Monday, October 30, 2017
The Pros and Cons of Buying Distressed Properties
For more than three decades, James P. Knell has been leading the SIMA umbrella of companies in Santa Barbara, CA. Over the years, James P. Knell of Santa Barbara has worked to identify distressed properties that have the potential for turning a profit.
Distressed property is so appealing because of its low cost. Most property owners in foreclosure and banks that own foreclosed properties are looking to sell quickly. These distressed properties are priced low, and buyers often can negotiate even lower prices.
However, there are some disadvantages to buying distressed properties. Many of the properties owned by lenders and banks have more paperwork and take more time to finalize. Buyers sometimes must wait months to hear if a bank has accepted their offer.
Further, distressed properties are associated with higher maintenance costs. If the plan is to flip a distressed property, buyers must take into consideration the cost of repairing it.
Monday, October 23, 2017
Popular Regional Seafood Dishes in Mexico
A respected Santa Barbara, CA, executive, James P. Knell manages the SIMA umbrella of companies and pursues property management and real estate investment projects nationwide. An avid traveler, he enjoys visiting surfing locales beyond Santa Barbara, CA, from French Polynesia to Mexico. Through his travels, James P. Knell has developed a passion for authentic Mexican cuisine. Reflecting the fact that it has coasts on the Pacific Ocean, Gulf of Mexico, and Caribbean Sea, Mexico has a strong seafood tradition.
One of the most common seafood recipes is Huachinango a la Veracruzano, which originated in the country’s Veracruz region and combines fresh red snapper with a combination of capers, garlic, lime juice, olive oil, onions, and tomatoes. Traditionally, the whole gutted fish is marinated in the sauce before baking in an oven for 45 minutes, often with sliced potatoes.
Another popular regional seafood dish is Pescado Zarandeado, which originated in Mazatlan and involves fresh fish and many of the same accompanying ingredients being covered in foil and grilled. One of the most common types of fish for this flavorful, fragrant dish is dorado, or mahi-mahi.
One of the most common seafood recipes is Huachinango a la Veracruzano, which originated in the country’s Veracruz region and combines fresh red snapper with a combination of capers, garlic, lime juice, olive oil, onions, and tomatoes. Traditionally, the whole gutted fish is marinated in the sauce before baking in an oven for 45 minutes, often with sliced potatoes.
Another popular regional seafood dish is Pescado Zarandeado, which originated in Mazatlan and involves fresh fish and many of the same accompanying ingredients being covered in foil and grilled. One of the most common types of fish for this flavorful, fragrant dish is dorado, or mahi-mahi.
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