Urban Simplicity

Four Photos No Words

2012-01-28T21:59:00.000-05:00

Whole Wheat-Oatmeal Pizza (crust) with Rapini and Three Cheeses

2012-01-28T20:50:00.000-05:00

This is really a variation on two themes I've touched on before...vegetables cooked aglio e olio and a pizza recipe. In this version I used rapini, which I cooked with oil, garlic, and hot pepper, and the pizza crust was made using a hand-kneaded oatmeal crust (click here for the recipe). The main difference with rapini, I think, is that it is often blanched or briefly par-boiled before sauteing. This is an option, and some cooks may disagree, but I feel it removes some of its bitterness. Nonetheless, this is a delicious preparation for any vegetable, so I should warn you to cook extra...if you're like me you'll eat a good portion of it before it makes it to the pizza. Anyhow, here it is in pictures; if you'd like a recipe of vegetables and pasta being cooked in this fashion--and a better explanation with photos--click here.

As aforementioned, I used this recipe for the pizza dough but if you'd like other versions and variations--with pictures, recipes, and direction--click here. If you want to learn a bit about the inner workings of pizza dough, follow this link to an article I wrote for Artvoice a few years ago.

Urban Simplicity.

On Being Kneady

2012-01-28T20:13:00.000-05:00

If you've been to this blog before you know that I like to bake bread...a lot. And like many bakers over the years I have come to rely on the mechanical means of an electric mixer to do the tough work...knead the dough. Most of my bread recipes, in fact, include a direction something like this "...combine the contents in anupright electric mixer fitted with a dough hook. Knead the dough onmedium speed for about 8 minutes..." But this wasn't always the case; I've been baking bread for hobby and profession for something like 25 years...and during the early years I didn't own a mixer. In fact, for the few years that I was a restaurant's owner we (my sous chef and I) baked all of the restaurant's bread without the aid of a mixer. But over the years I've not only come to rely on them--at work and at home--but also enjoy them. But as some of you may also know, I have been sans mixer (at home) for the past month or so (as previously posted here and here). Anyhow, I had the day off today and felt like making bread (and a pizza for dinner out of the same batch of dough), so I kneaded it by hand...and I'm glad I did. When I knead dough by hand I remember things. I remember the basic ingredients that go into a dough because I can feel them in my hands. I remember the miracle we call bread--and the crazy chemistry that happens in bread dough--because I have time to think about it. But mostly I remember how difficult our fore-cooks (especially the homemakers) must have had it--not just with bread, but putting three square meals a day on the table using only there hands and a live fire. I'm glad for electric mixers (and, in fact have a new one on order); I'm glad how efficient they are and that they enable me to do other things while the dough is being kneaded. But I'm also glad when I knead the dough by hand...because it makes me remember what a miraculous thing it is.

WholeWheat Honey-Oatmeal Bread

Makes2 loaves

6cups whole wheat flour, divided

21/4 cups water, divided

1cup oatmeal, plus additional for coating

1cup plain yogurt

2teaspoons kosher salt

1/4cup olive oil

1/4cup honey

3teaspoons instant yeast, divided

Separatethe ingredients in two bowls using this ratio: In one bowl combine 4cups of flour, 1 1/4 cups water, along with all of the yogurt andsalt. Stir it just until combined; cover with plastic wrap and setaside. In a second bowl, combine the remaining 2 cups flour and 1 cupwater with 1 cup oatmeal, the olive oil, honey, and 2 teaspoons ofyeast. Stir it just until combined; cover with plastic wrap and setaside. Allow the bowls to rest for at least an hour, but up to 12.

Addthe remaining teaspoon yeast and the contents of both bowls to anupright electric mixer fitted with a dough hook. Knead the dough onmedium speed for about 8 minutes, then cover with plastic wrap andallow to rise for one hour.

Transferthe dough to a work surface, cut it into two pieces, gently shape itinto loaves. Dust the counter with extra oatmeal and roll the loavesin it, gently pressing oatmeal into the surface of the raw dough.Place the loaves into oiled loaf pans, cover with plastic wrap, andallow to rise for 45 minutes. Preheat an oven to 400F.

Bakethe bread for about 30 minutes, or until golden brown and soundshollow when tapped on. Remove the bread from their pans and allow tocool for 10 minutes before slicing.

Urban Simplicity.

Five Quotes from Thomas Merton

2012-01-27T21:54:00.000-05:00

Mystic, monk, activist, writer, poet, and artist, Fr. Merton was a true renaissance man. He was friends with Thich Nhat Hanh, and the Dalai Lama, and a contemporary of Martin Luther King, Jr. Before his untimely death he penned a huge number of books pertaining to spirituality, poems, artwork, and an incredible and moving autobiography. His work continues to touch countless souls...including the one typing these words. To read more about Thomas Merton click here or here.

"Peace demands the most heroic labor and the most difficult sacrifice. It demands greater heroism than war. It demands greater fidelity to the truth and a much more perfect purity of conscience."

"Pride makes us artificial and humility makes us real."

"Just remaining quietly in the presence of God, listening to Him, being attentive to Him, requires a lot of courage and know-how."

"Every moment and every event of every man's life on earth plants something in his soul."

"A life is either all spiritual or not spiritual at all. No man can serve two masters. Your life is shaped by the end you live for. You are made in the image of what you desire."

OK...I said five quotes, but here's five more.

"Art enables us to find ourselves and lose ourselves at the same time."

"I cannot make the universe obey me. I cannot make other people conform to my own whims and fancies. I cannot make even my own body obey me."

"We stumble and fall constantly even when we are most enlightened. But when we are in true spiritual darkness, we do not even know that we have fallen."

"The man of faith who has never experienced doubt is not a man of faith."

"Perhaps I am stronger than I think."

Urban Simplicity.

Things That Can be Carried on a Bike (#394)

2012-01-26T21:39:00.000-05:00

One gallon (3.7L) first cold pressed extra virgin olive oil.

Urban Simplicity.

A Few Photos of Snow, Slush, and Rain

2012-01-26T20:42:00.000-05:00

I've commented a few times recently on what wacky weather we've had this winter, it seems to change daily...but today hourly. The above photo and the one immediately below were taken this morning as I left for work. It had snowed a little overnight and there was ice on the roads, but as the day progressed it became warmer. I worked a split shift, and the second photo below (Splash!) was taken when I left work about 2pm...the shutter snapped at just the moment a slushy raindrop splashed into a puddle of slush. And the bottom photo is on my way home this evening--after my second shift--when it had turned entirely to rain. Click any photo for a larger view.

Urban Simplicity.

Things That Can be Carried on a Bike (#393)...and how my bikes are therapeutic

2012-01-25T22:16:00.002-05:00

Things on the bike and in the Bike Rev trailer...

$127 (US) of groceries from two separate stores.
3 liters of red wine
4.4lbs. dog food
A gym bag full of wet cloths
A canvas bag containing books and an extra camera
Two portions of Chinese take out

One (of the many) ways my bikes are therapeutic (to me)...

I had a busy day at work, slightly short handed--staff-wise--but just busy (and for some reason the wait staff seemed especially loud and annoying today). Anyhow, by the time I arrived home I was exhausted and had a crazy headache that extended across my entire brow. I rested for a bit and took some aspirin but to no avail. I had planned on going to the health club for a quick steam and swim (which I did) and then do some grocery shopping. I knew I'd be doing a larger shopping trip (for me) and there is still ice on some parts of the roads near the curb (kerb, for my EU friends), and I generally don't ride the Mundo on ice...so I almost drove the truck. But then in a moment of clarity I realized that likely the best thing for me was fresh air...and it was. The minute I got on the bike in the refreshingly chilly air (30F/-1C) it felt good. It was a bit of a struggle--riding my ill-maintained winter bike and pulling a trailer--but it still felt good. My headache was gone by the time I arrived at the health club. When I arrived at the club there were cars circling the parking lot angrily looking for spaces (which there were none), I in turn was able to coast up nearly to the front door. After leaving the club I rode and did my shopping at 3 separate stores, each time loading items into the trailer and on the bike. And on the short ride home (about 2mi./3.2km.) on this old winter bike with both it and the trailer loaded--and going up a slight incline--I'd be fibbing if I said it was easy and that I wasn't huffing and puffing. Then, on the last stretch of my short journey there is a slight decline in the road and I was able to coast. And as I coasted--with the cold breeze on my face and the sound of my knobby winter tires against the road--there was nowhere I'd rather be. I felt free.

Urban Simplicity.

Three Photos and Six Recipes

2012-01-24T21:03:00.000-05:00

Did you know that January is NationalSoup Month? Well it is, and rightly so. It's perfect for the cold weather and seemsto nourish both body and soul. Soup is delicious and nutritious,and it’s easy to make. If you can boil water you can make soup. Andthere’s something about a simmering soup pot…it’s the originalcomfort food. Soup is, in fact, one of the simplest and oldest foodpreparations there is...cooking food in liquid to tenderize it andinfuse both nutrients and flavor to the ensuing broth. The word soup, in fact,is derived from the Middle English, sop, or sup,referring to a stale piece of bread onto which hot broth was poured,thus giving a slight meal some substance. To eat in this fashion was“to sup;” which is from where the modern word “supper” isderived. Thus, the classic French Onion Soup is one of the trulyancient soups remaining today, and its ingenuity lies in itssimplicity: broth, onions, and bread (cheese is a modern and moreluxurious addition). Anyhow, soup is about the simplest recipe one can prepare, it's nutritious and flavorful...and you only have one pot to clean.

French Onion Soup

Yield: 5-6 cups

2 tablespoons unsalted butter

2 tablespoons vegetable oil

4 large onions, peeled and slicedthinly

2 cups beef broth

2 cups chicken broth

6 slices French bread, toasted

4 ounces grated Parmesan cheese

2 ounces grated Gruyère cheese

Salt and pepper to taste

Melt the butter and oil in a heavysaucepan. Add the onions and sauté over low heat until onions aregolden brown, about 40 minutes. Stir in the beef and chicken stock,bring to a boil, lower the heat to a simmer and cook the soup for 30minutes. Season the soup with salt and pepper. Ladle the soup intooven-proof bowls and top each soup with a slice of French bread andthe grated cheeses. Bake in a 375 degree oven for 10 to 20 minutes,or until cheese is melted and golden brown.

CurriedVegetable Soup

Makes about 12 cups

3tablespoons canola oil

1small onion, diced

2carrots, diced

2stalks celery, diced

1parsnip, diced

1turnip, diced

2cloves garlic, minced

2tablespoons curry powder

1teaspoon turmeric

1teaspoon cumin seed

2teaspoons crushed hot pepper

2teaspoons kosher salt

1cup diced cabbage

1cup chopped cauliflower

1cup diced tomatoes

1cup chopped kale

8cups chicken broth

1/4 cup lime juice

Heat the oil in amedium soup pot over medium-high heat. Add the onion, carrot, celery,parsnip, and turnip. Cook the vegetables in the oil for about fiveminutes, allowing them to realease their flavor but not brown. Addthe garlic, curry, turmeric, cumin, hot pepper, and salt; saute foranother couple minutes. Stir in the cabbage, cauliflower, tomatoesand kale; stir to coat the vegetables with oil and spices. Stir inthe broth. Bring it to a boil, then lower the heat to a simmer. Cookthe soup for 30-60 minutes, skimming as necessary; if it becomes tothick add more broth. Taste it for seasoning, and add the lemon juicejust before serving.

SplitPea Soup with Garlic and Smoked Sausage

Makes about 12 cups

3 tablespoons canolaoil

2 cups diced smokedsausage

1 small onion, diced

2 ribs celery, diced

1 carrot, diced

2 cloves garlic,minced

1 pound split peas,cleaned and rinsed

1 potato, diced

8 cups chicken broth

1 teaspoon salt

Heat the oil in amedium soup pot over medium-high heat. Add the sausage and cook itfor a few minutes, until it releases some of it's fat and begins tobrown. Add the onion, celery, carrot, and garlic; cook the vegetableswith the sausage for a few minutes, until the vegetables begin tocook but are not browned. Add the peas, potato. Broth, and salt.Bring the pot to a boil, then lower it to a simmer. Cook the soup forabout an hour, stirring frequently. If it becomes to thick add morebroth.

ButternutSquash Bisque with Apple and Toasted Walnuts

Makes about 6 cups

2tablespoons butter

1small onion, peeled and diced

2tablespoonsflour

2tablespoonssugar

1/2teaspoon ground cinnamon

1/4teaspoon allspice

1/4teaspoon nutmeg

1/2teaspoon salt

1teaspoon black pepper

2pounds peeled and diced butternut squash

2cups chicken stock

1cup heavy cream

1/4cup chopped, toasted walnuts

1/2cup small diced apple

Meltthe butter in a small pot over medium heat and add the onions. Sweatthe onions over medium heat for 5 minutes or until they aretranslucent. Add the flour and stir over medium heat for 2minutes. Stir in the sugar, cinnamon, allspice, nutmeg, salt, pepper,and diced pumpkin; sauté another minute. Add the stock and simmerfor 15-20 minutes, or until the squash is very tender. Add the creamand simmer for 1 or 2 minutes longer. Puree in a blender or foodprocessor. After ladling the soup into warm bowls, garnish it withthe toasted walnuts and diced apple.

Roast Red Pepper Bisque

Makes about 12 cups

4 tablespoons unsalted butter

1 cup diced onions

1/2cup diced celery

1/2cup diced carrots

2teaspoons minced garlic

2teaspoons salt

2teaspoons black pepper

1/2cup flour

4cups chicken broth

3cups diced roast red peppers

2cups heavy cream

Sautéthe onion, celery, and carrots, over medium heat in the butter orolive oil for 5 minutes, then add the garlic and sauté for anotherminute or two. Stir in the flour and cook over medium/low heat for5-10 minutes. Add the chicken stock, stir with a whisk to remove anylumps. Stir in the diced peppers. Bring to a simmer and cook for 10minutes. Add the heavy cream simmer 2 minutes. Puree in a foodprocessor or blender. Strain if you desire a smoother consistency.

