Why Ratios Matter- From a Parent's Point of View

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I remember people telling me that kids don't come with instructions.  Still, I read book after book to find something, some answer as to how I was going to handle being a father.  I learned how to tend my daughter's needs when she was hungry, gassy, sleepy, or just needed a diaper change--pretty straight-forward stuff I thought, no problem, I've got this! I even became quite adept at packing her diaper bag!  As time passed by, we settled into a routine, and knew how to handle the day to day part of raising a child.  We came to love her more and more each day as our lives began to take shape around hers.  Well, those days became years very quickly and now it was time to trust her care to someone else.We looked around feverishly to find the right preschool program for her; the due diligence must be done!  I could pull into the parking lot of some of these places and just know that it wasn't right. I scrutinized every last detail of the school from the first second I walked in, to the second I walked out.  How clean was it?  How long has this teacher been doing this?  Is that what you call a playground?!? What will my child be learning? What do they serve for lunch? Can we get a hair sample from everyone employed at this school?  We exhausted our fair share of teachers before we finally figured out what we really wanted to know.  Will our child be safe?  Were these teachers equipped physically, emotionally, and with all the support that they needed to ensure my child's safety?

Overwhelmingly, it came down to this--how many kids will one teacher be responsible for?  Look, I've hosted a few children's birthday parties, and I've seen my home in the aftermath after just a couple of hours of just trying to keep the damage to a minimum!  That was with the help of my wife, and the few brave parents that didn't bolt out of the door as soon as kid party drop off etiquette allowed it!  I couldn't fathom how any one person could handle that, and I wanted to know exactly how they intended to do it.That's when I learned about the teacher to child ratio.  That became just about the first thing I wanted to know.  As important as it is that my child begin to build a strong foundation in mathematics, literacy, and science, knowing that her teacher had some back up was every bit as critical.  Having as many eyes on my child as possible put me at ease.  I knew full well how she got into everything, I mean, let's face it, my kid was unruly at my house---I'm a man, we have a high threshold when it comes to letting our kids run amok before we actually do something about it!  So, how many teachers would be there to look after my one child wrecking crew now that she has joined forces with a whole battalion of kids with the same appetite for destruction?!?That's exactly why the ratio was a major point of concern, and ultimately, the school that we chose had one that was quite favorable.  After three children, I am now a decorated veteran-parent and I've seen things that would have made a first time parent want to ball up in a corner and cry---and maybe someday we'll get back to those--but for now, let's just hold the fort and make sure our teachers have plenty of reinforcements!

Chris Derrick is a father, an author,
and a blogger. You can find his
musings on life, parenting and living
in the South at:
http://myunregrettablelife.blogspot.com/

Adam and Maxine's Famous Latkes

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Celebrate Hanukkah with some delicious traditional dishes! Latkes can be served with sour cream or applesauce and are a great way to usher in the holidays!

Adam and Maxine's Famous Latkes

3 pounds large russet potatoes (4-6)
1 pound medium Vidalia, yellow, or brown onions (about 2)
2 large eggs
1/4 cup fine plain dried breadcrumbs
3 1/2 teaspoons kosher salt
2 teaspoons baking powder
1/4 teaspoon freshly ground black pepper
2 tablespoons (or more) schmaltz (chicken fat; optional)
2-4 tablespoons (or more) vegetable oil
Applesauce
Sour cream

Preheat oven to 325°F. Peel potatoes. Using the large holes of a box grater or the grater disk on a food processor, grate potatoes and onions. Transfer to a large kitchen towel. Gather ends of towel; twist over sink and squeeze firmly to wring out as much liquid as possible. Open towel; toss mixture to loosen. Gather towel; wring out once more.

Whisk eggs, breadcrumbs, salt, baking powder, and pepper in a medium bowl to blend. Add potato mixture. Using your fingers, mix until well coated. (Latke mixture should be wet and thick, not soupy.)

Line a large rimmed baking sheet with several layers of paper towels. Set a wire rack inside another large rimmed baking sheet; set aside. Heat 2 tablespoons schmaltz, if using, and 2 tablespoons oil (or 4 tablespoons oil if not using schmaltz; fat should measure about 1/8") in a 12" nonstick skillet over mediumhigh heat. Drop a small amount of latke mixture into pan. If the fat sizzles around the edges, it's ready. (Do not let fat smoke.)

Working in batches and adding more schmaltz and oil to skillet as needed to maintain 1/8" fat, drop large spoonfuls of mixture into pan, pressing gently with the back of a spoon or spatula to flatten slightly. (If mixture becomes watery between batches, mix to incorporate; do not drain.)

Cook latkes, occasionally rotating pan for even browning, until golden brown and cooked through, 2 1/2-3 minutes per side. (If small pieces of potato floating in the oil start to burn, carefully strain out.)

Transfer latkes to paper towel-lined baking sheet to drain, then transfer to prepared wire rack. Place sheet with latkes in oven to keep warm and crisp while cooking remaining latkes.

Serve warm latkes with applesauce and sour cream.

Thanks to Adam Rapoport for this amazing recipe!

Millie's Mini Pecan Tart Recipe

To contact us Click HERE
Ok--so this is not Real Estate, but here is a fun recipe that you can enjoy in your new home during the holidays. I have published this recipe every year and it is very popular in the search engines. 

It only takes a few hours to make these little bits and they are better than anything that you can buy at the nicest bakery in Austin. For those of you who may not cook--you should know that I am no chef. Ask my wife.

I grew up in a family of seven children. My dad was a builder (among other things), so naturally he only cooked when there was hickory and an open fire involved--and he did grill a mean burger on the 4th of July. However, with four older sisters and a strong southern mom, I learned something about cooking, especially during the holidays. I cook occasionally now, but my wife is the natural chef in our home. She has the instincts of a master builder in the kitchen, but when it comes to the holidays--I am the chef on deck.

