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My New Little Lakeside Property A Rewarding Enterprise This month, I’d like to say I have some big plans for Fourth of July. But the truth is, I’ve spent nearly all my free time lately working on my new project: the small apartment complex I bought on Lake Chehaw. I closed on the five-unit place way back in December 2014, but I only just moved in last April and started working on the property. know what’s reasonable if you’ve never gone through the process before. So, I’ve been shopping around.
There are all these little details you never consider. The current building is connected to a septic tank. I thought that, when we added more units, we could get it rigged up to the city sewer line, but even that is proving to be more complicated than I expected. We may have to dig it up and install an additional tank. The catch is, since the big flood in 1994, there are strict rules about where you can dig and how far everything has to be from the water — all things that add to the cost. Maybe I sound like I’m complaining, but far from it. I welcome the challenge, and it’s incredibly satisfying owning and working on something yourself. And I really do enjoy the place. Being right there on the water makes it all worth it. Certainly, the days of finding excuses to avoid kayaking are gone. The humble little lake might not exactly be a vacation destination, but that’s fine with me — that means it’s always quiet.
Everybody is probably aware of the huge amount of paperwork you have to deal with when you run a housing property. For a few months, I’ve tried to see if I might be able to build another little five-unit complex next to the current one, but the obstacles keep piling up. People love to complain about lawyers, but I have to say, in my experience, I’ve had a much easier time dealing with my fellow attorneys than these contractors. Especially lately, with these big storms that have hit, it seems almost impossible to get in touch with anybody. When I bought the place, I’m not sure I was fully prepared for what an undertaking it would be, especially when it comes to adding another five units. The way the regulations shake out, after you have five or more rental units on a property, you need to have an engineer scope out the area and put together a site plan. These guys aren’t cheap. I’ve received one estimate, but it is almost impossible to
- William F. “Trey” Underwood, III
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Barbecue on a Budget Nothing says summer quite like gathering around the grill for a delicious meal with friends and family. If you’re not careful, though, your summer barbecue can end up putting a big dent in your wallet. You don’t need to break the bank to host an awesome get-together. Here are a few money-saving tips for your next cookout. DIY Rubs and Sauces Don’t waste money on premade barbecue rubs when you likely have all the ingredients in your spice cabinet. Barbecue sauce is also simple to make — and much healthier when you know what’s in it. Check out these recipes that work wonders on grilled foods.
Make Smart Protein Choices Meat is the most expensive food you’ll purchase. You can save a lot, however, if you make smart choices at the butcher counter. Not only are chicken thighs and legs cheaper than boneless breasts, but they’re also less likely to dry out. Flank and skirt steak are great alternatives to pricier cuts of beef. If you want some seafood on the menu, buy what’s fresh and on sale. Don’t Forget to Grill Some Veggies Your grill isn’t just for searing meat. Vegetables, from corn and asparagus to zucchini, are delicious when cooked over a flame, and they are cheap and readily available during the summer. In addition to filling stomachs for a lot less, you’ll add some options for vegetarians and health-conscious eaters. Minimize Waste If you’re not careful, a lot of your barbecue budget will end up in the trash — or evaporating into thin air. Ditch the disposable plates and utensils in favor of cheap, reusable options. Another common waste is fuel overuse, whether that’s charcoal or gas. If you have a gas grill, turn off the propane as soon as possible. If you use charcoal, you don’t need to dump a full 10-pound bag into the grill. A few pounds should do the job just fine. “If you are reading this, I would just like to inform you that Mr. William Underwood III is the best attorney ever. He is very compassionate, understanding, and loyal. He has very good communication skills. He is always there when you need him, without hesitation. I would not trade the time we worked together for anything. Not to mention, he is the cutest lawyer ever and very easy to look at. Thanks, Mr. Trey! I appreciate it a bunch!” – C.M. “Mr. Underwood did an outstanding job helping me with my case. I truly appreciate his services.” – C.C. “I just want to thank Mr. Underwood for working with not only me for my case, but my children as well. You have done an awesome job, and I am fully satisfied. Thank you again.” – D.W. Testimonials
Rub: In a bowl, combine 1/3 cup paprika, 1/3 cup dark brown sugar, ¼ cup kosher salt, 4 teaspoons ground mustard, 2 teaspoons freshly ground black pepper, 2 teaspoons ground coriander seed, 1 tablespoon dried oregano, 1 tablespoon garlic powder, and 1 tablespoon onion powder. Sprinkle on meats/vegetables. Really, it’s that easy. Sauce: In a saucepan over medium-low heat, combine 1 cup chicken broth, ½ cup ketchup, ¼ cup dark molasses (plus more to taste), 1 small onion, grated or diced, 2 tablespoons Worcestershire sauce, 1 tablespoon brown mustard, 2 tablespoons cider vinegar (plus more to taste), 2 teaspoons hot sauce (plus more to taste), and 2 tablespoons spice rub. Simmer and whisk until sauce coats the back of a spoon. You can store cooled sauce in your fridge for months after your party. Follow these tips, and you’ll shrink the cost of your summer cookout. Spending an afternoon by the grill is a summer tradition, but it doesn’t need to end with your money going up in smoke.
