Arizona Homeowner

Brady Holland

Senior Mortgage Banker

V.I.P. Mortgage, Inc. 8414 N. 90th St. | Suite 102 Scottsdale, AZ 85258 RETURN SERVICE REQUESTED

85026 PERMIT 1441

Real estate financing can be a daunting task. And that is especially true in today’s world where lenders are more cautious about lending due to economic uncertainty. I understand that choosing a mortgage is one the biggest decisions that you will make. You want the best interest rate and you want the pre-approval, application, and close of escrow process to be hassle-free. I understand. I listen to your needs. And I respond quickly and deliver. Let me put my nearly two decades of residential lending experience to work for you! • The needs of every client are different. I specialize in tailoring a loan and financing strategy that will best fit the individual needs of each client. • Have you ever closed on a mortgage and later had remorse that you may have picked the wrong loan program or paid too much in fees? I offer a benefit analysis on every loan to ensure that the loan program and the associated costs are the best fit and in the best interest of the client. • I use the latest lending technology to deliver a loan credit decision in hours, not days. • Closing thousands of loans over the course of my career assures you that as an industry veteran I have the knowledge and expertise to handle every situation. • My impeccable reputation is my best asset. I always strive to exceed your expectations and earn your business for life!

Call me today!

Arizona Homeowner November | December 2011

WELCOME TO FALL We are now nearing the 4th quarter of the year. And upon reflection, our real estate market has had an extraordinary year of strong home sales. In recent years we’ve seen a glut of homes on the market that at one time was almost a two-year backlog of homes to sell. Back in those days the simple law of supply and demand told us with that much inventory that prices would have to drop steadily for those homes to be sold. And today despite the train of foreclosure and short sale properties that are still hitting the market in numbers, exceptionally high buyer activity has dropped that huge backlog of homes for sale to a two-month’s time on market. A normal home selling market takes 5-6 months for a home to sell. For Metro Phoenix to be down to a two-month timeframe signals how white hot the market is now. And since demand is so high and home supply low, we should now start seeing home values move upward. Many people ask me how can our housing market be one of the hottest in the country with a national and local economy that is struggling and so many people out of work? The answer simply is that mortgage rates are near a 40-year low. And real estate prices in our market are cheaper than they were 10 years ago in many areas. Like any great sale, when the price is right, the inventory will sell briskly. For anyone wondering “when is the best time to buy a home,” the market signals all appear to be there. We have mortgage rates at a historic low with nowhere to go but up. And we have home prices that after four plus years of decline have showed signs of stabilization that are setting up for a price bounce upward. On the mortgage side of things, it’s a great time to refinance. We still have programs to help people refinance who are upside-down on their homes. And if you own a home and want to buy a new one at today’s remarkable prices, we also have some programs to help people do that prior to selling the old home (with qualifying). Please feel free to call me today to discuss your refinance and home buying options.

Don’t Miss The Party

MORTGAGE RATES Brady Holland

Senior Mortgage Banker NMLS 180079

Office: 480.278.8993 Cell: 480.272.3282 E-Fax: 480.223.4290 BHolland@VIPMtgInc.com

As of 8/26/11

Loan Rates for $150K-$417K: • 30-Year Fixed: 4.375%/4.484% APR • 15-Year Fixed: 3.625%/3.807% APR • 5/1 ARM: 3.625%/3.727% APR

Loan Rates for $418K-$1.5M: • 30-Year Fixed: 5.000%/5.055% APR • 5/1 ARM: 4.375%/3.535% APR • 7/1 ARM: 5.000%/4.008% APR

*Note: All rate quotes offered at 0% points for primary home purchase or no cash-out refinance financing with 720+ FICO score. Loans under $417K are quoted based on 20% equity while loans over $417K require 20%-30% equity. Other financing options are available upon request. NMLS 145502 AZ BK#0909074

Produced by Desert Lifestyle Publishing • 480.460.0996 • www.DesertLifestyle.net

the oenophile files Storing And Serving Your Holiday Wines

dinner en français Zinc Bistro’s Lamb Persillade

Event Calendar November | December 2011 NKF Cadillac Golf Classic Whirlwind Golf Club, November 18th 602.840.1644 | AZKidney.org Take a swing at kidney disease and receive the opportunity to advance to the golf championships at Pebble Beach. Raising over $6 million nationally each year for the National Kidney Foundation, this premier amateur golf event for charity begins with a shotgun start and includes lunch, cocktail reception and silent auction.

