Virtual Land Owner

Domain

1 a : complete and absolute ownership of land 
  b : land so owned 

2  : a territory over which dominion is exercised 

3  : a region distinctively marked by some physical feature

4  : a sphere of knowledge, influence, or activity

Taken from the Merriam-Webster online dictionary.  

OK, first of all I want to say thank you to my readers who have stayed with me through this little experiment of expressing myself through the Internet. No I am not going anywhere, but I will “own” an actual domain soon…urbansimplicity.com. I purposely put quotes on the word own because I don’t believe we own anything in this world and that everything is transitory…we are just using or borrowing it for the time being. Anyhow, in the next few days the address for this blog should change over to urbansimplicity.com. According to blogger any current bookmarks will be redirected to the new address. At any rate, if for some reason you are not able to access this blog, or it looks like I’m not posting on it for a while, check in at my sister blog: urbansimplicty.wordpress.com (I started the sister blog as a backup when I was randomly locked out of this current one last year). Anyhow, thanks again for sticking with my sometimes idiosyncratic soapbox rants and random posts. In the next few days, if your interested in staying with me, please update your bookmarks. Peace, Joe.

urbansimplicity.com

Fagiolini con Aglio e Olio

OK, firstly…I do not speak Italian, but I do know what aglio e olio means: garlic and oil, usually virgin olive oil; two of my favorite ingredients. And to cook “aglio e olio” is not just a manner of using these two ingredients, but an actual style of cooking. The traditional recipe for this is done with spaghetti but I find that you can cook nearly any food–especially vegetables–in this manner and they taste delicious. Vegetables cooked like this make a great side dish or they can be tossed with pasta or rice to make a complete meal. To see a printable recipe–and with more photos–on how to make a variation of this with pasta, click here or here; to see a recipe with step-by-step photos on how to cook a spaghetti squash like this, click here.

Fagiolini con Aglio e Olio

OK, firstly…I do not speak Italian, but I do know what aglio e olio means: garlic and oil, usually virgin olive oil; two of my favorite ingredients. And to cook “aglio e olio” is not just a manner of using these two ingredients, but an actual style of cooking. The traditional recipe for this is done with spaghetti but I find that you can cook nearly any food–especially vegetables–in this manner and they taste delicious. Vegetables cooked like this make a great side dish or they can be tossed with pasta or rice to make a complete meal. To see a printable recipe–and with more photos–on how to make a variation of this with pasta, click here or here; to see a recipe with step-by-step photos on how to cook a spaghetti squash like this, click here.

A Few Things I Saw over my Handlebars

These are just more examples of what a great opportunity a person has on a bicycle to witness and become an active participant their surroundings; these are a few images from tonight or the last couple of days that I took while on my bike. They are–to me–a form of contemplative photography. Click either for a larger view; for a few additional photos, click here, here, or here.

A Few Things I Saw over my Handlebars

These are just more examples of what a great opportunity a person has on a bicycle to witness and become an active participant their surroundings; these are a few images from tonight or the last couple of days that I took while on my bike. They are–to me–a form of contemplative photography. Click either for a larger view; for a few additional photos, click here, here, or here.

Things That Can Be Carried on a Bike (#373)…plus two recipes.

Things on the bike: A canvas book bag containing two books; a cardboard box containing a just-kneaded batch of whole-wheat honey-oatmeal bread (see below for recipe), a small container of oatmeal, 2 pints of 3-bean soup with pork, 2 re-gifted coffee cups, and an extra pair of gloves (yes that’s snow coming down and visible in the above picture; first of the year…late for this region).

ButternutSquash Bisque
Yield: 6 cups
2 tablespoons butter
1 small onion, peeledand diced
2tablespoons flour
2tablespoons sugar
1/2 teaspoon groundcinnamon
1/4 teaspoon allspice
1/4 teaspoon nutmeg
1/2 teaspoon salt
1 teaspoon black pepper
2 pounds peeled anddiced butternut squash
2 cups chicken stock
1 cup heavy cream
Melt the butter in a smallpot over medium heat and add the onions. Sweat the onions over mediumheat for 5 minutes or until they are translu­cent. Add the flourand stir over medium heat for 2 minutes. Stir in the sugar, cinnamon,allspice, nutmeg, salt, pepper, and diced pumpkin; sauté anotherminute. Add the stock and simmer for 15-20 minutes, or until thesquash is very tender. Add the cream and simmer for 1 or 2 minuteslonger. Puree in a blender or food processor. 
 
