September 2019
Autumn Specials ~ Promos ~ News ~ Events
(l-r) Sara Dart-Ford of Westerly, Teller; Valerie Giuliano of Westerly, Senior Member Solutions Representative; Nicholas Fortson of Norwich, President & CEO; Tracy Lewis of New London, Branch Manager; and Elizabeth Gigliotti of Westerly, Teller. 
Treating Customers Like Gold 

The Resident Good News Interview with Nick Fortson
by: Alexis Ann, photo & story

Alexis: What do you like best about your job? 
Nicholas: I'm a people person! I like providing job opportunities for young people. A young person comes in, we train them, nurture them, and provide a healthy environment to come to work. I love to see them stay because they like the environment and move up through the ranks. If our team members feel good about coming here, they're going to treat our customers like gold. I tell them when they do a good job. I have a very entrepreneurial spirit, so I like to motivate people. If they are happy, my business will be successful! 
Upcoming Events
HOME READY with CPCU: Free Home Buyers Seminar
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Breast Cancer Walk
Oct. 27th Rocky Neck State Park
Rapid Refi NEW Lower Rate!

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Recipe On A Budget
The Fortson Special:
Spanish Chickpeas and Rice

2 Tbsp olive oil  ($0.32)
2 cloves garlic  ($0.16)
1/2 Tbsp smoked paprika  ($0.15)
1 tsp cumin  ($0.10)
1/2 tsp oregano  ($0.05)
1/4 tsp cayenne pepper  ($0.02)
Freshly cracked black pepper  ($0.05)
1 yellow onion  ($0.36)
1 cup uncooked long grain white rice  ($0.33)
1 15 oz. can diced tomatoes  ($0.79)
1 15 oz. can quartered artichoke hearts  ($2.50)
1 19 oz. can chickpeas  ($1.89)
1.5 cups vegetable broth*  ($0.18)
1/2 tsp salt (or to taste)  ($0.02)
1/4 bunch fresh parsley  ($0.22)
1 fresh lemon  ( $0.25)

Total: $7.39
  1. Mince the garlic and add it to a large deep skillet along with the olive oil. Cook over medium-low heat for 1-2 minutes, or just until soft and fragrant. Add the smoked paprika, cumin, oregano, cayenne pepper, and some freshly cracked black pepper to the skillet. Stir and sauté the spices in the hot oil for one more minute.
  2. Dice the onion and add it to the skillet. Sauté the onion until it is soft and translucent (about 5 min). Add the rice and sauté for 2 minutes more.
  3. Drain the chickpeas and artichoke hearts, then add them to the skillet along with the can of diced tomatoes (with juices), vegetable broth, and a half teaspoon of salt. Roughly chop the parsley and add it to the skillet, reserving a small amount to sprinkle over the finished dish. Stir all the ingredients in the skillet until evenly combined.
  4. Place a lid on the skillet and turn the heat up to medium-high. Allow the skillet to come to a boil. Once it reaches a boil, turn the heat down to low and let simmer for 20 minutes. Make sure it's simmering the whole time and adjust the heat up slightly if necessary to keep it simmering.
  5. After simmering for 20 minutes, turn the heat off and let it rest for 5 minutes without removing the lid. Finally, remove the lid, fluff with a fork and top with the remaining chopped parsley. Cut the lemon into wedges and squeeze the fresh juice over each bowl.
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