Don’t retire — Refire!
Retirement doesn’t have to be an end, it can be a beginning
By Gail Supplee Tatum, Columnist, The Times
Why, when we retire, do we think having a schedule is bad? From the time we are born, to the time we are middle aged, we have always been on a schedule, from feeding time, to nap time, school time, work, kids, and on it goes. These schedules helped us to push our potentiality by helping...
On Your Table: Comfort food for cool spring days
With cold and windy (and even snowy) days, meals to warm the heart
By Cathy Branciaroli, Food Correspondent, The Times
Few things beat a classic pot roast on a cold, rainy Spring day.
With rain and yes, even snow enveloping the area last weekend, it sure seemed a good time to hunker down to make and eat comforting food. Although the enormous fluffy flakes were beautiful, it’s April for goodness...
Getting over the hurdle that is mid-life
Embrace change and know it gets better
By Kelly Hockenberry, Columnist, The Times
I just celebrated a birthday with a “5” on the end. I don’t like them as much, to be honest. Now I have to say that I’m in my “MIDthirties” and that just doesn’t sound as good as “early 30’s”. (Oh shush. It’s MY article. If I want to let people think I’m 35, that is my choice. It’s called...
Creating a winning online profile
While pictures matter, your words do, too
By Nancy Plummer, Columnist, The Times
We all hear about the importance of having stunning, professional quality pictures for our online dating profile, but what about our written profile? As Benjamin Franklin one said, “Either write something worth reading or do something worth writing.” In other words, don’t bother writing just any profile, but...
Super Six: Time to spruce up your home
Six items to freshen the look of your home for Spring
By Kelly Hockenberry, Columnist, The Times
Happy April everyone! I wanted to dedicate this Super Six to sprucing up the house for SPRING. And, by sprucing I mean buying new things…not cleaning (because there’s nothing attractive about scrubbing screens or wiping down baseboards. Yawn.) Just like the change in season demands a wardrobe...
On Your Table: More colorful uses for eggs on Easter
Leave the colored variety to the kids, enjoy these tasty options for Easter Brunch
By Cathy Branciaroli, Food Correspondent, The Times
Eggs are for Easter – or, at any rate, for celebrating spring, and brunch is a favorite way to enjoy them in family gatherings for the spring holiday. Nutritional powerhouses and versatile beyond compare, eggs can transform everyday dishes, and since this...
Arden + James offers a fresh, local take on handbags
Unionville native creating stunning handcrafted bags
By Kelly Hockenberry, Columnist, The Times
You know that I’m a (self proclaimed) accessories connoisseur and have a soft spot for handbags, in particular. Scrolling back through my monthly Super Six picks, it’s pretty much a guarantee that a purse (or two) will be featured.
And, it just so happens that I think the change of season is the...
Was your dentist there?
Continuing education allows your dentist and their staff to stay up to date
By Dr. Stephanie McGann, DMD FAGD, Columnist, The Times
Two weeks ago I attended the 30th annual Greater Philadelphia Valley Forge Dental Conference. This annual meeting of the dental community is primarily focused on continuing education. As a member of the organizing committee I had a chance to speak with dentists, vendors...
Celebrating five years in this space
While the look has evolved — as seen in Kelly’s column shots dating back to her first Times’ column in 2011 — Read My Lips continues to entertain, explain and brighten the Sundays of Times’ readers.
‘Read My Lipgloss’ column hits landmark
By Kelly Hockenberry, Columnist, The Times
“Read My Lipgloss” turns 5 this month and I’m feeling sentimental. I sat...
Fermentation for the health of it
Age old technique preserves foods, adds healthy live bateria to diet
By Matthew Lapp, Columnist, The Times
Fermenting is an age-old method used to preserve food. In fact, according to Robin Foroutan, MS, RD the earliest record of fermentation dates back as far as 6000 B.C. in the Fertile Crescent. Since then, nearly every civilization has included at least one fermented food in its culinary...
