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About Portland observer. (Portland, Or.) 1970-current | View Entire Issue (Nov. 20, 1996)
I hl P o r i i and O bserver • N ovember 20, 1996 “Love is all you need," sang the Beatles, and couples who passed their Silver A nniversaries agreed that love was the top quality for a satisfying m arriage. But what helps fuel the flam e o f love to keep it from flicker ing out? In a study o f couples from long- lasting marriages, “the over whelming expression o f love reported by re spondents appears to resu It from their perception o f being appreciated and valued by their spouse and having their needs m et,” noted the research ers. G ood com m unication, jo in t d e cision m aking, cooperation rather than com petition, a spiritual dim en sion, friendship, and “the elem ent for fun" ranked am ong key ingredients for a satisfying marriage. Some 56 couples from 25 to 46 years living in nine different states in the U.S. were surveyed to discover what helped their marriage last and keep it the most satisfying. Based on their individual answers regardingcur- P age A3 rent marital quality, the couples were grouped ranging from satisfied (about 50%), to midrange (about 25% ) to dissatisfied (about 25%). Patterns were then examined in each group. W hat traits characterized the thriv ing m arriages? The satisfied couples reported less im pulsive and more cooperative and supportive ways o f resolving problem s than did the o th er two groups - such as talking through issues until a m utually acceptable resolution was reached In contrast, spouses in the dissatisfied group not ed their partner’s tendency to “stone w all” or give them the "silent treat ment” when dealing with a problem . Factors enhancing com munication and happiness included honesty and not expecting the other to “mind- read” the o th e r’s desires or feelings. In contrast the dissatisfied group and m idrange couples more often used "put dow ns” when com m unicating. The im portance o f a spiritual d i m ension—a b elief and devotion to som ething bigger than the self--was nam ed as a key aspect o f the success o f their m arriages. The intensity o f their beliefs on this issue was shown in the num ber o f extra com m ents jo tted in the margins o f the surveys, the researchers stated. “ T h ese findings confirm w hat many other studies have shown - spiritually com m itted couples are in it for the long haul. Mutual com m it ment to the m arriage and shared be liefs are strongly linked with higher marital satisfactions," noted Dr. Dav id Larson, president o f the N ational Institute for H ealthcare Research. W hat helped these m arriages en dure through difficulties? "In all groups, com m itm ent to a partnership for life was the p rim an reason for rem aining in the m arriage through difficult tim es,” the author noted. O ut o f 43 other possible an sw ers on the survey, the follow ing received the next most checks: love (57% ), sense o f responsibility to- ward the partner (38% ), app recia tion o f closeness and com fort with each other (28% ), and continuing attraction to o n e ’s partner (25% ). W hat contributed to less happier m arriages? D issatisfied couples had the highest rates o f poor health (27% ) versus 17% for m idrange and I l% o f the satisfied couples), and had m ar ried when they were younger co m pared to the satisfied group. They further used a coping strategy o f iso lation more than re so lu tio n -” we stay out o f each o th er’s way .” The dissatisfied couples also had parents with the highest divorce rates and least happy m arriages. “ The best chance for a harm onious m arriage exists when both individuals have parents w ho had a good marital rela tionship,” the researchers from the Florida couples and Family Institute and the Florida Institute o f T echnol ogy. Finally, fun was identified as an essential ingredient" o f a successful marriage. Elderly Happier With Health, Faith, and Own Home The recent, popular film “G rum py O ld M en” reveals a com m on stereo type that we have about the older generation - the elderly are often cantankerous, stubborn, and bitter individuals. As with any stereotype, m any senior defy this description and are enjoying their latter years trem endously. In an effort to find som e com m on traits am ong these “ happy sen iors”, a recent study at Rutgers University exam ined predictors o f elderly hap piness. W hat did they find hikes hap p in ess am o n g the e ld erly ? good health, a strong faith, and living with a spouse in o n e ’s own hom e w ere all significant predictors o f elderly hap piness. “T his finding that a strong faith is linked to happiness am ong the elderly is consistent with other studies that have shown religiously com m itted seniors are less depressed follow ing surgery and recover more quickly as w ell," noted Dr. David Larson o f the National Institute for H ealthcare Research. A random ized survey o f 98 non n u rsin g hom e se n io r c itiz e n s in M onm outh, N.J. sought to d eterm in e what factors predicted higher levels o f happiness. T heir average age was 72. N ot surprisingly, better health pre dicted higher levels o f happiness am ong these elderly as did m obility without depending on others for trans portation. Also, the more strongly the elderly rated their relationship with G od, the more happy they were “show ing religious belief/com m it- ment to be an excellent predictor o f elderly happiness,” Rutgers research er D iane J. Kehn said. Living with o n e’s spouse topped the list in happiest living arrange ment. Next cam e living alone. Living with o n e ’s children ranked third, possibly since independence and pri vacy shrink, noted k eh n . The study did not