Go Into the New Year Smiling How to Make the Most of Your Dental Benefits As we get close to the end of the year, something that’s always on our minds is making sure our patients get the most from their dental benefits. After all, you pay for them, whether personally or through your work, and it’s a bummer to let them go. Here are a few tips for making the most of your benefits. 1. MAKE (AND KEEP) PREVENTIVE APPOINTMENTS. Most of the time, preventive appointments, like your twice-yearly cleanings, are completely covered by dental insurance. These help you keep your smile healthy and prevent bigger, more expensive issues. By scheduling them early with your dentist, you’ll ensure that you get on the schedule and make it more likely that you’ll use your benefits before the year is up.
2. SET REMINDERS. When you schedule an appointment with your dentist, set reminders on your cellphone and put them on your calendar to ensure that you remember them and schedule other events around them. 3. USE UP YOUR BENEFITS. Most dental benefits expire at the end of the year and do not roll over into the new year (it is worth checking with your insurance to see if your plan’s dates differ). Your best bet is to try and maximize unused benefits before the year ends. It’s time to call up your dentist and get that last cleaning, filling, or other service in! Your teeth will thank you.
If you have unused benefits, we may just be able to squeeze you in before the end of the year! Give our office a call to find out.
Even better, you can get a head start on 2020 and schedule your appointments now! Start the year off with a smile!
Classic
Roast Chicken
Inspired by Ina Garten
“And the Word became flesh and dwelt among us, and we saw His glory, glory as of the only begotten from the Father, full of grace and truth.”
Ingredients
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1 head garlic, cut in half crosswise 2 tbsp unsalted butter, melted 1 large yellow onion, thickly sliced 4 carrots, peeled and cut into 2-inch pieces
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1 chicken, approx. 5–6 lbs
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Kosher salt
Freshly ground pepper 1 large bunch fresh thyme, 20 sprigs removed
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1 lemon, halved
Directions
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Olive oil
John 1:14
1. Heat oven to 425 F. 2. Rinse chicken inside and out, removing giblets if included. Move to a work surface, pat dry, and liberally season with salt and pepper. Stuff cavity with thyme bunch, lemon halves, and garlic head. Brush outside with butter, and then season again. Tie chicken legs together with kitchen string. 3. Meanwhile, in a roasting pan, toss onions and carrots in olive oil and season with salt, pepper, and 20 sprigs of thyme. 4. Place the chicken on the vegetables and roast for 1 1/2 hours. 5. Remove from oven, and let stand for 20 minutes covered with foil. 6. Slice and serve with the vegetables.
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