Mack's Corner

This Week

Sleep Cure

We had all of the principals from the Memphis city schools here at Hope one year. Every year they have a week long seminar where they hear several great speakers and do workshops… The first Keynote speaker was a woman named Marcia Tate. She was teaching them how to teach, so that kids would remember what they were taught. That's a scary thing to teach because you get to prove it while you're teaching it.  Well, let me tell you it works. She was great, I even took notes. She had us standing up, talking to each other, cheating on purpose copying off of each other's test, doing hand signs, repeating after her, laughing, clapping….. etc. I even remembered her name and how to spell it … Mar- C.I.A. Get it? She said we would never forget it. …. The only bad part was that the keynote speakers after her did not go to her seminar. (read this part very slowly, you'll get the effect). One keynote speaker after lunch (bad timing) had a very soft flowing voice. She said everything very slowly, one word at a time and said each word very precisely, think Maya Angelou. I'm getting sleepy already (ok you can read fast now).. The effect was that when I looked around the room there were at least 10 people sound asleep. I didn't have to remember her name, I just called her Ambien, cause she was killing me. I had to leave the room to wake up. We couldn't have served enough coffee to get people through that. I wanted to set off the fire alarm just to bring people back to life. It was rough ….

God's like that: He teaches us about things, not in long boring speeches, but in ways we understand. He teaches me in a way just for me, the way that I learn, we're all different. Things that happen to us, people we meet, things we're interested in, he made all of it. He was there with you through all of it, wanted you to meet that person, understand that concept, feel that happiness, feel that sadness. God starts teaching us from the first day. At some point we understand who the teacher is … that's when your life changes..

I wonder if I can corner the sleep market. "New on Itunes "Boring speeches by super intelligent speakers". Load up your ipod and sleep like a rock." Maybe you'll even be smarter in the morning. The trick is that you have to try to stay awake …


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

Corn is really fresh right now. You can slice it right off the cob, it's easy.
Shuck it, hold the pointy side down, and slice down with a sharp knife cutting the kernels off. Fresh corn is one of the great wonders of the world. It's ready NOW!!

Here's 3 great recipes… yummmm

This is from The Beekman Boys :
The Fabulous Beekman Boys

Warm Corn Chowder Salad with Bacon and Cider Vinegar

4 thick slices of bacon (4 ounces), cut crosswise 1/2 inch thick

1 pound Yukon gold potatoes, peeled and cut into 1/2-inch dice

2 red bell peppers, cut into 1/2-inch dice

8 ears of corn, kernels removed

1 medium red onion, thinly sliced

1/4 cup cider vinegar

1/4 teaspoon crushed red pepper


1..In a large skillet, cook the bacon over moderately low heat, stirring a few times, until it is crisp, about 5 minutes. Using a slotted spoon, transfer the bacon to paper towels and let drain.

2..Pour off all but 3 tablespoons of the bacon fat in the skillet. Add the potatoes and cook over moderate heat until they start to brown, about 3 minutes. Stir and cook for about 2 minutes longer, until almost tender.

3..Add the diced red peppers and cook, stirring occasionally, until the potatoes and peppers are tender, about 5 minutes.

4..Add the corn kernels and cook, stirring, until heated through, about 3 minutes.

5..Transfer the vegetables to a large bowl and stir in the onion, cider vinegar, crushed red pepper and bacon. Season the salad with salt and serve.


Corn Pudding from Katie Lee

2 cups milk

1/2 cup heavy cream

4 medium ears of corn, shucked

1 tablespoon extra-virgin olive oil

1 medium sweet onion, finely chopped

1 stick unsalted butter

1/2 cup cornmeal

6 large eggs, separated

3 ounces sharp cheddar cheese, shredded (about 1 cup)

1 teaspoon plus a pinch of salt

1/2 teaspoon freshly ground black pepper 

1..Preheat the oven to 350°. Butter a 10-by-15-inch baking dish. In a large saucepan, bring the milk and cream to a simmer over moderate heat. Add the corn, cover and cook over moderately low heat, turning a few times, until tender, about 10 minutes.

2..Meanwhile, in a medium skillet, heat the olive oil. Add the onion and cook over moderate heat until softened, about 8 minutes.

3..Transfer the corn to a plate and let cool. Remove the saucepan from the heat and swirl in the butter until melted. Let cool to room temperature. Using a serrated knife, cut the kernels off the cobs and add to the saucepan. Scrape the onion into the saucepan. Whisk in the cornmeal, egg yolks, cheddar, the 1 teaspoon of salt and the pepper.

4..In a large stainless steel bowl, beat the egg whites with the pinch of salt at high speed until firm peaks form. Fold the whites into the corn mixture and pour into the prepared baking dish. Bake for about 30 minutes, until the corn pudding is puffed and golden brown. Let the pudding rest for about 5 minutes before serving.

MAKE AHEAD The pudding can be prepared through Step 3 and refrigerated overnight. Bring to room temperature before proceeding.


Pan-Roasted Corn Risotto from Sara Jenkins

5 cups light chicken stock or canned low-sodium broth

5 tablespoons unsalted butter

2 tablespoons extra-virgin olive oil

3 shallots, minced

3 cups fresh corn kernels (from 5 to 6 ears)

1 1/2 cups Italian medium-grain rice, preferably Carnaroli (10 ounces)

1/4 cup dry white wine

1/4 cup freshly grated Parmigiano-Reggiano cheese

2 tablespoons finely chopped flat-leaf parsley

Salt and freshly ground pepper

1..In a medium saucepan, bring the chicken stock to a boil over moderately high heat. Lower the heat to keep the stock at a bare simmer.

2..Meanwhile, in a large, heavy saucepan, melt 4 tablespoons of the butter in the olive oil. Add the shallots and cook over moderate heat until softened, about 4 minutes. Raise the heat to high, add the corn and cook, stirring frequently, until lightly browned, about 12 minutes.
Add the rice and stir until the grains are thoroughly coated with fat, 1 to
2 minutes. Pour in the wine and continue stirring until most of the wine has evaporated.

3..Add 1 cup of the simmering stock to the rice and cook over moderate heat, stirring constantly, until the stock has been absorbed. Continue adding stock, 1 cup at a time, stirring the risotto until the stock is absorbed before adding more; the risotto is done when the rice is just tender and the sauce is creamy, about 22 minutes.

4..Stir in the Parmigiano-Reggiano, parsley and the remaining 1 tablespoon of butter. Season with salt and pepper and serve at once.


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 10:29 AM