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JULY 2020

As Summer Rolls Along 

As we are in the heat of the summer, literally, our hope is that you are mentally keeping your cool, staying cool, and are able to enjoy these long days of sunshine and relaxation. Our team at Gracefully Greying continues to work hard – adding diverse content to our platform and expanding our brand.  

Heading into August, we recognize that the anxiety of the Coronavirus pandemic and question of schools re-opening are taking a toll on our mental and physical health. These stresses remain a hotbed issue for families, no matter what age. Therefore, Gracefully Greying is proud to share insight and advice from the Rochester Center for Behavioral Medicine experts, in coping with school uncertainty. 

Building on our partnership with genusConnect, a new comprehensive state-of-the-art healthcare app which allows for collaboration between families, caregivers, and medical professionals, we are incorporating content on their community platform. Take a look at the Gracefully Greying article which will lead you to the app.

In this month's GG Book Nook, Debbie Gornbein reviews His & Hers, written by Alice Feeney.

And on the cooking front, Annabel Cohen, beloved Detroit Metro area chef and caterer, suggests some very tasty summer barbecue recipes.

As always, we hope you can spread the word and share Senior Musings with your colleagues, friends, and family.  Share your story, your expertise, and your experiences, and share us on social media as well.

Laurie Blume & Henry Gornbein, Gracefully Greying Co-Founders

Things to Consider While Gracefully Greying 

WATCH: Gracefully Greying co-founders Laurie Blume and Henry Gornbein recently participated in a webinar hosted by Telemus Capital. The discussion touched on timely points such as senior scams, the necessity of keeping comprehensive records and documents for your family, technology updates, and legal issues. 

Coping with School Uncertainty

One of our sponsors, Rochester Center for Behavioral Medicine, weighs in on how to cope with back to school uncertainty. While some plans have been discussed and revealed, it's not yet clear exactly what the upcoming school year will look like. Read the article here.


Partnership with genusConnect

We are participating as a community partner on the newly launched app, genusConnect.  As the vision of the app developer and his team focuses on providing valuable information and resources to families and their caregiving network, we see this as a wonderful opportunity to contribute to this platform as an official Community Partner. You can easily enter the app by texting grey to 211411. Join the Gracefully Greying platform, and share this with family and friends.

Your Right and Duty to Vote

The August primary is fast approaching, and so is the need to vote, whether that is in person, or by mail. According to Pew Research, in the 2016 presidential election, roughly a quarter of voters (27%) were ages 65 and older.  Additionally, 56% of all poll workers were 61 and older.  In the 2018 general election, 31% of the poll workers were age 61-70, and 27% were age 71 and over. For more insight and stats, take a look at our recent article  Voting and Absentee Ballots.

Keep Reading 

We continue to provide arts and culture resources and connections for our audience. Whether this is through music, travel, literature, or art, we learn and explore, even though we are still hunkered down at home.

This month, Debbie Gornbein suggests His & Hers, written by Alice Feeney.  It is a page turner about a murder that will have you guessing until the very end.  Someone is lying - the question is who?  No one is above suspicion.  Alternatively narrated by the female and male protagonist, it is difficult to determine who to trust.  Twists and turns abound. This novel is a perfect escape; entertaining until the last page.  Enjoy!




 


with Annabel Cohen 

Annabel Cohen is a food lover, innovator, writer, explorer, aesthete, and, she knows how to cook.

Word-of-mouth made Annabel one of the most popular and award-winning caterers in southeast Michigan. Among innumerable television and radio appearances, She's often called upon as a "lifestyle expert" to discuss any myriad of subjects. Annabel was the deciding judge on the Travel Channel’s “Food Wars” for a Detroit episode pitting rivals Lafayette Coney Island against American Coney Island. Annabel is also an author, co-writing "America's Thanksgiving Parade Cookbook,"  "Eating for Acid Reflux" in 2003 and in 2013 created all the recipes for "Fast Diets for Dummies."  

As a stylist, Annabel has worked on countless photo shoots and tested and styled recipes for advertising, articles, promotional events and even a few books she didn't write. She's also a cooking instructor and writer/columnist with articles that focus on her favorite things -- food, travel and lifestyle.