PotatoChowder

Makes about 12 cups

3tablespoons unsalted butter

12ounces diced lean ham

1cup diced onion

1/2cup diced carrots

1/2cup diced celery

2teaspoons minced garlic

2-1/2pounds peeled and diced potatoes

6cups rich soup stock

1teaspoon thyme

1teaspoon salt

1/2teaspoon black pepper

1cup milk (optional)

Heatthe butter in a large heavy soup pot over medium-high heat. When itbegins to bubble add the ham, onions, carrots, celery, and garlic.Sauté the vegetables and ham for approximately 5 minutes, or untilthey are soft and translucent but not browned. Stir in the potatoes,chicken stock, thyme, salt, and black pepper. Bring the soup to aboil then lower the heat to a simmer; skim any impurities that mayhave risen to the surface. Simmer the soup for 45-60 minutes,stirring often. Using a wire whisk, gently break apart some of thepotatoes to give the soup some viscosity. If adding the milk, do sodirectly before serving the soup, and do not boil it once the milkhas been added.

Urban Simplicity.

And Now For Something Really Interesting...

2012-01-23T21:48:00.001-05:00

I have long been interested in the history of the bicycle. I've also been to California numerous times, though never to Los Angeles. And quite frankly, I would never think of bicycle history and Los Angeles in the same thought. More likely, and this is stereotyping (please, Los Angelers, don't send me hate mail), I think of cars and wide highways. But 100 years ago this wasn't the case...they were on the cutting edge. You can imagine my surprise and intrigue when I came upon an article about the California Cycleway. Built in 1900 and dismantled about 10 years later, it's original intention was to link Pasadena with L.A....via an elevated bike path. To read more about it on Wikipedia, click here. For a well-written story about it--with more photos, I recommend this site. Am I the only cyclist who thinks that path looks like a ton of fun?

Urban Simplicity.

A Few Random Photos

2012-01-22T20:17:00.000-05:00

Here's a few random photos I've taken over the last few days. The one above and immediately below were taken this evening, and were in fact the reason of this post...the sunset was so incredible--even on a cold night and in an inner city--that I felt the need to share it. They were both taken looking west, down Virginia Street (aka Calle Virginia), on Buffalo's Lower West Side. The next photo was taken last evening while grocery shopping on my bike. An entire murder of crows flew overhead--hundreds of them--and while it looked graceful and beautiful it also freaked me out a bit because of the intelligence they are said to have. Below that is nothing more than a manhole cover in the snow that I took just after our but brief recent storm. And lastly, when exiting a store this evening I noticed everything had a glow to it...it was one of those incredible moments just before the sun really begins to set but it's no longer full daylight and it's angle casts a hue across everything. Anyhow, I looked up and saw the perfectly straight line of a jet cutting through a blue but pink tinted winter sky. I took out my camera in the parking lot and snapped a few pictures, my favorite is the one you see. I find myself looking skyward a lot these days; not sure why, I just do. And it's interesting, I think, if one person looks up, so do others around them. And that is exactly what happened tonight as I stood in the parking lot on a cold winter's eve taking photos. As people passed they looked up. A few looked at me as if I were a bit crazy (which I may be, but who cares) and a few commented how beautiful it looked. And it was. As usual, click any photo for a larger view.

Urban Simplicity.

The Miracle of Controlled Spoilage (or, the art of live foods)

2012-01-22T18:36:00.000-05:00

Fermentation. That, of course, is what the title of this post is referring to. Every culture has their versions, and things you may not think of as fermented are in fact just that...beer, bread, yogurt, sour cream, buttermilk, wine, and of course all sorts of vegetable pickles. My favorite is kim-chi, or Korean style sauerkraut. Fermented products are very healthy and easy to make...the most difficult thing, I think, is the wait; they can't be rushed. The recipe for the above pictured kim-chi is listed below, and if you'd like to see it being made, click here. To read more about the history and health benefits of these incredible foods--with plenty of recipes--click here. And if you are interested a book on all things fermented, I recommend this book.

Kim Chi

(Korean-Style Sauerkraut)

1 head Napa cabbage, cut into two-inch pieces

1 small daikon, grated

2 tablespoons kosher salt

2 cloves garlic, minced

1 small piece ginger, minced

1 small onion, minced

2 tablespoons chili paste

1 tablespoon sugar

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.

Urban Simplicity.

Things That Can be Carried on a Bike (#392)

2012-01-21T20:37:00.004-05:00

Nearly $75US of groceries on an ordinary mountain bike in two plastic soda crates from three separate stores on a frigid and snowy evening.

Urban Simplicity.

Curried Red Lentils with Shrimp, Potato, and Peas

2012-01-21T20:29:00.000-05:00

This recipe is so easy and delicious you'll wonder why you don't make it more often. It's a classic dal recipe that can be used with shrimp--as with this recipe--chicken, lamb, beef, or vegetarian. It's good to make a large batch of the spiced lentils because they freeze well and you'll have them in a hurry when you're busy and can use them as a base for other Near East recipes.. The recipe below is a basic one, and the one that I made tonight. Add more spice if you like (I added chipotle chili powder...I like it spicy). And if you are adding meat or seafood to the recipe add it appropriately...hearty meats--such as lamb or beef--should be added in the beginning and allow it to stew with the lentils, but more delicate foods--such as fish or shrimp--should be added about 5 or 10 minutes before serving; this is also when to add the peas.

Curried Red Lentilsand Potatoes

Yield: 4-6 servings

3 tablespoons vegetable oil orclarified butter

1 small onion, peeled and diced

2 teaspoons minced garlic

1-2 tablespoons Madras curry powder

2 medium potatoes, peeled anddiced into 1" cubes

1-1/2 cups red lentils

3 cups chicken broth or vegetablebroth

1 cup diced tomatoes, fresh orcanned

1/2 teaspoon salt

1/4 cup fresh lemon juice

Heat the oil or butter in a small heavysauce pot over medium heat and add the onion and garlic. Sauté theonion and garlic for 5 minutes, or until translucent but not browned.Lower the heat, add the curry powder, and sauté the spices with theonions for an additional 5 minutes, stirring often and taking greatcare not to burn the spices. Add the potatoes and lentils; stir themto coat them with the fat and spices.

Add the chicken or vegetable brothalong with the tomatoes, salt and lemon juice. Bring the liquid to aboil, lower it to a very low simmer and skim any impurities that mayhave risen to the surface. Slowly cook the lentils and potatoes forapproximately 45 minutes, or until they are fully cooked and thelentils have begun to lose their shape and thicken the brothconsiderably. If it becomes too thick, simply add a desired amount ofadditional broth. Serve over steamed basmati rice.

Urban Simplicity.

A Garden of Eden in Hell

2012-01-21T12:51:00.001-05:00

The above image is that of Alice Herz-Sommer, who is also the interviewee in the below short but very inspiring video. At 108 years young she is the oldest known living Holocaust survivor. A few years ago--at the age of 104--she wrote a book called A Garden of Eden in Hell, retelling her amazing life story. Her secret to survival and longevity, it seems, is gratitude, thankfulness, and positive thinking. Many of us, I believe, can learn a lot from this woman and this short clip...I know I can. It's well worth the twelve minutes to watch this. To read a very short bio of her, click here.

Urban Simplicity.

Things That Can be Carried on a Bike (#391)...and a few comments about repairs

2012-01-20T21:29:00.000-05:00

Things on the bike: A cardboard box containing two hand-crank pasta machines and two ravioli plates, a plastic bucket containing a partially mixed batch of Ezekiel Bread, and a canvas bag containing--among other things--a few books and a mini tripod.

A couple comments: The reason the dough on the bike is partially mixed is because I still do not have my mixer back from repair (as discussed here)...actually, I'm not quite sure where it is. A few weeks ago I took it to Sears to have it repaired. The national phone service told me that they do indeed repair Kitchen Aid mixers, but when I brought it there everyone seemed pretty confused. To make a long story short, after numerous phone calls (and various people telling me it was either shipped or received elsewhere) someone finally called me back from Florida. She told me it was shipped to an incorrect location and that it had to be shipped back to the Buffalo location before it can be shipped out to the correct repair location in the Midwest. Where does it have to be shipped to? I don't know. What's wrong with it? Still not sure. Has anyone actually looked at it? Doubtful. How long will this take or how much will it cost or do I even know where the hell it is or if it can actually be repaired? Don't know...to all of it.No one seems to know. If I don't hear from them by Monday (as promised) I'll start my barrage of phone calls again.

Sorry, just had to vent. If you happen to see a tired-looking middle-aged guy picketing outside Sears in the freezing cold while standing next to a bike loaded down with odd objects it'll likely be me. Please stop and say hello...or better yet, bring me a warm cup of coffee.

Urban Simplicity.

Handmade Pasta

2012-01-20T20:46:00.003-05:00

Homemade pasta is not only simple to make but also fun. And besides that I really believe it is one of the most brilliant foods there is. Think of it's versatility, nearly every culture has a version of it, and its most basic form it is nothing more than a paste made with flour, and sometimes eggs. The word pasta is in fact the Italian word meaning "paste;" Spanish is the same, and in French it is often called pâte (paste) or pâtes à l'œuf (paste with eggs)...but it does sound more appealing to eat pasta than paste. When cooked with other meager ingredients, pasta becomes not only delicious but a delicious meal...the paste--or pasta--absorbs the flavor of whet it is cooked in. We made this for employee meal today for the simple reason that I enjoy making it, but more importantly, love eating it. Anyhow, I originally had the below text and recipes published in Artvoice some years ago, but I also posted on this blog previously (where you can see additional pictures of the dough being made).

On Making Dough

In today's world that so often seems to be racing and spiraling out of control, and in a time when restaurant food performs gravity defying feats on a daily basis, there is no other therapeutic food to create with your hands than pasta. This is not to imply that pasta has curative properties, but rather, the act of making pasta can actually be a form of relaxation and meditative medium. It's a humble and inexpensive food, and can easily be an entire meal; in its most basic form pasta is simply a paste of eggs and flour.

The art of making pasta dough by hand is one that should be relished—ditto for bread dough. But with the proliferation of mechanical means—fancy electric mixers, food processors, bread machines, etc.—the age-old process of producing silky smooth pasta by hand is often overlooked and forgotten. Though it would be untrue to state that pasta mixed manually was an easy task, once mastered the process is quite enjoyable. The dough has to be mixed enough to develop the gluten in the flour, and then kneaded further until it starts to break some of the gluten down to a certain extent and incorporate some air into the dough, which, in turn, will yield a perfectly smooth and workable dough. One should not approach this task in an anticipated state of drudgery, but hopefully, with appreciation.

For inspiration while cooking, I'll often set before me the ingredients at hand, in the case of pasta this entails flour and eggs, and sometimes water, oil or salt. It's interesting to look at these few items and visualize their origins, functions, how they change when combined with one another and what the resulting product will be. Try to imagine the grains of flour swelling to accept the liquid, and the proteins aligning and clinging to themselves, almost fighting against the force of your hands to create structure in the dough. Ultimately, the ingredients will not be distinct and separate any longer, but something new, one single component or mass: dough. And though, I'm sure, that all of these ingredients were harvested separately with the use of mechanics, when they are set out in their most simple and basic form, it often seems unsuitable to mix the dough with anything other than your hands.

Pasta is, as its name suggests, a paste. The paste is most often made with flour and eggs, water sometimes replaces all or a portion of the eggs; vegetable purées can be added, and also salt, oil, herbs or spices. There is no need for special equipment; your hands are the best tools that you can ever own. The finished dough can be rolled and cut using a simple rolling pin and large knife, or with the aid of a hand-cranked pasta machine, the latter taking less effort and offering more consistent results.

There is no denying that for a beginner, to make pasta by hand takes practice—the making of the dough is actually very easy, it's the kneading and rolling that takes quite a bit of effort. The incredibly inspirational writer and culinary educator Madeleine Kamman states the benefits of making pasta entirely by hand in her voluminous book The New Making of a Cook. One of the benefits, she says, is that you will be 1 or 2 pounds lighter in weight upon completing the task.

To make a basic egg dough begin by mounding an appropriate amount of flour on a counter or table, and make an indentation, or "well" in the center of the mound; crack eggs directly into the well. If you decide to use water, oil, salt or other flavorings, add these ingredients now. Using an ordinary dinner fork, start to beat the eggs as if you were scrambling them. As you do this, begin to
incorporate some of the flour into the eggs. When enough flour has been combined with the eggs to form a loose paste or batter, mix in the rest of the flour with your hands and bunch it together to form a crumbly ball. Begin to knead the dough by pushing and stretching it away from you with the heel of your hand, then fold it and pull it back towards you with your fingers. In a very short while you will have before you a homogenous ball of dough, that's the easy part. The more difficult process is to knead it for another 15 minutes. What you have to do is develop the gluten in the dough which will give it strength, and then knead it beyond that point until it starts to break some of this gluten down, which will make a smooth dough that is easy to work with. Eventually, after a sufficient amount of kneading, you'll note a change in the dough—it will become much smoother, slightly lighter in color and more pliable. Wrap the dough in plastic and set it aside for 30 minutes, the gluten needs to relax.

After the pasta has rested it can be rolled out to a desired thickness (roll it thinner than actually needed as it will swell when boiled). This done, it can be cut into any number of shapes, or used for lasagna, ravioli or tortellini. Raw sheets of dough can also be floured and layered between sheets of parchment then frozen for future use.

Cooking fresh pasta takes a fraction of the time as dried. It needs only 3 or 4 minutes to thoroughly cook in rapidly boiling water; stuffed pasta takes longer to cook for obvious reasons.

The next time you've time on your hands and are searching for culinary inspiration, make pasta by hand. It will be good for you.

Basic Pasta Dough

Yield: 6 portions

   3 cups all purpose flour
   4 large eggs
   1 tablespoon cold water
1/4 teaspoon salt

Place 2-1/2 cups of the flour in a mound on a worktable and make a well in the center. In the well, place the eggs, water and salt. Using a fork, beat the liquids and slowly incorporate the flour.

When the liquids are fully incorporated into the flour begin to knead the dough. Knead the pasta dough for 15 minutes while working in the remaining 1/2 cup of flour. Wrap the dough in plastic wrap, refrigerate it and allow it to rest for at least 30 minutes before using.

