livingdeb: (Default)
You shouldn't put all your eggs in one basket.

Unless you have only one egg.

Well, I now have more than one egg in my retirement investment portfolio, and so I should have more baskets. I've been doing some research and almost everyone agrees. You need:

* stocks and
* bonds

Sounds like two baskets to me. Can I have more?

* gold
* collectibles
* art
* cash

Bleh.

Well, I can settle for stocks and bonds in my retirement investments but diversify elsewhere. Here are ideas I've heard on how to diversify elsewhere:

* buy a house
* buy extra real estate and rent it out
* have a three year's supply of food on hand
* learn how to do more things yourself so you don't have to depend on being able to pay others
* keep your job skills up to date
* moonlight
* start side businesses

But back to the investments. This is one of those topics that changes over time. For example, look at what I learned from Benjamin Graham's classic, The Intelligent Investor: A Book of Practical Counsel. In 1914, investing meant corporate bonds, usually railroad issues, with a return of 4.5 - 5.5%. By 1947, US savings bonds were better than top-grade corporation bonds (much safer and with similar returns).

Before 1930, most college endowment funds were restricted to bonds and real estate. As late as the late 1940s, most people knew nothing about common stocks or thought they were risky. But by 1958, 50% of college endowment funds had investments in stocks. By then, common stocks were considered reasonable investments for your portfolio because a) capital gains were taxed at half the rate of dividends, b) diversification between stocks and bonds tends to improve profit and c) stocks were considered a hedge against inflation.

I have the 1959 edition of that book. Since that time, discount brokerages made investing in stocks possible for people without that much money. Mutual funds existed back then (though they were called "investment trusts"), but only later were no-load funds and index funds invented. Now (for a short while, at least), dividends are taxed less than capital gains.

Inflation-indexed government bonds have been invented, but I think government bonds are back to being comparable to corporate bonds.

And only in the very recent past have advisers started recommending foreign stocks and bonds to US investors as any real percentage of the portfolio.

So, even using just stocks and bonds, there are quite a few directions to go.

Making Stuff Last: Dairy

* cheese - "To keep it from getting moldy, store your cheese in an airtight container with a couple of lumps of sugar." (p. 6, Make It Last) I haven't even seen lumps of sugar in a very long time. Or "moisten a paper towel lightly with vinegar and store that with the cheese. Don't be too generous with the vinegar, or it will affect the taste of the cheese." (p. 6) I've had pretty good luck by keeping the cheese wrapped up in its original plastic packaging and then putting the whole thing into a sealed plastic container. You can also freeze it. That cheese that I bought at Costco a while back, some of which I stored in the freezer, kept very well and I was able to use it all in the normal way.

* milk - I've heard this can be frozen, but it might separate. I'm not clear on whether shaking the milk brings it back to a good condition or whether you should use the milk only for cooking at that point.

* yogurt, cottage cheese, sour cream - I've heard that once you have opened a package, leaving the plastic wrap on, under the lid, lets it spoil more quickly than removing it. I also vaguely remember hearing that once you open things things, storing them upside down helps somehow. Mostly it's pretty easy to eat these things before they start growing mold.

* ice cream - If your ice cream is too hard to serve, some people have told me you can microwave it briefly to soften it.
livingdeb: (Default)
I started reading Yankee Magazine's Make It Last by Earl Proulx (1996) and realized that a good new year's resolution would be to get better at keeping things working. We live in a throw-away society and I actually don't know how to maintain some things, so this would be a good resolution for me. For any traditionalists who feel that resolutions should start on the first day of the year, you can just consider this to be part of my resolution to reduce irritants, because things breaking down and going bad are irritants.

So, at the ends of some of my blog posts, I'm going to pick a category of things and list some possible hints for making those things last. I'll pick out my favorite ones from the book (if any) and add any others I know about. I'm going to use the book to organize these entries--it has chapters on kitchen stuff, clothing, furniture, house stuff, valuables, hobbies, and motor vehicles. I'm going to break these categories down into smaller categories. So, the kitchen chapter starts with food, and I'm going to break that down into food groups. And so here is my first entry:

Making Stuff Last: Grains

* flour - "Add a bay leaf to your flour or sugar tin to keep insects out." (p. 6) - this sounds good to me--we sometimes have a moth problem, so I have added a bay leaf to my flour and sugar canisters. Mostly, we moth-proof things by putting the whole box in a sealed plastic bag and by tossing anything we find that has even the slightest evidence of moths in it. It's been a few years since our last problem, but I'm still going to try the bay leaf solution.

* whole grains - Real whole grains include the germ which has oil in it, so these should be stored in the refrigerator or freezer. Same with wheat germ, obviously.

* bread - I've learned that bread keeps longer in both the refrigerator and the freezer than on the counter. There is some controversy about whether freezing works better than refrigeration or vice versa--I go with whichever place has more space. I've heard breadboxes also help, but have not tried them. "To keep frozen loaves of bead from becoming soggy, put a cloth (not paper) towel in the bag with the bread as it freezes. The towel will draw out the moisture and keep the bread firm." (p. 12) I've never tried this, but agree that sometimes water escapes the bread and turns to ice which, when it thaws can then make the bread soggy. Lately, our fridge has had more room than our freezer, so I'm unlikely to try this hint any time soon.

* crackers, cereals - "To crisp up crackers or cereals that have succumbed to humidity, try placing them in a 350-degree oven for five to ten minutes." (p. 13) I have a vague memory that I tried this once or twice and it worked. Mostly I just keep these things in well-sealed containers.

* sandwiches - "Prepare cold-cut sandwiches ahead of time and store them in the freezer for up to two weeks. But skip the mayo, mustard and ketchup (as well as the jelly for the PB&J crowd) until you're ready to eat the sandwich. Condiments don't do so well at low temperatures and will tend to make your lunch soggy. Wrap the sandwiches in foil or waxed paper until you're ready to use them." (p. 13) - I have never tried foil or waxed paper but always use plastic containers or plastic sandwich bags. I have had trouble with pumpkin butter making my sandwich soggy and have tried to minimize that by storing my sandwich with the peanut butter side down (so that gravity pulls the pumpkin butter into the peanut butter rather than the bread), but this doesn't work so great (capillary action?). I have not tried bringing the pumpkin butter to work separately and adding it to peanut butter sandwiches. These days I am bringing hot lunches to work, so I won't be trying this tip any time soon.

* popcorn - "If you want to make sure your popcorn kernels pop, keep them in the freezer. This also prolongs the life of other nonperishables such as coffee beans and nuts, because the freezer protects them from moisture." (p. 13) - I have not had trouble with popcorn, but it's always either stored in microwaves bags (a bag plus a plastic bag plus a box) or in a sealed glass jar, so maybe that's good enough at keeping out the moisture. I have learned that popped popcorn is not the ideal party food because it doesn't handle humidity well. But I have no problem bringing part of a batch of popped popcorn to work so long as I keep it in a sealed container.

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