>Really Simple Hot and Sweet Pickled Peppers

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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.

Things That Can Be Carried On A Bike (#212 & 213)…and a few comments

#212 (top two photos)…A really big plastic box. Saw this at the curb on my way home from work today…it’ll be great to store firewood this winter.

#213 (bottom photo)…$129.37 in groceries in four plastic crates from two separate stores.

And here’s quick story and a recap of a conversation. Prior to shopping for the items in photo #213 I had gone to a different store for sundries and cleaning supplies. As I shopped I fit the merchandise into two plastic totes that were supplied by the store. When I paid my bill the cashier started putting the stuff into bags and I told him that I wouldn’t require bags, that they just accumulate…that I’d just put the merchandise back in the totes. As I left the store I was stopped by a security guard, this is the conversation that ensued:

Him: Excuse me sir, may I see your receipt?
Me: Yes, but may I ask why?
Him: (as he looked at the receipt) Because you’re leaving the store with those two boxes of items [not in bags].
Me: I don’t want the bags because it’s easier to carry on my bike and they just accumulate at home.
Him: (Looking at me as if I’m being a smart ass) You’re going to carry all this on a bicycle.
Me: Yes (by now, customers were watching…we were in the doorway).
Him: What kind of bike do you have?
Me: A big bike.
Him: (just looks at me like he thinks I’m a little bit nuts)
Me: Would you like to see it?
Him: Sure.

We left the store; the Mundo was parked just outside the door, locked to a rack

Him: (upon seeing Mundo) Holy shit, that is a big bike!

After loading the items into the crates I went back into the store to return the totes and I could hear him telling a couple co-workers about the bike. I’ve gotten to the point where I wish more people would ride bikes to feel the joy it brings a person. I’m not suggesting give up cars entirely (I surely haven’t), but riding now and again can really change things, I think…and many people may be surprised at what they can do.

>Things That Can Be Carried On A Bike (#212 & 213)…and a few comments

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#212 (top two photos)…A really big plastic box. Saw this at the curb on my way home from work today…it’ll be great to store firewood this winter.

#213 (bottom photo)…$129.37 in groceries in four plastic crates from two separate stores.

And here’s quick story and a recap of a conversation. Prior to shopping for the items in photo #213 I had gone to a different store for sundries and cleaning supplies. As I shopped I fit the merchandise into two plastic totes that were supplied by the store. When I paid my bill the cashier started putting the stuff into bags and I told him that I wouldn’t require bags, that they just accumulate…that I’d just put the merchandise back in the totes. As I left the store I was stopped by a security guard, this is the conversation that ensued:

Him: Excuse me sir, may I see your receipt?
Me: Yes, but may I ask why?
Him: (as he looked at the receipt) Because you’re leaving the store with those two boxes of items [not in bags].
Me: I don’t want the bags because it’s easier to carry on my bike and they just accumulate at home.
Him: (Looking at me as if I’m being a smart ass) You’re going to carry all this on a bicycle.
Me: Yes (by now, customers were watching…we were in the doorway).
Him: What kind of bike do you have?
Me: A big bike.
Him: (just looks at me like he thinks I’m a little bit nuts)
Me: Would you like to see it?
Him: Sure.

We left the store; the Mundo was parked just outside the door, locked to a rack

Him: (upon seeing Mundo) Holy shit, that is a big bike!

After loading the items into the crates I went back into the store to return the totes and I could hear him telling a couple co-workers about the bike. I’ve gotten to the point where I wish more people would ride bikes to feel the joy it brings a person. I’m not suggesting give up cars entirely (I surely haven’t), but riding now and again can really change things, I think…and many people may be surprised at what they can do.

Happy Pug

This is Franklin, he’s one of the two pugs that own me. The other is his brother Maxwell. And it’s interesting how different their personalities are. Maxwell, being the alpha of the two is very smart and often serious (he even takes play very seriously), but Franklin…how shall I say this. Let’s just say he doesn’t have the same canine IQ as his brother…but he sure is happy, and all of the time. He cheers me up (as does his brother); just thought I’d pass along this photo…how could you not smile when you look at it.

>Happy Pug

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This is Franklin, he’s one of the two pugs that own me. The other is his brother Maxwell. And it’s interesting how different their personalities are. Maxwell, being the alpha of the two is very smart and often serious (he even takes play very seriously), but Franklin…how shall I say this. Let’s just say he doesn’t have the same canine IQ as his brother…but he sure is happy, and all of the time. He cheers me up (as does his brother); just thought I’d pass along this photo…how could you not smile when you look at it.

Wild Rice Bread with Honey and Olive Oil…and a couple flatbreads, too.

