How low will the markets go?
LoneJack Zn 6a, KC
2 years ago
last modified: 2 years ago
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Elmer J Fudd
2 years agorob333 (zone 7b)
2 years agoRelated Discussions
How hot will it get? How low will it go?
Comments (4)For two days in a row, the liars at the weather service have predicted a high in the mid-60s. Never got above 59 either day. Cloudy and dampish. I need some heat to get the tomato plants and okra going again. However the last planting of green beans are doing nicely. Normal high this time of year is 80 with the low in the mid-50s. Long range shows nothing above 72. Gotta get the long sleeve shirts out. Jim...See Morehow low can you go?! (part II)
Comments (13)I was not so much thinking of the house size changing as I was what size/cost it would be to justify the $375K reduction in labor. Example being if the original quote was $1M for 5,000 sq ft so $200/sq ft. While this rule-of-thumb can change dramatically based on location & several other factors, I usually would break down the split to 40% materials, 40% labor, & 20% GC profit & overhead. This assumes you own the land (which it sounds like you do from your original post)so it is not part of the $1M. A +/- 10% variation from those percentages would cover most the US construction market. So if those percentages & the starting point of $1M are anywhere close to accurate, that means the original labor would have been $400,000 and to drop that by $375,000 to $25,000 is obviously not realistic. Now if the GC gives up 5% for a 15% profit/overhead & the materials are @ 35% (5% lower than in the original estimate) that means the labor is now getting 50%. Given the build dropped from $1M to $625,000 that gives the labor a price of $312,500. This is a labor $ drop of $87,500 which is much more realistic in a down market. If this is a $2M build then the labor could certainly absorb more of that $375K drop. The primary point being I doubt the 2 balconies & the labor costs resulted in the full $375K reduction. The builder is probably taking a reduction as well but did not want to say so to save a little face & I would still question the finishes. As housecrazy pointed out more clearly, it would be hard to capture in a contract all the specific details. Select red oak @ $6/sq ft versus $3/sq ft for red oak, a $20 water faucet in the kids bathroom instead $50, nails & staples versus glued down & screwed, $10 door handles versus $45 for interior doors, oak moulding versus pine moulding versus paint grade moulding, $150 double-hung windows versus $400, $0.39 receptacles versus $1.39 ones, 1/2" sheetrock versus 5/8", Advantech flooring versus typical OSB, $6,000 front entry door versus $600, & the list could go on & on. 1000's of items. That much detail is hard to capture in the contract so hopefully you have covered the ones that will keep the majority of the costs down....See MoreHow Low Can You Go...Pricing to Sell
Comments (9)Hi TurtlesHope. Yes, the dollar figure we received from an Appraiser who specialises in VA/FHA mortgages, not from our REA, was 306. The maximum it would be financed under either plan is 306. We could market it as VA approved property, as the mortgage was originally VA (paid-off). That does have a bearing for other military home buyers needing a mortgage. And tax value in Virginia/Fairfax County, I'd say is very close to actual market value, give or take by a few dollars only. Usual resale here, other than Flippers, appliances do NOT convey. We're conveying all major appliances that were replaced in 06/07 (including wash/dryer). Not new by any means but good quality Maytags, regularly serviced by the dealer we used. None of our work is "by homeowner" either. We've contracted with skilled tradesmen: Master Plumber, Master Electrician, Master Finish Carpenter, and Stonemason. We got Roofer through a recommendation by Carpenter. These people are friends, who know their crafts, and I trust them. :-) What's frustrating is the sheer range of recent SOLD comps and new listing competition. I don't want to price high, hope for an offer, and go through multiple reductions. One property, next row up is doing this right now and has reduced the asking by 50-thousand since May from 389 to 339. It's a conventional sale, clean, a few refreshes like carpeting & ADA interior door handles. A few visitors, no offers. Older couple, like us. They're hoping with BRACs moving in and elections they'll sell before another reduction. So glad there's folks on this list to talk with :-) DH is not accustomed to moving turmoil...add in selling and... Retirement ain't for sissies (neither is downsizing & moving). =)....See MoreHow low can you go? Grocery limbo
