I know tile is long-lasting, but on floors I feel like it's a lawsuit disaster waiting to happen -- plus it's cold, and really hard on the feet and back in the kitchen, where a cook does lots of standing.I have used the regular TrafficMaster Allure grip-strip vinyl planking in 2 kitchens so far. 

You know who works hard in the food service industry, the chefs and cooks.

Firstly, I would like to second some of the comments of @Dustin Cook regarding the importance of due diligence. 

Any local investors from the Canary Islands who I can cook a nice dinner for or buy you a beer?

Congrats, great time to read Lifeonaire by Steve Cook.

You can find that information for free from the filings at the Recorder of Deeds office (research filings for Notice of Default - ask one of the clerks the first time, she/he can help you.)I have been doing this successfully in Cook and Dupage counties.

[HE WAS A COOK at a DENNY'S SCARY!]

I was told by a broker that the landlord is responsible for the propane tank rental fee that covers cooking in the rental property (and the tenant would be responsible for setup fees and actual propane). 

The Cook County Assessor has it valued at $230,000.

@Robert Cook Everything you are saying about the property work (roof, paint, etc.) should be covered by the FHA 203(k) loan.