Real Estate Information

On April 27th Signature Plus Team participated in Oak Park/River Forest Relay For Life at Concordia University in River Forest! It was a 12-hour walk ultimately designed to raise funds for the American Cancer Society!

Signature Plus Team has announced plans to walk again at Mount Prospect's Relay For Life on Friday, June 22, 2007 from 6pm-6am at Prospect High School. If you or someone you know is interested in walking or donating please call 847-993-5903.

Thank You For Your Continued Support!

 

Concordia students make 8th Gulf trip

June 6, 2007
By DEBORAH BAYLISS Staff Writer

Concordia University students and staff recently returned from their eighth university-sponsored trip to the Gulf Coast where, in addition to helping hurricane victims rebuild houses, they have built lasting friendships.

Many families in the region are still trying to recover from Hurricane Katrina that struck the Gulf Coast in August 2005.

Concordia, a Lutheran liberal arts university in River Forest has an outreach mission and service-learning initiatives, but the university's Katrina volunteers said it was more than the school's mission that moved them to help.

It was the third trip to the coast for Concordia junior Jen Vernon who, along with Mike Koenig and professor Vern Klotz, planned and led this recent six-day mission for the group of 12, which included 10 students and two professors.

"I thought it would be a fun thing to do and also help the people there," Vernon said.

"The first time I went was during spring break last year. I got really close with a family, a mother in her 20s and her two children. She is like a big sister to me." Vernon's second trip to the area was just to visit with the family she now cares so much about.

Upon arrival, the group reported to Camp Restore in New Orleans which provided the group with a list of more than 400 homes still in need of repair. Camp Restore is part of the Southern District of the Lutheran Church - the Missouri Synod which has been organizing mission work and coordinating volunteer efforts.

"I was very surprised to see how New Orleans looked," said Koenig in a released statement. "I imagined it to look much better and more restored. It looks almost as though no work has been done.

Klotz remarked on last year's efforts and explained the goals of the recent trip.

"Last year, from about the 6th to the 12th of June, we tore everything out. We gutted the interior. And this year was all about putting it all back together. We worked from 7 a.m. to about 5 p.m., Monday through Friday for the six days that we were there," said Klotz, whose wife accompanied him on the trip.

Though some work has been done, Klotz said, there is still much more to do.

"There were abandoned boats along the highways and vacant lots with piles of debris. Most of that is gone now," he said.

Still not environmentally safe, the group wore hazmat suits as they worked.

Klotz said many families are still living in FEMA trailers. Home that could be salvaged have been treated for mold, and new floors were laid. He said at least 30 percent of businesses have reopened.

"The people were very thankful that we took the time to come and help and the students gained a deeper appreciation for what they have. We feel that God called us to come down and help," he concluded.

Signature Plus Team would like to wish you and your families a very Happy Easter!

We hope you enjoy this holiday weekend!

Make It A Great Day,

Pamela Saul, Donna Zyrkowski,

Mary Meihofer, Michael Lupiloff and Mike Koenig

Dear Valued Client:

We, Signature Plus Team, would like to wish you and your family and friends a very Happy St. Patrick's Day! May your day bring you much luck!

Please keep us in mind for all of your real estate needs and services!

Make It A Great Day,

Pamela Saul, Donna Z., Mike Koenig, Mary Meihofer & Michael Lupiloff

These brownies are a favorite at the Diner, so they are always on the menu. Bill Upson's wife Paula likes them a lot-she's one of those lucky people who could eat a thousand of them and never gain an ounce. Don't over mix or overcook these brownies or they'll become too cake like, and dry. They're supposed to be moist and gooey inside, so you can't test them for doneness with a toothpick. Instead, keep an eye on them while they're baking: they will swell up and then level off just before they're done.

Makes 12 large brownies



1 cup unsalted butter


4 ounces unsweetened chocolate roughly chopped

1 1/2 cups sugar

1/2 cup light corn syrup

1 teaspoon vanilla extract

1/2 teaspoon kosher or sea salt

3 eggs

1 cup flour

1 cup chopped toasted pecans

3/4 cup semisweet chocolate chunks

Vanilla ice cream

1 cup Chocolate Sauce (recipe follows)

Sliced strawberries

Powdered sugar

Preheat the oven to 350 degrees. Butter and flour a 9 x 13-inch cake pan.

2.In double boiler or a small bowl set over simmering water, melt half the butter and the unsweetened chocolate. Set aside to cool slightly. In a mixing bowl, cream together the remaining butter and the sugar. Beat in the syrup, vanilla, and salt. Beat in the eggs, one at a time. Stir in the melted chocolate mixture, and then the flour. Do not over mix. Stir in the pecans and chocolate chunks.

3.Spread the dough evenly in the prepared pan and bake at 350 degrees for 25 to 30 minutes. The brownies will swell up and then level off just before they are done. They should remain moist even when done: do not over bake.

4.Cool before cutting. To serve it as we do at the Diner, place a scoop of vanilla ice cream in the center of the brownie, and drizzle with warm Chocolate Sauce. Garnish with berries and dust with powdered sugar.

Chocolate Sauce

8 ounces semisweet chocolate (preferably Guittard's French Vanilla)

1/2 cup unsalted butter

2 tablespoons brandy or cognac

1 tablespoon triple sec

3/4 cup light corn syrup

3/4 cup heavy cream

1.Cut the chocolate and butter into small pieces and place with the brandy, triple sec, and corn syrup in a double boiler and allow to soften. The butter will melt, but the chocolate chunks will hold their shape until pressed. Remove from the heat and whisk together. When the mixture is smooth. Stir in the cream.

I eat this sauce by the spoonful when I am suffering from the blues. Not a great habit for my hips, but it always seems to cheer me up. I don't know if it's the sugar, or the caffeine, or both.

We use Guittard chocolate because it's a reasonably price, good-quality chocolate. Also, it's made in Burlingame, which is not too far from San Francisco, and we like to use local products.

This sauce keeps very well in the refrigerator. If you leave out the cream, it makes a great icing.

Let us know how it turns out!!

The owner of these 2 beautiful labs has terminal cancer and can't care for them anymore. He is heartbroken and hopes to find a family for them while he is still able. These boys are 4 years old and have been raised together and he would like very much to find a home who can take them both so they can stay together.

Details: Two beautiful 4 year old purebred male Black Labs, Hunter and Fame, both neutered. They are truly wonderful dogs. The owner's grandchildren can crawl all over them and like a typical lab; they just lay there and love it. Both are up to date on their shots, housebroken and very well behaved. He would love to keep these two boys together if possible as they were raised together and are the best of friends.

If you know anyone for these two pups or if you are interested in them, please contact Diane Cipollone at Diane.Cipollone@pearsoned.com.

Valued Clinets:

We hope you enjoy Signature Plus Team's new website. If there is something that you don't see that would like to see, please do not hesitate to contact us at 847/993-5930.

Sincerely,

Pamela, Donna, Mike, Mary & Michael