Mack's Corner

This Week

Stud-ly Magazine

I was buying some life insurance one time. I guess when you do that and you're over 50 they want to be sure you're not planning on doing something stupid. They called me a week later and started asking a bunch of personal questions, bank account, was I planning on taking up sky diving, did I like swimming with sharks, did I eat blow fish… stuff like that.  I told them I was pretty safe. Then they sent a nurse out to measure me and get blood samples. She also asked a bunch of personal questions, so personal that I can't imagine many people answering "yes". I got the results back in the mail and my insurance guy called me and said they needed "More explanation" … I had been rejected. The results showed me near death… funny, I didn't feel bad. So I started thinking: "maybe I was sick? Maybe I didn't feel too great? My fingers felt kinda stiff, my back started hurting, I had this pain on my right side, I was kinda dizzy, Maybe this was it!!!! Maybe this was the big one!!! I thought I better call the doctor before I laid down to die. She said "you look OK to me, let's just do the test over again and see if we get the same results"… I never thought of that, I just assumed they were right … more blood .. next day the Doctor calls .. "Everything looks great, it was just a bad lab test. You can send the insurance company a copy of this test and you should be fine."… So I did. Now I'm "Preferred" according to my insurance guy.  I feel better too….

God's like that: We believe stuff people tell us more than we believe what God tells us. Somebody starts telling you how bad your life is and you start to believe it forgetting that God has big plans for you. You just have to figure out what those plans are. When you know where you're going the fun part is getting there …

I've already been called by "Stud-ly Magazine" to appear on the cover.  They don't need "More explanation" …..


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

Mediterranean Diet:
(the Steak is  Keto, the pie is not)

From Modernist Cuisine - (((See the bottom for the really cool trick. You'll need to start today.)))

Great grilling with 3 tricks to tender, tasty beef

You don't have to go to some high-end steakhouse or shell out $200 a pound for ultramarbled Wagyu beef from Japan to get flavorful, tender beef for your next barbecue. Just keep three crucial factors in mind: the grade, the grain and the aging. A well-informed purchase and a couple of easy prep steps can make the difference between a so-so steak and one that sends your eyeballs skyward.

Step No. 1 - buy the best meat that fits your budget. To do that, you need to know a bit about how beef is graded in the U.S. The system is based mostly on the age of the animal and the amount of marbling in the meat.

"USDA prime" is the highest grade. Only about 3 percent of cattle meet the criteria, so most prime-grade meat is snatched up by fancy restaurants and specialty butchers before it makes it to supermarkets. Below that is "choice," (((Charlie's Meat Market on Summer)))  followed by "select."

A grade stamped on the package is one useful piece of information about the quality of the meat, but it isn't the end of the story. Some of the best beef is not graded at all; it is sold by small producers who can't afford to pay the high costs of having a USDA grader on site. In other cases, official-sounding labels - such as Certified Angus Beef - are not grades, but rather brand names used by loose associations of ranchers to make their meat appear distinctive.

Whether you spring for a prime tenderloin or a select flat-iron steak, you can get the most tenderness out of the cut if you pay attention to the grain. Just like wood, meat is a collection of long, skinny fibers. If you cut the meat along the fibers, it's like sawing boards out of a tree trunk: the resulting pieces are very strong and hard to chew. Instead, slice across the fibers; the tougher the cut, the thinner the slices should be. Each bite will then fall apart more easily and release more of its juices and flavor.

For a real steakhouse experience, try aging your meat before you cook it. The best steakhouses use special humidity-controlled rooms to dry-age beef for a month or more. The drying process concentrates sugars, protein fragments, and other flavorful molecules to yield unparalleled taste. But because the steaks shrink as they dry and much of the exterior has to be trimmed off before cooking, this is typically an expensive step.

Here's a shortcut: brush Asian fish sauce onto the steak (use about 3 grams of sauce for every 100 grams of meat). Put the coated steak in a zip-closure bag, then remove the air by submerging the bag in water while holding the open end just above the surface (the water forces the air out of the bag). Seal the bag, then lift it out of the water. Refrigerate the sealed meat for three days before you cook it. You may be surprised by how much tenderer the steak becomes and by the depth of its meaty, umami flavor.


Here's your 4th dessert.. ANYBODY can make this. AND IT's GREAT!!!

Impossible Pie

This is a nice moist coconut pie - easy as and quick to make. It forms its own base. You can make it in a blender/food processor/mixer or by hand in a bowl. The flour(starch) keeps the eggs from curdling, so no water bath is needed … THIS IS TOO EASY!!!


Serves : 8

2 cups (500ml) milk

1 cup (90g) desiccated coconut

4 eggs

1 teaspoon vanilla essence

1/2 cup (62.5g) plain flour

1/2 cup (120g) butter or margarine (1 stick)

3/4 cup (169g) caster or white sugar

1/4 teaspoon ground nutmeg


Preparation:10min  ›  Cook:45min  ›  Ready in:55min

Place milk, coconut, eggs, vanilla, flour, margarine and sugar in blender/food processor/mixer/bowl. Mix well.

Pour into a greased and floured or Pam-ed 9 inch pie plate or any small baking dish.

Sprinkle nutmeg on top.

Bake at 350 degrees for 45 minutes.

If you want you could use any dry fruit (anything that doesn't have a lot of juice) instead of the coconut (or leave it out). Raisins, bananas, dried figs, any dried fruit… OR if you wanted to use fruit that had a lot of juice, just cook it first to get rid of the juice.. OR make it without the coconut and put any fruit on top…


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!!!


Posted by Mack Oates at 7:42 AM