focusing on improving shooting. Specifically we're taking a look at one time shooting or shooting the ball without taking a touch. This situation will happen many times during the game and it's important that your child is confident enough to shoot the ball without taking a first touch.  They'll strike the ball, quickly grab the ball and play it back so they can strike the ball with another foot. Here I've placed a cone that he has to track back to between each shot. This will encourage him to run towards the ball, working on also his footwork as well as his shooting technique. Now if you're not comfortable playing small passes you can simply pick the ball out of the net and roll it back to your child. Be sure to give them a nice rolling pass that they can hit. If the pass is struck too hard it's going to be difficult for them to hit the one-time shot. Encourage them to get their body over the ball, flex their foot and keep a tight angle drill that you can practice with your child is what's referred to as layoff shooting. So here we're playing a passing combination before shot is played. Now as you can see I've laid out a cone a further distance from the net. Here he's going to quickly get on the ball, turn, play a firm pass, I'll lay it off to him and you'll take a shot on that. Now this drill like every drill should be performed with both feet. If you have enough balls you can rotate feet every time where you can work on the left side and then move to the right side. A couple keys to focus on here. When he gets on the ball turn quickly, play a firm pass, attack the ball and focus on proper shooting technique. Body over the ball, flexed foot and ankle, toes pointing towards the ground, follow through towards your target. Final shooting drill we're focusing on quick reactions and instinctive finishing. As you can see I've placed a cone about 15 yards away from the net. Now the player will start on the cone. Notice he's not standing still, he's on his toes, he's quick, he's ready to react. As soon as the ball is rolled to the side he'll quickly turn, get his head up, find the goal and take a strong shot on net. Now you can perform about four or five repetitions to the right side and then work on the left side or the weaker side. It's very important like every drill we've talked about that your child focuses on improving both feet, especially the weaker foot. In order to become better your child simply needs to practice more repetitions. You can give them advice by looking at their stronger foot, seeing what they do well and comparing it to their weaker foot. What is the difference? What do they need to change? Now they're only going to get better if they practice so the key to improvement is repetition. Focus on good shooting technique, body over the ball, laces down, strong ankle, striking through the ball. As you can see I have two cones set up on each side. We will play one touch passes between the cones until I say go. When I say go he'll get to the other side as quickly as possible focusing on sprinting with the ball. He'll play one touch passes again. When I say go, sprint to the other side, keep possession of the ball, turn quickly and play one touch passes. If you're not comfortable playing one touch passes again you can simply roll the ball back to your child with your hands. A couple keys to focus on here. One touch passing should be accurate. It should reach the player's feet every time. When dribbling taking that first touch after I say go you want to take a bigger first touch. Now when we talked about dribbling how to dribble effectively we focus on taking little close touches, quick touches. This is important when there's other players around you want to keep possession but when there is space you want to take a bigger first touch. Why? Because it's easier to run faster with the ball. So when I say go take a big first touch out of his feet, sprint with that ball as quickly as you can. When it's time to slow down that's when you'll take those smaller touches to keep possession of the ball. The purpose of this drill is dribbling with speed, improving passing.  Here we're playing two touch. Receiving with the right foot passing with the right foot. You want to get a first touch out of your feet and step into the pass with good technique. Remember body over the ball, my foot is square to the ball or square to my target and I'm stepping through following towards my target. Next play with the other foot. One touch to receive, one touch to pass. The keys here are to play quickly. You want to receive, get the ball out of her feet and quickly step into the pass. The quicker we can play two touch soccer the more effective we'll be on the field. Finally playing with both feet. If I receive with my right foot I will pass with my left foot. If I receive with my left I will pass with my right. Passing is one of the most important skills in soccer and one that your child should definitely work to master a little bit more each day. It may not be the most enjoyable for them but it is definitely one of the most important skills they must practice.  Now as I talked about in the video on how to beat a player at this point we don't want them to focus on fancy skills and tricks. What we want them to focus on is beating players with simple and effective moves. Cuts to either the right or the left cutting to the inside or cutting to the outside. Now here we're practicing with passive defense and what that means is you're not actually tackling your child.  Now once they become comfortable with these moves dribbling at the player cutting away from them and putting on a quick acceleration or change of speed then you can start putting on more pressure or less of a passive defense and eventually you can start tackling them. Now as you can see I have a line on each side or two cones on each side. Their objective is to get to that end line. Eventually you can defend them and not let them pass. They'll have to use their creative skills, changes of speed, changes of direction to get past you successfully. Here is another partner drill that you can practice with your child to improve their dribbling and turning skills. So to start there are two cones about 10 yards apart and the player will dribble at the partner in this case you make a quick turn go back to their starting cone turn and play a pass. Wait on the cone and start again. Now you can play a pass back if you are not comfortable with your passing skills you can simply pick up the ball and roll it back to your child. So to start they practice the inside cut. Next they can practice the outside cut dribbling at the defender make a quick turn go back to their cone turn again and play a pass. Now as you can see all of these drills or all of these turns are done with both feet it's extremely important that you get your child to practice with both feet especially at this young age it will serve them very well in the future. The final turn we want them to try is a roll back so they'll put their foot on the ball roll back go in the other direction roll back play a pass wait on the cone and perform with the other foot. Now as they're doing these drills you can do what we call passive defense so as they come to you to make the turn give them a little bit of pressure force them to make a mistake or make them nervous on the ball. Now you're not actually tackling them but just being there will cause them to hesitate in some situations and even make mistakes. In this video we're focusing on ball control. This is another partner exercise that you can try with your child. So you'll throw the ball up in the air and he will receive the ball with different parts of his body bring it down to the ground quickly and play a pass along the ground. To start we're using the foot or specifically the toe. Now you want to focus on absorbing the ball bringing it down to the ground rather than kicking through the ball and making a big bounce. We want to get the ball on the ground quickly so we can play right away. Next you can try with the thigh. So similar to the foot we want to absorb the ball rather than having a big bounce. Now you will have more success using the thigh as opposed to the knee. So try using the thigh bringing the ball down to the ground quickly and playing a smooth pass. Next you can try the chest. The biggest thing with the chest is that the player is not scared of the ball. They're opening their chest and they're coming to the ball. They are attacking the ball rather than being shy and turning away from the ball. Finally you can try with the head. This is an unorthodox technique but it's a good skill to learn. So instead of playing a header through the ball we're absorbing the ball putting it down to the ground and playing a pass.


Did you know that the YouTube has a hidden menu? This hidden menu has few more options. Let me show you. First, open a YouTube video and if you right click on this video, you're gonna get a menu with few options. But then again, if you right click again on this video, you're gonna get a hidden menu with few additional options. You can loop this video, you can show controls, take snapshots, watch picture in picture and so on. Follow for more.


