The view from my handlebars, or the beauty right in front of me, or a few things I saw while riding my bike today…

It’s always sort of invigorating to finish a project no matter how big or small. This morning, for example, I finished a short paper that I had to write and I thought I’d reward myself with a bike ride and take a few photos. I rode first through my neighborhood and the downtown area, then on to the outskirts through the more industrial area (yes those deer are in the city). Heavy wet snow fell the entire while but it felt good. Great, actually. It felt good to be out in the elements and see what was right in front of me.

Urban Simplicity.

The view from my handlebars, or the beauty right in front of me, or a few things I saw while riding my bike today…

It’s always sort of invigorating to finish a project no matter how big or small. This morning, for example, I finished a short paper that I had to write and I thought I’d reward myself with a bike ride and take a few photos. I rode first through my neighborhood and the downtown area, then on to the outskirts through the more industrial area (yes those deer are in the city). Heavy wet snow fell the entire while but it felt good. Great, actually. It felt good to be out in the elements and see what was right in front of me.

Urban Simplicity.

More Experiments with Bean Curd…Kung Pao Tofu (a variation on a theme)

So this is really a variation on a few levels. One is that it is sort of a variation of this tofu recipe, and another is that it is a variation–or my interpretation–of Kung Pao Chicken. How this recipe is different from the original Kung Pao Chicken is that I of course replaced the chicken with tofu, and I also added asparagus to make it a one-skillet meal. And what’s different from the other tofu recipe that I mentioned, in this one I baked the tofu rather than fry it. The outcome is pretty much the same other than it takes longer and has a lower fat content. And just as with the other recipe, if you’d like to make this vegan simply replace the chicken broth with vegetable broth.

Kung Pao Tofu with Asparagus

 

 

Serves 4

 

 

Tofu Marinade:

 

2 (14oz) packages extra firm tofu

 

¼ cup sherry

 

¼ cup soy sauce

 

2 tablespoons cornstarch

 

 

For the Sauce:

 

¼ cup chicken broth

 

4 tablespoons sugar

 

3 tablespoons soy sauce

 

3 tablespoons cider vinegar

 

1½ tablespoons cornstarch

 

1 tablespoon sesame oil

 

 

For the Stir-Fry:

 

2 tablespoons vegetable oil

 

2 tablespoons sesame oil

 

1 small onion, sliced

 

1 small red bell pepper, sliced

 

3 cloves garlic, minced

 

1 tablespoon minced ginger

 

8 whole dried chilies, stems removed

 

1 bunch asparagus, trimmed and sliced on the bias

 

3 green onions, sliced

 

1 cup unsalted peanuts

 

 

Drain the tofu, quarter it lengthwise, and slice it into ½” thick rectangles. Then lay it in a single layer in a shallow pan. Mix the sherry, soy, and cornstarch together and pour it over the tofu. Allow the tofu to marinate for at least 30 minutes, but as long as over night, turning it to absorb marinade. Drain the tofu and transfer it to a baking sheet that is fitted with a wire rack. Preheat an oven to 350F and bake the tofu for 20-30 minutes, or until golden brown. Remove from the oven and set aside.

 

 

Mix the sauce ingredients by combining the chicken broth (or water or vegetable broth if you want to keep it vegan), sugar, soy, vinegar, cornstarch, and sesame oil in a small bowl and set aside.

 

 

To assemble the recipe, heat a wok or large skillet over medium-high heat and add the 2 tablespoons of vegetable oil and sesame oil. When the oil just begins to smoke, add the onion, bell pepper, garlic, ginger, and whole chilies. Cook these ingredients for a minute or two, until the garlic just begins to brown and the air is fragrant with spice, then add the asparagus and cook a minute longer. Stir the sauce ingredients then add it to the wok or skillet. Bring it to a boil, it should thicken quickly (if it becomes too thick add a splash of broth). Add the cooked tofu, green onions, and peanuts. Carefully fold the ingredients into the sauce (trying not to break the tofu). Remove from the heat and serve with steamed rice.

Urban Simplicity.

More Experiments with Bean Curd…Kung Pao Tofu (a variation on a theme)

So this is really a variation on a few levels. One is that it is sort of a variation of this tofu recipe, and another is that it is a variation–or my interpretation–of Kung Pao Chicken. How this recipe is different from the original Kung Pao Chicken is that I of course replaced the chicken with tofu, and I also added asparagus to make it a one-skillet meal. And what’s different from the other tofu recipe that I mentioned, in this one I baked the tofu rather than fry it. The outcome is pretty much the same other than it takes longer and has a lower fat content. And just as with the other recipe, if you’d like to make this vegan simply replace the chicken broth with vegetable broth.

