What will your last meal be? ? Eyes on Estate Planning
Posted on October 24, 2012 by robinsonandmiller
??By: Nicole McNair
Don?t be left as a ghost with unfinished business this Halloween.? Now is the time to think about getting your estate in order.? All Hallows? Eve is a blunt reminder there will not always be tomorrow.?
Even if you do not consider yourself to be wealthy, you still need to have a strategy in place. You may not need tax planning (which many people confuse with estate planning), but everyone needs a basic estate plan, which includes a Will, Financial Power of Attorney, and Advance Directive for Healthcare.? To have the correct line of defense set up in the event of a Gruesome Incident that leaves you incapacitated, you should designate a medium to decide how your assets and your health will be managed (and by whom) for your benefit during your lifetime. Estate planning allows you to allocate how, who, and when your assets will be transferred to your loved ones at your death.? If the Grim Reaper claims you as his latest Victim, prevent your estate from meeting the same fate.
2 medium parsnips, peeled, halved lengthwise and sliced
2 medium onions, chopped
1-1/2 cups beef broth
3 tablespoons tomato paste
1 tablespoon Worcestershire sauce
2 garlic cloves, minced
1/2 teaspoon ground cloves
1/4 teaspoon pepper
8 medium potatoes (2-1/3 pounds), peeled and cubed
2/3 cup sour cream
6 tablespoons butter, cubed
1 teaspoon salt, divided
1 cup frozen peas
2 tablespoons all-purpose flour
2 tablespoons water
Directions
In a 5-qt. slow cooker, combine the first 11 ingredients. Cover and cook on low for 8-9 hours or until beef and vegetables are tender. About 30 minutes before serving, place potatoes in a large saucepan and cover with water. Bring to a boil. Reduce heat; cover and simmer for 15-20 minutes or until tender. Drain. Return potatoes to pan; add the sour cream, butter and 1/2 teaspoon salt. Mash until smooth.
Set aside 12 peas for garnish. Add remaining peas to the slow cooker. Increase heat to high. In a bowl, whisk the flour, water and remaining salt until smooth; stir into stew. Cover and cook for 5 minutes or until thickened.
Divide stew among six bowls. Place mashed potatoes in large re-sealable plastic bag; cut a 2-in. hole in one corner. Pipe ghost potatoes onto stew; garnish with reserved peas.
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