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

Things That Can Be Carried on a Bike (#359)…and a quick comment.

A 15lb capacity all-steel sausage stuffer.

I was on my way to work this morning carrying the above sausage stuffer and stopped at an intersection. A guy standing there gives me, the bike, and the stuffer a “once over” then looks at me but motions to the back of the bike, “What the hell is that thing,” he asks? I turn and look at him, “A time machine.” A big grin comes on his face, “Really? Cool!” As I pedaled away both of us were smiling (but as fast as I pedaled I never left this current space-time continuum).

Things That Can Be Carried on a Bike (#359)…and a quick comment.

A 15lb capacity all-steel sausage stuffer.

I was on my way to work this morning carrying the above sausage stuffer and stopped at an intersection. A guy standing there gives me, the bike, and the stuffer a “once over” then looks at me but motions to the back of the bike, “What the hell is that thing,” he asks? I turn and look at him, “A time machine.” A big grin comes on his face, “Really? Cool!” As I pedaled away both of us were smiling (but as fast as I pedaled I never left this current space-time continuum).

Half Moon over Buffalo

Today was the first day I’ve felt mostly back to “normal” (what is normal), meaning I am finally starting to feel well after a week-and-a-half illness, an early cold. Nothing major, but I was really sick for a bit. You know what I’m talking about…when you are so rundown that everything is a chore. Anyhow, that’s all I’ll bore you with other than for the past week or so I have hardly ridden or gotten much physical exercise. Tonight, after feeling up to it, I rode over the the health center for a long steam and a brief swim, and then on my way home I saw the above image. It’s an image of one of my favorite intersections in Buffalo so I stopped to take it’s photo. It was such an awesome fall evening and it felt so good to be on a bike again as I breathed in the fall air. When I started out it was unseasonably warm and the sun was shining, and on my way home the moon was high above with nary a cloud in sight. Beautiful. And as I snapped the photo and stopped for a minute to admire the sight before me, I couldn’t help but think of all the people across the hemisphere that could see that same moon just as I did. Anyhow, just thought I’d share a couple photos; click them for larger views.

Half Moon over Buffalo

Today was the first day I’ve felt mostly back to “normal” (what is normal), meaning I am finally starting to feel well after a week-and-a-half illness, an early cold. Nothing major, but I was really sick for a bit. You know what I’m talking about…when you are so rundown that everything is a chore. Anyhow, that’s all I’ll bore you with other than for the past week or so I have hardly ridden or gotten much physical exercise. Tonight, after feeling up to it, I rode over the the health center for a long steam and a brief swim, and then on my way home I saw the above image. It’s an image of one of my favorite intersections in Buffalo so I stopped to take it’s photo. It was such an awesome fall evening and it felt so good to be on a bike again as I breathed in the fall air. When I started out it was unseasonably warm and the sun was shining, and on my way home the moon was high above with nary a cloud in sight. Beautiful. And as I snapped the photo and stopped for a minute to admire the sight before me, I couldn’t help but think of all the people across the hemisphere that could see that same moon just as I did. Anyhow, just thought I’d share a couple photos; click them for larger views.

More Fortune Cookie Philosophy…and Five Quotes Regarding the Effect of Thought


“The mind is everything. What you think you become.”
“Thought is the sculptor who can create the person you want to be.”

“The ancestor of every action is a thought.”
“A man is literally what he thinks, his character being the complete sum of all his thoughts.”
“For as he thinketh in his heart, so he is.” 
OK, I said five…but here’s one more. 

“We are shaped by our thoughts; we become what we think. When the mind is pure, joy follows like a shadow that never leaves.”
 

More Fortune Cookie Philosophy…and Five Quotes Regarding the Effect of Thought


“The mind is everything. What you think you become.”
“Thought is the sculptor who can create the person you want to be.”

“The ancestor of every action is a thought.”
“A man is literally what he thinks, his character being the complete sum of all his thoughts.”
“For as he thinketh in his heart, so he is.” 
OK, I said five…but here’s one more. 

“We are shaped by our thoughts; we become what we think. When the mind is pure, joy follows like a shadow that never leaves.”
 

12 Months of Joy

This advert/calender is interesting in that the bicycle company was located in an area of the world that can have somewhat harsh winters but in 1921 they were promoting the bicycle as 12 months of joy. 90 years later and it seems like we could use more of this type of positive reinforcement of the image of the bicycle, not only as a viable form of transport but also one that can be utilized year-round…no matter what the climate. Click the image for a larger view. To see more about the Mead Bicycle Company, click here; the image was found here.

