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Remain Neutral: Walk down any cosmetic counter or browse any beauty boutique and you will see different nude lip colors everywhere, as in flesh toned lipsticks and neutral pastel eye shadow palettes. Sure, there are seemingly endlessly different versions of neutral lip shades, and sometime finding the perfect tone is a real trial. Nailing that “no make-up look,” requires figuring out shades that not only complement your skin tone but also create dimension, without being overly obvious you are wearing all nude tones. You may need a bit of color, like golden pink, while perhaps adding a soft lilac pastel eye color, (which is so uber cool this year, thanks to Adele).

Blend In: Cheek colors are in the new neutral pink mattes this season. To get that “believable flush look,” try a light pink, neutral matte blush, brushed on the apple of the cheeks to play up the pink hints in your skin for the most natural looking glow. Add a neutral mosaic matte bronzer for realness and color if needed.

The Inventor: Ready to go spring? We’re ditching the dark browns and coal eyes that are du’ rigour during the winter season, for the fresh-glow that comes with the perfect spring eye. Spring’s prettiest eyes are all about pastel eye colors. Apply a soft lilac matte eye color on the lid, followed by a matte gray taupe in the crease, then accent with a true matte light gray. Define the eye with a dark green liner on top, then a warm apricot brown under the eye. The look is updated and trendy, while looking confident, fresh and fun.

Minimalists, Be Prepared: One of the prevalent spring 2016 runway lip trends is a collection of colors from the nude family. You don’t have to wear a bare-nude to be in. There are plenty of different variations of nude for everyone, for instance; there are the cool berry nudes, light pink blossoms, along with light peachy baby tones and the bare pink golden nudes. The trick here is to make a statement without being too over-the-top nude. Finding the right nude will make you feel shiny and new just in time for spring.

Spring is a great time for an uplifting change. While the flowers are blossoming and the trees coming back to life, so should your cosmetic wardrobe into something fun, pastel and exciting. The Rouge offers seasonal trend make-up updates, starting February 14 through April 30. They will be offering complimentary make-over’s to get you up-to-date with all the latest beauty fashions and styles, customized and confidently perfect, just for you. Call for your appointment today.

What is Golfer’s Elbow?
Golfer’s elbow, or medial epicondylitis, is similar to its counterpart, Tennis elbow. The primary differences between these conditions are the location of the pain and the activity that leads to injury. However, both conditions are caused by overuse of the muscles and tendons of the forearm, leading to inflammation and pain around the elbow joint, commonly called tendonitis. Golf is one common cause of tendonitis, but many other sports and work related activities can cause the same problem.

The cause of golfer’s elbow can vary from a single violent action (acute injury) to, more commonly, a repetitive stress injury where an action is performed repeatedly and pain gradually develops. In an acute injury of the elbow inflammation occurs without substantial tissue damage. However in a repetitive stress situation a person may experience damage to the tendon and surrounding soft tissue causing tissue degeneration over time. Inflammation from acute injury often responds quickly to rest and anti-inflammatory treatment. However, if the injury is due to tendon tissue degeneration, treatment will be longer and will be focused on improving the strength of the tendon as well as rebuilding tissues.

Golfer’s Elbow Symptoms
With golfer’s elbow pain is on the inside of the elbow, usually during or after intense use. Typically the pain increases during wrist flexion or pronation and often radiates to the forearm. Because this frequently occurs in golfers, it has become known as “golfer’s elbow”. However, it is also known as “pitcher’s elbow”.

Treatment for Golfer’s Elbow
Golfer’s elbow does not usually cause any long-term disability. However, the condition may become stubborn and proper rehabilitation will help alleviate the symptoms and get you back to life again.
Rest and Reduce Inflammation: The first step a person should take if tendinitis is suspected is to stop the activities that cause the pain and inflammation in this case, rest the arm. Use a topical cream containing Arnica to begin to reduce the inflammatory process quickly.

Laser Therapy to Heal the Damaged Tissue: Ending the pain caused by golfer’s elbow requires healing the damaged tissue. Class IV laser therapy is an excellent method for this, because it is presently the only form of therapy that can both reduce inflammation and heal tissue simultaneously. Laser treatments at Align Healing Center are done with the K-laser CUBE a Class IV Laser. This laser does not cut or burn but is gently absorbed by the tissue. During Laser Therapy the infrared laser light interacts with tissues at the cellular level, increasing metabolic activity and improving the transport of nutrients across the cell membrane. This initiates the production of cellular energy (ATP) that leads to a cascade of beneficial effects, increasing cellular function and health. This creates an optimal healing environment that reduces inflammation, swelling, muscle spasms, stiffness, scar tissue and pain.