Thanksgiving Day Classic Peoria Sports Complex, November 24th 602.954.8341 | ArizonaRoadRacers.com Before you sit down to your annual turkey feast, begin your day with a great race while helping a great cause. Choose from among a 10-mile, 5K and 1-mile fun run. Proceeds benefit Peoria Pantry and will help to purchase shoes, socks and underwear for those in need. Plus, this year, unwrapped toys can be brought to add to the donated items. Gobble, gobble! The Wizard of Oz Orpheum Theater, December 8th – December 11th 602.262.7272 | Orpheum-Theater.com This holiday season, there is truly no place like home. The entire family can enjoy the travels down the Yellow Brick Road in this lavish production featuring breathtaking special effects, dazzling choreography and classic songs. Whether you most love the munchkins or the flying monkeys, don’t miss your chance to travel Over the Rainbow and experience Oz live on stage. Las Noches de Las Luminarias Desert Botanical Garden, December 8th – 30th 480.481.8188 | DBG.org The Valley’s best holiday event comes to life at the Garden with more than 8,000 hand-lit luminaria bags and 10 musical groups performing nightly. New this year, explore the Garden’s newest exhibition, David Rogers’ Big Bugs. These 11 enormous, whimsical bug sculptures will be on display and are sure to create quite a buzz this holiday season. 58th Annual Fashion Show and Luncheon Arizona Biltmore Resort and Spa, December 10th 602.235.9554 | BoardOfVisitors.org As one of the venerable charitable events in the Valley, the Board of Visitors Fashion Show and Luncheon raises over $100,000 each year for local charities. Join approximately 1000 fashionable guests at this festive afternoon event and see how the significance of family and philanthropy is deeply woven throughout this organization and in our community.

Celebrate your success and stand strong when adversity hits, for when the storm clouds come in, the eagles soar while the small birds take cover. – unknown

Everyone knows that wines improve with age, right? So the longer you store your wine the better it will be when you finally uncork it in several years. Did you realize that’s not always the case? That by storing many wines, you’re simply aging them right into undrinkability! Old World wines from Europe generally need to be aged. They are traditionally higher in acid and lower in alcohol, and usually require several years in the bottle to soften the acids and tannins and to fully develop their delicate fruit flavors. New World wines from California and Australia can differ in that many are bottled and ready to be consumed immediately. Americans’ desire for instant gratification and higher alcohol content has played a role in how these wines are produced. So, if you’re buying most domestic wines, plan on drinking them within months, weeks, days (or hours!) after purchase. However, you still need to store and serve your wine properly for the best results.

Temperature 63°-65° 57°-61° 54° 52° 48°-50° 45°-47° 43°

Type of Wine Bold reds Medium reds Light, fruity reds Full-bodied, oaked whites Medium to light whites Sweet wines Sparkling wines

Varietal Bordeaux, Shiraz, Cabernet Sauvignon, Burgundy Pinot Noir, Chianti, Zinfandel Beaujolais White Burgundy, complex Chardonnay Chablis, Sauvignon Blanc, Semillon Sauterne, Muscat Champagne, Asti

SERVING ETIQUETTE This holiday season, there will be many opportunities to entertain guests and raise a glass or two. Be sure you don’t commit any sommelier faux-pas! Remove the foil – It may seem obvious, but many people skip this and simply dig right in with the wine opener. It’s messy and unattractive. Pick up a foil cutter for $5 and open your bottles with finesse. Use clean wine glasses – Of course they’re clean, but take a sniff: Often residual smells from dishwashing detergent or trapped odors when storing after a prior cleaning can ruin the experience. Don’t pour then touch – Never pick up the glass after pouring. Your guest’s glass should be placed on the table and then you pour into it. Ladies first – Start with the lady nearest to your right, end with the gentlemen and pour yourself last. Never fill the glass – Never pour more than 2/3 of a glass. Guests need to be able to swirl the wine to release flavors and allow it to breathe in the glass. Don’t even think about ice – Just don’t do it. Ever.

Your Home

And in the end, it’s not the years in your life that count. It’s the life in your years. – Abraham Lincoln

WE SPEND JANUARY 1ST WALKING THROUGH OUR LIVES, ROOM BY ROOM, DRAWING UP A LIST OF WORK TO BE DONE, CRACKS TO BE PATCHED. MAYBE THIS YEAR, TO BALANCE THE LIST, WE OUGHT TO WALK THROUGH THE ROOMS OF OUR LIVES... NOT LOOKING FOR FLAWS, BUT FOR POTENTIAL. – ELLEN GOODMAN

WINE STORAGE You might be surprised by how rapidly your wines can deteriorate if kept in inadequate conditions. The three most important elements of wine storage are light, humidity and temperature. Light - Direct light, whether sunlight streaming in a window or light bulbs directly over your wine bottles, can adversely react with phenolic compounds in the wine and disrupt the delicate balance and promote oxidation within the bottle. Humidity – Wines with cork enclosures need humidity to keep from drying out. If the cork dries out, the bottle begins to fill with oxygen, spoiling your wine. It’s best to store bottles on their side, so that part of the cork can remain damp. Some wine experts recommend storing bottles completely upsidedown to ensure that the cork is always fully wet. Temperature – Wines exposed to temperature extremes can literally become either “cooked” or “frozen.” Allowing your wine to sit on a counter at room temperature is even too hot, let alone leaving it in your hot car for a few hours while you finish your errands. Additionally, dramatic temperature swings (such as repeatedly transferring the wine from the refrigerator to the counter and back) can also lead to adverse chemical reactions of your wine. SERVING YOUR WINES As with storage, the ideal temperature that you want to serve your wine will vary by varietal. For the most part, rich, intense, spicy reds are served the warmest, but still never above 68 degrees, while the lighter-bodied white and sparkling wines are served the coldest.

