This is beautiful…

This happened the other day right here in the City of Good Neighbors. I find it interesting that there is so much bad news reported in mainstream media every single day yet good things like this barely make the cut. Anyhow, I hope you watch this, it really is beautiful; a man reacting to his intuition, to the still small voice within. And it saved a person’s life.

Urban Simplicity.

Things That Can be Carried on a Bike (#540)

A few groceries. A gym bag full of wet clothes. The rear wheel off my Torker Cargo-T (having a spoke replaced at the local bike shop), and also general maintenance…a cold, windy, rainy day is a great bike repair day.

Urban Simplicity.

Lentil Soup with Vegetables and Lebanese Spices

This is a variation of my more traditional Lebanese Lentil Soup recipe; in this version I added many more vegetables. This is super easy to make and yes it tastes as good as it looks. The vegetables I added are simply suggestions (it’s what I had on hand), use whatever you like. This is easily a meal in itself, and if you reduce the liquid and make it thick enough you can serve it over rice. And while it is a large-ish quantity, this soup freezes well. This soup is delicious and appropriate year-round but is especially fitting during the colder months.

Lentil Soup with Vegetables and Lebanese Spices 

Makes about 12 cups
4 tablespoons olive oil
1 medium onion, diced
1 bell pepper, diced
1 carrot, diced
2 cups diced cabbage
4 cloves garlic, minced
3 tablespoons Lebanese seven spice mix
1 teaspoon turmeric
½ teaspoon sea salt
1 cup lentils
1 (15oz.) can diced tomatoes
8 cups chicken broth
1 potato, peeled and diced
2 cups (about 5oz. Fresh spinach, chopped
½ cup lemon juice

Heat the oil in a heavy soup pot over medium-high heat then add the onion pepper, carrot, and cabbage. Sweat the vegetables for a few minutes then add the garlic; cook the vegetables a couple minutes longer. Stir in the seven spice mix, turmeric, and salt; cook for a minute or so, then add the lentils, tomatoes, chicken broth, and potato. Bring the soup to a boil, then lower it to a simmer. Cook the soup for about 45 minutes, stirring occasionally. If it becomes too thick add additional broth or water. Stir in the spinach and cook it for about 5 minutes. Then stir in the lemon juice and simmer another five minutes, or until the lentils are very soft.

Lebanese Seven SpiceMix 

Makes about 4 tablespoons
1 tablespoon ground black pepper
1 tablespoon ground allspice
1 tablespoon ground cinnamon
2 teaspoons ground cumin
1 teaspoon ground coriander
1 teaspoon ground cloves
1 teaspoon ground ginger

Mix the spices together and store in an airtight container, or use as needed.

Urban Simplicity.

Sometimes I Gotta Use My Feet…

If you’ve been to this blog before then you know that I like to ride bicycles as transportation. A lot. And I often comment on how much more a person sees while on a bike rather than being stuck in a plastic and metal shell more commonly known as an automobile. Many of my photos, in fact, were taken while on my bike, which would be nearly impossible if I was driving a car. Well, to drop this down a few octaves further, sometimes I just have to walk…sometimes I just gotta use my feet. Walking, especially when there is no actual destination or time-frame, can be meditative for me; a great way to clear my head and/or think about things. Last night was such a walk. Armed with a camera and an iPod for music, and slightly fortified with a few beers in my belly, I went for a really lovely late evening autumn walk. And here are a few of the things I saw a long the way.

Urban Simplicity.

Squawkin’ for Momma, and What are You Lookin’ at? (and other things)

(More shameless self-promotion…sorry in advance.) So I know people view this little blog from all over the globe, but a few do view it from the very same city in which I reside. So if you happen to be in Buffalo, NY  during the month of November I’m just saying that these are two (out of four) of my photos that will be hanging in the College Street Art Gallery. The show will open on Allentown’s First Friday Event. Hope to see you there. Peace. 

Urban Simplicity.

The View from My Handlebars…

I had to be at work a little early this morning. It was cold–the first really cold morning of the year–probably about 30F, and not a breeze in the air. It felt good; crisp. And then as I rounded the corner and faced east this was the view in front of me as the sun rose. Beautiful. I stopped in the middle of the street to snap a photo. I was, and still am, so grateful to be on a bike in the open air. It was a great way to start the day.
Urban Simplicity.

