Chance Gates' Blog

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By Kristy Eppley Rupon

RISMEDIA, July 9, 2010–(MCT)–Keeping it cool. Some tips for keeping your air conditioning running smoothly during the ultra-hot months and what to do if it breaks down from Deborah Evans, owner of Evans Heating & Cooling in Elgin, S.C.:

• Change the air filter once a month. Don’t use the ultra-thick, expensive filters because they will restrict air flow and cause the unit to work harder.
• Have the unit maintained twice a year, once in the spring and once in the fall
• If the unit ices over from a coolant leak or being clogged with debris, turn off the thermostat and use a water hose to defrost it faster. Once it is defrosted, you can turn it back on for a cool blast while you wait for a repairman.
• If the heating and air company has an unacceptably long waiting list, shop around for someone who can fix it faster or ask for a loaner window unit to stay cool while you wait.

Remember that the unit might be doing all it can. Most units will drop the temperature inside only 20 degrees from what it is outside.

(c) 2010, The State (Columbia, S.C.).
Distributed by McClatchy-Tribune Information Services.

As a Reno/Sparks real estate professional, I encourage all questions and comments on the Reno/Sparks real estate market or any of the articles posted in this blog.  You can email me @  chance at ballard-company.com or http://www.myspace.com/chancegates

I usually would not do this but my family has started a biggest loser contest, with weekly weigh ins and all.  It is kind of fun heckling those who are behind (my family way).  Have you ever noticed when your on a diet all the good food you see.

I guess it like when your buying a house, in the Reno/sparks area,  you start to see all the for real estate signs.

So I came across this recipe today and it sure does look good tell me what you think.

White Peach Pie

8-12 ripe white peaches, washed, split, pits removed and wedged into 8ths (leave peels on!)

1 cup vanilla sugar (I use two or three vanilla beans, split and scraped, submerged in 5 lbs. sugar)

1 lemon, cut in half

1 teaspoon ground cinnamon

1 teaspoon ground ginger

1/2 teaspoon freshly grated nutmeg

3 tablespoons corn starch or tapioca flour

pinch of kosher salt

Grab a big bowl and go to town on the peaches. Wash them gently, cut in half and take out the pits. Use a paring knife. Then cut each half into eight wedges. Use a big spoon to gently mix with remaining ingredients and squeeze lemon juice over everything. Set aside while you make the dough.

Here’s what you need to know about pie dough. There are those who use shortening, and those who use butter. By now you should now I am the butter kind. So. Just use it.  At the restaurant, we make about 20 balls of pie dough at a time. This is the scaled back version.

2 1/2 cups all purpose unbleached flour

2 sticks COLD sweet salted butter, chopped up into little bits

ice water

In the bowl of a stand mixer (or just a mixing bowl if you’re working by hand) add the flour. Add the chopped up COLD butter. Quickly mix on medium low speed so the butter is in little bits. With the motor running on low dribble in a bit of ice water. Keep dribbling until the mixture comes together, but isn’t too dry or too wet. Just watch. It will happen. Stop the motor…..if you are working by hand, dribble the water and work the dough until it comes together. At this point, you can make two disks, wrap in plastic wrap and store in the fridge. If you want to make this for the freezer, wrap in plastic wrap, then store in a freezer bag. Defrost on the counter or in the fridge.

To roll out: flour a board or counter with a little flour, and start rolling with a pin from the middle out.  Roll north, south, east, west. Then flip the dough, adding more flour if you need to. Roll again, north, south, east, west, until it’s bigger than a pie plate, about 12 inches across. Spray a glass deep dish pie plate with cooking spray. Lay the crust inside, giving a little room for shrinkage. Roll out the second crust. Fill the first crush with fruit and dot with butter. Lay the top crust over the fruit, sealing and crimping the edges. Score the top and sprinkle with sugar. Bake on a sheet pan lined with parchment or foil for 1 1/2 hours at 375 degrees until the center filling reads 180 on an instant read thermometer and is bubbling.  Cool on a rack and eat warm or room temperature. Enjoy!

This happens to be one of the recipes from Dish Cafe and Catering Co.  You can see more of her recipes  at http://dishingup.wordpress.com/

As a Reno/Sparks real estate professional, I encourage all questions or comments on the Reno/Sparks real estate market or any of the articles posted.  I can be reached by email at  chance at ballard-company.com or http://www.myspace.com/chancegates