• Move more - Get at least 2.5 hours of physical activity per week.
• Improve Sleep Habits - Aim for 7 to 8 hours of sleep per night.  Not getting enough sleep or getting poor quality sleep increases the risk of high blood pressure and heart disease.
• Aim for a Healthy Weight - Being overweight is hard on the heart.  Choosing the right foods and getting regular exercise help achieve and maintain a healthy weight.
• Quit smoking - The chemicals in tobacco smoke harm the heart and blood vessels in many ways.  
• Reduce stress - Practice meditation, take time to read something inspirational.   Talking with someone you trust can help with coping.  Help someone else, often times when we reach out to others, our own problems are less glaring.

With the 2023 record increase to Social Security for recipients, a common question among seniors is when is the best time to take Social Security benefits? 

An important reminder:  you do not have to wait until you hit 67 to begin collecting benefits. Yes, the full retirement age is currently 67, but you can begin collecting benefits as early as 62. 

When you make the decision to start collecting your Social Security benefits, it is a decision that can affect your finances for the rest of your life. There are advantages and disadvantages, whether you decide to retire early or wait a few more years. The earliest you can start receiving your Social Security benefits is at age 62 -- though you'll receive a smaller amount than if you wait. If you do wait until full retirement age (67 or later for those born in 1960 or later), you can collect more money -- but over fewer years.

• Your gums should not bleed when you floss. It's true that if you slack for awhile you may see a little blood when you restart flossing. But if your gums bleed for a prolonged period, see your dentist.
• Time to step away from charcoal toothpaste.  Charcoal toothpaste has been marketed as a natural teeth whitener.  The ADA has concluded that the abrasiveness can cause tooth hypersensitivity and the charcoal can lodge in gum pockets.
• You do not need an electric toothbrush.  The ADA says it is more important to focus on brushing twice a day.  If you do so at the gumline, at a 45-degree angle, and for two minutes--doing so with a manual (or electric if you prefer) toothbrush, either works just fine.
• The health of your mouth is linked to the health of your body.  If you maintain good oral health, you are at a lower risk of developing diabetes, cardiovascular disease, and even certain cancers.
• Do not get high before a dental treatment!  If you take a gummy before you go to your appointment, make sure to tell your dentist.   It could affect the treatment from the dentist and their ability to use anesthesia if needed.

• 1 pound high quality 80/20 ground beef.  Divide into two, 1/2 pound portions of beef.  Flatten into 2 round patties about 1/2 inch thick.  Season on both sides with kosher salt and pepper.  I also like a bit of Lawry's seasoning mix as well.  Do not overwork the making of the patties and let the beef rest for a few minutes to incorporate the seasoning.
• Slice up yellow onions (thin) and mushrooms. In a separate pan from the burgers (non-stick preferred) put a tablespoon of olive oil in and begin to sweat the onions. Cook on low heat until carmelized and add the mushrooms near the end to soften and incorporate.  Keep warm.   Note: You can a mound of these and either keep in the refrigerator or freeze for later use.
• Back to the burgers!  Heat a cast iron pan until hot (if you do not have a cast iron pan, time to buy one.  Otherwise you can always use your favorite pan) and place the burgers gently in the pan. 
• We like our burgers medium rare, especially for quality beef--but whatever suits your taste.  Cook for long enough that when you check by peeking at the bottom, it is forming a nice crust (and why we use cast iron).  The burger should be flipped carefully I use a thin spatula (that I use for fish) to get under the burger easily.  Once flipped I like to add a pat of butter to baste the burger adding another layer of flavor as I would a steak.  If you use a thermometer, the burger is done when it hits 135 degrees. (If you cook it longer that is, of course, up to you--but good beef is better at medium rare or medium with a pink middle).
• About a minute prior to being cooked to medium-rare, add two slices of cheese overlapping each other (for presentation!).  Vermont cheddar is ideal, but any sharp cheese is preferred.
• While you are cooking the burger, toast the bun.  Liberally apply soft butter to the sliced bun and toast to medium.  
• Place the bun on a plate and immediately place the burger on the bun.  Slather the burger with your pesto mayo (to your desired amount) and top with the warm onions and mushroom combo. 
• Eat as soon as you can! 

• Take 4 large russet potatoes and microwave for 8 minutes or until soft. Allow to cool.  Heat the oven to 475 degrees.
• Slice the potatoes into wedges (usually around eight for each potato)
• Spray the potatoes with olive oil spray and season with a combination of red pepper, kosher salt, and black pepper.  
• Spread the potatoes out on a baking sheet and place in the oven.
• With tongs, carefully flip the potatoes after 8 to 10 mintues. They should crisp up nicely in about 15-20 minutes total, but keep an eye on them. 
• Very delicious--even more so if you dip them in the Pesto Mayo!