Mack's Corner

This Week -

This week 5-17-16

He Does..

When my son Macky was about 2 we quit going to church. He was handicapped. He looked like a 2 year old but mentally he was more like an infant. They didn't want him in the nursery and he didn't fit in with the 2 year olds. My wife called every church we could think of, but nobody had anything for special needs kids, that was 1984. We just quit going to church for 5 years. It was actually kinda nice. Macky and I spent every Sunday morning together rocking in my big chair and watching TV and reading the paper. When Hope started, Macky and I were the first greeters. We stood out in the parking lot and waved at people as they drove in. One day Craig called a whole-church meeting to talk about what to do with Macky, we weren't invited to the meeting. They decided that Macky would have his own Sunday school class that lasted all during church. The idea was that this class would allow parents with handicapped kids to go to church while the kids were in Macky's Sunday school class. For years Macky was the only one in his class, then Eric showed up, and it was just the two of them for a long time. Macky loved it.. Now there are all kinds of things at Hope for Special needs kids and a bunch of kids. We have 2 Sunday school times, one Saturday night at 5:30pm, one 9:30am Sunday. Both times have a class for younger kids and one for older kids (Macky is 33. He's an older kid) .. We now have 3 staff people just for Special needs. Our special needs program is called "Macky and Friends"  .. cool huh?
One Saturday night several years ago something really cool happened. We had had collage and high school kids help with the special needs class every week, but that Saturday night a collage kid with Cerebral palsy came to help with the special needs class. Nobody made a big deal out of it, but it was a big deal. He knew most people didn't want to be associated with handicapped kids. He did. He knew most people didn't want to take the time that they require. He did. He knew most people didn't have the patience. He did. He knew most people didn't understand handicapped kids. He did. He knew most people did't know what it was like. He did. He knew most people were not willing to start that complicated relationship. He was. He knew most people can walk away from it. He couldn't... He knew..  it was a big deal..

God's like that:   Most people don't want to be associated with some of the things we've done. He does. Most people don't want to take the time that I require. He does. Most people don't have the patience. He does. Most people don't understand me. He does. Most people don't know what it's like. He does. Most people are not willing to start that complicated relationship. He is. Most people can walk away from me. He won't .. it's a big deal..


Cooking 220 - 2 pans, 2 burners, 20 minutes:

Eggs! If you had to live off of $2 a day, you could live off of eggs. At $1.50 a dozen that's about as good as it gets. There are hundreds of things you can do with eggs. Everything from scrambles eggs to souffles. Here's a few ideas (all 3 could be breakfast lunch or dinner):

(((Notice the 2 of these are from Mark Bittman. He is one of the food guys for the New York Times. All of his recipes are easy and good. Here's a bunch more of his recipes: Mark Bittman Recipes  .. he also has several cookbooks: Mark Bittman cookbooks  I give one to every newly wed.)))

Spaghetti With Fried Eggs from Mark Bittman

½ pound thin spaghetti
6 tablespoons extra virgin olive oil or lard
2 large cloves garlic, lightly smashed and peeled
4 eggs
 Freshly ground black pepper
 Freshly grated Parmesan or pecorino cheese, optional

Bring a pot of salted water to the boil. Start the sauce in the next step, and start cooking the pasta when the water boils.

Combine garlic and 4 tablespoons of the oil in a small skillet over medium-low heat. Cook the garlic, pressing it into the oil occasionally to release its flavor; it should barely color on both sides. Remove the garlic, and add the remaining oil.

Fry the eggs gently in the oil, until the whites are just about set and the yolks still quite runny. Drain the pasta, and toss with the eggs and oil, breaking up the whites as you do. (The eggs will finish cooking in the heat of the pasta.) Season to taste, and serve immediately, with cheese if you like.


Baked Egg With Prosciutto and Tomato From Mark Bittman

 Butter or oil as needed
1 slice tomato
1 small slice prosciutto or bacon
1 egg
 Salt and freshly ground black pepper

Heat oven to 375 degrees.

Smear a bit of butter or oil in ramekin; line with tomato and prosciutto. Break egg into ramekin, then put on a baking sheet.

Bake 10 to 15 minutes, or until egg is set and white has solidified. Because the cup retains heat, egg will continue to cook after you remove it from the oven, so it is best to undercook it slightly. Precise time, in a good oven on a middle rack, is 12 minutes. Sprinkle with salt and pepper and serve.

Variations: You could put chopped cooked spinach or cooked asparagus in bottom of cup, with a little cream. Or place the egg on a bed of chopped ham, bacon or sausage. Sprinkle with Parmesan if you like.


Eggs Poached in Marinara Sauce

½ cup marinara sauce, made with fresh or canned tomatoes
 Pinch of cayenne (optional)
 A couple of leaves of basil, slivered
1 to 2 eggs
 freshly ground pepper
2 teaspoons freshly grated Parmesan
1 or 2 slices country bread, preferably whole-grain, toasted and rubbed with a cut clove of garlic

Bring the marinara sauce to a simmer in a small saucepan or an 8-inch omelet pan and turn the heat to low. Add the cayenne, if desired, and the slivered basil.

Break the egg or eggs into a teacup, and carefully tip them into the tomato sauce. Cover the pan and simmer over low heat for 3 to 4 minutes, until the tops of the whites are set but the yellow yolk shows through. It’s important that the yolk be runny. Turn off the heat. Season the eggs with salt and pepper to taste and sprinkle on the Parmesan.

Serve in a wide soup bowl, on top of the garlic toast or with the toast on the side.


Posted by Mack Oates at 8:30 AM