Memorial Day Office Closure | Memorial Day Recipe

Memorial Day 2024

We would like to inform you that our office will be closed on Monday, May 27th, in observance of Memorial Day. This federal holiday is dedicated to honoring and remembering the brave men and women who have served and sacrificed for our country.

Closure Details:

Closure Date: Monday, May 27
Reopening Date: Tuesday, May 28, at 8:00 AM
During this time, our team will not be available to respond to emails, phone calls, or other forms of communication. We encourage you to plan accordingly for any needs or inquiries you might have.

Emergency Contacts:

For urgent matters, please contact Kevin Casler at 713-517-7591
Alternatively, you can leave a message on our general voicemail, and we will get back to you as soon as possible upon our return.
We appreciate your understanding and cooperation. If you have any questions or require assistance before the closure, please do not hesitate to reach out to us.

Thank you for your continued support and partnership. We wish you a safe and meaningful Memorial Day weekend.

Warm regards,

Your CRG Texas Team

memorial day recipe

If you are looking for a yummy recipe to make for your family and friends this Memorial Day, check out this potato salad, you will leave them wanting more!


  • 4 lb. Russet potatoes
  • 2 Tbsp. finely chopped pickles, plus ¼ c. juice from the jar
  • 1 1/4 c. sour cream
  • 1/2 c. mayonnaise
  • 1 Tbsp. ranch seasoning
  • 2 tsp. yellow mustard
  • 1 tsp. kosher salt
  • 1 tsp. ground black pepper
  • 8 slices cooked bacon, chopped, divided
  • 1 1/2 c. shredded sharp cheddar
  • 1/4 c. thinly sliced green onions, plus more to serve


1.Preheat the oven to 400˚F.

2.Place the potatoes on a baking sheet. Using a fork, prick the potatoes all over. Bake until fork tender, about 1 hour. Let cool for 15 to 20 minutes, or until able to handle comfortably.

3.Peel the potatoes, chop into 1-inch pieces, and transfer to a large bowl (It’s ok if they crumble a bit! Add all of the little pieces to the bowl.) Drizzle the chopped potatoes with the pickle juice and let them sit until the potatoes have cooled completely, about 1 hour.

4.In a small bowl, stir together the sour cream, mayonnaise, pickles, ranch seasoning, mustard, salt, and pepper until fully combined.

5.Pour the sour cream mixture over the cooled potatoes. Add the chopped bacon (reserving 2 tablespoons), cheese, and green onion and stir gently to combine. Refrigerate until ready to serve. Top with more green onions and the remaining 2 tablespoons of bacon just before serving.

source: The Pioneer Woman