 
For those of you who’ve been to this blog before you know that I enjoy baking bread as much as I enjoy riding bikes. And that over the past few years I’ve really gotten into baking breads with whole grains and beans.Well a couple weeks ago the people at Goose Valley Farms sent me a few samples of their organic rice and rice blends to play with (thanks Nicole!) and I finally got to it. I used their Brown Rice Fusion for this recipe (which is a blend of brown and wild rices). This recipe is really a variation on a theme from other recipes I’ve done, and ultimately is based on the Ezekiel Bread recipe I bake frequently. The rice itself was delicious on it’s own and adds a nice texture and nutty flavor to the bread. What I did a little differently this time was bake a couple loaves of flatbread with an extra piece of dough (that wasn’t quite large enough to make a traditional loaf); this gave me something to nibble on while the loaves rose. Below are pictures of the bread making process (click any photo for a larger view). A recipe follows the photos.

Wild Rice Bread
Makes 5 (1 lb.) loaves
  1 cup brown and wild rice blend
  3 quarts water
____________

     cooked rice
  2 cups cooking liquid
  2 cups whole wheat flour
  1 tablespoon instant yeast
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1/4 cup honey
1/4 cup olive oil
  1 tablespoon instant yeast
4-5 cups bread flour
  1 tablespoon kosher salt

Combine the rice and water in a medium pot and bring to a boil; lower the heat to simmer and cook the rice for about 45 minutes or until very soft. Remove the pot from the heat and allow the rice to cool in the cooking liquid. Strain the rice, squeezing out excess moisture and reserving 2 cups of the cooking liquid. Make a pre-ferment by combining the cooked rice and 2 cups of cooking liquid with 2 cups whole wheat flour and a tablespoon yeast. Allow the pre-ferment to ferment for 1-12 hours. Transfer the pre-ferment to an upright mixer that is fitted with a dough hook. Stir in the honey, olive oil, additional tablespoon of yeast, 4 cups of the bread flour, and kosher salt. Mix on low speed until it begins to form a dough. If it seems too sticky add the remaining cup of flour. Mix on medium speed for 8-10 minutes, or until the dough is smooth and elastic. Transfer to dough to a lightly oiled bowl or bucket and allow to rise for about 90 minutes, or until doubled in size. Transfer the dough top a work surface and cut it into 5 pieces, approximately 18 ounces each. Gently shape the dough into loaves, place them into lightly oiled pans and allow to rise for about 45 minutes. Preheat an oven to 425F. Bake the loaves for about 1/2 hour, or until golden brown. Turn the loaves halfway through their baking. They are done when they sound hollow when tapped upon. Remove the bread from their pans and allow to cool on a wire rack for 20 minutes before slicing.






>Wild Rice Bread with Honey and Olive Oil…and a couple flatbreads, too.

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For those of you who’ve been to this blog before you know that I enjoy baking bread as much as I enjoy riding bikes. And that over the past few years I’ve really gotten into baking breads with whole grains and beans.Well a couple weeks ago the people at Goose Valley Farms sent me a few samples of their organic rice and rice blends to play with (thanks Nicole!) and I finally got to it. I used their Brown Rice Fusion for this recipe (which is a blend of brown and wild rices). This recipe is really a variation on a theme from other recipes I’ve done, and ultimately is based on the Ezekiel Bread recipe I bake frequently. The rice itself was delicious on it’s own and adds a nice texture and nutty flavor to the bread. What I did a little differently this time was bake a couple loaves of flatbread with an extra piece of dough (that wasn’t quite large enough to make a traditional loaf); this gave me something to nibble on while the loaves rose. Below are pictures of the bread making process (click any photo for a larger view). A recipe follows the photos.

Wild Rice Bread
Makes 5 (1 lb.) loaves
  1 cup brown and wild rice blend
  3 quarts water
____________

     cooked rice
  2 cups cooking liquid
  2 cups whole wheat flour
  1 tablespoon instant yeast
____________

1/4 cup honey
1/4 cup olive oil
  1 tablespoon instant yeast
4-5 cups bread flour
  1 tablespoon kosher salt

Combine the rice and water in a medium pot and bring to a boil; lower the heat to simmer and cook the rice for about 45 minutes or until very soft. Remove the pot from the heat and allow the rice to cool in the cooking liquid. Strain the rice, squeezing out excess moisture and reserving 2 cups of the cooking liquid. Make a pre-ferment by combining the cooked rice and 2 cups of cooking liquid with 2 cups whole wheat flour and a tablespoon yeast. Allow the pre-ferment to ferment for 1-12 hours. Transfer the pre-ferment to an upright mixer that is fitted with a dough hook. Stir in the honey, olive oil, additional tablespoon of yeast, 4 cups of the bread flour, and kosher salt. Mix on low speed until it begins to form a dough. If it seems too sticky add the remaining cup of flour. Mix on medium speed for 8-10 minutes, or until the dough is smooth and elastic. Transfer to dough to a lightly oiled bowl or bucket and allow to rise for about 90 minutes, or until doubled in size. Transfer the dough top a work surface and cut it into 5 pieces, approximately 18 ounces each. Gently shape the dough into loaves, place them into lightly oiled pans and allow to rise for about 45 minutes. Preheat an oven to 425F. Bake the loaves for about 1/2 hour, or until golden brown. Turn the loaves halfway through their baking. They are done when they sound hollow when tapped upon. Remove the bread from their pans and allow to cool on a wire rack for 20 minutes before slicing.