Roast Red Pepper Pasta Dough

4 portions

      1 large red pepper
2-1/2 cups all-purpose flour
      2 large eggs
  1/4 teaspoon salt

Roast the pepper by placing it directly over an open flame, either on stove indoors, or for a smokier flavor, over an outdoor grill. Cook the pepper until the skin is almost entirely black, then place it in a paper bag. After the pepper has been resting in the bag for 5 minutes, remove it from the bag and rinse it under cold running water and rub the charred skin away. Gently tear open the pepper and remove and discard the seeds and stem. Purée the pepper in a blender until it is perfectly smooth, then pour the purée into a measuring cup. The purée should measure 1/2 cup, if it does not, add enough water to compensate. On the other hand, if the purée is greater than 1/2 cup, remove the excess portion and reserve for future use.

Mound the flour on a worktable and make a well in the center. In the well, place the eggs, pepper purée and salt. Using a fork, beat the liquids and slowly incorporate the flour.

When the liquids are fully incorporated into the flour begin to knead the dough. Knead the pasta dough for 15 minutes. Wrap the dough in plastic wrap, refrigerate it and allow it to rest for at least 30 minutes before using.

Whole Wheat Pasta Dough

Yield: 6 portions

1-1/2 cups all-purpose flour
1-1/2 cups whole wheat flour
      4 large eggs
      3 tablespoons cold water
  1/4 teaspoon salt

Combine the flours together in a small bowl, then mound 2-1/2 cups of the mixed flours onto a worktable and make a well in the center. In the well, place the eggs, water and salt. Using a fork, beat the liquids and slowly incorporate the flour.

When the liquids are fully incorporated into the flour begin to knead the dough. Knead the pasta dough for 15 minutes while working in the remaining 1/2 cup of flour. Wrap the dough in plastic wrap, refrigerate it and allow it to rest for at least 30 minutes before using.

Urban Simplicity.

More Photos of Winter (the serious stuff)

2012-01-19T21:09:00.001-05:00

The city of Buffalo, which is not only my home town but also the city in which I currently live, is of course located at the eastern most tip of Lake Erie. And it's because of this, and eastern winds, that we sometimes get the brunt of sudden lake effect snow storms....storms that barrel across the Great Lakes at breakneck speed and can last anywhere from a few minutes to days and cause near whiteout conditions.Our most famous storm in living memory is the Blizzard of '77 (click here for photos). I'm old enough to remember that one, but was young enough to think it was fun. We've had plenty of storms since then but none have compared...and it's one our city has yet to live down on a national level. During the Blizzard of '77 it snowed like it is in these pictures for 3 days straight (no kidding). The snow was measured in feet. Today, thankfully, it only snowed like this for about 20-30 minutes and dumped just a few inches of the white stuff...but it came out of seemingly nowhere. And no, I was not on a bike during this, I was safely in my house (I may be crazy but I'm not stupid). Anyhow, looking at it from the confines of a warm house, and taking pictures off my front porch, it looks beautiful to me (I love the sounds during a snow storm...everything seems muffled). The pictures were taken within a ten-minute period. Anyhow, I thought I'd share a few photos. Click for larger views.

Urban Simplicity.

Lifecycle...a year in the life of a parked bicycle

2012-01-19T20:37:00.000-05:00

This is really cool. Last year the design group, Red Peak, in conjunction with Hudson Urban Bicycles, parked and locked up a bicycle on a street in Soho...and then took a photo of it every day for a year; the result is this video. I was surprised it lasted as long as it did. Anyhow, it's a short but really interesting video to watch.

Urban Simplicity.

A Few Photos of Winter

2012-01-18T20:36:00.000-05:00

Winter, I think, is an amazing time to take photos...an amazing time in general, especially with the crazy weather we've had this year. The contrast of color-to-bleak and lush-to-stark inspires me. The above photo (birds in a tree) was taken yesterday when we had crazy-strong wind gusts...the birds just swayed back and forth in the wind at the top of the tree. The photo directly below (stick, moss, and snow) is of a ledge on a stone wall that I see nearly every day as I leave work...the time of day is just right; the light--when the clouds break--enhances any small debris that the wind happens to blow onto the ledge. And the bottom photo (frozen herb) is a picture of my front yard...despite the roller coaster weather the parsley still survives and thrives. After snapping the picture I ate a couple leaves. Click any image for a larger view.

Urban Simplicity.

A View From My Handlebars, a Couple Thoughts, and a Self-Portrait

2012-01-18T20:19:00.000-05:00

There's an old saying that I suppose could be used in many regions but it seems especially pertinent in Western New York, maybe you've heard it before...If you don't like the weather, wait a minute. About 72 hours ago it was in the single digits Fahrenheit, then yesterday it warmed up to spring-like temperatures and poured rain all day, and now as I type these words it's frigid again. This morning when I woke it was sunny, and just before I left for work the clouds seemed to speak to each other and push together just in time to squeeze out a short burst of snow. The picture above is a snapshot of my morning commute as I approached Delaware Ave on Allen. The photo is blurry for two reasons. The first is that the camera was shaking...I pulled it out of my pocket as I road and snapped a shot, but the second--and this is something the camera didn't capture that well--was because of the gush of snow. I don't take or show pictures of myself too often on the Internet, but below is a self-portrait of sorts that I took just before I left the house (gotta love the reverse camera feature on the iPhone). Anyhow, one of the many tings I enjoy about riding a bike in all weather is just that...the weather. A biker is not only keenly aware of of nearly every pothole or crevice in the road of his/her regular commute, but also of the weather conditions. And for that I am grateful.

Urban Simplicity.

Everything is Amazing

2012-01-17T21:18:00.001-05:00

Sometimes I just need a good laugh...and this guy makes me laugh. It's a short clip of comedian Louis C.K. on the Conan O'Brien show some years back poking fun at the fact that everything really is amazing (but nobody is happy). It's a video that's been floating around the Internet for a while but I recently came across it again and thought I'd post it. Maybe you've seen it before. But even if you did I hope you watch it...it'll likely bring a smile and chuckle. Though it is funny, it also hits home...while everything truly is amazing, how many of us really remember it? I know I don't. But it's comedy like this that sometimes helps me remember.

Urban Simplicity.

Things That Can be Carried on a Bike (#390)

2012-01-17T16:33:00.000-05:00

$132.72 in groceries, sundries, and dog food (and four slices of pizza), in a cardboard box and soda crate from three separate stores.

Urban Simplicity.

Simple Stirfy...or, how to make something really quick and delicious with what you have

2012-01-16T21:13:00.000-05:00

I've said this before, but some evenings cooking dinner in my home is like taking a mystery basket test. By the time I get home my son is hungry (and so am I) so time is something to consider...and there's often just a scant few things in the fridge. Don't believe the unrealistic TV shows where it shows chefs with their home kitchens packed with food, this is far from the truth. Anyhow, scant as it may be, I still had a couple substantial items...a package of frozen boneless chicken thighs and a bunch of broccoli. I also came upon a half of an onion, a piece of green pepper, some garlic and ginger...and of course condiments ans seasonings. After thawing and marinating the chicken (in a mixture of soy sauce, white wine, and cornstarch), I quickly pan fried it. And then stir fried the vegetables and made a light sauce...it was all ready by the time a couple cups of brown rice were cooked. Healthy, quick, and delicious.

I basically followed the premise for the recipe below. Just substitute the tofu with chicken, if you like. Or eat the vegetarian version. Both are delicious. Actually, nearly any vegetable and/or meat or seafood can be substituted following the basic method. Anyhow, here it is in pictures; the recipe follows.

Broccoliand Bean Curd with Ginger, Garlic, and Hot Peppers

Yield:4 servings

4tablespoons soy sauce

1tablespoon cider vinegar

1tablespoon sugar

2tablespoons cornstarch

4heads broccoli, cut into florets

12ounces firm tofu, sliced into 1-inch pieces

1cup vegetable oil (for frying)

1small onion, sliced

1red bell pepper, julienned

2cloves garlic, minced

1tablespoon minced ginger

1teaspoon crushed hot pepper

1-1/2cups chicken broth

In asmall bowl combine the soy sauce, vinegar, sugar, and cornstarch. Mixto dissolve the cornstarch and set aside. Par-cook the broccoliboiling water, then drain it and cool it under cold running water.

Heat theoil over medium-high heat in a large skillet. Carefully add the tofuand cook it on both sides until golden brown. Remove the tofu andtransfer to absorbent paper. Carefully pour most of the oil into aseparate pan (or other safe container), leaving just enough oil tostir fry in. Heat the pan and add the onion and bell pepper. Sautéthe vegetables until they begin to caramelize. Add the garlic,ginger, and hot peppers. Sauté for another minute or two.

Stir inthe chicken broth; bring it to a boil, than stir in thesoy-cornstarch mixture. Bring it to a simmer, then add the broccoliand bean curd. Stir and toss it to evenly coat it with sauce.Continue to heat the pan just until the broccoli is heatedthroughout.

Urban Simplicity.

Refreshing Ride...

2012-01-15T20:27:00.000-05:00

It was frigid to be on a bike today to say, to say the least. That's a screen shot (below) of my computer as I left the house this morning (3F/-16C)...it "warmed up" to about 16F/-8C later in the day. In a couple days the temps are supposed to rise to nearly 40F/4C...with the crazy weather these days it's often a guessing game as to how to dress before hopping on the bike. And it's interesting how many people ask if I'm not cold on the bike in this weather...the answer is always a quick no. That said, I will say that my fingers get cold (I need a new set of gloves). But dressed appropriately--in this weather I also cover my mouth and nose with a scarf, lest I breath in the frigid air too quickly--I actually find myself sweating, not freezing. I think it would be far more uncomfortable to be out scraping a windshield on a car than hopping on a bike and riding. That said--and I know other all-weather cyclists will agree with this--there is really nothing like pedaling down a deserted city street at night (it's difficult to coast in the snow) and hearing your own breath and the sound of your tires crunching the snow beneath you.

Urban Simplicity.

Five Quotes from Rev. Dr. Martin Luther King, Jr.

2012-01-15T14:36:00.000-05:00

Martin Luther King, Jr. (January 15, 1929 – April 4, 1968)

"A nation that continues year after year to spend more money on military defense than on programs of social uplift is approaching spiritual doom."

"An individual has not started living until he can rise above the narrow confines of his individualistic concerns to the broader concerns of all humanity."

"Every man must decide whether he will walk in the light of creative altruism or in the darkness of destructive selfishness."

"History will have to record that the greatest tragedy of this period of social transition was not the strident clamor of the bad people, but the appalling silence of the good people."

"Nonviolence means avoiding not only external physical violence but also internal violence of spirit. You not only refuse to shoot a man, but you refuse to hate him."

The above words, I believe, are just as pertinent today as when they were first spoken...maybe even more so. To read more in the Five Quotes series, click here.

Urban Simplicity.

Spiced Brown Rice with Shrimp and Broccoli

2012-01-14T21:10:00.000-05:00

This is another example of how changing a few ingredients--but using the same basic method--can create an entirely new dish (click here). I seasoned this with somewhat Mexican or South West spices, but even this could be altered...changing the spices to curry or Mediterranean herbs would create an entirely new dish. Anyhow, this is how to make it.

Make a sort of sofrito by sauteing onion, green pepper, lots of garlic, and spices in olive oil (I used crushed hot pepper, smoked paprika, chili powder, cumin, and turmeric). Them mix in brown rice and coat it with the oil and spices. Add simmering chicken broth (3 cups broth for every cup of brown rice) and season it with kosher or sea salt. Cover the pot and simmer the rice for about 30 minutes. Then lay shrimp (or other protein, such as fish or chicken) on top of the rice, and broccoli florets on top of this (continued below).

Cover the pot again and cook the rice/shrimp for another 5 or 10 minutes. Then check the rice and shrimp to make sure that it is cooked. Remove the pot for the heat and allow to rest for 5 minutes before serving. This is easy to prepare and super delicious and nutritious. In the picture below you can see that I also loaded my plate with Sriracha hot sauce (mmm...). Click any photo for a large view.

Urban Simplicity.

Mini-Cargo Bike

2012-01-14T20:35:00.000-05:00

Well, after the recent spate of frigid and snowy weather I finally worked--a bit--on my winter bike...the Mundo, I've concluded is not meant for riding in extreme snowy and icy conditions. I hadn't ridden this bike in likely 8 months and have to admit I don't take the best care of it...it is, after all, my winter beater bike. But still I want it to ride well (and it does handle very well in the snow). Anyhow, the last time I rode this it was likely covered in snow and I brought it in an parked..no wiping down or cleaning. To make a long story short it was in rough shape when I approached it today...the chain was literally rusted to the flywheel, I had to pull it off with some effort. After much oiling and manipulation (and quite a bit of mess...the only place I have available to work on my bikes is in my house) I was able to get the bike in working order, but it still needs additional attention. One new thing I'm trying this season is the rear basket...I mounted a soda crate to the rear carrier (semi-permanently with 4 bolts) and use a bungee net to keep things in place; a person can get really spoiled with the carrying capacity of a Mundo. Anyhow, I took it for a ride today to run a few errands and it felt good. It felt good to be on such a "short bike" in the snow.

Urban Simplicity.

Naturally Translucent (a few photos of snow and trees)

2012-01-13T21:11:00.000-05:00

Shortly after writing my somewhat self-righteous post this morning about commuting to work in the snow by bike I ended up using my truck anyhow. The reason I mention this is that in an indirect way it influenced these photos, or at least influence me taking them. But I'm jumping ahead. I drove my truck because my son asked me to take him to a friends house on the other side of the city (I may be half-crazy riding bikes in the snow but I'm not going to force my eccentricities on others, especially my son); I also combined the trip with an errand I've been putting off. And as I drove I passed Delaware Park, which of course is part of the beautiful park system originally designed by Frederick Law Olmsted. It was snowing pretty good (our first lake effect snow of the year) and the wind was whipping as well, creating white outs at times. The photo directly below is a good example of this; if you look closely you can see the snow whipping sideways (classic lake effect). Anyhow, the park looked especially beautiful to me...tranquil in the midst of chaos. I was bundled up pretty well, and had my little point-and-shoot camera in my pocket, so I pulled the truck to the side of the road and walked a few hundred feet into the park. When I turned to look at the road I could barley see the truck. Everything looked filtered, or like an impressionist painting. I stood there for a few minutes before snapping the photos, just trying to be in the moment and letting the wind and snow whip against my face. Though just a few hundred feet from the road I could have been a hundred miles from nothing. Then reality sunk in as I began to get cold. So I took off my gloves and with nearly frozen fingers snapped a bunch of pictures. These are some of my favorites. They're also great examples what one can do with an inexpensive camera, that you do not necessarily need an expensive one to take interesting photos...just the desire to capture what you see. Click any for larger views.

