L’Arrotino (The Grinder Bike)

This, I think, is really interesting. A work bicycle of yesterday being built again for today. I originally came across this at Bike Hugger, and apparently it is being built for Nella Cutlery by Winter Bicycles. I’m old enough to remember–when I was a little boy–the vegetable hucksters coming around (by truck not bike) and shouting their arrival with their distinctive call, and the egg man and milkman, too. And later, when I spent a brief period in the French Quarter of New Orleans during the mid-1980’s there was still a guy who would come around (again, by truck) and shouting his arrival and cooks and housewives would come out to have their knives sharpened on the back of his truck. Anyhow, I think this is pretty cool. Many of you know that I work as a professional cook, that’s all I’ve ever done. And some days when it gets crazy hot and busy I fantasize about doing something else…working for myself out of doors in the summer instead of facing a blazing stove. Well…Ahh, it’s good to have fantasies I suppose. I don’t know how easy it would be to support one’s self financially grinding knives on a bicycle, nor am I sure how many people would actually use the service. But if you’re ever in your house and hear someone yelling in the street…the knife man is here to sharpen your knives, l’uomo coltello è qui, el hombre cuchillo está aquí, l’homme couteau est ici…bring your knives and scissors out to be sharpened…it may just be me.


Urban Simplicity.

The Toa of Pug

If you’ve been to this blog before you likely know a few things about me…and one of them is that I am owned by two pugs. I know, I know…if you are not a “dog person” you may find it a bit annoying to see pictures of dogs. And I’m wondering when I turned into one of “those people”…those people that post pictures of their dogs. Anyhow, sorry but I can’t help myself. They are such an incredible breed…some say big dogs trapped in little dog’s bodies. The above photos I snapped today and the below one last week. It’s interesting (in the above photos) how serious Franklin looks (upper left photo); he is the happy-go-lucky one; Maxwell is the more serious and alpha of the two. In the bottom photo it was something like 90F outside and we went for a walk..to their dismay the walk ended at the veterinarian’s office…

Urban Simplicity.

Clams Casino Recipe

This is a really simple and delicious recipe if you enjoy clams (as I do), and if you don’t mind some extra cholesterol in your diet…everything in moderation, right? I wish I could follow my own advice. The beauty of these is that they can be made in advance and just pop them in the oven when friends or guests arrive; they can also be frozen.  Anyhow, the recipe is below.

Yield: 36 pieces
4 slices bacon, minced
1/2 small onion, peeled and minced
1/2 green bell pepper, minced
4 ounces unsalted butter
1 tablespoon lemon juice
2 teaspoons Worcestershire sauce
1 teaspoon Tabasco sauce
4 ounces fresh bread crumbs
36 littleneck clams, scrubbed
Cook the bacon in a skillet over medium-high heat until just done, drain most of the fat from the pan, then add the onion and bell pepper and cook for an additional couple of minutes. Remove the pan from the heat and stir in the butter, lemon juice, Worcestershire sauce, and Tabasco sauce. Stir in the breadcrumbs and transfer the topping to a small bowl and refrigerate it for 30 minutes. Using a clam knife, open the clams and loosening the meat and leaving it in the bottom shell; discard the top shell. Preheat an oven to 375F. Arrange the clams on a baking sheet and top them with the chilled stuffing. Bake the clams for about 10-15 minutes, or until browned and bubbling. Serve hot.