WholeWheat Honey-Oatmeal Bread
Makes2 loaves
6cups whole wheat flour, divided
21/4 cups water, divided
1cup oatmeal, plus additional for coating
1cup plain yogurt
2teaspoons kosher salt
1/4cup olive oil
1/4cup honey
3teaspoons instant yeast, divided
Separatethe ingredients in two bowls using this ratio: In one bowl combine 4cups of flour, 1 1/4 cups water, along with all of the yogurt andsalt. Stir it just until combined; cover with plastic wrap and setaside. In a second bowl, combine the remaining 2 cups flour and 1 cupwater with 1 cup oatmeal, the olive oil, honey, and 2 teaspoons ofyeast. Stir it just until combined; cover with plastic wrap and setaside. Allow the bowls to rest for at least an hour, but up to 12.
Addthe remaining teaspoon yeast and the contents of both bowls to anupright electric mixer fitted with a dough hook. Knead the dough onmedium speed for about 8 minutes, then cover with plastic wrap andallow to rise for one hour.
Transferthe dough to a work surface, cut it into two pieces, gently shape itinto loaves. Dust the counter with extra oatmeal and roll the loavesin it, gently pressing oatmeal into the surface of the raw dough.Place the loaves into oiled loaf pans, cover with plastic wrap, andallow to rise for 45 minutes. Preheat an oven to 400F.
Bakethe bread for about 30 minutes, or until golden brown and soundshollow when tapped on. Remove the bread from their pans and allow tocool for 10 minutes before slicing.

Things That Can Be Carried on a Bike (#373)…plus two recipes.

Things on the bike: A canvas book bag containing two books; a cardboard box containing a just-kneaded batch of whole-wheat honey-oatmeal bread (see below for recipe), a small container of oatmeal, 2 pints of 3-bean soup with pork, 2 re-gifted coffee cups, and an extra pair of gloves (yes that’s snow coming down and visible in the above picture; first of the year…late for this region).

ButternutSquash Bisque
Yield: 6 cups
2 tablespoons butter
1 small onion, peeledand diced
2tablespoons flour
2tablespoons sugar
1/2 teaspoon groundcinnamon
1/4 teaspoon allspice
1/4 teaspoon nutmeg
1/2 teaspoon salt
1 teaspoon black pepper
2 pounds peeled anddiced butternut squash
2 cups chicken stock
1 cup heavy cream
Melt the butter in a smallpot over medium heat and add the onions. Sweat the onions over mediumheat for 5 minutes or until they are translu­cent. Add the flourand stir over medium heat for 2 minutes. Stir in the sugar, cinnamon,allspice, nutmeg, salt, pepper, and diced pumpkin; sauté anotherminute. Add the stock and simmer for 15-20 minutes, or until thesquash is very tender. Add the cream and simmer for 1 or 2 minuteslonger. Puree in a blender or food processor. 
 
WholeWheat Honey-Oatmeal Bread
Makes2 loaves
6cups whole wheat flour, divided
21/4 cups water, divided
1cup oatmeal, plus additional for coating
1cup plain yogurt
2teaspoons kosher salt
1/4cup olive oil
1/4cup honey
3teaspoons instant yeast, divided
Separatethe ingredients in two bowls using this ratio: In one bowl combine 4cups of flour, 1 1/4 cups water, along with all of the yogurt andsalt. Stir it just until combined; cover with plastic wrap and setaside. In a second bowl, combine the remaining 2 cups flour and 1 cupwater with 1 cup oatmeal, the olive oil, honey, and 2 teaspoons ofyeast. Stir it just until combined; cover with plastic wrap and setaside. Allow the bowls to rest for at least an hour, but up to 12.
Addthe remaining teaspoon yeast and the contents of both bowls to anupright electric mixer fitted with a dough hook. Knead the dough onmedium speed for about 8 minutes, then cover with plastic wrap andallow to rise for one hour.
Transferthe dough to a work surface, cut it into two pieces, gently shape itinto loaves. Dust the counter with extra oatmeal and roll the loavesin it, gently pressing oatmeal into the surface of the raw dough.Place the loaves into oiled loaf pans, cover with plastic wrap, andallow to rise for 45 minutes. Preheat an oven to 400F.
Bakethe bread for about 30 minutes, or until golden brown and soundshollow when tapped on. Remove the bread from their pans and allow tocool for 10 minutes before slicing.

