Generations - Jan. 2021

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January 2021

January 2021

Passing the torch at the American Legion

Mike Smith's career in the Army equipped him for the leadership role as commander of the Park Rapids American Legion post. His goals for the future include involving more young veterans in active roles.

Park Rapids graduate Mike Smith is new commander

By Lorie Skarpness lskarpness @parkrapidsenterprise.com

L

efty Anderson’s face is a familiar one to many in the Park Rapids area. As commander of the Park Rapids American Legion for four years, he was at virtually every Memorial Day Service, Veteran’s Day observance, Fourth of July parade and post fundraiser.

Mike Smith, a veteran and 1996 graduate of Park Rapids Area High School, was elected as the new commander by post members in June.

“I want to do my part to honor the veterans who have gone before and to make sure their legacy is known” he said.

“If you know veterans, talk to them and hear their stories.

That’s huge. We are losing WWII veterans every day and the Korean War veterans are very old now as well.”

Smith previously served as the First Vice Commander. One of his goals is to get the younger gen-

Inside this issue...

3 Easy houseplants that’ll turn a brown thumb green Lefty Anderson

Legion Commander Mike Smith

eration of veterans more active in the post.

“I was on the executive board before I was First Vice. All activities for the legion, such as fundraisers, scholarships and activities, go through the board.”

Smith said Anderson has been

a big help in the transition. “We work well together,” he said.

“I’ve known him since I started at the legion about eight years ago. He is very good at promoting the community and the legion.

LEGION: Page 2

5 Soups and breads for every season 6 Is Social Security income taxable?

8 Preventing falls during the winter months

J a n u a ry 2 02 1

2 LEGION From Page 1

He will go out and talk to anybody and do anything. He had brought in a large number of new members and still heads up our membership program as the past commander. And anything I have questions about I can go to him.”

Anderson will continue working on getting more members involved in the legion. “If I go to a store and see somebody with a military hat on I don’t recognize I talk to them and send them information,” he said. “Our goal is 574 members. That’s huge for a town like Park Rapids. While many members have moved to other states, they keep their membership here. But there are a lot of veterans in Park Rapids who haven’t joined yet.”

Anyone interested in joining may contact Anderson at 218-2551842.

Serving his country

Smith joined the Army right after graduation. “I got out in October 2000, but then I was called back to active duty from February 2003 until May 2004 and then finalized paperwork out of the Reserves in January of 2005,” he said.

“I was a construction engineer in the Airborne at Fort Bragg, North Carolina. I went to the Dominican Republic, Kazakhstan, Uzbekistan,as well as training in five to six states and jungle school in Panama, then during Operation Iraqi Freedom I was in Kuwait and Iraq.”

In Iraq, Smith was a squad leader in charge of 10 soldiers, and on some patrols, up to 14 soldiers.

“We would do roadside patrols for IEDs (Improvised Explosive Devices) and house searches for IED making material throughout central and eastern Iraq,” he said. “The leadership roles I had in the Army are helping me in my role as commander.”

In between his mil-

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itary duties, Smith worked doing construction and carpentry in the Twin Cities.

“In the summer of 2004, I finally came home to Park Rapids,” he said. “I do carpentry and install cabinets so I travel all over this region. I work for myself, but I contract through SWI Interiors in Osage. My dad, Ken Smith, still lives here and two of my brothers also. My younger brother who was in the Navy lives in Brainerd and my sister lives in Detroit Lakes.”

Meeting new challenges

Smith said it was a challenging year to assume the role of commander. “It has been tough dealing with all of the closures and changes,” he said. “We couldn’t do the Memorial Day program, the Fourth of July parade, sponsor 2nd Street Stage, the Veteran’s Day program at the middle school or the free Veteran’s Day dinner,” he said.

The governor’s executive orders have led to closing the legion twice – first in March and again in November.

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dinners and no gaming, not as much revenue has come in as in past years.

“We obviously have to try new ways of keeping our veterans involved and doing fundraising so we have money to put back in the community,” he said. “We need to think outside the box a little more.”

One example of thinking outside the box happened in December when the legion hosted a drive-up Christmas party, providing gifts to over 300 children.

The fishing derby, which is another big event the legion hosts each February, has been turned into a fishing raffle that will be held in March.

“We moved it back a month to allow people more time to purchase tickets,” he said.

Donations to the legion are also accepted. “People can donate to the legion, but we’re not a non-profit,” he said. “We are a for-profit organization. People also donate money in honor of a veteran and that goes in a special fund for veteran causes. We have used some of that money for bronze star markers for every veteran’s grave in

the county. It may go to help veterans homes or veterans in the area who need assistance.”

Causes the legion contributes to include the All Veteran’s Memorial, Meals on Wheels and the Hubbard County Food Shelf.

Donations for meals help veterans in need around the county.

