Identity theft is a growing concern for many people. Seniors too often fall prey to scams. There are many ways to insure protection by technological means. But the easiest way to get your identity stolen is by someone taking a purse or wallet. Be sure to carry only the cards you need, and leave cards like your social security cards at home.
When shopping online your information might pass through unsecured sites, be sure you are using a secure site. Monitoring your checking and credit card statements is an easy way to catch a theft before too much damage is done.
Tuesday, June 29, 2010
Sunday, June 27, 2010
Alzheimer's new research
According to new research, optical imaging can be used to find earlier diagnosis and intervention of Alzheimer's. Nerve cell damaging plaque that builds up in the brain also shows up in your retinas. Previous studies show that changes in the brain can occur years even decades earlier. Noninvasive brain imaging could not provide enough information on the changes unless it was an autopsy done. The retina is considered a better target for noninvasive imaging because it is part of the central nervous system. Past research have documented retinal abnormalities but this is the first to identity plaque build-up that could specifically diagnose Alzheimer's.
More recipes
Ingredients
* 1/4 cup unsalted butter, at room temperature
* 1 vanilla bean
* 1/4 cup pina colada-style sweetened coconut cream
* 1/4 cup heavy cream
* 4 ounces good quality white chocolate, chopped
* 1 teaspoon grated lime zest
* 2 large red-skinned mangoes, peeled, seed discarded
* 1 large Hawaiian papaya (about 1 pound), seeds discarded
* 8 (8-inch) skewers
Directions
Place the butter in a small skillet. Split the vanilla bean and scrape the seeds onto the butter. Mash seeds into the butter with the back of a spoon. Add the scraped pod and melt the butter over low heat. Remove from heat and set aside to steep.
Heat the coconut cream and heavy cream in a small saucepan over medium heat until simmering. Remove from heat and stir in chocolate until melted and smooth. Stir in the lime zest. Set aside. (The vanilla butter and chocolate sauce can be made up to 3 days ahead, refrigerated, and reheated before grilling.)
If using wooden skewers, soak them in water for 30 minutes before grilling. Prepare an outdoor grill with a low-medium fire.
Prepare the fruit for the skewers, cutting the fruit into 2-inch chunks. Thread the fruit onto 8 (8-inch) skewers, alternating the mango and papaya. Brush lightly with some of the vanilla butter. Grill the fruit until lightly charred but not mushy, turning as needed, about 5 minutes per side. Pool about 2 tablespoons chocolate sauce on each of 4 plates, arrange 2 skewers on each plate, and drizzle with a bit of vanilla butter.
* 1/4 cup unsalted butter, at room temperature
* 1 vanilla bean
* 1/4 cup pina colada-style sweetened coconut cream
* 1/4 cup heavy cream
* 4 ounces good quality white chocolate, chopped
* 1 teaspoon grated lime zest
* 2 large red-skinned mangoes, peeled, seed discarded
* 1 large Hawaiian papaya (about 1 pound), seeds discarded
* 8 (8-inch) skewers
Directions
Place the butter in a small skillet. Split the vanilla bean and scrape the seeds onto the butter. Mash seeds into the butter with the back of a spoon. Add the scraped pod and melt the butter over low heat. Remove from heat and set aside to steep.
Heat the coconut cream and heavy cream in a small saucepan over medium heat until simmering. Remove from heat and stir in chocolate until melted and smooth. Stir in the lime zest. Set aside. (The vanilla butter and chocolate sauce can be made up to 3 days ahead, refrigerated, and reheated before grilling.)
If using wooden skewers, soak them in water for 30 minutes before grilling. Prepare an outdoor grill with a low-medium fire.
Prepare the fruit for the skewers, cutting the fruit into 2-inch chunks. Thread the fruit onto 8 (8-inch) skewers, alternating the mango and papaya. Brush lightly with some of the vanilla butter. Grill the fruit until lightly charred but not mushy, turning as needed, about 5 minutes per side. Pool about 2 tablespoons chocolate sauce on each of 4 plates, arrange 2 skewers on each plate, and drizzle with a bit of vanilla butter.
Recipes for thought
Antipasta salad
Ingredients
Salad:
* 1/4 medium red onion, minced
* 1/2 medium fennel bulb, trimmed and cored
* 1 (15-ounce) can chickpeas, rinsed and drained
* 4 jarred roasted sweet red peppers, chopped (about 3&4 cup)
* 1 (6-ounce) jar marinated artichoke hearts, rinsed, drained, and quartered, if whole
* 2 cups baby arugula
* 1 cup fresh flat-leaf parsley leaves
* 1/4 cup kalamata olives, pitted (about 2 ounces)
* 1/2 to 1 cup freshly shaved Parmigiano-Reggiano
Dressing:
* 1 small garlic clove, peeled
* 1 1/2 teaspoons kosher salt
* 1 teaspoon freshly grated orange zest
* 2 tablespoons white wine vinegar
* Freshly ground black pepper
* 1/3 cup extra-virgin olive oil
Directions
For the salad: To mellow the minced onion, soak it in cold water for 10 minutes, then drain well, pat dry, and put in a serving bowl.
