Organize Your Fin Even the smallest decisions can make ripples in your grander financial plans. Getting organized at the lowest levels of your bookkeeping can have surprising positive effects on the bigger spending you want to do, so if you have elaborate aspirations in the new year, feed into them by getting your smaller finances organized first. Keep Bills Together This is an easy place to start. These days, bills come electronically or through snail mail. Whether digital, paper, or a blend of both, it’s important to make a point of consolidating all your bills in one place. That might mean printing digital bills so you can keep them in a drawer with those mailed, or it might mean digitizing bills you receive by mail so you can keep them in a specific folder on your computer. Whatever your preference, keep bills in one place so you’re never wondering which bill is where. Create a Checklist Every month, create a list of all the bills you’re expecting to receive that month. Don’t leave anything out, no matter if CRANBERRY GINGERBREAD Gingerbread is a holiday classic of the very first order, but it’s often a construction material rather than a treat. This recipe, on the contrary, is purely for eating. AND START THE YEAR SMART
A s a nation, America is getting older. By 2030, 20% of Americans will be 65 or older. With people living longer than ever before and the baby boomers approaching retirement age en masse, older adults will continue to have a massive impact on the American economy at large. Normally, we think of seniors as people who cash in on the hard work they’ve already accomplished. Many young people even worry Social Security will be wiped out by the time they reach retirement age. But who’s to say older adults can’t contribute to the economy? If you’ve ever tried to change jobs late in your career or pick up some part-time work after retirement, you know it’s hard to be hired as a senior. Quartz recently called seniors “the economy’s most underused natural resource.” Until more employers understand the value and potential of older workers, entrepreneurship remains the most viable avenue for seniors wanting to work after their primary career has ended. There are a number of reasons why seniors find creating their own business to be rewarding and why they tend to succeed when they do. Unlike younger people, who often become business owners in an attempt to make a fortune, older entrepreneurs can be content with small, sustainable micro-businesses. They also approach their businesses with a wealth of experience that can’t be purchased. As a result, 70% of ventures founded by older entrepreneurs are still open five years later, more than double the rate of the general population. With so much potential to be found in senior-run businesses, it’s no surprise that organizations are rushing to empower older adults with the tools they need to succeed. Senior Planet, a coworking space for seniors with outposts nationwide, teaches classes on skills like website creation in a space that makes older learners feel welcome and comfortable. On top of being an important economic driver, entrepreneurship can be a wonderful way for seniors to generate meaning and value in their lives. It’s never too late to start the business of your dreams. THE JOYS OF STARTING A BUSINESS AFTER YOU ‘RETIRE’
INGREDIENTS
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1/2 cup canola oil, plus more for greasing 3/4 cup unsulphured molasses 3/4 cup packed light brown sugar 1 tbsp fresh ginger, peeled and finely grated 2 large eggs
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1 1/2 cups fresh cranberries, coarsely chopped
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2 cups all-purpose flour 2 tsp baking powder
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1 tsp baking soda
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1/2 tsp ground cinnamon 1/2 tsp ground cloves
1/2 tsp kosher salt
DIRECTIONS
1. Heat oven to 350 F. 2. Grease a loaf pan with canola oil.
3. In a large mixing bowl, mix together 1/2 cup canola oil, molasses, brown sugar, eggs, ginger, and cranberries. In a separate bowl, sift and combine flour with baking powder, baking soda, cinnamon, cloves, and salt. Mix dry ingredients into wet ingredients until blended. 4. Scrape batter into loaf pan and bake for 50 minutes. 5. Transfer to a rack, let cool for 20 minutes, slice, and serve.
Inspired by Food & Wine Magazine
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