Lyndon Thomas December 2018

We Help You With Medicare.

A Huge Thank-You!

That’s a lot of fun! I recently instructed a client that her husband owed her a nice dinner out each month on all the premium dollars she was saving him! We don’t charge for consultations. We know that if we treat people the way we would like to be treated, the commissions will take care of themselves. This Christmas season, thank you, each of my clients, for the gift you have already given me — your trust.

It’s Christmastime, and I’d like to say thank you!

Many of my clients have already given me a tremendous Christmas gift. You have referred family members, friends, and coworkers to me for guidance and assistance with their Medicare needs. I deeply appreciate the trust you place in me by referring your friends and loved ones. I find real satisfaction in helping people with Medicare. To be sure, the accompanying commissions after business is done are enjoyed as well! There is true gratification in helping bring clarity and confidence in a time of change. For example, there are real differences in how to use Medicare. Using Medicare Advantage or using Original Medicare plus a supplement and a Part D prescription plan have very acute differences that are important to understand. The health care transition from employer coverage to Medicare often brings unexpected complexity at precisely the time when retirement preparations are already difficult enough. It’s not uncommon to find that we can save a client $50 a month or more on supplement and stand-alone prescription drug premiums.




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4 cups beef stock

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1 bone-in prime rib (6–7 pounds)

1 tablespoon fresh thyme, chopped Salt and freshly ground pepper, to taste

8 cloves garlic, thinly sliced

2 cups red wine


5. To make au jus, place roasting pan with drippings from roast over 2 burners on high. Add wine and scrape pan as liquid reduces. Add beef stock and cook until reduced by half. Finally, sprinkle in thyme. 6. Slice roast and serve topped with au jus.

1. 30 minutes before cooking, remove roast from fridge and let sit until it reaches room temperature. 2. Heat oven to 350 F. 3. Make small slits in prime rib and stuff with slices of garlic. Liberally season with salt and pepper. 4. Place a rack inside a roasting pan and roast prime rib for 2 hours, until medium-rare.

Inspired by The New York Times


CA# 0D96309


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