PrimeTime livi ng you r b e st i n th e p r i m e of you r li f e
Let’s Eat!
Healthy Eating for Seniors
R H O D Y B E AT. C O M
Eating a variety of foods from all food groups can help supply the nutrients a person needs as they age. A healthy eating plan emphasizes fruit, vegetables, whole grains and low-fat or fat-free dairy; includes lean meat, poultry, fish, beans, eggs and nuts; and is low in saturated fats, trans fats, salt (sodium) and added sugars. Eating right doesn’t have to be complicated. Start with these recommendations from the Dietary Guidelines for Americans:
Eat fruits and vegetables. They can be fresh, frozen or canned. Eat more dark green vegetables such as leafy greens or broccoli, and orange vegetables such as carrots and sweet potatoes. Vary protein choices with more fish, beans and peas. Eat at least three ounces of whole-grain cereals, breads, crackers, rice or pasta every day. Choose whole grains whenever possible. Have three servings of low-fat or fat-free dairy (milk, yogurt or cheese) that are fortified with vitamin D to help keep your bones healthy. Make the fats you eat polyunsaturated and monounsaturated fats. Switch from solid fats to oils when preparing food. Include Physical Activity to your Daily Routine. Balancing physical activity and a healthful diet is the best recipe for health and fitness. Set a goal to be physically active at least 30 minutes every day — this even can be broken into three 10-minute sessions throughout the day. For someone who is currently inactive, it’s a good idea to start with a few minutes of activity, such as walking, and gradually increase this time as they become stronger. And always check with a health-care provider before beginning a new physical activity program.
Take-Out Tips When you need a night off from cooking and dine-in restaurants aren’t an option, meal delivery services or takeout can be a convenient alternative. Making healthful choices from an online menu can be a challenge — especially since nutrition facts are not always posted to online menus. Here are a few tips to keep in mind to help you decipher the meal delivery or take-out menu: Terms to be mindful of include “crunchy,” “crispy,” “battered” and “breaded,” as well as “creamy,” “cheesy” and “Alfredo,” which often can mean they’re higher in fat or calories. Limit items that are fried or served in sauces that are high in saturated fat. Items that may be more healthful options might use terms like “baked,” “grilled,” “roasted,” and “steamed,” as well we “al fresco” or “marinara.” Consider steamed vegetables or fruit as a side option, when available. Rethink your drink. Calories from sugar-sweetened beverages can add up quickly and provide little nutritional value.
Coming Soon! BRAND NEW
Memory Support Neighborhood
(content courtesy eatright.org)
Choose options like water, low-fat or fat-free milk or drinks such as unsweetened coffee or tea. Sauces and dressings usually come on the side when ordered to-go but ask for sauces and dressing on the side to be sure and help control how much actually goes on your food. Instead of eating out of the containers, plate your food for a more appropriate portion size when servings are large. You also can save part of your meal for later. As always, wash your hands before serving or eating. Food Safety Concerns during the COVID-19 Pandemic According to the U.S. Food and Drug Administration, the Centers for Disease Control and Prevention and the U.S. Department of Agriculture, there is currently no evidence to suggest that COVID-19 can be transmitted through food or food packaging. It is believed that the virus spreads from person-to-person through close contact or respiratory droplets, for instance when a person coughs or sneezes. However, it may be possible for viruses to survive on surfaces and
objects, reinforcing the need to observe proper hygiene and food safety practices. When ordering takeout or having food delivered practice social distancing, maintaining a distance of six feet, whenever possible. Proper food safety practices should always be implemented while preparing foods. This includes frequently washing hands with soap and water and washing surfaces and utensils with hot soapy water after each use. Regular handwashing, along with routine cleaning and disinfecting, especially all frequently touched surfaces, remain the most effective ways to reduce the spread of COVID-19. Get more tips on accepting deliveries and takeout orders from the CDC. Even though you aren’t cooking together, try to still eat together as a family. Use the unexpected time at home as an opportunity to reconnect as a family and make family meals a regular routine. Involve your kids in setting the table and let them put takeout or delivery food on plates so they can feel like a part of the process. (content courtesy eatright.org)
We are almost ready to open our brand new, safe and secure memory support neighborhood! Boasting 22 private apartments, beautiful courtyard with walking path, cozy living room with fireplace, state-of-the-art IN2L (It’s Never Too Late) system combines touch screen computers with intuitive, picture-based software, fully-trained staff, and so much more.
Now scheduling VIP TOURS by calling 401-421-6610.
12 Old Pocasset Lane Johnston, RI 02919 401-421-6610 AnchorBayPocasset.com
Senior Friendly Fall Comfort Foods
Enjoy Seasonal Favorites with Fall Comfort Foods
W
FAMILY FEATURES
hile this autumn season will likely look different than years past, wholesome meals celebrating fall flavors provide something to look forward to. Eating foods like walnuts, colorful fruits and vegetables, and whole grains can be a solution for improving overall well-being in an enjoyable, delicious way. Along with fall favorites like root vegetables, Brussels sprouts, apples and cranberries, kitchen staples like walnuts also have their own prime season. Walnuts harvested during autumn from the fertile soils of California supply more than 99% of walnuts in the U.S. and more than half of the world’s walnut trade. Each harvest produces enough walnuts for you to enjoy the tasty and nutrient rich benefits year-round. Pro tip: Storing them in the fridge or freezer maintains freshness longer. Welcome the flavors of fall with this Apple Pear Walnut Crisp and Pumpkin Walnut Sage Risotto, and find more recipes to celebrate the season at walnuts.org/fall-favorites.
