PLANNING IN A BULL MARKET
bond market. If you haven’t been rebalancing, you may have too much risk in your portfolio. IS IT TIME TO REBALANCE? Experts say your stock-to-bond ratio might be disproportionately in favor of stocks. CNNMoney’s “Ask the Expert” columnist recently wrote, “Someone who started with a 60 percent stocks to 40 percent bonds portfolio in March 2009 would have upwards of 80 percent of assets in stocks and just 20 percent in bonds today, assuming no rebalancing and reinvestment of all gains.” GROWTH AND PROTECTION With interest rates destined to go up, the future of bond market returns doesn’t look rosy. Government bonds are considered “risk-free,” but that usually refers to default risk. They are still subject to downshifting interest rates and inflation. One solution many recommend is using fixed indexed annuities (FIAs) to manage risk in your portfolio. Recent innovations in FIAs have made them very attractive as bond or CD alternatives. They offer principal protection guaranteed by the financial strength of the issuing insurance carrier, and some even offer more attractive returns. With the current bull market, now is the time to reevaluate your risk collection. Contact us by calling 614-408-0004 to check your balance.
Many have been predicting a correction in the current bull market. Yet, month after month, it isn’t happening. Don’t get us wrong; we’re certain the market will correct itself eventually. But what does that mean for you in the meantime? LET’STALK REBALANCING Since stocks bottomed out in 2009 after the financial crisis, we’ve seen them come roaring back at about five times the rate of the
PUZZLE TIME
BRUSSELS SPROUTS WITH SAUSAGE
Grid n°72300 easy
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Looking for an easy, delicious Thanksgiving side dish? This gem requires only a few ingredients.
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INGREDIENTS
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2 tablespoons olive oil
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1½ pounds Brussels sprouts
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3.3 ounces fresh, hot Italian sausage
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½ cup water
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Salt and pepper
DIRECTIONS
1. Trim sprouts and cut in half. 2. Heat oil in a large skillet over medium heat. Add sausage and cook, stirring occasionally, 3–5 minutes. 3. Add sprouts to skillet. Add
4. When sprouts are just about done, remove cover and raise heat to medium-high. Cook, stirring just once or twice, for a couple more minutes. The liquid should evaporate, and the sprouts should start to brown. 5. Add more salt and pepper to taste. Serve hot or warm. Serves 4.
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½ cup water. Add salt and pepper. Cover and cook 10 minutes or until just tender. Check them periodically and add a bit more water, if necessary.
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Recipe courtesy of InTheKitchenWithKath.com.
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