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Disaster among Success

The last 2 weeks have been very trying. 5 contract cancellations I filled out. In the past 6 years I may have done 2. Appraisals, not getting loans, and just plain a changing of the mind. There have also been good things happening, 3 accepted contracts this week and a short sale listing sold. truly a week to take the good with the bad. Making your closings bullet proof is getting harder and harder. Cash, that's right cash is king.

As economic times influence day to day life, many portions of our business are making our lives harder to get to the table. Appraisors are being ultra concervative and mortgage brokers are testing the mortgage guildlines. If you throw enough against the wall, some will stick.

Posted by Mark Horan P.A. "The Resident Chef" on 07/10/2009 12:30 AM

Comments (21)

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21 Comments on Disaster among Success

JUL

I know.

Isn't it just awful?

I can't believe some of the stuff I have to go through.

Short sales, FHA guidelines, clients who feel that you are a disposable resource, SO MANY vendors wanting a piece of you, etc.

These days, at the end of the day, I just play with my doggies.

Their the ones I can trust that have no hidden agendas.

They just wanna play, eat, poop, and sleep.

And I can deal with that...........................................

VA Loans seem to be taking especially long! Take it with a grain of salt, Chef!

Ralph,

I have two of my own. Unconditional love!

Christina, and a little pepper with that goes a long way.

Mark: It sounds like you have been going through some pretty frustrating times in your business. Hopefully this is just a fad, and will not become the norm.

Karen- with my brokerage just 3 weeks old, my wife is a little uneasy. No worries, I haven't lost the customers, just a few set backs.

Mark,

It sounds like you have been enduring more than your fair share. Streaks of bad usually comes in threes..you are done!

Dorie- thank you for the optimistic view. Everything is just a test. Tomorrow is a another day!

Persistence, I think you'll be just fine. This too shall pass, the sooner the better for us all. I wish you well.

Mark: I am sure you will be just fine. Just relax, do the "whistle a happy tune" routine, and everything will work out. The last thing you need is pressure from wifey. I hope she knows that. Confidence is key, here... and I just KNOW you will do well. Take care... best of luck in your new adventure !

Gynell, Thank you. I am just working a little longer each day and watching all my eggs in my basket.

Karen- She knows me well enough that I only work harder in the heat of disaster. She is not working this month because of the economy. We will be fine. I earned the mortgage today. And then some.

It is tough! for some reason July has been full of tough files with dumb conditions. It can wear you down that is for sure!

We are in the real estate business at a time of great opportunity. We need to sell those bank owned foreclosures.

I'm working 5 times as hard to get a closing tyo the table and get paid. . .I don't think the "good ol'd days" will come again anytime soon. . I adjust, I shift and with volume something will bear fruit..

This just means you have to write more contracts .Congratulations on the ones that closed.

Yes the frustration of the new laws and guidelines make me very leary of many things. But whats a gal to do but her best? Thats all I can do!

Team Newington- just a few more challanges.

Cameron- Sounded like me the past 6 years

Roy- Foreclosures are my bread and butter currently

Fernando- That's about right. But we need to adapt.

Gita- As long as I can keep the buyers, I am not too worried about it.

Laura- We have to play in the kitchen that is built I always say.

AUG

I'll take a Creme Brulee. Can you put a few raspberries on that for me sport?

Cameron- Make it yourself SPORT.

Ingredients

2 cups heavy cream
1/4 cup light brown sugar
1/4 cup sugar, plus 4 teaspoons
8 large egg yolks
1/2 teaspoon pure vanilla extract
1 cup White Chocolate Morsels

Directions

Preheat the oven to 325 degrees F.

Arrange 8 (1/2-cup) ramekins or custard cups in a large metal baking pan.

In a medium saucepan, combine the cream, brown sugar, and 1/4 cup granulated sugar. Bring to a bare simmer over medium-high heat, stirring to dissolve the sugar. Remove from the heat.

In a medium bowl, whisk the egg yolks until frothy and lemon-colored. Slowly add 3/4 cup of the hot cream mixture, whisking constantly. Add the egg mixture to the remaining hot cream, and whisk. Add the vanilla, White Chocolate, and whisk until smooth. Strain through a fine mesh strainer into a large bowl. Add enough hot water to come halfway up the sides of the cups. Bake until the custards are just set in the center but not stiff, 45 minutes to 55 minutes. Remove from the oven and refrigerate until well chilled, at least 3 hours or overnight.

Sprinkle each custard with 1/2 teaspoon of the remaining sugar. Using a kitchen torch, caramelize the sugar. (Alternately, preheat the broiler, and broil until the sugar melts and caramelizes, watching closely to avoid burning and rotating the cups, about 1 to 2 minutes.) Place on small dessert plates and serve.

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