2026 July issue of InMaricopa Magazine

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Once a landlord makes an exception, a new expectation is often created. What was intended as a one-time accommodation gradually becomes the new standard. The tenant may not see it as breaking the rules. They simply remember what happened last time. Before long, the conversation begins shifting from what the lease requires to what has been allowed before. Now it’s harder to say ‘no’ This is where many landlords find themselves in an uncomfortable position. The issue is no longer the late payment or overlooked rule. It’s trying to restore boundaries that have gradually become less clear. A request that would have been easy to decline at the beginning becomes much harder to address months later. Some landlords begin to feel as though they have lost control of the tenancy. The lease hasn’t changed, but enforcing it suddenly feels more difficult than it once did. What started as flexibility turns into inconsistency. Before long, the landlord is spending more time managing expectations than managing the property. This is where clear standards matter Good property management is not about being rigid. It is about applying standards consistently so both parties understand where they stand. Clear standards help prevent small issues from becoming recurring problems while reducing misunderstandings and frustration. The easiest time to establish clear standards is at the beginning of a tenancy. The hardest time is after those expectations have already changed. At Crest Premier Properties, we help owners maintain clear standards, consistent communication, and professional oversight throughout the tenancy. If you’ve reached the point where it’s becoming difficult to say “no,” we’d be happy to help. .

I’ll allow it this one time

M OST LANDLORDS DON’T SET OUT to ignore their lease. They’re simply trying to be reasonable. It often begins with a simple request. The tenant asks if rent can be paid a few days late. A guest needs to stay longer than expected. A pet arrives before approval is granted. What many landlords learn after saying ‘yes’ one too many times BY SHERMAN AND EUPHEMIA WEEKES

Individually, these requests may seem harmless. In many cases, helping the tenant feels like the right thing to do. After all, it’s only this once. And saying “yes” feels easier than having an uncomfortable conversation. Then it happens again The challenge is rarely the first exception. Rather, it is what happens afterward.

RYAN TAFOYA Editorial Assistant, InMaricopa

GETTING TO know

Smoky grilled pollo asado

Marinade Recipe

Like least about Maricopa: The cow smell FAVORITE … Charity: Maricopa Pantry Book: “The Stand” by Stephen King Actor: Robert Downey Jr. Song: 1. Ruined by Patrick Droney 2. Stop This Train by John Mayer 3. Honey by Coastal Club Musician: Dennis van Aarssen Team: Denver Broncos (sorry Cardinals) Athlete: Bo Nix Food: Pizza (specically from Fargo’s Pizza Co.

Hometown: Maricopa Maricopa resident since: 2004 Family: Mother, father and lile sister Pets: King Charles Spaniel, Russian Blue cat and two parakeets Hobbies: Photography, piano, ping pong, hiking and drawing Pet peeve: Someone agreeing to play a board game then never taking their turn Dream vacation: The central lowlands of Ireland Like most about Maricopa: The people

BY TIFFANY WELCH

Directions 1. In a large bowl, whisk together orange juice and zest, lime

Juice of 2 large oranges Zest from 1 orange Juice of 2 limes 2 tablespoons olive oil 1 tablespoon white wine vinegar 1 tablespoon minced garlic 4 packets achiote powder 1 tablespoon ground coriander 1 tablespoon coarse salt 2 teaspoons smoked paprika 2 teaspoons dried oregano 1 teaspoon black pepper 1 teaspoon ground cumin 1/8 teaspoon ground cloves

OTHING SAYS SUMMER QUITE LIKE the smell of citrus and spices hitting a hot grill. My youngest brother-in-law intro-

juice, olive oil, vinegar, garlic and seasonings

2. Add the chicken thighs and coat evenly with the marinade. Cover and allow to marinade up to four hours, or until ready to cook. 3. Preheat the grill 400 degrees, or medium heat, using every other burner. 4. Grill the chicken with the lid closed for 8 to 10 minutes, or until fully cooked. 5. Remove from the grill and let rest a few minutes before serving.

duced me to this recipe a few years ago, and it quickly earned a permanent spot in my warm- weather rotation. Fresh orange and lime juice combine with achiote, garlic and smoky spices to create chicken that’s flavorful, juicy and just a little bit addictive. The best part? It’s incredibly versatile. Serve it over a crisp salad, pile it into quesadillas, wrap it in fajitas or pair it with black beans, corn and avocado for an easy weeknight meal. Happy grilling! Desert Cedars resident Tiffany Welch is the director of operations for InMaricopa . Reach her at Tiffany@ InMaricopa.com to discuss baking recipes or what you like most (or least!) about InMaricopa .

Quote: “I am a mosaic of everyone I’ve ever loved, even for a heartbeat.” Words to live by: If you can’t dazzle them with brilliance, bae them with bullsh*t

in Colorado Springs, Colo.) Drink: Raspberry Mojito Restaurant: Teakwoods Tavern & Grill Car: 1965 Shelby Cobra CSX6000 in dark blue

2 to 3 pounds boneless, skinless chicken thighs

480-838- 9558 CrestPremierProperties.com 4625 S. Lakeshore Drive,

How I serve it My favorite way to use this in a salad is to slice the chicken into strips, then top crisp romaine lettuce with corn, black beans, pico de gallo fresh sliced avoca- do and Tillamook spicy Mexican cheese blend. I like using a homestyle ranch dressing, but you can use any dressing of your choice.

Suite 300, Tempe

Learn more about Ryan at InMaricopa.com/Geing-to-Know.