The view from my handlebars…

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Okay. So these were not taken while I was actually on my bike, I had to get off the bike to kneel beside them for the shot. 

Anyhow, I haven’t taken that many photos this past month because I’ve been incredibly busy, so I made a point to carry my camera with me this morning. On my way home from church I had stopped at a stop sign and looked down and these were right beside me. As I knelt down to take these photos it reminded me of two things. One is that beauty is all around us and right next to us, always. And it also reminded me how therapeutic it is for me to take photos. With that said, I thought I’d share them. Click either for slightly larger views.

Urban Simplicity.

Sweet Potato Latke with Cheddar and Jalapeño

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After scrounging around my fridge and kitchen counter the other evening I came up with the ingredients for the following recipe. So I made these. I ate half of them, then my son stopped over and ate the other half. Super easy to make. Super delicious. Slightly sweet, slightly spicy. Try to eat just one. I dare you.

Sweet Potato Latke with Cheddar and Jalapeño

Makes about 12

2 medium sweet potatoes, peeled and grated
2 medium Yukon Gold potatoes, peeled and grated
1 cup shredded cheddar cheese
½ medium onion, sliced thin
2 jalapeño, seeded and minced
2 cloves garlic, minced
2 eggs
4 tablespoons whole wheat flour
2 teaspoons kosher salt
canola oil for pan frying

Combine all of the ingredients except the canola oil and mix well. Heat about ¼ inch of oil in a large skillet over medium heat. Using a large spoon, drop dollops of the latke batter into the skillet and flatten them with the back of the spoon. Cook them on both sides until golden brown and cooked throughout. Transfer to absorbent paper.  

Urban Simplicity.

Things that can be carried on a bike (#710)…

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A bin containing a few groceries and sundries; a cardboard box containing a pair of chef pants and kitchen clogs and a few items from the hardware store; a book bag containing a journal, a few books, and other things; and a new toilet seat.

More things on a bike.

Urban Simplicity.

And then this happened…

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So this is a two-part post. Okay, maybe a multi-part post. Firstly, the photos. These are images of the Union Square subway station in NYC. It began as “Subway Therapy” and grew into this. There are pads of sticky notes on a small table with some pens, and people write inspiring notes and stick them on the wall. And it keeps growing. It is really beautiful. Really moving. But I’m jumping ahead.

I’m on a short few-day getaway to the city to clear my head (yes, I go to large cities for an escape). I like the anonymity that a large city such as New York has to offer. Though I’ve never lived here, I have had a love affair with this city for much of my adult life. I first began coming here more than 30 years ago. I attended culinary school just up the river and came here on the weekends with friends. I attended seminary a few years ago and came here each month for two years. And now I’m back to once or twice a year. I just love to walk and see. My days usually entail book stores, coffee shops, and churches during the day and cafes and bars in the evening. But I’m getting off topic.

It may sound odd to you but I find cities—especially very large cities—spiritual.  For the simple reason that there are so many souls crammed into one place going about our business all at once. So much humanity. I am also struck by the juxtaposition—or more appropriately, the stark contrast—of wealth and poverty. I often find myself offering spare change to those asking for it that live on the streets. And on this trip I found this especially true…there was the veteran in a wheelchair with no legs asking for money, there was also a woman with a large face tumor that covered half her eye asking for money, there was also the mother with a young child asking for money. There were others. And I apologize for the graphic descriptions, but they are real people. I’m also not trying to glorify myself by mentioning that I offered these people money. Actually, sometimes I think I’m a bit nuts as I worry about my own finances, but I can’t help it. They really pull at my heart strings. These are are souls from the same creator as you and I. But I suppose this too is a bit off topic. Let me steer back to what happened last evening.

I am staying at my usual place, a Lutheran hotel just off Union Square, and I went to dinner at my usual Thai restaurant. I had finished my meal and still had half a beer left so I was sipping it and watching the crush of humanity as it passed the window. I was thinking about how many times I have been here, and how the city, but mostly I, have changed. Emotionally and spiritually, yes of course, but also physically. I love to walk, I always have, but these days my feet and knees hurt pretty bad after a day of walking. By the end of the day I limp…a lifetime of working on my feet. When I was younger I could walk from Central Park clear down to the Village without even thinking about it. These days I still walk a lot but it is usually planned from subway stop to subway stop to cut out much of the distance. This worried me some…the pain I have now, what will it be like in 10 years, or 20 (if I make it that long). Anyhow, this is what happened next.