Apple Pear Walnut Crisp Total time: 1 hour, 5 minutes Servings: 4 Walnut Crisp Topping: 1 1/2 cups California walnuts, divided 1/4 cup all-purpose flour 1/3 cup brown sugar 1/2 cup quick-cooking oats 1/2 teaspoon ground cinnamon 1/2 cup butter, chilled and sliced into 1-tablespoon pieces
Apple Pear Filling: 3 Granny Smith apples, peeled and sliced into 1/4-inch slices 2 D’Anjou pears, peeled and sliced into 1/4-inch slices 1/2 cup granulated sugar 2 tablespoons cornstarch 1 teaspoon cinnamon 1/8 teaspoon salt 1 tablespoon lemon juice
ice cream (optional) caramel sauce (optional) To make walnut crisp topping: In food processor, pulse 1 cup walnuts until finely ground. In small bowl, combine ground walnuts, flour, brown sugar, oats and cinnamon. Cut butter into mixture until coarse crumb forms. Coarsely chop remaining walnuts and stir into crumb mixture until incorporated. Set aside. To make apple pear filling: Preheat oven to 350 F. In bowl, toss apples, pears, sugar, cornstarch, cinnamon, salt and lemon juice. Place fruit mixture in bottom of 10-inch cast-iron pan or baking dish. Sprinkle walnut crisp topping mixture over fruit. Bake 45 minutes, or until fruit mixture is hot and bubbly and topping is golden brown. Top with ice cream and caramel sauce, if desired.
Apple Pear Walnut Crisp
Pumpkin Walnut Sage Risotto
Total time: 30 minutes Servings: 6 Risotto: 6 cups vegetable stock 1/4 cup olive oil 1/2 large yellow onion, finely diced 1 1/2 cups Arborio rice 1 cup pumpkin puree 1/4 cup grated pecorino cheese Walnut Sage Pesto: 2 cloves fresh garlic 1 cup California walnuts 1/2 cup fresh sage leaves, plus additional for garnish, if desired 1/2 cup grated pecorino cheese, plus additional for garnish, if desired 2 tablespoons olive oil
Pumpkin Walnut Sage Risotto
kosher salt, to taste black pepper, to taste To make risotto: In medium pot over medium-low heat, heat vegetable stock. In large, heavy pot over medium heat, heat olive oil. Add onion and cook, stirring often, 5 minutes, or until soft. Add rice and cook, stirring often, 2-3 minutes until rice is translucent except for white center. Add hot stock 1 cup at a time, stirring frequently. As stock is absorbed, add another cup. Continue until all stock has been incorporated and rice is cooked al dente, about 20 minutes. Stir in pumpkin and cheese. To make walnut sage pesto: In bowl of food processor, combine garlic and walnuts; pulse until minced. Add 1/2 cup sage leaves, 1/2 cup cheese and olive oil; pulse until coarse pesto forms. Season with salt, to taste. In final few minutes, add 1/2 cup walnut sage pesto to risotto, stirring until well incorporated. Season with kosher salt and black pepper, to taste. Garnish with remaining pesto, cheese and fresh sage, if desired.
Accepting admissions in both the Assisted Living and Rehabilitation & Skilled Nursing The Destination of Choice for Wellness and Eldercare
REHABILITATION & SKILLED NURSING
1811 Broad Street Cranston, RI 02905
401-461-1433
Cremation with Memorial Service
Short Term Rehab Respite Care Long Term Care End of Life Care
$2,445.00
This service includes: gathering and collation of vital statistic information, one person transfer of remains to the funeral home, use of facilities for state mandated 24-hour waiting period, preparation of remains (not embalming), cremation container, transfer of remains to crematory, crematory fee, state of ri $30.00 permit fee and use of funeral home for memorial service with rental urn. Also Available: Immediate
ASSISTED LIVING 50 Warwick Avenue Cranston, RI 02905
401-461-1444
Cremation – $1,630.00
Route 44 • Greenville, RI (401) 949-0180 andersonwinfield.net
A Not for Profit Organization
Respite Suites Spacious One Bedroom Apartments Shared Apartments CareLink Member
www.ScandinavianCommunities.org
by DON FOWLER
Seven Simple Senior Sandwiches
I love to eat. But I was never destined to be a chef. My wife and I enjoy different foods, and are on different diet restrictions, which is why we love to dine out. Lunches, however, have always been our personal responsibilities. At a time when we are eating our lunches at home, we have tried to be a bit more innovative when our limited resources, while seeking for variety. We have come up with seven simple single senior sandwiches, one for every day of the week, all easy to prepare, and perfect for these difficult times.
1. Toasted Cheese and Pepperoni- Butter two slices of white
RI Elder Info will live stream a free Virtual Senior Resource Fair RI Elder Info connects aenior’s, caregivers, and professionals with the local, state and federal resources they need. They provide seniors and caregivers resources to guide them. • 9am Welcome! • 9:05-9:10 Deb Burton Who, and What, is RI Elder Info? • 9:10-9:13 Presenting Sponsor Oak Street Health • 9:13-9:15 Words from our Premier Sponsor • 9:15-9:25 Lt Governor McKee What is the Long-Term Care Coordinating Council? What is the State Plan on Alzheimer’s? 9:25-9:30 Questions? • 9:30-9:45 Helen Mulligan, Centers for Medicare & Medicaid Services Medicare and COVID-19 Updates 9:45-9:50 Questions? • 9:50-10:00 Meg Underwood, President, Senior Center Directors Assoc. Senior Center Services During the Pandemic 10:00-10:05 Questions? • 10:05 am-10:15 am Break • 10:15 Welcome Back!
