Retirement In Sight for June, 2015
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MONTHLY NEWS AND INFORMATION FOR CURRENT AND FUTURE RETIREES |
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JUNE 2015
“We must not allow the clock and the calendar to blind us to the fact that each moment of life is a miracle and mystery.” - H.G. Wells
RECIPE 1 cup fresh oregano leaves (removed from the stems) ¼ cup nutritional yeast ¼ cup pecans (or other nuts) 1 tablespoon olive oil ½ teaspoon lemon zest ¼ teaspoon balsamic vinegar ¼ teaspoon salt (or to taste)
Put all ingredients in a small food processor. Process until mostly smooth, with only tiny pieces of nuts remaining. Serve over pasta, mixed in a dip or layered in lasagna. Two tablespoons of the pesto mixed with ¼ cup pasta cooking water tossed with ½ lb. cooked pasta serves two. (Double to serve four.)
BRAIN TEASER
DID YOU KNOW? According to the Weather Channel, Amarillo is the windiest city in America (average wind speed of 13.6 mph).4
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For some years now, baby boomers have been urged to wait until full retirement age (66 or 67, depending on their year of birth) to apply for Social Security. It appears that more boomers are heeding that message.
Examining unpublished data from the Social Security Administration, the Center for Retirement Research at Boston College found that only 39.5% of women and 35.6% of men claimed Social Security benefits at age 62 in 2013. That compares to 56.0% of men and 62.8% of women in 1996. In 1996, 17.5% of Americans waited until full retirement age to file for benefits; by 2009, that figure had increased to 28.1%.
Some recent, broad surveys of pre-retirees suggest that the trend of working past 62 will continue. Data from the Transamerica Center for Retirement Studies indicates that 82% of Americans 60 or older expect to work after they turn 65. Across annual Gallup polls from 2002 to 2014, Americans raised their estimated retirement age from 63 to 66. These statistics suggest that baby boomers are making good on their aspirations to work longer and apply for benefits later – and as monthly Social Security benefit amounts increase by roughly 8% a year for every year you wait to claim after 62, it effectively pays to wait.1
SENIOR COMMUNITIES SERVE UP MORE FLAVOR Historically, retirement homes and assisted living facilities have not been known for fine dining. Thankfully, that is changing. Upmarket retirement communities increasingly hire or contract chefs with corporate, resort or high-end restaurant experience and serve made-from-scratch cuisine made with locally grown fruit and vegetables.
As the Miami Herald notes, the major challenge is coming up with savory dishes that respect dietary restrictions. Often, spices and herbs stand in for salt, cuts of red meat are tender and not so chewy (filet mignon, New York steak), and pies and pastries contain either little sugar or sugar substitutes. Roasted, broiled and grilled dishes take priority over fried food. At some communities, daily happy hours are actually de rigeur.2
ON THE BRIGHT SIDE
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www.rickcostner.com |
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Securities and investment advisory services offered through Geneos Wealth Management, Inc. Member FINRA/SIPC
This material was prepared by MarketingPro, Inc., and does not necessarily represent the views of the presenting party, nor their affiliates. This information has been derived from sources believed to be accurate. The publisher is not engaged in rendering legal, accounting or other professional services. If assistance is needed, the reader is advised to engage the services of a competent professional. This information should not be construed as investment, tax or legal advice and may not be relied on for the purpose of avoiding any Federal tax penalty.
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CITATIONS.
1 - tinyurl.com/o4guw5f [5/20/15]
2 - miamiherald.com/living/food-drink/article23642164.html [6/9/15]
3 - thestreet.com/story/13172285/1/4-surprising-retirement-saving-secrets-to-success.html [6/2/15]
4 - weather.com/tv/shows/amhq/news/10-windiest-large-cities-america-20140408 [4/15/15]