This Week -

Mack's Corner

This Week -

This week 3-15-16

Thanks I had a nice time. See you later. Bye! ..

I get invited to a lot of stuff. Weddings, parties, basketball games.. When you're 25 all of your friends are getting married, when you're 60 all of your friends children are getting married. I was supposed to go to a wedding one time. I got there just in time to see the grand parents walk out, then I left. The thing people don't understand is that I have a very short window of time that I can do anything on Saturday night. Church starts at 5:30pm, goes till 6:30pm, I get everything put up and locked up by about 7:00pm, go to my office get my stuff and I'm on my bike ready to leave by 7:15pm. it takes at least 15 minutes to get anywhere, so that's 7:30pm. At 8:00pm I have to leave to go home and go to bed. My head has to be on the pillow at 8:30pm(really 8pm) because I'm getting back up at 3:30am to start the church back up for Sunday. If I don't get 7 hours sleep, my legs don't work and more than that my brain doesn't work. So I miss things. I'll get home Saturday night and the Tigers are on TV up by 2 with 4 minutes to go in the game, I give everybody a hug and go to bed. I'm not staying up for anything. If you're really, really special I'll show up. One friend of mine had a 40th birthday party, big fire, hot dogs, smores, hay ride for the kids..etc. Got there at 8:20pm, ate a smore, told him Happy Birthday, hugged his wife. "Thanks I had a nice time. See you later. Bye!" .. in and out in 10 minutes. Another friend had a surprise engagement party. The engagement was the surprise. I got there, he said "will you marry me?", she said "yes", I said  "Thanks I had a nice time. See you later. Bye!" .. less than 5 minutes. Sometimes people will hand me an invitation. I'll read it, see it's for 7pm on Saturday, someplace in midtown.. I give them a big hug and say "Thanks I had a nice time. See you later. Bye!" and skip the whole thing. I know by the time I get half way to the party it will be 8:30 and I'll have to turn around and go home. This way, at least I get to tell them I had a nice time..

God's like that, but he's got a big window. Some people think that after they get past a certain age, they can't go back, that some how God closed the window when they were 13. They think if you didn't get "Confirmed" or have their first communion or get baptized when they were a kid, they missed it. None of those things are kid stuff, they're all life changing stuff. God's time window is always big enough for you, even till the last second of your life..

If you plan to invite me to something on Saturday night, let's get right to it. "Thanks I had a nice time. See you later. Bye!" ..

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

Chicken Soup - Everytime somebody gets sick I offer Chicken soup. Nobody has ever taken me up on it. Their loss! Anyway Here's som great Chicken soup recipes. The big deal is to make your own stock. That sounds hard but it's easy: Next time you buy a cooked chicken at the grocery store, save the bones. Put all of the bones on a baking sheet and stick them in a 350 degree oven. Leave them till they get pretty dark brown. Then put them in a big pot with an onion that's been cut in half and a few cut up carrots. Fill the pot with water to about 3 inches above the bones. Bring it to a boil then turn the heat down to a small bubble simmer. Do not let it boil, you'll have dirty stock. Slow simmer. As it simmers skim off any yuk that comes to the top. After about an hour or two pour the stock through a fine strainer or even better laddle it through a fine strainer. You can pitch the bones and everything left in the pot. Now you have real chicken stock. No extra salt, no extra garlic, no extra spices, no extra chemicals, no extra weirdness... and it's way way better .. now make soup.

Thai Chicken Soup

INGREDIENTS

3 quarts chicken stock or low-sodium broth
1 lemongrass stalk, cut into 4-inch lengths
One 2-inch piece of fresh ginger, sliced
4 Thai bird chiles
Four 1-inch-thick strips of lime zest
1 large head of cauliflower, broken into small florets
1/2 pound shiitake mushrooms, stemmed and caps sliced 1/2 inch thick
One 13 1/2-ounce can unsweetened coconut milk
4 cups shredded cooked chicken
1 cup frozen shelled edamame, thawed
3/4 cup fresh lime juice (from about 5 limes)
1/2 cup Asian fish sauce
Kosher salt
1/2 cup chopped cilantro

HOW TO MAKE THIS RECIPE

In a large saucepan, combine the stock with the lemongrass, ginger, chiles and lime zest and bring to a boil. Simmer over moderately low heat for 10 minutes. Strain and return to the saucepan. Discard the solids.

