Name: Savannah Cooper
Job Title: Associate Financial Planner
When did you start working for MFC? September 2018
On an average day, what do you do here at MFC? I work closely with Kyra throughout the day doing a myriad of different tasks. I am mostly trying to keep up with Kyra, communicating with clients and preparing for meetings.
Tell us a little about yourself: I grew up in a little suburb in Northern California and was recruited to play soccer at Clemson University. Upon graduation in 2015 I played a season of soccer professionally in Finland. It was really cold, but it was an incredible experience. Since arriving back to the states I spent a little bit of time living and working in Seattle before moving out to Charleston with my husband and our furchild, a black, female cocker spaniel. I am an avid dog lover and runner- currently training for my first marathon in November!
What do you like best about working for MFC? I love the close-knit working environment and that everyone is willing to help out in whatever way they can. Also, office dogs rock!
What is one thing at work you can’t do without? My Sharpie pens! And my watch.
Last place you traveled and what did you do there? I traveled to Ireland in the spring of 2018 for a family vacation with my husband, my parents, my sister, brother-in-law and their two kids (twin 1-year-old boys). We spent the time exploring different parts of the country and seeing really magical places!
What is the nerdiest thing you do in your free time? I actually really enjoy coloring! It is very calming to me and it’s just fun to color flowers or other intricate designs whatever color I am feeling at the moment.
Recipe for your favorite dish or cocktail? I am a big Crockpot fan so my husband and I do shredded chicken tacos just about once a week because it’s so easy and SO good! This recipe is for Salsa Verde Honey Lime Shredded Chicken Tacos:
1 cup mild Salsa Verde (we like the Herdez brand but the Pace one is pretty good as well)
1-2 lbs boneless skinless chicken breast
½ c honey (or less if you don’t like it as sweet)
½ c lime juice
1 tsp chili powder
1 tsp garlic salt
½ tsp cumin
½ tsp smoked paprika
Throw it all in the crockpot and cook on low 6-8 hours or on high 4-6 hours. Shred the chicken and add to tortillas or chips or into a rice bowl with all of your favorite toppings.
What book are you currently reading? The Storyteller by Jodi Picoult! Almost done though.