Smith said being self-employed while performing the duties as commander is challenging at times. “Some days it seems like a lot to handle. With my background and being a little bit younger, we need our say in it as well to do whatever we can for the veterans.”

Randy Tyge, a past commander, is serving as his First Vice.

He said the pandemic has been especially hard on the older veterans.

“We can’t go to any of the nursing homes,” he said. “That’s another thing Lefty was great at. He used to go around monthly and visit veterans in the nursing homes.”

members my age and younger, they’re just not as active in the legion as we would like. When we can get out and do things again, we need people to help with the Honor Guard for funerals and parades and to work at dinners and other events. People who are willing to volunteer their time.”

Anybody who has served in the military from WWII to the present and was honorably discharged from the service is eligible for membership.

Any organization or individual who wants to send Valentine’s Day greetings to area veterans may mail them to

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The Veteran’s Services Office also has information on COVID19 grant assistance for veterans to help with distance learning expenses and financial burdens from missed work or extra day care expenses. Call 732-3561 for more information.

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January 2021

Photos by Michael Vosburg / Forum Photo Editor

Left: Succulents, with their ability to retain water, require little attention. Right: Peperomia, with its waxy leaves, is among the easiest-to-grow houseplants.

Easy houseplants that’ll turn a brown thumb green

W

e’ve all heard it: people who claim they have a brown thumb instead of green. I always smile in disagreement, because I believe everyone can have the proverbial green thumb, which is simply giving plants what they need to survive and thrive.

Three different routes can lead any of us to a green thumb. First, we all know people who instinctively are good at growing plants through a natural talent, and their route is easiest.

Second, experience is the best teacher, and we can be awarded a green thumb by trial and error, learning from our gardening mistakes and building on our gardening successes. Lastly, we can read, study or attend gardening programs and then practice what we’ve learned.

No one should write themselves off with a negative plant attitude. If I can grow plants, anyone can, and houseplants are a good example.

Houseplants vary in their requirements, and some are easier to grow than others. Why are some plants relatively carefree? They’ll tolerate a little neglect, such as forgetting to water regularly. Such plants also cope well with conditions of low humidity and dry indoor air. They require little pampering, and their light requirements are more flexible.

Houseplant names can be confusing because there are often multiple common names for the same plant. Luckily, houseplants also have botanical names, which are

Growing Together

BY DON KINZLER Columnist standard worldwide. A favorite example are the many names given to the plant called snake plant, sword plant, or mother-in-law’s tongue, which is universally recognized also by its botanical name Sanseveria, although it’s recently been reclassified into the Dracaena genus.

Following are easyto-grow houseplants, with botanical names in parenthesis. ► Heartleaf Philodendron (Philodendron scandens). Glossy green heart-shaped leaves grow on a vigorous vine. Pinch to encourage branching or train vertically on a support. ► Dragon Tree (Dracaena marginata).

Spear-shaped leaves on a tree-like plant create a nice floor feature.

Slow growing, but can reach six feet indoors. ► Jade Plant (Crassula ovata). Becomes more beautiful with age as it forms a small tree.

Use a heavy container because they become top-heavy. A member of the succulent group, a sandy mix helps prevent soggy soil and adds container weight. ► Cacti and other succulents. Ideal if watering just isn’t your thing. A grouping of several different kinds makes an interesting display in a sunny window. ► Snake Plant (Sanseveria). If all else fails, these will please both beginners and expe-

rienced gardeners.

Thrives in both high and low light. Available in green, variegated, dwarf, and tall types.

Prefers dry air and soil, and rarely needs repotting. ► Golden Pothos or Devil’s Ivy. (Epipremnum). Heart-shaped leaves emerge green and become variegated with cream and yellow.

Stems can trail up to eight feet. Trim back several times each year to keep bushy. Does well in offices with fluorescent lights.

► Spider Plant (Chlorophytum). Impressive for beginners and experienced alike. Slender arching leaves are available in solid green and variegated forms.

They like to be “pot bound” and are best grown on a pedestal or hanging planter to display the hanging brood of spiders. ► Wandering Jew (Tradescantia). Glistening purple, silver, and green striped leaves are produced on fast-growing vines. Keep ends nipped to prevent “legginess.” ► Cast Iron Plant (Aspidistra). Tough plant survives heat, dry air blasts, and low light.

Content with infrequent watering. ► Chinese Evergreen (Aglaonema). Dark green pointed leaves

Arrowhead plant grows well with basic care. are marbled with white, cream, or silver. Rarely needs repotting. Not fussy, but won’t tolerate cold drafts or cold soggy soil. ► Corn Plant (Dracaena massangeana).

Similar to field corn in appearance, they can reach a height of three to five feet, creating a great floor plant. ► Peace Lily (Spathiphyllum). Dark green glossy leaves arch away from the central base.