Meanwhile, make the dressing: Smash the garlic clove, sprinkle with 1/2 teaspoon of the salt, and, with the side of a large knife, mash and smear the mixture to a coarse paste. Put the paste in a bowl and add the orange zest, vinegar, remaining 1 teaspoon salt, and black pepper, to taste. Gradually whisk in the olive oil, starting with a few drops and then adding the rest in a steady stream to make a smooth, slightly thick dressing.
Using a knife, cut the fennel lengthwise into long, thin slices. Add to the onion and toss with the chickpeas, peppers, artichoke hearts, arugula, parsley, and dressing. Scatter the olives and shave the Parmigiano-Reggiano over the top.
Ingredients
Salad:
* 1/4 medium red onion, minced
* 1/2 medium fennel bulb, trimmed and cored
* 1 (15-ounce) can chickpeas, rinsed and drained
* 4 jarred roasted sweet red peppers, chopped (about 3&4 cup)
* 1 (6-ounce) jar marinated artichoke hearts, rinsed, drained, and quartered, if whole
* 2 cups baby arugula
* 1 cup fresh flat-leaf parsley leaves
* 1/4 cup kalamata olives, pitted (about 2 ounces)
* 1/2 to 1 cup freshly shaved Parmigiano-Reggiano
Dressing:
* 1 small garlic clove, peeled
* 1 1/2 teaspoons kosher salt
* 1 teaspoon freshly grated orange zest
* 2 tablespoons white wine vinegar
* Freshly ground black pepper
* 1/3 cup extra-virgin olive oil
Directions
For the salad: To mellow the minced onion, soak it in cold water for 10 minutes, then drain well, pat dry, and put in a serving bowl.
Meanwhile, make the dressing: Smash the garlic clove, sprinkle with 1/2 teaspoon of the salt, and, with the side of a large knife, mash and smear the mixture to a coarse paste. Put the paste in a bowl and add the orange zest, vinegar, remaining 1 teaspoon salt, and black pepper, to taste. Gradually whisk in the olive oil, starting with a few drops and then adding the rest in a steady stream to make a smooth, slightly thick dressing.
Using a knife, cut the fennel lengthwise into long, thin slices. Add to the onion and toss with the chickpeas, peppers, artichoke hearts, arugula, parsley, and dressing. Scatter the olives and shave the Parmigiano-Reggiano over the top.
Pros v. cons of assisted living
As you get older living at home can become more difficult with chores and other household necessities. The difference between assisted living and a nursing home: in a nursing home full time care of the patients is required. With assisted living people have more timed to enjoy things that are important to them because caregivers will take care of the small tasks. Transportation is provided for those who are unable to drive. Medical care is also provided in-house.
Cons for assisted living. There is less freedom because many activities are on a schedule. Also the cost to stay in assisted living is high, about $50-200 dollars a day.
Cons for assisted living. There is less freedom because many activities are on a schedule. Also the cost to stay in assisted living is high, about $50-200 dollars a day.
Tuesday, June 15, 2010
Healthy eating
Eating healthy isn't all about dieting to lose weight, it's more for having a healthy, longer life. Benefits of eating well include resistance to illness, higher energy levels, and a better immune system. Good nutrition keeps your muscles, bones and other body parts strong. A proper diet reduces the risk of heart disease, diabetes, bone loss and anemia. Eating more fiber can prevent constipation and gastrointestinal diseases. The older you get calcium and other minerals move out of your bones faster than they are replaced. To help counter the loss of bone the National Institute of Health recommends you intake at least 1200-1500 mg of calcium supplement. Eat more fruits and vegetables, the more brightly colored fruits and veggies the more essential nutrients you'll get. Make sure the grains you buy are whole grain products to ensure you get the fiber and energy you need. Pick out leaner meats including poultry and fish.
Here are a couple healthy recipes I found to try out:
Bran Cereal Muffins
1 cup whole bran cereal
1 cup milk
1 egg
¼ cup corn oil
¼ cup honey
2 tsp. baking powder
¼ tsp. baking soda
½ tsp. salt
1 ¼ cups whole-wheat flour, unsifted
Preheat oven to 400 degrees Fahrenheit. Mix bran cereal and milk in a bowl, and let stand 1 or 2 minutes. Add egg, oil and honey. Beat well. Combine remaining ingredients and stir until well mixed. Add to liquid mixture and stir only until mixed. Spoon into 12 greased muffin tins. Bake about 20 to 25 minutes. Makes 12 medium-sized muffins.
