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6 6 0 K i n g s t o n A v e n u e 2 5 0 - 3 7 6 - 5 7 8 1 w w w . w i n r o c . c o m

Choosing the trip of a Lifetime 5

Quite the piCkLe 7

Your CompLete WeaLthpLan 8

hoW to be a good boss 10

Cooking for one or tWo 11

things to Consider before doWnsizing Your home 13

phYsiCaL heaLth at everY age 14

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For many people, the No.1 thing on their bucket list is to travel. From two–week vacations to two–month getaways abroad, there’s nothing quite like getting out of your element, whether it’s to get to a sunny destination or to experience the trip of a lifetime.“A lot of people are making travel a priority because it’s a sanity break,” said Roxanna Ferguson, travel agent at Travelwise in Kamloops. “I think people are finding that life can be so short.”Empty–nesters or retirees often have the luxury — and the budget — to make travel a priority. For agents, the most important thing is qualifying the customer and finding trips to suit their likes, their dislikes and their priorities. Ferguson said she is seeing mature travellers forgo other expenses at home to accommodate their dream trip, maybe putting off buying that new piece of furniture.“People are saying, ‘I’m healthy now, so I’m going to travel,” she said. “We get that all the time because there are so many people who aren’t well and don’t have that opportunity, who have waited too long to take that dream trip or that bucket–list trip.” One of the most popular and expanding travel–styles is river cruising, which offers a personalized way to see parts of the world, said Ferguson. The inclusive, small–ship sailing cruises max out at about 130 passengers. Guests interact one–on–one with staff and guides for a truly unique experience. Pas-sengers get off the ship at the various stops for included walking tours and sightseeing.“You get a very much in–depth look into the different countries because you’re not in a big ship that’s stopping in a country for six hours and then moving on,” Ferguson said.River cruises are offered in places such as Europe — the most popular choice — China, South Africa and India.Vietnam river cruises travel the Mekong Delta from Ho Chi Minh City to the countryside of Cambodia, a trip that Uniworld Cruises describes as linking two striking cultural contrasts — “You’ll discover two countries, two cultures, and two ways of life linked by one river.”Discover Russia on a river cruise from the shores of the Volga River, follow-ing the path of Peter the Great from Moscow to St. Petersburg. River cruises in India visit destinations in Delhi, Agra and Jaipur. In China, tours follow the Yangtze River and Uniworld guides are well–versed on China’s history, art, culture and landscapes.“Big–ship cruises, the average ship has 3,000 people, whereas these have 130. You really get a personalized cruise,” Ferguson said. It’s not an inexpensive way to travel, but boomers with the budget are quickly taking advantage of these luxury cruises. Prices vary, but specials are always available, especially in the spring, said Ferguson. They start at $2,999 for a week and upward. For those travelling on a tighter budget, big–ship cruising is becoming more affordable than ever, mostly because the ships are so large now — accommo-dating up to 5,000 passengers — that the prices have dropped in order to fill them, Ferguson said. The Caribbean is the most popular big–cruise trip.“Big–ship cruising has become so affordable that it’s no surprise that it’s popular,” she said. Sun destinations such as Mexico, Cuba and the Dominican Republic are also among the most affordable trips, and most accessible. These destinations are some of the easiest to get to, with direct and frequent flights, making it a convenient and stress–free getaway. These destinations also have adult–only resorts.“For those people that maybe are empty nesters or want to get away without the kids, adult–only resorts in the sun destinations are very popular and cer-tainly more affordable than a river cruise or an adventure trip,” Ferguson said. A stay in a five–star luxury adult–only resort in Huatuculo would be around $2,000.These days, however, Ferguson said they are finding many people are choos-ing to take their bucket–list trip, taking the chance to visit more exotic loca-tions — Fiji, Tahiti, the Cook Islands. In the last year, Ferguson has taken 60 people on safaris in Africa, what she calls “a trip of a lifetime.” “We are finding more and more people want to go a little more off the beaten track and do something that has a little more culture or a little more, less tour-ism focused,” she said. This year, she will be escorting adventure trips to Myanmar in February, which will cost travellers approximately $4,500 and Morocco in September for about $3,500, with air from Kamloops.Among Ferguson’s favourite trips have been hiking to 15,000 feet on the Lares Trail to Machu Picchu, in Peru, snorkelling in the atolls of Aitutaki, one of the Cook Islands, riding camels in the desert and elephants through a palace in India and taking a safari through Kenya and Tanzania.

