Generations

Older adults waiting for $250 stimulus checks from Uncle Sam this month are warned about scammers lurking on the Internet and on the other end of telephone line.

Perpetrators of fraud and theft of the stimulus checks have been reported by federal agencies, and all eligible older consumers should be vigilant.

Unlike last year, when all consumers had to file a federal income tax return to receive stimulus checks, recipients this year get their money automatically.

About $13 billion in payments to nearly 55 million eligible people on Social Security, Supplemental Security Income, railroad retirement or veterans disability began going out May 7 and should continue through the end of the month.

The money will be delivered the same way as current benefits, such as through direct deposit to a checking account or via debit card or paper check.

Crooks have been sending official-looking e-mails asking for bank account numbers, trying to persuade people the information is needed so that stimulus checks can be directly deposited into bank accounts.

Instead, the scammers drain the accounts and disappear, according to the Federal Trade Commission.

Other bogus e-mails purporting to be from government agencies ask for personal information to “verify” that the recipient qualifies for a payment.

In another variation, e-mails provide links to Web sites on the premise that people can find out if they qualify for the money.

But by clicking on the links, consumers download malicious software or spyware that steals personal information used for identity theft, the FTC said.

Scammers also have been working the phones, trying to snag bank account numbers or personal information by claiming it is needed for direct deposit of stimulus checks or to verify future entitlement to Social Security benefits, according to the Social Security Administration.

Callers sometimes get hostile or call repeatedly if individuals refuse to divulge the information, the agency said.

In another ploy, Web sites also have been claiming that for a small fee they can help consumers apply for money from the stimulus fund.

Be suspicious of anyone who tries to collect a fee for filing a claim for stimulus money, the FTC said.

Remember, eligible recipients do not need to sign up anywhere or do anything to get the money.

And the Social Security Administration does not have to contact anyone for information.

Working seniors aren’t eligible for the $250 because they are getting stimulus money through reduced paycheck withholding throughout the year.

People who have not received their $250 by June 4 should contact the Social Security Administration at 800-772-1213.

The payments are not taxable as income and will be sent separately from current Social Security benefits.

To report suspected fraud, contact the FTC at 877-382-4357 or use the online complaint assistant at ftc.gov.

For the Social Security Administration’s fraud hot line, call 800-269-0271 or visit socialsecurity.gov/oig/hotline.

Today’s information is provided by Adina Wingate, PCOA’s public relations director, using approved information from the Federal Trade Commission and Social Security Administration information about fraud. Visit online at www.pcoa.org

Pima Council on Aging

Freelance
ROSIE ON THE HOUSE

The new economic stimulus tax credit for energy-efficient home improvements includes insulation, and chances are you need new insulation. Most homes, especially if they’re more than 10 years old, don’t have enough.

If your house is too warm and your energy bills are too high, the insulation in your attic is a good place to start your investigation when your home starts feeling uncomfortable this summer.

Insulation protects your home’s “envelope” – the attic, walls, ceiling and floors – from the sweltering summer air that can sneak inside through tiny holes and crevices.

Every home has some leaks, usually around windows and doors, at the point where plumbing, cables and electrical wires enter the house and in the attic or crawl space. Builders typically use insulation to create a barrier that prevents air from entering the home through those leaks.

But insulation doesn’t last forever. It will settle over time, reducing its efficiency. A 15-year-old home might have enough insulation to comply with the building code of that time, but not with today’s stricter code, which calls for thicker insulation. And a 50-year-old home might not have any at all if the builder relied on shading and wall ventilation rather than insulation to keep it cool.

Plus, not every builder installs insulation correctly. Insulation that is stuffed into cavities in a home’s framing, hung near a leak or simply draped over one won’t perform properly. Instead, the insulation should touch the surface it’s meant to protect. If it doesn’t, it will filter the hot air as it comes into the house, but it won’t keep it out. And insulation with gaps in it will let heat in between those gaps.

This common problem is fairly inexpensive to remedy – and now you can take a federal tax credit on 30 percent of the cost of the materials – minus labor – up to $1,500.

Plus, once your home’s insulation is working as it should, you might find that your home feels more comfortable and your energy bills are lower.

Then you’ll be able to fairly assess whether you need to replace your aging air conditioner and kitchen appliances with more efficient models. Then you can think about trading those old, drafty windows with double- or triple-pane varieties designed to keep the heat out of the house. Those new windows might also qualify for a tax credit.

Insulating your home’s envelope first will save your energy-efficient new air conditioner and windows from having to compete with unsealed leaks that let hot air into the home.

Think strategically about energy efficiency. Before you guess at the solution to high energy bills and rooms that are too warm, find out what’s causing the problem. Poorly installed insulation or aged insulation that has settled could be a significantly contributing factor.

Rosie Romero has a radio program from 10 a.m. to noon Saturdays on KNST-AM (790). For more do-it-yourself tips and for Arizona’s most-trusted contractor referral network, go to rosieonthehouse.com or call 888-ROSIE-4-U during the show. The Rosie on the House column appears every Friday.