Correct the Mechanics of Motion: Assessing the forearm, elbow, shoulder and spine for proper postural feedback is done to diagnose and correct improper alignment. After proper alignment is restored specific muscular taping is applied to improve circulation and insure proper motion on a daily basis. Lastly, specific strengthening and stretching exercises are given. By strengthening the muscles and tendons involved with golfers’ elbow, you can prevent the problem from returning.

At Align Healing Center we are having great success treating golfer’s elbow, tennis elbow, plantar fasciitis, sciatica, shoulder and neck pain, migraines, arthritis, carpal tunnel, post surgical pain, sports injuries and more; even long-term residual pain. Arthritis and degenerative disc disease sufferers can see long term benefits from this treatment without any of the negative side effects experienced with the long term use of medications.

Dr. Niele Maimone, DC is the owner and founder of Align Healing Center in Danville, CA. She has been active in our natural health & wellness community since 1999. For more information or to set up a consult call 925.362.8283 or visit www.alignhealingcenter.com.

 

Q. I would like to germinate the seeds of Protea, Eximia, Cynaroides and Leucospermum, if they’ll grow in this area. Can they be grown in large containers and then transplanted into the ground later if I decide too? In addition, I have a disk of Smoke Primer but I’m not sure if it’s necessary?

A. Native to Australia and South Africa, Proteas can be grown throughout the warmer areas of the Bay Area. They produce some of the most exotic flowers that one can use in arrangements. They’re an excellent landscape or container plant. Of greatest concern in growing them is water, soil pH, nutrients and the winter cold. Proteas love full sun and they’re a water-wise landscape shrub, as long as they’re not over watered. With our clay soil, I’d hand water them instead of using an irrigation system to control the moisture. They like a soil that drains well, so being planted in a container is ideal as the drainage is perfect. Proteas are mostly acid loving plants with a desirable pH around 5.0; however, some varieties prefer an alkaline condition, 8.0. It is variety specific, so you need to know ahead of time what their needs are. Potting soil tends to be around pH neutral, 7.0, so it would be beneficial to purchase a simple pH kit to determine what you have and then adjusted for the specific variety. Soil Sulfur, Magnesium Sulfate will lower the pH while Hydrated Lime increases the pH. You’ll need to follow the directions on the packaging for the amount you’ll need to add to make the necessary change. Proteas require little fertilizer containing NPK, about an eighth to a quarter of the amount given to a typical ornamental plant(s); although, they like higher levels of Magnesium, Iron and Sulfur. Cold weather damage occurs with Proteas when the temperature falls below thirty degrees and few varieties tolerate temperatures below twenty degrees. Thus it’s easier to protect those plants in containers verses the ones planted in the ground. The container size is determined by the ultimate growth habit of the variety; a one gallon to twelve inch pot for the small to medium size varieties and fifteen gallon or twenty-four inch pot for the larger ones. The seedling will need to be transplanted several times until you reach the final size. The Smoke Disk Primer is not only necessary for germination, it’s a requirement. Proteas produce dormant seeds and need very specific conditions for germination. In 1990, researchers realized that the chemicals in smoke from the South African bush wild fires called fynbos, and not just the heat of the fire was responsible for breaking seed dormancy and stimulating germination. The smoke seed primer solution contains a combination of natural substances that overcome dormancy and stimulate seed germination. So, I’d put it to use. Other than the root rot problem from water, Proteas are pretty easy to grow with few if any pests or diseases.

Q. I’d like to know why my Sun Azaleas are so tall and leggy. They flower okay but only at the ends of the long stems. What must I do to make these plants more compact?

A. Sun Azaleas are not a low growing compact plant. They typically reach a height of four to six feet, depending on the variety with the flowers on the end of the branches. Being a leggy grower is a common compliant with Sun Azaleas. You can correct this by pruning the plants after flowering to reduce the height about fifty percent and then feed them with the Azalea, Camellia and Rhododendron Food to encourage the new growth. This doesn’t have to be an annual task. They going look a bit ragged for a while but they do recover. If this is still too tall you may want to replace them with a different plant.

