Life In Transition

I first came across this video over at People Powered; it’s also available at the Vimeo site. It is a rather long video to sit in front of your computer and watch, but I highly recommend it…it’s inspiring, at least it is to me. To learn more about the transition movement see the Wikipedia listing here. To go to a UK transition page click here, or here for a US version. Chances are that if you are a regular reader of this blog, or others like it, you already are part of the transition movement but on a personal level. Enjoy.

http://vimeo.com/moogaloop.swf?clip_id=8029815&server=vimeo.com&show_title=1&show_byline=1&show_portrait=0&color=&fullscreen=1
In Transition 1.0 from Transition Towns on Vimeo.

>Life In Transition

>I first came across this video over at People Powered; it’s also available at the Vimeo site. It is a rather long video to sit in front of your computer and watch, but I highly recommend it…it’s inspiring, at least it is to me. To learn more about the transition movement see the Wikipedia listing here. To go to a UK transition page click here, or here for a US version. Chances are that if you are a regular reader of this blog, or others like it, you already are part of the transition movement but on a personal level. Enjoy.

http://vimeo.com/moogaloop.swf?clip_id=8029815&server=vimeo.com&show_title=1&show_byline=1&show_portrait=0&color=&fullscreen=1
In Transition 1.0 from Transition Towns on Vimeo.

And I’ll say it again…brrr

Some nights it doesn’t bother me…most nights, in fact. The cold. But tonight it did. I’ve ridden in much colder temperatures, but man that cold went down deep into me tonight. I was glad to get home. I’m still enjoying the winter, but by this time in the season I wouldn’t complain if it warmed up a little.

Yuba Mundo For Sale

 
Yes the beloved Mundo is for sale…it has been for about a week or so. I love this bike, the only reason I am selling it is to offset costs of the new v3 model I recently ordered. The new one should ship out in about a month…so I feel I should get more proactive with selling this one (it is going to be difficult to part with). I rode it in the snow today…in the summer, on dry pavement, it feels like your driving a big cushy Cadillac, sort of like a boat, but in the winter, on snowy streets, it feels more like a tank (though I’ve never been in a tanks, and am really not sure if I’ve ever been in a Cadillac). Today I also zip-tied a “for sale” sign on each side of it with my email address (the same that is listed on this blog, if you are interested in test riding it); it’s rather eye catching. I received two comments so far. One was when I was unlocking it in front of a store: A man who was from Africa (not sure which country) told me he’s seen these before and was impressed I had one (I am the one who should be impressed, I told him…see worldbike.org), and another comment was from a guy while I was at a stop light. He yell’s over to me, “Hey buddy, how much?” I tell him $700 or best offer. He yells back, “Is that for the bike or for you?” Umm…gotta go…catch you later freakshow.
Anyhow, click here for the current craigslist posting for it.

>Yuba Mundo For Sale

>

 
Yes the beloved Mundo is for sale…it has been for about a week or so. I love this bike, the only reason I am selling it is to offset costs of the new v3 model I recently ordered. The new one should ship out in about a month…so I feel I should get more proactive with selling this one (it is going to be difficult to part with). I rode it in the snow today…in the summer, on dry pavement, it feels like your driving a big cushy Cadillac, sort of like a boat, but in the winter, on snowy streets, it feels more like a tank (though I’ve never been in a tanks, and am really not sure if I’ve ever been in a Cadillac). Today I also zip-tied a “for sale” sign on each side of it with my email address (the same that is listed on this blog, if you are interested in test riding it); it’s rather eye catching. I received two comments so far. One was when I was unlocking it in front of a store: A man who was from Africa (not sure which country) told me he’s seen these before and was impressed I had one (I am the one who should be impressed, I told him…see worldbike.org), and another comment was from a guy while I was at a stop light. He yell’s over to me, “Hey buddy, how much?” I tell him $700 or best offer. He yells back, “Is that for the bike or for you?” Umm…gotta go…catch you later freakshow.
Anyhow, click here for the current craigslist posting for it.

