Our Clients Say It Best
Congratulations to our April Employee of theMonth:
Courtney Lutz
Courtney has been with the law firm for seven years and is the intake department manager. She assists employees and oversees the operations of the intake department on a daily basis. Her favorite thing about her job is the people she works with.
“They covered my disability case. I had been turned down two times prior, and it took me nearly three years. I hired FSTN and within six months, I was approved. Also, it didn’t cost nearly as much as I thought it would. They did a great job!” –David M. “I’m a 31-year-old male who served for five-plus years. I applied in 2015 for SSDI and got denied. I hired this firm in January, 2018. We had court on Jan. 8, 2019, and we won our hearing in less than 15 minutes! Now it’s time to wait for my benefits. Thank you guys so very much; you all are a big help and easy to work with. I would honestly refer them to anyone who asks!” —David H.
If Courtney could pick one superpower, it would be to
slow down time. One invention Courtney would like to see in her lifetime is a teleportation device. And if she was stuck on an island, the three things she would bring are her family, wine, and her phone. People who voted for Courtney said, “Courtney is an excellent manager. She is very dedicated to her employees, her job, and the firm. She is understanding and caring, and she always has a positive attitude.”
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Ingredients
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1 1/4 cups strawberries, chopped 1/2 cup granulated sugar 3 tablespoons fresh lime juice
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1/2 teaspoon kosher salt 2 medium ripe mangoes, peeled, pitted, and chopped
We Handle Case Types Did You Know We Handle All of These Types of Cases?
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Directions
1. In a saucepan, toss strawberries with 1/4 cup sugar and let stand at room temperature for 15 minutes. 2. Add 1/4 cup water and bring to a simmer over moderate heat. Cook strawberries until mixture thickens, about 5 minutes. 3. Remove from heat and stir in 1 tablespoon of lime juice and 1/4 teaspoon of salt. Let cool completely, about 45 minutes. 4. Meanwhile, in a blender, purée mangoes with 1/4 cup sugar, 2 tablespoons lime juice, and 1/4 teaspoon salt until smooth. Scrape into a medium bowl and clean the blender. Then, purée strawberry mixture until smooth. 5. Into 8 3-ounce ice pop molds, spoon 2 tablespoons mango purée. Add 2 tablespoons strawberry purée to each mold, then top with remaining mango purée, leaving 1/2 inch between filling and top of mold. 6. Using a small knife, gently swirl layers together. 7. Insert ice pop sticks and freeze until solid. 8. Dip molds in hot water for a few seconds, then unmold paletas and serve immediately.
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