Pensacola Press – July Newsletter

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altWritten by: Gail Morris

This month's issue:

  • Our Communities
  • Ready Now Homes
  • Summerfield
  • Sales Agent of the Quarter
  • Blue Angels at the Beach
  • Recipe


OUR COMMUNITIES

Huntington—Traditional

850-469-0977

Indian Lake—Traditional

850-937-1537

Logan Place—Patio

850-941-1610

Providence Manor—Patio

850-944-3258

Robins Ridge II—Trad/Patio

850-505-0586

Southwoods—Traditional

850-457-1714

Summerfield—Traditional

850-505-9450

Twin Pines II—Traditional

850-937-1537

Weatherstone—Patio

850-455-7034

Click on Community Name for Additional Community Info


READY NOW HOMES

CLICK HERE

to view our HOTSHEET and READY NOW HOMES inventory!


SUMMERFIELD

Selling Out Quick! 

ONLY 9 lots left! 

Come see our brand new model at

1905 Larkspur Circle.

2 new homes being built and will be ready in September.

Affordable Homes in 1905 Larkspur Circle, Summerfield – Adams Homes

4 Bedrooms / 2 Bathrooms

2169 square feet

$210,675

MLS# 461578

New Home Community in Summerfield featuring 2380 sq. ft. – Adams Homes

4 Bedrooms / 3 Bathrooms

2380 square feet

$211,925

MLS# 461483

Contact Debra Holifield

850-505-9450

for more information.


SALES AGENT OF THE QUARTER

Congratulations!

Danette Moore

Sales Agent of the Quarter - Danette Moore


BLUE ANGELS AT THE BEACH

July 12, 2014

Blue Angels At The Beach – Adams Homes


RECIPE

Looking for a recipe to use all those yummy garden vegetables?  Try this on for taste!

Grilled Vegetable Salad

Recipe of Grilled Vegetable Salad – Adams HomesIngredients:

  • 1 lb. fresh asparagus, trimmed
  • 2 zucchini, ends trimmed & halved lengthwise
  • 2 yellow squash, ends trimmed & halved lengthwise
  • 1 large red onion, sliced into 1/2” thick slices
  • 2 red bell peppers, halved & seeded
  • 1/2 cup extra-virgin olive oil
  • 1/4 cup red wine vinegar
  • 1 tbls. Dijon mustard
  • 1 clove garlic, minced
  • Salt & ground black pepper to taste

Directions:

Preheat grill for medium heat and lightly oil the grate.

Arrange vegetables on preheated grill, cook until they are tender & slightly charred, 10-15 minutes.  Remove vegetables from grill & cut into bite-size pieces.

Whisk olive oil, red wine vinegar, Dijon mustard, garlic, salt & black pepper together  in a bowl to make dressing, add vegetables and serve warm or at room temperature.


See ya next month!

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