29 Hour Whole Wheat Bread

 This is a method I use for making bread when I want to control the bread process and not let it dictate my life for the day…using a refrigerator to retard the dough can stretch the bread making process up to 3 days. This is a method of baking professional bakers use…controlling the temperature of the dough. If you control the temperature you control how quickly or slowly the dough ferments. Generally speaking, longer fermented dough has a much superior flavor and texture, but that’s just a bi-product for the home cook. Because when making bread at home and you control the dough (or more accurately, control the temperature of the dough), you allow yourself to go about whatever it is you have to do that day (or 2 or 3 days), all the while the dough is either rising or staying dormant. I’m making it sound more difficult than it is; it’s not difficult at all…you’ll see in the pictures. Anyhow, this is how I did it. (For bread recipes in previous posts, click here, here, and here.)
About two 1pm yesterday I made a simple preferment and let it rise for a few hours. Here it is about 7pm, after fermenting for about 6 hours (click for larger images).
About 8pm I made a basic bread dough (see previous posts for recipes), using 33% whole wheat flour. I then placed the dough in an oiled container and immediately placed it in the refrigerator. Under normal (room temp) conditions this would rice in an hour or so, and over-proof within a couple hours. The first image, on the left is the dough around 8pm, just when it went in the refrigerator. The next picture is the dough, 14 hours later, at about 10am.
I took it out of the refrigerator, deflated it, and let it rise again. Around 1pm I shaped it into loaves and put them in pans. I left the dough to rise at room temp (my kitchen is pretty cold this time of year when to oven is off). If the dough was warm it would have only taken the dough about 45-60 minutes to rise. The first image is at 1pm and the next is the dough at about 5pm, four hours later.
After preheating the oven I baked the dough for about 1/2 hour. It was ready to eat at a little after 6pm. Delicious. I had a few slices with dinner, and gave the other uncut loaf away.

>29 Hour Whole Wheat Bread

>

 This is a method I use for making bread when I want to control the bread process and not let it dictate my life for the day…using a refrigerator to retard the dough can stretch the bread making process up to 3 days. This is a method of baking professional bakers use…controlling the temperature of the dough. If you control the temperature you control how quickly or slowly the dough ferments. Generally speaking, longer fermented dough has a much superior flavor and texture, but that’s just a bi-product for the home cook. Because when making bread at home and you control the dough (or more accurately, control the temperature of the dough), you allow yourself to go about whatever it is you have to do that day (or 2 or 3 days), all the while the dough is either rising or staying dormant. I’m making it sound more difficult than it is; it’s not difficult at all…you’ll see in the pictures. Anyhow, this is how I did it. (For bread recipes in previous posts, click here, here, and here.)
About two 1pm yesterday I made a simple preferment and let it rise for a few hours. Here it is about 7pm, after fermenting for about 6 hours (click for larger images).
About 8pm I made a basic bread dough (see previous posts for recipes), using 33% whole wheat flour. I then placed the dough in an oiled container and immediately placed it in the refrigerator. Under normal (room temp) conditions this would rice in an hour or so, and over-proof within a couple hours. The first image, on the left is the dough around 8pm, just when it went in the refrigerator. The next picture is the dough, 14 hours later, at about 10am.
I took it out of the refrigerator, deflated it, and let it rise again. Around 1pm I shaped it into loaves and put them in pans. I left the dough to rise at room temp (my kitchen is pretty cold this time of year when to oven is off). If the dough was warm it would have only taken the dough about 45-60 minutes to rise. The first image is at 1pm and the next is the dough at about 5pm, four hours later.
After preheating the oven I baked the dough for about 1/2 hour. It was ready to eat at a little after 6pm. Delicious. I had a few slices with dinner, and gave the other uncut loaf away.

Captcha, Spam Bombs, and the Return of Anonymity

 
In response to my chagrin of the previous post regarding removing the ability to comment anonymously, a fellow blogger and reader of this blog, John in NH, left me this link on how to install captcha, or word verification (thanks John!). I posting this in the event that you are a fellow blogger with the same comment spam problem that I had. I recommend this quick fix. So now as long as you are not a robot, or your comment is not computer generated, you are again able to leave comments on this blog anonymously.
And in response to the other type of Spam, the kind you eat instead of delete, Aaron at 2whls3spds left me the following interesting, albeit somewhat unusual recipe for “spam bombs” (thanks Aaron!). 