Five Quotes from Mark Twain

Samuel Langhorne Clemens (November 30, 1835 – April 21, 1910)

“Anger is an acid that can do more harm to the vessel in which it is stored than to anything on which it is poured.”

“Apparently there is nothing that cannot happen today.”

“Be careless in your dress if you will, but keep a tidy soul”

“Don’t let schooling interfere with your education.”

“It is curious that physical courage should be so common in the world and moral courage so rare.”

To read Mark Twain’s War Prayer, click here; to read background information on the War Prayer, click here. 

To read about time Mark Twain spent in Buffalo, click here.

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Five Quotes from Mark Twain

Samuel Langhorne Clemens (November 30, 1835 – April 21, 1910)

“Anger is an acid that can do more harm to the vessel in which it is stored than to anything on which it is poured.”

“Apparently there is nothing that cannot happen today.”

“Be careless in your dress if you will, but keep a tidy soul”

“Don’t let schooling interfere with your education.”

“It is curious that physical courage should be so common in the world and moral courage so rare.”

To read Mark Twain’s War Prayer, click here; to read background information on the War Prayer, click here. 

To read about time Mark Twain spent in Buffalo, click here.

Home

Nice Evening Ride and a Few Photos

I almost didn’t ride tonight…but I’m glad that I did. I had something I had to do and when I was about to leave the house it was raining (the element I least like to ride in). But I really didn’t feel like driving so I hopped on the bike anyhow…only got mildly wet. But on my way home the weather was just perfect for this time of year. It had stopped raining and there was a slight mist in the air. And as I was coasting silently through the damp city streets I took a shortcut through teeny Arlington Park (pictured above)…the scene before me, I thought, was breathtaking. Why, I also thought, would I want to choose to be in a car rather than on a bike and miss this…so I snapped a few pictures. Shortly thereafter, as I was taking a few pictures of the Towne Restaurant (pictured below…a Buffalo institution), a guy–Jack (pictured below in front of the Mundo)–rode up on a Kogswell bicycle because he saw my Mundo parked beside me. After brief introductions we talked about our bikes for a bit (people with nice bikes love to talk about their bikes don’t they). Turns out Jack is part of the Buffalo Lazy Randonneur Club, which I’ve been a Facebook friend for sometime but never met in person. Small world. Just one more encounter that would be nearly impossible to happen if I were in the confines of my truck zipping down the street. I really enjoy being an active participant in the environment around me rather than simply sitting passively on a car-couch. Ok, I’ll stop going on about it. The remaining photo below was taken from the opposite side of Arlington park (click any photo for a larger view). Peace.

Nice Evening Ride and a Few Photos

I almost didn’t ride tonight…but I’m glad that I did. I had something I had to do and when I was about to leave the house it was raining (the element I least like to ride in). But I really didn’t feel like driving so I hopped on the bike anyhow…only got mildly wet. But on my way home the weather was just perfect for this time of year. It had stopped raining and there was a slight mist in the air. And as I was coasting silently through the damp city streets I took a shortcut through teeny Arlington Park (pictured above)…the scene before me, I thought, was breathtaking. Why, I also thought, would I want to choose to be in a car rather than on a bike and miss this…so I snapped a few pictures. Shortly thereafter, as I was taking a few pictures of the Towne Restaurant (pictured below…a Buffalo institution), a guy–Jack (pictured below in front of the Mundo)–rode up on a Kogswell bicycle because he saw my Mundo parked beside me. After brief introductions we talked about our bikes for a bit (people with nice bikes love to talk about their bikes don’t they). Turns out Jack is part of the Buffalo Lazy Randonneur Club, which I’ve been a Facebook friend for sometime but never met in person. Small world. Just one more encounter that would be nearly impossible to happen if I were in the confines of my truck zipping down the street. I really enjoy being an active participant in the environment around me rather than simply sitting passively on a car-couch. Ok, I’ll stop going on about it. The remaining photo below was taken from the opposite side of Arlington park (click any photo for a larger view). Peace.

