Happy Thanksgiving!
From everyone at the Mark Olsen Insurance Agency, we are thankful for YOU!
It is having valued clients like you that make our work so fulfilling. As an insurance agent, I love being able to provide the best options of coverage for you and your family. Insurance is so important to have and we strive to offer the best service and policies available.
As I reflect on this season of gratitude, I feel so grateful to be surrounded by such a supportive community. Having the opportunity to participate in neighborhood events reminds me of why I went into the Insurance business. When I started my agency 30 years ago, I never imagined the lasting relationships I would gain. My favorite part of being an insurance agent is connecting with and serving people, especially in their time of need.
One way we go above and beyond for our clients is by providing an Insurance Review. This is a meeting to look over your current policies and to see if you are eligible for any new discounts. We will discuss things like life events, change in coverage, and new benefits. We recommend you come in for your Insurance Review at least once a year. It is the perfect time to update your coverage needs and to see if you qualify for any discounts. We believe it is a valuable perk to being a part of the Olsen Insurance family!
Feel free to call our office for an Insurance Review today or to request a quote! We can’t wait to meet with you.
Blessings,
Mark Olsen
One of our favorite clients, Elizabeth Crowther, shared one of her fall recipes passed down from her great grandmother from Norway.
Carrot Pudding with Lemon Sauce
Carrot Pudding
1 ½ cups carrots
½ cup coconut oil
1 cup flour
1 tsp. cloves
1 cup potatoes
1 cup sugar
1 tsp. baking soda
1 tsp. cinnamon
1 cup raisins
Peel and grate carrots and potato. Mix all ingredients and spoon into quart canning jars only filling them ¾ of the way full. Put lids on jars and screw down lids but not too tight. Steam in large pot of water for 2 ½ hours.
Serve with lemon sauce.
Lemon Sauce
½ cup sugar
¼ cup butter
2 tsp. grated lemon peel
dash of salt
2 tbsp. cornstarch
¼ cup lemon juice
1 cup water
In saucepan combine sugar and cornstarch. Add water and bring to boil, stirring occasionally. Mixture will thicken and become translucent – this takes about 5 minutes. Remove from heat and stir in butter, lemon peel, salt, and lemon juice. Serve warm. Makes 1 ¾ cups.
Drizzle on top of the carrot pudding and enjoy!