They’ll produce white blossoms if light is sufficient. Soggy soil and salt accumulation can cause its leaf tips

to brown. Re-potting every five years is often sufficient. ► Peperomia (Peperomia). Many varieties in assorted leaf shapes and colors. Their waxy leaves conserve moisture, meaning they’ll forgive occasional neglect. ► Arrowhead Plant (Syngonium). Triangular leaf shapes and attractive foliage. The plant becomes slightly vining with age.

Don Kinzler, a lifelong gardener, is the horticulturist with North Dakota State University Extension for Cass County. Readers can reach him at donald.kinzler@ndsu.edu.

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Good relationships are worth more than cleaning differences

ear Carol: My mother, 76, lives on her own in a condominium and is capable of continuing there for some time. I’m grateful because the longer she can be independent the happier we’ll both be.

My problem? It’s pretty minor considering what most people deal with, but I’m curious if there is something that I can do to help Mom. She and I have different ideas of house cleanliness.

I can’t concentrate unless I know that my surroundings are clean and orderly while Mom is, in my view, lax. She’s healthy, but she has really bad arthritic pain and this has kept

A

Minding Our Elders

BY CAROL BRADLEY BURSACK Columnist her from doing the basic cleaning that she used to do. Her home isn’t filthy, it’s just not clean on a deep level. I’ve suggested that she hire someone to help and she always says she’ll think about it. I know that money is tight for her, but she has enough, so wouldn’t you think that a cleaning person would be a priority? Other than this, we get along great. Any suggestions? — ML

Dear ML: Your mom is basically healthy, and you get along well, so I’m happy for you. Both of these are significant blessings. I hope that her health holds out for a long time.

About your mom’s home and how clean it should be: If this were an issue of health or actual filth, I’d suggest that possibly some mental health or cog-

nitive issue were at the bottom of it. Considering what you wrote, though, I don’t think this is the case — so in my mind, it’s important that you tread carefully. I understand that you mean well, but it’s always good to think when we are trying to do something for an older adult, “Am I doing this for them or for me?”

You admit that you and your mom have differing views on what is “clean enough,” yet you recognized that living with pain can make housekeeping a challenge. How about this? Tell her that you’d love to make life easier

for her, so you want to get her a gift certificate for a one-time deep cleaning. You could poke fun at yourself and your neatnik habits, but most importantly say that seriously, you know she has pain, and you want to help.

I believe that you genuinely care about your mom’s health more than your own need for neatness, which is a green light to try again. Do your research so you are prepared with references as well as information about COVID protocol.

Make a gentle point that you’d love for her to start off the new year feeling relaxed because

she won’t have housecleaning hanging over her head.

Since your mom previously said that she’d think about it, maybe this offer will be enough to move her forward.

If not, remember that your relationship with her is worth far more than disagreements over dust bunnies. Accept your mom as she is and celebrate that she is still doing well.

Carol Bradley Bursack is a veteran caregiver and an established columnist. She is also a blogger, and the author of “Minding Our Elders: Caregivers Share Their Personal Stories.” Bradley Bursack hosts a website supporting caregivers and elders at www. mindingourelders.com. She can be reached through the contact form on her website.

How it all began: Our journey

lthough we know that everyone’s journey is different, there are also many similarities. So, in 500 words or less I will give you the highlights of our journey so far with mom and Alzheimer’s disease.

My father died in 2006, so my siblings and I all pitched in to help mom. She really did well in those early years after Dad’s death.

She was very well known for her homemade buns, which she baked for my brother’s catering business. She was involved in church groups and sewed beautiful quilts. She did have to learn to pump gas, drive through a car wash and haul things to the transfer station.

Around 2010, we started to notice some changes. Mom would become almost paranoid about baking buns “What if someone should get sick from eating them?”

I would go home every couple of weeks and began noticing her pills weren’t being taken. She would often

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The Family Circle

BY LAUREL HED Columnist wait for my visit to do her shopping, put gas in her car and go to the transfer station.

By 2012, I was organizing her medications in a pill tray and attending all her appointments. Within the next couple of years, there were increased changes with her home. Mom kept a very neat and clean home, but not so much anymore. She always had good intentions, but would get sidetracked and forget she was even cleaning. She would have very old food in the fridge and freezer, but still wanted to keep buying the same food.

We worked together on the things she was having the most struggles with and put a Senior Companion in place once a week to take her shopping and

to the library. Meals on Wheels would come five days a week. My older brother started to assist with her finances, and a life alert was put in place.

I continued to visit every other weekend.

All of this helped my mom to maintain her

life at home a bit longer.

In 2014, my mom had a cognitive screening completed by her primary physician and she did quite well. So, we continued as we had been with supports in place and family checking in.

In 2015, an MRI was performed which showed some changes in the white matter of her brain and she was diagnosed with mild cognitive impairment (MCI). Soon after, Aricept and Namenda were added to her medication list.