Sometimes I Forget…

Sometimes I forget. Often actually. And it’s easy to do because I’m on it everyday. What I’m talking about is my bike, or at east one of them. Specifically I am talking about the Mundo and how long it is (or at least how different it is from most other bikes); that it is a longtail and is just over 7ft or 2.1m. Mostly I think I forget about it because it rides so smoothly…like a “normal bike.” I know that at least some of the readers of this blog ride longtails, box bikes, or other forms of cargo bikes, but in the city in which I live they are not very common. I get comments quite frequently and notice people looking as I ride by, but tonight the exclamation I received from two gents reminded me of this. I was on my way home and stopped at an intersection to snap a few photos. I hopped off the bike but left the head and tail lights on. I saw two guys coming down the sidewalk (pavements) looking at me and talking somewhat loudly and exaggerated. There’s a fair amount of bars/cafes on that particular street so I didn’t think much of it (thought they were just out having a good time). As they got closer I could see that they were definitely looking at me and talking about me. They were speaking Spanish, and I do not, so I couldn’t understand what they were saying (but I did make out the words bicicleta grande, which I know means “big bike”). I stood there taking photos and acting like I didn’t notice as they approached. Then, in English, one says, “What is that?” while looking at the bike. To make a long story short, they were very taken by the bike, inspected it thoroughly, and wanted a list of all the things I’ve carried on it (I told them to check this page). Anyhow, it made me remember how interesting and unique these bikes are, and it also made me proud to be riding one….and I just had to pass this little story on.

Sometimes I Forget…

Sometimes I forget. Often actually. And it’s easy to do because I’m on it everyday. What I’m talking about is my bike, or at east one of them. Specifically I am talking about the Mundo and how long it is (or at least how different it is from most other bikes); that it is a longtail and is just over 7ft or 2.1m. Mostly I think I forget about it because it rides so smoothly…like a “normal bike.” I know that at least some of the readers of this blog ride longtails, box bikes, or other forms of cargo bikes, but in the city in which I live they are not very common. I get comments quite frequently and notice people looking as I ride by, but tonight the exclamation I received from two gents reminded me of this. I was on my way home and stopped at an intersection to snap a few photos. I hopped off the bike but left the head and tail lights on. I saw two guys coming down the sidewalk (pavements) looking at me and talking somewhat loudly and exaggerated. There’s a fair amount of bars/cafes on that particular street so I didn’t think much of it (thought they were just out having a good time). As they got closer I could see that they were definitely looking at me and talking about me. They were speaking Spanish, and I do not, so I couldn’t understand what they were saying (but I did make out the words bicicleta grande, which I know means “big bike”). I stood there taking photos and acting like I didn’t notice as they approached. Then, in English, one says, “What is that?” while looking at the bike. To make a long story short, they were very taken by the bike, inspected it thoroughly, and wanted a list of all the things I’ve carried on it (I told them to check this page). Anyhow, it made me remember how interesting and unique these bikes are, and it also made me proud to be riding one….and I just had to pass this little story on.

Three-Bean Soup/Stew with Pork

I made this soup/stew yesterday to utilize some of the turkey stock that was left over from Thanksgiving. It’s a basic bean-and-pork soup or stew recipe, and I say soup or stew because it depends on how you like it. I made it thick (sort of condensed) so it would take up less room in the freezer, and when I ate some for dinner tonight I mixed it with cooked brown rice, making a sort of arroz con puerco...but to eat it as a soup simply add a bit more broth or water. The recipe below is based on white beans, but I used white, red, and garbanzo in this recipe. The below recipe also contains ham (which I actually prefer in this soup because of it s smoky flavor) but I used clay-pot roast pork simply because I had it on hand. Anyhow, this is easily multiplied to make a larger batch, it’s great for the colder weather, it is a meal in itself…and it makes the house smell god while it’s simmering.