As an adult my oldest sister, Millie taught me how to make her Mini Pecan Tarts. I wanted to learn how to make something that was fun for the holidays--which is where this holiday traditions began. So, if you are looking for something really great to take to a holiday dinner, to a friend's party or just a little surprise for family and friends--try this holiday mini pecan tart.


Here is the recipe for approximately 4-5 dozen mini tarts.
The Pastry. If you are going to make the tarts you have to make the pastry from scratch. You can not substitute a store bought or store made pastry and expect anything close to the same results.

• 8 oz's of cream cheese (do not use low fat--it won't work; I know from experience)
• 1 cup of soft margarine
• 1 cup of all purpose flour
• Non-stick oil pan spray

The Filling: 

• 3 large eggs
• 1 cup white sugar
• 1/2 teaspoon salt
• 1/3 cup melted or soft butter
• 1 cup light corn syrup
• 1 teaspoon pure vanilla extract
• 1 cup chopped pecans (pretty small pieces) to go in the filling
• Another 1/4 - 1/2 cup finely chopped pecans for the top

First, you make the filling. You will make the pastry shell in a minute, but we will start with the pecan filling. Get everything out and make room on the counter to work. You will need a fairly large counter top area to work.



About 30 mins before you get started, put your butter and margin out on the counter top. This will allow it to become soft.



Begin mixing the ingredients for the filling. Beat with a fork until everything is well mixed, including the butter. I like to cut the butter in when it is soft, but Milly's original recipe calls for melted butter. The softer the better because you want the butter to be very small chunks or completely blended into the mixture. It is important that each mini has the same amount of butter. Of course, the real secret ingredient is the vanilla extract. If you want to know what makes the pecan mini taste so wonderful, smell the vanilla before you add it to the mixing bowl.



Mix in 1 cup of pecans. You will need more pecans to put on top--so make sure you don't put all of your pecans in the mix. Buy pre-cut pecans. Cutting pecans is just a lot of work with very little reward.




Guys--cooking is a little bit like building a house. It is all about following a design plan and knowing what you are doing before you start. If you get into trouble you can call someone who knows more than you do. I know more about building a house than cooking, so if you are thinking about building or buying a home--Let's talk. If you are looking for a caterer--I am absolutely not your go-to guy.

Now it is time to begin the pastry.




Making the pastry--the shell. To do this you need mini muffin pans. Not the big 3" size muffin pan. You want the 1" size muffin pans. You really want to have to have at least 2 muffin pans, but 4 would be better, because you are going to be rotating these pans into and out of the oven every 25-29 minutes. More pans = less washing while you are cooking. 

First, put the soft margarine and soft cream cheese into a mixing bowl. Using a butter knife begin cutting these together into small pieces in the bowl.



It isn't pretty yet, but neither is a house at this stage in the process. We are building something here. 


Add the flour. Cut it in with the knife. Guys, this is exactly what it sounds like. Just start cutting until everything is mixed up, cut it so that no flour, margarine or cream cheese is recognizable as a distinct ingredient. It should all be very small pieces of mixed ingredients. If it feels too wet to form, you can add 1-2 Tablespoons of flour at a time until the dough is just a little wet to the touch and easy to form into balls.



Next thing is to spray the pan really well with non-stick spray. Each little cup in the pan should be completely covered with the non-stick spray. This is important. Then roll out little balls of dough and drop one into each cup. Not too much. Not too little. 


Next, begin working the dough into the form of the cup with your fingers. It is very important that the walls of the cup and the bottom be the same thickness all the way around. Not too thin, especially on the bottom. Not too thick, or it will make the tart too crusty. The fillings don't have to be pretty. They just have to be consistent. (When we are buying houses to remodel we call this "having good bones" or having a proper structure to start a remodeling project).



After you have made 1 complete pan of pie crusts, begin filling pies with the pecan filling mixture from the first bowl. This is a little messy, but using a spoon or pouring the mixture into the cups should be fairly easy.



When you get the first 12 filled, add finely chopped pecans to the top of each cup to finish it off. Then place this first tray in the pre-heated oven at 325 degrees and bake for 25-29 minutes. The crust should begin turning medium brown. Not too dark, or they will get hard. Not too light, else they will not look appetizing.

As soon as you start the first tray in the oven begin working on the second tray. Continue this process until you have finished all of the ingredients in one or both bowls. If you start over-lapping the process and finish the second tray before the first one is finished cooking, set a second timer for the second tray and put it in the oven. Be sure you start your timers immediately. If you are a planner, this is a good exercise in planning and timing.


 

Pull the trays out of the oven when they start to brown (these may be a bit too light in the photo above. Probably could have cooked another 2 mins). Let them sit and cool for a few minutes until you can touch the tarts. Try gently spinning the tart in the tin using the tips of your fingers. If the cup was well greased it should spin when it has cooled down about 3-5 minutes. If not, try using a thin knife to slip in around the edges next to the pan to see if you can break where it has stuck to the pan.

Gently lift the tarts from the pan with a butter knife and place on a serving dish.



You can serve these tarts hot, warm or room temperature. You can store in an air-tight container for several days if they are not all eaten on the first day. This recipe should make 4 to 5 dozen tarts. This may sound like a lot, but they go fast--especially if you have friends. (No one wants to eat my dry turkey at Thanksgiving, but everyone asks if I am going to make pecan tarts this year before they accept our invitation to the holidays). 






I hope this recipe brings you as many good times as it has me. And as always, when you start thinking about your new home or selling an existing home--Let's Talk. 

Austin's Best Kept Secrets?

To contact us Click HERE
Here is an inquiry for you, The Readers. What are Austin's best kept secrets? Maybe some of them are not secrets at all--but are your favorite part of living in Austin. Are you ready to give up your secrets?

