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Lobsta Truck: Not Red's, But Close for LA

Lobsta Truck: Not Red's, But Close for LA

Not Red's, But Close for LA

Does the lobster roll at the Lobsta Truck (whose inspiration comes from what has to be considered one of the best, if not the best lobster roll in the country) serve as much lobster as its muse Red’s Eats in Wiscasset, Maine? No. But the Lobsta Truck is also serving $12 rolls on the road, all the way across the country in Los Angeles, where Maine lobster doesn’t come quite as easily as out of the traps from the water nearby Red’s, and they certainly have the right idea in mind — it doesn’t get much better than Red’s.

Former seafood distributor and truck owner Justin Mi was inspired by the idea to start an LA lobster roll truck after doing a lobster roll tour through Maine (something that can practically inspire you to just move there). He flies in fresh lobsters from Maine and Canada several times a week (and those famous top-loading buns), and offers a simple menu that has been a hit in LA. There’s little more than the lobster roll (clam chowder, lobster bisque, chips, whoopie pie, and an ice cream sandwich), but they've added one West Coast item that's likely to make many East Coast seafood lovers jealous enough to start thinking how they can get their own version: a fresh Dungeness crab roll.

Arthur Bovino is The Daily Meal's executive editor. Follow Arthur on Twitter.


How to Make an Amazing Creamy Taco Sauce in About 45 Seconds

When I'm at a restaurant, eating tamales or enchiladas or tacos, you can bet that I'll ask for crema. That creamy, tangy, dairy-based sauce is just too good not to drizzle over everything in sight. Objectively speaking, crema is a very simple ingredient, but when I'm at home, I never make it, because crema has one negative: It requires time. You need to wait at least three hours for all of the sour cream, heavy cream, and salt to get cozy together and do their thing. On weeknights, I don't have that kind of time. I need immediate gratification. So I make something else.

I make a sauce that’s not technically a crema but tastes just as good as one. This saucy taco-topper is like that fake ID you acquired in college. It may not be one hundred percent legit, but it works like a charm. And with this substitute, you don't even need to use cream. Here’s how you whip some up:

You start with ½ cup mayo. Yes, mayo. Like I said, this isn’t being made with authenticity in mind. Mayo is a little thick, so add 2 Tbsp. water to thin it out. And then we cheat the tang that crema is known for with 1 clove of grated garlic and a pinch of salt.

Now you have a sauce that can do the same work as a crema, without the three hour waiting period. It took you about 45 seconds to make, and it’s going to taste like a million bucks. That’s impressive. And while some might call it lazy, Iɽ call it. efficient.

Crema makes taco better. That's science.

This sauce isn’t a one-trick pony, either. You can use this to top way more than shrimp tacos. You can top chicken tacos. Carnitas tacos. Steak tacos. No, no: I kid, I kid. It works on way more than tacos. Drizzling a bit over some roasted or grilled vegetables is a certified win. Topping toasts, sandwiches, and any and all meats with a drizzle also brings them up a notch. And potatoes? Oh, roasted or fried potatoes, whole or in a hash? They all love the sauce. And I do too. This sauce is life.


Ingredients

Step 1

Fill a large pot with a tight-fitting lid with 2" of cold water. Generously season with salt and bring to a boil. Add lobsters to pot, cover, and steam until shells are bright red, about 8 minutes. (Better to slightly undercook the lobsters since you will be reheating the meat before serving.) Transfer lobsters to a large rimmed baking sheet and let sit until cool enough to handle.

Step 2

Break down those lobsters! (Never picked lobster meat before? That’s what YouTube is for!) Cut or tear off small legs and eat them (they make for a great snack). Remove tail meat, cut tail meat in half lengthwise, and cut each half into bite-size pieces transfer to a medium bowl. Remove meat from knuckles and claws, doing your best to keep the meat as intact as possible (it’s nice to have a whole claw for each person) add knuckle and claw meat to bowl with tail meat and chill until ready to serve.

