T CRASH VICTIMS ELP MATTERS
it will only hurt your claim. You could lose access to valuable evidence, and the insurance company will use that delay against you.
October in El Paso just feels right. After months of dry heat, the air finally cools down, the breeze feels good, and you can spend time outside without looking for the nearest shade. It’s my favorite month here, no contest. You still get plenty of sun this time of year, but it’s the kind you actually enjoy. What makes it even better is how much there is to do. Football’s in full swing, backyard cookouts actually sound like a good idea, and the weather is just right for sitting outside in the evening. And with El Paso’s mix of cultures, Halloween fun blends with Dia de los Muertos. The result is something you don’t find in many other places. THE BEST MONTH OF THE YEAR Why October Wins Here
Talking to the insurance company without legal help is also a big mistake. They may ask for a recorded statement or offer you a quick settlement. I’ve seen people take $5,000 for medical bills and $2,000 for pain and suffering when their case was worth over $30,000. Even though a settlement might be tempting, the money offered may not even cover a hospital bill. Remember, insurance adjusters are not trying to help you. Their goal is to pay as little as possible. If you avoid these mistakes, you give yourself the best chance to recover what you deserve. The sooner you get an experienced injury lawyer involved, the better your chances are of getting the right outcome.
Creamy Braised Short Ribs Enjoy the hearty taste of fall with these flavorful braised short ribs in a creamy herb sauce.
If you’re into big events, you’ve got plenty of options in October. The Amigo Airsho is back this year for two days of loud, impressive aerial displays. The El Paso Fun Fest is packed with games and activities that keep the kids busy, and if you want something low-key, a drive to the pumpkin patch and corn maze at Nuevo Hueco Tanks is a fun way to spend a Saturday. Also, even though it takes place on Nov. 1, the Mexican American Cultural Center’s Día de los Muertos Parade and Festival is a highlight of the season. And there are several free Día de los Muertos-themed arts and cultural activities held leading up to the festival. The great thing about fall here is that you can go all out with events or just take it easy. Some weekends, I’m all for the noise and crowds. Other times, it sounds better to head to a park or just relax at home with the family. The point is to enjoy the season. It doesn’t last long, so it’s worth making the most of it. For me, this is the time of year that reminds me why I love living here.
INGREDIENTS •
5 lbs bone-in short ribs Ground black pepper 1 yellow onion, thinly sliced 6 garlic cloves, chopped 1 tbsp fresh thyme leaves 1 cup white wine or broth
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1/2 cup water
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1 cup heavy cream
1 cup chopped kale (optional) 4 tbsp salted butter, divided
8 fresh sage leaves
1. Preheat the oven to 325 F. 2. In a large braiser, season short ribs with black pepper. Scatter onion, garlic, and thyme over ribs. Pour in white wine or broth and 1/2 cup water. 3. Cover the braiser with a lid and roast for 2 1/2–3 hours. 4. Increase temperature to 400 F. Remove the lid, skim excess fat, and stir in heavy cream, kale, and 2 tbsp butter. Roast uncovered for 10–20 minutes. 5. Heat a small skillet over medium heat. Melt remaining butter and fry sage leaves until crisp. 6. Serve ribs hot with creamy sauce, garnished with sage. DIRECTIONS
Inspired by RecipesByJanet.com
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