A NIGHT OF CELEBRATION Adam Wolf’s Post-29029 Everest Challenge Extravaganza!
You’re Invited! We welcome you to join us as we recognize Adam’s success and accomplishments in his recent 29029 Everest Challenge hike in Utah the end of August. He trained really hard every day for months and gave his all out there on the trails! You, our fabulous and generous clients, all came together to make a difference in the lives of the children of our community at a time
that is crucial to their growth and well-being. As we celebrate Adam’s great feat, we will also be presenting our fundraising check to JaxPAL, a wonderful program with whom we have partnered for many years throughout this one-of-a-kind journey. We want to show our appreciation to our community and to you, our clients, partners, and friends, for your much-appreciated support of Adam’s epic hike by hosting a celebration night filled with fun, food, and drinks! We invite you to bring a guest along to enjoy beer, wine, non-alcoholic drinks, and heavy hors d’oeuvres. We certainly love meeting new folks, especially those who are important to you! We look forward to sharing the evening with all of you! You will also be receiving an invitation in the mail.
INTUITION ALE WORKS ROOFTOP DECK 929 East Bay Street, Jacksonville, FL 32202 Wednesday, Sept. 21, 2022, from 6-9 p.m. Kindly RSVP by Wednesday, Sept. 14, 2022, by contacting us at (904) 232-8760.
Take a
Break!
NO-FUSS CHICKEN AND RICE SOUP
Inspired by RecipeTinEats.com
INGREDIENTS
• 2 tbsp olive oil • 1 onion, chopped • 2 garlic cloves, minced • 3 carrots, sliced • 3 celery ribs, sliced • 2 chicken bouillon cubes • 1/2 tsp dried parsley
• 1/4 tsp pepper • 4 cups chicken broth • 4 cups water • 1 1/4 lbs bone-in, skinless chicken thighs • 1 cup uncooked white rice • Salt, to taste
DIRECTIONS
1. In a large pot over medium-high heat, warm the olive oil. Add the onion and garlic and sauté for 5 minutes. Add the carrots and celery, then sauté for 1 more minute. 2. Add the bouillon, parsley, pepper, chicken broth, and water. Stir, then add the chicken thighs. 3. Cover and simmer on medium-low for 30 minutes, then add the rice. Stir, cover, and simmer for 15 more minutes. 4. Remove the pot from the heat and transfer the chicken to a large bowl. Shred the meat and add it back to the soup. Discard the bones. 5. Stir, salt, and serve!
Solution on Page 4
2 LOCATIONS TO SERVE YOU! Jacksonville & Fleming Island
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