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Showing posts from June 15, 2014

A few views from my handlebars...

New cards...but what's in a title anyhow?

So here's an image of my new personal cards that I just created. Just look at all those fancy titles. It's difficult for me but I'm trying to get better at self-promotion. I've never felt comfortable with titles (what are they really?...just a name) but I still managed to list a few on this card, some of which are new for me. The title which most people will identify with (and the one that I suppose most identify with because it is the one which I've done the most), is chef. But even that took me many years to feel comfortable enough to say when people would ask, "what do you do?" Even after years of working in the role my most common response was simply, "cook." After all, that's what I do everyday--cook. Chef is the French word for "chief," or "boss." Hence, "chef de cuisine" translates as boss of the kitchen. It's only in recent years that I say chef.

And as I type this I can't help but think of two …

Rain...up close.

Black Bean-Cheddar Falafel with Avocado Taratoor (yum)

So this is just another version of the classic Middle Eastern chickpea fritters known as falafel. You likely know by now that when I enjoy a particular recipe I end up with multiple versions of it (for other variations on this recipe, click here). Anyhow, this is just a suggestion...interchange any bean or cheese you like; herbs and spices as well. And for the taratoor sauce I included a couple avocado which not only accented the flavor nicely but enriched it a bit as well. These are really simple to prepare, but be forewarned...they are super addicting.


Black Bean and Cheddar Falafel Makes about two dozen falafel
2 (15oz) cans black beans, rinsed and drained 4 ounces shredded cheddar cheese (about 1½ cups) 1 bunch cilantro, coarsely chopped 1 bunch flat-leaf parsley, coarsely chopped 4 cloves garlic, minced 4 tablespoons lemon juice 4 tablespoons Frank's hot sauce 1 teaspoon sea salt 1 tablespoon ground cumin 1 tablespoon smoked paprika 2 teaspoons baking powder ¾ cup whole wheat…

Where I'm at (partie deux)...

Yours truly on the night of my ordination. Photo credit: Sandy Chelnov
"Twenty years from now you will be more disappointed by the things that you didn't do than by the ones you did do. So throw off the bowlines. Sail away from the safe harbor. Catch the trade winds in your sails. Explore. Dream. Discover. ~Mark Twain
This post is really a continuation of a post that I wrote last summer, just after completing my first year at seminary. I wrote it at the time for a few reasons. The first was a sort of spiritual “coming out,” if you will. And another is that people are—still—sometimes flabbergasted when they hear I went to seminary..."But Joe, you're a chef,” they say....ok, yes, even if you don't actually say it I can see it in your eyes. Not to worry, I am not stopping being a chef, but more on that in a minute. Anyhow I often find it easier to say things in the written word than I do the spoken one (and this is an example of my fully accepting, and finally embracin…

Droplets and leaves and leaves and droplets...