 

Kung Pao Tofu with Asparagus


Serves 4


Tofu Marinade:

2 (14oz) packages extra firm tofu

¼ cup sherry

¼ cup soy sauce

2 tablespoons cornstarch


For the Sauce:

¼ cup chicken broth

4 tablespoons sugar

3 tablespoons soy sauce

3 tablespoons cider vinegar

1½ tablespoons cornstarch

1 tablespoon sesame oil


For the Stir-Fry:

2 tablespoons vegetable oil

2 tablespoons sesame oil

1 small onion, sliced

1 small red bell pepper, sliced

3 cloves garlic, minced

1 tablespoon minced ginger

8 whole dried chilies, stems removed

1 bunch asparagus, trimmed and sliced on the bias

3 green onions, sliced

1 cup unsalted peanuts


Drain the tofu, quarter it lengthwise, and slice it into ½” thick rectangles. Then lay it in a single layer in a shallow pan. Mix the sherry, soy, and cornstarch together and pour it over the tofu. Allow the tofu to marinate for at least 30 minutes, but as long as over night, turning it to absorb marinade. Drain the tofu and transfer it to a baking sheet that is fitted with a wire rack. Preheat an oven to 350F and bake the tofu for 20-30 minutes, or until golden brown. Remove from the oven and set aside.


Mix the sauce ingredients by combining the chicken broth (or water or vegetable broth if you want to keep it vegan), sugar, soy, vinegar, cornstarch, and sesame oil in a small bowl and set aside.


To assemble the recipe, heat a wok or large skillet over medium-high heat and add the 2 tablespoons of vegetable oil and sesame oil. When the oil just begins to smoke, add the onion, bell pepper, garlic, ginger, and whole chilies. Cook these ingredients for a minute or two, until the garlic just begins to brown and the air is fragrant with spice, then add the asparagus and cook a minute longer. Stir the sauce ingredients then add it to the wok or skillet. Bring it to a boil, it should thicken quickly (if it becomes too thick add a splash of broth). Add the cooked tofu, green onions, and peanuts. Carefully fold the ingredients into the sauce (trying not to break the tofu). Remove from the heat and serve with steamed rice.

Urban Simplicity.

Just a few thoughts on [winter] cycling…

The decision to voluntarily go car free a couple years ago was one of the best decisions I’ve made (and I’ve made more than a few bad ones in my life), so was the decision to invest in good quality steel-studded snow tires at the beginning of this season (I can’t believe it has taken me so long). And after riding in temperatures hovering around 0F/-17.7C for the past few days, riding home from the health club while it was 14F/-10C it actually felt warm. It’s all perspective, I guess. That’s all I have for tonight.

Urban Simplicity.

Spicy Bean Curd and Mixed Vegetables (yum!)

 

Spicy Bean Curd and Mixed Vegetables

 

Yield: 4 servings

 

4 tablespoons soy sauce

 

1 tablespoon cider vinegar

 

1 tablespoon sugar

 

2 tablespoons cornstarch

 

1 package (14oz.) firm tofu, drained and sliced into 1-inch pieces

 

1 cup vegetable oil (for frying)

 

1 small onion, sliced

 

1 red bell pepper, julienned

 

1 carrot peeled and sliced

 

2 cloves garlic, minced

 

1 tablespoon minced ginger

 

1 teaspoon crushed hot pepper

 

1 bunch asparagus, trimmed and cut into 1-inch pieces

 

1 head broccoli, cut into florets

1 ½ cups chicken broth

 

 

In a small bowl combine the soy sauce, vinegar, sugar, and cornstarch—stirring to dissolve the sugar and cornstarch—then set aside. Heat the oil over medium-high heat in a large skillet. Carefully add the tofu and cook it on both sides until golden brown. Remove the tofu and transfer to absorbent paper. Carefully pour most of the oil into a separate pan (or other safe container), leaving just enough oil to stir fry. Heat the pan and add the onion, bell pepper, and carrot. Sauté until they just begin to caramelize. Add the garlic, ginger, and hot peppers. Sauté for another minute or two. Add the asparagus and broccoli, stir to coat it with the oil and seasonings, then stir in the chicken broth. Bring it to a boil, then stir in the soy-cornstarch mixture. Simmer for a couple minutes, until the sauce thickens and the broccoli and asparagus are just cooked. Serve with steamed rice.

