Your offer on a home has been accepted, and you’re ready to start preparing for closing. Especially if this is your first home purchase, the list of things you need to do next may seem endless, from submitting the final paperwork for your mortgage application to scheduling the inspection. The bit that baffles you most may be getting title insurance, but it’s a necessary step in nearly every real estate transaction.

Here’s what you need to know about title insurance:

It's officially hurricane season, and if you are looking for hassle free safe living our community has that to offer. Our Harborside Beach & Yacht Club community is built to with stand hurricanes plus you don't have to prep the outside--we do.

If your house is in the line of fire, you'll want to start safeguarding your property before it's too late. You should:

• Install a power surge protector in your electrical panel.
• Stock up on plywood to block windows before a storm.
• Invest in an air conditioning cover to protect it from flying debris.
• Clear your yard of loose items and furniture that could become dangerous in high winds.
• Inquire about hurricane or flood insurance.
• Trim trees and low-hanging branches.

You will also want to keep your gutters clean for the entire season. This will keep water from collecting around your home and flooding your property

INGREDIENTS: 1/4 teaspoon salt 1/4 teaspoon pepper 4 or 5 (4-ounce) cube steaks 38 Saltine crackers (1 sleeve), crushed 1-1/4 cups all-purpose flour, divided 1/2 teaspoon baking powder 2 teaspoons salt, divided 1-1/2 teaspoons black pepper, divided 1/2 teaspoon ground red pepper 4-3/4 cups milk, divided 2 large eggs 2 to 3 cups peanut oil Fresh chopped parsley (optional)

DIRECTIONS: Salt (lightly) and pepper steaks on both sides. Combine cracker crumbs, 1 cup flour, baking powder, 1 teaspoon salt, 1/2 teaspoon black pepper, and red pepper. Whisk together 3/4 cup milk and eggs. Dredge steaks in cracker crumb mixture; dip in milk mixture, and dredge in cracker mixture again. Heat oil in a heavy 12-inch skillet; heat to 360°. (Do not use a nonstick skillet.) Fry steaks 10 minutes. Turn and fry 4 to 5 more minutes or until golden brown. Remove to a wire rack on a jellyroll pan. Keep steaks warm in a 225° oven. Drain hot oil, reserving cooked bits and 1 tablespoon drippings in skillet. Whisk together remaining 1/4 cup flour, 1 teaspoon salt, 1 teaspoon black pepper, and 4 cups milk. Pour mixture into reserved drippings in skillet; cook over medium-high heat, whisking constantly, until thickened. Serve gravy with steaks. Sprinkle with parsley, if desired. Yield: 4 servings.

Like it or not, property taxes are a part of homeownership -- and in some parts of the country, an expensive part, too. Your property tax bill is calculated by taking the assessed value of your home and multiplying it by the tax rate your town or city imposes. For example, if your local tax rate is 2%, and your home is assessed at a value of $300,000, it means you're looking at an annual property tax bill of $6,000.

If you're looking to purchase a new place of your own, one of the most important pieces of information you'll need is that home's annual property tax bill, as that will help you determine whether you can afford to buy it. But it's not just that home's current property tax bill you should look at; it also pays to see what its property tax history looks like.

Baked Ziti with Spinach and Tomatoes

INGREDIENTS: 1 pound Italian sausages, casings removed 1 medium onion, chopped 3 large garlic cloves, chopped 1 28-ounce can diced, peeled tomatoes 1/4 cup purchased (or homemade) pesto sauce 10 ounces ziti or penne pasta (about 3 cups), freshly cooked 8 cups ready-to-use spinach leaves (about 2/3 of 10-ounce package) 6 ounces mozzarella cheese, cubed 1 cup grated Parmesan cheese

DIRECTIONS: Heat heavy large saucepan over medium-high heat. Add sausage, onion and garlic. Saute until sausage is cooked through, breaking up meat with back of spoon, about 10 minutes. Add tomatoes with juices to pan. Simmer until sauce thickens slightly, stirring occasionally, about 10 minutes. Stir in pesto. Season sauce with salt and pepper (Can be prepared 1 day ahead. Cover and refrigerate. Bring to simmer before continuing). Preheat oven to 375 degrees. Lightly oil a 13 x 9-inch glass baking dish. Combine pasta, spinach, mozzarella and 1/3 cup parmesan cheese in large bowl. Stir in hot tomato sauce. Transfer mixture to prepared baking dish. Sprinkle with remaining 2/3 cup Parmesan cheese. Bake until sauce bubbles and cheeses melt, 30 to 45 minutes.