Things That can be Carried on a Bike (#539)

A camera bag. A book bag. Two large boxes containing smaller boxes of food on its way to a local food pantry. A third box containing a gallon of olive oil, 5lbs of whole wheat flour, a dough rising bucket, and three freshly baked loaves of Ezekiel Bread.

Urban Simplicity. 

Le Pain d’Ezéchiel (bis)

I haven’t posted this recipe in a while, but it is still my favorite bread, and is in fact still the #1 reason people visit my little blog. To read my views on this bread, click here. For pictures of it being made and additional directions, click here.

Whole Wheat Ezekiel Bread
Makes 2 or 3 loaves
12 cups water
2 tablespoons white beans
2 tablespoons red beans
2 tablespoons spelt berries
2 tablespoons lentils
2 tablespoons barley
2 tablespoons millet
2 tablespoons bulgur wheat
___________________
cooked beans and grains
½ cup cooking water
2 cups whole wheat flour
2 teaspoons instant yeast
___________________

4 cups whole wheat flour

3 tablespoons vital wheat gluten
2 cups cooking liquid
___________________
1/4 cup honey
1/4 cup olive oil
3 teaspoons kosher
3 teaspoons instant yeast

Boil the grains in the water in logical succession according to cooking times: first the white and red beans (about 60 minutes), when they are soft add the, spelt berries, lentils, and barley (about 30 minutes); lastly, add the millet and bulgar (about 10 minutes). The key is that after each addition the previous grain must be soft enough so that when all of the grains are in the pot they will all be equally soft; undercooked grains (especially the beans) can really ruin this bread. And as the grains cook add more water to the pot as necessary because the cooking liquid, which is full of nutrients, will become part of the recipe (keeping a lid on the pot will slow it’s evaporation). After the grains are cooked allow them to cool in the liquid to room temperature, refrigerating if necessary. After the grains are cooled drain them, squeezing them with your hands or the back of a spoon, reserving the cooking liquid.
.

Place two bowls side-by-side; one will hold the pre-ferment, the other autolyse. In one bowl combine the cooked and drained grains with ½ cup of the cooking liquid, 2 cups whole wheat flour, and 2 teaspoons instant yeast. Stir it just until combined then cover it with plastic wrap. In the other bowl combine 4 cups whole wheat flour, 3 tablespoons vital wheat gluten, and 2 cups cooking liquid; stir it just until combined then cover it with plastic wrap (take care not to get yeast into this bowl). Allow the bowls to rest at room temperature for about an hour, during which time the preferment will begin it’s job multiplying yeast and fermenting flour, and the autolyse will soak liquid, swelling the gluten.
.
After an hour or so, combine the ingredients from both bowls into the bowl of an upright mixer fitted with a dough hook. Add the honey, olive oil, salt, and 3 teaspoons of yeast (add the yeast and salt on opposite sides of the bowl. Knead the dough on medium speed for about 8 minutes. Place the dough in a lightly oiled container, cover it loosely, and allow to ferment for 1-2 hours, or until doubled in bulk. Deflate the dough and allow it to ferment an additional 30 minutes.

Turn the dough out onto a floured work surface and cut it into 2 or 3 pieces. Shape into loaves and place into lightly oiled pans. Loosely cover the loaves with plastic wrap and allow to ferment for 30-60 minutes, or until double in size and when gently touched with a fingertip an indentation remains.

Bake the breads for about 30-40 minutes, adding steam to the oven a few times (either with ice cubes or a spray bottle) and rotating the breads every ten minutes. The breads are done when they are dark brown and sound hollow when tapped upon. Remove the breads from their pans and allow them to cook on a wire rack for at least 10 minutes before slicing.

Urban Simplicity.

Five Quotes and a Video from Lou Reed

Photo found here.
March 2, 1942-October 27, 2013 

 We lost one of rock and roll’s great writers/musician/poets today. Click here to read his obituary.

“I think that everything happens for a reason, everything happens when it’s going to happen.”

“I don’t believe in dressing up reality. I don’t believe in using makeup to make things look smoother.”