Hello and welcome to a lecture on routing algorithms learning outcomes by the end of this session student will be able to illustrate a routing algorithms before starting this lecture you may here pause the video and answer this question. The question is what do you mean by routing? Routing is nothing but the process of selecting a path for a traffic in a network or between the network or across multiple networks. Routing is nothing but selecting an optimal path or the best path. The process of finding the best or the optimal path is nothing but routing. There are two types of protocol at network layer the routed protocols and the routing protocols. Routed protocol actually carry the data IPv4, IPv6 and apple talk are some of the examples of routed protocol while routing protocols are RIP, OSPF, BGP. They have difference in between them but before going directly to the routing protocols first we will see what are the routing algorithms. By using these algorithms the protocols are developed let's see what is routing algorithm. We know internet is a combination of several networks and these networks are connected to each other with the help of routers. We know router work at the network layer which is layer number 3 of OSI model. One of the function of network layer is routing the packet from source machine to the destination machine and that router forward these packets based on the decisions made by the routing algorithms. When a packet or a datagram travels from source machine to the destination machine it has to pass through many routers to reach the router which is attached to the destination network. The notable exception for a datagram to travel across the network through router is that when source and the destination are on the same network so it does not need to go through the router it only has to go through the switch for that particular network. The algorithm which choose the routes or the best routes and the data structure that they use are major area of network layer design. The need of routing algorithm why do we need the routing algorithm let's see. Routing algorithm is a part of network layer software and these software are installed inside a router. These software decide on which output line or which output port the incoming packet should be transmitted on. If the network or a subnet is using datagrams internally then this decision of forwarding the packet on which output port must be made for every arriving data packet since the best route may have changed since the last time the packet was forwarding. If the network or the subnet is using virtual circuits internally then the routing decisions are made only when a new virtual circuit is being set up. Once the circuit is set up then all the packets thereafter will just have to be forwarded on a previously established route. Then it is sometime useful to make distinction between the routing which is making the decision about which route to use for forwarding the packet on arrival. The router has two processes inside it. The first is forwarding process. To forward the packet on arrival they use one routing table and this routing table is created and filled in or updated by the routing algorithms or the routing protocols. So this filling in and updating the routing table gives rise to the routing algorithms. How the router is going to fill in the routing table and update the routing table gives rise to the need of routing algorithm. Based on the routing table only the forwarding decisions are made. So the main important process inside the router is updating and filling the routing table for different routes. What are the desired properties of routing algorithms? Now irrespective of whether or not the routes are chosen independently for the datagram packets or only when the new virtual circuit connection is being set up. Certain properties are desired in routing algorithms and those are listed on the screen. The first is correctness and simplicity. These two desired properties doesn't need any explanation or any comment because the routing algorithm should be correct 100% correct and it should be simple. Then the remaining properties are robustness, stability, fairness and optimality. We will make comment on some of the desired properties in the coming section. The robustness property. Once major part of the network start functioning means once it comes on air. It has to run continuously for years without system wide failures. The failures may include hardware failures as well as software failures of all kinds. The host, routers or the link which connects router to host or networks each other may fail repeatedly and the topology will change many a times. So the routing algorithm should be able to handle these failures and changes in the topologies and without aborting the traffic or without aborting the all jobs which are going on all the host as well as without rebooting the network every time some of the routers or link crashes down. So this is the main and the real important desired property of a routing algorithm. So the next desired property stability. Stability is also vital property or goal of routing algorithm that the routing algorithm should show. There are some routing algorithm that never converge to equilibrium. Despite for how long time they run a stable algorithm reaches equilibrium and stays there but there are so many routers which do not reach to equilibrium. Then the last two properties fairness and optimality. The fairness and optimality may sound obvious but they are often contradictory to each other. Let us see with the help of this figure. We have sufficient traffic between A, A dash, B, B dash, C and C dash. We have sufficient enough traffic to saturate this horizontal link between X and X dash. So if we want to maximize the flow between A, A dash, B, B dash and C C dash then we have to shut off the altogether traffic from X to X dash along this horizontal link to maximize the traffic between A, A dash, B, B dash and C C dash. But it will not be fair enough or it will not be fair for X and X dash to deny the chance of transmission. So there should be a compromise between the global efficiency and the fairness means which we should provide the fair chances to all the machines to send out their traffic or send out their data. Before we find out the tradeoff between fairness and optimality, first we should decide what we want to optimize. If we want to minimize the packet delay then we are in turn maximizing the total network throughput. The throughput is nothing but the amount of data transferred from source to the delivered within a specified time period that is nothing but throughput. If we are trying to minimize the mean packet delay then we are maximizing the throughput. Furthermore, these two also are in conflict. Since if we are operating any queuing system near to its full capacity which implies to long queuing delay. So as a compromise, many machines many networks try to reduce the number of hopes. So the packet should travel the less number of hopes. Since as we are reducing or the network is reducing the number of hopes, so it tends to improve the delay because as the number of hope increases means the number of routers the packet should travel or cross is reducing means it is spending less time inside the router in its queuing system. So it is ultimately reducing or improving the delay. So also it is reducing the bandwidth consumption and in turn it is improving the throughput as well. These are the references. Thank you.


He takes great delight in you and he rejoices over you with singing and he will quiet you and remind you of his love. How stunning and profound is that the Lord God is with us and for us and he is mighty to rescue and redeem and make new and heal and save. Why? Because he delights in you. He delights in all of his kids. He even sings these anthems of praise over you and when life gets so hard, he says he will quiet you and remind you of his love and that is good news.


