Create a Financial Calendar for the New Year

By Nathaniel Sillin

When was the last time you made a financial resolution on New Year’s Eve? If you can’t remember, you’re in good company.

The Allianz Life Insurance Company of North America’s annual New Year’s resolutions survey for 2014 reported that 49 percent of respondents said that health and wellness were their first priorities for the coming year, up from 43 percent in 2013. Only 30 percent ranked financial stability as their top goal for the year.

new-years-resolutions1

In 2016, maybe it’s time to push financial fitness to the top of your list by creating an annual financial calendar that helps you save, spend and invest a little smarter. Here are some suggestions to build your calendar:

Set three important money goals for the year. Three money goals may not sound like a lot, but if you’ve never thought about money goals before, establishing these targets can make a major difference in your financial life. Set goals that address key money concerns or serve as a springboard for a solid financial future. Choose what makes sense for you, but here are three basic goals to start with:

Create or reset your budget. If you’ve never made a budget before, spend a month or two tracking everything you spend. Review your findings closely and see whether you’re spending less than you earn. If not, determine if you can cut spending to direct more funds to meet key goals. If you already have a budget, consider reevaluating your finances to see where you could cut costs.

Build an emergency fund. An emergency fund (http://www.practicalmoneyskills.com/emergencyfund) contains between three to six months of living expenses you can draw upon only in a real financial emergency such as unemployment, illness or a major unplanned expense.

Save for something special. Make one of your three goals a fun goal – a vacation, a new bike, a wardrobe upgrade – something that feels like a reward.

Here are calendar items that might help you reach those goals.

Make sure you note staggered receipt dates for each of your three free credit reports from Experian, TransUnion and Equifax so you can keep a steady eye on your credit and spot irregularities if they happen.

Prevent severe money surprises by marking key repair or replacement dates on home, appliance and other personal expenses that might be coming up in the future. Use the time you have now to schedule inspections and estimates for each so you’ll be able to start setting aside funds in advance.

Retirement readiness is another key calendar item. At least once a year, consider reviewing your holdings in retirement or investment accounts to make sure they’re still performing as you’ve planned or if not, whether you need to restructure the investments in your portfolio.

Put the open enrollment dates for employer- or self-employment benefits on your calendar and then mark a date several weeks before to allow you to start thinking through necessary changes. The way you choose employer or self-employment benefits is a key part of your financial planning and should intersect with other independent money decisions you’re making for yourself and your family.

Insurance renewal dates are important to mark as well. If you’re not comparison-shopping for the auto, homeowners or health insurance coverage you buy on your own, there’s a good possibility you’re losing out on money, service or coverage.

Set two dates each year to review your overall finances. You might consider dates in June and November to see how you’re doing with budget, savings, spending, investment and tax issues. The June date is for corrective actions; the November date is to determine the last-minute spending, savings or tax moves you want to make before December 31 and to set financial goals for the New Year. If you work with a qualified financial or tax expert, consider involving him or her in the conversation.

Bottom line: If you use a calendar or datebook to keep on schedule, add important money dates and activities so you can meet your lifetime financial goals.

 

Dunmore falls short in state quarterfinal football game

 

football

By Steve Svetovich

Following a 51-29 route over Notre Dame- Green Pond, the Dunmore Bucks lost the PIAA Class AA quarterfinal contest, 28-10, to West Catholic High School, Saturday, December 5, at Northern Lehigh High School.

Dunmore senior back Garrett Murray rushed for 177 yards and scored five touchdowns in Dunmore’s 51-29 win over Notre Dame-Green Pond in the PIAA Class AA first round contest, Friday, November 27, at Northern Lehigh High School.

Colin Holmes added 92 rushing yards on 22 carries in the first round game. Dunmore fullback Pat Reese rushed for 52 yards, including a 24-yard touchdown burst, on eight carries. Dunmore quarterback Dominic Mesko rushed for 59 yards, including a one-yard touchdown plunge, on four carries.

The Bucks totaled 389 rushing yards on 63 carries against Notre Dame-Green Pond.

West Catholic High School also ended Dunmore’s post season state title hopes in 2008 and 2009.

Murray rushed for 76 yards on 20 carries in the loss to West Catholic. He rambled into the end zone for a four-yard touchdown run with 2:03 left in the contest. That capped a 92-yard drive for the proud District 2 champions.

The Dunmore running game was not shut down by West Catholic. The team rushed for 260 yards, four more than West Catholic, on 54 carries. Junior Kyle Lasher rushed for 75 yards on 11 carries. Holmes rushed for 51 yards on 10 carries. Reese added 31 yards on eight carries.

The Bucks had chances to score early on, but had three costly turnovers in the game.

Pat Orr kicked a 31-yard field goal for Dunmore, with 8:47 left in the first half. At that point West Catholic only had a 6-3 lead, but quarterback Joshua Evans scored on a 15-yard run with 6:32 left in the half. West Catholic led, 12-3, at the half.

