Random Thoughts On Cooking, Bike Riding, and The Sacred Journey of Everyday Life
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On the 9th anniversary of 9/11 I pray for not only the people lost in the tragic event and the grieving family members that were left behind, but also for our nation and the world as a whole. I truly believe that our only hope for self-preservation–opposed to self-annihilation–is to coexist with one another. So on this day I also pray for world peace.
It’s refreshing to see someone as wealthy and famous as Sir Paul on a bike…and if these pictures are accurate not only does he look happy on a bike (with the possible exception of the last one…but hey, we all have our off days) but it seems as though he’s ridden one his entire life. Great concert clip of him and the Wings at the end, too.
>It’s refreshing to see someone as wealthy and famous as Sir Paul on a bike…and if these pictures are accurate not only does he look happy on a bike (with the possible exception of the last one…but hey, we all have our off days) but it seems as though he’s ridden one his entire life. Great concert clip of him and the Wings at the end, too.
As I mentioned in a previous post, I have had to to drive this week and have not used a bike much…probably the least I’ve ridden in years. So it goes without saying that I am missing it…and thus for this reason I’m posting some of my favorites from the past year (some have been posted previously). From a selfish point it is a sort of therapy for me…pedaling vicariously through photos.
>As I mentioned in a previous post, I have had to to drive this week and have not used a bike much…probably the least I’ve ridden in years. So it goes without saying that I am missing it…and thus for this reason I’m posting some of my favorites from the past year (some have been posted previously). From a selfish point it is a sort of therapy for me…pedaling vicariously through photos.
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Today at work I made Ezekiel bread for the simple reason that I like making it and it is my favorite bread…and I believe it is exceedingly healthy. What was different with today’s bread was that I made half of the dough into bagels. Now many bread bakers may disagree with me, but I find that the main difference between regular bread and bagels is how it is cooked…bagels are poached before they are baked (a little sugar and baking powder is added to the water to give the baked bagels their sheen). Anyhow, I’ve made bagels before but not Ezekiel dough and thought I’d give it a try. The resulting bagels were delicious…tender and chewy at the same time, yet full flavored because of the ingredients in the dough. To see earlier posts with pictures and recipes on making Ezekiel bread dough click here and here. Now here they are in pictures.
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Today at work I made Ezekiel bread for the simple reason that I like making it and it is my favorite bread…and I believe it is exceedingly healthy. What was different with today’s bread was that I made half of the dough into bagels. Now many bread bakers may disagree with me, but I find that the main difference between regular bread and bagels is how it is cooked…bagels are poached before they are baked (a little sugar and baking powder is added to the water to give the baked bagels their sheen). Anyhow, I’ve made bagels before but not Ezekiel dough and thought I’d give it a try. The resulting bagels were delicious…tender and chewy at the same time, yet full flavored because of the ingredients in the dough. To see earlier posts with pictures and recipes on making Ezekiel bread dough click here and here. Now here they are in pictures.
Alright…I have to ‘fess up. For reasons beyond my control, and which I shan’t discuss in such a public forum, I will be using my truck for transportation four, maybe five days this week. These are the most consecutive days I’ve driven a vehicle in years…and this does not make me happy. I feel out of sorts…I want the wind on my face and in my thinning hair.
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Alright…I have to ‘fess up. For reasons beyond my control, and which I shan’t discuss in such a public forum, I will be using my truck for transportation four, maybe five days this week. These are the most consecutive days I’ve driven a vehicle in years…and this does not make me happy. I feel out of sorts…I want the wind on my face and in my thinning hair.
The above pin is a souvenir I brought back from a trip I took with my son to San Fransisco this past July; I purchased it at the Beat Museum. It’s of course a reference to the poem book, Howl, by Alan Ginsberg. The Beat writers had a huge influence on me when I was younger, thus I recently placed it on the strap of a bag I often carry not to display it for others but more as a reminder for myself…a reminder to never stop howling.
