Real Estate Market

Eastern Shore - Mid-Shore Sales Activities

First Quarter 2008 Compared to 2007

Quarterly Average No. of Homes Sold

*County*	*2008*	*2007*	*Change*	*2005*
*Queen Anne’s*	27	41	-34%	77
*Talbot*	29	40	-28%	65
*Dorchester*	14	23	-39%	42
*Caroline*	19	26	-27%	41
*Kent*	12	15	-02%	24

Mid Shore	20	29	-31%	50

Quarterly Median* Sale Price

*County*	*2008*	*2007*	*Change*	*2005*
*Queen Anne’s*	$338,000	$369,000	-08%	$354,000
*Talbot*	$500,000	$418,000	20%	$350,000
*Dorchester*	$202,000	$187,000	08%	$195,000
*Caroline*	$269,000	$220,000	22%	$195,000
*Kent*	$303,000	$286,000	06%	$245,000

Mid Shore	$322,000	$296,000	09%	$268,000

*Average sale prices are statistically unreliable and worthless.

The first quarter sales results for the Eastern Shore reflect the continued downturn in sales since May 2005. It seems that we are facing a good news/bad news situation – unit sales, for the first quarter of 2008, dropped to an average of 20 homes a month from a high of 50 sales a month in ’05, dark news for sellers and the economy. Ah, but great news for buyers, who have the advantage of choosing from a bloated inventory of thousands of additional properties on the market.

The median sales price of a home in this market is actually increasing, leading us to believe that even with a 60% plunge in the number of sales since 2005, property values are not only “hanging in,” but also indicating a turn around. All the more reason that prospective home buyers need to consider jumping into the market before home prices become competitive again. There is another tasty ingredient in this mix; mortgage loan interest rates are still very attractive and borrowing terms are loosening up.

BARBECUE AND FOOD SAFETY

Summer is almost here and it’s time to roll out the barbeque cookers, clean the deck or the patio and wipe down the outdoor furniture.

Always check your grill before using it after a long seasonal break. If propane is used, make sure to check all the connections! Check your individual user manual for your grill; all of these will have a checklist of items to review that are specific to your make/model. Grills are for outdoor use only. NEVER bring a grill indoors to cook. Carbon monoxide will accumulate and can be fatal. Always set up the grill away from any structure. (At least 5 feet or more).

If using a charcoal grill, use a charcoal lighting fluid

instead of gasoline. Make sure to let the fluid be absorbed by the coals before lighting. Move the lighter fluid away from the grill before lighting. Once you light the fire, stay with the grill; never leave a cooking grill unattended. Keep baking soda handy for a grease fire and a fire extinguisher on hand as well.

For safest results, always grill with a meat thermometer. Check the recommended meat temperatures in the packaging instructions. Use a little common sense when it comes to the so-called “recommended” cooking temperatures. There is a fine line between a safe temperature and overcooking. We have seen suggested cooking temperatures for a rare steak as high as 145 to 155 degrees, hot enough to produce a piece of dry chewy meat that will resist the sharpest knife

Check out the fancy new gadgets, such as perforated pans for grilling vegetables, wire racks to cook fish and special devices to handle ribs. The latest “gotta have” item features a unique pan for grilling stuffed jalapeno poppers.

Before cooking or preparing anything - wash your hands! In between working with different dishes - wash your hands, especially after handling poultry.

For

best grilling results, thaw frozen meats before cooking them on the barbeque. The safest way to thaw foods is slowly in the refrigerator. Recent tests proved that the quickest way to defrost meats, fish and poultry is to place the food into a zipped plastic bag and immerse it into a sink full of cool water.

If marinating food more than 30 minutes, then do so in the refrigerator - not on the counter! If you want to have extra marinade to use as a sauce later, make sure to separate a portion ahead of time or boil the used marinade 5 minutes or more.

Use one plate for taking meats to the barbeque and another clean plate to take cooked items to the serving area. Never use the same plate. The raw juices can contaminate your cooked meats and side dishes.

That evil mayo - did you know according to the health authorities, it’s not the mayonnaise that is making that potato salad unsafe. It is the process of mixing warm ingredients together which creates a breeding ground for bacteria. Instead, chill all your ingredients separately before mixing them together.

Refrigerate any leftover food within 2 hours of its initial serving. If the temperature is hot then 1 hour or earlier. Unused meat should be refrigerated immediately as it cools. If you have too much left over meat, make sure to freeze whatever you won't eat within the next 2 days.

When you shut off the grill make sure to shut off the propane as well. For a charcoal grill, let coals burn out completely. The ashes should sit 48 hours before being disposed of in aluminum foil in a noncombustible container.

THIS AND THAT

Spatchcock Chicken

What is this? It's a term that probably originated in 18th century Ireland. It means "to butterfly". It involves removing the backbone from the chicken so you can open it up and press it flat. The purpose of spatchcocking is to cook the food faster, and to increase the flavor by exposing all of the outside and the inside to intense heat. This method will also keep the meat moist.

Ingredients:

2 Cornish hens or 1 small fryer

Olive oil

Sea salt and fresh ground pepper

Cut the backbone off the chicken with kitchen shears and spread it out into one piece. Rub it with olive oil and sprinkle salt and pepp

er to taste. Place the chicken in a large Ziploc bag on top of a heavy wooden carving board and pound the chicken with a mallet or a meat pounder until the chicken is flat, but still in one piece.

During the warm season, grill the chicken over the hottest fire you can muster on your gas or charcoal grill. The skin should be dark brown when finished. Inside, cook on the stove in a very hot cast iron pan or a stovetop grill and add a heavy weight on top. The secret is to maintain complete contact of the chicken with the heat.

There are several variations to this recipe according to your taste and the season. Herbs, spices or sauces will accentuate their flavors if you add them before pounding the chicken flat.

Fresh summer herbs, any combination of tarragon, summer savory, dill, basil, culinary lavender, mint or sweet marjoram.
Minced garlic and grated lemon skin
Prepared spice rubs, or make your own, with any mixture of garlic powder, onion powder, seasoned salt, paprika, cumin, chili powder, mustard, dried herbs.
Pesto, or any other prepared sauce or paste.

Serve the chicken with a grilled vegetable pasta, sliced fresh tomatoes, and a New Zealand Sauvignon Blanc.

At this time, The Eastern Shore has a wide selection of properties for sale suitable for everyone's taste. There are some really good buys on new homes as well as re-sales. You might have read that the new home market has had a major setback resulting in substantial price reductions and concessions by the builders. That is very evident here.

Don't forget - Sales agents at new home developments do not represent the Buyer in any way. If you are interested in purchasing a new home, GET A REALTOR for representation and for your protection!

Oh, By the way...™we are never too busy for any of your referrals. If you know of someone who would appreciate the level of service we provide, please call or e-mail us with their name and number and we will be happy to follow up and take great care of them.

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