This moving business is getting really real y’all. Last week our appraisal came back….no corrections required…which should keep us on track to settle in a few weeks. And just today I got a request to show the house we are currently renting…the one that we have to keep paying rent on until either a new tenant signs a new lease or our lease expires…in December.
Needless to say, the crazy is about to go into overdrive to get the rental in its best possible shape to show.
Did I also mention that our A/C at the rental is kaput…and we are midway through the first really awful heat spell of the season? I’m hoping the property managers expedite getting that issue resolved pronto even if it has nothing to do with our comfort and everything to do with them wanting to get a new tenant.
I’ve come to believe that the rental was a baby step that The Mistah and I needed to take. A time out of sorts. Time to re calibrate our notion of what we needed vs what we wanted (off street parking = need; roof top deck = want) and what we were willing to pay for something that checked all of our need boxes. Time to be in the reality of paying a higher housing cost and seeing that we can accommodate it. Time, as my counselor pointed out, for our whole family to have this new beginning together after the deployment.
So, I’m going to embrace the next few weeks as a time to usher in a new season….if. it. freaking. kills. me.
Adapted From Magnolia Table
BAH Note: To make this super easy to execute, I buy jicama already sliced at Trader Joe’s. While I’m there I might also pick up some of their frozen quesadillas to go with the salad….dinner is done.
- 1 pound jicama peeled and sliced into planks (see note above)
- zest and juice of 2 limes
- ½ teaspoon paprika (smoked or sweet)
- 1 teaspoon kosher salt
- 1 avocado, diced
Combine the jicama, lime zest and juice, paprika, and salt in bowl. Just before serving, add the avocado and give everything a gentle, quick stir.