Ready for World Record Poker Run
As the title sponsor for the World Record Poker Run, we are so excited this event is finally almost here! We thought our friends at Steel Horse Life magazine told the story best: It all begins in Port Charlotte at the Twisted Fork and Bert’s Black Widow, a poker run designed to set a new world record. Beginning on July 30, 2021, riders will gather in the parking lot of the Port Charlotte Harley- Davidson and set out to create history! The ride will include stops in Georgia, Arkansas, Texas, Colorado, and Wyoming, and will end in Sturgis on opening day of the world’s largest bike rally. It’s an epic plan with some incredible people involved, including the Support Bikers Team, the owner of Twisted Fork, members of Bert’s Black Widow, and our friends at the Dellutri Law Group.
From left to right: Gunner with Bert’s Black Widow, Sonny Badger, G-Ma Badger, Momma Badger with SupportBikers.com, Carmen with Dellutri Law Group, and Bert from Twisted Fork
We will be showcasing the adventure with some locals, and we hope you will join us on our social media pages and follow along live as our friends ride from Port Charlotte to Sturgis in an epic eight-day run.
@DellutriLaw
@TheRealDellutriLaw
Mexican Corn Salad Inspired by JoCooks.com
Last month we had ... • 31 referrals from friends, family, or previous clients • 23 returning clients for a new matter • 9 referrals from other attorneys • 4 referrals from other professionals in town • We sent out 72 referrals A Huge Thank-You to Our Referral Partners!
Don’t let the long ingredient list scare you. This summer salad celebrates in-season veggies and herbs and comes together quickly.
INGREDIENTS
• 4 cups of fresh corn, cut from 5 cobs • 1 tbsp olive oil • 1/4 cup fresh-squeezed lime juice • 1/2 red bell pepper, chopped • 1/2 red onion, diced • 6 green onions, chopped • 1 jalapeno, diced
• 1/2 avocado, cubed • 1/2 tsp ground cumin • 1/2 tsp smoked paprika • Salt and pepper, to taste • 2 tbsp sour cream • 2 tbsp mayonnaise • 1/2 cup fresh cilantro, chopped • 1/2 cup cotija or feta cheese, crumbled
What’s the Good News ?
DIRECTIONS
1. In a cast-iron skillet over medium-high heat, add oil and corn. Cook, stirring occasionally, for 3–5 minutes or until corn starts to char. 2. Add the corn to a large bowl and let cool for 5 minutes, then add the remaining ingredients and stir together until well combined. Taste and adjust seasoning. 3. The salad pairs well with grilled entrees and can be refrigerated in an airtight container for up to 4 days.
“Be strong and courageous; do not be frightened or dismayed, for the Lord your God is with you wherever you go.” Joshua 1:9
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