Add the cauliflower, shiitake and coconut milk to the stock and bring to a boil, then simmer over moderate heat until the cauliflower is crisp-tender, about 5 minutes. Add the chicken and edamame and simmer just until heated through, about 2 minutes. Stir in the lime juice and fish sauce and season with salt. Garnish with the cilantro and serve.

MAKE AHEAD
The soup can be refrigerated for up to 2 days

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Chicken-Chile Soup

INGREDIENTS

3 tablespoons extra-virgin olive oil
2 poblano chiles—stemmed, seeded and thinly sliced
1 onion, chopped
2 garlic cloves, sliced
1 1/2 teaspoons ground coriander
Kosher salt
2 quarts chicken stock or low-sodium broth
4 cups shredded rotisserie chicken (1 1/4 pounds)
Two 15-ounce cans hominy, rinsed and drained
Chopped cilantro, sliced radishes and lime wedges, for garnish

HOW TO MAKE THIS RECIPE

In a large saucepan, heat the olive oil until shimmering. Add the chiles, onion, garlic, coriander and a generous pinch of salt and cook over moderate heat, stirring occasionally, until the chiles are softened, about 8 minutes. Add the stock and bring to a boil. Stir in the chicken and hominy and simmer over moderate heat for 5 minutes. Season the soup with salt. Ladle into shallow bowls, garnish with cilantro, sliced radishes and lime wedges and serve.

MAKE AHEAD
The soup can be refrigerated for 2 days. Reheat gently before serving.

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Chicken and Wild Rice Soup

INGREDIENTS

4 tablespoons unsalted butter
3 celery ribs, cut into 1/2-inch pieces
2 carrots, cut into 1/2-inch pieces
1 medium onion, chopped
2 garlic cloves, minced
1 1/2 teaspoons finely chopped thyme
Salt
Pepper
1/4 cup all-purpose flour
1 cup wild rice (5 ounces)
2 quarts chicken stock or low-sodium broth
2 cups water
4 cups bite-size pieces of roasted chicken or turkey
1 cup heavy cream

HOW TO MAKE THIS RECIPE

In a large saucepan, melt the butter. Add the celery, carrots, onion, garlic, thyme and a generous pinch each of salt and pepper and cook over moderate heat, stirring occasionally, until the vegetables just start to soften, about 10 minutes. Sprinkle the flour over the vegetables and cook, stirring, until evenly coated and lightly browned, about 3 minutes.

Add the wild rice to the saucepan and gradually stir in the stock and water. Bring to a boil, then simmer over moderately low heat, stirring occasionally, until the vegetables are tender, about 30 minutes. Add the chicken and simmer, stirring occasionally, until the wild rice is tender, 10 to 15 minutes longer. Stir in the cream and season with salt and pepper. Ladle the soup into bowls and serve.

MAKE AHEAD
The chicken soup can be refrigerated for up to 2 days. Reheat gently before serving.

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Chicken and Mushroom Soup with Bacon


INGREDIENTS

4 slices bacon, cut into 1-inch pieces
1/2 medium onion, diced
8 ounces mushrooms, sliced
5 cups chicken stock
1 tablespoon Worcestershire sauce
1/2 teaspoon red pepper flakes
1 cup cooked chicken, cubed or shredded
Kosher or sea salt

HOW TO MAKE THIS RECIPE

In a stockpot, crisp the bacon over medium-high heat. Stir in the onion and mushrooms and cook until onions are soft and translucent, 3 to 5 minutes.

Stir in chicken stock, Worcestershire sauce, red pepper flakes and cooked chicken. Bring to a gentle boil, and then reduce heat and simmer for 5 minutes.

Season with salt and pepper to taste, garnish with parsley and serve hot.
Freshly ground black pepper

Mack

Posted by Mack Oates at 11:24 AM