traditional Garnish (an extra charge)]
The second appetizer was Mushroom Tortellini with Trumpet Royal and Tableside Burgundy Truffles for JJ and New Zealand Elk Tenderloin with Braised Red Cabbage and Mustard Spaetzle with another red (Cesari "Mara" Vino Di Ripasso Valpolicella 2004) for me. The elk was cooked rare, which I usually don't eat. But this was delicious -- not gamey, just bold. [Other choices: Ballotine of Poulet Rouge with Chicken Consomme, Scottish Chanterelles and Black Truffles or Pan Roasted Foie Gras with Fuji Apples and Mostarda di Cremona (an extra charge)]
Seafood course was next for me; Nantucket Scallops with Roasted Beets and Pomegranate Reduction with white wine (Caymus Conundrum, California 2005). JJ had Handmade Potato Gnocchi with Vegetable Ratatouille. As I mentioned, I don't really like seafood. But scallops are so popular these days, I've wanted to try them. As expected, I wasn't a fan. JJ snuck one of mine and confirmed that they were really good scallops -- sweet, cooked well, not gritty or chewy. So it's not the preparation, I just don't like 'em. Good to know. [Other choices: Dover Sole with Petite French Lentils, Winter Corn and Saffron Foam or Seared Wild Turbot with Toasted Capers and Meyer Lemon (an extra charge)]
Then, entrees. JJ had Braised Red Cabbage with Mustard Spaetzle and Petite French Lentils and I had Colorado Lamb en Croute with Rainbow Swiss Chard, Salsify, and Tomato-Lamb Jus with more red (Bonny Doon Le Cigare Volant, Santa Cruz 2003). I was really looking forward to this, and wasn't disappointed. The lamb was juicy and meaty, and the accompaniments were delicious -- even artichoke hearts, which I've never had! The lentil salad was also one of JJ's favorite parts of the meal. [Other choices: Kurobuta Pork Tenderloin and Belly with Banana Squash Ragout or Marcho Farm Veal Tenderloin with Braised Veal Cheeks and Burgundy Poached Sweet Breads or Australian Kobe Beef Tenderloin with Smoke Garlic Puree (an extra charge) or Japanese Wagyu Strip Loin with Oxtail Jus (an extra charge)]
Onto palate cleaners. Strawberry Sorbet for me, cheese course for JJ. He had veined cheese for the first time, and was completely blown out of the water by the flavor. [Other choice: White Chocolate Gelato with Red Currants]
Ah, dessert. Hawaiian Kona Chocolate Souffle for JJ and a sampler for me -- Tanzanian Chocolate Pyramid, Hawaiian Kona Chocolate Souffle, and Peruvian Chocolate Ice Cream and Puff Pastry with a great dessert wine (Paolo Saracco Moscato D'Asti, Piedmont 2006) for me. I had only a small taste of my ice cream before sliding it onto JJ's plate so that it wouldn't tempt me. The mousse was amazing, probably my favorite part of the dessert. [Other options: Berry Gateau with Mango Yogurt Pannacotta (or Diced Mango for me) or Caramelized Banana Gateau or Vanilla Bean Creme Brulee or Grand Marnier Souffle]
Along with dessert we chose to have teas instead of coffee. JJ had a black tea, while I had an herbal tea of chamomile, peppermint, clove, and other flavors. It was the best tea I've ever had, and the only tea I've truly enjoyed drinking. I had 3 cups!
At the end of dinner, we were presented with our personalized menus and a rose for me. All in all, it took 3.5 hours. We left around 9pm. By then, we were the second to last table from our seating and even a few later seatings to leave. So odd -- we thought we were eating fast, but other tables were rushing by us!
Nearly 4 hours, 7 courses, and 6 glasses of wine later, we headed home. The portions were perfect so we were satisfied but not stuffed. I was more than a little light-headed from the wine, but other than some serious room-spinning when I laid down to sleep, I suffered no ill effects.
It was delicious, it was fun, it was very much worth it. I'd love to do it again in a few years, this time in summer so that more produce is in season.