The waitress came over and cleared my plate so I asked her for my bill. She looked at me sort of awkwardly, then looked over her shoulder, then back at me. Then she says, Do you know that woman over there? No, why, I ask? Well, says the waitress, She already paid your bill. What? Are you sure? Yes, she replied. It was sort of surreal. I go over to the table to ask her why and also to thank her. She was an average looking person whom I probably would not have noticed in a crowd…African-American, over weight, and middle aged. She did not strike me as someone of great wealth or with a disposable income. Anyhow, I asked her why she paid my bill. Her response almost floored me. You look like someone who works hard and gives a lot to people so I wanted to give you something back.

Bam. My head was spinning.

Are you sure? I stuttered, I can pay for my own meal. No, honey, she responded, I want to do this. I do this now and again. Thank you so much was all I could stammer. And I walked out into the unusually warm New York evening and melded into the river of people that only a moment ago was watching pass in front of me. And at that moment the veil was lifted ever so slightly and briefly and I caught a glimpse of what life  supposed to be like. We truly were all connected. Pay it forward and it returns.

And this is what happened to me yesterday evening.

Some things about soup…

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(This article originally appeared in Artvoice. To see it at its original location, click here.)

“Good soup is one of the prime ingredients of good living. For soup can do more to lift the spirits and stimulate the appetite than any other one dish.”
–Louis P. De Gouy

Soup is delicious and nutritious, no doubt, but it’s also exceedingly easy to make. If you can boil water, you can make soup. Even soup’s foundation—stock or broth—which is often perceived as laborious, is simple to make. And, like making bread, there’s something about a simmering soup pot that is nostalgic. Soup is the original comfort food.

Soup is also a chameleon of foods: on one hand it’s as basic as simmering meat and/or vegetables in liquid to create a simple yet nutritious meal, but it can also be the epitome of culinary refinement, such as bisque or consommé. It’s origins, though, undoubtedly lie on the humble side. From its earliest days soup is said to have evolved from the practice of boiling meat in a vessel over an open fire.

The word soup 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;” this is also from where the modern word “supper” is derived. The classic French Onion Soup is one of the truly ancient soups remaining today: broth, onions, and bread (the thick topping of cheese is a modern and more luxurious addition).

Soups can be divided into two basic categories: broth soups and thick soups. Thick soups can be further defined into subcategories of cream soups, purées, thickened soups (those that are thickened with the addition of a starch, such as flour or cornstarch), and self-thickening soups (made with legumes, grains, pasta, etc.).

In its most simple form soup is nothing more than a collection of ingredients that have been boiled together, but this simple recipe will often produce a “simple-tasting” soup. However, when basic culinary principles are applied, a few simple ingredients can become an incredible soup (sauté or sweat the vegetables, for example, rather than simply boiling them; add stock or broth to the soup instead of water). Interestingly, while there are seemingly countless soup recipes available, their preparations are often similar: heat a pot with a small amount of oil or butter, add vegetables and allow them to sweat, cover with broth, skim and season the soup, and simmer it until a desired doneness. To thicken soup a starch is usually introduced while sweating the vegetables, and then broth is slowly incorporated.

Simply said, soup making is as straightforward as the aforementioned directions, follow those guidelines and you can make soup out of almost anything, within reason of course. The most crucial instruction within those simple directions is “cover with broth.” Stock or broth is without doubt the most important ingredient in any soup recipe, and unfortunately, this is also the area of soup making that is sometimes thought of as drudgery, but it shouldn’t be. Many view stock making as a lengthy and complicated process when it’s actually quite simple. True, stock or broth does necessitate a few hours to cook, but they need very little tending as they cook, and the outcome is far superior to a powdered base, bouillon cubes, and even the canned varieties that are so plentiful today (ok, yes, I—a professional cook—sometimes use canned broth at home out of convenience but it doesn’t compare to homemade).

The benefits of homemade stock or broth are many; they can replace much of the fat and sodium in a recipe—when you add stock to a recipe you add flavor. With a full-flavored stock or broth the simplest food preparation becomes something special. A flavorful stock or broth is very simple to produce, yet the process that takes place is nothing short of alchemy—extracting and conveying the flavor and nutrients from the meat, bones and vegetables into the simmering water.

