"Where We Belong" by Emily Giffin Book Review

Marian is 18, on the threshold of following her dreams of a career in television and in love for the first time. And, then, she gets pregnant. The decisions she makes forever alters the lives of everyone she holds dear, even those she has yet to meet. She could not have known that 18 years later the repercussions of this decision would come knocking on her door and bring her life full circle in a way that changes everything she believed about herself and her life.

Ms. Giffin tells the story of Marian and Kirby in the first person, alternating each chapter to reflect the perceptions of each, ultimately bringing their separate personalities together to create a whole where before there were missing parts. 

The story is real, relevant and recognizable in its poignancy. I found myself reminiscing on life-changing decisions and wondering how life might have been had I chosen another path. In the end, though, we must all reconcile ourselves to the realization that where we are is where we belong.

Indaba Pinot Gris 2011 Wine Review

"Indaba" is the Zulu word for "a meeting of the minds," or a traditional gathering of tribal leaders for a sharing of ideas. The Indaba wine brand was created as a celebration of the democratization process in South Africa and, from its inception, the wines have conveyed the spirit of South Africa to American consumers. A portion of the proceeds from the Indaba wines supports a scholarship for formerly disenfranchised South Africans who are interested in wine-related careers. Through growth of the brand and via the affiliated scholarship, Indaba is proud to be a part of the positive changes that are altering the face of South Africa's wine industry.

The Indaba range is carefully selected from emerging regions of the Cape winelands, such as Robertson, Wellington and the Breede River Valley. Production is overseen by Bruwer Raats, celebrated winemaker of Raats Family Wines and long-term consultant for Indaba. All are bottled under user-friendly screwcap closures with environmentally friendly packaging. In addition to garnering regular "best buy" nods from Wine Enthusiast, Indaba has earned extensive praise in Robert Parker's Wine Advocate, which described the wines as "truly mind-boggling values" for the past two consecutive vintages. 

I purchased the Pinot Gris recently. On the nose, I sense minerals and Granny Smith apples. The taste reminds me of tart fruits, like kiwi and strawberry with a little lime and pepper... very crisp. While it's a great wine, rated 88 by consumers — whose opinion I trust more than the so-called experts — it's a bit too tart for my individual taste. So I decided to use it to make sangria. 

I marinated overnight in one cup of light rum one cup of pineapple chunks, one peach (peeled and sliced), one kiwi fruit (peeled and sliced) and one lime with zest. I added to this mixture 1 teaspoon each of cinnamon and clove. The next day, I added the remainder of the bottle of wine, which was about 2/3 of the bottle with about 2 cups of ginger ale. The result was amazingly good! Careful, though... it's really smooth and yummy, with a taste of mince meat pie or, perhaps, peach cobbler, but the alcohol sneaks up on you. I'm even considering trying this as a mulled wine for the holiday season.

"Looking for Me," by Beth Hoffman Book Review

This book is the type that makes me glad I'm a reader. While some aspects of the story are a little implausible, Beth Hoffman gives her characters enough depth that I am able to recognize them as people I know in my own life, just as perfectly flawed and commonly unique. Her use of flashbacks to flesh out events kept the pace from dragging. 

While this story could have easily become cliche, Ms. Hoffman's prose is fresh and imaginative. And, I appreciate that she doesn't tie every situation up with a neat bow. I finished the book with some lingering questions but, honestly, I think that is exactly what Ms. Hoffman intended. She reminds us that life is full of life-changing surprises, and we are defined by how we embrace all of them, even the painful ones.

Mexican Salad with Tequila Lime Dressing

I've been enjoying the bounty of summer vegetables so much this year. Good thing, too. Now that the AMA has classified obesity as a disease, my doctor isn't as forgiving about those extra pounds I've packed on. 

Usually a craving for Mexican food means some serious carrot and celery crunching for lunch. But, I was able to put together a great salad with all the flavors I was wanting and plenty of the nutrition a baby boomer body needs. 

I cut an avocado up in chunks and added cherry tomatoes, cut in halves. Avocados are a little high in calories, but research has shown that they help reduce the inflammation of arthritis and are heart healthy, actually helping to lower cholesterol. And, tomatoes are one of nature's special gifts... a super food with vitamins, minerals, fiber and so much more included great taste!

