This Week

Mack's Corner

This Week

Plato and golf balls

I took an IQ test online one time. While I was looking for stuff on Google a thing popped up on the screen saying they wanted to give me a free IQ test. Well I'm easily distracted and I wasn't finding anything anyway so I started taking this IQ test. The questions were things like showing you 4 triangles and asking which one didn't fit and word problems like: 2 trains leave the station a 4pm one going 60mph and one going 50mph. One had a 10 mph head wind and the other has to go up a 30 degree climb……how many people were riding in the 1st train. Anyway I finished it, 40 questions and told them my name was Ferd Burffel and to send all the test results to him. "Click the Next button and find out your score!!" … OK … I click next… here's what it said:
Your Intellectual Type is "Visionary Philosopher". This means you are highly intelligent and have a powerful mix of skills and insight that can be applied in a variety of different ways. Like Plato, your exceptional math and verbal skills make you very adept at explaining things to others - and at anticipating and predicting patterns. And that's just some of what we know about you from your IQ results.
Who knew??? …. Plato … You probably didn't know I was a Visionary Philosopher… Maybe I need to ask for a pay raise, or go on tour and just stand around saying smart stuff like "hypotenuse" and "Singularity" and "Medulla Oblongata". All us smart guys say things like that. Just think of the potential!!! Maybe somebody will pay me to just think deep thoughts… I could even do that at night ..
I could almost start playing golf again if I could play on a real links course like they have in Britain. No trees, no water, no lost balls, don't care about sand. That's what I hate about golf, you keep losing your ball. You don't do that in baseball, or basketball, or football. I've still got the same baseball we used when I was 10. I always feel like the game is over when I lose my ball… time to go home. When I was in college we played on a course that was still being built, it hadn't even opened yet. We played the front 9 on one course and the back 9 on another… By the 5th hole I had lost 5 balls. There was water everywhere and thick trees on every hole, of course that's where my ball went. There was a small creek running through the woods on one hole, my ball went right to it, I found it, got mad and kicked a rock, fell down in the creek and before I realized it my golf bag had filled with water… It wasn't my best day …. The next to last hole was 150 yards over water with a landing zone about as big as my living room. You had to hit over that and then hit up to the green. My first 4 balls went in the water, so I dumped all the balls I had out on the ground, got out my Driver (biggest golf club) and started whacking balls like I had lost my mind. I was killing fish, frogs were climbing on shore, ducks were flying….. it wasn't safe in the water … Then I got to the last ball, not one had cleared the water yet … I crushed it .. the only hook I've ever hit in my life, 150 yards straight, 200 yards left … No golfer in the world could have hit it better. I finished the day with that one last ball, a range ball with a big cut in it. I lost 22 balls that day, but I did finish.
God's like that, he's not too interested in potential he interested in action. He wants to know what you're going to do right now. Even better, he wants to see you finish. When God's done with you, you die. So if you're reading this….
I think I'm going to go to MIT and let them study me… maybe I'll say something really smart … I wonder if Plato played golf?


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

I'm still on the summer fruit thing…. Here's the deal, if you can make a good pie crust then you can make any fruit pie you want. Most people think this is hard but it's easy, you just have to do it several times. I love Kerrygold butter, especially the salted kind. It's as close as you can get to the best butter I ever had and it's a lot cheaper and you don't have to fly across the country to get it. This is their crust recipe. I mostly want you to be able to make the crust. The filling can be anything….. Here's the other cool thing. You don't have to be pretty. You lay the crust dough out, put fruit in the middle and fold the crust back over it.. it's that easy..
The buttery crust makes a luscious frame for fresh raspberries.
1 cup all-purpose flour
1/4 teaspoon salt
6 tablespoons cold Unsalted Kerrygold Pure Irish Butter, cut in 1/2 inch chunks.. (you can use salted butter, but leave out the salt in the recipe)
1 large egg yolk (reserve white)
3 to 5 teaspoons ice water
2 cups raspberries
3 tablespoons sugar
2 teaspoons cornstarch
To Make Crust:

Heat oven to 425° F.

