Text 6732, 89 rader
Skriven 2011-02-05 21:16:00 av JIM WELLER (1:123/140)
     Kommentar till en text av NANCY BACKUS
Ärende: redevelopment
=====================
-=> Quoting Hap Newsom to Nancy Backus <=-

 HN> the house will be sold...and since
 HN> it's on a lot and a half I am guessing it will be
 HN> torn down and they'll put three "townhouses" on
 HN> the property and sell em for massive$$$.

It all depends on the value of the land. In Yellowknife, where land
is cheap and buildings expensive, we see very little demolition and
higher density housing. What we do see is lots of renovation.

 -> Sounds a shame, unless the house is in very poor condition...
 -> One hopes that at least they get a good price for it,
 -> especially if it's final disposition is as you say... why
 -> should all the profits go to the buyer...?

They never do. A well informed seller (and the agent) should know
what the value of a older home on a large lot is and the value of
three small lots and list and negotiate accordingly.

Builders hope to make 10-15% on a project but often end up around 5%
due to delays, cost overruns and financing costs while waiting for
the byers to show up.

 HN> Well, he's going to be the one taking
 HN> the risk...

Exactly. If the property was a real goldmine the estate could keep
the land and hire contractors to demolish and re-build and then sell
the three townhouses if it had the time, capital and expertise to do
such a project.

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

      Title: Harvest Pumpkin Soup
 Categories: Soups, Stews, Chicken, Potato, Wine
      Yield: 12 Servings

      1 tb Canola oil
      2    Onions; chopped
      2 lg Carrots; peeled and
    Chopped
      2 md Potatoes
    Cut into 1-inch cubes
      1 c  Dry sherry
      8 c  Reduced-sodium chicken
    -broth
    Defatted
      6 c  Cubed fresh pumpkin
    Or butternut squash
      3    Pounds
      1    Cinnamon stick
      1    Bay leaf
    1/2 ts Dried thyme
    1/2 ts Ground nutmeg
    Salt & freshly ground
    -black
    Pepper; to taste
    1/2 c  Nonfat plain yogurt
    1/4 c  Chopped pistachios

  In an 8-quart soup pot, heat oil over medium heat. Add onions,
  carrots and potatoes. Cook, stirring occasionally, until tender
  but not browned, 10 to 15 minutes. (Add 1 to 2 tablespoons water
  if needed to prevent scorching.) Add sherry and cook until l

  In a blender or food processor, puree vegetable mixture in 4
  batches. Return to pot and warm over low heat. Add nutmeg and
  season with salt and pepper. (The soup will keep, covered, in the
  refrigerator up to 2 days. Reheat before serving.)

  Ladle soup into warmed bowls; garnish with a swirl of yogurt and a
  sprinkling of pistachios.

  From:  Gail Shermeyer

  Recipe by: Eating Well, November 1997

MMMMM
 
Cheers

YK Jim
       
... Our houses are now worth squat (well, down from that fake million)

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