Your Thanksgiving Playbook

Let's lk tur y! Americans eat around 704 million pounds of turkey every Thanksgiving. If your house accounts for a big chunk of that, keep on reading.

Picking the right turkey for your table is pretty confusing stuff. Here’s a quick and dirty guide to picking the perfect bird for you. FROZEN VS. FRESH:

While frozen birds are pretty obvious, “fresh” only means that the bird is not currently frozen. If you want a turkey that has never been frozen, look for that specifi c labeling. KOSHER:

This turkey was slaughtered by a trained, Jewish butcher according to kosher laws. They’re also salted, which eliminates the need for brining. NATURAL:

According to the USDA, this means the turkey has not had any artifi cial fl avorings or preservatives added. This does not mean hormone-free.

ORGANIC:

This turkey was fed organic feed and not treated with antibiotics, hormones or steroids.

FREE-RANGE:

This is a legal defi nition, which requires the turkeys to be raised with “access” to the outdoors. There is wiggle room into how that is interpreted. This doesn’t necessarily mean the turkey was freely wandering the outdoors. PASTURED:

This is a non-regulated claim that often means the turkey was raised “free-range,” but with actual acess to grass. If this is a concern for you, it’s best to select a bird raised on a farm you’re familiar with. SELF-BASTING OR PRE-BRINED:

These have added salt, water, broth or seasonings injected into the meat. Adding this bird to a brine soak would be a waste of time. Many people describe these turkeys as spongy and fl avorless. That said, if these birds were common in your family, it might also be the most familiar taste.

HERITAGE:

This turkey is a descendant of some of America’s earliest breeds. The meat has a stronger fl avor - some may say it’s gamy. Heritage birds often have smaller breasts and legs compared to commercial turkeys, and are pricier.

Go avy!

Who doesn't love gravy?! This easy recipe will result in a basic gravy that is pretty hard to mess up (promise!) • 2 1/2 cups pan drippings from your turkey • 1/4 cup unsalted butter • 1/4 cup all-purpose fl our

• 2 teaspoons chopped fresh thyme Strain your pan dripping through a fi ne mesh sieve until you have 2 1/2 cups of liquid. Set aside. Melt butter in a saucepan over medium heat. Whisk in fl our and thyme until slightly browned. Add pan dripping slowly, whisking continulously. Bring to a boil, then let simmer until thickened.

Salt and pepper to taste.

Did you know that there is an o cial Butterball® turkey help line? Their experts answer questions through the holiday season about all types of turkey troubles. Did you also know that most of their calls are from people wondering what to do with their frozen bird? (Their best tip: please DO NOT try to use a hairdryer!) The BEST way to thaw a frozen turkey is in the refrigerator, allowing 24 hours per fi ve pounds of turkey. Round up if you’re not sure. But if you need to thaw it the day-of, fully submerge the turkey (still in its packaging) in cold water. Change the water every 30 minutes, and allow roughly 30 minutes per pound to thaw. If you’re deep frying the bird, it must be completely thawed. Putting a frozen turkey into the hot oil will cause a massive fi re, full stop. Don’t do it! If you’re oven-roasting your turkey, you’ve got a little leeway. If it’s totally frozen, increase cooking time by fi fty percent: if it’s partially frozen, about 25%. Just check your meat thermometer for doneness: the USDA recommends 165°F.

through the holiday season about all types of turkey troubles. Did you also know that most of their calls are from people wondering what to do with their frozen bird? The BEST way to thaw a frozen turkey is in the refrigerator, allowing 24 hours per fi ve pounds of turkey. Round up if you’re not sure. But if you need to thaw it the day-of, fully submerge the turkey (still in its packaging) in cold water. Change the water every 30 minutes, and allow roughly 30 minutes per pound to thaw. If you’re deep frying the bird, it must be completely thawed. into the hot oil will cause a massive fi re, full stop. Don’t do it! If you’re oven-roasting your turkey, you’ve got a little leeway. If it’s totally frozen, Butterball® text increase cooking time by fi fty percent: if it’s partially frozen, about 25%. Just check line (open 24/7): your meat thermometer for doneness: the USDA recommends 165°F. 844-877-3456

Throw t

Go ahead and pull this pop-up timer out of your bird and toss it. The polymer that holds the spring is often designed to melt at 175°F, based on the old, outdated USDA recommendations. By the time it pops, your turkey will be overcooked.

