by Judy Corbus | Jun 7, 2013
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Mortgage insurance is required if the down payment is less than 20 percent of the home’s sale price.
If you are shopping for a mortgage, be aware of changes to the Federal Housing Administration’s (FHA) mortgage insurance program. Most lenders typically charge a mortgage insurance premium (MIP) if the borrower puts down less than 20 percent of the appraised value or sale price on a home. Mortgage insurance protects the lender should the borrower default on the payments; the mortgage insurance pays off the loan. Mortgage insurance may be underwritten by private corporations or the federal government through FHA.
Once the borrower has paid down 20 percent of the loan (a loan-to-value ratio of 80 percent), they may discontinue paying the MIP. Federal law requires lenders to tell the buyer at closing how many years and months it will take for them to reach that 80 percent level and cancel the mortgage insurance. Lenders must automatically cancel mortgage insurance when the balance hits 78 percent. Until recently, the mortgage insurance on FHA loans could be dropped at the 78 percent loan-to-value ratio or after five years, whichever was longer.
Effective on FHA case numbers assigned on or after June 3, 2013, mortgages financed with less than a 10 percent down payment will be assessed the MIP until the end of the mortgage term or for the first 30 years of the term, whichever occurs first. In other words, most borrowers will pay mortgage insurance premiums for the life of the loan; they will not be able to drop the MIP at 78 percent loan-to-value. This will add to the overall cost of the loan.
If you are planning to purchase a home, do your homework. Check out the various mortgage options available through different lenders and shop around for the best interest rate. Remember, the larger your down payment, the smaller your mortgage and monthly payment. If you can put 20 percent or more down, mortgage insurance will not be required.
For more information, please contact your local UF/IFAS Extension Office.
Sources: http://portal.hud.gov/hudportal/HUD?src=/program_offices/housing/fhahistory
http://portal.hud.gov/hudportal/documents/huddoc?id=13-04ml.pdf
http://www.bankrate.com/finance/mortgages/the-basics-of-private-mortgage-insurance-pmi.aspx
by Ginny Hinton | Jun 5, 2013
The proper seat correctly installed helps keep children safe.
Dawson is a healthy, active 3-year-old whose mom makes sure he eats right, learns something new every day, and rides safely in the car. Until a few months ago, Dawson, who weighs 42 pounds and is 42 inches tall, traveled in a booster seat. When his mom learned that, because of his age, Dawson would be safer in a 5-point harness, she moved him to a safer car seat and made sure it was installed correctly. Just a few weeks ago, Dawson was riding in the car with relatives when someone drove in front of them and caused a 45 mph crash, totaling both cars. One of the adults fractured her collarbone; another suffered a concussion. Dawson bit his tongue and was really scared – but he was unhurt. Dawson’s mom says she is truly thankful she put him in the correct car seat. Because car seats are made to survive only one crash, she has already replaced his old seat and Dawson continues to travel safely in the car.
Dawson’s story can happen to any child. It’s important that every parent know how to keep their children safe on the roads. Here are some quick pointers to keep children safe at every age:
- All infants and toddlers should ride in a Rear-Facing Car Seat until they are 2 years old or until they reach the highest weight/height allowed by the manufacturer. Rear-facing is the safest way to travel!
- Children 2 years to at least 4 years old and 40 pounds should use a Forward-Facing Car Seat with a harness for as long as possible. Keeping a child who weighs more than 40 pounds in a harness is the safest practice, as long as the seat’s weight limits are followed.
- Children whose weight or height is above the forward-facing limit for their car seat should use a Belt-Positioning Booster Seat until the vehicle seat belt fits properly, typically when they are at least 4 feet 9 inches tall and are between 8 and 12 years old. Children using a booster seat should be able to sit reasonably still for an entire trip.
- Children who are old enough and large enough to use the vehicle seat belt alone should always use both Lap and Shoulder Belts for the best protection. Children younger than 13 years should sit in the back seat.
Certified Child Passenger Safety Technicians (CPSTs) are trained to help caregivers make sure their children are traveling safely. Find a CPST near you at http://cert.safekids.org.
by Angela Hinkle | May 28, 2013
Fruit – sweet, refreshing, and good for you!
As the days get warmer, bring on the cool refreshment of fruit. Now is the time to delight in fruit’s tasty, healthy goodness.
Reduce Risk and Protect
A healthy diet that is rich in fruits may reduce risk for heart disease, type 2 diabetes, and obesity, and may protect against certain types of cancers.
Healthy Nutrients
Nature brings most fruit to us low in fat, sodium, and calories, and always with zero cholesterol. Fruits are a great source of many essential nutrients and most of us don’t get enough. These include:
- Dietary fiber – helps to reduce blood cholesterol levels, is important for maintaining proper bowel function, helps reduce constipation, and provides a feeling of fullness without too many calories.