Here is a little secret that is no secret at all. In Texas, we like to rename things like roads and rivers. Ask someone how to get to Hwy 1 or where the Colorado River runs through Austin and it may take them a few minutes to figure it out. Ask them how to get to MoPac or to Lake Austin and you will get instant recognition. I have lived in Texas for more than 20 years and have witnessed this behavior in other Texas cities--not just Austin. I always figured it was how the "locals" tell how long someone has lived here. Like how someone pronounces "Manor" is a dead-giveaway to whether or not they have given in to the local culture or they are still hanging on to the past. 

Austin is filled with little secrets. Tales of Jack the Ripper and the Moon Light Towers? Do you know "what people say" about these bits of history? It is fascinating and I have written about it here on my blog. Pennybacker bridge? How did that name come about? Do you know?

What bits of Austin secrets do you know? Want to post here and tell us?

Tim's Top 10 Rules of Real Estate in 2012

To contact us Click HERE

Rule 1. Experience is truly measured by the number of closed transactions during the past year--not measured by one's "Years in the business".
A Realtor's experience is only as good as the deals they have done during the past 6-12 months. Just because a Realtor has "been in the business for the past 25 years", does not mean that they have sold more than a few houses a year or that they know and understand this current market.

Rule 2.You won't get a better deal by going directly to the listing agent. If you are buying a home and hope that you can negotiate 3% off of the top by going directly to the listing agent--you should understand why this does not work in Texas. The commission for both Realtors has already been written into the listing agreement between the seller and listing agent and if you go into a transaction unprotected without a Buyer's Agent--the listing agent will actually be "paid twice"--their commission will potentially increase as much as double** when there is no other Realtor involved--regardless of how much is negotiated off of the price of the house.  Unfortunately, when you do this, you get ZERO representation and almost no information that you should be getting if you had a Realtor represent you. An experienced buyer is never as experienced as a Realtor who buys and sells houses all day, every day, 25-30 times a year. A good Buyer's Agent can tell you about things about a particular property--things that the listing agent can't tell, because the listing agent is representing the seller--exclusively. The Texas Real Estate Commission is very clear in explaining the roles of the Buyer's Agent and the Seller's Agent. A Realtor either represents the Buyer or the Seller--never both at the same time for the same property. Red Flags that a Buyer's Agent may see in a home, property or locations are often not what shows up on a Seller's Disclosure about the property. Because the Seller's Agent represents the seller, there are some things that he may believe to be true, but just can't tell you, like unverified potential problems with the foundation, roof or other features of the home. And there may be things about the area that the listing agent can't tell you, but you should know. If there is no certified or professional documentation for the potential concern, it is not something that the seller is likely going to disclose and the listing agent can't tell you what he does not know to be true about undisclosed potential issues like an old roof or AC system. This would not be in his client's best interest. And you are not his client.**

Rule 3. Every Market is different.Every state, city, community and street are different in the business of Real Estate. Generalizations don't work and what is happening in one city or area has nothing to do with what is happening in another. This is true of appreciation, growth, foreclosures, short sales and virtually every aspect of the real estate process. 
Rule 4.Living in a community does not make one the real estate expert.
The "business" of Real Estate is far more than knowing where the community pool is located and which neighbors are the ones that people talk about. Everyone can figure out the community map and local "gossip". Having an expert perspective on a community requires real-time experience and an understanding of the local real estate business.
Rule 5.Building or buying new requires just as much experience.
New homes are a unique corner of the Real Estate Market and your Realtor should be well versed in all the normal aspects of Real Estate (community, comps, growth, schools, etc), and the Realtor should understand Time to Market appreciation of new communities, Construction, and when a new home builder is most likely to negotiate on a particular house and to what degree. It's a whole different ball game and the strategies are different out of necessity. 
Rule 6. Every deal is unique.
Having as much information as possible on the history of a home, the seller and what is going on around a specific property is critical to strategic negotiations. Since Texas is a "Non-Disclosure State", published public information is limited to the guesstimates that the county uses to determine tax value in a zip code, not actual sold sales data from the MLS. The county does not have access to MLS sold data and brokers are prohibited from publishing this data publicly.

Rule 7. Buyers determine Market Value for a home--not the Listing Agent. A Realtor that loves your home and is excited about your property will not affect either market value or the appraised value of the home. Buyers and their agents are smart. Pricing a home above market value only prolongs the inevitable re-pricing game.
Rule 8.The Listing Agent does not sell your home.
A robust listing of a home is a function of Marketing and Online Advertising--not Salesmanship. Listing Agents almost never bring "the buyer" to your home and the Listing Agent and their brokerage will almost never be the one that sells your home--no matter how good they feel they are at "selling". The internet has changed this dimension of the business forever.
Rule 9.An experienced Realtor should always know more.More about the history of the house, community and area. More about what has sold during the past 6-12 months. More about what is selling in other areas of town and why. More about financial alternatives, reputable inspectors, the contract documents, title and all aspects of the end-to-end Real Estate contracting process. Your Realtor should be a business person who represents your best interests in a Real Estate transaction. Ask him lots of questions. Lean on him. Find out what he knows that you should know before you buy your next house.
Rule 10.See Rule Number 9.




Disclaimers:
*I am not a real estate attorney and nothing written here should be construed as legal advise or legal counsel. If you have legal questions about any real estate transaction or property, you should seek the advise of a Texas real estate attorney.
**When speaking of commissions and fees, the actual commission rates that a listing agent has contractually negotiated with a seller to sell his/her property is negotiable at the time of the agreement to list the property for sale. There are no set amounts that sellers and listing agent must adhere to when a property is listed for sale.

Millie's Mini Pecan Tart Recipe

To contact us Click HERE
Ok--so this is not Real Estate, but here is a fun recipe that you can enjoy in your new home during the holidays. I have published this recipe every year and it is very popular in the search engines. 

