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It’s summer and that means warm and humid conditions. Want some help with moisture reduction in your home? Click the picture and find out how!

 

What do Ron Rivard and William Shakespeare have in common? Click above and find out how you can make this Father’s Day a “classic” one!!!

Begin 20 minutes ahead

Makes 1 cup

Ingredients:

2 T red wine vinegar

2 tsp finely chopped shallot

1 ½ tsp dried tarragon (I also like to garnish with a little fresh tarragon!)

1/8 tsp cracked black pepper

4 egg yolks

¾ cup softened lightly salted butter

1. In double-boiler top, combine first 4 ingredients. Over high heat, heat to boiling. Boil until vinegar is reduced to about 1 Tablespoon.
2. Place double-boiler top over double-boiler bottom containing hot, not boiling, water. Add egg yolks and cook, beating constantly with a wire whisk until slightly thickened.
3. Add butter, about 2 T at a time, beating constantly with a whisk, until butter is melted and mixture is thickened.

Can be served hot or cold, but we prefer this served hot with the meat cooked rare to medium rare. Absolutely delicious!!!

 

Click the album cover to find out what Eagle Home Inspections learned about teamwork from the Beatles!

Attention all NHMR members! Join Eagle  Home Inspections at the Owenego in Branford on June 15th for their annual Summer Shindig. Click the sign above for more details on how to register for this FREE event. Tickets are going fast, so get yours today!!!

Whether it’s Memorial Day or any day, Ron and Mary Ellen love to go parking! Click the map above to get more info on how you can do it, too!!

What ever happened to good old-fashioned customer service?

Click above and find out what Eagle Home Inspections does that makes all the difference!

Ingredients:

1 extra large egg, separated
6 T sugar, divided
3 T Minute Tapioca
2 cups 2% milk
1 tsp vanilla extract
Fresh whipped cream (I make my own sweetened with a little real maple syrup and flavored with some vanilla extract)
Pineapple, fresh or canned, diced in small pieces or crushed
Fresh nutmeg

Beat egg white in a small to medium size bowl with an electric mixer on high speed until foamy. Gradually add 3 Tablespoons sugar, slowly, beating until soft peaks form. Note: Make sure the bowl and beaters you use are completely clean. Oil or grease will prevent whites from beating properly!

Mix tapioca, remaining sugar, milk and egg yolk in medium saucepan. Let stand 5 minutes.

Cook on medium heat, stirring constantly, until mixture comes to full boil and remains bubbling even when stirred. Remove from heat. Fold egg white mixture into hot tapioca in saucepan until blended. Stir in vanilla. Place in 4 bowls. Cool 20 minutes. Serve warm or chilled. For creamier pudding, put plastic wrap or Press-n-Seal over bowls while cooling. My favorite way to eat tapioca is with some pineapple and fresh whipped cream and a little freshly grated nutmeg sprinkled on top.

Click the graphic and find out how what the American Dream means to Mary Ellen and how she and Ron are taking a stand to help save it in Connecticut!!

Click above and watch this adorable video of first-time home buyers and why they’re flying high with Eagle!!