tag:blogger.com,1999:blog-25145896359915707722024-03-17T22:59:58.804-04:00Urban SimplicityRandom Thoughts on the Sacred Journey of Everyday LifeJoe Georgehttp://www.blogger.com/profile/04896010205120222575noreply@blogger.comBlogger3427125tag:blogger.com,1999:blog-2514589635991570772.post-41830259303073245462023-05-20T19:40:00.008-04:002023-05-20T19:40:57.434-04:00Spicy Hummus with Dried Chilies and Lime<p> </p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiT_OONzfp2-8cld7q8SOjQ0chbhCyz2cjVHa78Ux6vtBKUETUn9Ame93F7OfINXtYb98IySV0ml8qjf6gd_VzDFo_8kmlMw5pEYdXAkkhBAeeBvZ2c_14Co6WXcZ4IiT_waS6kAo7yFRFaxv0mf4M1WIDUEyA1lj8L_objWQTW_I2_qkYYYsvaZQ1nWQ/s600/Hummus%20(small).jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="594" data-original-width="600" height="634" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiT_OONzfp2-8cld7q8SOjQ0chbhCyz2cjVHa78Ux6vtBKUETUn9Ame93F7OfINXtYb98IySV0ml8qjf6gd_VzDFo_8kmlMw5pEYdXAkkhBAeeBvZ2c_14Co6WXcZ4IiT_waS6kAo7yFRFaxv0mf4M1WIDUEyA1lj8L_objWQTW_I2_qkYYYsvaZQ1nWQ/w640-h634/Hummus%20(small).jpg" width="640" /></a></div><p></p><p><span style="font-size: medium;"><span style="font-family: New Tegomin;">Spicy Hummus with Dried Chilies and Lime<br /><br />Makes about 2 cups<br /><br />1 (15oz) chickpeas, drained<br />1/2 teaspoon baking soda<br />3 chiles de arbol, stems and seeds removed<br />3 pasilla chilies, stems and seeds removed<br />3 cloves garlic<br />1/2 cup fresh lime juice<br />1/4 cup cold water<br />1 tablespoons smoked paprika<br />1 teaspoon salt<br />1/2 teaspoon ground cumin<br />3/4 cup tahini<br /><br />Place the chickpeas, baking soda, chilies de arbol, pasilla chilies, and in a small pot and cover with cold water. Bring to a boil then lower to a simmer and cook for about 5 minutes. Drain the water and set the chilies aside. <br /><br />Return the chickpeas to the pot and cover with cold water. Using your hand, gently fold the chickpeas to release their skins, then pour off the water and skins that have surfaced while holding back the chickpeas. Repeat this process two more times to remove most of the skins, then drain the chickpeas.<br /><br />Combine all of the ingredients in the bowl of a food processor and process until smooth.</span><br /></span><br /></p>Joe Georgehttp://www.blogger.com/profile/04896010205120222575noreply@blogger.com0tag:blogger.com,1999:blog-2514589635991570772.post-14821769808202953882023-04-15T14:23:00.003-04:002023-04-15T14:23:18.891-04:00Black Bean Burgers (on Whole Wheat Bread)<p> </p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgx7FT4l8lZVxQ5QwWEHrpDyRoEmX67OZpNNisCXrNAxQ04PTVUlmsvPpT7w94de1hzd-sYrLbHgM1eV2V8ZqiyOHkbjL0iudTgPzENlOdAbvS3A1vghF8IUZCLAQkNRuf21ng6iXiUG-UYDgj53GS-j6AhmFBn7CK8rMa1VVsrzOLSeslQR8JXZG9wSA/s800/Burger2.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="537" data-original-width="800" height="430" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgx7FT4l8lZVxQ5QwWEHrpDyRoEmX67OZpNNisCXrNAxQ04PTVUlmsvPpT7w94de1hzd-sYrLbHgM1eV2V8ZqiyOHkbjL0iudTgPzENlOdAbvS3A1vghF8IUZCLAQkNRuf21ng6iXiUG-UYDgj53GS-j6AhmFBn7CK8rMa1VVsrzOLSeslQR8JXZG9wSA/w640-h430/Burger2.jpg" width="640" /></a></div><p></p><p><span style="font-family: New Tegomin; font-size: medium;">So a couple things. One is that while I am not a vegetarian (I ate meat twice this week) I usually choose vegetarian or pescatarian meals at home. This is one example, and this was so incredibly delicious. I ate one o the burgers on whole wheat bread (<a href="https://www.urbansimplicity.com/search?q=whole+wheat+bread" target="_blank">click here for multiple recipes</a>) with creole mustard, spicy slaw, tomato, and avocado.</span></p><p><span style="font-family: New Tegomin; font-size: medium;">The recipe for the burgers is below, and here's answers to common questions: Can they be baked instead of fried? Probably but they wouldn't be as crispy. Do I have to use eggs? Probably not, but you'd have to cut back on the breadcrumbs. Can I use gluten free bread crumbs? I don't know, I've never tried them. Do I have to use cilantro? No. Can they be frozen? Yes, but I would freeze them in their raw state.</span></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgnYj-y4C2LzcSdNJobdeGSSO9huOp3SCS6ndm_gbDt8dYvwVSdEKe7MZiuupHXytcyvECHxmTMq2K9pt5CRI9l0xvchrBRWWXKL9vT5TbAP-wdIwV6kexHolcw8-IgxsCl0lIZXROBzUSuCOor4lI3nI3fgGx34lsMU30b9Hr9P0XOLsKGkKUM0zQo9g/s604/Burger1.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="604" data-original-width="600" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgnYj-y4C2LzcSdNJobdeGSSO9huOp3SCS6ndm_gbDt8dYvwVSdEKe7MZiuupHXytcyvECHxmTMq2K9pt5CRI9l0xvchrBRWWXKL9vT5TbAP-wdIwV6kexHolcw8-IgxsCl0lIZXROBzUSuCOor4lI3nI3fgGx34lsMU30b9Hr9P0XOLsKGkKUM0zQo9g/w636-h640/Burger1.jpg" width="636" /></a></div><p><span style="font-family: New Tegomin; font-size: medium;">Black Bean Burgers v2</span></p><p><span style="font-size: medium;"><span style="font-family: New Tegomin;">Makes 4 or 5 burgers<br /><br />½ small onion, chopped<br />3 jalapeno, seeded and chopped<br />2 cloves garlic, minced<br />1 bunch cilantro, washed and chopped<br />1 tablespoon chili powder <br />1 tablespoon ground cumin<br />1 tablespoon smoked paprika<br />1 teaspoon kosher salt<br />2 large eggs<br />1 (15oz) can black beans, drained<br />½ cup shredded cheddar cheese<br />½ cup plain breadcrumbs<br />olive oil for pan-frying<br /><br />In the bowl of a food processor, combine the onion, jalapeno, garlic, chili powder, cumin, smoked paprika, salt, and egg, then process for a minute or two. Add the black beans and pulse until coarse chopped. Then add the cheese and breadcrumbs and pulse until fully incorporated.<br /><br />Gather the mixture into a ball and let it rest for about 10 minutes, for the breadcrumbs to absorb moisture, then divide into 4 or 5 portions and shape into patties.<br /><br />Heat the olive oil in a heavy or nonstick skillet and pan-fry the burgers for a few minutes on both sides, until the are crispy and cooked throughout. Transfer to absorbent paper.</span><br /></span><br /></p>Joe Georgehttp://www.blogger.com/profile/04896010205120222575noreply@blogger.com0tag:blogger.com,1999:blog-2514589635991570772.post-22122607449304139742023-02-26T16:20:00.004-05:002023-02-26T16:20:25.462-05:00Things That Can Be Carried on a Bike (No. 754)<p> </p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhOendIw50apBdANkV0HTe1uCwItRtMTjecKZg0v840Kgqh-ZR4KOAq_DCQCalEQ6UNgmDDhmDA0eo44ucg6zGsrJuRkuHCeCiaafMQ67uDES1MGrVJjn3Hoatw-ZBO25k4w8NcRcnhi_YHrhFQ_RXN9RPP-aKSAYRI9wDdYjQCns1j_IVQTKRmKW-sPQ/s631/Things%20(small).jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="600" data-original-width="631" height="608" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhOendIw50apBdANkV0HTe1uCwItRtMTjecKZg0v840Kgqh-ZR4KOAq_DCQCalEQ6UNgmDDhmDA0eo44ucg6zGsrJuRkuHCeCiaafMQ67uDES1MGrVJjn3Hoatw-ZBO25k4w8NcRcnhi_YHrhFQ_RXN9RPP-aKSAYRI9wDdYjQCns1j_IVQTKRmKW-sPQ/w640-h608/Things%20(small).jpg" width="640" /></a></div><p></p><p><span style="font-family: New Tegomin; font-size: medium;">On the bike... (2) 2x4x96 inch boards, (2) 1x4x96 inch boards, $52 in groceries, 3 l. of red wine, a few things from the pharmacy, and a thermos of coffee.</span><br /></p>Joe Georgehttp://www.blogger.com/profile/04896010205120222575noreply@blogger.com0tag:blogger.com,1999:blog-2514589635991570772.post-29550688661123844242023-02-19T13:27:00.004-05:002023-02-19T13:36:00.229-05:00Nearly Night...<p> </p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhAm74reyc1RkdfxkeLphGAG8pMn_GcT9UHw7Nxw13yynzoMyduGzt3v8i39NQrD3t4CQOO6RIkJb24pcJUj7V0tvK_5LaqvLbsDdjY3TNlictFX_MRZsAECKHOuNS9jlhGLjxl-vsencmIpOVlg4J7X9iG7DW5sYcJ6rAuG8a-jET_bj4JGJInm6FNSw/s800/fastnacht1.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="600" data-original-width="800" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhAm74reyc1RkdfxkeLphGAG8pMn_GcT9UHw7Nxw13yynzoMyduGzt3v8i39NQrD3t4CQOO6RIkJb24pcJUj7V0tvK_5LaqvLbsDdjY3TNlictFX_MRZsAECKHOuNS9jlhGLjxl-vsencmIpOVlg4J7X9iG7DW5sYcJ6rAuG8a-jET_bj4JGJInm6FNSw/w640-h480/fastnacht1.JPG" width="640" /></a></div><p></p><p><span style="font-family: New Tegomin; font-size: medium;">This is a recipe that I post every year just before <a href="http://en.wikipedia.org/wiki/Lent">Lent</a>.
I usually post it on Shrove Tuesday--the traditional day these
doughnuts are eaten--but thought I'd post it a day earlier in the event
anyone would like to make them (and I hope you do). </span></p><p><span style="font-family: New Tegomin; font-size: medium;">I was lucky enough
to be brought up with food traditions on both sides of my family. I had
mentioned<a href="http://www.urbansimplicity.com/2012/02/kibbeh-lebanese-meatballs.html"> in an earlier post</a>
that I was Lebanese-American on my father's side, but my mother's side
of the family is of German-French ancestry. The recipe below I received
from one of my sisters, who learned it from our mother, who learned it
from our grandmother, and so on. <br /></span></p><p><span style="font-family: New Tegomin; font-size: medium;">The name of these doughnuts in German
is <i><a href="http://en.wikipedia.org/wiki/Fasnacht_%28pastry%29">fastnacht kuecheles</a></i> and they are very similar to the French or New Orleans <a href="http://en.wikipedia.org/wiki/Beignet">biegnet</a>.