In 2016, she was tested by a neuropsychologist. There was noticeable decline over the last year and an Alzheimer’s disease/ dementia diagnosis was determined.

We were encouraged to continue with the supports and to also start the conversation of assisted living. Her goal was to be able to stay home one more summer, which she was able to do.

Then, as with so many people, the crisis happened, and my mom ended up in the ER. She knew then it was

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time to move. We had looked at assisted living options earlier and she chose the one she liked and September 2016 she moved to assisted living.

Mom is now in a safe environment, and we are grateful for that.

Much has happened since 2016 and life with my mom is more of a day-to-day way of life.

We are reminded of how fragile life is and appreciate every moment we have with her.

Creating home for older adults where they choose to live.

5

January 2021

Left: Curried Chicken Wild Rice Soup Right: Oatmeal Batter Bread

Photos by Susanna Ojakangas / For Forum News Service

Soups and breads for every season My “Soups and Breads Cookbook,” re-released by the University of Minnesota Press, is as relevant as ever. Not only does the book pair soups and breads, but there are stories paired with most of them.

The book is divided into seasonal sections, and the autumn section starts right now. I decided to start this section with the recipe for Stone Soup and Country Hearth Bread because that’s how we often began our autumn school season — with a big party for the students in the geology department where my husband was a professor. We invited geology students to our house for the appropriately named “stone soup” and requested that each one bring about a cupful of any kind of vegetables to add to the broth (and the stone that Dick supplied). I made the broth. One year, a student, trying to be challenging, brought a huge chunk of ginger root. It actually added a delicious bite to the vegetables.

In my book, each soup is paired with bread to make a hearty meal. The soups and breads match the seasonal cravings and appropriate ingredients.

Curried Chicken Wild Rice Soup

BY BEATRICE OJAKANGAS

For Forum News Service

minutes. Stir in enough of the remaining flour to make a stiff batter. Cover and let rise until puffy, 25 to 30 minutes.

Stir the batter to bring it down and turn out onto a greased baking sheet to make a free-form round shape. Cover and let rise until puffy, about 30 minutes. Meanwhile, preheat the oven to 375 degrees. Bake for 35 to 40 minutes until a skewer inserted into the loaf comes out clean and dry.

Cool and cut into thick slices or wedges. Makes 1 loaf.

Butternut Squash Soup with Pecan Cream

This may be my all-time favorite soup. I stumbled on a farmer’s market plethora of squashes this year and needless to say, I chose a bunch of butternut!

2 large butternut squash (3½ pounds total), halved lengthwise and seeded 1 large sweet onion, peeled and halved 1 large yellow potato, scrubbed and halved 1 tablespoon olive oil 3/4 cup pecans 2 tablespoons unsalted butter 1 small fennel bulb cut into ½ inch dice 1-1/2 inch fresh ginger, peeled and finely chopped 6 cups basic chicken broth or stock 1-1/2 cups milk 3/4 cup whipping cream 1 teaspoon hazelnut, vegetable or canola oil 1/8 teaspoon cayenne pepper Kosher salt to taste 1-1/2 tablespoons lemon juice Preheat the oven to 350 degrees. Rub the cut sides of the squash, onion and potato with the olive oil and set them, cut side down, on a large rimmed baking sheet. Roast until the vegetables are soft, about 1 hour. Remove from the oven, but leave the oven on and let stand until cool enough to handle. Scrape the flesh from the squash and transfer to a large bowl; discard the skins. Chop the onion and potato.

Spread the pecans on a small baking sheet and toast until fragrant and golden, about 8 minutes. Remove from the oven and set aside to cool. (If you’re making the Quick Yeast Buns to go with this soup, leave the oven on and increase the temperature to 425 degrees.)

Meanwhile, melt the butter in a large, lidded pot.

Add the fennel and ginger and cook over medium heat Oatmeal Batter Bread Studded with seeds and dried apricots, this bread until fragrant, about 8 minutes. Add the squash, onion, has a delightful texture and it is so easy to make — potato and stock. Cover and simmer for 20 minutes, stirring occasionally. Uncover the pot and continue you just stir it up and let it rise before baking. cooking until all the vegetables are soft, about 10 min2 to 2-1/2 cups bread flour utes longer. Remove from the heat and stir in the milk.

3/4 cup quick or old fashioned rolled oats In a food processor, pulse the pecans until they are fine1 teaspoon salt ly chopped. In a medium bowl, with an electric mixer, beat 1 package or 1 scant tablespoon active dry yeast the cream until soft peaks form. Fold in the pecans, hazel1 cup warm water nut oil and cayenne pep1/3 cup honey per and season to taste with 4 tablespoons (½ stick) melted butter salt. Cover and refrigerate.

