Monday, June 29, 2009

2009 1st Time Homebuyer's Tax Credit & 4th of July Recipes

I am sure you've heard about the $8,000 tax credit available to First Time Homebuyer's in 2009. But, what you may not know, are the details surrounding the legislation, and how this credit MAY apply to you, or someone you know! Specifically, did you know that a "first time homebuyer" is, by definition in this legislation, "someone who has not owned a principle residence in the past three years. Those three years are counted up to the date you take possession of the house you buy in 2009. This means that even if you’ve owned a home in the past, you can still take advantage of the tax credit as long as you haven’t purchased a primary residence since 2006."
Keller Williams has set up a very informative section on our website to help you learn more about this benefit. Visit this link to learn more about how you can take advantage of this credit.

If this piques your interest, I would love to talk to you about the credit and show you homes that you love in the area.


Now... how about this heat? I'd say there's no doubt that SUMMER is here in full force. Here's a few recipes that your family might enjoy for the 4th of July weekend.
Grilled Tomatoes with Basil Vinaigrette

Yields: 6 servings


  • 3 yellow tomatoes
  • 3 red tomatoes
  • 3 tablespoons olive oil, divided
  • 1/4 teaspoon salt
  • 1/4 teaspoon freshly ground pepper
  • 2 tablespoons white balsamic vinegar
  • 2 tablespoons chopped fresh basil
  • Garnish: fresh basil sprigs


Cut tomatoes in half; thread onto skewers, alternating colors. Brush with 1 tablespoon oil; sprinkle with salt and pepper.

Grill, covered with grill lid, over medium heat (300° to 350°) 10 minutes, turning skewers often.

Combine remaining 2 tablespoons oil, vinegar, and basil; drizzle over kabobs. Garnish, if desired.


Martha Stewart's All American Potato Salad

  • Ingredients:
  • 4 pounds russet potatoes (about 8 potatoes)
  • 1 tablespoon plus 2 teaspoons salt
  • 3 tablespoons cider vinegar
  • 3 large eggs
  • 1/2 cup plus 2 tablespoons Homemade Mayonnaise, or prepared
  • 1/2 teaspoon celery seed
  • 1 teaspoon dry mustard
  • 1/2 teaspoon freshly ground black pepper
  • 3 stalks celery, cut into 1/4-inch dice (3/4 cup)
  • 1 red bell pepper, cut into 1/4-inch dice (1/2 cup)
  • 1 medium onion, finely diced (1/2 cup)
  • 10 cornichons, cut into 1/4-inch dice (1/4 cup)
  • 3 scallions, thinly sliced (1/2 cup)
  • 2 tablespoons freshly chopped flat-leaf parsley
  • 1 teaspoon paprika Directions:

  • Place potatoes in a large pot with enough water to cover by several inches. Bring to a boil over high heat, add 1 tablespoon salt, and lower to a gentle boil. Cook until potatoes are tender when pierced with a knife, about 25 minutes. Drain into a colander. Using paper towels or gloves to protect your hands, peel potatoes, and cut into 1-inch dice while still hot. Drizzle with vinegar; set aside.
  • Place eggs in a small pan with enough water to cover by 1 inch, and place over medium-high heat. When water comes to a boil, turn off heat, cover, and let stand for 13 minutes. Drain, and place in a bowl with cold water to cover. When cold, peel eggs. Chop 2 into 1/4-inch dice. Slice the third egg into 1/4-inch-thick rounds, and set aside for garnish.
  • Combine diced eggs, mayonnaise, celery seed, mustard, 2 teaspoons salt, and black pepper in a large bowl, and whisk to combine. Add reserved potatoes to mayonnaise mixture. Add celery, red pepper, onion, cornichons, scallions, and chopped parsley. Stir to combine. Chill for 30 minutes before serving. Garnish with paprika and reserved hard-boiled egg rounds.
  • *****

    American Flag Cake, a Greer Family Tradition

    Simply bake your favorite white/yellow sheet cake; top with whipped cream topping, strawberries (or raspberries), and blueberries, and you're all set to serve a YUMMY and PATRIOTIC dessert that they whole family will enjoy!
    Have a wonderful rest of your week, and a blessed 4th of July weekend!

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