The main difference between broth and stock is that stock is made by simmering bones and vegetables in water, whereas broth takes its full flavor from the addition of meat, thus broth is more costly to make. Stocks and broths are interchangeable in soup making, although broths usually have a fuller flavor because of the inclusion of meat in their recipes. Stocks and broths can be made ahead in large batches and frozen in small increments for future use.

When making stock or broth always start with cold water, this encourages the release of gelatin, albumin and nutrients that are in all animal products. Gelatin and albumin are water-soluble proteins that dissolve in cool or warm water. If the bones and meat are immersed directly into hot water in an attempt to speed the cooking process these proteins will coagulate too quickly, and the resulting product will be cloudy and insipid. Stocks should be simmered slowly; boiling them will also yield a liquid that is murky in both appearance and flavor. When simmered slowly the resulting stock will be crystal clear and offer a more well rounded flavor.

Another important factor in stock making is the ratio of water to flavoring ingredients (bones, vegetables, and meat). The flavoring ingredients should be added to a pot with cold water poured over them. For a concentrated broth or stock the water should just cover the ingredients. If too much water is added to the stockpot the outcome will be watery and diluted. And stocks should not be salted as they cook—salt is added to recipes in which the stock is used, this offers the cook control over sodium content.

After a stock or broth has simmered slowly for a sufficient amount of time it should be carefully strained through a fine mesh colander or cheesecloth. An easy method for removing any accumulated fat is to refrigerate it overnight. The fat will rise to the surface and will be able to be lifted off in large pieces. The resulting broth will be good enough to drink as is, or used as the base to any soup.

Curried Vegetable Soup

Makes about 12 cups

3 tablespoons canola oil
1 small onion, diced
2 carrots, diced
2 stalks celery, diced
1 parsnip, diced
1 turnip, diced
2 cloves garlic, minced
2 tablespoons curry powder
1 teaspoon turmeric
1 teaspoon cumin seed
2 teaspoons crushed hot pepper
2 teaspoons kosher salt
1 cup diced cabbage
1 cup chopped cauliflower
1 cup diced tomatoes
1 cup chopped kale
8 cups chicken broth
1/4 cup lemon juice

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

Split Pea Soup with Garlic and Smoked Sausage

Makes about 12 cups

3 tablespoons canola oil
2 cups diced smoked sausage
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 a medium soup pot over medium-high heat. Add the sausage and cook it for a few minutes, until it releases some of it’s fat and begins to brown. Add the onion, celery, carrot, and garlic; cook the vegetables with the sausage for a few minutes, until the vegetables begin to cook 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 for about an hour, stirring frequently. If it becomes to thick add more broth.

Butternut Squash Bisque with Apple and Toasted Walnuts

Makes about 6 cups

2 tablespoons butter
1 small onion, peeled and diced
2 tablespoons flour
2 tablespoons sugar
1/2 teaspoon ground cinnamon
1/4 teaspoon allspice
1/4 teaspoon nutmeg
1/2 teaspoon salt
1 teaspoon black pepper
2 pounds peeled and diced butternut squash
2 cups chicken stock
1 cup heavy cream
1/4 cup chopped, toasted walnuts
1/2 cup small diced apple

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

Roast Red Pepper Bisque

Makes about 12 cups

4 tablespoons unsalted butter
1 cup diced onions
1/2 cup diced celery
1/2 cup diced carrots
2 teaspoons minced garlic
2 teaspoons salt
2 teaspoons black pepper
1/2 cup flour
4 cups chicken broth
3 cups diced roast red peppers
2 cups heavy cream

Sauté the onion, celery, and carrots, over medium heat in the butter or olive oil for 5 minutes, then add the garlic and sauté for another minute or two. Stir in the flour and cook over medium/low heat for 5-10 minutes. Add the chicken stock, stir with a whisk to remove any lumps. Stir in the diced peppers. Bring to a simmer and cook for 10 minutes. Add the heavy cream simmer 2 minutes. Puree in a food processor or blender. Strain if you desire a smoother consistency.