Things That Can Be Carried On A Bike (#210), and a quick comment about cargo bikes

A 15 lb. capacity, all-steel sausage stuffer.
A canvas bag containing 4 books.
A six-pack of Ellicottville Brewing Company Pale Ale.
A gym bagful of wet clothing.
A cardboard box containing 2 bottles of Chateau Saint Sulpice Bordeaux.
A pound of baker’s yeast.
Three pastry tarts.
A cardboard box full of kindling.

It’s interesting that when I was originally out today and passed by an intersection where there was road construction going on I saw a couple of workers point and laugh at the Mundo (can you believe it). At the time all I was carrying on the bike was the gym bag. I may be being paranoid (about the jesting), but I doubt it. Anyhow, on the way back, and as I crossed the same intersection, I had the bike fully loaded. This time they just looked in awe (as their monster trucks stood on the sidelines just waiting to suck fuel). The best I can figure is that they had a temporary case of cargo-bike envy. Another interesting thing is that while there was a long row of cars (mostly containing single passengers) waiting on queue for the construction, I was able to pedal through without haste.

>Things That Can Be Carried On A Bike (#210), and a quick comment about cargo bikes

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A 15 lb. capacity, all-steel sausage stuffer.
A canvas bag containing 4 books.
A six-pack of Ellicottville Brewing Company Pale Ale.
A gym bagful of wet clothing.
A cardboard box containing 2 bottles of Chateau Saint Sulpice Bordeaux.
A pound of baker’s yeast.
Three pastry tarts.
A cardboard box full of kindling.

It’s interesting that when I was originally out today and passed by an intersection where there was road construction going on I saw a couple of workers point and laugh at the Mundo (can you believe it). At the time all I was carrying on the bike was the gym bag. I may be being paranoid (about the jesting), but I doubt it. Anyhow, on the way back, and as I crossed the same intersection, I had the bike fully loaded. This time they just looked in awe (as their monster trucks stood on the sidelines just waiting to suck fuel). The best I can figure is that they had a temporary case of cargo-bike envy. Another interesting thing is that while there was a long row of cars (mostly containing single passengers) waiting on queue for the construction, I was able to pedal through without haste.

No Car Necessary

George Bliss, co-owner of Hudson Urban Bicycles

The title of this post is taken directly from a July article in the New York Times titled, Hauling Cargo, No Car Necessary. It’s an inspiring article (and short video below) regarding, not surprisingly, cargo bikes. I’ve been interested in carrying stuff by bike since I was a little kid (opposed to the big kid that I am now), so this article and video really hits home. I also question if there is a cargo-hauling trike in my not-so-near future (maybe when I’m too old to balance properly). My biggest problem with a cargo trike like this is that I wouldn’t have any place to store it (as it is I currently store my three main bikes in my living room); I’d have to build some sort of an outdoor storage shed in my backyard. I’m sure there are some real load carrying benefits (and disabilities) to having three wheels instead of two. Interestingly (and you have to look for this to notice it), in the video when they are speaking with George Bliss in front of his shop, there are a couple quick images of a Mundo or two…he must sell them in NYC. At any rate, it’s a good (and brief) article and video; I encourage you to watch and read it…it’ll probably make you want to go haul some stuff.

http://graphics8.nytimes.com/bcvideo/1.0/iframe/embed.html?videoId=1247468460165&playerType=embed

>No Car Necessary

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George Bliss, co-owner of Hudson Urban Bicycles

The title of this post is taken directly from a July article in the New York Times titled, Hauling Cargo, No Car Necessary. It’s an inspiring article (and short video below) regarding, not surprisingly, cargo bikes. I’ve been interested in carrying stuff by bike since I was a little kid (opposed to the big kid that I am now), so this article and video really hits home. I also question if there is a cargo-hauling trike in my not-so-near future (maybe when I’m too old to balance properly). My biggest problem with a cargo trike like this is that I wouldn’t have any place to store it (as it is I currently store my three main bikes in my living room); I’d have to build some sort of an outdoor storage shed in my backyard. I’m sure there are some real load carrying benefits (and disabilities) to having three wheels instead of two. Interestingly (and you have to look for this to notice it), in the video when they are speaking with George Bliss in front of his shop, there are a couple quick images of a Mundo or two…he must sell them in NYC. At any rate, it’s a good (and brief) article and video; I encourage you to watch and read it…it’ll probably make you want to go haul some stuff.

http://graphics8.nytimes.com/bcvideo/1.0/iframe/embed.html?videoId=1247468460165&playerType=embed

Stand Alone (part two)

This video was posted on Facebook today and I thought I’d share it in reference to a previous post. If I can manage to squirrel away the $77.00 I may still get this…but I’m still on the fence about it. I will say that this very brief video is pretty convincing. I’d love to hear what others think about this or if anyone has used one yet (and thanks again to those who offered comments and insights on the previous post on this subject).