Let’s face it–Mondays are hectic.  All the problems that have developed over the weekend are thrown at you at once, your so-called plans are foiled as new problems subsequently arise, and before you know it, the day is over and you’ve gotten nothing accomplished.  Suddenly a bad Monday turns into a bad week.

Manic Mondays are all too common, but that doesn’t mean you have to put up with them every week.  Try doing these 16 things every Monday to stay on top of your game:

1. Wake up early.

2. Exercise.

3. Eat a healthy breakfast.

4. Arrive early.

5. Clear your desk and desktop.

6. Carve out time for unexpected projects and tasks.

7. Greet your team and/or boss.

8. Update your to-do list and goals.

9. Visualize the week’s success.

10. Screen emails for urgent requests.

11. Tackle the tough challenges first.

12. Make an extra effort to smile.

13. Add a “blanket of humanity” to your emails.

14. Be able to say no.

15. Stay focused.

16. Remember that there is Tuesday.

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Originally posted at: Lafayette Real Estate News

Now that the balmy days of summer are behind us, and the time to tuck in for the long cold of winter has come–you may consider playing around with growing different foods inside your home.  The gardening season may be over, but providing fresh and nutritious foods for family meals is a never-ending task, and it’s still possible to grow some foods indoors in the winter without having cold-frames or hoop-houses.

Growing your own food, even on a small scale, saves money and the environment in one fell swoop, and it gives you the added benefit of knowing that it was produced using methods you approve of–safely grown to the benefit of man and nature.

Foods to Grow

1. Micro-greens:  These baby greens pack a punch of dense nutrients that make a great addition to salads and sandwiches, providing a great source of vitamins A, C, and K, as well as folate.  You can often find seed at your local natural foods store–look for broccoli seed or sunflower seed.  You can also search online for a broader selection of delectable micro-greens and micro-green mixes.

To grow simply fill a shallow tray with potting soil, moisten with water so that its damp but not wet, then scatter your seeds so that they are approximately 4-6 seeds per square inch.  Sift a thin layer of soil over the seeds and lightly mist with a spray bottle; place the tray in a sunny windowsill.  Mist or lightly water the seeds daily until germination occurs, then water the seedlings at the roots to avoid soaking the leaves.

Your micro-greens are ready to eat when they’ve grown to 1-2 inches in height and have 2 sets of leaves.  To harvest, hold the seedlings by the stems and use a pair of scissors to cut off the leaves.  Be sure not to cut the roots in order to ensure multiple harvests.  Eat them right away–or store them in a plastic bag in the fridge for up to 5 days.

2.  Sprouts:  Scientists agree that there can be up to 100-times more beneficial enzymes in sprouts than in uncooked fruits and vegetables.  The quality of the proteins in beans, nuts, seeds or grains is improved during the soaking and sprouting process.  Fiber content is increased significantly, along with the available fatty acids, and the content of vitamins, including vitamins A, B-complex, C, and E–by up to 20-times!

You can grow sprouts simply in a mason jar, or in a specialized sprouting tray.  To use the jar method, simply place a tablespoon full of your selected seed in the bottom of a quart jar and cover with water.  Soak for 8 hours or overnight–depending on the type of seed you’ve chosen.  Drain off the water, then over the next 4-5 days rinse the seed twice a day, each time covering the sprouting seeds completely, swirling them around in the jar and allowing them to soak for approximately 30-seconds before draining again.  Keep the jar of sprouts in a dark cupboard or corner.

When the sprouts have grown their first set of leaves, place the jar in a sunny window sill to green them before harvesting.  You can eat them right away, or store them in the fridge for a week or more.

3.  Leafy greens:  Anything from spinach to lettuces can be grown indoors with little effort and are jam-packed with vitamins like A, C and K, as well as folate and iron.

