Chat With a Client Colleen Egan
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On the personal side, I’m thankful to have gained an amazing soon-to-be daughter-in-law. I’m also grateful that my incredible wife, Lisa, and I have been married for 31 years and that she and our children are healthy and well. All three of them are pursuing their passions. Cooper is playing professional hockey and making music; McKenna is studying to be a barn manager, horse trainer, and riding coach; and Easton is finishing up high school with the goal of one day producing music in Nashville. As a father and husband, I am humbled by God’s guidance and his blessing! From my family to yours, happy Thanksgiving, and thank you for the trust and confidence you have placed in our entire team!
HOW DID YOU FIRST GET INTRODUCED TO FINANCIAL ARCHITECTS? Well, my father used to go hunting with Ken Grace. Ken has known my dad since the 1970s, and I knew Ken a little bit. Ken’s mother and my mother were very good friends. My mom told me I should talk to Ken, and they were clients first, so it was a no-brainer.
–Pat Marody
Baked Cornbread and Chorizo Stuffing Inspired by FoodNetwork.com
WHAT CHARITIES OR ORGANIZATIONS ARE YOU A SUPPORTER OF? Quite a few. I actually created a donor- advised fund at the recommendation of Chris Cousins, and this is through Donors Trust. Through the DAF, some of the charities I support include Junior Achievement, PACE For Girls, Karmanos Cancer Institute, and Wounded Warriors. I love to give back because I am so blessed.
Spicy, savory, and sweet, this unique stuffing will level up your Thanksgiving table.
INGREDIENTS
• 1 lb Mexican chorizo • 1 white onion, chopped • 1 carrot, chopped • 1 celery rib, chopped • 3 garlic cloves, chopped • 2 cups premade cornbread, crumbled
• 1/4 cup cilantro, chopped • 1/2 cup chicken stock • 1 tbsp unsalted butter, for greasing • Cilantro, for garnish • Cotija cheese, for garnish
WHAT WAS THE HIGHLIGHT OF YOUR SUMMER? My new WaveRunner. I love running around in it around the Intercoastal and the Gulf of Mexico. I also had a great time traveling, and my favorite trip was to St. Augustine, Florida.
DIRECTIONS
1. Preheat your oven to 350 F. 2. In a large skillet over medium heat, cook the chorizo for 5 minutes. Add the onion, carrot, celery, and garlic. Cook for 10 additional minutes. Stir in the cornbread and cilantro. 3. While stirring, slowly add the chicken stock. Stir until absorbed. 4. Butter a small casserole dish, then add the stuffing in an even layer. Bake for 20 minutes, garnish as desired, and serve!
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