Plus, these are the "essential" services
| | What a difference a week makes. We’re solidly in a new way of life now, trying to make the best of things as we endure huge changes to protect ourselves and others. One big change you’re probably doing your best not to think about is what’s happening to your 401(k). Below, we asked experts what to do if your retirement savings are taking a beating.
If you’re lost your job, had your hours cut or been placed on unpaid leave, there’s tons of advice below for you, too. Read on for that, a good WFH lunch recipe and more about how to mitigate the transmission of coronavirus.
Janie |
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| | | | | | | | | As the coronavirus wreaks havoc on people’s health, it is also harming their retirement savings. The stock market has tumbled more than 30% from its record high in February. Anyone with a 401(k) has undoubtedly felt the blow of this market downturn, and it’s probably not over yet.
So what should you do? Here are the answers to your biggest questions about how to handle your 401(k) right now, according to experts, including, “Should I pull the rest of my money out while I can?” “Should I stop contributing until the market stabilizes?” and “Do I need to change how I’m invested?” |
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| | | How to protect your 401(k) from the downturn |
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| | | | | If you have been laid off, let go or furloughed, or if your gig or freelance business dried up, you should apply for unemployment insurance. The Economic Policy Institute estimates that 3 million jobs will be lost by this summer, and states have already seen a dramatic increase in applications. Here’s what you need to know, including how much you can expect to receive, how long you can collect, and whether or not you may qualify. |
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| | | | | | | HuffPost’s Work/Life reporter Monica Torres has nailed a delicious WFH lunch option you can assemble with cans of beans you might already have in your pantry. Check this out: |
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| | | Easy crispy herbed chickpeas If you have two cans of beans, you have a delicious lunch. I learned this recipe from Bon Appetit’s rent week article and using their base recipe has gotten me through many a time when I needed a quick, filling meal without having to think about it.
- 2 cans of beans, preferably chickpeas (I used cannellini beans last week, because they were all I had, and they were still tasty but not as crispy.)
- 4 chopped garlic cloves (Or more, if you want it more garlicky!)
- 2 chopped shallots (When I don’t have shallots, I make do with just garlic. But this is honestly more tasty.)
- ⅓ cup of olive oil (Do not skimp! How else will your beans get crispy?)
- 1 cup of chopped fresh herbs (Parsley and chives are my favorite combo.)
- Yogurt or rice for serving
Once you drain the cans of beans, you need to pat them dry. This is CRITICAL. If they’re not dry, the chickpeas will not crisp up. I have learned this the hard way, so you don’t have to.
Heat a large nonstick skillet, and when the pan is hot, add your olive oil. (You want a larger pan if you have one. When I use my small 8-inch nonstick skillet to make this, it’s hard for me to stir the beans.) When the olive oil is hot, add your beans. Wait seven minutes, then add the chopped shallots and garlic. Add salt and cracked brown pepper. Then wait 12 or so minutes more. This is when the chickpeas should start to crisp up. Stir them occasionally so every legume gets a chance to crisp. When they are browned, turn off the heat. Add your chopped herbs and stir it all together. Add more salt and pepper to taste.
I usually serve this with Greek yogurt or fluffy white rice to make a meal, and I top the chickpeas with sriracha sauce. The chickpeas are crispiest on their first day, but they make good leftovers, too. Enjoy! — Monica |
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| | | | Wonder what it means when government officials refer to “essential jobs and services?” It can vary depending on local needs and concerns, but here’s a list culled from the jobs and services still available according to several local and state governments. (Yes, you can still get your laundry done.) |
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