• Read All About Rachlin! •
We proudly welcome Rachlin to our client roster!
Rachlin LLP, is one of the largest independent accounting and advisory services firms in the Southeast.
Since its founding in 1955, Rachlin has connected passion, integrity and excellence, to provide innovative solutions and unparalleled service to clients in the region and across the nation.
In 2008, the firm was selected as one of Inside Public Accounting's "Top 100 Accounting Firms." The IPA 100 recognizes the nation's largest accounting firms based on fiscal performance.
Rachlin LLP is a prestigious addition to INKredible Printing's portfolio!
• Treat Yourself To These Halloween Facts! •
• Orange and black are Halloween colors because orange is associated with the Fall harvest and black is associated with darkness and death.
• Jack o' lanterns originated in Ireland where people placed candles in hollowed-out turnips to keep away spirits and ghosts on the Samhain holiday.
• Pumpkins also come in white, blue and green. Great for unique monster carvings!
• Halloween was brought to North America by immigrants from Europe who would celebrate the harvest around a bonfire, share ghost stories, sing, dance and tell fortunes.
• Tootsie Rolls were the first wrapped penny candy in America.
• The ancient Celts thought that spirits and ghosts roamed the countryside on Halloween night. They began wearing masks and costumes to avoid being recognized as human.
• Halloween candy sales average about 2 billion dollars annually in the United States.
• Chocolate candy bars top the list as the most popular candy for trick-or-treaters with Snickers #1.
• Halloween is the 2nd most commercially successful holiday, with Christmas being the first.
Recipe Courtesy of Emeril Lagasse
As seen on The Food Network.
 Prep Time: 30 minutes
Cook Time: 1 hour, 55 minutes
Yield: 2 Quarts
1 small (2 pound) pumpkin, halved, strings and seeds discarded (or seeds reserved for roasting)
1 acorn squash (about 1 pound), halved, strings and seeds discarded
2 tablespoons olive oil
2 1/2 teaspoons salt
1/2 teaspoon freshly ground black pepper, plus more for garnish
4 sprigs fresh thyme
2 medium yellow onions, peeled and halved
3 medium carrots, peeled and halved lengthwise
2 medium shallots, peeled and halved
1/2 medium orange
3 bay leaves
1/4 teaspoon ground cloves
1/4 teaspoon ground allspice
1/2 cup dry white wine
6 cups chicken stock
1/2 cup fresh orange juice
1/4 cup plus 1 tablespoon dark brown sugar
1 tablespoon plus 1 teaspoon balsamic vinegar
1/4 cup heavy cream
Preheat the oven to 375 degrees F.
Rub the pumpkin and squash halves with 1 tablespoon olive oil and season with 1/2 teaspoon salt and 1/4 teaspoon black pepper; place flesh side down in a large roasting pan. Place thyme sprigs under each half. Toss the onions, carrots, shallots, orange and bay leaves with the remaining 1 tablespoon olive oil, 1/2 teaspoon salt, and 1/4 teaspoon black pepper and place in the roasting pan. Roast until the vegetables are well browned, about 1-1/2 hours, occasionally stirring the vegetables (except the pumpkin and squash). Remove the orange if it begins to brown before other vegetables.
Remove the pan from the oven and let sit until the vegetables are cool enough to handle. Meanwhile, remove the thyme and bay leaves and discard. Once cool, scoop the flesh from the pumpkin and squash and transfer back to roasting pan. Place the roasting pan over 2 burners over medium heat. Season with the remaining 1-1/2 teaspoons salt, cloves, and allspice and add wine to deglaze the pan. Add 2 cups stock and bring to a simmer. Cook for 20 minutes. Remove the orange and discard.
Transfer the soup in small batches to a food processor or blender and puree until very smooth. Strain the mixture through a sieve into a medium saucepan or soup pot. Add the remaining 4 cups stock, orange juice, brown sugar, and balsamic vinegar and bring to a simmer. Add cream and stir to combine. Garnish with freshly ground black pepper.
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