It’s time to ring in 2015. Most people tend to ignore home maintenance until something catastrophic happens, which puts home owners in a panic and in a tough spot financially to come up with money for major repairs.
Here are a few things homeowners can do on their own:
Air filters for your heating, ventilation, and air conditioning system (HVAC): Homeowners should check air filters monthly since outside pollen, dust and dirt collect quickly. How often you replace your filter is determined by the type of filter and lifestyle factors. Do you have pets? Pet dander collects, builds up, and begins to restrict air flow. Do you or another occupant smoke? Smoke accumulates on filters and, again, leads to shorter filter life. Changing your filter will help maintain clean and safe air in your home, as filters play a major factor in indoor air quality and how well your HVAC operates.
Faucets and pipes: In Georgia, homes aren’t built for the extreme cold, so home owners need to take extra care of their pipes during a hard freeze. Experts recommend that homeowners turn off and flush outdoor water faucets as the weather drops. When temperatures start to fall, water trapped in outside faucets and pipe connections can freeze. This may cause damage to the faucet or cause pipes to burst in the wall. During a hard freeze, have warmer air circulate around your pipes in the interior of your home by opening cabinets. Let faucets along exterior walls maintain a slow, steady drip on nights when temperatures are expected to drop below freezing. This eliminates pressure that can build between the faucet and an ice blockage, so even if a pipe freezes, it may not burst.
Safety precautions: Inspect your fire extinguishers and make sure they’re not expired. Make sure that the extinguisher is in a visible location and easy to access. Check the tamper seal. If the seal is broken, someone may have tried to use it and it’s time to replace the extinguisher. Look at the pull pin. Is it still inserted in the handle? If not − time to replace. Check the pressure. Is the pressure in the proper operating range? Also, check your carbon monoxide detectors, which should be installed on each floor near bedrooms, and smoke detectors, installed in every room on each level, monthly. Follow the manufacturers’ instructions for testing your devices. Finally, test GFCI outlets. After about ten years, the circuitry inside a GFCI outlet wears out, and sometimes the test button on the GFCI doesn’t tell you there is something wrong. The best way to test an older GFCI is to use a circuit tester (found in home improvement or hardware stores) that has its own GFCI test button.
When to call the professionals:
Furnace: You want to make sure your furnace is in good order to get you through the winter months. Include an annual furnace inspection on your winterizing checklist. Annual exams and tune-ups may prevent expensive repairs or replacement work down the road, lower fuel consumption, maximize efficiency, and lower bills. If your furnace is older than ten years and your warranties have expired, it might be time to upgrade. Additionally, purchasing a humidifier and programmable thermostat will provide huge benefits to your air quality. There are two different types of furnace mounted humidifiers in use today: bypass evaporative humidifiers and steam generators.
Air sealing and insulation: The New Year is a great time to do a full home audit. On average, 40% of your time is spent in your home, and an audit will determine if you have major system inefficiencies that add significantly to your bills. An audit entails a visual inspection, diagnostic tests, and will provide specific details as to how to make adjustments that will save you money. Air sealing around attic plates will prevent air from escaping, which affects the climate and comfort in your home. Insulation will create a quieter environment and will be more cost effective in lowering utilities bills. A pro can install all types of insulation, from blown-in fiberglass and cellulose, to spray foam and batt insulation. Having a home inspection frequently provides a dramatic change in both bills and in the overall comfort of your home.
Plumbing: Plumbing problems can be some of the most expensive to repair because water is difficult to contain and can cause extensive damage once something goes wrong. If you do find a leak, call a plumber immediately so water doesn’t destroy ceilings, floors, or entire rooms of your house. Catching a leak early also prevents dangerous mold and rot. Water is a major culprit when it comes to home damage. Additionally, in 2015, new legislation requires that water heaters have additional parts that make them more energy efficient. The National Appliance Energy Conservation Act (NAECA) will affect the ability to repair outdated units, so it’s a great time for an upgrade. If your water heater needs to be upgraded, consider installing a tankless unit to save on utilities and the cost of future repairs. A tankless heater is much more energy efficient, and it prevents you from running out of hot water.
Electrical inspection: Multipoint whole house electrical inspections should be performed by licensed electrician to make sure home wiring is safe and up to code. Most people don’t realize this, but if an outdated, out-of-code electrical system causes a fire, home owners insurance will not cover the damage. Reliable Heating & Air has the expertise and tools to handle major or minor service jobs including troubleshooting, service and panel upgrades, outlet repair, and emergency repairs. Catching problems early will reduce costly repairs in the long run, extend equipment life, and prevent fires.
Comprehensive maintenance plans: Be proactive and protect one of your greatest investments - your home - with a comprehensive Maintenance Plan. Maintenance Agreement Plans are available for all the major mechanical systems in your home.