It only takes a few hours to make these little bits and they are better than anything that you can buy at the nicest bakery in Austin. For those of you who may not cook--you should know that I am no chef. Ask my wife.

I grew up in a family of seven children. My dad was a builder (among other things), so naturally he only cooked when there was hickory and an open fire involved--and he did grill a mean burger on the 4th of July. However, with four older sisters and a strong southern mom, I learned something about cooking, especially during the holidays. I cook occasionally now, but my wife is the natural chef in our home. She has the instincts of a master builder in the kitchen, but when it comes to the holidays--I am the chef on deck.

As an adult my oldest sister, Millie taught me how to make her Mini Pecan Tarts. I wanted to learn how to make something that was fun for the holidays--which is where this holiday traditions began. So, if you are looking for something really great to take to a holiday dinner, to a friend's party or just a little surprise for family and friends--try this holiday mini pecan tart.


Here is the recipe for approximately 4-5 dozen mini tarts.
The Pastry. If you are going to make the tarts you have to make the pastry from scratch. You can not substitute a store bought or store made pastry and expect anything close to the same results.

• 8 oz's of cream cheese (do not use low fat--it won't work; I know from experience)
• 1 cup of soft margarine
• 1 cup of all purpose flour
• Non-stick oil pan spray

The Filling: 

• 3 large eggs
• 1 cup white sugar
• 1/2 teaspoon salt
• 1/3 cup melted or soft butter
• 1 cup light corn syrup
• 1 teaspoon pure vanilla extract
• 1 cup chopped pecans (pretty small pieces) to go in the filling
• Another 1/4 - 1/2 cup finely chopped pecans for the top

First, you make the filling. You will make the pastry shell in a minute, but we will start with the pecan filling. Get everything out and make room on the counter to work. You will need a fairly large counter top area to work.



About 30 mins before you get started, put your butter and margin out on the counter top. This will allow it to become soft.



Begin mixing the ingredients for the filling. Beat with a fork until everything is well mixed, including the butter. I like to cut the butter in when it is soft, but Milly's original recipe calls for melted butter. The softer the better because you want the butter to be very small chunks or completely blended into the mixture. It is important that each mini has the same amount of butter. Of course, the real secret ingredient is the vanilla extract. If you want to know what makes the pecan mini taste so wonderful, smell the vanilla before you add it to the mixing bowl.



Mix in 1 cup of pecans. You will need more pecans to put on top--so make sure you don't put all of your pecans in the mix. Buy pre-cut pecans. Cutting pecans is just a lot of work with very little reward.




Guys--cooking is a little bit like building a house. It is all about following a design plan and knowing what you are doing before you start. If you get into trouble you can call someone who knows more than you do. I know more about building a house than cooking, so if you are thinking about building or buying a home--Let's talk. If you are looking for a caterer--I am absolutely not your go-to guy.

Now it is time to begin the pastry.




Making the pastry--the shell. To do this you need mini muffin pans. Not the big 3" size muffin pan. You want the 1" size muffin pans. You really want to have to have at least 2 muffin pans, but 4 would be better, because you are going to be rotating these pans into and out of the oven every 25-29 minutes. More pans = less washing while you are cooking. 

First, put the soft margarine and soft cream cheese into a mixing bowl. Using a butter knife begin cutting these together into small pieces in the bowl.



It isn't pretty yet, but neither is a house at this stage in the process. We are building something here. 


Add the flour. Cut it in with the knife. Guys, this is exactly what it sounds like. Just start cutting until everything is mixed up, cut it so that no flour, margarine or cream cheese is recognizable as a distinct ingredient. It should all be very small pieces of mixed ingredients. If it feels too wet to form, you can add 1-2 Tablespoons of flour at a time until the dough is just a little wet to the touch and easy to form into balls.



Next thing is to spray the pan really well with non-stick spray. Each little cup in the pan should be completely covered with the non-stick spray. This is important. Then roll out little balls of dough and drop one into each cup. Not too much. Not too little. 


Next, begin working the dough into the form of the cup with your fingers. It is very important that the walls of the cup and the bottom be the same thickness all the way around. Not too thin, especially on the bottom. Not too thick, or it will make the tart too crusty. The fillings don't have to be pretty. They just have to be consistent. (When we are buying houses to remodel we call this "having good bones" or having a proper structure to start a remodeling project).



After you have made 1 complete pan of pie crusts, begin filling pies with the pecan filling mixture from the first bowl. This is a little messy, but using a spoon or pouring the mixture into the cups should be fairly easy.



When you get the first 12 filled, add finely chopped pecans to the top of each cup to finish it off. Then place this first tray in the pre-heated oven at 325 degrees and bake for 25-29 minutes. The crust should begin turning medium brown. Not too dark, or they will get hard. Not too light, else they will not look appetizing.

As soon as you start the first tray in the oven begin working on the second tray. Continue this process until you have finished all of the ingredients in one or both bowls. If you start over-lapping the process and finish the second tray before the first one is finished cooking, set a second timer for the second tray and put it in the oven. Be sure you start your timers immediately. If you are a planner, this is a good exercise in planning and timing.


 

Pull the trays out of the oven when they start to brown (these may be a bit too light in the photo above. Probably could have cooked another 2 mins). Let them sit and cool for a few minutes until you can touch the tarts. Try gently spinning the tart in the tin using the tips of your fingers. If the cup was well greased it should spin when it has cooled down about 3-5 minutes. If not, try using a thin knife to slip in around the edges next to the pan to see if you can break where it has stuck to the pan.

Gently lift the tarts from the pan with a butter knife and place on a serving dish.



You can serve these tarts hot, warm or room temperature. You can store in an air-tight container for several days if they are not all eaten on the first day. This recipe should make 4 to 5 dozen tarts. This may sound like a lot, but they go fast--especially if you have friends. (No one wants to eat my dry turkey at Thanksgiving, but everyone asks if I am going to make pecan tarts this year before they accept our invitation to the holidays). 