Q. I have a six year old dwarf Meyer lemon tree. It is about six feet tall and has been producing lemons all these years but now I see no new buds. In addition, some of the leaves are falling off. I have been feeding it regularly with Miracle-Gro Shake n Feed but I’ve noticed that the pellets have not dissolved. Someone told me that maybe the pellets are too old. What should I be doing?

A. I wouldn’t be concerned about the lack of flower buds at this time as it’s early. This would be a problem in late April or May but not now. It’s typical for lemon and other citrus to drop their leaves during the winter months. The leaf drop is more than likely due to the warm days and cool nights we had in January and February. Again, nothing to lose any sleep over. The undissolved fertilizer pellets is an issue with the pellet itself. The age the pellet is a non factor. What you’re seeing is the carrier agent as the nutrients are coated on to it during the manufacturing process. It may or may not dissolve immediately. Overall, your plant is fine

 

 

 

Buzz Bertolero is an Advance California Certified Nursery Professional and the Senior Gardening Professional at Sloat Garden Centers. The Dirt Gardener’s website is www.dirtgardener.com and questions can be sent by email to dirtgarden@aol.com or on on Facebook at Facebook.com/Buzz.Bertolero

In my book, WHY? The Question That Could Save Your Life, there is a lot about the demagoguery existing in both the medical industry and the government regulators. The story of Dr. Stanislaw Burzynski and his battle against the FDA and the Texas Medical Society lasting over 14 years is classic. Dr. Burzynski found a way to cure brain cancer without the need for hospitalization, chemotherapy or radiation, hurting three big medical industries in the only place they have feelings: their pocket books.

The Medical Society now has him, once again, in court. In 1900 Maurice Meaterlinck wrote the following: “Each progressive spirit is opposed by a thousand mediocre minds to guard the past.” It doesn’t look like we have changed at all in the last 116 years. Between pure greed and overblown egos of pseudo scientists, how are we to ever achieve true healthcare.

Early in the 20th century, a neurologist, Albert Abrams, developed a method of diagnosing diseases so incredibly accurate, but so different, that thousands of overblown “scientific” egos labeled him as “the biggest quack of the century.” One hundred years later, we are learning that he was correct. The fact that we label something as scientifically proven, thus “evidence based,” is meaningless. Science tends to change many, if not most, of its laws around every 50 years. Is that because this is how much time it takes for the old egos to pass away and the new egos to replace them?

Another example of greed affecting our healthcare is the story of Dr. Sam Cachoua. He found a cure for cancer and HIV. It was so successful that when the Cedars-Sinai Medical Center tested his methods they were amazed with the results, reporting that it was the best treatment ever tested. When big Pharma found out, all of a sudden, Cedars-Sinai reversed their opinion and disposed of his serums. He won a $10M settlement in court, but his methods are not accepted in the USA.

You may ask why a TMD specialist is concerned with massive abuse in our medical system. My answer: the false premise that “there is a drug for every problem” is the cause of so many issues in my patients.

Many prescriptions often cause other medical problems to occur. One example recently reported that 70% of Parkinson’s patients had been previously treated with antidepressants. There’s food for thought.

As I mentioned in a previous article, a doctor’s ego has no place in healthcare. The old belief that medicine is supposed “First Do No Harm” is almost forgotten. Just listen to all the disclaimers after a TV drug ad and think, who could be following that statement? So many of the symptoms these dangerous drugs are used for can be corrected without drugs. Alternative and holistic methods really do work.

Advanced Oral Diagnosis & Treatment Center in Danville specializes in Oral Appliances for Sleep Apnea and TMD/TMJ therapy. www.aodtc.com

Obesity has become an insidious national health concern over the past 20 years for multiple reasons. Fast food restaurants have made it easier and cheaper to eat an unhealthy diet than a healthy one. Our entire culture in fact has gradually moved to “bigger is better” mentality where literally everything can be Supersized. Since the 1970s the average caloric intake has increased by 600 calories per day. Over a week, 500 extra calories per day will cause weight gain of one pound—that’s 52 pounds in a year!

