Westside Investment Management Newsletter

SECURE 2.0 RETIREMENT LEGISLATION

Congress passed landmark retirement legislation called "SECURE 2.0" in December 2022. The bill includes a number of provisions that will expand access to workplace plans and incentivize Americans to save more for retirement.

We're awaiting further guidance on some of the legislation's provisions and will update you - here, in Streamline News, and in webinars- when we learn more.

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5 TIPS FOR SAVING AND INVESTING AS A SMALL-BUSINESS OWNER

As a business owner, putting all your profits back into the business may be tempting, especially during the lean years. However, when it comes to saving and investing as a business owner, there are other paths you could consider for the long run without so much emphasis on the short term.

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PROTECTING YOUR FINANCIAL INFORMATION ONLINE

More consumers are conducting financial transactions online and may become vulnerable to tracking, hacking, identity theft, phishing scams, and other cyberspace risks. While nothing can guarantee complete safety on the Internet, understanding how to protect your privacy can help mitigate your exposure to risk.

Here are some ways to help you safeguard your information:

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Fall Eats with WIM

Glazed Apple Fritters

Prep the apples. Core, peel, and chop the apples into small pieces. Submerge them in ice-cold water with 2 teaspoons of lemon juice to prevent them from browning. Push the apples down and place a piece of parchment paper on top so the apples don't bob above the surface of the water. Set aside or refrigerate (for up to 24 hours) until ready to use.
Make the dough. Place the yeast, 3 cups of the flour, sugar, salt, and cinnamon in the bowl of a stand mixer fitted with the dough hook and whisk to combine. With the mixer on low speed, mix in the milk, followed by the eggs. Continue mixing until the dough gathers into a ball around dough hook, 2 to 4 minutes.
Continue mixing the dough, and add in the butter one tablespoon at time. Allow each tablespoon of butter to combine into the dough before adding another. If dough starts to fall away from the dough hook, add the remaining 1/4 cup of flour 1 tablespoon at a time until dough comes back together before adding in next butter piece.

Transfer the dough to a lightly oiled bowl, turn to coat, and cover with a clean kitchen towel. Let the dough rise in a warm spot until doubled in size, 1 to 2 hours. Meanwhile, make the filling.
Make the apple filling while the dough rises. Heat the butter for the filling in a skillet over medium-high heat until it turns brown and smells nutty. Drain the apples and add them to the pan with the butter. Sprinkle with the sugar and cinnamon, and cook until tender. Add the vinegar and cook until liquid is reduced by half. Set aside to cool.
Assemble the fritters. Turn the dough out onto a floured surface. Using a rolling pin, roll the dough into a 1/2-inch-thick rectangle. Starting from the end closest to you, scatter 3/4 of the apples over the surface of the dough, then roll it up in a long tube.
Now rotate the tube of dough so it's perpendicular to your body. Flatten the tube slightly, then scatter the remaining apples over the surface. Roll up the tube like a snail's shell — the finished dough will look like a large ball.
Using a rolling pin, roll out the apple-filled dough ball to a 1/2-thick rectangle. Some apples may pop out — don't worry if they do, just set them aside and pop them back in where you can. Use a bench scraper to cut the dough into 2 1/2-inch squares to make 12 fritters. Use your hand to and pull the four corners of each square towards the center. Again, don't worry about any apples falling out or if they are exposed. Pinch the dough together if needed to create a rough circle.
Place the shaped fritters on a parchment-lined baking sheet and loosely cover with plastic wrap. Let rise for about 30 minutes or until the fritters puff and almost double in size
Make the glaze. Sift the powdered sugar into a medium microwave-safe bowl bowl. Stir in the milk and vanilla until smooth. Set aside; warm in the microwave in 10-second bursts if the glaze starts to harden.
Deep-fry the fritters. Heat 6 to 7 inches of oil to 360°F in a large Dutch oven. Meanwhile, line a wire rack with paper towels.
Carefully lower 3 to 4 fritters into the hot oil. Fritters will float and not sink. Fry on one side for 30 to 60 seconds or until golden brown, then flip the fritter and fry the other side for 30 to 60 seconds or until golden brown. Remove fritter with a spider or slotted spoon and drain on prepared wire rack. Repeat with the remaining fritters. (Between batches, make sure the oil temperature returns to 360°F and remove any floating pieces of dough or apples.)
Let fritters cool slightly, then brush the glaze on top. Serve immediately.

