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.

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Wonderful Chocolate Recipes:

Awesome Chocolate Candies, Fillings, and more:

The simplest icing is a glacé icing, containing icing sugar and water. This can be flavored and colored as desired, for example by using lemon juice in place of the water. More complicated icings can be made by beating fat into icing sugar (as in butter cream), by melting fat and sugar together, by using egg whites (as in royal icing), and by adding other ingredients such as glycerin (as in fondant). Some icings can be made from combinations of sugar and cream cheeses, or by using ground almonds (as in marzipan).

Fudge Hearts or rounds

2 cups of granulated sugar, 1/3 a cup of condensed milk, 1/3 a cup of water, 1/4 a cup of butter, 1-1/2 squares of Baker's Chocolate, 1 teaspoonful of vanilla extract.

Boil the sugar, milk and water to 236° F., or to the "soft ball" degree; stir gently every few minutes; add the butter and let boil up vigorously, then remove from the fire and add the chocolate; let stand undisturbed until cool, then add the vanilla and beat the candy until it thickens and begins to sugar. Pour into a pan lined with paper to stand until cooled somewhat; turn from the mold and with a French cutter or a sharp edged tube cut into symmetrical shapes.

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