Instead, invest in a probe thermometer. Some have long wires that allow you to monitor the temperature throughout roasting so you can pull it at the exact right doneness. Avoid the fate of the Griswolds: don’t rely on that pop-up timer!

RECIPE: Pomegranate and Chipotle Glazed Turkey Breast

courtesy of:

• 2 pounds boneless, skinless turkey breast roast • 1 1⁄2 cups chicken stock, divided • 1 cup pomegranate juice • 1 tablespoon adobo sauce (from canned chipotles in adobo) • 1 tablespoon honey • 2 teaspoons molasses • 2 tablespoons butter • 2 tablespoons all-purpose fl our • 1⁄4 teaspoon salt

Preheat oven to 425°F.

Sprinkle turkey breast with salt and pepper. Place in a roasting dish and pour 1/2 cup of the chicken stock in the dish. Place in oven. While turkey roasts, add pomegranate juice to a small saucepan. Turn the heat on medium-high. Bring to a boil and reduce to a simmer. Simmer until reduced by one third, about 2-3 minutes. Add adobo sauce, honey and molasses. Whisk and continue to simmer until thickened and syrupy, about 5 minutes.

Once the glaze becomes thick, brush it on the turkey. The turkey should have been roasting about 10 minutes by now. Let the turkey roast another 10 minutes and brush with glaze again. Roast turkey until the internal temperature reads 165°F. After removing the turkey from the oven, brush with glaze again, and tent with foil while you make the gravy. In another small saucepan, add butter. Turn the fl ame on medium and when butter melts, whisk in fl our. Take drippings from the turkey and whisk into butter and fl our. Whisk in remaining chicken stock and salt. Bring to a boil and reduce to a simmer until thickened, about 1-2 minutes. Cut turkey into 1/4” slices and serve with remaining glaze and gravy.

Did You Know?

Thanksgiving was finally proclaimed a holiday in 1863 by President Abraham Lincoln. Before that time, every president had to determine whether it would be a holiday each year. (Thomas Je erson was the only president who said “no thanks.”) One of the people leading the charge to make Thanksgiving an o ical holiday was Louisville nativeSarah Hale, who also penned the lyrics to “Mary Had a Little Lamb.”

3 in 5 Americans would rather skip thinking up something to say they’re thankful for... to be fair, it’s a lot of pressure.

The day after Thanksgiving is the busiest day for plumbers. (Save yourself the bill: don’t pour fats, oils or greases down the drain!)

81%

of American prefer Thanksgiving leftovers to the meal itself. Want to make your leftovers sandwich better? Take a cue from Friends and add... THE MOISTMAKER!

Soak a slice of bread in leftover gravy. Place it in the center of your sandwich.

RECIPE: Sweet Poatato Casserole

Filling Ingredients:

4 medium sweet potatoes 4 T butter, melted 1/2 c. milk 1/4 c. maple syrup 1/2 tsp. Bourbon 1/4 ground nutmeg 1/2 tsp. salt

Topping Ingredients:

3 T softened butter 1/4 c. dark brown sugar 3/4 c. pecan halves, chopped 1/2 tsp. cinnamon

Instructions:

Preheat oven to 425 degrees. Prick sweet potatoes with a fork. Place on a rimmed baking sheet lined with parchment paper. Bake until tender, around 1 hour. Set aside to cool.