They are traditionally eaten the day before Lent as a (now mostly
symbolic) act of using up all the rich, luxurious, and fatty foods
before spending the next 40 days in introspection (living lean). </span></p><p><span style="font-family: New Tegomin; font-size: medium;">The
names of the day may change from one tradition to another but they all
basically mean the same thing. The English name is <a href="http://en.wikipedia.org/wiki/Shrove_Tuesday">Shrove Tuesday</a>...shrove is the past tense of <a href="http://www.thefreedictionary.com/shrive">shrive</a>, loosely meaning to offer confession or penance. In French, <a href="http://en.wikipedia.org/wiki/Mardi_Gras">Mardi Gras</a>
translates literally as Fat Tuesday...the last of the "fatty stuff" for
40 days. And Carnival, translates loosely as "farewell to meat," or
"farewell to flesh," meaning goodbye to meat and/or carnal pleasures for
a while. </span></p><p><span style="font-family: New Tegomin; font-size: medium;">What I find interesting is something new I learned about the
German version of these doughnuts, not so much the recipe itself but its
etymology. I have been fascinated with languages my entire life but
know almost nothing (<span class="short_text" id="result_box" lang="de"><span class="hps"><a href="http://translate.google.com/#auto%7Cde%7Calmost%20nothing">fast nichts</a>)
about German. Anyhow, I always thought that the word for these
doughnuts--fastnachts--meant fast night, or the night before the
fast...Lent. And this still may be true. But when I did some electronic
translating and broke the phrase into two words--</span></span><span class="short_text" id="result_box" lang="de"><span class="hps"><a href="http://translate.google.com/#de%7Cen%7Cfast%20nacht">fast nacht-</a>-I've come to see that it translates literally as <a href="http://translate.google.com/#de%7Cen%7Cfast%20nacht"><i>almost night</i></a>, likely making reference to the somber darkness that shrouds the next 40 days of the <a href="http://www.christianitysite.com/calendar.htm">Christian Calendar</a>. </span></span><span class="short_text" id="result_box" lang="de"><span class="hps">Unrelated but still related to this recipe, </span></span>the word <i>kuecheles, </i>is likely a variation of <a href="http://translate.google.com/#de%7Cen%7CK%C3%BCchle"><i>küchle</i></a>,
meaning fritter. Anyhow, these are very simple to make and
super-delicious. </span></p><p><span style="font-family: New Tegomin; font-size: medium;">The one thing that's not shown in the photos but is
included in the recipes (and is the best part) is that they are tossed
in powdered sugar while still warm. And I can still hear my mother's
voice from when I was a boy and tossing the<i> kuecheles</i> with eager
anticipation (just as I do today)..."Joey," she would yell while
standing in front of her frying pan, "You're getting sugar everywhere."
And I likely was.</span></p><p><span style="font-family: New Tegomin; font-size: medium;"></span></p><div class="separator" style="clear: both; text-align: center;"><span style="font-family: New Tegomin; font-size: medium;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgndSir_8wk89QjnHsq9JYIMESC_OHlS7Um8vzVOtynoXhoUrBOlsDtM5ofvyDYxfdAFwpYNYcG3AnpKoe3JFyWcea3l2C6mNM88kgLmBGudxzEHwwvwoAUrgy-39Xa4RLm2-SJpB3t8IDcLeniRn9lNTumbnn9xSXE7ecipZ7-leAE3k2Q6Xl0EAk5PA/s601/fastnacht2.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="601" data-original-width="601" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgndSir_8wk89QjnHsq9JYIMESC_OHlS7Um8vzVOtynoXhoUrBOlsDtM5ofvyDYxfdAFwpYNYcG3AnpKoe3JFyWcea3l2C6mNM88kgLmBGudxzEHwwvwoAUrgy-39Xa4RLm2-SJpB3t8IDcLeniRn9lNTumbnn9xSXE7ecipZ7-leAE3k2Q6Xl0EAk5PA/w640-h640/fastnacht2.jpg" width="640" /></a></span></div><span style="font-family: New Tegomin; font-size: medium;"><br /> </span><div style="margin-left: 40px; text-align: center;">
<b><span style="font-family: New Tegomin; font-size: medium;">Fastnacht Kuecheles</span></b></div>
<div style="text-align: right;"><span style="font-family: New Tegomin; font-size: medium;">
Makes about 3 dozen</span></div><span style="font-family: New Tegomin; font-size: medium;">
1 cup water (room temperature)<br />
1 cup milk (room temperature)<br />
1/2 cup granulated sugar<br />
4 tablespoons yeast<br />
6-7 cups all-purpose flour, divided<br />
3 large eggs<br />
1/2 cup unsalted butter, melted<br />
1 teaspoon salt<br />
powdered sugar<br /></span>
<span style="font-family: New Tegomin; font-size: medium;"><br />
Combine the water, milk, sugar, yeast, and two cups of flour in a large
bowl. Allow to rest for 1 hour, or until the yeast is fully active.
Transfer to an upright mixing bowl with a dough hook. Add the eggs,
melted butter, salt, and 4 cups of flour. Run the mixer on low for 1
minute (if the dough seems too sticky add the remaining cup flour) then
turn to medium and knead for 5 minutes. Transfer to a lightly oiled
bowl, cover and let rest at room temperature for about an hour, or until
double in size. Transfer the dough to a floured work surface and cut
into three pieces. Shape into balls, cover, and let rest 20 minutes.
Roll into large circles about 1/4 inch thick, then cut the dough into
diamonds 2-4 inches wide. Cover the diamonds with a cloth and let rest
10 minutes. Preheat a couple inches of vegetable oil to 350F in a heavy
skillet. Carefully fry the <span class="blsp-spelling-error" id="SPELLING_ERROR_8"><span class="blsp-spelling-error" id="SPELLING_ERROR_9">fastnachts</span></span>
in batches, cooking them for a couple minutes on each side until they
are puffed and golden-brown; drain on absorbent paper. Allow them to
cool for a few minutes, then toss a few at a time in a paper bag with <span class="blsp-spelling-corrected" id="SPELLING_ERROR_9">confectionery</span> sugar.</span><br />
<p></p>Joe Georgehttp://www.blogger.com/profile/04896010205120222575noreply@blogger.com0tag:blogger.com,1999:blog-2514589635991570772.post-60329341232225897272023-01-01T14:27:00.011-05:002023-01-01T14:31:33.695-05:00New Years Day Thoughts...<p> </p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgv3dHw0Tgc5UiU9AtiSiDeP9OUxKkbDiIGF793CuA0VEMjW1UbvavHyNZehYv7puKFsEESOljOO3W1n7kQTZcCcAYRo5F0Txa8WYv8GFIWnYxyi3IPsp_Qaj2AnVXbm1j4SueSIaPZCtZ_YXiK19EVRSvgogdDyA_-MGOqFPXEPSyTPsIzg9a98aai0g/s800/Branch%20droplet%20(small).jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="530" data-original-width="800" height="424" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgv3dHw0Tgc5UiU9AtiSiDeP9OUxKkbDiIGF793CuA0VEMjW1UbvavHyNZehYv7puKFsEESOljOO3W1n7kQTZcCcAYRo5F0Txa8WYv8GFIWnYxyi3IPsp_Qaj2AnVXbm1j4SueSIaPZCtZ_YXiK19EVRSvgogdDyA_-MGOqFPXEPSyTPsIzg9a98aai0g/w640-h424/Branch%20droplet%20(small).jpg" width="640" /></a></div><p></p><p><span style="font-family: New Tegomin;"><span style="font-size: medium;">New Years Day thoughts…<br /><br />Like many on this day I am reflective. 2022 has dripped away and fallen into the common pool of history and the year ahead is a blank slate which I look to with both hope and anticipation.<br /><br />I do not make resolutions, per se, but instead set goals. Sort of a visualization technique where I image what I want the end of the year to look like and take necessary steps over coming months to achieve it. I didn’t do this in 2022 but have in the past and it is effective. To make it more concrete I write down my goals as something to refer to throughout the year and, not to be too rigid with myself, allow the list to be fluid and changing.<br /><br />This year, for example, in addition to various travel plans and the completion of a few publication projects, I added 12 books. By this I mean to read a book a month. I used to read so much but in recent years have not, so this will give me incentive, especially now that nearly every book is available electronically and can be carried and read anywhere. <br /><br />There are other goals, of course, and the list is in no particular order except one. On top of the list I placed, “Pray and Meditate Daily,” because this, I believe, is the foundation of everything in my life. If I am in sync with my most inner self (which is where that which is greater than us resides) then everything will fall into place and I’ll be prepared for whatever storms come my way, literally and metaphorically. <br /><br />While prayer and meditation can be done almost everywhere and at any time I find it most effective while sitting at my home altar. And on days when I cannot pray or meditate—when I cannot train my “monkey mind” to settle down—I’ll simply sit. And this, I also believe are first steps in accomplishing the remaining goals for the year. <br /><br />I’ll also be honest in saying that this past year has not been one of my best and look forward to a better one in 2023. <br /><br />Happy New Year to all, we can make it a good one. </span></span><br /></p>Joe Georgehttp://www.blogger.com/profile/04896010205120222575noreply@blogger.com0tag:blogger.com,1999:blog-2514589635991570772.post-32131944896518084162022-11-19T10:53:00.001-05:002022-11-19T10:53:12.643-05:00Journal Entry, 19 November 2022<p> </p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjdx3xichjvh0Olqwm8ru1dyZxcEItgxCgMUjBGfuiQsVWT0lYkssoZGW63kEMSSdmrm6EMxB1u86PSbGQ-e6hYzvdlOPWiW970y86shzA9YvmdOyfHISAQkDLUY8fhsBn-jmewGLLeKc5htw05mUbJsqCUoRl1DO09ii9XKOMzq3sJZtpAAQhX7W9Zag/s800/Wood%20Stove%20(small).jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="602" data-original-width="800" height="482" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjdx3xichjvh0Olqwm8ru1dyZxcEItgxCgMUjBGfuiQsVWT0lYkssoZGW63kEMSSdmrm6EMxB1u86PSbGQ-e6hYzvdlOPWiW970y86shzA9YvmdOyfHISAQkDLUY8fhsBn-jmewGLLeKc5htw05mUbJsqCUoRl1DO09ii9XKOMzq3sJZtpAAQhX7W9Zag/w640-h482/Wood%20Stove%20(small).jpg" width="640" /></a></div><p></p><p><span style="font-family: New Tegomin;"><span style="font-size: medium;">Journal Entry, 19 November 2022<br /><br />I woke this morning under a pile of blankets to muffled sounds and knew that we had gotten more snow.<br /><br />Going downstairs the two old pugs were curled into a yin/yang position so I lit the stove to warm the room.<br /><br />After turning on the coffee pot and while the dogs ate, I went out the back door in boots and bathrobe to shovel a short path for the them to “do their business.” But still, I had to go out and rescue Franklin who is blind and could not find his way back up the stairs.<br /><br />While having coffee and listening to the crackle of a young fire the song, Country Trash by Johnny Cash, looped in my head. But it was reworked: “Got a potbelly stove and a cord of wood, [Joe] turns the left-overs into [something good], I'm doing alright [in my hood]. <br /><br />And then it occurred to me that it is only November. There’s a couple feet of snow outside (three times that in the suburbs) and it is still autumn; there’s a month before winter actually begins.