Have you ever heard that phrase – “If it sounds too good to be true, then it probably is….” Sounds like sage advice, doesn’t it?
Sometimes “Too Good to Be True” really is true. And when that happens, the time to take advantage of it can be short & fleeting.
That is exactly what this email is about. So, here is the point, and you can read further or forward to a friend if you have interest. Real Estate Market Values are the highest they’ve been since before the ’07 crash. No lie, highest they’ve been in over a decade! Sold one home last week for $35,000 over list price in 4 hours.
If you are still reading, then here are some things to think about; to decide if selling is right for you:
- Would you like to cash out with the cashing out is good? If so, YES. Now is a great time to sell.
- Have you been waiting to upgrade?
- Would you like to downsize?
- Would you like to relocate?
- Have you been “STUCK” because of what you owe on your home?
Now, if you are talking to yourself about how you’d like to sell, but there’s a problem, then that’s why we need to talk. Here’s a few of the most common issues we run into:
- What if I don’t have a new place to move to?
- Won’t I get stuck paying too much for my new home?
- There are too many things I need to fix in order to sell.
- I’ll be rushed to find a new place.
- I don’t know what real estate in “X” location is selling for.
If any or all of these apply. Let’s talk. We’ve got creative strategies for all of these and more.
The Puget Sound Area is selling for a lot, and most are selling pretty fast. Other parts of the country and Washington aren’t the same. I’ve been seeing people relocate to the mid-west, Arizona, Texas and Florida. Pretty good quality of living, and home prices that are so extremely affordable.
Easy Chickpea Greek Salad
Vegetarian Chickpea salad with olives, feta, tomatoes, onion, garlic and a light lemon dressing! Add quinoa for more protein or enjoy on its own!
For the salad:
1 (15 oz) can of chickpeas, rinsed and drained
1 red bell pepper, chopped
1 yellow bell pepper, chopped
1 green bell pepper, chopped
1/2 small red onion, chopped
15 grape tomatoes, halved (about 1 cup)
1/3 cup pitted kalamata olives
1 medium cucumber, sliced and quartered
4 oz feta cheese, crumbled or cut into 1/2 inch cubes
For the dressing:
1 tablespoon olive oil
2 tablespoons freshly squeezed lemon juice
2 cloves garlic, minced
1 teaspoon dried oregano
freshly ground salt and pepper, to taste
Place all salad ingredients into a large bowl and toss to combine.
In a small bowl, whisk together olive oil, lemon juice, garlic and oregano. Pour onto salad and toss again to well combine. Taste and add salt and pepper as you’d like.
Place in refrigerator for 1 hour to marinate, or serve immediately. Salad is best enjoyed within 2-3 days after making. Serves 4 for a meal, or 6 as a side salad.