ROSIE ROMERO

Citizen Staff Writer
Cheap eats: Sonora Querida Asadero

TOM STAUFFER

tstauffer@tucsoncitizen.com

What: Sonora Querida Asadero

Address and phone: 4749 S. 12th Ave., 889-0923

Hours: 8 a.m.-5 p.m. daily

What was ordered: Ceviche Tostada ($3), two Marlin Tacos ($3 each), Carne Rajas Tacos ($3), Caramelo ($2), Limonada ($1.50), and Jamaica ($1.50) for a total of $18.38 including tax, within our Cheap Eats goal of a meal for two for less than $20

Comments: ¡Que suave!

My 10-year-old daughter keeps telling me to stop using the word cool, because these days, cool stands for “constipated, out-of-touch, out-of-style loser,” she says. If I’m impressed with something, rather than calling it cool, I should call it sweet, she says.

I can’t call something sweet. It just sounds too cute and cuddly to be uttered by someone as jaded and misanthropic as me. Fortunately, there’s an excellent Spanish alternative – suave – which is more literally translated as smooth, but covers the same ground as cool.

And this South Side taco joint is very cool indeed.

The fare is authentically coastal Sonoran, with a nice selection of beef and seafood tacos, tostadas, tortas and sopas.

The Ceviche Tostada was probably my least favorite selection on a recent visit, which is saying something, because it was one of the better ceviche tostadas I’ve had on the South Side. Though the portions of seafood were moderate, the octopus, shrimp and fish were fresh and bouncy, the pico was mild and unassuming, and the corn tortilla was fried to order.

My companion had high praise for the Marlin Taco, noting that it was “exquisitely infused with the sensation of standing at a taco stand on the beach at Guaymas.” The marlin chunks were reddened by a tangy, zingy sauce, and the thick, flour taco shell was nicely grilled yet slightly puffy.

My favorite was the Taco Rajas. The teaming of good carne asada, fresh roasted peppers and melted Mexican white cheese had the kind of roasty, salty, slightly greasy payoff that so many beef tacos lack.

All six selections we devoured came to the table somewhat mild and unassuming, which made for ideal customization with the diverse condiment tray delivered to the table. The tray included red and avocado salsa, cilantro, onions and limes, allowing us to trick out and crank up the flavor profiles as we saw fit.

The look, feel and service here are no-nonsense. They don’t have to try to sell you on the authenticity with trinkets, decorations and other trappings. The food supplies all the authenticity you need to be transported to that little off-the-beaten-track place in San Carlos or Puerto Peñasco, the place you seek out even before you unpack the car at the hotel.

And that’s very cool, and maybe even sweet.

Service: Tableside service was friendly, prompt and bilingual, which comes in handy for gringos, as the menu is in Spanish.

Bar: no

Children’s menu: no

Web site: no

Freelance
ROSIE ON THE HOUSE

As you shop for windows, you’ll hear lot of jargon about glazing, spacers and cladding. You might be hoping to qualify for the new federal energy-efficiency tax credit, which requires low U-factors and solar heat gain coefficients.

Here is a glossary of window efficiency terms that might help you understand the gobbledygook:

Energy Star is a government label for energy-efficiency. If you buy qualified Energy Star windows before May 31, you can claim a federal tax credit on 30 percent of the cost of the window, minus installation, up to $1,500.

U-factor measures how well the window prevents heat from leaking from indoors to the outside. To qualify for the federal tax credit after June 1, a window must have a U-factor of no more than .30.

Solar heat gain coefficient measures how well a window blocks the hot sun from getting into your house. The lower the solar heat gain coefficient, the less solar heat the window lets in. In Arizona, solar heat gain coefficient is a bigger deal for windows than U-factor because it’s so hot here. After June 1, only windows with a solar heat gain coefficient of .30 or less will qualify for the federal tax credit.

Cladding refers to the window frame. A solid wood frame won’t hold up well under the Arizona sun. All-vinyl or all-aluminum frames never require painting, but vinyl can deteriorate in the sun, and aluminum absorbs so much heat that the inside of the frame gets as hot as the outside.

Glazing refers to the number of panes of glass the window has.

One-pane, single-glazed windows do little to keep the weather outside and the air-conditioned air inside. Double-glazed windows with a small air space between the panes are the smartest buy for Arizona homeowners. The air acts as an insulator to keep hot air out of the house and air-conditioned air in.

Double-hung or single-hung windows have top and bottom sections or “sashes.” Double-hung windows allow you to slide both the bottom sash and the top sash up and down, while single-windows have only one movable sash so just the bottom part moves.

Thickness of air space between the panes of glass in part determines the energy efficiency of double-glazed windows. A thin air space doesn’t insulate as well as a thick one. For maximum energy efficiency, look for windows with an air space of 5/8 of an inch.

Low-emissivity (or low-e) coatings are thin, transparent coatings of silver or tin oxide that allow light, but not heat, to pass through a window.

Tinted glass and tinted window films can prevent heat from wafting through your windows when it’s hot outside. But unless you want colored windows, there’s no need to pay extra for tinting.

Edge spacers hold the panes of glass apart and add an airtight seal to an insulated glass window.

Rosie Romero has been in the Arizona homebuilding and remodeling industry for 35 years. He has a radio program from 10 a.m. to noon Saturdays on KNST-AM (790). For more do-it-yourself tips and for Arizona’s most-trusted contractor referral network, go to rosieonthehouse.com or call (888) ROSIE-4-U during the show. The Rosie on the House column appears every Friday.

ROSIE ROMERO

Freelance
PLANTING YOUR FUTURE

It’s time to make the transition from cool season annuals to ones that love the heat.