Choosing The Trip Of A Lifetime

travel

Tick it off your bucket list

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Even after learning what it’s all about, the name pickleball still inspires a laugh. It’s a sport — an equal combination of tennis, badminton and table tennis. At least, it’s hard to tell which took a larger portion. While it might sound funny, the sport is fast when played well. Yet, it’s the mature crowd that composes the majority of the players.

It’s traditionally played on a badminton-sized court with a net similar to tennis, only a couple of inches lower. The paddles are unique to pickleball. They look like a larger, square table-tennis paddle with an aluminum core and a fiberglass face, most commonly. In action, it looks like a giant game of table tennis.

The sport attracts mature players because it’s not as physically demanding as other racquet sports. Thor Fridriksson, president of the Kamloops Pickleball Society, said it’s easier on the joints and other players agree. The serve is underhand so people with bad shoulders can play and there doesn’t have to be a lot of movement around the court, so people with poor knees can play. The Kamloops Pickleball Society has 126 members and most are over 55, but younger players aren’t uncommon.

“We do have younger members that come out,” Fridriksson said, “as young as 28.”

Many of the players have converted from other racquet sports — Fridriksson from squash — or they’ve taken it up after retiring from more demanding sports. Andy Bakogeorge, who has been a member since the group formed in Kamloops six years ago, was a basketball coach at the University of Manitoba. Sharon Moore has played for nearly the same length of time and was formerly a tennis and badminton player. Doug Johnson joined three years ago with Fridriksson after giving up squash.

“It’s a lifetime sport,” Moore said.

According to the United States Pickleball Association, the game came to be in Washington in 1965 when Joel Pritchard and Bill Bell, in effort to entertain their families that day, found themselves with a badminton court, but no equipment. They improvised by lowering the net and playing instead with ping-pong paddles and a perforated plastic ball—and pickleball was born. Stories of how the name came to be differ, but Pritchard’s wife Joan said she started calling the game pickleball because it reminded her of “a pickle boat in crew where oarsmen were chosen from the leftovers of other boats.”

pickleball Canada has dubbed it the “fastest-growing sport in North America” and whether or not it is, it’s certainly a gaining popularity in B.C.

It was introduced to the B.C. Seniors Games in 2009 where, according to Pickleball Canada, there were 42 participants registered for the sport. By 2012, there were 94 and in 2013, pickleball saw a 64 per cent growth in participants, bringing the number

Quite the pickle

A J Klontz looks determined to make the shot in a pickleball game on Friday at the Thompson Rivers University Gym.

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to 154. In 2014, the number of participants grew another 46 per cent to 225 pickleball players at the B.C. Seniors Games — 21 from Kamloops.

The United States Pickleball Association said pickleball is currently exploding in popularity and the number of places to play has almost doubled since 2010. Clubs, associations and tournaments are popping up across Canada. Pickleball came to Kamloops when snowbirds picked it up from Arizona and Florida, Bakogeorge said. The club had about a dozen players, but word quickly spread and, with lessons being offered, many new players joined. Now a society, the club has 126 players and offers jam-packed workshops and novice nights.

Fridriksson is the lead instructor and is accompanied by five or so advances players to help teach the workshops. They assume participants know nothing about pickleball so they’ll teach everything from the grip to the strategy — drop shots, volleying, rules, serving, forward hand return, backhand return and lobs. The next three-hour workshop is in January. The society also has a novice night at Summit elementary on Tuesday nights that will begin again in the new year.

“People will never become an expert in three hours, but they’ll get an idea of how to play,” Fridriksson said. “We get a lot of people out.”

The society plays 22 hours a week at four different locations, including TRU, the TCC and the Kamloops Tennis Club. In the warmer months, they play outside at McDonald Park. Even with six games going, they often have players waiting on the sidelines. At least one court is designated for novices and one for more advanced players, who make it hard to believe the sport requires little athleticism.

“Part of our mandate is we try to get everybody involved. So, we actually tell all of our members that they have to play with the novices,” Fridriksson said.