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Monday, January 26, 2015
Friday, January 9, 2015
Be Aware of Safety Issues Before Hailing a Ride with Uber
To Uber or Not to Uber? Ridesharing Faces Controversy
The big technology story for 2014 is Uber, the wildly popular ridesharing app that has revolutionized the taxi business. Great ideas, however, often experience growing pains. This month we bring you up to speed on possible safety risks using Uber.
Downloads of the Uber app continue at a brisk pace, ranking #41 on the Apple App Store. Read more.
With one tap of a smartphone app, Uber is upending the taxi business and changing the way people around the world commute. The meteoric rise of Uber, and other ridesharing services like Lyft and Sidecar, offer convenience and savings for riders while creating new work opportunities for drivers. But concerns about oversight, safety, pricing and worker rights have made 2014 a bumpy ride for Uber. You should know the risks of ridesharing and your rights (or lack thereof) as a passenger. E-hail for more. >>>
BOOKMARK FAVORITES /
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Learn How Uber Connects Riders With Drivers 
“Who’s Driving You” Takes On Ridesharing 
Will Taxicabs Soon Be Extinct?
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Wrongful Death Wrongful death occurs when someone is killed as a result of the negligence (carlessness) of another. And as tragic as the loss of life is, financial compensation is the sole remedy avaialalbe at law to compensate for the value of the life of the deceased.
In a wrongful death action, the claim seeks to determine and receive compensation for the full value of the life lost. The claim is sought on behalf of the surviving spouse, children, parents, or heirs. In pursuing a "wrongful death" action based on negligence, the Plaintiff has the burden of proof (by a preponderance of the evidence). Continue reading.
You Should Know is a copyrighted publication of Voice2News, LLC, and is made possible by the attorney shown above. This newsletter is intended for the interest of past and present clients and other friends of this lawyer. It is not intended as a substitute for specific legal advice.
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Wednesday, November 26, 2014
Classic Thanksgiving Side Dish Recipes
Classic Thanksgiving Side Dish Recipes:
Combine the onions, flour, panko and salt in a large mixing bowl and toss to combine. Coat a sheet pan with nonstick cooking spray and evenly spread the onions on the pan. Place the pan on the middle rack of the oven and bake until golden brown, approximately 30 minutes. Toss the onions 2 to 3 times during cooking. Once done, remove from the oven and set aside until ready to use. Turn the oven down to 400 degrees F.
While the onions are cooking, prepare the beans. Bring a gallon of water and 2 tablespoons of salt to a boil in an 8-quart saucepan. Add the beans and blanch for 5 minutes. Drain in a colander and immediately plunge the beans into a large bowl of ice water to stop the cooking. Drain and set aside.
Melt the butter in a 12-inch cast iron skillet set over medium-high heat. Add the mushrooms, 1 teaspoon salt and pepper and cook, stirring occasionally, until the mushrooms begin to give up some of their liquid, approximately 4 to 5 minutes. Add the garlic and nutmeg and continue to cook for another 1 to 2 minutes. Sprinkle the flour over the mixture and stir to combine. Cook for 1 minute. Add the broth and simmer for 1 minute. Decrease the heat to medium-low and add the half-and-half. Cook until the mixture thickens, stirring occasionally, approximately 6 to 8 minutes.
Remove from the heat and stir in 1/4 of the onions and all of the green beans. Top with the remaining onions. Place into the oven and bake until bubbly, approximately 15 minutes. Remove and serve immediately.
Grease an 11 by 17-inch baking sheet pan with extra-virgin olive oil. Place vegetables in baking sheet and add the dried herbs, salt and pepper. Toss well, evenly coating all the vegetables with the seasonings and oil. Add more oil if the vegetables seem dry
Spread the vegetables evenly on a large baking sheet. Place on middle rack in oven and bake for 35 to 40 minutes.
Ingredients
- For the topping:
- 2 medium onions, thinly sliced
- 1/4 cup all-purpose flour
- 2 tablespoons panko bread crumbs
- 1 teaspoon kosher salt
- Nonstick cooking spray
- For beans and sauce:
- 2 tablespoons plus 1 teaspoon kosher salt, divided
- 1 pound fresh green beans, rinsed, trimmed and halved
- 2 tablespoons unsalted butter
- 12 ounces mushrooms, trimmed and cut into 1/2-inch pieces
- 1/2 teaspoon freshly ground black pepper
- 2 cloves garlic, minced
- 1/4 teaspoon freshly ground nutmeg
- 2 tablespoons all-purpose flour
- 1 cup chicken broth
- 1 cup half-and-half
Directions
Preheat the oven to 475 degrees F.Combine the onions, flour, panko and salt in a large mixing bowl and toss to combine. Coat a sheet pan with nonstick cooking spray and evenly spread the onions on the pan. Place the pan on the middle rack of the oven and bake until golden brown, approximately 30 minutes. Toss the onions 2 to 3 times during cooking. Once done, remove from the oven and set aside until ready to use. Turn the oven down to 400 degrees F.