Urban Simplicity.

Snowy Commute

2012-01-13T11:55:00.000-05:00

Well, the party is over...or at least the mild weather is. Cold blowing snow has arrived. That's a picture of the Mundo as I left for work this morning. I usually don't ride this bike during heavy snow. One would think--that because of its weight and length--that it would be good in the snow. It's not; at least that's my opinion. Because of the temperate climate this year (up until now) I have not prepped my winter bike yet...so there it sits with a rusty chain from last year, two tires in need of air, and brake calipers that are all but seized up. When I ride the Mundo in the snow I find its weight and length awkward...and like a pickup truck with nothing in the rear end for traction, the rear tire slips and slides easily. As it turns out, when I arrived for work I found we were closed on account of the weather...looks like a nice day to say hope and fix my winter bike. Anyhow, I'd be interested in hearing if others ride a Mundo or other cargo/longtail in the snow.

Urban Simplicity.

Things That Can be Carried on a Bike (# 388 & # 389)...and a recipe

2012-01-12T21:26:00.000-05:00

#388 (upper photo/top)...two plastic buckets, one containing an autolyse and the other a pre-ferment; a canvas book bag on the front rack.

#389 (upper photo/bottom)...two empty plastic buckets, a canvas book bag, and three freshly baked loaves of whole wheat seven-grain bread (click here to see pictures of the bread being made).

Whole GrainBread

Makes 2 loaves

1 cup (6.6oz/187g) 7-grain mix

3 quarts (96floz/2.83L) water

____________

fully cooked grains

2/3 cup (5.3 oz/157ml) cookingliquid

2 cups (11oz/312g) whole wheatflour

2 teaspoons (.2oz/5.6g) instantyeast

____________

4 cups (21oz/595.3g) whole wheatflour

2 tablespoons (.5oz/14g) vitalwheat gluten

1 1/3 cups (10.5fl oz/315ml) cookingliquid

____________

1/4 cup (2fl oz/59.1ml) honey

1/4 cup (2fl oz/59.1ml) olive oil

3 teaspoons (.3oz/8.5g) instantyeast

3 teaspoons (.5oz/14.1g) koshersalt

Combine the grain and water in a mediumpot and bring to a boil; lower the heat to simmer and cook the ricefor about 45 minutes or until very soft. As the grain cooks add morewater to the pot as necessary because the cooking liquid, which isfull of nutrients, will become part of the recipe. After the grainsare cooked allow them to cool in the liquid to room temperature,refrigerating if necessary. Then drain it, squeezing it with yourhands or the back of a spoon, reserving the cooking liquid.

Place two bowlsside-by-side; one will hold the pre-ferment, the other autolyse. Inone bowl combine the cooked and drained 7-grains with 2/3 cup (5.3oz/157ml) of the cooking liquid, 2 cups (11oz/312g) whole wheatflour, and 2 teaspoons (.2oz/5.6g) instant yeast. Stir just untilcombined then cover it with plastic wrap. In the other bowl combine 4cups (21oz/595.3g) whole wheat flour, 2 tablespoons (.5oz/14g) vitalwheat gluten, and 1 1/3 cups (10.5fl oz/315ml) cooking liquid; stirjust until combined then cover it with plastic wrap (take care not toget yeast into this bowl). Allow the bowls to rest at roomtemperature for about an hour, during which time the preferment willbegin it's job multiplying yeast and fermenting flour, and theautolyse will soak liquid, swelling the gluten.

After an hour or so, combinethe ingredients from both bowls into the bowl of an upright mixerfitted with a dough hook. Add the honey, olive oil, salt, and 3teaspoons (.3oz/8.5g) of yeast (add the yeast and salt on oppositesides of the bowl). Knead the dough on medium speed for about 8minutes. Place the dough in a lightly oiled container, cover itloosely, and allow to ferment for 1-2 hours, or until doubled inbulk. Deflate the dough and allow it to ferment an additional 30minutes. Turn the dough out onto afloured work surface and cut it into 2 pieces. Shape into loavesand place into lightly oiled pans. Loosely cover the loaves withplastic wrap and allow to ferment for 30-60 minutes, or until doublein size and when gently touched with a fingertip an indentationremains. Preheat an oven to 450f (232.2C). Bake the breads forabout 30-40 minutes, adding steam to the oven a few times (eitherwith ice cubes or a spray bottle) and rotating the breads every tenminutes. The breads are done when they are dark brown and soundhollow when tapped upon. Remove the breads from their pans and allowthem to cook on a wire rack for at least 10 minutes before slicing.

Urban Simplicity.

Meatballs...or polpette?

2012-01-12T20:31:00.000-05:00

Likely everyone in America has an opinion on the recipe and/or origin of classic tomato sauce and meatballs, especially if you are of Italian ancestry. Some say this is purely an American recipe that was adapted by early Italian immigrants out of necessity, while others believe it has its roots in the "old country"...and surely no recipe is as good as your mother's or grandmother's. Anyhow, I am not of Italian ancestry but grew up eating spaghetti-and-meatballs (made from scratch), and it's still one of my--and my son's--favorites. It's easy to prepare, delicious, and you can make enough meatballs and sauce to freeze for a future meal when you're in a hurry. We had this for dinner tonight and it was so good I believe I'll go back for another helping.

Likely you have a recipe for this, but in the event that you don't I've included a basic one below. If you'd like to read an article I wrote on pasta in general some years ago (which was originally published in Artvoice but is still floating on the Internet at AlterNet), click here.

Ziti with Tomato Sauce and Meatballs

Yield 2-4 servings

For the sauce:

2 tablespoons olive oil
1 small onion, peeled and diced
2 cloves garlic, peeled andminced
2 teaspoons sugar
1 teaspoon basil
1/2 teaspoon salt
1/4 teaspoon pepper
1/4 cup red wine
1-1/2 cups chicken broth
1-1/2 cups tomato purée

Heat the olive oil over medium-highheat in a small sauce pot. Add the onion and sauté untiltranslucent, but not browned. Add the garlic and sauté 1 minute.Stir in the sugar, basil, salt, and pepper; sauté another minute.Add the red wine, and allow it to simmer for 30 seconds. Stir in thebroth and tomato purée.Bring the sauce to a slow simmer.

For the meatballs:

8 ounces ground beef
1/2 small onion, peeled and diced
2 cloves garlic, peeled and minced
2 tablespoons grated PecorinoRomano Cheese
1 large egg
1 slice wheat bread, crust removedand torn into small pieces
1/2 teaspoon salt
1/2 teaspoon basil
1/4 teaspoon oregano
1/4 teaspoon pepper
olive oil for sautéing

Combine all of the ingredients in asmall bowl, and knead them for a minute or two, or until they are ahomogenous mass. Roll the meat into 16 mini meatballs. Heat a fewtablespoons of olive oil in a large skillet over medium high heat.Place the meatballs in the hot oil and brown them on all sides.Remove the meatballs from the skillet and transfer them to the sauce.Simmer the meatballs in the sauce for 45 minutes. If the saucebecomes too thick add water or broth until desired consistency.

To complete the dish:

1/2 pound ziti
grated Pecorino Romano Cheese
crushed hot pepper

Cook the ziti in plenty of boilingwater until al dente. Drain the pasta thoroughly, then transfer it toa large bowl. Pour the sauce and meatballs over the pasta; toss untilcombined. Serve while hot with grated cheese and crushed red pepper.

Urban Simplicity.

Five Quotes From Alice Paul

2012-01-11T22:02:00.000-05:00

Alice Paul

January 11, 1885 – July 9, 1977

Feminist,Suffragist and Political Strategist

AlicePaul was the architect of some of the most outstanding politicalachievements on behalf of women in the 20thcentury. Born on January 11, 1885 to Quaker parents in Mt. Laurel,New Jersey, Alice Paul dedicated her life to the single cause ofsecuring equal rights for all women.

Fewindividuals have had as much impact on American history as has AlicePaul. Her life symbolizes the long struggle for justice in the UnitedStates and around the world. Her vision was the ordinary notion thatwomen and men should be equal partnersin society.

(The above text and photo were culled from the website of The Alice Paul Institute, for additional information click here.)

"I never doubted that equal rights was the right direction. Most reforms, most problems are complicated. But to me there is nothing complicated about ordinary equality."

"Mr. President how long must women wait to get their liberty? Let us have the rights we deserve."

"Too many terms corrupts politicians so they only want to be reelected."

"The Woman's Party is made up of women of all races, creeds and nationalities who are united on the one program of working to raise the status of women."

"This world crisis came about without women having anything to do with it. If the women of the world had not been excluded from world affairs, things today might have been different."

To read five more quotes from people that inspire me, click here.

Urban Simplicity.

La Luna

2012-01-11T21:49:00.000-05:00

Technically, the moon was full two nights ago but I took these last night when it was waning (it still looked pretty full to me). I have always been drawn to a full moon...not sure why, it just fascinates me looming so large in the sky. Anyhow, last night I was out on the Mundo and snapped a few photos. The one above is taken at the far end of Allen Street here in Buffalo, the main thoroughfare through my favorite neighborhood and also the one in which I live. The below photo was taken just a block north on Wadsworth Street, overlooking houses there. And it's interesting, I think, what some people must think of me when they see me hunched next to my bike with a camera and mini-tripod perched on it. At one point, when I was taking the below picture a woman was coming down the street and saw me next to the bike and began to cross the street...she looked a little scared. I actually told her, as she approached, not to worry I'm just taking a few photos (then I wondered if that made her fear me even more). Anyhow, I enjoy taking pictures in different levels of light...dawn, dusk, and night are my favorites. And as I was taking these I was thinking about winter--or more specifically, the lack of it this year--how we can't count on snow in the winter these days, but we can still count on the sun and moon rising and falling each day and night. Click either for a larger view.

Urban Simplicity.

Stay Wild

2012-01-10T22:07:00.000-05:00

I know it's a couple weeks past the fact, and I also don't keep too many New Years resolutions these days, but I came across these today and thought I'd pass them on. I originally stumbled upon them at the lovely blog, Let's Go Ride a Bike, but they originated at The Resolve Project. It's a collection of visual resolutions created by graphic artists...they're interesting to say the least. I chose to post these two because they resonate with me, but I encourage you to visit the site...there are dozens more. Stay wild and ride.

Urban Simplicity.

Isaac's Mexican Shrimp Recipe

2012-01-10T21:34:00.000-05:00

My teenage son came to me and asked how to make a Mexican shrimp recipe the other day. I was a bit surprised...he was, after all, not simply asking what there is to eat (or why there's "nothing" in the fridge) or what time dinner is ready. I'm joking, of course, I feel blessed to have him as my son and to be his father. But he did ask me how to make Mexican shrimp. The reason he asked this was he has to make a Spanish recipe for his high school Spanish class. He has to prepare it in front of the class so we kept it flavorful but simple; he also had to translate it into Spanish (thus, the bilingual recipe below). He did all the chopping and cooking; I just talked him through it. He has a great sense of humor...it stands out in step 8 of the instructions. Anyhow, I thought I'd post the recipe not only because I am proud of him, but also because it is simple to make and really delicious. We ate it over brown rice that I cooked in chicken broth with garlic. The recipe will serve 4 people.

Isaac's Camarones Mexicano

Ingredientes
1cebolla pequeña
1 pimiento verde pequeño
2 dientes de ajo
1cucharadita de chile en polvo
1 cucharadita de chile ancho enpolvo
1 cucharadita de pimentón
1 cucharadita de cominomolido
1 cucharadita de sal kosher
1 libra de camarones
1lata (14 onzas) de tomates cortados en cubitos
El jugo de 1limón
1 manojo de cilantro

Ingredientes

1 small onion

1 small green pepper

2 cloves garlic

1 teaspoon chili powder

1 teaspoon ancho chilipowder

1 teaspoon smoked paprika

1 teaspoon ground cumin

1 teaspoon kosher salt

1 pound shrimp

1 can (14 ounces) dicedtomatoes

The juice of 1 lime

1 bunch cilantro

Instrucciones
1.Cortar las verduras
2. Poner el aceite en la sartén
3. Pongala cebolla, el pimiento verde y el ajo en la sartén
4. Póngalelas especias y la sal en el pan
5. Mezcla durante 2 minutos
6.Ponga los camarones y el tomate en la sartén y dejar cocinar por 5 a10 minutos
7. Agregue jugo de limón y el cilantro y disfruta!
8.Recuerde: Comer las verduras

Instructions
1.Slice vegetables
2. Put oil in the pan
3. Put onion, greenpepper, and garlic in the pan
4. Put spices and salt in the pan
5.Mix for 2 minutes
6. Put shrimp and tomato in pan and let cook for5 to 10 minutes
7. Add lime juice and cilantro and enjoy!
8.Remember: Eat your vegetables

Urban Simplicity.

A Few NYC Photos

2012-01-09T20:55:00.000-05:00

I thought I'd share a few photos from my recent trip to NYC. The above and the bottom are two of my favorites. When I was a child and would run through the house my mom would sometimes yell, "Slow down...whad'ya think this is, Grand Central Station?" I never knew what she meant until I first visited it years later. That's it pictured above. Those directly below are a collage of some street scenes. The one on the left was taken on 6th Avenue in Chelsea looking south towards Greenwich Village (dusk and dawn, I think, are the most magical times of the day...they also offer really interesting light for photos). The photo on the upper right (below) is of the Gem Spa in the East Village (it was a hangout of not only bands such as the New York Dolls (click here for a picture) and the Ramones, but also Allen Ginsberg and other Beatnicks (and later hippies). The photo on the lower right (of the collage) was just an image I thought looked interesting...the way the neon sign glowed in the night. The bottom image is one of my favorites not only because of its fame and beauty but also because of a personal connection. While I have never lived in NYC I have been there dozens of times, and in the mid-1980's I went to school about an hour north and spent many drunken weekends there. Sunday afternoons were often spent drinking wine in Washington Square Park, whose entrance is pictured below. My personal brush with fame in that park took place on July 4, 1986, where we (friends and I) shared a bottle of wine with a drunken and crazed guy who claimed to have been Jaco Pastorius. I'm not sure if it was him or just a crazy guy, but at one point he jumped up on a wall and played Star Spangled Banner--Jimi Hendrix style--on an electric bass. Whether it was him or not needn't matter (but I believe it was)...it's a fond memory. Click any photo for a larger view.