Of the 126 players, at least six have heart conditions. Moore has a pacemaker and is still an avid player. She said it’s nice to have a sport as accessible as pickleball, one that you can return to even after dealing with various complications. Fridriksson said he was diabetic for six years and after playing pickleball upwards of 10 hours a week for two years, his diabetes dissipated.

“I went to tennis, but it was too hard on my knees, so I was giving it up, but then this came along and I’ve been here ever since,” Johnson said.

For many of the players, the game is as much a social attraction as it is an athletic outlet. They’ll go for coffee after a game and hosted their first tournament and barbecue last spring.

“I like it because it gets me out,” Sharon said. “It’s very social.”

Punch passes are available at the TCC for anyone wishing to join in. They welcome anyone and everyone.

“If you want to have fun, this is one way to do it. Come out, have fun, spend time with a. . . well, most of us are pretty reasonable,” Fridriksson said with a laugh.

Pickleball

The sport that has nothing to do with its name.

A J Klontz looks determined to make the shot in a pickleball game on Friday at the Thompson Rivers University Gym.

Premiere edition8

Your Complete WealthplanMARK BERTOLIManaging partner, Abbott Wealth Management

Stay Fit. Get Connected. Feel Supported. Belong.

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P: 250-372-7725 Downtown YP: 250-554-9622 John Tod Centre Ywww.kamloopsy.org

The PurposeWhat an exciting opportunity to be able to share thoughts, concepts, ideas and strategies to help people enjoy their complete financial future. Every day in the financial-services industry, we get to change and enhance lives, your first home, children, education, your career, all of life’s challenges and then an enjoyable retirement. As an advocate, advisor and, in most, cases a lifelong friend, we get to aid in the direction and positive outcome of many of life’s major decisions. We hope to share our experience and knowledge to aid in the success of your personal financial future.

You and the retirement risk zoneIt’s funny, as we get to a place in our lives when we have a half a century of experience or so, how our future plans become more important and imminent. All of a sudden, the requirement of income for food in retirement becomes a reality. At 55 years old, it is rather startling to realize a 60-year-old retirement leaves only 60 months for adding to your savings. The retirement risk zone also encompasses those who are currently in retirement. Definite strategies must be employed to protect your wealth and your income stream. Financial markets are more volatile and unpredictable than at any time in the past. With 24-hour media and information shared around the world in the blink of an eye, a strategy to navigate this new reality is imperative.

The Importance Of PlanningThe importance of planning for your future at this time is critical. When you are standing in Seattle, the difference of just a few degrees in your direction of travel will determine in the long run whether you end up in New York or Miami at the end of your journey. The lesson here is to determine where you want to end up, make specific plans early and take laser aim on your destinations. Time and time again as

Mark Bertoli and his partners at Abbott Wealth Financial, Sandy Vollo and John van Limbeek (behind).

THOMPSON RIVERPUBLICATIONS Savvy 9

DinnerAPPETIZERSAlmond Goat Cheese Crostini 10Fire tomato salsa, sliced almonds & goat cheese

Beef Tenderloin Carpaccio 14Thinly sliced beef tenderloin, extra virgin olive oil, capers, greens, marinated shallots

Sesame ginger beef 11AAA beef fried in our house sesame ginger sauce

Tuscan Brandy Prawns 13Sautéed prawns, tomato, garlic, basil and brandy cream with toasted crostinis

Fresh Shucked Oysters 12Four oysters with red wine mignonettev and fresh horseradish Ask yourserver for todays selections Each Additional 2

*raw oysters may contain harmful bacteria

PASTAPrawn & Scallop Linguine 26Prawns, scallops and asiago cream sauce with linguine and toasted garlic bread

FISHSake Mango Cod 24With sesame cilantro and ginger, served with a sake mango sauce

SOUPS & SALADSPrime Greens Starter 6 Main 9Fresh greens and arugula, cranberries, crumbled feta, sliced almonds and toasted pumpkin seeds with a citrus honey vinaigrette

Quinoa Pesto Salad 11Tomatoes, red onions, cucumber, feta cheese

Prawn & Flavoured Basil Salad 16Leaf Lettuce, Red pepper onion and zucchini with a pesto Crostini

STEAKSBaseball Sirloin 12 oz 28Robust flavourful and finely textured. Grilled rare or medium rare

Peppercorn Mushroom New York Peppered N.Y. striploin with mushrooms and Madagascar peppercorn sauce

Alberta Cut 7 oz 28

New York And Nova Scotia Lobster Grilled N.Y. striploin and nova scotia lobster with garlic herb butter

Alberta Cut 7 oz 34

Rack Of Lamb Half Rack 28 Tender grass fed lamb with merlot reduction

* Prime Rib all sizes 10oz -28

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14oz -36

All cuts of prime rib are served with a starter house soup, or our Caesar orprime greens salad.

