Friday, September 29, 2017

Fall Thank You from Sonia Ashford

Sonia Ashford of Ashford Insurance Services, LLC here with a short note for you. Fall has finally arrived and as a valued client, I want to take a moment to thank you for your business! You have trusted me to help you find Medicare health insurance that meets your needs and it is my pleasure serving you.

I just wanted to remind you that I am an Independent Insurance Agent. This means I work directly for my clients, (that means you) and allows me to offer several of the prominent/popular Medicare Advantage Plans and Medicare Supplement (Medigap) Insurance Plans in Texas.

Also, just so you know, I offer Life, Dental, Vision, Accident, Cancer, Travel, Hospital Indemnity and Burial Insurance plans.

The 2018 Medicare Open Enrollment season will run from October 15, 2017, through December 7, 2017, and you will soon be receiving your plans Annual Notice Of Change in the mail if you have not already.

Here is what I recommend:
  1. Read your 2018 Annual Notice of Change as soon as you receive it. This tells you what is different for next year.
  2. Confirm that your prescriptions are still available in the 2018 Prescription Drug Formulary. The insurance companies may delete and add drugs or even change the Tiers, cost shares and deductibles from year to year.  
  3. Call your doctors and other providers to confirm that they will continue to accept your current plan in the coming year. If they will not and you wish to continue to see them, ask for a list of plans that they will be taking.
  4. *Call me if you find something that concerns you. Some of my clients will need to call me while most will be fine where they are.

 If you wish to change Medicare Insurance plans for any reason *call me so we can find the right plan for you.

My hope is that all my clients are already in the right plan for next year. It's just not possible to know for sure until the new changes are unveiled in early October.

 As you may have experienced, deciphering Medicare plans can be confusing. You most likely have friends or family who could benefit from learning more about the available Medicare health insurance options.

I would be honored to assist anyone you refer to me and I will ensure they also obtain health care coverage that meets their needs. As always, I offer these services at no cost or obligation, the insurance carriers compensate me when someone signs up on a plan.

If you know someone who is retiring or turning 65 and would be interested in receiving more information or who might need assistance navigating Medicare health insurance options, please have them *call me.

Check our website or social media for a list of places I will be having Medicare Plan Meetings and bring a friend.

**Please note I will be out of the office from Oct 4-10th and will be ready to assist you with your Medicare needs.

I'm glad to have you as my client.

Please forward this to anyone that could use my help.


Sonia Ashford
(817) 689-3536

Try This Great Fall Twist on Alfredo:


prep 5 mins
cook 15 mins
total 20 mins
yield 4 servings


  • 1 pound fettuccine (reserve 1 cup of pasta water)
  • 6 tablespoons butter
  • 2 cloves garlic, minced
  • 1 cup pumpkin puree (not pie filling)
  • 1/8 teaspoon nutmeg
  • 2/3 cup half & half
  • 1/2 cup freshly grated Parmesan cheese
  • 1 tablespoon fresh chopped parsley


  1. Bring a stockpot of water to a boil over high heat. Add a teaspoon of salt to the boiling water, then add fettuccine. Cook until al dente (check package instructions)
  2. Meanwhile, melt butter over medium-low heat. Stir in garlic and cook for about a minute, careful not to burn. Stir in half & half, Parmesan, pumpkin, and nutmeg. Stir until sauce is heated through and cheese is melted. Stir in pasta water, about 1/4 cup at a time, until sauce is desired consistency (I used about 1/2 a cup, and it was thick and creamy. For a thinner sauce, use more water).
  3. Add pasta and cook over medium-high heat until sauce is smooth and pasta is well coated; about 1-2 minutes.
  4. Divide into bowls and garnish with fresh chopped parsley and fresh grated Parmesan, if desired.
Recipe by Yellow Bliss Road at