It came from Tibet, I'm not gonna lie, all right? But we'll be biased, we need to please do it better. Oh! What? What? If you asked the average person what they know about Nepal, they might have best mentioned Mount Everest. But there was such an incredibly diverse history that reaches back thousands of years that between the food, culture, religion, and people, we couldn't fit in a short video. So we're gonna go dive deep into Nepalese culture the best way we know how without leaving the country. By going to Queens, New York. The expedition is led by our mixed Gurung, Noori, Brahmin, party promoter friend Sid. So sit back, learn something, get a little hungry, and hit that like button right now because this is the WorldNY. Let's go. What's going on everybody? Welcome to a very special episode of the WorldNY. Today, we are in Queens, New York, and we are about to do a crazy Nepalese food crawl. You know, we're about to hit up so many spots, but we could not do this without a Nepalese friend and here with us, we got Sid. Hey guys, my name is Sid, and I come from Nepal. I was born in Nepal. I come from many different backgrounds. I have an identity crisis to be honest. You know what I mean? My mom's a Gurung, my dad's a Brahmin, and I grew up in a Noori family. So you spent a lot of your life in Queens so you know the lay of the land and you're gonna show us where we're going today. I did, I did. I did grow up in a lot of bunch of different places, but my parents moved here since I was a kid. All right, Sid, what are we doing today? Because I just got to get the breakdown because I know we're going to a bunch of spots. All right, so I'm taking you to Dawas. It's like a Morton Fusion, really hipster place and you got a lot of Himalayan menu. The owner herself is a Tibetan, but she grew up in Nepal, so you got some interesting food. So it kind of like speaks to the complicated nature of the Himalayas, right? Because you have a ton of different people, different people from above the mountain, below the mountain, some people who mixed a couple hundred years ago and then created a new group of people. We're all over the place, yo. After this, we're gonna go to Woodside Cafe, which is one of my favorite restaurants. We're gonna try some nirwari food over there, and then we're gonna go to Takali Kitchen, which is the most traditional Takali Nepali food that you could get. So we're going from kind of the hipster fusion modern spot to the traditional spots. That's right, that's right. Dawas Kitchen, let's go. All right, Sid, on this Nepalese food crawl, why did we start here in Sunnyside Queens at Dawas? So I brought you guys over here so we could try some authentic traditional Nepali breakfast. My name is Dawa. I'm a chef and co-owner of this restaurant, and I'm originally from Tibet, but I was born in Nepal and went to boarding school in India. What do you want people to know about Himalayan food after they leave your restaurant? I would like them to know that it's a very humble, very minimum ingredients because Himalaya is a high range, I mean, very high altitude, right? We are not abandoned with all these vegetables. So basically, it's like a lot of root vegetables and dairy products and meat.  All right, you guys, breakfast is being served here at Dawas. What are we looking at? So with me, I got this guaramori, which is a rice floor-based fried dough.  We call it chana. And then we got some Sunnyside eggs. Usually, we get boiled eggs, but hey, we're at Dawas. Right, because Dawas is doing a little bit more deconstructed, reconstructed. All the ingredients are the same. Different presentation. So this is a traditional sherpa breakfast found in the mountain areas. I am familiar with the buckwheat crepe, but not as much with the squash. Guaramori. All right, you guys, I'm dipping it in the beans. I'm dipping it in some of the eggs, too. Wait, I thought Andrew was the mixologist. Yeah. Oh, is it not supposed to be like that? I don't know how it's supposed to be. It's not really how you... So typically, you're supposed to dip it in a tea. Usually it's like milk tea, but today we got some Tibetan butter tea. Hey, you eat it the traditional way. Yeah, I'm just gonna stick to some traditional way. So you just dip it, and here it goes. Yeah, I heard the more the milk teas kind of came in after the British came in, right? So, you're all right. But then it kind of got adopted, right? The chai. But here we keep it in more true, true high altitude and more true school. You better be. This is so good. This is so good. I'm not a watermelon. This is one of the best breakfasts I've had in a long time. It feels like salsa, you know, with the chopped onions and tomatoes, but it has that spicy sauce and then these crispy, airy kind of like biscuits. Oh my God. Rikikore. All right, next up, number two breakfast dish. We got the rikikore, almost a what? A potato flatbread? Wow. Sweet. Yo, the food here is fire. This is super good, too. And Dawood, do you think you were only able to come up with this menu because you knew so much about like all the different regions in the Himalayas? Because you didn't just know the cuisine of like one tribe. You knew of like so many. Yeah, yeah, exactly. And then this is the thing, like even in the Nepalese, there's a different tribe and there are like specialities. Nehwari is good for like the snacks, like, you know, the drinks. And Sharpa and Tibetan, they are like momo kind of. Okay. So every tribe has their specialities. I'm Kai. I've stopped in today for a late breakfast. I've had momo's before, but this is the first time I'm trying their bone broth. Okay, yeah. Does that remind, how do you like it? Like, what is it, what's the name? Mostly bone marrow. There's some white daikon radish. There's some thick noodles. There's some cilantro. It's really rich and flavorful. And there's a hint of spice, which is nice. It's not partial to Chinese cooking. At least, Tanzanese style. So this is a nice variation of it. So what is so special about the mixture in Nepal, especially when it comes to like religions too? So statistically, they say 90% are Hindus and just 10% are Buddhists. But whoever made those left the big part out. That is, not only are we really tolerant and, you know, live together in harmony, but there's a lot of same common, there's a lot of common aspects of worship in many respects when it comes to that. And in Nepal, and only in Nepal, you got like a rare dual faith situation where you got two major religions that is the Hinduism and Buddhism. And then they're forming to one unique leaf system. If that's not crazy, I don't know what is. You know what I mean? That's unheard of anywhere else. So, yeah. This is the kuda, and we're going to dip the kuda in the farsi. That's right. People are thinking farsi. That's like the Iranian language, but we're not. It's fun. It's farsi. Is that the same kuda as this one? This is the rikikuda? This is the rikikuda. Yep. Hey, you got it. You got it, bro. She said it translates to potato pancakes. I've never seen this. This is crazy inner. This is like a squash taco. Yeah. Wet squash taco. This is like a beardy squash taco. I'm grabbing it. Let's go. Yo, that is unlike everything I've ever had before. For me, you guys, what was your favorite? I liked everything. I literally liked everything. I'm going to go with the rikikura. Man, my favorite guaramari. Yo, the whole plate. Just the fried puff and everything is so crispy and chewy. It was almost like eating savory donuts, right, with breakfast. Oh, my God. There's not really that. There's not that many things that are this crispy on the outside and gooey on the inside. I would usually go with the guaramari, but this is the first time I'm actually trying this. And with the butter and the sauce. Oh, my God. I love it. I love it. Man, you guys got to come here, man, if you have had Himalayan food or if you haven't had Himalayan food, maybe this is like a really great introduction to it. You know, just because it's very accessible, very easy to eat. Not only that, it's pan Himalayan. So next up, we're going to Momo Crave. And if you know Nepalese, we're crazy about our momos. And we know how to do it right. And we're going to talk about the momos versus Nepalese momos. Oh! The debate goes on. All right. Next, we're going to Woodside. We're actually headed to 65th Street, which is around the area of Jackson Heights, which is, I'd say, the gateway to Jackson Heights. Well, I've heard it be referred to as Himalaya Heights. It is. It is. Jackson Heights is one of the most diverse places in the world.  