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While social benefit systems, including Social Security retirement benefits, Social Security Disability Insurance, Medicare, and the Affordable Care Act have been expanding in recent years, the systems that comprise the workers’ compensation safety net have been shrinking. Following the creation of the National Commission on State Workmen’s Compensation Laws in 1970, states across the country began to implement the recommendations of the Commission. This resulted in far more robust protection of workers’ rights and safety. However, as a comprehensive Department of Labor report on the subject states, “By the mid-’80s … it became clear that federal intervention was improbable and the motivation to conform to the National Commission’s recommendations dwindled.” Benefits received massive cuts in many states, and restrictions on access to benefits increased. Recently, numerous states have further slashed benefits, including changes that have resulted in the denial of previously compensable claims, among many other dispiriting avenues. Several state legislators are still committed to reducing workers’ compensation costs, and as the DOL report states, “proposals for statutory amendments that restrict workers’ benefits or access have become increasingly bold.” This is all to say that since the mid-’80s, our country has steadily been moving further and further from the National Commission’s original recommendations. The burden of proof is higher than ever for injured
workers. Not only that, but employers have more control over benefits and claims processing. As the cost shifts from states and employers to workers, more stress is put on Medicare and Social Security Disability Insurance. Perhaps most troubling, as the costs of injuries shift onto workers and their families, employers have fewer monetary incentives to eliminate or prevent workplace hazards. This situation is untenable. The Department of Labor agrees: “The current situation warrants a significant change in approach in order to address the inadequacies of the systems.” Workers’ rights are under attack, and it’s vital that we protect them.
Summertime Frozen Yogurt Pie
Have a Laugh
Looking for a summer dessert you don’t have to feel guilty about indulging in? Try this easy, low-fat frozen treat!
Ingredients: • 1 premade graham cracker pie crust • 1 (8-ounce) container Cool Whip • 1 cup frozen or fresh mixed berries (strawberries,
blueberries, and blackberries) • 3 (6-ounce) containers regular yogurt (berry flavors work best)
Directions: 1. Combine Cool Whip, mixed berries, and yogurt in a bowl. Mix with a spatula until well-blended. 2. Pour yogurt mixture into pie crust. 3. Cover pie with foil or plastic lid. 4. Store in freezer for at least 3 hours, or until frozen through. 5. Serve frozen or slightly thawed.
Recipe inspired by Mantitlement.com.
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inside A Rewarding Enterprise PAGE 1 Barbecue on a Budget PAGE 2 Testimonials PAGE 2 The Troubling State of Workers’ Compensation PAGE 3 Summertime Frozen Yogurt Pie PAGE 3 Overcome Analysis Paralysis PAGE 4 515 N. WESTOVER BLVD., SUITE C. ALBANY, GA 31707
Overcome Analysis Paralysis: Embrace the Chaos
As he sensed his life slipping out of control, Bob Miglani asked himself, “Did someone change the formula for life?” His work was moving along at breakneck pace, and he was trying to identify the new rules in a changing world. He discovered the more he tried to control every detail of his life, the more anxious he became. We’d wager that almost every business owner has felt this way at one point.
positive way — changes everything about who we are as leaders and team members. Principle two, Miglani says, is don’t overthink. Hyperfocus and over- planning can result in paralysis and missed opportunities, which prevents us from growth and progression. This is not to say we should not think at all. Rather, Miglani recommends that we trust our gut instincts instead of trying to predict the future.
In his book, “Embrace the Chaos: How India Taught Me to Stop
Once we’ve accepted and curbed our tendency to overthink, it’s time
Overthinking and Start Living,” Bob Miglani uses vivid imagery and compelling stories to help the reader embrace the chaos through three specific principles. First, accept what you can’t control. “Accept that life is uncertain, unpredictable, complicated, and fast,” he says. Miglani urges us to allow life to be fluid and spontaneous and focus on the one thing that we can master: our behavior. We can’t always control the challenges, or opportunities, that come across our desks, but handling them as just that — opportunities to react to in a
to jump. Miglani’s third principle is move forward. Act and react to changing challenges and shifting expectations. Have a plan, but live in the moment. Too often, Miglani says, we spend too many hours “catching up.” But there’s no such thing as catching up with eternity, and there will always be something else for you to accomplish in your business or at home.
The solution: appreciate the moment, and embrace the chaos.
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