12 Months of Joy

This advert/calender is interesting in that the bicycle company was located in an area of the world that can have somewhat harsh winters but in 1921 they were promoting the bicycle as 12 months of joy. 90 years later and it seems like we could use more of this type of positive reinforcement of the image of the bicycle, not only as a viable form of transport but also one that can be utilized year-round…no matter what the climate. Click the image for a larger view. To see more about the Mead Bicycle Company, click here; the image was found here.

How to Make a Really Delicious and Nutritious Deep-Dish Pizza (and a loaf of bread, too)

Pizza is one of my favorite homemade comfort foods to make (click here for additional pictures and recipes). And while many believe it to be time-consuming and somewhat laborious–or even difficult–to make, it is neither. It’s basically bread dough with stuff baked on it. Thus, when I bake pizza at home I usually make twice the amount of dough as needed and use half to make a loaf of bread…it rises and ferments while the pizza is baking. Over the years I’ve gravitated to baking almost exclusively with whole grains and whole wheat flour and this is no exception. What’s a bit different about this particular recipe is that I made it a deep-dish pizza, meaning I made a sort of rim around  the edge to hold even more stuff (mmm…). And in this night’s variety I used broccoli, which I par-cooked and chopped before adding it to the pizza, homemade tomato sauce, made with some of the last tomatoes from the garden (click here for a recipe), and a 3-cheese blend I had in the freezer.

The combination of the above said ingredients–for the dough and it’s filling–translates, in my mind, to not only flavor but also nutrition…this is anything but junk food. As usual, these recipes are just suggestions; use your own adaptations for an equally good outcome. Anyhow, here it is in pictures and recipes.

7-Grain Whole WheatBread
Makes 1 (14”) pizza and alarge loaf of bread
or 2 large loaves of bread
1 cup (6.6oz/187g) 7-grain mix
3 quarts (96floz/2.83L) water
____________
fully cooked grains
2/3 cup (5.3 oz/157ml) cookingliquid
2 cups (11oz/312g) whole wheatflour
2 tablespoons (.5oz/14g) vitalwheat gluten
2 teaspoons (.2oz/5.6g) instantyeast
____________
4 cups (21oz/595.3g) whole wheatflour
1 1/3 cups (10.5fl oz/315ml) cookingliquid
____________
1/4 cup (2fl oz/59.1ml) honey
1/4 cup (2fl oz/59.1ml) olive oil
3 teaspoons (.3oz/8.5g) instantyeast
3 teaspoons (.5oz/14.1g) koshersalt
Combine the grain and water in a mediumpot and bring to a boil; lower the heat to simmer and cook the ricefor about 45 minutes or until very soft. As the grain cooks add morewater to the pot as necessary because the cooking liquid, which isfull of nutrients, will become part of the recipe. After the grainsare cooked allow them to cool in the liquid to room temperature,refrigerating if necessary. Then drain it, squeezing it with yourhands or the back of a spoon, reserving the cooking liquid.
Place two bowlsside-by-side; one will hold the pre-ferment, the other autolyse. Inone bowl combine the cooked and drained 7-grains with 2/3 cup (5.3oz/157ml) of the cooking liquid, 2 cups (11oz/312g) whole wheatflour, 2 tablespoons (.5oz/14g) vital wheat gluten, and 2 teaspoons(.2oz/5.6g) instant yeast. Stir just until combined then cover itwith plastic wrap. In the other bowl combine 4 cups (21oz/595.3g)whole wheat flour and 1 1/3 cups (10.5fl oz/315ml) cooking liquid;stir just until combined then cover it with plastic wrap (take carenot to get yeast into this bowl). Allow the bowls to rest at roomtemperature for about an hour, during which time the preferment willbegin it’s job multiplying yeast and fermenting flour, and theautolyse will soak liquid, swelling the gluten.
After an hour or so, combinethe ingredients from both bowls into the bowl of an upright mixerfitted with a dough hook. Add the honey, olive oil, salt, and 3teaspoons (.3oz/8.5g) of yeast (add the yeast and salt on oppositesides of the bowl). Knead the dough on medium speed for about 8minutes. Place the dough in a lightly oiled container, cover itloosely, and allow to ferment for 1-2 hours, or until doubled inbulk. Deflate the dough and allow it to ferment an additional 30minutes.

