Will Moseley , 38 Commercial Bank Top 20 Under 40 Class of 2017 , Commercial Bank
What ’ s new with you ? My wife and I just recently had an addition to our family . Grayson was born June 20 , 2022 . Mia , now age 5 , is keeping us active with multiple sports and she now attends kindergarten at Lamar School . In addition to these changes , we ’ ve also been involved in several new business ventures involving real estate . I ’ ve learned quite a bit about managing my own company and plan to continue my growth with both Commercial Bank and real estate .
How have you continued your spirit of “ giving back ” and why is it important to you ? I am actively involved in Northcrest Baptist Church and participate in multiple local community activities throughout the year . My love for sports , and my daughter , led me to coach her U4 soccer team in 2020 and 2021 . It is important to continue to look for ways to give back to this community where I grew up . The coaches and mentors along the way helped shape me to who I am today .
Words of advice to someone just starting out in the work field : Put your time in and work hard . Continue your education every opportunity you get , and read as much as you can about your field of work . Opportunities will open up when you allow them to .
A simple , flavorful salad to whip up in a snap it
Metro Creative Connection When preparing meals at home , cooks know that
helps to have a few simple , easily prepared dishes in their culinary repertoire . These are dishes that don ’ t require too much planning and utilize certain staples that are present in everyone ’ s pantry . Such is the case with this recipe for “ Crunchy Cucumber Salad with Crushed Peanuts ” from Ruta Kahate ’ s “ 5 Spices , 50 Dishes ” ( Chronicle Books ). Most of the ingredients for this flavorful salad are likely already in your kitchen , and it won ’ t be long after you begin preparing the recipe that you ’ ll be sitting down and enjoying a meal with family and friends .
CRUNCHY CUCUMBER SALAD WITH CRUSHED PEA- NUTS Serves 4
2 English or other unwaxed cucumbers , chopped into 1 ⁄ 4-inch dice ( about 3 cups )
1 medium green serrano chile , minced ( seed first if you prefer ) 1 ⁄ 2 cup peanuts , preferably raw , but toasted , unsalted ones will do 2 tablespoons lemon juice , or more if needed 1 teaspoon salt 1 ⁄ 2-3 ⁄ 4 teaspoon sugar 1 ⁄ 8 teaspoon cayenne 1 tablespoon canola oil 1 ⁄ 4 teaspoon mustard seeds
Place the diced cucumbers in a medium bowl along with the chile . Using a coffee grinder or food processor , pulse the peanuts until they are reduced to a coarse powder . ( You don ’ t want big chunks of peanuts , nor do you want a fine powder ; stop grinding somewhere in between !) Add the peanuts to the cucumbers along with the lemon juice , salt and sugar , and mix well . Taste and adjust the salt , sugar and lemon juice as needed . The salad should be slightly tart . Make the tadka : Place the cayenne in a little pile on top of the salad . Do not stir it in yet . Heat the oil in a small skillet or butter warmer over high heat . When it begins to smoke , add the mustard seeds , covering the pan with a lid or spatter screen . As soon as the seeds stop sputtering , pour the oil over the cayenne . Stir the dressing in and serve at room temperature or cold .
66 • MERIDIAN LIFE