A 27-yard touchdown pass from Evans to Amir Postley and two-point conversion run by Calil Wortham gave West Catholic a commanding 20-3 lead with 7:45 left in the third quarter.

The Murray four yard touchdown run followed by Orr’s extra point kick brought the margin down to 20-10 with 2:03 left in the game.

However, a 48-yard Wortham scamper for a touchdown and two-point conversion run sealed the game, 28-10, for West Catholic with 1:42 left in the contest. Wortham also scored on a two-yard burst in the first quarter.

Dunmore veteran head coach Jack Henzes and his Bucks never gave in. Pat Reese and Chris Coviello each had key fumble recoveries for the defense. Both fumble recoveries halted West Catholic drives inside the Dunmore 10.

Coach Henzes praised his team for never giving up and working hard all season. He credited the West Catholic team’s athleticism for their victory. Henzes, who is one of only two high school football coaches with over 400 wins in the state, said he is very proud of his team.

Dunmore finished the season 12-2.

Cheryl’s Cuisine

 

By Cheryl Radkiewicz

 

Generally, when married couples celebrate their 25th wedding anniversary, it’s either with a huge party,  a dream cruise, or trip abroad.  Not so this past November when my husband and I celebrated our 25th…

We spent it at Savor Borgata, the foodie event at Borgata Hotel and Casino in Atlantic City. A  cruise was definitely out as my seasickness experiences had me praying to die on the English Channel and the Greek Islands in younger years.  And, yes, I was medicated.

A trip abroad was nixed due to my husband’s inability to walk any distance since spine surgery. So what better celebration than a huge “Savor Borgata” party!  And, being the eldest child of workaholic parents, I knew I could get a great column for my readers….

Upon entering the event, I made a beeline for Wolfgang Puck’s booth.  Last year I stood in line twice for his fabulous lacquered duck. This year, not even knowing what he was serving, and not caring, I wanted to be one of the first in line.  

His dish was Armenian Grilled Lamb Leg Pita with Baba Ganoush and Green Harissa Aioli with Yalanchi Dolma.  Again, his food brought me to my knees.  The flavors…magnificent.  

Cheryl and Wolfgang pic

Dunmorean Food Editor Cheryl Sempa Radkiewicz exchanges pleasantries with Chef Wolfgang Puck shown with his leg of lamb during the recent Savor Borgata event at Borgata Hotel and Casino in Atlantic City. (Photo Credit: Alex Resnik)

As usual, he and Bobby Flay had the longest wait lines… So it was on to Bobby Flay, who served Charred Beef Romesco with Pickled Brussels Sprouts topped with Calabres Blue Cheese and Octopus Taco with Sour Orange.  The beef was luscious.  I passed on the octopus.

Geoffrey Zakarian, Food Network Iron Chef host for “The Kitchen”  and culinary lifestyle consultant for The Water Club at Borgata, featured Boeuf Bourginon with White Polenta and Grated Horseradish.  This dish was also exceptional.  From among the guests who voted, it won the People’s Choice Award.

The Old Homestead Steak House served “The Duke,” a hearty mound of perfectly roasted prime rib soaked in house pan drippings, topped with pickled peppers, onions and horseradish sauce over an all-American crusty roll.  Each sandwich was cleverly accompanied by a large button of “The Duke, John Wayne.”

dessert table pic

Borgata staff help guests decide on dessert choices. The desserts. under the direction of Executive Pastry Chef Thaddeus DuBois, featured Chocolate Pot du Creme, Rice Pudding, Tarte as Citron, Linzer Torte, Palmiers, Gateau Opera, and Raspberry Fruit Tarte.

Thaddeus DuBois, Borgata’s executive pastry chef and formerly pastry chef at the White House, never disappoints. His fabulous display included Chocolate Pot de Creme, Rice Pudding, Tarte au Citron, Linzer Tarts, Palmiers, Gateau Opera, and Raspberry Torte.

Fornelletto Cucina and Wine Bar Chef Stephen Kalt served Taleggio Fonduta and Piedmontese Meat Ragu’ Over Focaccia.

Izakaya Modern Japanese Pub Chef Michael Schulson offered Tuna, Yellowtail and Garden Handrolls.

Other items served throughout the event included:  Bamboo Fish, Salted Crepe with Chicken, Mushrooms, Onions, Tomatoes, Spinach and Gruyere Cheese, French Fried Quail, Curried Lamb with Fries, Pickle and Hot Sauce, Roasted Banana Leaf Pork with Black Bean Ragout and Pica, Butterballen–Short Rib Meatballs with Whole Grain Mustard, Fritto Misto and Veggie Roti, Brooklyn Beef Taco and cheeses from around the world served with figs.