</span></span><br /><br /><br /></p>Joe Georgehttp://www.blogger.com/profile/04896010205120222575noreply@blogger.com1tag:blogger.com,1999:blog-2514589635991570772.post-27177402828309341222022-11-15T13:30:00.005-05:002022-11-15T13:30:38.250-05:00Art Therapy...<p> </p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhYBd9lz7qiDO0O1nQqtwjBay-TNM946fq3wFKOOxS_NbgzXrWi8tAm4yOkn90C2xtaxYOdTVS5LHTrbcQFMktcFt8i9bb2vbmaSXV4On8nyRKbKoK83xvhew7F8yiLJIDoYLflbbVsx1SiznoLV_lVFK-qHXrmTkGm_jQg9AReWaN1ofxjyDwWkiuLbQ/s800/Camera%20(small).jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="584" data-original-width="800" height="293" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhYBd9lz7qiDO0O1nQqtwjBay-TNM946fq3wFKOOxS_NbgzXrWi8tAm4yOkn90C2xtaxYOdTVS5LHTrbcQFMktcFt8i9bb2vbmaSXV4On8nyRKbKoK83xvhew7F8yiLJIDoYLflbbVsx1SiznoLV_lVFK-qHXrmTkGm_jQg9AReWaN1ofxjyDwWkiuLbQ/w400-h293/Camera%20(small).jpg" width="400" /></a></div> <p></p><p><span style="font-family: New Tegomin;"><span style="font-size: medium;">Some of my earliest memories of being happy and content are either riding my little red bicycle—my first bicycle—or laying on the living room floor drawing. I would draw for hours. Mostly cartoons but other things as well. <br /></span></span></p><span style="font-family: New Tegomin;"><span style="font-size: medium;"><br />Pablo Picasso famously said that, “Every child is an artist. The problem is how to remain an artist once we are grown up.” I'm not sure how true this is for everyone but it is for me, at least consciously. What I mean by this is that I have practiced art in many forms throughout my life but it is when I acknowledge it that I feel most alive. <br /><br />I'm not sure what prompted me to purchase my first camera. It was in 1982 and the camera was a Canon AE-1, which I still have. It was so exciting figuring out how it worked (this of course was before YouTube tutorials), and I carried it most places capturing moments in time. It was with me on my first trip to NYC, Europe, and New Orleans. Unfortunately most of those images are lost to time, probably during house moves at some point. But still I have the memories.<br /><br />In high school my major was art and that class was my solace. While other kids looked forward to gym class (a class that I dreaded) I looked forward to art. It felt good to have the teacher compliment my work. The original Facebook “Like” I suppose.<br /><br />When I briefly moved to Nashville for an internship in the 80s I didn't initially know anyone and was lonely. So I purchased a pad and pencil and sat on the banks of the Cumberland River and drew. And in it I was safe.<br /><br />For so many years I worked as a chef, and—because of the incredible hours and workload—it all but forced me to give up other forms of art. Cooking of course is an art, and one that I excelled at. As a cook and later a chef it was always about the art and craft of cooking, rarely the business or money end of it (and this shows today). There were times when I accepted positions in management and it was like fitting a square peg into a round hole. It was impossible and I was an impostor; it was as if I were pretending to be someone I wasn't.<br /><br />These day I carry a camera and notebook and pencils (and sometimes watercolors) with me everywhere; never leave the house without them. There is never a wrong time to make art—to record the life around you—be it in words, drawing, photos, etc.<br /><br />My point is, I suppose, to encourage you to create, no matter what or how. And no matter how “good” you may feel you are or what others say (ignore the nay sayers). Do it for yourself (and others). It may save you. It has for me.<br /><br />“Art enables us to find ourselves and lose ourselves at the same time.” —Fr. Thomas Merton </span></span><br />Joe Georgehttp://www.blogger.com/profile/04896010205120222575noreply@blogger.com0tag:blogger.com,1999:blog-2514589635991570772.post-70467653687540829192022-10-23T14:39:00.001-04:002022-10-23T14:39:06.184-04:00Roast Pumpkin Hummus v2<p> </p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiQfzqLJ-56KHWY6MIjlNDRA0Mt-EFab6R9eizwZBSLHbXPg326jfO9jD3xa3dpPgx9w9ZXm7_wPabwKYkzIZajI2CXmTx1Oc4W5rws-yugJ4b4lbFuLEdXV_W2aZRcpZpgfmDH5pfAT4uHGLe4dUW5srKbEX_JbanAGBCA65NA7tm3ShgzzJzHXvfFkA/s800/Pumpkin%20Hummus%20(small).jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="521" data-original-width="800" height="416" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiQfzqLJ-56KHWY6MIjlNDRA0Mt-EFab6R9eizwZBSLHbXPg326jfO9jD3xa3dpPgx9w9ZXm7_wPabwKYkzIZajI2CXmTx1Oc4W5rws-yugJ4b4lbFuLEdXV_W2aZRcpZpgfmDH5pfAT4uHGLe4dUW5srKbEX_JbanAGBCA65NA7tm3ShgzzJzHXvfFkA/w640-h416/Pumpkin%20Hummus%20(small).jpg" width="640" /></a></div><p></p><p class="western" style="line-height: 100%; margin-bottom: 0in;">
<u><b><span style="font-family: New Tegomin;"><span style="font-size: medium;">Roast Pumpkin Hummus v2</span></span></b></u></p><span style="font-family: New Tegomin;"><span style="font-size: medium;">
</span></span><p class="western" style="line-height: 100%; margin-bottom: 0in;"><span style="font-family: New Tegomin;"><span style="font-size: medium;">Makes
about 2 cups</span></span></p><span style="font-family: New Tegomin;"><span style="font-size: medium;">
</span></span><p class="western" style="line-height: 100%; margin-bottom: 0in;"><span style="font-family: New Tegomin;"><span style="font-size: medium;">1
(15oz) can chickpeas</span></span></p><span style="font-family: New Tegomin;"><span style="font-size: medium;">
</span></span><p class="western" style="line-height: 100%; margin-bottom: 0in;"><span style="font-family: New Tegomin;"><span style="font-size: medium;">1
teaspoon baking soda</span></span></p><span style="font-family: New Tegomin;"><span style="font-size: medium;">
</span></span><p class="western" style="line-height: 100%; margin-bottom: 0in;"><span style="font-family: New Tegomin;"><span style="font-size: medium;">1
small pumpkin</span></span></p><span style="font-family: New Tegomin;"><span style="font-size: medium;">
</span></span><p class="western" style="line-height: 100%; margin-bottom: 0in;"><span style="font-family: New Tegomin;"><span style="font-size: medium;">4
tablespoons olive oil, divided (plus extra for garnish)</span></span></p><span style="font-family: New Tegomin;"><span style="font-size: medium;">
</span></span><p class="western" style="line-height: 100%; margin-bottom: 0in;"><span style="font-family: New Tegomin;"><span style="font-size: medium;">1
teaspoon za’atar seasoning (plus extra for garnish)</span></span></p><span style="font-family: New Tegomin;"><span style="font-size: medium;">
</span></span><p class="western" style="line-height: 100%; margin-bottom: 0in;"><span style="font-family: New Tegomin;"><span style="font-size: medium;">1/2
teaspoon smoked paprika (plus extra for garnish)</span></span></p><span style="font-family: New Tegomin;"><span style="font-size: medium;">
</span></span><p class="western" style="line-height: 100%; margin-bottom: 0in;"><span style="font-family: New Tegomin;"><span style="font-size: medium;">1
teaspoons kosher salt, divided</span></span></p><span style="font-family: New Tegomin;"><span style="font-size: medium;">
</span></span><p class="western" style="line-height: 100%; margin-bottom: 0in;"><span style="font-family: New Tegomin;"><span style="font-size: medium;">2
cloves garlic</span></span></p><span style="font-family: New Tegomin;"><span style="font-size: medium;">
</span></span><p class="western" style="line-height: 100%; margin-bottom: 0in;"><span style="font-family: New Tegomin;"><span style="font-size: medium;">1/2
cup fresh lemon juice</span></span></p><span style="font-family: New Tegomin;"><span style="font-size: medium;">
</span></span><p class="western" style="line-height: 100%; margin-bottom: 0in;"><span style="font-family: New Tegomin;"><span style="font-size: medium;">1/2
teaspoon ground cumin</span></span></p><span style="font-family: New Tegomin;"><span style="font-size: medium;">
</span></span><p class="western" style="line-height: 100%; margin-bottom: 0in;"><span style="font-family: New Tegomin;"><span style="font-size: medium;">1/2
teaspoon ground allspice
</span></span></p><span style="font-family: New Tegomin;"><span style="font-size: medium;">
</span></span><p class="western" style="line-height: 100%; margin-bottom: 0in;"><span style="font-family: New Tegomin;"><span style="font-size: medium;">1/2
cup tahini</span></span></p><span style="font-family: New Tegomin;"><span style="font-size: medium;">
</span></span><p class="western" style="line-height: 100%; margin-bottom: 0in;"><span style="font-family: New Tegomin;"><span style="font-size: medium;">2
tablespoons water</span></span></p><span style="font-family: New Tegomin;"><span style="font-size: medium;">
</span></span><p class="western" style="line-height: 100%; margin-bottom: 0in;"><span style="font-family: New Tegomin;"><span style="font-size: medium;">Prepare
the chickpeas: Place them in a small pot with the baking soda and
just enough water to cover them. Simmer for 5 minutes then return
them to the pot and cover them with cold water. Using your hand,
gently fold the chickpeas to release their skins, then pour off the
water and skins that have surfaced while holding back the chickpeas.
Repeat this process to remove most of the skins, then drain and set
aside.</span></span></p><span style="font-family: New Tegomin;"><span style="font-size: medium;">
</span></span><p class="western" style="line-height: 100%; margin-bottom: 0in;"><span style="font-family: New Tegomin;"><span style="font-size: medium;">Prepare
the pumpkin and its seeds: Peel it then cut it in half. Remove the
seeds and dice the pumpkin. Oil a baking sheet with 2 Tbsp olive oil
and lay the pumpkin on the baking sheet. Roast it at 400f for about
30 minutes, or until soft and it has begun to brown, then set aside.</span></span></p><span style="font-family: New Tegomin;"><span style="font-size: medium;">
</span></span><p class="western" style="line-height: 100%; margin-bottom: 0in;"><span style="font-family: New Tegomin;"><span style="font-size: medium;">To
roast the seeds: Clean them them in a bowl of water, then drain
completely. Oil a baking sheet with 2 Tbsp olive oil and lay the
seeds on the baking sheet. Roast the seeds for about 10-15 minutes,
or until golden brown. Remove from the oven and sprinkle the seeds
with the za’atar, smoked paprika, and 1 teaspoon kosher salt.
Gently mix the seeds to coat and set aside.
