You never want to rush through a move.  Being organized is AWESOME!!

Here are 3 tips to help you stay on track with your schedule.

  Make a timeline months in advance, planning out what needs to be accomplished and when. The first month can include activities like contacting your cable company or changing your forwarding address. Treat it like a checklist and mark things off as you do them to ensure you stay on track and nothing is missed.

  Pack the Unnecessary

  To get a jumpstart on the packing process well before your cross country movers arrive, first start boxing up anything that you won’t need before the move. This can be done a month in advance so that when it comes time to pack the essentials, you have less work to do.

  Clean Out Storage Spaces

  While your rooms may look bare, there might still be a bunch of belongings in your cubbies, closets and attic space. Early on in the moving process, scope out these areas of your home and identify anything that can be thrown out, then start boxing up everything that will be brought with you.

SOURCE: NAVL

• ¼ cup fresh lime juice
• 2 tablespoons honey
• ½ teaspoon cumin
• 1 clove garlic
• ½ teaspoon salt
• 2 tablespoons canola oil
• 2 tablespoons extra virgin olive oil
• freshly ground black pepper
• taste and add salt if needed

• 6 6-inch corn tortillas
• 1 ½ tablespoons canola oil
• ½ teaspoon sea salt

• 1 medium head romaine lettuce , chopped in approximately ½ inch pieces
• 1 medium bell pepper, diced in ¼-inch pieces
• ½ medium red onion, diced in ¼-inch pieces
• ½ medium jicama, peeled and diced in ¼-inch pieces
• 1 medium zucchini, diced in ¼-inch dice
• 4 medium tomatoes, seeded and diced into ¼-inch dice
• 4 ears corn (if fresh corn is not in season, substitute 1½ cups of sweet, tiny frozen corn)
• 1½ cups canned black beans, drained and rinsed
• ½ cup finely chopped cilantro, plus whole cilantro leaves for garnish, if desired

1. For the dressing, combine lime juice, honey, cumin garlic and salt. Stir to combine. In a slow, steady stream, add the oils, stirring continuously with a fork or small whisk. Taste and add more salt and pepper, if needed. Set aside.
2. For the corn tortilla strips, preheat oven to 400˚F. Stack corn tortillas on a cutting board. Cut in half. Cut each stack of halves into thin strips, crosswise, about ¼ inch thick.
3. Transfer tortilla strips to a sheet pan. Drizzle with oil. Sprinkle with salt and toss to coat.
4. Bake for 15-20 minutes, stirring every 5 minutes, or until light golden brown and crisp. Set aside to cool.
5. For the salad, place corn, two ears at a time, in the microwave and cook for 3½ minutes. Remove from microwave with a hot pad and allow to cool for 5 minutes. After cooling, cut bottom end of corn off, about 1½ inches from end. Pull back husk and silks (almost all of the silk should easily pull away). Cut kernels from husks and set aside.
6. Combine corn and other salad ingredients in a large bowl. Stir to combine. Add dressing and stir to coat all ingredients. Garnish with cilantro leaves, if desired.
7. Serve with tortilla strips on top or place a bowl on the side and let guests help themselves.

Let us help with these easy steps!

• Use a dry cloth or paper towel to blot the stain (if it’s a fresh spill)
• Mix 1 tsp carpet shampoo and 1 cup hydrogen peroxide. Dip a sponge into the mix and squeeze the access out of the sponge. Blot the area with the sponge. Repeat sequence until the stain is lifted.
• Rinse area with warm water