💬 FROM ME TO YOU…
Some months arrive with a clean break; March kind of sidles in and asks, “So…are you finished with winter? No? Here’s some more.” I’m between winter hibernation and spring energy right now—making soups and sheet pan dinners, sneaking out for long walks when the sun cooperates, and covering everything in an alarming amount of clay dust thanks to pottery class.
This month’s newsletter is very “real life in RVA”: a restaurant-worthy recipe that doesn’t require a culinary degree, a little love letter to Brookland Park (and the businesses I can’t stop talking about), plus a load of events coming up as we head into spring. As always, take what fits your life right now and leave the rest—I’m just happy to be in your inbox.
📆 What’s Happening in RVA
March in Richmond means the first real hints of spring — longer days, outdoor events returning, St. Patrick’s Day celebrations, races, markets, and plenty of reasons to get out and explore. Whether you’re looking for family-friendly activities, live music, seasonal festivals, or community gatherings, something is happening across RVA all month long.
📍RVA Spotlight- Brookland Park
Brookland Park has become my happy place lately — part clay-splattered art kid, part ice cream-fueled neighborhood walk. I’ve been spending a few hours a week at Hand/Thrown trying to convince my pottery to not fly off the wheel, wandering over to Scrap RVA for creative treasure hunts, grabbing lunch at Morty’s with friends, and finishing it all with a scoop (or two) from Ruby Scoops. Next on my list: finally getting my hands on a bagel from Julio’s and checking out the new(ish) location of The Smoky Mug.
If you’ve been curious about what’s happening in Northside — the real estate, the small businesses, the feel of the streets right now — this month’s RVA Spotlight dives into Brookland Park: a little history, a little market insight, and a lot of love for the charm and the businesses that make it special.
LEARN MORE ABOUT BROOKLAND PARK
🍴What I’m Cooking Right Now
I love to cook. But cooking for one sometimes feel like heavy work and light reward, especially on busy weeknights. So for me to cook, I want it to feel effortless. Also, I want it to taste like something I’d order out. Oh, and I also want to be done in under 30 minutes. This is usually where reality intervenes.
But this baked feta situation? It’s one of those dishes that actually delivers on all of it. Sheet pan, 25 minutes, and you’ve got bubbling golden feta tucked into caramelized broccolini, jammy tomatoes, and crispy chickpeas. It’s the kind of dish that makes you feel a little smug — in the best possible way.
I made it on a random Tuesday, and I seriously stood there and ate it straight out of the pan. Early spring evenings call for exactly this.
Do you have home questions, need contractor referrals, or are you (or someone you know) thinking of buying or selling a home in the Richmond area? Reach out! I’d love to help.
👉 SEARCH RICHMOND HOMES FOR SALE
👉 GET YOUR HOMES VALUE
👉 START YOUR SEARCH
👉 BOOK A CONSULT
