Celebrating Our Growing Team and What’s to Come
It’s hard to believe 2018 is coming to an end! This year flew by, didn’t it?
strong foundation from her studies at St. Augustine and has developed skills while shadowing with and learning from Travis. We are so excited to have her knowledge and passion for this field. We know she is going to do a great job with patients and be a fantastic addition to our team. We are also looking forward to 2019! There are more changes coming in the next year — some you might see and recognize, and some you may not. Through it all, our priority continues to be making the patient experience the absolute best it can be. Each year, we recommit ourselves to serving our community and helping people get back to doing what they love. We want to thank our patients for making 2018 so great, and we look forward to providing you with even better things in 2019. Thank you for being part of this journey with us.
Like many years past, a lot has happened in these last 12 months.
We’re pleased with the year we have had at ELITE PT. All of our staff have worked hard to deliver the best care we can to our great patients. We continued to help our patients increase their mobility and return to the activities they love. During football season, we showed up to support our local teams and volunteered our skills to assist the players through their games. We are blessed with such great people to work with who truly care about the people they treat. We have all experienced personal and professional changes this year. Even when challenging, these experiences make us who we are and allow us to grow. Through changes and adversity, everyone has kept a positive attitude and worked hard in a professional manner. Our clinic is what it is because of the people who work here.
Happy holidays!
–Bart Jones
There have been staff changes, particularly with the addition of Courtney, our newest physical therapist we welcomed this year. Courtney brings a
Have a Laugh!
Holiday Roast Prime Rib
Ingredients •
1 bone-in prime rib (6–7 pounds)
•
4 cups beef stock
•
8 cloves garlic, thinly sliced
•
1 tablespoon fresh thyme, chopped
•
2 cups red wine
•
Salt and freshly ground pepper, to taste
Directions 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. 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.
Elite PT • (318) 443-3311 • 3
Made with FlippingBook - Online catalogs