Hello and welcome to this week's Scoop.There is positive news this week in the housing market. First of all, the prime interest rate was cut this week by 1/2 percent. And, according to Chris Hutchens at Alpha Mortgage, "the mortgage industry is very liquid right now". The main concern for borrowers is that you need to expect to have full documentation for all loans. Interest rates at the moment are hovering between 6.25 and 6.5%. The message is to start searching for your home today at www.cbbaker.com. You can search by schools, map, zip codes, neighborhood and more. And, be sure to enjoy the weekend's activities around Wilmington. They are all right here for you! And remember....TGIF!
Nightly Halloween Tours at 6:30P
Haunted Ghost Trolley
Thirty minute trolley ride through Historic District
and visit "haunted barn"
6-9PM Oct. 24-26 and 29-31
Award Winning Play
October 22-26, 29-Nov 2, Nov 5-9, 12-16 and 19-23
Red Barn Studio
Presented by Opera House Theatre
8PM Oct 30-Nov 1 and Nov 7-8,
3PM Nov 2 & 9
Thalian Hall Studio Theatre
Independence Mall Trick or Treat
Bring the kids 4-6PM Today
Art Sale Seven Local Artists
1602 Bexley Drive 792-9471
Cucalorus Film Festival
"Evil Dead: The Musical"
8PM Oct. 24-26 and 30-31
City Stage Theater
Friday, October 31
Downtown Sundown: Groove Spot
Holiday Inn Sunspree: Overtyme Acoustic
Bottega: One Lifeless Eye
Saturday, November 1
Kefi's: Quarter Roy
The Soapbox: Sleeping in the Aviary
Deluxe: Paco Strickland
Makes 6-8 servings
1 Pound shrimp peeled and deveined
1 (13.25) oz box spaghetti
1 Zucchini diced
Red onion or Shallots diced 1/4 cup
2 tbsp olive oil
1/4 cup feta cheese
1 1/2 cups Sundried tomatoes in olive oil and herbs
1/4 cup Roasted red peppers diced
Prepare pasta according to pkg directions.
In large skillet over medium heat saute, onion, mushrooms, zucchini in olive oil until tender. You can add other vegetables of your choice, as well. Add sundried tomatoes and roasted red peppers; toss for about 10 minutes. Add the shrimp and toss until pink. Add feta cheese and olives. Serve over spaghetti.
Thanks to Tommy and Debi Byrd