A half cup each of corn and rinsed pinto beans added fiber and protein, plus potassium for those nighttime charley horses. Some folks would choose black beans, which are just as nutritious, but I'm from Texas... it's pintos or nothing! About a half cup each of bell and jalapeno pepper and onion slices gave the salad some kick and me some more arthritis relief, in the form of capsaicin, as well as vitamin E to help keep those wrinkles at bay! 

Finally, some black olives (vitamin A, for eye health, and iron), cilantro (believed to be a sleep aid) and jalapeno jack cheese (calcium for my old bones). 

For the dressing, I mixed together well one ounce of tequila, juice of half a lime, 1 tablespoon of extra virgin olive oil, 1 tablespoon of the vinegar in pickled jalapenos (I like it hot; plain vinegar would work) and 1/2 teaspoon each of garlic powder, onion powder, chili powder and cumin. I only used about two tablespoons of the dressing on the salad and refrigerated the rest for future use.

The salad serves two at about 300 calories each, including the dressing and some baked tortilla strips added for extra crunch. 

Turnip, the Other Potato

The poor, misunderstood turnip. While a little more popular in the South, it's on Men's Fitness' list of Top 10 Most Hated Vegetables. That's a shame, because on a nutritional level, it's right up there with potatoes, but with far fewer calories. And, in terms of baby boomer health, it's almost off the charts in nutritional value.

Let's start with its benefits for fighting the #1 and #2 causes of death in the United States... heart disease and cancer. The root has high levels of antioxidants and phytonutrients, which have been shown in studies to reduce the risk of cancer. When you add in the greens, loaded with glucosinolates, which aid the liver in processing toxins, fight the effects of carcinogens, and new research has indications that they may inhibit the growth of tumors, it deserves respect. What, still hate the turnip?

OK, how about this... one cup of turnips has 15% of recommended daily allowance of vitamin C to boost immunity, 12% of metabolism boosting fiber, 8% of potassium to regulate blood pressure and muscle contraction and 5% calcium for bone health.

What most people don't realize is that young turnips are a natural substitute for potatoes at about one-third of the calories and are just as easy to prepare. 

But, the best way to enjoy the turnip is mixed in with the goodness of turnip greens, which really are a powerhouse of nutrients, beginning with a whopping 616% recommended daily allowance of vitamin K, essential for blood coagulation, and 219% of vitamin A, which helps prevent cataracts, as well as significant amounts of fiber and calcium. And, that puts the lowly turnip in the category of superfood.

There are plenty of recipes on the Internet to create a dish that is sure to please the family, but below is one of my favorites from the "Everybody Likes Sandwiches" blogsite.

braised turnips, onions & carrots
1 T butter 
2 small turnips, sliced
1/2 sweet onion, cut into thin slices
1 large carrot, sliced on the diagonal
1/2 yellow pepper, sliced
1/2 c vegetable broth
1/2 t sugar
4 sprigs of thyme
salt & pepper

In a large pan, melt butter over medium-high heat and add turnips, onions, and carrots and yellow pepper. Gently toss vegetables around the pan until glistening and warm. Pour in vegetable broth and add in sugar. Put a lid on the pan and let everything come to a boil. Add in thyme. Reduce heat and simmer for 20 minutes or until the turnip and carrots can easily be pierced with a fork. Season with lots of black pepper and add salt if needed.

I added a little cardamom and fennel to my recipe, both of which are believed to be beneficial in arthritis pain management.

Next time you make pot roast, consider adding turnips with your other vegetables. You may not be able to tell the difference between them and potatoes, but your waistline will!!

Honey Ginger Mushrooms

After my gym workout, I wanted a dinner that was easy, but could keep up with my endorphin and adrenaline rush. I chose a sriracha salmon recipe I found on the Self magazine website (recipe here). You have seriously got to try this recipe. I've had it twice, and it's amazing how four ingredients can come together to form one spectacular dish. 

But, salmon has a lot of calories, albeit good ones. I had put in a pretty good workout, so I had some leeway, but since I wanted to enjoy a glass of wine, I had to have a little restraint. I had some baby portobello, or crimini, mushrooms that really needed to be cooked. I decided to follow the Asian flavor of the salmon and saute them in a honey ginger sauce.

