Five Quotes From Oscar Wilde

Oscar Wilde (16 October 1854 – 30 November 1900)


“America is the only country that went from barbarism to decadence without civilization in between.”

“Be yourself; everyone else is already taken.”

“Always forgive your enemies; nothing annoys them so much.”

“To live is the rarest thing in the world. Most people exist, that is all.”

“The books that the world calls immoral are books that show the world its own shame.”

Occupied

Like a lot of cities the one in which I live is occupied…and it makes me proud. Proud that people are standing up for something as a national (and now international) community. In our city the protesters are gathering in the shadow of city hall with the American flag within view. I, unfortunately, have not spent much time there other than short visits. 
Below is a self portrait of sorts…I was riding from city hall to work this afternoon and caught my reflection in the glass of the convention center as I passed. I had my camera, so without stopping I held it out and snapped a picture…it captured my mood so I thought I’d share it. 
As I type these words at 11:31pm it is a rainy and chilly night in Buffalo and I know there are protesters still at the site…my prayers of thanks go out to them for having the guts and initiative to stand up for something they believe in. Peace.

Occupied

Like a lot of cities the one in which I live is occupied…and it makes me proud. Proud that people are standing up for something as a national (and now international) community. In our city the protesters are gathering in the shadow of city hall with the American flag within view. I, unfortunately, have not spent much time there other than short visits. 
Below is a self portrait of sorts…I was riding from city hall to work this afternoon and caught my reflection in the glass of the convention center as I passed. I had my camera, so without stopping I held it out and snapped a picture…it captured my mood so I thought I’d share it. 
As I type these words at 11:31pm it is a rainy and chilly night in Buffalo and I know there are protesters still at the site…my prayers of thanks go out to them for having the guts and initiative to stand up for something they believe in. Peace.

Cargo Bike Revolution

The below trailer was forwarded to me by a fellow cargo-biker (thanks Max!). It’s the trailer to an upcoming documentary about cargo bikes in the US. It is so good for me to see this. While I generally get really good comments about the Mundo when I’m on it or loading it, and while a good amount of Buffalonians can be seen riding bikes (at least during nice weather), it is rare to see another cargo bike in my travels…other than the internet I sometimes feel as if I am in my own personal cargo-bike cocoon; like I’m the only one. It is reassuring for me to see this and the forward thinking people in this 8-minute trailer. I really look forward to the documentary to come out. It’s being directed by Liz Canning; to visit here site (or to get involved), click here. I encourage you to watch this short video; if you are a cargo biker already it will make you smile, if you do not own a cargo bike you will want to after watching it. Peace.

https://www.youtube.com/v/aVjFq0Yni0I?version=3&hl=en_US&rel=0

Cargo Bike Revolution

The below trailer was forwarded to me by a fellow cargo-biker (thanks Max!). It’s the trailer to an upcoming documentary about cargo bikes in the US. It is so good for me to see this. While I generally get really good comments about the Mundo when I’m on it or loading it, and while a good amount of Buffalonians can be seen riding bikes (at least during nice weather), it is rare to see another cargo bike in my travels…other than the internet I sometimes feel as if I am in my own personal cargo-bike cocoon; like I’m the only one. It is reassuring for me to see this and the forward thinking people in this 8-minute trailer. I really look forward to the documentary to come out. It’s being directed by Liz Canning; to visit here site (or to get involved), click here. I encourage you to watch this short video; if you are a cargo biker already it will make you smile, if you do not own a cargo bike you will want to after watching it. Peace.

https://www.youtube.com/v/aVjFq0Yni0I?version=3&hl=en_US&rel=0

How To Cook Pasta Like a Chef

Firstly, let me say that this post is not about pasta in general, nor is it about a specific recipe; it is more about how to cook in a specific style with just a few ingredients. And by this I mean cooking aglio e olio–or, with garlic and oil–which of course refers to the ingredients but also the style in which it is cooked.

Besides classic pasta with tomato sauce this is my other all-time favorite. The beauty of this is that it can transform nearly any vegetable into a really delicious and healthy pasta dish. This is so delicious no vegetables are actually needed (but they do make for a complete meal); actually the classic recipe for this is made simply with pasta alone. I’ve posted on this basic subject in the past and on numerous occasions, click here for additional recipes, directions, and pictures.

Anyhow, in addition to the garlic and oil–which are requirements–I also include hot peppers, onion, and broth (brodo). All of these are options–especially the broth in the event you’d like to keep the meal vegetarian–but the broth really adds a fullness to the dish and flavors the pasta…but more on that in a minute.

