Ok, so I'm not so good at actually keeping my new years resolutions, but I figure if I put it out there into the world wide web for all to read, then just maybe I'll be held accountable, or at least be reminded.

So here it is, my new years resolution's, o, its more than one:

1.  Cut back on the caffeine, no more soda, not an ounce and only one cup, yep just one cup of coffee/day! 

2.  To go to bed by 11pm on week nights, no matter how much I want to finish watching HGTV reruns.

3.  To stop eating out so much, once a week is quite enough.  It makes me sick thinking how much I've spent on dining out this past year.

4.  To just say no to those designer shoes, even if they are one sale. 

5.  Finally, to spend more time doing the things I love, and stop talking about them.

I know, all are very vague and unmeasurable, but I figure if I can at least admit that these are all things I'd like to accomplish, then just maybe I'll have the opportunity to make 2008 a healthy, wealthy and happy year :)

I'm sure many of you are in the midst of finalizing your 2008 business plans and going over your budgets.  So, I thought I'd share with you an amazing little product that could save you hundreds, even thousands of dollars on your phone bills.

I just ordered this wonderful product that was referred to me by a friend, I am so excited about it that I just couldn't wait to share it with you all. 

MagicJack

Magic Jack is a new service that gives you a number, voicemail, call waiting, caller ID, etc. and a nifty little phone jack. It is a USB phone jack that plugs into a computer and then the person plugs a phone into the other end allowing them to make or receive calls for free. All you have to do is buy the phone jack for $39.00 and $19.95 a year after that. 

I encourage you to check out their website to learn more:

http://www.magicjack.com/

I'm not an endorser by any means, but when I find something that will save you time and money, I will always share.

tyghre.com

Well, its the end of the year and all those Broker, MLS and NAR fees are filling up my email account.  It's my first year in real estate and I knew to expect some expenses, but wow, my credit card is taking a hit, especially during this time a year.

I must admit that most of my blogs are about local events, current market trends and I try to always through in some useful tips, so this is a first for me...I'm finally speaking freely!!! 

Many say that your first year you either sink or swim...I was born a Floater!!! neither sinking or swimming at this point (it's only been 4 months).

I'm really trying to stay positive at this point, but I will admit its kind of hard sometimes.  I don't want money to be an issue, but thats kind of hard, especially when there are a lot of holiday parties coming up around the corner. 

Thanks for listening...

If you feel my pain, please speak freely!

If you got any advice or words of encouragement please share! 

tyghre.com

I graduated from the University of Wisconsin Stout, where I studied Management and Marketing. I’ve been a life-long resident of the Twin Cities and currently I reside in Uptown, Minneapolis. In my free time, I can be found running around the lakes, taking a stroll with my beloved dog Louie, or dining out with my friends.

I would like to consider myself an excellent resource for first-time-home buyers and sellers. I understand the emotional investment of buying and selling a home, as well as the financial investment. I truly believe in the power of knowledge and spend a lot of time on continuing my education to better serve my clients.

First of all, thank you to all of those that commented on my blog, "I need website help," I took your comments to heart and hopefully created a great website. 

And now, the time has finally arrived, my website is almost complete. It's colorful, to the point, and hopefully useful.  

tyghre.com

And now I need your help, yeap that's right, as professionals in the indusrty, I value your opinion.  This is my first website, so it's pretty basic.

Here are some of my biggest concerns regarding my website:

• Usability- Is it easy to navigate?
• Content- Too much or too little?
• Grammar- Yes, I will admit I'm not the best speller in the world and even though there is spell check, I still make mistakes!
• Is it Memorable- Both the real estate world and internet world are extremely competitive.

Comments, questions, concerns...Bring them on!!!

Thank you for your support.

tyghre.com

Nothing gets you into the holiday spirit like a feast with family and friends. But recent recalls and front page headlines (due to E. coli concerns) remind us that food safety basics should never be neglected. So, I put together some tips and resources to help make your holiday meals safe and healthy.

Cleaning

To prevent the spread of bacteria and food borne illnesses, always wash hands in hot soapy water before preparing food. Always wash hands before and after handling raw meat. Also wash cutting boards, knives, utensils and counter tops in hot soapy water after every use, taking extra care to keep meats, eggs and vegetables separated while you work to avoid cross-contamination. Ideally, use separate cutting boards for raw meats and replace any boards once they develop deep grooves, scratches or cuts where bacteria can hide. Sponges and towels are also breeding grounds for harmful pathogens and should be freshly washed with soap and hot water.

Cooking

When preparing a frozen turkey, it should be thawed in the refrigerator at 40°F, never left out at room temperature where bacteria can multiply rapidly (allow 24 hours for every five pounds of turkey). It's best to thaw your turkey on the bottom shelf to avoid dripping the juices onto other foods. It can also be defrosted in its original leakproof wrapper in cold water, as long as the water is changed every 30 minutes until the turkey is thawed.

