Reach to Peak

Sunday, 10 May 2020

apple pie recipe from scratch Homemade Apple Pie

American Apple Pie MAKES ONE 9-INCH PIE For the Crust: 2 cups whole-wheat pastry flour 1 tsp. sea salt 1 tbs. coconut sugar ½ cup coconut oil ½ cup ice-cold water -Preheat the oven to 350 degrees. -Place all of the pie crust ingredients in a food processor and blend. The mixture will form a large ball of dough in no time at all. Set aside one-quarter of the dough for the crisscross topping. -Lightly sprinkle your clean work surface and a rolling pin with flour. -Roll the larger portion of the dough into a large circle, about 12 inches in diameter. Transfer the circle to a 9-inch pie pan. Create a ridge around the rim with your fingers. Then poke holes in the bottom of the dough with a fork. This will help the pie crust bake evenly. -Set aside in the refrigerator and prepare the filling. For the Filling: 5–6 organic apples ½–¾ cup maple syrup 1 tsp. cinnamon 3 tbs. whole-wheat pastry flour Peel and core the apples and slice into thin pieces. Place the apple slices in a large bowl and add the remaining ingredients. Stir to mix thoroughly. Remove the crust from the fridge and pour the apple mixture into it. Roll out the remaining dough and cut into 1-inch strips. Weave the strips in a crisscross fashion on top of the filling. Secure the edges to the side of the pie by pinching them together with the bottom part of the crust. Bake the pie into the oven for 45 minutes to 1 hour. You can check the apples with a fork—they are done when they feel tender—and the lattice top should be golden brown. Remove the pie from the oven and let it sit for about 15 minutes, to allow the liquid to thicken and cool. In The Yoga Plate, LA-based yoga power couple Tamal and Victoria Dodge introduce readers to the philosophy of yoga as it is reflected in our eating choices. The 108 recipes are designed according to the concept of ahimsa, or non-harm. “Consciously or not, we can cause a lot of harm with our eating habits,” explain the authors. “Living with ahimsa means we try to cause the least harm possible to all living creatures.” Each recipe takes you through your daily practice of yoga, starting with “Morning Meditations,” where you’ll find smoothies and breakfasts to fuel and power you through the day; “A Plate Full of Prana,” with snacks, soups, and salads to revitalize your system; “A Bowl Full of Yin,” with recipes to help cultivate a centered mood; and “Sweet Savasana” for restorative and beneficial dessert options. Homemade Classic Apple Pie – Fall is around the corner. It’s time to bake some apple pies. In this classic recipe, I baked the apples instead of cooking them in a pot. Thus, I chose to use a glassware instead of an aluminium pan (which will bake the pie a lot faster but need to be careful not to burn the crust while the apples are still not cooked) I hope you’re inspired with this recipe and would give it a try. Enjoy! Ingredients: Pie Crust: 350g (2 1/2 cups) all-purpose flour 226g (1 cup/2 sticks) unsalted butter, chilled, and cut into cubes 1 tsp salt 6-8 tbsp of cold water Apple Filling: 6 large apples or 8 medium apples, peeled, cored, and cut into chunks 50g (1/4 cup) granulated white sugar 50g (1/4 cup) light brown sugar 1 tsp ground cinnamon 1/4 tsp salt 1 tbsp lemon juice 2 tbsp unsalted butter 2 tbsp cornstarch /corn flour Egg wash Castor or fine sugar sprinkle (optional) Garnish: Vanilla ice cream or whipped cream (whichever you desire) I am using 9 inch glass pan. Instructions: Apple Filling: 1. Remove apple skin, cored and cut them into chunks of half an inch. 2. In a large bowl combine the sliced apples with the sugars, lemon juice, ground cinnamon, and salt. Let sit at room temperature for at least 30 minutes or 1 hour. This is to collect about ½ cup of apple juices. This is also so that the crust will turn soggy when we bake with the juices. 3. After 1 hour, place the apples and their juices in a strainer that is placed over a large bowl. Collect as much juices as we can by letting the apples drain for about 10-15 minutes. 4. Transfer the juices into a pot and then add the butter. Simmer the juices for about 3-4 minutes or until it is thickened or caramelized. 5. Let it rest and cool. Pie Crust: 1. In a food processor, place the flour and butter, and pulse a few times until they become coarse. Add the salt and cold water, and continue to pulse a few more times until it just starting to come together. 2. Transfer on a clean surface. Pat and form a round shape of dough. Cut the dough into half. Wrap each of the halves with cling films. 3. Refrigerate the dough about at least 30 minutes or 1 hour. 4. After the dough has been chilled, take one half from the fridge. Let it rest in room temp for about 5-10 minutes or until it is softened. Transfer it onto a floured surface. Roll it with a rolling pin into a round shape and about 1/8 inch of thickness. Roll out 1 inch bigger than the diameter of the pie pan. If the dough is sticky, spread some flour on the surface and continue rolling. Transfer it onto the 9 inch glass pan. 5. Use a fork to poke the base so that it could bake evenly. Set this aside, while working on the other half of the dough. 6. Repeat the same rolling process. Use a pizza cut or knife to cut the dough into strips of about ½ inch width. 7. Pour the apples and then the caramel apple sauce onto the pie base. 8. Place each strips on top and leave an ½ inch gap in between each strips. (refer to the video to see how the design is formed) You can also cover the pie with whatever design of crust you desire. 9. Seal the sides of the pie with the excess crust. 10. Brush the top with egg wash. Sprinkle with some sugar. (optional) 11. Bake it a preheat oven at 200°C / 390°F for 50-60 minutes (depending how brown you desire). If you realise the top is very brown while the apples are cooking, you may place an aluminium foil to cover the top to prevent burn. 12.Serve with a scope of vanilla ice cream or whipped cream. Follow me at: Instagram: @gracioustreatz Email: gracioustreatz@gmail.com

