Mack's Corner

This Week

This week 03-03-15

The Godfather of  skateboarding

You may think that Rodney Mullen looks kind simple,not very bright, but you would be wrong. He’s very, very smart, and he really understands the creative process and the idea of creating a big thing out of a bunch of small things that he already knows how to do.  He fails constantly. He gets up constantly. Every time he fails his body remembers what he did last. These are little little things like turning your  head a little more, or moving your right foot slightly to the left. Over and over until he doesn't have to think about it, he just does it. Muscle memory. The other thing he does that's so great is he enjoys the process. He's not trying to be the greatest in the world, he's just trying to learn the next thing or create the next thing. And as it turns out, by doing that he is the greatest in the world. Oddly enough finding that out hurt his progress because he had to defend his title. He had to think about that. When they took his signature board off the shelf and he lost his title, he gained the freedom to start creating again. He also talks about the freedom to innovate when there’s no high mark to defend.. it’s very cool.. he’s talking to you ..

God's like that: Little things every day, over and over. Don't worry about being the greatest, worry about learning or creating the next little thing. Remember how panicked you were the first time you rode a bike: you fell, got back on, fell again, got back on, then a few months later you just jumped on and rode it. God teaches us the same way. 


Cooking 220 - 2 pans, 2 burners, 20 minutes - Living Well - Mediterranean Diet:

I love pasta, especially when it's different. I like  fresh pasta with butter and salt and pepper. You have to love the pasta,  not the sauce. The sauce is second. Here's a great recipe, totally different. Make it, you'll love it!

Pasta with Creamy Pumpkin Sauce and Toasted Hazelnuts

1/2 cup hazelnuts or walnuts or pecans
1 pound orecchiette pasta or any other shape (Use good pasta like DeCecco)
4 tablespoons unsalted butter
1 medium onion red onion, finely diced
2 garlic cloves, minced
2 teaspoons minced fresh sage
One 15-ounce can pumpkin puree
Kosher salt and freshly ground pepper
1/2 cup mascarpone cheese
1/4 cup freshly grated Parmigiano-Reggiano cheese, plus more for serving
1/4 cup snipped chives

Preheat the oven to 375°. Spread the hazelnuts in a pie plate and toast for about 7 minutes, until golden. Let cool. Rub off most of the skins and roughly chop.

In a large pot of boiling salted water, cook the pasta until al dente(read instructions on the box). Drain the pasta, reserving 1 cup of the cooking water.

Meanwhile, in a medium saucepan, melt the butter. Add the onion, garlic and sage and cook over moderately low heat until the onion is softened, about 7 minutes. Transfer the mixture to a food processor. Add the pumpkin puree and process until smooth. Season with salt and pepper.

Wipe out the pasta pot. Scrape the pumpkin puree into the pot and cook over moderately low heat until hot. Mix in the mascarpone and the 1/4 cup of grated cheese. Add the pasta and the reserved cooking water and toss to coat thoroughly and heat through. Season with salt and pepper. Transfer the pasta to bowls, sprinkle the hazelnuts and chives on top and serve right away, passing additional Parmigiano at the table.

Doesn't that sound great!!!


Posted by Mack Oates at 1:21 PM