What, I think, is just as important about this dish as the ingredients is how it is made, and by this I mean these simple but important steps. Begin by placing the oil, onion, and garlic in a cold pan. This is a really unorthodox approach to professional cooking. For most chefs–myself included–the pan can not be hot enough. But in this instance starting the recipe in a cold pan is crucial…it slowly leaches the flavors of the onion, garlic, and chilies into the oil before they brown, creating a sort of sofrito. Another step is to under cook the pasta slightly (al dente) and to add broth the the dish which you then boil vigorously. By cooking the broth quickly it evaporates and concentrates it’s flavor (along with the flavors of the other ingredients). And when you add the al dente pasta to the thin pool of broth it not only finishes cooking but also absorbs these concentrated flavors as well.

This may sound a bit more complicated that it is, but it’s not complicated at all. In a restaurant this will cost you a few dollars, at your home it will cost a little enjoyable time and a few pennies. Follow these simple steps and you can turn nearly whatever vegetables you have in the fridge into something really nourishing and wonderful. This is, after all, what a chef often does…turns something from their fridge (or walk-in cooler) into something really wonderful from often basic ingredients. Here it is in pictures; a recipe follows.

Spaghetti with Broccoli,Cauliflower, Garlic, Oil, and Broth
(Spaghetticon broccoli, cavolfiore, aglio, olio e brodo)
Makes 2 servings
6 ounces whole wheatspaghetti (171g)
3 tablespoons olive oil(1.5fl oz/40ml)
1 small onion, diced (½cup/2oz/57g)
2 cloves garlic, minced(.3oz/9g)
½ teaspoon crushed hotpepper
2 cups cauliflower florets,sliced (6oz/171g)
2 cups broccoli florets,sliced (4oz/114g)
1 cup chicken broth (8floz/240ml)
¼ teaspoon kosher salt
4 tablespoons Parmesancheese (.8oz/23g)
Bring a pot of water to aboil, cook the pasta al dente, then drain it and set aside. In alarge skillet, combine the olive oil, onion, garlic, and hot peppers;then turn the burner on high. Cook this for about 2 or 3 minutes, oruntil the onion and garlic are translucent but not browned, then addthe cauliflower. Cook the cauliflower—tossing and turning itfrequently—until it just starts to brown, taking care not to burnthe garlic. Add the broccoli, turn it in the oil and seasonings, thenadd the chicken broth and salt. Bring the broth to a boil and cook itfor a few minutes or until it reduces by half, turning the vegetablesfrequently. Add the slightly under-cooked pasta to the pan, gentlyturning it in the vegetables, seasonings, and broth. Cook the pastafor a a couple of minutes, until most of the liquid has absorbed intoit. Remove the pan from the heat and stir in the cheese.

How To Cook Pasta Like a Chef

Firstly, let me say that this post is not about pasta in general, nor is it about a specific recipe; it is more about how to cook in a specific style with just a few ingredients. And by this I mean cooking aglio e olio–or, with garlic and oil–which of course refers to the ingredients but also the style in which it is cooked.

Besides classic pasta with tomato sauce this is my other all-time favorite. The beauty of this is that it can transform nearly any vegetable into a really delicious and healthy pasta dish. This is so delicious no vegetables are actually needed (but they do make for a complete meal); actually the classic recipe for this is made simply with pasta alone. I’ve posted on this basic subject in the past and on numerous occasions, click here for additional recipes, directions, and pictures.

Anyhow, in addition to the garlic and oil–which are requirements–I also include hot peppers, onion, and broth (brodo). All of these are options–especially the broth in the event you’d like to keep the meal vegetarian–but the broth really adds a fullness to the dish and flavors the pasta…but more on that in a minute.

What, I think, is just as important about this dish as the ingredients is how it is made, and by this I mean these simple but important steps. Begin by placing the oil, onion, and garlic in a cold pan. This is a really unorthodox approach to professional cooking. For most chefs–myself included–the pan can not be hot enough. But in this instance starting the recipe in a cold pan is crucial…it slowly leaches the flavors of the onion, garlic, and chilies into the oil before they brown, creating a sort of sofrito. Another step is to under cook the pasta slightly (al dente) and to add broth the the dish which you then boil vigorously. By cooking the broth quickly it evaporates and concentrates it’s flavor (along with the flavors of the other ingredients). And when you add the al dente pasta to the thin pool of broth it not only finishes cooking but also absorbs these concentrated flavors as well.

