on the road, know that MMP has a hand in that car.

We work on all kinds of pro-jects, big and small. But the project we have the most inter-est in is yours! Call us to dis-cuss your needs, specs and timetable. We value the pros-pect of working with you.

Christmas Update

Last month I stopped just short of listing what I gave my wife for Christmas. Some of you have asked, so here’s what she got from her loving Hubby.

First, I got her a couple of log carriers from Duluth Trading Co. She’d been asking for these; one for the basement and one for the upstairs fire-place. She was delighted. She always has a sewing project going, so gift cards to Jo-Ann Fabrics were in her stocking. I also made her a box from some old barn wood I had in the shop. Inside: coupons for me to assist her in various projects around the house and road trip coupons in which I promise to drive and stop whenever she wants. I NEVER do that. Shelly smiled, kissed me and said: “You really DO listen!” It was a wonderful Christmas! ■

At the risk of sounding like Scrooge, I’m glad the holiday season is behind us for another year. I hear from more busi-ness owners on how much they dislike the month of December because so many people are mentally or physically (or both!) checked out until after the first of the year.

Not at MMP, we’re rolling right along! By the way, that pream-ble might be for naught when I tell you that I’ll be gone on vacation soon; details below.

By the way, you may have tried to phone us just after the holi-day’s, only to receive a mes-sage that our phone number could not take your call. Thank our illustrious power provider, Michigan Edison, who left us in the lurch for a few days while doing surge protection work on the electric line coming to our building. It made for a few teeth gnashing days. Ain’t business ownership fun?

Actually, it is fun and very rewarding. Mark Russell and I went on a little two day road trip earlier this month. We vis-ited a clients in London, KY and Richmond, IN. The stop in Indi-ana was interesting in that the gentleman who started the

business recently retired and moved back to Japan. The cur-rent operator is rebuilding with innovative ideas. I marvel at how someone can come into an already successful business and find new ways reshape and set it on a path for even greater victory. Kinda makes me think of Sears. At one point, that catalog model was the envy of all retail. Sears was the vener-able disrupter in their business space. Times change, along comes the internet and a little company called Amazon begins to blaze new trails and reshape how we buy.

Anyway, I think the visit to these clients was beneficial for them and invaluable for us.

We continue to work on a wide array of projects at MMP. I have a client in Illinois who’d like us to braze the assembly on those fun little drills used by dentists. Buzzzzz. Buzzzzz! Think of me when you next have a filling done!

Oh, and next time the name Elon Musk is in the news, think of me. Through a company in California, MMP will be proc-essing some heat exchange assembly for Tesla. Heck, next time you see one of those cars

Hitting The Road in 2019!

A few months ago, Shelly and I got together for dinner with my brothers Carl and Chuck with their wives Kate and Suzette, respectively and my friend Kevin and his wife Sue.

We had a blast; good food, good people and fun stories.

We all enjoy getting together and socializing from time to time and often seek opportuni-ties to do so. As the visit went on, Kevin shared an idea: “We should all go to the Dominican Republic for vacation!”

I should mention that we all made a similar trip to Cancun, Mexico in 2009 when I went there for my very first board meeting with MTI. We had a blast! After ten years, we’re overdue for such a trip. Be-sides, the thought of such a trip

was too tempting to pass up.

My brothers and I looked at each other, then at our wives and it was agreed...a trip to the Secrets resort in Punta Cana was just the break we all need. I tossed in one caveat to Kevin. “I’m insanely busy right now. Since you’re retired, you set up the details and Shelly and I will be there.”

Kevin agreed, made the arrangements and next thing you know, the eight of us are booked for what will surely be a wonderful all-inclusive trip to this adults only resort.

We’ll be taking off on Saturday, February 23 and I’ll be back in the office bright and early on Monday, March 4, 2019. Yes,

Modern Metal Processing

3448 Corwin Road PO Box 22

Williamston, MI 48895

Tel 517-655-4402 modernmetalprocessing.com

Aluminum Anneal Brazing and Heat Treatment Steel Weldment Stress

Relief Stampings Forgings Castings Extrusions

Issue No. 38, Vol. 4

January, 2019

Metal to Metal From the desk of Ed Wesolek

MMP will remain open while Shelly and I are off on vacation.

