This Week

Mack's Corner

This Week

Mesquite cologne

 
Did you ever notice that the way you smell and the way you look aren't always the same? I was doing a little last minute clean-up one day and found 3 bags of grass, you know, like you've got in front of your house after you cut the grass. I guess they had been there about a week, they had that rotten garbage smell. Of course the bags were made from the thinnest plastic known to man. So as soon as I picked one up it started to leak. Not really a big deal, I just put it on the back of my truck and put it in the dumpster. The only problem was some of it leaked on me. Now I stink. I washed out the back of the truck, washed myself off. But I was still smelly. I rode around with the windows open, still stink. So I had to go to what I call "Instant Bath". You get some "Lite" cologne and cover yourself with it, it works great, even works with dead grass.

I was trying to think of a way to smell good all the time, then you could skip showers and nobody would care. The best way I've found is to smoke some ribs. After you do it everything smells like ribs, your hair, your clothes, your skin, everything. I've tried to convince my wife that it's a new cologne called "Mesquite". I even thought about making it part of a spa treatment for women. Just think guys, you come home, walk in the door, your wife smells like ribs, how great would that be??? Sometimes things are more obvious than you think.

God's like that: He knows we're smelly, you can't hide it or cover it up. But it's ok, he'll take us, even if you're smelly.

I'm getting hungry, time for another treatment. I wonder if "Liquid Smoke" would work for instant bath?

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

Ok, so I'm feeling healthy again today. Here's 3 great vegie recipes that you can make in minutes. You can probably make it really fast after you do it the first time. It's really healthy. Feel free to add to the recipes.

Caramelized Broccoli with Garlic:

3 tablespoons extra-virgin olive oil

2 heads of broccoli (1 1/4 pounds total), stems peeled and heads halved lengthwise

1/2 cup water

3 garlic cloves, thinly sliced

Pinch of crushed red pepper

Salt and freshly ground black pepper

2 tablespoons fresh lemon juice

In a large, deep skillet, heat 2 tablespoons of the olive oil. Add the broccoli, cut side down, cover and cook over moderate heat until richly browned on the bottom, about 8 minutes.

Add the water, cover and cook until the broccoli is just tender and the water has evaporated, about 7 minutes.

Add the remaining 1 tablespoon of olive oil along with the garlic and the crushed red pepper and cook uncovered until the garlic is golden brown, about 3 minutes.

Season the broccoli with salt and black pepper, drizzle with the lemon juice and serve.
 
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Tomato Gratin:

2 tablespoons extra-virgin olive oil

1 small red onion, thinly sliced

1 teaspoon thyme leaves

1 3/4 pounds plum tomatoes, sliced crosswise 1/4-inch thick

Salt and freshly ground pepper

2 teaspoons balsamic vinegar

1 tablespoon unsalted butter

1/4 cup freshly grated Parmigiano-Reggiano cheese

Preheat the oven to 425°. Oil an 8-by-12-inch baking dish.

In a medium skillet, heat the olive oil. Add the onion and thyme and cook over moderate heat, stirring occasionally, until the onion is softened, about 7 minutes.

Scrape the onion into the prepared baking dish and spread evenly over the bottom.

Arrange the tomato slices over the onion in overlapping rows. Season with salt and pepper and drizzle with the balsamic vinegar. Dot the tomatoes with the butter and sprinkle the Parmigiano-Reggiano on top.

Bake on the upper rack for about 15 minutes, until the cheese starts to brown and the gratin is bubbling. Let rest for about 5 minutes before serving.

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Chipotle-Garlic Edamame:


One 14-ounce bag frozen Edamame in the pods

1 tablespoon extra-virgin olive oil

1 chipotle in adobo-stemmed, seeded and minced

1 garlic clove, minced

1/2 teaspoon ground cumin

Coarse sea salt

Freshly ground black pepper

Bring a large saucepan of water to a boil. Add the edamame and cook for about 4 minutes. Drain and pat dry.

In a large skillet, heat the olive oil with the minced chipotle, minced garlic and ground cumin. Add the edamame pods and cook over moderate heat, stirring occasionally, until the garlic is softened, 1 to 2 minutes.

Season the edamame with salt and black pepper and transfer to a bowl. Serve warm or at room temperature.

Easy, Healthy, Fast .. make it once and you'll never need the recipe again..


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

Mack

 

Posted by Mack Oates at 9:34 AM