This may sound a bit more complicated that it is, but it’s not complicated at all. In a restaurant this will cost you a few dollars, at your home it will cost a little enjoyable time and a few pennies. Follow these simple steps and you can turn nearly whatever vegetables you have in the fridge into something really nourishing and wonderful. This is, after all, what a chef often does…turns something from their fridge (or walk-in cooler) into something really wonderful from often basic ingredients. Here it is in pictures; a recipe follows.

Spaghetti with Broccoli,Cauliflower, Garlic, Oil, and Broth
(Spaghetticon broccoli, cavolfiore, aglio, olio e brodo)
Makes 2 servings
6 ounces whole wheatspaghetti (171g)
3 tablespoons olive oil(1.5fl oz/40ml)
1 small onion, diced (½cup/2oz/57g)
2 cloves garlic, minced(.3oz/9g)
½ teaspoon crushed hotpepper
2 cups cauliflower florets,sliced (6oz/171g)
2 cups broccoli florets,sliced (4oz/114g)
1 cup chicken broth (8floz/240ml)
¼ teaspoon kosher salt
4 tablespoons Parmesancheese (.8oz/23g)
Bring a pot of water to aboil, cook the pasta al dente, then drain it and set aside. In alarge skillet, combine the olive oil, onion, garlic, and hot peppers;then turn the burner on high. Cook this for about 2 or 3 minutes, oruntil the onion and garlic are translucent but not browned, then addthe cauliflower. Cook the cauliflower—tossing and turning itfrequently—until it just starts to brown, taking care not to burnthe garlic. Add the broccoli, turn it in the oil and seasonings, thenadd the chicken broth and salt. Bring the broth to a boil and cook itfor a few minutes or until it reduces by half, turning the vegetablesfrequently. Add the slightly under-cooked pasta to the pan, gentlyturning it in the vegetables, seasonings, and broth. Cook the pastafor a a couple of minutes, until most of the liquid has absorbed intoit. Remove the pan from the heat and stir in the cheese.

Power To The People

Buffalo, like many American cities, is in the midst of peaceful protest. Started in lower Manhattan, it began as Occupy Wall Street, but has spread to cities throughout the country. It’s about time…enough is enough. I rode my bike down to Niagara Square tonight to talk with and snap a few pictures of some of the people there. 

To visit Occupy Wall Street, click here.

To visit Occupy Buffalo, click here.

To read some statistics regarding wealth in America, click here or here.

Power To The People

Buffalo, like many American cities, is in the midst of peaceful protest. Started in lower Manhattan, it began as Occupy Wall Street, but has spread to cities throughout the country. It’s about time…enough is enough. I rode my bike down to Niagara Square tonight to talk with and snap a few pictures of some of the people there. 

To visit Occupy Wall Street, click here.

To visit Occupy Buffalo, click here.

To read some statistics regarding wealth in America, click here or here.

Things That Can Be Carried on a Bike (#363)…and how things often work out.

A full sheet of drywall, cut into six pieces.

It’s interesting how things often work out…it really is. Here’s an example. Without going into too much detail, I am about to rehab a room in my house and there’s a section of ceiling that needs to be replaced. It’s only an area measuring about 12 inches by 6 feet (I’m guessing because I haven’t measured it yet). I hated to buy a full sheet of drywall for such a small area–I even thought about asking the maintenance guy at work if he had some extra scraps–so I’ve been putting off purchasing it for a few days. Then, there I was riding the Mundo home this evening when I noticed a stack of brand new drywall pieces next to someone’s trash at the curb. Well…you know the rest.

Things That Can Be Carried on a Bike (#363)…and how things often work out.

A full sheet of drywall, cut into six pieces.

It’s interesting how things often work out…it really is. Here’s an example. Without going into too much detail, I am about to rehab a room in my house and there’s a section of ceiling that needs to be replaced. It’s only an area measuring about 12 inches by 6 feet (I’m guessing because I haven’t measured it yet). I hated to buy a full sheet of drywall for such a small area–I even thought about asking the maintenance guy at work if he had some extra scraps–so I’ve been putting off purchasing it for a few days. Then, there I was riding the Mundo home this evening when I noticed a stack of brand new drywall pieces next to someone’s trash at the curb. Well…you know the rest.

Five Quotes from John Lennon

John Lennon (October 9, 1940 – December 8, 1980)

“It doesn’t matter how long my hair is or what colour my skin is or whether I’m a woman or a man.”

