>Things That Can Be Carried On A Bike (#250)…with an edit.

>

Two plastic crates containing sundries and groceries from two stores.
A box of Nag Champa incense.
A DVD (front rack).
A St. Nicholas gift for my son (obviously I can’t reveal that until tomorrow in the event he reads this blog).

This part of the post is an edit, an add-on, because I meant to–but forgot to–relate it earlier when I originally posted it.

Anyhow, as I was in the first store of my evening ride there was a man there returning recyclables for cash...you know the type, not sure if they are homeless but they are definitely “rough around the edges.” Now I am in no way trying to sound disparaging towards this man because I have a deep respect for people who can partially support themselves by collecting cans and bottles and I think I am a little rough around the edges myself. And truth be told I really question whether or not I will eventually be collecting cans and bottles to buy flour to bake bread (no joke). At any rate, he was on a bike and we both happened to exit the store at the same time. He saw my bike and was immediately taken by it and struck up a conversation about it…how it would be great to have a bike like that to carry stuff, etc. (I concurred). The bike rack where I had it locked to was at the corner of the building and we talked as I loaded and secured the items. In the middle of our conversation he turns away from me, sort of at the corner of the building, pulls out his penis and begins to urinate against the building…he continued to talk as he urinated. Now I’m all about living simply in the city but in a somewhat more dignified manner. And as I pedaled home I said a silent prayer for that man and hoped for myself that while I really feel it’s OK to ride a bike and collect bottles for money at any age, I really hope not to lose touch so much that I urinate on a building in public.

Things That Can Be Carried On A Bike (#249)…and a quick comment

A canvas book bag containing various items.
Three liters of red wine.
A cardboard box containing 3 pints of homemade dog food (chopped prime rib scraped from diners plates).

I had a hot and bustling evening at work tonight and really looked forward to hopping on my bike afterwords. Before leaving work I checked the temperature and it said it was 25F (-4C) so I put on an extra sweater and a wool scarf around my neck. And as I walked out the back door with my bike I saw one of the patrons I had just served dinner. They commented on me being on a bike, and asked if I weren’t cold. No, I told them, I’d be fine…and I unconsciously added that I own a truck but choose to ride a bike when I can. I don’t know why I often add that…it’s as if I feel odd that I’m a middle aged guy riding a bike, perpetuating the American stigma (in my head) that if you’re not in a car (a really nice, expensive, and big car) then you must not be worth much…or at least can’t afford a really nice car.

Before going home I wanted to purchase wine (which I’m drinking as I type these words) but had to go to the ATM first. It was such a beautiful winter night that I chose to go to a different bank rather than the one closest to where I work so I could get a bit of fresh night air.

I will admit that it was a bit cold at first, but that only lasted a minute or so. But even if I was a little chilly, I thought, what’s wrong with that? The entire round trip (2 miles) took just a little while; it may have been faster but I was pedaling slower than usual after working all day. What’s wrong with being a little chilly in the winter (or sweaty in the summer)? If I would have driven it probably would have taken about the same length of time. OK, maybe a couple minutes would have been shaved off…but I would not have been out in the crisp winter air and gotten a quick invigorating ride in…I would have sat on my car-couch and pressed the gas pedal. After spending an evening facing a hot stove those few minutes on a bike on a chilly winters eve were priceless. So I’ll re-answer the question I was asked earlier. No I am not cold as I ride my bike, but even if I am every so often, I don’t mind. It reminds me of my surroundings; it makes me feel alive.

>Things That Can Be Carried On A Bike (#249)…and a quick comment

>

A canvas book bag containing various items.
Three liters of red wine.
A cardboard box containing 3 pints of homemade dog food (chopped prime rib scraped from diners plates).

I had a hot and bustling evening at work tonight and really looked forward to hopping on my bike afterwords. Before leaving work I checked the temperature and it said it was 25F (-4C) so I put on an extra sweater and a wool scarf around my neck. And as I walked out the back door with my bike I saw one of the patrons I had just served dinner. They commented on me being on a bike, and asked if I weren’t cold. No, I told them, I’d be fine…and I unconsciously added that I own a truck but choose to ride a bike when I can. I don’t know why I often add that…it’s as if I feel odd that I’m a middle aged guy riding a bike, perpetuating the American stigma (in my head) that if you’re not in a car (a really nice, expensive, and big car) then you must not be worth much…or at least can’t afford a really nice car.

Before going home I wanted to purchase wine (which I’m drinking as I type these words) but had to go to the ATM first. It was such a beautiful winter night that I chose to go to a different bank rather than the one closest to where I work so I could get a bit of fresh night air.

