🧠 WHAT'S ACTUALLY HAPPENING IN THE RICHMOND MARKET RIGHT NOW? The Richmond real estate market is heading into Fall 2025 with steady prices, more inventory, and mortgage rates finally easing. From Henrico and Chesterfield to Hanover and Goochland, buyers and sellers alike are seeing a market that feels more balanced than in years past. HERE’s what you need to know before making your next move. 🍁 It's (almost) Fall, Y'all It may not be officially fall, but the early September weather is actually cooperating with us this year (so far, at least!) to make those pumpkin spice lattes not feel so out of place. Dare we say it's almost “sweater weather?” I always hate to see summer go, and I confess, I get a little anxious when the weather turns. That's why I always have a list of things to do and places to go that I love for fall. It just softens the change of seasons for me. So, in case you feel the same, maybe you're newer to town, or just in a rut, I've put together my Fall Guide to give you some ideas of things to do as the leaves start to change colors. Download it HERE, and let me know what you think! 📍 RVA SPOTLIGHT Shout out to the helpers and the animal lovers! I was out of town over the weekend, and got a call from the boarding place that my boy was unwell. Scrambled, made some calls, and my brother was an absolute superhero- getting Maxwell to the doctor and taking care of him until I got home. But wow. When these things happen at night, on a weekend, etc, it's hard to know where to go or what to do. VVC came highly recommended, and they deserve the recognition. We ended up at both the Midlothian and the Short Pump locations, and I can't say enough about the care, the people, and the facilities. Hopefully, you don't have a need for a pet ER anytime soon (or ever), but if you do, this is definitely one I recommend. (Short Pump is open 24 hours, too) 🍴 What I'm Cooking Right Now: Classic Make Ahead Chicken Tetrazzini Another great make-ahead meal that was a HUGE hit at Gourmet Delights. Just serve with a salad, some good crusty bread, and you're all set. Perfect for back to school and busy weeknights, but good enough to take someone if you're on a meal train. (Also, it's pretty popular with kids, even if they sometimes want to pick the mushrooms out!) Check out the recipe HERE. 💬 FROM ME TO YOU… Happy September! This is the first edition of the new newsletter format! Let me know what you think, and I'll send you a coffee on me! (email or text me) As summer fades and fall arrives, there's lots to do in and around RVA, and after late summer vacations, real estate (and life) is getting a little back to “normal." I'm excited for some fall fun, though, and my Fall Guide has some great suggestions, so make sure you download it!

Another great make ahead meal that was a HUGE hit at Gourmet Delights. Just serve with a salad, some good crusty bread, and you're all set. Perfect for back to school and busy weeknights, but good enough to take someone if you're on a meal train. (Also, it's pretty popular with kids, even if they sometimes want to pick the mushrooms out!)     1 pound vermicelli, cooked not quite al dente (it's going to bake, and overcooked pasta is gross) 3 tbs butter 3 tbs flour 2 cups chicken broth 1 cup whole milk 2 tbs dry sherry 3/4 cup grated fresh Parmesan cheese 1 tsp paprika 12 ounces canned mushroom slices, drained (or fresh, lightly sautéed until slightly softened) 3 whole sliced green onions 4 cups cooked chicken, cubed   Preheat oven to 375. Spray or lightly butter a 9x13 baking dish. Cook pasta, just shy of package directions. Melt 3 tablespoons butter in medium saucepan over medium heat. Add flour and cook, whisking, about 1 minute. Whisk in broth until mixture is smooth. Bring to a boil, lower heat, then simmer 1-2 minutes. Add milk, sherry, 1/2 cup of Parmesan, paprika, and black pepper, to taste. Simmer 2 minutes. Set aside. Combine pasta, sauce, mushrooms, and green onions in a large bowl. Pour into prepared baking dish. Sprinkle with remaining Parmesan and additional paprika. Bake in preheated oven until bubbly and browned on top, about 20 minutes. (Can also be covered/sealed and frozen prior to baking. Just thaw before cooking. Make up to 2 days in advance, or freeze for up to 2 months.)  