Urban Simplicity.

Things That Can be Carried on a Bike (#387)

2012-01-08T20:53:00.000-05:00

A half-gallon of orange juice, a half gallon of milk, a dozen eggs, a gym bag full of clothes, and a small box of tissues.

Urban Simplicity.

Tacos con Carnitas de Pollo...and a few comments on Ezekiel Bread

2012-01-08T20:40:00.000-05:00

Pictured above is one of the tacos I made for my son and I for dinner tonight, before it was rolled up of course. Buried under the vegetables and sour cream are the carnitas...delicious. But more on that in a minute. First I have a couple unrelated comments.

Between urbansimplicity.com and urbansimplicty.wordpress.com there are nearly 100 followers (both blogs have the same content; while urbansimplicity.com is my main blog I mirror it's content at urbansimplicty.wordpress.com). It's a small amount but I am thankful for those that do read, comment, and email...it makes me remember that I'm not just clicking away aimlessly into the blogesphere. But what is interesting, I think, is how the majority people--first time visitors, I suppose--find there way here. According to stats there are anywhere from 300-to-400 visitors a day. Some blogs get this many visits in an hour (or less) but for me--and my idiosyncratic little blog--this is totally adequate. Anyhow, more than 90% of first-time visitors find there way here by Googling the phrase, Ezekiel Bread Recipe; this site is the second to come up. Go figure.

Anyhow, for the first time visitor...I hope you click around a bit and find other things interesting, and maybe even stop back. But to simplify your search, here's a couple links within this blog. For an Ezekiel Bread Recipe that contains a portion of white flour (one of my earlier recipes), click here. For a recipe that contains all whole wheat flour--and my thoughts and philosophy behind this recipe--click here. And for a revised Whole Wheat Ezekiel Bread recipe, click here.

My apologies to regular visitors who are getting tired of me carrying on about this bread (it is my favorite...but you know that)...on to the carnitas.

This is really a play on the classic recipe for Mexican carnitas, which is traditionally made with pork. This would be more of a carnitas de pollo, or chicken carnitas. The word, carnitas, incidentally translates as "little meats," making reference to the little pieces of the resulting dish.

Traditional carnitas--made with pork--requires hours of long and slow braising, but making it with chicken is relatively quick and simple. I use boneless legs because they have enough fat on them, whereas the breast would be too lean and dry. The premise of the recipe is this:

Simmer the chicken in water (with a splash of olive oil and salt) until the water evaporates and the chicken begins to fry in it's (and the olive oil's) fat. Add onion and garlic to the pan and cook it until the chicken begins to brown and the onions are translucent. Then, if you like, you can add herbs and/or spices (I added chili powder, cumin, and oregano). Add more water to the pan and scrape anything loose that has stuck to the bottom...this is pure flavor.

Simmer the chicken until the water evaporates again, only this time--as the water simmers and evaporates--break or pull the chicken apart. This should be easy enough to do with a spoon and fork. When the water is evaporated you'll here the chicken begin to sizzle (remember that you cook with all five senses). Taste the chicken to see if it is seasoned to your liking, and allow it to crisp up a bit by cooking in the fat again. Tip the pan to allow the fat to run to the other side before removing the chicken. This is a quick and easy recipe to do, and one that is so delicious it makes my mouth water just typing these words...and your guests will think you ordered dinner from a fine Mexican restaurant. Anyhow, here it is in pictures.

Urban Simplicity.

More Interesting Bikes

2012-01-07T10:47:00.000-05:00

I came across these bikes on east 10th Street last evening while looking for the former residence of Kahlil Gibran (more on that in a later post). For those of you reading this that happen to live in a large metropolis (or a small one that is "bicycle progressive") seeing bikes like this parked curbside may be no big deal, but to me this is exciting. I believe, for example, I am the only rider in the Western New York area with a Mundo or other form of cargo bike (that I know of); there are a few Xtra-cycles but no other cargo bikes that I am aware of (for the Buffalonians reading this, if I am incorrect please let me know). Anyhow, two days ago I saw a guy ride by (in Mid-Town) on a LongJohn...and I couldn't help but wonder where he stored it at night. Well this picture above is a good example. I wonder if they store them there when it snows. I'm not sure if they are Dutch or Gemren bikes but they certainly look sturdy. There is hope (for bicycles in the US), I thought to myself when I saw these.

Urban Simplicity.

Interesting Old Bike

2012-01-06T16:16:00.001-05:00

I love old bikes...especially those that are still in use. This is an example; I came across it locked to a stand in Greenwich Village last night. In a city like New York you see plenty of old bike leaning around (probably less likely to get stolen than a shiny new one), but what caught my eye about this one as I was walking by was the box on its crossbar (looks like a control box of sorts). And at closer inspection I saw the enlarged rear axle. Could this be an early electric bike...possibly a WWII bike? It looks like it weighs a tone. Anyhow, I just thought I'd pass this out to the blogesphere. If anyone has any thoughts on this I'd love to hear them. You've got to admit it is a pretty cool looking bike.

Urban Simplicity.

The Journey is Sometimes as Important as the Destination (and how to eat on a train)

2012-01-05T21:43:00.003-05:00

Because of modern technology I am typedthese words—and subsequently uploaded them to this blog—as Ibarreled down train tracks at 60 mph on my way to NYC. This is one ofmy favorite train trips (from Buffalo to New York). It's about 500miles and take just about the same time as it would to drive. Infact, it only takes a few hours longer than if you flew. A flight mayonly be an hour in the air, but considering you have to get to theairport at least an hour ahead and then find your way from theairport to the city, you easily consume 4 or 5 hours of time. Whereaswith the train I can arrive 15 minutes prior and it drops me offdirectly in midtown Manhattan. But the relaxing atmosphere of thetrain is worth it—to me—to add an extra few hours. A train isrelaxing to me in that I feel safe (yes, I know...trains wreck also),opposed to being in flight where I am always slightlynervous—especially when we hit turbulence. In a train I am able tosit back and watch the towns and countryside zip past. On thisparticular train route (as it travels east-to-west on it's first legof the journey) the tracks hug the Erie Canal for much of the way,and then (as it turns south) rides the shoulder of the Hudson Riverinto New York City.

Bluntly said, traveling by train—inthis blogger's opinion—is by far the most civilized way to travel.I can only think that this must have been what it was like to travelin times gone by, when the journey took time and was in fact asimportant as the destination itself.

But time is likely one of the fewthings that train travel today has in common with that of the past.Today, of course, there are outlets to plug in (or charge) any numberof your personal electronic devices. And what is relatively new (Ibelieve) is that the train is wireless...thus one is able to checktheir email, facebook, watch movies, and of course, update theirblog. But if there is an aspect of negative I have to mention itwould be the subject of on-board dining...or lack of it. In oldmovies there is always a dining car pictured where a person was ableto have an actual meal, this is not the case today. Sure, you canpurchase beverages and snacks, but any of the hot (microwaved) farethey offer is not only overpriced but also inedible. When I see (ormore specifically, smell) some poor soul—likely out ofdesperation—purchase a pizza or hot sandwich the unsavory aroma ofit wafting through the car quite literally turns my stomach. Thisbrings me to my next topic...how to eat on a train.

Said simply, to eat well on a train onemust do two things. The first is to plan ahead, and the second is tobring your meal with you. The journey to my destination is alwayseasier...I prepare some of my own food. On the return trip,thisusually entails picking up quality prepared food from Balducci's orother reputable NY deli. Bottled water is a must, as are littlebottles of red wine. They of course sell both on board but with theexaggerated prices I find it just as easy—and more economical—tobring my own. The one thing I do purchase on board is coffee...it'snot too overpriced and is surprisingly good quality. Pictured aboveis what I prepared and ate for lunch today...a sandwich on homemadeEzekiel bread with hothouse tomato, NY State cheddar, raw onion,mesclun lettuce, and whole grain mustard. I also packed smallcontainer of roast spaghetti squash (which I marinated in balsamicvinegar and olive oil), a fresh clementine, and a small bag ofkettle-style potato chips. Red wine is out of view. This meal wasdelicious and as good and wholesome as any...and it cost me pennies(and just a small amount of time last night) to prepare.

In this day and age ofhyper-everything, sometimes I find it really good for myself to slowdown now-and-again. Sometimes the journey itself is indeed asimportant as the destination (and that, I suppose, is a really goodmetaphor for life itself). Now if you'll excuse me, I think I'll pouranother glass of wine and get back to the movie I was watching.

Urban Simplicity.

A Few Pictures from a Cold Grey Day

2012-01-04T21:23:00.000-05:00

This winter has been exceedingly mild and warm (did someone say global warming?)...by this time we--in Western New York--are usually buried under a couple feet of snow resulting from our second or third snow storm. As I type these words there is a mere glazing of snow on the ground. I'm not complaining (it's great for bike riding), just making an observation. At-any-rate, the cold and grey weather has arrived; yesterday the temps dipped into the single digits (Fahrenheit), but today it rose to the mid-twenties. Anyhow, I've still been fighting a cold (6th day) and have had very little outdoor time. But today I had off of work, and despite the cold and grey I had to get out. Rather than ride I chose to walk to do a few errands (the wind on a bike would have been a bit bracing, I felt). And as usual I took a few photos. If carrying a camera while on a bike is conducive to taking photos, then carrying one while walking is even more so. Nearly everything I saw seemed "photo worthy" to me. Anyhow, here's a few of what I saw, click them for a larger view.

Urban Simplicity.

Rural Complexity

2012-01-04T11:37:00.001-05:00

I've seen this short clip in the past and just recently came across it again. The only thing it has in common with Urban Simplicity is that it highlights bicycles. It's a hair-raising adventure of biking down the Garnitzenklamm Gorge in Austria. Personally, I don't think I could walk down that path let alone ride a bike on it. Anyhow, it's an entertaining video and worth watching even just a couple minutes of it.

Urban Simplicity.

Things That Can be Carried on a Bike (#386)

2012-01-03T16:02:00.000-05:00

A cardboard box containing three loaves of just-baked and still-warm Ezekiel Bread (I let them cool off on the ride home...9F/-12C outside as I rode home). Two plastic dough rising buckets (one my way to work this morning one held the bubbling Ezekiel biga and the other its autolyse).

For Ezekiel Bread Recipes, or for more information about it, click here or here.

Urban Simplicity.

Cargo Trikes of Shanghai

2012-01-02T20:10:00.000-05:00

Photo Credit: Alain Delorme

I came across these photos recently at The Daily Beast. They are photographs of cargo trikes in Shanghai by photographer Alain Delorme. Incredible, right? They are so crisp they almost look like paintings. You can see 6 or 7 others by the same photographer at this site. After I saw these I Googled the phrase Cargo Trikes of Shanghai and was surprised how many sites with photos came up. Two of particular interest are the photos of these trikes at Frog Mob, and also the Toronto based bicycle advocacy blog, The Urban Country.

Photo Credit: Alain Delorme

Urban Simplicity.

Woody Gutheire's New Years Resolutions 1942

2012-01-02T19:49:00.000-05:00

Courtesy Boing Boing

It's interesting to come across someone's notes like this...70 years after the fact. Not only was Woody Guthrie an incredibly moving and entertaining musician/performer, and a talented artist, he seems to have had quite the sense of humor as well. Click the iimage for a slightly larger view.

Urban Simplicity.

A Few Pics (during semi-delirium)

2012-01-02T19:40:00.000-05:00

These are a few photos I took during the day and then just as the sun was going down. The reason I wrote the pics were taken "in a semi-delirium" is my current physical state...nothing major, just the common cold. But it's one I've been fighting for about the past week or so, and I'm not one to lay about. Anyhow, between the rundown and foggy exhausted feeling that comes with a cold, and the loopy feeling created by being tanked up on meds--both natural and over-the-counter--everything had a certain clarity to it today; a sort of crispness. Ahh...who am I kidding, it's the cold and the meds. Anyhow, I thought I'd share a few photos. Click any for a larger view.

Urban Simplicity.

Spiced Brown Rice and Beans with Venison and Broccoli

2012-01-01T20:29:00.000-05:00

I remember hearing the statement--and I'm paraphrasing, I'm sure--that if you teach a person to play a song they can play that song, but teach them to play the instrument and they can play many songs. The reason I mention this is that this is just another example of an endless number of dishes that can be made by using nearly the same recipe, or at least the same method of preparation. This brown rice dish is just a variation on a theme of any stove-top brown rice pilaf. Over the past few years I've slowly gravitated towards cooking and eating mostly whole-grain and whole-wheat foods...I figured I eat enough bread, pasta, and rice, that I might as well eat the healthier stuff. And it's interesting in that along the way I've actually begun to like the whole grain varieties much more than their refined versions...whole grains, to me, have more character; more flavor and texture.

Anyhow, to make a recipe like this you merely saute some items, season them, add rice and stock, then let it cook...simple, but there are a few things to consider (especially when it comes to flavor and texture). The first is the liquid-to-rice ration. This varies from rice-to-rice, but generally speaking with white rice the ratio is 1 cup of rice to 2 cups of boiling liquid, whereas brown rice is 1 cup of rice to 2 1/2 (sometimes more) of boiling liquid. Cooking times vary as well. White rice takes 18-20 minutes to cook, whereas brown rice takes 40-50 minutes to cook. And when it comes to flavor, the liquid is makes the biggest impact...as the rice cooks it is not merely coated with the flavors of the seasonings and liquid, the grains actually absorb their flavors. Therefor, if rice is cooked in water it will have a very simple rice flavor. This, of course, is OK, and even suggested when the rice is being served as a side dish and paired with highly seasoned foods, but when it is the main course the rice should be more full flavored itself, and it's for this reason the rice in this instance should be cooked in broth. The broth absorbs into the rice and the rice takes on the flavor of the broth (and other seasonings). While the recipe in this post contained venison and was seasoned with Near East spices, it could easily have been made with chicken and Spanish or Italian seasoning with just a few alterations...more variations on a theme. Here it is in pictures; the recipe follows.