I will admit that it was a bit cold at first, but that only lasted a minute or so. But even if I was a little chilly, I thought, what’s wrong with that? The entire round trip (2 miles) took just a little while; it may have been faster but I was pedaling slower than usual after working all day. What’s wrong with being a little chilly in the winter (or sweaty in the summer)? If I would have driven it probably would have taken about the same length of time. OK, maybe a couple minutes would have been shaved off…but I would not have been out in the crisp winter air and gotten a quick invigorating ride in…I would have sat on my car-couch and pressed the gas pedal. After spending an evening facing a hot stove those few minutes on a bike on a chilly winters eve were priceless. So I’ll re-answer the question I was asked earlier. No I am not cold as I ride my bike, but even if I am every so often, I don’t mind. It reminds me of my surroundings; it makes me feel alive.

My Crazy Beet-Bread Experiment

The above image was found here.

This post is proof of two things: (1) good and wholesome bread is simple to make, and (2), you can add nearly anything to the dough (within reason, of course) and have truly delicious and unique results. If you’ve been to this blog before you know that I like to bake bread, and that I do it often and with different flavorings; some of them unorthodox. This, I’ll freely admit, is one of the oddest, but the resulting bread is not only beautiful but also delicious. The idea for this bread began, oddly enough, when I reached into the back of a cooler at work and knocked over a small bucket of water that also contained raw, diced beetroot…yup, you guessed it, beet juice everywhere. Anyhow, I had forgotten the beets were in there (obviously) and as I was mopping up the magenta-colored liquid I had the brilliant idea (ok, maybe it’s not brilliant) to make bread with them. And after weighing and shaping the loaves I found myself with a small portion of the raw dough (that wasn’t really big enough to make a loaf), so I rolled it flat and cooked it as beet-flavored flatbread…delicious. I can feel my late Lebanese grandmother smiling at me. The flatbread, because of it’s short cooking time, retained much of it’s  beautiful color, while the loaves themselves, which of course bake much longer, turned a golden brown with slight pink around the edges. Gorgeous. Anyhow, this is how to make it:

Boil the beets until very soft, allow them to cool to room temperature in the cooking liquid. Strain them, retaining the liquid. Measure some of the liquid with the beets and puree them. I used 100% whole wheat flour for this bread so I started the dough in two separate bowls (click here to see more explicit pictures on how to do this; click here for a recipe).

After the preferment did it’s work I mixed the dough. Beautiful, isn’t it?

After the dough rose once, I gently pushed it down, and let it rise a second time.

Then I weighed, shaped, and panned the dough.

After it rose in their pans I baked it in a pre-heated oven.

And as aforementioned, while the loaves were rising and fermenting I baked a loaf of flatbread, which satisfied myself and the rest of the kitchen staff until the loaves were finished.

I have to say that this has one of the most interesting flavors  for a bread I’ve ever had…while not entirely sweet, it does have a sweetness (I also added a bit of honey to the dough). And despite it’s beautiful color, there is only a hint of beet flavor. The dough is soft and airy. As I type these words I’m having a PB & J on this very bread (toasted)….mmm. That’s all that needs saying.

>My Crazy Beet-Bread Experiment

>

The above image was found here.

This post is proof of two things: (1) good and wholesome bread is simple to make, and (2), you can add nearly anything to the dough (within reason, of course) and have truly delicious and unique results. If you’ve been to this blog before you know that I like to bake bread, and that I do it often and with different flavorings; some of them unorthodox. This, I’ll freely admit, is one of the oddest, but the resulting bread is not only beautiful but also delicious. The idea for this bread began, oddly enough, when I reached into the back of a cooler at work and knocked over a small bucket of water that also contained raw, diced beetroot…yup, you guessed it, beet juice everywhere. Anyhow, I had forgotten the beets were in there (obviously) and as I was mopping up the magenta-colored liquid I had the brilliant idea (ok, maybe it’s not brilliant) to make bread with them. And after weighing and shaping the loaves I found myself with a small portion of the raw dough (that wasn’t really big enough to make a loaf), so I rolled it flat and cooked it as beet-flavored flatbread…delicious. I can feel my late Lebanese grandmother smiling at me. The flatbread, because of it’s short cooking time, retained much of it’s  beautiful color, while the loaves themselves, which of course bake much longer, turned a golden brown with slight pink around the edges. Gorgeous. Anyhow, this is how to make it:

Boil the beets until very soft, allow them to cool to room temperature in the cooking liquid. Strain them, retaining the liquid. Measure some of the liquid with the beets and puree them. I used 100% whole wheat flour for this bread so I started the dough in two separate bowls (click here to see more explicit pictures on how to do this; click here for a recipe).