The first days that reach temperatures in the 90s signal the change, and it doesn’t take much to complete the demise of cool weather annuals. There are options to changing plants twice a year, and an understanding of what plants can tolerate will facilitate that.

An annual is a plant that completes its entire life cycle in less than a year, starting from a seed, growing into a plant, flowering and setting seed for the next generation in a fairly short period of time. In most climates, winter is usually the end of the plant’s life because they are too tender to live through the freezes. In our climate, winter is mild enough that many plants enjoy the cool for their season. Others love the heat so that gives us the advantage of year- round ability to grow annuals.

So if annuals die within a year, why in the world would anyone want to plant them? The fact is that they have glorious bloom cycles. Because blooming is the object of their reason to be, there is more bloom than on a plant that has multiple reasons for existence.

A perennial is a permanent plant that grows, blooms, sets seeds or makes offsets, then grows some more in a continuing cycle. Perennials may bloom more than once a season. Perennials are either woody or herbaceous. This tells us more about how they grow rather than how they bloom.

A woody plant develops a branching structure that is in constant existence and may not lose its leaves in the winter. An herbaceous perennial is one that finishes a cycle of growth and blooming and then grows an entirely new plant at the base, usually referred to as a basal rosette.

So now that you know all the technical differences, how does this help you make a decision about what to plant.

What is the most important part of the question? Do you want to plant once and keep the same plants for years? Is it important to have something green even when the plant is not blooming? If that is the case – use perennials. The wonderful “Proven Winner” selections have exuberant enough displays to mistake them for annuals.

If the most important thing is to have absolute perfection in flowering at a given time – use annuals. If you choose annuals, your best bet for full sun all summer is vinca (Catharanthus roseus), blue salvia (Salvia farinacea), portulaca and Golden Fleece (Dyssodia pentechata). These plants promise to last through the worst heat loaded with flowers and looking great!

Cathy Bishop, co-owner of Mesquite Valley Growers Nursery, has more than 30 years of gardening experience. E-mail her at familyplus@tucsoncitizen.com.

CATHY BISHOP

Citizen Staff Writer
Meet the chef

Address and phone: 7892 N. Oracle Road, 531-1212

Meet Michael Still, executive chef at Metropolitan Grill.

Born and raised in Detroit, Still got his first job in the restaurant business as a teenager washing dishes and busing tables at a Farrell’s Ice Cream parlor, and eventually climbed the ladder to manager.

A self-described “rogue chef” who learned his craft from working under chefs rather than attending culinary school, the 40-year-old Still has worked at dozens of restaurants throughout the U.S.

He spent 10 years as a chef at Walt Disney World Resort in Orlando, Fla.. Before his arrival to Tucson last year, Still was executive chef at a Cheesecake Factory in Honolulu.

Still said the astronomical cost of living in Hawaii prompted a move back to Tucson, where he has family members.

He’s been executive chef at Metropolitan Grill since September.

Question: What’s your favorite restaurant in Tucson?

Answer: Well, I’m probably biased, but I really like Old Pueblo Grille. I just love eating on the patio out there. It’s just very relaxing.

I also like going to some of the Sonoran food venues when I get a chance.

What’s your favorite dish to prepare and why?

That’s tough. There are so many. I guess I’d have to say rotisserie chicken here.

What’s your favorite dish to eat?

That would have to be lamb chops.

What’s unique about the Tucson restaurant scene compared to other cities?

I guess I’d say it’s a bit of a challenge here to push the culinary boundaries. I think Tucson is maybe sometimes, well, I wouldn’t say not ready, but maybe a little apprehensive.

What’s your favorite or most used gadget or kitchen utensil?

I’d have to say my knives. They never leave my hands, and my rotisserie oven.

What do you always have in your refrigerator?

I always have chicken.

Why are you a chef?

The love of cuisine and the never-ending possibilities. This is one of those jobs where you can continuously learn from everyone around you daily.

TOM STAUFFER

tstauffer@tucsoncitizen.com

Citizen Staff Writer
Cheap eats: Kenney D’s Chicago Style Sandwiches

TOM STAUFFER

tstauffer@tucsoncitizen.com

What: Kenney D’s Chicago Style Sandwiches

Address and phone: 8060 E. 22nd St., 722-8900

Hours: 10 a.m.-8 p.m. Mondays-Fridays, 10 a.m.-6 p.m. Saturdays, 11 a.m.-5 p.m. Sundays

What was ordered: Original Italian Beef ($6.25), Italian Sub ($5.90), one small lemonade ($1.75), and one medium soft drink ($1.90) for a total of $17.97, including tax, well within our Cheap Eats goal of a meal for two for less than $20.

Comments: They don’t call it the City of Broad Shoulders for nothing.

Make too much of a habit of this Chicago-style sandwich shop and everything on you will be broad, especially your mid-section.

That’s because Kenney D’s not only serves gargantuan sandwiches, but also darn good ones, particularly the Original Italian Beef.

Picture those round-top lunch boxes that blue-collar workers have, the kind that allowed Johnny Cash to take home his Cadillac one piece at a time. The Original Italian Beef here might not stand quite that tall, but it’s in the ballpark.

Served authentically soggy, this thing was heavy enough to use for curls and get a decent burn. We ordered it with hot and sweet peppers and received a generous supply of veggies that didn’t come from a jar, including an entire bell pepper cut in half.