Saturday, 9 May 2020

Chocolate Soufflé Make

The Best Chocolate Soufflé You’ll Ever Make A soufflé is a baked egg-based dish often served as a savory main dish or sweetened as a dessert. Soufflés can be very intimidating to make but the truth is, it’s actually pretty easy to make. If you follow this recipe carefully you’ll make perfect chocolate soufflés every time. These dark chocolate soufflés have a delicious molten center and a light, bouncy outside which any chocolate lover will cherish. These individual-serving chocolate soufflés are dark and intense in flavor, yet with a light and not too sweet custardy texture are the perfect dessert for any special occasion. Make sure to use good quality dark chocolate in order to get that intense chocolate flavor, but if you prefer not too intense and slightly sweeter soufflé you can also use semisweet or milk chocolate for the recipe. For maximum satisfaction always serve a soufflé straight from the oven and a scoop of vanilla ice cream on top can be a great accompaniment. Learn how to make Chocolate Soufflé! Go to http://foodwishes.blogspot.com/2017/0... for the ingredient amounts, more information, and many, many more video recipes! I hope you enjoy this easy Chocolate Soufflé recipe. Ingredients 2 tbsp (30ml) milk 1 tbsp (15g) cream 5 tbsp (75g) sugar 2 oz (60g) 55-70% dark chocolate 2 egg yolks 3 egg whites 1/4 tsp (2g) salt 1/4 cup (30g) unsweetened cocoa powder, good quality 3 tbsp (45ml) water Powdered sugar for dusting Butter and granulated sugar for coating the ramekins Topping (optional) 7 oz (200ml) whipping cream 1 tbsp (7g) powdered sugar 1. Preheat oven to 375° (190C). Butter the inside of your soufflé molds ( I used 3 1/2 Inch- 9 cm Ramekins). Dust the molds with granulated sugar, then pour out the excess. 2. Place milk and cream in a small saucepan and stir over medium heat until it boils. Remove from heat, add chocolate. Let sit for 1 minute then stir until well combined and all of the chocolate has melted. 3. Add the cocoa powder and water and whisk until very hot over bain marie (double boiler). 4. Remove from the heat and set aside to cool for few minutes. 5. Meanwhile whip the egg whites with salt until foamy. Gradually add sugar and beat until stiff peaks form. 6. Add egg yolks to chocolate mixture and whisk in to combine. 7. Using a rubber spatula gently mix one-third of the egg whites into chocolate mixture. Then fold the chocolate mixture into the remaining whites. Spoon batter into prepared molds. 8. Bake until the soufflé has risen to about 1 1/2 inch above the dish, for about 13-15 minutes. 9. Meanwhile whip the cream with powdered sugar if used for serving. 10. Remove from the oven and dust the top with powdered sugar and add a spoon of whipped cream. Serve immediately as the soufflé will begin to deflate after in 2 minutes.

