TAKE A BREAK
How Retirees Are Redefining Work
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What are you planning for your retirement? If you’re like many people, your plans likely look different from those of retirees a few decades ago. Retirement used to mean slowing down, and it still does. However, many retirees now choose to continue working through a side hustle. The flexibility of a side hustle makes it perfect for those in retirement. And it’s a great way to earn extra income for unexpected living expenses. Today, a variety of side gigs offer flexible hours or the chance to work from home. A retired teacher might start remote tutoring, and someone who spent years in a corporate office could find work as a part-time consultant. Others find a way to turn a hobby into something more, like selling homemade crafts or working as a freelance writer. Rideshare and food delivery apps are also great options and don’t require any experience to get started. Money is a big draw, but many retirees find that a side hustle has other benefits. Working part- time can add structure to your day and allow you to meet new people. It can also help you stay mentally sharp and give you a sense of purpose after the structure of a full-time job fades away. Another great thing about working this way is that you can do it on your terms. It can be as simple as helping out a few hours a week or offering services during the busy season. What matters is finding something that feels rewarding. If retirement is a new chapter, a side hustle can be a plot twist that keeps things interesting. Finding Purpose Through a Side Hustle
CREAMY CAULIFLOWER SOUP
Inspired by CookieAndKate.com
Ingredients
• 1 large head cauliflower, cut into bite-size florets • 3 tbsp extra-virgin olive oil, divided • 1/4 tsp fine sea salt, plus more • 1 medium red onion, chopped
• 2 cloves garlic, pressed or minced • 4 cups vegetable broth • 2 tbsp unsalted butter • 1 tbsp fresh lemon juice • 1/4 tsp ground nutmeg • 2 tbsp chopped flat-leaf parsley, chives, or green onions for garnish
Directions 1. Preheat oven to 425 F. 2. On a rimmed baking sheet lined with parchment paper, toss cauliflower with 2 tbsp olive oil. 3. Arrange cauliflower in a single layer, sprinkle with a little salt, and bake 25–35 minutes until tender. 4. In a soup pot, warm remaining olive oil and cook onion and 1/4 tsp salt until soft. 5. Add garlic and cook 30 seconds until fragrant, then add broth. 6. Add all but 4 cauliflower florets to the pot and simmer for 20 minutes. 7. Transfer mixture to a blender, add butter, and blend until smooth. Then blend in lemon juice and nutmeg. 8. Garnish with cauliflower florets and serve. Add parsley, onion, and chives as desired.
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