A friend of mine called me last week in a bit of a panic. He just sold his home and was renting it back for 30 days. If you are not familiar with a rent back, it is when the seller is allowed to stay in their home for an additional amount of time after closing, before completely moving out. He informed me that there was a slab leak in his condo. Yikes!
He was worried about how the claim would be handled, whose insurance would be responsible, etc. The good news is he is in a condo and his HOA will help fix the plumbing problem. The bad news is, the last time this happened, they had to tear up his floors, which he ended up paying for out of pocket. The floors, this time, would be on the new owner, even though they have not taken possession.
He also asked me, if he had to move out due to construction or not having running water, who would handle that? Fortunately, he had acquired renters insurance the day before. While the floors were no longer his responsibility, his own loss of use was. We chatted about if he filed a claim, how long it would stay on his record.
He was also worried about his new home insurance and if it would affect him there too. In this particular situation, his new home insurance company only holds claims against the property, not the person. Since this claim is at a different location, it would not affect him now or on his upcoming renewal next year. However, most insurance companies hold claims against the person who filed it, no matter where they reside, for five years.
After our conversation, he felt a little better and will probably not file a claim on his renters insurance. He feels bad for the buyer and the timing is very unfortunate. Hopefully, the HOA can work some magic and keep the damage to a minimum.
Elizabeth's Corner
My wife, Elizabeth, is a Mom, an amazing wife and an incredible chef. She trained at the California Culinary Academy in San Francisco. She shares a helpful tip below.
With Summer almost here, I wanted to include something a little easier....when you have left overs. Quick and Easy Summer Grill Bowls is delicious, full of flavor and may look complicated, but you can adapt it however you need. This recipe is courtesy of Lillie Eats and Tells.
Quick and Easy Summer Grill Bowls
Ingredients:
1 cup Arugula
1/2 Tbsp Quality balsamic vinegar (7 g)
Salt and pepper to taste
1/3 cup Cooked brown rice (75 g)
1/2 cup Grilled chicken, chopped (100 g)
1/3 cup Grilled bell pepper, chopped (45 g)
1/3 cup Grilled zucchini, chopped (45 g)
1/3 cup Grilled pineapple, chopped (40 g)
1/4 cup Grilled onion, chopped (30 g)
1/4 cup Grilled corn, sliced off the cob (40 g)
1 1/2 Tbsp Feta, blue or goat cheese (10 g)
3 Tbsp Dairy-free Herb Pesto, recipe below (45 g)
Lemon, basil leaves, and salt and pepper to finish
Dairy-free Herb Pesto (serves 12)
1 cup Cilantro (40 g)
1 cup Parsley (30 g)
1-2 cups Fresh basil (30 g)
2/3 cup Dairy-free plain yogurt* (150 g)
6 Tbsp White balsamic vinegar** (90 g)
1/2 cup Toasted almonds (60 g)
3 cloves Fresh garlic, or frozen cubes
Pinch of red pepper flakes
Pinch of kosher salt and pepper
Directions:
1. This bowl is meant to be built with leftover grilled chicken and veggies. If you’re starting from scratch, grill your chicken using your favorite marinade.
Grill Your Veggies
2. The recipe is written using your already grilled veggies, but if you don't have any already, simply grill as many as you’d like! We do a couple of bell peppers, a zucchini or two, half of our pineapple, an onion, and a couple of ears of corn. Build bowls all week with any leftovers! To grill the veggies, wipe your grill down carefully with oil. Slice your bell pepper, zucchini, pineapple and onion into nice large pieces so they’re easy to flip and handle on the grill. Keep that knot on the end of your onion and slice so that it keeps each wedge from falling apart. Spray your veggies with a mist of olive oil spray, and season liberally with salt and pepper. Add a light sprinkle of garlic powder and place all veggies on the grill over medium high heat. Grill until they’re charred and tender. Zucchini will need to come off first so it doesn’t get too soft!
Make Your Dressing
3. Make your dressing by adding all ingredients to a small blender or food processor and blend until pretty smooth. The nuts will leave it a little chunky– that’s good! But blend until it’s your preferred consistency. Enjoy this drizzled on all the grilled meats, sandwiches, bowls, wraps, and salads.
Build Your Bowl
4. Build your bowl by adding arugula with ½ Tbsp balsamic vinegar. I love to use a delicious fruit-infused light balsamic vinegar from Baker and Olive. Lemon and peach are my favorite! Add salt and pepper your greens. Toss gently.
5. To the bowl, add your cooked brown rice, grilled chicken, and all of your chopped grilled veggies and pineapple. Top with crumbled dairy-free feta (or your favorite cheese!) and Dairy-free Herb Pesto. Finish with a squeeze of lemon, some fresh basil, salt and pepper to taste.
Enjoy!
Until next time, if you have questions, concerns, or need some advice, please call our office 949-484-7500.