As we head into the last quarter of 2025, the Greater Richmond market (Richmond, Henrico, Chesterfield, Hanover, and Goochland) is still holding steady. Prices are up compared to last year, demand remains strong, and buyers finally have a little more breathing room. Virginia’s median home price in June was about $446,000—up 3.4% from 2024—and Richmond’s housing market is moving in step with those statewide trends. Nationally, sales are picking back up as more inventory hits the market and prices level off. Looking closer: Henrico and Chesterfield both saw more listings this summer, with prices ticking up slightly and homes staying on the market just a little longer. Hanover has been steady with small price shifts, while Goochland, with fewer sales overall, is seeing bigger swings but remains desirable with a median in the mid-$600s. Richmond itself is still outperforming the national average for speed and price stability, though the days of frantic bidding wars are cooling into a more balanced market. Interest rates are helping too. The 30-year fixed mortgage has settled into the mid-6% range—the lowest in months. Most experts expect rates to hover around 6.5% as we close out the year, with the chance of a little more relief if the economy continues to cool. It’s not the 3% world we remember, but it’s a noticeable improvement over where we started 2025. What this means for you: If you’re a buyer in Richmond, Henrico, Chesterfield, Hanover, or Goochland, now’s the time to refresh your pre-approval and take advantage of extra inventory. Homes that sit longer than two weeks often present negotiation opportunities for closing costs, repairs, or even a rate buydown. If you’re a seller, pricing right is key. Move-in-ready homes are still attracting strong offers, but pushing the top of the market may require patience or offering buyer incentives.

It's no secret that I'm just a little bit of a food snob, which is why, when I first started seeing this recipe online a few years ago, I was just not interested in trying it. Finally, curiosity got the better of me, because I also love a recipe with 5 or fewer ingredients that tastes complicated, and whoever created this totally nailed it! You may have had it, and you may have made it, but it's definitely worth reminding you of this classic during this busy time of year. Would you rather make it in the morning and let it slow cook in the crock pot? Just combine all the ingredients in the slow cooker and cook on low for 8 hours. Enjoy! Instant Pot Mississippi Pot Roast Ingredients 4 tablespoons (1/2 stick) unsalted butter (Lots of recipes use a whole stick. I don't think it's needed, but you do you!) 1 (3-pound) boneless beef chuck roast 1 tablespoon vegetable or canola oil 1/4 cup water 5 or 6 pepperoncini peppers, divided 1 (1-ounce) packet ranch salad dressing and seasoning mix 1 (1-ounce) packet or 2 (.6-ounce) packets au jus gravy mix Directions Cut butter into 4 pieces. Trim off any large pieces of surface fat from 1 (3-pound) boneless beef chuck roast. Pat dry with paper towels. Heat 1 tablespoon vegetable or canola oil in a 6-quart or larger Instant Pot or electric pressure cooker on the highest Sauté setting until shimmering. Add the roast and sear on all sides until browned, about 10 minutes total. Transfer to a plate. Pour 1/4 cup water into the pressure cooker and scrape up any browned bits loose. Return the roast and any accumulated juices to the pressure cooker. Sprinkle the roast with 1 packet ranch mix and 1 or 2 packets au jus gravy mix. Top with the butter. Add 2 cu-3 TB brine from pepperoncini peppers over the roast. Add pepperoncini peppers. Lock the lid on and make sure the pressure valve is set to seal. Set to cook under HIGH pressure for 55 minutes. It will take about 15 minutes to come up to pressure. When the cook time is up, let the pressure naturally release for 15 minutes. Quick release any remaining pressure. Shred the roast into bite-sized pieces with tongs. Serve with potatoes, rice, tortillas (this makes a great street taco filling too, just add fixings!), or whatever you like. If you have leftovers, great. (I seldom, if ever, do!)

  Summer may be coming to an end, but it is not over yet — and there is still time to make the most of it here in Richmond! I have put together a fun End-of-Summer Bingo Card packed with my personal must-do activities before the season winds down. From picnicking at Maymont to spending an afternoon on the river, there is something for everyone. Print out the card, challenge your friends or family, and see how many squares you can cross off before fall rolls in. Whether you hit bingo or go for a full blackout, it’s the perfect way to wrap up summer in RVA. Click HERE to download your own copy!

Nothing says late summer to me like watermelon, blueberries, and a cool, crisp salad, and this one is pretty perfect as a throw together last minute side at home, or a fun, fruity, colorful addition to bring to a cookout. Let me know what you think! Watermelon and Blueberry Salad with Feta INGREDIENTS 4 lbs (about 6 cups) seedless watermelon, cubed 8 oz fresh blueberries 4 oz feta cheese, crumbled 3 tbsp fresh lime juice (juice of about 2 limes) 2 tsp honey, or to taste 3 tbsp fresh mint leaves, julienned 1/4 cup extra virgin olive oil salt and pepper to taste INSTRUCTIONS In a large bowl combine the watermelon and blueberries. In a jar, combine lime juice, mint, olive oil, and salt and pepper, to taste. Shake thoroughly to combine. Drizzle dressing over fruit, and toss gently to coat. Top with feta. Serve immediately. Serves 6.

What's Happening in RVA | August 2025 Book Fair with Fountain Books Virginia Capital Trail Pop-Up Rest Stop Chesterfield County Fair Ashland Half Marathon Richmond Comedy and Music Festival End of Summer Artisan Market ImmerseCon 2025

For a printable checklist, click HERE.

For a printable checklist, click HERE.

For a printable checklist, click HERE.