After many weeks of the shelter-in-place order, our thoughts continue to be with you and we are hoping that you're doing well and staying healthy. These last few weeks have produced changes in the lives of so many families. We are here to help as you navigate through any new circumstances in your financial path. If you have had a transition in your job, business, or other long-range plans we would be happy to review the outlook on your overall retirement taking these circumstances into account. We have found that even unwanted changes can be more easily accepted once a plan is in place.
Our business like so many others has been effected by this slowdown, and would appreciate the introduction to anyone in your life - family member, co-worker, or neighbor - who could benefit from some financial guidance that can provide the confidence needed in keeping their life on track.
Please click on the following link to hear from David regarding the latest on the economy.
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Beginning to Reopen America
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Earlier this week Governor Kemp took the first steps towards reopening Georgia. The decision to begin allowing businesses to re-open their doors, may help provide some freedom for these businesses and the economy to figure out the steps needed to get things going again.
OFFICE PLAN:
Our office will still continue with supporting the shelter-in-place order through the month of May by holding all meetings by phone, or always glad to have a conversation in the parking lot or your driveway especially when the weather is so pleasant.
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It's important to remember that while the Shelter-in place ban has not been renewed that this does not me the virus has been eradicated and similar precautions should be taken anytime you leave the house:
- Practice social distancing
- Wash your hands
- Stay home if you don't feel well
- Wear a mask
- Minimize your risk by avoiding non-essential errands
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We watched a great video on different ways to boost your immune system. Below are the points that we felt are easiest to incorporate:
- Eat Kiwis! They have the highest concentration of Vitamin C
- Avoid Refined Sugar. This actually lowers your immune system
- Eat Garlic (you'll keep vampires and germs away)!
- Use fresh ginger in your cooking.
- Eat Broccoli Sprouts: They contain the highest levels of Sulforaphane. Read more about that amazing compound here!
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Congratulations Class of 2020!
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David
Class of 1987
Forest Hill High School
West Palm Beach, Florida
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Sandee
Class of 1989
Georgia Institute of Technology
Atlanta, Georgia
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Jennifer
Class of 1990
North High School
Davenport, Iowa
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Liz
Class of 1999
Overland High School
Aurora, Colorado
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Etsy has unique and customized gifts:
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Since this year will look a little different for most Graduates we've pulled together several lists of gift ideas for inspiration:
- Gifts for the journey ahead (College or Work)
- A nice piece of "grown up" jewelry
- Gift cards
- Luggage
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Mark & Graham specializes in monogrammed gifts.
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Jennifer
: "
My word is
Mindful
- Especially in these difficult times I am focusing on being more mindful of others thoughts and feelings without passing judgement"
Liz: "For me,
Love
is the fundamental building block. To give more love, to express more love, to receive more love from family and friends that is my goal for 2020.
"
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We're posting our words on the wall in the office to give us guidance and remind us of the direction we want our years to take!
We have a copy of the book in the office if you'd like to borrow it
please email Liz
David:
"My word for the year is
Creating
. For me its about Creating a great story for my life, while also Creating the possibilities for my clients to realize their financial plans and goals."
Sandee
: "
I chose the word
Serenity
for 2020 because I anticipated that this year would bring changes, many of which I had no control over. However, I never expected the extent of the changes that we would experience!"
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Review by Sandee Fricks:
In the aftermath of World War I, while Rudy grieves the loss of his brother, a young woman arrives at his home in England claiming to be his brother's widow. She creates more questions than answers and Rudy sets out in search of what became of his brother. A compelling story against a historical backdrop.
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Review by Bruce Fricks:
Gretchen Rubin explores ways to be happier in this book. Each chapter covers a month in a “year of happiness,” where Rubin focuses on a different aspect of life. From exercise to leisure, friendship to marriage, and mindfulness to eternity, you get a number of practical ideas for how to live a happier daily life.
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Helping Small Businesses Thrive:
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We decided to help and support Sherry's Gourmet Dips since so many of this years farmer's markets and craft sales have been cancelled. Watch your mailbox for a special treat!!
Sherry's Gourmet Dips & More is a local company that has been blending delicious mixes with healthy, quality ingredients for many years. Originally started by Sherry and her husband Roger, the company is now run by their youngest daughter Lorrie and her family. You can find Sherry's Dips at most farmer's markets, craft sales or online at www.sherrysdips.com
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David has been at home cooking up a ton of tasty recipes. Below are a few of his newest favorites!
