One of the things I’m most proud of as a California Casualty employee is the dedication that we have to serving our customers. It’s part of the culture here – the needs of our customers are at the top of the priority list. That’s why so many of our customers have been with us for a long time. I recently received a copy of a wonderful letter from Jeanne B. – who has been a customer for 50 years. It’s nice to know that our company was able to help her out during a rough time. (paraphrased for brevity and to remove personal info)
Dear California Casualty,
In February of 2011, shortly after my husband’s death, I was driving to a doctor’s appointment in San Francisco when an impatient driver sideswiped my car.
I immediately called California Casualty, and was lucky to have my call answered by Shelly Brown. She handled my claim with kindness and professionalism, recognizing immediately that I was very stressed due to my recent loss. My car was beautifully repaired by one of our recommended body shops and looks like new.
I want to commend Shelly for her prompt action on my behalf, even interceding with Enterprise when they told me there were no rental cars available for less than $27/day. I ended up not having to pay them any money at all.
We have had our house and car insurance with California Casualty for nearly 50 years. Thanks for being there when needed!
I’m proud to be part of a company that does the right thing and takes care of the customers that place their trust in us. Have you experienced great service with your insurance company? If not, why not give us a call and find out what it’s like to have an auto and home insurance company that is dedicated to standing behind you?
Today is Cinco de Mayo – and if you’ve followed us for very long, you know how much the CalCas staff loves food! Daphne (Customer Service) – shared a great Mexican Red Rice Recipe with us – and we’re passing it along to you!
Mexican Red Rice
(takes a little time to make, but, oh, so yummy!)
Ingredients:
1 tablespoon vegetable oil
1 small onion, finely chopped
2 large garlic cloves, chopped
1 cup long-grain rice (not parboiled or converted)
1/2 pound (about 12 medium) ripe cherry tomatoes, pureed in food processor
2 tablespoons chopped jalapenos or you can use green chiles (depends on your heat preference!)
1 1/2 cups chicken stock
1/2 teaspoon salt
2 tablespoons chopped cilantro leaves
Heat oil in heavy medium saucepan over medium-high heat. Add onion and garlic and cook for 2 minutes or until tender. Stir in rice, then add pureed tomatoes, jalapenos or chiles, chicken stock, and salt. Bring to a boil, cover, and reduce heat to low. Cook for 25 minutes or until rice is tender and liquid is absorbed. Remove from heat and stir in cilantro.
On Wednesday evening, a series of storms swept throughout the southern states, hitting Alabama especially hard. Authorities estimate that as many as 231 people have been killed in 6 states, making this one of the most devastating tornado outbreaks in the country’s history.
Our thoughts and prayers are with all who are affected by this devastation, as well as the first responders who are working around the clock to help victims and start the cleanup.
Here is some video from the local Tuscaloosa ABC Affiliate:
If you want to learn how to help or how to get prepared – here are some links we just received from FEMA:
Thanks to everyone who entered this year’s bracket challenge. If you’re anything like me, your brackets were busted early on, but we had a few folks who knew a little more than the rest of us!
Congrats to the following winners!
1st Place – Carole Anne B. – iPad 2
2nd Place – Scott H. – $200 Visa Gift Card
3rd Place – Suzanne C. – $100 Visa Gift Card
Keep your eyes open for the challenge next year, and more fun contests on our Facebook Page!
Spring is in the air – and it’s time to start talking about some healthy springtime food options. This spinach salad is a quick and easy way to get some healthy greens on your plate just in time for swimsuit season!
Ingredients
1 (6 ounce) package fresh baby spinach
1 cup chopped cucumber
1 cup fresh broccoli florets
1/2 cup golden raisins
1/2 cup real bacon bits
1/4 cup slivered almonds
1/4 cup sliced fresh mushrooms
1/4 cup chopped red onion
DRESSING:
1/3 cup mayonnaise
1/4 cup sugar
2 tablespoons red wine vinegar
Directions
In a large salad bowl, combine the spinach, cucumber, broccoli, raisins, bacon, almonds, mushrooms and onion. In a small bowl, whisk the dressing ingredients until smooth. Drizzle over salad and toss to coat.
The NCAA Tourney is in full swing! Invite your friends over, and cook up a batch of the CalCas special March Madness Chili!
Ingredients
2 pounds ground beef chuck
1 pound bulk Italian sausage
3 (15 ounce) cans chili beans, drained
1 (15 ounce) can chili beans in spicy sauce
2 (28 ounce) cans diced tomatoes with juice
1 (6 ounce) can tomato paste
1 large yellow onion, chopped
3 stalks celery, chopped
1 green bell pepper, seeded and chopped
1 red bell pepper, seeded and chopped
2 green chile peppers, seeded and chopped
1 tablespoon bacon bits
4 cubes beef bouillon
1/2 cup beer
1/4 cup chili powder
1 tablespoon Worcestershire sauce
1 tablespoon minced garlic
1 tablespoon dried oregano
2 teaspoons ground cumin
2 teaspoons hot pepper sauce (e.g. Tabasco™)
1 teaspoon dried basil
1 teaspoon salt
1 teaspoon ground black pepper
1 teaspoon cayenne pepper
1 teaspoon paprika
1 teaspoon white sugar
1 (10.5 ounce) bag corn chips such as Fritos®
1 (8 ounce) package shredded Cheddar cheese
Heat a large stock pot over medium-high heat. Crumble the ground chuck and sausage into the hot pan, and cook until evenly browned. Drain off excess grease.
Pour in the chili beans, spicy chili beans, diced tomatoes and tomato paste. Add the onion, celery, green and red bell peppers, chile peppers, bacon bits, bouillon, and beer. Season with chili powder, Worcestershire sauce, garlic, oregano, cumin, hot pepper sauce, basil, salt, pepper, cayenne, paprika, and sugar. Stir to blend, then cover and simmer over low heat for at least 2 hours, stirring occasionally.
After 2 hours, taste, and adjust salt, pepper, and chili powder if necessary. The longer the chili simmers, the better it will taste. Remove from heat and serve, or refrigerate, and serve the next day.
To serve, ladle into bowls, and top with corn chips and shredded Cheddar cheese.
The NCAA Tourney is in full swing! Invite your friends over, and cook up a batch of the CalCas special March Madness Chili!