And Jackson Heights, the most diverse spot in it. All right, Sid, our next spot is Momo Crave. Can you give us a little background on it? So basically, if I had to live on one dish for the rest of my life, that would be momos. Whoa! Okay, so you say you will live off momos. Before we get into this, there's some debate because the origin of the momo is a little bit debated, especially the one that is shared between Tibet and Nepal. Where did it come from? It came from Tibet. I'm not going to lie, all right? All right. I thought you were going to say it. But I will be biased. We need to please do it better. Oh! Yo, Mom's Momo Truck in the Tibet video was pretty good. So we'll see. It's no beef, but it's all friendly though. Yeah, it's all weird just messing around. But there are more Tibetan momo trucks than there are Nepalese momo trucks, correct? There are. There are, yes. Momo Crave in Jackson Heights. All right, you guys, we are at Momo Crave right now. It's owned by Nepalese, established in 2018. Let's meet the man behind it. Yo, what's up, man? I have a check right here. Man, nice to meet you. Nice to meet you. Nice to meet you. Hey, tell us what you're doing here at Momo Crave. We specialize in fusion momos. It's Himalayan dumplings with different kinds of flavors. What we do is we have integrated some flavors from South Asia and Indian subcontinent as well as we have flavors from America. So we've got like 12 varieties of different kinds of momos. This sort of like modern fusion momo movement is relatively new, right? It is. It is. But wait till you try the tacos momo. You're going to see the Jackson Heights, the Amherst mix to this momo right here. Okay. All right, you guys, we are looking at a crazy momo feast at Momo Crave. Can we just point out some of the ones real quick? Like we have the Tandoori momo. That's right. And then you got the Chalk momo. You got the Sukuti momo. You got the Chili momo. You got the Sizzling momo, which is my favorite. We got some Joel momo, which is like the most traditional type. And here we got Sadeko momo and Tacos momo, which is something you would not find anywhere. What's Sadeko? Sadeko is more like a marinated sautéed, like, you know, with different spices. So it almost reminds me of a black pepper steak dish or something like that, but sizzling. Sizzling momo. And the round ones are chicken. The long ones are beef. So we're eating the chicken one right now. It reconfirms the best chicken dumpling is the momo. It's the chicken momo. That was good. You know, the momo is cooked. And then it's cooked again on the stone. Taco momo. And remember a long time ago, I had that idea for like taco balls. This is the closest thing. They did it. So Jackson Heights, El Merceria, we got a lot of South American people. And you got like tacos, burritos, trucks like everywhere. This is a great fusion. Just bringing momos and, you know, adding some black beans and you got the sauerkraut and the guacamole. San Diego momo. So San Diego is a traditional dish. Strong, kind of sour, spicy kick right there. Tso momo. Okay. So what kind of sauce is this? Kind of sauce are these momos bathing in right now? So the sauce is actually sesame and soy bean paste. Okay. And then we put some cilantro. It has a special Himalayan plum in it. It's called lapsi. Lapsi. It's only for... That gives the sourness to the chou. Tandoori momo. Chili momo. Okay, this kind of looks like a sweet and sour chicken. Typically this dish is chili chicken, right? But then you guys just did it with the momo, right? Basically. Salty and spicy right there. This is a sucuti momo. Sucuti, which is like a sun dried beef that you get in Nepal. These have been dried for like days and weeks. And you know, they just made us a fusion with the momo. So yeah, let's dig in boys. Sucuti momo. Beef momo with sun dried beef on it. Wow. Chot momo. What is chot? So chot is basically an Indian street food that you get. So they mix it with the peas. They got the yogurt. Chot momo guys. Traditional beef momo. Okay, so this is more like old school style. Like even 100 years ago, it looked like this, right? Yep. Beef momo. Whoa. Maybe because it's hot. This is the one that does it for me. Oh my God. This is crazy. This was incredible. The amount of juice guys, I'm telling you momos, if you never have them, they're almost like soup dumplings in the sense that there is a lot of juice in there. Lastly, here on Momo Crave, we've got chow mein and potato chili. Which could you call it? Nepalese Lomo Sotato? Because it looks like stir-fried fries. This is the Nepalese style. All right. Kind of like sweet and sour Jojo's. Almost like some sweet and sour Jojo's. You guys call it chow chow or chow mein? We call it chow mein. Okay. Yeah. Chow chow is actually like a different dish. It is. It is. Interesting. It's the instant noodles that we're going to get. It kind of tastes like a really good version of something you'd have on a Mongolian grill. Yeah. What was your favorite thing on the table, man? You could only pick one. Cisling momos. Cisling momos? Andrew, what are you going with? My favorite was the classic just because they were so fresh and juicy straight out of the steam. To avoid saying what everybody else said, but honestly, this was up there. I'm going with the sikuti. The beef on beef. All right, guys, that was an incredible quick momo feast that we had here at Momo Crave. I definitely recommend it, guys, if you're into momos at all. I mean, we've had the trucks. Everything is good. But man, are we headed to somewhere else? So we're headed to Woodside Cafe next, and we're going to try some authentic Newari food. Let's go. Paul is such a mixed place. And I think we saw that illustrated by even looking at Dawa. Dawa is Tibetan, right? But she was raising Nepal. And then Momo Crave is owned by a person who is Newari and then a person who is Sherpa. But they're both Nepalese. And then your parents look like wildly different. I guess could you say your dad kind of looks sort of like a Bollywood guy? Don't praise them too much, man. Then your mom looks very much like very Asian, whether it could be a mixed Asian, maybe like Tibetan Burmese. Yeah. So you're saying that there's a number of looks in Nepal? Number of. So yeah, we got like 120 languages, different tribes. And you know, it's just people living in harmony.  So you're saying some people look like part white in Nepal? They do. Right. So we were talking about Andrew, the Indian Aryans, which is kind of like a spectrum from someone who looks like maybe like Aziz or Hari Kandabula, which is like South India all the way up north to like what, Shaka Khan? Shahrukh Khan, Shahrukh Khan, Shahrukh Khan, Shahrukh Khan, or a Dev Patel. So I got a question. I got a question. This is a deep question. If you're a more East Asian looking Nepalese or a more South Asian looking Nepalese, do you think that when they come to America, like maybe they, do they more stay as Nepalese or do you think maybe because like they're more Asian looking, they more hang out with more Asians? You know, like just, could that happen? That could, but me personally speaking, you know, I get along with everyone. In Nepal, we got three regions. We got the Himalayan region. You got the Hilly and then you got the plains. So in the Himalayan region, you got more of the Manga Loys looking people, like, you know, from the Sherpas, the Gurung's and like, you know, the rice.  You got more of a Nehwar, you know, in around the valley.  