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Wealth Plan

advisors, we are brought into life situations or problems that manifest later in life and, sadly, we hear, “If only we would have planned for this earlier.” As planners and advisors, part of the process is to look at a specific plan and try to create solutions for situations, both foreseen and unforeseen. The moral of the story: Plan early and plan precisely.

Seeking a solutionWithin the next few issues of “Your Complete Wealthplan,” we will take a look at planning and investment strategies, as well as retirement, tax, business and estate issues that we are currently facing as Canadians. Our goal is to give examples as well as possible solutions to each situation. We look forward to further exploring current issues, such as: • How do we protect ourselves as we approach retirement? • What are effective investment strategies when coping with volatile financial markets? • How do I protect my retirement income from market declines? • Estate planning: We have a recreational property, how do we transfer this asset to the next

generation with minimal effect on our estate? • I am in my prime earning years. How do I protect my income stream? • I have a very successful business. How do I integrate that success into providing a strong income in

retirement? • How can Trusts aid the intergenerational transfer of our assets? • At what level do I start to receive O.A.S claw backs, and what strategies can I employ to avoid or

minimize the claw back? • When should I start to take CPP? (Canada Pension Plan) • What are the new rules around the start date of O.A.S?These are just some of the topics we hope to discuss in future issues. Our goal will be to unlock the shroud or complexity around advanced financial planning.This is an open forum. On behalf of the entire Abbott Wealth Team, we would encourage suggestions or questions that we can address in future editions. Please feel free to contact us at: info@abbottwealth.com.

D. MARK BERTOLI C.P.C.A

Premiere edition10

W hen you’re in your peak earning years, you’re often in a position of influence. Effective leadership is key to running a good business and a high turnover can

sometimes be an indication that management isn’t at it’s best.

But, it’s not easy. If everyone had a good boss, no one would ever leave their job.

Karen Watt of Excel Personnel has worked in employee recruitment for 22 years. She launched her second career in 1992, starting Excel and bringing a wealth of Human Resources background to Kamloops. What’s the No.1 thing she said companies need to provide to their staff? Integrity. Without that, lines get blurred.

“Being a good boss really has to do with the respect you have for your employees and how you treat them and that comes right back to you,” she said.

The goals of a boss are to promote productivity, good behaviour and respect. If you respect your employees, they will respect you. It’s earned — it’s not a given. In Kamloops, Watt works with many companies.

“Overall, we’ve got a pretty good community with pretty good leadership that empowers their staff,” she said. “There’s always going to be a few that their doors open and close more than others, but there’s reasons for that and it may not always be because of the boss.”

Hiring staff based on personality and behaviour is important, she said. Differing personalities are often the source of unrest but a good boss knows how to hire like personalities. You can always train for skills, Watt said — you can’t train for personality.

“If you’ve got a good staff, you know you are managing properly,” Watt said, adding that a high absentee rate is an tell-tale sign you’re not managing effectively.

“If you’re not a good boss, you constantly see reasons why people aren’t coming to work,” she said.

Bosses can’t always be nice. They have to monitor the revenue stream and make sure things are operating efficiently, but there are ways to enhance the performance of your company by being a better boss. At the end of the day, if you’re a good boss, your employees will “have your back,” Watt said.

Empower Your Employees.

Micromanaging is no way to grow a business or build a team. It shows a disrespect to your employees when you appear to distrust their abilities. Egos cause tension and stress. Empower your employees to make decisions and stand behind them when they do. If you empower them and give them the guidelines as to how the operation should run, they will have the tools to succeed.

“No boss ever wants to see an employee fail,” Watt said.

“Being a good boss really means giving the guidelines to your staff and letting them do what they do best. That’s why you hired them. You didn’t hire them to be their mom. You didn’t hire them to berate them.”