How To Make a Cassoulet step by step

Cooking time and tips: ================== The beans have to be cooked on a medium heat between 1h and 1h.30mn depending on which beans you use. the Tarbais bean can take quite a long time to cook. The Sausage and Pork ribs have to be cooked separately in a cooking tray in an oven at approx. 200 to 220 degrees Celcius 392 to 428 degree Fahrenheit for 15 minutes. After building the layer of the cassoulet in the cassole (earthware pot) top up the layers of meat and beans with the cooking liquid from the beans with eventually if you like, a bit of water. when pouring the liquid be careful not to add too much. the juice should barely cover the beans . Cooking times in the oven for the Cassoulet can vary depending on the type and size of dish you use. As a rough guide it is usually: 1 hour first, until the juices evaporates and a crust forms at the top of the beans. Then, when the beans start to dry out and the first crust appears, take the cassoulet out of the oven and top it up with a bit of cooking juice (from the beans or plain water), then put it back the in oven until another crust forms again. typically in the tradition you should repeat the top up process 3 time at least to make sure you beans are cooked properly. That exercise can take anything from 1h to 1h30mn the duck confit is only added toward the end before serving on top of the beans and they should go in oven nothing more then 15 minutes. you actually just want to warm them up nicely before serving the dish. A traditional cassoulet has to be cooked in a Cassole (Earthware) pot ========== The story ========== Stephane is travelling to the south of France to visit his old friend Jerome roussillon, Jerome is a qualified chef and a member of the Escoffier disciples (http://bit.ly/2jxBmtC) the town of Revel, France. After many years in the region, Chef Jerome had plenty of time to fine tuned his Cassoulet making skills and has agreed to share his recipe with us. The cassoulet recipe you will see in this video is one of the many traditional way of making that typical French bean stew. ======================= About the French Cassoulet: ======================= The name "Cassoulet" from Occitan caçolet is a rich, slow-cooked casserole originating in the south of France, containing meat (typically pork sausages, goose, duck and sometimes mutton), pork skin (couennes) and white beans (haricots blancs). The dish is named after its traditional cooking vessel, the cassole, a deep, round, earthenware pot with slanting side. It is important to note that there is 2 "schools" in the usage of breadcrumbs and tomatoes when making a cassoulet, therefore between the towns of Toulouse, Carcassonne, Villefranche de Lauragais, Revel and Castelnaudary, Cassoulet recipes can be made with or without Breadcrumbs and tomatoes. in the video the cassoulet chef jerome is sharing is his recipe which is inspired of the Villefranche de Lauragais style cassoulet For more information on Chef Jerome Roussillon please visit his website: www.lapoelee.com Ingredients 1 tbsp olive oil 1/2 lb pork belly (cut into half inch pieces) 2 lbs chicken thighs (bone-in, skin on) kosher salt black pepper 1 lb turkey sausage (See Note 1) 1 large onion, diced 4 cloves garlic, minced 1 tsp ground clove 2 stalks of celery, chopped into 1 inch pieces 3 carrots, peeled and chopped into 1 inch pieces 4 15 oz cans white cannellini beans, drained 32 oz chicken stock 1 bunch thyme (12 pieces), tied 2 bay leaves 1/4 cup fresh parsley, chopped Instructions Preheat oven to 300°F. Season chicken liberally on skin sides with kosher salt and black pepper. Set aside. In a large skillet over medium high heat add the oil and brown the pork belly pieces. When golden brown and crispy, remove with slotted spoon and set aside. Place the chicken thighs skin side down and sear until a golden brown for several minutes. Turn and brown the other side. Remove from skillet and set aside. Brown the sausages on both sides in same skillet. Remove and set aide. Add the onion to the skillet and sauté for several minutes. Season with salt and pepper. Add the garlic and ground clove and cook another minute. Add the celery and carrots and cook for 3 minutes, scraping up the bottom of pan for any browned bits. Spread the sautéed vegetables to a large roasting pan, Dutch oven or casserole dish. Add the beans and chicken stock. Next add the cooked meats and any pan juices, pressing them into the beans and vegetables. Add the thyme bundle and bay leaves. Cook, uncovered for 1 hour and 15 minutes. Remove thyme bundle and bay leaves. Season to taste. Place a chicken piece, a sausage and scoop of beans with vegetables on to each plate. Sprinkle with chopped parsley and serve with crusty French bread. Notes 1. I used a spicy Louisiana turkey sausage, but feel free to use any turkey or pork sausage. Using a fork, prick several holes in the sausage on both sides. ========================================= Thanks for watching, I hope you enjoyed this video. If you did, go ahead and give it a THUMBS Up, hit the SUBSCRIBE button to stay up to date. If you click that NOTIFICATION BELL ICON to the right of SUBSCRIBE you’ll know me every time I post a new video too!

