Most of the inspectors I know are easy to work with and more than happy to talk to you about any new code changes.you will like this story.. i had my electrician change the riser. he made it 10' above the driveway, about 2 feet higher than the gutters.the inspector came and said, "you need 12' above the driveway". i put a new riser, which made it over 4' above the gutters.he came back and said "it's too high above the gutters. put 2 guy wires to the roof". i said, "Ok, it was too low, now it's too high". then he failes me for not having a "inter bonding grounding bar for the AT&T and Dish grounding systems".lol...

Washing every dish, pan, fork a couple times a year is loads more fun while watching the waves roll in. 

I always add a roomate agreement that shows 10-15 rules that your tenant must abide but such as cleaning their own dishes, cleaning bathroom every other month or whatever you decide is the house rules.

I send a cleaner in once a month (maybe every 3 weeks) for mid-term stays (no laundry, no dishes - just clean the space).  

altho i do most dishes cleaning yard work.i think i would njoy having 11 people n me in a quad.

In the dish rack after she washed dishes, on the kitchen windowsill, etc...But I won't venture down that road and hopefully this whole situation is soon a memory.Thank you!

my first rehab took all summer while i was in college...actually into fall semester, i still was washing dishes out of my bahttub bc i didn't have a countertop in the kitchen....i paid too much for the house, overdid some of the rehab, used the wrong contractors (read cheap, but not professional)..i still have it as a rental, but man did i learn a lot over there!

We have a condo in Scripps Ranch and whatever cash flow we ever made on it pales in comparison to the appreciation we've experienced.Finding properties in SoCal that meet the 50% "rule" are hard to come by unless you shake hands on a mouth-watering deal or buy somewhere in gang-land.

Because of the drought across the U.S. many crops and cattle were affected.The shortages happened months ago but reserve supplies have been worked through.Now as demand is the same but with limited supply certain items beef,corn,etc. is going to really rise.It has been going up in small increments but will go up in bigger chunks soon.Smart restaurants are looking at what is not rising or is minimal in increase and trying to create flavor dishes so that their price margins don't go up and the profit shrinks.They still might use some of the products increasing in price but with less quantity in the dish to cut costs.This is why for instance if I buy a restaurant business I would adjust down the stated profit model to compensate for the coming higher food costs unless I knew I had a fixed food contract and the supplier could not go up on me.My background before triple net investing and apartments was commercial land development so I find your assembling of parcels interesting and would like to hear more about it and your plans.

I drive around and my mouth waters.