URING A RECESSION
Upcoming Events
First Friday Event — “Oktoberfest” Oct. 7, 2022 12 p.m. 3226 28th St SE, Kentwood, MI 49512
Featured speakers begin at 12:15 p.m.: Jim Star and Mike McEntire from Medicare 180 and Senior CPA specialist Roxanne Dudicz of Rivertown Finance. Market Update at 2 p.m.
First Friday Event Nov. 11, 2022 12 p.m. 3226 28th st SE, Kentwood, MI 49512
IRA, which means you’ll keep the full dollar amount of your account in retirement. According to Clark Kendall, certified financial planner and CEO of wealth management firm Kendall Capital, transitioning into a Roth IRA may “cost 20% less if your retirement account is down 20%.”
As we wrap up our First Friday events for the year, join us for snacks and beverages and stay for our featured speaker presentation by Michelle Rashid of Senior Placement Services of Michigan. Market Update at 2 p.m.
Put these tips in your back pocket — they just might help get you through any economic climate!
Visit MattsonFinancial.com for more info!
BETH’S
NO-FUSS CHICKEN AND RICE SOUP
Inspired by RecipeTinEats.com
... continued from Cover
Ingredients
I’m not giving you legal advice, but hopefully, I am giving you food for thought. There are important considerations to ensure your assets go to the people you want with as few taxes and fees as possible. Collaborating with your heirs is just as important because if they’re not onboard with your plans, it can lead to strife later. And remember that if you don’t have an estate plan, the government has one for you. It’s called intestate, and a total stranger (a judge) makes decisions about your assets. Perhaps you don’t care what happens when you’re gone, and that’s your choice. But remember: Money that could have belonged to your heirs or charity could go to the government. Stay tuned for more musings on beneficiaries in future newsletters. In the meantime, as we watch the lottery, taxes, and fuel prices go up, be patient. The market will eventually go up as well.
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2 tbsp olive oil 1 onion, chopped
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1/4 tsp pepper
4 cups chicken broth
2 garlic cloves, minced 3 carrots, sliced 3 celery ribs, sliced 2 chicken bouillon cubes 1/2 tsp dried parsley
4 cups water
1 1/4 lbs bone-in, skinless chicken thighs 1 cup uncooked white rice
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Salt, to taste
Directions
1. In a large pot over medium-high heat, warm the olive oil. Add the onion and garlic and sauté for 5 minutes. Add the carrots and celery, then sauté for 1 more minute. 2. Add the bouillon, parsley, pepper, chicken broth, and water. Stir, then add the chicken thighs. 3. Cover and simmer on medium-low for 30 minutes, then add the rice. Stir, cover, and simmer for 15 more minutes. 4. Remove the pot from the heat and transfer the chicken to a large bowl. Shred the meat and add it back to the soup. Discard the bones. 5. Stir, salt, and serve!
–Gary Mattson
Published by Newsletter Pro • www.newsletterpro.com
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