Thing was, the 8-inch sandwich roll and pound or so of beef made the bell pepper halves look like pepperoncinis. The thin-sliced roast beef was well enhanced with the combination of sweet and hot peppers, carrots and celery, and necessarily held in a fresh yet adequately dense, old-school sub roll. A roll of any lesser constitution would have been rendered the texture of wet toilet paper given the staggering portions of juicy meat and veggies.

They sell a $5 Junior version of the Italian Beef, and I have a strong feeling that Junior applies to its size the way Little applies to Little John in Robin Hood. Unless you’re just coming off the maple syrup, lemon juice and cayenne pepper diet, Junior will be all you need and then some to hit the spot.

The Italian Sub was slightly more polite, but impressively outfitted with good-quality ham, mortadella and Genoa salami. Finished with leaf lettuce, pepperoncinis, slices of provolone and tomato, and just the right amount of oil and vinegar, it had a good balance of acidity to match the meat. In a nice, little touch, they toasted the insides of the same, excellently chewy sub roll they used for the Italian Beef.

I’d never had a Thelma’s Frozen Lemonade, and found it to be along the lines of a Dairy Queen Mr. Misty, a lopsided affair that had sweet prevailing over tart the way the Bears prevailed over the Patsies in Super Bowl XX in January 1986.

That sandwiches this respectably good are served in portions this big at prices this reasonable is impressive. You’ll get less than a third of the meat and the flavor for the price at the chain sub shops.

Kenney D’s also serves dogs, burgers and specialty sandwiches, including the Kenney D’s Ribeye, BBQ Ham and KTO Turkey Melt.

They don’t bowl you over at the counter with kindness here, which is just as it should be in characteristic Chicago style. They’ve got work to do. So do you. If you expect to finish your sandwich and not be late back to work, you don’t have time for pleasantries.

Bring your own roll of paper towels if you’re opting for the Italian Beef, or plan on sequestering a stack of napkins the height of a Jenga tower. Which is also just as it should be.

Service: Order at the counter and the food is brought to your table.

Bar: no

Children’s menu: no

Web site: no

Most recent health inspection: An “excellent” rating Oct. 30, 2008. No critical violations were reported.

Freelance
ROSIE ON THE HOUSE

If your windows and doors are letting cool, air-conditioned air leak outdoors, your electric bill will tell you soon.

Good news: Now is a great time to invest in energy-efficient windows and other home-improvement products that can keep your home more comfortable and cut down energy bills.

You don’t have to look hard to find discounts on all kinds of home products as stores and contractors put them on sale to get cautious consumers spending again during this recession.

Making it even more tempting to shop for energy efficiency is a substantial new federal tax credit – up to $1,500 – for anyone who buys superefficient windows, doors, insulation, metal and asphalt roofs, heating and air conditioning systems and some water heaters. Solar panels and some alternative-energy systems qualify for an even higher tax credit.

If discounted prices plus a huge tax credit aren’t enough of an incentive to replace your home’s older, inefficient products, consider how much money you’ll save on energy every year because the new models cost so much less to operate.

This perfect storm of circumstances – plenty of sales, a big federal tax credit and our need to save money on energy bills – makes this a good time to “go green.”

In fact, most of us are thinking a little “greener” than we used to, and we’re trying to find affordable ways not only to lower our energy bills, but also to reduce the negative impact we have on the environment.

To take advantage of the new tax credits, tell your salesperson or contractor that you want to invest in a product that qualifies. Not all energy-efficient devices are on the list. In fact, even some Energy Star products are excluded.

And note: If you’re buying windows, doors, a metal or asphalt roof or insulation, you can claim the credit only on the product, not the installation fees.

Plus, you’ll need to download a certificate from the Web site of the product’s manufacturer that guarantees that it meets the federal requirements for the tax credit. Save that, along with your sales receipt, in case the IRS has a question about your claim later.

Making energy-efficient improvements to your home makes sense at any time, especially if you live in an older house with single-pane windows and an air-conditioning system that has to work too hard – and guzzle too much energy – to cool your house in summer.

Right now, it makes even more sense because so much is on sale and because these tax credits are good only for 2009 and 2010.

Yes, money’s tight, and maybe you could put off replacing those leaky windows or that worn-out insulation for a couple of years. But the incentives are here now. And an investment in energy efficiency now will make your house cheaper to operate. Those savings will show up immediately and reward you every month you see your energy bill.

Rosie Romero has been in the Arizona homebuilding and remodeling industry for 35 years. He has a radio program from 10 a.m. to noon Saturdays on KNST-AM (790). For more do-it-yourself tips and for Arizona’s most-trusted contractor referral network, go to rosieonthehouse.com or call (888) ROSIE-4-U during the show. The Rosie on the House column appears every Friday.

Freelance
PLANTING YOUR FUTURE

I will be the first to admit that the sight of a Jacaranda tree in full bloom is an awesome view to behold, and I am truly amazed at the various places around Tucson where the climate has allowed some good-sized trees to develop.

So if you were about to call and ask us what that tree that looks like it is totally enveloped in a cloud of purple flowers, here it is:

Jacaranda mimosafolia, which is commonly called by its genus, is a lovely, fast-growing tree does well in the warmer areas of Tucson.