</span></span></p><span style="font-family: New Tegomin;"><span style="font-size: medium;">
</span></span><p class="western" style="line-height: 100%; margin-bottom: 0in;"><span style="font-family: New Tegomin;"><span style="font-size: medium;">To
make the hummus: Combine the garlic, lemon juice, salt, cumin,
allspice, tahini, water, 1 tsp salt, chickpeas, and 1 cup cooked
pumpkin in the bowl of a food processor and process on high for a
minute about 5 minutes.</span></span></p><span style="font-family: New Tegomin;"><span style="font-size: medium;">
</span></span><p class="western" style="line-height: 100%; margin-bottom: 0in;"><span style="font-family: New Tegomin;"><span style="font-size: medium;">Spread
the hummus on a plate, drizzle a small amount of olive oil and a
sprinkling of za’atar and smoked paprika, then garnish with the
roast pumpkin and its seeds.</span></span></p><span style="font-family: New Tegomin;"><span style="font-size: medium;">
</span></span><p class="western" style="line-height: 100%; margin-bottom: 0in;"><span style="font-family: New Tegomin;"><span style="font-size: medium;"><br /></span></span>
</p><span style="font-family: New Tegomin;"><span style="font-size: medium;">
</span></span><p class="western" style="line-height: 100%; margin-bottom: 0in;"><br />
</p>
<p></p>Joe Georgehttp://www.blogger.com/profile/04896010205120222575noreply@blogger.com0tag:blogger.com,1999:blog-2514589635991570772.post-77952425137348717982022-09-17T16:20:00.010-04:002022-09-17T16:20:59.015-04:00Food for Thought<p> </p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiYiX7dx7pVuhnEVggjz8SQjYlxvVHxPd0f7VNYsE6uExmAyN9LJmT2E6uk8wSxeFLKP0p6U_w6ol6Eni84qE39DW_yiRfcRCAbH36ce62w-roPEJ0XXxM8UdPfuCCaK8anqxP_qCF_pgCezYK_au1WuOrkCPwprs2dm_KdTmz3A1VTx-HWl4fMLbGqVA/s796/Kitchen%20(small).jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="796" data-original-width="600" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiYiX7dx7pVuhnEVggjz8SQjYlxvVHxPd0f7VNYsE6uExmAyN9LJmT2E6uk8wSxeFLKP0p6U_w6ol6Eni84qE39DW_yiRfcRCAbH36ce62w-roPEJ0XXxM8UdPfuCCaK8anqxP_qCF_pgCezYK_au1WuOrkCPwprs2dm_KdTmz3A1VTx-HWl4fMLbGqVA/w482-h640/Kitchen%20(small).jpg" width="482" /></a></div><p></p><p><span style="font-family: New Tegomin;"><span style="font-size: medium;">Journal Entry 17 September 2022<br /><br />It’s interesting that after so many years of working in commercial kitchens I now work in the home kitchen of a small group home; I’ve been there nearly 5 years. <br /><br />Though it is clean and orderly it is well stocked with equipment. Inversely, my teeny home kitchen, which is also well stocked, some may say overstocked, is disorderly and not as clean. And sometimes these two kitchens collide on a different plane in my life. I spend more time in my work kitchen that the home kitchen but sometimes I’ll reach for an ingredient or piece of equipment and realize it is in the other. <br /><br />In the same way, so many things in life intersect or meld together these days. Whether I am cooking for the wealthy (which I did for so many years), the formerly homeless (which I do now), or simply for myself, an equal part of me goes into the food indistinguishably. <br /><br />Sometimes when I cook I pray, not in what some me think of in the traditional sense, but in action. Because when one focuses on the food—giving thanks as one prepares it—the action itself becomes a form of prayer. In so many ways my work life, personal life, and spiritual life are becoming one, and that is a good place to be. Food, especially bread, can feed more than the body. Everything is holy.<br /><br />And just briefly before writing these words, as I sat in a coffee shop, I drew this quick pen-and-pencil sketch of my home kitchen while bread is rising on the counter. The dough will be cut into three loaves. One I’ll begin consuming this evening for dinner, one will go into the freezer, and another will be brought to church tomorrow where it will be blessed, broken, then offered as Holy Communion. <br /><br />I was thinking this while mindlessly sketching and chatting with a friend at the next table and while bread silently rose on my kitchen counter.</span></span><br /></p>Joe Georgehttp://www.blogger.com/profile/04896010205120222575noreply@blogger.com2tag:blogger.com,1999:blog-2514589635991570772.post-54446390194835742482022-09-10T13:48:00.009-04:002022-09-10T13:48:48.872-04:00Lost in Translation<p> </p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEinq1UyPJqiSL2LGNCZmtMMF-9GYgcDG4Plbm1VSk6KST2TezFFTkMsF0J28GNw-ZCgeGT4OnLBeZHTmmSlU3rGxD3e2cGY4zPO_8fkwlRGk8v0WQcuryq3DHsWcGFg1YpvY3Gjky6bfx7TkTiaOr2DlIcEJuWOwm85xc4t2JahtHDR6eWUBnuwCYDhOQ/s710/Wilted%20(small).jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="710" data-original-width="599" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEinq1UyPJqiSL2LGNCZmtMMF-9GYgcDG4Plbm1VSk6KST2TezFFTkMsF0J28GNw-ZCgeGT4OnLBeZHTmmSlU3rGxD3e2cGY4zPO_8fkwlRGk8v0WQcuryq3DHsWcGFg1YpvY3Gjky6bfx7TkTiaOr2DlIcEJuWOwm85xc4t2JahtHDR6eWUBnuwCYDhOQ/w540-h640/Wilted%20(small).jpg" width="540" /></a></div><br /><span style="font-family: New Tegomin;"><span style="font-size: medium;">Lost in Translation<br /><br />Warning: blatant religious talk ahead. If this is not your thing keep scrolling. And I am fully aware that when I post with overtly religious tones (opposed to simply. “spiritual”) some followers immediately jump ship, and that is okay. But I’m starting off topic. Let me begin again, which is really what this post is about, beginning again. But first I have to talk about repenting, and now you really think I have lost my marbles. But I can assure you that I am not talking about asking for forgiveness (though I do that on occasion). What I am talking about is the original meaning of the word repent. I often look for ways in which ancient texts translates to contemporary life, and this is one example.<br /><br />Repent is a Latin word which was translated from Greek which of course was the original language of the Christian texts. The Greek word for repent is metanoia, which translates to English very differently. It comes from two words, meta (meaning change or shift) and noia (meaning mind). So in this way rather than begging for forgiveness it could mean to change one’s mind or have a shift in views; a new way of thinking, if you will. <br /><br />So in the famous words of the cousin of Jesus, John the Baptist, and the Christ himself, “Repent, for the kingdom of heaven is near.” John calls out these words—wailed them—in the desert (Matthew 3:2) and these were in fact some of Jesus’ first words of his ministry (Matthew 4:17). In other words, we are being told to think differently or shift our thinking because the kingdom is here and now.<br /><br />Later, in Luke (17:21), Jesus tells us that the “kingdom is within you” (or “in your midst,” depending on the translation). My favorite is in the Gnostic Gospel of Thomas (saying 113) where we are told that “The kingdom of the father is spread across the earth and people do not see it.” <br /><br />Another favorite, and unrelated but still connected, comes from the words of Paul in his letter to the Romans (12:2), “Do not be conformed by the pattern of this world but be transformed by the renewing of your mind.” Again, and in other words, think differently or have a shift; a new paradigm. <br /><br />This morning while I was mixing a bread starter and having a coffee I listed to a person on NPR discussing her book and how we all have to power of change within us, and that sometimes it takes a change in the way we think (I’m totally paraphrasing). This is what I was thinking about as I walked to the coffee shop and where I now write these words.<br /><br />I’ve had a busy couple weeks, both internally and externally. Some days—most days—we get so caught up in our own little dramas that we forget to look at the incredible beauty which is often right in front of us, or to used the cliché phrase, we forget to stop and smell the roses. I know that I do. <br /><br />The best part is, is that we can start over at any time. Often daily or even hourly. I know have to do this. Change your thoughts and the world around you changes. <br /><br />Life is not always easy—we all know it can be incredibly difficult—and it is not always pretty. But it is an incredibly beautiful gift, and time is too shot not to see it. But now I’m rambling which I often do. I’ll get off my little soapbox.</span></span><br /><p></p>Joe Georgehttp://www.blogger.com/profile/04896010205120222575noreply@blogger.com0tag:blogger.com,1999:blog-2514589635991570772.post-92209214031577989332022-09-03T13:57:00.001-04:002022-09-03T14:02:47.645-04:00Crispy Tofu Souvlaki<p> </p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEitiY7c1Va7Hb1frtVIOIsMJqUWFqt56Y5QaeqLW2hvFcj-7jKmo5dJgT6Ct4kGNDvI6SraDxHtUOweanY2bnH2K2yKMlXW_P0p1hjmf1NXy_Gk8dfyPzOYn-uVxHXD37dBXNntevYO-9eaMUscQ_gopdWhwtFRpR6FTRv3gO8Wit0M3HXEhPrb_SknzQ/s800/Tofu%20Souvlaki%20(small).jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="518" data-original-width="800" height="414" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEitiY7c1Va7Hb1frtVIOIsMJqUWFqt56Y5QaeqLW2hvFcj-7jKmo5dJgT6Ct4kGNDvI6SraDxHtUOweanY2bnH2K2yKMlXW_P0p1hjmf1NXy_Gk8dfyPzOYn-uVxHXD37dBXNntevYO-9eaMUscQ_gopdWhwtFRpR6FTRv3gO8Wit0M3HXEhPrb_SknzQ/w640-h414/Tofu%20Souvlaki%20(small).jpg" width="640" /></a></div><p></p><p><span style="font-family: New Tegomin;"><span style="font-size: medium;">So I have to preface this post with a couple things. One is that I am not vegetarian (as some sometimes assume, given the plant based recipes I often post). I eat meat, albeit small quantities, on most work days as I eat what I cook for others. But when off the clock I eat mostly plant based meals. </span></span></p><p><span style="font-family: New Tegomin;"><span style="font-size: medium;">The other thing that I have to mention is that I truly feel sorry for those that do not enjoy tofu (Personally I feel blessed in that I enjoy most foods). When prepared correctly this simple and healthy foodstuff is so delectably delicious. Case in point: This recipe.</span></span></p><p><span style="font-family: New Tegomin;"><span style="font-size: medium;">Anyhow, today I ate slices of this on a sandwich with olive oil mayo, avocado, and pickled vegetables. While cooking the tofu in batches (my skillet is not large enough for all of it at once), I was eating the crispy slices straight from the pan. Anyhow, here's the easy recipe. </span></span></p><p><span style="font-family: New Tegomin;"><span style="font-size: medium;">Tofu Souvlaki<br /><br />Makes 12 slices<br /><br />1 pound extra firm tofu<br />4 tablespoons cider vinegar<br />1 teaspoon crushed hot pepper<br />1 teaspoon oregano<br />1 teaspoon parsley<br />1 teaspoon granulated onion<br />1 teaspoon granulated garlic<br />1 teaspoon sea salt<br />2 tablespoons flour<br />4 tablespoons olive oil<br /><br />Drain the tofu and remove it from its package. Set the tofu on a plate with two or three additional plates resting gently on top to release some of it's moisture. Allow the tofu to be pressed at room temperature for 15 minutes. Then cut the tofu into 12 slices and lay them on a tray. <br /><br />Sprinkle the slices with all of the flavorings: the cider vinegar, crushed hot pepper, oregano, parsley, onion, garlic, and salt. Rub the seasonings into both sides of all the slices and then allow them to marinate for 15-30 minutes.<br /><br />Drain and discard excess vinegar from the tray, then sprinkle the tofu with the flour, turning the slices to coat both sides. <br /><br />Heat the olive oil in a large non-stick skillet (I like to use cast iron) and cook the tofu on both sides (in batches if necessary) until they are golden and crispy. Transfer to absorbent paper.