How to cooking Coq au vin

How To Make Many variants exist using local varietals, such as coq au vin jaune (Jura), coq au Riesling (Alsace), coq au pourpre or coq au violet (Beaujolais nouveau), coq au Champagne, etc.
History: Various legends trace coq au vin to ancient Gaul and Julius Caesar, but the recipe was not documented until the early 20th centuryit is generally accepted that it existed as a rustic dish long before that.A somewhat similar recipe, poulet au vin blanc, appeared in an 1864 cookbook. The coq au vin is traditionally made with a rooster but it can be done using a good quality chicken. Always buy the best quality chicken possible to make sure the meat does not fall apart during cooking. it is very important to know how to make a coq au vin properly. Before attempting this recipe there are some things that needs to be prepared usually the day ahead to ensure you will make a good coq au vin recipe. But don't worry, a coq au vin is not a difficult French recipe, it is just time consuming. Frankly if you make sure you prepare these two things the day before you will find that making a coq au vin with chicken is pretty easy. Things to do the day before you make a coq au vin: - Marinate your chicken in red wine - Prepare a brown chicken stock from scratch. if you have those two items ready just follow the video and you should get a pretty authentic coq au vin recipe.Coq au Vin
Coq au Vin  Ingredients:  Extra virgin olive oil Butter, room temperature ¼ lb pancetta, diced  3-4 lbs chicken thighs Salt, to taste Black pepper, to taste  2 carrots, cut diagonally in 1-inch pieces  1 yellow onion, sliced  6 cloves garlic, smashed ½ lb mushrooms, quartered 1/2 bottle dry red wine 1 cups chicken stock 1 bunch fresh thyme  1-2 tbsp AP flour  Fresh parsley, chopped   Directions: Preheat the oven to 300 degrees F. Heat the 2 tablespoons of olive oil and 2 tablespoons of butter in a large Dutch oven. Add the bacon and cook over medium heat for 8 to 10 minutes, until lightly browned. Remove the bacon to a plate with a slotted spoon. Meanwhile, lay the chicken out on paper towels and pat dry. Liberally season the chicken on both sides with salt and pepper. In the Dutch oven, brown the chicken in batches in a single layer until the skin is crispy and golden brown. Remove the chicken to the plate with the bacon and continue to brown until all the chicken is done. Set aside. Add the carrots and onions to the pan and cook over medium heat for about 10 minutes or until the onions are lightly browned. Add the garlic and mushrooms and cook for 1 minute. Add the wine to deglaze all the crispy brown bits stuck to the bottom of the pan. Then add the chicken stock, thyme, bacon, chicken, and any juices that collected on the plate into the pot. Season with salt and pepper and bring to a simmer. Cover the pot with a lid and place in the oven for 45 minutes - 1 hour. Turn the oven up to 450 degrees, remove the lid and cook another 20 minutes to crisp the chicken. When the chicken is done, remove just the chicken to a platter and cover with foil to keep warm. Make a Beurre Manie by mashing 1 tablespoon of butter and 1 tablespoon of flour together to form a paste. Place the Dutch oven over medium heat and stir the Beurre Manie into the stew. Bring the stew to a simmer and cook for another 5 minutes. If you would like a thicker consistency, add another tablespoon of butter and flour. Taste and season if necessary. To finish the dish, add the vegetables and sauce to the chicken on the platter and garnish with freshly chopped parsley.How To Make Coq au VinHow To Make Coq au Vin