Twenty or more years ago, when the first few were planted, there was plenty of scoffing by seasoned nursery professionals and horticulturists who thought for sure it would freeze. And there are several notable trees around town that did just that.

They started as a single trunk tree and the wood almost froze down to the ground, but what has resulted are gorgeous multitrunks with a lot more character and a lot more flowers.

That the weather has lessened in winter severity has helped these tress. Also, people became creative about where they planted them so there would be more protection.

An apartment complex on the East Side never gave the secret away of what was inside the courtyard surrounded on all sides by three-story buildings. What a delightful surprise when the purple flowered heads first pushed up over the buildings.

Yes, they are that big and they can grow that fast.

There are 60-foot tall jacaranda in California locations. I’m not betting against that happening here.

Its feathery leaves are perfect leaves for the desert climate, and the trees don’t use much water. We all have to admit it’s here to stay.

I know there are many readers living in parts of Tucson that are too cold for jacarandas. So don’t plant one and be sad when it freezes. Enjoy it where it is happy and plant something that will be beautiful where you are.

There are many glorious flowering trees for the coldest spots, like Mimosa. A 50-foot crown of Flame Mimosa (Albizzia julibrissin ‘Flame’) will take your blues away.

The truth is there are many fantastic flowering trees, and there is the perfect one for every microclimate, every size and space and every allergen hater and on and on.

This is a great time of year to pay attention when you cruise around town at the awesome variety of beautiful flowering trees we are blessed with in the desert.

I know you will find one that is perfect for your landscape.

Cathy Bishop, co-owner of Mesquite Valley Growers Nursery, has more than 30 years of gardening experience. E-mail her at familyplus@tucsoncitizen.com.

CATHY BISHOP

Generations

May is Older Americans Month, a great time to bring attention to the issues that affect older adults and create communitywide opportunities to help elder Arizonans improve their quality of life.

This year’s theme is “Living Today for a Better Tomorrow,” and we, as a community, must work together to give older adults the tools they need to make healthy decisions.

By 2030, 1 in every 5 Americans will be 65 or older. Although the risk of disease increases with advancing age, poor health is not an inevitable consequence of aging. Many illnesses, disabilities and even death associated with chronic disease are preventable.

Nearly 40 percent of deaths in America can be attributed to poor health habits such as smoking, and lack of physical exercise and proper nutrition. Older Americans can prevent or control chronic disease by adopting healthy habits such as exercising regularly, maintaining a healthy diet and ceasing tobacco use.

The benefits of regular physical activity include weight control; healthy bones, muscles and joints; arthritis relief; reduced symptoms of anxiety and depression; and more.

Exercise does not have to be strenuous and is safe for people of all age groups. In fact, it’s healthier to exercise than eliminate it altogether. Older Americans can greatly benefit from a regular routine that includes strength, balance, stretching and endurance exercises.

In addition to a regular exercise routine, good nutrition is vital in maintaining good health. Improving older Americans’ diets can reduce the occurrence of chronic diseases, but most adults over age 65 do not maintain a healthy diet. Reducing saturated fats and eating a balanced diet of fruits, vegetables and grains can help older Americans get on the right track to staying healthy.

Tobacco use increases the risk of heart disease and cancer and is the single most preventable cause of death in the United States. Older adults who stop smoking will gain immediate and long-term health benefits.

While it’s important for older Americans to have good physical health, it’s equally important that they maintain good mental health. Nearly 20 percent of Americans 55 and older experience depression and anxiety disorders.

Studies have shown that engaging in social activities within the community can greatly improve mental health. Research has demonstrated a strong relationship between volunteering and mental health, and that volunteering provides older adults greater benefits than younger volunteers. Benefits include better mental and physical health; greater life satisfaction; less depression; and lower mortality rates.

The U.S. Administration on Aging and its National Aging Services Network support a number of successful programs throughout the country that are helping older adults live better today and in the future. These programs help keep people independent and out of nursing homes through streamlined access to health and long-term care information and options. And they provide home and community-based systems of services that include support for family caregivers.

These home and community-based programs also encourage older people to remain active and make behavioral changes through the increased use of evidence-based disease prevention programs under the Older Americans Act as well as the use of preventive benefits available under Medicare.

Arizonans of all ages and backgrounds can celebrate Older Americans Month. Contact Pima Council on Aging, your local Agency on Aging, and volunteer for activities in your area; promote community, state, and national efforts to serve older adults; and find ways to enrich the lives of older adults who touch your life.

Additionally, actively search out ways you can involve your community’s older adults in volunteer efforts, allowing them to share their wisdom and energy. By working together, we can improve the health and well-being of our community’s older adults and pave the way for better health as we age.

For more information about PCOA’s programs and services, call its Help Line at 790-7262 or visit pcoa.org online.

Information for Friday’s column is provided by Jim Murphy, PCOA’S president and chief executive officer.

Pima Council on Aging

Citizen Staff Writer
RESTAURANT REVIEW

TOM STAUFFER

tstauffer@tucsoncitizen.com

This venerable South Fourth fortress has a reputation as one of those “safe” Mexican eateries, the kind of place you can take everybody in the office or family, even the ones who give the hard G sound to saguaro and agua.