Like more like Aziz. Oh yeah, you call them the Mendesis? Mendesis, Mendesis. Is that where like Daisy comes from? Yeah, like it's connected. Okay, that's right. Okay, go. I love the history lesson. So we just checked out two modern Nepalese spots where we headed to now. So we're headed to Woodside Cafe, one of my favorite spots and we're going to try some authentic Nehwari lunch. Let's do it. It's good. All right. For our third spot, we are still in Jackson Heights, but we are going to be trying Nehwari cuisine. That is a specific tribe from Nepal. Sid, I'm going to let you take it from here. We're with the owner of Woodside Cafe. Nehwari is a tribe in and around the Kathmandu Valley, which is the capital. And we were talking about it earlier, like the middle altitude, right? The middle altitude and they got some of the best food in the world. So here's the owner. He'd like to give you a quick intro. We have Nehwari food since 10th year. We are working here. 12 years. Yes, 12 years. So what can you tell us about Nehwari food? Because a lot of people, they don't know, you know, like they don't even know what Nepalese is. They don't know about the different tribes in Nepal. But how do you describe Nehwari food? We are in Nepal. We are part of the middle part in Kathmandu, but we have food, Nehwari food. Like, but Kathmandu, but Kathmandu, and we have Nehwari food. A lot of people. People must walk into Woodside Cafe and not know that they're about to get some delicious Nepalese food. Woodside Cafe. Let's go. All right. So we have a Nehwari meal right here. And we got Broshan right here. Could you describe to us what we're eating? All right, so this right here, let's start with this. So this is fried fish. It's like, it's a whitening fish, sauteed with like marinated sauce and stuff. And then it's deep fried. Nehwari Tali, that's what it's called. It's pretty much beans, soybeans. Like it's the marinated chicken. It's called choila. This is alu ko achar, potato pickles. And some spinach. What's that in the middle? It's a bit in rice. It's a rice smashed bit in dry rice. Yeah, it looks like oatmeal to the untrained eye. So this is like a traditional food, pretty much. Okay. This is mutton shekwa. It's mutton shekwa. It's like a pan fried. That's what it's called shekwa. Shekwa is like pretty much pan fried. So this right here is goat mutton. It's an intestine of a goat right here. And this is rohu fish. It's a curry pretty much. Rohu fish with marinated with sauce and then deep fried. And this right here is like a... You can go. It's like sweet. It's a sweet dessert. Rice salad. Sweet dessert with rice salad. It's a soup. Very good for winter. It's called alutama buri. So this right here, it's a very special dish in the war. So we usually eat this. Like in Nepal, everybody eats this. It's like raw beef saute meat. So it's pretty much raw.  It almost looks like a Lebanese dish I've had called kibben there. Or kofta? Yeah, it looks like kofta. Really good. Interesting. Okay. It's called someribudzi right? Tochamburi. In English it's called... We pretty much chanted it. It's like Nepali pizza. It's with rice flour. It's mixed with mashed potato, black-eyed peas. And a choice of a meat. This today is chicken. Coachella. Raw beef guys. I thought we were saying gozilla. I thought it was Coachella and gozilla. But the guy... That was nice. Yeah, it almost tastes like it's cooked. It has like that grilled saute flavor like you said. Except it's raw.  That's actually my favorite raw beef dish. And I've had it in a lot of different cultures. I had the Korean yukhoe. I had the beef tartar. Beef tartar obviously from France. No, I... Carpaccio. Yeah, Carpaccio. I'm going ahead and say it. This is good. Yeah. I'm trying to get this chicken. This one usually I would go with the spoon. But the traditional rice and dal.  Try rice. It's very flaky. Alright, let's go in. So me, I'm gonna try some of these marinated... Chicken is it? Chicken toilet. Which is one of my favorite Nepali dishes. Neuari dishes. And then you got a little bit of mustard greens. And the beaten rice. Here it goes.  But with no ham. No ham. Just mashed dried rice is crazy. I don't know anything like this. Just rice is like... They're almost like really thin rice flakes. Almost like if you had a pop rice or those like rice crackers. But it's like little bits of it in its mash down. Really interesting. I'm gonna go in on the pizza. It has an egg on top. I'm gonna dip it in the sauce. Is this how I eat it? Yeah, yeah. Alright. Mmm. Oh, wow. Alright. You lost the egg. You lost the egg. Mmm. Oh, that's really good. It was a very strong stew-y flavor. Hey, this is a crazy experience for me. This is so dope. Because I can tell that this is so authentic. And so deep cut from the Nawari tribe. Matsutari-ko. This is just a white-ing fish. So this is more like a freshwater river fish. And tariku-wanegu. Kosli-wanegu. Tariku-wanegu, like you... It's like a very hot oil. You put it... Oh, yeah. Just deep-fry that. Yeah, just deep-fry that. That's tariku pretty much. So with me, I got the sequa. Which is also another one of my favorite dishes. This is like a charcoal-grilled meat. So this is goat meat. And, you know, it's marinated in different spices. But this is one of my favorites. And my dad loves this, too. Let's try the fish. The fish is my... Try the fish? Oh, my gosh, look at that. That's goat intestines? Yes, that's intestines with goat. You do the deep-fried intestines. The intestine and liver mix. They eat... They don't waste any part of the goat. Like, you know, none. Bad? Not bad. I'm not that into intestines or livers, but that was not bad. It was very chewy. Goat worked hard. Got another type of fish? Yup. I'm not saying Nepal is famous for fish, because it's not anywhere close to the ocean. But the fish is ain't bad. Somehow you guys got the fish dishes right. Lamun. Lamun. Lamun. Why didn't we go to Lamun? Lamun. All right. Since we were in the Noori family. I grew up in a Noori family. Yeah. I was raised by... Yeah, I'm a Noori family. Yeah, you know, yeah. Oh, trust me, bro. We talked about that. You are every tribe. Yeah, I told you. Nepalese version is better. All right, here we go. Oh, is that the bamboo soup? It really is like a mixture of cultures, because I see like a lot of Indian influences. I see bamboo and some of the vegetables, the greens, they look like more like East Asian. And then I see all these other things that I've never seen before. So it's just like this really cool like culmination of it all. We're talking about how even other Nepalese people get confused about what tribe you're from, because actually you're from two different tribes. I am, I am.  But at the same time, I grew up in a Noori family, which was like, you know, from my dad's side. And when they moved here, I was still with them over there. So I kind of like, you know, so I grew up eating these kind of food, but I looked different.   What are you? What are you? Or the Drake. The Drake. Which one you want to be? Drake or Steph? You be Drake or Steph. You get to choose. Pink sauce, Momo. Okay, what is in the pink sauce? Tomato, tomato meat in it, tomato sauce, with the heavy cream mix. Oh, so it's an Italian fusion. Yup, we got it. You heard that? Ravio LeBonco. It actually really looks like LeBonco sauce. Yeah, yeah. All right, I'm down to try it, man. The pink sauce momos. Pink sauce momos here at Woodside Cafe. Oh, yeah. Yo, it actually tastes like pasta ale vodka. Mixer and Momo. You know, we are wrapping up here at Woodside Cafe, Noori feast. Very, very dope. I got to say, man, maybe the raw beef was my favorite. I don't know, I might have. Very good, guys. I think if you come here and you're okay with eating raw beef, I know not everybody is, but you got to try this, man. If you've had beef tartar and you've had the Korean one, got to get this one. Mine would definitely be the sequa. This just makes it feel like home, you know what I mean? Go with this bamboo soup right here. That was really good.  