In the event that you’ve not read the book, here’s the opening sentence:
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The above pin is a souvenir I brought back from a trip I took with my son to San Fransisco this past July; I purchased it at the Beat Museum. It’s of course a reference to the poem book, Howl, by Alan Ginsberg. The Beat writers had a huge influence on me when I was younger, thus I recently placed it on the strap of a bag I often carry not to display it for others but more as a reminder for myself…a reminder to never stop howling.
In the event that you’ve not read the book, here’s the opening sentence:
This morning I woke feeling somewhat melancholy…had tons I wanted to do (overwhelmed), but being Labor Day I decided to take the day off and go for a bike ride. One of the best things I can think of for a person to do when they are feeling a little down is to get physical exercise. I’m a regular lap-swimmer, but the pool is closed for yearly maintenance, and while I actually enjoy running I’m concerned about the wear-and-tear it does to my middle-aged body. So what a better way to get a good workout than ride a 60lb. bike for 15 miles in a strong headwind. And on a bike you can sight-see while you’re exercising. What I find truly interesting is to sight-see in my own city. Buffalo, like many northeastern cities, is a shrinking city, and many of the outlying neighborhoods are impoverished, but this is an old American city with such an interesting and influential past…and so many interesting things to see. After stopping for coffee I headed down first to the waterfront, and then to the cobblestone district and on to the Michigan Avenue Bridge to marvel at the grain elevators at the Buffalo River. Then I rode Michigan Avenue down to Main Street, which cuts directly though Buffalo’s East Side. On the way I stopped and sat for a moment, and said a prayer, in front of the historic Michigan Street Church…thanking our city’s ancestors for their courage to play such a big part in the Underground Railroad (Michigan Avenue is in fact also named Harriet Tubman Way). I was trying to live in the presence of gratitude today and as I rode further north on Michigan there was a long and gradual decline in the road–something you probably would not notice if in a car–and as I let my own weight carry me I coasted for about 5 blocks and was thankful for the slope and that I was riding a bike (so much for the exercise part, right?). As I coasted (pretty fast, I might add) I noticed the below restaurant with hand-painted wall. I have always, since as long as I can remember, pondered the meaning of life…don’t mean to get all sappy here, but I have. Like what’s it all about? At any rate, as I coasted along I was pondering just that thought when I spotted this wall…”Real Life, You’re Livin’ it.” I slammed on the brakes and snapped a photo. Shortly thereafter the sun came out and I felt good; I was on a bike and I had a lot to be thankful for…I was livin’ real life. And as I finish this post I think again, as I’ve wondered in the past–in personal thought and written posts–what keeps adults off bikes…they (bikes) are not only good for their bodies and the environment, they can be good for their very psychological and spiritual well being. At any rate, today as I rode, pedaled, and coasted (and sweat!)…I was glad and grateful that I was able to be on a bike on this beautiful late summer’s day.