When cooking, use a food thermometer to check that the internal temperature of the inner thigh and the thickest part of the breast reaches 165°F before removing the turkey from the oven and let it stand 20 minutes before serving. Always wash the thermometer between temperature checks. Cooking turkey to a temperature of 165°F is especially important when serving children, the elderly, pregnant women and the immune compromised.

The safest way to cook stuffing is to prepare it separately, but if it is cooked inside the bird it should be moist and packed loosely. Whether cooked separately or inside the bird, stuffing should be cooked to at least 165°F. Place turkey in oven immediately after stuffing.

Serving

If you're having a buffet-style feast, make sure hot foods are kept hot (above 140°F) in a warming tray, chafing dish, or slow cooker. Likewise, cold foods should be kept cold (below 40°F) over ice. Otherwise, perishables, especially dishes containing meats and cheeses, should not be left out for more than two hours. It's a good idea to divide large portions of cooked foods into smaller portions, serving some and storing the rest to maintain safe temperatures. Hot food can either be kept warm in an oven set to between 200°F and 250°F, or it can be cooled and reheated before serving. To cool foods evenly, transfer items to shallow containers and store them in the freezer or refrigerator until they're served. Any reheated food should be brought to 165°F before serving. As your buffet platters empty, clear them away and serve fresh food on fresh dishes with clean serving utensils. Desserts made with eggs and milk, like pumpkin pie, must be refrigerated after baking.

Storage

Separate leftovers into shallow containers and cool quickly in the refrigerator, rather than leaving them out on the counter. All prepared foods should be covered to prevent cross-contamination. Be careful not to overload the fridge, as there must be enough room for cold air to circulate. Do not store perishable foods on the door of the fridge where the temperatures fluctuate more often. Turkey should be carved off the bone and stored in smaller portions, separate from stuffing and gravy. If wrapping turkey, avoid polyvinyl chloride (PVC) plastic wrap, which contains plasticizing chemicals that may leach into meat. Instead, choose non-PVC brands such as Best Yet and Glad Cling Wrap. Also, when reheating leftovers in the microwave, put them in ovenproof glass or ceramic containers—even "microwave-safe" plastic containers may leach chemicals into food when heated.

Remember, always try to eat turkey leftovers within four days; stuffing and gravy within two.

And once all the work and preparation are out of the way, don't forget to relax and have a great holiday meal!

New Listing YTD: 1486

Homes Sold YTD: 478

Average Sales Price: $379,763

Percentage of List Price: 96.1%

Average Days on Market: 154

Numbers are based on the Minneapolis Association of Realtor October 2007 report..

If your house is on the market, how do you stack up?

In the Uptown-Lakes area there is enough inventory to last for the next year and a half!

And if your trying to sell a condo, you can expect even longer L

So, what does this mean? 

If your house is on the market, are you trying to sell your house yourself or do you have an active agent working for you?  I say active agent, because in this market your agent has to be actively marketing your property and that means taking advantage of today’s technology.  If you're trying to sell your house, good luck, I encourage the do-it-yourself spirit, but be prepared to compete on price and profit.

Bottom line, it’s a cold sellers market in Uptown, buyers are scarce and we are heading into the winter months…whatever your situation, make sure you stay informed and if you ever have any questions please feel free to contact me at hello@tyghre.com.

If green is your color and your desire for your new home, then I suggest you take a list at the following questions when your out on your next house hunting adventure.

1. Has the home been certified for energy efficiency or environmental impact by an independent third-party?

2. Is your real estate agent green-minded?

3. How energy efficient is the home now?

4. Is the home oriented for energy-free heating and cooling?

5. Can I outfit it for solar energy?

6. How water-wise is the home?

7. Are lead and asbestos lurking in the home?

8. Are there other indoor air pollution sources?

9. Are there other hazards I should know about?

10. How can I pay for future improvements?

Here are some great tips to help you save some money on your next heating bill.

Inspect Your Insulation
Since warm air rises, the single most effective way to save on heating is to have adequate attic insulation.

Plug the Gaps Outside
The next step in keeping your house cozy is to keep cold air out. Seal up all cracks on the exterior perimeter of the home, areas around windows and outdoor faucets can let in a tremendous amount of cold air, any standard outdoor caulking will do.

Stop the Leaks Inside
Windows can account for as much as 35 to 40 percent of a home's heat loss.  As a rule, weather-stripping should be installed at points where surfaces move or slide together. Caulking is another method of improving performance and as well as installing plastic film, which can be a good short-term solution.

Maximize Your Heating System
For safety reasons, have a professional inspect your heating system every year to ensure that it is operating properly. Having ducts cleaned and filters changed will immediately produce results in the amount of heat produced.
Another way to save money is by using a setback thermostat. This allows you to heat your home when you are there and then let the temperature drop when you are out.

Check the Roof
It is important that you go up on your roof (or a professional) and inspect it for loose roof shingles and ridge vents. If you find loose shingles and/or ridge vents, it is important to replace them to prevent any water damage or ice damage.