All of us can develop bad eating habits for different reasons. For one reason or another, food can satisfy needs other than hunger and sustenance. Boredom, loneliness, social events and emotional dissatisfaction are a few reasons to eat other than feeling hungry. If done on an inconsistent basis, most people are able to minimize the effect on their baseline weight by exercising and cutting back calories on other days.

However, this type of eating can change into a habit and become the “new normal” if it’s done too frequently. Behavioral research indicates that it takes three weeks of consecutive action to create a new habit. This is also good news because that means it can be as easy to break a bad habit as it is to start one.

I have added LeanMD weight loss program to my medical practice. This program helps people lose weight, but it’s also an educational opportunity to show people why they have gained weight and teach them what, when and how they should be eating. It also teaches how to manage triggers and stressors that add to overeating or preventing long term success in other programs or on your own. When you are trying to lose weight, WHAT you’re eating is just as important as HOW MUCH you’re eating. With LeanMD you will develop healthy eating habits that will change your mentality towards food and eating.

There are three phases to the program:
1. Weight loss phase (up to 5 pounds per week)
2. Transition Phase (increase calories and incorporate your favorite foods)
3. Sustainable Loss Phase (maintain your new weight and habits).

I have been extremely impressed with the philosophy and results of this program. I highly recommend it for anyone who has been struggling not only to lose weight, but also for those who have trouble maintaining their goal weight. LeanMD doesn’t give you food to eat or have you count numbers as with other weight loss programs. It gets you back to the basics of eating fresh, clean, healthy food and making smart choices regarding your diet.

The way you eat should be a healthy habit that you feel comfortable doing for life. It’s much like brushing your teeth twice a day. It would be nice if teeth were “self cleaning” but you feel good doing it and having done it. If you do miss a brushing once in a while, that’s okay because the groundwork for healthy teeth and gums is being done on a regular basis. The groundwork for our general health is done every day in the way we eat.

Carrying extra weight on your body is an enemy that unfortunately becomes more tolerable with time, but your health fails during that time. Chronic pain, osteoarthritis, high blood pressure, heart disease, strokes, diabetes, cataracts, gout, and sleep apnea are just a few of the chronic illnesses that are caused by being overweight, making poor diet choices, and obesity.

Visit my website for more information: www.delaneymd.com

Dear SSHS,
I went to a very fancy party at a gorgeous home (castle really) on New Year’s Eve. We were dressed to the nines. I was surprised when our host asked us to remove our shoes to protect the hardwood floors. Just wondering what you thought of that. –-Cold Feet in Alamo

She Said: Was there plastic covering the couches too? I know I’ll get heat from readers who live in lovely expensive homes with flooring from Brazil, but I think it’s bad form to invite people to a fancy party and then ask them to dress down when they get there. Shoes make the outfit in my book and if I’m going to go to that much trouble to gussy up, I like it to be from head to toe. No, I’m going to have to say, if you want to preserve the floors, adopt a no-shoe policy for the everyday traffic, but viva la high heels for high end parties.

He Said: There’s absolutely nothing wrong with a host asking her guests to take off their shoes when entering her house for a party. Yes it’s a little bit tacky, but good floors aren’t cheap to replace or repair. For a one night party, the host doesn’t want to be looking at her scratched up floor for the next few years. However, if guests are asked to remove their shoes, then the host should provide every guest with comfortable (not cheap!) slippers for the evening that they can take home with them as a party favor.

Dear HSSS,
I met a woman online and we really seemed to hit it off. She’s attractive and obviously smart, but our first date was a real disappointment. She was on her phone the whole time, snapping pictures of the meal and posting them, taking selfies of us, etc. When asked, she said she was a social media personality with lots of followers. There won’t be a second date, but is this the new normal?
–Old School in Walnut Creek

He Said: Unfortunately, this is the new normal and both guys and girls think it’s “cool” to be a social media butterfly. It’s actually VERY annoying that some people think their online personas are more important than real life and living in the moment. Most social media personalities don’t make a dime off all the time and energy they put into their efforts anyway. A date is supposed to be fun, spent getting to know the person you’re with. You’re definitely in the right for not giving her a second date.

She Said: If you’ve left the kids with a new babysitter, a friend’s about to go into labor, or an elderly parent may be in need of assistance, then by all means, leave the phone on the table, on vibrate. But outside of emergency situations, phones should not be out of purses or pockets during a meal. It’s common courtesy. Clearly this “smart” girl wasn’t taught that and probably isn’t getting a lot of second dates. Go find yourself a girl with class. There are still plenty of them out there.