Reduce oven to 350 degrees. Grease a 9-inch square baking dish. Slice potatoes in half, lengthwise. Scoop the insides into a large bowl. Add butter, milk, syrup, Bourbon, nutmeg and salt. Use a mixer to whip the ingredients together until smooth. Spread the mixture into your baking dish. In a separate bowl, combine the softened butter, sugar, pecans, cinnamon and salt. Drop on top of the sweet potato mixture. Bake for 30 minutes. The pecans should be golden and the filling should begin to sizzle around the edges. Let stand 15 minutes before serving. Optional: dish the filling and topping into ramekins. Bake until filling is bubbling at edges.

Pecan Pie RECIPE:

Pie Crust Ingredients:

1 1/4 c. AP flour 1/2 c. unsweetened cocoa 1/2 tsp. salt 1/2 c. confectioners’ sugar 10 T cold butter 5 T ice water

Pie Filling Ingredients:

1 c. light corn syrup 3 eggs 1 c. granulated sugar 2 T butter, melted 1 tsp. vanilla extract (or Bourbon) 1 c. chopped, lightly toasted pecans 1/2 c. chocolate chips

Pie Crust Instructions:

Whisk together dry ingredients. Cut the butter into thin pats and drop individually into the dry mixture. Use a fork to toss flour mixture over the butter pats to ensure they don’t stick together. Using your dry, clean fingers, squish the flour into the butter. You’re looking to be left with pea-sized lumps. Work quickly to ensure the butter doesn’t warm between your fingers. (If this feels yucky to you, you can use the pulse function on a food processor. I’ve always struggled somewhat to get the dough to come together with this method, personally.) Add 4 T of the ice water, mixing just enough to get the dough to come together, but not be sticky. If there are still dry bits at the bottom of the bowl you can’t get to work in, add the final T of water. Shape the dough into a disk. Wrap with plastic wrap and place in the fridge until ready to use. This step is necessary: it will both allow the flour to hydrate completely and it will keep the butter cold.

Pie Filling Instructions:

Set the oven rack to the bottom shelf. Preheat the oven to 375 degrees. Whisk the eggs, sugar, corn syrup and vanilla (or Bourbon) with the melted butter and salt. Fold in the pecan and chocolate chips. Roll the dough out on a lightly floured work surface into an 1/8” thick round. Fit the dough into a 9-inch glass pie plate. Trim the overhang to about 1/2” and fold the edge and crimp decoratively. Pour the filling into the pie shell. Bake for about 55 minutes, until the center of the pie is set. Tent the crust halfway through the baking time to prevent overbrowning. Let cool at least 1 hour before serving. Note: if you need to stretch this recipe to make two pies, use shallow tart tins. It looks beautiful drizzled with chocolate or a thick caramel.

H t Serving as the host this year? Brave soul! The hubub of the holidays can make hosting a real headache. Fortunately, we have some tips to help you keep it all together.

NEVER TURN DOWN HELP

Let people pitch in! Even if it’s not perfect, it’ll be done. And at the end of the day, everyone will feel more connected. And that's what it's all about!

MAKE A LIST

Lists are your constant companion when there’s just so much to do. Keep grocery lists, timelines, recipes and contact info together so you’ll always be on top of your game. Take a few breaks to just go through your lists and make sense of everything ahead.

MAKE AHEAD

Many Thanksgiving sides and desserts can be made ahead of time and refrigerated or frozen. This will make your day-of go much more smoothly! MAKE UP THE GUEST ROOMS

Even if your guests have said they’re not staying over, someone may want an after-feast nap, or a quiet place to soothe a cranky toddler. BUY STUFF

It’s perfectly fine to buy parts of your meal premade. If you know a place that makes great rolls or are certain you’re going to flub the gravy, go ahead and save yourself the hassle. And if anyone gives you guff about everything not being made from scratch, invite them to make it next year.

It's l t d ! e are rmly Team ides hen it comes to the Thanksgiving favorite dish smackdo n. ere are some recipes that ill de nitely be cro d pleasers... so maybe make e tra.