The more you praise and celebrate your life, the more there is in life to celebrate. – Oprah Winfrey

Celebrate love. It is the breath of your existence and the best of all reasons for living. – Unknown

Life has meaning only in the struggle. Triumph or defeat is in the hands of the Gods. So let us celebrate the struggle! – Swami Sivananda

If you want to turn your life around, try thankfulness. It will change your life mightily. – Gerald Good Christmas Gift Suggestions: To your enemy; forgiveness. To an opponent; tolerance. To a friend; your heart. To a customer; service. To all; charity. To every child; a good example. To yourself; respect. – Oren Arnold

Christmas is most truly Christmas when we celebrate it by giving the light of love to those who need it most. – Ruth Carter Stapleton

Not what we say about our blessings, but how we use them, is the true measure of our thanksgiving. – W. T. Purkiser

We will open the book. Its pages are blank. We are going DON’T EVER SAVE to put words on ANYTHING FOR A SPECIAL them ourselves. OCCASION. BEING ALIVE IS The book is THE SPECIAL OCCASION. – ANON called Opportunity and its first chapter is New Year’s Day. – Edith Lovejoy Pierce

Celebrate what you want to see more of. – Thomas J. Peters

CELEBRATE THE HAPPINESS THAT FRIENDS ARE ALWAYS GIVING, MAKE EVERY DAY A HOLIDAY AND CELEBRATE JUST LIVING! – AMANDA BRADLEY

LAMB PERSILLADE Ingredients: 2-3 whole racks of lamb, frenched 4-6 oz. dry white beans, soaked for 24 hrs. 2 carrots 2 stalks celery 2 onions 2-4 oz. bacon or ham hock 3 oz. white wine vinegar

Local Flavor!

Phoenix Heart Ball The Phoenician, November 19th 602.414.5347 | PhoenixHeartBall.org In its 52nd year in the Valley of the Sun, this premier fundraising event brings black tie and ball gowns together for a “Passion with Purpose.” Proceeds help fund the prevention of cardiovascular disease through education as well as other research and programs of the American Heart Association. A lively cocktail reception, followed by dinner and dancing round out the beautiful evening.

With the holiday season fast approaching, you’ll be joining family members, colleagues, friends and neighbors in raising a glass and toasting to the season. But what if you aren’t in the celebratory mood? With the economic malaise and overall pessimism in the nation, feelings of joy and happiness might be dampened by stress and anxiety. Don’t allow negative thoughts to invade your holiday season, and for that matter, your life in general! Enjoy and find inspiration from a number of thought-provoking quotes to help you find a celebration in your own heart!

Featuring Zinc Bistro 480.603.0922 | ZincBistroAZ.com

1/2 bunch thyme 1 bay leaf 1 qt. chicken stock 4-6 oz. grated gruyere cheese 1 bunch Italian parsley 1 oz. garlic puree 2-4 oz. extra virgin olive oil 1 c. panko crumbs

4-6 oz. butter 3 c. veal stock roasted lamb bones and scrap 1 c. white wine aromatics: bay leaf, thyme, shallots, peppercorn 2-4 oz. butter 2-4 oz. olive powder

Method: In a large pot place drained white beans, half carrots, half celery, half onions, bacon, vinegar, thyme and bay leaf. Cover with chicken stock, bring to a boil and simmer until the beans give no resistance to the bite. When beans are finished, strain and cool half. Puree the other half with remaining cooking liquid. Reserve bacon or ham hock, small dice. Only add enough cooking liquid to puree smooth. Small dice and blanch remaining carrot, celery, and onion. In a food processor puree half of the parsley, fold in panko and room temperature butter to form a paste. Season puree and spread thin in sheets on parchment paper or plastic wrap. In a blender puree the other half of the parsley with garlic and olive oil to make a parsley sauce. Reduce wine and aromatics until syrupy. Add lamb bones and veal stock, reduce by two thirds or until sauce consistency. Strain the sauce, butter, season and add desired amount of the olive powder. Hold sauce, covered in a warm place until service. In a sauce pot heat up equal amounts of the beans (whole and pureed). When hot, whisk or stir in gruyere, being careful not to scorch the bottom of the pan. Sear lamb racks in a hot sauté pan. Finish lamb in a 400 degree oven until just before desired temperature. When finished, rest the lamb at room temperature for 10 minutes. Place the parsley crust on top of the lamb rack and place under the broiler until browned. Add diced vegetables and bacon or ham product to the bean puree. Season and adjust with vinegar. Serves 4-6.