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Archive for March, 2011

Meet our new Cockapoo puppies!

Wednesday, March 30, 2011 @ 11:03 AM
posted by Sibella

On February 28, our 5 year-old purebred Cockapoo Ginger gave birth to her second litter of puppies. We announced it at the time, but did not have photos of the 2 male and 3 female puppies. Now we proudly present the first pictures of these darling new Cockapoos, taken when they were about 3 weeks old. Cockapoo puppies for sale will be available for pick up on April 25.


This is Charlie, a brown male with
soulful blue eyes and alot of energy.


Charlotte is a brown female, playful and sweet.


Misty is a black, curly-haired female with cute pink feet.


Molly is a brown female who loves to cuddle.


And last but not least is Samuel,  a black,
curly-haired male with a sweet, mischevious disposition.

Cockapoo puppies for sale will be weaned from their mother at 8 weeks, and they will  be taken to the vet to have their tails docked and their dewclaws removed. Full health exams and vaccinations will also be given at this time, and then they will be ready to go to their new homes! If you are interested in taking home one of these cuties, please give us a call at 509-928-1800 for more information. Mountain Valley View Farm is located in the beautiful Spokane Valley of Eastern Washington, and puppies can be picked up at the farm. We are also happy to ship them via airlines to anywhere in the US.

Cockapoos are known for their intelligent, affectionate personalities and playful activity. They also have the low-shedding and low-dander qualities of the poodle, making them the ideal pet for any home.  This breed is eager to please, vigorous, and friendly, making these dogs a popular choice as a companion. The Cockapoo has an easygoing personality and generally gets along well with children and other animals.

Our puppies are second-generation Cockapoos, which are more rare and valuable. Normally a Cocker Spaniel is bred to a Toy Poodle, but in this case two Cockapoos were bred to each other. This produces smaller litters, which is why second-generation Cockapoos are more rare.

6 Tax Terrors and How to Overcome Them

Tuesday, March 29, 2011 @ 10:03 AM
posted by Sibella

by Kay Bell
Source: Yahoo Finance


Admit it. You’re afraid of your 1040. That’s OK. A lot of us are. And our tax fears, sometimes irrational, sometimes warranted, cause us to do a lot of dumb things when it comes to our annual returns.

Some people put off filing, some don’t file at all. Neither of those choices is a wise tax move.

But fear doesn’t have to paralyze you. Here are six common tax terrors. Some are real. Some aren’t nearly as terrifying as you might think.

Regardless, you’ll find out just how you can conquer your tax terrors, get your returns done in a timely manner and possibly save a few bucks once you’ve overcome your filing fears.

1. Afraid I can’t do my taxes myself

This fear, unfortunately, is too often true, in large part because of the ever-expanding tax code. Tax law publisher CCH Inc. notes that in 1919, it took 400 pages in the company’s Standard Federal Tax Reporter to discuss the legislative, administrative and judicial aspects of the tax laws. The 2011 edition covers more than 72,000 pages.

With numbers like that, it’s no wonder that the average taxpayer feels overwhelmed. And speaking of numbers, Robert Simon, partner at Eisner & Lubin in New York, notes that “many people aren’t good with numbers. Then once a year they wind up trying to deal with numbers.”

The remedy: Don’t be afraid to ask for help. Most of us already do. The IRS says around 80 percent of us rely on tax software or tax professionals to get our tax job done.

You have lots of preparer options, from a personal accountant who can fill out your return and help you plan throughout the year to franchise operations that gear up between Jan. 1 and mid-April. If your tax situation is not overly complicated, computer software might be enough to help you file with a bit more confidence. Take a look at your tax needs, then find the tax assistance that best meets them.

2. Afraid I’ll overlook a tax break

Even folks who are brave enough to tackle their taxes on their own often face this fear. Again, it’s not an unreasonable one. And once again, those folks in Washington, D.C., feed this fear.

Take, for example, the various tax laws created in response to the recent economic crisis. The first-time homebuyer credit was changed three times in less than two years. Definitions such as who qualifies as a first-time purchaser, would make Merriam-Webster editors scream. And there are all sorts of limits and demands for various homebuying situations.

The remedy: Accept that tax filing is going to take some homework. Before you start your return, check out the countless publications — including Bankrate’s tax channel and annual tax guide.

3. Afraid I’ll make a mistake that will cost me money

This is a close relative of fear No. 2. But here, the fear is not of omission, but commission.

This includes things as simple as filing the wrong tax form. It happens. In trying to get through filing as quickly as possible, some folks opt for the easy way out, in this case, the 1040EZ, and end up cheating themselves. Or they choose the incorrect filing status, such as single when they’re eligible to file as the more tax-advantageous head of household. Those are just a couple of the many mistakes that filers make every year.

The remedy: Slow down. You still have plenty of time to do it right. Read the instructions. If you’re using software, don’t skip steps just to finish. Answer all your tax pro’s questions. If he or she says to provide more information, then provide it. A little extra work and attention to detail could cut your tax bill or get you a bigger refund.