Coq au Vin  Ingredients:  Extra virgin olive oil Butter, room temperature ¼ lb pancetta, diced  3-4 lbs chicken thighs Salt, to taste Black pepper, to taste  2 carrots, cut diagonally in 1-inch pieces  1 yellow onion, sliced  6 cloves garlic, smashed ½ lb mushrooms, quartered 1/2 bottle dry red wine 1 cups chicken stock 1 bunch fresh thyme  1-2 tbsp AP flour  Fresh parsley, chopped   Directions: Preheat the oven to 300 degrees F. Heat the 2 tablespoons of olive oil and 2 tablespoons of butter in a large Dutch oven. Add the bacon and cook over medium heat for 8 to 10 minutes, until lightly browned. Remove the bacon to a plate with a slotted spoon. Meanwhile, lay the chicken out on paper towels and pat dry. Liberally season the chicken on both sides with salt and pepper. In the Dutch oven, brown the chicken in batches in a single layer until the skin is crispy and golden brown. Remove the chicken to the plate with the bacon and continue to brown until all the chicken is done. Set aside. Add the carrots and onions to the pan and cook over medium heat for about 10 minutes or until the onions are lightly browned. Add the garlic and mushrooms and cook for 1 minute. Add the wine to deglaze all the crispy brown bits stuck to the bottom of the pan. Then add the chicken stock, thyme, bacon, chicken, and any juices that collected on the plate into the pot. Season with salt and pepper and bring to a simmer. Cover the pot with a lid and place in the oven for 45 minutes - 1 hour. Turn the oven up to 450 degrees, remove the lid and cook another 20 minutes to crisp the chicken. When the chicken is done, remove just the chicken to a platter and cover with foil to keep warm. Make a Beurre Manie by mashing 1 tablespoon of butter and 1 tablespoon of flour together to form a paste. Place the Dutch oven over medium heat and stir the Beurre Manie into the stew. Bring the stew to a simmer and cook for another 5 minutes. If you would like a thicker consistency, add another tablespoon of butter and flour. Taste and season if necessary. To finish the dish, add the vegetables and sauce to the chicken on the platter and garnish with freshly chopped parsley.How To Make Coq au Vin
Coq au Vin  Ingredients:  Extra virgin olive oil Butter, room temperature ¼ lb pancetta, diced  3-4 lbs chicken thighs Salt, to taste Black pepper, to taste  2 carrots, cut diagonally in 1-inch pieces  1 yellow onion, sliced  6 cloves garlic, smashed ½ lb mushrooms, quartered 1/2 bottle dry red wine 1 cups chicken stock 1 bunch fresh thyme  1-2 tbsp AP flour  Fresh parsley, chopped   Directions: Preheat the oven to 300 degrees F. Heat the 2 tablespoons of olive oil and 2 tablespoons of butter in a large Dutch oven. Add the bacon and cook over medium heat for 8 to 10 minutes, until lightly browned. Remove the bacon to a plate with a slotted spoon. Meanwhile, lay the chicken out on paper towels and pat dry. Liberally season the chicken on both sides with salt and pepper. In the Dutch oven, brown the chicken in batches in a single layer until the skin is crispy and golden brown. Remove the chicken to the plate with the bacon and continue to brown until all the chicken is done. Set aside. Add the carrots and onions to the pan and cook over medium heat for about 10 minutes or until the onions are lightly browned. Add the garlic and mushrooms and cook for 1 minute. Add the wine to deglaze all the crispy brown bits stuck to the bottom of the pan. Then add the chicken stock, thyme, bacon, chicken, and any juices that collected on the plate into the pot. Season with salt and pepper and bring to a simmer. Cover the pot with a lid and place in the oven for 45 minutes - 1 hour. Turn the oven up to 450 degrees, remove the lid and cook another 20 minutes to crisp the chicken. When the chicken is done, remove just the chicken to a platter and cover with foil to keep warm. Make a Beurre Manie by mashing 1 tablespoon of butter and 1 tablespoon of flour together to form a paste. Place the Dutch oven over medium heat and stir the Beurre Manie into the stew. Bring the stew to a simmer and cook for another 5 minutes. If you would like a thicker consistency, add another tablespoon of butter and flour. Taste and season if necessary. To finish the dish, add the vegetables and sauce to the chicken on the platter and garnish with freshly chopped parsley.

