Mack's Corner

This Week

I know I sent something?

A few years back one of our Kitchenaid mixers that we use in the kitchen broke some gears. We've had a white one and a silver one, the silver one broke. They're great mixers, I've had mine for 40 years, but this one didn't hold up. So I told Jennifer, who runs the kitchen, that I would send it back for her. I called Kitchenaid, they said they needed a serial number, it was on a piece of paper stuck to the bottom… not there … OK, they'll send me a shipping label and I'll send it back. When they get it, they'll send me a new one … great!  Got the label, went to the kitchen, got the silver mixer, took it to the UPS store, they boxed it up and sent it back. 2 weeks later a new mixer showed up… nothing to it….. I took it to Jennifer and said "Here's your new mixer!" She said "When are you sending the old one back?" … "I already did." … "Then what's that?" … there on the counter was a silver Kitchenaid mixer …. "Where did you get that?" .."It's been there all along, I thought you forgot about it." … "No I already sent it back!" … "Then what's that?" … "I don't know, does it work?" … "No it's the one with the gears messed up." … "can't be, I sent that one back…. Let's try it."  We plugged it in, the gears are gone… that's the one …. "Are you sure you sent it back?" .. " Yes! ..I've got the UPS receipt and a tracking number to prove it." …"Well there's the broken one right there… What did you send them?" … "I sent them the silver mixer that was right next to the white one, we only had 2…right?" … "Right!" ……"Then what's that?" … "The broken mixer." … "Then what did I send them?"…. "Don't know!!" … "Me either!!!" ….. Then I find out that Jennifer even had a box that Kitchenaid sent her so she could ship the broken mixer back. I took the box and the "still in the kitchen, still broken" mixer and told her I would call them in a few days and figure it out. The next day, before I called anybody, the UPS man showed up and said he was there to pick up a Kitchenaid mixer.. OK?, it's boxed up (remember, I've got the box) so I gave him the 2nd mixer. Now I've got 2 UPS receipts with tracking numbers and somehow I sent back 2 broken mixers. 2 weeks later the 2nd new one showed up??? ….. It's a mystery ….

God's like that: We expect him to do something based on our idea of him and then something else happens… a mystery …. We expect him to be inside in a warm Church where people are happy, but he's also outside, with people that are cold or hungry or lonely. He's with 4 guys standing on a corner. He's with the person who thinks they are all by themself. God doesn't just show up at Church, he's there for us every day, even if you don't believe it …..

I wonder what else I can send Kitchenaid? .. I know I sent them something …..


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

Mediterranean Diet:
Melissa Clark writes for the New York Times in the Dining section every Wednesday. Most of her recipes are simple and good. Here’s three, all follow the Mediterranean Diet.

White Bean and Asparagus Salad with Tarragon-Lemon Dressing
(Keto = Skip the beans)

TOTAL TIME20 minutes, plus soaking and cooking time if using dried beans

INGREDIENTS

8 ounces dried white beans or 2 (15-ounce) cans Great Northern or cannellini beans

Salt

2 bay leaves, if using dried beans

1 pound asparagus

1/2 cup tarragon leaves

1 teaspoon packed finely grated lemon zest

2 garlic cloves, peeled

1/4 teaspoon freshly ground black pepper

1 large lemon, juiced, plus more to taste

1/2 cup olive oil


PREPARATION

1..If using canned beans, drain and rinse ((Done))…. If using dried beans, soak in plenty of water for 6 hours or overnight. Drain beans and transfer to a medium pot. Cover beans by 2 inches with water and add 1 1/2 teaspoons salt and the bay leaves. Simmer until just tender but not at all mushy, about 45 minutes to 1 1/2 hours, depending upon what kind of beans you’re using. Drain.

2..Break off tough ends of the asparagus. Bring a medium pot of salted water to a boil and prepare a bowl with ice and cold water. Blanch trimmed asparagus for 1 1/2 minutes, or until just cooked through but still firm, then plunge them into the ice bath. Let sit for 5 minutes, then drain. Pat dry and slice diagonally into 1/2-inch pieces.

3..In a blender or food processor, combine tarragon, lemon zest, garlic, 1 teaspoon salt, the black pepper and the lemon juice, and process until garlic is chopped. Pour in olive oil. Process until mixture is well blended and bright green, about 1 minute.

4..In a large mixing bowl, gently toss together beans, asparagus and dressing. Taste and add more lemon juice and salt if needed.

YIELD 4 to 6 servings

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Haricots Verts, Corn and Carrot Salad with Mustard Vinaigrette
(Keto = use any non-starch veg instead of the corn)

INGREDIENTS

1/2 teaspoon kosher salt, more as needed

2 tablespoons red wine vinegar

2 garlic cloves, finely chopped

1 tablespoon Dijon mustard

1 cup extra-virgin olive oil

1/4 cup minced fresh chives

Black pepper, as needed

1 pound haricots verts, trimmed (Green Beans)((Frozen works))

2 2/3 cups cooked fresh corn kernels (from about 4 corn cobs) ((Canned/frozen corn works))

1/2 pound carrot, peeled and coarsely grated (2 cups)


PREPARATION

1..In a small bowl, whisk together salt, vinegar, garlic and mustard. Whisking constantly, slowly whisk in oil until incorporated. Whisk in chives and pepper.

2..Bring a pot of salted water to a boil. Drop in haricots verts and cook until just tender, 2 to 3 minutes. Drain, cool and chop into bite-size pieces.

3..In a large bowl, toss together haricots verts, corn and carrot. Toss in dressing and season with salt and pepper.

YIELD 6 to 8 servings

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Pan Bagnat
(Keto = skip the bread and serve as a salad)

TOTAL TIME20 minutes, plus 2 to 4 hours’ sitting time (Sitting time is optional, but It gets better the longer it sits.. Make it in the morning)

INGREDIENTS

1 (14-inch) ciabatta loaf, split in half lengthwise

Extra-virgin olive oil

Sea salt and black pepper, as needed

2 (6- or 7-ounce) cans tuna (preferably packed in oil), drained

1/4 cup sliced pitted olives

8 anchovies, chopped

1 tablespoon drained capers

1/2 small red onion, thinly sliced

1/2 red bell pepper, seeded and thinly sliced

White wine vinegar, as needed

1 large ripe tomato, thinly sliced

7 basil leaves


PREPARATION

1..Drizzle bread with oil and season with salt and pepper.

2..Break tuna into chunks and spread over bottom of bread. Scatter olives, anchovies and capers over tuna; top with onion and bell pepper. Drizzle with more oil and sprinkle with vinegar to taste. Lay tomato slices over sandwich. Drizzle lightly with oil and season with salt and pepper. Tear basil leaves over sandwich and cover with other bread half.

3..Wrap sandwich tightly in a double layer of plastic wrap and cover with a dish towel. Weigh sandwich down with something heavy (books or heavy pots work well) for 2 to 4 hours at room temperature, flipping the sandwich halfway through. Unwrap, slice crosswise and serve.

YIELD 4 to 6 servings

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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 online this weekend. It's going to be great!!!

Mack

Posted by Mack Oates at 9:41 AM