Full Recipe: https://www.thekitchn.com/recipe-glazed-apple-fritters-210596

Caramelized Onion, Apple, and Sausage Pasta Recipe

Dice 4 medium yellow onions (about 4 1/2 cups). Peel, core, and finely dice 2 medium apples (about 3 cups). Mince or grate 4 garlic cloves (about 1 tablespoon). Finely chop the leaves from 1 bunch fresh parsley until you have 1/2 cup. Finely grate 4 ounces Parmesan cheese (about 1 cup).
Heat 2 tablespoons olive oil in a large, heavy-bottomed pot such as a Dutch oven over medium-high heat until shimmering. Remove the casings from 12 ounces uncooked Italian sausage if needed, then add the sausage to the pot. Cook, breaking up the meat with a wooden spoon, until well-browned, 8 to 10 minutes. Using a slotted spoon, transfer the sausage to a bowl.
Add 4 tablespoons unsalted butter to the pot. When melted, add the onions, apples, 1 teaspoon dried thyme, 1/4 teaspoon red pepper flakes, 1 teaspoon kosher salt, and 1 teaspoon black pepper. Cook, stirring often to prevent the bottom from burning, until the onions are dark brown and the apples are very soft, 25 to 30 minutes. The onions should be the color of

light mahogany wood. If the bottom of the pot starts to burn before the onions have fully caramelized, add 2 tablespoons of water to the pot, stir to help dissolve any burnt bits, and continue cooking. (Feel free to do this several times during cooking.)
Meanwhile, bring a large pot of heavily salted water to a boil. Add 1 pound dried orecchiette pasta and cook 2 minutes less than al dente, about 8 minutes or according to package instructions. Reserve 1 cup of the cooking water. Drain the pasta and set aside.
When the onions are ready, add the garlic and cook just until fragrant, 1 minute. Add 1 cup dry white wine, scrape up any brown bits from the bottom of the pot, and cook until the wine is completely evaporated, 4 to 7 minutes.
Add the pasta and 1/2 cup of the reserved pasta water. Cook until the water is completely absorbed by the pasta, 1 to 3 minutes. The pasta should look very glossy and saucy. If it looks dry, add more pasta water a tablespoon at a time as needed (you might not use all the remaining pasta water).
Remove the pot from the heat. Return the cooked sausage and any accumulated juices, half the parsley, and half the Parmesan to the pot and stir to combine. Serve immediately, garnishing each portion with the remaining parsley and Parmesan.

Full Recipe: https://www.thekitchn.com/caramelized-onion-apple-sausage-pasta-recipe-23213304#post-recipe-292620558

Traditional "Santa Maria BBQ" Oak Wood-Grilled Tri-Tip

Place pineapple, kielbasa, and onions into the bottom of a slow cooker.
Combine water and cornstarch in a bowl and whisk until smooth.

Whisk together reserved pineapple juice, rice vinegar, brown sugar, ketchup, and soy sauce in a saucepan. Bring mixture to a simmer; pour in the cornstarch slurry. Whisk until well combined and thickened slightly, 3 to 5 minutes. Remove from heat and pour over the ingredients in the slow cooker. Mix well to coat.

Cover and cook on High until kielbasa is cooked through and the mixture has thickened and reduced, 3 to 4 hours.

Full Recipe: https://www.allrecipes.com/recipe/269039/slow-cooker-sweet-and-sour-kielbasa-with-pineapple/