Carolyn Hax: He’s my dad’s age, but I’m feeling him

DEAR CAROLYN: I’ve recently started chatting online with a considerably older man — closer to my parents’ age than mine.

I swiped right because I thought he was attractive, but I didn’t really expect to ever meet up with him. A few weeks and many deep conversations later, I realized I feel a real connection with him and, as odd as it sounds, I can see a potential future for us.

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We’ve already talked about what that may look like. He even brought up kids and we are on the same page.

It’s way too early to know whether this will really go somewhere, but, despite our strong connection, the age gap has me wondering if I should end this before I get any more invested.

Dating Older

DEAR DATING: If you have a problem with it, then it would make sense to end it before you get more involved.

If you think other people have a problem with it, then it would make sense to ask yourself why you would change the course of your life to conform to other people’s expectations. Even your parents’, if that’s what you’re worried about.

There are challenges to …read more

Source:: The Mercury News – Lifestyle

      

World War II veteran picks up $1,500 tab for California military members at Chick-fil-A

Rossmoor resident Edmund Rusinek chats with military members at Chick-fil-A, where he bought them meals to celebrate his upcoming 92nd birthday on Feb. 19. The World War II veteran spent around $1,500 passing down a gift bestowed upon him when he was at boot camp in Arkansas. (Courtesy of Chick-fil-A manager Giola Arkis)

Army veteran Ed Rusinek before being shipped off to Europe in 1945 celebrated his 92nd birthday by treating dozens of service members to meals at the Chick-fil-A – spending about $1,500 out of pocket – in Rossmoor, CA, on Thursday, Feb 14, 2019. (Courtesy of Ed Rusinek)

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Rossmoor resident Edmund Rusinek chats with military members at Chick-fil-A, where he bought them meals to celebrate his upcoming 92nd birthday on Feb. 19. The World War II veteran spent around $1,500 passing down a gift bestowed upon him when he was at boot camp in Arkansas. (Courtesy of Chick-fil-A manager Giola Arkis)

Army veteran Ed Rusinek with his wife, Krystyna Rusinek, in their Rossmoor, CA home on Thursday, Feb 14, 2019. Rusinek celebrated his 92nd birthday by treating dozens of service members to meals at the Chick-fil-A, spending about $1,500 out of pocket. (Photo by Jeff Gritchen, Orange County Register/SCNG)

Rossmoor resident Edmund Rusinek chats with military members at Chick-fil-A, where he bought them meals to celebrate his upcoming 92nd birthday on Feb. 19. The World War II veteran spent around $1,500 passing down a gift bestowed upon him when he was at boot camp in Arkansas. (Photo courtesy of Chick-fil-A manager Giola Arkis)

Rossmoor resident Edmund Rusinek displays the receipts he covered for military members at Chick-fil-A to celebrate his upcoming 92nd birthday on Feb. 19. The World War II veteran spent around $1,500 passing down a gift bestowed upon him when he was at boot camp …read more

Source:: The Mercury News – Lifestyle

      

As claims surge, 9/11 fund will reduce payouts

By Devlin Barrett | Washington Post

The September 11th Victim Compensation Fund plans to cut future payouts in half – and in some cases, by as much as 70 percent – as it struggles with a surge of new claims from those who have gotten sick and the families of those who have died, officials announced Friday.

The fund was opened by the federal government in 2011 to compensate for deaths and illnesses linked to toxic exposure at the World Trade Center, the Pentagon, and in Shanksville, Pennsylvania, after terrorists crashed four hijacked airliners in 2001. To date, the $7.3 billion fund has paid about $5 billion to roughly 21,000 claimants. About 700 were for deaths that occurred long after the attacks.

Now, faced with more than 19,000 additional unpaid claims, the math has become painful.

“We recognize that this is horribly unfair, particularly because we have spent the balance of this program paying claims at full value, and claimants who are coming in now are going to receive less,” said Rupa Bhattacharyya, who administers the fund. “Unfortunately, the law really leaves us no choice. This is the fairest way we could come up with to do it.”

Bhattacharyya warned in October that the fund’s balance was falling while claims were skyrocketing, and that claims received after Feb. 1 may not receive the full amounts given to earlier claimants. That prompted another rush of thousands of claims, yet even that approach was overly optimistic.

Officials announced Friday that any pending claims, including those received before Feb. 1, will be paid at 50 percent of their prior value. Valid claims received after that date will be paid at just 30 percent. The fund is scheduled to stop taking claims in December 2020.

The budget crunch has been exacerbated by changes in the types of claims being filed, Bhattacharyya …read more

Source:: The Mercury News – Health

      

First Look: Inside the Wagyu world of San Francisco’s Niku Steakhouse

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Owners Kash Feng and Jackson Yu of Omakase Restaurant Group, the brains behind San Francisco’s Dumpling Time and Michelin-starred Omakase, have unveiled a trio of new openings inside the Design District’s One Henry Adams building, and Wagyu is the undisputed star.

At Udon Time, a bright, fast-casual noodle shop, you can have it piled atop your customized bowl of udon soup; at Niku Steakhouse, a boutique steakhouse, you can enjoy seared Japanese Wagyu from the Hyogo prefecture alongside vegetables from Sonoma’s Kicking Bull Farms; and at The Butcher Shop by Niku Steakhouse, the city’s only certified Kobe beef retailer, you can take a pound of that heavenly marbled protein home for around $90.

Niku’s veteran in-house butcher, Guy Crims, also runs The Butcher Shop, and oversees the steakhouse’s nose-to-tail meat program along with Executive Chef Steve Brown, founder of the Wagyu-centric supper club CosechaSD. Beginning in March, Brown and Crims will collaborate on The Butcher Shop’s sandwich and sausage program.

Until then, slurp on Udon Time Chef Edgar Agbayani’s aged, Sanuki-style noodle or reserve a table at Niku Steakhouse. We visited earlier this week and found fresh twists on steakhouse staples and an impressive beverage program, including a floor-to-ceiling glass wall containing 100 bottles of wine, all available by the glass. Here’s what else we found at Niku Steakhouse:

The vibe: Sexy and modern, with dark wood, stone and polished concrete everywhere. You enter through the stylish bar, which has a floor-to-ceiling liquor library and cozy bar tables facing the adjacent Butcher Shop. In the dining room, all eyes (and noses) are drawn to the sunken kitchen, where Brown and crew are manning the custom-made binchotan charcoal grill. It is surrounded by counter seating for 18, and it’s the best …read more

Source:: The Mercury News – Lifestyle

      

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