We Help You With Medicare.
IT’S IN THE CARDS
The Centers for Medicare and Medicaid Services states that beneficiaries living in Delaware, the District of Columbia, Maryland, Pennsylvania, Virginia, and West Virginia will begin receiving their new Medicare ID cards in May. Other states will follow, with the project being completed by April 2019. Also, new enrollees in Medicare will automatically get the redesigned card, regardless of where they live. No longer using the Social Security number as an identifier, a randomly assigned 11-character alphanumeric “Medicare Beneficiary Identifier” with no connection to personal, financial, or medical data will be used. The redesigned Medicare card is a significant step in protecting your medical data and financial health.
The new Medicare ID card is kind of a big deal. We are certainly not the only ones talking about the distribution of the new Medicare cards. LTI wants to reinforce the message that in the next several months, as new Medicare cards are being mailed to beneficiaries, MEDICARE WILL NOT BE CALLING PEOPLE. As reported on aarp.org/fraudwatchnetwork, “Scammers have already targeted recipients with various ploys about the cards, such as calling and requesting payment for the replacement card. CMS officials say they will never ask a beneficiary for personal or private information or for any money as a condition of getting a new Medicare number and card.” If you receive any call or email about your new card, it is a scam! Hang up! The evil creativity of the criminals knows no bounds. Protect yourself. Please pass the word along to your friends with Medicare.
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ROASTED ASPARAGUS WITH LEMON BREADCRUMBS
Ingredients
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1 cup panko breadcrumbs
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2 pounds asparagus
1 tablespoon flat-leaf parsley, chopped
1/3 cup plus 2 tablespoons extra-virgin olive oil
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2 teaspoons lemon zest
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Kosher salt
Juice of one lemon (not packaged lemon juice)
Freshly ground pepper 2 garlic cloves, minced
SEND US YOUR MEDICARE QUESTIONS. If you have a Medicare or Medicare-coverage question you would like Lyn to answer, let us know! Email or text us your questions, and we’ll answer them in an upcoming edition. LYN’S LEDGER IS ALSO AVAILABLE THROUGH EMAIL. If you would prefer to receive Lyn’s Ledger via email, text “Electronic” to 805-798-3245 or email Lyn@LT-ins.com along with your name and “Electronic” in the subject line.
Instructions
for 1 minute. Add breadcrumbs and cook for 5 minutes, stirring frequently. Remove from heat and fold in parsley and lemon zest. 3. Transfer asparagus to serving platter, drizzle with lemon juice, and top with breadcrumb mixture.
1. Heat oven to 425 F. Toss asparagus with 2 tablespoons olive oil and season with salt and pepper. Place on baking sheet and bake for 20–26 minutes, turning asparagus halfway through. 2. When asparagus is nearly done, heat remaining olive oil in a small skillet over medium heat. Add garlic and cook
Recipe inspired by Food and Wine Magazine
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CA# 0D96309
805-646-6409
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