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Showing posts from May 1, 2011

Things That Can Be Carried On A Bike (#306)

60 small vegetable plants and 80lbs. (36.28kg) of topsoil.

A Car-Lite Diet (and why all my bikes are black)

This post is in response to a couple things....one is something that (nearly) happened to me, and the other is a website I came across. But first a bit about my bikes.

While I have six bikes I generally only ride three (the three pictured), but all are painted black. I'm thinking about paring my fleet down to just three...selling four to purchase a new winter commuter, but keeping two, the folder and the cargo bike. To be honest I'm not sure why all my bikes are painted black (thought it would be a good hook in the title), but I will say I like how they look. If they didn't come painted black I usually paint them after a while. The only bike I did not paint black was my v1 Mundo because I new I would eventually sell it to purchase the v3 (which I ordered in matte black). I like the retro look of a black bike, but I sometimes tell people it is in response to this famous quote by Henry Ford:

Any customer can have a car painted any colour that he wants so long as it is black.

Shrimp and Scallop Newberg

This (the pictures) is a variation on the classic lobster dish by the same name (click here or here to read about it). While this may seem extravagant (and it certainly is) and rich (which it is also), it is exceedingly simple to prepare. It's a recipe you may want to serve for special occasions. I made about 15 gallons of it for a Mother's Day brunch I'll be serving this weekend...the recipe below is in much more manageable proportions. Use the recipe as a guide; substitute whichever shellfish you'd like.

Lobster Newberg Yield: 4 servings 8 tablespoons unsalted butter, divided 4 tablespoons all-purpose flour 1 cup whole milk 1 cup heavy cream 6 lobster tails, raw, 6-ounces each 1 shallot, peeled and minced 2 teaspoons good-quality Hungarian paprika ½ cup sherry 1 teaspoon salt ½ teaspoon white pepper
Melt 4 tablespoons of the butter in a small saucepan; when it begins to bubble add the flour. Cook the flour and butter over medium heat, while stirring, for 5 minutes. Stir in the m…

Frittata di Verdure Primavera

This is a variation (one of many) of something I love to fix myself when I'm home alone...an egg dish loaded with vegetables. It's really nothing more than  a stove-top open-faced omelet, but with the caramelized vegetables it--I think--is more closely related to an Italian Frittata or Spanish Torta. I refer to this as primavera (springtime) because all of the vegetables--except the green beans--are in season now (click here to read an article with recipes on the pasta dish with the same name). In this recipe, besides the eggs, there is onion, potato, carrot, garlic, crushed hot pepper, and Parmesan cheese. The recipe is basic and varies a little depending one what ingredients you use, but it goes something like this: Heat olive oil in a skillet and add the vegetables in logical succession. When they begin to caramelize add garlic and hot pepper (if you like). Then add the eggs, lower the heat and cover the pan. After a few minutes flip the frittata  (in the air or with the a…

Bread Bikes

Before I started this blog I had another blog waayyy back in 2006 or 2007...that's like light-years ago in Internet time. Anyhow, it was when I was toying with starting a blog, and it was, for a very short time, called The Biking Baker...seeing how I like to bike and bake. I even had thoughts of starting a bread delivery service by bike (but figured I'd have to deliver A LOT of bread to support myself so I scrapped that idea). In the past it was not uncommon for bread, and most everything for that matter, to be delivered by bike (hopefully it's making a  resurgence). Anyhow, on a whim today I googled the phrase "bread bike" and thought I'd share some of the photos. The above photo is my v1 Mundo a few years ago carrying 32 loaves of bread, which I baked for a benefit. Below are pics I found on the internet.


The photos were found here, here, here, here, and  here.

Spicy Turkey and Pork Meatloaf

It would be a safe bet to assume that nearly every culture around the globe has some sort of ground meat recipe (click here to see a few), but in America it is simply called what it is: meatloaf...ground meat in loaf form. It's relatively inexpensive to make (it used to be cheaper, but didn't everything?), it's simple to make, it's versatile, and geeze o' man is it delicious. Here's a simple recipe and one of my favorites. I used turkey and pork but the meats are interchangeable with others, as are the seasonings. It can be a bit spicy (not for me...I have a high tolerance for spice) adjust the seasonings to your liking. It's delicious straight from the oven or cold as leftovers a day or two later (makes great sandwiches). I also added a good amount of cheddar to this recipe, which is visible oozing out of the loaves...mmm.

Spicy Turkey and Pork Meatloaf Yield: 6 servings 3 tablespoons vegetable oil 1 small onion, diced 1 rib celery, diced 1/2 green bell pepper,…

Things That Can Be Carried On A Bike (#305)

Two plastic soda crates and a cardboard box containing $52.64 in groceries, which include ingredients for a fresh batch of kim chi (click here to learn more about kim chi and  naturally fermented foods).
Kim Chi (Korean-Style fermented cabbage) 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 contain…

Anticipation

Can you find the crow in the tree? Click the image for a larger view.

The War Prayer, by Mark Twain (and a few other quotes)

To read a bit about the background of Mark Twain's War Prayer, click here
You have heard that it was said, ‘Love your neighbor and hate your enemy.’ But I tell you, love your enemies and pray for those who persecute you.
Jesus the Christ (Matthew 5:43-44


Whoever counters the malicious with malice can never be pure, but he who feels no maliciousness pacifies those who hate.  Hate brings misery to humanity so the wise man knows no hatred.
The Buddha

An eye for an eye makes the whole world blind.
Mahatma Gandhi


The War Prayer By Mark Twain

It was a time of great exulting and excitement. The country was up in arms, the war was on, in every breast burned the holy fire of patriotism; the drums were beating, the bands playing, the toy pistols popping, the bunched firecrackers hissing and sputtering; on every hand and far down the receding and fading spread of roofs and balconies a fluttering wilderness of flags flashed in the sun; daily the young volun…