The Face of the Front Desk Katie Wooding is often the first person in the office every morning. She gets things ready to go. She’s also one of the first people you talk to when you call us or visit the office. In many ways, she is the face of the firm. Katie helps keep us organized and on the ball. Just about every day, she filters through client files and makes sure everything is accurate and up-to-date. It’s client care at its finest.
Before Katie joined the team in 2014, her perspective on personal injury was very different. “I had no idea what was in my own insurance policy or what to do if I was in an accident.” And since day one, it’s been a learning experience for Katie, but she has learned a lot. Her favorite aspect of the job? Helping people. Working at a law firm, we’re in a unique position. People often come to us after they’ve been in an accident or injured. Their life isn’t what it was. We get to help them correct that, at least some of the way. That’s what makes it all worth it for Katie. Out of the office, Katie tries to get outdoors as much as possible. In any season, she and her husband can find an excuse to go outside and take in nature. They also have a cat and a dog, and Katie says the dog makes a wonderful hiking companion, but the cat not so much. When she isn’t enjoying the great outdoors around Fort Collins, Katie spends time with family, relaxing and catching up with college basketball.
With Peanut Sauce
Recipe courtesy of PaeloLeap.com.
Ingredients
Peanut sauce: •
1 (14-ounce) can coconut milk ¾ cup unsweetened peanut butter
• • • • •
1 medium spaghetti squash
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Olive oil
¼ cup coconut sugar 2 tablespoons soy sauce 2 tablespoons white vinegar
Salt
1 garlic clove, minced
¼ cup chopped parsley 2 tablespoons crushed peanuts
2 teaspoons sesame oil
2 teaspoons red curry paste
Directions
1. Preheat oven to 350 F. Halve squash and scoop out seeds. 2. Drizzle inside of squash with olive oil and sprinkle with salt. Place squash on baking sheet and roast for 25 minutes. 3. Let cool. Using a fork, scrape out spaghetti squash strands. 4. Place sauce ingredients in
and simmer for 5 minutes, stirring constantly. 5. Heat skillet over medium heat. Add garlic, parsley, and ¼ of the peanut sauce and combine. 6. Add spaghetti squash and crushed peanuts. Stir to combine until heated through, about 2 minutes. Once served, drizzle with more peanut sauce.
saucepan and bring to boil over medium-high heat. Lower heat
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