</span></span><br /></p>Joe Georgehttp://www.blogger.com/profile/04896010205120222575noreply@blogger.com0tag:blogger.com,1999:blog-2514589635991570772.post-82785580870489393462022-08-20T14:06:00.007-04:002022-08-20T14:06:56.255-04:00Pickle Me This<p> </p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiQhLnFjfBWaoNeKjk6NYQjxTD63QULYfDgFNVsgKBNIOEL01SSFqjR_OrhN0f_9FblTGFH1PimLHnik5fuUIN0c2DGoTAe8PYM37_HTJNgBeXWyHYiSwXU1Lbzg6_nPFKqWy6Yg0vOucN-TTC7_oGWcz2RzBLatVaFLMpLaerGX45eyNi21n2VkaJNKQ/s800/Fermented%20(small).jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="484" data-original-width="800" height="388" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiQhLnFjfBWaoNeKjk6NYQjxTD63QULYfDgFNVsgKBNIOEL01SSFqjR_OrhN0f_9FblTGFH1PimLHnik5fuUIN0c2DGoTAe8PYM37_HTJNgBeXWyHYiSwXU1Lbzg6_nPFKqWy6Yg0vOucN-TTC7_oGWcz2RzBLatVaFLMpLaerGX45eyNi21n2VkaJNKQ/w640-h388/Fermented%20(small).jpg" width="640" /></a></div><p></p><p><span style="font-family: New Tegomin;"><span style="font-size: medium;">A couple weeks ago at the beginning of my "staycation" I began a few ferments. Given the weather my teeny kitchen is a bit toasty this time of year so they only took two weeks. Here they are re-packaged and ready for the fridge. From left to right... Louisiana-style fermented hot sauce (made with jalapeno), traditional sauerkraut, and Lebanese pickled turnips (colored pink with beet). </span></span></p><p><span style="font-family: New Tegomin;"><span style="font-size: medium;">If you are interested or bored enough below is an article of mine which was published some years ago. It explains some things and includes recipes.<br /></span></span></p><p><span style="font-family: New Tegomin;"><span style="font-size: medium;"><br /><i>"Preserving was almost a mania with Mrs. Bergson....When there was nothing to preserve, she began to pickle."</i> --Willa Cather, 'Death Comes for the Archbishop' (1927)<br /><br />I'm the type of person that tends to wonder a lot, and I've been this way as long as I can remember. Being an avid bicyclist, for example, I often wonder what it was like before the advent of the automobile. People traveled less, no doubt, and worked close to home—indeed, to travel 20 miles may have taken the better part of a day. Now you may be wondering what this has to do with a food column. Well, to answer that I have to take you into my basement, vicariously of course.<br /><br />Eating local is the food catch-phrase of the day, and rightly so. But a generation ago this phrase was rarely mentioned...maybe by a few hippies or other back-to-earth types. And a couple generations prior you'd no doubt have gotten odd looks if you asked if the peach on the counter was local. In earlier times it was a common skill to know how to preserve food without refrigeration or canning. We are, in fact, only a few generations removed from this. I still remember my grandmother telling me that when she was a little girl, having an orange this far north was something really special. With that thought in mind, stop for a minute and consider this...we once sustained on a diet where the food was in season and primarily raised or grown in the region where we live. This is exactly what I was pondering as I did a yearly inspection of my heating system on a chilly September morning. <br /><br />Like many old houses, mine was built on a partial basement; it’s a small area, supporting only a portion of the house. It was undoubtedly intended as a partial foundation and--just as important at the time--a place to store food. In the cold months it would be warm enough to hold vegetables and other perishables without freezing (where they undoubtedly would have in the house proper on a frigid Buffalo night).<br /><br />With this thought in mind I tried to imagine what it would have been like to live in our region back then. And two questions immediately came to mind: how the hell did they keep warm, and what did they eat in the dead of winter? Various smoked and salted meats probably, but more obvious foods--and probably some of the more abundant at the time--were root vegetables, pickled vegetables, and preserves. And to me these probably were, and for the most part still are, like Buffalonians themselves: hearty enough to withstand our sometimes long and frigid winters. The seasons shaped the people and dictated what they ate. And as I stood sipping my coffee I tried to imagine the basement filled not with the boiler and its octopus-like appendages (that was obviously a later addition), but with root vegetables, cabbage, crocks of bubbling sauerkraut, pickles and more likely than not, a barrel or two of beer or wine.<br /><br />While canning, pickling, and fermenting are regaining popularity, their original importance in our regional diet cannot be overstated; these are foods that developed out of necessity in the days before refrigeration. And the etymology of some of the ingredients and recipes are particularly interesting. Salt, for example, is the ingredient that none of these recipes can due without. But this simple mineral that we may find so ubiquitous and innocuous today is actually where the English word “salary” and the French word “argent” (money) are derived. At one time it was so valued that Roman soldiers were paid a salarium argentums, or “salt allowance.” On a more local scale, the Erie Canal was at once known as "the ditch that salt built," because one of its original cargoes was salt. And referring to the prepared recipes three come to mind; preserves, pickles, and condiments. The name preserves is an obvious one as it so closely resembles the word preserved, but the latter two are less overt but no less interesting. The word pickle is said to come from the Middle Dutch pekle, meaning solution or brine, whereas the word condiment comes from the Latin condimentum; its derivatives are condire and condere, which mean to season, pickle or store. <br /><br />Most fermented recipes initially have high concentrations of salt but when made correctly they are not necessarily salty and are in fact naturally flavorful and good for you. Fermentation inhibits the grown of harmful bacteria but provides the right conditions for good bacteria, or probiotics; mainly, Lactobacilli, which is the bacteria found in yogurt, sauerkraut, and a host of other naturally fermented foods. And when vegetables are fermented they actually create nutrients during the process, mainly B vitamins, but also folic acid, riboflavin, and niacin. The people of Bulgaria consume more fermented milk products per capita than any other population in the world, and they also have some of the longest life spans. The lacto acid bacteria that is produced specifically in fermented milk (yogurt and kefir) is in fact named after that region, Lactobacillus bulgaricus. <br /><br />The website of the Mayo Clinic states that there is growing scientific interest into the research of these natural probiotics. They go on to say that there is encouraging evidence that probiotics may aid in reducing many physical ailments; mostly gastrointestinal but also eczema and the reoccurrence of bladder cancer. And if you’re daunted by the thought of having to eat large quantities of lacto-fermented foods to reap their probiotic benefits think again. In their 50 page manifesto on fermented vegetables, Making Sauerkraut and Pickled Vegetables at Home, by Klaus Kaufmann and Annelies Schoneck, the authors say that “Our body certainly does not need huge amounts of lactic acid fermented vegetables. Small amounts taken regularly are quite sufficient to initiate many healing processes.”<br /><br />Said simply, pickled and fermented foods are the original comfort food. In this age of everything being hyper-fast, it’s really refreshing to prepare foods slowly, sometimes really slowly. This column will be whisked to the editor’s office via the internet. I can’t see it go, it just does. On my counter is a batch of sauerkraut, pickled turnips, and ten-year-old sourdough starter, and with them I can engage all of my senses. I can see them, smell them, feel them, taste them, and if I listen closely enough, I can even hear them bubbling. But taste is the best part.<br /><br />Italian-Style Pickled Vegetables<br />(Giardiniera)<br /><br />Select a variety of mixed vegetables and hot peppers. Peel, seed, and dice them as necessary. Place them in a bowl and cover them with salt water (½ cup salt to every gallon over water). Weight the vegetables with a plate to keep them submerged and leave them at room temperature overnight. The next day drain the vegetables and rinse them; discard the salt water. Place them into a jar or other suitable vessel. Make a brine using equal parts vinegar, olive oil, and water; add salt, herbs, and spices to your liking. Weight the vegetables to keep them submerged. Refrigerate for up to a month.<br /><br />German-Style Fermented Turnips<br />(Sauerrüben)<br /><br />5 pounds turnips<br />3 tablespoons kosher salt<br /><br />Peel and grate the turnip. Sprinkle it with the salt and mix. Taste the turnip; it should taste salty but not overly so. Transfer to a container that is wide enough to fit a few small plates. Press the turnip down with your hands and weight it with plates. Cover and leave at room temperature. After a day it should have released enough of its own liquid that it is submerged, if not, add enough salted water to cover the cabbage. After 2 or 3 days small bubbles will appear, after about a week or so it will begin to smell and taste distinctively sour. Depending on the temperature of your kitchen the sauerruben will take between one and three weeks to sour completely. Taste it as often as you like and when the flavor is to your liking transfer the container to the refrigerator to slow its fermentation.<br /><br />Lebanese-Style Pickled Turnips<br /><br />8 turnips, peeled and sliced<br />1 beet, peeled and sliced<br />1 small onion, peeled and sliced<br />2 jalapenos, peeled and sliced<br />4 cups water<br />3 tablespoons sea salt<br /><br />Combine the turnips, beets, onions, and jalapeno in a container that is wide enough to fit a few small plates. Press down on the vegetables with your hands to release some of their juices. Combine the water and salt in a bowl and pour over the vegetables. Weight the vegetables with plates; they should be completely covered in salt water. Cover and leave at room temperature. Small bubbles will appear within 2 or 3 days, after about a week or so it will begin to smell and taste distinctively sour. Depending on the temperature of your kitchen the turnip will take between one and three weeks to sour completely. Taste it as often as you like and when the flavor is to your liking transfer the container to the refrigerator to slow its fermentation. <br /><br /><br />Korean-Style Sauerkraut <br />(Kim Chi)<br /><br />1 head Napa cabbage, cut into two-inch pieces <br />1 small daikon, grated<br />2 tablespoons kosher salt<br />2 cloves garlic, minced<br />1 small piece ginger, minced<br />1 small onion, minced<br />2 tablespoons chili paste<br />1 tablespoon sugar<br /><br />Mix all of the ingredients together in a large bowl. Transfer to a container that is wide enough to fit a few small plates inside it. Press the cabbage down and weight it with plates. Cover the container and leave at room temperature. After a day it should release enough liquid that it is submerged, if not, add a little salted water. After about 2 days small bubbles will appear, after about a week or so it will smell and taste distinctively sour. Taste it as often as you like and when the flavor is to your liking transfer the container to the refrigerator to slow its fermentation. <br /><br />German-Style Sauerkraut<br /><br />1 small head of cabbage <br />2 tablespoons kosher salt<br /><br />Remove the outer leaves of the cabbage and cut the head in half and then quarters. Cut out the core and discard it. Slice the cabbage as thin as you are able and put it in a large bowl. Sprinkle with two or three tablespoons salt and mix. Taste the cabbage; it should taste salty but not overly so. Transfer the cabbage to a container that is wide enough to fit a few small plates. Press the cabbage down with your hands and weight it with plates. Cover the container and leave at room temperature. After a day the cabbage should have released enough of its own liquid that it is submerged, if not, add enough salted water to cover the cabbage. After 2 or 3 days small bubbles will appear, after about a week or so it will begin to smell and taste distinctively sour. Depending on the temperature of your kitchen the cabbage will take between one and three weeks to sour completely. Taste it as often as you like and when the flavor is to your liking transfer the container to the refrigerator to slow its fermentation. <br /><br />Pickled Carrot Sticks<br /><br /> 4 carrots, peeled and cut into sticks<br />1 1/4 cups water<br /> 1 cup cider vinegar<br /> 1/2 cup sugar<br /> 2 garlic cloves, crushed<br /> 1 bunch dill<br /> 1 tablespoon salt<br /><br />Place the carrots in a heatproof bowl. Bring the remaining ingredients to a boil in saucepan, then reduce the heat and simmer 2 minutes. Pour the pickling liquid over the carrots. Refrigerate for future use</span></span>.