Spiced Brown Rice and Beans with Venison and Broccoli

Heat a heavy deep skillet with either vegetable oil or clarified butter, then add a pound or more of diced venison (or chicken, lamb, beef) and brown it lightly. Remove the meat to a plate and in the same hot pan add a diced onion and a couple cloves of minced garlic; cook for a couple minutes until the onion just begins to brown. A a teaspoon each of turmeric, curry, tandoori spice, chili powder, and kosher salt; stir for a minute over the heat to bring out their flavor. Add 1 cup of brown rice, stirring it to coat it in the oil and seasonings, then 2 1/2 cups of boiling broth. Lower the heat to a simmer, cover the skillet with a tight fitting lid, and cook the rice untouched for 30 minutes. Then add 1 cup of cooked (or canned) and rinsed white beans and a head of broccoli that has been course chopped...don't stir these in, just allow them to rest on top of the simmering rice and steam. Cover the skillet again and cook for another 10 minutes. Check the consistency of the rice...if it is not done or too much liquid has evaporated, add another half-cup of broth and cook for another 5 minutes. If the the rice is cooked to your liking gently fold the broccoli and beans into the rice, remove the pan from the heat, cover it and allow to rest for five minutes prior to serving. Makes about 4 large servings.

Urban Simplicity.

Things That Can be Carried on a Bike (#385)

2012-01-01T17:17:00.000-05:00

A shiny 8-quart colander that I recycled from someone's front yard (i.e. garbage picked) on my way home from church this morning.

Urban Simplicity.

2012

2012-01-01T09:30:00.005-05:00

The dawning of a new year...and unlimited opportunity. I plan this year for me to be one of change and growth. Thanks for taking the time to visit and comment on my little idiosyncratic blog. Happy New Year!

Urban Simplicity.

Things That Can be Carried on a Bike (#384)

2011-12-31T19:09:00.001-05:00

A new but inexpensive ceiling light for the kitchen, 4 lbs. of dog food, and $67.22 in groceries, sundries, and cold medications (yes, I have a slight cold for the new year) from 4 separate stores in three plastic soda crates.

Urban Simplicity.

Two Loaves of Ezekiel Bread, a Spinach Pizza, and a Mechanical Malfunction

2011-12-31T17:17:00.001-05:00

I haven't posted a recipe for Ezekiel Bread in a while, but it is my favorite bread. The picture of the pizza above and the bread below were both made using the recipe that follows. Interestingly, Ezekiel Bread recipes are still one of the number 1 ways that new visitors find there way to this blog. I'm not sure how these recipes (all variations on a theme) became so popular, but if you Google it you'll see why this is. Likely, I think people are looking for a recipe that is not complicated, and also one that works. I really believe this is one of the most misunderstood bread recipes there is. If you'd like to read my interpretation of it--with additional pictures and step-by-step instructions--click here. If you want to read why I adjusted the liquid content in the recipe (which is the same recipe included in this page), click here. If you want to see the original post on this recipe--which includes white flour and the most comments any other post on this blog has ever received--click here.

Whole Wheat EzekielBread

Makes 2 or 3 loaves

12cups water
2 tablespoons white beans
2 tablespoons redbeans

2tablespoons spelt berries
2 tablespoons lentils
2tablespoons barley
2 tablespoons millet
2 tablespoonsbulgur wheat
___________________

cooked beans and grains

½cup cooking water
2 cups whole wheat flour
2 teaspoonsinstant yeast
___________________

4 cups whole wheatflour

3tablespoons vital wheat gluten

2cups cooking liquid

___________________

1/4cup honey
1/4 cup olive oil
3 teaspoons kosher
3teaspoons instant yeast

Boil the grains in the water inlogical succession according to cooking times: first the white andred beans (about 60 minutes), when they are soft add the, speltberries, lentils, and barley (about 30 minutes); lastly, add themillet and bulgar (about 10 minutes). The key is that after eachaddition the previous grain must be soft enough so that when all ofthe grains are in the pot they will all be equally soft; undercookedgrains (especially the beans) can really ruin this bread. And as thegrains cook add more water to the pot as necessary because thecooking liquid, which is full of nutrients, will become part of therecipe (keeping a lid on the pot will slow it's evaporation). Afterthe grains are cooked allow them to cool in the liquid to roomtemperature, refrigerating if necessary. After the grains are cooleddrain them, squeezing them with your hands or the back of a spoon,reserving the cooking liquid.

Placetwo bowls side-by-side; one will hold the pre-ferment, the otherautolyse. In one bowl combine the cooked and drained grains with ½cup of the cooking liquid, 2 cups whole wheat flour, and 2 teaspoonsinstant yeast. Stir it just until combined then cover it with plasticwrap. In the other bowl combine 4 cups whole wheat flour, 3tablespoons vital wheat gluten, and 2 cups cooking liquid; stir itjust until combined then cover it with plastic wrap (take care not toget yeast into this bowl). Allow the bowls to rest at roomtemperature for about an hour, during which time the preferment willbegin it's job multiplying yeast and fermenting flour, and theautolyse will soak liquid, swelling the gluten.

Afteran hour or so, combine the ingredients from both bowls into the bowlof an upright mixer fitted with a dough hook. Add the honey, oliveoil, salt, and 3 teaspoons of yeast (add the yeast and salt onopposite sides of the bowl. Knead the dough on medium speed for about8 minutes. Place the dough in a lightly oiled container, cover itloosely, and allow to ferment for 1-2 hours, or until doubled inbulk. Deflate the dough and allow it to ferment an additional 30minutes.

Turn the dough out onto a floured work surface andcut it into 2 or 3 pieces. Shape into loaves and place into lightlyoiled pans. Loosely cover the loaves with plastic wrap and allow toferment for 30-60 minutes, or until double in size and when gentlytouched with a fingertip an indentation remains.

Bake thebreads for about 30-40 minutes, adding steam to the oven a few times(either with ice cubes or a spray bottle) and rotating the breadsevery ten minutes. The breads are done when they are dark brown andsound hollow when tapped upon. Remove the breads from their pans andallow them to cook on a wire rack for at least 10 minutes beforeslicing.

And here's the quick story of a mechanical malfunction. I was about 4 or 5 minutes into kneading the above recipe and was washing dishes when I heard a loud grinding sound coming from my mixer. I look over to see that, while the motor is running and making very loud sounds, the dough hook is not moving. To make a long story short, it broke. I believe it is something with the gears...sounds like one either broke or came off its shaft. I took it over to the local Sears to have it sent out for repair. I could not find a single small business who would repair it locally. It is only two years old but only had a one year warranty and it would have cost me more to have Kitchen Aid ship it than Sears. Whatever...very frustrating. I have no idea how much it will cost to repair, nor do I know when it will return...the confused man in the repair department at sears said possibly 6 weeks (what?). Anyhow, I have to admit that this is a more than frustrating to me...it's a bit scary. I haven't been sans upright mixer in many years...you can see its empty spot waiting its return below. Looks like I'll be going "old school" for a while...mixing by hand. Egads!

Urban Simplicity.

Life = Risk (one way to look at it)

2011-12-31T12:47:00.001-05:00

I've seen this short clip in the past, but can't remember if I previously posted it here or not. Anyhow, I just came across it again on Facebook and thought I'd share it for the end of this year and the beginning of the next. Though I find this very inspiring, it's title is a little off-putting, I think....Life = Risk. Life, I also believe does not always have to be a risk. It's often scary and overwhelming at times (to me), but still incredibly rich and beautiful...at least this is how I'm feeling the moment I type these words (now I just need to carry the feeling into the new year). I hope you take the time to watch the short video.

"There are two ways to look at life. One is as though nothing is a miracle; the other is as though everything is."

--Albert Einstein

Urban Simplicity.

Chairs on a Bike

2011-12-30T13:51:00.000-05:00

I came across this photo at ClassicCopenhagen (Thanks Sandra!). I find this image inspiring on so many levels, but manly that it illustrates that all sorts of things can be carried on a bike...no matter your age.

To see a few of the things that I've carried on a bike, click here.

Urban Simplicity.

Just a few photos...

2011-12-29T21:35:00.000-05:00

Click any photo for a larger view...

Urban Simplicity.
.

Super Delicious (and simple to make) Pasta con Vendure

2011-12-29T21:20:00.000-05:00

This is a dish that I served to our staff at work yesterday. I was trying to use up some vegetables because we are closed for the first week of January. It's really just a more complex version of any of the aglio e olio dishes I've posted here before. But before I start the recipe I have to qualify some of the ingredients...most are out of season, which is unlike me when I cook at home. But this was at my place of employment where we are primarily a banquet house, meaning what I purchase and serve is dictated by what the customers request. Unfortunately, to many, everything is always in season (it's always overflowing in the supermarket isn't it?). OK, sorry for the brief rant, I'll get back on topic about the actual recipe. Anyhow, and as aforementioned, this is basically a version of an oil and garlic style pasta dish...but with more stuff in it...mainly how it was seasoned.

Here's the ingredients I used (but you can adapt this to any ingredients...especially more seasonal vegetables), they're listed in the order of application...

Olive oil, onion, carrot, sweet red pepper, garlic, crushed hot peppers, fennel seed, saffron threads, smoked paprika, white wine, chicken broth (you can use vegetable broth if you want to keep it vegetarian), kosher salt, asparagus, cherry tomatoes, cooked whole-wheat penne rigate, grated Manchego cheese (proportions are up to you; the more vegetables the better...and I use lots of garlic and hot pepper).

This is how to make it...

Heat the olive oil in a large skillet. Add the onion, carrot, and sweet pepper; cook it until it begins to brown. Add the garlic, crushed hot pepper, and fennel seed; cook a couple minutes longer, making a sort of sofrito. Then add a small amount of smoked paprika and a few saffron threads; cook just a minute longer to bring out their flavor. Add some white wine and allow it to evaporate for a few minutes as it cooks, then add an equal quantity of broth. Season the liquid with kosher salt, and while it is boiling add the tomatoes and asparagus. Stir and cook the vegetables for a couple minute, until some of the liquid evaporates and the vegetables are al dente. Stir in the pasta and allow most of the remainder of the liquid to absorb into it. Toss with the cheese just before serving.

Urban Simplicity.

A Little Snow and a Big Sky

2011-12-28T21:04:00.001-05:00

This morning when I woke I was somewhat surprised to see there were a couple inches of snow on the ground. It really changes my short commute to work...how I ride a bike. Interestingly, for as big and heavy as the Mundo is, it is not my favorite bike to ride in the snow. In this this light snow it isn't difficult, but in the really deep and heavy stuff it can be tough to maneuver. That said, this area of the world has had it really easy this winter, by this time of the year we've usually had at least a couple lake effect snows. I'm not complaining, just an observation...but I have to admit I have been liking the cold air...it feels refreshing to me; bracing (and you don't sweat while riding). To give you an example, take a look at this photo I took exactly two years ago today...the bike was parked in nearly the same spot as the one pictured above is. Anyhow, I worked another split shift today, and on my return to work in the evening I chose to walk rather than pedal. And on the way I was taken by what a beautiful winter sky was overhead...it looked so big to me as clouds rushed past. Here's a photo.

Urban Simplicity.

James the Incredible Human iPod (and an additional photo)

2011-12-27T22:36:00.001-05:00

So this is interesting. I had just left work after working a split shift. I didn't face a stove all of the day but much of it. When I came outdoors the fresh air felt good and it felt good to be on foot, but I was surprised to see that there was a combination of snow and rain...we haven't had any real snow this year. As I was walking down Allen Street I noticed how the light shone off the wet sidewalk and I had my camera with me so decided to take a couple shots. Being on foot, opposed to being on a bike, I had to set the little tripod on the ground, which gives it an interesting perspective. Anyhow, as I was taking the photos a guy appears out of seemingly nowhere...shows up in the frame and just sort of posed there with his bike. I look up from the camera and he says to me, "You ever hear of the incredible human iPod?" "Um, no." I reply. "Then you can't be from around here," he says. "What's your favorite song," he asks. And without waiting for a reply he says that he knows I like Fleetwood Mac because everyone likes Fleetwood Mac, and he starts singing One Winged Dove as loud as he could...he's singing it in the picture above. To make a long story short, James walked with me for about a block or so while we talked about riding bikes in foul weather, and it was then that I noticed he had two flat tires and he asked me for money (I had none with me otherwise I would have given him some). The interesting thing is that he rode up to me (on two flats). I didn't notice it at first because, as I mentioned earlier, he just showed up in the frame. But after getting home and uploading them I could see him approaching on his bike like an apparition (in the upper left photo he's in the distance and the upper right he's a blur while getting off the bike). I just find it interesting that I--being interested in bicycles and taking photos--have this guy just show up and step in front of my lens and pose with his bike. One never knows what they'll see when on bike or foot. Also, I thought I'd share the below photo I took yesterday...Days Park at night (click either photo for a larger view).

Urban Simplicity.

Things That Can be Carried on a Bike (#383), a Minor Confession, a Very Brief Story, and a Recipe

2011-12-26T20:19:00.002-05:00

Things on the bike...4lbs/1.8kgs of green and yellow split peas.

My minor confession...for the past three days, even though the streets have been snow-free, other than a few small jaunts I have relied mostly on my truck for transport. This is mostly--but not entirely--because of family gatherings outside the city. I also have not had much physical/aerobic exercise in the past few days (and have eaten a lot); I really cannot imagine living a lifestyle like this all the time...riding a bike and getting exercise, for me, is more than just about the physical aspect, it--or lack of it--effects my emotional state as well. I'll be back on track tomorrow.

