At my house, food passes through a couple of different stages based on it's palatability. Maybe it's because everyone in my household can really cook. We're picky about food. We know by looking at it if it's fresh or simply being passed off for fresh. Well, sometimes we're fooled. A trip to the grocery store sometimes results in the purchase of an item that looked wonderful when one is hungry, but somehow looses it's perk appeal once it is brought home. This happens most often with baked goods. Must be my sweet tooth.
Anyway, least we digress, the best chance a baked item has of being eaten in my house is within the first 24 hours. There's something about a new cake that seems to say "take me, eat me...I'm delicious." I've noticed that the first slice is important. If the first slice doesn't occur within 24 hours, a cake is most certainly doomed. It's just a matter of time. The death march begins with it sitting on the counter in its pretty packaging for a few more days. Perhaps one slice is taken, but the longer it stays out, the less appetizing the cake seems to become.
After a couple of days, I tend to begin to feel sorry for the increasingly forlorn cake, so I put it into the refrigerator. I know this will escalate the staling process further...but there's a part of me that hates throwing away food. Once in the refrigerator, it is now out of sight. Apart from the occasional opening of the refrigerator door. Gradually, the cake is pushed further and further back...behind things that people really need like milk, cheese, orange juice and butter.
At this point, it's all over except the trashin'. It's just a matter of time. Food that has been pushed to the back of the refrigerator has been forgotten. Until the next time, the entire contents of the refrigerator are examined for cleaning purposes. Ah, yes, the cake is in the back. But it's now rock hard...the moisture totally drained out of it by the cold environment of the fridge. The icing is caked and cracked...not appetizing at all. Into the dust bin!
It seems to me that this process happens with homes on the market too. Home owners, do you realize that your home will be a "hot property" for only a short time? The first 30 days are going to produce your best qualified buyers! The shelf life for homes on the market actually decreases during a "down" market. There are just too many other "goodies" competing for the buyer's attention.
In Grand Rapids, Michigan we have twice the number of homes for sale that we had a scant 72 months ago. More homes are being Staged for Sale. On this stage, it's foolish to enter an over-priced, lack luster listing. Even though your agent may be able to create wizardry with the aid of a digital camera, buyer's are going to scrutinize carefully. If your price is above the prevailing norms in an area and the home looks a little scruffy...well, in this market, your best buyers will pass on even looking. A click on the computer and ...poof, onto the next home.
When supply was low and demand was up, buyers were willing to look at homes which were sub-par and force their imaginations to work a little. But those days are over. If you're placing your home on the market today, make sure the "fresh perk" factor is on full display. Fix what needs fixing, paint and clean up to the max and then price it a little below your competition. That is if being a guaranteed Sale is important to you.
Otherwise, just like my lonely cake, you might find your home being pushed further and further back on the search criteria list... slowly receding from public view until the market finally says it's time to go...You've expired.
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