<br /></p>Joe Georgehttp://www.blogger.com/profile/04896010205120222575noreply@blogger.com0tag:blogger.com,1999:blog-2514589635991570772.post-52136774576711278322022-08-14T22:19:00.001-04:002022-08-14T22:19:02.965-04:00Ma Petite Cuisine<p> </p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgJOMbOPCckgN5eP46u0PfZQY6plNzKqfBlTvmXv12twJdCi3g99jAQiSc5Lit7v-C923ek2x5Go9qNRRyM-Fce8fJnc_T5f6viYthrn5P81PLJLn40NvFbgPQm5PK0qXZqwGB2Rb5qZSlzZB5venIrpSeOL_C0DOaU4TdDATYCYFECA8DmLzk52V8Q3w/s3396/Ma%20Cuisine.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="2773" data-original-width="3396" height="522" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgJOMbOPCckgN5eP46u0PfZQY6plNzKqfBlTvmXv12twJdCi3g99jAQiSc5Lit7v-C923ek2x5Go9qNRRyM-Fce8fJnc_T5f6viYthrn5P81PLJLn40NvFbgPQm5PK0qXZqwGB2Rb5qZSlzZB5venIrpSeOL_C0DOaU4TdDATYCYFECA8DmLzk52V8Q3w/w640-h522/Ma%20Cuisine.jpg" width="640" /></a></div><p></p><p><span style="font-family: New Tegomin;"><span style="font-size: medium;">Ma petite cuisine (my tiny kitchen), or I should say, my tiny, crowded, disheveled, but very functional kitchen. I’ve worked in plenty of kitchens throughout my life but this is my favorite. It’s a galley really, a little longer than it is wide in a small 1860’s house in one of Buffalo’s older neighborhoods. For as much as one may think I post about myself I rarely do as despite my internet footprint I am a very private introverted person. But I thought I’d post this (the first post ever of the inside of my house).<br /><br />The reason I am posting this is that today is the last day of my 9 day staycation (color me sad) and it occurred to me that for the past 9 days I have not eaten out once but instead cooked lunch and dinner at home every day; going to the grocer 6 times in the past week. I love cooking for myself; having cooked for others my entire life it feels good to feed me. <br /><br />Virtually every recipe I have tested for publication in the past 21 years has been tested here. This is a working kitchen. Not even big enough for a small table, it is home. Tonight’s dinner was rigatoni with fra diavolo sauce and pan roast cauliflower with garlic and saffron. Here’s the recipe for the sauce.<br /><br />Fra Diavolo Sauce<br />(Brother Devil Sauce)<br /><br />Makes about 5 cups<br /><br />¼ cup olive oil<br />1 small onion, diced<br />4 cloves garlic, minced<br />2 teaspoons crushed hot pepper<br />1 (2 oz) tin anchovies<br />1 cup red wine<br />1 cup water<br />1 tablespoon sugar<br />1 (28 oz) can crushed tomatoes<br />1 teaspoon salt<br />1 bunch fresh basil, chopped<br />1 bunch Italian parsley, chopped<br /><br />Heat the olive oil in a heavy pot over medium-high heat, then add the onion. Cook the onion, while stirring, for about 5 minutes, or until it just begins to brown. Add the garlic and crushed hot pepper and cook for another couple minutes, or until the garlic begins to brown. Add the anchovies, cook and stir them for a minute, then mash them with the back of a spoon. Stir in the red wine and water, bring to a boil, then lower to a simmer. Cook for a couple minutes, then stir in the tomatoes and salt. Simmer the sauce for about 30 minutes, skimming any foam or impurities as they rise, then add the chopped basil and parsley and simmer another 10 minutes or so.</span></span><br /></p>Joe Georgehttp://www.blogger.com/profile/04896010205120222575noreply@blogger.com2tag:blogger.com,1999:blog-2514589635991570772.post-83235821468533756732022-05-14T18:17:00.008-04:002022-05-14T18:17:31.923-04:00Roast Carrot Hummus with Sun Dried Tomato Harissa<p> </p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiaXIw3aAgwq7VD3boP15xPT5dnZJkFV887PTB3ozcA8BfOch5qCMr0WxLq-cz0ID_JR1O9R58iE-p-2t5_nneWuEv5cp2-o-g5NBoF1TPrVWUYKqVTCWg199NopyyWcSFsB4bv_fzRX0jSloRSRfVaZhN0113nQCF4l3EUx2_I6uQXzgIkGNn7Lw9V2w/s5658/Hummus.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="3772" data-original-width="5658" height="426" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiaXIw3aAgwq7VD3boP15xPT5dnZJkFV887PTB3ozcA8BfOch5qCMr0WxLq-cz0ID_JR1O9R58iE-p-2t5_nneWuEv5cp2-o-g5NBoF1TPrVWUYKqVTCWg199NopyyWcSFsB4bv_fzRX0jSloRSRfVaZhN0113nQCF4l3EUx2_I6uQXzgIkGNn7Lw9V2w/w640-h426/Hummus.jpg" width="640" /></a></div><p></p><p><br /></p><p><span style="font-family: New Tegomin;"><span style="font-size: medium;"><u>Roast Carrot Hummus with Sun Dried Tomato Harissa</u><br /><br />Makes about 4 cups<br /><br />1 cup dried chickpeas<br />2 teaspoons baking soda, divided<br />4 medium carrots<br />2 tablespoons olive oil<br />1/2 cup sun dried tomato harissa<br />2 teaspoons kosher salt<br />1 teaspoon ground turmeric<br />3 cloves garlic<br />1/2 cup fresh lemon juice<br />1/4 cup water<br />2/3 cup tahini<br /><br />Place the chickpeas and 1 teaspoon baking soda in a bowl and cover them with at least 2” of cold water. Cover the bowl and allow to rest at room temperature for 8-12 hours; the chickpeas will double in size.<br /><br />Drain and the soaked chickpeas, transfer them to a pot along with the remaining 1 teaspoon of baking soda, and cover them with cold water by at least 2”. Bring the pot to a boil, skim and discard any foam that surfaces, then lower the eat to a slow simmer. Cook the chickpeas for 45-60 minutes, or until very soft and falling apart. <br /><br />Drain the chickpeas then return them to the pot and cover them with cold water. Using your hand, gently fold the chickpeas to release their skins, then pour off the water and skins that have surfaced while holding back the chickpeas. Repeat this process two more times to remove most of the skins, then drain the chickpeas and set aside.<br /><br /><i>(Alternatively, this can be made with two 15oz. Cans of chickpeas which were drained and cooked for 5 minutes, then removing the skins in the method described above.)</i><br /><br />While the chickpeas are cooking, roast the carrots. Preheat an oven to 375f. Peel the carrots and split them lengthwise. Place them on a small baking sheet and drizzle with the olive oil, then roast them for about 30 minutes or until very soft.<br /><br />To make the hummus, combine all of the ingredients in the bowl of a food processor and process until smooth, scraping the sides as necessary. If the hummus is too thick, add additional lemon or water.<br /><br /><br /><u>Sun Dried Tomato Harissa</u><br /><br />Makes about 2 cups<br /><br />12 sun dried tomatoes<br />7 chilies de arbol<br />2 ancho chilies<br />2 pasilla chilies<br /><br />2 teaspoons whole cumin seeds<br />2 teaspoons whole coriander seeds<br /><br />4 cloves garlic<br />6 tablespoons olive oil<br />3 tablespoons cider vinegar<br />1 tablespoon smoked paprika<br />1 teaspoon kosher salt<br /><br />Place the sun dried tomatoes and chilies in a small pot, cover them with water and bring to a boil. As soon as it boils remove it from the heat and allow the tomatoes and chilies to soak for 5-10 minutes. Then drain them, remove the seeds from the chilies, and transfer to a blender.<br /><br />Place the cumin and coriander in a small skillet over medium high heat and toast them for a few minutes; until they begin to change color and become fragrant. Transfer the toasted seeds to the blender which contains the chilies and sun dried tomatoes.<br /><br />Add the remaining ingredients to the blender and process until smooth, scraping the sides as necessary. Transfer to a glass container and refrigerate until needed.<br /></span></span><br /></p>Joe Georgehttp://www.blogger.com/profile/04896010205120222575noreply@blogger.com0tag:blogger.com,1999:blog-2514589635991570772.post-70276556565224456642022-05-07T18:51:00.008-04:002022-05-07T18:51:49.930-04:00Thai Noodles with Broccoli, Crispy Tofu, and Spicy Peanut Sauce <p> </p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhQyptBtTf-C6jaA1soYRzE6I3hCqeGMv6vhpsQ0P2mKoaT7boKpQ7jkPg_L9pTjIx6uItVg68faIigIToiYZpnWoopKzQPkXZqtjtcTqKDhlOIAzkj5BebxwaGzChIZZ5PvfyjxvO_XgVoUvY7-r8iU_tJjGfKAV-kEdGZyukRh55MkpoUow6HqzZQ8Q/s800/Thai%20Noodles%20(small).jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="549" data-original-width="800" height="440" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhQyptBtTf-C6jaA1soYRzE6I3hCqeGMv6vhpsQ0P2mKoaT7boKpQ7jkPg_L9pTjIx6uItVg68faIigIToiYZpnWoopKzQPkXZqtjtcTqKDhlOIAzkj5BebxwaGzChIZZ5PvfyjxvO_XgVoUvY7-r8iU_tJjGfKAV-kEdGZyukRh55MkpoUow6HqzZQ8Q/w640-h440/Thai%20Noodles%20(small).jpg" width="640" /></a></div><p></p><p><span style="font-family: New Tegomin;"><span style="font-size: medium;">Mhm. You heard me. Super delicious and super easy to make. Don't be daunted by the recipe, it's just a few simple steps. Replace the tofu with chicken if you'd like, but it's really not necessary. If you like Asian food you'll love this. Now if you'll excuse me I'm going back for seconds :)<br /><br />Thai Noodles with Broccoli, Crispy Tofu, and Spicy Peanut Sauce <br /><br />Serves 4<br /><br />8 ounces rice noodles<br /><br />1 pound extra firm tofu<br /> oil for pan-frying<br /><br />6 tablespoons soy sauce<br />4 tablespoons natural peanut butter<br />4 tablespoons vegetable broth (or water)<br />2 tablespoons brown sugar<br />2 tablespoons cider vinegar<br />1 tablespoon lime juice<br />1 tablespoon chili-garlic sauce<br /><br />2 tablespoons peanut oil<br />3 cloves garlic, minced<br />3 thin slices ginger, minced<br />1 head broccoli, cut into small florets<br />4 tablespoons water<br />½ bunch cilantro, chopped<br />3 green onions, sliced thin<br /><br />Cook the noodles to the manufactures specifications, then cool them under cold water; drain and set aside.<br /><br />Dice the tofu and pat it dry. Heat about ¼ inch oil in a large skillet over medium-high heat and brown the tofu. Transfer the tofu to absorbent paper and set aside.<br /><br />Combine the sauce ingredients in a small bowl: The soy sauce, peanut butter, vegetable broth (or water), brown sugar, cider vinegar, lime juice, and garlic-chili sauce. Whisk together and set aside.<br /><br />Combine the peanut oil, garlic, and ginger in a skillet that is large enough to hold all of the ingredients, them place it over high heat. Stir the garlic and ginger in the oil, when it begins to change color add the broccoli. Cook the broccoli for a few minutes while stirring, then add the pan-fried tofu, and 4 tablespoons of water. Cook these ingredients for just a minute or so then add the cooked noodles. Stir the noodles until they are hot, then add the peanut sauce. Continue to stir for another minute or so the heat the sauce.<br /><br />Remove the pan from the heat and stir in the cilantro and green onion.