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Chat With a Client Vince and Theresa LaVoie
HOW DID YOU FIRST GET INVOLVED WITH FINANCIAL ARCHITECTS?
We had a young family and were looking to develop a more comprehensive plan for our financial future. In 2001, a discussion with one of my colleagues revealed that he knew a financial advisor who he was very pleased with, and he suggested that we consider working with the advisor and his firm to help achieve our goals. That advisor just so happened to be Ken Grace, and the firm was a then much smaller Financial Architects. We subsequently met with Ken, and that began our relationship with him and the company that has now lasted 20 years — and will hopefully continue for many more.
Solution on Page 4
WHAT HAS MADE YOUR BUSINESS/PROFESSION WORTHWHILE TO YOU?
MEXICAN CORN SALAD
Being an engineer in the auto industry has been very rewarding to me professionally from the standpoint of being able to directly impact the way customers experience the performance of the vehicles they drive. I’ve been privileged to work with many smart, hardworking people who taught me a lot about engineering and life in general. It’s also been amazing to look back over my 35 years in the industry to see where the technology came from and where it’s headed and to know that I’ve been a part of that journey. From a personal standpoint, my work has given me the ability to ensure that my family has all the resources that they need to help achieve their goals, just like our parents did for us — but I know there’s still a long way to go to be in their same league!
Don’t let the long ingredient list scare you. This summer salad celebrates in-season veggies and herbs and comes together quickly.
INGREDIENTS • 4 cups of fresh corn, cut from 5 cobs • 1 tbsp olive oil • 1/2 red bell pepper, chopped • 1/2 red onion, diced • 6 green onions, chopped • 1 jalapeno, diced • 1/2 avocado, cubed • 1/4 cup fresh- squeezed lime juice
• 1/2 tsp ground cumin • 1/2 tsp smoked paprika • Salt and pepper, to taste • 2 tbsp sour cream • 2 tbsp mayonnaise • 1/2 cup fresh cilantro, chopped • 1/2 cup cotija or feta cheese, crumbled
DO YOU HAVE ANY SPECIAL PLANS FOR THE SUMMER?
Do as much as possible to try and get back to a pre-pandemic normal! Even after being locked down, the list of house projects is still a long one, and I’m hoping to get as many of them done as possible. In continuing a family tradition of spending time up north, we are planning a getaway to our favorite destination, Crystal Mountain. Spending downtime with my wife, Theresa, and our sons, Brendan and Justin, is always a priority, and time that is cherished. I’m still rebuilding my golf swing after shoulder surgery last year, so I’m hoping the weather will cooperate and maximize my rain-free rounds. We are certainly looking forward to getting back together in person as much as possible with family and friends, and to put the past year in our rear-view mirror.
DIRECTIONS
1. In a cast-iron skillet over medium-high heat, add oil and corn. Cook, stirring occasionally, for 3–5 minutes or until corn starts to char. 2. Add the corn to a large bowl and let cool for 5 minutes, then add the remaining ingredients and stir together until well combined. Taste and adjust seasoning.
Nick, thank you again for “nominating” us for this adventure. It’s been fun!
If there’s anything else you need, or if we need to revise anything, please don’t hesitate to let us know.
3. The salad pairs well with grilled entrees and can be refrigerated in an airtight container for up to 4 days.
Best regards, Vince and Theresa LaVoie
Inspired by FeastingAtHome.com
3 888-466-5453
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