1 egg Working in batches, puree 1/4 cup roasted pepitas (hulled pumpkin seeds) the soup in a blender until 1/4 cup unsalted roasted sunflower seeds Park Rapids Office smooth. Stir in the lemon 1 cup chopped dried apricots 618 1st St. E., Park Rapids juice and season with salt.

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In a large bowl, combine 1 cup of the flour, the oats, salt BRIAN HILLESLAND, NBC-HIS and yeast and mix well. In a small saucepan, combine the Ladle the soup into bowls National Board Certified water, honey and butter and heat to about 120 degrees. and top with a dollop of Hearing Instrument Specialist the pecan cream.

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Warm spices — curry, cumin and coriander — season this soup that is perfect on a chilly fall afternoon. The easy-to-stir-together batter bread, studded with seeds and dried fruit, is an ideal partner.

2 tablespoons butter 1/2 pound sliced mushrooms 1 sweet onion, finely chopped 1/2 cup chopped celery 1/2 cup sliced carrots 6 cups basic chicken or vegetable broth 2 cups cooked wild rice, about ½ cup uncooked 1 pound boneless skinless chicken breasts, cubed 1 teaspoon curry powder 1 teaspoon ground coriander 1 teaspoon ground cumin 1/2 teaspoon salt 1/2 teaspoon pepper 3 tablespoons dry sherry 2 cups half and half or light cream (2 tablespoons cornstarch if desired) 1 cup slivered toasted almonds, optional Melt the butter in a large saucepan and stir in the mushrooms, onion, celery and carrots; cook for 5 minutes. Add the stock or broth, bring to a boil, reduce to simmer, and cook until the vegetables are tender, about 20 minutes.

Add the cooked wild rice, chicken, curry powder, coriander, cumin, salt, pepper and sherry. Simmer until heated through, about 15 minutes. Stir in the half and half mixed with the cornstarch, if you’d like to thicken the soup. Cook, stirring, until lightly thickened. Sprinkle with toasted almonds. Makes about 8 servings.

Butternut Squash Soup with Pecan Cream and Quick Yeast Buns

Quick Yeast Buns

While the squash and onion roast for the soup, stir up this simple dough. Drop it into muffin cups, allowing enough time for the buns to rise. Bake after the vegetables are roasted, at which point you will need to increase the oven temperature to 425 degrees.

3 tablespoons sugar 2 tablespoons melted butter 1 package or 1 scant tablespoon active dry yeast 1 cup warm water, 105-115 degrees 1 egg, beaten 2¼ cups all-purpose flour 1 teaspoon salt Preheat the oven to 425 degrees. Coat 12 muffin cups with cooking spray.

In a large bowl, combine the sugar, butter, yeast and warm water. Mix in the egg, flour and salt to make a smooth, soft dough. Allow the dough to rise until doubled in bulk, about 30 minutes. Bake until a skewer inserted into the center of a bun comes out clean, 10 to 15 minutes. Makes 12 buns.

Stone Soup

This was my “lazy” way to feed a bunch of students. We simply asked each one to bring at least 1 cup of vegetables, cut up and ready for the pot.

The bread — well, that wasn’t a problem. We added

SOUPS: Page 8

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J a n u a ry 2 02 1

6

Is Social Security income taxable?

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ear Savvy Senior, I understand that a portion of my Social Security benefits may be taxable when I retire.

Can you tell me how to calculate this? ~ Ready to Retire Dear Ready, Whether or not you’ll be required to pay federal income tax on your Social Security benefits will depend on your income and filing status. About 35 percent of Social Security recipients have total incomes high enough to trigger federal income tax on their benefits.

To figure out if your benefits will be taxable, you’ll need to add up all of your “provisional income,” which includes wages, taxable and non-taxable interest, dividends, pensions and taxable retirement-plan distributions, self-employment, and other taxable income, plus half your annual Social Security benefits, minus certain deductions used in figuring your adjusted gross income.

How to calculate

To help you with the calculations, get a copy of IRS Publication 915 “Social Security and Equivalent Railroad Retirement Benefits,” which provides detailed instructions and worksheets. You can download it at IRS.gov/pub/irs-pdf/p915.pdf or call the IRS at 800-829-3676 and ask them to mail you a free copy.

After you do the calculations, the IRS says that if you’re single and your total income from all of the listed sources is: ► Less than $25,000, your Social Security will not be subject to federal income tax. ► Between $25,000 and $34,000, up to 50 percent of your Social Security benefits will be taxed at your regular income-tax rate. ► More than $34,000, up to 85 percent of your benefits will be taxed. ► If you’re married and filing jointly and the total from all sources is: ► Less than $32,000, your Social Security won’t be taxed. ► Between $32,000 and $44,000, up to 50 percent of your Social Security benefits will be taxed. ► More than $44,000, up to 85 percent of your benefits will be taxed.