Turn the dough out onto afloured work surface and cut it into 2 or 3 pieces. Shape into loavesand place into lightly oiled pans. Loosely cover the loaves withplastic wrap and allow to ferment for 30-60 minutes, or until doublein size and when gently touched with a fingertip an indentationremains. Preheat an oven to 450f (232.2C).

Bake the breads forabout 30-40 minutes, adding steam to the oven a few times (eitherwith ice cubes or a spray bottle) and rotating the breads every tenminutes. The breads are done when they are dark brown and soundhollow when tapped upon. Remove the breads from their pans and allowthem to cook on a wire rack for at least 10 minutes before slicing.

Garden-Fresh Tomato Sauce

To see the original posting for this recipe–with additional pictures of it being made–click here.

(This is a simple but excellent tomato sauce that can be used as is or as a base for other sauces. I usually make this a few times throughout the summer months–as the tomatoes ripen in the garden–and freeze it in increments. This way I have homemade sauce throughout the winter. This recipe makes about 6 quarts but it’s really just a guide)

4 quarts fresh tomatoes (click here to see them)
1/2 cup extra virgin olive oil
2 small onions
4 cloves of garlic
1 tablespoon sugar
2 teaspoons sea salt
1 teaspoon fennel seeds
1 teaspoon crushed hot pepper
2 cups chicken broth
1 bunch fresh basil

Cut the tomatoes in half and squeeze out the seeds; discard the seeds and dice the tomatoes. Heat the oil in a heavy sauce pan; add the onions, then the garlic, then the sugar, salt, fennel, and hot pepper. Add the diced tomatoes and the chicken broth (or vegetable broth). Bring to a boil, then lower to a simmer. Cook the sauce for about 45 minutes, or until it has reduced and thickened. Stir in whole basil leaves and remove from the heat. Allow it to rest for 5 minutes. Taste it for seasoning, then puree in a blender. Refrigerate until needed.

How to Make a Really Delicious and Nutritious Deep-Dish Pizza (and a loaf of bread, too)

Pizza is one of my favorite homemade comfort foods to make (click here for additional pictures and recipes). And while many believe it to be time-consuming and somewhat laborious–or even difficult–to make, it is neither. It’s basically bread dough with stuff baked on it. Thus, when I bake pizza at home I usually make twice the amount of dough as needed and use half to make a loaf of bread…it rises and ferments while the pizza is baking. Over the years I’ve gravitated to baking almost exclusively with whole grains and whole wheat flour and this is no exception. What’s a bit different about this particular recipe is that I made it a deep-dish pizza, meaning I made a sort of rim around  the edge to hold even more stuff (mmm…). And in this night’s variety I used broccoli, which I par-cooked and chopped before adding it to the pizza, homemade tomato sauce, made with some of the last tomatoes from the garden (click here for a recipe), and a 3-cheese blend I had in the freezer.

The combination of the above said ingredients–for the dough and it’s filling–translates, in my mind, to not only flavor but also nutrition…this is anything but junk food. As usual, these recipes are just suggestions; use your own adaptations for an equally good outcome. Anyhow, here it is in pictures and recipes.

7-Grain Whole WheatBread
Makes 1 (14”) pizza and alarge loaf of bread
or 2 large loaves of bread
1 cup (6.6oz/187g) 7-grain mix
3 quarts (96floz/2.83L) water
____________
fully cooked grains
2/3 cup (5.3 oz/157ml) cookingliquid
2 cups (11oz/312g) whole wheatflour
2 tablespoons (.5oz/14g) vitalwheat gluten
2 teaspoons (.2oz/5.6g) instantyeast
____________
4 cups (21oz/595.3g) whole wheatflour
1 1/3 cups (10.5fl oz/315ml) cookingliquid
____________
1/4 cup (2fl oz/59.1ml) honey
1/4 cup (2fl oz/59.1ml) olive oil
3 teaspoons (.3oz/8.5g) instantyeast
3 teaspoons (.5oz/14.1g) koshersalt
Combine the grain and water in a mediumpot and bring to a boil; lower the heat to simmer and cook the ricefor about 45 minutes or until very soft. As the grain cooks add morewater to the pot as necessary because the cooking liquid, which isfull of nutrients, will become part of the recipe. After the grainsare cooked allow them to cool in the liquid to room temperature,refrigerating if necessary. Then drain it, squeezing it with yourhands or the back of a spoon, reserving the cooking liquid.
Place two bowlsside-by-side; one will hold the pre-ferment, the other autolyse. Inone bowl combine the cooked and drained 7-grains with 2/3 cup (5.3oz/157ml) of the cooking liquid, 2 cups (11oz/312g) whole wheatflour, 2 tablespoons (.5oz/14g) vital wheat gluten, and 2 teaspoons(.2oz/5.6g) instant yeast. Stir just until combined then cover itwith plastic wrap. In the other bowl combine 4 cups (21oz/595.3g)whole wheat flour and 1 1/3 cups (10.5fl oz/315ml) cooking liquid;stir just until combined then cover it with plastic wrap (take carenot to get yeast into this bowl). Allow the bowls to rest at roomtemperature for about an hour, during which time the preferment willbegin it’s job multiplying yeast and fermenting flour, and theautolyse will soak liquid, swelling the gluten.
After an hour or so, combinethe ingredients from both bowls into the bowl of an upright mixerfitted with a dough hook. Add the honey, olive oil, salt, and 3teaspoons (.3oz/8.5g) of yeast (add the yeast and salt on oppositesides of the bowl). Knead the dough on medium speed for about 8minutes. Place the dough in a lightly oiled container, cover itloosely, and allow to ferment for 1-2 hours, or until doubled inbulk. Deflate the dough and allow it to ferment an additional 30minutes.

