Take a BREAK!
Celebrating the Super Moms of WRN Happy Mother’s Day to the fabulous women of Wolf Retirement Navigation: Eileen, Andrea, Caroline, and Robin! This month, we want to celebrate something admirable — their roles as mothers. While they are all great at walking alongside our valued clients, their duties outside the walls of WRN are truly awe-inspiring. Each of them has built a beautiful family and raised kids who are as wonderful and impressive as they are. Eileen, Andrea, Caroline, and Robin, you juggle life, work, and endless mom duties with a grace that makes it look almost too easy. We hope your Mother’s Day is filled with all your favorite things: maybe some quiet time, definitely some pampering, and, most importantly, lots of hugs from your amazing kids.
Asparagus Cashew Rice Pilaf Inspired by AllRecipes.com
1. In a medium saucepan over medium-low heat, melt butter. 2. Stir in spaghetti and cook until coated and lightly browned. 3. Stir in onion and garlic and cook for 2 minutes until tender. 4. Stir in rice and cook for 5 minutes. Add the broth and season with salt and pepper. 5. Bring mixture to a boil, cover, reduce heat, and cook for 20 minutes. 6. In a separate saucepan, cover asparagus with water and cook until tender. Drain water. 7. Mix asparagus and cashews into rice and serve warm. DIRECTIONS INGREDIENTS • 1/4 cup butter • 2 oz uncooked spaghetti, broken into bite-size pieces • 1/4 cup minced onion • 1/2 tsp minced garlic • 1 1/4 cups uncooked jasmine rice • 2 1/4 cups vegetable broth • Salt and pepper, to taste • 1/2 lb fresh asparagus, trimmed and cut into 2-inch pieces • 1/2 cup cashew halves
2 LOCATIONS TO SERVE YOU! Jacksonville & Fleming Island
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