I was invited to hear the Deputy Insurance Commissioner speak two weeks ago in Anaheim. Unfortunately, she had to cancel last minute. Her replacement from the Department of Insurance had a great presentation though. As I reflected on her words, something became very clear to me...we should be more proactive in taking steps to "harden our homes."
I've written several times about hardening your home, whether it is enclosing your eaves or removing any vegetation within 5 feet of your home. In my opinion, one of the first steps should be to install new wire mesh vents. This will help prevent burning embers from entering the attic and igniting our homes on fire from the inside.
If we look at the homes that did not survive any of the fires; LA, Altadena, Laguna Niguel, most of the homes did not have upgraded, fire-resistant vents.
While there may not be a 100% preventable solution to fireproofing a home, there are many steps we can take to help reduce the risk of our homes catching fire.
I was referred to someone recently, whose business is fireproofing homes. He is a retired fireman and is very informative when it comes to how to help fireproof your home. The company name is T&T Home Solutions and they are listed in my trusted partners section. If you have not done so already, please take some time to talk to a professional about upgrading your vents. Now is the time to start, before we get into the hotter summer months or we are away on vacation.
Elizabeth's Corner
My wife, Elizabeth, is a Mom, an amazing wife and an incredible chef. She trained at the California Culinary Academy in San Francisco. She shares a helpful tip below.
With spring here and longer days ahead, it may be time to get into better shape for summertime. This month's recipe is for Blackberry Chicken Salad. The blackberry flavor is not overpowering and do not be afraid to add a little more seasoning for extra flavor. The recipe is courtesy of Delish.
Blackberry Chicken Salad
Ingredients:
Chicken
Juice of 1 lime
1 Tbsp extra-virgin olive oil
1/2 tsp dried oregano
1/4 tsp chili powder
Kosher salt
Freshly ground black pepper
2 (6- to 8-oz.) boneless, skinless chicken breasts
Dressing
1/4 cup extra-virgin olive oil
2 Tbsp balsamic vinegar
1 Tbsp blackberry jam
1 tsp honey
Kosher salt
Salad
5 cups packed baby spinach
1 Persian cucumber, thinly sliced
1/4 red onion, thinly sliced
1 avocado, sliced
6 oz. blackberries
1/4 cup crumbled feta
1/4 cup walnuts, toasted
Directions:
Chicken
In a small bowl, combine lime juice, oil, oregano, and chili powder; season with salt and pepper.
Place chicken in a resealable bag and pour in marinade. Let chicken marinate at room temperature at least 30 minutes or refrigerate up to 2 hours.
Dressing
In a medium bowl, whisk oil, vinegar, jam, and honey; season with salt. Refrigerate until ready to use.
Make Ahead: Dressing can be made 1 week ahead. Cover and keep refrigerated.
Salad
In a medium skillet over medium heat, heat oil. Remove chicken from marinade; discard marinade. Cook chicken, turning occasionally, until golden brown and an instant-read thermometer inserted into thickest part registers 165°, 8 to 10 minutes per side. Transfer to a cutting board. Let rest 5 minutes before slicing.
Divide spinach between bowls. Top with chicken, cucumber, onion, avocado, blackberries, feta, and walnuts. Add dressing and toss to combine.
Enjoy!
Until next time, if you have questions, concerns, or need some advice, please call our office 949-484-7500.
