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Showing posts from May 5, 2013

Just a goose...

This post could easily be titled "more things (or another thing) I saw while riding my bike today." I love seeing nature in the city. It is all around us all we have to do is look. And often I don't see it, or at least take it for granted. This morning, for example, while I was riding around taking these photos, I stopped at the edge of Hoyt Lake and sat on a stone wall to rest for a few minutes. And as I sat there my mind was preoccupied and elsewhere (as is often the case) and knew that there was a small gaggle of wild geese nearby but paid them no attention. They were eating dandelions and one came so close to me as I sat that I could hear it chewing. I turned and looked and saw a dandelion hanging out of it's mouth (or is it beak?), pictured above. I snapped a shot and it turned to me a started squawking (pictured below) then went back to eating weeds. It made me laugh. It didn't seem to be afraid of me so I snapped a few more. It was a pleasant respite on a…

Past and Present...the view from my handlebars separated by more than 100 years (#3)

So if you've been to this blog before you know that one of my favorite pastimes is to take picture of things I see while riding my bike(s). This is a third installment of a series that really interests me (click here and here to see the two previous posts). Basically, I take photos from a bygone era and try to replicate them by standing in what I believe to be the same spot the original was taken, or at least close to it. I'll carry the photos with me and hold it up (as pictured above) to try to locate the same location. I have to say with all seriousness that I sometimes get goosebumps when I snap the photos...knowing that a photographer was doing the exact same thing in the same spot more than a hundred years ago. Anyhow, the locations are as follows...

Above and the first image below are Lincoln Parkway. The next two pairs are two different views of Albright Knox Art Gallery. The one below that is the Buffalo Historical Society (note the highway that now cuts through the p…

Things That Can be Carried on a Bike (#481, 482 & 483), and a couple brief comments

These photos were all taken today in the course of running errands and just basically living life. May is National Bike Month and I couldn't help but think as, I was peddling around town today, that if I drove, all the times I would have had to not only get in and out of a car but also find a parking space (and pay for parking as well). The first part of the day was rainy (indeed, on my way to work I got soaked), but then it cleared up and the second half of the day was sunny and cool. If felt--as usual--really good to use my own energy for propulsion, and I loved being out in the elements on a cool spring day...yes, even in the rain.
Anyhow, here are some but not all of the things I carried on a bike today in the course of my day...
Boxes full of leftover food for a local food pantry, 80lbs. of topsoil, six live tomato plants, a book bag full of books, two pints of arroz con frijoles and a couple chive crepes stuffed with Beef Storganoff, three large photos (hot off the press) a…

The View from My Handlebars on a Cool Spring Evening...

Despite a light rain, it was--after spending a hot and bustling day in the kitchen--a lovely evening to be on a bike.

Urban Simplicity.

Carrot Vichyssoise with Curry, Yogurt, and Parsley Purée

I've posted this recipe before but not in quite a while. It is an excellent spring soup and can be served hot or chilled. The only variation in the recipe (there always has to be one) is that I did not include a recipe for the parsley puree. This is done easily by combining washed parsley and plain yogurt in a blender and pureeing until very smooth. And the images below illustrate how to garnish it as if it were served in a restaurant. The only tools you need are an ordinary squirt bottle and a knife. There are plenty of designs and this is a simple one. Draw lines in the soup and gently draw the tip of a pointy knife back and forth through the puree. 

Carrot Soup with Ginger, Curry and Yogurt Yield: 2 quarts 2 tablespoons vegetable oil 1 small onion, diced 2 teaspoons minced ginger 2 teaspoons minced garlic 1-2 tablespoons curry powder 2 tablespoon honey or sugar 1-1/2 pounds peeled, diced carrots 4 cups chicken or vegetable broth 1 teaspoon salt 1/2 cup plain yogurt
Heat the…

Plus de Fleurs (or...nature blows me away)

Okay, so yes, I realize that I sometimes get carried away with photos of flowers. But I can't help myself...their incredible and natural beauty blows me away (especially when looked upon through a camera lens or close up). All of these flowers are growing in my next door neighbor's front yard (thanks Melissa!). And I'm pretty sure that other neighbors on the street--by now--know me enough and are not alarmed at seeing me crouched down in the yard next door with my camera. At any rate, after a busy and hot day in the kitchen, coming home and shooting these photos was like therapy for me. I hope you enjoy them as well. Click any photo for a slightly larger view.

Urban Simplicity.

Two Mediterranean Inspired Recipes

These two recipes are both easy to make and really delicious (but don't I say that all the time). And, other than boiling the pasta for the stew and caramelizing onions for the rice, these are both made in a single pot (easy cleanup). The stew (ragu) that is pictured below (second recipe) was made exactly as the recipe is listed and pictured. The lentils-and-rice (mouhardara) had a few changes. Mainly, I added a pinch of cumin, cinnamon, and allspice to the rice as it cooked, and I topped it with caramelized onion and chopped parsley. I hope you try one or both recipes,you won't be sorry...

Moudardara or Mujaddara (Lebanese Lentil and Rice) Makes 8-10 servings ½ pound lentils ¼ cup olive oil 1 large onion, diced ¼ pound vermicelli, broken into 1-inch pieces 2 cloves garlic, minced 2 cups long-grain rice ½ teaspoon kosher salt 4 cups hot chicken broth or water
Boil the lentils in plenty of lightly salted water until just cooked. Then drain them and set aside. Heat the oil in a…

Things That Can be Carried on a Bike (#479 & #480)

#479 (above)...a cardboard box containing 3 loaves of freshly baked chickpea turmeric bread, a camera bad containing an extra camera and two lenses, a canvas bag containing a few books and an electronic reader, and an empty dough rising bucket.

#480 (below)...six live herb plants, two meal moth traps ('tis the season), and 120lbs/54.5k of top soil/manure.

Urban Simplicity.

Whole Wheat Chickpea Turmeric Bread (yum!)

I haven't posted this bread in a while, in fact I haven't made it in a while, but here it is. Delicious and healthy, it is also easy to make. Like any of the Ezekiel Bread Recipes or other whole grain recipes, the chick peas basically dissolve (or get mashed) into the dough as it is kneaded. It offers a really interesting (light and fluffy) texture, and turmeric--besides adding color--is super good for you. Anyhow, the recipe is below. (This bread makes great toast for sandwiches, btw.)

Whole Wheat Chickpea-Turmeric Bread Makes 2 or 3 loaves 12 cups water
1 cup dried chickpeas
___________________ cooked beans ½ cup cooking water
2 cups whole wheat flour
2 teaspoons instant yeast

4 cups whole wheat flour 3 tablespoons vital wheat gluten 1 tablespoon turmeric 2 cups cooking liquid ___________________
¼ cup honey
¼ cup olive oil
3 teaspoons kosher
3 teaspoons instant yeast

Boil the beans in the water for 60-90 minutes, or until thoroughly cooked. A…