Our Clients Say It Best
Stephanie Bartlett
“I was very pleased with how my case was handled, and the outcome was favorable. They are extremely professional, and I would recommend them to anyone needing an attorney for disability denial. William Tanoos was by my side at the hearing, and my experience with him and the law firm was better than expected. A big thank-you to all that helped in getting me my permanent disability social security!” –Donna O.
Stephanie has been with our law firm for twenty years this upcoming March. She is the executive legal assistant to Attorney Tom Newlin. She assists him with a wide variety of case types, including: estates, guardianships, real estate, general civil, small claims, adoptions, and business. She also does a lot of proofreading for the law firm, including this very newsletter. Stephanie’s favorite thing about her job is helping clients solve their legal issues. She said she is never bored and is always learning something new. She also added, “The partners are also very good to us.” People who nominated Stephanie said this: “Stephanie does A LOT for the firm, and most goes unnoticed. She is the first to always volunteer to help out in any way that she can. She is a great asset to the firm!!”
H O
We Handle Case Types Did You Know We Handle All of These Types of Cases?
Ingredients
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2 large or 4 medium chicken thighs
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2 tablespoons cornstarch, mixed with 4 tablespoons water 2 teaspoons toasted sesame oil Salt and pepper, to taste
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3 pounds bok choy, cut into 3–4-inch ribbons 4 tablespoons vegetable oil 3 tablespoons oyster sauce
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2 teaspoons sugar
Directions
1. In large pot, boil three cups of water. Add chicken and reduce to simmer, cooking for 30 minutes. Remove chicken and let cool. Once cooled, remove skin and bones, chop, and set aside. Reserve the cooking liquid. 2. In a large skillet over high heat, heat vegetable oil. Once shimmering, add bok choy and cook for 1 minute, stirring throughout. Add half of reserved cooking liquid, cover skillet, and cook for 2 minutes. Remove cover and cook for an additional 5 minutes. Transfer bok choy to a plate. 3. Add remaining cooking liquid and chicken to the pan, maintaining high heat. Heat chicken, then add oyster sauce, sugar, cornstarch-and-water mixture, sesame oil, and bok choy. Season to taste, toss together, and serve over rice.
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