Step 3

With a sturdy knife, hack carapace and shells into 1" pieces and transfer to a large Dutch oven or pot. Add onion, celery, garlic, basil, cream, and red pepper flakes. Bring to a boil, then reduce heat to medium and simmer, uncovered and stirring occasionally, until cream is reduced by half, about 45 minutes.

Step 4

Strain lobster cream through a fine-mesh sieve into a medium bowl, pressing on solids to get as much liquid out as possible discard solids. (If cream isn’t reduced to about 2 cups, don’t sweat it—you can always reduce it a bit more before adding the pasta.)

Step 5

Cook pasta in a large pot of boiling salted water, stirring occasionally, until al dente. (You don’t want it to be too al dente, as it’s not going to spend that much time in the sauce.) Drain, reserving 1 cup of pasta cooking liquid.

Step 6

Meanwhile, return lobster cream to Dutch oven or a wide deep skillet. Heat over medium and bring to a simmer taste and season with salt. Add reserved lobster meat and butter to cream sauce and stir to combine.

Step 7

Add pasta to Dutch oven and toss gently to combine (you don’t want to break up the lobster meat too much), adding 1 cup Parmesan a handful at a time until sauce is thick and cheese is incorporated. If sauce looks too thick, add a splash or two of reserved pasta cooking liquid to loosen it up. Remember: Cream sauces always thicken as they cool, so it’s best to err on the side of loose.

Step 8

Transfer lobster pasta to a platter. Top with chives and a few cranks of black pepper. Serve with more grated Parmesan alongside.

Step 9

Do Ahead: Lobster cream sauce can be made 24 hours ahead. Strain and transfer to a reasealable container and chill. Gently rewarm sauce in a Dutch oven over medium-low heat. Lobster meat can be picked 24 hours ahead. Cover and chill.


RedbudEssential Southern Plant

Blooms fill the branches of the redbud to announce spring's arrival.

  • Fabaceae (Leguminosae)
  • Deciduous shrubs or trees
  • Zones vary by species
  • Full sun or light shade, except as noted
  • Water needs vary by species

Adaptable and dependable, redbuds include some of our most charming native trees. In early spring, before leaf-out, a profusion of small, sweet pea–shaped, lavender-pink to rosy purple flowers appears on twigs, branches, and even the main trunk. Blossoms are followed by clusters of flat, beanlike pods that persist into winter and give rise to numerous seedlings around the tree. Handsome, broad, rounded or heart-shaped leaves may change to bright yellow in fall, but fall color is inconsistent.

Redbuds make fine lawn trees, look great in groupings, and have their place in shrub borders and even foundation plantings. In winter, the dark, leafless branches form an attractive silhouette, especially effective against a light-colored wall. Larger types make nice small shade trees for patios and courtyards. And you can&apost miss when using redbuds in naturalized settings, such as at the edge of a woodland. Do any pruning in the dormant season or after bloom.

C. canadensis. EASTERN REDBUD. Zones US, MS, LS, CS 9𠄲. Native to eastern U.S. The fastest growing and largest (to 25� ft. tall) of the redbuds, and the most apt to take tree form. Round headed but with horizontally tiered branches in age. Leaves are rich green, 3𠄶 in. long, with pointed tips. Flowers are small (1/2 in. long), rosy pink or lavender. Needs some winter chill to flower profusely. Regular water.

Eastern redbud is valuable for bridging the color gap between the early-flowering fruit trees (flowering peach, flowering plum) and the crabapples and late-flowering dogwoods and cherries. Effective as a specimen or understory tree.

Available selections include the following.

𠆊ppalachian Red&apos (𠆊ppalachia&apos). Flowers are deep pink—not a true red but close to it.

𠆌ovey&apos. Dwarf weeping selection with unusual zigzagging, twisting branches. Lavender flowers leaves slightly larger than those of the species. Original plant was only 4Í ft. high, 7 ft. wide at 40 years old.

𠆏orest Pansy&apos. Foliage emerges a gaudy purple in spring, then gradually changes to burgundy-toned green as summer heat increases. Rosy purple flowers. Nice color accent benefits from afternoon shade in summer.

