WHAT IS YOUR
Amanda D. Spending time with my bonus babies. Brooke
Natasha Finding a kitten in our yard and taking her in. Leah Joining V & T! Abby Going to Dollywood for the first time. Sara Going to San Diego.
“I HIGHLY RECOMMEND VAYMAN & TEITELBAUM, P.C. TO ANYONE IN NEED OF A TEAM THAT GENUINELY CARES AND DELIVERS RESULTS. #WINNER.” RAVE REVI EWS
FAVORITE MEMORY OF LAST SUMMER?
Graduating from UGA! Maggie
Seeing my baby get really good at walking. Ashlyn Going to the Movement Festival in Detroit. Amanda H. Going to Arkansas for the 4th of July.
Abigayle Moving to
Georgia. Andrea 25th wedding anniversary trip to Cancun.
G olden S ummer
ingredients • 1 tbsp extra-virgin olive oil • 1 medium shallot, chopped • 2 medium summer squash (about 1 lb), diced • 3 tsp chopped fresh thyme or oregano, divided • 1 14-oz can reduced- sodium chicken or vegetable broth
BRAIN BREAK
• 1/4 tsp salt • 1 cup corn kernels (from 1 large ear) • 1 tsp lemon juice • 1/4 cup crumbled feta cheese
S quash and C orn S oup
Inspired by EatingWell.com
This light soup offers the perfect combination of healthy ingredients and flavor.
directions 1. In a medium saucepan, heat oil over medium heat. Add shallot and cook for 1 minute. 2. Add squash and 1 tsp herbs; cook 3–5 minutes until the squash softens; stir occasionally. 3. Add broth and salt; bring to a boil. Reduce heat to simmer and cook for 5 more minutes until squash is soft. 4. In a blender, purée soup until smooth. Return the soup to the pan and stir in corn. 5. Simmer over medium heat and cook 3–5 minutes until corn is tender, stirring occasionally. Remove from heat; stir in lemon juice. 6. Serve garnished with remaining 2 tsp herbs and feta.
ADVENTURE BAREFOOT FATHER GEMINI HIKING JUNETEENTH
PARK PICNIC PRIDE
SANDALS SUNBURN VOLUNTEER
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