<br /><br />#accidentallyvegan</span></span><br /></p>Joe Georgehttp://www.blogger.com/profile/04896010205120222575noreply@blogger.com0tag:blogger.com,1999:blog-2514589635991570772.post-67643080129739022562022-05-02T21:28:00.007-04:002022-05-02T21:28:47.832-04:00Baba Ghanouj<p> </p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi_AZ141X_IbJ32x5oHfqpM78NpTuVhx9E-0S3DVV9Zzo4nzTdBB2a9sB2CJNXo_AtwVQEWHMr_BOWLa51vI66vHxcRAwRFuvXsGoD0imKAwbjE1Bf9L5rNgGrsZYU42EfVNPxpgIVc1pOK0RrPSRwqa3VROLdvR3aWWreOJfC1DKZpsE3UMi8MA16OVQ/s718/Baba%20Ghanouj%20(small).jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="600" data-original-width="718" height="534" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi_AZ141X_IbJ32x5oHfqpM78NpTuVhx9E-0S3DVV9Zzo4nzTdBB2a9sB2CJNXo_AtwVQEWHMr_BOWLa51vI66vHxcRAwRFuvXsGoD0imKAwbjE1Bf9L5rNgGrsZYU42EfVNPxpgIVc1pOK0RrPSRwqa3VROLdvR3aWWreOJfC1DKZpsE3UMi8MA16OVQ/w640-h534/Baba%20Ghanouj%20(small).jpg" width="640" /></a></div><p></p><div class="" dir="auto"><div class="ecm0bbzt hv4rvrfc ihqw7lf3 dati1w0a" data-ad-comet-preview="message" data-ad-preview="message" id="jsc_c_bl"><div class="j83agx80 cbu4d94t ew0dbk1b irj2b8pg"><div class="qzhwtbm6 knvmm38d"><span style="font-family: New Tegomin;"><span style="font-size: medium;"><span class="d2edcug0 hpfvmrgz qv66sw1b c1et5uql lr9zc1uh a8c37x1j fe6kdd0r mau55g9w c8b282yb keod5gw0 nxhoafnm aigsh9s9 d3f4x2em iv3no6db jq4qci2q a3bd9o3v b1v8xokw oo9gr5id hzawbc8m" dir="auto"><div class="kvgmc6g5 cxmmr5t8 oygrvhab hcukyx3x c1et5uql ii04i59q"><div dir="auto" style="text-align: start;">One component of dinner last night and lunch today: Hummus' first cousin, Baba Ghanouj. Pictured here garnished with smoked paprika, za'atar, Aleppo pepper, and virgin oil.</div><div dir="auto" style="text-align: start;"> </div></div><div class="cxmmr5t8 oygrvhab hcukyx3x c1et5uql o9v6fnle ii04i59q"><div dir="auto" style="text-align: start;">Baba Ghanouj</div><div dir="auto" style="text-align: start;"> </div></div><div class="cxmmr5t8 oygrvhab hcukyx3x c1et5uql o9v6fnle ii04i59q"><div dir="auto" style="text-align: start;">Makes about 1 ½ cups</div><div dir="auto" style="text-align: start;"> </div></div><div class="cxmmr5t8 oygrvhab hcukyx3x c1et5uql o9v6fnle ii04i59q"><div dir="auto" style="text-align: start;">1 medium eggplant, stem removed and split lengthwise </div><div dir="auto" style="text-align: start;">1 medium onion, peeled and quartered</div><div dir="auto" style="text-align: start;">2 jalapeno, seeded and split lengthwise</div><div dir="auto" style="text-align: start;">4 cloves garlic, peeled</div><div dir="auto" style="text-align: start;">½ cup tahini</div><div dir="auto" style="text-align: start;">2 tablespoons lemon</div><div dir="auto" style="text-align: start;">1 teaspoon ground cumin</div><div dir="auto" style="text-align: start;">1 teaspoon kosher salt</div></div><div class="cxmmr5t8 oygrvhab hcukyx3x c1et5uql o9v6fnle ii04i59q"><div dir="auto" style="text-align: start;">Heat an oven to 400f.</div><div dir="auto" style="text-align: start;"> </div></div><div class="cxmmr5t8 oygrvhab hcukyx3x c1et5uql o9v6fnle ii04i59q"><div dir="auto" style="text-align: start;">Place the eggplant flesh side down on a lightly oiled baking sheet along with the onion, jalapeno, and garlic. Place the baking sheet in the preheated oven.</div><div dir="auto" style="text-align: start;"> </div></div><div class="cxmmr5t8 oygrvhab hcukyx3x c1et5uql o9v6fnle ii04i59q"><div dir="auto" style="text-align: start;">After about 10 minutes stir the onion, jalapeno, and garlic to ensure even cooking. After about another 10 or 15 minutes remove the onion, jalapeno, and garlic and set aside. Using a spatula turn the eggplant over, skin down and continue to roast it for another 20 minutes or until it is very soft. Then remove it from the oven and set aside to cool.</div><div dir="auto" style="text-align: start;"> </div></div><div class="cxmmr5t8 oygrvhab hcukyx3x c1et5uql o9v6fnle ii04i59q"><div dir="auto" style="text-align: start;">Once the eggplant is cool enough to handle, scoop the flesh into a colander in the sink to drain any excess liquid; discard the skin. Once the eggplant is drained (about 5 minutes) transfer it to the bowl of a food processor along with all of the other ingredients and process until smooth.</div></div></span></span></span></div></div></div></div><p></p>Joe Georgehttp://www.blogger.com/profile/04896010205120222575noreply@blogger.com0tag:blogger.com,1999:blog-2514589635991570772.post-56251494409270547132022-04-30T18:58:00.004-04:002022-04-30T19:04:17.575-04:00Things That Can Be Carried on a Bike (no. 752 and 753)<p> </p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgHCwEWWu5sg_DCh7LX1PTxceScZ74Apq-9q29ADhlGir4FNI_puTWtBzoiZGH18YdREAMrCEYbnkLfr2SopuwpVDEkkGnFqGFRtcaEGlIUEggIM3SlwTJAoWvuUnWAd5CNxbFWKrXPsdEHrng1uXMG26E1OZA8AGDeJKYzT3CdNM405NdAzN95knH3xw/s800/Things%20(small).jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="800" data-original-width="560" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgHCwEWWu5sg_DCh7LX1PTxceScZ74Apq-9q29ADhlGir4FNI_puTWtBzoiZGH18YdREAMrCEYbnkLfr2SopuwpVDEkkGnFqGFRtcaEGlIUEggIM3SlwTJAoWvuUnWAd5CNxbFWKrXPsdEHrng1uXMG26E1OZA8AGDeJKYzT3CdNM405NdAzN95knH3xw/w448-h640/Things%20(small).jpg" width="448" /></a></div><p></p><p>No. 752... Nine rolls of reflective insulation.</p><p>No. 753... A gym bag full of wet clothes and $53 in groceries.<br /></p>Joe Georgehttp://www.blogger.com/profile/04896010205120222575noreply@blogger.com0tag:blogger.com,1999:blog-2514589635991570772.post-40633832822526643422022-04-24T14:08:00.009-04:002022-04-24T14:08:53.163-04:00<p> </p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgpgvZLxCuN4vdDexhDhIWzZNQ0LFJyuntZriRtbxJ4m03VWGq8pdRHCM7kcLKkRZiMOes2LjxG1y6DBx6-aQVgFTwFPvcE51zCzBZ0B-B4zqqIuUWl-u0zEb2OWu1ShU7HUGxugPgi3dOxXT_vvC_pGEJGukhYwJRYfbVbc_mpV-zUMaARXlck6AKZ4g/s4402/Chickpea%20Burgers.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="4033" data-original-width="4402" height="586" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgpgvZLxCuN4vdDexhDhIWzZNQ0LFJyuntZriRtbxJ4m03VWGq8pdRHCM7kcLKkRZiMOes2LjxG1y6DBx6-aQVgFTwFPvcE51zCzBZ0B-B4zqqIuUWl-u0zEb2OWu1ShU7HUGxugPgi3dOxXT_vvC_pGEJGukhYwJRYfbVbc_mpV-zUMaARXlck6AKZ4g/w640-h586/Chickpea%20Burgers.jpg" width="640" /></a></div><p></p><p><span style="font-family: New Tegomin;"><span style="font-size: medium;">So for whatever reason a recipe for Mediterranean Chickpea Burgers which I published on my blog a few years ago has been getting a lot of hits lately so it inspired me to make another version for lunch today (<a href="https://www.urbansimplicity.com/2013/07/mediterranean-chickpea-burgers-yum.html" target="_blank">the original recipe can be viewed here</a>). <br /><br />Here’s a few answers to common questions…<br /><br />Can I omit the egg and cheese and make it vegan? Yes.<br />Can I use gluten free breadcrumbs? I don’t know.<br />Can I bake them instead of fry them? Yes, but they wouldn’t be nearly as good.<br />Can I grill them? Probably not.<br />Can I omit the olives? Yes, omit or substitute whatever you want.<br /><br /><br />Mediterranean Chickpea Burgers v2<br /><br />Makes 4 or 5 burgers<br /><br />1 (15oz) can chickpeas, drained<br />½ small onion, chopped<br />2 cloves garlic, minced<br />2 jalapeno, seeded and chopped<br />10 pimento stuffed olives<br />1 bunch flat-leaf parsley, washed and chopped<br />1 tablespoon smoked paprika<br />1 teaspoon turmeric<br />1 teaspoon kosher salt<br />1 large egg<br />½ cup shredded Asiago cheese<br />½ cup plain breadcrumbs<br />olive oil for pan-frying<br /><br /><br />Combine all of the ingredients except the cheese, breadcrumbs, and oil in a food processor and process to a paste. Add the cheese and breadcrumbs and pulse until incorporated. Allow the mixture to rest for about 10 minutes, then shape into patties and pan-fry for about 5 minutes on each side until brown and crispy. Transfer to absorbent paper.<br /><br /></span></span></p><p><br /></p>Joe Georgehttp://www.blogger.com/profile/04896010205120222575noreply@blogger.com0tag:blogger.com,1999:blog-2514589635991570772.post-80721410184383198502022-04-02T20:12:00.006-04:002022-04-02T20:12:32.886-04:00(Partial) Journal Entry, 2 April 2022<p> </p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhWqIZOwwuYklxREZV2ArSBtL6_mBihdoBSE4h-iIMM50unvAZvH_qwMg4Qk7Pb1aCpeu7J9U0bPUO_y0SPACCtFGEDyA7m0xq_s6sqHsoirKEMhsMlIgidRLyQ_VTHYFe9S8hL2-ympM-3uaAssN7LTVtiGb4XTYpfCCYQXSTSHH5NeHLvdkusXP54YQ/s600/Walking%20(small).jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="600" data-original-width="600" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhWqIZOwwuYklxREZV2ArSBtL6_mBihdoBSE4h-iIMM50unvAZvH_qwMg4Qk7Pb1aCpeu7J9U0bPUO_y0SPACCtFGEDyA7m0xq_s6sqHsoirKEMhsMlIgidRLyQ_VTHYFe9S8hL2-ympM-3uaAssN7LTVtiGb4XTYpfCCYQXSTSHH5NeHLvdkusXP54YQ/w640-h640/Walking%20(small).jpg" width="640" /></a></div><p></p><span style="font-family: New Tegomin;"><span style="font-size: medium;">I like to walk, I always have. It is without doubt my favorite form of transport (yes, even more than a bicycle). And at this age am truly grateful that I am able to do so (mostly) without pain. One of the things on my very full “bucket list” is to walk the Santiago Trail through France and Spain. To me, walking—even in the inner city—is often meditative, as it was today. <br /><br />This morning I woke with a sense of dread and anxiety, which is not uncommon for many. Mostly I worry about finances (or lack there of) and also the rapidly passing of time, both of which are illusionary. <br /><br />After walking and contemplating on a beautiful crisp spring morning it was as if the worry were like roofing shingles being peeled off and blown away by the wind. And now as I sit in a coffee shop writing these words there is a full day ahead. <br /><br />“Therefore I tell you, do not worry about your life, what you will eat or drink; or about your body and what you will wear. Is not life more than food, and the body more than clothes. Can anyone by worrying add a single day to your life? Therefore do not worry about tomorrow, for tomorrow will worry about itself.” ~ Matthew 6: 25, 27, 34<br /> </span></span><br /><p align="left" style="line-height: 100%; margin-bottom: 0in; text-decoration: none;">
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<p></p>Joe Georgehttp://www.blogger.com/profile/04896010205120222575noreply@blogger.com0tag:blogger.com,1999:blog-2514589635991570772.post-12533015494859331352022-01-08T14:27:00.000-05:002022-01-08T14:27:11.268-05:00Reverence: Journal Entry, 8 January 2022<p> </p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/a/AVvXsEiljV8V7QjcpspZq1hoIqsVDg17i6wSowbaQ2L3eK7nHCQhBRNwwERl_rU_HGAtdIB2zrjXp5QEdjIPJTOK8eKLg5FcGDTEEKZEi9jNsbyOyvdCD1VDUhHPbbM0YuiDcWCEllpReWj1pzjzL-OBZwEAXGs267Rzm79mAsQ-cpQ5TKYG9w9WwOvPuaKzxA=s659" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="600" data-original-width="659" height="582" src="https://blogger.googleusercontent.com/img/a/AVvXsEiljV8V7QjcpspZq1hoIqsVDg17i6wSowbaQ2L3eK7nHCQhBRNwwERl_rU_HGAtdIB2zrjXp5QEdjIPJTOK8eKLg5FcGDTEEKZEi9jNsbyOyvdCD1VDUhHPbbM0YuiDcWCEllpReWj1pzjzL-OBZwEAXGs267Rzm79mAsQ-cpQ5TKYG9w9WwOvPuaKzxA=w640-h582" width="640" /></a></div><p></p><p><span style="font-family: New Tegomin;"><span style="font-size: medium;">8 January 2022. Saturday. Noon. At Starbucks.<br /><br />It takes effort to live without centralized heat. Last evening and this morning have been most challenging regarding keeping (most of) the house warm. It was single digits (f) last evening and this morning (but is supposed to warm up to about the freezing point today). When I woke under a pile of blankets I knew it was cold because my nose was cold and I could see my breath (my face is basically the only exposed part of me as I sleep comfortably in my blanket "nest." <br /><br />Going downstairs and checking the thermostat (which is basically used as a thermometer these days) it read 36f (2c). The two old pugs—Maxwell and Franklin—were curled in a tight ball and looking at me like, “Hey Joe, when you gonna heat this place up?” It took about an hour to bring the front of the house up to a balmy 60f (15c).<br /><br />Last evening while going through some photos of New Orleans I found one from ST. Louis Cathedral (I was day dreaming about an upcoming trip—later this spring—with Isaac, but also about heat). The day that the photo was made was scorching and entering the cool, quiet sanctuary was the balm that I needed. There was a sign which made sense to me when I saw it…“Please Maintain An Atmosphere of Reverence.” It’s a sign—or sentiment—that should be carried with us in our hearts through out our daily lives. It is so easy to forget and very difficult to remember.