OUR NEWEST EMPLOYEE
Lora Lyden
Our company is constantly growing, and we couldn’t be happier to introduce you to our newest experienced hire, Lora Lyden. She is a staff accountant, and even though she started only a couple of weeks ago, she’s been showing nothing but great technical and communication skills, maturity, and professionalism. We sat down with Lora so our readers and clients can get to know her better. Q : Lora, tell us a little about your background. A: I amoriginally fromYoungstown, Ohio, andmoved here to the
property management, and transportation/ logistics industries. Q: What types of clients do you serve at Concierge CPAs ? A: I amdefinitely enjoyingmy newfound role as a staff accountant for Concierge CPAs because each of the separate client businesses that we serve has a unique story. Thus far, I have had the pleasure of working with law firms that specialize in areas such as elder law, disability, and, yes, even divorce. I also work with a client that operates a gardening blog; a Grammy Award winner for production in classical music; a couple of landscaping companies; construction and roofing companies; a hair salon; a lobbying firm; daycare providers; and even some nonprofit organizations.
Cleveland area about three years ago withmy husband, Tom, andmy 6-year-old daughter, Lauren. I attendedYoungstown State University, where I changedmy major a few times before landingmyself in the wonderful world of business administration, andmore specifically, accounting. From a young age, I always loved numbers and have definitely enjoyed the many facets of accounting. Q: Where did youwork before? A: I have worked in local government as a staff accountant/tax collector and as an accountant for small businesses in the mortgage, Beet, Mint, and Ricotta Hummus A delicious and healthy take on the classic Levantine spread, this hummus will brighten up your March Madness snack spread.
Q: Any hobbies and interests outside of work? A: My passions include cooking and sharingmy original, healthy, low-carb recipes withmy family and friends. At least once a month, I treat myself to a shopping trip tomy favorite stores to hunt for the perfect new pair of shoes or jacket that I can’t live without. I also enjoy traveling, especially to tropical beaches and venturing out on island excursions to take in the local culture. To relax and unwind, I enjoy a good glass of wine and a movie at home withmy family.
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1 garlic clove, grated
1 6-ounce beet (about the size of an adult fist), scrubbed 1 15 1/2-ounce can chickpeas, rinsed and drained 1/3 cup tahini, well-mixed 1/4 cup fresh lemon juice 1/4 cup ricotta cheese
1 teaspoon kosher salt, or more to taste 1/4 teaspoon fresh ground pepper
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1/4 teaspoon ground coriander
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Mint leaves, poppy seeds, and olive oil, for garnish
Inspired by Bon Appétit magazine
DIRECTIONS 1. Heat oven to 425 F. 2. Wrap beet tightly in foil. On a foil-lined baking sheet, roast wrapped beet until fork tender, about 60–70 minutes. 3. While beet is roasting, blend chickpeas, tahini, lemon juice, ricotta, garlic, salt, pepper, and coriander until smooth. 4. Once beet is cool enough to handle, use a paper towel to remove beet skin. Trim root end and cut into small pieces. Add to blender or food processor, and blend until entire mixture is smooth. Add additional salt if desired. 5. Transfer to a shallow bowl, top with garnishes, and serve.
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