What started as a drive-in in 1948 has grown into a compound that has a bulletproof, somewhat restaurant-at-the-hospital look and feel. I prefer the north dining room to the other two, as it’s a little more festive, has a little more color and lets in a little more light.

It had been a while since I passed through the double doors at Double L, and I was pleased to encounter a new menu that comes with the old one. The addition features a comprehensive array of seafood entrees, cocktails and soups and new traditional entrees such as Calabacitas, Chilaquiles, Chicken Mole, Milanesa, Sonoran-style Barbacoa and tortas.

Let your “hard G” companions order off the old menu, but if you want Guillermo’s best, order off the new one.

We started a recent visit with the Campechana (assorted seafood cocktail ($10), a parfait glass loaded with shrimp, scallops, abalone, a pair of larger oysters and ceviche-style fish in a gazapacho-ish bath with fine-diced cabbage, celery and onions.

We initially found the spicing on the cocktail base to be overly mild, but later realized it was well-gauged to showcase the generous and diverse array of good quality seafood. The sultry scallops and near-crunchy shrimp were notably impressive, and though we split the small version of the cocktail (the large goes for $12), it was more than enough for both of us.

We weren’t up for a cheese crisp or a quesadilla, so we ordered the Calabacitas entree ($7.95) for a second starter.

The zucchini, onions and bell peppers were nicely sautéed, but rather than the cream sauce we’re used to with Calabacitas, this one came with an Italian-dressing-style sauce that we found off-putting and overly piquant.

The Milanesa ($8.95) entree off the new menu also came out a little different than versions to which we’re accustomed, as the breading had the grit of cornmeal. Rather than a floppy, elephant-ear cutlet, this one was a little bit stiffer owing to the breading, but the beef itself was moist and flavorful.

The breading was kept thin enough to not steal center stage from the beef, and though we’d have preferred the texture of the breading to be more along the lines of a thin, chicken-fried steak, the added cornmeal did add a bit of pleasant sweetness to the dish.

Our other entree, the Chile Relleno de Camaron ($13.95), delivered a payoff every bit as flavorful and impressive as the Campechana. The relleno batter had just the right sizzle and crispness of egg whites and was stuffed to burrito size with medium-sized shrimp, a well-roasted, carefully seeded Anaheim chile, and good, mild Mexican white cheese. The sweetness and pull of the shrimp added a flavor and texture to the relleno without taking away from what would have been a first-rate relleno all by its lonesome.

Beans and rice that came with both entrees were above average by “safe” Mexican standards, as the beans had a husky flavor and were topped with melted Queso Fresco, and the fluffy rice had soft notes of chicken stock and tomato rather than the overbearingly salty and soggy versions one often encounters.

Desserts brought the only real disappointment of the night, but it was a big one. The Flan ($3.25) was altogether inedible. The caramel sauce was burnt to such a degree that it rendered the whole affair into one that tasted like we were eating an ash tray. I gave the flan a second chance on a follow-up visit. This time, the lack of ash-laden sourness revealed the custard for what it was – a thin, flavor-challenged version that tasted a lot like the little Jell-O-sized boxes of powdered flan mix you get for 59 cents at Food City.

We fared much better with our other dessert, a generous cube of Almendrado ($3.25). The spongy, gelatin meringue was layered in the colors of the Mexican flag and generously slathered in a blond almond sauce with lots of tiny bits of minced almond. Almendrado is an uncomplicated treat, the meringue itself offering not much more than pillowed sweetness and the almond sauce an equally simple teaming of almond flavoring and condensed milk. While this somewhat one-dimensional enterprise is not for everybody, there’s a quiet appeal in the tender, puffy affair that I’ve always been a sucker for, and Guillermo’s Almendrado is one of the better and more generously portioned versions I’ve encountered.

The icing on the cake, or Almendrado as it were, at Double L is the service, which is as professional as you’ll get at a restaurant, Mexican or otherwise. The servers know all the regulars and the menu backwards and forwards (even the new one), swoop in as soon as a glass or the chip bowl empties and couldn’t be more attentive and prompt.

These are not your itinerant, uncaring loafers in a holding pattern while they finish school, or glorified busers who don’t know cabeza from a hole in the ground. They’re career servers, lifers who have raised their families off the tips you leave at these sturdy wooden tables, and they, as much as anyone or anything at Double L, are the reason this restaurant has prospered for 68 years.

While the old menu is all most people need to keep coming here, the new one has infused this local institution with a considerable dose of energy that separates it from sleepier “safe-Mex” standbys.

AT A GLANCE

Address and phone: 1830 S. Fourth Ave., 702-4583

Hours: 11 a.m-10 p.m. Mondays-Saturdays

Prices: Appetizers from $5.75 to $8.25, soups and salads from $1.95 to $9.50, entrees from $6.95 to $18.50, desserts from $1.45 to $3.95

Bar: full

Vegetarian options: Several, including Calabacitas ($7.95), Chilaquiles ($7.95), Chilango Burro entree ($7.95) and Vegetarian Topopo Salad ($8.50)

Desserts: Sopapillas, Flan, Almendrado and Choco Taco

Latest health inspection: A good rating Feb. 12. A critical violation was reported for potentially hazardous foods not held at proper cooling temperature.

Citizen Staff Writer

Tucson will be one of the first U.S. markets to serve what many consider Mexico’s finest lager on tap.