‘Rubye Atkinson&apos. Pure pink flowers.

‘Silver Cloud&apos. Leaves marbled with white.

‘Tennessee Pink&apos. True pink flowers.

Among the deserving subspecies available are these two:

C. c. mexicana (C. mexicana). Heat zones 9𠄳. From many areas of Mexico. Most typical form is single trunked, to 15 ft. with leathery blue-green leaves and pinkish purple flowers. Moderate to regular water.

C. c. texensis. (C. reniformis). Zones US, MS, LS, CS 9𠄴. Native to Texas, Oklahoma, and Mexico. To 15� ft. high and wide. Takes moderate to regular water. ‘Oklahoma&apos has deep purple buds opening to rosy purple flowers ‘Texas White&apos bears pure white blossoms. Both have thick, leathery dark green leaves.

C. chinensis. CHINESE REDBUD. Zones US, MS, LS 9𠄳. Native to China, Japan. Seen mostly as light, open shrub to 10� ft. tall, 10 ft. wide. Flower clusters are 3𠄵 in. long, deep rose, almost rosy purple. Leaves (to 5 in. long) are sometimes glossier and brighter green than those of C. canadensis, with a transparent line around the edge. 𠆊vondale&apos is a superior form with profuse deep purple flowers. Full sun regular water.

C. occidentalis. WESTERN REDBUD. Zones US, MS, LS 9𠄷. Native to California, Arizona, Utah. Shrub or small tree to 10� ft. tall and wide typically multitrunked. Provides all-year interest, with a profusion of 1/2-in. magenta flowers in spring handsome, 3-in. blue-green leaves and newly forming magenta seedpods in summer light yellow or red fall foliage and picturesque bare branches adorned with reddish brown seedpods in winter. Best floral display comes in areas with some winter chill. Little to moderate water excellent for seldom-watered banks.

C. siliquastrum. JUDAS TREE. Zones US, MS, LS 9𠄳. Native to Europe and western Asia. Typically a shrubby plant to 25 ft. tall and wide, occasionally a taller, slender tree with single trunk. Purplish rose, 1/2-in.-long flowers 3- to 5-in. leaves, deeply heart shaped at base, rounded or notched at tip. Performs best with some winter chill. Moderate to regular water.


Reviews

I spent a dreary lockdown Saturday making these donuts, half chocolate and half vanilla glaze, never made these before and I am blown away by how good they are (even if I say so myself).

DELICIOUS and pretty easy for our first time. Light and fluffy and fantastic flavour. Like that they are not sweet, that is what the glazes are for. Will definitely make again, can’t wait to try with Boston cream.

It was my first time making doughnuts, and first time baking with a stand mixer. Getting the right consistency of dough without a stand mixer would have been challenging as the dough is quite sticky. I was very pleased with this recipe as the doughnuts were light and tasty, and they received strong reviews from friends. This recipe has inspired me to make a variety of doughnuts and I definitely imagine I will use this recipe again shortly.

Nice recipe. Found it on a blog that suggested using Bob's Red Mill GF Baking Flour. My kids LOVED it. It was nice dough to work with - was not overly wet like most GF doughs. I found they tasted a little too much like bread but my kids liked them. I think they will be ideal for jelly doughnuts. They were better next day.

I made these today and received rave reviews. They came out light and fluffy. Yum, yum. Some I glazed, and others I rolled in cinnamon sugar, and both were fabulous.

These are super delicious and fluffy! Everyone should make them! I just wanted to ask if I could triple this recipe? Thank you!

I made these with very high hopes since they take so long to make. I was not disappointed. They were amazing. I made my first batch two weeks ago and have had to make them twice since, doubling the recipe, because my family just loved them. Each time they did not even last the night. I cut a few without holes and filled them with Kirkland strawberry spread and covered them with homemade powdered sugar. To. Die. For. For the glazed doughnuts I used a different glaze: 3 cups sugar, 1/2 cup cold water, and 1 teaspoon vanilla. Tasted like I had just bought them from a popular bakery.