Robin Fahr is a communications specialist and co-host with Shawn Shizzo on Conversations and He Said/She Said seen daily on Tri-Valley TV, Channel 30 and online at www.trivalleytv.org. You can also catch He Said/She Said on The Talk Pod. Send your questions to www.AskHeSaidSheSaid.com.

This is the month of My People, when St. Patrick’s Day is celebrated by just about everyone. Cauldrons of corned beef and cabbage will be bubbling away in solidarity with the Irish, even though the origins of that dish are about as American as apple pie.

My parents were already adults when they emigrated to the United States, and so maintained many of their “old country” traditions throughout their 60+ years in California. They occasionally adopted the celebratory corned beef and cabbage dinner—probably due to peer pressure from well-meaning friends who couldn’t believe Irish people would eat anything else on March 17. But in their hearts they knew that nothing but lamb stew was good enough to honor St. Patrick Himself.

My version is a bit fancier than what I ate as a child, but I’ve tried to keep the basic spirit. (My father would be horrified by boneless meat in the stew and cream cheese in the mashed potatoes, though my mother probably would have appreciated the convenience.) So with apologies to my parents, here is my take on a darn good dinner for St. Patrick’s Day—or any other day, for that matter.

This stew is rich with Irish stout, dotted with root vegetables, and enlivened by fresh mint. I serve it over a mound of creamy mashed potatoes streaked with ribbons of kale—a make-ahead take on Irish colcannon. Then I top it all off with a sprinkling of Irish Gremolata.

What is Irish Gremolata, you ask? Oh, it’s just a little something I made up.Seriously.

You may recognize gremolata is the classic garnish for ossobucco. Although there areas many variations as there are Italian cooks, it is usually made from finely chopped garlic, lemon zest, and parsley. I have played off this idea, inspired by the flavors of spring…and the colors of the Irish flag!

One final word: Don’t confuse baby carrots with those dry, stubby things sold in plastic bags at the supermarket. There is nothing infantile about the latter; as they are actually overgrown carrots that have been mechanically whittled into those ubiquitous finger-shapes. Real baby carrots from the farmers’ market are just that—sweet and tender and cute as can be. And don’t worry about peeling them, as the outer “skin” is barely developed. Sláinte!
Guinness-Braised Lamb Stew with Baby Carrots and “Irish Gremolata”

2 1/4 pounds boneless lamb shoulder, trimmed of excess fat and cut into 2-inch pieces
1/4 cup all-purpose flour
1 1/2 teaspoons fine sea salt
Freshly ground black pepper
4 tablespoons California olive oil
2 bunches farm-fresh baby carrots, tops trimmed to about 3/4-inch
2 turnips, peeled and cut into 1/2-inch wedges
2 yellow onions, halved and cut into slices 1/2-inch thick
2 tablespoons canned tomato paste
2 tablespoons coarsely chopped flat-leaf parsley
1 bay leaf
1 1/2 cups homemade chicken or beef stock, or canned reduced-sodium chicken or beef broth
1 (11.2 ounce) bottle Guinness Irish stout (best if opened early and allowed to go flat)
1 cup farm-fresh or frozen peas
2 tablespoons thinly sliced or chopped fresh mint leaves

1. Preheat the oven to 300 degrees. In a large bowl, combine the flour, salt, and pepper to taste. Whisk gently to blend. Add the lamb and toss to coat.

2. In a Dutch oven or other flameproof casserole, heat 2 tablespoons of the oil over medium-high heat. Working in 3 batches, add the lamb to the pot and cook, turning occasionally, until nicely browned on all sides. Remove to a plate.

3. Discard the cooking oil from the pot; then add the remaining 2 tablespoons of oil and heat over medium-high heat. Add the carrots, turnips, onions, and tomato paste. Season lightly with salt and pepper. Cook, stirring occasionally with a wooden spoon and scraping up any browned bits from the bottom of the pot, until the onions have softened, 5 to 7 minutes.