• 10:15-10:35 Sarrah Harrigan, Long Term Services & Supports Administrator, RI Dept of Human Services - The Medicaid Application Process for Long Term Care Services 10:35-10:40 Questions?
bread. Add two slices of cheese and four slices of pepperoni. Add Grey Poupon mustard. Cook in frying pan or griddle until bread is toasted golden brown. Note: You can also add onions, tomato, bologna, pickles, or relish. 2. Egg Salad- Boil two large eggs. Allow to cool. Mash with fork, and add a few sunflower seeds, chopped celery, chopped green pepper, and a pinch of salt, pepper and dill. For variety and color, you can add chopped carrot. Mix with mayonnaise. (I prefer Hellman’s.) Lettuce and tomato optional. 3. Tuna salad-One can of tuna (preferably in water, not oil). Break up with fork. Add chopped onion and sweet pickle relish. For variety, add chopped red, yellow or green pepper.
Mix with mayonnaise. Again, lettuce and tomato optional. 4. Minute Steak-Put a little olive oil in a skillet. Cut up about a half green pepper and onion. Slice a few mushrooms. When they start to brown, add the shaved (minute) steak. You may wish to add a slice of cheese. You can substitute hamburger for the steak. 5. Chicken salad- Cube white or dark meat cooked chicken (Maybe leftover from dinner). Add a pinch of curry powder or paste, mayonnaise, and if you like, mix in a dab of brown mustard. Add diced onion and pepper. Garnish with lettuce and tomato. (Works with turkey, and even pork, the “other white meat”). 6. Hot Dog-There is only one way to cook a hot dog. Split it down the middle and fry it. Toast the roll, and add chopped onion, relish, and our choice of mustard and/or ketchup (or both). Once you eat a split hot dog, you won’t want it any other way.
7.
Peanut butter & Banana-
The perfect combination. And it’s a lot healthier than PB and fluff. Jelly is fine, also Our other favorite sandwich is the standard BLT, which we usually save for an evening meal. If you don’t want to open a pound package of uncooked bacon, you can buy pre-cooked bacon. Less than a minute in the microwave will give you a nice crispy piece. All of these meals are easy to prepare, healthy, and inexpensive.
• 10:40-10:50 Andrea Creach, RI Department of Health What is the RI Special Needs Registry? 10:50-10:55 Questions? • 10:55-11:05 Stefanie Culhane, Healthy Aging Behavioral Health Liaison at BH Link . What is BH Link? 11:05-11:10 Questions? • 11:10-11:20 Meg Grady, Executive Director, Meals on Wheels of RI Who is Eligible for Meals On Wheels? 11:20-11:25 Questions? • 11:25-11:35 Denise Corson, ATEL Program Coordinator RI Dept of Human Services Adaptive Technology And You 11:35-11:40 Questions? • 11:40-11:50 Skye Leedahl, Associate Professor University of Rhode Island The Cyber-Senior Program 11:50-11:55 Questions?
n Short term rehab n Long term care
Saint Elizabeth Home Just like family
n Specialized memory care n Hospice care
11:55 Closing Remarks
About RI Elder Info: RI Elder Info is an elderly support resource website for Rhode Islanders. 175 Danielson Pike, #223, North Scituate, RI 02857 Deb@RIElderInfo.com 401-585-0509
For admissions call: Short term rehab 401.336.3534 Long term care 401.336.3542 One Saint Elizabeth Way, East Greenwich, RI 02818 Member Saint Elizabeth Community
www.stelizabethcommunity.org A non-profit, nonsectarian 501(c)(3) charitable organization and a CareLink Partner.
ASK US HOW TO GET THE
AMAZING iPHONEÂŽ 11 FOR $0 WHEN YOU SWITCH TO AT&T
Find out how to get our most popular phones, call now!
855-338-7681 Š 2020 AT&T Intellectual Property. All rights reserved. AT&T and the Globe logo are registered trademarks of AT&T Intellectual Property. All other marks are the property of their respective owners.
Gosselin named Director of Cornerstone Adult Services Saint Elizabeth Community is pleased to announce that Jessica Gosselin has joined the Leadership Team of Saint Elizabeth Community as Director of Cornerstone JESSICA GOSSELIN Adult Services. Cornerstone has three adult day health centers; one located in Bristol and two in Warwick, including a specialized Memory Care Center. Jessica has twenty-five years of healthcare industry experience and was most recently Director of Risk Management at Taunton State Hospital in Taunton, MA. She earned a Master of Science in Health Care Administration from Salve Regina University and a BS in Therapeutic Recreational Service from the University of
Connecticut. Jessica is a resident of Mapleville, RI. Cornerstone Adult Services is a member of Saint Elizabeth Community, a not for profit provider of care and services to seniors in Rhode Island, offering home health services, affordable apartments for seniors, adult day health centers, affordable assisted living, short term rehab, long term care and specialized memory care.
RI’s Grimaldi releases his third book North Providence resident Larry Grimaldi has released 50 Shades of Life, Love, and Laughter: Reflections on Gratitude, Joy, Life’s Oddities…and a Few Complaints!” published by Stillwater River Publications in Pawtucket. The book is a collection of columns and essays spanning a period of 50 years that stress the importance of gratitude for friends and family, ways to find joy, and
takes a few gentle and humorous jabs at the idiosyncrasies of ever-day life. Before retiring in 2015, Grimaldi directed outreach, public information, and training programs for the Rhode Island Department of Elderly Affairs. His weekly newspaper columns exploring the issues of growing older with independence and dignity were published in the Providence Jour-
nal and other state daily and weekly newspapers. Grimaldi currently writes a monthly column for PrimeTime magazine. 50 Shades of Life, Love, and Laughter: Reflections on Gratitude, Joy, Life’s Oddities…and a Few Complaints! is Grimaldi’s third published book. He collaborated with his wife Kathy on Wandering Across America, a chronicle of their cross-country drive in
2015. Grimaldi also co-wrote Cooking with Mammie, a collection of family recipes, with his wife and three grandchildren. For copies of 50 Shades of Life, Love, and Laughter: Reflections on Gratitude, Joy, Life’s Oddities…and a Few Complaints, or his other books, e-mail lvgrimaldi49@gmail. com, or go to Amazon.com.