Wow! these are easily the best donuts I ever ate. Each mouthful is conversation stopping and world melting. Add some good raspberry jam and it's all over. This was my first time making donuts at home and I can't even imagine bothering to try another recipe.

Excellent recipe. Easy & quick relative to most yeast breads. I did not put the dough in the refrigerator. This essentially stops yeast production and is meant to give you the option of making it the night before. If you want to complete the recipe start to finish, just punch down the dough, as noted. Then, instead of putting it in the refrigerator, I let it set on the counter for around 20 mins, then rolled it out and cut shapes. Then completed the recipe as instructed. I actually preferred the texture of the donuts at slightly lower frying temp, but its not worth worrying about. I just made puffs (or donut holes), and it made about 3 dozen. For new bakers, don't mess with the dough more than absolutely necessary. The more you knead or punch down, the less airy your donuts. Also, make sure you have quality yeast - it makes all the difference. Oh, and one note on the glaze - I use organic powdered sugar, which has a slight flavor to it already, so I skipped the vanilla.

I forgot to rate! This recipe is Good! ¿¿

In Italy there is no Krispy Kreme here, I went on a vacation in London and tasted Krispy Kreme's classic Glazed doughnuts and i hust couldnt get enough of it. So i found this recipe and i made it for the first time! And ut turned out a bit exactly like KK's doughnut ¿¿ And I thank you! I would definitely make it again. I just don't understand why others that made a review said its not good. Well maybe it depends on how you make it. ¿¿ Thanks a bunch ¿¿ Sending love from Italy ¿¿¿¿

I've made donuts a few times but lost my recipe. I followed the recipe to the letter. Unfortunately this did not come close to the flavor or texture I was expecting. If left in the cooking oil the full amount of time listed the donuts come out dry, hard and entirely too dark. I lowered the temperature by five degrees but it still wasn't right. This recipe just didn't do it for me.

¿Hi, we tried making these donuts. They turned out great in appereance. Howeverr, when it came to the taste, it tasted too much like bread. It also lacked some of the distinct fluffy texture that donuts should have. What could be the reason for this?

Got tired of waiting. went to Krispy Kreme!

Well, this recipe takes all day long. The wait times are insane. You have to wait on the yeast for at least 30 minutes about 4 different times. There has got to be a better way.

I don't have a stand mixer so I used my bread machine to make the dough. I simply put all the ingredients into the machine the order recommended by the manufacturer, set the bread maker for the dough cycle and pushed the button. After removing the dough from the machine I punched it down and refrigerated the dough. From that point on I followed the directions and the doughnuts turned out great!

My first attempt at doughnuts - and they were delicious. I deep fried the "holes" as well. Used the sugar glaze and these doughnuts were bakery perfect! Served to friends who could not stop talking about how tasty they were!

They were GREAT. I'm thrilled with how they turned out.

I think I messed it up because when I pored the glaze on it the doughnut it fell apart. But even though it fell apart it was deliousous

YUM! Crispy outside, so soft on the inside. The glaze was good, too. It hardened after cooling and looked beautiful.

I just made these, they came out perfect!! I haven't had a real American doughnut in almost 5 years! This was so satisfying, and easier than I expected! I'm hooked!

Not the best doughnut recipe. Quite dense and cakey and too much vanilla, especially in the glaze. I made the glaze again but left out the vanilla and it was lovely.

This was absolutely an incredible recipe. I bought a new fryer recently, and I wanted to make a really great classic glazed doughnut. This seemed to look good. It WAS. Recipe was 100% spot on. I did not refrigerate the dough for minimum of 1 hour. I let it set out in a cooler part of my kitchen on the counter.


Homepage

Lunch specials are served Monday through Friday 11am – 3pm at our Murfreesboro, Lebanon, and Hendersonville locations.

