Home Prices Increase in Every Price Range

Home Prices Increase in Every Price Range | MyKCM

CoreLogic’s Home Price Index (HPI) Report revealed,

National home prices increased 3.6% year over year in July 2019 and are forecast to increase 5.4% from July 2019 to July 2020.

They also analyzed four individual home-price tiers, showing the increase in each.

Here’s the breakdown:

Home Prices Increase in Every Price Range | MyKCM To clarify the methodology, CoreLogic explains,

“The four price tiers are based on the median sale price and are as follows: homes priced at 75% or less of the median (low price), homes priced between 75% and 100% of the median (low-to-middle price), homes priced between 100% and 125% of the median (middle-to-moderate price) and homes priced greater than 125% of the median (high price).”

What does this mean if you’re selling?

Price appreciation can differ depending on your price range. If you’re a homeowner thinking of selling, let’s get together to find out how much your home is increasing in value, so you can price it competitively for today’s market.


Dec. 12, 2019

It’s Beginning To Look A lot Like Christmas at Meadowview Farm

This event is free to the community – we do ask that you message us just to let us know your coming so we can have an idea of those attending. So please send us a message just to let us know as parking is limited to the street.

With Christmas well on its way, the farm will be adorn in fresh evergreen garlands with wreaths finished off with buffalo check bows…. the Meadowview Goats will be in their holiday cheer with tutus and sweaters for all to see.

Come share in this special time of year where family and friends make special memories and children anticipate whether they are on Santa’s naughty or nice list.

Let the kiddos ask Santa himself – that’s right Santa will be here visiting us on the farm! So bring your kids and bring your cameras.

Share with friends a nice cozy fire – While sharing some hot chocolate and treats that only the holidays bring.

Need some gifts to give – check out the farm store and all the handmade items inside.

It’s beginning to look a lot like Christmas on the farm.. we hope to see everyone there!

Posted in Community
Dec. 2, 2019

Christopher Martin's Christmas Run for

This 5K race is a runner favorite! Connecticut’s best post race party!

Our Mission is hope to make Christmas a little brighter for needy children in the New Haven area by giving them not only a toy, but the message of love from friends and neighbors they have never met.  Over the years, our race has given over 50,000 toys to children.

T-shirts Long sleeve tech t-shirts are available before the race for $20. Purchase your tech shirt now to guarantee your size. Tech shirts may not be available on race day.

Awards $50 gift certificate to Trailblazer given to first overall male and female finishers.  Awards given to the first three finishers in each of the following age groups (male and female):  12 and under, 13-19, 20-24, 25-29, 30-34, 35-39, 40-44, 45-49, 50-54, 55-59, 60-64, 65-69, 70-74, 75-79, 80+

Posted in Community
Nov. 22, 2019

Pumpkin Pecan Cheesecake


  • 24 oz. cream cheese; softened to room temperature
  • 1/2 c. sugar
  • 3/4 c. firmly packed brown sugar
  • 4 eggs
  • 1 1/2 c. pumpkin
  • 2 tsp. pumpkin pie spice
  • 3 tbsp. flour; sifted
  • 1 tsp. vanilla
Pecan Topping:
  • 1 c. pecans; chopped
  • 1 c. brown sugar
  • 4 tbsp. softened butter
  • 1 1/2 c. graham cracker crumbs
  • 1/4 c. sugar
  • 6 tbsp. butter; melted
  • 1/2 tsp. cinnamon
  1. Preheat the oven to 325 degrees.  Prepare the crust by combining the graham cracker crumbs, sugar and cinnamon.  Stir in the melted butter.  Firmly press crust into the bottom and up the sides of a 9 inch spring-form pan.  Bake the crust for 6 minutes and remove from the oven.

  2. Beat the cream cheese until fluffy; beat in sugars, vanilla and pumpkin pie spice.

  3. Add the eggs 1 at a time; lightly beat until just combined.  Lightly beat in the pumpkin and then, the flour.  Don't over-beat!

  4. Pour the cheese mixture into the prepared crust.  Bake for 1 hour and 15 minutes.  Begin preparing pecan topping around 10 minutes before timer goes off.

  5. Prepare the topping by combining the pecans, brown sugar and butter.  Sprinkle the mixture over the top of the cheesecake.  Return the cheesecake to the oven and bake for an additional 15 minutes.

  6. Turn off the oven and leave the cheesecake in with the door closed for an additional 30 minutes.  Remove from the oven and allow to cool.  Cover cheesecake and refrigerate in the pan overnight before.  

