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Mack's Corner

This Week

I think I'm ready?

After Katrina hit New Orleans in 2005 everybody was talking about the next big disaster, maybe another Hurricane on the coast or maybe an earthquake here in Memphis. People were buying survival kits and extra water and generators and all kinds of stuff thinking the world would look like it does in those movies where the Statue of Liberty is under water. Maybe we would all be Mad Max in a beat up muscle car with a machinegun. We were no different at Hope. We bought extra beds and water to store downstairs and put in several Ham Radios. The beds and water are gone, took up too much room, but the radios are still here. One of the problems we had during Katrina is that we couldn't talk to anybody down there. We were sending truckloads of water when they really needed clothes. So we got some Ham Radios. And just to be ready for something here in Memphis we got radios for people to have in their car and for several people to put up at their house as a relay station back to Hope. I can talk all over the city and most of the country if I have to. I've even got an APRS radio and tracking system so I can see where my people are on a map. That way if they get stuck, we know where to look …. We had big plans. Everybody was going to get a license and we were going to talk on the radios every day. I figured this was one of those things where you have to do it at least once a week or you'll forget how, I was going for every day. We told several smaller churches that we would buy them a radio if they couldn't afford it. The plan was to talk to all of them once a week and maybe try to get several churches out of town and talk to them once a week too. One church was even going to put up their own repeater tower. None of that ever happened. 2 of us got our licenses, I'm the only one who ever turns on a radio. I bet we can't even find most of them…. But I'm on every day, my APRS computer runs every day, my big radio is on every day… I've still got to upgrade my license 2 more times, but I'm working on it. I think if I got in a group that talked every day it would help me keep my head in it… I think I'll be ready …. I think?

God's like that: If you don't talk to him every day, if you don't read something in the Bible every day, you just kinda forget how. When I used to teach a Sunday I had to get ready every week, so it made me keep up. I think leading a small group would help. You have to keep your head in it, then when you really need it, you're ready …..    

What I really need is somebody to keep me awake while I study for the next HAM license… I'll be talking to Tokyo in no time …


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

Crème Fraiche
Crème Fraiche is one of those things that was invented by mistake. It's like beer, blue cheese, and sourdough starter, something got left out on the table too long and the natural yeast got in to it and started to ferment. It looked bad, and smelled bad, but somebody decided to taste it??? Why would you do that? As with most of these things even though it appeared to be ruined, they kept it. "Let's put that smelly, bubbling bowl of yuck in the garage. Maybe we'll eat it in a few months!!!" Who knew? You can make your own Crème Fraiche by taking some cream and adding some "active" buttermilk or yogurt to it. Then leave it out on the table for a few hours and stick it in the fridge. Takes a few days for it to get thick. When you want to make more you get some more cream and add some of the old batch of crème fraiche and keep the process going. Like sourdough starter, it's like having a pet living in your fridge. I don't like feeding things in my fridge. So here's Mack's Easy instant Crème Fraiche… Ready?

1 cup of Cream
1 cup of sour Cream
Stir it up … done! Takes less than 30 seconds and its not yucky… You can make less, just make the ratio 1 to 1.

What do you do with it?... put it on anything… I like it on top of an omelet, spread over pizza, with salsa & chips, a table spoon of it in the middle of a bowl of soup just before you serve it, use it as a layer in lasagna ..anything!! … Here's one of my favorite things (guys, all women love this! You will be a Rock Star if you make it. Just go buy the sorbet and put this on it..)

Crème Fraiche sauce:
1 cup of Crème Fraiche ( 1 /2 cup sour cream mixed with 1 /2 cream)
1 1 /2  to 2 table spoons of sugar
1 / 2 teaspoon of vanilla

Put everything in a pan over low heat and stir until the sugar dissolves (until you can't feel the crystals on the bottom) .. DON'T BOIL IT…. You can serve it warm or cold. Taste it! Try not to eat it all out of the pan, if you do just use the rest of your sour cream and cream and make some more (that's why I told you to only make 1 cup)…. Here's something great to put it on:

Strawberry Sorbet:
2 1 /2 lbs of frozen strawberries (thawed)
1 / 4 cup of honey
1 cup of superfine sugar (regular sugar run in a food processor for 2 or 3 minutes)
Pinch of salt

Puree the strawberries in a food processor and strain to get most of the seeds out (a fine mesh strainer like a chinoise works best)

Add the sugar, honey and salt and freeze in an Ice cream maker. (or if you don't have an ice cream maker or it's too big of a hassle to get it out, put it in the freezer and stir it with a whisk every 10 - 15 minutes… the idea is to whisk some air in to it as it freezes..)

This is really good if the Sorbet is cold and the crème Fraiche is warm…


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



Posted by Mack Oates at 7:46 AM