Employee of theMonth
Our Clients Say It Best
Tommie Brann-Dunkley
“I was very pleased with the representation frommy attorney. They were very knowledgeable about appealing Social Security decisions. I am very happy with the approval decision that I received on my appeal case.” -Frances H. “This law firm goes above and beyond assisting in winning your claim. I was just denied my initial claim for SSDI and they have started my appeal for me. I am confident the outcome will be positive.” -Doris H.
Congratulations to our July employee of the month, Tommie Brann- Dunkley!
Tommie has been with our law firm for almost 10 years and is a Social Security fee and records processor at our law firm. She is responsible for all the medical records, mail, and faxes that come into our office daily from the Social Security department. Tommie’s favorite thing about her job is the people she works with! Those who nominated Tommie said this: “Tommie does SO many things behind the scenes and never gets noticed or recognized. She receives, handles, and sorts thousands of faxes every week and without those important faxes, no one else at the firm could do his or her job. She is always quick to look a fax up for anyone or help in any way she can!”
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We Handle Case Types Did You Know We Handle All of These Types of Cases?
Gazpacho, an Andalusian soup made of blended vegetables and traditionally served cold, is the perfect refresher on a warm summer day.
Ingredients
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2 1/2 lbs ripe tomatoes; cored, seeded, and cut into 1-inch chunks 1 small cucumber; peeled, seeded, and cut into 1-inch chunks
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1 small Vidalia onion, peeled and cubed
• • • • •
1/4 cup basil leaves 1 clove garlic, peeled
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1/4 cup extra-virgin olive oil
2 tbsp sherry vinegar
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1 red bell pepper; cored, seeded, and sliced into ribbons
Salt and freshly ground black pepper, to taste
Directions 1. Place a blender and medium mixing bowl on your workstation. 2. Divide the tomato chunks, cucumber pieces, and bell pepper slices evenly between blender and bowl. Place entire onion in blender. 3. Add basil, garlic, olive oil, vinegar, salt, and pepper to blender. Blend on low, gradually raising speed to high until smooth, about 2 minutes. 4. Add blender contents to bowl and mix until just broken up, about 10–20 seconds. 5. Let mixture sit in fridge for a minimumof 2 hours. Transfer to bowls and serve.
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