After the preferment did it’s work I mixed the dough. Beautiful, isn’t it?

After the dough rose once, I gently pushed it down, and let it rise a second time.

Then I weighed, shaped, and panned the dough.

After it rose in their pans I baked it in a pre-heated oven.

And as aforementioned, while the loaves were rising and fermenting I baked a loaf of flatbread, which satisfied myself and the rest of the kitchen staff until the loaves were finished.

I have to say that this has one of the most interesting flavors  for a bread I’ve ever had…while not entirely sweet, it does have a sweetness (I also added a bit of honey to the dough). And despite it’s beautiful color, there is only a hint of beet flavor. The dough is soft and airy. As I type these words I’m having a PB & J on this very bread (toasted)….mmm. That’s all that needs saying.

Chicken Thighs with Brown Rice, Spinach, Turmeric, and Whole Chilies

If you’ve been to this blog before you know that I love one pot meals…they’re easy, super-flavorful, nutritious, make great left-overs, and the best part is there is only one pot to wash. This is a variation of the basic chicken-and-rice or arroz con pollo recipe. In this recipe I used boneless chicken thighs, brown rice, and spinach because I like their flavor, and turmeric because it is so good for you…plus it gives whatever you cook such a beautiful color. Anyhow, here’s how to make it.

Dust chicken thighs with whole wheat flour, patting off any excess flour. Heat olive oil in a large skillet or low-sided pot. Add the chicken and brown it on both sides, then remove it to a plate.

In the same skillet add a diced onion and a few whole chilies (I also added diced carrot simply because I had it on hand). Cook the onion and chilies for a couple minutes then add a couple cloves of minced garlic and a teaspoon or two of ground turmeric.

Add a cup of rice; stir it to coat it with the oil and spices. Then add a cup or so of cooked and chopped spinach, and then stir in 2 1/2 – 3 cups chicken broth and a couple teaspoons of kosher salt.

Bring the liquid to a boil then lower it to a simmer. Cover the pot with a lid and cook it for about 45 minutes, or until most of the liquid is absorbed. Remove the pan from the heat and allow it to rest for a few minutes…while you slice some bread, maybe an orange, or pour a glass of wine. Then gently fluff with a spoon and, if you like, sprinkle it with hot sauce.

>Chicken Thighs with Brown Rice, Spinach, Turmeric, and Whole Chilies

>

If you’ve been to this blog before you know that I love one pot meals…they’re easy, super-flavorful, nutritious, make great left-overs, and the best part is there is only one pot to wash. This is a variation of the basic chicken-and-rice or arroz con pollo recipe. In this recipe I used boneless chicken thighs, brown rice, and spinach because I like their flavor, and turmeric because it is so good for you…plus it gives whatever you cook such a beautiful color. Anyhow, here’s how to make it.

Dust chicken thighs with whole wheat flour, patting off any excess flour. Heat olive oil in a large skillet or low-sided pot. Add the chicken and brown it on both sides, then remove it to a plate.

In the same skillet add a diced onion and a few whole chilies (I also added diced carrot simply because I had it on hand). Cook the onion and chilies for a couple minutes then add a couple cloves of minced garlic and a teaspoon or two of ground turmeric.

Add a cup of rice; stir it to coat it with the oil and spices. Then add a cup or so of cooked and chopped spinach, and then stir in 2 1/2 – 3 cups chicken broth and a couple teaspoons of kosher salt.

Bring the liquid to a boil then lower it to a simmer. Cover the pot with a lid and cook it for about 45 minutes, or until most of the liquid is absorbed. Remove the pan from the heat and allow it to rest for a few minutes…while you slice some bread, maybe an orange, or pour a glass of wine. Then gently fluff with a spoon and, if you like, sprinkle it with hot sauce.

Let It Snow…

This is a follow up to the previous post where I commented that the weather predictions were, as they often are, hype…well I stand corrected. After a few lightening bolts and thunder crashes I looked out the window and saw snow (and yes, I went out in the street in lounge pants and slippers to snap this photo). Buffalo has always been known for it’s winters ever since the Blizzard of ’77 (click here to read about the October storm of 2006, click here to see a list of some others)…but we still recieve far less snow than many other American cities (but we still always seem to get the press). Click here to see what other cities get in regards to snow and cold (we don’t even make the list). None-the-less, it is part of our city’s heritage and I think everyone gets a little excited when the first snows come (after we get over the minor depression and denial that our beautiful summer and fall is gone for a couple seasons). If you’re from this area you are so used to the snow that a few inches are nothing to worry about…driving in it is simply a nuisance and biking in it offers “special challenges” (wished I would have purchased my studded tires), but I find it beautiful to walk and bike in (it does get a bit tiresome come March and April)  At any rate, looks like I’ll be riding my winter bike to work in the morning…and the dogs aren’t going anywhere…they love the heat from the wood stove.

