This is true sometimes, but not always. "The commission is split 4 ways between the seller's agent & seller's broker and the buyer's agent & the buyer's broker. An agent's cut would only be 1/4 or $4,375." If the buyer sees the home and goes to the listing agent to see the home, it is not spit 4 ways because 4 agents are not involved. Two at the most. And sometimes the broker/owner shows and lists the home and does get it all. 7% is still plenty high in our area split or not for no more work that is done on showing homes. Also a lot of broker/owners build spec homes in this area, which to me lessens their drive to show your home versus one they built. Obviously they would make more on their spec home. I know things are different everywhere, but that is the way it is where I live.

I prepare food for my parents that is easy to reheat and easy to eat also. Does she have any swallowing issues? Sometimes that can linger for a while after a stroke and softer foods are safer as well as easy for her to work with. I think Gardenlad has expressed some good ideas in a nice way about her being as independent as she is capable of. I do make a lot of chicken and package it up in slices or small pieces for them in a sauce. My Dad's arthritis makes it hard for him to cut the meat and my Mom has trouble with a knife too. So, I try to make it fork or spoon friendly, like your friend requires. Here are some other favorites of ours. I have a ton of ground meat recipes - its easy for them and we like it too. Various meatloaves by the dozen, LOL, Ginger's Porcupine Meatballs, meatloaf patties, meatloaf muffins, Ann T's Salisbury Steak, Greek Meatballs, Chili, Gaucho pie. I make pork tenderloin in several different ways, she can cut it with a fork or you could cut it into small pieces. Keilbasi pieces with sauerkraut and potatoes all cooked together. Sausage Marzetti is a big favorite - pork sausage meat with noodles. Octoberfest stirfry - sausage slices and chopped cabbage cooked in beer and beef broth. TUSCAN CHICKEN (cut the chicken into smaller pieces) Recipe courtesy Rachael Ray 2 pounds boneless, skinless chicken thighs 1 1/2 pounds chicken breast tenderloins Salt and pepper 3 tablespoons extra-virgin olive oil 6 cloves garlic, crushed 3 tablespoons white wine vinegar 2 tablespoons butter 2 shallots, chopped 6 sprigs fresh rosemary, finely chopped 2 tablespoons flour 1 cup dry white wine 2 cups beef broth (yes, beef broth) Heat a large, deep skillet over medium high heat. Season chicken with salt and pepper. Add 2 tablespoons extra-virgin olive oil, half the chicken pieces, and a couple of crushed cloves of garlic. Brown chicken 2 minutes on each side and remove from pan. Add remaining oil, another single turn of the pan, remaining chicken pieces and garlic. Brown chicken 2 minutes on each side and remove. Add vinegar to the pan. Let it cook off. Add butter, shallots, and rosemary to the pan and cook 2 minutes, add flour and cook 1 minute more. Whisk in wine, reduce 1 minute. Whisk in broth and bring liquids up to a bubble. Return chicken to the pan and simmer over moderate heat 7 to 8 minutes to finish cooking chicken through. There are innumerable chicken recipes - as long as it has something to keep it moist, chicken can be cut into small pieces and I think would be perfect. There are also tons of pasta dishes - I would stay away from long spaghetti type pastas but use farfalle or something easy to stab with a fork. Thick soups are easy to eat - pea soup, lentil soup, and if she's pretty adept with her left hand, other thin soups would be okay too, I suppose. I hate to bombard you with tons of recipes that you wouldn't want, so if you would like some recipes, please let me know and I'll be happy to post them for you. I wish your friend all the best, she has been through so much, how wonderful that she can still keep a smile on her face.

This isn't what you're looking for but if you ever want to try something different, it's really good. I guess you're looking for something more like a snack you eat out of hand? Shaun's sounds really good. MarlenÂs Garbanzos Fritos (Fried Chickpeas) 3 T olive oil 1 medium yellow onion, chopped 1 medium green pepper, chopped 3 garlic cloves, minced 1 small can tomato sauce 2 cans garbanzos (chickpeas), drained well 2 chorizos cut up (Spanish, not Mexican) or 1 cup of any cooked sausage, cut into slices or cubes (such as kielbasa) 1 cup pre-cooked ham cubes (boiled or smoked) Salt, pepper and oregano to taste 1 small can chopped red pimentos, drained well In saute pan, heat oil and add the onions and peppers until the onions are translucent. Add garlic cloves and tomato sauce. Mix well. Add garbanzos, sausage and ham. Cook, stirring well for about 1-2 minutes, until all ingredients are amalgamated. Season to taste. Add red pimentos. Heat through. Serve over white rice.

Water feeder for chicks used for after they hatch and before they go out into the barn with the big girls. The other version has holes in the metal part for feed. It's for feeding the chicks after they hatch and before they go out into the barnyard.