While the onions are cooking, prepare the beans. Bring a gallon of water and 2 tablespoons of salt to a boil in an 8-quart saucepan. Add the beans and blanch for 5 minutes. Drain in a colander and immediately plunge the beans into a large bowl of ice water to stop the cooking. Drain and set aside.
Melt the butter in a 12-inch cast iron skillet set over medium-high heat. Add the mushrooms, 1 teaspoon salt and pepper and cook, stirring occasionally, until the mushrooms begin to give up some of their liquid, approximately 4 to 5 minutes. Add the garlic and nutmeg and continue to cook for another 1 to 2 minutes. Sprinkle the flour over the mixture and stir to combine. Cook for 1 minute. Add the broth and simmer for 1 minute. Decrease the heat to medium-low and add the half-and-half. Cook until the mixture thickens, stirring occasionally, approximately 6 to 8 minutes.
Remove from the heat and stir in 1/4 of the onions and all of the green beans. Top with the remaining onions. Place into the oven and bake until bubbly, approximately 15 minutes. Remove and serve immediately.
Recipe courtesy Alton Brown, 2007
Roasted Potatoes, Carrots, Parsnips and Brussels Sprouts:
Ingredients
- 1/3 cup extra-virgin olive oil
- 3 medium carrots (about 3/4 pound), cut into 1 1/2-inch thick circles
- 1 1/2 cups Brussels sprouts (about 1/2 pound), halved
- 4 cups red bliss potatoes (about 1 pound), cut into 1 1/2-inch thick slices
- 3 medium parsnips (about1 pound), cut into 1 1/2-inch thick slices
- 1 cup sweet potatoes (about 1 pound), cut into 1 1/2-inch thick slices
- 1 tablespoon dried oregano
- 1 tablespoon dried rosemary
- 1 teaspoon dried thyme
- 1 teaspoon dried basil
- 1/4 teaspoon sea salt
- 2 tablespoons freshly ground black pepper
Directions
Preheat oven to 400 degrees F.Grease an 11 by 17-inch baking sheet pan with extra-virgin olive oil. Place vegetables in baking sheet and add the dried herbs, salt and pepper. Toss well, evenly coating all the vegetables with the seasonings and oil. Add more oil if the vegetables seem dry
Spread the vegetables evenly on a large baking sheet. Place on middle rack in oven and bake for 35 to 40 minutes.
Recipe courtesy Giada De Laurentiis
Thanksgiving Stuffing Tips
Thanksgiving Stuffing Tips
How to cook and serve Thanksgiving stuffing.
When prepared just right, Thanksgiving stuffing is everything Americans love about food: it's savory and a little sweet, warm and soft but a little crunchy on the outside. In short, it's the ultimate comfort food. To make sure your stuffing fulfills all your expectations this year, here are a few guidelines:If you want to play it extra safe with poultry, don't stuff your bird at all. Instead, make a traditional "dressing", which is simply stuffing that's cooked in a buttered casserole or soufflé dish. You won't be sacrificing flavor, especially if you drizzle the dressing with pan drippings from the cooked turkey.
If you do plan on baking the stuffing and turkey together, stuff your turkey just before putting it in the oven and cook it to 180 degrees F. If the turkey is done but the stuffing isn't, remove the turkey, transfer the stuffing to a casserole dish and return the stuffing to the oven to finish cooking.
If stuffing your turkey, estimate one cup of stuffing for each pound of turkey, i.e. a 10-pound turkey will get 10 cups of stuffing. Cook any extra stuffing on the side. Be careful not to overstuff your turkey as this could cause it to become dried out.
To prevent your stuffing from getting too mushy, keep dry and wet ingredients separate until right before stuffing the bird or casserole dish. If you like the stuffing a little drier and cake-like, add an egg or two.
Dress up your stuffing with nuts, fruit, wild rice, sausage or liqueurs and try new spice combinations to reflect regional tastes.
Find the perfect stuffing recipe to complete your Thanksgiving feast: Top Thanksgiving Stuffings and Dressings.
Thanksgiving Turkey Recipe and Video
Thanksgiving Recipe
Plan an unforgettable Thanksgiving feast with the best Turkey Day recipe for every course.