Rethink Ingredients to Refresh Family Meals This Fall
I
FAMILY FEATURES
f you’re looking to spice up your mealtime routines, especially during those busy school nights, you may find your solution in versatile ingredients that work for a multitude of dishes. For example, you can turn to plantains as a replacement for often-used recipe staples like potatoes. Plantains are a fruit grown around the world that cooks and eats more like a vegetable. Members of the banana family, they’re starchier and lower in sugar, meaning they’re still green when ripe. While you’re most likely to find them baked, roasted or fried as a savory side dish at Latin, African or Caribbean restaurants, they’re growing in popularity in North America as stars of their own recipes or as nutritious, exotic swaps for starches. For example, these dishes from Dole for Plantain Crusted Salmon Fillets and Slow Cooker Sweet Potato, Plantain and Lentil Caribbean Curry offer quick ways to enjoy plantains while saving time in the kitchen. As an additional benefit, plantains can be used at every stage of ripeness. They can be boiled like a potato when green; prepared in sauces and soups, air-fried or roasted as snacks when yellow; or baked in desserts and sweet recipes when black or spotted. Find more ways to enjoy plantains and other fresh fruits and vegetables in family recipes at dole.com.
Slow Cooker Sweet Potato, Plantain and Lentil Caribbean Curry Prep time: 20 minutes Servings: 6 1 tablespoon, plus 2 teaspoons, grapeseed oil, divided 1 large DOLE® White Onion, chopped 4 cloves garlic, minced 2 teaspoons curry powder 1/2 teaspoon cayenne pepper 1/2 teaspoon grated fresh ginger 1 can (15 ounces) reduced sodium chickpeas, drained and rinsed 2 large Dole Sweet Potatoes, chopped (about 4 cups) 2 medium Dole Plantains, chopped (about 3 cups)
Scalabrini Villa
4 cups low-sodium vegetable broth 1/2 cup red lentils 3 cups packed, chopped collard greens 1/4 cup roasted salted pepitas In large skillet over medium-high heat, heat 2 teaspoons oil; add onion and cook 3 minutes, or until softened, stirring occasionally. Add garlic, curry powder, cayenne pepper and ginger; cook 2 minutes, or until fragrant and starting to brown, stirring occasionally. Transfer onion mixture to 3-4-quart slow cooker; add chickpeas, potatoes, plantains, broth and lentils. Cover and cook on high 4 hours or low 8 hours, or until potatoes and lentils are tender. Stir in collard greens; cook 20 minutes, or until greens are tender. Serve garnished with pepitas.
FOOD SERVICE DIRECTOR CNAs - 2nd & 3rd Shift RN - 3rd Shift
Nursing Sign - On Bonus
Interested candidates may apply in person at:
SCALABRINI VILLA
Please visit our website @ www.scalabrinivilla.com or Facebook.com/scalabrinivilla EOE/EHO
Prep time: 15 minutes Total time: 30 minutes Servings: 4 Nonstick cooking spray 1/3 cup chopped fresh cilantro 1 1/2 tablespoons olive oil 1 1/2 tablespoons lime juice 1 tablespoon minced garlic 1 teaspoon cumin 4 salmon fillets (6 ounces each), skin on 1/4 teaspoon salt, plus additional, to taste, divided 1 DOLE® Plantain, green or half ripe 2 Dole Green Onions, thinly sliced 1/2 tablespoon grated lime peel
Indoor & Outdoor
A beautiful skilled care facility on Narragansett Bay
Now Hiring:
Plantain Crusted Salmon Fillets
SEAFOOD • CHICKEN • STEAK • PASTA FISH & CHIPS! Most Full Dinners Include Choice of Soup, Chowder or Salad
Chowder & Clam Cakes Every Day!
SHORTEN YOUR WAIT... WE HAVE CALL AHEAD SEATING
DINING
& Curbside Pickup Wed. - Sun. 12PM-9PM 288 Arnolds Neck Dr., Warwick, RI • 732-6575 LOCATED 1/4 MILE SOUTH OF APPONAUG 4 CORNERS
www.crowsnestri.com
Preheat oven to 425 F. Line baking sheet with foil; spray with nonstick cooking spray and set aside. Combine cilantro, olive oil, lime juice, garlic and cumin; set aside. Arrange salmon fillets on prepared baking sheet. Season with salt, to taste. Spread about 1 tablespoon cilantro mixture on top of each salmon fillet to cover. Using box grater, peel and grate plantain. Place grated plantain in bowl with green onions, lime peel and 1/4 teaspoon salt; toss to combine. Sprinkle about 1/4 cup plantain mixture on top of each salmon fillet, gently pressing to adhere. Spray plantain crust with nonstick cooking spray. Bake 15 minutes, or until salmon is opaque and plantain crust is lightly browned.