Saturday, January 19, 2008
Sneak peek
I'll post a longer report when baby's asleep, but as a teaser, here's what I had for dinner at Victoria and Albert's:
Amuse Bouche of Lobster and Beets
Chorizo Crusted Gulf Shrimp with Garbanzo Beans, Arbequina Olives, and Banyuls Vinaigrette
New Zealand Elk Tenderloin with Braised Red Cabbage and Mustard Spaetzle
Nantucket Scallops with Roasted Beets and Pomegranate Reduction
Colorado Lamb en Croute with Rainbow Swiss Chard, Salsify and Tomato-Lamb Jus
Strawberry Sorbet
Single-bean Chocolate Trio: Tanzanian Chocolate Pyramid, Hawaiian Knona Chocolate Souffle, and Peruvian Chocolate Ice Cream and Puff Pastry
Herbal tea
... plus 6 glasses of wine thanks to the wine pairing.
Amuse Bouche of Lobster and Beets
Chorizo Crusted Gulf Shrimp with Garbanzo Beans, Arbequina Olives, and Banyuls Vinaigrette
New Zealand Elk Tenderloin with Braised Red Cabbage and Mustard Spaetzle
Nantucket Scallops with Roasted Beets and Pomegranate Reduction
Colorado Lamb en Croute with Rainbow Swiss Chard, Salsify and Tomato-Lamb Jus
Strawberry Sorbet
Single-bean Chocolate Trio: Tanzanian Chocolate Pyramid, Hawaiian Knona Chocolate Souffle, and Peruvian Chocolate Ice Cream and Puff Pastry
Herbal tea
... plus 6 glasses of wine thanks to the wine pairing.
Tuesday, January 15, 2008
Three month hump
It's been about three months since I left my job, and I've been having a rough time of it the last few days. I really miss the job, the people, the atmosphere. The reassurance I have is that if I didn't feel this, all those years wouldn't have meant as much to me as I think they do.
I'm strangely torn. I like Clermont and I like having so much time with JJ and A. I don't miss California, and I don't have the out-of-place feeling that always hung over my head there. But I'm still adjusting to not working and not exercising my brain every day. And I'll never be surrounded by the same sort of people. Hell, I still haven't found one fellow geek.
I've think I've hit the adjustment phase, where I realize that one chapter has closed, a new one has opened, and I can't go back. Here's where I stop feeling, somewhere deep down, that I'm due back in a day or two. Where "normal" becomes this day-to-day, instead of the "normal" that I left.
I'm strangely torn. I like Clermont and I like having so much time with JJ and A. I don't miss California, and I don't have the out-of-place feeling that always hung over my head there. But I'm still adjusting to not working and not exercising my brain every day. And I'll never be surrounded by the same sort of people. Hell, I still haven't found one fellow geek.
I've think I've hit the adjustment phase, where I realize that one chapter has closed, a new one has opened, and I can't go back. Here's where I stop feeling, somewhere deep down, that I'm due back in a day or two. Where "normal" becomes this day-to-day, instead of the "normal" that I left.
Thursday, January 10, 2008
Still searching
We've seen five houses so far, but nothing is quite right. Since we're in no hurry -- our lease isn't up until the end of May, and we can go month-to-month after that -- we're holding out for just the right place. We can always start compromising at some later point.
Two of the houses aren't listed any more, but here are the other three that we've seen.
The biggest problem is turning out to be location. We want to be on the east side of town to shorten JJ's drive to the turnpike. Right now, half his commute is spent working his way through Clermont. However, the more unique houses and quieter neighborhoods are over on the west side, where we live now. The east side has very generic new developments with boring houses and small yards.
We'll keep watching realtor.com and seeing houses that catch our eye. Our poor real estate agent. She's probably going to be stuck with us for a while.
Two of the houses aren't listed any more, but here are the other three that we've seen.
The biggest problem is turning out to be location. We want to be on the east side of town to shorten JJ's drive to the turnpike. Right now, half his commute is spent working his way through Clermont. However, the more unique houses and quieter neighborhoods are over on the west side, where we live now. The east side has very generic new developments with boring houses and small yards.
We'll keep watching realtor.com and seeing houses that catch our eye. Our poor real estate agent. She's probably going to be stuck with us for a while.
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