I Ate My Front Yard for Dinner…at least some of it

As many of you know from reading this blog, about 10 years ago I tore op my teeny front lawn to plant vegetables and have never looked back. It gets the best sun and I realized that I would much rather grow and pick vegetables than I would grow and cut grass. I eventually started a small garden in the back of the house as well but the front garden always seems to do a little better. And this year I am surprised–but mostly pleased–at how well both gardens are doing  (I re-fertilized the soil this year). It’s doing so well that some things have come to fruition already…not all but some. And so I picked some vegetables and cooked them in oil and garlic (aglio e olio) and tossed them with pasta. And while I was meandering through my tiny front yard garden–with glass of red wine in hand (the neighbors are used to me by now)–and lifting leaves to see whats under them, I couldn’t help but think of this article I read today and how ridiculous it is that some cities are not allowing a beautiful garden like this to exist. My mother, who came of age during WW II, told me that when she was young these city gardens–front and back–were called victory gardens. Growing your own food is a part of all of our past–whether you live in the city or country–and it’s likely part of our future. The catch phrase today seems to be eat or shop local. I’ll take it a step further and say this…grow it just outside your house and cook it where it grows. You can’t get any more local than that. I’ll get off my little vegetable crate now.

Urban Simplicity.

Baba Ghanouj and Hummus…two similar recipes but uniquely different

These recipes are equally delicious and simple to make. And while they may look similar their flavors are somewhat different. One, of course, is based on chickpeas (the Arabic word for chickpea is hummus, or hummos) and the other is based on roasted eggplant, which gives the recipe a slightly smokey flavor. If you’d like more Lebanese recipes or to learn a bit more about their fine cuisine, here’s a link to a story I wrote many moons ago.

Hummus bil Tahina

3 cups chickpeas
1 tablespoon fresh minced garlic
1 cup tahini (sesame butter)
1/2 cup fresh lemon juice
1/4 cup cold water
1 teaspoon salt
1/2 teaspoon cayenne pepper
3 tablespoon virgin olive oil
2 teaspoon paprika
1/4 cup chopped parsley

Purée the chickpeas and garlic in a food processor, add the tahini, lemon juice, cold water, salt, and cayenne pepper; purée another minute or two until the mixture is very smooth.
Baba Ghanouj

3 medium eggplant
1/4 cup fresh lemon juice
3/4 cup tahini
1 tablespoon minced garlic
2 tablespoon olive oil
1/2 teaspoon cayenne pepper
1 teaspoon ground cumin
2 teaspoons salt

Split the eggplant lengthwise; brush them with 1 tablespoon of the olive oil. Place the eggplant cut-side down on a sheetpan and roast at 450 for 20-30 minutes or until the eggplant is very soft. Allow the eggplant to cool to room temperature. When they are at room temperature scoop out the flesh of the eggplant with a spoon and discard the skins. Place the flesh of the eggplant in a colander to drain for about 20 minutes. Place the drained eggplant in a food processor along with the lemon juice, tahini, garlic, salt, cayenne pepper, ground cumin and the remaining tablespoon of olive oil. Puree until the mixture is smooth and thick. Refrigerate at least 1 hour before serving.

Urban Simplicity

A View from My Handlebars (five photos of Delaware Park)

Yesterday, after rushing around a hot kitchen and facing a stove for much of the day, I was happy to have the evening off with such wonderful weather. I was on the Mundo and  had to run a few errands so I took a shortcut (read, long-cut) through Delaware Park to make the ride a bit more enjoyable. Delaware Park was designed by Frederick Law Olmsted and is part of the Olmsted Parks Conservancy. It is such a gem–an oasis–in the midst of the city. I can only hope that it’s what Mr. Olmsted had in mind when he originally designed it. The image directly below is not of the park proper, it’s Lincoln Pkwy which leads into the park. What a lovely ride. Anyhow, after doing my errands and on the way home I skirted the edge of the park and snapped the bottom photo…sunset overlooking the Black Rock section of Buffalo. It was hot yesterday and I was surprised how warm it still was as the sun was setting. And as I was pedaling and coasting home, admiring the beautiful sunset, a car slowed and someone yelled out the window for me to “get the f#%k outta the way.” I kept pedaling and coasting. And after my anger at this person dissipated all I could think was what a better mood he likely would have been in if he were pedaling and coasting on a bike on such a lovely evening. Anyhow, click any photo for a larger view.

Urban Simplicity.

