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THANK YOU FOR YOUR TRUST! YOUR REFERRALS KEEP OUR FIRM IN BUSINESS
January is National Thank-You Month, and when I heard about it, one person immediately came to mind: you!
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If you’re reading this, you’ve either worked with our team yourself, sent someone to us for help, or both. Either way, I genuinely appreciate the trust you’ve placed in us. When you hire a lawyer or pick one out of the pack to recommend to someone else, you declare confidence in that person. It means a lot that you would choose Harman Law to fight for and protect the people you care about. Your support and referrals have helped me take our firm to the next level. As I said in last month’s newsletter, 2022 was a record year for Harman Law — which means it was a record year for our clients! We helped more people and won bigger settlements for them than ever before. That wouldn’t have been possible without your trust, faith, and support. I’m looking forward to helping more of your friends, family members, and clients in 2023. When they need our expertise, they can call us at 704-237-6613 or email Referrals@HarmanLawNC.com, and we’ll start working on their case right away. Hopefully, you won’t need our services again personally, but if you do, my team and I are here to help you as well. Whether you’re injured in a car crash, get hurt at work, end up stuck in the middle of a discrimination or wrongful termination case, or simply need a will drawn up, we’re ready to make it happen. As the Nobel Prize-winning doctor Albert Schweitzer once said, “The purpose of human life is to serve and to show compassion and the will to help others.” I truly believe that, and I plan to follow his words in 2023. If I can do something for you today, just say the word!
SLOW COOKER CHICKEN AND WHITE BEAN STEW
INGREDIENTS •
4 15-oz cans cannellini beans, drained and rinsed
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4 cups chopped kale 1 tbsp lemon juice 1/2 tsp kosher salt
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6 cups chicken broth
1 cup chopped yellow onion
1 cup sliced carrots
1/2 tsp ground pepper 2 tbsp extra-virgin olive oil 2/3 cup grated Parmesan cheese 1/4 cup parsley leaves
1 tsp finely chopped fresh rosemary 1 4-oz Parmesan cheese rind
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2 1-lb bone-in chicken breasts
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DIRECTIONS 1.
In a 6-quart slow cooker, combine beans, broth, onion, carrots, rosemary, and Parmesan rind. Top with chicken. Cover and cook on low until the beans and vegetables are tender, about 7–8 hours. 2. Remove chicken from slow cooker. On a clean cutting board, let the chicken rest until cool enough to handle, about 10 minutes. Shred the chicken and discard bones. 3. Return chicken to slow cooker and stir in kale. Cover and cook on high until kale is tender, 20–30 minutes. 4. Stir in lemon juice, salt, and pepper. Discard the Parmesan rind. Serve the stew drizzled with oil and sprinkled with Parmesan cheese and parsley.
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