These go back a thousand years. So, you know what I mean? Cheers. Let's drink the chang. Ah! Babos. Baba. All right, you guys, we just wrapped up our Noori feast here at Woodside Cafe. Where are we headed to now? Next, we're headed to Mustang Takali Kitchen, which is like the traditional authentic Nepali dinner lunch, whatever you want to call it. So, it's basically dal pad and assorted side dishes. Let's go. You're not the leaves, right? But you're half shuffa, half what? No, you're half llama, half goom. So, you're half llama, half goom. And that llama is from Dalai Lama's llama. Yeah, you can say that. So, you're Buddhist? Yeah. So, anybody, is it anybody? Most people with the last name llama will be probably Buddhist? Yeah, most of them. Okay. And then you got to do twin too.  Sid, where are we at? So, we're in front of Mustang Takali Kitchen. Mustang is a city in Nepal. And Takali are the tribe that, not a big tribe, I would say, but Takali's make the best Nepali Tali's. All right, man. Let's go get some of the best Tali's in Jackson Heights. Tali's from Takali's. Real quick, before we step down and get these Takali Tali's real quick, Sid, you used to live in India? I did. I went to boarding school there. And I heard you do a mean Indian accent. Oh yeah, talk to me, buddy. Talk to me. What do you want to talk to me? This is bulls***. Hey, no offense, y'all. No, you can do it.  All right, you guys, we are at Takali Kitchen.  You, we're looking at that. I've never seen that before. What's that? So, that's a buckwheat paste, I would call it. Similar to the West African Fufu, but it's made of buckwheat in Nepal. Oh, wow. You ever seen anything like that? Yo, I'm not going to lie. I thought it was like gooey, but it's steamed. It is. And it's like firm and it's all cooked together. Okay, so how do I do it? I dip it in this oil. Just do that. Yeah, just a bit of a little bit of that oil. Kind of like the inside of a taro bun too. And then you got to put it with some of the curries. So over here we got, so we got some fish curry over here. Okay. So yeah, probably just dip it in. All right, all right. Grab some. I'm going to grab it in this. So there's not much of a taste in the buckwheat, but you just got to mix it. I've had, last time I had buckwheat was buckwheat soba. You know, like the Japanese soba buckwheat noodles, but I've never had buckwheat in this one. You set off camera. This is called Ditto. Ditto. Ditto. Ditto. Ditto. And dip the ditto in the curry. I'm getting the ditto. Whoa, I never had anything like that. I don't know if it's because we're in New York or whatever, because I don't know what the fish is in Nepal tastes like, but you guys, it's fish recipes for a nation that doesn't have a lot of fish. Pretty good. In that country, we make it pretty good. Let's figure it out. So dal pad is a part of the tali. Oh, so dal pad is just- So dal pad is, dal is the lentil soup. And pad is basically rice. I really like the ditto. I'm in the ditto with everything. What else we got here? So we got some dal. We got some ghee. This is some clarified butter. Yeah. Then yeah, you just got to mix it. So we just mix it all together. You pour it in and mix it. Just stir it around. Wow, wow, wow. I mean, just so feel that clarified butter. It mixes down a lot. So we stir our finger in there. And then I'm just going to- I don't get to carry the weight. Yeah, I'm just going to carry it. Wow. Yeah, just pour it. Wow. Right?  Then you just mix it. Mix it up. So mix it again. So- Oh, no, it's just right. No, it's just two hands, David. Oh, my man. Ah, this is the- No, it's two hands. Clean is- There's a clean way to eat with your hands, isn't it? But Nepalese kind of do it right. So me basically, so this took like, you know, some lessons in a way. So basically you just use three of these. So four of these and your thumb.   And then you just pick it with the thumb. You know what I mean? Scoop it off. Scoop it off. Push it. Yeah, okay. Yo, I got this. This Tali has some curry chicken in there. And basically after a scoop, you basically just take the radish pickle, take a small bite. What about the chicken? Go curry. This gives it a little crunch. You know what I mean? This, and then I'm going to grab- David's going ham, bro. David's going ham. I'm grabbing some go curry. I'm grabbing some go curry. And then I'm going to grab this chip. Oh. Talk about fusion. And then I'm going to sprinkle a little bit of rice on it. So you're going to watch out for that one. Wait, you got the bono there though. Yeah, just watch out for the bono where it went. You know what? Of all the spots we went to today, this is probably the one that I could eat at obviously like every day. In terms of, you know, it's really light. But in a way, this is what Nepali people eat every day. This is the fuel that keeps Nepal going. Yeah, you know the phrase, Dalpat Power, 24 hours. Dalpat Power, 24 hours. Guys, I'm here with the chef and the co-owner over here, Sharmi Lasitza. And she's going to tell us more about Mustang and Takali people as a tribe and about how this place actually just started. So, please. So basically, she's from Jomsong in Mustang. And the food, they said originated from the Takali people where we ate the rice for lunch and the Dito for dinner. So they started off in 2008 and this has been for almost 13 years now. So Takali kitchen, like I said, ladies and gentlemen, would be the most Nepali food that you could eat.  So, you know, you got the whole Tali. So yeah, Mustang Takali kitchen. Cool. Thank you so much. Thank you. All right, you guys, that brings us to the end of our Nepalese crawl through Queens, New York. You guys, the days are short. The winter's here. Andrew, what was your major takeaway? Man, my major takeaway is that I just really didn't know how diverse Nepal was. Like, I had Nepalese food like once or twice before, but you never delved deep and really talked to this many people and obviously having you there to take us through it all, I just learned so much. And yes, the culture's super deep. There's a lot of history and it's extremely diverse, but you guys all get along. Yeah, I mean, I think someone told me that it might be the most diverse country in the world in terms of language diversity, for sure, right? It is.  You know, it's crazy. Yeah. I heard the whole country is the size of Manhattan. Is that true? It's the size of New York. So the entire country of Nepal is the size of New York, but there's 120 languages almost natively being spoken there. That's right. So how do you think people get along or communicate? I mean, just speaking for the youth, I'd say there's a lot of TC involved. You know what I mean? A little bit late-back vibes. They're chilling out there. You're saying, okay. Yeah, so it's not just Nepal, but I would just say for the world in general. Like John Levin said, just give peace a chance, man. Why can't we all get along? You know what I mean? It's the spirit of the Nepalese people, which is like a never give up attitude, because we've been through a lot of adversities. Like, you know, we had the earthquake back in 2015, and then we're still rebuilding from that. But the fact that we, thankfully we never gave up. We stuck together. If we could, hey, the whole world could.  