I poured the sauce over the mushrooms and gave them a good toss to make sure they were coated, then cooked them in the oil until they were reduced about half. 

Crimini mushrooms have been shown in studies to be a baby boomers super food. They boost the immune system, help reduce inflammation and, because they have such a high amount of selenium, they have great antioxidant benefits, as well as B vitamins for heart health, while being very low in calories.

Add to all that goodness the anti-inflammatory and immune boosting benefits of ginger, not to mention the cancer-fighting benefits of honey, and it's not just a delicious side dish, it's a wellness bonanza.

Honey Ginger Mushrooms

1 cup mushrooms

1 tbsp honey

1 tsp rice vinegar

1 tsp dried ginger or 2 tsp fresh

1 tbsp lite soy sauce

1 tsp extra virgin olive oil or butter/margarine

Clean and cut mushrooms as desired. Mix together honey, vinegar, ginger and soy sauce until well blended in a mixing bowl. Add mushrooms and toss to coat well. Heat oil in wok or skillet. Add mushrooms and cook until mushrooms are reduced by almost half. Serve immediately.

Kendall Jackson 2011 Vintner's Reserve Chardonnay

At first whiff of the Kendall Jackson Vintner's Reserve Chardonnay 2011, I got the aroma of white pepper and pineapple. The pineapple follows into the taste with a lot of other tropical fruit flavor. However, since I rarely eat anything tropical other than kiwi and pineapple, I couldn't tell you what the flavors are. The winemakers notes include mango and papaya. I was able to pick up the citrus taste of tangerine and lime, with a touch of gingery spice. It's a little dry for my taste at first, but softens nicely decanted. Bottom line, it was great with my dinner of sriracha salmon (recipe here) and honey ginger mushrooms (recipe above). I would stick with foods that pair well with citrus taste on this one. I tried it with a bite of cheese and was not impressed. So, fish, salads, Asian foods are probably the best bet for pairing. Kendall Jackson is the number one selling Chardonnay in the US and, because of the size of its vineyards, it can afford to keep prices reasonable, even a vintage as difficult as 2011. SRP is $13. Wine Spectator rated it 86.

Apothic White Wine Review

The name Apothic is derived from the word apotheca, which in ancient Rome and Greece, meant a storeroom of any kind, but especially one for wine. The website for Apothic says this: "More than 800 years ago, vintners blended and stored their most coveted concoctions in a mysterious place, called Apotheca." Anyone other than me find it interesting that it is also the base word for apothecary, the historical name for someone who practices medicine. I don't know about you, but that works for me!

OK, the wine... I didn't check the blend before purchasing. I simply bought it because I like the red version. If I had checked, I probably would have left it on the shelf. It's a blend of Chardonnay, Riesling and Moscato, which sounds way sweet to me. Surprisingly, it wasn't.

This is a case of what you smell is what you get. It has a nice balance of pineapple and peach with a bit of kiwi and vanilla. The tasting notes speak of honey, which I don't taste, but there is just enough sweetness at the end to keep the pucker at bay, yet enough tartness for a clean, tingly mouth-feel. For the price, a great summer wine! 12% alcohol, so light enough to enjoy on its own, but stout enough for summer foods. And, it has the perfect tropical fruit flavor to make a great sangria.

Salmon with Sriracha and Lime Sauce

I love salmon. Growing up, the only way my mom gave it to me was from a can in a fried patty. God love her. Good thing I inherited my dad's cooking genes. Unfortunately, he discovered his culinary talents after retirement... long after I had left home. Too bad... we would have had a blast in the kitchen! 

Website's photo

Salmon is a superfood, especially for people friendly with the AARP. Packed with essential fatty acids, it is shown to reduce inflammation from arthritis, lower triglycerides (that's the bad cholesterol, for those of you taking notes), and there is evidence that it may even reduce the risk of Alzheimer's. And, it is so easy to cook. Baking only takes about 15 minutes and requires nothing more than a little seasoning. For instance, this recipe I found on Pinterest requires only three ingredients besides the salmon... and it was phenomenal!