Posted in Community
Nov. 21, 2019

Twice Baked Sweet Potatoes with Broccoli

How to Make Twice Baked Sweet Potatoes

If you’ve never made twice baked sweet potatoes before, they’re not tricky, but they do take some time to prepare. They’re “twice-baked” because the first step is always baking the sweet potatoes. Then, you slice them open, scoop out some of the flesh, stuff them with fillings, and bake them again! In this recipe, this process goes something like this:

  1. Bake the sweet potatoes until tender, about 45 minutes.
  2. Slice them in half, and scoop out a tablespoon of the flesh from each half to make room for the filling.
  3. Blend the scooped flesh with cashews, rosemary, lemon, garlic, and water to make the luscious cashew cream.
  4. Toss together your broccoli filling! It’s a tasty mix of steamed broccoli, scallions, lemon, and Dijon mustard.
  5. You’re ready for your second bake! Layer each sweet potato half with the cashew sauce, broccoli filling, and grated cheddar cheese. (I also added some hemp seeds to mine for crunch.)
  6. Bake until the cheese is melted, and serve with extra sauce on the side!
Posted in Community
Nov. 20, 2019

How to cook a turkey

The BEST Thanksgiving Turkey recipe that packs all of the flavor and juiciness you expect from the perfect Thanksgiving turkey, with none of the stress! Plus a step by step tutorial for how to cook the perfect turkey.

Not only is this roasted turkey recipe fool-proof and easy to make, it will exceed expectations as the centerpiece of your Thanksgiving feast!

Overhead photo of a roasted turkey on a large white platter, garnished with lemons, apples, garlic and fresh green herbs.


Why in the world do people stress so much over their Thanksgiving Turkey? Ok, I guess it IS the centerpiece of your Thanksgiving meal. And that usually means you have a table full of people not to disappoint. Ok, I get it. It’s a big deal.

Volume 0%

My hope is to squash any fears or insecurities you might have about cooking a perfect, beautiful Thanksgiving Turkey. This method is completely fuss-free and EASY. There’s no brining or basting the turkey, no cooking it upside down, or anything weird.

You don’t even need an expensive roasting pan. I’m convinced that this recipe is not only the simplest way to cook a Thanksgiving turkey, it also yields a gorgeous, super juicy, perfectly cooked turkey.

The real KEY to baking a perfect Thanksgiving Turkey is not to overcook it–that’s what dries out the meat, and you want to carve into a juicy, moist turkey on Thanksgiving!  So, just plan ahead to get the timing right.

White and dark meat carved from a turkey, served on a large white platter with fresh green herbs.


First things first: Buy about 1.5 pounds of turkey per person. (So if you’re feeding 6 people, buy at least a 10 lb. turkey). That way you’ll have leftovers. 


Make sure and allow plenty of time for your turkey to thaw! A good rule of thumb is to allow one day in the fridge for ever 5 pounds of turkey. I always give myself one extra day, just to be safe. Set the turkey on a cookie sheet or pan, to catch any liquid the turkey may drip as it defrosts in the fridge.


If you wash your turkey in your sink you will just contaminate your sink. Remove the turkey from it’s packaging, dry it off with some paper towels, and then prepare it for the oven. Any bacteria on the turkey will be killed in the hot oven while it bakes.


If you buy a high-quality turkey from the store (like Butterball or Norbest), then brining the turkey is an unnecessary step. You can do it if you want, but you can still achieve a deliciously moist turkey without brining it. However, if the turkey is wild, you should brine it the night before to make sure it will be moist and flavorful.


Basting is really unnecessary to produce a beautiful golden brown turkey. It also requires you to constantly open the oven, which causes the oven to loose heat and the turkey to take longer to cook–which could lead to a dry turkey. By smearing an herb butter mixture over the outer and inner skin of the turkey you will ensure the skin will brown beautifully, and taste amazing. 


If you try to put stuffing/dressing inside the cavity of the bird, the turkey will be overcooked by the time the stuffing reaches a temperature that’s safe to eat. Instead, cook your stuffing in a casserole dish.  Then you can fill the cavity of the turkey with things that will give it flavor (and add flavor to the drippings/stock): salt and pepper and any mixture of onion, apple, carrots, celery, or citrus. 


The only way to really tell if the turkey is cooked (165 degrees F), is by using a thermometer (I love this one). Test the turkey right from the oven—if it reaches 160 degrees F, I take it out and tent it with foil. It will continue to cook inside the foil tent to make up that extra 5 degrees.


After removing the turkey from the oven, let it rest for at least 15 minutes, or up to 40 minutes (that gives you some extra time if you need to bake or warm anything else in the oven). If you’re using the drippings for gravy, remove the turkey from its pan, to a cutting board and tent it with foil while it rests there. If you’re not using the drippings, then just leave the turkey in the pan and tent with foil.