Very uncommon. Most people become like pharmacists or dentists or doctors. You know something proper. You work in nightlife. How did you become the immigrant and turn into the litmigrant? Well, I actually started nightlife when I was back in Thailand. I lived there for five years. Like shout out to the homies back in Bangkok. And yeah, I just got into the nightlife. I started DJing, got into like the clubs. That's where I really learned about the nightlife. And then I came here and boom, it was not hard to, you know, just adjust to it. I actually was blown away by the diversity amongst Nepalese people, genetically different tribes, mixed tribes like yourself. I love meeting new people and, you know, just learning about the new culture. This is what I've been doing my whole life and this is what I do for a living right now, you know, just meeting new people, introducing new people, putting them in a place. In a way, this comes with, it's an occupational hazard too. You know what I mean? But this is the best part about me just working as a nightlife, like, you know, in the nightlife. So you're saying you working in nightlife is somewhat still in line with the Nepalese spirit of being at peace with each other, kind of like blending things together for harmony reasons. I guess. In ways put, yeah. I'd say that. Interesting. I think if I didn't know what you said, I'd be like, yo, that's BS promoter talk. But having no with you, man, that's real stuff. You already know. You put different people to the table, just like people, different types of people in Nepal. David, what's the favorite thing you ate today? Oh, two. Just. No, no, I'm not. Just my favorite thing. Favorite one thing. Oh, man. A potato pancake at Dawa Kitchen. Oh, no. With the green food. No, I keep thinking about that. Rikikura. I keep thinking about the Rikikura from Dawa Kitchen for me. Wow. What about you, Andrew? Just the fresh steamed beef momos at Momo Crave. Me? Well, did you discover anything new that you really like? Yes. For me, it had to be the Momo and pink sauce, because that had a lot of Nepali-Italian fusion to it. Because the rest of the things, I'm usually eating it around here. But that, Woodside Cafe, you all did yourself with that one. Shout out. And obviously, just the Takali, the Tali, Takalis, those are, it just felt really light and something that would power you through the day. Right. All right, you guys, thank you so much for watching our Nepal Crawl through Queens, New York. Please let us know in the comments section below what you thought of the food, what's another food we need to try in the New York area. And again, guys, remember, we may or may not be traveling for a while, so you can travel within your city, travel in your spirit, travel in your mind. Huge shout out to Sid. And until next time, we're out. Peace.


Hello everyone and welcome once again to another edition of the Red Brun and Williams real estate show. I'm Shannon Deskins along with Jennifer Brown Day and Jennifer the weather is getting warmer and warmer to where now it's like we're starting to think of summer. Exactly it's starting to feel like summer not just think about it but yes you're right this is the time when everybody starts listing those houses they start looking for new houses they start doing those drive-bys perfect time of the year to start all that. And you can get out and do a drive-by but just remember no matter whose sign is in that yard you can always call Red Brun and Williams or any realtor but for your I guess for this show we want to call you. Absolutely yeah any of our agents can help you with any property that's listed in Eastern Kentucky so we've got four offices up and down US 23 and our agents would be honored to help you look at any of those properties. And I think in your real estate minute you're gonna talk a little bit more about the benefits of having a realtor. Absolutely. All right now the first listing we're gonna all be all of these I think are in Pike County today and they're all your listing but the first one is a brand new listing we've never done before. It is this one is right off Island Creek Road and great location very close to Pockfield. Now this one is on main Island Creek and you know you can get into Island Creek both ways but the easiest way for this one is to go through Cedar Creek Cedar Hills and then down the hill. Correct if you go down the hill your only maybe less than a half mile away from this house it'll come up on your left right past the right fork of Island Creek Turn. It's estimated to be about 10 to 12 acres with the house and you can see from that picture how much of that is flat. You have a lot of land to work with there actually used to be a second home on the front part of this property so there's plenty of room if you wanted to do another home. You also you can't really tell in the picture but there are two driveways so this adds potential for another home a possible business anything like that with the two driveways.  Exactly the two-car detached garage is great for equipment or for cars if you have a car hobby and you want to store the cars anything like that it's in you know within very close walking distance to the house but again it does have its own driveway as well. So you know and a lot of people have a home-based business and they may be looking to expand well with this one you can buy your new home and have that space and that second building and that second driveway to expand or even take your business out of your home but still leave it on your property. So there are a lot of possibilities and inside this home it's not a small home I mean you've got four bedrooms and two full baths in the home.  Wow and this one's a new listing so you're getting all that property plus the home plus the the other building and the detached garage so there's a ton of possibilities with this one so hopefully this one's got a lot of wheels turning. Hopefully. It's listed at $3.99 so if you are interested in this one Jennifer I'm assuming give the Pikeville office a call? Absolutely that office number<PHONE_NUMBER> and that MLS number is 108452 just tell her those six numbers and she'll bring that listing right up. Now for the next listing we can just get on 23 and go north into Colrun. Correct this one is right off 23 in Colrun the easiest way to tell you where it is is it's behind Wendy's that's kind of a place that everybody knows where it is it's on Childers Road and this is one you can't really see 23 you can't hear 23 you are up there kind of by yourself and but like you said it's super super convenient location so the house is actually a brick stone hardy board house really really attractive exterior you can see from the pictures. And then that I'm just as attracted to the interior of this one I mean that living room it just it just looks comfortable to me. It does and the great thing about that living room which you can't tell from that picture you can see how big it is but it actually opens up into the kitchen if you as the picture scroll if you look at the kitchen picture you can see that you're looking directly into that big living room so the whole back of the house is nice and open. And that open concept is popular now I'm assuming you have a lot of people who like that when they get into a home and see how open it is. Absolutely and this kitchen you can tell the kitchen's been redone granite countertop stainless appliances new kitchen aid cabinets the kitchen really is a great selling point on this one it boasts four bedrooms three and a half bathrooms so you can you can have the biggest family you want exactly and that didn't count a very large office that doesn't count a sunroom that is perfect to sit back there for the morning coffee the outdoor space that we like so much this is really one that you have to see to fully appreciate. And then on the first floor you do have that first floor master which is also attractive and you've got Cathedral Cathedral ceilings in that and a private fireplace which I'm sure a lot of people like that especially in the wintertime. Exactly and they're all there's three fireplaces in the house all of them are propane so you have that backup heat if needed. Wow this one has just got a lot that you need to see and like we said this one's in cold run right behind Wendy's so you're convenient to everything. Absolutely. All right this one's three forty nine nine it's the price on this one and let's give your email address. Okay the email is jay brown at rbnw.com. Hopefully you'll get an email on that one quickly. All right moving along now this one a lot of people aren't going to know what we're talking about when we say cold run hill. Exactly this is one if you're going around Thompson Road close to Walmart where the soccer field is a lot of people