An Augusta Bankruptcy Attorney Explains Chapter 13
By: Clement Banner
The term bankruptcy does not have a blanket definition and an Augusta, Georgia bankruptcy attorney can help you understand the various types of bankruptcy that are available. If you have heard about Chapter 7 and Chapter 13, it is because these are the two most common types of bankruptcy which people file. There are, however, substantial differences between these two within the United States Bankruptcy Code, and an Augusta bankruptcy attorney is most qualified to help you learn the differences. This brief post will focus on Chapter 13 of the Bankruptcy Code.
The key feature of Chapter 13 is that it provides debtors with a way to repay a substantial portion of their debts, as opposed to having their debts discharged as they are under Chapter 7 of the Bankruptcy Code. Debtors are given a chance to become highly involved in the creation of their repayment plan. They will work with an Augusta bankruptcy attorney to determine how much they can repay each month, and will come up with an amount they can manage to repay the entirety of their debt within a five year window. Their attorney will then submit their plan to the court for approval.
Once debtors submit their repayment plan to the court, an automatic stay is issued which prevents creditors from taking any type of action. Debtors are protected by the automatic stay throughout the entirety of the bankruptcy proceeding. So long as debtors have sufficient income to cover their regular monthly expenses and the payments due under their repayment plan, they are eligible to file for bankruptcy under Chapter 13. Debtors who do not have regular income, however, may wish to consider filing under Chapter 7. To learn more fully about Chapter 13, speak with an Augusta bankruptcy attorney.
About the Author
To find out more about Augusta bankruptcy attorney, take a moment and visit us at www.augustabankruptcy.com
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Awesome Chocolate Recipes:
Delectable Chocolate Muffins, Frostings, and more:
Frostings are sweet often creamy glazes made from sugar with an added liquid such as water or milk, that is often enriched with ingredients such as butter, egg whites or vanilla flavorings and is used to cover or decorate baked goods, such as cakes or cookies. Pastry bags are then used to apply the frosting to cakes, pies, muffins or other baked goods. A high-quality reusable pastry bag is often made from tightly woven nylon, polyester, rubber or waterproofed cotton. Medium quality bags are similar, except they are not so tightly woven and may let some contents seep through the weave or the seams. After use, a reusable bag is washed by hand and hung open to dry. A high-quality bag may last for many years.
Chocolate STICKS
- 6 tablespoonfuls of butter,
- 1/3 cup of sugar (scant),
- 1 egg,
- 1 tablespoonful of milk,
- 1 teaspoonful of vanilla or pinch of cinnamon,
- 5 teaspoonfuls of Baker's Cocoa,
- 1/8 teaspoonful of baking powder,
- 1 1/4 to 1 1/2 cups of sifted pastry flour.
Cream the butter until soft; add the sugar gradually and beat well; add the beaten egg, milk and vanilla; mix thoroughly. Sift cocoa, baking powder, and a pinch of salt with about one-half cup of the flour; stir this into the mixture first, then use the remainder of the flour, and more if necessary, to make a firm dough that will not stick to the fingers. Set on the ice to harden. Sprinkle the board with cocoa and a very little sugar. Use small pieces of the dough at a time, toss it over the board to prevent sticking, roll out thin, cut in strips about one-half inch wide and three inches long. Place closely in pan and bake in moderately hot oven three or four minutes. Great care should be taken in the baking to prevent burning.
It is advisable to gather the scraps after each rolling, if soft, and set away to harden, for fear of getting in too much cocoa, thus making them bitter.
The colder and harder the dough is, the better it can be handled; therefore it can be made the day before using.
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