“The music is all. People should die for it. People are dying for everything else, so why not the music?”

“I always believed that I have something important to say and I said it.”

“I don’t know anyone actually who does care what a critic says.”

More Five Quote.
Urban Simplicity.

Two delicious but unrelated recipes…

At some point I’m pretty sure I’ve posted both of these recipes in the past, but not in quite some time. Anyhow, I had to make these yesterday at work for two separate events and thought I’d re-post them. What’s interesting, I thought, is that while neither of these recipes are remotely related to one another both can be served hot, at room temperature, or chilled.

 

Carrot Soup with Ginger, Curry and Yogurt
Makes about 2 quarts
2 tablespoons vegetable oil
1 small onion, diced
2 teaspoons minced ginger
2 teaspoons minced garlic
1-2 tablespoons curry powder
2 tablespoon honey or sugar
1-1/2 pounds peeled, diced carrots
4 cups chicken stock or water
1 teaspoon salt
1/2 cup plain yogurt

Heat the vegetable oil over medium-high heat in a heavy soup pot. Add the onion, ginger and garlic; sauté for 5 minutes, or until the onions are translucent. Add the curry and honey; sauté 2 minutes. Add the carrots, stock (or water) and salt. Bring the soup to a boil, then lower it to a simmer; skim any impurities that may rise to the surface. Cook the soup for approximately 45 minutes, or until the carrots are very soft. Remove the soup from the heat and stir in the yogurt. Transfer the soup, in batches, to a blender or food processor and purée until very smooth. Return the soup to the pot and warm it, but do not boil (boiling it may curdle the yogurt).

German-Style Warm Potato Salad
Makes about 10-12 servings
5 pounds potatoes, peeled and sliced
10 Slices bacon, diced
1/2 cup vegetable oil
1 small onion, diced
1/4 cup water
1/3 cup sugar
1/3 cup cider vinegar
1/2 teaspoon kosher salt
1/4 teaspoon black pepper

Place the peeled and sliced potatoes in a pot with enough water to cover them. Set the pot over high heat and boil the potatoes for about 10 minutes or until cooked but not falling apart. While the potatoes are cooking, combine the diced bacon and vegetable oil in a skillet over medium heat. Cook the bacon until the fat is rendered and it begins to brown, then add the onion and cook another few minutes until the onion is cooked but not browned. Stir in the water and sugar; stir and scrape the sides of the pan to remove any bacon flavor that may have adhered there. Remove the pan from the heat and stir in the vinegar, salt, and pepper. Drain the potatoes and transfer them to a bowl. Gently stir the bacon dressing into the potatoes while both are still warm. Allow the salad to rest for 5 minutes. Transfer the salad to a serving platter and serve warm or at room temperature. 

The View from My Handlebars (on the first really chilly evening of the season)

I had stopped out for a few drinks with a friend after work this evening. And afterwards was hesitant to run some intended errands, not only because of the beer consumption but mostly because of being ill prepared in dress for the chilly weather. Anyhow, I am really glad I did (as I usually am once I get on the bike). It felt so good to be in the brisk air in the evening. And I really needed to clear my head (about a few things not just from the beer). Anyhow, these are both images of Hoyt lake in Delaware park. It was so peaceful sitting there in the evening snapping these pics. Click either for a slightly larger view.

Urban Simplicity.

It’s amazing what a little oil and garlic can do…

Okay. So you’re likely wondering what’s with the picture. Right? It’s not much to look at, and what is it anyhow. Simple…spaghetti squash cooked with aglio e olio, or with garlic and oil (and a few other things. As simple as this photo looks the squash is bursting with flavor. It’s amazing what a little caramelized garlic, a few hot peppers, a pinch of salt, and some olive oil can do…it makes anything taste great. Well maybe not anything, but most things. Especially vegetables and pasta. To learn how to make this particular recipe (with photos and step-by-step instructions) click here. To learn how to cook nearly anything in this fashion, click here. Try any of these recipes, you won’t be sorry; they are as good as they are simple to make.

Urban Simplicity.

Things That can be Carried on a Bike (#534 & #535)

#534…A canvas book bag containing a variety of things. A camera bag containing a camera and an extra lens. Three cardboard tubes containing ten newly printed photos.