White Bean Soup
Makes about 6 quarts
1 ½ pounds dried white beans
3 tablespoon olive oil
1 cup diced ham
1 red pepper diced
1 small onion, diced
2 ribs celery, diced
2 carrots, diced
2 cloves garlic, minced
1 teaspoon crushed hot pepper
1 teaspoon fennel seed
1 teaspoon rosemary
1 teaspoon kosher salt
½ teaspoon black pepper
4 tomatoes, diced
4 quarts chicken broth
Soak the beans in water overnight, orat least 1 hour. Heat the olive oil in a heavy pot and sauté theham, pepper, onion, celery, carrot, garlic, hot pepper, fennel, androsemary for about five minutes. Add the beans, salt, black pepper,tomatoes and broth. Bring the soup to a boil then lower it to asimmer. Cook the beans for about 90 minutes, or until the beans arevery tender. If too much liquid evaporates, add more stock or wateras needed.

Three-Bean Soup/Stew with Pork

I made this soup/stew yesterday to utilize some of the turkey stock that was left over from Thanksgiving. It’s a basic bean-and-pork soup or stew recipe, and I say soup or stew because it depends on how you like it. I made it thick (sort of condensed) so it would take up less room in the freezer, and when I ate some for dinner tonight I mixed it with cooked brown rice, making a sort of arroz con puerco...but to eat it as a soup simply add a bit more broth or water. The recipe below is based on white beans, but I used white, red, and garbanzo in this recipe. The below recipe also contains ham (which I actually prefer in this soup because of it s smoky flavor) but I used clay-pot roast pork simply because I had it on hand. Anyhow, this is easily multiplied to make a larger batch, it’s great for the colder weather, it is a meal in itself…and it makes the house smell god while it’s simmering.

White Bean Soup
Makes about 6 quarts
1 ½ pounds dried white beans
3 tablespoon olive oil
1 cup diced ham
1 red pepper diced
1 small onion, diced
2 ribs celery, diced
2 carrots, diced
2 cloves garlic, minced
1 teaspoon crushed hot pepper
1 teaspoon fennel seed
1 teaspoon rosemary
1 teaspoon kosher salt
½ teaspoon black pepper
4 tomatoes, diced
4 quarts chicken broth
Soak the beans in water overnight, orat least 1 hour. Heat the olive oil in a heavy pot and sauté theham, pepper, onion, celery, carrot, garlic, hot pepper, fennel, androsemary for about five minutes. Add the beans, salt, black pepper,tomatoes and broth. Bring the soup to a boil then lower it to asimmer. Cook the beans for about 90 minutes, or until the beans arevery tender. If too much liquid evaporates, add more stock or wateras needed.

Curly-Swirly Bread

Beautiful…isn’t it. Two bread doughs rolled into each other, giving it a curly-swirly look (for some reason every time I type the phrase “curly-swirly” I have a desire to listen to the song Hurdy Gurdy Man). Anyhow, one of the doughs is made with a puree of fresh roast red peppers and the other contains a fresh spinach puree; the red pepper bread also contains cheddar cheese while the spinach contains Parmesan. I don’t have a written recipe for this but breads such as these are easy to make by adapting nearly any bread recipe that you may already use or any on this blog. One of the differences (for me) is that the breads pictured are made with white unbleached bread flour opposed to my usual method using whole wheat (I brought these to our Thanksgiving feast recently and not everyone shares my interest in all things whole wheat). Keep in mind that when you add a liquid puree to a bread recipe you’ll need to either reduce some of the original liquid in the recipe or increase the total amount of flour. These are easy to make and have an incredible flavor…and they are pretty spectacular to look at. To see a previous post on these breads (with step-by-step photos) click here; if you’d like directions on how to roast a pepper (written and photographic), click here. If you have any questions on the process feel free to leave a comment.

Curly-Swirly Bread

Beautiful…isn’t it. Two bread doughs rolled into each other, giving it a curly-swirly look (for some reason every time I type the phrase “curly-swirly” I have a desire to listen to the song Hurdy Gurdy Man). Anyhow, one of the doughs is made with a puree of fresh roast red peppers and the other contains a fresh spinach puree; the red pepper bread also contains cheddar cheese while the spinach contains Parmesan. I don’t have a written recipe for this but breads such as these are easy to make by adapting nearly any bread recipe that you may already use or any on this blog. One of the differences (for me) is that the breads pictured are made with white unbleached bread flour opposed to my usual method using whole wheat (I brought these to our Thanksgiving feast recently and not everyone shares my interest in all things whole wheat). Keep in mind that when you add a liquid puree to a bread recipe you’ll need to either reduce some of the original liquid in the recipe or increase the total amount of flour. These are easy to make and have an incredible flavor…and they are pretty spectacular to look at. To see a previous post on these breads (with step-by-step photos) click here; if you’d like directions on how to roast a pepper (written and photographic), click here. If you have any questions on the process feel free to leave a comment.