Turn the dough out onto afloured work surface and cut it into 2 or 3 pieces. Shape into loavesand place into lightly oiled pans. Loosely cover the loaves withplastic wrap and allow to ferment for 30-60 minutes, or until doublein size and when gently touched with a fingertip an indentationremains. Preheat an oven to 450f (232.2C).

Bake the breads forabout 30-40 minutes, adding steam to the oven a few times (eitherwith ice cubes or a spray bottle) and rotating the breads every tenminutes. The breads are done when they are dark brown and soundhollow when tapped upon. Remove the breads from their pans and allowthem to cook on a wire rack for at least 10 minutes before slicing.

Garden-Fresh Tomato Sauce

To see the original posting for this recipe–with additional pictures of it being made–click here.

(This is a simple but excellent tomato sauce that can be used as is or as a base for other sauces. I usually make this a few times throughout the summer months–as the tomatoes ripen in the garden–and freeze it in increments. This way I have homemade sauce throughout the winter. This recipe makes about 6 quarts but it’s really just a guide)

4 quarts fresh tomatoes (click here to see them)
1/2 cup extra virgin olive oil
2 small onions
4 cloves of garlic
1 tablespoon sugar
2 teaspoons sea salt
1 teaspoon fennel seeds
1 teaspoon crushed hot pepper
2 cups chicken broth
1 bunch fresh basil

Cut the tomatoes in half and squeeze out the seeds; discard the seeds and dice the tomatoes. Heat the oil in a heavy sauce pan; add the onions, then the garlic, then the sugar, salt, fennel, and hot pepper. Add the diced tomatoes and the chicken broth (or vegetable broth). Bring to a boil, then lower to a simmer. Cook the sauce for about 45 minutes, or until it has reduced and thickened. Stir in whole basil leaves and remove from the heat. Allow it to rest for 5 minutes. Taste it for seasoning, then puree in a blender. Refrigerate until needed.

Be Nice on Your Bike, even if…

I came across this graphic here. I find it really interesting because while I sit at this keyboard and type away talking about being nice I also take it really personal when someone yells something to me from their car window while I’m on a bike…it immediately sends my blood pressure through the roof. It is so difficult being human sometimes (most times, I think); I need to try harder. Anyhow, this is an interesting graphic. It made me think.

Be Nice on Your Bike, even if…

I came across this graphic here. I find it really interesting because while I sit at this keyboard and type away talking about being nice I also take it really personal when someone yells something to me from their car window while I’m on a bike…it immediately sends my blood pressure through the roof. It is so difficult being human sometimes (most times, I think); I need to try harder. Anyhow, this is an interesting graphic. It made me think.

For the Love of Cooking

If you’ve been to this blog before you likely know a few things about me. One is that I like to ride bikes (for transportation, yes, but mostly because I enjoy it), another is that I often take pictures of  the sky or flowers and wonder about life (this current incarnation, but also those previous and future), and also that I like to cook and write about what I cook…and it just so happens that I cook for a living. People sometimes ask me if I ever tire of cooking and I most often tell them no, but it’s the administrative junk at work that can weigh me down…cooking is the fun part. I’m also sometimes asked if I enjoy cooking at home, and this is always an immediate yes…this is where it is truly enjoyable; a glass of wine at hand and NPR on the radio, sometimes the process is greater than the outcome.

