Many buyers will ask why do they need this? The simply answer is that FHA/HUD wants to ensure the manufactured home is installed properly and is permanently on its foundation. When we go out to do an inspection we are looking at the support columns and footings to ensure they will carry the weight of the home. Then we will look at the number of tie-downs and what they are attached to. The tie downs are for wind and earthquake resistance.

1. We can help!
We have been doing
Foundation Certifica-
tion Inspections for
over 15 years. We work
primarily with Hayman
Engineering and Foundation Certifications to pro-
vide the certificates.
Many buyers will ask why do they need this? The
simply answer is that FHA/HUD wants to ensure the
manufactured home is installed properly and is per-
manently on its foundation. When we go out to do
an inspection we are looking at the support col-
umns and footings to ensure they will carry the
weight of the home. Then we will look at the num-
ber of tie-downs and what they are attached to.
The tie downs are for wind and earthquake re-
sistance.
Our company then sends that information with pic-
tures to the engineers who determine whether the
home is in compliance or not. If it is found to com-
ply they produce the certificate for the client within
2—4 days, although it is usually sooner.
Remember, we can absolutely do the Foundation
Inspection for you, but if you are having a home
inspection completed also ……… we can do both at
the same time! By doing this we will discount the
home inspection for your clients so that they aren’t
hit with what is most times twice the price that
they were expecting.
With our shorter days it is more likely that your
listings will have a showing when it is dark out. Here
are some tips to have your clients prep for these
FallNewsletter2018
PACIFICCRESTINSPECTIONS,LLC
conditions:
 Utilize as much light as possible. Good
lightning is crucial for those afternoon and
evening showings. This starts at the walk-
way. Solar powered lights are available to
light the path to the house. Before a show-
ing, make sure they turn on the outside
lights. There is
nothing worse
than having poten-
tial buyers stum-
bling up to a dark
house.
 Be sure to open all of the blinds to let in as
much light in as possible. Scatter a few ex-
tra lamps throughout your home for addi-
tional illumination. Place small battery pow-
ered candles in dark or hidden areas to help
illuminate shadowy spaces. Dark houses
can often give off a gloomy feeling, so it is
important to let as much natural light as
possible into your home.
 Have the temperature set to at least 65 de-
grees. No one wants to walk around a
freezing house.
Need a Foundation Certificate?
Don’t forget, we offer a
FREE
90-day Home Warranty
with all full inspections!
In honor of our Servicemen and
Women, Firefighters and Police
Officers we give a $25 discount
to all those that serve.
To get the discount simply have
them mention it when booking
an inspection.
Service a Cut Above!
Let Your Listing Shine...

2. Pacific Crest Inspections, LLC
Phone: 360-588-6956
Toll free: 1-866-618-7764
Website: www.PacCrestInspections.com
Buni's corner
Ingredients:
For the Leek Risotto:
 1 tablespoon Extra virgin olive oil
 1.5 cups Arborio rice
 4 tablespoons unsalted butter
 2 large leeks, white and light green parts only, washed well and diced
 1/2 cup dry white wine
 5-6 cups chicken broth
 3 tablespoons mascarpone cheese
 1/2 cup Parmigiano-Reggiano Cheese
 2 teaspoons lemon zest, finely grated
 1 tablespoon fresh juice from 1 lemon
 Kosher salt and freshly ground black pepper
For the Lemon-Brown Butter Sauce:
 5 tablespoons unsalted butter
 1 medium glove garlic, minced
 1 tablespoon fresh juice from 1 lemon
 Kosher salt and freshly ground black pepper
For the Scallops:
 8-10 large dry-packed sea scallops, dried thoroughly with towels
 Kosher Salt
 1 tablespoon neutral oil, such as vegetable, canola or grape seed
Directions:
FOR THE LEEK RISOTTO:
In a medium saucepan, heat olive oil over medium heat until shimmering.
Add rice and cook, stirring, until they turn translucent around the edges,
about 3 minutes. Add 2 tablespoons butter and leeks and cook, stirring,
until butter is melted and leeks are tender but not browned, about 5
minutes.
Add wine and simmer, stirring, until it has evaporated, about 3 minutes.
Add 1/2 cup warm stock and stir until almost all the liquid has been ab-
sorbed. Continue cooking the rice, adding the broth in 1/2-cup additions,
and stirring until the liquid is absorbed before the next addition, until rice
is al dente, about 20 minutes. The rice can be kept warm at this point until
ready to finish.
When ready to finish stir in enough warm stock to loosen risotto to
a creamy consistency. Stir in the remaining 2 tablespoons butter,
mascarpone, Parmigiano-Reggiano, and lemon zest and juice. Sea-
son with salt and pepper. When finished, the grains of rice should
be suspended in a thick and creamy sauce; if risotto thickens too
much, simply add additional warm stock or water to restore proper
consistency.
Meanwhile, for the Lemon-Brown Butter Sauce: Add butter to a
small saucepan set over medium heat. Cook, stirring and swirling
the pan every few seconds, until the foam subsides and the butter
begins to turn golden brown and smells nutty, about 3 minutes. Off
the heat, stir in garlic and let it sizzle for about 10-15 seconds, then
add lemon juice. Season with salt and pepper; keep warm.
For the Scallops: Season scallops with salt. Let stand in the refriger-
ator for 15 minutes.
Remove salted scallops from the refrigerator and pat dry. Season
lightly with a little more salt. Heat vegetable oil in a large stainless
steel or cast iron skillet over high heat until lightly smoking. Add
scallops, leaving space between each one. Press each scallop down
very lightly with a spatula to ensure good contact with the pan.
Cook scallops without moving them until well browned on first
side, 1-2 minutes. Carefully flip scallops and cook until seared on
opposite side and medium-rare within, about 1 minute longer.
Transfer scallops to a paper towel-lined plate to drain. To serve,
scoop risotto into warmed bowls, top with scallops, and drizzle
with the sauce. Top with a few peppers, if using.
Ingredients:
 2 medium tart apples
 3/4 cup toasted hazelnuts, roughly chopped
 3 tablespoons honey
 2 tablespoons currants (or other dried fruit, chopped)
 1/2 teaspoon cinnamon
 1/2 tablespoon unsalted butter
Directions:
Preheat the oven to 350 degrees.
Halve the apples and scoop the seeds out with a melon baller.
Make five or six more scoops into the apple’s flesh, effectively carv-
ing a butterfly-shaped space in the center of each half, leaving the
skins untouched. Mix the hazelnuts, honey, currants, and cinna-
mon together in a small bowl. Pile a quarter of the nut mixture into
each apple half, and top the nuts with a few thin slivers of the
butter. Nestle each apple into a small ramekin and bake for 20 to
25 minutes, until the nuts are browned and the apples are soft.
Serve warm.
Seared Sea Scallops
with Leek Risotto
and Lemon-Brown
Courtesy of Seiouseats.com
Total Time: 1 hr, 15 m l Serves: 2
Hazelnut-Honey
Stuffed Apples
Total Time: 35 m l Serves: 4
Courtesy of edibleSEATTLE.com