Pasta with tomato and peas
Ingredients
* 1 pound linguine
* 3 tablespoons extra-virgin olive oil
* 3 shallots, chopped
* 2 garlic cloves, minced
* 1 carrot, diced
* 1 teaspoon salt
* 1 teaspoon freshly ground black pepper
* 5 tablespoons tomato paste
* 1/2 teaspoon dried oregano
* 1 teaspoon dried thyme
* 1 teaspoon dried parsley
* 1 1/2 cups frozen peas, thawed
* 1/4 cup grated Parmesan
* 1/4 cup grated Romano
Directions
Bring a large pot of salted water to a boil over high heat. Add the pasta and cook until tender but still firm to the bite, stirring occasionally, about 8 to 10 minutes. Drain the pasta, reserving 2 cups of the pasta water.
Meanwhile, heat the oil in a large nonstick frying pan over medium heat. Add the shallots, garlic, carrots, salt, and pepper. Cook until tender, about 8 minutes. Add the tomato paste and 1/2 cup of the hot pasta water. Stir to melt the tomato paste and create a sauce, adding more pasta water if necessary. Stir in the oregano, thyme, and parsley. Gently fold in the cooked pasta, peas, and the cheeses, adding more reserved pasta water if necessary. Transfer to a platter and serve immediately.
Here are a couple healthy recipes I found to try out:
Bran Cereal Muffins
1 cup whole bran cereal
1 cup milk
1 egg
¼ cup corn oil
¼ cup honey
2 tsp. baking powder
¼ tsp. baking soda
½ tsp. salt
1 ¼ cups whole-wheat flour, unsifted
Preheat oven to 400 degrees Fahrenheit. Mix bran cereal and milk in a bowl, and let stand 1 or 2 minutes. Add egg, oil and honey. Beat well. Combine remaining ingredients and stir until well mixed. Add to liquid mixture and stir only until mixed. Spoon into 12 greased muffin tins. Bake about 20 to 25 minutes. Makes 12 medium-sized muffins.
Pasta with tomato and peas
Ingredients
* 1 pound linguine
* 3 tablespoons extra-virgin olive oil
* 3 shallots, chopped
* 2 garlic cloves, minced
* 1 carrot, diced
* 1 teaspoon salt
* 1 teaspoon freshly ground black pepper
* 5 tablespoons tomato paste
* 1/2 teaspoon dried oregano
* 1 teaspoon dried thyme
* 1 teaspoon dried parsley
* 1 1/2 cups frozen peas, thawed
* 1/4 cup grated Parmesan
* 1/4 cup grated Romano
Directions
Bring a large pot of salted water to a boil over high heat. Add the pasta and cook until tender but still firm to the bite, stirring occasionally, about 8 to 10 minutes. Drain the pasta, reserving 2 cups of the pasta water.
Meanwhile, heat the oil in a large nonstick frying pan over medium heat. Add the shallots, garlic, carrots, salt, and pepper. Cook until tender, about 8 minutes. Add the tomato paste and 1/2 cup of the hot pasta water. Stir to melt the tomato paste and create a sauce, adding more pasta water if necessary. Stir in the oregano, thyme, and parsley. Gently fold in the cooked pasta, peas, and the cheeses, adding more reserved pasta water if necessary. Transfer to a platter and serve immediately.
Sunday, June 13, 2010
Confused (poem)
I feel so confused
About everything
About something
About nothing
So much races through my mind
It goes blank I forget everything
I feel so angry
Because I can't recall anything
What am I to do
You can't see my thought's
So I can't ask you for help
Raking my brain for whats lost
Looking at objects hoping they trigger a memory
But none comes at all
Nothing but an echo from one side to the other
Emptiness, no feeling or emotion
I laugh at nothing in particular
Only to fill space for a minutes time
Something finally comes to mind
I walk downstairs as I think
I walk through the door and...
Dang! I'm confused again
I stand there staring blankly
What did I come down here for?
Something so simple has been erased
Once again I look around hoping to rekindle the memory
I feel anger rise up
A wasted trip, used up energy for nothing
I go right back upstairs standing at the top stair
I remember! Repeating it over and over so not to forget
About everything
About something
About nothing
So much races through my mind
It goes blank I forget everything
I feel so angry
Because I can't recall anything
What am I to do
You can't see my thought's
So I can't ask you for help
Raking my brain for whats lost
Looking at objects hoping they trigger a memory
But none comes at all
Nothing but an echo from one side to the other
Emptiness, no feeling or emotion
I laugh at nothing in particular
Only to fill space for a minutes time
Something finally comes to mind
I walk downstairs as I think
I walk through the door and...
Dang! I'm confused again
I stand there staring blankly
What did I come down here for?
Something so simple has been erased
Once again I look around hoping to rekindle the memory
I feel anger rise up
A wasted trip, used up energy for nothing
I go right back upstairs standing at the top stair
I remember! Repeating it over and over so not to forget
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