The Savvy Senior

BY JIM MILLER Columnist ► If you’re married and file a separate return, you probably will pay taxes on your benefits.

To limit potential taxes on your benefits, you’ll need to be cautious when taking distributions from retirement accounts or other sources. In addition to triggering ordinary income tax, a distribution that significantly raises your gross income can bump the proportion of your Social Security benefits subject to taxes.

How to file

If you find that part of your Social Security benefits will be taxable, you’ll need to file using Form 1040 or Form 1040-SR. You also need to know that if you do owe taxes, you’ll need to make quarterly estimated tax payments to the IRS, or you can

choose to have it automatically withheld from your benefits.

To have it withheld, you’ll need to complete IRS Form W-4V, Voluntary Withholding Request (IRS. gov/pub/irs-pdf/fw4v.pdf), and file it with your local Social Security office. You can choose to have 7 percent, 10 percent, 12 percent or 22 percent of your total benefit payment withheld. If you subsequently decide you don’t want the taxes withheld, you can file another W-4V to stop the withholding.

If you have additional questions on taxable Social Security benefits call the IRS help line at 800-8291040.

State taxation

In addition to the federal government, 13 states – Colorado, Connecticut, Kansas, Minnesota, Missouri, Montana, Nebraska, New Mexico, North Dakota, Rhode Island, Utah, Vermont and West Virginia – tax Social Security benefits to some extent, too. If you live in one of these states, check with your state tax agency for details. For links to state tax agencies see TaxAdmin.org/state-taxagencies.

Send your senior questions to Savvy Senior, P.O. Box 5443, Norman, OK 73070 or visit SavvySenior.org. Jim Miller is a contributor to the NBC Today show and author of “The Savvy Senior” book.

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January 2021

One-pan

deliciousness

This easy weeknight main course features penne noodles tossed in a creamy pesto sauce with chicken breast and asparagus.

Cherry tomatoes can be added as an optional flourish just before serving.

Sarah Nasello / The Forum

Chicken, asparagus and penne go well with this simple, creamy pesto sauce

T

his week’s column features another easy weeknight dinner recipe with a savory, filling and delicious Creamy Pesto Chicken Pasta dish that requires minimal effort to achieve maximum results.

Chicken breast, asparagus and penne noodles are tossed with a deliciously simple, creamy pesto sauce for a crowd-pleasing dinner that comes together in under 30 minutes.

This recipe has it all in one dish: protein, vegetable, starch and dairy, and everything but the pasta is made using one large skillet, which makes for a quick and easy cleanup.

Making basil pesto from scratch is a simple task, but it does require a generous amount of fresh basil which can be hard to come by now that our overnight temperatures have dropped so quickly.

Plus, this recipe is meant to be an easy weeknight fix, so feel free to use a store-bought pesto.

When buying basil pesto, we stay away from jarred versions, which often have a bitter taste, and opt instead for the fresh basil pesto found in the gourmet refrigerated section of big-box stores like Sam’s and Costco. Both brands of pesto have good flavor and freshness and will last for several weeks in the refrigerator or for two to three months in the freezer.

I prefer penne noodles for this dish, but you can use any shape you like, including long noodles like fettuccine or linguine. This recipe uses 12 ounces of pasta, or three-quarters of a 1-pound box, which will yield about six generous portions. Be sure to season the pasta water well with kosher or sea salt before adding the penne.

As the pasta boils, the chicken cutlets are sauteed in a large skillet until golden brown and fully cooked, which only takes between six to eight minutes. The cutlets are then removed from the pan and set aside to rest before carving into penne-sized pieces.

I use this size for a guide when cutting the asparagus, too, which is added to the pan next and cooked in olive oil with the browned bits from the chicken until crisp-tender, about two to three minutes.

Then comes the heavy cream, which simmers for three to four minutes until the sauce appears quite bubbly and thick enough to coat the back of a spoon.

Next, the basil pesto is stirred in until combined, followed by the sliced chicken pieces. To finish the sauce, I always add a hefty dose of grated Parmesan cheese, and last week I threw in some cherry tomatoes from our garden at the same time. Once the cheese is incorporated, the cooked penne is

Home with the Lost Italian

BY SARAH & TONY NASELLO

Columnist

added and tossed until each noodle is well coated.

This Creamy Pesto Chicken Pasta features juicy hunks of chicken swimming in a garlicky pesto cream sauce with penne noodles and just enough asparagus to mitigate any guilt from those creamy calories, and it’s ready in under 30 minutes. Now, that is a chicken dinner winner.

