Ripples Digital - Vol. 3 Iss. 7 May 2015 | Page 26

ALL YOU NEED TO KNOW ABOUT
FORECLOSURES continued

may be subject to a sealed bid
process by other purchasers.
Once the offer is made and the
terms are agreed to, the
Purchaser commences their
Subject Period. If the purchaser
removes its subjects, the offer
will be presented to court.
(JNL LYNCH is a licensed
Realtor with Macdonald
Realty in Osoyoos.)

JNL LYNCH is a
licensed Realtor with
MACDONALD
REALTY - OSOYOOS
jnlsavemax@
eastlink.ca
PH. 250-485-2404
JNL Lynch

The Perfect Steak
continued from page 3
off old food will be worth it when
your steaks release from the
cooking surface with ease.
3. Heat the grill. Give it plenty of
time to preheat. You'll know
when you can't hold your hand
over the grill for more than a few
seconds that it is hot enough.
4. Touch the steaks. A good
method to check doneness is
using a simple tool – your hands.
A rare steak feels spongy and
soft, medium springs back a bit
when pressed, and well-done
feels firm. Practice poking your
meat to learn the difference.
5. Let the meat rest. The secret
to a juicy steak is letting it rest for
5 to 10 minutes before you serve
or cut it. This gives the juices a
chance to settle back into meat,
which helps it finish cooking
evenly and keeps the steak
moist and flavourful.
More tips and recipes using
100% Canadian-raised Angus
beef can be found at
www.walmart.ca/recipes.
www.newscanada.com

RIPPLES -26