In food processor, whirl together flour and salt. Add butter to processor, pulsing just until mixture resembles coarse meal. Add egg yolk and water, 1 teaspoon at a time; process just until dough clumps together and begins to form a ball.
(I would never do this next plastic wrap thing, but it might make it easier for you. I would just put the dough on a floured cutting board, flour the top of the dough, then roll it out. Add more flour as needed to avoid sticking.)
Set 2 pieces (each about 12 by 15 inches) of plastic wrap on work surface. Lightly dust each with flour. Gather dough and press into a flat disk about 6 inches wide. Set disk in center of 1 piece of wrap. Set remaining plastic wrap, floured-side down on dough. With rolling pin, roll dough evenly into about an 11 to 12 inch round (really you're going for thickness here, about 1/8 of an inch all the way across); occasionally turn round over, lift wrinkled plastic wrap, pull smooth and replace; continue rolling as needed.
To Fill Tart:
(Easier and less messy: Instead of putting the dough flat on a baking sheet like they are going to do next, I put the dough in a spring-form pan and let the edges hang over the side. Then I put the fruit in the middle and just flop the edges of the crust over the top of the fruit. Cook the whole thing while still in the spring-form pan. This helps it hold its shape and keeps the fruit from spilling out when you put it in the crust. You might need to make a double batch of crust, depending on the size of your spring-form pan. Just freeze it if you have too much. You can use it later for another pie or cut it and make cookies.)
Peel off top sheet of wrap and invert onto 12 by 15 inch baking sheet lined with cooking parchment. Remove remaining plastic wrap. Distribute berries in center of pastry, leaving about a 2-inch border. In small bowl, mix sugar and cornstarch. Sprinkle 3 tablespoons mixture evenly over fruit. Gently fold edges of pastry over berries, pleating edges to fit; leave an opening of 4 to 6 inches wide in center. Brush pastry with reserved egg white from crust. Sprinkle pastry lightly with remaining sugar mixture.
Bake tart on the bottom rack of the 425° F oven until crust is golden on bottom and juices bubble, 25 to 30 minutes. Cool on pan at least 15 minutes. While still warm, with wide spatula loosen tart from pan especially where juices have leaked out. Transfer to serving platter and serve warm or cool. Cut in wedges. Dust with powdered sugar, if desired. Serve with vanilla ice cream or lightly sweetened, softly whipped cream, Or Just Cream. Makes 4 to 6 servings 

Here's 2 more fillings, same crust, same process, just different filling…
#1 - Summer Peach Pie with Vanilla and Cardamom:
2/3 cup sugar
1/2 vanilla bean, cut crosswise into 1/2-inch pieces
3 tablespoons unbleached all purpose flour
1 teaspoon (scant) ground cardamom
3 3/4 pounds firm but ripe unpeeled peaches, halved, pitted, each half cut into 4 slices (about 10 cups)
Combine 2/3 cup sugar and vanilla bean in processor; blend until vanilla bean is very finely minced. Sift vanilla sugar through strainer into large bowl; discard any large bits in strainer. Mix flour and cardamom into vanilla sugar. Add peaches to flour-sugar mixture and toss gently to coat.
#2 - Wild Blueberry Pie:
3/4 cup plus 2 tablespoons (or more) sugar
1/4 cup cornstarch
7 cups fresh wild or regular blueberries (32 ounces) or 32 ounces frozen wild or regular blueberries (do not thaw)
2 tablespoons fresh lemon juice
Whisk 3/4 cup plus 2 tablespoons sugar and cornstarch in heavy large saucepan to blend. Stir in blueberries and lemon juice. Cook over medium heat until mixture bubbles and thickens, frequently stirring gently, about 13 minutes. Chill filling until cool, about 1 hour. If more sweetness is desired, stir in sugar by tablespoonfuls.
Like I said, if you can make the crust, you can make anything…


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 9:24 AM