Anyhow this brings me to my point. Home cooking. And I’m wondering how many people still do it. It seems like prepared foods, frozen foods, and take out are taking away the pure joy of home cooking. A simple Internet search found plenty on this: click here, here, here, here, here, or here, to see what I mean. You get the picture. And at the same time some people, while obsessed at what chefs are cooking, cook less for themselves…click here to read a really interesting article.

So what is it, I wonder? I work all day, too, and come home tired…and I even cook for a living, but I still cook for myself. Now, some may say this gives me an advantage, but I don’t think it does. Do mechanics come home and work on their own cars all evening (and enjoy it), I wonder? Do house painters come home to enjoy painting their own houses? But this is different. Cooking is a necessity; it’s a life skill. I enjoy cooking at home for many reasons.

Let me also qualify this by saying that I am not immune to somewhat frequent takeout foods (my two vices are pizza and Chinese food–the latter being my son’s favorite). But for the most part I eat my meals at home which I’ve cooked for myself…and sometimes even for only myself. It doesn’t have to be a big deal; it’s easy to make a really good meal out of the most simple ingredients. Case-in-point, tonight’s dinner (pictured above). My son was home tonight, but he is nursing a cold (as am I) and he chose to eat leftover Chinese take out (told you it was his favorite…he is an American teenager). Anyhow, this is what I made for myself.

The main part of the meal was brown rice cooked with pork. Sort of a toned down version of arroz con puerco. But in the rice I also included broccoli and green beans which–believe-it-or-not–are still growing in the garden. This is really the only thing I actually cooked tonight; everything else was in my fridge or cupboard. Also on the plate were refrigerator pickles, that were made from cucumbers and peppers that my next-door neighbor gave me, pickled beets, which were made from beets that someone also had given me, kim-chee, which was made from cabbage and peppers that were grown in my own garden, yogurt that was made in my own kitchen, and whole wheat kamut bread which I made at work (OK, there’s the advantage) and carried home on my bike.

The point is, I suppose, that if you cook often you’ll not only get better at it and enjoy it more, but you’ll also have good stuff in your fridge to augment what you are making. It’s a lifestyle but also life for us humans in general.

As I was typing these previous words I realized that this almost sounds boastful…but it is intended to be just the opposite. This is not fancy-shmancy chef-made cuisine, this is food your grandmother may have made…good wholesome food that is good and rewarding to make and really good and enjoyable to eat.

Food and cooking is good, really good. We should enjoy it…not only when we’re eating it but also while we’re making it. We should cook and we should cook often…as if our lives depended on it. I’ll get off my little soapbox now.

For the Love of Cooking

If you’ve been to this blog before you likely know a few things about me. One is that I like to ride bikes (for transportation, yes, but mostly because I enjoy it), another is that I often take pictures of  the sky or flowers and wonder about life (this current incarnation, but also those previous and future), and also that I like to cook and write about what I cook…and it just so happens that I cook for a living. People sometimes ask me if I ever tire of cooking and I most often tell them no, but it’s the administrative junk at work that can weigh me down…cooking is the fun part. I’m also sometimes asked if I enjoy cooking at home, and this is always an immediate yes…this is where it is truly enjoyable; a glass of wine at hand and NPR on the radio, sometimes the process is greater than the outcome.

Anyhow this brings me to my point. Home cooking. And I’m wondering how many people still do it. It seems like prepared foods, frozen foods, and take out are taking away the pure joy of home cooking. A simple Internet search found plenty on this: click here, here, here, here, here, or here, to see what I mean. You get the picture. And at the same time some people, while obsessed at what chefs are cooking, cook less for themselves…click here to read a really interesting article.

So what is it, I wonder? I work all day, too, and come home tired…and I even cook for a living, but I still cook for myself. Now, some may say this gives me an advantage, but I don’t think it does. Do mechanics come home and work on their own cars all evening (and enjoy it), I wonder? Do house painters come home to enjoy painting their own houses? But this is different. Cooking is a necessity; it’s a life skill. I enjoy cooking at home for many reasons.

Let me also qualify this by saying that I am not immune to somewhat frequent takeout foods (my two vices are pizza and Chinese food–the latter being my son’s favorite). But for the most part I eat my meals at home which I’ve cooked for myself…and sometimes even for only myself. It doesn’t have to be a big deal; it’s easy to make a really good meal out of the most simple ingredients. Case-in-point, tonight’s dinner (pictured above). My son was home tonight, but he is nursing a cold (as am I) and he chose to eat leftover Chinese take out (told you it was his favorite…he is an American teenager). Anyhow, this is what I made for myself.