Since I’ll be out of pocket from February 23 until March 4, Chris Piper is the man to call with any questions or concerns about your projects in my absence.

Chris is our Quality Control & Production Manager and has his finger on the pulse of what’s going on in the shop.

Please note these dates… February 23

to March 4, 2019

If you have something that requires my attention before my trip, please call me. ■

UPCOMING TRAVEL ALERT!!

What’s not to LOVE about a tender Chuck Roast dinner? It’s delicious and practically melts in your mouth! And when you

make Mississippi Roast, you’ll get just such a meal that’s perfect on a cold, wintery night.

THE SHOPPING LIST:

One 3-pound Chuck Roast

1 pkg, Hidden Valley Ranch Salad Dressing & Seasoning Mix

1 pkg Au Jus Gravy Mix

4 Tbsp unsalted butter cut into four pieces or slabs

6 Pepperoncini Peppers, whole

¼ cup of water

COOKING INSTRUCTIONS:

1) Place chuck roast into your slow cooker.

2) Sprinkle ranch dressing mix and Au Jus powder over meat.

3) Toss in butter and Pepperoncini peppers.

4) Pour water over meat.

5) Place lid on slow cooker

6) Slow cook on high setting for 6 hours or on the low setting for 8 hours.

This is a slow cooker recipe you’ll be looking forward to all day long. And the results will not disappoint you.

The meat will be so soft, tender and delicious.

Serve with potatoes, carrots and a nice crusty bread for a warm and satisfying meal that’ll take the chill out of the wintery night air.

Make enough for leftovers!

Slow Cooker Mississippi Roast

Rib Roast and Mushroom Soup tered (I used 2 pounds) 1 lb Shitake Mushroom stems soaked and cut up 1 cup Red Wine (I used 2 cups)2 cups of rich Chicken stock 2 Bay Leaves (I used 4 to 6)

COOKING INSTRUCTIONS:

Mix the Cayenne, Rosemary and Garlic with the Olive Oil and rub the roast, then sprinkle with the Kosher salt and let it sit in the fridge for 3 days.

Put the cut veggies and mush-rooms in the bottom of a roast-ing pan with a little more Olive Oil, Wine and Chicken stock. Put the roast on top of that and cook at 450°F for 25 to 30 minutes, then reduce to 350° for another hour and 45 min-utes or 2 hours, occasionally spooning juices over the meat. This is where I added more Chicken stock and Red wine. That’s it.

TURNING LEFTOVER ROAST INTO MUSHROOM SOUP

After we ate Christmas dinner, we had just a little bit of meat left. Hmmm...what to do?

I got it. Mushroom soup! So this was the inspiration for my

Mushroom Soup recipe.

Use the remaining juices from the cooked meat, veggies and mushrooms.

Skim and remove the fat that settles on the top. Add more Button, Cremini, Porcini, Small Portabella mushrooms and (why not?) more Shitake Mush-rooms.

Who DOESN’T like mushrooms? HINT: Don’t ask my wife that question!

Back to the kitchen... Add some water with beef stock to the leftover drippings and added mushrooms.

Let it all cook for 4 hours or longer in a slow cooker. Then add some noodles (of your choice) near the end of the cooking time. I pre-cooked mine before putting them in. Enjoy! ■

This is a double header recipe. We served a delicious Standing Rib Roast for Christmas dinner and with the leftovers, I made Mushroom Soup.

INGREDIENTS FOR RIB ROAST:

½ tsp cayenne pepper (I used about a whole teaspoon) ½ bunch of rosemary leaves, finely chopped Extra virgin olive oil 1 - 8 to 8 ½ pound Rib Roast Kosher salt 1 onion, diced into ½ inch cubes 3 to 6 cloves of garlic crushed and finely chopped (I used 6 to 8 cloves) 1 lb, baby carrots 3 ribs of celery diced into ½ inch pieces 1 lb, Cremini Mushrooms quartered (I used 2 pounds) 1 lb Button Mushrooms, quar-

Page 2

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3448 Corwin Road PO Box 22

Williamston, MI 48895

Tel 517-655-4402 modernmetalprocessing.com

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