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This Week

Well, how many are left?"

I love watching movies. My favorite is "Glory". If you ever want to know how to be a great leader, watch "Glory". The best part of "Glory" is where Matthew Broderick tells his men that the south has declared that any black man in uniform who is captured will be killed and that any white officer leading them will be killed also. He then tells his men that anyone wanting a discharge may have one that day. They can go home. (Up to this point his men had been training for months, they all had uniforms, they were there for reason, they had become soldiers. Their lives had changed.)  Knowing this was a very hard thing, he goes to bed…  When he gets up the next morning, he expects to see everyone gone. He steps out of his tent to see his best friend, another officer who he had told to leave, still there. And he asks him "Well, how many are left?". As the camera pans to show all of his men still there waiting for him to come out, his friend says "All of them!".
A lot of people don't think of Hope as just another church, they think of it as home, as a place they have to be. They can't leave. It's because this is where their life changed, where they finally got some idea of who God is and where he fits in. They were touched by God and after that they can never get enough. Some are ConeHeads, some are Greeters, some go on mission trips, some are Scrubs. Some teach kids to read, some go to Target House just to be a friend, some rock sick babies, some bulid houses. Some sing in the choir, some pray, some bake cookies, some sit in circles of kids, some brought their kids that nobody else would accept. All of them point at Hope and say "That's my church". The people of God, broken people, hurting people, but people of God all the same. Those people prayed for me, cared for me, and loved me. They didn't leave me even when I thought I would be alone.

I'm staying  ….


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

These recipies are part of a "Living Well" series we did years ago.  They were in the New York Times food & Dining section. "For a Great Salad, Pretend you are French". There are several things that the French in Paris do well. 1- They walk to the market every day.  2- They eat fresh food from the market every day. 3 - They don't eat more than they can carry home from the market every day.  4 - They eat things with Lots of flavor, in very small portions. Lots of flavor, not much food.  5 - They eat elegant simple things like these 3 salads. Notice the things that have lots of Flavor: Endive, Bacon, Dijon Mustard, capers, cornichons, olives, lemon juice, shallots, and chives. 

This is almost all Keto friendly. You only have to skip the croutons.

Frisée aux Lardons (Curly Endive With Bacon and Egg)


4 handfuls tender, pale curly endive (about 10 ounces)

6 ounces thick-cut bacon, sliced crosswise into 1/4-inch-thick lardons (2 slices or regular bacon .. this is for flavor)

2 teaspoons Dijon mustard

2 tablespoons sherry vinegar (any vinegar will work)

1/2 teaspoon finely grated garlic

3 tablespoons extra virgin olive oil

Salt and pepper

4 eggs

12 thin slices from a French baguette, lightly toasted and rubbed with a garlic clove. Cut a baguette cross wise in to rounds. Put on a baking sheet. Drizzle with olive oil. Lightly salt. Rub with garlic if you want. These are the best croutons you will ever have. (Keto: skip this, sorry)


1.Wash and dry curly endive, place in a shallow salad bowl and refrigerate.

2. In a small skillet, simmer bacon for about 5 minutes in a small amount of water. Drain and dry skillet, then cook bacon over medium heat until lightly browned and crisp, but still a bit springy.

3. For the vinaigrette, whisk together mustard, vinegar and garlic. Whisk in olive oil. Season with salt and pepper.

4. Put a low-sided skillet on the stove and fill two-thirds with salted water. Bring to a gentle simmer. Crack each egg into a cup and carefully lower into the water. Poach eggs for 3 to 4 minutes, until whites have set and yolks are still soft. With a slotted spoon, remove to a towel-lined plate.

5. Lightly salt endive and toss with vinaigrette, coating well. Divide greens among 4 plates, place an egg in center of each, then add 3 croutons(Keto:skip the croutons). Spoon warm bacon over salads. Shower with freshly ground black pepper and serve.

YIELD 4 servings


Classic Leeks Vinaigrette

TOTAL TIME - About 30 minutes


8 small leeks, about 1 pound (Whole foods)

Salt and pepper

2 tablespoons Dijon mustard

1 tablespoon red wine vinegar

3 tablespoons extra virgin olive oil

2 teaspoons capers

8 to 12 cornichons (small pickles)

12 olives, such as niçoise, oil-cured black or green picholine

2 hard-cooked eggs, halved lengthwise


1.Trim leeks, removing tough outer layers and cutting off root ends. Leave a little green at the top. Make a lengthwise slit part way down each leek. Put leeks in a large basin of warm tap water and swish vigorously to dislodge any sand or dirt. Remove carefully, leaving grit in basin.

2.Fill a medium sauce pot with water and bring to a boil. Add a generous pinch of salt and put in leeks. Cook at a brisk simmer for 8 to 10 minutes, until leeks are quite tender when pierced with a paring knife. Drain and cool to room temperature.

3.Make vinaigrette: put mustard and vinegar in a bowl and stir to dissolve. Whisk in olive oil to make a thick sauce. Season with salt and pepper.

4.Blot leeks and divide among 4 plates. Spoon vinaigrette over leeks, smearing with back of spoon. Sprinkle with capers. Garnish each plate with cornichons, olives and half an egg.

YIELD - 4 servings


Julienne Carrot Salad

TOTAL TIME About 20 minutes


3/4 pound medium carrots

1 small shallot, finely diced

2 tablespoons lemon juice

1/2 teaspoon finely grated garlic

3 tablespoons extra virgin olive oil

Salt and pepper

2 tablespoons thinly sliced chives


1.Peel carrots and cut into fine julienne. Place in a medium bowl.

2.Put shallot, lemon juice and garlic in a small bowl. Stir in olive oil and season with salt and pepper.

3.Lightly salt carrots, add vinaigrette and toss well. Let marinate for 5 to 10 minutes. Taste and adjust seasonings. Pile the carrots onto a serving platter and sprinkle with chives.

YIELD 4 servings


How about saving a kid's life!!

When you give Platelets it's like giving St Jude $700 - $1000. If we don't give them, they have to buy them.

Giving Platelets is like giving blood, it just takes longer (1 1/2 hours) and you get all of your blood back (so you can do it every week if you want) . I know it's a long trip to go all the way down to St Jude, but you may be saving a kid's life . plus you get to watch a movie while you're there. Call Kim at 901.595.2024 and she'll setup an appointment and treat you like family. Just tell her you're from Hope.

Directions: From Poplar, turn north on Third Street, then right on Lauderdale/Jackson Ave (first right after you go under the expressway). Enter through the north guard gate (you'll see the Danny Thomas Pavilion. Gold top).

Tell the guard at the gate that you are here to donate blood. The guard will instruct you where to park. You will then enter the hospital by the red side door closest to the blood donor parking lot. The Blood Donor Center is in the southwest corner of the hospital on the ground floor.

Appointment times are generally available Monday through Friday from 8:00am to 4:00pm. Except on Tuesdays they start at 9:15am.

See you this weekend. Bring a friend. It's going to be great!!!


Posted by Mack Oates at 8:54 AM