Crown Imports LLC has announced the arrival of Negra Modelo and Modelo Especial on draft in Tucson, one of only three cities to offer the beers.

Th drafts will make their Tucson debut at a Pour Party featuring an evening of drink specials and giveaways Friday from 6-8 p.m. at El Charro Ventana, 6910 E. Sunrise Drive.

Negra Modelo and Modelo Especial on draft will specially priced at $2.09 per pint at the event.

Complementary food pairings for each beer will be served.

Crown Imports’ Matt Henry will also be on hand to talk about the distinctive attributes of Modelo, described as a Vienna-style lager, and Especial, a golden, pilsner-style beer.

Giveaways at the Pour Party will include special branded glassware, hats and other items.

The Modelo draft also will be available at the original El Charro downtown, 311 N. Court Ave., and at El Mercado, 6310 E. Broadway.

Daglio’s Cheesesteaks & Hoagies, 250 N. Pantano Road, is offering 2-for-1 cheesesteaks and hoagies from 2-4 p.m. Mondays-Fridays. Buy one cheesesteak or hoagie, two drinks and an order of fries and get the second cheesesteak or hoagie at no charge.

Daglio’s also has added salads to the menu, including the Buffalo Chicken Salad made with grilled Red Bird chicken for $6.35.

Citizen Staff Writer

TOM STAUFFER

tstauffer@tucsoncitizen.com

What: Rodolfo’s Taco Shop

Address and phone: 1708 W. Ajo Way, 741-1831

Hours: 6 a.m.-10 p.m. Mondays-Saturdays, 7 a.m.-9 p.m Sundays

What was ordered: Fish Tacos Plate ($6.58), Steak Ranchero Plate ($6.58), side of guacamole (63 cents) medium lemonade ($1.37) and medium drink ($1.37) for a total of $17.87 including tax, well within our Cheap Eats goal of a meal for two for less than $20.

Comments: So much for the bean-ometer.

There’s a longstanding belief among local foodies that you can judge the quality of a Mexican or fast-Mex eatery by the quality of the beans. If they’re clumpy, overly dark brown, and the taste of them has you visualizing someone twisting a can opener, the rest of the food will probably be similarly uninspiring.

But if the beans are smooth to nearly runny, have that certain gray pallor, and bring to mind a big pot of pintos soaking overnight, you’re probably in for good eats, no matter what the eatery looks like.

Rodolfo’s passed the bean test with flying colors and also did pretty well with the rice. The beans were home-cooked and nicely textured, and the rice was slightly crispy and not laden with salty stock. Both sides had us thinking we’d found a diamond in the rough, as this Southwest side taco shop is most definitely rough in the looks department.

The dining area is a mass of dingy white with fast-food booth units and nothing in the way of furnishings or enhancements. It’s just the kind of no-nonsense, no-effort atmosphere, hole-in-the-wall that can sometimes blow you away with authentic, vibrant fare. Given the quality of the side dishes, we were expecting to be impressed.

Boy, were we in for a letdown.

The Fish Tacos plate sported a pair of medium size, store-bought variety corn tortillas, stuffed with finger-sized breaded fish planks and topped with a dry, largely unseasoned pico de gallo. There was no Baja-style mayo or sour cream sauce, no salsa, no lime, no sprinkling of Cotija or Queso Fresco, nothing to jazz up the diced veggies and blander-than-bland fish, which had a preponderance of breading and not a lot of cod, if it even was cod. As the corn tortillas were merely warmed rather than fried, they sealed the whole deal on what was an exercise in nothingness. We tried to spruce the tacos up with the side of guacamole we ordered, but it was a mild, watery disappointment more along the lines of avocado salsa than serviceable guacamole.

The look of the Steak Ranchero plate made us a little more hopeful. It featured a good 6 ounces or so of cubed steak, covered with melted cheddar, diced onions and tomatoes. While it did sport at least a little bit of a flavor profile, the beef underneath the toppings was devoid of any payoff of charring, nor did it carry any notes of marinade or seasoning to speak of.

On previous visits, I’ve had a decent carne asada burro at Rodolfo’s and an above average bowl of Albondigas.

A steady crowd of folks come in for something to go, and there are probably some things on this menu that get done pretty well. Then again, lowly Los Betos gets a steady crowd and even does at least one thing somewhat well – the Carnitas gut-bomb burrito – for those so inclined.

Ask a regular what’s good, and you may get something that measures up to the beans and rice at Rodolfo’s.

Either that or order a beans-and-rice burrito.

Service: Order and pick up your food at the counter.

Bar: no

Children’s menu: yes

Web site: no

Most recent health inspection: A “good” rating July 7, 2008. Critical violations were reported for potentially hazardous foods not held at proper cooling temperature and for foods not correctly date marked.

Generations

Q My mother doesn’t like to discuss anything about end-of-life issues; she and I have started to talk about what her services should be like, and she periodically drops some ideas, but how can I more fully engage her in this important conversation?

A: You are addressing one of the complex subjects for discussion between you and your parent. Trained caregivers and elder law specialists say there is no one way to approach the conversation but a frank willingness to start is a very good sign for what may become a series of conversations that unfold in discussing end-of-life preparations.

At some point for everyone, it will be time to discuss the end of life. The reluctance of many to engage in this conversation is understandable because most do not like to think of their own mortality. But as the population ages and technologies appear that provide the opportunity for continued life, however one defines it, these discussions become more and more important.