Advent

As many of you know, today begins the Christian season of Advent. I do not talk openly very often on this blog about my faith (for many reasons), but here is a synopsis. While I was baptized and raised as a Christian, and consider myself a Christian to this day, I also have deep respect for all religions and believe that they are all true. Thus said, I do not believe that Jesus is the only way, I believe that Christianity is a way…a way for personal transformation from within. And this brings me to my next thought, and that is that I treat pretty much the entire Bible as metaphor. That being said, I look at this Holy Season of Advent not as a time of waiting for the literal return of Christ…but a time for renewal; a transformation of myself, a time for introspection, a time of re-birthing the Christ within me, you, and everyone. And this is a time I think I need each year…a time to remember to look inward so in turn I can go outward. The below prayer was written by Paramahansa Yogananda, in his little book called Metaphysical Meditations; I posted this before but find it so beautiful I thought I’d share it again. Peace be to you, my friends; I hope you have a wonderful holiday season.

A Christmas Vow

“I will prepare for the coming of the Omnipresent baby Christ by cleaning the cradle of my consciousness, now rusty with selfishness, indifference, and sense attachments; and by polishing it with deep, daily, divine meditation, introspection and discrimination. I will re model the cradle with the dazzling soul qualities of brotherly love, humbleness, faith, desire for God-realization, will power, self-control, renunciation, and unselfishness, that I may fittingly celebrate the birth of the Divine Child.”
–Paramahansa Yogananda

Advent

As many of you know, today begins the Christian season of Advent. I do not talk openly very often on this blog about my faith (for many reasons), but here is a synopsis. While I was baptized and raised as a Christian, and consider myself a Christian to this day, I also have deep respect for all religions and believe that they are all true. Thus said, I do not believe that Jesus is the only way, I believe that Christianity is a way…a way for personal transformation from within. And this brings me to my next thought, and that is that I treat pretty much the entire Bible as metaphor. That being said, I look at this Holy Season of Advent not as a time of waiting for the literal return of Christ…but a time for renewal; a transformation of myself, a time for introspection, a time of re-birthing the Christ within me, you, and everyone. And this is a time I think I need each year…a time to remember to look inward so in turn I can go outward. The below prayer was written by Paramahansa Yogananda, in his little book called Metaphysical Meditations; I posted this before but find it so beautiful I thought I’d share it again. Peace be to you, my friends; I hope you have a wonderful holiday season.

A Christmas Vow

“I will prepare for the coming of the Omnipresent baby Christ by cleaning the cradle of my consciousness, now rusty with selfishness, indifference, and sense attachments; and by polishing it with deep, daily, divine meditation, introspection and discrimination. I will re model the cradle with the dazzling soul qualities of brotherly love, humbleness, faith, desire for God-realization, will power, self-control, renunciation, and unselfishness, that I may fittingly celebrate the birth of the Divine Child.”
–Paramahansa Yogananda

Too Close For Comfort

I came across the above photo at the Facebook page of Car-Free America. It is–as it’s description says–the Oriten, a ten-seat bike made by the Orient Bicycle company. I had never heard of such a thing, but after Googling it I was surprised to see that it was quite popular around the time it was manufactured (1896); there were even races designed specifically for bikes with ten seats. When I look at the photo(s) a few things come to mind. One is I’m wondering if there was any frame flex with ten grown men sitting on it. Another is, I wonder how fast they could go with ten men pedaling (and that’s a lot of responsibility for the guy steering). And lastly, and this is just a personal one I suppose (but aren’t all opinions)…it just looks a little…well…a bit too close for comfort being sandwiched in there like that. At any rate, it would likely be a fun night out with the guys…having a few pints and not worrying about who’s driving home (I also wonder if you could ride it with just two or three guys…the thing must have weighed a ton). Anyhow, here’s a few more photos I came across.