Running out of space in your home, or can no longer manage the space you have? Call me for a free, no-obligation consulation
Donna DeLauro, Realtor Dedicated to providing quality service
Proud founder of Mature Matters Senior Real Estate Specialist
401-486-6044
YOUR TAXES
PROFESSIONAL PERSPECTIVE
by M E G C H E VA L I E R
Tax extension date is fast approaching File and pay electronically, request direct deposit for refunds The Internal Revenue Service reminds taxpayers who filed an extension that the Oct. 15 due date to file 2019 tax returns is approaching. Taxpayers should complete their tax returns and file on or before the Oct. 15 deadline. Convenient electronic filing options, including IRS Free File, are still available. Taxpayers and tax professionals should continue to use electronic options to support social distancing and speed the processing of tax returns, refunds and payments. Although Oct. 15 is the last day for most people to file, some taxpayers may have more time. They include: • Members of the military and others serving in a combat zone. They typically have 180
days after they leave the combat zone to file returns and pay any taxes due. • Taxpayers in federally declared disaster areas who already had valid extensions. For details, see the disaster relief page on IRS.gov. Taxpayers who did not request an extension and have yet to file a 2019 tax return can generally avoid additional penalties and interest by filing the return as soon as possible and paying any taxes owed. Choose direct deposit for refunds The safest and fastest way for taxpayers to get their refund is to have it electronically deposited into their bank or other financial account. Taxpayers can use direct deposit to deposit their refund into one, two or even three accounts. Direct deposit is much faster than waiting for a paper check to ar-
rive in the mail. After filing, use the Where’s My Refund? tool on IRS.gov or download the IRS2Go mobile app to track the status of a refund. Schedule federal tax payments electronically Taxpayers who filed an extension can file now and schedule their federal tax payments up to the Oct. 15 due date. They can pay online, by phone or with their mobile device and the IRS2Go app. When paying federal taxes electronically taxpayers should remember: • Electronic payment options are the optimal way to make a tax payment. • They can pay when they file electronically using tax software online. If using a tax preparer, taxpayers should ask the preparer to make the tax payment through an electronic fund withdrawal from a bank
OKTOBERFEST
account. • IRS Direct Pay allows taxpayers to pay online directly from a checking or savings account for free, and to schedule payments up to 365 days in advance. • Taxpayers can choose to pay with a credit card, debit card or digital wallet option through a payment processor. No fees go to the IRS. • The IRS2Go app provides the mobile-friendly payment options, including Direct Pay and Payment Provider payments on mobile wdevices. • Taxpayers may also enroll in the Electronic Federal Tax Payment System and have a choice of paying online or by phone by using the EFTPS Voice Response System. • Taxpayers can go to IRS. gov/account to securely access information about their federal tax account. They can view the
ACROSS 1. Worry 6. Fleur-de-____ 9. One of Egyptian christians 13. Nary a soul 14. Dot-com address 15. Pretend, two words 16. Flogger’s tool 17. Romanian money 18. Dostoyevsky’s masterpiece, with The 19. *Royal Brewery in Munich, a.k.a. ____ München 21. *Original Oktoberfest location 23. Tree juice 24. Cathedral part 25. Lysergic acid derivative, acr. 28. Children’s author Roald 30. Bivouac 35. Heroic poem 37. Taro or cocoyam, technically 39. Relish tastebuds’ sensation 40. Russian governmental agency 41. Musketeers’ weapons 43. Presidential “No!” 44. Make corrections 46. Kind of palm 47. A in B.A. 48. Indian Ocean’s saltwater inlet 50. Carvey or Plato
amount they owe, access their tax records online, review their payment history and view key tax return information for the most recent tax return as originally filed. Economic Impact Payments-Non-Filers can still get one; must act by Oct. 15 Though most Americans − more than 160 million in all − have already received their Economic Impact Payments, the IRS reminds anyone with little or no income who is not required to file a tax return that they may be eligible to receive an Economic Impact Payment. Available in both English and Spanish, the Non-Filers tool on IRS.gov is designed for people with incomes typically below $24,400 for married couples, and $12,200 for singles. This includes couples and individuals who are experiencing homelessness. People must
52. “Sesame Street” watcher 53. One-horse carriage 55. Sunday newspaper inserts 57. *Kind of Oktoberfest band 60. *Salty snack 64. Meltable abode 65. Go wrong 67. Sore spot 68. African prairie 69. “Wheel of Fortune” vowel request 70. All-season ones, on a car 71. Affirmatives 72. Beaver’s construction 73. Noise of contempt DOWN 1. Egyptian hieroglyph for “life” 2. “You’re not allowed!” to a baby 3. Mistake 4. Spurns 5. Between triad and pentad 6. Comic strip Moppet 7. Anger management issue 8. Economic crisis 9. Ghana monetary unit 10. Ear-related 11. Tubby little cubby 12. Ted Turner’s TV acronym 15. Bedding and towels
enter their information by Oct. 15 to get a payment this year. People can qualify for a payment, even if they don’t work or have no earned income. But low- and moderate-income workers and working families eligible to receive special tax benefits, such as the Earned Income Tax Credit or Child Tax Credit, cannot use this tool. They will need to file a regular return as soon as possible. The IRS will use their tax return information to determine and issue any EIP for which they are eligible. IRS.gov assistance Taxpayers may find answers to many of their questions using the Interactive Tax Assistant (ITA), a tax law resource that works using a series of questions and responses. IRS. gov has answers for Frequently Asked Questions.
20. Lickety-split 22. Wear and tear 24. “So soon?” 25. *____hosen 26. Sea foam 27. Like United States Capitol 29. *Flower used in beer-making 31. Spanish sparkling wine 32. Deflect 33. *”O’zapft is!” or “It’s tapped!” 34. *Cheers! 36. Without, à Paris 38. Start of something big? 42. Echo sounder 45. Joseph Stalin was one 49. “Eureka!” 51. Experts 54. In the lead 56. *Beer garden mug 57. Curved molding 58. Paella pot 59. ‘60s British teenagers 60. “Hunger Games” sister 61. Goose egg 62. Second to last word in a fairytale 63. Just in case 64. Woody creeper 66. Biochemistry acr.