Start indoor greens from seedlings found at your local nursery, or from seed, which you can get locally or online.  Plant seeds about 4-inches apart in a tray filled with a good quality potting soil–seedlings plant 6-inches apart.  Water regularly to maintain soil that is damp or moist to the touch.

Harvest by selectively cutting the largest leaves, allowing continuous growth of the plants and successive harvests.

 

4.  Mushrooms:  With many of the nutritional attributes of produce, as well as those often found in meat, beans, and grains, mushrooms are low in calories, fat-free, cholesterol-free and very low in sodium.  They provide our bodies with nutrients like selenium, potassium, riboflavin, niacin, and vitamin D.

The easiest way to get started with mushrooms is to get a mushroom kit.  In just a few weeks you can grow several different types–including oyster mushrooms, shiitake, and a variety of button mushrooms.  Prefering dark, cool, moist and humid growing environments, mushrooms do well in basements, however a spot under the kitchen sink might suffice.

When your mushrooms are fully grown their caps will separate from their stems and they are ready to harvest.  Simply pluck them with your fingers–rinse and eat them right away, or store in a paper bag in the fridge.

5.  Ginger:  With a long history of effectiveness in treating the symptoms of gastrointestinal distress, ginger is a great food to have on hand.  It is used world wide to alleviate nausea and vomiting, as well as to flavor foods, sauces, and beverages.

To grow your own ginger indoors, you must first begin with a quality ginger root that is plump and smooth.  If it is shriveled the root has gone past it’s prime and is not suitable for growing with.  Soak your ginger overnight in warm water before planting into a mixture of loose potting soil and compost.  The pot should offer plenty of drainage and be placed in a warm spot that remains between 75 and 85 degrees, since cooler temperatures can stunt the plant’s growth.  Water lightly during the winter when the plant is dormant, then as new shoots begin to appear water more heavily.

After about 10-12 months the plant will reach between 2 and 4 feet in height.  It is now matured, and any new sprouts growing in front of the main plants can be dug up and either replanted elsewhere, or harvested for use.

6.  Herbs:  Studies show that many of our common herbs and spices offer health benefits to those who consume them.  Herbs contain unique anti-oxidants, essential oils, vitamins, and polyphenols that help boost our bodies’ immune systems so that we can fight germs and toxins.  Most of the evidence science has associated with the health benefits of herbs and spices is related to cinnamon, chili peppers, tumeric, garlic, oregano, basil, thyme, and rosemary.  For thousands of years herbs and spices have been utilized for their flavor along with their healthful and medicinal uses.

The easiest way to grow herbs indoors during the winter is to bring a selection of plants in from your summer garden.  Take cuttings, or pot up small plants–but take care to use the proper growing medium–using potting soil will eliminate many of the pests your garden soil harbors, and you can add sand or vermiculite to allow for the good drainage herbs require in order to thrive.  Transition your herb plants to the indoor atmosphere gradually, rather than bringing them directly inside–put them in a bright, cool, transition zone–a garage, entryway, or enclosed porch–for a few weeks.  Once they’ve had time to acclimate, move them to an area in the house where they’ll receive full sun for a least 8 hours a day, but take care to protect them from heat and dryness.  Herbs prefer daytime temperatures within the range of 65 and 75 degrees, and it’s especially important that their nighttime temperature drop at least 10 degrees, so be sure to turn down the thermostat before you go to bed!

Harvest your herbs as you normally would, a pinch here and there–but if you’re looking for pesto from your indoor basil plant, you may want to set up a couple of fluorescent lights to help stimulate the growth and yield required for such a harvest.  Use your herb cuttings right away, or store in a zip-lock bag in the fridge for 5-7 days.

In Conclusion

This is just a sampling of some of the foods you can grow indoors during the long winter months, but as you can see there’s a lot you can do.  If you can designate one shelf in a cupboard to growing sprouts and one bright, south-facing kitchen window to herbs and micro-greens, that’s a fair amount of food that you can produce to help supplement your family’s diets when your garden is under a foot or more of snow.  Most of these foods you can grow with supplies you probably already have hanging around, so they’re easy and inexpensive too!