Creamy Pesto Chicken Pasta

12 oz. penne pasta 1-1/2 pounds chicken breast 1-1/2 teaspoons kosher salt, divided 3/4 teaspoon black pepper, divided 1/4 cup extra-virgin olive oil, divided 1 pound asparagus, ends removed and cut into pieces (1 to 2 inches long)

2 cups heavy cream 1/4 cup basil pesto 1/4 cup Parmesan, grated 2 cups cherry tomatoes, halved (optional) Bring a large pot of salted water to a boil over high heat; add penne pasta and cook according to directions on package until al dente, then drain into a colander.

As the pasta cooks, slice the chicken breasts in half lengthwise, then season each side with ½ teaspoon kosher salt and ¼ teaspoon black pepper. In a large skillet, heat 2 tablespoons of olive oil over medium-high heat until hot. Add the chicken and reduce heat to medium.

Cook on each side until golden brown and fully cooked through, about 3 to 4 minutes per side. To test, chicken should be opaque with clear juices or reach 165 degrees on a meat thermometer.

Remove cutlets from the pan and let rest on a cutting board for 5 minutes, then slice into bite sized strips similar in size to the penne noodles.

To the same pan, add the remaining 2 tablespoons olive oil and the asparagus pieces. Cook the asparagus over medium heat, stirring occasionally, until crisp tender, about 2 to 3 minutes.

DELICIOUSNESS: Page 8

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8

Preventing falls during the winter months

By Dancing Sky Area Agency on Aging Ice, snow, cold. If you live in Minnesota, you are used to these weather conditions for several months out of the year.

However, as we age, each of these weather conditions takes on a whole new level of anxiety – the potential for falls. The consequences of a fall become more severe as we age. Studies have shown a link between colder weather and a higher risk of falls for older people.

Annually, 2.8 million older adults are treated for injuries related to falls and more than 800,000 need hospitalization after a fall, most with hip fractures or head injuries. And as ice, snow, and cold weather increase the chances of a fall, it’s time to look at ways to prevent falls and what you should do if you do fall.

There are several reasons why falls are a greater risk for an older adult. First of all, as we age, there is a decline in the sensation in our feet. If you have arthritis, diabetes, poor circulation and other health conditions, the loss of sensation affects balance.

If you take numerous medications, the risk of falls increases. Some side effects, such as dizziness, light-headedness and dementia, increase the risk of falls. And many older adults “shuffle” their feet.

Whether it is neuropathy, and it hurts to walk or an unsteady gait. Walking on snow and ice can be treacherous. And for older adults who don’t get adequate exercise, muscles weaken, which can lead to falls.

SOUPS From Page 5

hunks of cheese and bowls of apples to the menu. For dessert? I took the lazy approach there, too, and offered a bowlful of ice cream bars. Check my new book for a more complete story about stone soup.

I might suggest this as a celebration after the virus is long gone!

1 stone, such as a smooth granite or basalt, about 3 to 4 inches in diameter, scrubbed clean 4 quarts basic vegetable or chicken stock 10 to 20 cups chopped vegetables (potatoes, onions, carrots, parsnips, etc.)

Salt and pepper Chopped herbs to fancy it up at the end Shredded cheese, for serving (optional) Place the stone in a big soup pot. Add the broth, stock or water and bring to a boil. Reduce heat to a simmer and add the vegetables as the guests arrive and cover. Cook until all the veggies are fork tender and the “magic moment” when the soup comes together and all the vegetables are done, between 1 and 2 hours.

Season to taste with salt and pepper. Ladle into bowls and sprinkle with herbs and cheese.

Country Hearth Bread

Breads like this were historically baked on flat stones over an open fire. Of course, if you are lucky enough to have an outdoor brick oven, go for it! This is a large,

free-form loaf with an earthy wheat flavor.

1/4 cup honey 1 package or 1 scant tablespoon active dry yeast 2 cups warm water, 105-115 degrees 1/4 cup wheat germ 2 tablespoons butter, melted 2 teaspoons salt 1 cup whole wheat flour 3 to 3-1/2 cups bread flour In a large bowl, preferably the bowl of a stand mixer fitted with a dough hook, combine the honey, yeast and warm water. Let stand until the yeast begins to foam, about 5 minutes.

Stir in the wheat germ, butter, salt and whole wheat flour. Let stand for 15 minutes.

With the mixer running, gradually add the bread flour and mix until the dough cleans the sides of the bowl, about 5 minutes. Alternatively, knead by hand for 10 minutes. Cover and let rise in a lightly greased bowl until doubled in bulk, about 1 hour.

Turn the dough out onto a lightly floured surface and knead a few times to punch down. Shape into a ball and place on a lightly greased baking sheet.

Cover loosely with a towel and let rise until almost doubled, about 45 minutes.

Preheat the oven to 350 degrees. Bake until a wooden skewer inserted into the center of the loaf comes out clean and dry, 35 to 40 minutes.

Transfer to a rack to cool. Makes 1 large loaf.

Beatrice Ojakangas is a Duluth food writer and author of 31 cookbooks.

