Take a Break
A Chat With a Client
Steve and Josie From Pinnacle, Inc.
STEVE AND JOSIE, HOW DID YOU FIRST GET INTRODUCED TO FINANCIAL ARCHITECTS? Josie and I met Turner Thompson over 20 years ago as young newlyweds. We were involved in a business venture and met him and his wife, Marsha, through some friends. Almost immediately, we felt comfortable with him. We’ve stuck with the process and are pleased with our experience. Financial Architects definitely puts their clients first. We feel like family for sure. CAN YOU TELL US A LITTLE BIT ABOUT YOUR BUSINESS, PINNACLE, INC., AND WHAT IMPACT YOU ARE MAKING IN THE MEDICAL COMMUNITY? Pinnacle, Inc. is a tremendous organization to be part of and is truly making a difference locally. A medical device distributorship in Troy, Pinnacle employs over 50 people, houses a professional mock surgical station, and has traditionally trained over 600 surgeons, fellows, residents, and nurses annually. Our strong culture breeds success and helps to forge long-lasting relationships with the health care community. WHAT WAS YOUR FAVORITE PART OF THE HOLIDAYS AND DO YOU HAVE A FAMILY TRADITION YOU'D LIKE TO SHARE? Family is extremely important, and we hold our traditions very dear to us. We have Italian, Polish, and German heritage and enjoy the food and family camaraderie. We have a great time including our three young children in decorating the house, going sledding, and being generous throughout the season. Also, we both come from pretty large families so we typically have pretty full houses! Unfortunately, things are a little different this year, but we just have to keep positive and things will get better!
Solution on Page 4
KOREAN BEEF RICE BOWLS
INGREDIENTS
• 1/4 cup low-sodium soy sauce • 2 tsp light brown sugar • 1 tsp sesame oil • 1/2 tsp red pepper flakes • 1 lb lean ground beef • 1/4 cup yellow onion, chopped • 2 garlic cloves, crushed • 1 tsp fresh ginger, grated
• 2 tbsp gochujang sauce, or more if desired • 3 cups cooked brown rice • 1 small cucumber, sliced • 1/2 tbsp sesame seeds, plus more for topping • 2 scallions, thinly sliced
DIRECTIONS
1. In a small bowl, combine soy sauce, 2 tbsp water, brown sugar, sesame oil, and red pepper flakes. 2. Spray a deep, nonstick skillet with cooking oil and place over high heat. Add the ground beef and cook until browned. Break up the meat with a wooden spoon as it cooks. 3. Add the onion, garlic, and ginger to the meat and cook for 1 minute. 4. Pour sauce over the beef, then cover and simmer on low heat for 10 minutes. 5. Divide rice evenly into four serving bowls. Top each with scant 2/3 cup beef, cucumber slices, sesame seeds, scallions, and more gochujang, to taste.
Inspired by SkinnyTaste.com
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