July 2025 Newsletter
Q: Why did the firecracker break up with the sparkler?
A: It was too much of a bang!
Friends,
Happy July, I’m Michael Antonini—your Medicare guide and advocate—checking in as summer hits full swing.
July is a big celebration month around here: we’ll be lighting candles for Frankie's Sweet 16 on July 10 and Amy on July 26. I hope you get some special moments with loved ones too—and that you’re staying cool and covered as we head into the second half of the year. Have a great 4th of July and a wonderful summer.
Kind Regards,
Michael Antonini
What’s New
✅ Mid-Year Check-In
Think Ahead: It’s not open enrollment season yet, but now’s the time to start preparing. Changes in your health, income, or doctor network? Let’s review your coverage before the rush.
Stay Alert: Providers sometimes update plan details mid-year. Keep an eye on your mail—and if anything looks confusing, I’m just a call away.
🎥 Tuesday Topics Spotlight
Have you been tuning into my Tuesday Topics video series? Lately, we’ve been covering the ins and outs of Social Security, especially what happens when a spouse passes away and how survivor benefits work.
It’s real-life info in bite-sized form—2–3 minutes, straight from my desk. ▶️ Check it out on Facebook, YouTube, or just reply to this email and I’ll send you the latest!
Ask An Expert: What’s the Best Way to BBQ This Summer?
Nothing says July like the aroma of food sizzling over an open flame. Here are four tried and true methods—plus pro tips—to help you nail backyard barbeque every time.
Charcoal Grilling - Classic smoky flavor and a satisfying ritual of lighting the coals.
Use a chimney starter—skip lighter fluid.
Bank coals to create two heat zones:
Hot side (sear).
Cool side (finish cooking).
Keep the lid on to control oxygen and heat.
Gas Grilling - Fast, clean, and easy temperature control—perfect for weeknights.
Preheat for 10–15 min (500 °F).
Scrape grates, then oil lightly.
Turn one burner to low to build an indirect zone for thicker cuts.
Low and Slow Smoking - Tender, pull apart results with deep wood smoke flavor.
Run at 225–250 °F for ribs, brisket, pork shoulder.
Use hardwood chunks (hickory, oak) or fruit woods (apple, cherry).
Keep the smoke thin and blue—thick white smoke = bitter meat.
Reverse Sear - Steakhouse crust with edge-to-edge pink center.
Start meat on the cool side (225–275 °F) until 10–15 °F below target temp.
Rest 5 min, then finish over screaming hot coals or burner for 1–2 min per side.
Quick Flavor Builders
Dry rub + rest: 30 min for ribs/chicken; overnight for big cuts.
Mop spritz: Apple juice or cider vinegar keeps bark moist during long cooks.
Finishing salt: Sprinkle flaky salt just before serving—brightens flavor instantly.
Safety & Cleanup
Keep a spray bottle of water nearby for flareups.
Use an instantread thermometer (chicken 165 °F, pork 145 °F, beef steaks to preference).
After grilling, burn off residue for 5 min, then brush grates clean while hot.
Important Dates
🇺🇸 July 4: Independence Day – Fireworks, family, and freedom.
🎂 July 10: Happy Birthday, Frankie!
🍍 July 10: Full Buck Moon – A perfect time to reflect on growth and gratitude
🎂 July 26: Happy Birthday to Amy—our family’s true heart!
Happy Birthday to everyone celebrating one in July!
All the best,
Michael Antonini