BUSINESS PROFESSIONALS and
SERVICE DIRECTORY
DERMATOLOGY
This Month’s Featured Business... Choose
Labs_ad_PT.qxp_Prime Time 6/29/17 9:28 AM Pag
LABORATORY SERVICES
• Complete range of the most advanced laboratory tests • 50 locations - no appointment necessary Call 401-793-4242 / 1-800-980-4244 www.LifespanLabs.org *RIH Ventures d.b.a Lifespan Laboratories
Senior Housing Apartments as your new home 70 Lincoln Avenue www.presidentialapts.com Cranston 401-946-4868 Conveniently located to public transportation and nearby shopping plaza
ADVERTISE HERE
Products and Services Designed to Make Your Life Easier CALL 401-732-3100 TO LEARN MORE ABOUT ADVERTISING
REAL ESTATE
SENIOR ISSUES
RETIREMENT SPARKS
by LARRY GRIMALDI
by ELAINE M. DECKER
Riding 50-Year Reunion Memory Wave In the original version of the movie Point Break (1991), surfer, adrenalin junkie and ringleader of the Dead Presidents bank heist crew, Bohdi (Patrick Swayze) drifts into a trance describing the thrill of riding the ultimate wave at Bells Beach in Australia; the one perfect wave that rises from an ocean roiled by the mystical 50-Year Storm. In the fall of 2019, the URI Alumni Association sent a post card reminding me that June 2020 would mark the 50th anniversary of my graduation. And while the “Save the Date” alert didn’t inspire my own Bohdi-like soliloquy, the notice did trigger a crescendo of memory waves. Before recounting the some of the social, economic, and cultural transformations of the last 50 years, “running the numbers,” as the economists and financial gurus are fond of saying, reveals some eye-popping statistics. For example, the median annual household income in 1970 was $9,870; in 2019 it was calculated at $75,500. Lest you conclude that this substantial increase translated into a huge step forward for average wage earners, consider this fact. The minimum wage in 1970 was $1.60 an hour. Today it’s $7.25. But the devil is in the details. For every dollar increase in the minimum wage, costs have risen $1.36, adjusted for inflation. Other stats add context to this discouraging backwards trend. In 1970, the median purchase price for a house was $22,70; the cost exploded to $320,700 in 2019. My wife Kathy and I didn’t realize what a bargain we made when we purchased our first home in 1970 for $11,500. The first payment on a $9,000, 20-year mortgage was $104 per month, with taxes and insurance included! A new car costs $1,542 on average in 1970. In 2019, the price tag revved up to $36,718. (I won’t attempt to calculate the total expenditures we have made in 19 new or used cars in 50 years). The median cost of tuition at a public college was $1,207 in 1970. In 2019, that same tuition skyrocketed to $10,400. Avoiding the risk of having you fall victim to multiple sticker shocks, I won’t hammer you with cost comparisons for every-day expenses such as food, clothing, gas, taxes, repairs, or insurance. You can look this information up and amaze yourself, if you so desire. But be warned. Entertainment or family vacations do not appear in the budget because they may be “optional” after meeting the aforementioned financial obligations! Turning from the financial pages, here are a few of what I consider to be the most significant historical moments in the last 50 years. Feel free to create your own list. Two United States presidents, Bill Clinton and Donald Trump (who was surprisingly elected in 2016) have been impeached. Nixon resigned in 1974 in the wake of the Watergate
scandal. In 1973, the Supreme Court affirmed a women’s freedom of reproductive choice in the 1973 Roe vs. Wade decision. In 1979, Iran seized 444 hostages at the American Embassy. That act of terrorism is regarded as the catalyst for the election of Ronald Reagan as president in 1980, ushering in an era of political conservatism. The Supreme Court also determined that George W. Bush won the 2000 presidential election over Al Gore. In 2008, Barack Obama became the nation’s first Black President. The Berlin Wall came down in 1989. In 1991, America went to war with Iraq over that country’s occupation of Kuwait. On September 11, 2001, more than 3,000 people lost their lives in terrorist attacks in New York City and Washington, D.C. Only selfless acts of heroism by the passengers on United Airlines Flight 93 prevented more deaths and destruction. Unfortunately, this bleak moment in American history lead to the ill-advised second Iraqi war in 2003. Technology roared ahead at a dizzying pace. The Internet went live in 1983 and Amazon popped up on our computer screens in 1994. Google was launched in 1998 and Facebook made its social media debut in 2004. These new platforms, ensconced in the mysterious “cloud,” irrevocably altered the way Americans get their news and information, buy and sell consumer goods, and communicate with each other. In 1971, the Affirmative Action was allowed to become law and the Americans With Disabilities Act was passed in 1990. And while we have seen some progress in 50 years, the struggle for racial, economic, and social justice still continues. Since graduating from URI in 1970, my life has taken many twists and turns. I married Kathy in 1970 and on November, 7 we will celebrate our 50th anniversary. We have endured the inevitable peaks and valleys of a five-decade marriage. We have raised three children and rejoiced in the birth of twin granddaughters and two grandsons. Kathy and I both enjoyed rewarding and productive careers that have given us the opportunity to travel, and share our time and talents in retirement. We don’t dwell on the past, nor do we spend too much time anticipating the future. We are given only today, with all of its joys, opportunities, challenges, triumphs and disappointments. In the word of words of John Wanamaker, Philadelphia merchant and founder of one of America’s first department stores, “You can never ride a wave that came in and went out yesterday.” Larry Grimaldi is a retired freelance writer living in North Providence. Comments can be e-mailed to lvgrimaldi49@gmail.com
