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Retired Inspired

DOWNSIZING? HOW TO DECIDE WHAT TO GET RID OF?

Thursday, July 17, 2014 — If you're considering moving into an independent senior living community, chances are that you'll need to downsize your possessions. Here, Helen Volk, B.S., J.D., founder and president of Beyond Clutter, talks with Benita Zahn from WNYT NewsChannel 13 about how to decide which items to get rid of during the downsizing process.  Helen is a frequent guest at Eastwyck Village where she delivers seminars on the topic.

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CHEF'S CORNER: TZATZIKI (GREEK CUCUMBER YOGURT DIP)

Monday, July 7, 2014 — Summer is here and the heat is on!  If you're looking for something light and cool to eat, Chef Jim Rhoads of Chef's Deli & More by Chef's Solutions, LLC in Troy, N.Y. will show you how to make a tangy cucumber dip flavored with garlic to serve with grilled meat and vegetables in less than five minutes.

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Tzatziki Ingredients

3 to 4 cucumbers
2 cloves garlic, minced
1 onion, grated
salt and pepper to taste
1 cup yogurt

Peel cucumbers and grate. Place in serving bowl. Add garlic and onion. Toss. Salt and pepper to taste. Add yogurt. Mix well. Chill well before serving

CHEFS' CORNER: FAST TOMATO LUNCH

Wednesday, June 25, 2014 — In this video Chef Jim Rhoads of Chef's Deli & More by Chef's Solutions, LLC in Troy, N.Y. shows you how to make a fresh tomato lunch salad in five minutes or less. Chef regularly offers cooking classes to residents at Eastwyck Village.

Video here

 

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Fast Tomato Lunch Ingredients
 
1 large beef steak tomato
¼ cup grated cheese
3 large shrimp
1 handful salad greens
Juice of one lime
Olive oil
Salt
 
Next time you grill, cook off 3 extra shrimp and refrigerate for a day or so.
 
To prepare:
 
1.     Hollow out tomato
2.     Place shrimp in tomato
3.     Pour cheese over shrimp
4.     Place in microwave for approximately 2 minutes.
5.     Place salad greens in center of plate.
6.     Center tomato in the middle
7.     Drizzle with olive oil and sprinkle fresh lime juice and salt

CHEF'S CORNER: Sautéed Greens Recipe

Tuesday, June 10, 2014 Local farmers bring a variety of fresh salad greens and cooking greens to market.  Offerings include watercress and baby arugula with a slight pepperish bite, frisee, mustard greens and kale — all with different textures and culinary uses.  Frisee is more often used in cold salads and has a fluffy, fuller and slightly bitter bite to complement a sweet dressing or salad.  Kale, while bitter, is often cooked down, braised and used like “greens and beans.” Mustard greens can be used in a salad or added to sautéed spinach.

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HEALTHY HOUSEPLANTS FOR HEALTHY LIVING

Monday, June 2, 2014 — Whether we live in our own private residences, in a retirement community or perhaps with family members, we’d all like to make our homes as safe and healthy as possible with the least amount of expense and effort.  I have often written and advocated for a “sensory-supported space” wherever you live or work. In today’s overview (in recognition of June as Home Safety Month), I’d like to share some of the latest findings about healthy plants for a healthy space.   In their efforts to make confined quarters healthier (as in space travel), NASA researched the idea of beneficial plants that improve air quality.  The following are their recommendations.*

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