I've been saying it for months, and I'll say it again.
NOW is the time to get off the fence and buy!
Why am I so convinced that the time is now?
Well, it's a combination of things. Regardless of whether you're building a new deck, or whipping up a batch of cupcakes, you need the right ingredients in order to ensure success. For the buyer considering a purchase, the right ingredients are at hand.
Today, right now, is the time to act. Here's why:
Mortgage rates are low, lower than they have been for many years. In fact, they're approaching historic lows! Yes, you actually have to qualify for a loan now. But I guarantee you there are lenders out there who are ready, willing, and able to lend you mortgage money at very attractive rates.
Inventory levels are high. Unfortunately for sellers, buyers have an enormous number of homes from which to pick. In many markets, inventory is at an all-time high. As a result, buyers no longer have to "settle" on a home that's not what they want.
Sellers are motivated. Whether they are in trouble with their financing, worried about their employment, or having to make lifestyle changes as a result of losses in the stock market, many sellers need to sell and are willing to negotiate accordingly.
First-time buyers can also get a $8,000 non-repayable tax credit from the government. And you can apply it to either your 2008 or 2009 taxes.
We may already have reached the bottom of the market. Some buyers are still waiting, trying to buy at the very bottom of the market. Funny thing about that – you never know you've hit the bottom until prices are on their way back up. And many buyers don't realize that an increase in their mortgage rate will completely eliminate any advantage they may have gained by waiting for prices to decrease by a few thousand dollars more.
So, yes, I feel strongly that buyers who don't make a move right now are missing a huge opportunity.
Source: Denise Lones, www.realtytimes.com
unds boneless lamb shoulder,cut into 1 1/2 inch pieces
• 1/2 teaspoon salt
• freshly ground black pepper totaste
• 1 large onion, sliced
• 2 carrots, peeled and cut intolarge chunks
• 1 parsnip, peeled and cut intolarge chunks (optional)
• 4 cups water, or as needed
• 3 large potatoes, peeled andquartered
• 1 tablespoon chopped freshrosemary (optional)
• 1 cup coarsely chopped leeks
• chopped fresh parsley for garnish(optional)
DIRECTIONS
1. Heat oil over medium heat in alarge stockpot or Dutch oven. Add
lamb pieces and cook, stirring
gently, until evenly browned.
Season with salt and pepper.
2. Add the onion, carrots, andparsnips and cook gently
alongside the meat for a few
minutes. Stir in the water. Cover
and bring to a boil before turning
the heat down to low. Simmer for
1 hour or longer, depending on
the cut of meat you used and if it
is tender yet.
3. Stir in potatoes, and simmer for15 to 20 minutes, before adding
leeks and rosemary. Continue to
simmer uncovered, until potatoes
are tender but still whole. Serve
piping hot in bowls garnished
with fresh