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Steak-Stuffed Garlic Bread
Ingredients
for 4 servings
- 3 tablespoons canola oil
- 1 lb ribeye steak
- ¾ tablespoon kosher salt
- ½ tablespoon freshly ground black pepper
- 2 tablespoons unsalted butter
- 2 sprigs fresh rosemary
- 2 cloves garlic, smashed
- 1 baguette
- 4 tablespoons butter, melted
- 2 tablespoons garlic, chopped
- 2 tablespoons grated parmesan cheese
- 2 tablespoons fresh parsley, finely chopped
Preparation
- Slice the steak in half lengthwise then season all of the sides with the salt and pepper.
- Heat oil in a pan over extremely high heat until oil is slightly smoking.
- Sear the steak for about one minute, then flip.
- Add the butter, rosemary, and garlic, swirling the pan so that the butter melts. Tilt the pan towards you, and using a large spoon, constantly scoop the melted butter on top of the steak, basting it for about one minute.
- NOTE: This helps cook the top of the steak faster and provide more flavor.
- Sear the sides of the steak for about 30 seconds, then remove it from heat completely. Repeat with the other strip of steak.
- Cut the ends off the baguette and remove the insides using a knife.
- Preheat oven to 350°F (180°C).
- Once the steaks are completely cool, stuff the hollowed out baguettes with the steak. Place the baguettes on a baking sheet.
- In a medium bowl, combine the melted butter, garlic, Parmesan, and parsley, stirring until evenly combined. Spread the garlic butter evenly on top of the steak-stuffed baguettes.
- Bake for 15–20 minutes, depending on how you like your steak.
- Slice into 1 in (3 cm) bites.
Entrees:
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Garlic Shrimp Bacon Alfredo
Total Time:
25 minutes
Prep Time:
15 minutes
Cook Time:
10 minutes
Ingredients
for 4 servings
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6 slices bacon, chopped
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1 lb shrimp, peeled and deveined
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1 teaspoon salt
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½ teaspoon black pepper
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½ medium yellow onion, diced
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1 medium tomato, diced
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3 cloves garlic, minced
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2 cups heavy cream
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1 lb fettuccine, cooked
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1 cup grated parmesan cheese
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½ cup fresh parlsey, chopped
Preparation
- In a large pot, cook the bacon over medium heat until crispy.
- Add the shrimp, salt, and pepper and cook until the shrimp is pink and opaque. Remove the shrimp and bacon from the pot, leaving any fat from cooking the bacon behind.
- Add the onions, tomatoes, and garlic to the pot and cook until the garlic is starting to brown.
- Add the cream and bring to a boil.
- Once the cream is boiling, add the fettuccine. Return the shrimp and bacon to the pan, along with the Parmesan cheese and parsley. Stir until the cheese melts and the sauce coats the shrimp and pasta nicely.
Nutrition Calories: 2185 Fat: 125 grams Carbs: 192 grams Fiber: 9 grams Sugars: 20 grams Protein: 103 grams
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DoubleTree Signature Cookie Recipe
Makes 26 cookies
½ pound butter, softened (2 sticks)
¾ cup + 1 tablespoon granulated sugar
¾ cup packed light brown sugar
2 large eggs
1 ¼ teaspoons vanilla extract
¼ teaspoon freshly squeezed lemon juice
2 ¼ cups flour
1/2 cup rolled oats
1 teaspoon baking soda
1 teaspoon salt
Pinch cinnamon
2 2/3 cups Nestle Tollhouse semi-sweet chocolate chips
1 3/4 cups chopped walnuts
Preheat oven to 300°F
Cream butter, sugar and brown sugar in the bowl of a stand mixer on medium speed for about 2 minutes.
Add eggs, vanilla and lemon juice, blending with mixer on low speed for 30 seconds, then medium speed for about 2 minutes, or until light and fluffy, scraping down bowl.
With mixer on low speed, add flour, oats, baking soda, salt and cinnamon, blending for about 45 seconds. Don’t overmix.
Remove bowl from mixer and stir in chocolate chips and walnuts.
Portion dough with a scoop (about 3 tablespoons) onto a baking sheet lined with parchment paper about 2 inches apart.
Preheat oven to 300°F. Bake for 20 to 23 minutes, or until edges are golden brown and center is still soft.
Remove from oven and cool on baking sheet for about 1 hour.
Cook’s note: You can freeze the unbaked cookies, and there’s no need to thaw. Preheat oven to 300°F and place frozen cookies on parchment paper-lined baking sheet about 2 inches apart. Bake until edges are golden brown and center is still soft.
