LAWORDER & Thinking of Adding Your Kids’ Names to Your Deed? THINK AGAIN

by FRANK C. DEPASQUALE JR , ESQUIRE

Q: Is it a good idea to put a parents’ home in their children’s names?

A: Simple answer is no. If parents transfer their home to their children, they lose complete ownership of their home. If there is a falling out with their children, the children can literally kick the parents out of their home. I have seen it done. If parents insist on transferring a home to their children, I strongly recommend that they do so by granting a life estate to themselves in the deed which allows the parents to remain in their home for the remainder of their lives.

There are other reasons not to. If their children incur debts like credit cards or personal or student loans they are unable to pay, the house could be foreclosed upon to satisfy their debts. If the children become involved in a divorce, the home becomes a marital asset subject to equitable distribution.

In PA, there is also a 5-year Medicaid “look-back” rule that allows Medicaid to determine whether the person seeking benefits gifted or sold assets below fair market value to artificially impoverish themselves before seeking benefits.

Lastly, such a transfer can have significant capital gains tax implications. When children take the property by deed with no consideration or for little consideration such as $1.00, they accept the property with their parents’ tax basis - what they paid for it - which is usually an amount far less than the fair market value at the time of transfer.

There are occasions when parents want to add their children to their deed. This does lower the amount of inheritance tax due as the children’s ownership interest would not be subject to inheritance taxes (4.5% from parent to child in PA), but the transfer would still be subject to the disadvantages mentioned above.

Once again, Frank DePasquale has been recognized by his peers as a Pennsylvania Super Lawyer for 2023. He heads DePasquale Law Offices, 2332-34 S. Broad Street, Philadelphia, PA 19145. P: 215.755.4410. Email him at frank@depasquale-law.com or visit www.depasquale-law.com

For centuries, women have been told that their place is in the kitchen. In fact, as far back as slavery times, women were forced to work as maids and cooks for their slave owners in silence. Then, cook for their own families with what little scraps they were given, which required tons of creativity. Sounds familiar? Every day, women are thinking of meals to feed their family every week. Some on a tight budget with rising food costs.

It’s crazy, but some of that stigma is still around. Many men still feel that a woman’s place is in the kitchen. Meaning that we don’t need to be at the forefront of decision-making and that our silence is golden. I’ve dealt with some of that being a female chef in a male-dominated kitchen. Even as the leader of the kitchen, I’ve had male direct reports try to silence me or encourage me that their way is best.

Today, I am so proud of the female pioneers in the chef industry. Many women are running their own kitch- ens and are skyrocketing to the top of the culinary world with their creativity and authentic recipes. Taking traditional cuisines and fusing them with their own ideas. I, myself, like to take traditional French and Southern Cuisine and add my own flair. www

You may find this funny, but I do feel my place is in the kitchen. Not because it silences me, but because it’s the place I speak the loudest. My love and passion for food and culinary artistry has opened doors that I never imagined. I’m thanking God for that one!

For many, my food has become a segue into intimate conversation and I’m just so proud to be a female chef. To all my culinary pioneers, I salute you! The work that we do is not easy. Whether you are a chef in your own home or a chef with your own business, make your food speak loudly! For me, it’s the best way to spread my love. Not just through the food, but also with the hope and faith that I’m able to share with the people that I’m blessed to cook for.

This was a recipe that I put together years ago, influenced by my grandmother’s rice pie. I never got the recipe from her, but this is very similar. It has become one of my daughter Ava’s favorite recipes, so she has taken over with making the pie every year. It is now her recipe.

CRUST FOR 9”×13” PAN

3 cups flour

3 tbsp sugar

3 eggs

1/2 cup shortening

1/8 cup milk

1 egg, beaten plus 2 tbsp water (for brushing top of crust)

STEP 1: THE CRUST

Mix the flour and sugar together. Make a well in the center, add the 3 eggs, shortening and milk, mixing together until dough is easy to handle. You can add a few extra drops of milk if the dough is too dry. Roll out the dough and fit into 9×13-inch baking pan. The dough can be rolled in small portions and patched together in the pan. Any additional dough can be set aside to make a lattice or other pie topping design if you’d like.

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STEP 2: THE FILLING

Preheat oven to 350º. In a bowl, mix rice, beaten eggs, Ricotta, sugar, lemon juice/zest, cinnamon, and vanilla. Pour the filling into the dough lined pan. Spread filling evenly. Sprinkle with additional cinnamon. Add any additional pie crust to the top if you’d like. Brush top of crust with 1 egg beaten with two tablespoons water. Bake until firm for 1 hour. Let pie stay in oven for at least 1 hour after it’s done.

As a single man, I often find myself preparing too much food for just me. Thus, I’ve become legitimately good at repurposing leftovers. You can be as creative or as experimental as you’d like, but these are the ingredients that were on hand for this frittata. Leftovers are noted as such. This is perfect for a Sunday Seashore Brunch and it keeps well for several days refrigerated.

Ingredients

6 eggs

1/4 lb Cooper Sharp American or American cheese

1/4 stick of butter (salt or unsalted)

8-10 leftover roasted potatoes with garlic and cherry tomatoes

8-10 leftover grilled asparagus (lemon pepper seasoned with EVO)

Salt

Pepper

Chives (optional)

Parsley (optional)

Directions

Preheat oven to 375 degrees. Use a potato masher to reduce your potato leftovers so that you form and shape into a crust. Melt butter in a 9” skillet on low heat (no larger as it will offset the balance of ingredients). Carefully form your potatoes to form a bottom crust to your skillet. Cover all or as much of the bottom as possible. Heat until potato crust is warmed through. Layer the asparagus across the top of the potato crust. Continue on low heat. Crack and lightly beat the eggs in a bowl. Layer the cheese over the crust and asparagus. Try not to let it melt before topping the entire skillet with the beaten eggs. Use a potholder to lift and tilt the skillet to allow egg mixture movement to cover all ingredients. You can add an egg or two at this point if needed or desired. Season with spices keeping in mind that the potatoes and asparagus were previously seasoned. Careful not to overdo it! Bake 25-35 minutes until the egg is no longer fluid and top begins to brown a bit. Let stand at least 15-20 minutes before cutting into pie wedges and serving.

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