Fleschner, Stark, Tanoos & Newlin - January 2020

Employee of theMonth It’s Vikkie Russell’s Month!

Our Clients Say It Best

For the past 7 1/2 years, Vikkie Russell has been an integral part of the FSTN team. Vikkie is our accounting manager, and she also handles some aspects of human resources as well. It goes without saying that we would not be able to operate as a business without Vikkie’s know-how. Some of her primary responsibilities include paying the bills, submitting payroll, and keeping track of all the “ins and outs”— or as Ted would have said, “Counting the beans.”

“My attorney kept me informed about everything that was going on with my case, and anything I needed to sign was sent to me immediately. They were very professional in representing my case in front of the judge. They’re a great law firm and I’ve referred them to close friends and family members. Thanks again for your help in winning my case.” -Lillie “The firm was there for me from start to finish and always returned my calls within 24 hours, sometime before that. I felt good being with the firm, and they won my case! Happy holidays to Fleschner, Stark, Tanoos & Newlin. Thank you again!” -Made Rentas Case Types We Handle Did You Know We Handle All of These Types of Cases?

When we asked Vikkie about her favorite part of the job, she had this to say: “I am geeky, so I love all the numbers. Also, I love the people I work with.”

The people who voted for Vikkie this month said, “Vikkie has done an AMAZING job in accounting since Crystal left and has caught on quite well! She is a great employee!”

Congrats again, Vikkie!

J O

Ingredients

• • •

1 cup dried black-eyed peas

• • •

1 smoked ham hock 1 medium onion, diced 1 cup long-grain white rice

5–6 cups water

1 dried hot pepper, optional (arbol and Calabrian are great options)

Directions 1.

Wash and sort peas.

2. In a saucepan, cover peas with water, discarding any that float. 3. Add pepper, ham hock, and onion. Gently boil and cook uncovered, stirring occasionally, until peas are just tender, about 90 minutes. At this point, you should have about 2 cups of liquid remaining. 4. Add rice, cover, drop heat to low, and simmer for 20 minutes, undisturbed. 5. Remove from heat and let steam for an additional 10 minutes, still covered. 6. Remove lid, fluff with a fork, and serve.

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