I’ve been working at Kelly Law for over 25 years and have been in the legal field since I was 17. Both of those facts sound a little crazy to be able to say, but it’s true: I’ve been working in a law- related capacity for almost as long as I can remember. It all started back in high school when I joined a program that allowed students to get out there and work in real-world business settings. We’d spend half of the school day fulfilling whatever jobs we’d been given, parceled out to us based on our unique skills. I consider myself lucky that I got placed in a law firm over in Hammond, Indiana. Basically, I was the file clerk, organizing these haphazard stacks of documents into coherent, easily accessible files and running whatever errands the staff asked of me. I jumped at the chance to help with any task they needed, eager to learn every new thing that I could. I continued doing various kinds of legal work as I got older, moving into dedicated paralegal work as soon as I could get my certificate of paralegal studies. I guess my keen desire to learn and be as irreplaceable as possible paid off, because years later, I ended up at Kelly Law, working the front desk as a secretary. Coincidentally, they had no idea I was a certified paralegal until a co-worker spilled the beans. From then on, Tim Kelly promoted me to a full-time paralegal, and I haven’t looked back. I love going out and meeting with clients, learning their stories, and educating them on the legal process. As an avid motorcyclist, I understand the struggles our clients go through more than almost anyone. I’ve been a
Orange-Balsamic LAMB CHOPS Lynn Shively whether it’s a panicked client or an overloaded co-worker, everyone is more than ready to lend a helping hand. I’m proud to be a part of a team that gives such personalized service to our clients while working together to achieve the greatest possible result for each and every person we serve. passenger on bikes since I was a little kid, cruising around with my dad, who was a staple of the local motorcycle community. However, it wasn’t until my kids got a little older that my husband encouraged me to learn to ride on my own, and I set out to get my license. In fact, for a time after I aced the basic riding class, I worked as a motorcycle instructor, in addition to my job at Kelly Law. It was fantastic being around all those budding riders, enmeshed in the local community, but it was tough holding down two jobs at once. When you spend 17 hours over three days on your feet, it makes you question whether the double-shift thing is working. In the end, I had to let it go so I could focus on my work for the law firm. I love what I do, and I especially love the people I work with. You don’t stick around for 25 years without a team of incredible colleagues by your side. Many of us have been working together for over a decade and a half, creating a team so close-knit I couldn’t imagine being anywhere else. If there’s ever a problem,
Impress any dinner guest with this surprisingly quick and easy-to-make meal.
INGREDIENTS
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4 teaspoons olive oil, divided 2 teaspoons grated orange rind 1 tablespoon fresh orange juice 8 (4-ounce) lamb rib chops, trimmed
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1 teaspoon kosher salt
½ teaspoon freshly ground black pepper
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Cooking spray
3 tablespoons balsamic vinegar
DIRECTIONS
1. Combine 1 tablespoon olive oil, rind, and juice in a large zip-top plastic bag. Add lamb to bag; turn
cooking spray. Add lamb and cook 2 minutes each side. 3. Place vinegar in a small skillet over medium-high heat; bring to a boil. Cook 3 minutes or until vinegar is syrupy. Drizzle vinegar and remaining teaspoon oil over lamb.
to coat well. Let stand at room temperature for 10 minutes. Remove lamb from bag and add salt and pepper.
2. Heat a large grill pan over
medium-high heat. Coat pan with
(Recipe courtesy of foodnetwork.com.)
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