Text 6909, 88 rader
Skriven 2011-02-09 21:10:00 av JIM WELLER (1:123/140)
     Kommentar till en text av NANCY BACKUS
Ärende: redevelopment
=====================
-=> Quoting Nancy Backus to Jim Weller <=-

 NB> I just hate to see the good old buildings torn down.

A lot of old buildings just aren't good buildings though; they're
under-insulated and drafty with settling foundations and wonky wiring
and plumbing, more expensive to fix than to replace.

 NB> A developer did just that with a double house that my husband's
 NB> grandparents had owned... tore it down and put up two double
 NB> townhouses
 
So they got more money from him than any of the DIY renovators who
may have appreciated its architecture, style and history but
wouldn't pay for it.

 JW> A well informed seller (and the agent) should know
 JW> what the value of a older home on a large lot is and the value of
 JW> three small lots and list and negotiate accordingly.

 NB> That was my point, actually...  From the sounds of it, unless they
 NB> have a good agent, though, there might be a risk that it wouldn't be
 NB> negotiated properly, and the buyer would get a steal...

I've never seen it happen in 22 years and about 1000 sales of my own
plus observing 11,000 more. If a property is listed at a low price
it will receive multiple offers over the asking price. The only time
I've seen places go too cheap is FSBOs (for sale by owner) who did
very little advertizing or perhaps just stuck a sign in their front
yard and took the first offer that came along.


MMMMM-----Meal-Master - formatted by MMCONV  2.10

     Title: Eggs Flamenco
Categories: Eggs, Spanish, Sausage, Cheese
  Servings: 4

           Extra-virgin olive oil
      1    onion, diced
           Kosher salt
      2    garlic cloves, smashed and
           chopped
      1 c  (1/2-inch) diced Spanish
           chorizo
      1 ts pimenton
     28 oz can plum tomatoes, coarsely
           chopped with their juice
      8    eggs
    1/2 c  finely grated aged manchego
      2 TB chopped chives

Special Equipment: 4 (6-inch wide) flat ovenproof dishes such as
terra cotta cazuelas

Coat a saucepan with olive oil, add the onions and bring to a medium
heat. Season the onions with salt and sweat for 7 to 8 minutes or
until the onions are soft and very aromatic. Add the garlic and cook
for 2 to 3 more minutes. Add the chorizo and pimenton and cook for
another 2 to 3 minutes. Add the tomatoes and season with salt.
Simmer for 15 to 20 minutes. Taste for seasoning and adjust, if
needed.

Preheat the oven to 400 degrees F.

Oil the cazuelas. Fill each dish about halfway with the tomato
sauce. Break 2 eggs into each dish and sprinkle with grated cheese.
Place the cazuelas into the preheated oven and bake until the egg
whites are set but the yolks are still runny, about 8 minutes.

When the eggs are done, sprinkle with chives and serve.

Recipe courtesy Anne Burrell

From: Markinjj To: Foodwine
 
MMMMM-------------------------------------------------

Cheers

YK Jim


... White People all want to have a second home in a wine region.

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