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STAFF SPOTLIGHT

Meghan and Jeff Tie The Knot

by Meghan Romo

On Friday October 12, 2018 I tied the knot! Jeff and I got married in Three Oaks Michigan on a beautiful fall day. Our family and friends came to celebrate early at our rehearsal dinner at the legendary Redamaks restaurant. The wedding was everything we wanted it to be after all our hard work to make it special! Our ceremony was romantic with candles and flowers

underneath a beautiful arch we designed ourselves with help from my mom and his dad! Our first dance was to Faithfully by Journey and we impressed all our guests with our dance moves! Everyone said the night would go by fast, but Jeff and I took a moment to look around at all the love and happiness in the air. Even though I was nervous the whole day, the easiest part was marrying Jeff!

Sweet Potato-Pecan Casserole Recipe

INGREDIENTS • 3 1/2 pounds sweet potatoes, peeled and cut into 1-inch chunks • 1/3 cup honey • 1 large egg

• 1 teaspoon ground cinnamon • 1/4 teaspoon ground nutmeg • 1/8 teaspoon ground ginger • Kosher salt • 1 tablespoon packed dark brown sugar • 1/3 cup finely chopped pecans DIRECTIONS Preheat the oven to 350 degrees F. Mist an8-inchsquarebakingdishwithcooking spray. Bring a few inches of water to a boil in a pot with a large steamer basket in place. Put the sweet potatoes in the basket, cover and steam until tender, 20 to 25 minutes. Transfer the potatoes to a bowl and let cool slightly. Add the honey, egg, 1/2 teaspoon cinnamon, the

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nutmeg, ginger and 1/2 teaspoon salt; whip with an electric mixer until smooth. Spread the sweet potato mixture in the prepared baking dish. Mix the brown sugar, pecans and the remaining 1/2 teaspoon cinnamon in a bowl; sprinkle over the potatoes. Bake until hot and beginning to brown around the edges, 40 to 45 minutes.

Special Thanks to Those Below Who Gave the Gift of Health, by Referring a Friend or Family Member Dan Oury Anita Way Linda Cathcart Judy Jensen Bill Burger Carol Minich

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