The price is the first thing buyers notice about your property. If you set your price too high, then the chance of alienating buyers is higher. You want your house to be taken seriously, and the asking price reflects how serious you are about selling your home.
Several factors will contribute to your final decision. First, you should compare your house to others that are in the market. If you use an agent, he/she will provide you with a CMA (Comparative Market Analysis). The CMA will reflect the following:
- houses in your price range and area that were sold within the last half-year
- asking and selling prices of houses
- current inventory of houses on the market
- features of each house on the market
From the CMA, you will learn the difference between the asking price and selling price for all homes sold, the condition of the market, and other houses comparable to yours.
Also, try to find out what types of houses are selling and see if it applies to your area. Buyers follow trends, and these trends can help you set your price.
Always be realistic. Understand and set your price to reflect the current market situation.
- 4 slices bacon
- 3 pounds beef stew meat
- 1 large onion, sliced 1/2-inch thick
- 4 cloves garlic, minced
- 2 28 – ounce cans whole tomatoes
- 1 15 1/2 – ounce can navy beans, rinsed and drained
- 1 15 1/2 – ounce can red beans, rinsed and drained
- 2 -3 tablespoons chili powder
- 2 tablespoons red wine vinegar
- Shredded cheddar cheese
- Snipped fresh oregano
- Cooked bacon, crumbled
- In 4- to 6-quart Dutch oven cook bacon and beef, half at a time, over medium heat until beef is browned. Drain fat. Return meat to pan. Reduce heat; add onions and half of garlic. Cook and stir until onion is tender.
- Add undrained tomatoes, beans, and 1 tablespoon of the chili powder. Bring to boiling; reduce heat. Simmer, covered, for 1 hour, stirring occasionally. Stir in remaining garlic, chili powder, and vinegar. Cook, covered, 1 hour. Add water to desired consistency. Season to taste. Top servings with cheese, oregano, and crumbled bacon. Makes 6 servings.
Servings Per Recipe 6, Fat, total (g) 23, calcium (mg) 252, cal. (kcal) 546, Potassium (mg) 1352, carb. (g) 31, vit. C (mg) 22, iron (mg) 7, pro. (g) 54, vit. A (IU) 923, Polyunsaturated fat (g) 2, Folate (µg) 81, Monounsaturated fat (g) 9, Pyridoxine (Vit. B6) (mg) 1, sodium (mg) 1222, sugar (g) 7, Cobalamin (Vit. B12) (µg) 4, fiber (g) 8, Thiamin (mg) 0, sat. fat (g) 9, Niacin (mg) 12, chol. (mg) 107, Riboflavin (mg) 1
Click HERE for more information about the recipe.
Coastal Premier Properties is pleased to welcome Kim Speed! Kim will be working out of our Carmel Valley office.
Reputable and accomplished real estate specialist and business development executive with sales experience in California, North Carolina, South Carolina, and Maryland. Astute marketing professional adept in the Internet, social media, website presence, print media, staging, and photography. Proven ability to be innovative and achieve results in spite of challenges and perceived obstacles.
Real estate skills-set encompasses sales, escrow, marketing, customer service, and business development.
Recognized and rewarded by real estate peers for achieving multi-million dollar sales revenue and for outstanding customer service.
Professional designations of CRS (Council of Residential Specialists), ABR (Accredited Buyer’s Representative) and ALHS (Accredited Luxury Home Specialist).
Click here to contact Kim! For more about Coastal Premier Properties, visit our website!
It used to be that buyers could go house shopping and when they have found their dream home, then they go to get pre-approved. However, in today’s market, that has proven to be one of the least effective methods in landing a dream home.
Most lenders can pre-qualify you for a mortgage over the phone. Based on general questions about your income, debt, assets, and credit history, lenders can estimate how much mortgage you qualify for. However, being pre-qualified and pre-approved are different things. Pre-approval means that you have applied for a mortgage; you have filled out the mortgage application, received your credit report, and verified your employment, assets, etc. When you are pre-approved, you know exactly what the maximum loan amount will be.
A pre-qualified letter is not verified and in essence, does not count for much if you are competing with other buyers who are pre-approved. When you are pre-approved, you and the seller know exactly how much house you can afford. It gives you credibility as an interested buyer and lets the seller know immediately that you will qualify for a loan to buy their property.
In addition to being pre-approved, it’s important to be pre-approved with a legitimate lender. Legitimate lenders include: banks, mortgage bankers, credit unions, savings and loan associations, mortgage brokers, and online lenders.