Ingredients
1 (14 to 16 pound) frozen young turkey
For the brine:
1 cup kosher salt
1/2 cup light brown sugar
1 gallon vegetable stock
1 tablespoon black peppercorns
1 1/2 teaspoons allspice berries
1 1/2 teaspoons chopped candied ginger
1 gallon heavily iced water
For the aromatics:
1 red apple, sliced
1/2 onion, sliced
1 cinnamon stick
1 cup water
4 sprigs rosemary
6 leaves sage
Canola oil
Directions
2 to 3 days before roasting:
Begin thawing the turkey in the refrigerator or in a cooler kept at 38 degrees F.
Combine the vegetable stock, salt, brown sugar, peppercorns, allspice berries, and candied ginger in a large stockpot over medium-high heat. Stir occasionally to dissolve solids and bring to a boil. Then remove the brine from the heat, cool to room temperature, and refrigerate.
Early on the day or the night before you'd like to eat:
Combine the brine, water and ice in the 5-gallon bucket. Place the thawed turkey (with innards removed) breast side down in brine. If necessary, weigh down the bird to ensure it is fully immersed, cover, and refrigerate or set in cool area for 8 to 16 hours, turning the bird once half way through brining.
Preheat the oven to 500 degrees F. Remove the bird from brine and rinse inside and out with cold water. Discard the brine.
Place the bird on roasting rack inside a half sheet pan and pat dry with paper towels.
Combine the apple, onion, cinnamon stick, and 1 cup of water in a microwave safe dish and microwave on high for 5 minutes. Add steeped aromatics to the turkey's cavity along with the rosemary and sage. Tuck the wings underneath the bird and coat the skin liberally with canola oil.
Roast the turkey on lowest level of the oven at 500 degrees F for 30 minutes. Insert a probe thermometer into thickest part of the breast and reduce the oven temperature to 350 degrees F. Set the thermometer alarm (if available) to 161 degrees F. A 14 to 16 pound bird should require a total of 2 to 2 1/2 hours of roasting. Let the turkey rest, loosely covered with foil or a large mixing bowl for 15 minutes before carving.
Recipe courtesy Alton Brown, also featured in Food Network Magazine
Thanksgiving Festive Appetizer Recipes
Thanksgiving Festive Appetizer Recipes:
Make these pre-dinner bites from Food Network Magazine in 15 minutes or less.
2. Cannellini Bruschetta: Combine 1 drained can cannellini beans, 1 cup chopped drained giardiniera (Italian pickled vegetables) plus a splash of brine from the jar, 1/4 cup diced provolone and 2 tablespoons each chopped parsley and olive oil. Serve on toasted Italian bread.
3. Spiced Olives: Heat 1/3 cup olive oil with 1 strip each lemon zest and orange zest, 1/4 teaspoon red pepper flakes and 1 smashed garlic clove. Stir in 1 cup mixed olives and a few thyme sprigs.
4. Radish-Anchovy Canapes: Finely chop 1 to 2 rinsed anchovies, 2 tablespoons parsley and 1 teaspoon grated lemon zest; mix with 1 stick softened butter. Spread on pumpernickel cocktail bread and top with thinly sliced radishes and a squeeze of lemon juice.
5. Blue Cheese–Pecan Spread: Mix 1/2 cup soft blue cheese with 2 tablespoons chopped toasted pecans. Spread on celery sticks or crackers and drizzle with honey.
See More Recipes at http://www.foodnetwork.com/recipes/articles/50-easy-appetizer-recipes.html
Make these pre-dinner bites from Food Network Magazine in 15 minutes or less.
Goat Cheese Trio (No. 1)
Cut a 12-ounce log of goat cheese crosswise into 3 mini logs. Roll 1 piece in chopped mixed herbs, another in cracked mixed peppercorns, and roll the last in chopped dried cranberries and cashews. Serve with baguette slices or crackers.2. Cannellini Bruschetta: Combine 1 drained can cannellini beans, 1 cup chopped drained giardiniera (Italian pickled vegetables) plus a splash of brine from the jar, 1/4 cup diced provolone and 2 tablespoons each chopped parsley and olive oil. Serve on toasted Italian bread.
3. Spiced Olives: Heat 1/3 cup olive oil with 1 strip each lemon zest and orange zest, 1/4 teaspoon red pepper flakes and 1 smashed garlic clove. Stir in 1 cup mixed olives and a few thyme sprigs.
4. Radish-Anchovy Canapes: Finely chop 1 to 2 rinsed anchovies, 2 tablespoons parsley and 1 teaspoon grated lemon zest; mix with 1 stick softened butter. Spread on pumpernickel cocktail bread and top with thinly sliced radishes and a squeeze of lemon juice.
5. Blue Cheese–Pecan Spread: Mix 1/2 cup soft blue cheese with 2 tablespoons chopped toasted pecans. Spread on celery sticks or crackers and drizzle with honey.
See More Recipes at http://www.foodnetwork.com/recipes/articles/50-easy-appetizer-recipes.html
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