You’re always going to have staff that challenge you and Watt said you should invite change. If something doesn’t work, adjust to go in an avenue that will be successful.

Reward your employees.

Rewarding your employees shows you appreciate the work they do. Take them for lunch, go bowling, bring in pizza or a catered lunch, have an afternoon get-together or time off around the holidays. Have the baby showers and birthday cake in the office.

“Celebrate their successes. Celebrating their successes comes back to you pretty much 10-fold,” Watt said.

While not every company can afford to have lunch catered, putting out some sort of reward shows your employees they are worth the effort and expense.

“It just shows that, although you might have a tight budget, you’re saying thank you and your staff appreciate it,” Watt said.

Get to know your staff.

Knowing your staff shows you appreciate them, but can also help you run your business more effectively. Walking around your office and chatting with your staff and being personable promotes a healthy work environment and keeps you involved. Say “thank you,” “good morning” or “good job.” Knowing their birthdays and anniversaries can make all the difference. Watch your staff, get to know them as an individual and know what motivates them.

“A good boss recognizes that somebody is stagnant and decides how they can assist that individual for their further growth in your company and keep that individual employee without seeing that door open and shut,” Watt said.

That could be as simple as sending them to an industry-training session, which is recognition that they matter and that you want to help them increase their education in your industry.

“Recognize individuals that are carrying on in their lives and how can you help them,” Watt said.

Deal with changes or issues promptly.

Deal with changes or issues promptly and directly so that everyone understands what is going on, whether it’s a new concept or significant change — and be honest.

“When you see a problem, you deal with it quickly,” Watt said. “Don’t nag at anyone later. It’s done. Let it go.”

How to be a good boss

Karen Watt, CEO of Excel Personnel Inc..

THOMPSON RIVERPUBLICATIONS Savvy 11cooking for one or tWo

COOKING FOR ONE OR TWO Seniors face many changes as they move into their golden years. Downsizing living spaces and vehicles is common, as is implementing certain changes to improve quality of life. Many seniors also scale back in the kitchen, where some must make changes because of medical conditions. While it seems like reducing food portions would be easy, those used to prepping meals for a large family may find it difficult. The following tips can make meal preparation efficient and cost-effective.

* Divide and store. Supermarkets are increasingly offering larger packages of food products as well as “family size” offerings to compete with warehouse clubs. Buying in bulk can help individuals save money, but it may not always be practical for people living alone or with just a spouse. If you must buy in bulk, invest in a food vacuum sealer or freezer storage bags. Immediately separate meats and poultry into smaller portions before storing them in the freezer. Otherwise, look for bulk items that are individually wrapped to maintain freshness. Many canned and jarred items can be covered and stored in the refrigerator after containers are opened.

* Plan meals with similar ingredients. To reduce food waste, use leftovers to create casseroles or mix them in with new meals. Broiled or grilled chicken can be used to make soups, stir-fry dishes, fajitas and sandwiches. The fewer ingredients you have to buy, the smaller the risk of spoilage.

* Cut recipes in half: Recipes can be cut down depending on how many mouths need to be fed. When baking, cutting back on proportions of ingredients can be challenging. Search online for recipe-scaling programs that can make the work easier.

* Cook on the weekend: Use a weekend day to prepare food and package it into small containers in the refrigerator or freezer. Then the containers can be taken out as needed and heated quickly in the microwave for fast meals.

* Organize a meal-sharing club: Get together with a few friends who also have empty nests and split cooking duties. If you’re accustomed to cooking larger portion sizes, do so and then spread the wealth with others in the group. Then sit back and relax when it is your opportunity to have meals delivered to you.

~ Metro News Service

Leche Frita: a sweet ending to a traditional meal A tasty dessert is the perfect way to cap a meal. But with so many sweet possibilities, many may find it difficult to choose their favourite decadent delicacy.Custards and puddings often make a great ending to dinner because they are flavourful and can be customized depending on individual tastes. Puddings also are not very filling, meaning there will always be room for a little bit of a treat.The following recipe for “Leche Frita” from M. Teresa Segura’s “Spain” (Fall River Press) is popular throughout northern Spain. It combines a meltingly creamy centre with a crunchy coating. The squares can be enjoyed hot or cold.