Some lenders to avoid: those who lose a form or misplace a file, those who gather information from you in an unorganized manner, those who are not informed about interest rates, points or costs, and those who cannot provide you with the right information.
3510 Ingraham St
San Diego, CA 92109
Pacific Beach is full of wonderful hidden gem eateries! The next time you’re in Pacific Beach, stop by Cafe By the Bay to taste some of the greatest smoothies and Acai Bowls in San Diego! In addition to their fruity options, Cafe by the Bay offers a wide variety of sandwiches, burritos, salads, and bagels that are made fresh daily. Our personal favorite menu items are the Paradise Blend Acai Bowl and the Cali Turkey Sandwich!
The cafe is open every day from 8am to 4:30pm.
Many believe metallic decorations make your room feel cold when, in fact, they can really add a nice touch of warmth to your home! Prepare for the cold season just by adding a few of these coppery items in your home. Check out these winter-inspired metallic living room decorations for more inspiration!
All images via Pinterest
1 3″ piece ginger, scrubbed
2½ cups whole-milk Greek yogurt, divided
¼ tsp. cayenne pepper
3 Tbsp. garam masala, divided
8 skin-on, bone-in chicken thighs and drumsticks (about 2½ lb.)
2 Tbsp. plus 1¼ tsp. kosher salt, divided
1 head of jumbo cauliflower (about 3 lb.)
3 Tbsp. vegetable oil
½ small onion
½ bunch cilantro
- Place a rack in upper third of oven; preheat to 425°. Finely grate 3″ piece ginger into a medium bowl (don’t worry about peeling it). Transfer all but 1 tsp. grated ginger to a large resealable plastic bag, reserving ginger in bowl.
- Add 2 cups yogurt to bag with ginger. Cut 1 lemon in half crosswise and squeeze juice into yogurt mixture. Add ¼ tsp. cayenne and 2 Tbsp. plus 1 tsp. garam masala. Seal bag and shake to combine.
- Season 8 chicken pieces with 5 tsp. salt. Place in bag, seal, and shake again to cover all the pieces. Squeeze out as much air as you can from the bag, which makes sure that all the chicken is covered with the marinade—this is why marinating in a resealable plastic bag is so clutch. Let marinate at least 30 minutes at room temperature, or keep in the fridge for up to 4 hours.
- Meanwhile, prep your cauliflower. Cut 1 head of cauliflower into quarters through stem end. Place quarters cut side down and remove most of the core. The cauliflower florets should fall apart and separate naturally, but you can slice any larger florets in half or into quarters until all florets are about 2″ in size. You want the more or less evenly sized so they’re cook evenly.
- Transfer cauliflower to a large foil-lined rimmed baking sheet. (That foil makes for easier cleanup later.) Drizzle 3 Tbsp. oil and 1½ tsp. salt over and toss to coat. Spread cauliflower evenly all the way to edges of pan, making sure that the pieces aren’t too crowded, otherwise they’ll steam instead of roasting—if you ended up with more cauliflower than can fit in a single layer, take some out and save it for something else.
- Remove chicken from marinade, slightly shaking off excess. Arrange on baking sheet skin side up, nestling into cauliflower. It’s okay if some marinade clings to the chicken, just make sure it’s not pooling in pan.
- Roast chicken and cauliflower, turning pan halfway through and moving chicken around with tongs to ensure even browning, until chicken skin is blistered, meat is tender all the way to the bone, and cauliflower is nicely charred, 35–40 minutes.
- Meanwhile prepare your condiment. Finely chop ½ onion, place it in a colander, and rinse it with cold water. (This removes some of the onion’s sharpness.) Add onion to the bowl with the reserved ginger. Finely grate zest of remaining lemon into bowl. Cut lemon in half and squeeze 1 half into bowl; reserve remaining half for another use. Thinly slice 1 jalapeño into rings and add to bowl. Coarsely chop ½ bunch cilantro (stems and all, they’re tender and delicious!) and add to bowl. Season with remaining 2 tsp. garam masala and ¾ tsp. salt. Mix with a spoon to combine, taste, and add more salt and lemon juice if necessary—you want the condiment to be plenty zippy.
- Arrange chicken and cauliflower on a platter. Top with lemon condiment and serve with remaining ½ cup yogurt alongside for drizzling.
Click HERE for more information about the recipe.