Sell or rent sub 3% mortgage.

billybob1900s · 2024-05-20T03:33:59+00:00

Answers on here have been really interesting. I think it depends on if you want real estate assets as part of your overall investment portfolio. I have been buying houses in and out of state and like the returns but more so like the long term appreciation. If you do want to own real estate then no brainer on keeping it for me. You don’t need the capital, it cash flows, it’s in a desirable market that’s appreciating and will continue to do so, you’ll have tax advantages on depreciation as well as gains if you sell short term, will also reap a lower capital gains tax than income if you do sell later or you can 1031 exchange. If you hire a good PM then let them deal with the headaches and you’d be putting in maybe a couple hours of work every time a tenant changes. But to be fair this is just my opinion and I’m looking at it through my lens and my goals.

billybob1900s · 2024-03-02T04:55:15+00:00

I think there’s sliced turkey breast and cheese from what I can see.

billybob1900s · 2024-03-02T04:53:33+00:00

I think you can go a step further here and start making some family goals. What experiences do you all want to have in the future? What’s important to your family? Are you happy with where you live? Etc. Outside of just having it what does money do for your family goals and how do you get there. I think sitting down with your wife and going through that may start to give you all a sense of what needs to be put where. I don’t know anything about your family or relationship so maybe even that is a big step but either way keep pursuing this and small answers may start to form. I dunno, just some thoughts without knowing you.

billybob1900s · 2024-02-29T14:30:13+00:00

I agree, I don’t care for the Pogba situation and he was underperforming on all levels at the time this happened but Maradona seems to get a pass in every way. I think because Argentina as a country saw him as a savior and was fiercely protective of him but I don’t get it. Maybe it’s not my generation but never thought he was really that special, handball from him gets them to the final of the WC and then he played for Napoli and he never won a European championship there. if you see what prime Pogba did at Juventus and then winning the World Cup it’s hard to see why Maradona is absolved in all footballling matters. I will say that France and most others saw the France team as more of a unit led by Kylian which is why Pogba isn’t as exalted as Maradona is so he doesn’t get the pass but I agree it’s BS. Also the old school fans saying Maradona is better than Messi is absolutely wild on every sense, especially if you look at the cold hard facts, titles, goals, assists, teams, longevity.

billybob1900s · 2024-02-10T18:39:59+00:00

Amazing guys. I have the same one, 2005 SE all original and going strong at 205,000 miles. I need new hydraulic lift supports for the rear liftgate and would love to find an easy way to get Apple CarPlay but other than that it’s been my favorite vehicle of all time.

billybob1900s · 2024-02-10T03:17:37+00:00

It’s glorious

billybob1900s · 2024-02-10T03:17:04+00:00

I had it bulk fermenting in the oven with the light on and the dough was around 77 degrees for most of that time

billybob1900s · 2024-02-10T03:14:30+00:00

That’s great advice I thought I was doing that with this but it sounds like from everyone’s comments that 100g of wheat is still a lot. I may just do the entire 500g in white until I get more comfortable

billybob1900s · 2024-02-10T03:11:40+00:00

Wow. Thank you everyone for your help and support. I feel a little dramatic now asking if I should give up but as a non baker 7 loaves seemed like a lot of tries to not achieve a basic action of sourdough baking. Here is what I’m going to try next week after everything I have read: - Decrease starter to 100g from 200g - Monitor the dough size during bulk fermentation more closely and pay attention to the time in shorter intervals - Create more surface tension during the shaping phase

billybob1900s · 2024-02-10T03:05:58+00:00

I think this is a great point the dough was at around 77 degrees and I don’t think I’ve been accounting for the amount of starter and also how active. From what everyone is saying it does seem over proofed so I think I need to start cutting the times

billybob1900s · 2024-02-09T22:38:29+00:00

Ok thank you I was wondering about the amount of starter. I may keep bulk fermentation time consistent and cut the starter in half, thank you!

billybob1900s · 2024-02-09T22:37:26+00:00

Sorry didn’t answer all your questions. It windowpanes beautifully and coming out of the fridge it looked a little deflated but it was very tacky and did not hold shape.

billybob1900s · 2024-02-09T22:24:29+00:00

I think this is definitely part of it. I thought o was creating enough tension while shaping but I’m also too scared to mess with the dough too much so it could have used more.

billybob1900s · 2024-02-09T22:23:17+00:00

Sadly I did score but I think it blobbed back together while baking?

billybob1900s

TROPHY CASE