Our Clients Say It Best
Caleb Fleschner
Congratulations to our March Employee of the Month, Caleb Fleschner!
Caleb is one of our personal injury attorneys at the law
firm. Prior to joining the firm as an attorney in 2016, Caleb was first hired at Fleschner, Stark, Tanoos & Newlin in 2010 as a medical records analyst and became a fee specialist in 2011. While attending law school, he worked as a law clerk on mass tort, personal injury, family law, and Social Security cases. This is what Caleb had to say about his line of work:“I love what I do. My favorite thing about my job is getting to represent people I can relate to. I was born with Cerebral Palsy. Growing up, I faced numerous surgeries and countless hours of therapy. I had to fight for everything, against all odds, and seemingly everything stacked against me. Now I continue fighting for the underdog every day.” People who voted for Caleb said,“Caleb is the unsung hero in the PI Department. He is doing an excellent job helping our clients! He is always willing to lend a hand when needed. He is eager to learn and is always living the dream.”
“Friends helping friends! When you first make that call, you’re confused, frustrated, and just plain tired. By the end of the first week, you feel relieved, cared for, and just stress-free.” –Anne N. “You all did great and my attorney was fantastic. And yes, I would highly recommend you to anybody that needs an attorney.” —Susan T. “Your team is great; I am so proud to have been a part of the process. You definitely know your stuff. I thank you all.” —Troy F. We Handle Case Types Did You Know We Handle All of These Types of Cases?
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This pasta is so perfect for spring, its name literally translates to “spring pasta.” ‘Nuff said.
Ingredients
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12 ounces pasta, ideally fusilli 1/2 pound broccoli florets 1 yellow bell pepper, cut into strips 1/4 cup extra-virgin olive oil 4 cloves garlic, thinly sliced 2 carrots, shredded
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1 pint cherry tomatoes, halved 1/2 teaspoon crushed red pepper flakes 1/2 cup grated Parmesan cheese, ideally Parmigiano- Reggiano Kosher salt, for pasta water and to taste
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Directions
1. In a large pot, liberally salt water and bring to a boil. Add fusilli and cook according to package directions. Add broccoli, carrots, and bell pepper during the last 2 minutes of cook time. 2. Drain the pasta and veggies, reserving 1/2 cup of cooking liquid. Return pasta and veggies to pot. 3. In a large skillet, heat olive oil to medium heat. Add garlic and cook until translucent and golden, 30 seconds. Add tomatoes, red pepper flakes, and 1 teaspoon salt. Cook until tomatoes are wilted, about 2 minutes. Stir in reserved pasta water.
• Bicycle crashes • Car accidents
• Medical malpractice • Wrongful death • Social Security disability • Family law
• Pedestrian injuries • Slips, trips, and falls • Brain injuries
4. Add tomato mixture to pasta pot, stirring to coat evenly. 5. Divide into bowls, top with Parmesan cheese, and serve.
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