4. Add the reserved lamb along with any juices that have collected on the plate, the parsley, and the bay leaf. Stir in the stock and stout and cook uncovered over medium-high heat until the liquid begins to boil. Remove from the heat, cover, and cook in the oven for 2 hours, or until the lamb is very tender but still holds its shape. Stir in the peas and cook 5 minutes longer, or until just heated through. Taste, adding more salt and pepper if needed. Remove the bay leaf, stir in the mint, and serve warm, with a sprinkling of gremolata over each serving. Serves 4 to 6. (If made in advance, let cool and then cover and refrigerate. Before reheating, scrape off and discard any hardened fat that has risen to the top.)

For the “Irish Gremolata”

1/4 cup finely chopped flat-leaf parsley
2 tablespoons finely chopped fresh mint leaves
1 1/2 tablespoons finely grated fresh orange zest
2 teaspoons minced fresh garlic

Combine all ingredients in a small bowl. Use at once, or cover and refrigerate. (To prevent discoloration, it’s best to make this no more than 2 hours in advance.) If you happen to have any leftover, add it to salad dressings, marinades, or roasted vegetables.
Make-Ahead Colcannon

3 1/2 pounds russet (baking) potatoes (8 to 10 medium)
6 tablespoons unsalted butter
3 to 4 cups (lightly packed) thinly sliced or chopped kale or green cabbage
1 (8-ounce) package cream cheese, at room temperature
1/2 cup heavy (whipping) cream or half-and-half
1/4 cup crème fraiche or sour cream
Salt and freshly ground pepper, to taste

1. Boil the potatoes in salted water until tender when pierced with the tip of a sharp knife, 25 to 30 minutes. Drain in a colander.

2. Meanwhile, in a large skillet, melt 4 tablespoons of the butter. Add the kale and season with salt and pepper. Cook, stirring often, until wilted, about 5 minutes.

3. Using the paddle attachment on an electric mixer set on Medium speed, beat together the cream cheese, cream, and crème fraiche. When cool enough to handle, peel the hot potatoes. With the mixer running, gradually add the hot potatoes to the cream cheese mixture, beating until smooth and soft. Mix in the kale/butter mixture. Season to taste with salt and pepper.

4. Use some of the remaining 2 tablespoons of butter to grease a 13- x 9-inch or other 2 1/2 quart baking dish. Scrape the potato mixture into the prepared dish. Melt the remaining butter and brush over the top to seal. Bake at once, or cover and refrigerate for up to 24 hours. (If you will be baking it within 2 hours, refrigeration is unnecessary. Cover and leave in a cool spot at room temperature.)

5. To bake: Preheat the oven to 350 degrees. Bake until lightly browned on top and heated through, about 30 minutes…or longer if the casserole has been refrigerated. Serves 6 to 8. (Don’t be tempted to cut the recipe in half. You will want leftovers. Trust me.)

The Danville Certified Farmers’ Market, located at Railroad and Prospect, is open every Saturday, rain or shine, from 9 a.m. until 1 p.m. For specific crop information call the Pacific Coast Farmers’ Market Association at 1-800-949-FARM, or visit their web site at www.pcfma.org. This market is made possible through the generous support of the Town of Danville. Please show your appreciation by patronizing the many fine shops and restaurants located in downtown Danville. Buy fresh. Buy local. Live well!

Married couples have the option to file jointly or separately on their federal income tax returns but as with most things tax-related, choosing which category is best is a highly individual and complex decision.In the vast majority of cases, it’s more advantageous for married couples to file jointly; however, there may be some instances when it’s better for the couple to submit separate returns.Let’s examine the advantages and disadvantages of filing jointly or separately, and the circumstances in which it might be best to consider “married filing separately.”

Advantages of filing jointly
There are many advantages to filing a joint tax return with your spouse. The IRS gives joint filers one of the largest standard deductions each year, allowing them to deduct a significant amount of their income immediately.

Couples who file jointly are eligible to deduct two exemption amounts from their income and they qualify for multiple tax credits such as the:

• Earned Income Tax Credit
• American Opportunity and Lifetime Learning Education Tax Credits
• Qualified Adoption Expenses
• Child and Dependent Care Tax Credit

Joint filers also receive higher income thresholds for certain taxes and deductions – this means they can earn a larger amount of income and still qualify for certain tax breaks.(For further information about the above tax credits, please visit the IRS website).

Consequences of filing tax returns separately
On the other hand, couples who file separately receive few tax considerations. Separate tax returns may give you a higher tax with a higher tax rate. The standard deduction for separate filers is far lower than that offered to joint filers.