Friday, 8 May 2020

NCOA Ofrece Un Valioso Tesoro de Ayuda para Adultos Mayores Sobre el COVID-19

(NewsUSA)

– La pandemia de COVID-19 está generando temor, confusión e incertidumbre económica en muchos estadounidenses mayores, especialmente aquellos que viven con un ingreso fijo.
Afortunadamente, el Consejo Nacional para Adultos Mayores (NCOA), una organización sin fines de lucro y confiable que ayuda a adultos mayores a envejecer con dignidad y seguridad económica desde hace 70 años, ofrece información valiosa sobre el coronavirus en su sitio web, www.ncoa.org.
Expertos del NCOA están seleccionando y actualizando periódicamente recursos de vital importancia para los adultos mayores y sus cuidadores. Encontrará blogs, enlaces y videos sobre una gran variedad de temas, como:
Alimentos
Si usted o alguien bajo su cuidado necesita entrega de comidas, el NCOA ofrece enlaces a Meals on Wheels y Feeding America con opciones de búsqueda de servicios locales según su código postal. Feeding America y otros bancos de alimentos se están adaptando a la situación y establecieron pautas sobre el distanciamiento social y puntos de entrega más pequeños en la comunidad. Para quienes reúnen los requisitos, hay un enlace para solicitar el programa SNAP, antes conocido como “cupones de alimentos”, que ofrece asistencia para adquirir alimentos nutritivos.
Finanzas
Muchos estadounidenses mayores, especialmente quienes viven con un ingreso fijo, están preocupados de que el COVID-19 afecte su situación financiera ahora y en el futuro. Hay muchos programas de beneficios federales, estatales y locales para ayudar a los adultos mayores con dificultades financieras, como el pago de servicios públicos, costos de medicamentos, alquileres y otros gastos.
El sitio web complementario del NCOA, www.BenefitsCheckUp.org, ofrece información sobre la elegibilidad y cómo solicitar miles de millones de dólares en beneficios.
Además, aunque se aconseja a los estadounidenses mayores que eviten los viajes no esenciales, los adultos mayores encontrarán opciones de transporte crítico para ir a citas médicas esenciales o para recoger alimentos y medicamentos. El NCOA ofrece un enlace a Eldercare Locator para buscar servicios de transporte local, y además ofrece información sobre el uso de las visitas de telemedicina, que cada vez son más sencillas y habituales.
Quienes estén preocupados por los beneficios de Medicare en cuanto a la atención de la salud debido al COVID-19 pueden usar los enlaces del NCOA hacia los sitios estatales y gubernamentales para obtener la última información.
Sentimientos
El estrés y el aislamiento a causa de la pandemia de coronavirus afecta las emociones de todos. Si bien el NCOA insta a los adultos mayores a cumplir con las pautas de aislamiento físico para mantenerse sanos, también ofrece consejos para que los adultos mayores, cuidadores y familiares usen la tecnología para mantenerse en contacto con sus seres queridos y amigos, y permanecer emocionalmente sanos.
Visite www.ncoa.org para obtener información necesaria para adultos mayores sobre el COVID-19 y otra información sobre un envejecimiento saludable. Es un valioso tesoro de recursos para los adultos mayores y sus cuidadores.

