Social Security to increase in 2019
Social Security and Supplemental Security Income
(SSI) benefi ts for more than 67 million Americans
will increase 2.8 percent in 2019, the Social Security
Administration announced in October.
The 2.8 percent cost-of-living adjustment (COLA)
will begin with benefi ts payable to more than 62
million Social Security benefi ciaries in January
2019. Increased payments to more than 8 million
SSI benefi ciaries will begin on December 31, 2018.
(Note: some people receive both Social Security and
SSI benefi ts). The Social Security Act ties the annual
COLA to the increase in the Consumer Price Index
as determined by the Department of Labor’s Bureau
of Labor Statistics.
Some other adjustments that take effect in January
of each year are based on the increase in average
wages. Based on that increase, the maximum
amount of earnings subject to the Social Security tax
(taxable maximum) will increase to $132,900 from
$128,400.
Social Security and SSI benefi ciaries are normally
notifi ed by mail in early December about their new
benefi t amount. This year, for the fi rst time, most
people who receive Social Security payments will
be able to view their COLA notice online through
their my Social Security account. People may create
or access their my Social Security account online at
www.socialsecurity.gov/myaccount.
Information about Medicare changes for 2019, when
announced, will be available at www.medicare.gov.
For Social Security benefi ciaries receiving Medicare,
Social Security will not be able to compute their new
benefi t amount until after the Medicare premium
amounts for 2019 are announced. Final 2019 benefi t
amounts will be communicated to benefi ciaries in
December through the mailed COLA notice and my
Social Security’s Message Center.
The Social Security Act provides for how the
COLA is calculated. To read more, please visit www.
socialsecurity.gov/cola.
Celebrating Fall
CHRISTIE SCHLUETER
Now that the focus of gardens has moved indoors it
is time to think about perking up
your space. Now would also be a good time to try
some unique or different houseplants for winter en-
joyment. I personally recommend those that fl ower to
keep your spirits up through the rest of the cold months
ahead.
Here are some colorful and beautiful fl owering plant
ideas: cyclamen, African violet, wax begonia, cape
primrose, impatiens, peace lily, kalanchoe, orchids,
gloxinia, shrimp plant, gardenia, kalanchoe. Look for
these at better garden centers.
Flowering houseplants thrive where they will give
you months of color. Once the blooms fade, you may
not get them to bloom again. What you can try to do is
to cut back on the water and fertilizer after the plant is
done blooming. Set the plant in a cool, dry place for six
weeks, do not repot the plant. After it has rested, bring
it back out and begin watering and fertilizing. Be sure
to grow where the temperatures are cooler.
If your plants are getting enough light and the loca-
tion they are in that will allow for growth, then by all
means fertilize. But fertilize at a lower rate during the
winter months. Choose the type of fertilizer based on
the type of plant. Plants that grow for the leaves usu-
ally need a higher amount of nitrogen and those that
fl ower need more phosphorus. Read the label on the
fertilizer to see which nutrients are available and how
they are proportioned. A good all-around houseplant
fertilizer is another option. Just remember to lower
the dose to about 1/2 of what you normally do. Then
in March start using full strength again. If the plants
get leggy because of low light and high temperatures,
fertilizing will increase the problem. By using these
guidelines should be easier to determine if you need to
fertilize or not during the winter months.
In season this time of year are all kinds of squash.
Squash has many proven health benefi ts some of which
include boosting immunity, manages diabetes, has anti-
infl ammatory capability, prevents infections, improves
6
Senior
lung health and has antioxidants.
Try some of these recipes to get
more squash in your meal planning.
Apple Butternut Squash Soup
This might be my favorite combi-
nation of veggies and fruit. I use my
own homegrown honeycrisp apples
and think they are a top choice of
apple to use, but use any of your fa-
vorite.
Ingredients:
Butternut Squash, 1, large, diced
Apple, 1-2, large, diced
Onion, 1, large, diced
Garlic, 1 clove, fi nely chopped
Pumpkin Pie Spice, 1/4 teaspoon
Sea Salt, a pinch
Pepitas, for garnish
Extra Virgin Olive Oil (“EVOO”),
2 tablespoons + a drizzle
Vegetable Broth, one container
Half and half, just a drizzle
Roasted Butternut Squash and Apples, 1/2 cup (op-
tional for topping)
Directions:
Heat a large pot on the stove top at medium heat with
EVOO. Once the EVOO is glistening, add the onion to
the pot. Sauté until the onion is slightly translucent.
Once the onion is cooked down, add the diced but-
ternut squash, apple and garlic to the pot. Sauté until
they are slightly soft and/or have a little color. Sprinkle
in the pumpkin pie spice and sea salt.
Squash Baked Pasta
Squash and pasta go extremely well together and the
combination is so creamy you would not believe that
it is squash.
Connections November 2018
Ingredients
4 tablespoons extra-virgin olive oil, divided, plus
more for drizzling
1 large onion, fi nely chopped
1⁄2 teaspoon nutmeg
1 small squash, peeled, halved, seeded, cut into 1⁄2-
inch cubes (about 6 cups)
8 oz of ziti –or other pasta
1 cup of fat-free half and half (or heavy cream if you
please)
Kosher salt
3/4 ounces Parmesan, fi nely grated (about 1 cups),
plus more for serving
1⁄2 to 1 cup fresh sage leaves, torn (or 1-2 teaspoons
dried)
Freshly ground black pepper
More FALL on Pg 8
Senior Connections HJ.COM