No More Hiding the Ball From Victims of Negligence
Last spring, Colorado Gov. Jared Polis signed House Bill 19-1283 into law. The new law, which went into effect Jan. 1, 2020, provides injured parties with a clear picture as to the liability insurance policy limits of the at-fault driver. Prior to 2020, insurance carriers were notorious for not disclosing available insurance coverages, even in the most clear-cut injury claims. This failure to disclose often forced injured victims of negligence to file a lawsuit when the claim could have easily been settled had the insurance company cooperated with the injured claimant.
Under the new law, any inquiries to the insurer’s registered agent, from the injured party or their attorney, require the insurer to provide the following information within 30 days:
SUDOKU 1. The name of the insurer; 2. The name of each insured party; 3. The limits of liability coverage; and 4. A complete copy of the insurance policy, including endorsements.
Undoubtedly, this important new law will cut down unnecessary litigation expenses in those cases where the insurance limits are low or at our state minimum of $25,000.
Please contact us anytime if you want to learn more about the new law or review your own auto insurance limits.
–Bryan VanMeveren
Ratatouille
Rich with fresh, colorful ingredients, ratatouille is a French dish that has experienced a revolution of its own in recent years. Enjoy this vegan- friendly spin on an old-world classic.
Ingredients:
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1 eggplant, peeled and chopped
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5 sprigs thyme
1 large zucchini, sliced into 1/4-inch-thick rounds
1 large onion, halved and sliced 1/2-inch thick 1 red bell pepper, chopped
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2 tsp salt
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3/4 cup olive oil, divided
2 garlic cloves, sliced 2 pints cherry tomatoes
Directions:
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Heat oven to 400 F.
pepper, garlic, and thyme for 8–10 minutes. Add half the tomatoes and cook for 5 minutes. Stir in original eggplant and zucchini mixture and top with remaining tomatoes. Do not stir. Transfer pot to oven and bake mixture for 15–20 minutes. Remove pot from oven and remove thyme bundle before serving.
In a colander, toss eggplant, zucchini, and salt. Let sit for 30 minutes and pat dry. In an ovenproof pot, heat 1/2 cup olive oil. Add half of eggplant mixture, stirring constantly for 5 minutes. Remove vegetables from pot. Tie thyme sprigs together with kitchen twine. In the same pot, heat remaining 1/4 cup olive oil, and cook onion,
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