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Showing posts from April 21, 2013

Five Quotes from Walt Whitman

Walt Whitman May 31, 1819 - March 26, 1892
“Keep your face always toward the sunshine - and shadows will fall behind you.”

“Be curious, not judgmental."

“Whatever satisfies the soul is truth.”

“Peace is always beautiful."

“In the faces of men and women, I see God.”

Okay, a few more...

“These are the days that must happen to you.”

“I exist as I am, that is enough."

“To me, every hour of the day and night is an unspeakably perfect miracle.”

More in the Five Quotes series.

Urban Simplicity.

Shawarma Chicken!

So of course I always say how easy and delicious the recipes that I post are (at least most of them) but this time I really mean it. This is a play on the classic shawarma chick (or beef or lamb) that you find at any Middle Eastern or Turkish restaurant. It is basically chicken marinated in spices and yogurt and then grilled (or roast). And geeze o' man is it delicious. Classically it is sliced thin and eaten in a pita with tahini dressing, but today I diced it and ate it on a Greek salad with feta and vinaigrette (yum!). Anyhow, the really easy recipe is below.

Shawarma Chicken Breasts
Serves six
1 cup plain yogurt ¼ cup olive oil ¼ cup lemon juice 2 tablespoons Lebanese seven spice mix 2 teaspoons turmeric 2 teaspoons smoked paprika 1 teaspoon josher salt ½ small onion, sliced thinly 3 cloves garlic, minced 6 chicken breasts, boneless and skinless
In a medium bowl, combine the yogurt, oil, lemon, seven spice mix, turmeric, paprika, and salt; mix to combine. Add the onion and garlic, then mi…

A Really Simple Five Minute Recipe To Make Cauliflower Taste Delicious

Okay, so maybe this will take more than five minutes, but not more than ten. And while I made this with cauliflower this could easily be adapted to other vegetables as well. The key factors are onion, garlic, spices, and caramelizing the vegetable. It is really easy, and this is how I made it.

Slice as much cauliflower as you'll eat about 1/4" thick. Heat a heavy skillet over medium heat with a few tablespoons oil (I used olive oil). When the pan is hot but not smoking, add the cauliflower in a single layer; it should begin to sizzle a bit when it hits the pan; if it seems too hot reduce the heat. While the cauliflower is cooking, slice a small onion. Turn the cauliflower over (it should be browned on one side) and sprinkle the onion in the pan. As the cauliflower and onion cooks, mince a clove or two of garlic and add it to the pan with a teaspoon or two of curry (or whatever spices you like) along with a pinch of kosher salt. Shake the pan to toss everything in the spices …

A Doorway Separated by Eighty Years (interesting but a bit eerie)...

I have been interested in photography (or some other art-form) my entire life. And about 25 years ago I discovered a small but thick book of glossy photos at a local library by George Brassaï. It was published in 1933 and titled Paris de Nuit (Paris at night). I was mesmerized by it. M. Brassai, a Hungarian by birth, spent most of his adult life in Paris and was friends with many artists and writers of the time, most notably Henry Miller. Well apparently M. Brassai lugged his camera with him when he and Henry Miller went out for their all-night jaunts. But as usual, I'm getting slightly off topic.
Last summer my son and I went to Paris on holiday. I have always loved this city and had been there 4 times prior but not in more than 15 years. During that 15 year lapse cameras went from film to digital (for an amateur such as myself this is a good thing). The beauty of digital is that you can take hundreds of photos just to get a couple you want to save. I took more than 1000 photos …

Things That Can be Carried on a Bike (#476)

Everything needed to do a cooking/bread making class (this is actually the return trip from this post).

Urban Simplicity.

Spring Has (finally!) Sprung...four photos on Earth Day

Earth Day!