If you have a big metal roasting pan, great! If you don’t, no worries. Just use a casserole dish big enough to fit the bird, or buy a $1 disposable foil roasting pan from Walmart (then you can throw it away after). Place a bunch of chopped veggies on the bottom of your pan. The veggies will act like the wire rack in a regular roasting pan by elevating the turkey slightly. Place the turkey right on top of the chopped veggies.


After the turkey is finished cooking there will be juice and browned cooked bits at the bottom of your roasting pan. You can reserve all of it for making turkey gravy. You can also use the leftover neck and giblets you pull from the turkey when you remove it from the packaging, to make giblet gravy.  The most flavorful gravy! Your grandma would be proud 😉

Roasted Thanksgiving Turkey on a large white platter with a knife carving into the breast meat of the turkey.


First, remove the thawed turkey from it’s packaging. Remove the neck (usually found in the large cavity of the bird) and the bag of giblets (sometimes found in the smaller neck cavity of the bird). Discard them, or save them for gravy. Pat the turkey dry with paper towels.

The neck and giblets from inside the turkey cavity are being removed.

Next, season the cavity of the turkey with salt and pepper. Stuff it with the quartered lemon, onion, apple and herbs.

Four photos showing the cavity of the turkey being stuffed with salt, pepper, onion, apple, lemon and herbs.

Tuck the wings of the turkey underneath the turkey and set the turkey on a roasting rack inside a roasting pan (or on top of a bed of chopped veggies —carrots, onion and celery work well—in a disposable roasting pan). Tucking the wings prevents them from burning, and helps the turkey sit flatter.

Two photos showing the wing of a turkey being tucked underneath the bird.

Use your fingers to loosen and lift the skin above the breasts (on the top of the turkey) and smooth a few tablespoons of the herb butter underneath. Use some twine to tie the turkey legs together. Then slather the outside turkey in the rest of the herb butter. That’s it! You are ready to let your oven do the rest of the work!

Preparation of a thanksgiving turkey including fingers loosening the skin on the breast of an uncooked turkey. Then the turkey is placed in a roasting pan and basted in softened herb butter before being roasted in the oven.

You will want to check the turkey about half way through cooking. Use your oven light to see if the skin is golden, and then place a large piece of tinfoil over the breast meat of the turkey to help keep it from overcooking.

Side view of a roasted thanksgiving served in a large platter and garnished with lemons, garlic, apple and herbs.


Whether this is your first time cooking a turkey, or you just decided to give this method I try, I would love to hear from you! Rate the recipe and comment below with your experience

Posted in Home Owner Tips
Nov. 19, 2019

DIY, LatestSausage And Stuffing Balls With Cranberry Dipping Sauce. The Perfect Thanksgiving Appetizer!

Sausage And Stuffing Balls With Cranberry Dipping Sauce. The Perfect Thanksgiving Appetizer!


This is a great dish to just put out for family and friends while they are chatting it up, sharing some laughs and drinks of course! 🙂


  • 1 pound ground breakfast sausage
  • 1/2 teaspoon ground sage
  • 1/2 teaspoon Kosher salt
  • fresh ground black pepper
  • 1/2 cup finely minced onions
  • 1 stalk celery, finely minced
  • 1/2 cup shredded cheddar cheese
  • 1/3 cup dried cranberries, minced
  • 1 box stuffing mix (unprepared) (can substitute 2 1/2-3 cups leftover prepared stuffing)
  • 2 eggs, beaten
  • 1 cup Swanson 100% Natural Chicken Broth (if using leftover stuffing, reduce amount to 1/4-1/2 cup, adding more, as needed)

Cranberry Dipping Sauce Ingredients:

  • 1 can whole berry cranberry sauce (or 1 1/2 cups leftover cranberry sauce)
  • 1/4 cup orange juice
  • pinch of Kosher salt
  • Sausage And Stuffing Balls With Cranberry Dipping Sauce. The Perfect Thanksgiving Appetizer!

    Like & Follow Us On Facebook!
    Like it? Share it!
    Share on FacebookPin on PinterestShare on RedditTweet about this on Twitter

    The folks over at ‘ishouldbemopping.com‘ put together this incredibly easy and yummy appetizer recipe that is the perfect addition to your Thanksgiving spread! We just had to share it!


    This is a great dish to just put out for family and friends while they are chatting it up, sharing some laughs and drinks of course! 🙂


    • 1 pound ground breakfast sausage
    • 1/2 teaspoon ground sage
    • 1/2 teaspoon Kosher salt
    • fresh ground black pepper
    • 1/2 cup finely minced onions
    • 1 stalk celery, finely minced
    • 1/2 cup shredded cheddar cheese
    • 1/3 cup dried cranberries, minced
    • 1 box stuffing mix (unprepared) (can substitute 2 1/2-3 cups leftover prepared stuffing)
    • 2 eggs, beaten
    • 1 cup Swanson 100% Natural Chicken Broth (if using leftover stuffing, reduce amount to 1/4-1/2 cup, adding more, as needed)

    Cranberry Dipping Sauce Ingredients:

    • 1 can whole berry cranberry sauce (or 1 1/2 cups leftover cranberry sauce)
    • 1/4 cup orange juice
    • pinch of Kosher salt


    The dish can be created using fresh stuffing, or left overs. If using leftovers, make sure you don’t add too much broth!