I hope this recipe brings you as many good times as it has me. And as always, when you start thinking about your new home or selling an existing home--Let's Talk. 

Austin's Best Kept Secrets?

To contact us Click HERE
Here is an inquiry for you, The Readers. What are Austin's best kept secrets? Maybe some of them are not secrets at all--but are your favorite part of living in Austin. Are you ready to give up your secrets?

Here is a little secret that is no secret at all. In Texas, we like to rename things like roads and rivers. Ask someone how to get to Hwy 1 or where the Colorado River runs through Austin and it may take them a few minutes to figure it out. Ask them how to get to MoPac or to Lake Austin and you will get instant recognition. I have lived in Texas for more than 20 years and have witnessed this behavior in other Texas cities--not just Austin. I always figured it was how the "locals" tell how long someone has lived here. Like how someone pronounces "Manor" is a dead-giveaway to whether or not they have given in to the local culture or they are still hanging on to the past. 

Austin is filled with little secrets. Tales of Jack the Ripper and the Moon Light Towers? Do you know "what people say" about these bits of history? It is fascinating and I have written about it here on my blog. Pennybacker bridge? How did that name come about? Do you know?

What bits of Austin secrets do you know? Want to post here and tell us?

Tim's Top 10 Rules of Real Estate in 2012

To contact us Click HERE

Rule 1. Experience is truly measured by the number of closed transactions during the past year--not measured by one's "Years in the business".
A Realtor's experience is only as good as the deals they have done during the past 6-12 months. Just because a Realtor has "been in the business for the past 25 years", does not mean that they have sold more than a few houses a year or that they know and understand this current market.

Rule 2.You won't get a better deal by going directly to the listing agent. If you are buying a home and hope that you can negotiate 3% off of the top by going directly to the listing agent--you should understand why this does not work in Texas. The commission for both Realtors has already been written into the listing agreement between the seller and listing agent and if you go into a transaction unprotected without a Buyer's Agent--the listing agent will actually be "paid twice"--their commission will potentially increase as much as double** when there is no other Realtor involved--regardless of how much is negotiated off of the price of the house.  Unfortunately, when you do this, you get ZERO representation and almost no information that you should be getting if you had a Realtor represent you. An experienced buyer is never as experienced as a Realtor who buys and sells houses all day, every day, 25-30 times a year. A good Buyer's Agent can tell you about things about a particular property--things that the listing agent can't tell, because the listing agent is representing the seller--exclusively. The Texas Real Estate Commission is very clear in explaining the roles of the Buyer's Agent and the Seller's Agent. A Realtor either represents the Buyer or the Seller--never both at the same time for the same property. Red Flags that a Buyer's Agent may see in a home, property or locations are often not what shows up on a Seller's Disclosure about the property. Because the Seller's Agent represents the seller, there are some things that he may believe to be true, but just can't tell you, like unverified potential problems with the foundation, roof or other features of the home. And there may be things about the area that the listing agent can't tell you, but you should know. If there is no certified or professional documentation for the potential concern, it is not something that the seller is likely going to disclose and the listing agent can't tell you what he does not know to be true about undisclosed potential issues like an old roof or AC system. This would not be in his client's best interest. And you are not his client.**

Rule 3. Every Market is different.Every state, city, community and street are different in the business of Real Estate. Generalizations don't work and what is happening in one city or area has nothing to do with what is happening in another. This is true of appreciation, growth, foreclosures, short sales and virtually every aspect of the real estate process. 
Rule 4.Living in a community does not make one the real estate expert.
The "business" of Real Estate is far more than knowing where the community pool is located and which neighbors are the ones that people talk about. Everyone can figure out the community map and local "gossip". Having an expert perspective on a community requires real-time experience and an understanding of the local real estate business.
Rule 5.Building or buying new requires just as much experience.
New homes are a unique corner of the Real Estate Market and your Realtor should be well versed in all the normal aspects of Real Estate (community, comps, growth, schools, etc), and the Realtor should understand Time to Market appreciation of new communities, Construction, and when a new home builder is most likely to negotiate on a particular house and to what degree. It's a whole different ball game and the strategies are different out of necessity. 
Rule 6. Every deal is unique.
Having as much information as possible on the history of a home, the seller and what is going on around a specific property is critical to strategic negotiations. Since Texas is a "Non-Disclosure State", published public information is limited to the guesstimates that the county uses to determine tax value in a zip code, not actual sold sales data from the MLS. The county does not have access to MLS sold data and brokers are prohibited from publishing this data publicly.

Rule 7. Buyers determine Market Value for a home--not the Listing Agent. A Realtor that loves your home and is excited about your property will not affect either market value or the appraised value of the home. Buyers and their agents are smart. Pricing a home above market value only prolongs the inevitable re-pricing game.
Rule 8.The Listing Agent does not sell your home.
A robust listing of a home is a function of Marketing and Online Advertising--not Salesmanship. Listing Agents almost never bring "the buyer" to your home and the Listing Agent and their brokerage will almost never be the one that sells your home--no matter how good they feel they are at "selling". The internet has changed this dimension of the business forever.
Rule 9.An experienced Realtor should always know more.More about the history of the house, community and area. More about what has sold during the past 6-12 months. More about what is selling in other areas of town and why. More about financial alternatives, reputable inspectors, the contract documents, title and all aspects of the end-to-end Real Estate contracting process. Your Realtor should be a business person who represents your best interests in a Real Estate transaction. Ask him lots of questions. Lean on him. Find out what he knows that you should know before you buy your next house.
Rule 10.See Rule Number 9.