4. Afraid that my tax adviser is incompetent or a crook

You know you need help, but you’re afraid that the person you turn to could be more of a hindrance. Unfortunately, sometimes this fear is well-founded. A few years ago, a Government Accountability Office look into commercial tax prep chains in major metropolitan areas produced the alarming finding that all the returns completed in those offices were wrong to some degree.

The Department of Justice’s Tax Division regularly shuts down tax preparation offices across the United States when it finds the operators have allegedly filed bogus returns for clients. And yes, even big name, high-dollar help sometimes produces unexpected tax costs for clients.

The remedy: The IRS is hoping to reduce such mistakes with new regulations on paid preparers. Until then, it’s up to you.

To make sure you don’t end up paying for your tax preparer’s mistakes, start with the hiring process. Investigate several potential preparers and thoroughly check out each before you hand over your personal tax documents. Once you’re a client, don’t take every recommendation at face value. Ask questions and make sure you understand the answers. Most of all, remember the adage “if it sounds too good to be true, it probably is.”

5. Afraid I’ll get audited

Everyone dreads facing a tax examiner. But audit fears tend to be much greater than audit realities. The overall risk of audit remains small. In recent years, IRS data show that its audit rate hovers around 1 percent for individuals earning less than $100,000. The agency also has admitted that it is now going after wealthier taxpayers since any filing mistakes there tend to produce a larger return on the audit effort.

The remedy: Statistics don’t matter if you’re one of the relatively few audited. If that happens, make sure you can show an IRS examiner why you filed as you did. “If you’re really doing stupid things on your tax return, expect to get audited. Deservedly so,” says Eva Rosenberg, an enrolled agent based in Southern California and the Internet’s Tax Mama. “But if you’re afraid to use a legitimate tax break because you’re afraid you’re going to be audited, stop it! Stand up for your rights. There’s no reason to be afraid.”

Keep good records. If you can prove the tax break was valid, you’ll be OK. People who work for themselves and file Schedule C do tend to get scrutinized a bit more, so your business record keeping needs to be precise.

6. Afraid to file because I can’t pay

The only thing scarier than filing taxes is what could happen if you don’t file. The IRS penalty for not filing is actually worse than if you file but don’t pay your tax bill in full. It’ll cost you 5 percent a month on any unpaid tax if you haven’t sent in a 1040. Send in the return but no money, and you’ll only be charged one-half of 1 percent of the tax owed for each month.

The remedy: File! And file on time. Then make arrangements to pay. That way you’ll avoid taking that hardest tax penalty hit, which could reach a cumulative 25 percent maximum penalty.

If you can’t afford to pay your full tax bill, send Uncle Sam at least a down payment. As for coming up with the rest of the tax bill, consider using a credit card; just use the card that has the lowest interest rate. The IRS also has payment plans. Though these add interest charges to your tax bill, rates right now are low. And at least you can be assured that you’re meeting your filing and payment obligations.

Easter Traditions: Chocolate

Saturday, March 19, 2011 @ 11:03 AM
posted by Sibella

Chocolate bunnies and eggs are as much a part of Easter as a ham dinner or Easter egg hunt. But is this chocolate fetish a modern invention, or do its roots go deeper than that?

In the ecclesiastical calendar, Easter follows immediately after the end of Lent, a time when Catholics and some Protestant denominations refrain from certain foods and festivities in honor of Jesus’s 40 days of fasting in the desert. Rich foods like eggs, milk, cheese, and most meats have traditionally been popular choices for abstaining since the early Middle Ages, and chocolate was added to the list once it was introduced to Europe by the Spanish in the 16th and 17th century. Following the enforced abstinence of Lent, many people enjoyed celebrating Easter with a return to all the delicious foods that they had been missing, and eventually this became a tradition of eating chocolate at Easter time. In addition, chocolate was seen as a luxury item for many centuries, making it a natural choice for the traditional gift-giving that occurred during many Spring festivals.

The chocolate eggs and bunnies that are so popular these days are a more recent addition to Easter lore. As we have seen in our previous discussion of Easter traditions, eggs and rabbits have strong symbolic ties to the holiday through the pagan goddess Eostre and the rabbit’s natural fertility. This made them a natural choice for shaped hard chocolate candies, which were not invented until the 1850′s. Decades later, the Industrial Revolution enabled the chocolate making process to expand into mass production, and with the higher availability of chocolate eggs and bunnies at Easter time began the establishment of it as a widespread tradition.

This concludes our series on Easter traditions. Please enjoy the following recipe from Karen Hood’s wonderful cookbook Easter Delights. It is the perfect way to enjoy the tradition of chocolate this Easter.

Chocolate-Covered Peanut Butter Eggs

Children love chocolate-covered peanut butter eggs,
so these will disappear quickly.

Ingredients:
¼ c. butter
¼ c. brown sugar, firmly packed
¾ c. powdered sugar
½ c. creamy peanut butter
1 tsp. vanilla extract
1 pkg. semisweet chocolate chips
2 Tbs. shortening

Directions:

  1. In 1-quart microwave-safe bowl, microwave butter and brown sugar on full power for 1 to 1½ minutes, stirring every 30 seconds or until brown sugar is melted.
  2. Stir in powdered sugar, peanut butter, and vanilla.
  3. Shape by teaspoonfuls into egg shapes; chill.
  4. In double boiler or heavy saucepan, melt chocolate chips and shortening over low heat.
  5. With wooden pick, dip each egg into chocolate mixture, coating completely.
  6. Place on wax paper-lined baking sheets.
  7. Store in refrigerator until ready to serve.