(Crisp Custard Squares)Serves 6

Charcuterie meats in the perfect pizzaMake this perfect party pizza for your special holiday guests.Westphalian Ham and Arugula Pizza

Ingredients:Prepare pizza dough for one 9x12-inch pizza, or use recipe below.

Pizza Topping

Flour, for dusting

50 ml (¼ cup) extra virgin olive oil

1 garlic clove, crushed

2 ml (½ tsp.) fresh rosemary, chopped

Kosher salt and freshly ground pepper, to taste

75 ml (½ cup) part-skim ricotta cheese

250 ml (I cup) mozzarella cheese, grated

500 ml (2 cups) baby arugula

1 small shallot, thinly sliced

Juice of ½ lemon

4 slices Piller’s Charcuterie Westphalian Ham, cut in half

lengthwise

Pizza Dough (makes three 9x12” or 11” round pizzas)

425 to 500 ml (1¾ to 2 cups) all-purpose flour

250 ml (1 cup) cake and pastry flour

11 ml (2 ¼ tsp.) instant or bread-machine dry yeast (or 1 envelope)

5 ml (1 tsp.) salt

300 ml (1¼ cups) very warm water

Grill up lean kolbassa for the tastiest mealExtra-lean kolbassa is the centrepiece of this easy and delicious dinner recipe, baked indoors or grilled on the barbecue.

Grilled Kolbassa with onions and peppers

18 fluid ounces creamy milk3 strips lemon zest1/2 cinnamon stick4 ounces superfine sugar, plus extra for dusting4 tablespoons corn starch2 tablespoons flour3 large egg yolksSunflower oil for frying2 eggs, to coat6 tablespoons bread crumbsGround cinnamon for dusting

Bring the milk, lemon zest, cinnamon stick and sugar to a boil in a saucepan, stirring gently. Cover and leave off the heat to infuse for 20 minutes.Put the cornstarch and flour in a bowl and beat in the egg yolks with a wooden spoon. Start adding some of the milk until the batter is smooth. Strain in the rest of the hot milk, then pour back into the pan. Cook over a low heat, stirring continuously. It will not curdle, but does thicken unevenly if you let it. Cook for a couple of minutes until it becomes a thick custard that separates from the side of the pan. Beat it hard with the spoon to keep it smooth. Pour into a small baking tray, smoothing to a square, about 8 x 8 inches and 1/2 inch deep. Cool and then chill.

Pour oil into a shallow skillet to a depth of about 1/2 inch and heat until very hot. Cut the custard into 12 squares. Beat the eggs on a plate and lift half the squares into the egg with a metal spatula. Coat, then lift them onto a tray of crumbs (big, stale crumbs are best, but dried will do), and coat all around.Lift them with a clean palette knife into the oil and fry for a couple of minutes, spooning the oil over the top, until golden. Reserve on paper towel while you fry the second batch. Dust with sugar and cinnamon before serving. They can be served hot as well, but are excellent when chilled.

~Metro News Service

Directions Pizza Dough (for 3 pizzas)

To make dough, stir together 1¾ cups (425 mL) all-purpose flour, cake flour, yeast and salt in a mixer fitted with a dough hook; make a well in the centre. Add water. Mix on medium speed until all flour is incorporated into dough; add remaining flour as needed to have soft, slightly sticky dough. Alternatively mix by hand. Turn out on well-floured surface. Let rest, covered, for 10 minutes. Divide into thirds.Place a pizza stone or upside-down baking sheet

in the oven and preheat to 450°F (230°C). Gently flatten dough into a round or rectangle on a lightly floured surface, creating a rim. Transfer to a cornmeal-dusted pizza peel or another upside-down baking sheet; slide dough onto the hot pizza stone or baking sheet. Bake 8 minutes.Meanwhile, combine 2 tablespoons olive oil in a bowl with garlic, rosemary, and salt and pepper to taste. Remove pizza from oven, brush with the olive oil mixture and top with the ricotta and mozzarella. Return the pizza to the oven; bake until the cheese is golden and bubbly, about 6 more minutes.Meanwhile, toss the arugula and shallot in a large

bowl with the lemon juice, remaining 2 tablespoons olive oil, and salt and pepper to taste. Top the pizza with the arugula salad, Westphalian ham and shaved Parmesan cheese.Cut into wedges or squares with scissors; serve immediately. Makes 4 servings.You can substitute Piller’s Charcuterie Alpen or Cervelat salami for another tantalizing taste experience.