Comments (59)Sandibluffs. I don't ever use syrup so I can't help you on that one. Butter only, on my pancakes and French toast. Are you looking for a REAL ceasar dressing? Or a ceasar style dressing like they sell in bottles at the store? I wait tables in restaurants and we do a ceasar dressing made tableside. This has raw egg in it so it CANNOT be stored. It's a PITA to make at home unless you are having a dinner party, or have a lot of time and like to pamper yourself. 3 Egg Yolks, beaten 3 tablespoons Prepared Mustard 10 tablespoons Garlic 2 Anchovy Filets 6 Capers 1 1/2 teaspoon Salt 1/2 teaspoon White Pepper 1/2 teaspoon Dried Oregano Leaves 15 drops Tabasco Sauce 15 drops Worcestershire Sauce Olive Oil 5 tablespoons White Vinegar That's what we use at the restaurant and it is a pretty basic ceasar. When I make it myself at home I leave out the capers as I do not care for them. Make sure you use FRESH garlic and not garlic salt or garlic powder. Just like soups, dressing have a typical base. For instance, virgin olive oil and balsamic vinegar (or you can use red wine vinegar) for Itallian, rice vinegar and peanut oil for Asian, olive oil and white wine and lemon for Greek, sour cream with buttermilk or goat milk for creamy dressing. Once you get familiar with the bases you add what you need - sundried tomatoes, garlic, dry mustard, sugar, dried onion, oregano, pepper flakes, ginger, fruit and what not. Make them up the way you want. I do not use "a recipe" for dressings I make at home. I just create knowing what end result I am looking for. I don't want to give you a list of recipes that you may not like. Do you like garlic dressing? A creamy gorganzola? Do you avoid sugar? Watch you fat intake? Do you like pineapples? What I like may not be what you like. Tip: Use granulated sugar for O/V dresssing and powdered sugar for creamy dressings. Granulated sugar in a creamy will make it thinner. Powdered sugar has a bit of corn starch in it when you buy it to keep it from forming a lump and it works better as a binder. Powered sugar in O/V dressing will make it cloudy and change the texture a bit. If you put soft cheeses in dressing make sure you puree them. If you just drop in the chunks they make the dressing watery. I think it is best to add crumbled or grated cheese on top of the salad just before serving rather than puree them into the dressing, but that is just my personal preference. If you use parmesean cheese make sure you buy the REAL stuff not the stuff out of the green can. Yes I know it is expesnsive, about $14/lb, but you are only using a little bit grated. It's not like you are sitting down to eat a whole pound of it. Use DRIED spices and not fresh in your dressings. You can dehydrate your own spices and have fresh dried spices that are packed with concentrated flavor. Avoid buying those dried spices in the jars at the chain stores if you can, or shop at a specialty spice shop where they prepare and dry them on a regular basis. Let your O/V dressing sit at room temp for a while before you use them so that the flavors meld and the spices are not "crunchy". Creamy dressings should sit in the fridge for a bit before using. Do not use low fat sour cream for dressings, use yogurt instead. And remember, these homemade dressing do not have preservatives in them and unless it is a dressing with a lot of vinegar, it will spoil or grow fuzzy mold in no time. Don't made up more than you can use in a few days. If it has raw egg in it DO NOT store any of it. Cooked egg dressings are a bit more stable but still do not let these sit atound for more than a day or day and a half. I've seen people keep those bottled dressings from the store around for MONTHS in their fridge. I do not think bottled dressing are even real food. They're scary. I saw one brand that said ZERO calories - then what is it? It can't be food. Is it plastic? Using squeaky clean sterilized bowls and utinsils will help avoid contamination and delay degadation of the dressings. And here is a recipe that I got when working at an upscale restaurant at one of the huge hotel chains. I am not going to say which one because I know it is a signature recipe of a certain certified chef. A waiter stole it and passed it around to the staff. House Dressing 333 15 yolks @ room temp 32oz oil mix (7:1 corn to hazelnut) 1C granulated sugar 2T horseradish 2T marjoram 2/4T thyme 1/2T dry mustard 1/2T white pepper 8oz lemon juice (use fresh sqeeze not bottled!) 6oz champagne vinegar Here is a tip. Gourmet recipes are more about technique than just mixing a bunch of stuff together. In this recipe it is very important to sloooooowly drizzle the oil in or you will have a clumpy oily mess. Transfer the oil egg mix to a bain-marie and add the remaining ingredients one at a time. This dressing tastes best when it is well chilled. You can divide the recipe for a smaller amount although since the eggs are cooked it has a longer life. I guarantee your guests will RAVE about this dressing. Use crumbled feta cheese on this salad and of course use a good spring mix lettuce with a high ratio of 'crunchy' to 'soft' lettuce in it. I never buy those bags of mixed lettuce at the stores. I buy the greens I want and wash and spin them, and mix them to get the ratio I want. Cooking is a hobby and an art. Have fun....See MoreLoneJack Zn 6a, KC
2 years agolast modified: 2 years agoElmer J Fudd
2 years agoLoneJack Zn 6a, KC
2 years agolast modified: 2 years agoElmer J Fudd
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2 years agoElmer J Fudd
2 years agoLars
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2 years agolast modified: 2 years agoElmer J Fudd
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2 years agolast modified: 2 years agoElmer J Fudd
2 years agonicole___
2 years agolast modified: 2 years agoElmer J Fudd
2 years agolast modified: 2 years agoLoneJack Zn 6a, KC
2 years agolast modified: 2 years agoLoneJack Zn 6a, KC
2 years agolast modified: 2 years agoLoneJack Zn 6a, KC
2 years agoElmer J Fudd
2 years agolast modified: 2 years agokevin9408
2 years agomurraysmom Zone 6a OH
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2 years agoLoneJack Zn 6a, KC
2 years agorob333 (zone 7b)
2 years ago
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Elmer J Fudd