There are many good local resources available in Tucson and also a lot of reputable materials online that you can consider to prepare yourself and learn about the basic tenets of advance directives.

You may choose to contact Pima Council on Aging by calling our Central Intake at 790-7262 to speak with a specialist or to schedule a phone or face-to-face confidential meeting. You can also read up about advance directives online to learn more about PCOA and allied community resources available to you and your parent.

Physicians have a prominent role to play in discussing end-of-life issues with patients. Because they are so intimately involved in the decisions that patients must make, physicians must be knowledgeable about such patient options as surrogate decision makers – also known as a durable power of attorney for health care – and advance directives.

According to the American Medical Association, physicians should encourage patients to document their treatment preferences or appoint a health care proxy in the event that a health decision must be made when the patient is unable to make it.

In the United States, death is increasingly the province of old age, and 73 percent of deaths occur among people age 65 or older. Although most would prefer to die at home after a short illness, most actually die in institutions after prolonged declines. Despite this discrepancy, elders and their adult children often do not discuss end-of-life preferences. Use of advance directives has not been widespread, and people often avoid the subject until a crisis. National and local experts say end-of-life care in the U.S. is mediocre at best and therefore is an emerging health concern.

That is one perspective on why Pima Council on Aging caregiver specialists, a team of compassionate, highly trained and experienced social workers, specializes in aging issues affecting families and individuals, including how to improve communications about end-of-life issues.

The experts who work at PCOA in the office of Elder Rights and Benefits Assistance can also help you and your parent navigate how to improve the conversations and understand the use of advance directives and the preparation of documents.

Knowing the obstacles to and aids for discussion between adult children and their parents can help everyone and also assist public health professionals to develop more personalized approaches for encouraging elders and their families to discuss preparation and preferences before a crisis.

People can increase the likelihood that end-of-life care will meet their wishes by communicating those wishes to others. Advance directives (i.e. a living will and a health care power of attorney) have been advocated since at least 1990 when Congress passed the Patient Self-Determination Act, but they still are not widely used because little is known about the process.

Experts agree that there are many important benefits of advance planning. They encourage you and your parents to take the opportunity to talk about health care planning, and how, why and when to make end-of-life decisions.

Today’s information is provided by Adina Wingate,PCOA’s public relations director. Visit online at www.pcoa.org

Pima Council on Aging

Freelance
ROSIE ON THE HOUSE

So you want to save energy and do your part for the environment, but you don’t want to swelter during summer because your home is uncomfortably warm?

There’s no need to sacrifice comfort for your environmental conscience. Going green doesn’t have to mean going overboard.

In fact, it’s possible to trim your energy use by making a few changes that your family probably won’t even notice.

First, the small stuff. Save energy here and there, and it will add up before you know it. Start with three simple changes:

1. Turn on your ceiling fan. The fan won’t cool the room off, but it will move the air around so you feel cooler. That means you can inch up the thermostat by 3 to 4 degrees without noticing a difference in comfort. And for every degree you turn your thermostat up during air conditioning season, you’ll save about 2 percent on cooling costs.

2. Replace traditional incandescent light bulbs with compact fluorescent bulbs. Standard light bulbs spend 90 percent of their energy making heat rather than light, so they actually can make a room feel warmer and force the air conditioner to work harder. CFLs, on the other hand, keep their cool. Plus, they use 75 percent less energy than incandescents and last 10 times longer.

3. Change the air conditioning filter every month. Even if the manufacturer recommends changing it every two or three months, do it every time you pay the electric bill. Arizona is a dusty place, and all that dirt can cover your filter in no time. The dirtier the filter, the less efficient the air conditioner – and the higher your energy bill.

Now, the big stuff. And by big, I mean these two changes can save you a bundle.

1. Invest in an energy management computer. These gadgets cost around $3,500, but they’ll save you a minimum of 30 percent on your air conditioning bill every month – even if you keep the house downright cold.

The one in my house is from Advanced Home Systems in Phoenix. It “knows” when your electric utility’s rates, which fluctuate several times every day, are lowest. So you actually pay less at times when the fewest people are running air conditioners and taking hot showers at the same time. To save on air conditioning costs, for instance, the computer will automatically lower the thermostat overnight as low as you’ll allow so your house will cool off while rates are at their lowest. Your home will retain enough of that cold air to keep it comfortable the next afternoon, when the computer will raise the temperature slightly so you don’t use as much electricity when rates are at their highest.

2. When it’s time to replace your water heater, go solar. By the time you cash in rebates and tax credits for the new appliance and add in what you save on the energy bill, it will quickly pay you back for spending a little more than if you buy a traditional gas or electric model. And The Solar Store, 2833 N. Country Club Road, says it could generate as much as 80 percent of the energy you need to supply your family with hot water.

Buy one with a backup so you can revert to your traditional power source in case of a cloudy stretch of days – so you’ll never be without hot water when you want it.

Rosie Romero has been in the Arizona homebuilding and remodeling industry for 35 years. He has a radio program from 10 a.m. to noon Saturdays on KNST-AM (790). For more do-it-yourself tips and for Arizona’s most-trusted contractor referral network, go to rosieonthehouse.com or call (888) ROSIE-4-U during the show. The Rosie on the House column appears every Friday.

ROSIE ROMERO