Food for Thought (a pro-bike post)

I found these images at various locations with a simple Google search. As many of you know I’ve been car-lite for years and am recently car-free. It’s interesting that I’ve been without a car for nearly two months and I barely notice it (this winter will be the true test). And I realize that if you are reading this blog I am likely “preaching to the choir,” but I found these images interesting and thought I’d share. Peace.

Urban Simplicity.

Things That Can be Carried on a Bike (#450)

A commercial size roll of plastic wrap (18″ x 2000′), a 5lb bag of whole wheat flour, and a canvas book bag containing–among other things–a book, a journal, a small magazine, and an extra camera.

Urban Simplicity.

Things That Can be Carried on a Bike (#449), a View from My Handlebars, and a Couple Comments

(above photo) A nylon gym bag full of wet clothes, and a BikeRev trailer containing slightly more than $50 in groceries.

(below photo) I was on my way home this evening from the health club and grocery store and the weather was just perfect…not-too-hot, not-too-cool, brilliant sun, and not a cloud in the sky. After this past week of mostly rain and then humid weather this was truly welcome. I spent my day rushing around a hot kitchen and it felt really good to be out in the fresh air. In the below picture I was waiting at a traffic light. I was facing west and the sun hung low because it was mid-evening. The traffic light seemed especially long. So as I stood there straddling my bike I squinted through the sun and watched two planes travel through the sky (visible in the picture) knowing I will be on one in a  couple weeks. The warmth of the sun was on my face and a slight breeze was to my back. I also thought, as I waited for the light to change, that I haven’t had a car in nearly two months and I’ve barely noticed it. At that moment there was nowhere else I wanted to be.

Urban Simplicity.

How to Candy a Kumquat and other Fruits

This is a basic recipe that can be used for nearly any hearty citrus fruit. You simply simmer the fruit in a basic simple syrup for a few minutes and allow it to cool. It turns even the most bitter or sour fruit into something soft and sweet…once cooked you eat not just the fruit’s innards but its skin and rind as well. The once sour and bitter fruit can be nibbled as is, or used as an elegant dessert garnish. And a bi-product is that you’ll also have a delicious flavored syrup. This is recipe equally good with sliced lemons, limes, or even grapefruit…but other unripe fruits–such as peaches or pears–are delicious as well (they just need a bit more care lest the fruit breaks apart during cooking. Left in the syrup the fruit will keep for weeks in the refrigerator…that’s if you don’t eat it first.

Candied Kumquats

2 cups sugar
1 cup water
4 cups kumquats, sliced lengthwise

Combine the sugar and water together in a heavy sauce-pot. Mix it to dissolve the sugar, then bring it to a boil and cook the sugar for a couple minutes. Add the kumquats, bring them to a boil, then lower the heat to a simmer. Cook the kumquats for 5 or 10 minutes. Transfer to a bowl and refrigerate until chilled.

Urban Simplicity.

Things That Can be Carried on a Bike (#448)…plus Dominic and his Dog

On the bike (above)…an antique oak table.

About the below photo…Generally speaking the Things That Can be Carried on a Bike series are pictures of things that I carry on my bike. But sometimes I photograph other people carrying things with bikes that I find interesting. The below photo is one of them. That’s Dominic and his dog (sorry…can’t remember the dog’s name). I was unstrapping the above table from my bike when I saw Dominic and his dog coming down the street and stop at a neighbor’s house. I asked if I could take their picture and he said yes. His dog, which looked to be not tethered, just laid there and smiled. Dominic told me all he has to do is ask him if he wants to go for a ride and he hops on the trailer. He also told me they rode in from South Buffalo, which is nearly ten miles from where the picture was taken. Nice.

Urban Simplicity.

Five Photos of Buildings and Sky

These were taken over two days. The top and bottom were taken today, and the middle three were shot yesterday. What a difference a day makes. Today there was nary a cloud in the sky and yesterday it rained for most of the day. The clouds broke just before sunset yesterday and it had the perfect conditions for color and depth. The way the setting sun shone on the backs of the clouds was amazing. And today brilliantly blue sky, not a cloud. Nice.


