Laura McKelvey Chat With a Client
Take a Break
HOW DID YOU GET CONNECTED TO FINANCIAL ARCHITECTS? In 2009, I became a client of FAI after a recommendation from a fellow church member to see Ken Grace. I was single at the time and had just moved from Michigan to Virginia due to a corporate relocation. Finding myself with a significant relo bonus in an extremely volatile market, I was unsure of what to do or where to start. Thankfully Ken paired me with Chris Cousins as my financial advisor and he set me on the path of
Solution on Page 4
solid asset management. Over the years via various risk assessments, financial modeling, consultations, and just plain handholding, I’ve felt very comfortable with my FAI support team (especially Chris and Jan Winters). Today, 15 years later, I largely attribute my financial security and independence to my relationship with FAI.
Summer Pizza Inspired by AllRecipes.com
Fire up the flavor with a grilled summer pizza loaded with veggies and light on the cheese.
TELL US ABOUT YOUR BUSINESS OR YOUR PROFESSIONAL PASSION?
INGREDIENTS
I had a terrific career of 30-plus years with Volkswagen of America headquarters in Auburn Hills, Michigan, and Northern Virginia, as well as rich volunteer experiences in the U.S. and overseas. As my retirement time was approaching, I was uncertain what the future would look like without the identity of my professional career. I had a great opportunity to pilot the Life Method with John and Danette Bell a few years prior to my 2018 retirement. They helped me navigate and identify my personal, financial, spiritual, and volunteer priorities. I gained clarity in the tremendously important areas of community and purpose for my future. Finally, the uncertainties of a future without full-time work became less daunting. WHAT ARE YOU MOST LOOKING FORWARD TO FOR THE REMAINDER OF 2024? I have the best life, shared with Skip, my lifelong friend and partner. We split our time between Greenville, S.C., and Northern Michigan. We truly have the best of both worlds … a relaxing, rural lake life in the summers and contemporary, active city life in the winters complete with our passions of travel, music, teaching, friends and family. We share our South Carolina time with my son, Philip, daughter-in-law, Clare, and 4-year-old and 2-year-old grandchildren (for whom we are Lolli and Pops!). Life couldn’t be better!
• 1 lb pizza dough • 1/4 cup pesto • 1/3 cup shredded quesadilla cheese • 10 thin slices of zucchini • 10 thin slices of summer squash • 2 mini bell peppers, thinly sliced
• 1 thin slice of red onion, diced • 1 strip cooked bacon, chopped Butter Glaze (optional) • 1 tbsp butter • 1 tsp steak seasoning
DIRECTIONS
1. Preheat grill to high heat on one side. 2. Reduce the flame on half of the grill burners to low. 3. Roll out pizza dough into a circle. Place dough on the grill over high heat. 4. Close the cover and let dough grill for 1–3 minutes until bottom is slightly cooked and shows char marks. 5. Use tongs to flip crust over and move it to the low- heat side. 6. Brush dough with pesto, sprinkle with cheese, and evenly distribute veggies and bacon. 7. Grill for about 3 minutes until cheese is melted; then carefully remove. 8. Optional: Combine butter and seasoning. Brush crust edges with butter glaze and place pizza in broiler until golden.
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.
3 248-482-3600
Made with FlippingBook Ebook Creator