RECIPE: uinoa and ild ice tuf ng... or Dressing? courtesy of:

• 2 tablespoons olive oil • 1 cup yellow onion, chopped • 1 cup celery, chopped • 1 cup green apple, chopped • 2 tablespoons fresh thyme, minced • 2 cloves garlic, minced • 1⁄4 teaspoon salt • 1⁄2 cup La Crema® Chardonnay • 4 cups low sodium vegetable broth • 2 cups uncooked wild rice • 1 cup uncooked quinoa • 1 cup water • 1 cup Kroger® Whole Sweetened Dried Cranberries • 1⁄2 cup pecans, chopped • 1⁄4 cup fresh parsley, chopped

In a large pot over medium heat, heat the oil. Add onion, celery, apple and thyme. Cook until softened. Add the garlic and salt, cook until fragrant. Stir in the chardonnay and broth. Bring to a boil, then stir in wild rice. Reduce heat to medium-low, then simmer and cover. Cook for 45 minutes until the rice is tender and some kernels have burst.

Stir in the quinoa and water, cook for 15 more minutes, until the quinoa is tender.

Add the cranberries, pecans, and parsley. Remove from heat. Preheat oven to 350°F. Prepare a 9”x13” casserole dish with nonstick cooking spray. Scoop the stuffi ng mixture into the prepared pan, lightly mounding instead of mashing the mixture down. Bake for 25-30 minutes, until golden brown. Garnish with fresh parsley and serve.

RECIPE: lo ooker reen ean asserole

courtesy of:

• 2 1⁄2 pounds green beans, trimmed • 8 oz. Sliced White Mushrooms • 6 oz. French Fried Onions, divided • 1 can (10.5 oz.) Cream of Mushroom

Condensed Soup • 1⁄2 cup sour cream • 1 tbsp. Worcestershire sauce • 1 tsp. salt • 1⁄2 tsp. ground black pepper

In a 5-quart or large slow cooker, stir together green beans, mushrooms, ¾ cup

French fried onions, soup, sour cream,

Worchester sauce, salt and pepper.

Cover and cook on HIGH for 1½-2 hours or until beans are tender. Stir well and top with remaining French fried onions.

Refrigerate leftovers. Ha :Use slow cookers, InstantPots, countertop roasters, griddles – or even the grill – whenever possible to free up oven space!

RECIPE: Vegetarian Buffalo "Chick" Dip

• 1 can of chickpeas • 16 oz. cream cheese • 1/2 c. buffalo sauce • 8 oz. sharp cheddar • 8 oz. mild/or interestingly seasoned cheddar • 1 T onion powder • 1/2 T garlic powder • 1/2 T paprika • sprinkle of pepper

Set out cream cheese to soften for 30-60 mins.

Grate your cheeses. Rinse and drain chickpeas. Hand mix cream cheese, sauce and spices. Then mix in everything else, saving about 1/2 cup of one of your shredded cheeses.

Put into pan and bake on 325 for 35 mins. Stir around at 20 min. mark.

Before serving, put extra cheese on top and pop back in the oven to melt.

Sprinkle paprika on top before serving. Tips: Can also be made in a crock pot. Put into a different dish before serving if you got it all over the sides of your pan in the oven and it’s not cute From TOPS Staff: Megan Martin

Unp Op :

Why do we always put corn on our Thanksgiving tables? It's always out of season by the time turkey day rolls around, so we're either dealing with iffy levels of freshness with corn on the cob or frozen stuff. And it's not like we do much with it other than tossing it in a bowl. Then everybody just halfheartedly chases the kernels around their plate with their forks, waiting on the pie to thaw (oops.) Let's save this delicious vegetable for summertime.

RECIPE: Devilish Deviled Eggs

• 6 hard boiled eggs (see notes) • 1/4 c. mayo • 2 T horseradish • 1/2 dill • 1/4 ground mustard • 1/4 tsp. salt

Cut eggs in half. Scoop out yolks into a bowl. Mash. Add other ingredients.

Pipe into reserved cooked egg whites.

Sprinkle with paprika or pepper.

