This Week

Mack's Corner

This Week

60 Most wanted

Back in the early 80's I taught school at Cypress Jr High. When I first got the job, I was going to be a math teacher, but I ended up being a remedial math teacher. I was supposed to teach kids who had a hard time with math and were several grades behind. But there was a trick to it. The way the kids got selected to be in my class was by the math teachers themselves. The kids just had to be failing to be eligible. There were 4 regular math teachers, each with 30 kids every period… pick 3 kids out of 30… Guess who they picked? The 3 kids they most wanted to get rid of…. "Most wanted" was a good name for my class. I had every thug, drug dealer, gang member, prostitute, attitude in the school. The top 60! If something bad happened, the principal came straight to my class and pulled 3 of the most likely suspects. The campus cop lived in my hallway… They were great kids, I loved them to death.. Not one of them was was a bad student. The second year I was there we had the highest grade-improvement of all the schools in the city.. My 2 favorite kids were Rico and Elray. They were best friends. One day 4 police officers slammed in to my room and handcuffed both of them. The policeman said they had stolen a car. As they walked out I looked at Rico and mouthed "you stole a car?" and he looked at me and mouthed back "I told him not to!"… The bad part was that they had parked it in the teacher's parking lot and the teacher who's place it was complained to the principal, who asked the campus cop, who found out it was stolen, who came straight to my class…  They were back in a month… One of my kids was one of the biggest Marijuana dealers in north Memphis. He had over 100 other kids working for him. He was really smart. Must have had an IQ over 150. He made way more money than I did.. Of course teachers didn't like him much .. I had kids at all different grade levels in math, some at 1st grade, some at 10th, The drug dealer could have been in college. To some fractions were too simple and boring and to others it was way, way, over their head.. I couldn't really teach the class, I had to teach each kid individually, 12 kids in one class period = 12 classes ..

God's like that: You may be one of those in the top 60 most wanted, but God doesn't care, he loves you to death. He knows you're not like everybody else, he knows it takes time.. he knows. It's ok, he's got plenty of time, plenty of patience … Your life is the most important thing in the world to him …..

I may do some more individual math teaching. I'm good with one on one, but I hate teaching a class. That's for real teachers.


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

Rick Farmer and I did a cooking demo for The Hope Market years ago …. Here's one that we did. It's from Stephan Pyles cookbook "New Texas Cuisine" … one of the great cookbooks of all time.. you can buy it used on Amazon for as little as 46 cents used:
New Texas Cuisine By Stephan Pyles

Sautéed gulf shrimp with garlic Boursin Croutons

(I left the croutons out for time reasons and added a loaf of French bread instead… you've got to have some bread with this)

Seafood seasoning:
(You can get all of this at Penzey's Spices, on Perkins)

1/2 tsp cayenne pepper (if cayenne is too hot for you, use chipotle powder instead)

1/2 tsp black pepper

1 tsp paprika (smoked, sweet, plain.. all work)

1 1/4 tsp onion powder

1 1/4 tsp garlic powder

1 1/4 tsp dried thyme

1 1/4 tsp dried oregano

For the Shrimp:

3 tbsp oil (veg, corn, olive, grape seed… any)

1/3 cup finely diced onion

4 tsp minced garlic (dried works too..Penzey's)

16 medium shrimp (raw, peeled, not peeled, cooked, frozen..all will work)

1/2 cup heavy cream

2 tbsp fresh lemon juice (1 lemon)

2 tbsp Worcestershire sauce (Lee & Perrins)

4 tbsp chopped scallions (Green onions)

12 tbsp unsalted butter (1 1/2 sticks) (if you don't mind the calories. This makes it really good..)

1 loaf of fresh crusty bread, whatever your favorite is

Salt to taste

For Seafood season:
Combine all the ingredients in a small bowl and combine .. set aside.

For Shrimp:
(If you have fresh shrimp, you need to clean them. Remove the shell, then cut along the back to get to that dark strip running down it. Pull out the dark strip and rinse under water… If you have frozen shrimp, thaw first. If you have pre-cooked shrimp then thaw and add them last, just to heat through…)

Heat the oil in a large skillet over medium heat and add the onion, garlic, and shrimp (pre-cooked shrimp, just cook the onion & garlic) .. be careful not to have the pan too hot, you don't want to burn the garlic. Cook over medium heat till shrimp are half cooked and onions are translucent. Add seafood seasoning, cream, lemon juice(cut the lemon in half and squeeze both sides in to pan), and Worcestershire sauce and cook over high heat till sauce is reduced by half. The sauce will become thick and bubbly.. Add scallions, season with salt…. You can stop right here and not add the butter (lots of calories = 1 1/2 sticks of butter). But if you want this to be crazy-good whisk in the butter in tablespoon increments .. re-season with salt …. Serve in a bowl with bread

Things you could do different: Serve over rice, use small scallops instead of shrimp, use any fish instead of shrimp, serve over pasta, serve it over fresh spinach for a hot salad, double the shrimp and make po boys with it… To use fish: pan fry first then set aside… add back to the pan at the very end …

To serve over pasta: Cook pasta, make shrimp & sauce, then add pasta to the shrimp & sauce pan to coat… always add your pasta back to any sauce and allow it to re-heat in the sauce .. if the sauce gets too thick add some pasta water to thin… Since we only used 1 pan in this, an interesting thing you can try is to pan fry your pasta…cook your pasta, then when the shrimp and sauce is almost done put some oil in a hot skillet and add the pasta. Let it brown a little, the add it to the shrimp & sauce…. This adds a nice texture to the pasta…

1 pan,  cheap, quick (after you make this once, you won't need the recipe), great!! The only expense is the shrimp and cream…  

 
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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 9:38 AM