This Week -

Mack's Corner

This Week -

This week 4-5-16

The Clock

When I woke up Monday morning it was still dark. I looked at the clock/radio and it said 11:40am..what? .. Can't be 11:40am.. maybe it's only 11:40pm and I just woke up in the middle of the night? I got up and checked my phone. Phone said 6:25am.. Ok, It was time to get up after all.. I set the clock back to the right time and went and took a shower. Got back, checked the time.. 7:45am.. so I had just taken a shower for an hour and 15 minutes?.. Either I was goofy or the clock was goofy. I set it again and watched .. sure enough a few minutes later the clock said it was an hour later.. This clock is way over 20 years old so it was time to get a new one.  PK (wife) went to the store, got the simplest one she could find. All it has to do it tell the time and have an alarm that turns on the radio. She had to look for a while, the new ones all have stuff like DVD players built in so you can watch a movie while you sleep. I guess they could put a little screen on it like a video camera and turn it sideways so you could watch the movie with your head on the pillow.. I just wanted a clock/radio. We got the new one out, plugged it in, set the clock, tried he radio.. everything worked great. It even had 3 inch numbers on the digital clock so it was easy to read, even from the next room. A few hours later I got ready to go to bed, set the alarm, turned out the light. There they were.. 3 inch numbers, so big and bright you could see them from the next room... You could probably see them from the space shuttle. It was like sleeping under a Holiday Inn sign with the "No Vacancy" flashing. PK had her nose stuck in the middle of my back with the covers pulled over her head trying to block the light. Every time the minute changed I thought somebody was walking in to the room .. I wish I had some of those tanning bed goggles.. This was going to be one of those nights where it's like taking 15 naps.. it wouldn't be the first time.

God's like that: if he wants you to learn something, he'll put it right in front of your face. He won't let you sleep, he won't let you ignore it, and he won't let you hide from it. The best thing to do is ask him: "Ok what are you trying to teach me?" and then pay attention.

PK found a dimmer switch on the back, now it's like sleeping in front of a parked car with the headlights on .. that's better.. I think?

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

Ok, I'm on a pasta thing, I love good pasta. One of my favorite things is simple pasta. If you live in Italy this would be routine. Pasta is the main thing in the dish. Everything else is just something to go along with the pasta. In America we think of pasta as something to help eat the sauce, like bread with gravy. The sauce is the star. Or the most expensive part of the dish is the star. But in Italy, the pasta is the star. Use good pasta like De Cecco  De Cecco Pasta   .. Here's 2 easy ones. Both simple and good.

Linguine with Red Cabbage

INGREDIENTS

1/4 cup plus 2 tablespoons extra-virgin olive oil
2 medium red onions, very thinly sliced
4 garlic cloves, minced
2 pounds red cabbage, thinly sliced (8 cups)
1 pound linguine
Salt and freshly ground pepper
1 cup Greek feta cheese, crumbled (4 ounces)

HOW TO MAKE THIS RECIPE

In a large, deep skillet, heat the olive oil. Add the sliced onions, cover and cook over moderately low heat, stirring occasionally, until they are very soft, about 10 minutes. Add the minced garlic and cook, stirring, until fragrant, about 3 minutes. Add the sliced red cabbage, cover and cook, stirring occasionally, until the cabbage is tender, about 20 minutes.

Meanwhile, in a large pot of boiling salted water, cook the linguine until it is al dente. Drain the pasta well, reserving 1 cup of the pasta cooking water. Return the pasta to the pot.

Scrape the cabbage over the pasta. Add the reserved pasta cooking water and toss well. Season with salt and pepper. Transfer to bowls, top with the feta and serve.

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Pennette with Spicy Tomato Sauce

INGREDIENTS

One 28-ounce can whole tomatoes in tomato puree, drained
1/4 cup extra-virgin olive oil
3 garlic cloves, sliced
1 teaspoon crushed red pepper
Salt
3/4 pound whole wheat pennette or penne
2 tablespoons chopped parsle

HOW TO MAKE THIS RECIPE

Bring a large pot of water to a boil. Meanwhile, in a food processor, puree the tomatoes until smooth. Heat the olive oil in a large, deep skillet. Add the sliced garlic and cook over moderately low heat until golden, about 2 minutes. Add the crushed red pepper and cook for 30 seconds. Add the pureed tomatoes and cook over moderately high heat, stirring occasionally, until thickened, about 6 minutes. Season the tomato sauce with salt.

Salt the boiling water. Add the pennette to the pot and cook, stirring occasionally, until al dente. Drain the pasta and add it to the sauce in the skillet. Toss well and spoon into bowls or a serving dish. Sprinkle the pennette with parsley and serve.

Mack

Posted by Mack Oates at 2:56 PM