We can help mitigate some of the hazards we may encounter that can cause us to fall. They include: Plan ahead. If you don’t need to go out in inclement weather, don’t. Perhaps you can plan trips around the weather. Can your trip wait for the weather and travel conditions to improve?

Allow time. Add extra time to get to where you are going. When you rush, it increases your chances of falling.

Vehicle safety. Getting in and out of a vehicle can be hazardous, especially if the car is parked on snow or ice. It is easy for your foot to slip and for you to fall. Hold onto the door securely or ask for assistance from another person.

Ask for help. If someone can help you navigate unsafe paths, ask for help. Identify the safest route or ask for help identifying the safest route.

Walk slow. It’s cold out, but by concentrating on setting one foot securely on the ground before lifting the other can help you stay upright. Also, wearing appropriate footwear is essential. Shoes or boots with a textured sole provide the grip you need.

Also, once inside, be sure to clean the snow and ice off your footwear. If snow or ice has frozen to the soles of your shoes, this can make slipping indoors a danger also.

Keep your hands free. If you can, avoid carrying items. And be sure to wear gloves. Use handrails when able to or hold someone else’s hand or use a walking aid (a cane or a walker).

Dress warm. When we are cold, our muscles tense up. By dressing warm, your muscles are more relaxed. Tense muscles can affect balance. As people age, they are most susceptible to cold in general.

So, dressing warmer not only keeps our muscles relaxed, but it can also help an older adult fend off a cold emergency if they fall outside.

Have a form of communication ready. Do you have a cell phone to keep in your pocket? Do you have a Life-Alert system? Do you have a plan with your neighbors to watch out for each other? Did you let someone know where you were going and how long you would be gone? These are just a few of the ways that you can help keep yourself safe.

Communicating your activities to someone that can help you can greatly assist you if you do fall.

The quicker that help arrives, the better the outcome.

Fall prevention is important all year but deserves special recognition during the winter months. We cannot change the weather, but we can find ways to prepare and to be safe. Falls can lead to numerous types of injuries, so prepare, plan, and communicate when venturing outside.

This article is made possible with Older Americans Act dollars from the Land of the Dancing Sky Area Agency on Aging. Call the Senior LinkAge® One Stop Shop at 800-333-2433 to speak with an information specialist, or check out our website at MinnesotaHelp.info. MinnesotaHelp.info is an online directory of services designed to help people in Minnesota find human services, information and referral, financial assistance, and other forms of help.

DELICIOUSNESS From Page 7

Add the heavy cream and bring to a boil over medium heat, stirring occasionally. Then reduce heat to medium-low and let simmer for 3 to 5 minutes until the cream appears thick, frothy and bubbly.

Add the pesto and stir to combine, then add the cooked chicken and continue cooking over low heat for 2 minutes, stirring occasionally to combine.

Taste and add more seasoning if desired, starting with ½ teaspoon salt and ¼ teaspoon black pepper.

Add the grated Parmesan cheese and tomatoes, if using, and cook for 1 more minute, stirring to combine.

Add the cooked pasta and toss

Sarah Nasello / The Forum

Sarah's Creamy Pesto Chicken Pasta is a one-pan dish of deliciousness that can be ready to eat in under 30 minutes. until evenly coated with the sauce. Remove pan from heat and transfer pasta to serving bowl. Serve immediately. Serves 4 to 6.

“Home with the Lost Italian” is a weekly column written by Sarah Nasello featuring recipes by her husband, Tony Nasello. The couple owned Sarello’s in Moorhead and lives in Fargo with their son, Giovanni. Readers can reach them at sarahnasello@gmail.com.

Computer Vision Syndrome Approximately 100 million American workers are affected by computer eyestrain, a symptom of computer vision syndrome (CVS).

As our nation has moved from a manufacturing society to an information society, computer vision syndrome has become a workplace concern. While prolonged computer use will not damage vision, it can make you uncomfortable and decrease productivity.

CVS is caused by the eyes constantly focusing and refocusing on the characters on a computer screen. These characters don’t have the contrast or well-defined edges like printed words and the eyes’ focus cannot remain fixed. CVS can be partially alleviated by changes in the ergonomics of the work area.

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Symptoms of CVS include headaches, loss of focus, burning or tired eyes, blurred vision, and neck or shoulder pain. Proper lighting and monitor placement can go a long way toward reducing CVS, as can giving your eyes frequent ‘breaks’ from the computer. But the underlying cause of CVS – the ability of the eyes to focus on the computer screen – may only be remedied by specialized computer glasses.

A comprehensive eye exam, including questions about a person’s computer-use habits, is the first step. If it is determined that vision correction for computer use is required, an eye doctor can prescribe computer lenses that are designed to improve your vision in the 18” to 28” range, the optimal distance between your eyes and the computer monitor.