The brief story...as I was loading the split peas on the bike today it reminded me of an incident that occurred just about 20 years ago. I was riding a Raleigh at the time (click here to see it) and was carrying a loose bag of red lentils on the rear rack. At that time in my life, unlike today, I was addicted to speed; no I am not talking about the chemical drug, I am talking about going really fast on a bike. I was flying down Niagara Street on my way to work. I don't know how fast I was going, but likely it was pretty fast. That bike is fast and I would also lean way over the handlebars to be more aerodynamic. Anyway, as I was speeding down Niagara Street a slow moving van decides to make a right turn directly in front of me, forcing me to slam on the brakes...thankfully I had just started wearing a helmet around this time. What happened next was like a slow motion action film, and though it happened 20 years ago I recall it vividly. The rear wheel came off the ground as I slammed on both the front and rear brake. Stupidly, I turned to grab the bag of red lentils (yes, my life was in danger but I was still concerned about spilling the lentils), and as I turned the front tire turned as well...bringing the bike--but not me--to an immediate stop, sort of vaulting me up and over the handlebars. I hit the pavement on my side, knocking the wind out of me (if you've ever had this happen you know how painful and uncomfortable that is). Now here's the interesting part. This happened on a street corner, and I landed in front of a small group of people waiting for a metro bus. And as I lay there clutching my side and gasping for air guess who the first person to ask me if I was OK....it was a young girl, maybe 10 years old. Others did come to my rescue; maybe they were initially in shock of this guy falling directly in front of them. The van never stopped (likely didn't even know what they did)...but I saved the lentils. And this is what I was thinking about as I loaded the split peas on the Mundo today (I pedal much slower and sit upright today).

The recipe...this recipe is actually the outcome of two holiday dinners; Thanksgiving and Christmas. The day after Thanksgiving I made this broth utilizing the leftover carcass and then froze most of it. And two days ago, after having ham at our Christmas dinner, I diluted some of the broth with water and re-simmered it with the ham bone for flavor...delicious. Split pea soup recipes are pretty standard but what's different about this one is how I seasoned it...with a bit of chilies, curry, cumin, fennel, and tandoori spice. The recipe I made today is below.

Spiced Split Pea Soup with Ham

Simmer a ham bone, which still contains a bit of meat on, it in broth or water for an hour or so. Remove the bone and strain the broth; remove any meat from the bone; dice or shred the meat and discard the bone. Heat vegetable oil over medium-high heat in a heavy soup pot, then add a diced onion and carrot (and a stalk of celery if you have it). Cook the vegetables until they begin to brown, then add a couple cloves of minced garlic. Cook it another couple minutes and add whatever seasonings you like (I used chilies, curry, cumin, fennel, and tandoori spice), cook them in the oil for a minute then add split peas, stirring them in the oil and spices. Then add the broth (6-8 cups for every pound of split peas). Bring the liquid to a boil then lower it to a slow simmer. Season it with salt and pepper. Cook the soup slowly for about and hour, or until the peas are thoroughly soft and mashed. Stir the soup often to alleviate scorching. If the soup become too thick, add more broth or water. I like to make mine thick enough that--if I want--I can serve it over steamed rice for a more complete meal. This soup is even more delicious the second day, and leftovers--if there are any--freezes well. If you'd like to see a recipe for 3-bean soup using the same broth, click here.

Urban Simplicity.

Playing with Light (again)

2011-12-25T19:56:00.000-05:00

These are photos I took a couple nights ago, just a block from my house on Buffalo's lower west side. I took them with an inexpensive little point-and-shoot camera; proof that you don't need an expensive camera to take interesting photos (though I wouldn't mind if I had one...but their price is prohibitive at present). Sunset and sunrise are some of the most magical parts of the day I think...and the light that it brings--from an extreme angle--makes it even more so. As beautiful as these photos are, though, the thing that freaks me out is the lack of snow for this time of year...this is the land of lake effect snow after all; it's rare that it is this warm and snow-less this time of year (makes me wonder if we are going to get pummeled in January). Anyhow, as I was taking the photos of the sun setting over Lake Erie, the title of one of my favorite books came to mind...The Sun Also Rises, by Ernest Hemingway. The title of the book, of course, was a play on the first paragraph in Ecclesiastes:

The sun rises and the sun sets, and hurries back to where it rises.
Ecclesiastes 1:5

This may be the case, but the real question to me is when will the snow come. Nonetheless, I'm enjoying the mild weather (it's great from bike riding). Enjoy the photos; click either for a larger view.

Urban Simplicity.

Five Quotes from Jesus of Nazareth

2011-12-25T09:38:00.000-05:00

This is another in the Five Quotes series on this blog, but I first have two preface the quotes with a couple comments. Firstly, I just wanted to say that I found the above photo at St. Francis Place. I chose the photo because I do believe that Jesus meditated (there are plenty of resources for this but the post at St. Francis Place is a good one). I also believe that Jesus studied in India with the spiritual masters of his time; many refer to this as the Lost Years, or more specifically, the years which the Bible is silent on the life of Jesus. It is also likely that December 25 is not the actual birth date of Jesus, but as Christians this is the day we celebrate it. At any rate, whether you are a Christian or not, you have to admit that if more of us (myself included) followed the teachings of Jesus--lived them--the world would likely be a better place. Anyhow, these--in no particular order--are just a few of His words that inspire me.

Merry Christmas!

Love your neighbor as yourself.
Mark 12:31

Ask and it will be given to you; seek and you will find; knock and the door will be opened to you.
Matthew 7:7

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 important than food, and the body more important than clothes?
Matthew 6:25

The Kingdom of the Father is spread out upon the earth, but men do not see it.
The Gospel of Thomas 113

Blessed are the peacemakers, for they will be called sons of God.
Mathew 5:9

To read more in the Five Quotes series, click here.

Urban Simplicity.

Merry Christmas!

2011-12-24T10:45:00.000-05:00

I know it's a day early, and that not everyone in the world celebrates Christmas, but I thought I'd send out well wishes to all my fellow bloggers, bikers, cooks, and other misfit souls on this material plane in which we currently find ourselves. Merry Christmas and with hopes for a healthy and prosperous New Year

Merry Christmas, Milad Majid, Feliz Navidad, Joyeux Noel, Fröhliche Weihnachten, Kala Christouyenna, Mo'adim Lesimkha, Buone Feste Natalizie, Pozdrevlyayu s prazdnikom Rozhdestva is Novim Godom
(translation source; my apologies for not including all.)

Urban Simplicity.

Broccoli Aglio e Olio

2011-12-24T10:17:00.000-05:00

Vegetables can be so beautiful. I've posted on cooking things with aglio e olio many times in the past, but I had this for dinner last night and thought it was so beautiful and delicious I thought I'd share a picture. Click here or a recipe (with pasta); click here to see many other versions of this dish.

Urban Simplicity.

Things That Can be Carried on a Bike (#382)

2011-12-23T17:35:00.000-05:00

A gym bag containing wet clothes, a quart of milk, a dozen eggs, a rug (measuring 60in/152cm by 84in/213cm), and a new laundry bid which also contains 1/2 gallon of bleach, 4 lbs of dog food, two rolls of tape, and a pair of reading glasses.

Urban Simplicity.

24 Hour Bread (or, how to control your dough)

2011-12-22T23:36:00.000-05:00

I've mentioned in previous posts many times (many, many times) how I feel about homemade bread...that it is not only good for the body but also the soul; having your hands in raw dough--and making something as beautiful as a loaf of bread out of such humble ingredients--can be, well...spiritual. If not awe inspiring, at least something to be really proud of. Anyhow, I really think that one of the things that hold people back is that some (many) think it is overly complicated and laborious to make your own bread (not so), the other is that the bread won't rise or that you won't be able to make a really good loaf (also not true). This post focuses on the former misconception...that it is really difficult, time consuming, and laborious to make your own bread. Sure, these loaves took 24 hours from start-to-finish, but that was my choice. I manipulated the dough so that I could go about my life without having to worry whether it was time to bake the bread or not. And an outcome of a long, slowly risen bread is that it has a richer, more complex flavor and crisper, chewier crust. But I'm getting ahead of myself, here's the basic idea behind controlling your dough.

If I had to sum it up in one word the most important factor in controlling a yeast dough is--whether you are doing a long slow rise or not--it would be this: temperature. Yeast thrives in warmth and becomes dormant in the cold. If you want to speed the dough up place it in a warm place. I can remember when I was a child seeing my mother place her bowl of raw fastnacht dough on a towel resting on the kitchen radiator. Inversely, if you want to slow the dough down, put it in the refrigerator. This is what professional bakeries do; they have proof boxes (boxes with steam and warmth) to speed the dough up, and retarders (refrigerators) to slow it dough. And yes, the professional term (in English) to slow a dough down is to retard it...it's an ugly term, I agree, but it is the one still used (likly carried over from a less-than-politically-correct time).

And just to reiterate, making bread is not difficult; and it gets easier the more you do it. After a while you will be able to control the dough so that it does not interrupt your daily activities. Just remember, after mixing, the bread is alive with activity (until it is baked)--it nearly makes itself--you simply guide it along.

As usual with this blog, the recipe I've included below is 100% whole wheat. If you'd like to read more about how to bake with whole wheat, click here. Anyhow, this is how I made a couple loaves over the last 24 hours.

Last night just after dinner I mixed two bowls: one contained the biga (pre-ferment) the other an autolyse...and I let them rest and ferment for a few hours at room temperature.

About an hour before bed I mixed the dough, placed it in a dough bucket, and put the bucket in the refrigerator to ferment overnight. Even though it was cold, it still doubled in size overnight (likely before the dough cooled).

In the morning while coffee was brewing I removed the bucket from the fridge, pushed the dough down, and let it rise a second time as I did things around the house (the second rise took nearly 3 hours because the dough was cold). Just before leaving the house to go Christmas shopping I portioned and shaped the dough and placed it in loaf pans. I also covered it in plastic wrap and returned it to the fridge. I was gone for about 4 hours and the dough rose beautifully; here's the before-and-after photos.

After doing a couple things around the house, I removed the dough from the fridge and preheated the oven while the dough warmed and rose a bit more. After getting a few things together, I baked the bread while I made dinner. Here's the bread just before it went in the oven, and then while it was baking. Beautiful, isn't it?

The bread was finished before dinner was, so I removed it from the oven and their pans and allowed it to cool at the back of the stove while I prepared Lebanese-Style Chicken and Rice for my son and I. The bread was ready just in time for dinner...nearly 24 hours after I had started it and it barely interrupted the rhythm of my day (but it became part of it). A recipe follows...

100%Whole Wheat Bread

Makes2 loaves

2 cups whole wheat flour

1 cup water

2 teaspoons instant yeast

____________

4 cups whole wheat flour

2 tablespoons vital wheat gluten

1 3/4 cups water

____________

1/4 cup honey

1/4 cup olive oil

3 teaspoons instant yeast

3 teaspoons kosher salt

Inone bowl make a preferment by combining 2 cups of whole wheat flourwith 2/3 cups water and 2 teaspoons of instant yeast. Begin theautolyse in another bowl by combining 4 cups of whole wheat flour,the gluten, and 1 ½ cups water. Stir each bowl just enough tocombine the ingredients, taking care not to get yeast into the bowlwith the autolyse. If the contents in either of the bowls need morewater, add a small amount. Cover both bowls and allow to rest andferment for 30-90 minutes, duringwhich time the preferment will begin it's job multiplying yeast andfermenting flour, and the autolyse will soak the grain, swelling thegluten. After an hour or so, combinethe ingredients from both bowls into the bowl of an upright mixerfitted with a dough hook. Add the honey, olive oil, salt, and 3teaspoons of yeast (add the yeast and salt on opposite sides of thebowl). Knead the dough on medium speed for about 8 minutes. Placethe dough in a lightly oiled container, cover it loosely, and allowto ferment for 1-2 hours, or until doubled in bulk. Deflate the doughand allow it to ferment an additional 30 minutes. Turnthe dough out onto a floured work surface and cut it into 2 or 3pieces. Shape into loaves and place into lightly oiled pans. Looselycover the loaves with plastic wrap and allow to ferment for 30-60minutes, or until double in size and when gently touched with afingertip an indentation remains. Bake the breads for about30-40 minutes, adding steam to the oven a few times (either with icecubes or a spray bottle) and rotating the breads every ten minutes.The breads are done when they are dark brown and sound hollow whentapped upon. Remove the breads from their pans and allow them to cookon a wire rack for at least 10 minutes before slicing.

Urban Simplicity.

Five Quotes about Bicycles

2011-12-22T10:45:00.000-05:00

When man invented the bicycle he reached the peak of his attainments. Here was a machine of precision and balance for the convenience of man. And (unlike subsequent inventions for man's convenience) the more he used it, the fitter his body became. Here, for once, was a product of man's brain that was entirely beneficial to those who used it, and of no harm or irritation to others. Progress should have stopped when man invented the bicycle. ~ Elizabeth West

It is by riding a bicycle that you learn the contours of a country best, since you have to sweat up the hills and coast down them. Thus you remember them as they actually are, while in a motor car only a high hill impresses you, and you have no such accurate remembrance of country you have driven through as you gain by riding a bicycle. ~ Ernest Hemingway

The journey of life is like a man riding a bicycle. We know he got on the bicycle and started to move. We know that at some point he will stop and get off. We know that if he stops moving and does not get off he will fall off. ~ William G. Golding

Let me tell you what I think of bicycling. I think it has done more to emancipate women than anything else in the world. It gives women a feeling of freedom and self-reliance. I stand and rejoice every time I see a woman ride by on a wheel...the picture of free, untrammelled womanhood. ~ Susan B. Anthony

When the spirits are low, when the day appears dark, when work becomes monotonous, when hope hardly seems worth having, just mount a bicycle and go out for a spin down the road, without thought on anything but the ride you are taking. ~ Sir Arthur Conan Doyle

OK...I know I said five quotes, but here's a sixth...seven counting the graphic :)

I began to feel that myself plus the bicycle equaled myself plus the world, upon whose spinning wheel we must all learn to ride, or fall into the sluiceways of oblivion and despair. That which made me succeed with the bicycle was precisely what had gained me a measure of success in life -- it was the hardihood of spirit that led me to begin, the persistence of will that held me to my task, and the patience that was willing to begin again when the last stroke had failed. And so I found high moral uses in the bicycle and can commend it as a teacher without pulpit or creed. She who succeeds in gaining the mastery of the bicycle will gain the mastery of life. ~ Frances E. Willard

Things That Can be Carried on a Bike (#381)

2011-12-21T15:09:00.000-05:00

Eight cardboard boxes (I feel like I should have done a Twelve Things That Can be Carried on a Bike Before Christmas series...maybe next year).

Urban Simplicity.