“I have used cherry pie filling with decent results too. This was one of my kids favorite camping meals,” writes Aaron.

It’s interesting how Spam (the food) has a sort of a cult status with cooks, especially campers (here’s a site devoted to nothing but recipes highlighting the salty pressed meat in question). I haven’t tried the Spam bomb recipe and probably will not…I’ve given up eating pressed meat in a can many years ago. But I thought it was interesting and thought I’d share it. If anyone tries it please let me know the outcome.

Spam Bombs
1 can SPAM, cut into 4 equal portions
1 can apple pie filling
1 can saurkraut
Cut eight squares of tin foil. On each, place one piece Spam.
Spoon apple pie filling over Spam, dividing equally.
Top the apples with the saurkraut. Oh, yes.
Cover with remaining squares of tin foil. Fold foil on all sides to create sealed packages, or “bombs”.
Throw the bombs on a preheated grill, spam side down, and cook until heated through. Do not allow Spam to burn. That would be bad. Or good…
Serves 4 

I’ve also heard that that there is even such a thing as Spam sushi (or more specifically, Musubi), which is popular in Hawaii..well, here you go. Mmm..mmm!

  Photo Credit: LTHForum.com

>Captcha, Spam Bombs, and the Return of Anonymity

>

 
In response to my chagrin of the previous post regarding removing the ability to comment anonymously, a fellow blogger and reader of this blog, John in NH, left me this link on how to install captcha, or word verification (thanks John!). I posting this in the event that you are a fellow blogger with the same comment spam problem that I had. I recommend this quick fix. So now as long as you are not a robot, or your comment is not computer generated, you are again able to leave comments on this blog anonymously.
And in response to the other type of Spam, the kind you eat instead of delete, Aaron at 2whls3spds left me the following interesting, albeit somewhat unusual recipe for “spam bombs” (thanks Aaron!). 

“I have used cherry pie filling with decent results too. This was one of my kids favorite camping meals,” writes Aaron.

It’s interesting how Spam (the food) has a sort of a cult status with cooks, especially campers (here’s a site devoted to nothing but recipes highlighting the salty pressed meat in question). I haven’t tried the Spam bomb recipe and probably will not…I’ve given up eating pressed meat in a can many years ago. But I thought it was interesting and thought I’d share it. If anyone tries it please let me know the outcome.

Spam Bombs
1 can SPAM, cut into 4 equal portions
1 can apple pie filling
1 can saurkraut
Cut eight squares of tin foil. On each, place one piece Spam.
Spoon apple pie filling over Spam, dividing equally.
Top the apples with the saurkraut. Oh, yes.
Cover with remaining squares of tin foil. Fold foil on all sides to create sealed packages, or “bombs”.
Throw the bombs on a preheated grill, spam side down, and cook until heated through. Do not allow Spam to burn. That would be bad. Or good…
Serves 4 

I’ve also heard that that there is even such a thing as Spam sushi (or more specifically, Musubi), which is popular in Hawaii..well, here you go. Mmm..mmm!

  Photo Credit: LTHForum.com

Spam…Real and Virtual

A couple things. Firstly I haven’t had Spam in over twenty years, the real kind, the one in the can (opposed to the virtual electronic type). And you’re probably wondering why there is a large photo of it on a blog such as this. Well, when I was in culinary school my next oldest sister used to send me care packages (yes, you can get hungry in culinary school…everything costs money), and included in the box there were always cans of spam. Probably because it was cheap and it would travel well. A couple times my roommates and I actually roasted it with pineapple slices like a ham roast, as per the recipe on the back of the can. Once, and I can’t believe I can actually remember this, we ended up getting so drunk while it was roasting that we burnt it in the oven (Paul, are you reading this?). Imagine that, a group of culinary students burning a spam loaf. Now on to the real meaning of this post.

I didn’t know that it was possible until recently but I have been receiving spam comments on this blog. They first started showing up as sort of nonsensical paragraphs posted by someone who remained “anonymous.” Then they started showing up more often; lately it has been daily, and now they have links attached (I have not clicked on a link as I assume they are malicious).I’m getting tired of manually deleting them.

