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Saturday, February 25, 2012 – Daily News 7A Glory Days & maturity CHARLOTTE, N.C. (MCT) — Larry Bush- nell and Columba Rosaly, if all went as planned, got married in Charlotte, N.C., on Saturday, and it's likely that this union is going to last the rest of their lives. He's 85; she's 97. But their decision to marry new partners late in life is just one of many unusual things about the couple. He grew up on a Wis- consin farm. She was raised by a wealthy uncle in Ecuador. Neither speaks the other's lan- guage. And it's unclear if he can handle her spicy cooking. Still, both can't wait to start the next phase of their new lives together. You can't help but wonder, how did two people who don't speak the same language know it was love ... and that he was proposing ... and that she was accepting? Spanish instructor Iris Newton of Charlotte has helped the couple find answers in recent weeks. But even she admits find- ing humor in their predicament, which began when the widow and widower met at east Charlotte's Sharon Vil- lage retirement commu- nity. "I got a call from Columba four months ago," recalls Newton, "and she said 'I need you. I have a boyfriend, and he does not speak Span- ish.' And I said: 'If he doesn't speak Spanish, how do you know you're dating?'" The answer was both simple and old-fash- ioned. "He kissed her on the cheek one day," Newton says. Rosaly remembers she blushed and all the other women at the lunch table giggled like schoolgirls. Everything about their courtship has been simi- larly old-fashioned, including Bushnell's idea for overcoming the lan- MCT photo Columba Rosaly, 97, from Ecuador, and Larry Bushwell, 86, from Wiscon- sin, fell in love at a retirement center in Charlotte, NC, even though neither speaks the other's language. guage barrier. He passed notes to her in the lunch room, after using a Web- site to translate his ques- tions into Spanish. From those, Rosaly learned that Bushnell thought she was beauti- ful, and loved the way she never left her apart- ment without every detail being in place, from her brown curls to her ear- rings. She thought he was tall and handsome, loved the way he was always kissing her hand, and appreciated that he put on her seat belt every time they went for a ride. "I've never felt so happy," she says, with Newton translating. "I love to eat his nose with kisses." This second chance at love has prompted them to start taking lessons to learn each other's lan- guage. Rosaly believes God brought them together so they could love and care for each other in their final days. Both expected they'd never marry again. Bush- nell, a former school- teacher, says his second wife of 13 years died more than a year ago, and he was still grieving when he met Rosaly. Her husband died over a decade ago. Newton volunteered to arrange their wedding, including food, a photog- rapher and someone to officiate. She says their love story feels familiar, because her parents couldn't easily communi- cate when they married. Her father was a cop in Chicago and her mother was a tourist from Colombia, who stopped to ask him for directions. When they married, the only words she knew in English were "I love you," "help," and "money," Newton says laughing. Their marriage lasted 53 years, until her father died in 2009, she adds. "Love is universal," Newton says. "If you like someone, it doesn't mat- ter if you speak the same language." Linda Wheby was to officiate the cere- mony at the City Tavern in Ballantyne, N.C., and she, too, sees something inspirational in their mar- riage. "I couldn't stop smil- ing the first time I heard their story," says Wheby, who performs weddings on the side. "Here is this older couple, who found each other and found love, and they want to spend their remaining days together and they want to do it legally. They're enjoying every minute of their life." lifestyles Young love can come late in life Sentimentality turns many computers into 'the new attic' By BILL WARD Star Tribune (MCT) So you think your in-box is crowded? Meet Wendy Gilbertson of Eden Prairie, Minn., who has "saved" more than 18,000 e-mails, including 14,000-plus still-unread mis- sives, dating to Dec. 3, 2006. "I have a hard time parting with things," she said with a chuckle. "It's almost like my in-box should be on (the A&E show) 'Hoarders.' I am a sentimental person. I save all my kids' papers from school. My husband has, like, 10 e-mails in his in-box. He goes, 'How can you function like this?' I don't know any other way to function." For Gilbertson and millions of others, computers have become what the attic was to their grandparents: a space where we can store precious memories — and a whole lot of junk to go with them. And with 294 billion e-mails a day being dispensed here, there and everywhere, clutter is inevitable. "Back in the day, you really had to pay a premium for storage," said Mark Lanterman, chief technology officer of Twin Cities-based Computer Forensic Services. "But now hard-drive space is so inexpensive that a lot of people just choose to hang onto everything." So while our laptops, PCs and tablets have made many tasks easier, they've also brought out the pack rat in most, if not all, of us. There's nothing wrong with using technology to store reams of data. And some of what's on our hard drives should never be subject to the delete button, especially heartfelt notes and photos or business-related correspondence. Gilbertson has found a safe spot for at least one e-mail: the one she sent out when her daughter was born in 2003. A similar emotional attachment fuels most decisions to turn these items into electronic keepsakes. Bob Alberti, whose quest to find his birth mother was successful, said he kept all related communication "for legal and sentimental reasons." Steve Kroll's oldest item is an e-mail that his daughter Krysta, then 8, sent to a website called Santa.com on Dec. 15, 2000. She was worried she wouldn't get the Nintendo system or the water dish for her dog she'd asked for because they'd be out of town for the holiday. The response from Santa was a keeper: "I just checked my Nice List and yes, there are some cool toys for you, including a Nintendo set. I will bring the gifts the night after Christmas since you will be