In This Case, A Second Opinion Made All The Difference twisted his left knee. He underwent an arthroscopy with partial medial meniscectomy and excision of superomedial plica/synovial shelf, and the surgeon assigned a 5% permanent impairment rating to his left leg. After our client recovered from the operation and time went on, he continued to have difficulty and pain while using his knee, and the surgeon performed another partial medial meniscectomy. Despite more problems and a second operation, he was still assigned the same impairment rating of 5% — strange, right? To us, this didn’t seem right, and we made the out-of-character decision to send our client for an independent medical exam (IME) with another local and trusted surgeon. With this surgeon, our client was assigned a 15% rating, which more closely matched our client’s physical limitations. We settled the claim for a clincher of $40,348.05, representing a 30% workers’ compensation disability to the left leg. This case reminded us that sometimes, we must go against the grain because each individual case is so different — not two situations are ever alike!
Here at Holland & Usry, we rarely refer our Spartanburg personal injury and workers’ compensation clients to doctors because truth be told, we have learned that it can severely damage and hinder your case. However, in one case, it made sense to refer our client to a doctor. Our client slipped on wax while exiting a car he was working on at the BMW plant in Greer, South Carolina, just outside Spartanburg, and severely
Past outcomes don’t guarantee future results. Every case is different, and all cases depend on unique facts and laws.
Good News
Irish Pancakes
Inspired by TheKitchyKitchen.com
Ingredients
“For where your treasure is, there your heart will be also.” –Matthew 6:21 “However, do not rejoice that the spirits submit to you, but rejoice that your names are written in heaven.” –Luke 10:20
•
2 cups all-purpose flour
• 1 large egg, beaten • 1 cup buttermilk • 2 tbsp unsalted butter, divided
• 1/2 tsp baking soda • 1/2 tsp kosher salt • 1 tbsp white sugar
Directions 1. In a bowl, sift the dry ingredients together. Set aside. 2. In a skillet, brown 1 tbsp of butter. 3. In a separate bowl, mix the beaten egg, buttermilk, and browned butter. 4. In a constant stream, add the wet mixture to the dry ingredients while stirring. Do not overbeat! 5. Heat a skillet over medium-low heat. Add 1 tbsp of butter, stir until the skillet is coated, and then add a few large dollops of batter (about 3 inches wide) to the pan. Do not overcrowd. 6. Cook 4–5 minutes a side, until golden brown and cooked through. Serve with butter, jam, and syrup.
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