Horror Vacui Explained I was forced to jettison a lot of things when we downsized, but visitors to our condo who never saw our house in Providence would find that hard to believe. I wasn’t terribly successful at parting with my treasures. I recently became enamored of a phrase that explains a lot about my collecting habits: “horror vacui”. It came onto my radar through an article in the NY Times about the auction of the belongings of the late decorator/collector, Mario Buatta, aka the Prince of Chintz. Buatta, who was unknown to me until the article, was described as a maximalist. He must have been a man after my own heart. I believe that a blank space on the wall is crying out to have something hung on it. My husband, on the other hand, is a minimalist. We’re a classic example of opposites attracting. I was thrilled to learn that my affliction has a name. One of Buatta’s colleagues said of him that he “had a horror vacui of a plain surface.” The term is generally applied to visual art, especially on walls, but it can refer to a wide range of décor, such as tables and shelves. Simply put, horror vacui leads to the filling of the entire surface of a space or an artwork with detail. It’s also known as kenophobia, the fear of empty spaces, rooms or voids, and is the opposite of claustrophobia. There is no shame in acknowledging that you have a horror vacui. Even Aristotle believed that nature abhors a vacuum. I feel so much better now that I know I’m not simply an incorrigible hoarder. I always believed there was a psychological basis for my collecting (a term I prefer to hoarding). For many years, I was an obsessive collector. I always felt that one of something was lonely and needed a friend, so I’d seek out a second. Once I made the pair, I was sunk. Because whenever I came across another related item, I was compelled to bring it home to introduce it to the others. I saw my behavior as “compassionate anthropomorphizing”—a description I just made up. You can see how this got out of hand. By my sixties I had managed to curtail the incoming additions, but I had a problem breaking up the families that already lived with me. So my double whammy in downsizing was that I was not just discarding things I loved, I was breaking up families. I was parting with my children. When I was evaluating two wrought iron floor lamps, trying to decide which stayed and which went, I imagined the one I planned to discard saying, “Why me? Why not him? Why am I not as lovable? Look how interesting MY shade is! Just put a stronger bulb in me, for heaven’s sake!” As I’m writing this, it occurs to me that compassionate anthropomorphizing sounds like more of an affliction than horror vacui. Look at me as a cautionary tale. If you suffer from horror vacui, step into the light. Acknowledge your problem before you have to downsize. Find someone who is a minimalist to help you sort through your treasures. Otherwise, you’ll wind up like me, just a few glasses of wine away from an outright hoarding disorder. And with a cellar full of cartons that made the move with you and haven’t been opened in six years. Copyright 2020 Elaine M. Decker
Elaine M. Decker’s newest book is Retirement Downsizing—A Humorous Guide. Her other books include Retirement Sparks, Retirement Sparks Again, Retirement Sparks Redux and CANCER: A Coping Guide. Her essays appear in the anthologies: 80 Things To Do When You Turn 80 and 70 Things To Do When You Turn 70. All are available on Amazon.com. Contact her at: emdecker@ix.netcom.com
AFFORDABLE RETIREMENT HOUSING Innovative programs designed for today’s active older adults. We offer beautiful and carefully planned private apartments, modern amenities, personal support service options, socialand recreational activities, and caring and experienced staff. Providence Pawtucket Warwick North Kingstown Newport Middletown Portsmouth Jamestown To be eligible for occupancy consideration for most communities, households must satisfy established income limits. For more information, contact:
Phoenix PROPERTY MANAGEMENT, INC. 401-739-0100
www.phoenix-ri.com
EARTHLINK INTERNET HIGH SPEED INTERNET
Walk-In Tubs
WALK-IN BATHTUB SALE! SAVE $1,500 ✓ EXPERIENCE YOU CAN TRUST!
Only American Standard has OVER 140 years of experience and offers the Liberation Walk-In Bathtub.
✓ SUPERIOR DESIGN! Ultra low easy entry and exit design, wide door, built-in safety bar and textured floor provides a safer bathing experience.
✓ PATENTED QUICK-DRAIN® TECHNOLOGY ✓ LIFETIME WARRANTY!
The ONLY Lifetime Warranty on the bath AND installation, INCLUDING labor backed by American Standard.
✓ 44 HYDROTHERAPY JETS!
Lifetime Warranty! Finance Options Available*
More than any other tub we’ve seen.
Limited Time Offer! Call Today!
855-770-0415
Or visit: www.walkintubinfo.com/prime
FREE!
Savings Include an American Standard Right Height Toilet FREE! ($500 Value)
FREE!
An In-Home Evaluation Will Be Scheduled At Your Earliest Convenience
Discount applied at time of purchase. Terms and Conditions Apply. * Subject to 3rd party credit approval. Minimum monthly payments required. Receive a free American Standard Cadet Toilet with full installation of a Liberation Walk-In Bath, Liberation Shower, or Deluxe Shower. Offer valid only while supplies last. Limit one per household. Must be first time purchaser. All offers subject to change prior to purchase. See www.AmericanStandardBathtubs.com for other restrictions and for licensing, warranty, and company information. * CSLB B982796; Suffolk NY:5543IH; NYC:HIC#2022748-DCA. Safety Tubs Co. LLC does not sell in Nassau NY, Westchester NY, Putnam NY, Rockland NY.
Enjoy big-time Internet speeds without spending big bucks!
Get Connected for as low as
Get Connected for as low as
$
$
14.95/mo.
49.99/mo.
For the first 3 months (Offers vary by speed & location)
first 12 months
HyperLink™
Satellite Internet
High-Speed Internet
Connection speeds up to 75 Mbps*
What you get with HughesNet Satellite Internet:
• 50X faster than DSL!!**
• Fast speeds up to 25 Mbps
• Reliability and high speed with fiber optic technology
• Available everywhere
• Fast download time for streaming videos, music and more!
