EMPLOYEE SPOTLIGHT: KAYLA A HELPING HAND AND A WELCOMING SMILE
She’s one of the newest members to our team, but we couldn’t be happier to have Kayla at Marshall Orthodontics. Even though she just joined us this past December, she has earned her stripes over the past few years as a hard- working and dedicated orthodontics assistant. She always treats her patients with respect and carries a comforting demeanor that just can’t be faked. That’s why we are so proud to showcase Kayla as this month’s featured employee and give our patients the chance to learn a little bit more about her journey. Kayla’s professional journey in orthodontics started with a classic desire to give back to her community, and it’s safe to say that she’s been able to achieve just that. Having worked with Dr. Marshall at a different practice prior to her joining our staff, we knew Kayla would be a perfect fit for our little family. Since she’s originally from Lawrence, only a short drive away, we knew the community would take to her, and they most definitely have. With her upbeat mood and genuine attitude, everybody who encounters her over the course of their day leaves feeling a little bit brighter than before. That’s why she’s become such an important and cherished member of our team. We’re not the only ones who are smitten with Kayla, either. This past February, she and her new hubby were happily married, and the couple are expecting their first child in October! There are few people who would make a more caring and deserving mother than Kayla, and with connections like these, that baby’s bound to come out with a perfect smile.
CLASSIC FRENCH OMELET
Inspired by SeriousEats.com
INGREDIENTS
• 3 large eggs • Kosher salt and freshly ground pepper • 1 tablespoon unsalted butter
DIRECTIONS
1. In medium bowl, beat eggs with plastic fork until last traces of white are just mixed in. Season with salt and pepper. 2. In an 8-inch nonstick skillet, melt butter, swirling over medium heat until foamy but not browned. Add eggs, stirring rapidly with fork, while moving skillet to agitate eggs. Break up all curds by scraping bottom of skillet as they form. Stop stirring when eggs are softly scrambled and creamy (but loose enough to come together into a single mass), 1–2 minutes. 3. Using fork, gently spread egg in an even layer around skillet and scrape down any wispy bits around the edges. The top surface should be loose and creamy, but if still liquid, swirl skillet to bring raw egg to the edge where it will set faster. 4. Remove from heat. Tilt skillet up by handle. Using fork, gently roll omelet down over itself until nearly folded in half. Using fork, push omelet to edge of skillet so that the lower edge of egg just begins to overhang. Use fork to fold overhanging edge of egg back over, closing omelet. 5. Turn omelet out onto plate. It should have the seam on bottom.
So, what are you waiting for? Come pay our wonderful staff a visit and find out what all the buzz is about. You’ll be happy you did.
THANK YOU TO OUR REFERRING MEMBERS!
Anna Z. Wendy H. Hannah B. McKenna B.
Coretta B. Shaun T. Patsy W. Monique K.
Drew S. Maliyah M. Tequila S. Brittany H.
Maresha A. Catera G.
864-336-2965 • 3
Made with FlippingBook flipbook maker