How to boil eggs: Place them in a saucepan where they’re not crowded: they should have room to move around. Cover with water and add an inch extra, for good luck.

Bring to a rapid boil.

Cover the pan with a lid and remove from heat. Set a timer for 11 minutes.

Fill a large bowl with water and ice.

Move hot eggs carefully into the ice water using tongs. Let cool for 10 minutes and remove the shells gently.

Side note: Making deviled eggs is more of an intuitive sport than a logical one. There is always leftover fi lling, so get in there and taste it as you go.

One thing to bear in mind is that once they go in the fridge (if they make it there), the fi lling will suck up moisture. Err on the side of having a fi lling that’s a touch gritty rather than going too smooth and having soup in your eggs later on.

While it’s practically a southern food group, the Hummingbird Cake actually has its origins on the island of Jamaica. Despite lots of lore to the contrary, the cake takes its name from their national bird. (They also call the cake the Doctor Bird cake, as that’s another name in Jamaica for the hummingbird.) This cake hit our shores in 1968 when the Jamaica Tourist Board sent a press kit of Jamaican recipes to media outlets all over the US. Southern Living printed a version by L.H. Wiggins in 1978 – the same recipe that won the Favorite Cake Award at the Kentucky State Fair the same year. It remains one of the magazine’s most popular and beloved recipes.

Ingredients:

• 3 c. all-purpose flour • 1 c. brown sugar (packed) • 3/4 c. granulated sugar • 1 tsp. salt • 1 tsp. baking soda • 1 1/2 tsp. ground cinnamon • 1/2 tsp. allspice (can be left out) • 3 large eggs, beaten • 1 1/2 c. vegetable oil • 1 1/2 tsp. vanilla extract • 8 oz. can crushed pineapple, in juice (undrained) • 3 bananas, chopped • 1 c. chopped toasted pecans (feel free to add up to 2 cups!)

Directions:

Preheat oven to 350 degrees. Grease and flour three 9-inch round cake pans. Whisk together flour, sugars, salt, cinnamon and allspice. Add eggs, vanilla and oil, stirring just until combined. Fold in banana, pineapple and pecans. Divide batter evenly among prepared pans. Tap bottoms gently on the counter to burp out any air bubbles.

Bake 25 to 30 minutes. Cool in pans for 10 minutes. Remove from pans and cool completely. Assemble on a cake tray, layering with cream cheese frosting. Top with toasted coconut, dehydrated pineapple “flowers” and/or more toasted pecans. (adapted from Southern Living)

Hum rdCa RECIPE:

C r t ! Hey, Heaping whatever fruits, vegetables, cheese, meats, crackers and/or dips you have in the house on a cutting board absolutely counts as a very fancy charcuterie board.

MIX IT UP!

If your families are anything like ours, getting “too creative” with Thanksgiving is basically considered a sin. They want tried-and-true, unfancy dishes, a predictable flow of events, the same interrogation routine about where your career is headed. But we all agree that “predictable” is just shorthand for “boring,” don’t we? Here are some ways to add a little zest to your celebration without causing anyone to clutch their pearls or give you the stink-eye at the table.

BRING A NEW GUEST TO THE PARTY

Incorporate one new ingredient to the mix this year. Selecting something seasonal is a fun excuse for getting “all fancy.” Whether it’s Andouille sausage or a seasonal fruit, work the new ingredient into a couple dishes so that the guest star feels like it’s been a part of the cast all along. The winter fruits to the right are a great place to start!

SHOW YOUR COLORS

The easiest way to look fancy without doing any extra work is to select colorful ingredients. A rainbow of heirloom tomatoes in your caprese salad. Purple, white and orange carrots. A variety of breads in the stuffing. You’re an artist, so don’t limit your palette!

FANCY APPS

Most families don’t have strong traditions when it comes to appetizers. Go all out on these little bites! From baked brie to carefully curated charcuterie, there’s so much room to experiment with your starters.

GOOD SOUP!

