Why There Won’t Be a Recession That Tanks the Housing Market
Why There Won’t Be a Recession That Tanks the Housing Market There’s been a lot of recession talk over the past couple of years. And that may leave you worried we’re headed for a repeat of what we saw back in 2008. Here’s a look at the latest expert projections to show you why that isn’t going to happen. According to Jacob Channel, Senior Economist at LendingTree, the economy’s pretty strong: “At least right now, the fundamentals of the economy, despite some hiccups, are doing pretty good. While things are far from perfect, the economy is probably doing better than people want to give it credit for.” That might be why a recent survey from the Wall Street Journal shows only 39% of economists think there’ll be a recession in the next year. That’s way down from 61% projecting a recession just one year ago (see graph below): Most experts believe there won’t be a recession in the next 12 months. One reason why is the current unemployment rate. Let’s compare where we are now with historical data from Macrotrends, the Bureau of Labor Statistics (BLS), and Trading Economics. When we do, it’s clear the unemployment rate today is still very low (see graph below): The orange bar shows the average unemployment rate since 1948 is about 5.7%. The red bar shows that right after the financial crisis in 2008, when the housing market crashed, the unemployment rate was up to 8.3%. Both of those numbers are much larger than the unemployment rate this January (shown in blue). But will the unemployment rate go up? To answer that, look at the graph below. It uses data from that same Wall Street Journal survey to show what the experts are projecting for unemployment over the next three years compared to the long-term average (see graph below): As you can see, economists don’t expect the unemployment rate to even come close to the long-term average over the next three years – much less the 8.3% we saw when the market last crashed. Still, if these projections are correct, there will be people who lose their jobs next year. Anytime someone’s out of work, that’s a tough situation, not just for the individual, but also for their friends and loved ones. But the big question is: will enough people lose their jobs to create a flood of foreclosures that could crash the housing market? Looking ahead, projections show the unemployment rate will likely stay below the 75-year average. That means you shouldn't expect a wave of foreclosures that would impact the housing market in a big way. Bottom Line Most experts now think we won't have a recession in the next year. They also don't expect a big jump in the unemployment rate. That means you don’t need to fear a flood of foreclosures that would cause the housing market to crash.
The Best Plants for Your Winter Garden
Winter is here, and so is the time to update your winter garden. While California does not have wintertime weather like colder parts of the US, there is still a range of plants that are ideal for the season. Read on below for the best plants for your winter garden! Sweet Alyssum Sweet alyssum thrives in colder conditions; in hot weather, the plant falls dormant. An ideal plant for border edges, sweet alyssum also looks beautiful when planted in pots. The small white and pale purple flowers look attractive next to bolder blooms too. Winter Jasmine Fast-growing with a potentially large spread and height, winter jasmine is hardy enough to survive during the colder months. Yellow flowers add bursts of color to any garden without the overpowering sweet scent that you may expect from other jasmine species. Yuletide Camellia With a Christmassy name, it’s likely no surprise that the evergreen shrub of yuletide camellia is a great winter plant choice. The leaves are dark green and shiny, and the red flowers feature a beautifully contrasting bright yellow stamen. The plant needs little water, making it good for dry conditions, and you only need to fertilize the plant once each year. Pansies Pansies sport flowers of diverse shades, creating plenty of low-lying colors around your garden over the winter. Easy to grow from seed, pansies can survive minor frosts as a great winter plant. As well as looking great, pansy flowers are edible too. Swiss Chard If you want to incorporate tasty vegetables in your garden, swiss chard is a terrific option for wintertime. The large green leaves grow on reddish-pink stems, creating quite a visual statement. Make sure to plant swiss chard in sunlight for the best results. Other vegetable plants that grow well over the winter include cabbage, cauliflower, kale, and broccoli. Marigolds Sometimes also known as calendula, marigolds typically produce flowers all throughout the year, though in Southern California, the flowers are generally larger over the winter. The flowers are in eye-catching tones of deep orange and vibrant yellow, with petals darkening towards the outer edges. Marigold flowers and leaves are edible, and the plant has also long been celebrated for having healing properties.