>Let It Snow…

>

This is a follow up to the previous post where I commented that the weather predictions were, as they often are, hype…well I stand corrected. After a few lightening bolts and thunder crashes I looked out the window and saw snow (and yes, I went out in the street in lounge pants and slippers to snap this photo). Buffalo has always been known for it’s winters ever since the Blizzard of ’77 (click here to read about the October storm of 2006, click here to see a list of some others)…but we still recieve far less snow than many other American cities (but we still always seem to get the press). Click here to see what other cities get in regards to snow and cold (we don’t even make the list). None-the-less, it is part of our city’s heritage and I think everyone gets a little excited when the first snows come (after we get over the minor depression and denial that our beautiful summer and fall is gone for a couple seasons). If you’re from this area you are so used to the snow that a few inches are nothing to worry about…driving in it is simply a nuisance and biking in it offers “special challenges” (wished I would have purchased my studded tires), but I find it beautiful to walk and bike in (it does get a bit tiresome come March and April)  At any rate, looks like I’ll be riding my winter bike to work in the morning…and the dogs aren’t going anywhere…they love the heat from the wood stove.

Things That Can Be Carried On A Bike (#248)…and a couple comments

A canvas book bag containing pens, pencils, books and other things.
A live poinsettia plant.
A paper bag containing three plastic containers which contain a pint of orange -ginger beef, turmeric rice pilaf, and shredded vegetable salad with sesame dressing.

I had planned on riding the Mundo to work this morning, but then heard the weather report calling for lake effect snow. I should know by now not to believe the hype…the news, and many people for that matter, really like to hype the weather and it ends up being just that…hype. At any rate, it snowed a bit, but not much and I could have ridden the Mundo after all. But it’s not really a problem as I’ve been enjoying riding my winter bike again as well.

I’ve also been enjoying using the new front rack for smaller loads such as this. I’ve really become accustomed to the fact that the rack doesn’t turn when the front wheel does…it really keeps the load, and ultimately the entire bike (and me) more stable. But I’m still having issues with the bars of the rack being so far apart that things can fall through them or at least not sit correctly…not the flattened cardboard box to for an impromptu deck. But of course this is not a problem at all, because if my biggest problem in life is that the bars are too far apart on my front rack I surely do have problems…for every problem there is a solution, and an opportunity for growth. I’ll eventually build a wooden deck for it.

As I typed the last sentence there was just a flash of lightening followed by a boom of thunder (it’s always a little weird and eerie when it thunders and lightnings during snow; I associate it with rain)…maybe it wasn’t hype after all.

>Things That Can Be Carried On A Bike (#248)…and a couple comments

>

A canvas book bag containing pens, pencils, books and other things.
A live poinsettia plant.
A paper bag containing three plastic containers which contain a pint of orange -ginger beef, turmeric rice pilaf, and shredded vegetable salad with sesame dressing.

I had planned on riding the Mundo to work this morning, but then heard the weather report calling for lake effect snow. I should know by now not to believe the hype…the news, and many people for that matter, really like to hype the weather and it ends up being just that…hype. At any rate, it snowed a bit, but not much and I could have ridden the Mundo after all. But it’s not really a problem as I’ve been enjoying riding my winter bike again as well.

I’ve also been enjoying using the new front rack for smaller loads such as this. I’ve really become accustomed to the fact that the rack doesn’t turn when the front wheel does…it really keeps the load, and ultimately the entire bike (and me) more stable. But I’m still having issues with the bars of the rack being so far apart that things can fall through them or at least not sit correctly…not the flattened cardboard box to for an impromptu deck. But of course this is not a problem at all, because if my biggest problem in life is that the bars are too far apart on my front rack I surely do have problems…for every problem there is a solution, and an opportunity for growth. I’ll eventually build a wooden deck for it.

As I typed the last sentence there was just a flash of lightening followed by a boom of thunder (it’s always a little weird and eerie when it thunders and lightnings during snow; I associate it with rain)…maybe it wasn’t hype after all.

