Originally from Norristown, Jennifer Daywalt came to Phoenixville as a single mom of five children. All the children attended the Phoenixville Area School District. Today, all live in or near Phoenixville.
Jennifer found her way into real estate 20 years ago. She specializes in Phoenixville properties, working with Re/Max and Century 21. Four years ago, she opened and became a partner at Better Homes and Gardens Real Estate, licensed by Meredith and owned by Realogy. Jennifer is the broker of record for the office. She assists both home sellers and buyers in and around the area. There are 29 Realtors in the office covering Berks, Bucks, Chester, Delaware, Montgomery and Philadelphia counties.
The office on Bridge Street near Main Street is a window to what goes on downtown. They participate in the many festivals and events that are scheduled. Jennifer is involved in collecting and assisting to the community through Phoenixville Area Community Services. There is the collecting of backpacks with supplies for the homeless. The office provides assistance to any and all nonprofit organization possible.
Jennifer’s days are filled with showings, closings and listings and the general shuffling of projects that cross her desk. Her goal is to assist buyers and sellers with a smooth process in their real estate dealings.
Jennifer loves to travel and has traveled to places all over the world — too many places to list. Her No. 1 place in Europe is Italy for its architecture. In the States, No. 1 is Yellowstone National Park. She celebrates nature and all animals. She likes to find a new place to go each year. She especially likes to experience different cultures. She looks forward to going to Africa one day.
At home, there is Mocha the dog. She is a Cocker-Pei (a mix of a shar pei and cocker spaniel).
Jennifer looks forward to broadening her horizons — both at home and professionally and to traveling a little more.
Both Jennifer and I really like Brussels sprouts. Not liked by many, they are gaining in popularity of late. When I was a kid, we called them “little cabbages.” Jennifer shares her recipe that is super easy to make. Of course, the addition of bacon never hurts.
Maple Syrup Bacol Brussels Sprouts
1 lb. Brussels sprouts, trimmed
¼ cup extra virgin olive oil
3 Tbsp. pure maple syrup
4 slices of bacon cut into ½-inch pieces
½ tsp. salt
¼ tsp. freshly ground black pepper
Preheat oven to 400 degrees. Trim and clean Brussels sprouts, and place in a single layer in a slightly greased baking dish/pan. Better yet, may I suggest to use a foil throw-away pan for this dish? Use aluminum foil to line the dish/pan so that cleanup is easy. Drizzle with olive oil and maple syrup; toss to coat. Sprinkle with bacon; sprinkle salt and pepper. Roast until bacon is crispy and sprouts are caramelized — about 45 minutes. Stir halfway through. Cook them a little longer if you like them less firm.