The 12 Trees of Christmas If you’ve ever walked past the adjoining offices of case managers Stephanie and Carrie, you already know two things about them: They work seamlessly together and they love Christmas. Last December, the pair decided to set up a Christmas tree in Carrie’s office, decorating it with lights and ornaments to bring a little extra cheer to their shared workspace. When January rolled around, they faced a familiar question: Do we really have to take it down? Their answer was a resounding no. Instead, the tree stayed — and a new tradition was born. Each month, Stephanie and Carrie transformed the tree to match the season or holiday at hand. What started as a simple idea quickly became a year-long celebration of creativity and joy: • January: Winter wonderland
• August: Summer fun • September: Labor Day • October: Autumn • November: Thanksgiving • December: Back where it all began — Christmas
• February: Valentine’s Day • March: St. Patrick’s Day • April: Easter • May: Flowers in full bloom • June: Wedding season • July: Independence Day
reflects collaboration, creativity, and a shared commitment to bringing warmth into everything they do. We’re thrilled to share a collage of the 12 Trees of Christmas — proof that a little holiday spirit can last all year long.
The ever-changing tree became a bright spot in the office, sparking smiles, conversations, and a reminder that work can be both meaningful and fun. Much like Stephanie and Carrie themselves, it
Nourishing Immune- Boosting Chicken and Rice Soup This hearty soup is perfect for winter, cold and flu season, and easy comfort meals.
DIRECTIONS 1. In a large stock pot or Dutch oven over medium heat, add oil and sauté white and pale green parts of scallions, celery, and carrot. Cook until softened, stirring occasionally, about 5–6 minutes. Stir in ginger, garlic, coriander, turmeric, and black pepper; cook 2 more minutes, until aromatic. 2. Stir in white rice and allow to toast for 1–2 minutes. Add chicken broth, chicken, and kosher salt; increase heat to bring mixture to a gentle boil. Cover, reduce heat to medium low, and gently simmer until the rice is tender and chicken is cooked through, about 15–20 minutes. 3. Using tongs, remove chicken from pot and place on a cutting board. Use two forks to shred chicken into bite-size pieces. 4. Add miso paste to a medium-size bowl and gradually pour in 1/2 cup of the hot soup broth, whisking constantly until smooth. Pour miso mixture into soup, along with shredded chicken and reserved vibrant green tops of scallions; stir to combine. Continue cooking, uncovered, for just a few more minutes. 5. Stir in fresh lemon juice, taste and adjust seasonings as needed, and serve with garnishes of choice. NOTES Store: Can be refrigerated for up to 4 days. Reheat: Rewarm soup gently on the stovetop in a small saucepan. Add an extra splash of broth or water as needed to thin the soup. Alternatively, you can rewarm individual portions in the microwave, stopping to stir every 30 seconds. Finish with a squeeze of fresh lemon juice to refresh the flavors. Freeze: Place cooled soup in a freezer-safe storage container or zip-top bag. Lay flat in the freezer and freeze for up to 3 months. Let thaw in the fridge before reheating on the stovetop.
INGREDIENTS • 2 tbsp extra-virgin olive oil
• 1 bunch scallions (green onion), thinly sliced with white and pale green parts kept separate from vibrant green tops • 2 large celery stalks, diced • 1 large carrot, peeled and diced • 2 tbsp fresh ginger, minced • 4 garlic cloves, minced • 1 tsp ground coriander • 1/2 tsp ground turmeric • 1/2 tsp black pepper • 2/3 cup uncooked long-grain white rice • 8 cups low-sodium chicken broth (or chicken bone broth) • 1 lb boneless, skinless chicken thighs or breasts • 1 tsp kosher salt • 2 tbsp white miso paste • 2 tbsp fresh lemon juice • Fresh cilantro, parsley, or chili crisp for garnish, optional
3 Rinehardt Law | BeSmartLegal.com
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