Anyhow, to combat this I have disabled the ability to leave anonymous comments on this blog. My apologies to those who are legit and would like to remain anonymous. I totally understand, I have posted on blogs and chose to remain anonymous myself.

If anyone has another solution to this please let me know (has anyone else had this problem on their blog?).

Thank you, though, to those who read and post regularly.

>Spam…Real and Virtual

>

A couple things. Firstly I haven’t had Spam in over twenty years, the real kind, the one in the can (opposed to the virtual electronic type). And you’re probably wondering why there is a large photo of it on a blog such as this. Well, when I was in culinary school my next oldest sister used to send me care packages (yes, you can get hungry in culinary school…everything costs money), and included in the box there were always cans of spam. Probably because it was cheap and it would travel well. A couple times my roommates and I actually roasted it with pineapple slices like a ham roast, as per the recipe on the back of the can. Once, and I can’t believe I can actually remember this, we ended up getting so drunk while it was roasting that we burnt it in the oven (Paul, are you reading this?). Imagine that, a group of culinary students burning a spam loaf. Now on to the real meaning of this post.

I didn’t know that it was possible until recently but I have been receiving spam comments on this blog. They first started showing up as sort of nonsensical paragraphs posted by someone who remained “anonymous.” Then they started showing up more often; lately it has been daily, and now they have links attached (I have not clicked on a link as I assume they are malicious).I’m getting tired of manually deleting them.

Anyhow, to combat this I have disabled the ability to leave anonymous comments on this blog. My apologies to those who are legit and would like to remain anonymous. I totally understand, I have posted on blogs and chose to remain anonymous myself.

If anyone has another solution to this please let me know (has anyone else had this problem on their blog?).

Thank you, though, to those who read and post regularly.

Broccoli and Two-Cheese Frittata

Though they have a fancy sounding title, frittata (or more grammatically correct, frittati) are really nothing more than baked omelets. They are versatile (you really can make them out of whatever suits your fancy) and in my opinion easier to make than a stove-top omelet. Anyhow, this is how I made mine (a recipe follows):
After mixing together your eggs with seasonings and a little milk, saute some vegetables. I used mostly broccoli, but also onion, green pepper, and garlic.

When the vegetables are soft and begin to brown a little add your egg mixture.

  
Top it with cheese.

  
Bake the eggs in a preheated oven for about 5 or 10 minutes.

  
Enjoy!

Broccoli and Two-Cheese Frittata

Serves 2

4 eggs
3 tablespoons grated Parmesan cheese
2 tablespoons milk
1 teaspoon crushed red pepper
1 teaspoon basil
1/2 teaspoon kosher salt
3 tablespoons olive oil
1/2 small onion, sliced
1/2 green pepper, sliced
1 small head broccoli, course chopped
1 clove garlic, minced
1/2 cup shredded cheddar cheese

Preheat an oven to 375F. Combine the eggs, Parmesan, milk, red pepper, basil, and salt in a small bowl; whisk together and set aside. Heat the olive oil in an ovenproof skillet. Add the onion, green pepper, and broccoli; saute the vegetables for a couple minutes, or until they just begin to brown. Add the garlic and saute another minute. Pour the egg mixture over the vegetables then top it with the shredded cheddar. Place the skillet in the preheated oven for about 5-10 minutes, or until the eggs are just set.

>Broccoli and Two-Cheese Frittata

>

Though they have a fancy sounding title, frittata (or more grammatically correct, frittati) are really nothing more than baked omelets. They are versatile (you really can make them out of whatever suits your fancy) and in my opinion easier to make than a stove-top omelet. Anyhow, this is how I made mine (a recipe follows):
After mixing together your eggs with seasonings and a little milk, saute some vegetables. I used mostly broccoli, but also onion, green pepper, and garlic.

When the vegetables are soft and begin to brown a little add your egg mixture.

  
Top it with cheese.

  
Bake the eggs in a preheated oven for about 5 or 10 minutes.

  
Enjoy!