Disclaimers:
*I am not a real estate attorney and nothing written here should be construed as legal advise or legal counsel. If you have legal questions about any real estate transaction or property, you should seek the advise of a Texas real estate attorney.
**When speaking of commissions and fees, the actual commission rates that a listing agent has contractually negotiated with a seller to sell his/her property is negotiable at the time of the agreement to list the property for sale. There are no set amounts that sellers and listing agent must adhere to when a property is listed for sale.

Why Ratios Matter- From a Parent's Point of View

To contact us Click HERE

I remember people telling me that kids don't come with instructions.  Still, I read book after book to find something, some answer as to how I was going to handle being a father.  I learned how to tend my daughter's needs when she was hungry, gassy, sleepy, or just needed a diaper change--pretty straight-forward stuff I thought, no problem, I've got this! I even became quite adept at packing her diaper bag!  As time passed by, we settled into a routine, and knew how to handle the day to day part of raising a child.  We came to love her more and more each day as our lives began to take shape around hers.  Well, those days became years very quickly and now it was time to trust her care to someone else.We looked around feverishly to find the right preschool program for her; the due diligence must be done!  I could pull into the parking lot of some of these places and just know that it wasn't right. I scrutinized every last detail of the school from the first second I walked in, to the second I walked out.  How clean was it?  How long has this teacher been doing this?  Is that what you call a playground?!? What will my child be learning? What do they serve for lunch? Can we get a hair sample from everyone employed at this school?  We exhausted our fair share of teachers before we finally figured out what we really wanted to know.  Will our child be safe?  Were these teachers equipped physically, emotionally, and with all the support that they needed to ensure my child's safety?

Overwhelmingly, it came down to this--how many kids will one teacher be responsible for?  Look, I've hosted a few children's birthday parties, and I've seen my home in the aftermath after just a couple of hours of just trying to keep the damage to a minimum!  That was with the help of my wife, and the few brave parents that didn't bolt out of the door as soon as kid party drop off etiquette allowed it!  I couldn't fathom how any one person could handle that, and I wanted to know exactly how they intended to do it.That's when I learned about the teacher to child ratio.  That became just about the first thing I wanted to know.  As important as it is that my child begin to build a strong foundation in mathematics, literacy, and science, knowing that her teacher had some back up was every bit as critical.  Having as many eyes on my child as possible put me at ease.  I knew full well how she got into everything, I mean, let's face it, my kid was unruly at my house---I'm a man, we have a high threshold when it comes to letting our kids run amok before we actually do something about it!  So, how many teachers would be there to look after my one child wrecking crew now that she has joined forces with a whole battalion of kids with the same appetite for destruction?!?That's exactly why the ratio was a major point of concern, and ultimately, the school that we chose had one that was quite favorable.  After three children, I am now a decorated veteran-parent and I've seen things that would have made a first time parent want to ball up in a corner and cry---and maybe someday we'll get back to those--but for now, let's just hold the fort and make sure our teachers have plenty of reinforcements!

Chris Derrick is a father, an author,
and a blogger. You can find his
musings on life, parenting and living
in the South at:
http://myunregrettablelife.blogspot.com/

Adam and Maxine's Famous Latkes

To contact us Click HERE

Celebrate Hanukkah with some delicious traditional dishes! Latkes can be served with sour cream or applesauce and are a great way to usher in the holidays!

Adam and Maxine's Famous Latkes

3 pounds large russet potatoes (4-6)
1 pound medium Vidalia, yellow, or brown onions (about 2)
2 large eggs
1/4 cup fine plain dried breadcrumbs
3 1/2 teaspoons kosher salt
2 teaspoons baking powder
1/4 teaspoon freshly ground black pepper
2 tablespoons (or more) schmaltz (chicken fat; optional)
2-4 tablespoons (or more) vegetable oil
Applesauce
Sour cream

Preheat oven to 325°F. Peel potatoes. Using the large holes of a box grater or the grater disk on a food processor, grate potatoes and onions. Transfer to a large kitchen towel. Gather ends of towel; twist over sink and squeeze firmly to wring out as much liquid as possible. Open towel; toss mixture to loosen. Gather towel; wring out once more.

Whisk eggs, breadcrumbs, salt, baking powder, and pepper in a medium bowl to blend. Add potato mixture. Using your fingers, mix until well coated. (Latke mixture should be wet and thick, not soupy.)

Line a large rimmed baking sheet with several layers of paper towels. Set a wire rack inside another large rimmed baking sheet; set aside. Heat 2 tablespoons schmaltz, if using, and 2 tablespoons oil (or 4 tablespoons oil if not using schmaltz; fat should measure about 1/8") in a 12" nonstick skillet over mediumhigh heat. Drop a small amount of latke mixture into pan. If the fat sizzles around the edges, it's ready. (Do not let fat smoke.)

Working in batches and adding more schmaltz and oil to skillet as needed to maintain 1/8" fat, drop large spoonfuls of mixture into pan, pressing gently with the back of a spoon or spatula to flatten slightly. (If mixture becomes watery between batches, mix to incorporate; do not drain.)

Cook latkes, occasionally rotating pan for even browning, until golden brown and cooked through, 2 1/2-3 minutes per side. (If small pieces of potato floating in the oil start to burn, carefully strain out.)

Transfer latkes to paper towel-lined baking sheet to drain, then transfer to prepared wire rack. Place sheet with latkes in oven to keep warm and crisp while cooking remaining latkes.

Serve warm latkes with applesauce and sour cream.

Thanks to Adam Rapoport for this amazing recipe!

