All said and done, having a car of one’s own is close to being a necessity for most folks unless you happen to live in one of big cities where public transport is good, and or, the traffic is so bad you would prefer not to drive. Even in the latter scenario, there are times when having a car is needed and is very convenient and indeed, buying a car is a definite rite of passage for most Americans, and something that is looked forward to from the moment of getting that coveted driver’s license at the age of 16 years. Well, as much as a new car has its own set of appeals, often times one may not have the wherewithal to buy a shiny new car from the dealer, and so go on the hunt for used cars for sale that fits our price point and needs.

So, how do you start a search for used cars for sale? Do you ask your circle of friends and relatives if someone has or knows of a nice used car you can buy? Or do you head to the local used car dealership? Do you reach for the local newspaper or check out the leaflets and homemade flyers at the grocery store to see if anyone is listing a car for sale? Or perhaps you get on Craigslist, Car Gurus or any of the numerous other sites where you can research to your heart’s content, using filters of pricing, year, mileage, even color and make and model. Any and all of these are viable and simple options, it totally depends on your comfort level, your need and time frame, and of course, whether you prefer to go by the word of someone from your local community or circle, rather than buying from a complete stranger.

Use the Kelly Blue Book to get information on the make and model you’re interested in, and see what similar cars are valued at. This way you have a ballpark figure to begin with and have an idea about, and can negotiate with the seller accordingly. Take the car for a spin, get a trustworthy mechanic to inspect the car for you, or see if the owner has the latest papers and repair work on the car.

Pies are the best thing to eat at any time of the day. You will enjoy to bake it as much as you will love to eat it.

Ingredients
6 ½ ounces plain flour
3 ½ ounces cold butter
1 tablespoon icing sugar
1 egg yolk
For the filling
2 tablespoons corn flour
3 ½ ounces golden caster sugar
2 large lemons (finely grated zest)
4-ounce fresh lemon juice
1 small orange (juice)
3 ounces butter
3 egg yolks and 1 whole egg
For the meringue
4 white eggs, room temperature
7 ounces’ golden caster sugar
2 teaspoon corn flour

Directions
In a bowl, add flour, butter, icing sugar, egg yolk and 1 tablespoon of cold water. Churn this in a food processor. Bind it together. Pour this mixture on a surface, and fold gently until smooth. Take a fluted flan tin, line it with foil. Press the pastry into the flutes. Put it into the fridge to cool overnight.
Pre-heat the over at 350F. Bake the pastry case blind’ (filled with dry beans) for about 15 minutes. Remove the foil and bake it for eight more minutes. Ensure the pastry is pale golden.
Add corn flour, sugar, and lemon zest in a saucepan. Strain the lemon juice and stir gently. Add the orange juice into the pan. Let it heat over a medium flame, but keep stirring. The mixture needs to be thick and smooth. Let the mixture boil, and then remove it from the heat. Add in the butter, so it melts. Beat in the egg yolks and whole egg together. Heat this on a medium flame. Stir it well and make the mixture thick. Once thick, set it aside, let there be no lumps. Save the white of the eggs aside for the meringue.
Whisk the white of the eggs, and add half the sugar in intervals while you whisk. Keep beating the mixture as you add the sugar. Pour in the corn flour, and the rest of the sugar. Make the mixture thick and smooth.
Reheat the filling, and spread it into the pastry case.
Just as you spread the filling, pour in small quantities of the meringue around the edges.
Add the rest of the meringue to the center, and make sure it touches the hot surface of the filling that will allow it to cook. If you begin with adding the meringue in the center, the entire thing may sink.
Bake it in the oven for about 20 minutes, until you notice the meringue is slightly colored.
Allow the pie to set in the tin for half an hour. Once removed, let it cool for two hours before you serve.