>Isaac Looking Cool with My 1990 Raleigh Technium

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This is my teenage son with my 20-year-old Raleigh hybrid. We dragged out of the basement, pumped up the tires and tuned it up a bit. I haven’t ridden this bike for a couple years. For years this was my main bike; I must have logged thousands of miles on it. I took it for a quick spin and remembered why I liked it so much…it is quite the ride. I’m glad that Isaac wants to start using it.

Whole Wheat Sun Dried Tomato Bread with Cheddar and Parmesan (step-by-step photos and instructions)

 Bring 3 cups of water to a boil, turn it off, then add 8 ounces (about 2 cups) of sun dried tomatoes to the hot water. Allow the liquid to cool to room temperature.

 Combine the tomato-water mixture with 3 cups of whole wheat flour and a tablespoon of instant yeast. Place it in a container with a lid and allow this to ferment for 1 to 12 hours. I allowed it to ferment overnight. The first photo is when it was just mixed; the second was in the morning, when it was fully ripe (click to see larger images).

Pour the starter into the bowl of an upright electric mixer fitted with a dough hook. Add 6 cups unbleached bread flour, 2 teaspoons kosher salt, 1/4 cup virgin olive oil, and another tablespoon of instant yeast. Mix the dough on medium for about 6 minutes. If the dough seems dry, add a little water (the tomatoes tend to absorb water). Then add about 4 ounces of shredded cheddar and a couple ounces of grated parmesan. Mix it for another couple of minutes.

This is what the dough will look like when it is fully mixed. It will have passed the windowpane test and will have s light sheen to it. There will pieces of tomato easily apparent; there will also be specks of cheddar and Parmesan visible.


Remove the dough from the mixer, knead it for a minute or two on the counter, then place it in a lightly oiled bowl or rising bucket. Allow the dough to ferment for about 90 minute, or until doubled in size.

 
 Pour the dough onto a work surface, cut it into 4 equal pieces (or two pieces if using larger loaf pans), shape the dough into loaves, and roll them in Parmesan cheese.

 
Place the loaves into lightly oiled pans. Preheat an oven to 400F. Allow the bread to rise for about 60 minute.

Bake the bread for about 30 minute. Mist the oven every ten minutes with water, and rotate the breads halfway through the baking process. Remove the bread from their pans and allow to cool for 15 minutes before slicing.
 

>Whole Wheat Sun Dried Tomato Bread with Cheddar and Parmesan (step-by-step photos and instructions)

> Bring 3 cups of water to a boil, turn it off, then add 8 ounces (about 2 cups) of sun dried tomatoes to the hot water. Allow the liquid to cool to room temperature.

 Combine the tomato-water mixture with 3 cups of whole wheat flour and a tablespoon of instant yeast. Place it in a container with a lid and allow this to ferment for 1 to 12 hours. I allowed it to ferment overnight. The first photo is when it was just mixed; the second was in the morning, when it was fully ripe (click to see larger images).

Pour the starter into the bowl of an upright electric mixer fitted with a dough hook. Add 6 cups unbleached bread flour, 2 teaspoons kosher salt, 1/4 cup virgin olive oil, and another tablespoon of instant yeast. Mix the dough on medium for about 6 minutes. If the dough seems dry, add a little water (the tomatoes tend to absorb water). Then add about 4 ounces of shredded cheddar and a couple ounces of grated parmesan. Mix it for another couple of minutes.

This is what the dough will look like when it is fully mixed. It will have passed the windowpane test and will have s light sheen to it. There will pieces of tomato easily apparent; there will also be specks of cheddar and Parmesan visible.


Remove the dough from the mixer, knead it for a minute or two on the counter, then place it in a lightly oiled bowl or rising bucket. Allow the dough to ferment for about 90 minute, or until doubled in size.

 
 Pour the dough onto a work surface, cut it into 4 equal pieces (or two pieces if using larger loaf pans), shape the dough into loaves, and roll them in Parmesan cheese.

 
Place the loaves into lightly oiled pans. Preheat an oven to 400F. Allow the bread to rise for about 60 minute.

Bake the bread for about 30 minute. Mist the oven every ten minutes with water, and rotate the breads halfway through the baking process. Remove the bread from their pans and allow to cool for 15 minutes before slicing.
 