#535…A plastic dough rising bucket. A canvas book bag containing a variety of things. and a cardboard box containing two freshly baked loaves of whole wheat bread.

Urban Simplicity.

A poem about eating popcorn…

Eating Popcorn in the East Village


Drinking beer in a small East Village bar

I met an attorney

From Australia

An Australian esquire

Emma

That was her name

She seemed sad and arrogant at the same time

They are one-in-the-same, I suppose

Then

I left

After too much beer

I needed to pee

Then

I had to purchase something

to use the store’s scummy little bathroom

A small bag of popcorn

That’s what I bought

It cost 69 cents

It was night now

And I ate it while walking down Third Avenue

So this is how it came to be

That I ate popcorn in the East Village

While walking down the street

And thinking of Emma

Five or Fourteen Quotes on the Golden Rule…


I find this amazing…that the Golden Rule (or the Original Truth), which of course is a blueprint on how we as humans should treat one another, is said across the board in every religion, faith, and non-faith. While the actual words that are said may change, these all still say the same thing…be nice to one another! This is so easy but also so difficult. Such a simple task but we still don’t seem to grasp it, at least not entirely (I speak for myself here). Anyhow, this is by no means a a complete list–just a few that stood out to me–and they are in no particular order.

Christianity


So in everything, do to others what you would have them do to you, for this sums up the Law and the Prophets.

Matthew 7:12


Love your neighbor as yourself.

Matthew 39


Judaism


Love your neighbor as yourself.

Leviticus 19:18


What is hateful to you, do not to your fellow men. That is the entire Law; all the rest is commentary.

The Talmud


Hinduism


This is the sum of duty: do not do to others what would cause pain if done to you.

Mahabharata 5:1517


Islam


None of you has faith until he wishes for his brother what he wishes for himself.

Number 13 of Imam “Al-Nawawi’s Forty Hadiths.”


Native American


Do not wrong or hate your neighbor. For it is not he who you wrong, but yourself.

Pima proverb


Taoism


Regard your neighbor’s gain as your own gain, and your neighbor’s loss as your own loss.

T’ai Shang Kan Ying P’ien.


The sage does not dwell on his own problems. He is aware of the needs of others.

Tao Teh Ching, Chapter 49


Zoroastrianism


Whatever is disagreeable to yourself do not do unto others.
Shayast-na-Shayast 13:29


Jainism


A man should wander about treating all creatures as he himself would be treated.

Sutrakritanga 1.11.33


Buddhism


Hurt not others in ways that you yourself would find hurtful.

Udana-Varga 5:18


Confucianism


Do not do to others what you do not want them to do to you.

Analects 15:23


Try your best to treat others as you would wish to be treated yourself, and you will find that this is the shortest way to benevolence.

Mencius VII.A.4


More Five Quotes.
Urban Simplicity.

A few links and a few words regarding them…

Image found here.

Okay. So I’ve gotten better at this over the years. Not great, but better. What I’m talking about of course is self-promotion. This said, I thought I’d share a few links that are directly or indirectly associated with this blog. But this also requires a really brief description.

This blog (urbansimplicity.com) is my main blog; anything that is posted at any of the other sites listed in the following paragraphs are always linked back here. I post here daily or nearly daily; photos, text, or possibly just something that I find interesting and feel like (or feel I have to) share. Anything that is posted on urbansimplicity.com is then uploaded to its sister blog, urbansimplicity.net.

Urban Simplicity is also on Facebook; this is where I mostly post photos. Some of them appear on the blog but some do not. Every so often I’ll post a short recipe there, but usually just photos.

And speaking of recipes brings me to my food-only blog, Culinary Freedom. This blog is not quite a year old and is mainly a place for me to collect just my recipes and posts on cooking. Most of them but not all of them; mainly those that I really like.

And if you enjoy photography or like my photos (thank you) you can view (and follow if you’d like) some of my photos on Pinterest (here) and Instagram (here). These, of course, are strictly photo sites; I’ve been on Pinerest for a while but just recently joined Instagram. Both of which may possibly have photos that are not on the blogs.

Anyhow, thanks as always for following, visiting, and commenting. Peace.