I love just about anything that includes the spicy sriracha sauce. I've only just discovered it in the last year or so. Talk about punch!! However, if you don't have it, use Tabasco with a little brown sugar and garlic. It's not the same, though, so I would suggest you purchase it. If you like spicy foods, you'll be like me... looking for recipes with sriracha because you love it so much! 

My photo

Not only is it beautiful to look at, it was extremely tasty! I created a faux tartar sauce of nonfat yogurt, fresh chives, dill and white wine vinegar to go with, but it didn't need any accompaniment other than a rice pilaf side. I paired it with Apothic White wine. 

My photo

The Retirement of Retirement

And, in the end, it's not the years in your life that count. It's the life in your years. ~ Abraham Lincoln

My purpose of this blog always has been to remind baby boomers that we are rewriting the rules with regard to aging and, more specifically, retirement, probably setting a standard that will be followed for many decades. More and more, I'm seeing news articles and book titles about "encore" careers and how the baby boomers are not willing — or, perhaps, financially able — to just step out of the work force onto the golf course. This year, my own personal focus will be on preparing for my second career of being a nutrition counselor, which I'm hoping will become a paying gig eventually. 

When we were young, we were asked, "What do you want to be when you grow up?" Our answers were usually based on who our current hero figure happened to be, but they would generally run along the lines of fireman, astronaut, President. Of course, by our teens, we had come to mistrust all authority and wanted to be rock stars, hippies or President. I'm positive I would never have answered with, "I want to be a nutrition counselor." But, through the years, I've discovered interests — and talents, even — in areas that weren't appealing back in my youth. We women fought hard to get out of the kitchen and into the boardroom. Following a career in food preparation and nutrition would have felt like taking a step backward.

Yet, here I am, at an age I previously considered a winding-down period, instead taking on a new challenge of college courses in nutrition. And, luckily for me, the timing couldn't be better in terms of opportunity. The new "plague" of obesity that threatens to lower life expectancy in just one more generation, even with our medical advances, has baby boomer tattooed all over it. How we loved that we could drive right up to a window and purchase an inexpensive family dinner... loved it so much, people stopped cooking! It was great, right up to the point where we are now — overweight, diabetic and dying from heart disease. It's like a line from the old Laurel and Hardy movies, "Well, this is a fine mess we've gotten ourselves into." As a self-respecting, activist child of the 60's, I couldn't simply walk away from that revelation, and I just happen to be in the market for a new career path. Eureka!   

We believed we could change the world and, for better or worse, we did. Now is the time for boomers to look at those changes and determine how to capitalize on what works and fix what doesn't. It's a golden time for entrepreneurship as technology continues to make working from home more efficient than maintaining office space. We all need to brush the cobwebs off that activism spirit that shaped history and find the hero our childhood aspirations once told us we could be. I'm pretty sure there were very few young boomers who answered the question of what they wanted to be when they grew up with, "I want to commute two hours each day to an office without windows and be in a lot of meetings." 

Granted, it's a given the opportunities for becoming firemen or astronauts at our age are highly unlikely... although hippy could still be a viable possibility. But, there are strong signs that the second career opportunities for baby boomers are going to be much more substantial than a lot of folks were expecting. AARP put together a list of second career suggestions, some of which don't even require a degree. Kerry Hannon, a freelance writer for Forbes, has written a couple of books about choosing a new path that can offer the fulfillment you deserve and the compensation you need. In a column, titled "Why You Should Start Your Second Verse Now," she offered some sound suggestions on how to find your passion and inspiration.

"You've got three choices in life: give up, give in or give it all you've got." ~ Unknown

My dad had a cap that had the word "Retired" embroidered over the rim. He wore it everywhere. For him, just being able to retire was a goal. But, his generation survived the Great Depression, non-treatable diseases and two World Wars. Today, retirement shouldn't define who we are; it should be a embarkation platform from one journey to another. Use your retirement to rediscover the adventuresome fearlessness of youth, tap into all the knowledge and experience you've acquired in your maturity and become the hero you dreamed of being all those years ago. We've changed the world throughout our entire lives. Let's not buy into the age-old cycle of "live, work, retire, die"... not when we have this incredible moment in time for creating a new cycle of "dream, learn, become, empower." 

You can't help getting older. But, you don't have to get old. ~ George Burns