Committee vote scheduled for Senate housing finance bill

first_imgPromote stable, liquid, and efficient mortgage markets for single-family and multifamily housing; Ensure that affordable, 30-year, fixed-rate, prepayable mortgages continue to be available, and that affordability remains an important consideration; continue reading » On April 29 at 10 a.m. (ET) the Senate Banking Committee will markup its housing finance reform legislation, according to an announcement by the committee chairman, Sen. Tim Johnson (D-S.D.), and its ranking Republican member, Sen. Mike Crapo (R-Idaho).It was just earlier this month that the senators unveiled theirhousing finance reform proposal–hailing its bipartisan backing.The new bill used the Corker-Warner bill (S.1217) as its framework andit is intended to:Protect taxpayers from bearing the cost of housing downturns;center_img ShareShareSharePrintMailGooglePinterestDiggRedditStumbleuponDeliciousBufferTumblrlast_img read more

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Prof helps law firm predict future

first_imgA London firm has teamed up with academics to create what it claims is a scientific way of predicting case outcomes.Hodge Jones & Allen said the modelling technique will help it to better assess the viability of its 1,200 personal injury cases.Professor Andrew Chester, an expert in economic management at University College London, studied information about the outcomes of 600 cases over the course of a year.Cases were assessed by the demographics of the claimants, the nature and cause of the injury, the type of defendant and quality of their solicitor, the number and type of witnesses, corroborating evidence and the time between injury and instruction.Key determining factors to emerge in the prediction model were the age and working status of the claimant and the time between injury and instruction. Witnesses and reliable evidence were not important in predicting a win or loss, but became more crucial in achieving higher damages.HJA said the study produced ‘robust models’ to predict the likelihood of cases being successful. The firm now plans to turn these into Excel-based routines to help make initial assessments of cases.Patrick Allen, senior partner of HJA, said that these models will not replace the experience and judgement of the firm’s ‘exceptional’ enquiry handling team, but would ‘provide an additional aid to them in a world where it is no longer good enough to take a case on with a 50% chance of success and where fees are restricted to a few hundred pounds’.The firm aims to test the model against actual outcomes and is looking to expand it to other areas of the business involving high-volume work.last_img read more

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KitchenWise: This chicken salad is served in a hot dog bun

first_imgDELUXE BLT CHICKEN SALAD SANDWICHES WITH BASIL DRESSINGStart to finish: 1 hour 20 minutes (20 active)Servings: 61 to 1 1/4 pounds boneless skinless chicken breasts (not thin sliced), about 3/4-inch thick6 cups chicken broth2 cups cherry tomatoes, halved or quartered if largeKosher salt6 ounces bacon3/4 cup mayonnaise1 1/2 cups packed fresh basil leaves2 teaspoons lemon zest and 1 1/2 tablespoons fresh lemon juice6 hot dog buns2 tablespoons unsalted butter, meltedBaby romaine lettuce leaves for garnishIn a medium saucepan combine the chicken with the broth and heat the pan over medium heat until it registers 170 F. Remove the pan from the heat, cover the pan and let it stand 20 minutes. (Cut into the thickest part of the thickest chicken breast and if you see any pink reheat the chicken briefly.) Transfer the chicken to a bowl and let it cool. When cool, cut into 1/2-inch cubes. Strain the broth, cover and either chill or freeze it for future use.Meanwhile, sprinkle the tomatoes lightly with salt and let them stand for 15 minutes.In a large skillet cook the bacon over medium heat until crisp, about 5 minutes and transfer to paper towels to drain. When cool, crumble.In a food processor combine the mayonnaise, basil, lemon zest and juice and puree until smooth. Add a little water if the dressing is too thick to pour.Using a serrated knife, slice off and discard the side crusts of the hot dog buns. Brush the cut sides with the butter. In a large nonstick skillet toast the buttered sides of the hot dog buns over medium heat until they are golden brown.Using paper towels gently pat dry the tomatoes. In a large bowl combine the chicken, dressing, tomatoes and bacon; stir gently just until combined.To serve: Put a piece of lettuce inside each toasted bun and mound the chicken salad on top.Nutrition information per serving: 599 calories; 370 calories from fat; 41 g fat (11 g saturated; 0 g trans fats); 111 mg cholesterol; 690 mg sodium; 25 g carbohydrates; 2 g fiber; 4 g sugar; 31 g protein.EDITOR’S NOTE: Sara Moulton is host of public television’s “Sara’s Weeknight Meals.” She was executive chef at Gourmet magazine for nearly 25 years and spent a decade hosting several Food Network shows, including “Cooking Live.” Her latest cookbook is “HomeCooking 101.” This May 2017 photo shows BLT chicken salad with basil dressing sandwiches in New York. This dish is from a recipe by Sara Moulton. (Sara Moulton via AP) Chicken salad, that summertime classic, often suffers from Chewy Chicken Syndrome, a pitfall that requires a tightrope walk to avoid.You want to build the recipe around white meat chicken — the perfect foil for its mayonnaise-based sauce — but you don’t want to overcook it, an easy thing to do given white meat’s leanness. (And if you do happen to overcook it, you might as well kiss it goodbye. It’ll end up about as tender as a pencil eraser.)Accordingly, this recipe for Deluxe BLT Chicken Salad Sandwiches With Basil Dressing mimics the cooking process called sous vide to guarantee the chicken turns out tender. Without going into a lengthy explanation, let’s just say the premise of sous vide is to cook the item at a temperature no higher than the one at which you want it to end up. That way it can never be overcooked. In this case the outer limit for the internal temperature is 165 degrees, the heat at which you can be sure that any bacteria have been killed.Here the chicken is cooked in chicken broth, which deepens the flavor of both the chicken and the broth. You’ll start by heating the broth to 170 F, not 165 F, because the temperature drops quickly with all the chicken in there. Then cover the pan and pull it off the burner, allowing the chicken to cook gently in the lingering heat of the broth. (To make sure you don’t undercook it, cut into the thickest piece of chicken after it rests for 20 minutes and, if necessary, reheat it briefly to finish the process.)What puts this chicken salad over the top? Salting the tomatoes to remove excess water and make them more tomato-y and pureeing the basil leaves in a food processor to make them more basil-y. Lastly, we borrow one of the features that makes a New England lobster roll so magnificent — serving the chicken salad in a buttered, toasted hot dog bun.last_img read more

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