Potato Chowder

Makes about 12 cups

3 tablespoons unsalted butter
12 ounces diced lean ham
1 cup diced onion
1/2 cup diced carrots
1/2 cup diced celery
2 teaspoons minced garlic
2-1/2 pounds peeled and diced potatoes
6 cups rich soup stock
1 teaspoon thyme
1 teaspoon salt
1/2 teaspoon black pepper
1 cup milk (optional)

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

Chicken and Rice Soup with Saffron, Lime, Jalapeño, and Cilantro

Makes about 8 cups

2 tablespoons olive oil
1 small onion, diced
2 tablespoons minced jalapeño
1 teaspoon minced garlic
1 teaspoon saffron, crushed
1 pound chicken breast, diced
6 cups chicken broth
1 teaspoon salt
1/4 teaspoon black pepper
1 cup cooked rice
1/4 cup fresh lime juice
3 tablespoons chopped cilantro

Heat the olive oil over medium-high heat in a heavy soup pot. Add the onion, jalapeno, and garlic; sauté for 2 minutes. Add the saffron and diced chicken; sauté 3-4 minutes. Stir in the chicken stock, salt, and pepper. Bring the soup to a boil, then lower it to a simmer; skim any impurities that rise to the surface. Simmer the soup for 20 minutes. Stir in the cooked rice and the limejuice. Return the soup to a simmer and cook the soup another 10 minutes. Stir in the chopped cilantro and serve while hot.

Rich Soup Stock

Makes about 12 cups

5 pounds chicken bones
2 pounds pork bones
1 medium onion, quartered
1 medium carrot, cut into thirds
4 ribs celery, cut into thirds
4 cloves garlic, crushed
2 bay leaves
10 whole black peppercorns
1 gallon cold water, or enough to cover the ingredients by an inch

Combine all of the ingredients in a heavy-bottomed stockpot. Bring slowly to a boil over medium-high heat. Lower the heat to a slow simmer and skim any impurities that may rise to the surface. Simmer the stock very slowly for approximately 4 hours, and then strain it through a fine mesh sieve or colander. Refrigerate or freeze until needed.

Easy Chicken Broth

Makes about 12 cups

3 pounds chicken wings
2 onions, peeled and cut in half
2 whole cloves garlic
2 ribs celery, cut into quarters
2 carrots, peeled and cut into quarters
1 bay leaf
12 whole black peppercorns
1 teaspoon salt
1 gallon cold water, or enough to cover the ingredients by an inch

Combine all of the ingredients in a heavy-bottomed stock pot and place over medium-high heat; bring the liquid slowly to a boil. When the broth begins to boil, skim any impurities that may rise to the surface, then reduce the heat to a very low simmer. Simmer the broth very slowly—bubbles should just be breaking the surface—for 3-5 hours. Occasionally skim the foam that rises to the surface. Strain the broth through a fine sieve; reserving the meat from the wings for another use. Refrigerate or freeze until needed.

Urban Simplicity


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The light shines in the darkness, and the darkness has not overcome it.

John 1:5

There is still a light that shines in the darkness. Sometimes I forget this, but then I am reminded. Fear creeps in and all I see is darkness before me. But then I see love. It can be as simple as a mother caring for her child in the most simplest way. Or someone holding the door for another with a smile to offer. And then I remember. and the fear resides. Even in dark times there is still light. I just have to stay aware of it.

Urban Simplicity.

Five or Nine Quotes from Dorothy Day.

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Dorothy Day was born on this day in 1897, and the world was/is better because of her. The above photo, from what I read, was taken in 1973 (when she would have been 75 or 76). She was in California protesting with Cesar Chavez, among others, on the mistreatment of migrant farmers. She was arrested and spent 10 days in jail. This photo says a thousand words…this anything-but-frail elderly woman sitting and staring defiantly at armed police officers with guns and batons. I really wish I could see the faces of the officers. It’s also ironic, I think, that her birthday coincides with the US presidential election today. I of course cannot say for sure, but I’m pretty sure I know who she would not have voted for. Anyhow, here’s a few quotes…

“Don’t worry about being effective. Just concentrate on being faithful to the truth.”

“We must talk about poverty, because people insulated by their own comfort lose sight of it.”

“The final word is love.”

“Most of our life is unimportant, filled with trivial things from morning till night. But when it is transformed by love it is of interest even to the angels.” 

“Don’t call me a saint. I don’t want to be dismissed so easily. ”

“I have long since come to believe that people never mean half of what they say, and that it is best to disregard their talk and judge only their actions.”

“The greatest challenge of the day is: how to bring about a revolution of the heart, a revolution which has to start with each one of us?”

“We have all known the long loneliness, and we have found that the answer is community.”

“Words are as strong and powerful as bombs, as napalm.”

To read more about Dorothy Day, click here. To read about her incredible life and courage I recommend her autobiography.

More in the Five Quotes series.

Urban Simplicity.

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