This Week’s
Lunch Special
$5.99

Grilled Kielbasa with Red Beans & Rice

Monday: Grilled Tilapia

Tuesday: Fettuccine Imperial

Wednesday: Seafood Fettuccine

Thursday: Hamburger Steak

Friday: Blackened Chicken Stuffed Potato

Monday: 2 for 1 Well Drinks

Tuesday: 2 for 1 Glass of Wine

Wednesday: 1/2 Price Bottle of Wine

Thursday: 2 for 1 Bottle of Beer

Friday: $5 Drink of the Week

Saturday & Sunday: 1/2 Price Bloody Marys & Mimosas

'The' Soup

Famous Baked Chicken and Rice Soup

Chicken Salad

Creamy chicken salad served in pineapple

Meat Sauce Spaghetti

Blend of meat, olive oil, herbs and spices

Homemade Baked Lasagna

oven-baked pork and beef, ricotta, Parmesan, Romano, mozzarella

Great Food Always Has A History. Ours began in 1943 when, at the age of 9, Jim Demos began working with his father Pete in their small family owned restaurant in Birmingham, Alabama. As a Greek immigrant family, the Demos family knew the importance of offering exceptional food with authentic ingredients at quality prices.

Demos’ is an independent, family-owned business whose purpose is to glorify God by serving our customers and our employees. We have won multiple Top Workplace awards from The Tennessean, as voted on by our employees. We invite you to learn more about how you can grow personally and professionally by joining our family of restaurants.

Murfreesboro, TN

Sun. – Thur. 11 am – 10 pm

Fri. – Sat. 11 am – 11 pm

Hendersonville, TN

Sun. – Thur. 11 am – 10 pm

Fri. – Sat. 11 am – 11 pm

Sun. – Thur. 11 am – 10 pm

Fri. – Sat. 11 am – 11 pm

MENUS

Our Family Tradition to Yours

The top two questions I get about the soup is who created the recipe and what is the recipe. The soup was created at the very latest by my grandmother (my father’s mother), but most likely was passed down from previous generations. When my father opened Demos’ the flavor profile was too strong and he modified the recipe to make it more suitable for everyone’s tastes. In the process, he added one extra ingredient by mistake, and the soup was amazing after that

Ingredients:

  1. Log on to www.DemosFamilyKitchen.com
  2. Order ½ gallon
  3. Wait for us to ship it to you
  4. Heat and serve

Alternative:

  1. Order online from your favorite location
  2. Drive to said location
  3. Pick it up and take it home
  4. Serve

Our Family Tradition to Yours

If you poll the Demos family, you will find that collectively Meat Sauce Spaghetti is our most favorite sauce.

My father had a friend from Sicily who gave him the recipe, and he knew from the beginning that he wanted to use this in a restaurant eventually…but for decades, we ate this at home on a regular basis.

When his friend died, my father suggested to an old business partner to put this recipe in another restaurant, and he was laughed and told that no one would buy spaghetti outside of an Italian restaurant.

RECIPE: MEAT SAUCE SPAGHETTI

Naturally, being a bit of a rebel at times, Meat Sauce Spaghetti was the first item he put on the menu when he was designing Demos’.

For years, there were only two people that knew the spices that went into the meat sauce spaghetti, (my father and myself) and we would make all the sauces for the two locations we had at the time.

We currently sell over 5,000 gallons in the stores and ship more through Demosfamilykitchen.com. All these years later, we still get tickled that an idea that was laughed at by others has become not only our family favorite but a favorite of many of our customers as well.

Our Family Tradition to Yours

My mother did not know how to cook before she met my father. Growing up very poor as a sharecropper’s daughter, basic food items were not very plentiful, so she never learned how to make many items. However, as she learned how to cook, she started really liking cookbooks, and she would collect many of them to cook at home. My father would come home and modify almost every recipe.

The chicken salad was one of her favorite recipes, but my father didn’t want just to put a chicken salad scoop on a plate like so many others. He originally had the idea to add the chicken salad scoop to a cantaloupe half, however he did not like the flavor profile.