Urban Simplicity.

Two Chilled Soups

Here’s a couple really simple chilled soup recipes to satisfy your appetite while keeping the kitchen cool. One is traditional and another contemporary; both are delicious. These are part of an article I recently wrote for Artvoice newspaper; to read the entire article–which includes additional recipes and the stories behind them–click here (yes, a bit of shameless self-promotion…I’m getting better at it). Anyhow, I hope you try them; they are exceedingly easy to make and really delicious.

Gazpacho
Makes about 5 cups
2 large tomatoes, diced
1 red bell pepper, diced
1 English cucumber, diced
2 slices bread, crusts removed, diced
1/2 onion, diced
1/4 cup olive oil
2 tablespoons white wine vinegar
2 jalapeno peppers, minced
2 cloves garlic, minced
1 teaspoon kosher salt
1/2 teaspoon basil
1/2 teaspoon oregano

Combine all of the ingredients in a blender and pulse until desired consistency. Let stand 10 minutes; served chilled or at room temperature. Optional garnishes include but are not limited to: diced raw onion, hard cooked egg, parsley, and olives.
 
Thai-Spiced Watermelon Soup with Riesling
Makes about 6 cups
1 cup Riesling wine
3 slices ginger, minced
2 cloves garlic, minced
2 serrano chilies, seeds removed and minced
1 stalk lemongrass, outer leaves removed, minced
2 tablespoons sugar
6 leaves fresh basil, coarsely chopped
6 cups diced seedless watermelon, rind removed (about 2 lbs)
the juice of two limes

Combine the wine, ginger, garlic, chilies, lemongrass, and sugar in a small pot. Bring the wine to a boil then lower it to a simmer; cook the seasonings for 1 minute. Remove the pot from the heat, stir in the basil, and allow the seasonings to steep for about ten minutes while the liquid cools. When the liquid is at room temperature strain it, pressing as much moisture from the seasonings (reserve the liquid; discard the seasonings). Combine the liquid with the watermelon and lime juice in a blender and process until smooth. Serve chilled or at room temperature. 

Five Quotes from Ray Bradbury

August 22, 1920 – June 5, 2012

“Love. Fall in love and stay in love. Write only what you love, and love what you write. The key word is love. You have to get up in the morning and write something you love, something to live for.” 

“Stuff your eyes with wonder, live as if you’d drop dead in ten seconds. See the world. It’s more fantastic than any dream made or paid for in factories.” 

“There are worse crimes than burning books. One of them is not reading them.” 

“Living at risk is jumping off the cliff and building your wings on the way down.” 

“If you don’t like what you’re doing, then don’t do it.” 

Okay, three more… 

“We are the miracle of force and matter making itself over into imagination and will. Incredible. The Life Force experimenting with forms. You for one. Me for another. The Universe has shouted itself alive. We are one of the shouts.”

“You can’t try to do things; you simply must do them.” 

“We are cups, constantly and quietly being filled. The trick is, knowing how to tip ourselves over and let the beautiful stuff out.” 

More in the Five Quotes series here. 

Urban Simplicity.

Things That Can be Carried on a Bike (#447) and a View from My Handlebars

On the bike…A cardboard box containing a dozen eggs, a half-gallon of milk, a half gallon of orange juice, and a small canvas bag that contains–among other things–a book, a magazine, and a camera. And on the rear rack, two bags of dog food; 4 lbs, each.

Below is a picture of what I saw over my handlebars as I rode home this evening…what a beautiful evening. I worked a double shift today (Okay, only a shift-and-a-half, but it was spread out over the coarse of the day), nonetheless, I faced a stove in a stuffy kitchen for the better part of the day. And for me being able to get our of work, hop on a bike, and slowly pedal home on such a lovely evening is…well, just a really nice perk. Bikes are more than a recreational toy, and they are certainly more than a means of getting from point A to point B…to me, they can also be a form of therapy, both physical and emotional. I’m just saying…

Urban Simplicity.