"Pictures, Thoughts and Goals 2017"

Transcription

1 As I write introductions to our newsletters, sometimes it feels like I am inviting you into my home. It makes me smile! This is our January newsletter and I think we are doing the January limbo, as we move just under the bar of the end of the month. This edition features "lots of me" that includes a look at a recent commercial shoot; and I am interviewed on why I blog. We also include lots of pictures and firm activities. We also have our monthly recipe. Sometimes it's a dessert and sometimes it's a "bowl of something". I leave this one as a mystery. But it does include cashews! I conclude with my true feeling of gratitude. Thank you for reading our January newsletter. I hope you will pass it on to others. And, as a shameless plug, I hope you will subscribe to my blog and join us on Instagram and Facebook. There, enough of the commercials. On to the cashews! "Pictures, Thoughts and Goals 2017" We loved this blog so we asked the Firm to tell us their thoughts and goals as we moved into the New Year. We hope they inspire you to continue to pursue your 2017 goals!

2 Super Bowl Commercial 2017: This month Joel filmed his annual Super Bowl commercial that is being aired in our Richmond and Virginia Beach, Virginia and Greenville, South Carolina markets! Joel was all smiles behind the scenes, making the process almost as much fun as seeing the final product! Stay tuned to see it go live Superbowl Sunday! Snow Much Fun!

3 Richmond had it's first winter snowfall this past month! Our city saw almost eight inches of snow and our staff, their families and pets were evidently eager to get outside and enjoy it! 2000th Blog Post! This month Joel posted his 2 000th blog entry! Since 2 006, Joel has been entertaining us with his thoughts and musings. In celebration of this milestone we decided to interview him to get a better idea of "The Joel Bieber Blog." What inspired you to start blogging? I think that "inspired" is probably a strong word. More like "stumbled into it". Around the office, we talked about how I should start blogging. In 2006, when I started, I am not sure that I knew I would make it to a second blog! How do you motivate yourself to keep the blog up and running?topics motivate me. When I read news and online "stuff", it gives me a chance to pass it on to others. Most of the time, I am just blogging about things that interest me. If you analyze my writing, you can probably tell that I get started and then end up somewhere. Admittedly, I don't organize the blog. I let it take me somewhere (Much like this answer). Is there anything you tend to avoid writing about? I have been told that I probably would have more readers if I was more opinionated. I just decided a long time ago that I would not be political or too controversial. It's a compliment if I am told that "I wish you would take a position" or "What did you think about it?" Most of the time I am not writing from opinion perspective. More from a position of amazement. Do you see yourself continuing with the blog long into the future? It feels more like a continuing Seinfeld episode. A whole lot of empty calories that end up to be a filling meal. I am surprised that I made it to number I wonder what I will be blogging about when I cross 10,000. Possibly the liability of flying cars and whether it's okay to ride in a car without a driver. Facebook, Instagram, Twitter and more! If you aren't already following, be sure to check out our social media pages for updates on what's happening at the firm!

4 Employee Spotlight: Jessica Bray Where did you grow up? I grew up in Portsmouth, VA. I moved to Matoaca/Chesterfield in 2002 and I now live in Chester. What do you enjoy about your job as an Intake Assistant? I enjoy being the first point of contact for clients that are in need of help and guidance. I like being able to help clients, paralegals & attorneys when they need it! Describe working at the Joel Bieber firm. I like working with a diverse group of people and enjoy the sense of community that we have here at the firm. As a firm, we engage in a lot of great events inside and outside of the firm. What is something you can not live without? I couldn't live without my kids, they are my world! My daughter, Alina, is 5yrs old and is in kindergarten & participates in Girl Scouts. She loves taking care of animals and wants to be a vet when she grows up. My son, CJ, is 2 years old and was born at 28 weeks. He was only 1lb 15oz! He's perfect & healthy now and is my Wild Child! Anything else people should know? Family is my life! We love doing activities and going to new places as a family! I'm a huge Redskins fan always have been, I was raised in a Redskins home. I love, love, love to dance! I danced from the moment I could walk! Recipe: Asian Noodle Salad One of our Virginia Beach Paralegals, Player, sent over this months recipe. She says it's healthy, light and full of color- Player suggests adding some edamame for extra protein! Ingredients 1/4 cup olive oil 1/4 cup low-sodium soy sauce 2 tablespoons minced fresh ginger (from about a 2-inch piece) 2 tablespoons honey 1 tablespoon sesame oil 2 cloves garlic, minced Juice of 1 lime 1 red chile, thinly sliced 1 cup cashew halves 2 cups grated carrots (from about 3 medium carrots) 1/2 cup coarsely chopped fresh mint, plus whole leaves, for garnish

5 1/2 cup coarsely chopped fresh basil, plus whole leaves, for garnish 2 zucchini, spiraled thin 2 Persian cucumbers, halved and thinly sliced 2 yellow bell peppers, thinly sliced 1/2 small red cabbage, thinly sliced Directions To make the dressing, whisk together the olive oil, soy sauce, ginger, honey, sesame oil, garlic, lime juice and chile in a bowl. Set aside. Lightly toast the cashews in a dry skillet over medium-high heat until golden and fragrant, 2 to 3 minutes. Coarsely chop and set aside. In a large bowl, combine the carrots, chopped mint, chopped basil, zucchini noodles, cucumbers, bell peppers, cabbage and toasted cashews. Add the dressing to the bowl and toss together gently (zucchini noodles are fragile). Garnish with mint and basil leaves and serve. Find the recipe here!