~ newscanada.com

Ingredients30 ml (2 tbsp.) extra virgin olive oil

1 large onion, cut into 1 cm (½ in.) slices

1 chili pepper, seeded, cut in 0.5 cm (¼ in.) strips

1 red bell pepper, seeded, cut in 1 cm (½ in.) strips

2 pkgs/300g Piller’s Extra Lean Ham Kolbassa or

Piller’s Turkey Kolbassa

sausage, halved lengthwise, cut on the diagonal

in 10 cm (4 in.) pieces

1 green bell pepper, seeded, cut in 1 cm (½ in.) strips

Sea salt, freshly ground pepper

Crusty bread, mustard, braised sauerkraut

DirectionsCover a large rimmed baking sheet with a sheet of heavy-duty aluminum foil. In a large bowl, toss onion and peppers with oil; season generously with salt and pepper. Mound vegetables in center of prepared baking sheet; top with Kolbassa. Place another large sheet of foil over. Fold and crimp all edges tightly to form a sealed packet.Preheat oven to 350°F or gas grill to medium-high. Bake or transfer packet to grill and cook until onions and peppers are softened (steam will escape so open the packet carefully to check), about 25 minutes.

If using an oven, turn on broiler. Carefully cut open packet. Broil until sausages are browned and crisp, about 5 minutes. If grilling, remove sausages from packet and grill until browned and crisp, about 5 minutes.Serve with crusty bread, mustard, and braised sauerkraut alongside. Makes 4 to 6 servings.Prep time: 15 minutesBake time: 30 minutesMake ahead: Can be made 4 hours ahead. Chill. Let stand at room temperature for 15 minutes before continuing.

~ newscanada.com

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Things To Consider Before Downsizing Your Home The decision to downsize a home is often bittersweet. Many couples who downsize their homes do so after raising a family. A home might be filled with memories, but downsizing a home helps couples save more money, and that financial flexibility often allows men and women to more fully enjoy their retirement.

But in spite of the financial impact of downsizing a home, there’s more than just money at stake for homeowners thinking of downsizing their homes. The following are a handful of factors homeowners should consider before downsizing to a smaller home.

Real Estate MarketThe real-estate market can be a seller’s friend or foe. Many sellers have a sale price in mind when they decide to sell their home, but the real-estate market can be fickle, so homeowners should do their research before putting their home up for sale. Will the current market make it easier for you to get the most for your home, or will you have to settle for less than you prefer? How fast are similar homes in your area selling? When studying the real-estate market, it’s also a good idea to study the market for smaller homes. If you plan on moving into a condominium, but the market is not flush with properties, you might end up paying more than you want to for your new home, which might negate the savings you can expect from downsizing.

FurnitureWhen downsizing to a smaller home, many couples realize their current furniture is unlikely to fit into a smaller home. That means couples will have to sell or donate their current furniture and then buy all new items for their new home. If it’s been a while since you purchased new furniture, you might be in for some sticker shock on your first visit to the furniture store.

Another thing to consider regarding your furniture is which items you simply can’t live without. An antique dinner table might have been the centerpiece for your family holidays over the last several decades, but there’s no guarantee it will fit into your smaller home. You may want to pass this down to your son or daughter, but that’s only possible if he or she has the room for it. Before deciding to downsize, consider your attachment to certain items that you may or may not be able to take with you to your new home and the emotional toll that selling such items might take if you’re left with no other options.

Proximity to familyWhen downsizing to a smaller home, many couples move out of the suburbs and into cities or towns with more ready access to culture and restaurants. While that accessibility is great, grandparents may find it comes at the cost of less time with their grandchildren. That’s a steep price to pay for doting grandparents and it may also impact your children if they frequently rely on grandma and grandpa for babysitting. Before downsizing, consider if you’re willing to move farther away from your family. If not, you likely can still find a smaller home in close proximity to your current home and any nearby family members.

Medical careMany older men and women must also consider the effect that moving may have on their medical care. Downsizing to a home in the country may make it harder to maintain contact with your current physician, and rural areas typically have less medical practitioners than more densely populated towns and cities. In addition, if you have been visiting the same physician for years, you may not want to move and have to start all over again with a physician who is unfamiliar with your medical history. Consider how much maintaining your existing relationship with your physician means to you, and if your next home will provide the kind of access to medical care you’re likely to need.

