WHAT IS SOMETHING YOU ARE THANKFUL FOR THIS YEAR?
Madison My supportive family Emily T. The opportunities and privileges I’ve been afforded from my family and friends! Esther My family and my team here at work! Loni Having the ability to carry our rainbow baby! Shine My family and being able to travel more with them Bella Being in our new home one year now and all of the memories made with our friends and family Amanda D. Coming to work at V&T Law
Jen B. Having a family of my own after many years of infertility Jennifer
Nicole Family and the friends that have become family! Grace Health of my dad and niece and being able to celebrate close friends’ weddings in faraway places. Emily L. Family, friends, and moving to Alpharetta to work with all of these lovely people Kimberly My baby, Morgan Atlas, being born! Maggie Our son, Theo, being born this year!
The health of my family and the support of good friends Amanda H. My friends and family Julia Getting my house back after Christmas water damage, health of family and friends, and welcoming my best friend’s baby girl into the world. Sara Friends and family! Kendall Getting to marry the love of my life this year and becoming an aunt for the first time! ingredients • 2 cups butternut squash, cubed • 4 tbsp olive oil, divided • 2 cups sliced leeks • 4 garlic cloves, chopped • 8 sage leaves • 1 cup Arborio rice
B utternut S quash R isotto
BRAIN BREAK
• 1/2 tsp salt • 1/4 tsp pepper • 1/2 tsp nutmeg • 5 cups veggie or chicken stock • 2 to 3 handfuls spinach • 1/4 cup grated Parmesan cheese (optional)
Inspired by FeastingAtHome.com
This comforting risotto recipe is perfect for a cold night.
directions 1. Preheat oven to 400 F. On a parchment-lined sheet pan, toss squash with 2 tbsp olive oil. Roast until tender (30 minutes) and set aside. 2. In a Dutch oven, heat 2 tbsp olive oil over medium heat and add leeks. Sauté until tender, then add garlic and sage. Sauté for 2 more minutes. 3. Add rice and sauté for 1 minute, stirring. Add salt, pepper, and nutmeg. Add 1–2 cups of stock to cover the rice and bring to a simmer. Cook until the liquid is absorbed. Continue to add broth 1 cup at a time, stirring occasionally until rice is plump (20 minutes). Stir in spinach, roasted squash, and Parmesan cheese.
BALLOT CORNUCOPIA CRANBERRY DISTRICTS MAIZE PILGRIM
POLITICS RAKING SHOPPING STUFFING THANKSGIVING VETERAN
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