That’s when he came up with the idea of trying it in a pineapple and that was perfect. The secret: it has to be a Gold pineapple—not a yellow one!

Now he had his dish. And since it automatically comes with a cup of “The soup”, how can it go wrong?

This is one of those quick pick up lunches that the family grabs all the time. We just get a scoop in a go cup and eat it at our desk in the office or in the car (better than texting)

Some people eat the pineapple with it and others do not.

Which type of person are you?

Our Family Tradition to Yours

My father was opening Demos’ on a budget and had to make a lot of decisions that on paper were not good but ended up working out for us. One of these was our lasagna. He wanted a lasagna on the menu, but outside of eating it in other restaurants, we never ate it at home. He had no idea how to make the lasagna. He figured he would figure it out in time to get open.

However, due to having to learn how to run a full- service restaurant, which he never operated before, handling construction issues, and working with staff on training them to cook product which he had never made in a commercial environment before, he could never get the lasagna recipe right. Each one he made was not good, or at best, not quite right.

RECIPE: HOMEMADE BAKED LASAGNA

With training happening, and no good recipe in sight, he panicked and ordered hundreds of frozen store-bought lasagnas to serve in the meantime.

However, shortly before we opened, he was able to perfect the recipe and we were able to serve our lasagna and never had to use the frozen store-bought lasagnas


Preparation

Step 1

Pour water into a large pot to a depth of 1 inch bring to a boil and salt generously. Add lobsters, cover, and cook until bright red, 8–10 minutes. Transfer lobsters to a rimmed baking sheet and let cool.

Step 2

Crack lobster shells, pick meat from tail and claws, and cut into 1/2-inch pieces. Mix lobster, celery, lemon juice, chives, and 2 tablespoons mayonnaise in a medium bowl season with salt and pepper and add more mayonnaise, if desired.

Step 3

Heat a large skillet over medium heat. Spread flat sides of buns with butter. Cook until golden, about 2 minutes per side fill with lobster mixture.

Step 4

DO AHEAD: Lobster meat can be prepared 1 day ahead. Cover and chill. Toss with remaining ingredients just before serving.

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Rancho Mirage lands the country’s first 3-D-printed housing community

Rancho Mirage, the desert playground city dotted with resorts and golf courses, is about to get a jolt into the 21st century. Development group Palari just named it the site of the country’s first 3-D-printed community, which is set for completion by next spring.

The Coachella Valley community will cover five acres and include 15 eco-friendly homes — all of which will be made from 3-D-printed panels by Mighty Buildings, a construction technology company based in Oakland.

Each property will include a three-bedroom, two-bathroom home of 1,450 square feet on a 10,000-square-foot lot with a swimming pool and deck for $595,000. A few will also have a 700-square-foot accessory dwelling unit with two bedrooms and a bathroom for $850,000.

They also offer high-tech Darwin wellness systems by New York-based Delos, with water filtration and circadian lighting. Optional upgrades include a pergola, cabana, hot tub, fire pit and outdoor shower.

The presale campaign started in late February and sold out within days, with buyers paying $1,000 to reserve a spot, said Palari Chief Executive Basil Starr.

“It was reassuring to see such demand for these homes,” Starr said, adding that most of the buyers were tech-savvy millennials with a passion for sustainability. Palari accepted cryptocurrency for the deposits, and two buyers paid in bitcoin.

The construction will take only a matter of months, but the project has been years in the making. Alexey Dubov co-founded Mighty Buildings in 2017, and in the time since, he and his company of more than 100 employees have been developing the 3-D printing technology and becoming certified by UL, the company that tests for safety and sustainability standards.

What was once a 7,900-square-foot garage operation in Redwood City has turned into a 79,000-square-foot warehouse in Oakland that uses robots to print a composite material the company invented called Light Stone Material. The synthetic stone hardens when exposed to ultraviolet light, which makes it both stronger and lighter than concrete, with a longevity of more than 70 years.

“It feels like a countertop in a kitchen. Because it’s lighter, we reduce costs in transportation,” Dubov said. He added that the material is also more thermal efficient than concrete, reducing the energy needed to maintain the home’s temperature.

