PIP coverage (Personal Injury Protection) is required in Oregon and is akin to “no-fault” insurance. If you are in an auto accident, and you have auto insurance, your coverage provides at least $15,000 worth of medical expenses that your care provider states are related to your accident. Medical expenses can include dental work, chiropractor visits, emergency room visits, ambulance bills, medicines, doctor bills and physical therapy bills.

How do I qualify for this PIP coverage?

If you are the driver or passenger in an automobile accident and you are injured, the insurance company must extend this coverage. The insurance company usually requires the completion of an application after the injuries occur. The insurance company will also investigate regarding the incident. Even if you are a pedestrian or riding a bicycle, and you are injured by an automobile, PIP will apply to your injuries. Your own auto insurance policy covers first if you are a pedestrian or a cyclist. If you are injured as a pedestrian or on a bicycle, and you do not have auto insurance and you do not have health insurance, then the other driver’s insurance should pay your medical bills.

What about Wage Loss?

Often, you care provider may order you off of work due to injuries you sustained in the accident. Your PIP coverage provides wage loss coverage as well. You must be off of work for at least 14 days before the coverage is triggered. You can receive up to 70% of your normal pay, up to the limit of $1250 per month. Beginning in January of 2010, the PIP wage limit increases to $3000 per month.

Can the insurance company cut my benefits before the year is up or the limits are exhausted?

Your insurance is required to pay your medical expenses within the first year which your care providers deem reasonable and related to the incident.

Will PIP coverage pay for alternative treatments?

PIP will pay for chiropractic care, massage treatment, physical therapy, medical devices, acupuncture and other forms of care. The important thing is the treatment must be considered reasonable and related to the crash. Treatments such as massage, physical therapy, prescription drugs and medical devices must be prescribed. If you are considering unusual or “outside the mainstream” treatments, ask your own insurer what is covered before incurring the costs.

If the insurer cuts off my PIP coverage and will not pay, what can I do?

If the accident was not your fault, you may pursue the at fault driver’s insuance company for your medical expenses, your lost income, your other economic damages, as well as your pain and suffering. If you were at fault, your only choice is to sue your own insurance company or to request arbitration. Give us a call about your particular situation.

What happens if my expenses are greater than my PIP coverage?

If you have health insurance, it will usually pay any additional medical bills. If you do not have health insurance, your medical providers will bill you personally, and you are responsible for payment. We can help you work with your providers and maximize your recovery against the other insurer to clear your medical expenses.

Our law firm specializes in helping you understand your rights and choices when you are injured.

Ingredients

• 2 cups sugar
• 1/2 cup dark corn syrup
• 1/2 cup milk
• 4 tablespoons (1/2 stick) unsalted butter
• 1 cup heavy (whipping) cream
• 1 teaspoon vanilla extract

Directions

1. Butter a 7 x 12-inch baking dish.
2. Place all the ingredients except the vanilla in a large heavy saucepan, stir, and bring to a boil over medium-high heat. Reduce the heat to medium, and cook at a slow boil until the mixture turns golden and reaches 246°F on a candy thermometer, 20 to 30 minutes. Then whisk in the vanilla, remove the pan from the heat, and pour the mixture into the prepared baking dish.
3. When the mixture has cooled, cut it in 1/2-inch squares and wrap them individually, in either waxed paper or aluminum foil. The caramels will keep about 2 weeks if stored in an airtight container in a cool place.

Yield: 36 pieces

Ingredients

• 2 (8-ounce) packages cream cheese, softened
• 2 cups (8 ounces) shredded sharp Cheddar cheese
• 3 tablespoons finely chopped pimiento-stuffed olives
• 2 tablespoons finely chopped pimiento, drained
• 1 tablespoon grated onion
• 1 tablespoon finely minced green bell pepper
• 1 tablespoon Worcestershire sauce
• 2 teaspoons lemon juice
• 1/2 teaspoon hot sauce
• 1/4 teaspoon cayenne pepper
• 1/4 teaspoon salt
• 1 1/2 cups finely chopped pecans, toasted

Directions

Combine cream cheese and Cheddar cheese in a large mixing bowl; beat with an electric mixer on medium speed until blended. Stir in olives, pimiento, onion, green pepper, Worcestershire sauce, lemon juice, hot sauce, cayenne, and salt. Shape mixture into a ball, and roll the ball in chopped pecans. Wrap in plastic wrap and chill overnight. Serve at room temperature.

Yield: one 5-inch cheese ball (3-cups)

Ingredients

• 4 1/2 cups all-purpose flour
• 4 teaspoons baking powder
• 1/2 teaspoon baking soda
• 1/22 teaspoon salt
• 1 teaspoon freshly grated nutmeg
• 1 cup (2 sticks) unsalted butter, at room temperature
• 2 cups sugar
• 2 large eggs
• 1 cup sour cream
• 2 teaspoons vanilla extract
• 1 egg mixed with 1 teaspoon water, for the glaze (optional)
• 1/2 cup finely chopped walnuts

Directions

1. Preheat the oven to 350°F.
2. Sift the dry ingredients together onto a piece of waxed paper, and set aside.
3. In a large bowl, cream the butter until it is pale yellow and light. Then add the sugar and mix vigorously until the mixture is nearly white. Add the eggs, one at a time, beating well after each addition. Add the sour cream and the vanilla, and mix well. Then stir in the flour mixture, mixing just until it is incorporated into the dough.
4. Sprinkle a generous amount of flour onto a work surface and onto the dough. Divid the dough into thirds, and roll out one third so it is about 3/8 inch thick. Using a 3-inch cookie cutter or a glass with a thin rim, cut out the cookies and place them about 1/2 inch apart on unoiled baking sheets.
5. Brush the cookies with the egg glaze if desired, and sprinkle each one with chopped nuts. Bake until the cookies have risen and spring back when touched, no longer than 15 minutes. They should be soft and thick, almost like small cakes. Transfer them to wire racks to cool, and store in an airtight container. They will keep for 3 to 4 days.

Makes about 40 cookies