com pare preference for liv ing with o n e’s children versus nurs ing hom e care, but recom m ended this for future research. Pinpointing what helps boost hap piness will enable social w orkers and others who work with the elderly "to apply proper treatm ent and to use good judgem ent based on signifi cant, em pirical data.” Photo coui-tesy of the National Turkey Federation (D M )-A celebration of friends and family calls for festive foods that are sure to p lease everyone at your table, like m oist, tender turkey cooked w ith Sausage Apple Stuffing inside. To give your turkey a delectable flavor, simply com bine 2 tablespoons Ac cent Flavor Enhancer, 34 teaspoon salt and 34 teaspoon pepper; rub on the outside of the turkey and inside the cavity just before cooking. Then melt 'A cup butter or margarine and, if desired, add I !4 teaspoons each dried sage and dried thyme leaves; brush turkey with half of this mixture. Roast the turkey according to package directions. During the last hour of roasting, baste turkey with remaining butter mixture. Note: Makes enough for 18-pound turkey. Use proportionately more or less butter and seasoning for different size birds. Spoon Sausage Apple Stuffing into the turkey just before roasting to make your turkey even more special. SAUSAGE APPLE STUFFING lb. bulk pork sausage 34 teaspoon salt cup chopped onion 134 teaspoons poultry seasoning cup chopped celery '/» teaspoon pepper cups dry bread cubes 3 tablespoons margarine or tablespoon finely chopped butter, melted fresh parsley */» cup water 34 teaspoon Ac'cent Flavor 1(4 cups chopped peeled apples Enhancer Vi cup raisins 34 */j */j 6 l 1. In small skillet, brown pork sausage with onion and celery. Do not drain. 2. In large bowl, combine bread cubes, parsley, A c'cent Flavor Enhancer, salt, poultry seasoning, pepper and margarine; mix well. Stir in water, apples, raisins and sausage mixture including drippings. 3. Just before roasting, spoon stuffing into turkey; do not pack tightly. Roast turkey according to package directions. Makes 7 cups stuffing, enough to fill 18-pound turkey. Army & Air Force Hometown News Air Force Capt. Dean J. Anderson, and A ir N ational G uard S taff Sgt. W illiam D. H azen have participated in Wi 11 iam Tell ‘96, an air-to-air w eap ons com petition at Tyndall Air Force Base, Panam a City, Fla. The event, nam ed after the fa m ous Sw iss archer, involved top fighter team s from the U.S. and C a nadian air Forces. C om petition is designed with em phasis on defen sive aerospace control operations within a realistic live-firing environ- Dean J. Anderson William D. Hazen Turkey roasting & handling ment. The m eet fostered esprit de corps, enhanced com bat capability, dem onstrated em ploym ent effectiveness, and recognized outstanding individ uals. A nderson is an instructor pilot assigned to the 35th O perational Support Squadron, M isawa Air Base, Japan. Hazen is an engine m echanic as signed to the 173rd Fighter Wing, Kingsley Field, Klam ath Falls, Ore. The O pen pan roasting M ethod will consistently create a juicy, ten der, golden brown, picture-perfect turkey. ♦ Place thaw ed or fresh turkey, breast up, on a flat rack in a sh a l low pan, 2 to 2- 1/2 inches deep. ♦ Insert oven -safe meat therm om eter into the thickest part o f the thigh. ♦ Brush or rub skin with oil to prevent drying o f the skin and to enhance the golden color. Thanksgiving Savings Prices Effective 11/20/96 thru 11/27/96 at your nearby Safeway store. Grade A Tender Gold Turkey • 17-23 pounds • First 1 with $25 purchase • Additional at 53e lb. SAVE up to 460 lb 2-Liter Coca Cola • Assorted Varieties • Plus deposit in Oregon SAVE up to $1.31 9 Inch Gourmet Pumpkin Pie •SAVE up to $ 3 .0 0 Look For Your . Enjoy Extra Savings With The Safeway Weekly Shopping Guide SAFEW AY EXTRA In-Store In Your Oregonian FOODday in the Qauinn« Ruirip ♦ Place in a preheated 325 F oven. ♦ W hen the skin is a golden color and the turkey is about tw o-thirds done, shield the breast loosely with a tent o f lightw eight foil to prevent overcooking o f the breast. ♦ Use this roasting schedule as a g u id e lin e ; s ta r t c h e c k in g for doneness I/2 hour before recom m ended end times: Net W eight U nstuffed Stuffed (Pounds) (hours) (hours) lO to I8 3 to 3.5 3.75 to 4.5 18 to 22 3.5 to 4 4.5 to 5 22 to 24 4 to 4.5 5 to 5.5 24 to 30 4.5 to 5 5.5 to 6.25 ♦ T urkey is done when the meat therm om eter reaches the follow ing tem peratures: • 180 F to 185 F deep in the thigh; also, ju ices should be clear, not pink when thigh m uscle is pierced deeply. • 170 F to 175 F in the thickest part o f the breast, ju st above the rib bones. • I60 F to 165 I in the center o f the stuffing, if turkey is stuffed Let turkey rest for 15-20 m inutes before carving to allow ju ic es to dis tribute evenly. HANDLING A TURKEY F ollow these f o o d safety’ guidelines. ♦ Thaw frozen turkey in the re frigerator or cold water. ♦ Keep thaw ed or fresh turkey in a refrigerator. ♦ Prevent ju ices from d rip ping onto other foods in the refrigera tor by placing w rapped turkey on a tray. ♦ Thaw ed turkey may be kept in a refrigerator up to fo u rd a y s before cooking. ♦ Roast fresh turkey as soon as possible, but no later than the “ use by” date on the packaging. ♦ Place raw poultry on non-po- rous surfaces; these are easy to c le a n . A v o id w o o d e n c u ttin g hoards. ♦ Use cooking m ethods that allow the turkey to reach an internal tem perature o f 140 F in less than four hours. Avoid using low roast ing tem peratures or partial cook ing m ethods. ♦ Use a meat therm om eter to d e term ine turkey's doneness. ♦ Store turkey, stuffing, gravy, hroth and other cooked foods prop erly w ithin tw o hours after co o k ing.
