March 2023 Newsletter

2 Things Sellers Need To Know This Spring

A lot has changed over the past year, and you might be wondering what’s in store for the spring housing market. If you’re planning to sell your house this season, here’s what real estate experts are saying you should keep in mind.

1. Houses That Are Priced Right Are Still Selling

Houses that are updated and priced at their current market value are still selling. Jeff Tucker, Senior Economist at Zillow, says:

“. . . sellers who price and market their home competitively shouldn’t have a problem finding a buyer.”

The need to price your house right is so important today because the market has changed so much over the past year. Danielle Hale, Chief Economist at realtor.com, explains:

“With a smaller pool of buyers today and more competition from other homes on the market, homesellers will likely need to adjust their price expectations in the market this spring.”

While this spring housing market is different than last year’s, sellers with proper expectations who lean on a real estate expert for the best advice on pricing their house well are still finding success. And that’s great news if you’re thinking about selling.

2. Buyers Are Still Out There

As mortgage rates have risen and remain volatile, some buyers have pressed pause on their plans. But there are still plenty of reasons people are buying homes today. Lisa Sturtevant, Chief Economist at Bright MLS, spells out the mindset of today’s buyers:

“For some buyers, higher mortgage rates simply means buying a home is out of the question unless home prices fall. For others, higher mortgage rates will be a hurdle but ultimately will not keep them from getting back into the market after sitting on the sidelines for months.”

That’s why, if you’re interested in selling your house this spring, it’s helpful to work with a real estate agent who can help connect you with those buyers who are ready to purchase a home.

Bottom Line

There are still clear opportunities for sellers this spring. If you’re wondering if it’s the right time to make a move, let’s connect today.

The information contained, and the opinions expressed, in this article are not intended to be construed as investment advice. Keeping Current Matters, Inc. does not guarantee or warrant the accuracy or completeness of the information or opinions contained herein. Nothing herein should be construed as investment advice. You should always conduct your own research and due diligence and obtain professional advice before making any investment decision. Keeping Current Matters, Inc. will not be liable for any loss or damage caused by your reliance on the information or opinions contained herein.

In our area this month…

The spring market is in full bloom!
Our market is shifting back to a secure sellers’ market, especially in Schaumburg and McHenry, IL.
Things to remember:
- There are buyers out there, so now is a great time to jump into the spring market
- Pricing your home appropriately will bring more buyer attention to your home (and ultimately a better sale)

Pistachio and Pomegranate Meatballs

Ingredients

Meatballs:

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1 large onion, peeled and quartered
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1 ½ cups (180g) raw pistachio kernels
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½ cup (15g) fresh plain bread crumbs
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3 cups (250g) chopped fresh parsley
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1 cup (85g) chopped fresh tarragon, or 2 tablespoons dried

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1 cup (85g) chopped fresh cilantro
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1 tablespoon fresh lime juice
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1 teaspoon red pepper flakes
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1 teaspoon freshly ground black pepper
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1 tablespoon ground cumin
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2 teaspoons fine sea salt
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2 lb (900g) ground dark meat turkey
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1 egg
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½ cup olive oil, for brushing meatballs

Glaze:

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¾ cup (180ml) pomegranate molasses
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¼ (60ml) cup grape molasses
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¼ cup (60ml) pomegranate juice
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1 teaspoon salt
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½ teaspoon freshly ground black pepper
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½ teaspoon red pepper flakes
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For serving:

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1 cup (150g) pomegranate seeds (arils)
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Lavash, lettuce, and fresh basil for serving (optional)

Directions

Step 1

To make the meatballs: Place all the ingredients, except the ground turkey and egg, in a food processor and pulse until you have a grainy paste. Transfer to a large mixing bowl and add the turkey and egg. Lightly knead with your hands for a few minutes (do not over-mix). Cover and chill in the fridge for at least 10 minutes or up to 24 hours.

Step 2

Preheat the oven to 450°F (230°C). Generously oil a wide, non-reactive baking dish, large enough to fit 24 meatballs, (about 12 x 14 in/30 x 35 cm) and set aside.

Step 3

Remove the turkey mixture from the fridge and shape into walnut-sized balls (about 1 1/2 tablespoons each, using an ice-cream scoop). Place the meatballs in the baking dish and brush well with oil. Bake in the oven for 15 minutes, until bottoms of the meatballs are lightly golden.

Step 4

Meanwhile, in another mixing bowl, combine all the ingredients for the glaze.

Step 5

Spoon the glaze over the meatballs and bake for another 5 minutes to infuse them with the flavor of pomegranate.

Step 6

Garnish with the pomegranate arils and serve warm with the sauce. These meatballs are perfect for wrapping with sprigs of fresh basil in lavash bread or green lettuce.