Saturday, 2 May 2020

Three Ways Millennials Can Start Saving More Money

For too long, Millennials have gotten a bad rap about money and their ability to save for a rainy day or retirement.
However, a new “Relationship With Money” survey by financial services firm Edward Jones found that not only do more Americans born between 1981 and 1996 consider themselves “savers” than those in their parents’ Gen-X cohort (48 percent vs. 46 percent), but that Millennials also were better at socking away emergency funds (75 percent vs. 66 percent).
That’s right. The same Millennials whose motto could be “Why buy a car when you can Uber?”
“This debunks the myth that Millennials aren’t as financially focused as other generations,” says Edward Jones investment strategist Nela Richardson.
And the survey isn’t some outlier. It’s supported by other research.
The Federal Reserve Survey on Consumer Finances found that while Millennials are deep in debt, more than 42 percent have retirement accounts, the highest share for those under 35 years of age since 2001.
Part of what’s driving Millennials’ emphasis on saving could stem from lingering memories of the Great Recession.
“Back in the late 2000’s, the oldest cohort of millennials entered the worst job market since the Great Depression of the 1930’s,” says Richardson.
“For younger millennials, watching their parents and other family members go through that experience may have also made them more aware of the risks of a market downturn or some other unexpected event, such as losing a home or a job, and so they’re more conservative when it comes to spending and saving in their adult lives,” says Richardson.
One potential alarm bell uncovered by Edward Jones’ sampling of more than 2,000 adults nationally age 18 and over: While 92 percent were honest enough with themselves to recognize there was room for improvement in their financial health, the very thought of saving money sufficed to make more than a third feel either “anxious” or “overwhelmed.”
If that sounds familiar, here are three steps to consider:
• Identify your money-related emotions. People often have emotional responses to money. Getting a big bonus at work can make you feel euphoric; agonizing over what to do with it can be paralyzing even as the logical part of your brain (invest at least most of it) fights it out with the emotional part (splurge it all!). What’s key is knowing that letting your feelings dictate your spending, saving and investing choices can lead to poor decisions.
• Develop a financial strategy. Keeping your cool starts with identifying your main goals – a down payment on a new home, college for your children, a comfortable retirement – and then sticking to a sound, long-term path for attaining them.
• Get an “accountability partner.” Meaning, someone with whom you’re comfortable sharing your finances. It could be a family member. Or a professional financial advisor, such as a local one at Edward Jones, who has the perspective, experience and skills necessary to help you make the moves appropriate for your situation.
“Whether you are strapped with student debt, saving to buy a home or trying to build an emergency fund, there are trade-offs that must be made in balancing these short-term goals and our long-term financial future, such as investing for retirement,” Richardson says. “Without a sound financial strategy, most people tend to be reactive rather than proactive and feel that their money is controlling them.”

Friday, 1 May 2020

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