Why Ratios Matter- From a Parent's Point of View

To contact us Click HERE

I remember people telling me that kids don't come with instructions.  Still, I read book after book to find something, some answer as to how I was going to handle being a father.  I learned how to tend my daughter's needs when she was hungry, gassy, sleepy, or just needed a diaper change--pretty straight-forward stuff I thought, no problem, I've got this! I even became quite adept at packing her diaper bag!  As time passed by, we settled into a routine, and knew how to handle the day to day part of raising a child.  We came to love her more and more each day as our lives began to take shape around hers.  Well, those days became years very quickly and now it was time to trust her care to someone else.We looked around feverishly to find the right preschool program for her; the due diligence must be done!  I could pull into the parking lot of some of these places and just know that it wasn't right. I scrutinized every last detail of the school from the first second I walked in, to the second I walked out.  How clean was it?  How long has this teacher been doing this?  Is that what you call a playground?!? What will my child be learning? What do they serve for lunch? Can we get a hair sample from everyone employed at this school?  We exhausted our fair share of teachers before we finally figured out what we really wanted to know.  Will our child be safe?  Were these teachers equipped physically, emotionally, and with all the support that they needed to ensure my child's safety?

Overwhelmingly, it came down to this--how many kids will one teacher be responsible for?  Look, I've hosted a few children's birthday parties, and I've seen my home in the aftermath after just a couple of hours of just trying to keep the damage to a minimum!  That was with the help of my wife, and the few brave parents that didn't bolt out of the door as soon as kid party drop off etiquette allowed it!  I couldn't fathom how any one person could handle that, and I wanted to know exactly how they intended to do it.That's when I learned about the teacher to child ratio.  That became just about the first thing I wanted to know.  As important as it is that my child begin to build a strong foundation in mathematics, literacy, and science, knowing that her teacher had some back up was every bit as critical.  Having as many eyes on my child as possible put me at ease.  I knew full well how she got into everything, I mean, let's face it, my kid was unruly at my house---I'm a man, we have a high threshold when it comes to letting our kids run amok before we actually do something about it!  So, how many teachers would be there to look after my one child wrecking crew now that she has joined forces with a whole battalion of kids with the same appetite for destruction?!?That's exactly why the ratio was a major point of concern, and ultimately, the school that we chose had one that was quite favorable.  After three children, I am now a decorated veteran-parent and I've seen things that would have made a first time parent want to ball up in a corner and cry---and maybe someday we'll get back to those--but for now, let's just hold the fort and make sure our teachers have plenty of reinforcements!

Chris Derrick is a father, an author,
and a blogger. You can find his
musings on life, parenting and living
in the South at:
http://myunregrettablelife.blogspot.com/

Adam and Maxine's Famous Latkes

To contact us Click HERE

Celebrate Hanukkah with some delicious traditional dishes! Latkes can be served with sour cream or applesauce and are a great way to usher in the holidays!

Adam and Maxine's Famous Latkes

3 pounds large russet potatoes (4-6)
1 pound medium Vidalia, yellow, or brown onions (about 2)
2 large eggs
1/4 cup fine plain dried breadcrumbs
3 1/2 teaspoons kosher salt
2 teaspoons baking powder
1/4 teaspoon freshly ground black pepper
2 tablespoons (or more) schmaltz (chicken fat; optional)
2-4 tablespoons (or more) vegetable oil
Applesauce
Sour cream

Preheat oven to 325°F. Peel potatoes. Using the large holes of a box grater or the grater disk on a food processor, grate potatoes and onions. Transfer to a large kitchen towel. Gather ends of towel; twist over sink and squeeze firmly to wring out as much liquid as possible. Open towel; toss mixture to loosen. Gather towel; wring out once more.

Whisk eggs, breadcrumbs, salt, baking powder, and pepper in a medium bowl to blend. Add potato mixture. Using your fingers, mix until well coated. (Latke mixture should be wet and thick, not soupy.)

Line a large rimmed baking sheet with several layers of paper towels. Set a wire rack inside another large rimmed baking sheet; set aside. Heat 2 tablespoons schmaltz, if using, and 2 tablespoons oil (or 4 tablespoons oil if not using schmaltz; fat should measure about 1/8") in a 12" nonstick skillet over mediumhigh heat. Drop a small amount of latke mixture into pan. If the fat sizzles around the edges, it's ready. (Do not let fat smoke.)

Working in batches and adding more schmaltz and oil to skillet as needed to maintain 1/8" fat, drop large spoonfuls of mixture into pan, pressing gently with the back of a spoon or spatula to flatten slightly. (If mixture becomes watery between batches, mix to incorporate; do not drain.)

Cook latkes, occasionally rotating pan for even browning, until golden brown and cooked through, 2 1/2-3 minutes per side. (If small pieces of potato floating in the oil start to burn, carefully strain out.)

Transfer latkes to paper towel-lined baking sheet to drain, then transfer to prepared wire rack. Place sheet with latkes in oven to keep warm and crisp while cooking remaining latkes.

Serve warm latkes with applesauce and sour cream.

Thanks to Adam Rapoport for this amazing recipe!

Light and Easy Mac and Cheese with Extra Veggies!

To contact us Click HERE

From the kitchen of The Sneaky Chef!

Light Mac N Cheese

Nutrition Highlights: Compared to traditional mac n cheese recipe: 32% less calories, 48% less fat, 49% less cholesterol, 59% less sodium, 20% less carbs, and 199% more fiber.

Makes 4 servings

This lighter version of my original Masterful Mac n Cheese replaces half the quantity of cheese with evaporated skim milk and White or Orange Puree. It has a satisfying and creamy texture, and kids prefer that it's made on the stovetop (like the boxed versions) rather than oven-baked.