“I believe in God, but not as one thing, not as an old man in the sky. I believe that what people call God is something in all of us. I believe that what Jesus and Mohammed and Buddha and all the rest said was right. It’s just that the translations have gone wrong.”  

“I’m not claiming divinity. I’ve never claimed purity of soul. I’ve never claimed to have the answers to life. I only put out songs and answer questions as honestly as I can… But I still believe in peace, love and understanding.” 

“I’m not going to change the way I look or the way I feel to conform to anything. I’ve always been a freak. So I’ve been a freak all my life and I have to live with that, you know. I’m one of those people.”
 
“If someone thinks that love and peace is a cliche that must have been left behind in the Sixties, that’s his problem. Love and peace are eternal.”

 If you have good speakers on your pc, turn them up loud while the below video loads.
 

Five Quotes from John Lennon

John Lennon (October 9, 1940 – December 8, 1980)

“It doesn’t matter how long my hair is or what colour my skin is or whether I’m a woman or a man.”

“I believe in God, but not as one thing, not as an old man in the sky. I believe that what people call God is something in all of us. I believe that what Jesus and Mohammed and Buddha and all the rest said was right. It’s just that the translations have gone wrong.”  

“I’m not claiming divinity. I’ve never claimed purity of soul. I’ve never claimed to have the answers to life. I only put out songs and answer questions as honestly as I can… But I still believe in peace, love and understanding.” 

“I’m not going to change the way I look or the way I feel to conform to anything. I’ve always been a freak. So I’ve been a freak all my life and I have to live with that, you know. I’m one of those people.”
 
“If someone thinks that love and peace is a cliche that must have been left behind in the Sixties, that’s his problem. Love and peace are eternal.”

 If you have good speakers on your pc, turn them up loud while the below video loads.
 

Buffalo Soldiers (on bikes)

When I first came across this image it stopped me in my tracks (or at least in my clicking)…excellent photo isn’t it? It’s a group of Buffalo Soldiers testing bikes before a journey. And being a Buffalonian I also like their title (though it is completely unrelated). I found the image at this site, which also includes an interesting story. If you’d like to learn more about Buffalo Soldiers, click here, here, or here. Click the image for a larger view…it’ll fill your screen.

Buffalo Soldiers (on bikes)

When I first came across this image it stopped me in my tracks (or at least in my clicking)…excellent photo isn’t it? It’s a group of Buffalo Soldiers testing bikes before a journey. And being a Buffalonian I also like their title (though it is completely unrelated). I found the image at this site, which also includes an interesting story. If you’d like to learn more about Buffalo Soldiers, click here, here, or here. Click the image for a larger view…it’ll fill your screen.

The Theology of Steve Jobs

Image found here.

I wasn’t going to write or post anything about Steve Jobs for a few reasons. One is that info regarding him, his life, and his recent transition, is currently proliferating not only the Internet but all forms of media. The other reason is that I didn’t know him personally. But the more I thought about it the more I realized I owed him…because of the extent that personal computers have infiltrated my–like many people’s–life. Not just with this and previous blogs, but with writing in general. Though I work full-time as a cook, I work part-time as a freelance writer…and this is something I could never have done without a computer. I really cannot imagine how writers did it before the advent of the PC. To be quite honest, I really don’t believe I would have been published as many times or as often as I have if not for a computer; mostly because of my personal laziness…how much more work it would take to type, re-type, and edit without a computer. Anyhow, that’s all I plan on saying, other than an open and official thank you to Mr. Jobs for pioneering the thing on which I now type these very words.

What really prompted me to post on Steve Jobs was an article I read today at the Washington Post bearing the same title as this posting. What’s below is a portion of the story which was cut-and-paste; to read the entire article, click here.

“No one wants to die. Even people who want to go to heaven don’t want to die to get there. And yet death is the destination we all share. No one has ever escaped it. And that is as it should be, because death is very likely the single best invention of life. It is life’s change agent. It clears out the old to make way for the new. Right now the new is you, but someday not too long from now, you will gradually become the old and be cleared away. Sorry to be so dramatic, but it is quite true.
 

Your time is limited, so don’t waste it living someone else’s life. Don’t be trapped by dogma — which is living with the results of other people’s thinking. Don’t let the noise of others’ opinions drown out your own inner voice. And most important, have the courage to follow your heart and intuition. They somehow already know what you truly want to become. Everything else is secondary.”

–Steve Jobs 

Here’s one last quote I read, and this is from President Barack Obama:

“The world has lost a visionary. And there may be no greater tribute to Steve’s success than the fact that much of the world learned of his passing on a device he invented