- Potassium – helps to maintain healthy blood pressure.
- Vitamin C – important for repairing all body tissues, healing cuts and wounds, and keeping teeth and gums healthy.
- Folate (folic acid) – helps the body form red blood cells and reduces the risk of neural tube defects during fetal development.
The USDA MyPlate recommends making half your plate fruits and vegetables. http://www.choosemyplate.gov
How Can You and Your Family Eat More Fruit?
- For snacks, wash whatever fruits you have on hand and place them in a big attractive bowl or basket on your table or desk. When you go by, you can grab one and start munching on it.
- Make fruit more fun and interesting by cutting it up and making it into a colorful fruit salad.
- Add fresh, frozen, or canned fruit to a smoothie or shake. Add fruit to drinks like tea and lemonade. Add some fruit to your water for a little kick of taste.
- Make a habit of using fruit as a plate garnish for breakfast, lunch, and dinner.
- Add a variety of fruit chunks to bamboo skewers or craft sticks for kabobs.
- Fruit added to yogurt provides more color, flavor, and nutrition.
- Since dried fruits last a long time, you can store a package in your car, desk, or even your pockets for a quick pick-me-up.
Sweet, refreshing, good for you fruit – now is the time to savor and enjoy.
For more information, contact your UF/IFAS county extension office.
by Shelley Swenson | May 20, 2013
Salt water continues to make it into our fresh water supply. Will you conserve?
I had the privilege of spending a day recently with children from Medart Elementary School for their annual Project Learning Tree (PLT). During PLT, community representatives make presentations on nature, conservation and sustainability practices. The 2013 theme was Wakulla Life is Nice!
I decided to speak on water conservation since we live in such a wonderful part of Florida with an abundant amount of clean, fresh water. Through an imaginary trip to Wakulla Springs, the children and I noted the clear water and discussed how and why it remains that way. We concluded that we were quite special to have the Springs so close by to enjoy. I reminded them that people visit Wakulla Springs from all over the world to witness the clear, clean water and that water is not that way for many people around the world. I used a poem written by a student who wrote,
“When I look through my water window….
I see lake water for fun.
I see ocean water for surfing.
We’ve got water by the ton!
But when I look a little closer for the part that we can use,
I see we’ve only got a little;
if I waste it – we ALL lose!”
The students were reminded that even if a world map looks like it contains a lot of water or 71% of its surface, 96% is salt water and the other 4% is fresh. When looking at it through this lens, the amount of water on the earth’s surface looks somewhat different. We decided that there was “water, water everywhere, but only a few drops to drink.”
I suggested ways that they might assist to save the 4% of fresh water on the earth’s surface. The United State Environmental Protection Agency offered some great facts to allow the children to get a better grip on how people use or misuse water. For example, did you know that:
- A household can save up to 20,000 gallons of water each year by fixing leaky faucets. A leaky faucet puts 3-5 gallons of water down the drain every minute.
- More than five gallons of water is wasted if the tap water is running while brushing teeth. Only ½ gallon of water is used if the toothbrush is just wetted and rinsed. This results in a 4 ½ gallons savings each time teeth are brushed.
- Washing dishes with the tap running can use an average of 30 gallons of water.
- Washing a car at home, using a hose, uses up to 150 gallons of water. Washing a car at a self-service car wash uses 5-10 gallons. Using a sponge and a bucket, uses 1.5 gallons.
- Taking a bath uses between 30-50 gallons of water. A 4 minute shower takes 20 gallons. If your shower is longer, it could use more water than a bath so the secret is with either a bath or shower, to get in, wash and turn the water off. A low-flow showerhead will also assist in the saving of water.
I then asked the children to sign a pledge. It read: “PLEDGE TO SAVE WATER. I know that our Earth’s water supply is limited. I will do my part. I will turn off the water while brushing my teeth and I will shorten my shower to 4 minutes.” 99% of the Medart Elementary students who participated signed the pledge. I was proud of them and the decision that they made.
Are you willing to conserve water to keep the world from losing the fresh water available??
by Kendra Hughson | May 16, 2013
Be adventurous in cooking with herbs!
Many novice cooks fret about what herbs to add to a recipe, when to add them and how much to add. There are no rules when cooking with herbs! The fun of livening up recipes with herbs is in the experimenting. For those who want more guidance, a guide is included indicating which herbs are good with which foods. Use this only as a guide. Experiment by adding a small amount of an herb or combinations of herbs to a dish, then taste. Add more if the flavor doesn’t suit you.
Add the herbs during the last 15-20 minutes of cooking. Certainly this cannot be done for recipes that require the herbs to be mixed in with the batter or dressing, for example. But for stews, vegetables and other recipes, adding herbs at the beginning of the cooking process diminishes the subtle flavor. Fresh herbs pack the most flavor. Gardeners can grow their own herbs and then preserve their harvest by either freezing or drying. Fresh herbs are available at local grocery stores and farmers markets. Dried herbs can be found at any grocery store.
