OBTS: Shoulder Pain Relief

“It’s hard to believe, but we are getting close to the end of summer already. Time to start thinking of getting kids and grandkids back to school. The busy pace of fall is almost upon us. I want to encourage you to cherish these last weeks of summer. Some things you could do to slow things down a bit are sip some fresh lemonade, read a book under a tree, watch a baseball game, catch some fireflies and look up at the stars on a clear night.

M O N T H L Y August 2017

Inside This Newsletter

Arlan Alburo, PT, MTC CEO, Co-Founder, OBTS

• A Letter From Arlan • Patient of the Month • Shrimp Boil • Backpack Safety • Avoid Sports Injury

And thank you for being awesome clients:-)

From all of us at OBTS we hope you enjoy your last bit of summer!”

Arlan Alburo

Our goal is to serve you with such a great experience that you: 1. Thank the person who sent you here AND 2. Refer people that you care about to us Back By Popular Demand

HOW TO: SHRIMP BOIL!

Ingredients • 1 (12-ounce) bottle beer • 1 (1.5-ounce) bag seafood boil seasoning • 1 tablespoon salt • 1/2 teaspoon cayenne pepper (optional) • 3 bay leaves • 2 onions, quartered • 2 garlic bulbs, halved • 1 pound small red potatoes • 4 ears fresh corn, husks removed and halved • 1 pound smoked sausage, cut into 1-inch diagonal slices • 2 pounds large shrimp • French baguette, lemon wedges, melted butter, and Old Bay seasoning

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How to Make It Bring 4 quarts water and first 7 ingredients to a boil in a 12-quart stockpot. Add potatoes; simmer 15 minutes. Add corn and sausage; simmer 8 minutes. Add shrimp, cover, and turn off heat. Let shrimp sit 10 to 15 minutes to absorb flavor. Drain liquid, and spread shrimp boil out on a newspaper- covered table. Serve with baguette slices, lemon wedges, melted butter, and Old Bay seasoning.

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