Welcome. Make yourself at HOME!
If you are looking for a Realtor that places their client’s best interest
above their own. You want a Realtor that cares as much about the first time buyer as much as the seasoned investor or well established homeowner. With over 25 years of experience in the Greater Ogden
area and unparalleled professionalism, look no further.
Professionalism is what you can expect! I am pleased to have received two Major designations in real estate. Certified Residential Specialist (CRS) and Graduate Realtors Institute (GRI).
I was honored by my colleagues as "Realtor of the Year" for 1997 by the Greater Ogden Area Association of Realtors. I was also honored
to be selected as "Realtor of the Year" for 1998 on the State and Local
level for Women's Council of Realtors. I have also received other numerous awards for performance in the industry and has served on the local board in several capacities for a number of years.
Experience is what you will get when it comes to coordinating all phases of your transaction. You can depend on me to ensure that all details of your transaction will be handled efficiently. My clients are my top priority.
Dedication, I absolutely love this profession and expect you to call me AT ANY TIME. I don't just work 8 to 5. Call me - I am only as far away as your telephone or computer.
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Satisfied Clients
"Trudi, you are to be complimented on your professionalism and the very personable and caring attitude you display with all your customers. You are a very fun and outgoing person which makes you very successful at what you do."
-James and Shelly Gronwald
"Trudi never missed an appointment, she was always on time. She kept her word and made you feel you were her most important client. She is definitely an asset to your company, because of her, I will use your services for all my future home needs."
-Curtis B. Wright
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Recipe of the Month
If you know me, you'll know that one of my many passions is cooking. Let me share one of my favorites with you.
Here is a classic Viennese cuisine, even though it originates from Milan, Italy.
Wiener Schnitzel
4 veal cutlets, approx. 6-7oz. each
2 eggs, beaten
2 T cream
salt, white pepper
approx. 1 cup (8oz) oil
4 T flour
4 oz. bread crumbs
softened butter
lemon slices and fresh parsley (garnish)
Rinse the veal cutlets under cold water, pat dry with paper towel. Cut off any membrane or fat around edges to prevent curling.
Pound cutlets on both sides with a cleaver. In a shallow bowl or pie pan, mix well eggs, cream, salt and pepper.
Spread bread crumbs in a separate pie pan.
Heat oil in a large skillet. Put flour on a plate, add salt and pepper and dredge both sides of cutlets. Dip cutlets in egg mixture,
then coat with bread crumbs.
One after the other, place breaded cutlets in the hot oil over medium heat and fry for 3-5 minutes, turning occasionally.
While cooking, carefully rotate the pan to ensure the oil reaches all parts of the cutlets.
When both sides are golden brown, remove from oil and drain on absorbent paper. You can also brush melted butter on the "schnitzel" before serving.
Typically, Wiener Schnitzel is served with lemon wedges or slices and garnished with parsley.
Serve with potato salad.
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