White version:

- 4 cups cooked elbows or other small pasta shape (about 1/2 pound dry)
- 1 1/2 cups evaporated skim milk
- 1/4 cup White Puree (see Make-Ahead Recipe #4)
- 4 ounces reduced fat light colored cheese (like white cheddar)
- 2 tablespoons Parmesan cheese
- 1 tablespoon unsalted butter
- 1/2 teaspoon mustard (ideally honey mustard; don't use spicy mustard)

> Mix all together in pot over low heat, mix; add pasta, stir



Yellow version:

Same as above, substituting reduced fat yellow cheddar for white cheddar cheese, and adding 4 teaspoons of Orange Puree

Make-Ahead Recipe #2: Orange Puree


This makes about 2 cups of puree. Double the recipe if you want to store another cup of puree. Store in refrigerator up to 3 days, or freeze one-quarter cup portions in sealed baggies or small plastic containers. 
- 1 medium sweet potato or yam, peeled and rough chopped; - 3 medium to large carrots, peeled and sliced into thick chunks; - 2-3 tablespoons water 
> In a medium pot, cover carrots and potatoes with cold water and boil for about 20 minutes until yams, and especially the carrots, are very tender. If the carrots aren't thoroughly cooked, they'll leave telltale little nuggets of vegetables, which will reveal their presence (a gigantic NO-NO for the sneaky chef). 
> Drain the potatoes and carrots and put them in the bowl of food processor with two tablespoons of water. Puree on high until smooth; no pieces of carrots or potatoes should remain. Stop occasionally to push the contents from the top to the bottom. If necessary, use the third tablespoon of water to make a smooth puree, but the less water the better. 

Make-Ahead Recipe #4: White Puree

Makes about 2 cups of puree. Double recipe if you want to store even more, which can be done in the refrigerator for up to 3 days, or freeze 1/4 cup portions in sealed plastic bags or the small plastic containers.


- 2 cups cauliflower, cut into florets
- 2 small to medium zucchini, peeled and rough chopped
- 1 teaspoon fresh lemon juice
- 1-2 tablespoons water, if necessary

> Steam cauliflower in a vegetable steamer over 2 inches of water, using a tightly-covered pot, for about 10 to 12 minutes until very tender. Alternatively, place cauliflower in a microwave-safe bowl , cover with water, and microwave on high for 8 to 10 minutes until very tender.

> While waiting for the cauliflower to finish steaming, start to pulse the raw peeled zucchini with the lemon juice only (no water at this point). Drain the cooked cauliflower. Working in batches if necessary, add it to the pulsed zucchini in the bowl of the food processor with one tablespoon of water. Puree on high until smooth. Stop occasionally and push contents from the top to the bottom. If necessary, use the second tablespoon of water to make a smooth (but not wet) puree.

Homemade Crayons

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Kids out of school and bored? Here is a recipe for fun on a chilly winter's day from Martha Stewart!

Get your kiddos to rip the paper off the crayons- it'll keep the little hands busy a tad longer...Heat makes a crayon a little loopy; it may melt into a swirl or pool into a whirl. With this in mind, we chopped up crayons and baked them in shaped mini cake tins, making large blocks that are easy for toddlers to hold and will surely inspire older artists. Encourage kids to come up with combinations: A blue-and-white blend for drawing the sky, for example, and a mix of reds and oranges for sunsets.

Tools and Materials
Kitchen knife
Old crayons
Mini-cake tins (we used pans with heart- and circle-shaped pockets)Crayon How-To
1. Parents can use the knife to chop crayons into pea-size pieces, taking care to keep colors separate so kids can combine them as they like.2. Preheat the oven to 150 degrees while children fill the tin with crayon pieces, arranging them in interesting designs.3. Bake just until the waxes have melted, 15 to 20 minutes.4. Remove the shapes after they have cooled. If they stick, place tray in the freezer for an hour, and the crayons will pop out.

Kid Friendly NYE Activities

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Family Fun on NYE! 

Adults and kids can celebrate together what the year has brought and what the new year will bring! Planning ahead will allow everyone to participate and keep the party festive and fun for all ages!





Ideas from Laura Jofre, AP
1. New Year’s Poster — Take an 18-by-24-inch poster board and label it, “What I want to do in 2013.” It can be simple, with a lot of room to write, or it can be decorated by kids who know their way around a poster board. Tape it up somewhere central — I like the refrigerator — and keep washable markers nearby. Write in an entry or two, whether resolution-like (“I want to take up jogging”) or wishful thinking (“I want to explore the Amazon”). The poster can be a family project or it can be opened up to guests as a less-formal guest book at this less-formal party.
2. Table Top — Table décor can be kid-constructed and reusable, and it does not have to look childlike or chaotic. A great idea from Sabrina James, style director at Parenting Magazine, is to paint inexpensive plastic chargers (the larger plates that go under dinner plates) with black chalkboard paint, then have the kids decorate the plates with white chalk. They can draw stars or write guests’ names or “2013” — even toddlers can scribble. “It all stays black and white, it still looks sophisticated, and the kids have a hand in decorating the table,” says James.
3. Making Some Noise — Of course there must be noisemakers. James suggests this fresh take: Paint small, empty raisin boxes with silver or gold paint — spray paint is easiest — and then decorate them with small gems or sequins. Fill the boxes with dry pasta or rice, and tape a Popsicle stick to the back. The noisemakers can sit in vases around the table. Kids will be proud of their contributions, and you’ll be happy to have them as attractive table decorations.
4. Food — To avoid holiday feast fatigue, a New Year’s feast should consist of foods the family actually likes. You’re not tied to tradition, so focus on old family favorites, or on foods that some cultures say bring good luck. According to Epicurious.com, cooked greens symbolize money and good fortune; pork means prosperity. Don’t eat anything that moves backwards, like lobster. My teen-age daughter likes to bake a holiday cake and get creative with frosting. Baking infuses the air with cheer and allows kids to participate. Limit how many sprinkles or frosting colors you offer; adult guests don’t always enjoy a crunchy inch-thick layer of purple sugar.

5. After-meal activity — Karaoke is a new tradition for our family; we learned it from the friends who held last year’s party. Systems range in price from less than $100 to more than $1,000, and can be rented, too. Whether you rock the oldies or attempt to rap, the kids are just as entertained as the adults. And they will want their turn, so make sure your song list includes some current hits or favorites they know.