The main part of the meal was brown rice cooked with pork. Sort of a toned down version of arroz con puerco. But in the rice I also included broccoli and green beans which–believe-it-or-not–are still growing in the garden. This is really the only thing I actually cooked tonight; everything else was in my fridge or cupboard. Also on the plate were refrigerator pickles, that were made from cucumbers and peppers that my next-door neighbor gave me, pickled beets, which were made from beets that someone also had given me, kim-chee, which was made from cabbage and peppers that were grown in my own garden, yogurt that was made in my own kitchen, and whole wheat kamut bread which I made at work (OK, there’s the advantage) and carried home on my bike.

The point is, I suppose, that if you cook often you’ll not only get better at it and enjoy it more, but you’ll also have good stuff in your fridge to augment what you are making. It’s a lifestyle but also life for us humans in general.

As I was typing these previous words I realized that this almost sounds boastful…but it is intended to be just the opposite. This is not fancy-shmancy chef-made cuisine, this is food your grandmother may have made…good wholesome food that is good and rewarding to make and really good and enjoyable to eat.

Food and cooking is good, really good. We should enjoy it…not only when we’re eating it but also while we’re making it. We should cook and we should cook often…as if our lives depended on it. I’ll get off my little soapbox now.

Things That Can Be Carried on a Bike (#358)…and a view from my handlebars

A cardboard box containing a small box of chocolates, 2 pints of beef broth, 2 pints of cooked beef, 2 pints of roast pork, 2 small jars of peach jam, 2 pounds fresh beets, and 2 loaves of kamut bread. A canvas bag containing two books and various writing implements. 3 liters of red wine. A 16 ounce cup of coffee (National Coffee Day).

On my short commute home I came upon a small and brief traffic jam in front of a local school that was letting out. I was at a standstill for about 5 minutes. I could have gone between cars, I suppose, but it was a beautiful early evening and I had just gotten out of work. I had nothing pressing to do so I just sat there enjoying the lovely weather and evening, and waited with the people trapped in their cars. It was way more pleasant, I think, to be looking out over my handlebars than it would be through a windshield. Then again, maybe it’s just me.

Things That Can Be Carried on a Bike (#358)…and a view from my handlebars

A cardboard box containing a small box of chocolates, 2 pints of beef broth, 2 pints of cooked beef, 2 pints of roast pork, 2 small jars of peach jam, 2 pounds fresh beets, and 2 loaves of kamut bread. A canvas bag containing two books and various writing implements. 3 liters of red wine. A 16 ounce cup of coffee (National Coffee Day).

On my short commute home I came upon a small and brief traffic jam in front of a local school that was letting out. I was at a standstill for about 5 minutes. I could have gone between cars, I suppose, but it was a beautiful early evening and I had just gotten out of work. I had nothing pressing to do so I just sat there enjoying the lovely weather and evening, and waited with the people trapped in their cars. It was way more pleasant, I think, to be looking out over my handlebars than it would be through a windshield. Then again, maybe it’s just me.

For the Love of Flavor

“How embarrassing… a house full of condiments and no food.” 
Narrator, Fight Club

Condiments can make even the most mundane foods taste great, and they are so plentiful and inexpensive that they’re rarely made at home these days…somewhat of a lost art, one could suppose. These two recipes are perfect examples: course-grained honey-mustard, and pink (beet) horseradish. Both are so simple to make and will last for months in the fridge.

To read a short story about condiments in general–including they’re history, lore, uses, and additional recipes–click here. To read another short story about ketchup (and yes it has a really interesting past) and how to make it–including a few variations–click here.

Honey-Mustard
Makes about 2 1/2 cups

1 cup yellow mustard seeds
2 tablespoons brown mustard seeds
1/4 cup honey
1 cup white wine vinegar
1/4 cup white wine
1 teaspoon turmeric 

Combine all of the ingredients in a glass jar and allow to soak at room temperature for about two days. Transfer to a blender and puree to desired consistency. Return to the glass jar and refrigerate.

Pink Prepared Horseradish
Makes about 2 1/2 cups

1 pound horseradish root, peeled
1 small beet, peeled
3/4 cup white wine vinegar
1/2 teaspoon kosher salt

Grate the horseradish and beet, then transfer them to a food processor. Add the vinegar and salt and puree until desired consistency. Transfer to a glass jar and refrigerate.