Besides the fabulous food, culinary demonstrations were highlighted.  Demos included:  Sausage Making by Chef Aram Mardigian; Pulled Sugar by Chef Thaddeus DuBois, Decorating with Fruits and Veggies by Chef Andrea Heinly, Mozzarella Making by Chef Mark Bruschi, Simply Sangria by Wine Manager Laura Turenne, How to Carve a Turkey by Chef Roseanne Gotta, Barista Demo by Illy Cafe’, Quick Tips for Home by Chef Christian Viale, Sushi Rolling by Chef Michael Schulson and Microwave Souffle’ by Borgata Executive Chef Thomas Biglan.  

So from this event, I’m happy to share some of the chef’s favorite dishes:

 

FETTUCCINE CACIO E PEPE 
Fornelletto

20 oz. fresh cut fettuccine noodles
2 cups grated aged Pecorino cheese
1 Tbsp. butcher grind black pepper
2 cups heavy cream

 Bring water (at least 2 quarts) to a rolling boil in a large casserole dish or Dutch oven.  As water is heating, in a large saute’ pan, warm the cream without boiling on a low flame.  When water starts to boil, add enough salt for it to taste like the sea, i.e., salty.  Drop in your pasta and cook for approximately 3 minutes, stirring to make sure the pasta doesn’t stick together.  While the pasta is cooking, add half of the grated cheese and all of the pepper into the pan of warmed cream and stir.  Carefully, with gloves or towels, lift the hot pot of cooked fettuccine and drain in a colander in your sink.  Add the cooked fettuccine to the warm cream, cheese and pepper mixture.  Raise the flame to medium-high, add the rest of the cheese and a touch of salt and using a set of tongs or a large fork, incorporate the pasta and cream mixture completely.  Serve on a large plate or in a large bowl.  Serves 4.

***

CRISPY BRUSSELS SPROUTS
Izakaya

3/4 cup fish sauce
1 cup water
1/2 cup sherry vinegar
1/4 cup blended oil
1/2 cup mirin
1/8 cup fresh ginger, finely chopped
1/8 cup garlic, finely chopped
1/8  cup red chilis, finely chopped
2 cups Brussels sprouts, quartered

Chop ginger, garlic, chilis very fine.  Combine all ingredients except Brussels sprouts together and blend with immersion blender to combine.  Deep fry Brussels sprouts until crispy and browned.  Toss sprouts in a bowl with 1/4 cup sauce or desired amount.  Serves 8.

***

PUMPKIN SOUP
Wolfgang Puck

1 small to medium onion
4 oz. butter
1 whole butternut squash
1 whole kabocha squash
Sage, brown sugar, cinnamon, nutmeg
1/4 tsp. cardamom powder
1/4 tsp. ginger powder
1/4 tsp. nutmeg, fresh ground
Salt, to taste
White pepper, to taste
Sugar, to taste
1 cup heavy cream
1/2 quart chicken stock or water

Preheat oven to 350 degrees.  With a chef knife cut the squashes in half.  Place in a roasting pan and season with salt, pepper, sage, brown sugar, cinnamon and nutmeg.  Pour 2 cups of water at base of pan.  Cover squash with parchment paper and foil.  Place in oven  and roast for 45 minutes.  Squash should be tender.  Scrape squash meat from skin.  Puree’ meat in food processor, reserve.

Over a medium flame in a 2 quart sauce pot, add butter, melt to just browned.  Add onion, cook onion until translucent in the butter.  Add squash, cook for 10 minutes, stirring until completely hot.  Add 2 cups heavy cream and 1 quart of chicken stock or water.  Add salt, white pepper, sugar, cardamom powder and ginger powder.  Stir constantly and bring to a boil and strain through fine strainer.  To adjust the consistency, add more or less liquid as desired.  Serves 8.        

***

LOBSTER MUSHROOM RISOTTO
Geoffrey Zakarian for The Water Club

12 oz. Arborio rice
8 oz. cooked lobster meat (small dice)
2 quarts lobster broth
6 oz. shitake or crimini mushrooms
1 oz. olive oil
4 oz. yellow onion, minced
1 shallot, medium size, minced
2 Tbsp. chopped flat leaf parsely
4 oz. dry white wine
6 oz. Parmesan Reggiano, grated
4 oz. butter
Salt and pepper, to taste
1/4 cup minced chives

In large saucepan, heat olive oil over low heat.  Add onions and sweat for 2-3 minutes until softened.  Add garlic, shallots, mushrooms and cook for 2 minutes, then add Arborio rice, saute’ briefly to toast the rice.  Add wine, stir and allow wine to reduce to almost dry, then add 1/3 of lobster broth, keeping at a simmer and stirring every minute.  Allow most of broth to be absorbed.  Add another 1/3 of broth, continue stirring.  Check rice until it is tender.  

If more cooking time is needed, add 1/2 the amount of broth left.  Continue stirring, until broth is absorbed but still creamy.  Add lobster, cheese, butter and parsley and stir together.  Toss with extra virgin olive oil and minced chives on top of risotto.  Serve and enjoy!