3 LEGAL DOCUMENTS ALL COLLEGE STUDENTS NEED
Are Your Loved Ones Protected at School?
The Fix to Your Medical Nightmare Before your child leaves for college, make sure they have these three legal documents in their suitcase:
Most of us associate the month of May with high school graduations, but as we write this, thousands of students across the country are decorating their caps and trying on gowns for winter graduation ceremonies. If your child is one of them, you have an important mission this month: Make sure they are legally protected before they leave for school. The Scary Truth About Sending a Child to College College is an exciting milestone, but it can also be a dangerous place. That’s why you shouldn’t let your student head off to school without legal protection — especially if they are 18 years old or older or will turn 18 soon.
1. A HIPAA release form 2. A medical power of attorney (from the state
where their college is located) 3. A durable power of attorney
If you make sure that you are named on all three of these documents, you will be able to stay up to date on your child’s medical needs, make medical decisions for them if they’re incapacitated, and even help them handle their finances.
Why? Well, 18-year-olds are considered legal adults in most states, even if they’re still in school. That means you could lose many of your rights as a parent. If your child ends up in the hospital, for example, the doctors could refuse to let you manage their care or even learn about their medical status. Scary, right? Fortunately, there is a way to retain your ability to protect your kids.
If you’d like help finding or filling out these documents, call our office at 718-698-2200. We can point you in the right direction. The same is true if you have a grandchild, niece, nephew, or other loved one in college. It’s not too late to send their parents our way for help!
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WINTER VEGETABLE SHEPHERD’S PIE Inspired by BBCGoodFood.com MICHELE’S RECIPE CORNER
When someone reaches out to us about lighting their house or event, the first thing we do is ask for a photo to help us understand the space we’re working with. Then, we make a digital rendering of the house and highlight all of the trees, bushes, roof lines, and other areas where we’re able to add lights and decorations. We send that rendering to the client so they can check out their options ranging from the bare minimum to the full package. Finally, we work together to decide how big they want their installation to be and the colors they’re looking for. The scariest part of this job is dealing with heights. My stomach definitely churned during the first couple of years, but now, Tyler and I are pretty much immune to the fear. (The only thing that still gets me is standing on top of a 32-foot ladder. I don’t know if those nerves will ever go away!) Overall though, installing Christmas lights is relaxing. Going through the same motions over and over as I string and cut lights centers me. I also love seeing the grandeur of the finished product at the end of a long installation. There’s nothing more satisfying than flipping that switch — except maybe driving through Staten Island to tour all of our best light displays. If you’re looking for a last-minute Christmas light job this year in New York or New Jersey, text your name and address to 917-905-9263, and I’ll give you a free, same-day quote.
INGREDIENTS
• 4 garlic cloves, sliced • 1 sprig rosemary • 15-oz can diced tomatoes plus liquid • 1/2 cup water • 1 1/2 cups frozen peas • Milk, to desired consistency
• 6 1/2 cups potatoes, cut into large chunks
• 2 tbsp olive oil • 2 onions, sliced • 1 tbsp flour
• 2 large carrots, cut into rounds • 1/2 cauliflower, broken into florets
DIRECTIONS
1. In a pot, boil potatoes until tender. 2. In a pan, heat oil over medium heat. Add onion and cook until softened. Stir in flour and cook for 2 minutes. Add carrots, cauliflower, garlic, and rosemary and stir until softened. 3. Pour tomatoes into mix and add water. Cover and let simmer for 10 minutes, then remove lid and cook for 15 minutes until thickened. Stir in peas and simmer. 4. Drain and mash potatoes. Stir in milk to desired consistency. 5. Preheat oven to 375 F. Spoon hot vegetable mix into pie dish, then top with mashed potatoes. Bake until top is golden brown.
-Joe Castagna
Happy Holidays!
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