Playing with Light

2011-12-20T20:43:00.000-05:00

Since recently purchasing a small tripod, and using my bike as a platform, I have been able to take much fuller evening and night pictures with my inexpensive little point-and-shoot camera. I have always found the night to be very spiritual, and taking photos such as this is, to me, a form of contemplative photography. I usually carry a camera with me (and lately the mini tripod as well) and as I pedal and coast silently through the chilly city streets I'll often stop and take a few photos. Sometimes I find it a soothing and reflective experience...I have to really look at the object or scene before me--study it a bit--before I take it's photo.

Lastly, I'll leave you with a brief story. Tonight as I was leaving the health club I had my little camera and tripod set up on the back of my bike and was about to take a picture. A guy I've met before was walking from the parking lot to the building. As he passed he asked what I was doing; I told him taking pictures of a tree. Why, he wanted to know; because I thought it was beautiful, I told him. Okay (but pronouncing it (ohkaaay) he said as he rushed passed me. I was hoping he would look up to see it, but I don't believe he did...the above image is the one I was taking. The light--or the lack of it--really changes things.

Urban Simplicity.

A Bevy of Swans (and how to build them)

2011-12-20T20:36:00.000-05:00

Before I talk about the above photo I have to mention how interesting I think it is the different names for groups of birds. A group of swans on the ground, for example is a bevy or a game, but if they are in flight they are refereed to as a wedge. The oddest one, I think, is what a group of crows are called: a murder of crows. Creepy. For a full list click here.

Anyhow, the above swans are some that were served at a brunch last week. They are so simple to make yet people are thrilled over them because of their swan apearance. They are made with a pastry, which refered to in its French name, is called pâte à choux, which translates loosely as "cabbage pastry" (or literally as cabbage paste). And no the dough does not have cabbage in it as an ingredient; the reason--I assume--that it is called such is that when the dough is baked in round balls (such as cream puffs) it comes out looking a bit like little cabbage balls.But what is truly unique about this dough is that it is a cooked dough, meaning it is made on the stove top and then baked.

The images below are how to cut the bodies after they are baked; they can be filled with any number of custards or creams. The video will show you how to pipe the dough out into the shapes (video credit: Master Pastry). For a basic recipe for the dough visit Just Hungry, and if you'd like to see step-by-step of the dough being prepared, visit Michael Ruhlman.

Urban Simplicity.

Life in Motion

2011-12-19T22:11:00.000-05:00

How did it get so late so soon?
It's night before it's afternoon.
December is here before it's June.
My goodness how the time has flewn.
How did it get so late so soon?
~Dr. Seuss

Sometimes I forget about it...or at least refuse to be aware. It has been such a busy year--the past month especially--and now Christmas and the year's end is just around the corner. But then when I slow down I remember. Sometimes I just need to stop and take a breath. And this is what I was thinking as I pushed the Mundo up the Plank of Gratefulness today, and as I stopped to look at the withered weeds and plants pictured above. It's an image of where--just a brief time ago--I grew vegetables. It seems like just a few days ago that I was relishing in the fact that it was the longest day of the year and now--in two days--it will be the shortest (and darkest). Oddly, as I looked at the shriveled plants they looked beautiful to me. So after pushing the Mundo into the living-room (yes I keep my bikes in my living-room) I grabbed my camera and snapped a few photos. And as I was taking the photos--zooming in on them--it occurred to me that nothing is permanent on this physical plane in which we currently reside; everything is in transition...it always has and always will be. Life moves on and we must move with it. And with the sake of sounding hokey (as if I haven't already) I also think that each of us has a purpose in this current incarnation which we find ourselves....whether we ever realize it or not. I'll get off my little soapbox-pulpit now. Carpe Diem.

Ecclesiastes 3:1-8

¹ There is a time for everything,
   and a season for every activity under the heavens:
² a time to be born and a time to die,
   a time to plant and a time to uproot,
³ a time to kill and a time to heal,
   a time to tear down and a time to build,
⁴ a time to weep and a time to laugh,
   a time to mourn and a time to dance,
⁵ a time to scatter stones and a time to gather them,
   a time to embrace and a time to refrain from embracing,
⁶ a time to search and a time to give up,
   a time to keep and a time to throw away,
⁷ a time to tear and a time to mend,
   a time to be silent and a time to speak,
⁸ a time to love and a time to hate,
   a time for war and a time for peace.

Urban Simplicity.

Things That Can Be Carried on a Bike (#380)

2011-12-19T20:41:00.000-05:00

Three liters of red wine.

Urban Simplicity.

100% Whole Grain Bread (recipe, photos, info)

2011-12-18T15:51:00.000-05:00

As many of you know, I like bread. A lot. I enjoy making it, but more importantly I enjoy eating it...and I do not believe it makes you fat. I could easily be a poster boy for the high-carb diet...I eat bread, pasta, or rice at nearly every meal and am well within my proper body weight. The key, I believe, is whole grains...they are really good for you. I also believe that everyone should make their own bread (at least sometimes)...not only will it nourish your body, but also your emotions; there is something very primal about having your hands in raw dough and transforming ingredients so basic into something so complex. It is, in short, an alchemistic art-form. And breads you purchase--even though they may say "whole grain"--have a lot of other things in it besides the grain. Take a look at this label for "whole grain bread"...a paragraph long list of mostly unpronounceable ingredients is unnecessary. In truth, to make a really good and wholesome loaf of whole wheat bread you need only these four ingredients. In the recipe pictured here--bedsides the seven-grain mix--I count eight other ingredients...all recognizable and pronounceable. If you don't have a seven grain mix you can use whatever grain you have (brown rice works great). This is made in the same way that I make Ezekiel Bread, only it's easier because you can boil the grain all at once (click here or here for Ezekiel Bread recipes). Anyhow, this recipe is way easier to make than it may seem at first look. I hope you try it...both your body and soul will be glad you did. If you'd like to read more about how to bake with whole wheat--it's similarities and differences with white flour--follow this link.

Urban Simplicity.

Whole GrainBread

Makes 2 loaves

1 cup (6.6oz/187g) 7-grain mix

3 quarts (96floz/2.83L) water

____________

fully cooked grains

2/3 cup (5.3 oz/157ml) cookingliquid

2 cups (11oz/312g) whole wheatflour

2 teaspoons (.2oz/5.6g) instantyeast

____________

4 cups (21oz/595.3g) whole wheatflour

2 tablespoons (.5oz/14g) vitalwheat gluten

1 1/3 cups (10.5fl oz/315ml) cookingliquid

____________

1/4 cup (2fl oz/59.1ml) honey

1/4 cup (2fl oz/59.1ml) olive oil

3 teaspoons (.3oz/8.5g) instantyeast

3 teaspoons (.5oz/14.1g) koshersalt

Things That Can Be Carried on a Bike (#379)

2011-12-17T15:03:00.000-05:00

$152.34 of groceries and sundries in three plastic crates from four different stores.

Click here if you'd like to see a few other things that can be carried on a bike.

Urban Simplicity.

Whole Wheat French Toast with Pineapple Syrup and Caramelized Apple

2011-12-17T10:13:00.000-05:00

This is a simple-to-make hearty and flavorful breakfast, and it also happens to be my son's favorite (somewhat of a Saturday morning tradition). French toast can be made in any number of ways, but the key to a really good one is great bread and flavorful syrup...of course the syrup can be purchased but it is just as easy to make it at home in about 5 minutes. And to make homemade syrup is as simple as boiling fruit juice (I used pineapple juice toady, but any juice will do) until enough moisture evaporates and it becomes syrupy and the flavors are concentrated...this, after all, is how the maple syrup companies do it, but only on a large scale. Sometimes (often) I'll "boost" the syrup's sweetness with a tablespoon of sugar or honey; today I added sugar. While most of us recognize this recipe as French Toast (likely because of the custard the bread is soaked in), if you are a true Francophile you may know this as pain purdu, or "lost bread" because it is a great way to utilize stale--or lost--bread...but trust me, made with really good bread this is anything but lost. To see other versions of this with many more pictures f it being made, click here.

Urban Simplicity.

I Like to Cook at Home

2011-12-16T21:52:00.000-05:00

"Cooking is a great destresser because it serves as a creative outlet," says Debbie Mandel, author of "Addicted to Stress." "And while stress can numb your senses, cooking activates them. It's a sensory experience with aroma, taste, touch, visual delight and even sizzling sound."

I could easily start and finish this post with it's title: I Like to Cook at Home. Though I cook all day at work I still like to cook at home; it's my favorite place. Often the busier the day at work the more I want to cook myself dinner at home. I don't eat like I cook on the job--most chefs don't--otherwise I would be either as big as a house or in the grave. At work I cook tons of red meat and often use cream and lots of butter. At home my meals are based on pasta, olive oil, bread, pizza, and vegetables. On-the-job cooking is often stressful; at home it is relaxing. Cooking at home can be a form of therapy. Most often it is just my son and I, or even just myself. The above picture is tonight's meal in progress. Chicken ragu in one pot, macaroni boiling in another; broccoli aglio e olio sauteing in the foreground, and a seven grain mixture boiling in the rear (which I'll make into seven grain bread in the morning). At work I never allow a radio or stereo playing (there's enough white noise in a stressful kitchen), but at home I always listen to music or NPR; tonight I was listening to Fred Eaglesmith. I can't image not wanting to have the desire to cook for myself; I feel blessed. People ask me all the time if I don't get tired of cooking. No is always the answer. But if I were to elaborate I would say that while I still enjoy and feel lucky enough to cook for a living--no matter how stressful--my most favorite place to cook is at home, and sometimes just for myself.

I don't have a typed recipe for tonight's meal to offer, but this one--which contains fish and is one of my all-time favorite pasta dishes--is really good and similar to the chicken version we had tonight. If you'd like to read an article I wrote for Artvoice a few years ago on these very same thoughts, click here.

Urban Simplicity.

Olive Oil for the Dogs

2011-12-16T20:29:00.002-05:00

That's Franklin on the left and Maxwell on the right, and they love olive oil. Well, OK...they would love any food I gave them. And yes, while some may find a pug unattractive, I think they are almost too cute...they are great house dogs and companions; and it's like having two little aliens follow me around the house all evening. Anyhow, I'll get to my point. Most know that olive oil, which happens to be my favorite cooking oil, is good for us humans on many levels, but did you also know that it is good for dogs as well, specifically their skin and coat? And this, I believe, is true for any breed dog, not only pugs. But I have to back up a bit. Pugs, I've come to learn over the last few years, are prone to skin problems; Maxwell and Franklin are no exception. They get rashes and itchy skin so bad that sometimes they chew themselves raw (literally). I've taken them to the vet only to spend big bucks on medications and physician's fees with little results. A few people have suggested putting fish oil on their food, which I did for a while. Recently, though, I came to learn that olive oil is just as good. I put a tablespoon or so on their food in the morning and evening. It took about a month to really show difference but what a difference it is. Their coats are soft and shiny again, and they have nearly stopped scratching...they even smell less "doggy." The only issue is that now every time I reach for the olive oil when I'm cooking dinner they start going nuts because they think it's their dinner time...

Anyhow, I just thought I'd pass this along to other dog owners.

If you'd like a few recipes (for humans) using olive oil, click here.

Urban Simplicity.

You've Got Mail...

2011-12-16T07:56:00.001-05:00

I just thought I'd pass a long a bit of info on a new update to this page (shameless self-promotion is no easy task for me). I've recently added a mail widget to this blog...if you enter your email address you will receive an any new posts from via email. And just to let you know, I personally do not receive your email address; you will stay anonymous (at least to me). For those of you reading this at my main blog--UrbanSimplicity.com--the mail widget is on the left hand side of the page, below the categories and just below the members area. If you are reading this from my mirror blog--UrbanSimplicty.wordpress.com--the widget is on the right hand side at the bottom of the info bar. Lastly, whether you are a repeat reader or just stumbled up this site via clicks or searches, thanks as always for reading, commenting, and following. Peace. Joe.

Urban Simplicity.

Five Quotes from Jiddu Krishnamurti

2011-12-15T22:15:00.000-05:00

"A man who is not afraid is not aggressive, a man who has no sense of fear of any kind is really a free, a peaceful man."

"In oneself lies the whole world and if you know how to look and learn, the door is there and the key is in your hand. Nobody on earth can give you either the key or the door to open, except yourself."

"There is no end to education. It is not that you read a book, pass an examination, and finish with education. The whole of life, from the moment you are born to the moment you die, is a process of learning."

"We all want to be famous people, and the moment we want to be something we are no longer free."

"You must understand the whole of life, not just one little part of it. That is why you must read, that is why you must look at the skies, that is why you must sing and dance, and write poems and suffer and understand, for all that is life."

To learn more about Jiddu Krishnamurti, click here, here, or here.

Urban Simplicity

Things That Can Be Carried on a Bike (#378)

2011-12-14T22:10:00.000-05:00

A large poinsettia plant and a 5lb/2.2kg bag of whole wheat flour.

Other things that can be carried on a bike.

Urban Simplicity.

A Quick and Simple, Yet Delicious and Nutritious, Way to Prepare Eggs

2011-12-14T21:29:00.000-05:00

If you've been to this blog before you know that I am somewhat of a creature of habit when it comes to preparing my own food. I like food that is not only relatively quick to make, but also full flavored and nutritious (and interesting to make, too); this is a perfect example. It's a cross between a Spanish tortilla de huevos and an Italian fritatta (but closer to the Spanish version, I think). But as fancy as it sounds in romance languages this really is nothing more than a baked omelet. And what makes this so healthy is that it is chock full of vegetables...just enough egg to hold it all together. The real beauty of this dish is that there are no rules when it comes to its ingredients...anything goes (literally); it's a great way to use whatever you have on hand (my favorite way to cook). This is a variation on many versions of this recipe I've posted previously, but tonight I included--besides the eggs, of course--sweet potato, carrot, broccoli, cheddar, and a sort of sofrito made with onion, garlic, and hot pepper. Here's how to do it. Preheat your oven to 400F/204C; do this first so that it heats while you prepare your ingredients. Cook the vegetables; I steamed the carrots and broccoli and sauteed the onion mixture (the sweet potato was cooked from a previous meal). Mix everything together with the eggs, including the cheese. Heat a skillet on the stove top with a little olive oil. When it's hot add the vegetable-egg mixture, smooth it out with a spoon or spatula, and place the pan in the oven. By the time you pour a beverage and slice some bread it will be ready; if the oven was preheated it will cook in 5 or ten minutes. For more recipes like this, click here.

Urban Simplicity.