Lael Wilcox
LOOKING FOR AN EXTERMINATOR? CHECK OUT EXTERMIFORCE As is true with a lot of businesses, I don’t know that you really appreciate exterminators until you need one. Many of you reading this might still be confined to your homes and, therefore, much more attuned to any pest problems you might be experiencing in your garages, basements, kitchens, or other rooms of the house. If that is the case, then I would like to recommend that you call Extermiforce. Extermiforce has been doing its part to keep the areas in and around Dallas, Hiram, Acworth, Rockmart, and Power Springs pest-free for several years now. I’m sure all its customers, myself included, can attest to the incredible work it does. Extermiforce knows how to take care of all sorts of unwanted pests in your home and yard including, but not limited to, termites and mosquitoes. While I could go on about its ability as an exterminator, I think its greater dedication to serving its community deserves some attention. Back when the coronavirus outbreak started to really take the country by storm, Extermiforce offered to buy groceries for its elderly, disabled, and immunocompromised customers and deliver them to their doorsteps free of charge. Many people might still be working from home or just now getting back to work after a long season of working from home. Any business that can help its customers have pest-free living spaces, while also getting them desperately needed groceries and supplies, is a business that deserves to stick around in the community for a long time. With mosquito season on the horizon, I recommend anyone looking for the right exterminator to check out Extermiforce. You can count on them to do the job right, whatever that job may be.
SPRINGTIME CACIO E PEPE
Inspiredby EatingWell
Nothing is more comforting than a big bowl of cacio e pepe , which is Italian for cheese and pepper. This dish combines a wholesome flavor profile with fresh, seasonal ingredients to satisfy any craving.
Ingredients
• 6 oz multigrain spaghetti • 8 oz fresh asparagus, cut into 1-inch pieces • 1 tbsp olive oil • 1 tsp lemon zest
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1/2 cup Parmesan cheese, grated 1/2 tsp black pepper 1 cup baby arugula
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Directions
1. Heat oven to 425 F. 2. In a large pot, cook spaghetti until al dente. Reserve 1 cup of water before draining and put spaghetti in a covered pot to keep warm. 3. Line a 15x10-inch baking pan with foil and toss in asparagus and olive oil. 4. Cook asparagus for 5–7minutes and sprinkle with lemon zest. 5. Add 3/4 cup of the reserved water, Parmesan cheese, and pepper to the spaghetti. Stir until creamy. 6. Toss in asparagus and arugula before serving.
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