Downsizing a home is not just about moving into a smaller property. To ensure you’re making the right decision, many factors must be considered before downsizing.

~Metro News Service

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Fifty might be the new 40, but exercise is important at any age. If anything, it gets more important because of the tendency for strength, balance and agility to depreciate if under-utilized. With the many programs avail-able throughout Kamloops, there’s room for everyone to find their exercise niche, whether they’re a life-long athlete or just getting off the couch.“For a population over 50 and really any population, regular exercise is a critical part of overall lifestyle management,” said Danielle Harkies, healthy living and wellness co-ordi-nator with the City of Kamloops and certified exercise specialist. The recommendation for any age demograph-ic is to strive for 150 minutes of physical ac-tivity per week, which works out to around 30 minutes a day, five days a week. To support a healthy cardiovascular system, even low-intes-ity physical activity can have health benefits. “That’s a pretty reasonable recommendation for most people to achieve,” Harkies said. When counselling people who might be a little sedentary, those who are just returning to exercise or are recovering for an injury, Harkies said she recommends they do 30 minutes of walking a day, working up to 150 minutes a week gradually. “If somebody is coming off the couch, we’re not going “Hey, go for 150 minutes. Good luck,” It’s working up to that over a period of time,” Harkies said, “but that guideline is a safe, recommended zone for most people as long as they are in consultation with their doctor and it’s a safe activity for them to be doing.”Adding two to four days of strength training is the next step, which is very beneficial for an aging demographic. Including some agility and balance components then completes a full picture of general wellness. “As people approach that 50 age and beyond, they are going to tend to lose some of those capabilities unless they continue to engage in them,” Harkies said. Meghan Drew, general manager for health, fit-ness and recreation at the Kamloops YMCA-YWCA said as we get older we lose strength and range of motion, so yoga classes and balance programs are very beneficial. Balance is especially important because it depreciates very quickly if not practiced. Drew said although people over 50 should be conscious of engaging such skills, many don’t fit into the older adult category yet. “50 is the new 40,” she said. “From 50 to 65 they still want to be with general population.”For those 65 and older, the YMCA offers active aging classes such as 60+ circuit, better bones, PBS (posture, balance, strength) and more. But for the client between the age of 50 and 60, Drew said stretch for health, yoga, group RX (barbell program) are more com-

mon choices. “Most of our classes have all the components of fitness and all the components of fitness are important,” she said. The city offers group-based fitness classes that accommodate a range of abilities, from low-impact beginner classes to aquatic-based classes. The classes are rated so people can easily identify which classes suit beginners and which are more difficult. Back to basics is a small class that teaches people how to independently strength train on their own. Gentle circuit is a drop-in class that is meant for beginners and is offered five days a week at the TCC. Classes such as bootcamp or spin are low-impact but can be beginner or high-intensity in nature.Zumba classes are amongst the most popular and are a free-moving, dance-based class. Zumba gold is offered through the city and suited for a 55+ age demographic because it’s lower-intensity than some of the more dif-ficult Zumba classes. Yoga is another popular choice that has a low-intensity option, or a power yoga for those who are looking for more of a challenge.For those who have dealt with chronic pain or have been sick, Keep on Moving designated classes have been identified as safer exercise programs. The strategic health alliance, a partnership with the city and Interior Health, has engaged various industry experts, such as the American College of Sports Medicine, to identify standards for safe exercise programs. The Keep on Moving logo appears next to classes that have been evaluated and meet these standards. The city has used the logo internally for a couple years, but are now working with the YMCA to see if their classes can also carry the logo, and so far they are finding many of them can.“For people who aren’t currently active or are looking to increase their activity levels or have a concern about the safety of exercise, it can provide a bit of comfort to know where to start,” said Jennifer Edgecombe, exercise specialist co-ordinator with the city.

For a list of classes, times and descriptions, the City of Kamloops Fall Activity Guide is online at kamloops.ca and the winter guide will be published in December.A list of the over 100 fitness classes a week offered by the Kamloops YMCA is available at kamloopsy.org.

Physical Health At Every Age

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