Our Favorite Thanksgiving Day Recipes
Thanksgiving is around the corner, and the time for food prep is near! Rather than fret over what recipes you can add to your menu this year, we're sharing an assortment of our favorites. From tasty desserts to scrumptious side dishes, check out our favorite Thanksgiving recipes below! No Bake - Pumpkin Pie Cheesecake Ingredients 1 Keebler Ready Crust Pie Crust Graham +2 Servings 1 30 oz pumpkin pie mix 4 oz Cream Cheese 1 cup and 1tbs of milk 1 tablespoon sugar 1 ½ cups of Cool whip 2 small instant vanilla puddings Instructions Mix 4 oz cream cheese, 1 tablespoon of sugar, and 1 tablespoon of milk with a hand mixer Beat cream cheese, 1 Tbsp. milk and sugar in a large bowl with a whisk until blended. Then mix in 1 ½ cups of COOL WHIP. Spread onto the bottom of the crust. Whisk the remaining milk, pumpkin pie mix, and dry pudding mix with a whisk. (Mixture will be thick.) Spread over the cream cheese layer. Creamy Green Bean Casserole from Scratch | Sallys Baking Addiction Ingredients 1 Tablespoon + 1 teaspoon salt, divided 1 pound fresh green beans, rinsed, trimmed, and halved 2 Tablespoons (30g) unsalted butter 8 ounces mushrooms, sliced into halves or quarters* 1/2 teaspoon ground black pepper 2 cloves garlic, minced (minced roasted garlic is great here) 2 Tablespoons (15g) of all-purpose flour 3/4 cup (180ml) chicken or vegetable broth 1 and 1/4 cups (300ml) half-and-half* Instructions Preheat the oven to 475°F (246°C). Line a large baking sheet with parchment paper or a silicone baking mat. Set aside. For the onions: (while the onions bake, you can blanch the green beans– step 4.) Thinly slice the onion. Pour flour in one small bowl, Panko + salt + pepper into a medium bowl, and whisk the egg and milk together in another small bowl. To bread the onion slices, you’ll want to use one hand for dry and one hand for wet. It helps things move a little quicker and easier. First, dip a few slices into the flour. Then into the egg mixture. And finally, give them a nice dunk into the Panko and coat them well. Place onto a baking sheet. Repeat with the rest of the onions. Bake onions until golden brown, about 25 minutes. Flip them twice during this time. Set them aside. Reduce oven to 400°F (204°C). Bring a gallon of water and 1 Tablespoon of salt to a boil in a large saucepan. Add the beans and blanch for 5 minutes. Drain and immediately place into a large bowl filled with ice water to stop the cooking process. Drain again and set aside. For the casserole: Over medium-high heat, melt the butter in a large 10 – 12 inch ovenproof skillet. Add the mushrooms, 1 teaspoon salt, and pepper. Cook, occasionally stirring, until the mushrooms begin to give off some of their moisture– about 5 minutes. Add the garlic, stir, and cook for another 2 minutes. Sprinkle the flour on top and stir until combined. The flour will soak up all the moisture. Add the chicken broth and simmer for 3 minutes. Decrease the heat to medium-low and add the half-and-half. Stirring occasionally, cook until the mixture is thick– about 10 minutes or maybe more if you prefer a thicker sauce. Remove from the heat and add 1/4 of the onions and all of the green beans. Give it a nice stir, combining the sauce and beans. Top with pre-baked onion topping. Remove from the oven and enjoy! Leftovers keep well in an airtight container in the refrigerator for up to 4 days. Reheat as desired. Mac and Cheese | Modified Patti Labelle Edition Ingredients 1 tablespoon vegetable oil 1 pound elbow macaroni 8 tablespoons (1 stick) plus 2 tablespoon butter 8 ounces shredded Muenster cheese 8 ounces shredded mild Cheddar cheese 8 ounces shredded sharp Cheddar cheese 8 ounces shredded Monterey Jack 2 cups half-and-half 1 cup (8 ounces) Velveeta , cut into small cubes 2 large eggs , lightly beaten 1/4 teaspoon seasoned salt 1/8 teaspoon freshly ground black pepper Instructions Preheat the oven to 350 degrees F. Lightly butter a 9x13 pyrex dish.Bring the large pot of salted water to a boil over high heat. Add the oil, then the elbow macaroni, and cook until the macaroni is just tender, about 7 minutes. Do not overcook. Drain well. Return to the cooking pot.In a small saucepan, melt eight tablespoons of butter. Stir into the macaroni. In a large bowl, mix the Muenster, mild and sharp Cheddar, and Monterey Jack cheeses. To the macaroni, add the half-and-half, 1 1/2 cups of shredded cheese, the cubed Velveeta, and the eggs. Season with salt and pepper. Add more salt than called for above. Season with extra salt to taste Take half of the macaroni and pour it into the casserole dish. Then take the shredded cheese and cover the first layer completely with shredded cheese you should see no pasta. Now take the rest of the macaroni and put it on top of the layer of shredded cheese. Spread it evenly and then cover it with another full layer of cheese to finish up all the remaining cheese. Top with the remaining two tablespoons of butter.Bake until it's bubbling around the edges, about 35 minutes. Serve hot. Cranberry Sauce from Scratch Ingredients 1 Package Cranberries 1 Cup Orange Juice 1 cup Sugar 1 chopped Orange ½ an orange peel diced Instructions Mix all ingredients in a pot over medium heat until the cranberries pop. Once the cranberries have popped, remove them from the heat. Place in a Tupperware container in the fridge overnight. When ready, remove from fridge and serve. Mrs. Cubbison's Stuffing Casserole Ingredients 1 box (12 oz.) of Mrs. Cubbison's Traditional Seasoned Stuffing or Seasoned Corn Bread Stuffing 1 cup (2 sticks); melted butter or margarine 1 1/2 cups; chopped celery 1 cup; chopped onion 1 1/2 cups; broth, fruit juice, or water 1 Cup Mushrooms Instructions Preheat the oven to 350°F. Combine dressing with butter or margarine and vegetables and/or fruit of your choosing. Stir the liquid in gradually. Spoon into a 2 1/2- or 3-quart greased casserole dish and cover. Bake on the middle rack of preheated 350°F oven for 30 minutes until internal temperature reaches 165°F. Remove the cover and bake 5 to 10 minutes longer for a crisper top.
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