• Larger data allowance (up to 50 GB per month)
Speed performance allowing you to stream & download shows, music, photos, large files and more on multiple devices HughesNet is a registered trademark of Hughes Network Systems, LLC, an EchoStar company. The HughsNet Gen5 service plans are designed to deliver download speeds of 25 Mbps and upload speeds of 3 Mbps, but individual customers may experience different speeds at different times of the day. Speeds and uninterrupted use are not guaranteed and may vary based on a variety of factors including: the configuration of your computer, the number of concurrent users, network of Internet congestion, the capabilities and content of the websites you are accessing, network management practices as deemed necessary, and other factors. When you connected to HughesNet service using Wi-Fi, your experience will vary based on your proximity to the Wi-Fi source and the strength of the signal. *Speeds may vary depending on distance, line quality and number of devices used concurrently. Subject to availability. Some prices shown may be introductory offers. Equipment fees, taxes and other fees and restrictions may apply. **Speed comparison based on 1.5 Mbps DSL.
CONTACT YOUR LOCAL AUTHORIZED RETAILER
844-265-2292
THAT’S ENTERTAINMENT restaurant reviews by DON FOWLER
Oldies But Goodies
The Restaurants and the Customers... Saint Elizabeth Home
Short-term rehab, long-term care and memory care THE GREEN HOUSE® Homes at Saint Elizabeth Home
A new concept in nursing home care East Greenwich 471-6060
Saint Elizabeth Manor
Cornerstone Adult Services Adult day health centers Warwick and Bristol 739-2844
Saint Elizabeth Place
Affordable apartments for seniors and mobility impaired Providence 273-1090
Saint Elizabeth Terrace
Short-term rehab, long-term care and memory care Bristol 253-2300
Affordable apartments for seniors Warwick 739-7700
Saint Elizabeth Court
Cathleen Naughton Associates
Affordable assisted living Providence 490-4646
Home health services Warwick 773-7401
Saint Elizabeth Community offers a full spectrum of care and services for older adults in Rhode Island, ensuring they receive the right care in the right place at the right time. To learn how we can help you or someone you love, visit our website or call one of the numbers listed.
www.stelizabethcommunity.org A non-profit, nonsectarian 501(c)(3) charitable organization and a CareLink Partner.
Most restaurant reviewers, me included, concentrate on recently opened restaurants. The problem with that is we neglect to honor those establishments, most of them family owned, that have been a part of the fabric of Rhode Island from the time our parents first took us there. While I enjoy trying new places to dine, especially the small ethnic ones and the eclectic spots opened by Johnson and Wales graduates, my greatest pleasure comes from returning to the “oldies but goodies.” TWIN OAKS Twin Oaks leads the list. The former Cranston speakeasy was my first dine out experience when I moved to Rhode Island in 1965. My first meal was a quahoag pie with a salad with Roquefort for a buck. My daughter celebrated her 12th birthday there and was told she could have anything on the menu she wanted. She ordered toasted cheese. The waiters brought her a cupcake with a sparkler and sang Happy Birthday off key. The Fire Department outlawed sparklers, but the waiters still sing off key. People often repeat Yogi’s quote: “No one goes there anymore; it’s too crowded.” Go there on a Friday or Saturday night and you will wait, but we seniors are smarter than that. We go during the week and eat dinner early. My favorite spot is on the “porch”, looking out at the ducks and geese on Spectacle Pond. Frank, the maitre de, corrected me when I asked to be seated there. “They haven’t called it the porch for years. It’s the Founders Room. You can still get a quahoag pie. It’s more than a buck.
You can also get prime rib and lobster, or enjoy Rhode Island’s best hamburger and Italian dishes. Last week I had the best Reuben I have ever eaten. And, of course, there is the baked stuffed shrimp with mashed potatoes in the middle. Rather you are a regular or a newcomer, the experienced waiters will quickly get to know you and treat you royally. And if Gene is your waiter, no matter what you order, he’ll say “Good Choice”. And he’s always right. GOVERNOR FRANCIS INN I’ve heard the popular Warwick restaurant referred to as the Warwick Senior Center, and as I look around I see many people my age. There’s a reason for that: They serve a large variety of home-cooked dishes at reasonable prices, with a choice of large or smaller portions. I always get the large portion and home take enough for the next day. Service is swift and friendly. Moments after you order, fresh bread and butter appear on your table. Most meals include soup or salad. The salads are very good, but I go there for the soups… usually a choice of four. My favorites are the corn chowder and the seafood chowder. When I came home from a hospital stay and nothing appealed to me, Joyce ran over to Gov. Francis for the best chicken soup in Rhode Island. The menu is huge, but I always go for the daily specials, including meatloaf, mashed potatoes, gravy, and carrots and turnips. (Under $10). WRIGHT’S FARM Our family has made the trip to the popular Burrillville family restaurant every May for over
20 years to celebrate the birthdays of our two granddaughters. There are very few places where you can fit a dozen or so people at one table and feed them all without having to take out a loan. Reservations can be made for ten or more people. We are one of dozens of three-generation families enjoying this great Rhode Island tradition. The family-style, all-youcan-eat meal eliminates the task of deciding on a dozen different meal choices, and once you are seated, there’s no waiting for the meal to arrive. Rolls and butter and salad are immediately brought to the table, followed by bowls of macaroni and sauce, hot, tasty French fries, and delicious chicken. My son holds the record for most pieces of chicken eaten, while Uncle Bob, when he can make it from Connecticut, gives him a good challenge. We gather in the large waiting area after the meal to exchange birthday cards and stories, and make plans for the following year. LOCAL CHAINS Rhode Island is blessed with two popular local chain restaurants, Gregg’s and Chelo’s, that are visited frequently by senior citizens. My son-in-law (Yes, he’s a senior citizen) enjoys the turkey dinner at Gregg’s at least once a week, while a friend wouldn’t think of missing his fish and chips every Friday at Chelo’s. Thanksgiving and Christmas used to be the time when mothers and grandmothers baked pumpkin pies and chocolate cakes. Now it’s sons and grandsons making their trip to Greggs for Death by Chocolate.