INTERNATIONAL ACCOUNTING DAY
your wallet, simple for your bookkeeping, and a fantastic way to get involved with a meaningful cause. Just remember to keep all your donation receipts to make the process that much easier on yourself. As always, Capital Advisory Group is here to lend a hand. Just give our office a call with any questions you might have. We wish you and all our fellow accountants out there a very happy International Accounting Day. Let’s make it count! (Please forgive us for the bad pun.)
Nov. 10 is International Accounting Day, a humble holiday dedicated to remembering the birth of accounting and appreciating all the purposes it has served.
like to use it as another reminder to all of you to keep prepping for tax season next year. You have less than two precious months to make the holiday season of giving count. Making a charitable donation to an organization that helps those in need is a wonderful way to get in the spirit and give back to the community. And because these donations are often tax-deductible, giving back is easy on
In 1494, Italian mathematician Luca Pacioli invented the double-entry bookkeeping system in Europe, a moment since deemed to be the establishment of modern accounting. Since then, accountants have crunched numbers for schools, banks, governments, and practically any other institutions you can think of.They’ve had their share of fun history, as well: Did you know that an accountant invented bubblegum? Or that accountants handle the annual Oscar votes? It’s become an indispensable branch of business, and we want to take a moment to say thank you to our wonderful staff and clients for keeping us going. While we’re thrilled to have a day dedicated to the business we do, we’d also
Ingredients TAKE A BREAK BURNISHED POTATO NUGGETS
• 5 lbs russet potatoes, peeled and cut into 2-inch pieces • Kosher salt • 1/2 cup extra-virgin olive oil
• 1/4 cup vegetable oil • 8 cloves garlic, crushed • 2 sprigs rosemary
Directions
1. Heat oven to 425 F. 2. In a large pot, pour water over potatoes to cover by 2 inches. Salt water and bring to a boil over medium-high heat. Reduce heat and simmer gently for 10 minutes. 3. Thoroughly drain potatoes and let stand uncovered a few minutes to allow steam to escape and potatoes to dry slightly. Toss gently and season with salt.
4. Meanwhile, combine both oils in a large pan and heat in oven for 10 minutes. 5. Remove pan from oven and add potatoes, turning to coat thoroughly. Return to oven and cook for 30 minutes, turning every 10 minutes. 6. Toss in garlic and rosemary and cook 8-10 minutes, or until potatoes are golden brown. 7. Drain and serve.
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Inspired by Bon Appétit
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