Broccoli and Two-Cheese Frittata

Serves 2

4 eggs
3 tablespoons grated Parmesan cheese
2 tablespoons milk
1 teaspoon crushed red pepper
1 teaspoon basil
1/2 teaspoon kosher salt
3 tablespoons olive oil
1/2 small onion, sliced
1/2 green pepper, sliced
1 small head broccoli, course chopped
1 clove garlic, minced
1/2 cup shredded cheddar cheese

Preheat an oven to 375F. Combine the eggs, Parmesan, milk, red pepper, basil, and salt in a small bowl; whisk together and set aside. Heat the olive oil in an ovenproof skillet. Add the onion, green pepper, and broccoli; saute the vegetables for a couple minutes, or until they just begin to brown. Add the garlic and saute another minute. Pour the egg mixture over the vegetables then top it with the shredded cheddar. Place the skillet in the preheated oven for about 5-10 minutes, or until the eggs are just set.

Things That Can Be Carried On A Bike (#129), A Bike-Friendly Business, And How Things Are Not Always A Bed Of Roses On A Cargo Bike In The Winter

Things That Can Be Carried On A Bike (#129)
$54.47 of groceries in 3 plastic crates
Extra Bungee cords & a bottle of (semi-frozen) water in a fourth crate.

A Bicycle-Friendly Business
The Lexington Whole Foods Co-op wins this title in the Buffalo area. Not only do they have multiple bike racks directly next to the door…but they actually shovel them and consider them viable parking spaces (because they are). It’s all too common for businesses that have bike racks not to shovel them. It’s a shame that we have all these new, useful, and beautiful bike racks in the Buffalo area (read an earlier post on these by clicking here) yet many business fail to shovel them out when they shovel their walks. They just sort of sit there, protruding from a snow…sort of like monuments reminding us of fair-weather bike riding. I’ve never been to the Lexington Co-op when their bike racks haven’t been shoveled.

Things Are Not Always A Bed OF Roses On A Cargo Bike In The Winter.
Arrgh! After arriving home and attempting to push the Mundo up it’s plank (this is what I use to get it in the front door…the bike weighs something like 60lbs with nothing on it) I slipped on the snow causing the bike to list a little, which in turn caused the plastic crates to shift and ultimately tumble their contents into the snow before I could correct it. The worst part, I think, is that by the time I had arrived home my fruit was already frozen (the high temp today was something like 15F (-9c).

Nonetheless, it was still worth it…I was able to be out in the beautiful winter sunshine on this crisp day and get a little exercise doing it.

>Things That Can Be Carried On A Bike (#129), A Bike-Friendly Business, And How Things Are Not Always A Bed Of Roses On A Cargo Bike In The Winter

>Things That Can Be Carried On A Bike (#129)
$54.47 of groceries in 3 plastic crates
Extra Bungee cords & a bottle of (semi-frozen) water in a fourth crate.

A Bicycle-Friendly Business
The Lexington Whole Foods Co-op wins this title in the Buffalo area. Not only do they have multiple bike racks directly next to the door…but they actually shovel them and consider them viable parking spaces (because they are). It’s all too common for businesses that have bike racks not to shovel them. It’s a shame that we have all these new, useful, and beautiful bike racks in the Buffalo area (read an earlier post on these by clicking here) yet many business fail to shovel them out when they shovel their walks. They just sort of sit there, protruding from a snow…sort of like monuments reminding us of fair-weather bike riding. I’ve never been to the Lexington Co-op when their bike racks haven’t been shoveled.

Things Are Not Always A Bed OF Roses On A Cargo Bike In The Winter.
Arrgh! After arriving home and attempting to push the Mundo up it’s plank (this is what I use to get it in the front door…the bike weighs something like 60lbs with nothing on it) I slipped on the snow causing the bike to list a little, which in turn caused the plastic crates to shift and ultimately tumble their contents into the snow before I could correct it. The worst part, I think, is that by the time I had arrived home my fruit was already frozen (the high temp today was something like 15F (-9c).

Nonetheless, it was still worth it…I was able to be out in the beautiful winter sunshine on this crisp day and get a little exercise doing it.

One Dollar For George

I came across this blog today and am intrigued. The blog is called, One Dollar For George, and they are trying to raise money for a Yuba Mundo for George (in the photo…there’s a little bit about him on their blog). I thought about sending them a small donation, but am not sure. Does anyone out there know if this is on the up-and-up? Because if it is legit it would be nice to see this guy get a nice cargo bike.