• In 2015, married filing separately taxpayers only receive a standard deduction of $6,300compared to the$12,600 offered to those who filed jointly.
• If you file a separate return from your spouse, you are automatically disqualified from several of the tax deductions and credits mentioned earlier.
• In addition, separate filers are limited to a smaller IRA contribution deduction. They also cannot take the deduction for student loan interest, or the tuition and fees deduction.
• The capital loss deduction limit is $1,500 when filing separately, instead of $3,000 on a joint return.

When to file separately
In rare situations, filing separately may help you save on your tax return.For example, if you or your spouse has a large amount of out-of-pocket medical expenses to claim, filing separately may be advantageous. Since the IRS only allows you to deduct the amount of the expenses that exceeds 10% of your adjusted gross income (AGI), it can be difficult to claim most of your expenses if you and your spouse have a high AGI.

Filing separate returns in such a situation may be beneficial if it allows you to claim more of your available medical deductions by applying the 10% threshold to only one of your incomes.In addition, there is a temporary exemption from Jan. 1, 2013 to Dec. 31, 2016 for individuals age 65 and older and their spouses.If you or your spouse are 65 years or older or turned 65 during the tax year, you are allowed to deduct unreimbursed medical care expenses that exceed 7.5% of your adjusted gross income.The threshold remains at 7.5% of AGI for those taxpayers until Dec. 31, 2016.

How to decide which method to use
The best way to find out if you should file jointly or separately with your spouse is to prepare the tax return both ways. Double check your calculations and then look at the net refund or balance due from each method.

If you have any doubt about which method provides you with the greatest tax savings, please make sure to consult with a tax professional.

Mr. Kelly Trevethan is a Certified Investment Management Analyst & Registered Financial Consultant. He is a Managing Director with United Capital Financial Advisers LLC, a national private wealth advisory firm with 79 offices across the nation. He can be reached at 415-418-2101. To obtain your free copy of the New York Times Bestselling book “The Money Code,” email him at Kelly.trevethan@unitedcp.com.

Disclosures: All data herein are obtained from sources believed to be reliable, however their accuracy and completeness cannot be guaranteed. United Capital does not provide tax advice. Investors should consult their tax professional with questions about their particular circumstances.
© 2016 United Capital Financial Advisers, LLC. All Rights Reserved

144 minutes of truth and that’s more than we’ve had from a politician on either side of the aisle in a very long time. You’ve heard the old adage that if their mouth is moving, they’re lying. With the Muslim terrorist attack on the U.S. Embassy and the “secret” CIA annex on the anniversary of 9/11, we heard it all. What a pack of lies that spewed out of our leaders.

Believe it or not, I truly don’t go in for conspiracy theories but I don’t believe this falls into that category. I do believe that there were a lot of high level mistakes made leading to nothing short of tragedy. Then came the lies.

I aspire to be a Patriot. I work at being a Patriot. As far as I’m concerned, don’t mess with the good guys. When you dishonor or disrespect the very people who lay their lives on the line every day for our freedom, you’re just downright stupid.

13 Hours: The Secret Soldiers of Benghazi is a truly amazing story. The beginning of the movie introduces the audience, one by one to a small group of former military personnel known as GRS hired by the CIA to protect a covert compound in Benghazi, Libya. Some of the ex-soldiers are former Marines, one is an Army Ranger and the others are Navy Seals—just a handful of America’s finest.

After this docu-drama footage of the military introducing themselves, Jack, a former Marine, lands in Benghazi and is picked up at the airport by another soldier, nicknamed Rone. On the way to the compound they get boxed in by vehicles of unfriendlies. Trapped in an ambush, they call the CIA Chief who is unwilling to intervene in any way. After a tense few minutes, they talk their way out of it and proceed.

When they finally arrive at the CIA annex, Rone confronts the CIA Chief who tells them flat out that the CIA and other Washington DC government bureaucrats, being smart Harvard and Yale graduates, cannot be bothered with the ex-military bodyguards. They are told, not so politely, that their presence isn’t really needed.

Later the team is sent to prepare the nearby United States Embassy outpost for the arrival of Ambassador Christopher Stevens, hired by the Obama Administration to oversee things in Libya in the wake of the death and overthrow of Libyan leader Moamar Qaddafi. The team goes and returns to report that the Embassy outpost is quite literally indefensible.

