Spoonful Of Sugar

Spoonful Of Sugar

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I have been told that cooking and baking are not similar to each other. Yes, both are completed in the kitchen, and both are methods in which raw foods are combined, cooked and then delivered as a (hopefully) tasty treat; but these tasks are different on many levels.

I bring this up for a couple of reasons. There are a few thoughts in my mixing bowl mind, being stirred to bringing me the thoughts in this blog. It begins in the grocery store checkout line. As you know, I am a real estate agent. It’s always interesting running into someone that I know whom I have not seen in a while. We discuss the kids, our families and the sometimes I am asked about ‘the RE market’, which I am always happy to discuss.‘Is it a good market?’ ‘Is it a good time to buy?’ ‘I hear it’s a sellers’ market right now - what do you think I could get for my house?’ Now the worst thing I can do is rattle off a cost per square footage based upon a current average,roughly calculate a price, and hand you a card as I turn and say call me (since they now have all my items bagged up and back in my shopping cart and are awaiting my departure from the checkout area).

It’s not that I can’t or won’t give you an average cost per sq. ft. in Montgomery County or by city, school district or zip. I will ask for your subdivision to get a little closer to market value in your area. Interior lot? On the Water? What size yard? See it’s my job to know - and I do keep up with it monthly. All this data is important to know and vital to my success, to the success of my clients.

In fact, it might sound rather impressive when someone can stand there and rattle off numbers by location and date; and again, it is all very good information to know. But I don’t think I know of a Real Estate Agent that would feel comfortable basing a home value purely upon sq. footage and area – but back to cooking.

Today, I was thinking that the Real Estate Market is like a kitchen – where there is both baking and cooking. The "baking" is the Banking side – the lending. There is a formula that needs to be followed. Baking requires precision and everything goes in a particular order. Variations in measurement, ingredients or temperature could spell failure – anything from an almost to a complete catastrophe. A cake is done or not; an undone cake is hard to eat and an overdone cake is usually thrown out.

Cooking can be a little more subjective. There are allowed adjustments, substitutes, seasoning to taste.

I have heard often that ‘those who bake can’t cook; those that cook can’t bake’ - I don’t believe that statement I think one can do both. But if you are going to have a specialty, it is usually true that you don’t specialize in both.

So in the mixing bowl of my mind, I was thinking about how it’s good to get a rough evaluation of your home. You are able to get one on the Mariner Realty Website at http://kellyl.marinerrealtyonline.com/sell.php?. However, it is important to note there are many factors that make up the value of a home, more than location and sq. footage. The simple fact is that these basic factors are 2 things that every home has in common. All homes are in some location. All homes have square footage. Beyond these two elements ALL homes vary - some have a little of this, others a little of that. Some are vegan and some are low fat.

Getting a basic idea of your home’s value can be done in a matter of moments, although to truly get an understanding of your home’s value in today’s market place, an agent will need to do some research and follow a recipe. That is not to say that we will not need to throw in a pinch of value for your pool, reduce for the age of the roof, garnish with high quality images and a marketing plan. There will always be custom adjustments needed based upon the season?ing? and table setting.

Cooks love to cook, bakers love to bake while all love to share what they have prepared. Real Estate Agents are the same. We love what we do, and we do what we love. So if we run into each other and get to talking about homes, I will most likely provide you with some rough numbers. But remember that there are many steps to preparing a great meal. It normally takes more than 2 hands, so I will always suggest that we gather some materials, meet up in a kitchen somewhere, consult with a baker, prepare a menu and begin to set a table. I am not trying to wreck your diet by tempting you with high calorie food – I am simply doing what I do best. Mixing, stirring and tasting. I love to be in the kitchen. I love to help people and I WILL GET YOU HOME!



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Phone: 936-525-9589
Dated: July 10th 2015
Views: 1,310
About Kelly: My job is to get you home. It’s that simple. The process is not always that simple, but the task...

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