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Chicken Parmesan Stuffed Garlic Bread
Servings: 3-4
INGREDIENTS
1 chicken breast, boneless & skinless
2 cups flour
4 eggs, beaten
2 cups seasoned breadcrumbs
1 cup oil, for frying
1 large baguette
10-12 mozzarella slices
Marinara sauce
Garlic Butter
⅓ cup melted butter
3 cloves garlic, minced
1 tablespoon parsley, chopped
1 tablespoon Parmesan, grated
PREPARATION
1. Slice the chicken breast into 1-cm thick strips.
2. Place the flour, eggs, and breadcrumbs into 3 separate bowls.
3. Roll a chicken strip in the flour, dusting off excess. Dip the strip into the egg, then place into the breadcrumbs, coating it completely.
4. Repeat with the remaining chicken.
5. Heat the oil in a pan over medium heat to 350˚F/ 180˚C and Preheat oven to 350°F / 180˚C.
6. Fry the breaded chicken strips until both sides are golden brown. Remove from heat and drain on a paper towel.
7. Slice the baguette into thirds or fourths (each baguette piece should be roughly the same length of the fried chicken strips.)
8. Hollow out the insides of the baguette pieces with a knife.
9. Lay two slices of mozzarella on top of each other with a 1-inch overlap. Place a chicken strip on the overlapping region, then fold the mozzarella tightly around the chicken.
10. Push the rolled chicken strips into a baguette piece.
11. Slice the stuffed baguette pieces into 1-inch slices, then place them tightly side-by-side on a baking sheet lined with foil.
12. In a small bowl, mix together ingredients for garlic butter.
13. Brush the garlic butter evenly over the baguette slices, making sure some drips in between the slices.
14. Wrap the foil over the re-assembled baguette and bake for 20-25 minutes, until cheese is melted and the top is starting to brown.
15. Remove the foil and serve with marinara!
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One-Pan Baby Back Ribs
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2 hr 10 min
Ingredients
for 4 servings
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1 rack baby back ribs, halved
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2 teaspoons cumin
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2 teaspoons chili powder
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1 teaspoon pepper
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2 teaspoons garlic powder
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2 teaspoons salt
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2 teaspoons paprika
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1 cup BBQ sauce
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3 corns, husked and halved
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10 stalks asparagus
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4 tablespoons olive oil
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2 teaspoons salt
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½ teaspoon pepper
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Preparation
- Preheat oven to 275°F (140°C).
- Place the half racks on a baking sheet lined with foil. Sprinkle evenly with cumin, chili powder, pepper, garlic powder, salt, and paprika. Rub in the seasoning evenly on both sides.
- Cover with the foil and bake for 2 hours.
- Increase oven temperature to 500°F (260°C).
- Remove the ribs from the foil and place on baking sheet. Spread the bbq sauce evenly on the top.
- Place the corn on one side of the pan, and the asparagus on the other. Drizzle the olive oil, salt, and pepper evenly over the veggies, and rub the seasoning in evenly.
- Bake for 10 minutes. Rest the ribs at least 10 minutes.
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Disney World’s Chocolate Chip Cookie Recipe
Ingredients
- 3 1/2 Cups all - purpose flour (about 14 7/8 oz.)
- 1 1/2 tsp baking powder
- 1 1/4 tsp baking soda
- 1 1/2 tsp kosher salt
- 1 1/4 Cups unsalted butter, softened (10 oz.)
- 1 Cup, plus 2 Tbsp. granulated sugar
- 2 Large eggs
- 2 tsp vanilla extract
- 12 oz semisweet chocolate chunks
- 4 Cups coarsely crumbled wavy potato chips
- 1 1/2 Cups finely crumbled wavy potato chips
Directions
- Sift together flour, baking powder, and baking soda in a large bowl. Stir in salt.
- Beat butter and sugar in a stand mixture fitted with the paddle mixture at medium-high speed until very light and fluffy, about 5 minutes, scraping down sides occasionally as necessary. Add eggs, 1 at a time, beating to incorporate. After adding both eggs, continue to beat until very whipped, 3 to 4 minutes. Add vanilla.
- Reduce speed to low and gradually add flour mixture until combined, about 20 seconds. Add chocolate and coarsely crumbled potato chips, and beat until combined, about 1 minute.
- Scoop cookie dough with a 2-inch scoop; place scoops about 2 inches apart on a baking sheets lined with parchment paper. Cover with plastic wrap; refrigerate at least 4 hours or overnight.
Preheat convection oven to 425°F. Sprinkle each cookie with 2 teaspoons finely crumbled potato chips, pressing to adhere. Bake on middle rack of preheated oven until puffed and golden, 8 to 9 minutes. Cool on sheets 5 minutes before transferring to a wire rack.
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