Jul/Aug
2013

From the Editor: July/August 2013

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Written by Marlene Petersen

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What's Taboo to You?

In addition to our regular features this special issue of Rochester Women explores a few “taboo” topics. Consistent with our mission to connect women with each other and the community in a positive way, our taboo subjects aren’t bawdy or vulgar, rude or disparaging. They’re simply subjects that can be difficult (or embarrassing) to talk about. They’re things that should be discussed but often aren’t, subjects that are food for thought, help us plan or make us laugh.

Right off the bat, we tackle the toughest discussion you’ll ever have with a family member (assuming you’ve already covered the birds and the bees): how to prepare yourself and your family for the end of life. In “End-of-Life Arrangements” (pg. 11) we consulted with local attorneys and financial advisors to bring you advice and a glossary of key documents you and your loved ones should be aware of regardless of your current health or age.

 

Jul/Aug
2013

End-of-Life Arrangements

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Written by Debi Neville

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The Conversation No One Wants to Have, But Everyone Should

Discussing the end of life—the passing of person and property—is a talk that makes us dreadfully uncomfortable. Yet if our wishes are to be honored after we are gone (or have become incapacitated), the right financial plans and legal paperwork must be in place regardless of our current age or vitality.

 

Jul/Aug
2013

The Nouveau Trousseau

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Written by Olive Martini

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Or Bra-Wars and the Frumpy Fungus

Sometime after the age of 40, I looked in the mirror and saw my grandma staring back at me…in big white panties and a shabby brassiere. My heart sank: “When did I become so damn frumpy?

Scientists will probably disagree, but I suspect frumpy is a fungus that attacks middle-aged women like creeping bread mold. In the human female, it rounds the belly, widens the buttocks and zaps our fashion sense. Psychologists may argue that frumpy is just a state of mind—the insidious spawn of habit and malaise. Whatever it is, frumpy had me in a stranglehold. Big time.

 

Jul/Aug
2013

Revive Your Jive!

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Written by Rochester Women Magazine Staff

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The upside of aging: We’re more comfortable in the skin we’re in! The downside: Our skin begins to look lived in. If you’re looking to do a little remodeling or just put some pep in your step, check out these products and services that strive to smooth away the years we’ve weathered.

 

Jul/Aug
2013

Driving While Intoxicated

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Written by Michelle Kubitz and Alison Rentschler

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Meet Jane Doe. Jane is a 35-year-old, 5’6” female who weighs 150 pounds. An hour and a half ago, she went to a spontaneous happy hour to wish an officemate farewell. She’s now had two premium margaritas with little to no food in her stomach. Is she safe to drive home?

 

Jul/Aug
2013

Homeless in Rochester

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Written by Amanda Wingren

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Seeking Shelter, Rebuilding Lives

Crystal Bartz and her three children, Temperance (age 6), DaCorey, (age 4) and Darius (7 months), have been situated in transitional housing through the Salvation Army for two months—a place they are relieved to be even if it is only temporary.

When Crystal was four months pregnant with Darius, she encountered health problems that required her to be on strict bed rest, which meant she couldn’t work. A domestic dispute and subsequent breakup left Crystal and her children without a home.

 

Jul/Aug
2013

Sweet and Sinful (Recipes Included!)

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Written by Margo Stich

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A Duo of Frozen Delights for the Unrepentant

The American palate for desserts is globally
recognized. To ravenously indulge in chocolate
and cream is to remember what eating was like
before vitamins, a food pyramid or recommended
daily servings of vegetables. Besides, for those who alphabetize their grocery list, let’s face it: butter, chocolate and cream are right there at the top.

 

Jul/Aug
2013

How to: Baklava

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Written by Margo Stich

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Baklava (pronounced BA’•kla•va) is a Middle Eastern dessert made of phyllo pastry filled with chopped almonds, pistachios or walnuts and soaked in a sweet syrup—often made with honey. This traditional Greek version uses only walnuts and a sugar syrup (rather than honey) which enhances the lovely spice tones.

 

Jul/Aug
2013

Seasons of the Vine: July/August 2013

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Written by Margo Stich

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Taboo Teamings:
Food and Wine Pairings to Avoid

While food and wine pairing can be a highly subjective process, there are some principles which will help prevent an unpleasant combination. The acids, tannins and sugars in wine interact with the chemical properties in food, resulting in different taste sensations. So when choosing a wine consider the most expressive flavors of the dish—sweet, salty, sour (or acidic) or bitter—and follow the tips below.

 

Jul/Aug
2013

Life Giving You Lemons? Make Limoncello!

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Written by C.G. Worrell

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ROME! What's not to like?

It’s got excellent cuisine, gorgeous Italian men and luscious limoncello (pronounced lemon-chello)—a lemon liqueur that smells heavenly and looks like liquid sunshine in a bottle. Made from lemon zest and grain alcohol, it explodes on the tongue in a vibrant burst of citrus that will cleanse your palate and leave you giggling.

 

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