Hiring Unlicensed Contractors

I recently had to go to the Contractors State License Board (CSLB) to look up some information on a contractor. I have been there before, but it is a very interesting site. There is a lot of good information here with ways to check to see if your contractor has a license in good standing.

I have heard people ask, “Why do I care if my contractor is licensed? If the guy can do the work, isn’t that the most important thing?” Well, yes and no!

Yes, it is definitely important that your contractor is able to do the work, and do it well. That is actually one of the reasons to hire a licensed contractor. In order to get a license, the contractor has to be able to demonstrate that he has enough experience in his field (electrician, plumber, carpenter, etc.) to meet the state requirements. I am sure there are ways around this, but no one is looking to see if the un-licensed contractor knows how to do the work!

A licensed contractor is much more likely to have spent the time learning his trade. He had to spend a lot of money setting himself up in business and you don't do that unless you can do the work that keeps you in business.

Also, did you know that hiring an un-licensed contractor opens YOU up to all kinds of liability?

When you hire your brother-in-law to put a new roof on your detached garage, and he’s not a licensed contractor, but (maybe) he works in that field, you have just hired an employee in the eyes of the state! This means that YOU are now responsible for payroll taxes, social security and workman’s compensation insurance! If you don’t take care of these, the state may end up fining you for the taxes and, if he falls off your roof, you could end up paying him for the rest of your life!

Take a look at this link on the Laguna Niguel city website. There are three actual cases outlined here.

Another reason to only hire a licensed contractor is that he can pull permits. If you have work done in your home that requires a permit be pulled, and you do not have a permit pulled, you, as the homeowner, are subject to fines from the city. If the licensed contractor does not pull the permit, he is usually liable. If it is an unlicensed contractor mot only are you on the hook for the fines, but see above! Take a look at this notification from the CSLB.

To sum it up: you might pay more up front to have a licensed contractor do work for you, but you might pay a lot more in the long run for an un-licensed contractor. It’s your money, and therefore it’s your choice.

A Typical South-indian Lunch Box

Packing Lunch Boxes is a daily routine to many of us. When RV came up with Tiffen-Box Event, i was a bit happy we can show off our tiffen boxes. to my Surprise, didnt get time to Click the Tiffen in the Morning hurry!!!! And by the time, i finish off all my work, i go lazzzzzzzzzyyyyy to click it again.

Now 2morrow the event ends, so kicked my ....... and got off to work.

Here is the menu for Today's Lunch Box
Sweet Potato Araithuvitu Kuzambu
Potato Fry
Curd Rice with cucumber chops

Ingredients

For the Kuzambu/Gravy

1 medium sized Sweet Potato, Cut into cubes

1 medium size tomato

Tamarind a ball size of medium-size lemon

Sambhar powder - 1 1/2 - 2 tbsp

hing, turmeric a pinch

Salt to taste

Curry leaves 2 sprigs

1/2 tsp Ajwain/Omam

1/2 tsp methi seeds

For Grinding

1 tbsp freshy grated coconut

1 small onion

1/2 tsp gram dal

1/2 tsp coriander seeds

curry leaves

Roast Coriander seeds and gram dal separately with lil oil and Grind it to paste with the remaining ingredients with lil water.

Method.

Soak Tamarind in water and extract a thick pulp. I normally soak it @ night, so it is easy for me in the morning to make sambhar/Kuzambhu.

Heat a oil in kadai, add mustard seeds, when it crackles, add hing, methi seeds and ajwain. Saute it for a minute, add onion and saute. Then add Sweet potato cubes and tomato and saute well for a minute or two. Add Tamarind pulp, add sambhar powder.

Let the Veggies get cooked. When Sweet potato is cooked and rawness of the Sambhar powder fades, add the grinded paste and let it cook on a low flame for 5 minutes and take it off the flame.

Let it cool for 10 minutes, then mix it up with rice and serve/pack.  While packing for lunch, add enough gravy, so that it doesnt dry up for the lunch.

Curd Rice

1 medium size cucumber, chopped

Mix rice with Half Yogurt and half milk and add cucumber chops. The condiment on the curd rice is called vepillaikati/Naarthela Podi made with Neem Leaves and Citron leaves, tastes yummy!!! Add enough curd/Buttermilk so that it doesnt dry up for the lunch.

Potato Fry
2 Large potatoes, peeled and cubed.

Heat oil in kadai, add mustard seeds, curry leaves, hing and turmeric add potatoes and 2 tsp chilli powder and salt. Cover and cook in a slow flame.

Tada!!!!! Lunch Box is Ready. Sending this to FF7SL-Tiffen Box Event hosted by Radhika and Sudheshna

Oat Pea Dosa/Crepe

When was in India, I got this Oats Recipe Book along with Big Jar of Quaker Oats, It has some good recipes with oats. I tried this Oat-Pea dosa from that book, tasted good and easy to make.

Ingredients (Makes 4-5 Dosas)
1 cup Oats
1/4 cup urad dal powder
1 1/2 cups water (approx)
1/2 tsp salt,
oil for shallow frying

Filling
1tbsp oil
2 cups boiled peas
1/2 tsp mustard seeds
1/2 tsp salt
1/2 tsp red chilli powder

Method

For the Filling, heat oil in a pan, put mustard seeds, when it crackles, add peas, salt and chilli powder. Stir fry for 2-3 minutes. Keep it aside

Grind oats to fine powder. Combine oats powder and dal powder and salt. Put enough water to make a battr of thin pouring consistency.

Heat a pan, put some oil and wipe it off. Remove the pan from fire, take a laddle full of batter and spread from inside to outside. Return to fire, when the edges turn brown, put a few drops of oil on the sides and on the dosa. Put some filling, fold over and Serve.

Though the recipe suggests to serve with any Chutney, I didnt feel like having any chutney/side dish with the dosa, as the filling itself was enough.

Sending this Dosa/Crepe to MLLA-21 hosted by Super Chef of Mirch Masala, Event started by Susan of The Well-Seasoned Cook

And also to Jihva-Breakfast hosted by Suma, Event started by Indira

Note: Dont keep the batter for too long, as it becomes thicker and thicker.