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This morning I woke feeling somewhat melancholy…had tons I wanted to do (overwhelmed), but being Labor Day I decided to take the day off and go for a bike ride. One of the best things I can think of for a person to do when they are feeling a little down is to get physical exercise. I’m a regular lap-swimmer, but the pool is closed for yearly maintenance, and while I actually enjoy running I’m concerned about the wear-and-tear it does to my middle-aged body. So what a better way to get a good workout than ride a 60lb. bike for 15 miles in a strong headwind. And on a bike you can sight-see while you’re exercising. What I find truly interesting is to sight-see in my own city. Buffalo, like many northeastern cities, is a shrinking city, and many of the outlying neighborhoods are impoverished, but this is an old American city with such an interesting and influential past…and so many interesting things to see. After stopping for coffee I headed down first to the waterfront, and then to the cobblestone district and on to the Michigan Avenue Bridge to marvel at the grain elevators at the Buffalo River. Then I rode Michigan Avenue down to Main Street, which cuts directly though Buffalo’s East Side. On the way I stopped and sat for a moment, and said a prayer, in front of the historic Michigan Street Church…thanking our city’s ancestors for their courage to play such a big part in the Underground Railroad (Michigan Avenue is in fact also named Harriet Tubman Way). I was trying to live in the presence of gratitude today and as I rode further north on Michigan there was a long and gradual decline in the road–something you probably would not notice if in a car–and as I let my own weight carry me I coasted for about 5 blocks and was thankful for the slope and that I was riding a bike (so much for the exercise part, right?). As I coasted (pretty fast, I might add) I noticed the below restaurant with hand-painted wall. I have always, since as long as I can remember, pondered the meaning of life…don’t mean to get all sappy here, but I have. Like what’s it all about? At any rate, as I coasted along I was pondering just that thought when I spotted this wall…”Real Life, You’re Livin’ it.” I slammed on the brakes and snapped a photo. Shortly thereafter the sun came out and I felt good; I was on a bike and I had a lot to be thankful for…I was livin’ real life. And as I finish this post I think again, as I’ve wondered in the past–in personal thought and written posts–what keeps adults off bikes…they (bikes) are not only good for their bodies and the environment, they can be good for their very psychological and spiritual well being. At any rate, today as I rode, pedaled, and coasted (and sweat!)…I was glad and grateful that I was able to be on a bike on this beautiful late summer’s day.
Firstly I have to give the reader a little history regarding me and kitchen knives/utensils. By nature I am a collector, not so much these days but I was in the past. When I was a young culinarian I collected not only cookbooks but also kitchen knives. Before the 9/11 days a person could–as many know–fly with most anything…I actually flew home from Paris once with knives in my carry-on. They were discovered during inspection and I told them I was a chef…they let me through (incredible, right?). So needless to say I, like most professional cooks, have many kitchen knives. And yes, I have many of the expensive top brands, but this simple and inexpensive Chinese cook’s knife remains one of my favorites. The blade is made out of carbon steel, not stainless, which means it shows stains (and rust if put away wet) but it also means it is easy to sharpen…it is usually razor-sharp. On the blade is stamped first with Chinese characters (which I cannot read) and then in simple English: Chopping Knife. I have used this knife in many restaurant kitchens but it is my favorite home-kitchen knife…it is one of the most versatile. And like any favorite object that a person has in their posessiion I can remember when and where I acquired it. It was the summer of 1985; July 3rd to be exact. I was a student at the Culinary Institute of America and in NYC for the holiday. We spent many weekends and off-days in the city, and as was often the case we spent the days going from one bar to the next…this day was no exception. While stumbling through Chinatown, and with a brief stop for sake, we came upon a shop that sold kitchen-wares…we were all cooks so we looked. This is where I bought this knife…for something like $20.00. The women who sold it to me deftly wrapped the blade in multiple layers of newspaper but left the handle sticking out. I tucked it under my arm. Later while on a crowded subway we swayed a little more than the other passengers because of the alcohol. At any rate, for reasons I still find unexplainable the knife slipped from it’s newspaper sheath and fell to the floor. You wouldn’t think it would be heard on a crowded subway but it was. I’ll just say this: if you want to see people in a crowded subway car scatter to opposite ends have a group of drunk guys drop a gleaming cleaver in the middle of it. As I bent to pick it up one of my friends slurred, “It’s ok, we’re cook’s” (Paul, are you reading this?). I think of this story now-and-again. I think of it of fond drunken innocence of days past, but also of what a different world it was 25 years ago. If this would happen today not only would I probably have been tackled and restrained until authorities arrived, but the incident would have simultaneously appeared on the internet and twittered across the world. Anyhow, this is the brief story behind one of my favorite knives.