If you’ve never added a soup course to your Thanksgiving celebration, this is the year to give it a go. Depending on your spread, an Italian wedding soup, butternut squash soup or cream of mushroom might be the perfect touch.

ADD SOME DRAMA

Okay, there’s enough drama now that Tina’s loser ex-boyfriend showed up out of the blue with a dusty bottle of wine you’re pretty sure he stole from you last year. (Not to be specific.) But adding some drama of your own can be kinda fun! Make a big deal about carving the bird. Turn “tell us what you’re thankful for” into its own ceremony. Present the pies like they’re on the red carpet. Make a little commotion for the hard work you’ve done!

END THE NIGHT RIGHT

A cup of coffee and some pumpkin pie is the official signal that the celebration is winding down. But we all have those guests that couldn’t take a cue even as subtle as standing on a chair and screeching, “Get the heck out of my house!” To get everyone out the door in a timely manner, employ this sneaky trick: leftovers. Hand everyone some Tupperware filled with clearly perishable food. If they’re not making a move, simply ask, “Need any help carrying this to the car? Looks like it’s gettin’ warm!” •

ANGIE

TONINI-ROGERS

Angie Tonini -Rogers was born in Louisville. She transitioned from a Chief Nursing Officer position to start her own real estate business. She is determined to bring all the qualities of the most trusted profession of nursing to her clients in real estate! She is dedicated to helping her clients sell their homes for the highest & best offer with the least amount of hassle.

LAURA WHEELER

Laura has been a fulltime, award winning, Realtor since 2009. She specializes in listings and enjoys working with buyers. Laura has worked with relocation, first time home buyers, downsizing and home buyers looking for their next investment. She also studied Interior Design at Auburn University and can help with staging before the sale or design after the sale.

RYAN CECIL

Iwould love to help you find the home of your dreams, or sell your current home. I grew up in the southern part of Louisville and joined the Navy. After serving, I received a degree in Business Management and Distribution. A lot goes into owning a home and making it your own. Having someone that genuinely cares about you and your happiness in that home goes a long way.

502.210.8880

ANGIE@HOMEPAGEREALTY.COM 205.901.7801

LAURA@HOMEPAGEREALTY.COM 502.644.7864

RYANCECILREALTOR@GMAIL.COM

ERIC MILLER

Eric was born in Louisville, KY and grew up in Goshen. He’s been a resident of Oldham County his entire life. Eric has a deep passion for helping others and is excited to be a part of the Homepage Realty family! Eric enjoys spending his free time with his wife and three children. Whether you are buying, selling, or investing, Eric looks forward to making your real estate dreams a reality!

RISHU SHARMA

Rishu was born in New Delhi, India. He moved to England when he was 19 to pursue his business degree. He’s a big foodie who loves to cook and has even owned a few restaurants. For the past couple years, he’s been involved in the construction business, so he understands the ins and outs of real estate. Nothing brings Rishu more joy than helping people achieve their real estate goals.

SUSAN SMITH

Susan has lived in Louisville for 55 years. Her 16 year experience working with sellers, buyers, and investors in Jefferson County and all surrounding counties sets her apart. Her energetic personality and drive radiates to her clients as she navigates through each transaction. Her passion is helping others, whether you’re a first-time buyer or seller, have plenty of experience, or someone referred you.

502.224.7683 502.419.6700 502.558.2660

JAKE

WARDRIP

Jake Wardrip was born and raised in Louisville, KY, attending St. Xavier HS and Spalding University. He began his real estate career in 2018 working in the development office at Norton Commons, managing the Homeowners Association. Licensed in 2020, Jake prides himself on being a neighborhood expert from Mt. Washington to Jeffersontown to Prospect and everything in between.

502.708.7777

JAKE@HOMEPAGEREALTY.COM LIZ

HAAS

Istarted in real estate in 1998 as an appraiser and transitioned to selling real estate in 2006. I love sharing the city of Louisville with out of town clients and love helping local clients find their first home or forever home. Unmatched in customer service, I take great pride in making the real estate journey for my clients as smooth as possible.

