Linda Pauly Chat With a Client
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HOW DID YOU GET CONNECTED TO FINANCIAL ARCHITECTS? I have known Chris Cousins through his parents, Pat and George, for more than 35 years. George Cousins was the CFO of HDS Services, where I became a principal. I trusted George and valued his integrity. Our offices were in Farmington Hills, directly across the hall from Financial Architects. When I began to have a small nest egg, I felt confident that Chris was honest and capable of handling my finances. My husband, Gary, and I also moved our portfolio over to Chris.
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Fennel Gratin Inspired by FoodAndWine.com
I am a dietitian by training, but early on, I found that sales was where I belonged. I worked for HDS Services, a small Midwest food and hospitality- based company. My goal was to grow the company. As part of the executive committee and vice president of sales, we developed strategies to create an enterprise focused on quality and customer service. In 2006, HDS was purchased by Compass Group, a large, international company delivering similar services. Compass Group hired me as a regional vice president of sales in the health care division. I retired from Compass in August. They even allowed me to take a sabbatical in 2010–2011 when my late husband and I sailed our catamaran, Too Chez, to the Bahamas and beyond and then returned to continue working. I loved my work and learned something every day. WHAT ARE YOU MOST LOOKING FORWARD TO FOR THE REMAINDER OF 2024? Since I retired, I bought a small Bambi Airstream and explored Yellowstone, parts of Idaho and Montana, and Agawa Bay in Ontario. I also spent a wonderful week in the North Channel on a sailboat with my daughter and son-in-law. The next stop will be Zambia, Zimbabwe, and Botswana, which will be part of a safari to Africa. And then, in December, I will spend time in San Diego with two of my five grandsons, seeing “The Grinch Who Stole Christmas” for the 10th time. It’s our tradition! The near future will also be spent giving back to Presbyterian Villages of Michigan and Impact100.
INGREDIENTS • 2 cups heavy cream • 2 shallots, roughly chopped • 4 garlic cloves, smashed • 1 tbsp fresh thyme leaves
• 1 1/2 tsp salt • 1 tsp black pepper • 3 large fennel bulbs, cored and cut into 1-inch-thick wedges
• 2/3 cup grated
Parmesan cheese
DIRECTIONS
1. Preheat oven to 350 F with one rack in the center and one about 4 inches from the heat. 2. In a small saucepan, bring cream, shallots, garlic, thyme, salt, and pepper to a simmer over medium heat, stirring often. Reduce heat to medium-low and simmer, stirring often, for another 15–20 minutes. Remove from heat and let cool for 10 minutes. 3. Arrange fennel wedges, slightly overlapping, in a large cast-iron skillet or broiler-safe 2-quart baking dish. Pour cream mixture over fennel. Roast on center rack until fennel is tender, about 40–50 minutes. 4. Remove skillet and increase oven temperature to broil. Sprinkle Parmesan cheese evenly over fennel. Broil on upper rack until top is browned, 1–4 minutes. Let cool 5 minutes before serving.
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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