    Brown sausage in large skillet over medium heat. Add seasonings and cook until pink is gone. Add onions and celery to skillet and continue to cook until vegetables are soft and onions are clear. Allow to cool for 10-15 minutes.
    Add cheese, cranberries, and stuffing to sausage and stir. Stir in eggs and Swanson 100% Natural Chicken Broth and make sure entire mixture is completely combined.
    Using a cookie scooper, scoop out heaping balls of mixture (and slightly use palm to press mixture into scoop to make sure it sticks together well). Place balls onto a cookie sheet lined with parchment paper. If any of the mixture falls off of one, just press it back into place. Continue with entire batch of mixture (I place about 24 sausage and stuffing balls onto one standard cookie sheet).
    Bake in a preheated 375º oven for 15-18 minutes, until tops begin to brown.
    While sausage balls are baking, prepare Cranberry Dipping Sauce. Combine cranberry sauce, orange juice and salt in a small saucepan over medium heat. Stir until thinned out a bit and completely combined. Transfer to a serving dish.
    Makes 36-48 Sausage and Stuffing Balls, depending on the sizes you create.
Posted in Home Owner Tips
Nov. 18, 2019

Thanksgiving Stuffing

Herbed Fruit and Nut Stuffing
Megyn Kelly food segment - November 22nd, 2017
Nathan Congleton / TODAY
print recipe 
 (1 rated)


Does boxed equal boring? Not even close. Use a boxed stuffing mix as the base for this super-easy stuffing recipe that has deliciously sweet and savory flavors.  



    • 1 1/2 cup frozen onion and celery mix
    • 2 cups mushroom broth, hot
    • 1/2 cup dried fruit, such as cranberries, cherries, or chopped apricots
    • 3/4 cup grated parmesan cheese
    • One 6-ounce box plain stuffing mix
    • 2 tablespoons vegetable oil



1. Preheat the oven to 350 degrees. 

2. In a large bowl, add the onion and celery mix, the broth, the dried fruit, the stuffing mix and the Parmesan to a large bowl and toss to combine. Cover and let stand for 5 minutes. 

3. Add vegetable oil to a cast iron skillet and place in the oven to heat, about 5-7 minutes. When the pan is hot, but before the oil is smoking, add the dressing to the hot pan.

4. Smooth out the mixture to evenly distribute. Bake uncovered until the top is golden brown and crispy, and the center is moist but not wet, about 35-40 minutes. 


Posted in Community
Nov. 17, 2019

Thanksgiving Blues Rock Jam







All ages, instruments, and skill levels are welcome to come play and sing along with our West Main House Band! You may also come and watch the Jam!

Set List- (These are the songs to learn for the Jam)-
Stevie Ray Vaughn- Pride and Joy
The Black Keys- Gold on the Ceiling
Led Zeppelin- Whole Lotta Love
The Black Crowes- Hard to Handle
CCR- Down on the Corner
Tom Petty- Won't Back Down

Attendees will sign in with what instrument and song or songs they would like to play, and then we'll call them up in order.

We'll also have a keyboard and mic set up. Loaner guitars available.

Email or Call to RSVP

Posted in Community
Nov. 13, 2019

Restaurant of the Week


Welcome to Spill the Beans!

Located in Prospect, Connecticut, they are the perfect location for a cozy breakfast, lunch with the family, coffee and the newspaper or a gathering with your co-workers!  We are open early every day of the week with fresh brewed coffee in a variety of flavors, espressos, cappuccinos and other specialty drinks.  Try our breakfast menu consisting of tried and true favorites cooked with love (like our house-made corned beef hash!) and some unique dishes added for good measure.  They offer a full lunch menu and weekly specials including build-your-own salads, sandwiches on store-made foccacia bread or a selection of wraps and soups.  They have selections to fit into your dietary needs, whether you have a food allergy or are watching your calories.  Who knows?  Perhaps you will make a new friend or learn about art from our resident painter, Francis Philibert!  That is just the type of place we are!  


6:30 am - 2:00 pm
6:30 am - 2:00 pm
6:30 am - 2:00 pm
6:30 am - 2:00 pm
6:30 am - 1:00 pm
7:00 am - 1:00 pm
7:00 am - 1:00 pm
Posted in Community
Nov. 12, 2019

Resturant of the Week West HArtford


Restaurant of the Week


(860) 598-8000

Posted in Community