© Karen Jean Matsko Hood 2011

Order your copy of Easter Delights today!

Format & Price

Easter Traditions: The Symbolism of the Egg

Friday, March 18, 2011 @ 10:03 AM
posted by Sibella

Decorating and hunting for Easter eggs is a huge part of celebrating the Spring holiday. In many cultures around the world, the egg has been a symbol of immortality, fertility, and rebirth since ancient times. The ancient Persians, for example, painted eggs during their celebration of the Spring Equinox, and there is evidence that the symbolism of the egg was important as far back as the Neolithic era 7000 years ago. The correlation is not hard to see: many newborn animals are hatched from eggs, and Spring is the time of year for most animals to give birth.

Many of the Easter games and activities involving eggs that we participate in today date back to customs in Medieval Europe. Decorating eggs was popular at this time, and the tradition was eventually carried to America with the first German settlers. Hunting for eggs and egg rolling games also come from medieval times. Furthermore, the name of the holiday itself comes from the pagan deity Ostara, known as Eostre to the Anglo-Saxons, goddess of the dawn and rebirth of the year. As Ostara, she appeared as a beautiful maiden carrying a basket of eggs and accompanied by a rabbit; as Eostre, her symbol was a rabbit that laid eggs itself.

Stay tuned for the third part of this series, in which we discuss the importance of chocolate in the Easter tradition. In the meantime, please enjoy this sample recipe from Karen Hood’s fabulous cookbook Easter Delights. It is a unique way to enjoy the rich symbolism of the egg during your Easter celebration this year. With more than 250 delicious recipes, Easter Delights will make planning for this holiday easy and fun!

Poached Eggs in Roman Red Sauce

The red sauce in this recipe for poached eggs makes this a delightfully zesty dish. If you like a creamier sauce, you may add ½ cup of cream to the sauce as it is simmering, before you add the eggs for poaching.

Ingredients:
2 Tbs. olive oil
½ c. chopped onion
½ c. sliced mushrooms, fresh or canned
1 clove garlic, diced
1 can peeled tomatoes
½ c. cream (optional)
4 eggs
salt and pepper

Directions:

  1. In skillet sauté onion, mushrooms, and garlic in olive oil.
  2. Add tomatoes, salt, and pepper; heat to simmering, and simmer for 20 minutes.
  3. For creamier sauce, stir in cream and heat through.
  4. Crack eggs into sauce and let eggs poach.
  5. Serve eggs in dish with red sauce and French bread.

© Karen Jean Matsko Hood 2011

Order your copy of Easter Delights today!

Format & Price

Easter Traditions: Easter Dinner

Thursday, March 17, 2011 @ 10:03 AM
posted by Sibella

Easter is just around the corner, and with it comes a whole host of traditions. But where do these traditions come from and why do we celebrate Easter with a ham or lamb dinner, decorated eggs, and chocolate bunnies? Let’s begin with a closer look at the main course of a traditional Easter dinner.

In the Jewish tradition, lamb is served during Passover. The Last Supper was Jesus’s final meal with the twelve apostles, and it was held on Passover night. Any meat that Jesus ate at the Last Supper would have been lamb, and so it became traditional for Christians in Europe to eat it at Easter in honor of this. Furthermore, Jesus himself is often referred to as the Lamb of God.

The use of ham at Easter comes from Northern Europe and North America, where lamb has never been an important meat. In the harsh winters of the North, ham was extremely important as a food source because it could be smoked and salted and would keep throughout the winter. In the spring, this preserved pork would be ready to eat at a time when no other fresh meat was available.

Stay tuned for the second part of this series, in which we discuss the symbolism of eggs in the Easter tradition. In the meantime, please enjoy this sample recipe from Karen Hood’s fabulous cookbook Easter Delights. With more than 250 delicious recipes, Easter Delights will make planning for this holiday easy and fun!

Raspberry and Rosemary Grilled Lamb Chops

Raspberry-flavored vinegar and minced rosemary
add excellent flavor to these chops.

Ingredients:
2 Tbs. raspberry vinegar
1 Tbs. Dijon mustard
1 Tbs. soy sauce
2 Tbs. fresh rosemary, minced (or ½ tsp. dried)
1 tsp. olive oil
1 clove garlic, minced
8 lamb loin chops

Directions:

  1. In large, shallow dish whisk together vinegar, mustard, soy sauce, rosemary, oil, and garlic; add lamb chops in single layer, turning to coat well.
  2. Cover and marinate in refrigerator at least 2 hours or up to 8 hours, turning occasionally.
  3. Discard marinade; place chops on greased grill over medium-high heat, and cook about 5 minutes per side for medium-rare or to desired doneness.
  4. Transfer to platter; tent with foil, and let stand 5 minutes before serving.

© Karen Jean Matsko Hood 2011

Order your copy of Easter Delights today!

Format & Price