We are lucky to have Annabel share a few seasonal recipes. This month, we are featuring a few delicious grill recipes.  Enjoy!


Barbecue Beef Brisket

It’s hard to make small quantities of brisket. Even though it shrinks a lot during cooking, brisket is usually only sold as a whole roast, and three-pounds is really at the bottom of the weight for this meat. 

So make it for four and eat it again or freeze half for another time.

Preparation: 

1 3 pound beef brisket, trimmed of fat
2 Tbsp. cup vegetable oil 
1/2 cup ketchup 
1/4 cup brown sugar
1/4 cup red wine vinegar
1/4 cup water
1-2 Tbsp. hot pepper sauce, such as Tabasco, to taste
1 1/2 tsp. paprika
1 Tbsp. kosher salt
1 Tbsp. chili powder
1 Tbsp. liquid smoke, optional
1 Tbsp. prepared yellow mustard
1 ½ tsp. pepper
4 Brioche, pretzel or kaiser roll buns

Heat grill to high. Rub the meat all over with the oil and sear on both sides. Turn the heat off one side of the grill if possible, or, allow the grill to cool down to about 300°F (low). Place the brisket in a grill proof pan or disposable aluminum pan. Set aside. 

Combine remaining ingredients and pour over the meat. Cover the pan with foil and cook for 3 1/2 hours, turning the meat once every hour and checking to be sure the meat is not burning and that the meat is tender. Remove the pan from the grill and allow to cool until warm.  Cut the meat across the grain into thin slices and serve with the sauce. You may also shred the beef and serve as pulled barbecue beef brisket sandwiches. Makes 4 servings. 


Grilled Eggplant Salad with Roasted Red Peppers and Feta

1 small eggplant (about 1/2 pound)
1/2 red bell pepper
2 Tbsp. olive oil
Kosher or sea salt to taste
Fresh ground black pepper to taste
1/2 cup Feta cheese, cut in cubes or crumbled
Fresh basil leaves

Preparation:
Preheat grill to medium-high. Cut the top off the eggplant and cut it into 1/4-inch-thick circles. Cut the bell pepper in half vertically and remove the stems and seeds. Cut the pepper into 4 pieces.  

Brush the eggplant slices and pepper pieces with a very small amount of olive oil. Grill the eggplant and pepper until lightly charred and cooked though, about 10 minutes. Remove from grill and allow to cool until just warm. Arrange the eggplant circles on a serving plate. Chop the roasted pepper and sprinkle it over the eggplant. Sprinkle to taste with salt and pepper. Drizzle the vinegar over all and sprinkle the Feta over all. Arrange the basil leaves around the plate. Serve at room temperature. Makes 2-3 servings. 


Grilled Sea Bass with Ginger Cilantro Sauce 

Sauce:
1 Tbsp. rice wine vinegar
1 Tbsp. soy sauce
2 tsp. minced peeled fresh ginger
2 tsp. brown sugar
½  tsp. minced garlic
2 Tbsp. fresh lime juice
1 tsp. Grated peel or zest

Fish:
2  6- to 8-ounce sea bass fillets with skin or other mild fish such as salmon
1 Tbsp. olive oil
Fresh chopped cilantro, garnish
Minced scallions, white and green parts, garnish
Sesame seeds, any kind, garnish

Make the sauce: Combine all sauce ingredients together in a medium saucepan over medium-high heat. Bring to a boil and cook for 2 minutes. Reduce heat and keep warm until ready to serve. 

Heat grill to medium-high. Brush fish with oil and sprinkle with salt and pepper to taste. Place the fish, skin side down on the prepared grill. Grill the fish for about 5-minutes. Carefully place a spatula or turner between the fish and the skin and gently turn the fish over and grill on the other side for 5 minutes. DO NOT OVERCOOK. Place the fish on a large serving platter individual dinner plates.  Stir the cilantro into the sauce and spoon this sauce over the fish. Sprinkle the fish with the scallions and sesame seeds and serve. Makes 2 servings. 

If you are an organization, business, or professional, and would like to contribute content and gain exposure on our website, social media platforms and YouTube Channel, we would love to have you on board as a Contributing Sponsor.

 
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