502.836.2257

LIZHAAS@HOMEPAGEREALTY.COM REBECCA

O’TOOLE

When it comes to real estate, Rebecca O’Toole stays on the move. Born in Louisville, she relocated to CA in the mid 80’s where she met her husband, Dan. They soon relocated to Michigan, where she was first licensed in 2000. Returning to Louisville in 2006, As an Education Coordinator, in 2016 Rebecca returned to active listing & selling, and has since acquired her IN license and is a Homepage Mentor.

502.974.0510

REBECCASELLSLOUISVILLE@GMAIL.COM

SO MUCH More THAN REAL ESTATE

JERRY SANDERS

Born and raised in Louisville, KY, I have always had a desire to help people and, when possible, educate them as well. Being a real estate agent allows me the opportunity to do just that! My goal is to not only help people find a forever home, but also gain friendships and build lasting relationships during the process. I take pride in not only being a rel estate agent, but also someone people can rely on.

502.714.3745 LIZZIE

COHEN

Lizzie was born and raised in Louisville, and graduated from UofL. She has a passion for helping her clients, whether buying or selling. A simple, smooth transaction is always her goal. Lizzie lives in the East End with her husband, Daniel, and their dog, Arnold. When not busy with real estate, Lizzie can be found in the gym, trying out new restaurants, or spending time with friends and family.

502.649.1687 ROXANNA

GHORBANIAN

Roxanna was born and raised in Prospect. She attended WKU where she graduated with a Bachelor’s degree in Journalism and later obtained a Master’s degree in Public Administration. Prior to her real estate career, Roxanna worked in sales and marketing. As a Kentucky native, she loves to help her community with their residential and commercial buying and selling needs.

502.445.8104

CARRIE KING

As a native Louisvillian with an incredible understanding of our Real Estate market, I deliver exceptional service and care to my clients. With my 15+ years experience in this business I bring a creative and professional approach to the home buying and selling process. At Homepage Realty we offer exceptional skill using the most innovative technologies available. Let me help you find your very own Home Sweet Home!

As an entrepreneur, I’ve always followed my own path based around kindness, relationships, and creativity. I like to learn things on my own and essentially create jobs for myself; I’ve always found excitement in solving problems with creative solutions. Homepage is a special place to work, because of the kind agents and employees that love and support each other every day.

502.291.5889

CARRIE@CARRIEKINGREALTOR.COM

GEORGE BARRETT

502.494.2616 KATY

BARROTT

Katy was born and raised in Cincinnati, her and her husband moved to Louisville in 2011 to be closer to family. Louisville has since become home. Soon after starting a family of their own, Katy left the corporate world to pursue her passion in Real Estate. She has loved watching her clients needs change and grow through the years. She enjoys all things Real Estate and interior design.

513.312.7139

KATYBARROTTREALTOR@GMAIL.COM JULIE

HOOK

Julie is currently ranked in the top 100 agents in the Greater Louisville Association of Realtors. She prides herself in being able to think outside of the box and compete in a market that is very aggressive and fast paced. She would love the opportunity to help you with any and all of your Real Estate needs. She is your HOOK up in Real Estate.

Integrity and honesty are the cornerstones of my business. I pride myself on working hard for clients while hopefully making it fun to buy or sell your home. A former real estate appraiser, I know Louisville’s home values and neighborhoods well. As a recent client has said, “Everyone needs a Mary on their side”! Contact me today or checkout my “Mary On Your side” trustimonials on YouTube.

502.314.6823

YOURHOOKUPINREALESTATE@GMAIL.COM

SO MUCH More THAN REAL ESTATE

MARCIA DUNCAN

My career in Real Estate started over 25 years ago, when I bought my first home. Learning about the process BEFORE I purchased was key! I am committed to educating myself on the programs that fit my clients unique needs. The key to a stress free experience is educating the client also on the process of Real Estate. I am The Real Estate Lady of KY”. My commitment is long term.

502.321.4978 MARY

GERSTLE

502.594.6879