Hello and thank you for visiting! It is our goal as your full service real estate company specializing in the Chesapeake, Virginia Beach, Suffolk, Portsmouth, Norfolk and the Northeastern Part of NC. locations to provide you with superior service at all times. Our local expertise and extensive real estate experience will benefit you whether you are serious about buying or selling a home at this time, or are a returning client checking out the many homeowner resources we offer.
Buying a home? We look forward to helping you select the home of your dreams by taking time to listen to your needs and desires.
Selling a home? Our real estate expertise and many effective marketing programs will give you the exposure and edge you need to sell your home quickly for top dollar.
Returning Client? We appreciate the opportunity to continue to serve you and hope you take advantage of the valuable resources we provide. Come back to visit often!
We consider this community an excellent place to reside and would love to share with you our enthusiasm for the many neighborhoods that encompass it. we pride ourselves on providing unparalleled service and look forward to developing a long-term relationship with you. Please feel free to contact us if you would like to discuss how we can best assist you with your real estate needs.
David and Kim Wilkey
Roads REALTORS® Association
Virginia Association of REALTORS®
National Association of REALTORS®
Accredited Staging Professional
Certified Distressed Property Expert
Real Estate Specialist
Kim's Rhubarb Pie
1 2/3 cup of sugar
1/3 cup of all purpose flour
1 dash of salt
Cut 4 cups of rhubarb into 1 inch pieces. Combine the sugar, flour and salt and stir in the rhubarb making sure each piece is coated with the sugar mixture.
Let this set for 15 to 20 minutes and stir it every now and then.
Prepare a pastry for 2 9 inch pie.
If you like you can use the premade ones in the dairy section of the grocery store.
Line a 9 inch pie plate with the pastry. Fill it with the rhubarb mixture.
Dot it with 2 tablespoons of butter or margarine then put the other pastry on top and adjust. Flute the edges and slip the top so that the steam can escape.
Bake at 400 for 50 minutes or until the rhubarb starts to ooze out of the slits.
If the fluted part of the pie starts to brown before the pie is finished baking just take a few pieces of foil and wrap the edges.
Let it cool and it is absolutely heavenly served with vanilla ice cream on top while it is still warm!
One of my family's favorites!!
I hope you enjoy!!!!