<br /><br />Yesterday I received $55 in royalties from book sales from the holidays. Most of it was spent on having the chain replaced on the electric bike (it still skips, which means the rear cog also needs to be replaced).<br /><br />There is bread rising at home as I write these words. I left a burner on the stove on low to warm the kitchen enough for the bread to rise.<br /><br />My little artificial Christmas Tree is still up and lit; I light it every day. I haven’t taken it down out of laziness, but mostly because I’m finding it beautiful. Like many, I’m feeling sentimental and fragile this year.<br /><br />New Years Day always seems like a good time to start over, which has different meanings to different people; a time to re-boot (to use today’s parlance). We are one week into the new year and I feel like I need to start over (again). And that is okay, I suppose, we are able to start over each day. That is one of life’s blessings. <br /><br /></span></span><br /></p>Joe Georgehttp://www.blogger.com/profile/04896010205120222575noreply@blogger.com2tag:blogger.com,1999:blog-2514589635991570772.post-78124802367186866742022-01-06T20:38:00.005-05:002022-01-06T20:38:38.477-05:00Journal Entry, 6 January 2022<p> </p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/a/AVvXsEhlgeOY-CslSXElh1E4Jz18guaXvMl4hwa-ANWPBXSVHJDXRdCcJTC74PXja0fcKrZDCiF5-dLTlLDmgGodaziYk4WD1eEM6gEeM7ZN5NQhga4mRycoLYVbp_lsLN3YbXfxUhKJhhx63JEcDaJA8okUZliEAygm5GgFsLmgwjfPcajGTlBRZZsUMByHkw=s800" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="800" data-original-width="527" height="640" src="https://blogger.googleusercontent.com/img/a/AVvXsEhlgeOY-CslSXElh1E4Jz18guaXvMl4hwa-ANWPBXSVHJDXRdCcJTC74PXja0fcKrZDCiF5-dLTlLDmgGodaziYk4WD1eEM6gEeM7ZN5NQhga4mRycoLYVbp_lsLN3YbXfxUhKJhhx63JEcDaJA8okUZliEAygm5GgFsLmgwjfPcajGTlBRZZsUMByHkw=w422-h640" width="422" /></a></div><p></p><p><span style="font-family: New Tegomin;"><span style="font-size: medium;">Thursday, 8pm<br /><br />Today I walked to and from work because of heavy snow. Two miles (3.2km) each way. It’s been snowing since last night and as I look out the window now big fat flakes are still falling. In the morning it was a literal whiteout at times where I could only see a few feet in front of me. Then after rushing around a kitchen all day trekked home. The whiteouts had stopped but it was still snowing heavily. About halfway home there was a guy with his car stuck, so I instinctively offered to push. I wasn’t making much progress, then another guy showed, then another, then another. The four of us pushed him out without exchanging words then parted. When I got home most of my sidewalk was already shoveled from a neighbor. After shoveling the remainder (and also a portion of the rear of the house for the dogs) I came in the house and fired up the wood stove, which I sit next to now with a glass of wine. This morning after arriving but before starting work I posted a photo on social media of my walking commute. So many people offered rides. People are good. The thing is I actually enjoy it. All of it...the snowy walk, pushing someone out, shoveling, chopping wood. But I’d also be lying if I said I wasn’t tired. At sixty years young I am truly grateful that I am still able to use my body for these things. It—my body—reminds me each morning as I groan out of bed that this will not always be the case. I once read a quote which said that the entire philosophy of Buddhism can be summed up in the simple phrase, Everything Changes. I won’t always be able to walk four miles (6.4km) round trip to work in a snow storm, but for now I can. And I enjoyed it, and that is good.</span></span><br /></p>Joe Georgehttp://www.blogger.com/profile/04896010205120222575noreply@blogger.com0tag:blogger.com,1999:blog-2514589635991570772.post-16842274901972617012022-01-02T19:36:00.002-05:002022-01-02T19:36:10.179-05:00Journal Entry, 2 January 2022<p> </p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/a/AVvXsEjy2VJTUaJPwhN9yIy2wIYmS7sXPOLpF8lKL_hszLaI42yxe6qfY8751z9OUkqE0RhJH53FZzLGD5uYhGQctJeMysATPskrRM4iFkgsC5ITBh9wBVwbsIp5qL8hz7dy--3OafY-zKCrOEy2T0oMpN4yiOYLVpD2_2gCMZ-mH6og6zKoRayi7DUfJGqW9w=s600" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="600" data-original-width="600" height="640" src="https://blogger.googleusercontent.com/img/a/AVvXsEjy2VJTUaJPwhN9yIy2wIYmS7sXPOLpF8lKL_hszLaI42yxe6qfY8751z9OUkqE0RhJH53FZzLGD5uYhGQctJeMysATPskrRM4iFkgsC5ITBh9wBVwbsIp5qL8hz7dy--3OafY-zKCrOEy2T0oMpN4yiOYLVpD2_2gCMZ-mH6og6zKoRayi7DUfJGqW9w=w640-h640" width="640" /></a></div><p></p><p><span style="font-family: New Tegomin;"><span style="font-size: medium;">Sunday. 11am. Cold and a bit snowy.<br /><br />When I woke this morning under a pile of blankets the house was cold enough to see your breath, which isn’t uncommon this time of year. Rather than light the wood stove—which takes some effort, and which I’ll do later—I used a small wall-mounted gas blue flame heater to take the chill of the living room. There’s also a small electric heater under my desk, and I turned on a burner to the stove while I made coffee. After coffee I cautiously rode the electric bike to a coffee shop, where I am writing these words. I rode cautiously (i.e., slowly) because I am not yet acclimated to winter riding with the electric bike and despite its extra wide tires they do not offer good traction. <br /><br />A couple days ago as they year came to an end I put together a simple collage of some of the people I’ve spoken to and photographed during 2021. When I look at the images I remember not only making each photograph but also the conversations we had. And looking at the images now I see all of us as God’s children trying to make it in this world the best we can. <br /><br />Last evening I stopped out for a couple beers, and in the course of conversation someone told me that I was naive for believing everything was going to be okay no matter what. I don’t necessarily consider myself an optimist (my ex-wife thought me to be a pessimist) but more of a realist. I truly do believe that everything will be okay no matter what happens. It has taken me a long time to get to this place. This, I suppose is hope, for without hope what are we left with?<br /><br />“Now faith is confidence in what we hope for and assurance about what we do not see.” ~ Hebrews 11:1</span></span><br /></p>Joe Georgehttp://www.blogger.com/profile/04896010205120222575noreply@blogger.com0tag:blogger.com,1999:blog-2514589635991570772.post-59921569474414606792022-01-01T14:45:00.005-05:002022-01-01T14:45:31.862-05:00Journal Entry: New Years Day 2022<p> </p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/a/AVvXsEhrt_bWCTkfMKK5qdDstPjjbaBjDHcI_b3OhieNgYOEyIfvHHBbL_3RU2DsY8o8W5aBd0OfzIoCw62qimIPuLaZayo8l9KuM6zd1XyDrgGPYult-33G-9o8iSGMw495CdogdLXUfvY5Kx3i2AUKesPCx-3sr8sTEQE4RHYjKS-GHlYn0Kg2imECWX3P0g=s703" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="703" data-original-width="600" height="640" src="https://blogger.googleusercontent.com/img/a/AVvXsEhrt_bWCTkfMKK5qdDstPjjbaBjDHcI_b3OhieNgYOEyIfvHHBbL_3RU2DsY8o8W5aBd0OfzIoCw62qimIPuLaZayo8l9KuM6zd1XyDrgGPYult-33G-9o8iSGMw495CdogdLXUfvY5Kx3i2AUKesPCx-3sr8sTEQE4RHYjKS-GHlYn0Kg2imECWX3P0g=w546-h640" width="546" /></a></div><p></p><p><span style="font-family: New Tegomin;"><span style="font-size: medium;">New Years Day 2022.<br /><br />12:30pm. Unseasonably warm (41f/5c). Grey. Foggy. Misty.<br /><br />A couple days ago I posted an image of a withered rose on social media and wrote the caption, “If 2021 were a rose.” There was a lot of reaction, most of which I agree with… that 2021 for the most part was a difficult and even ugly year (even though there was also much beauty and hope). But there’s also another meaning to the image. While the rose is withered and seemingly dead it is still beautiful in its own way. And it also—in some ways—represents the end of the year with the prospect and optimism of the new year ahead. There are 365 blank pages ahead and waiting, how we fill the pages is up to us.<br /><br />“The future is unwritten.” — Joe Strummer (née John Graham Mellor). </span></span><br /></p>Joe Georgehttp://www.blogger.com/profile/04896010205120222575noreply@blogger.com0tag:blogger.com,1999:blog-2514589635991570772.post-89240305027871693932021-12-29T20:23:00.005-05:002021-12-29T20:23:50.807-05:00Journal Entry, 29 December 2021<p> </p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/a/AVvXsEhIL8478jYtnnExXAo6CTpV1jmhdrtN_zcAshw-OIbD7G46AITJuNztIb6WjZj5o8CpDYrx7Lh7WFZAwEh3tSKRF1hr0XOR_Uz6yCMxaakxt8IaK4YdTVxGgj2oMZa3HcIhQJUtOVc4rJ6BeBVRTedR9s9XPRuyevnL1rA0rn4XiIAmVge6HsNyAk4Bvg=s612" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="600" data-original-width="612" height="629" src="https://blogger.googleusercontent.com/img/a/AVvXsEhIL8478jYtnnExXAo6CTpV1jmhdrtN_zcAshw-OIbD7G46AITJuNztIb6WjZj5o8CpDYrx7Lh7WFZAwEh3tSKRF1hr0XOR_Uz6yCMxaakxt8IaK4YdTVxGgj2oMZa3HcIhQJUtOVc4rJ6BeBVRTedR9s9XPRuyevnL1rA0rn4XiIAmVge6HsNyAk4Bvg=w640-h629" width="640" /></a></div><p></p><p><span style="font-family: New Tegomin;"><span style="font-size: medium;">29 December 2021<br />Wednesday</span></span><br /><br /><span style="font-family: New Tegomin;"><span style="font-size: medium;">The middle of the week. "Hump Day." Looking forward to the weekend. It’s hard to believe the new year is nearly here. For the first time in many years I believe I’ll make resolutions. Even if only one or two take hold it will be worth it.<br /><br />This morning as I pedaled to work on my electric bike I was running late...and I was also worrying. Mostly about finances. I used to worry a lot, not so much these days but still do from time to time. As I locked up my bike I looked up and saw these birds. They were calming. So I watched them for a couple minutes. It reminded me of the below passage that I often return to and which has helped me greatly in the past.<br /><br />“Therefore I tell you, do not worry about your life, what you will eat or drink; or about your body, what you will wear. Is not life more than food, and the body more than clothes? Look at the birds of the air; they do not sow or reap or store away in barns, and yet your heavenly Father feeds them. Are you not much more valuable than they? Can any one of you by worrying add a single hour to your life?” <br />—Matthew 6:25-27<br /></span></span><br /><br /></p>Joe Georgehttp://www.blogger.com/profile/04896010205120222575noreply@blogger.com0tag:blogger.com,1999:blog-2514589635991570772.post-46438049720160551162021-12-28T22:13:00.001-05:002021-12-28T22:13:03.447-05:00Journal Entry, 28 December 2021<p> </p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/a/AVvXsEjpGBtQWpV6KvcdTLRe5C4Y23uOimaG0TA8LO5vMdvLMK2uYwIDd8ajNxDjrIpL3WNW6mHMisryBeL1oHg_dIDeodUUFGaCcIMvz6GdxGjwapjbxRoECtiBGo5-9bQM4D7n6HdfoLE_WoyDCEQIsaD03WxehNmNop3VRmDRfL84r2CNPYk57Awen8sjDQ=s639" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="639" data-original-width="600" height="640" src="https://blogger.googleusercontent.com/img/a/AVvXsEjpGBtQWpV6KvcdTLRe5C4Y23uOimaG0TA8LO5vMdvLMK2uYwIDd8ajNxDjrIpL3WNW6mHMisryBeL1oHg_dIDeodUUFGaCcIMvz6GdxGjwapjbxRoECtiBGo5-9bQM4D7n6HdfoLE_WoyDCEQIsaD03WxehNmNop3VRmDRfL84r2CNPYk57Awen8sjDQ=w600-h640" width="600" /></a></div><p></p><p><span style="font-family: New Tegomin;"><span style="font-size: medium;">Tuesday. Three days after Christmas and three days before the new year. I keep a smiley face but like most of us am having a difficult time. There is so much right now, just so much. And with COVID cases rising I am worried. Work has been difficult. Residents have been out of control. When I wake in the morning I plan things for after work but when work ends I am so exhausted. Riding home in the fresh air feels good. Time marches on, whether we want it to or not. All of us are just trying to make it through each day. The knowledge of this is what keeps me going.</span></span><br /></p>Joe Georgehttp://www.blogger.com/profile/04896010205120222575noreply@blogger.com0