If you don’t have a recipe, start with 1/4 teaspoon and add more as needed to reach your ideal flavor. You don’t want the herbs to overpower the other flavors in the dish. If a recipe calls for dried herbs, you can substitute fresh herbs. Dried herbs are stronger than fresh herbs so you will need to use more of the fresh herbs. If the recipe calls for 1 teaspoon of dried, crushed herbs or 1/4 teaspoon of powdered herbs, use 3 teaspoons (1 tablespoon) of fresh. If a recipe calls for fresh herbs, substitute dried herbs by decreasing the amount by half. When doubling a recipe, do not double the herbs or spices. Increase their amounts by 1 1/2. Remember, it is better to start with less and add more if desired.
Try using fresh herbs to add flavor while cutting back on fat, sugar and salt in recipes. Cooking with herbs also may have additional health benefits. Research is showing herbs have antioxidants which may help prevent cancer and heart disease. So, be adventurous and trying adding more herbs to some of your favorite recipes. Contact your local UF/IFAS Extension office for more information on growing or cooking with herbs.
Guide for Using Herbs:
Mint: Desserts, lamb, peas, fruit salads, sauces
Cilantro: Mexican and Asian cooking, rice, salsa, tomatoes
Sage: Cottage cheese, game meats, pork, rice, poultry, soups (chicken, minestrone, and vegetable), stuffing
Parsley: Salads, vegetables, pastas
Dill: Tomato dishes, yeast breads, eggs, coleslaw, potato salad, fish, beans, Brussels sprouts, cauliflower, cucumber, summer squash
Oregano: Tomato dishes, beef, game meats, veal, spaghetti, clams, soups (bean, minestrone, and tomato), beans, eggplant, and mushrooms
Rosemary: Dumplings, eggs, game meats, lamb, veal, poultry, fish, barbeque sauce, chicken, beef, soups (pea and vegetable), beans, mushrooms, potatoes, cauliflower, turnips
Thyme: Eggs, game meats, lamb, veal, rice, poultry, barbeque sauce, fish, oysters, chowders, soups (onion, tomato, and vegetable), mushrooms, tomatoes
Basil: Tomato products (juice, pasta sauces, pizza sauce, etc.), eggs, game meats, lamb, veal, rice, spaghetti, vinaigrette, soups (minestrone, pea, potato, and vegetable), beans, eggplant
RECIPE: Basil Pesto
- 2 cups fresh basil leaves, removed from stem
- 1/2 cup fresh parsley leaves
- 1/2 cup olive oil
- 2 garlic cloves, peeled
- Salt and freshly ground pepper to taste
- 1/4 cup roasted pine nuts
- 1/4 cup fresh Parmesan or Asiago cheese
In a blender or food processor, puree the basil, parsley, oil, garlic, salt, and pepper. Add the nuts and the cheese and process briefly until the pesto reaches the desired consistency. Makes 2 cups.
by Heidi Copeland | May 15, 2013
One of the most comforting memories of childhood has to be the smell of homemade yeast bread wafting throughout the house! Baking yeast bread, like many other kitchen traditions is making a comeback. Bread is a wonderful source of carbohydrades, especially if the flour is made from whole grains. (These kernels consist of three parts: the bran, the embryo and the endosperm). Eating breads made with whole grain flour can help you Make Half Your Grains Whole, as the dietary guidelines recommend.
However, the traditional yeast bread making method – proof yeast, knead dough, rise, punch down, rest, form, rise again, and bake….is being debunked!
I’ve been experimenting with many of the recipes in Artisan Bread in Five Minutes a Day and Healthy Bread in Five Minutes a Day mostly to find a simple experience for baking yeast breads with children during 4-H summer camps. However, my experiments have been so successful that I have asked permission from Publicity @St. Martin’s Press to actually publish the master recipe as long as I give credit where credit is due.
There are those out there, myself included, that swear by the discovery of Jeff Hertzberg, M.D., and Zoë Francois that Artisan Bread can indeed be made in just five minutes of “active effort” every day.
The aforementioned authors published their first book in 2007. Currently, they have three best-selling cookbooks on the market, all of which are a very practical guide to producing delicious artisan bread and bread products that require a minimal of basic ingredients: flour, water, yeast and salt. The equipment is nominal too: measuring cups and spoons, a large storage container with a lid, a sturdy mixing tool and of course sheets or pans and an oven to bake your bread in. Of course there are other gadgets but none as necessary as what is listed.
Specifically, the authors choose the French boule (“boule” in French means “ball”) as the basic model for bread making as the shape is easy to form, the taste delicious and quite nutritious.
If you are interested in giving this process a try you can find the recipe in its entirety by clicking here Master Bread Recipe.