On September 11th 2012, a massive, well planned and executed Muslim terrorist attack occurs on the Embassy outpost. The CIA, Ivy Leaguers refuse to let the military team go to help, ordering them to “Stand Down.” Soon, they tell the chief they’re going whether he likes it or not. They arrive in the middle of chaos, the buildings are burning, some are dead, some are wounded and Ambassador Stevens has been taken.

The fight eventually moves to the CIA compound. The terrorists, under the cover of night, outnumber them in forces and weaponry. It was quite literally, almost The Alamo.

13 HOURS is a straight-forward true story: just the facts and that’s enough.
It’s a story or incredible bravery, reminiscent of the previous 9/11 fight for lives.

You’ve heard the news reports, you may have even seen the interviews. I challenge you to go straight to the source. If 13 Hours: The Secret Soldiers of Benghazi isn’t still showing at a theater near you, I implore you to rent or buy it as soon as it is available on DVD. I assure you, you may be angry, you may be dismayed, but you won’t be disappointed. This is definitely not for children. I would truly like to hear what you think. chastings@rockcliff.com

I have succumbed to the fact that a part of me will always long for 2012. This was my jet-set year of traversing the globe for my work where I installed and trained local medical staff on cloud technologies. My work was done primarily in developing countries, and often times much farther than where the sidewalk ends. I saw some amazing things and met some beautiful humans but my longing is guttural.

The most wonderful thing about spending serious international time far off the tourist path was the food. There were no Subway sandwich places or McDonalds to fall back on as a way to cope with the miles between America and me. I ate what the locals were eating and this forever changed the way I will interpret food.

I long for the Nyama Choma (grilled meat) of Nairobi, the Nihari of Pakistan (bone marrow and brain) and the Dosa (fermented crepe of rice batter and black lentil) from Southern India. I am pleased to report that I have located a place in Pleasanton that serves REAL Dosa and it is wonderful.

I left Kohl’s after procuring my dress shirt ahead of my schedule that day. With a few moments to kill and an angry gut I headed to the small strip mall across the parking lot for the sign that said Hawaiian BBQ. Not my first choice, but I needed substance NOW and most Hawaiian BBQ places have menus as long as Manute Bols wingspan, so I figured I would be okay. Right next-door was a “Grand Opening” sign for “Real Southern Indian Food.” (“Grand Opening” on an Indian restaurant could mean anything from three weeks to three years). The sheer thought of actually finding real Dosa filled me with excitement but doubt. I headed in.

Within two steps in the door, I knew that I had found my India connection. First of all I was the only one not speaking Tamil—a great sign; secondly, the metal plates and cups on every table were right out of Andhra Pradesh (my home in India on two separate occasions); thirdly the loud Carnatic music, and finally the bowl of Saunf (fennel seeds) awaiting me after my meal at the counter, all meant that pinching myself was no longer necessary—this was real and it was about to go down.

I quickly ordered the Kara(Spicy) Masala Dosa and poured myself a cup of the tepid tap water from the metal pitcher. Within minutes it came. A large segmented cafeteria metal tray with four colorful sauces, a metal bowl of Sambar (vegetarian lentil stew) and my 18” rolled Dosa. It was light, warm, thin and crisp with visible pieces of jalapeno. I tore into it at once and immediately revisited the small shack on the streets of Hyderabad where a man and his 12-year-old daughter first prepared one for me with a propane tank and hot plate.
Dosa is just as much about the dipping sauces as it is about the crepes and the sauces are as follows: The pink sauce is peanut based, the red is tomato, the green is cilantro and the white is a coconut chutney. You eat with your hands. When you go, please be prepared to sit across from somebody that eats in a way that you are not familiar with. To truly enjoy Dosa is to dip your fingers in sauce up to your elbow and make no apologies.
The most wonderful thing about eating true Southern Indian cuisine is the non-bloated, yet fed, feeling of good food. The flavors jump off the plate and you are left with the euphoria that eating true vegetarian food brings.
In a short 20-minute visit I had come and gone from my temporary home in India and with my mouth full of Saunf on my way to my car, I was already planning my next trip.

4515 Rosewood Dr Unit 700, Pleasanton, CA 94588.