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Originally posted at: Lafayette Real Estate News

 

If you love pizza and haven’t yet visited Pizza Artista, you should know that you’re missing out on a new and exciting pizza experience.  Pizza Artista is a locally owned and operated pizza theatre that bakes personal pizzas made by you, the customer.  That’s right—at Pizza Artista, you’re the artist!  Choose from a variety of dough, sauce, and topping options to create a fully personalized pizza just for you.

Pizza Artista is owned and operated by Louisiana natives Scott and Cynthia McClaskey and Kirk Miller.  Together, the trio has decades of experience in the restaurant industry, specifically the pizza industry.  Miller and the McClaskeys wanted to build something new and different; they decided to contribute to the growing fast-casual dining trend and with a restaurant specializing in what they do best—pizza.

The moment you walk into Pizza Artista, you’re greeted by the enthusiastic staff.  As you make your way down the assembly line, choosing the freshest, high quality ingredients to add to your pizza, each employee introduces themselves and assists you with the next step of the pizza making process.  You’re called by name, not a number, when your pizza is ready; then you can finally enjoy your very own culinary masterpiece!

If you’re not feeling particularly creative, you still have plenty of options.  The Pizza Artista menu is equipped with a variety of signature pizzas that you can order as is or customize to your liking.  Gluten-free, organic, and vegan options are also available. You can even create your own salad if you’re trying to follow through on that new year’s resolution.  Pizza Artista has something for every appetite and lifestyle.

Since the owners are all Louisiana born and raised, Pizza Artista’s menu is imbued with a Cajun flair.  Signature Cajun inspired pizzas such as the Boucherie, the Classic Cajun, and the Chicken & Sausage or Seafood Sauce Piquant contain all your favorite Southern flavors in pizza form!

If you’re still not sold on Pizza Artista, just check out the tons of reviews left by satisfied customers.  See for yourself what makes Pizza Artista the perfect choice for your next lunch or dinner outing.

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Originally posted at: Lafayette Real Estate News

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Originally posted at: Lafayette Real Estate News

Major kitchen remodels are among the most popular home improvements, but a revamped cooking and gathering space can set you back a pretty penny. According to the “2015 Remodeling Impact Report” from the NATIONAL ASSOCIATION OF REALTORS®, a complete renovation of a 210-square-foot kitchen has a national median cost of $60,000, and you’ll recover 67% of that cost come selling time.

Despite the big price tag, you’ll be glad you upgraded. In fact, homeowners polled for the “Report” gave their kitchen redo a Joy Score of 9.8 — a rating based on those who said they were happy or satisfied with their remodeling, with 10 being the highest rating and 1 the lowest.

If you can’t afford the entire remodel all at once, complete the work in these five budget-saving stages.

Stage One: Start with a Complete Design Plan

Your plan should be comprehensive and detailed — everything from the location of the refrigerator to which direction the cabinet doors will open to whether you need a spice drawer.

To save time (and money) during tear-out and construction, plan on using your existing walls and kitchen configuration. That’ll keep plumbing and electrical systems mostly intact, and you won’t have the added expense — and mess — of tearing out walls.

You may want to consider hiring a professional designer, such as an architect or a certified kitchen designer, who can make sure the details of your plans are complete. You’ll pay about 10% of the total project for a pro designer, but you’ll save a whole bunch of headaches that would likely cost as much — or more — to fix. Plus, a pro is likely to offer smart solutions you hadn’t thought of.

For a nominal fee, you also can get design help from a major home improvement store. However, you’ll be expected to purchase some of your cabinets and appliances from that store.

• Cost: professional designer: $5,800 (10% of total)

• Key strategies: Once your plans are set, you can hold onto them until you’re ready to remodel.

