Text 22574, 93 rader
Skriven 2012-03-20 22:50:00 av JIM WELLER (1:123/140)
     Kommentar till en text av HAP NEWSOM
Ärende: landlords
=================
-=> Quoting Hap Newsom to Jim Weller <=-

 ->  -> insulation in the attic--a
 ->  -> house we rented in Swansboro had none until Steve put some up
 ->  -> there. It made a signifigant difference in the heating costs.

 -> Are there no building codes there?

 HN> Dunno...that's Ruth's comment not mine.

I did some googling. The NC state code called for R20 ceiling
insulation for many decades and has recently been upgraded to R30 in
the southern part of the state and R38 in the northern section.

So my modified rhetoric question is, "Are there no inspectors?"

 ->  HN> One of the "rules" of being a landlord
 ->  HN> is spend the least amount of $$ you can
 ->  HN> get away with spending. 

 -> But the second rule is always spend enough to attract good tenants
 -> who are willing to pay top rents (and maintain the re-sale value as
 -> you will be disposing if it someday.)

 HN> You know better landlords than I know. 
 HN> The ones I am familiar with own multiple
 HN> homes in the least desirable part of town,
 HN> do no improvements to them unless forced to
 HN> do them, and charge as much rent as they can
 HN> get away with. "GOOD" business? NO..Profitable
 HN> business? yes.

My town doesn't really have any truly undesirable neighbourhoods.
We do have a few bad landlords but they don't thrive as their
tenants never stay very long and the city is small enough that they
are all well known and are generally avoided by all but the most
desperate. We also have a decent Residential Tenancies Act and a
Rental Office that is notoriously pro-tenant and whose decisions are
legally binding, just like a court's.

Our worst slumlord recently went into bankruptcy and a hard nosed
but still better company bought the properties through the courts
and spent as much on renovations as they did on the acquisition.

MMMMM----- Recipe via Meal-Master (tm) v8.06

      Title: Russian Kasha
 Categories: Chicken, Russian, Eggs, Grains, Jewish
      Yield: 4 Servings

      2 c  Chicken stock
      1 ts Salt
    1/2 ts Freshly-ground black pepper
      2 tb Butter
      1 c  Kasha buckwheat groats;
    -medium grain
      1    Egg; beaten

  Place the chicken stock, salt, pepper and butter in a 2-quart
  heavy covered saucepan. Bring to a simmer. In a small bowl stir
  the kasha and egg together. Heat a non-stick frying pan and add
  the kasha-egg mixture. On medium-high heat flatten, stir and chop
  the kasha with a wooden fork for 2 to 4 minutes, or until the egg
  has cooked and the kernels are hot and mostly separated. Bring the
  stock to a boil and add the kasha to the broth. Cover and turn the
  heat to low. Cook for 10 minutes. Remove the cover, stir and check
  that the kernels are tender and the liquid is absorbed. If not,
  cover and continue to cook another 3 to 5 minutes. Stir and fluff
  with a fork and serve. This recipe makes 3 cups of kasha.

  Comments: This traditional Russian dish is made from buckwheat
  groats, a very nutty-flavored grain. You may find this grain in
  bulk in Russian or Jewish markets. It is simple to prepare and you
  will find yourself serving it often in place of rice or potatoes.
  This recipe is the traditional way of preparing this grain.

  Recipe Source: THE FRUGAL GOURMET by Jeff Smith
  From: the 05-01-1991 issue - The Springfield Union-News
  Formatted by: Joe Comiskey
  
MMMMM


Cheers

YK Jim


... I imagine monkeys in suits every time I hear the "guerilla marketing"

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