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Julie: “Yeah, it kind of helped soothe me. I wasn’t expecting his response, but I did get a chance to speak with him afterward. You know, just to get a follow-up, and he was like, ‘You know what? It was our fault. Like I said, we didn’t know how long it takes to sell a home, because that was the first home we bought and the first home we sold. We didn’t give you a fair shake, and you should have helped us to find our other home because our last Realtor [always closes].’ “I got that validation, and it was through you. I never knew. I always wanted to know what I did wrong, if I did something wrong. And when you made that call and he was responding, he was actually telling the truth of how he really felt. When I spoke to him afterward, he said, ‘Yeah, the only thing I would have changed is to keep you on for the purchase of our home. You told us from the beginning that it was going to take this long. You told us how much you think the house was going to be sold for, and it happened. So, we didn’t know.’ He just basically said, ‘I was trying to do your job while you were doing your job. I should’ve just let you do your job.’ And that was it.
“It was nice that he said that. I needed that validation, and I’m grateful to you for that.”
Dave: “Well, just remember, you did it; I just encouraged you. How’s that?”
Julie: “No, you really did. I’d been asking my boss to please call him, and he wouldn’t do it. He’d say, ‘No, just let it go. Move on.’ But you actually got me to stay in the business a little longer to give it time and stop making assumptions.” Dave: “Well, I’m humbled by that. We’re in November, so I just want to tell you I’m thankful for you sharing that story and thankful you’re going to stay with it for a little longer. I hope it ends up being a great career.”
Julie: “Oh, thank you! I would hope so too. I’m also very thankful for the people who introduced us.”
GG Gretchen’s Kitchen (My mom’s secret recipes)
Cranberry-Cornmeal Quick Bread Ingredients • Nonstick vegetable oil spray • 1 cup unbleached all-purpose flour • 1 cup white whole wheat flour, or regular whole wheat flour • 1 cup medium-grind whole grain cornmeal, or regular cornmeal • 1/2 cup sugar • 1 1/2 tsp salt • 1 1/2 tsp baking powder • 1 1/4 cup buttermilk • 1/2 cup unsalted butter, melted (1 stick) • 1/2 cup pure maple syrup • 2 large eggs • 1/2 tsp maple extract • 3/4 cup chopped pecans, plus 10 pecan halves for garnish • 3/4 cup dried cranberries (about 4 oz)
Directions 1. Position rack in center of oven and heat to 350 F. Spray 9x5x3 metal loaf pan with nonstick spray. 2. In a large bowl, whisk both flours, cornmeal, sugar, salt, and baking powder. 3. In a separate medium bowl, whisk buttermilk, butter, maple syrup, eggs, and maple extract. 4. Add buttermilk mixture to flour mixture and stir just until blended. Add chopped pecans and cranberries. 5. Spoon batter in pan and arrange extra pecan halves in a row down the center of the batter 6. Bake bread until top is golden-brown and paring knife inserted into center comes out clean. If browning too quickly, tent bread loosely with foil for about 1 hour and 10 minutes. 7. Cool in pan on rack for 20 minutes. Turn out onto rack and cool more. A LITTLE AHEAD Can be made 1 day in advance. Wrap bread in foil and store at room temperature. FURTHER AHEAD Can be made and then frozen up to 2 weeks ahead. Wrap in foil, then place in resealable plastic bag.
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