Things That Can Be Carried On A Bike (#247)…and a recipe

A canvas book bag containing, among other things, books, pens, mechanical pencils, and a day planner (and yes, you can see by the wetness of the bag that it was raining–my least favorite element to ride in–tomorrow it is supposed to be snow again).
A loaf of whole wheat bread.

It’s the first time I actually carried bread on the somewhat new Bread Platform. There’s a recipe for it below; to see photos on how to make it click here or here.

100% Whole Wheat Bread
Makes 2 loaves
6 cups whole wheat flour, divided
2 1/4 cups water, divided
1 cup plain yogurt
2 teaspoons kosher salt
1/4 cup olive oil
1/4 cup honey
3 teaspoons instant yeast, divided

Separate the ingredients in two bowls using this ratio: In one bowl combine 4 cups of flour, 1 1/4 cups water, along with all of the yogurt and salt. Stir it just until combined; cover with plastic wrap and set aside. In a second bowl, combine the remaining 2 cups flour and 1 cup water with the olive oil, honey, and 2 teaspoons of yeast. Stir it just until combined; cover with plastic wrap and set aside. Allow the bowls to rest for at least an hour, but up to 12.

Add the remaining teaspoon yeast and the contents of both bowls to an upright electric mixer fitted with a dough hook. Knead the dough on medium speed for about 8 minutes, then cover with plastic wrap and allow to rise for one hour.

Transfer the dough to a work surface, cut it into two pieces, gently shape it into loaves, and place the loaves into oiled loaf pans. Cover with plastic wrap and allow to rise for 45 minutes. Preheat an oven to 400F.

Bake the bread for about 30 minutes, or until golden brown and sounds hollow when tapped on. Remove the bread from their pans and allow to cool for 10 minutes before slicing.

>Things That Can Be Carried On A Bike (#247)…and a recipe

>

A canvas book bag containing, among other things, books, pens, mechanical pencils, and a day planner (and yes, you can see by the wetness of the bag that it was raining–my least favorite element to ride in–tomorrow it is supposed to be snow again).
A loaf of whole wheat bread.

It’s the first time I actually carried bread on the somewhat new Bread Platform. There’s a recipe for it below; to see photos on how to make it click here or here.

100% Whole Wheat Bread
Makes 2 loaves
6 cups whole wheat flour, divided
2 1/4 cups water, divided
1 cup plain yogurt
2 teaspoons kosher salt
1/4 cup olive oil
1/4 cup honey
3 teaspoons instant yeast, divided

Separate the ingredients in two bowls using this ratio: In one bowl combine 4 cups of flour, 1 1/4 cups water, along with all of the yogurt and salt. Stir it just until combined; cover with plastic wrap and set aside. In a second bowl, combine the remaining 2 cups flour and 1 cup water with the olive oil, honey, and 2 teaspoons of yeast. Stir it just until combined; cover with plastic wrap and set aside. Allow the bowls to rest for at least an hour, but up to 12.

Add the remaining teaspoon yeast and the contents of both bowls to an upright electric mixer fitted with a dough hook. Knead the dough on medium speed for about 8 minutes, then cover with plastic wrap and allow to rise for one hour.

Transfer the dough to a work surface, cut it into two pieces, gently shape it into loaves, and place the loaves into oiled loaf pans. Cover with plastic wrap and allow to rise for 45 minutes. Preheat an oven to 400F.

Bake the bread for about 30 minutes, or until golden brown and sounds hollow when tapped on. Remove the bread from their pans and allow to cool for 10 minutes before slicing.

100 Simple Links

 

A reader of this blog sent me this link to a collection of blog posts on ways to simplify your life (thanks Andrea). It’s a nice collection of posts and must have taken a while to gather and put together. I like #16, a link to Zen Habits, which I visit frequently, and also #13, An Evening with Oil Lamps. My only questions are (1) why bicycling is not listed until #10 (at least it made it in the top ten) and (2) why Urban Simplicity did not make the cut. None-the-less, it’s a good collection of links and worth visiting. Click here to go directly to the list.

>100 Simple Links

>

 

A reader of this blog sent me this link to a collection of blog posts on ways to simplify your life (thanks Andrea). It’s a nice collection of posts and must have taken a while to gather and put together. I like #16, a link to Zen Habits, which I visit frequently, and also #13, An Evening with Oil Lamps. My only questions are (1) why bicycling is not listed until #10 (at least it made it in the top ten) and (2) why Urban Simplicity did not make the cut. None-the-less, it’s a good collection of links and worth visiting. Click here to go directly to the list.