Ahh it’s been a while! Sorry everyone, busy season got real bad at the end. But that is in the past and I have some exciting news (and then some recipes to catch you up on)! As of November 1 I will be transferring into PwC’s financial education practice. I have worked on some projects with this group in the past and I am beyond excited for the transition. This has been in the works since June and my current partner and the partner of the new group agreed that I could make the switch after busy season. So what will I be doing? Basically companies hire PwC’s financial education to be a benefit to their employees. We do in person presentations on financial planning topics such as cash and debt management, 401(k), pre-retirement planning, and topics like that. We also have a phone line that the employees can call and ask us financial planning questions, anddd one of my favorite things we have is a “financial fitness assessment.” The employees can take this and then schedule a one on one call with me or one of my teammates.
‘How did this all come about?’ you may wonder. Well, you may recall that back in June they were doing a “money matters” series at our church that I was super pumped about. During the first sermon I’m just sitting there on the edge of my seat, resisting the urge to yell “amen” and clap after everything the pastor said. I quickly realized that this was a topic that stirred something up in me and started to think about how I could switch into doing more of this for work (I was also already studying for the CFP exam at the time and getting really excited about everything I was learning). I talked to a few people at work and called one of the managers in the FEP group to see if the switch was something we could make happen. Since I’d done a good amount of work with the group in the past the answer was a quick “yes!!” Then it was just a waiting game until my group would give me up. Knowing the switch was coming was one of the only things that kept me going this busy season. I’m pumped! Also, this group does have busy seasons at the same time as the old group (we share people in between tax deadlines and then lose the extra help during tax season), but they’re a lot less extreme and don’t require weekends. Just icing on the cake 🙂
Alright, now to the recipes. We made a couple during the last weeks of busy season but I didn’t have time to post them!
First up – Brown Butter Brussels Sprouts and Fettucine. This was pretty delicious, Matt made it one night during busy season and added garlic to the original recipe – great call on his part.
Second Up – Apple Pie with a French Crumble. We went apple picking with our friends a few Sundays ago and somebody thought that we needed 12 lbs of apples, so there were plenty around for making a pie.
Lastly – we got Blue Apron this week (thanks to my bday gift from my brother)! The recipe from the first meal we made had fairly normal ingredients that’s easy enough to remake, and it was pretty delicious too!
Brown Butter Brussels Sprouts and Fettuccine (recipe from here)
- 1 cup freshly grated parmesan
- 6 tablespoons butter
- 1 pound Brussels sprouts, sliced
- 12 ounces whole-wheat fettuccine, cooked, plus 1 cup reserved cooking liquid
- 1 cup chopped hazelnuts, toasted
- 3 or 4 cloves garlic, minced
- Cook fettuccine according to the package instructions. Drain, reserving 1 cup of the pasta water.
- In skillet, cook butter over medium until golden, 3 minutes. Add minced garlic during the last 30-60 seconds of cooking
- Add sprouts; cook until tender, 5 minutes.
- Stir in pasta, cooking liquid and 1/2 cup each cheese and nuts; season.
- Top with remaining cheese and nuts.
Apple Pie with a French Crumble
Makes: One 9 inch pie (8 inch pies have different proportions! Or just a bit of leftovers from this recipe)
For the Crust
- 2/3 cup plus 2 Tbsp shortening, or 2/3 cup lard
- 2 cups all-purpose flour
- 1 tsp salt
- 4-5 Tbsp cold water
For the Filling
- ¾ cup sugar
- ¼ cup flour
- ½ tsp ground nutmeg
- ½ tsp ground cinnamon
- Dash of salt
- 6 cups thinly sliced tart apples (about 6 medium sized apples)
For the French Crumble Topping
- 1 cup all-purpose flour
- ½ cup firm margarine or butter
- ½ cup packed brown sugar
For the Crust –
- Heat oven to 425 degrees Fahrenheit.
- Cut shortening into flour and salt until particles are the size of small peas (this can also be done in a food processor or a kitchen aid mixer with the whisk add on.
- Sprinkle in water, 1 Tbsp at a time, tossing with a fork until all flour moistened and the pastry almost cleans the side of the bowl. (A couple more Tbsp can be added if necessary)
- Gather the pastry into a ball; shape into a flattened round on lightly floured surface.
- Roll pastry 2 inches larger than the inverted pie plate.
- Transfer crust into the pie plate and trim/shape the edges as desired.
For the Filling –
- Peel and slice apples
- Combine, sugar, flour, nutmeg, cinnamon, and salt, then stir in apples.
- Pour into the pie dish (already lined with raw crust).
For the Crumble Topping –
- Mix the crumb topping ingredients (flour, butter, brown sugar) until crumbly.
- Top pie with crumble before baking.
- Bake 50 minutes, cover pie with foil during the last 10-15 minutes of baking to avoid excessive browning.
Matt helped peel the apples! anyone seen that video of using a drill to peel apples? He saw it and had to try it!
One Pot Shrimp Perloo
Eh, just go to the website for the recipe – https://www.blueapron.com/recipes/one-pot-shrimp-perloo. Blue Apron has pretty recipe cards you can print too. Picture is below, it was delicious and definitely made more than two servings.