Now You're Cooking! - Best Life After 60

Best Life After 60

By Jane Weston Wilson

Last week I was a member of a focus group for a website, Best After 60 started recently by a woman entrepreneur friend of mine, Dianne Morris. There were 10 of us ranging from age 45 to 84. We were West siders and East siders. Single, married, professionals, some of us were business owners some still working in corporate jobs, some looking to start a new business.

 

We were there to be queried. The site is what I think of as a magazine format, covering the subjects deemed of most interest - HOME, BEST LOOKS, RELATIONSHIPS, BEST HEALTH, MONEY, INSPIRATION AND ADVENTURE, MAKE A DIFFERENCE.

 

What came up again and again as we were asked questions from the list, was what would bring us back to a site. Information? How well it is covered? How easy it is to navigate the site?  Our response? "Yes, all of that!"

 

But what was even more discussed whether it was health, relationships, work or travel, fashion or home were personal stories, from personal experience. A sense of involvement and interaction learning from each other as peers; a real give and take. 

 

This has been the goal of our blog, now called Aging in Action, from the beginning. It is something that builds slowly with a great deal of dedication and perseverance. Community on or offline is a fitting together around mutual interests and concerns and that is what’s happening more and more now.

 

My friend Kathy F. has become a dedicated walker 3 times a week with the Bloomingdale walking group; another group has formed around eating out together. There is also a writers group.

 

Our blog will continue to grow as more and more viewers take steps to have a place and a say. By becoming contributors to the blog as columnists or opinion gatherers or starting a group that fits a need not yet met. Whether its politics or health, travel or relationships, adventure or making a difference, sharing what we know and asking for what we want is how to gain our own sense of living at the peak of our powers. Become more involved with our Aging in Action blog and do check out www.BestAfter60.com.

 

Now back to wearing my own hat. A great time for a get together is 4th of July weekend at home or away. Keep reading for two delicious salads that will pair well with whatever else you might be making for a holiday celebration.

Sides for the Fourth of July

Many of us it will be doing favorites on the grill or the hibachi; hamburgers and hot dogs, chicken, steak, fish and vegetables with favorite marinades. So I’m going to concentrate on what will complement them. Just about everyone has a potato salad, a bean salad or macaroni and cheese salad from recipes passed down in our families. The recipes I am suggesting are a nice variation of potato and bean salads. They are light, refreshing, and pretty.

 

Black beans are always popular. For this Black Bean and Radicchio Salad I’m combining them with radicchio, red pepper, breakfast radishes, and scallions with fresh squeezed lime juice.

 

Black Bean and Radicchio Salad

Serves 6

 

1 16 oz can black beans, drained and thoroughly rinsed

1/2 small radicchio, outer leaves removed, sliced thinly lengthwise and then cut in half again

1 large red pepper washed, seeded, cut length wise into half-inch wide slices and then cut in half again

4 radishes or two breakfast radishes peeled and cut into medium dice

1 bunch scallions, washed, tops removed, peeled and cut into half-inch cylinders

Juice of three limes

Olive oil to taste

 

Procedure:

1. In a large bowl, combine all ingredients.

2.  Add lime juice and refrigerate.

3. Add olive oil and mix lightly at serving time.

 

Cucumber and Potato Salad with Fresh Dill

Serves 6

 

Small red potatoes peeled and boiled al dente with a whole bunch of dill. Cooled and paired with small cubes of cucumber. No fat here.

 

Ingredients:

6 small new potatoes, washed, peeled, and cut into medium size cubes

1/2 bunch fresh dill, washed plus three Tab snipped dill

3 small cucumbers, preferably Persian, peeled and cut into small cubes

1 tsp kosher salt

 

Procedure:

1. In a large saucepan over medium heat, place potatoes and dill with water to cover.

2. Cook gently 10 to 15 minutes or until cooked al dente.

3. Remove pan from heat, drain the potatoes and cool slightly. Discard cooked dill.

4. In a medium bowl combine potatoes and cucumber with salt. And 3 Tab snipped dill

5. Refrigerate until ready to serve.

Comments

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