The 15-home community will be Mighty Buildings’ biggest project by far.

The company delivered its first 3-D-printed panels last January and has created about 10 homes since, but the factory will pump out homes at a blistering pace going forward. It’s currently backlogged through the rest of the year and secured $40 million in funding last month, which Dubov said will go toward scaling manufacturing capabilities.

For the Rancho Mirage project, the homes come as a kit and fit together like Lego bricks. Mighty Buildings is producing the interior and exterior walls, which come with connectors so they can be easily assembled onsite.

Starr said a typical project of this scale would take about three years, but they’re planning for no more than a year and a half since his team can work on the foundations and roads in parallel with Mighty Buildings printing the material for the homes. He said the houses will take one month to install as opposed to three to six months using traditional methods.

Palari emphasizes sustainability, and Starr said current home buyers feel the same. In searching for a home-building partner for the project, he toured 20 factories but ended up pursuing Mighty Buildings for its trailblazing technology and UL certification.

A typical wood-framed house requires cutting the lumber down to size, and the leftovers often end up in a landfill, while 3-D printers generate the exact material needed. In addition, the automated process uses 95% less manpower because robots create the panels.

“There hasn’t been a focus on sustainability in construction. The only focus has been building cheaper, which has created this system of wood-framed construction,” Starr said.

Southern California home prices and sales have risen rapidly in recent months, raising questions if the torrid pace can continue in 2021.

The coronavirus has slowed the project slightly, but it also opened up buyers to the possibility of living in a place like Rancho Mirage, which is typically known as a resort city with a rapidly shifting population depending on the season.

“The pandemic has shifted buyer preferences from condos to single-family homes. A lot of people are working from home and considering new locations such as Rancho Mirage, and that’s adding to these homes’ value,” Starr said.

Beverly Hills-based Palari chose Rancho Mirage for its proximity to L.A. and the relatively cheap land, and the city itself was supportive of the company’s sustainability goals. Going forward, Palari is planning communities elsewhere in the Coachella Valley as well as Northern and Central California and the San Fernando Valley.

“Our big focus is on California,” Starr said. “It’s the biggest single-family market in the world.”

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Jack Flemming covers luxury real estate for the Los Angeles Times. A Midwestern boy at heart, he was raised in St. Louis and studied journalism at the University of Missouri. Before joining The Times as an intern in 2017, he wrote for the Columbia Missourian and Politico Europe.

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Not all fire hydrants are red — here's what each different color means

Red, yellow, violet— fire hydrants come in many different colors. But it's not for decoration. These colors have an important meaning that could just save your life one day. Following is a transcript of the video.

What do fire hydrant colors mean? Certain colors are meant for different types of fires. Each color represents a different GPM or Gallons Per Minute. Higher GPMs are meant for larger fires.

Here are the 4 most popular colors, and the biggest fires they can extinguish. To calculate the GPM necessary for the size of a fire, you can take the volume of the fire and divide it by 100. So, if you have a two-story house that is 20 feet tall, 50 feet long, and 50 feet wide, then you're going to need ([20*50*50]/100=500) 500 GPM.

Red: 500 GPM or less, for a 2-story house that's 50 ft by 50 ft and 20 ft tall.
Orange: 500-1,000 GPM, for a 4-story house that's 50 ft by 50 ft and 40 ft tall.
Green: 1000-1500 GPM, for a 4-story house that's 61 by 61 and 40 ft tall.
Blue: 1500 GPM or more, for a 4-story house that's 70 by 70 feet and 40 ft tall.

Some colors don't always refer to GPM. Yellow indicates that the water comes from a public supply system. Violet means the water comes from a lake or pond. While most areas follow this color scheme, some choose to make up their own system. Either way, fire hydrants may stick out like a sore thumb but those bright colors are chosen with your safety in mind.


Watch the video: BeamNG Drive - Racing Heavy Truck With Over Powered Engines (December 2021).