• Time frame: 3 to 6 months

Stage Two: Order the Cabinets, Appliances, and Lighting Fixtures

Cabinets and appliances are the biggest investments in your kitchen remodeling project. If you’re remodeling in stages, you can order them any time after the plans are complete and store them in a garage (away from moisture) or in a spare room until you’re ready to pull the trigger on the installation.

Remember that it may take four to six weeks from the day you order them for your cabinets to be delivered.

If you can’t afford all new appliances, keep your old ones for now — but plan to buy either the same sizes, or choose larger sizes and design your cabinets around those larger measurements. You can replace appliances as budget permits later on.

The same goes for your lighting fixtures: If you can live with your old ones for now, you’ll save money by reusing them.

You’ll have to decide about flooring, too — one of the trickier decisions to make because it also affects how and when you install cabinets.

You’ll need to know if your old flooring runs underneath your cabinets, or if the flooring butts up against the cabinet sides and toe kicks. If the flooring runs underneath, you’ll have some leeway for new cabinet configurations — just be sure the old flooring will cover any newly exposed floor areas. Here are points to remember:

• Keep old flooring for cost savings. This works if your new cabinets match your old layout, so that the new cabinets fit exactly into the old flooring configuration. If the existing flooring runs underneath your cabinets and covers all flooring area, then any new cabinet configuration will be fine.

• Keep your old flooring for now and cover it or replace it later. Again, this works if your cabinet configuration is identical to the old layout.

However, if you plan to cover your old flooring or tear it out and replace it at some point in the future, remember that your new flooring might raise the height of your floor, effectively lowering your cabinet height.

For thin new floor coverings, such as vinyl and linoleum, the change is imperceptible. For thicker floorings, such as wood and tile, you might want to take into account the change in floor height by installing your new cabinets on shims.

• Cost: cabinets: $16,000 (27% of total); appliances and lighting fixtures: $8,500 (15% of total); vinyl flooring: $1,000 (2% of total)

• Key strategy: Keep old appliances, lighting fixtures, and flooring and use them until you can afford new ones.

• Time frame: 2 to 3 weeks

Stage Three: Gut the Kitchen and Do the Electrical and Plumbing Work

Here’s where the remodel gets messy. Old cabinetry and appliances are removed, and walls may have to be opened up for new electrical circuits. Keep in close contact with your contractor during this stage so you can answer questions and clear up any problems quickly. A major kitchen remodel can take six to 10 weeks, depending on how extensive the project is.

During this stage, haul your refrigerator, microwave, and toaster oven to another room — near the laundry or the garage, for example — so you’ve got the means to cook meals. Feinberg suggests tackling this stage in the summer, when you can easily grill and eat outside. That’ll reduce the temptation to eat at restaurants, and will help keep your day-to-day costs under control.

• Cost: $14,500 for tear-out and installation of new plumbing and electrical (25% of total)

• Key strategies: Encourage your contractor to expedite the tear-out and installation of new systems. Plan a makeshift kitchen while the work is progressing. Schedule this work for summer when you can grill and eat outside.

• Time frame: 6 to 10 weeks

Stage Four: Install Cabinets, Countertops, Appliances, Flooring, and Fixtures

If you’ve done your homework and bought key components in advance, you should roll through this phase. You’ve now got a (mostly) finished kitchen.

A high-end countertop and backsplash can be a sizable sum of money. If you can’t quite swing it, put down a temporary top, such as painted marine plywood or inexpensivelaminate. Later, you can upgrade to granite, tile, solid surface, or marble.

• Cost: $12,000 (21% of total)

• Key strategy: Install an inexpensive countertop; upgrade when you’re able.

• Time frame: 1 to 2 weeks

Final Phases: Upgrade if Necessary

Replace the inexpensive countertop, pull up the laminate flooring, and put in tile or hardwood, or buy that new refrigerator you wanted but couldn’t afford during the remodel. (Just make sure it fits in the space!)

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Originally posted at: Lafayette Real Estate News