in Las Vegas. Boy, Las Vegas sounds like fun. Mrs. Claus and I like to go there on vaca- tion ourselves sometimes. Of course, I have to wear a dis- guise so no one knows me. ... "Scurry, our elf in charge of pet gifts, will make sure Mel gets a new water dish. She's a good dog most of the time. Well, I better go now because it's time to feed the reindeer." Jessica Foster's oldest e-mails are often as playful and certainly more poignant: e-mail exchanges with her brother Michael, who died of cancer in 2009. "The mundane ones, the sweet ones ... I'll keep them all — especially the off- color jokes." Many missives involved their dating travails. "I have one from him, titled 'Reason no. 167 I hate dating.' That started with me. I had met a guy online, and before our first date he e-mailed me and said 'I'm kind of broke this week. Can you pay?' Michael and I couldn't believe it." Another bit of bonding: "We both didn't like the woman that our dad was dating. I would call her Scare-a, and he would call her Moustache because she didn't know the won- ders of waxing. "Why would you ever delete something like that?" Simple precautions can help prevent food poisoning Q: I attended a holiday dinner party at Christmas and ended up with food poisoning. It was very unpleasant and, although I'd hoped to host next year myself, I don't want to make anyone sick. How can I prepare a good meal that is also safe for my guests? A: One of the best parts about a holiday party is the food. Unfortunately, as you experienced, people can develop foodborne ill- ness (food poisoning or infections) if the food is not prepared carefully. The good news is you can greatly reduce the chance that your guests will become ill by taking a few precautions. There are three basic rules you can follow to ensure your food is safe to eat: — First, avoid cross- contamination, which is the transfer of bacteria from one food item to another. All fresh food contains some bacteria. Most of the bacteria on fruit and vegetables can be washed off, but you can destroy the bacteria on meat, fish and poultry only by cooking it. To avoid cross-contam- ination, keep meat, fish and poultry apart from Dr. K by Anthony L. Komaroff, M.D. salad greens, fruits and other foods that you plan to eat raw. Fully separate them from each other in the gro- cery cart and in the refrigerator. Wash your hands, uten- sils and cutting surfaces whenever you switch from working with uncooked meat, fish or poultry to anything that will be eaten raw. — Second, check the temperature of the foods you store and cook. Bacteria grow fast at temperatures between 40 degrees F and 140 degrees F. Use a food thermometer to make sure you're keep- ing your raw dishes cold enough and that hot dishes have been cooked enough. — Third, make sure you follow the two-hour rule. That is, do not leave raw meat or poultry in the temperature danger zone for more than two hours. If you do, they may pro- duce illness-causing tox- ins that can't be destroyed by cooking. You should also be aware that some tradition- al holiday dishes and drinks provide perfect opportunities for bacterial contamination and growth. If you plan to serve a turkey, use special care. Raw poultry is one of the most common causes of bacterial diarrhea, so proper cooking and stor- age are critical. A frozen turkey shoul d be thawed in the refrigerator to pre- vent the surface from reaching temperatures above 40 degrees F. For a faster thawing time, the turkey can be submerged in cold water, as long as you change the water every 30 minutes. A fresh turkey must reach your refrigerator within two hours of leav- ing the merchant's cooler. Cook it until the tempera- ture is 165 degrees F in the innermost breast, thighs and wings, and serve it within two hours. For stor- age, all the meat should be removed from the bone, divided into smaller pieces, placed in shallow containers and refrigerat- ed or frozen. Leftover meat should be reheated to 165 degrees F before serv- ing. The way you prepare James W. Tysinger, Jr. M.D. Eye Physician & Surgeon Fellow American Academy of Ophthalmology We accept Medical, Medicare & most Insurances Office Hours: Tues-Wed-Thurs 8am-4:30pm Mon & Fri 1pm-4:30pm For Emergencies, After Hours, Week-ends, Call 530-567-5001 345 Hickory St. Red Bluff Tel: (530) 529-4733 Fax: (530) 529-1114 stuffing is also important. Stuffing the turkey before you roast it raises the risk of contamination. The stuffing can absorb bacte- ria from internal drippings as the bird cooks, and the stuffing may not get hot enough to eliminate the bacteria before the turkey is done. The best thing to do is to cook the stuffing separately and refrigerate leftover stuffing in a sepa- rate container. If you still want to stuff your turkey, chill the ingredients ahead of time (keeping wet and dry ingredients separate) and combine them just before stuffing the bird. Then cook the turkey immedi- ately, using a meat ther- mometer to make sure both the bird and the stuff- ing reach an internal tem- perature of 165 degrees F. You also need to be careful when preparing treats that contain eggs, such as pumpkin pie and eggnog. Eggs often con- GRAND OPENING 60 minute with massage $25~$55 per hour Elite Skin Care & Spa Facials~ Waxing~and more Eyebrows $5 Gift Certificates Available Owners, Mike & Trisa Waelty 741 Main St., Suite #14 526-8713 Lift in Dave's Honor tain bacteria that can cause illness in humans. Illness can be avoided by cooking egg-containing foods to a temperature of 160 degrees F. The way you serve the food may also influence how safe it is for guests to eat. If you plan to serve it buffet-style, use the two-hour rule men- tioned above. The two- hour rule applies to all prepared foods on the table. It may help to divide each food item into smaller portions and refill dishes as they empty. If you reuse a serving dish, wash it before refilling. Lastly, pay attention to any gifted food. Prepared food that travels more than two hours must be kept chilled or frozen en route. If a frozen food arrives fully thawed or a chilled food arrives at room tem- perature, thank the giver but discreetly discard the food. If you follow these rules, your holiday meals can be festive, tasty and also safe. For more advice on preventing foodborne illnesses, visit foodsafe- ty.gov.