WELCOME, DIANA! Meet Our New Chief Operations Officer
Diana Singson may be one of our newest employees here at Marc Whitehead and Associates, but that doesn’t make her new to law. Diana joins our team with an extensive background in both the the law and behind the scenes. Her experience supporting businesses is unparalleled. As a licensed attorney and with experience working on the commercial side of law firms, Diana says joining Marc Whitehead and Associates was a “natural fit.” Diana holds a bachelor’s degree from Baylor University and a law degree from the University of Houston Law Center. Her local ties don’t stop there, either. Diana is also a board member of the Family Houston Young Professionals in Houston. Diana joins our team as the firm’s chief operating officer. As of October 2020, Diana is managing the firm’s systems, processes, technology, and various other components many clients work
with on a daily basis. Her attention to detail and foresight will be instrumental in ensuring our clients are confident in our abilities. “I will be helping with quality control and training, so our employees can better serve our clients,” Diana explains. In the short time she’s been with our firm, Diana says it’s the actions her fellow employees take toward ensuring clients are properly compensated and set up for future success that makes her most proud to be with the firm. “The employees at Marc Whitehead and Associates truly love what they do and love helping our clients,” Diana says. “It’s a privilege to work with an incredibly dedicated, committed group of people.” Please join us in welcoming such a talented and knowledgeable attorney and professional to our firm. Diana has already done so much, and we cannot wait to see how she continues to help us improve.
PUZZLE TIME!
SLOWCOOKER CHICKEN CASSEROLE
Ingredients
Inspired by GoodHousekeeping.com
•
8 chicken thighs or drumsticks, lightly salted
large chunks
• 2 garlic cloves, sliced • 14 oz chicken stock • 1 sprig rosemary • Finely grated zest and juice of 1/2 lemon • 1/4 cup fresh parsley, finely chopped
• 1 tbsp olive oil • 1 tbsp all-purpose flour • 1 onion, finely sliced •
2 celery sticks, thickly sliced
•
2 carrots, thickly sliced
• 1 leek, thickly sliced • 1 lb potatoes, peeled and cut in
Directions
1. In a large frying pan, heat oil and fry salted chicken on high until brown. 2. Transfer chicken to the slow cooker. Add flour and stir. 3. In the frying pan on high heat, fry the onion, celery, carrots, leeks, and potatoes until lightly browned. Add garlic and fry for 30 seconds. 4. Transfer vegetables to the slow cooker and add the stock, rosemary, and lemon zest. 5. Cook on high for 2.5–3 hours or until chicken is tender. 6. Check seasoning and add lemon juice to taste. Top with parsley before serving.
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