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Firstly I have to give the reader a little history regarding me and kitchen knives/utensils. By nature I am a collector, not so much these days but I was in the past. When I was a young culinarian I collected not only cookbooks but also kitchen knives. Before the 9/11 days a person could–as many know–fly with most anything…I actually flew home from Paris once with knives in my carry-on. They were discovered during inspection and I told them I was a chef…they let me through (incredible, right?). So needless to say I, like most professional cooks, have many kitchen knives. And yes, I have many of the expensive top brands, but this simple and inexpensive Chinese cook’s knife remains one of my favorites. The blade is made out of carbon steel, not stainless, which means it shows stains (and rust if put away wet) but it also means it is easy to sharpen…it is usually razor-sharp. On the blade is stamped first with Chinese characters (which I cannot read) and then in simple English: Chopping Knife. I have used this knife in many restaurant kitchens but it is my favorite home-kitchen knife…it is one of the most versatile. And like any favorite object that a person has in their posessiion I can remember when and where I acquired it. It was the summer of 1985; July 3rd to be exact. I was a student at the Culinary Institute of America and in NYC for the holiday. We spent many weekends and off-days in the city, and as was often the case we spent the days going from one bar to the next…this day was no exception. While stumbling through Chinatown, and with a brief stop for sake, we came upon a shop that sold kitchen-wares…we were all cooks so we looked. This is where I bought this knife…for something like $20.00. The women who sold it to me deftly wrapped the blade in multiple layers of newspaper but left the handle sticking out. I tucked it under my arm. Later while on a crowded subway we swayed a little more than the other passengers because of the alcohol. At any rate, for reasons I still find unexplainable the knife slipped from it’s newspaper sheath and fell to the floor. You wouldn’t think it would be heard on a crowded subway but it was. I’ll just say this: if you want to see people in a crowded subway car scatter to opposite ends have a group of drunk guys drop a gleaming cleaver in the middle of it. As I bent to pick it up one of my friends slurred, “It’s ok, we’re cook’s” (Paul, are you reading this?). I think of this story now-and-again. I think of it of fond drunken innocence of days past, but also of what a different world it was 25 years ago. If this would happen today not only would I probably have been tackled and restrained until authorities arrived, but the incident would have simultaneously appeared on the internet and twittered across the world. Anyhow, this is the brief story behind one of my favorite knives.
My son emailed me (via his phone) this picture of a Kronan bike we saw on Elmwood Avenue today. These are unique albeit simple bikes…looks very utilitarian. Actually a few years ago I almost purchased one. This is the first of these I’ve seen in the Buffalo area. Click here to go to the Kronan site; click here to read about their history at Wikipedia.
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My son emailed me (via his phone) this picture of a Kronan bike we saw on Elmwood Avenue today. These are unique albeit simple bikes…looks very utilitarian. Actually a few years ago I almost purchased one. This is the first of these I’ve seen in the Buffalo area. Click here to go to the Kronan site; click here to read about their history at Wikipedia.
This is a basic refrigerator pickle recipe that can be used for virtually any garden vegetable. It’s based on the simple formula of 2-2-1, meaning two parts vinegar, two parts sugar, and one part water (and a little salt). Then you can virtually add any herbs or spices you’d like. And these are refrigerator pickles, meaning they have not been processed and need to be refrigerated. But this is not a problem because they are usually eaten before they spoil and with the high concentration of sugar ad vinegar they have an extended shelf life. These pepper (cayenne) are particularly hot so I’ll use them as an ingredient in other dishes rather than eat them straight, and the resulting liquid–syrupy sweet and a little acidic–will also be hot and can be used as an ingredient as well…in soups, sauces, vinaigrettes, stir-fries, or simply drizzled over foods as a condiment. I also added a slivered onion, a few whole cloves of garlic, and some kosher salt. If this were another vegetable I’d most likely also add crushed red pepper (not needed for these, though) and maybe a little pickling spice.
Anyhow, the process for these is very simple: wash the vegetables, remove their stems, and place them in a jar or bowl (if using hot peppers such as these, make sure you wear gloves and don’t touch your eyes or face–or other body parts that shall stay unmentioned). Bring the brine to a boil with the seasonings and boil it for only about 30 seconds. While the brine is still hot pour it over the vegetables. Allow the vegetables to cool on the counter, pushing them into the brine periodically (they’ll eventually sink on their own). Then cover and refrigerate them.
Here they are in pictures.
Urban Simplicty