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First Aired - 08/12/2010 04:30PM Download MP3 (Full Episode)
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This week on Flash Talks Cash finds Flash going over the myriad of ways you can see some tax credits for money spent on your children (or for simply having children in the first place). Parents and guardians should take note, as almost everyone is covered by at least one item in this list of financial breaks offered by Uncle Sam for those trying to raise little ones. This episode was sponsored by White Oak Pastures.

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Flash Talks Cash, Heritage Radio Network, Joann Flash Fleming, White Oak Pastures, www.whiteoakpastures.com, using your kids to get money from the government, financial gains to having kids, you can write off a dependant on your tax return, child tax credit, for every child you get $1000 credit, up to the age of 16, what's the difference between a deduction and a credit, a tax credit is just money back straight up, child care credit, 20% of your child care expenses, 20% of tuition is a credit, dependent care benefits, Earned Income Credit, what is working poor?, working poor means two married people with up to 3 kids making 48k dollars or less, 43k for a single parent, someone making $25k with 3 kids can get $5k back from the government, college tuition credits, $4000 credit or $10000 deduction, 529 plans, you put away money in a college fund and you get a writeoff, the law allows you to hire your children, private lessons and sports are non deductible,
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is Turbotax the way to go for freelancers or should you pay an accountant?, freelances would be well served to get their bookkeeping in order, if you have good numbers to record income and expenses, QuickBooks, simple program to you use, most freelances are too conservative to do their own taxes, keep diligent records!, what should I do with inheritance?, don't pay off a loan, a condo purchase is a good idea, Florida isn't very expensive, be careful for ponzi schemes, DO pay off credit card debt, The Creative Accountant Segment, last week's words, how can content creators make money on the internet?, make teaser videos instead of giving all the stuff away, make them pay for the full items, 21st century internet revolution, we need to figure it out, the better the quality of the content the more likely you are to succeed, make your product more desirable than the rest of the guys, new IRS campaign to collect unpaid FICA tax on tips, how would the IRS find out?, some waiters and waitresses are reporting tips to the government and not their employers, audits are way up, restaurants need to report better tips, three words for next week, person with excellent sense of smell, can't get down from the roof, addicted to television,

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First Aired - 06/09/2009 06:30PM Download MP3 (Full Episode)
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Salt Part II: Erica talks more about how to use salt in vegetable and meat preparations with guest Clayton Lank of Quoddy Mist Sea Salt.
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Debuts At - Unscheduled Download MP3 (Full Episode)
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A step-by-step guide to pickling from home with Jon Oren, founder of Wheelhouse Pickles. Jon walks you through the pickling process, from purchasing equipment to ingredients to aging.
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lacto-fermented=non reactive container scrub cucumbers cut off flower coriander mustard seed black peppercorn garlic dill thin layer of cucumbers lay ingredients on them then layer more cucumbers, make salt water solution, mix salt into cold water, 5% salt solution, three tablespoons of salt per quart, no cooking involved in lacto-fermented pickles, pour salt water solution over cucumbers until two or three inches above cucumbers, place weight over cucumbers, create an anaerobic situation, find cool dark area, let sit for two days, come back each day and skim off foam with sterilized spoon, 5-7 days pickles will be acidic enough to be considered a full sour, spoon out cucumbers put them in a mason jar and spoon out brine and fill mason jar with it, acidified=heating process, create your brine, vinegar water spices salt sugar, combine ingredients in non-reactive pot, simmer for five minutes, pack sliced cucumbers in mason jar, pour hot brine over cucumbers in jar until submerged, let cool to room temperature cover and place in refrigerator, oil-based pickling=no acid no chemical process, simply submerging products in oil, oil pickles take longer to mature, flash pickling,

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