Don’t Miss Out on These Important Events
State of Retirement When: Monday, Aug. 19, 2019; 12–2 p.m. Where: Jacksonville office — 2nd-floor conference room How will the current state of retirement impact your future plans? We will recap current economic, market, annuity, and tax trends and news. In addition, guest speaker and estate planning attorney
Matt Harrod, Esq. will be joining us to answer your estate planning questions and many more at this special event. Lunch will be served. This is a client- only event. Clients are allowed to bring a guest or family member. New Reality in Our Retirement Educational Workshop When: Thursdays, Sept. 12 and 19, 2019 Where: University of North Florida The No. 1 concern we hear from baby boomers in retirement is “I don’t want to run out of money!” New Reality in Our Retirement is an adult education class that covers potential financial threats, now and in the future, and provides attendants the knowledge they need to build a successful retirement. This is a two-day course with morning and evening times to suit your schedule.
Register today and learn the secrets to a stress-free retirement!
Wine Down When: Wednesday, Sept. 18, 2019; 5:30–7:30 p.m. Where: Jacksonville office — 2nd-floor conference room Wolf Retirement Navigation is hosting a wine tasting for all our clients. Join Adam for an informative client review, enjoy and learn about excellent wine selections, and discover how retirement planning doesn’t have to be all stress. This is a client-only event. Clients are allowed to bring a guest or family member.
Check future newsletters for additional details and important updates.
Gazpacho, an Andalusian soup made of blended vegetables and traditionally served cold, is the perfect refresher on a warm summer day.
SUDOKU
INGREDIENTS
• 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 • 1 red bell pepper; cored, seeded, and sliced into ribbons • 1 small Vidalia onion, peeled and cubed 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, DIRECTIONS
• 1/4 cup basil leaves • 1 clove garlic, peeled • 1/4 cup extra-virgin olive oil • 2 tbsp sherry vinegar • Salt and freshly ground black pepper, to taste 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 minimum of 2 hours. Transfer to bowls and serve.
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2 LOCATIONS TO SERVE YOU! Jacksonville & Fleming Island
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