By Way of Laramie
Meet Legal Assistant Andrea Harokopis
Andrea Harokopis has been a legal assistant with the firm since May of 2017. She joined our team after moving from Laramie, Wyoming, which is known to some as “the land of the wind.” Here, Andrea had been working with another law firm as an interpreter before she ultimately transferred to the role of legal assistant. As a legal assistant, Andrea appreciates how every day is different; there’s never a dull moment at VanMeveren Law Group. She works directly with many of our clients and folks who call us with questions or concerns related to their case. Why did she move to Fort Collins? According to Andrea, there’s simply a lot more to do — from outdoor activities and nightlife to, well, just about everything.
Outdoor adventures are particularly important to Andrea. She loves hiking and camping — two of Fort Collins’ most popular pastimes — as well as traveling in general. Just this past February, Andrea took a lively trip to Mexico. Of course, when she just wants to chill after a day of work, Andrea likes to simply curl up with her cat. With Thanksgiving coming up this month, Andrea is looking forward to heading back home to her parents’ place in Laramie. It’s a pretty low-key affair, but all of Andrea’s favorite Thanksgiving dishes will be on the table. Hopefully Andrea has a wonderful Thanksgiving, because the rest of us at VanMeveren Law Group know how hard she works and how much she deserves a restful holiday.
Chipotle - Roasted Carrot Salad
Ingredients
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30 small carrots (2–3 bunches), tops removed and carrots scrubbed 2 chipotle peppers in adobo, minced 1 teaspoon adobo sauce from the chipotle can
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1 tablespoon molasses
2 tablespoons extra-virgin olive oil 4 ounces watercress, stems trimmed Plain Greek yogurt, for serving Kosher salt and fresh ground pepper, to taste
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Directions
1. Heat oven to 350 F. In a rimmed baking sheet, toss carrots with chipotle peppers, molasses, and olive oil. Season with salt and pepper, and roast for 30–35 minutes.
2. Transfer carrots to a plate and let them cool completely. 3. Once cooled, toss carrots with adobo sauce. Lay across a platter, and top with watercress. 4. Serve alongside yogurt.
Inspired by Food &Wine magazine
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