Mike and Karen Pezok Chat With a Client
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HOW DID YOU GET CONNECTED TO FINANCIAL ARCHITECTS? Our first interactions with Financial Architects happened over 30 years ago. Karen and I met with Ken Grace regarding a life insurance policy, and Ken showed us how to use the policy to start building wealth. At the time, Karen and I had three children and didn’t have any extra funds to invest. Fast forward to 2022, Karen and I were discussing retirement and decided to talk with a financial planner. Immediately Ken came to mind. We reached out to Financial Architects only to find out Ken retired. Chavez Vincent reached out, and we made an immediate connection like we did with Ken. Chavez has guided us through a process to create a retirement plan that we both have confidence in. TELL US ABOUT YOUR BUSINESSES AND ROLES AND HOW 2024 IS GOING SO FAR. 2024 is going great. I enjoy the company I work for. I decided to change companies at the end of 2022 after 39 years of service. I can honestly say I wish I had done it sooner. We are both planning to retire in 2025, and thanks to Chavez, we have a plan that lets us sleep at night knowing we are financially secure.
Scallops and Spring Vegetables With Olive-Caper Pan Sauce Inspired by EatingWell.com
INGREDIENTS
• 2 tbsp extra-virgin olive oil, divided • 8 oz sea scallops, tough side muscle removed • Pinch of ground pepper • 8 oz asparagus (1/2 bunch), trimmed • 6 oz baby carrots, halved lengthwise • 1 medium shallot, minced
• 5 pitted green olives, coarsely chopped • 1 tbsp capers, chopped • 1 clove garlic, minced • 1/4 cup dry white wine • 1 tbsp butter • Chopped fresh parsley to garnish
1. In a medium nonstick skillet over medium-high heat, add 1 tbsp oil. Pat scallops dry and sprinkle with pepper. Add scallops to pan and cook, flipping once, until browned and just cooked through, 1 1/2–2 minutes per side. Set aside. 2. In the pan, add remaining 1 tbsp oil, asparagus, and carrots and cook, stirring frequently, until tender, 2–3 minutes. 3. Add shallot, olives, capers, and garlic and cook until fragrant, about 1 minute. 4. Add wine and cook for 1 minute. Remove from heat and add butter; stir until melted. 5. Plate veggies with scallops, then drizzle with pan sauce. Serve with parsley if desired. DIRECTIONS
WHAT ARE YOU MOST LOOKING FORWARD TO THIS SUMMER? We are looking forward to welcoming our first granddaughter into the world this summer. Family is important to Karen and me, which is why we plan to spend as much time as possible with them while still making time to enjoy our condo near Lake Michigan.
This is a testimonial by an existing client of FAI Advisors. No compensation was provided for this testimonial. This client’s experience is not necessarily representative of all clients’ experiences.
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