Two More Uses For Bikes and Trikes

 
Photos found here and here.
A bike hearse and a bike bar…hmmm. Both are esoteric, I suppose. And both are as equally enviromentally friendly and just as important as the other…they both offer a service. I suppose it depends on your view as to whether they are linked to one another. Personally the bar seems to be way more fun…at least I’d be able to appreciate it and enjoy the ride.
To read about the bike hearse and the bike bar click here and here.

>Two More Uses For Bikes and Trikes

>

 
Photos found here and here.
A bike hearse and a bike bar…hmmm. Both are esoteric, I suppose. And both are as equally enviromentally friendly and just as important as the other…they both offer a service. I suppose it depends on your view as to whether they are linked to one another. Personally the bar seems to be way more fun…at least I’d be able to appreciate it and enjoy the ride.
To read about the bike hearse and the bike bar click here and here.

Thank You, Chef Joyce Goldstein

Photo found here.

I have been a fan of Chef Joyce Goldstein since the first time that I opened the pages of her seminal book, Back to Square One (named after her pioneering restaurant); my copy of the book now sits on a shelf stained and dog eared from years of use and kitchen consultations. And a recent article she wrote for Food Arts Magazine made me love and respect her even more. The article addresses her views of the celebrity chef-centric kitchens of today and their often unnecessary deconstruction of classical dishes. Here’s an excerpt:

I am tired of chef creations saying “look at me, see how clever I am, just look at my dazzling technique!” Restaurant dining has become so chef- centric that the experience and pleasure of the diner can get lost in the shuffle for fame, glory and originality

It is truly an excellent article and more timely than ever…someone had to say this. I encourage you to read the rest of the article at her blog, click here for a direct link.

Thank you Ms. Goldstein for writing this article.

>Thank You, Chef Joyce Goldstein

>

Photo found here.

I have been a fan of Chef Joyce Goldstein since the first time that I opened the pages of her seminal book, Back to Square One (named after her pioneering restaurant); my copy of the book now sits on a shelf stained and dog eared from years of use and kitchen consultations. And a recent article she wrote for Food Arts Magazine made me love and respect her even more. The article addresses her views of the celebrity chef-centric kitchens of today and their often unnecessary deconstruction of classical dishes. Here’s an excerpt:

I am tired of chef creations saying “look at me, see how clever I am, just look at my dazzling technique!” Restaurant dining has become so chef- centric that the experience and pleasure of the diner can get lost in the shuffle for fame, glory and originality

It is truly an excellent article and more timely than ever…someone had to say this. I encourage you to read the rest of the article at her blog, click here for a direct link.

Thank you Ms. Goldstein for writing this article.

This Inspires Me (Too)

If there is a more inspiring slide show out there about longtail bikes I’m not aware of it. I originally posted this short clip last year and just recently watched it again. It moved me just the same this time. If you are at all interested in bikes as a viable mode of transport (which I’m assuming you are if you’re reading this blog) then I encourage you watch it. To visit the World Bike website click here.

http://vimeo.com/moogaloop.swf?clip_id=3898301&server=vimeo.com&show_title=1&show_byline=1&show_portrait=0&color=&fullscreen=1
Worldbike Slideshow: Bicycles as a tool for Development from Ross Evans on Vimeo.

>This Inspires Me (Too)

>If there is a more inspiring slide show out there about longtail bikes I’m not aware of it. I originally posted this short clip last year and just recently watched it again. It moved me just the same this time. If you are at all interested in bikes as a viable mode of transport (which I’m assuming you are if you’re reading this blog) then I encourage you watch it. To visit the World Bike website click here.

http://vimeo.com/moogaloop.swf?clip_id=3898301&server=vimeo.com&show_title=1&show_byline=1&show_portrait=0&color=&fullscreen=1
Worldbike Slideshow: Bicycles as a tool for Development from Ross Evans on Vimeo.

It’s on Its Way

 
Photo Found Here
Just got word from the good people at Yuba that my order is being processed, which I’m assuming means is ready to be shipped. I ordered the bike more than a month ago and had to wait because I ordered the stylish matte black variety. Most of my bikes are painted black (my current Mundo being the exception); I either purchased them that way or painted them myself. I suppose it’s my somewhat sarcastic nod to Henry Ford and his famous quote about his original automobiles: “Any customer can have a car painted any color that he wants so long as it is black”. At any rate, I am very excited; I’ll keep you posted…and hey, it’s way cheaper than a sports car.

Incidentally, my current Mundo is still for sale. I’ve temporarily lowered the price to $600(u.s.). If you’re within a 150 mile radius (240K) of where I live and are interested feel free to email or leave a post. Quite a bargain for a bike of this caliber.