are familiar with that you're gonna turn left to go over the railroad tracks towards Lycans Creek and cold run hill. You'll go up cold run hill. This house sits up there on your right. You can honestly fit four cars in the carport and still have room to do an exterior dining room table or something like that and then like you said it goes off the deck on the back so you have all kinds of exterior space to kind of expand your household. Well and we're listed right now where it's showing 2011 square feet that's on the inside and a lot of people are really liking especially getting into summer that outdoor living space that's not counted in that two thousand square feet. Exactly and then you can see in the pictures like we talked about with the last one. This one is another open concept. You've got a huge living room office space dining room that's all hardwood flooring all wood trim and you can see if you're looking at that main picture those front windows are actually an addition that they added on the house years ago and that is a big master bedroom. So you have a lot of natural lights plenty of room for a walk-in closet anything like that in that master bedroom as well. So this is your listing on Gillam Street again this is cold run hill just off of Thompson Road in Pikeville. Now this is technically is it in the city or outside the city. You're just outside the city. Okay a lot of people are going to like that. A lot of people have a preference one way or the other. Exactly. The price has just been reduced on this one as well so a lot of people are going to find that attractive too. Yes it just got reduced down to 175 great price on this house. All right and your phone number? Phone number<PHONE_NUMBER>. 107-935 we'll pull that listing up and you can get your showing schedule. All right the next one we're going to talk about is also gone through a recent price reduction. Yes this one is off Walters Road 351 Walters Road so if you're familiar with Walters right there off Khloe this is in the city limits but the great thing about this is you do not feel like you're in the city limits. The style of this house it's a ranch but it's kind of styled like a patio home except it's completely detached so you've got a single family home but again if you are looking for a ranch house where you don't have those steps this is the perfect layout plus you've got all new fixtures all new flooring this is almost a brand new structure and that's all on the inside love that kitchen and the tile but on the outside they've put a lot of work into that backyard. The owner who bought this one actually went in did a really nice retaining wall it's very pretty did some brick and fencing around the sides it's got privacy fencing so you actually have usable space in the back of this house which is great. The picture is actually taking standing underneath a really large covered patio so you still have room that's covered for your grill or for toys or anything like that. You know that outdoor living space I mean if you turn on HGTV and all that that's one of the most popular remodels that you'll find are people coming outside putting the grill out you know they're even put television sets and things outside so that's gonna be really popular I think this summer. Absolutely and with the summer we're supposed to have this would be the perfect area and you've got the nine-foot ceilings throughout but then you can see in the living room picture you actually have cathedral ceilings in there that living room feels massive it is a very nice size living room and then the master bedroom is good size has a walking in doorless kind of a private shower it's a really neat shower where you kind of walk around the corner and the whole side is a shower so it's a really neat shower again something that I would highly recommend people view. Alright this is a must-see home then and like we said you're out in the country but you have protection police and fire from the city it's inside the city limits so and then we're gonna tell you the price has been reduced on it so it just keeps getting better we're down to 279.5 on this home on Walters Road so let's give your email address again. Okay the email is Jay Brown at rbnw.com. Alright 107-910 is that MLS number for that home on Walters Road. Now let's just in the show and say let's talk about another one that's just been reduced. This one is in a great location this is directly behind the hospital on Harold's Ranch you're only about a half mile up again that is city limits but you're just far enough out where you kind of got that elbow room you don't feel like you're in the city. Right and looking at that front yard I mean I'm thinking this time of year people are putting their gardens out you've got room here if you wanted to put an above ground or an in-ground swimming pool in because you've got just over an acre of property here. You do and you can see it's got the two-car garage they've done a few updates it is an older house but this is one that you can come in make your own you have three bedrooms technically but there is finished attic space we can't count it because of the ceiling height but you've got two additional bedrooms up there great play space office space anything you'd want to use it for. And then you've got another option this actually has another MLS number tied to it because you've got a separate lot that you can purchase with this or separately. Exactly it can be bought together separate and the lot next to it is actually almost nine acres total it goes up the hill but you have a very nice large building lot right there in the city limits of Parkfield the lot itself is listed at 35,000. Wow and that's that's not a lot for lots if you start looking at lots in the city especially when you can say it's all flat. Yeah exactly and you've got city utilities available and it already has a separate driveway to it as well. Well that's a bonus just in itself but looking at that original the house we were talking about you know three bedrooms one bathroom you know like you said it's priced to where you can come in make it your own. Exactly make it your own or just move in if you want to and it does have unfinished basement space for all that extra storage as well. Wow you've made me want to see this one. Like we said price has been reduced on that one to 199 and that is not a typo and like we said if you call on this one which is 106802 you can also inquire about that second lot so I think there's probably more than one home that we've talked about on the show today that somebody may like so this is one of those you can just schedule an afternoon if they call you in advance I know there's times I know that you've said well I'm going to take someone to see three or four different homes today so you mean you can make an afternoon out of just seeing different homes. Oh absolutely and there are many Saturdays where we're out showing eight to ten houses so if somebody's interested let us know what you like let us pull some additional listings and we can set up a day of showings. And that is one of the bonuses to having a realtor which I'm gonna step out now let you talk about more things that you can get from a realtor. Sounds good thank you. Are you ready to sell your home but you don't know where to start in the process a great place to start is to contact one or more realtors have them come to your home and look at ideas for listing a realtor can assist you with pricing your home finding to do items best completed before listing like paint landscaping or repairing functional issues and how to market your property unless you have a past relationship with a realtor I would highly recommend that you meet with multiple listing contracts will go for an extended amount of time so you want to find a realtor that you feel comfortable will work best for you and your particular situation thank you for joining us for another episode of the red brown a Williams real estate show our realtors look forward to assisting you with buying or selling in the future