 

Urban Simplicity.

Just a few thoughts on [winter] cycling…

The decision to voluntarily go car free a couple years ago was one of the best decisions I’ve made (and I’ve made more than a few bad ones in my life), so was the decision to invest in good quality steel-studded snow tires at the beginning of this season (I can’t believe it has taken me so long). And after riding in temperatures hovering around 0F/-17.7C for the past few days, riding home from the health club while it was 14F/-10C it actually felt warm. It’s all perspective, I guess. That’s all I have for tonight.

Urban Simplicity.

Spicy Bean Curd and Mixed Vegetables (yum!)

Spicy Bean Curd and Mixed Vegetables

Yield: 4 servings

4 tablespoons soy sauce

1 tablespoon cider vinegar

1 tablespoon sugar

2 tablespoons cornstarch

1 package (14oz.) firm tofu, drained and sliced into 1-inch pieces

1 cup vegetable oil (for frying)

1 small onion, sliced

1 red bell pepper, julienned

1 carrot peeled and sliced

2 cloves garlic, minced

1 tablespoon minced ginger

1 teaspoon crushed hot pepper

1 bunch asparagus, trimmed and cut into 1-inch pieces

1 head broccoli, cut into florets

1 ½ cups chicken broth


In a small bowl combine the soy sauce, vinegar, sugar, and cornstarch—stirring to dissolve the sugar and cornstarch—then set aside. Heat the oil over medium-high heat in a large skillet. Carefully add the tofu and cook it on both sides until golden brown. Remove the tofu and transfer to absorbent paper. Carefully pour most of the oil into a separate pan (or other safe container), leaving just enough oil to stir fry. Heat the pan and add the onion, bell pepper, and carrot. Sauté until they just begin to caramelize. Add the garlic, ginger, and hot peppers. Sauté for another minute or two. Add the asparagus and broccoli, stir to coat it with the oil and seasonings, then stir in the chicken broth. Bring it to a boil, then stir in the soy-cornstarch mixture. Simmer for a couple minutes, until the sauce thickens and the broccoli and asparagus are just cooked. Serve with steamed rice. 
 

Urban Simplicity.

Things that can be carried on a bike (#563) and the view from my handlebars on a really frigid evening.

A cardboard box containing four loaves of freshly baked bread, a book bag containing multiple things, a camera bag with a camera and extra lens, and a empty dough rising bucket.

Urban Simplicity.

The (same) view from my handlebars (but six months apart) and quote that inspires me…


I likely speak for other all-weather cyclists out there when I say that this winter has been challenging on many levels. I pass this hidden little alley many times during my week and have taken multiple photos of it. Today (the bottom photo) it looked especially beautiful as I passed it so I snapped another photo. But it also made me remember photos of summer and it made me pine for warmer weather. Anyhow, I found the top photo that I took last July standing nearly in the same spot, but six months earlier. Summer will come, eventually, I thought. It also made me think of the following quote regarding the 16th century monk, Brother Lawrence (who also happened to be a cook). It is recorded in the classic text, The Practice of the Presence of God, as a series of conversations. I personally find it inspiring (if only we all could have such an epiphany). If you are interested you can download the book for free in many formats here or here. Anyhow, here’s the quote…

“The first time I saw Brother Lawrence was on the 3rd of August, 1666. He told me that God had done him a singular favor in his conversion at the age of eighteen. During that winter, upon seeing a tree stripped of its leaves and considering that, within a little time, the leaves would be renewed and, after that, the flowers and fruit appear; Brother Lawrence received a high view of the providence and power of God which has never since been effaced from his soul.”

Urban Simplicity. 

The (same) view from my handlebars (but six months apart) and quote that inspires me…


I likely speak for other all-weather cyclists out there when I say that this winter has been challenging on many levels. I pass this hidden little alley many times during my week and have taken multiple photos of it. Today (the bottom photo) it looked especially beautiful as I passed it so I snapped another photo. But it also made me remember photos of summer and it made me pine for warmer weather. Anyhow, I found the top photo that I took last July standing nearly in the same spot, but six months earlier. Summer will come, eventually, I thought. It also made me think of the following quote regarding the 16th century monk, Brother Lawrence (who also happened to be a cook). It is recorded in the classic text, The Practice of the Presence of God, as a series of conversations. I personally find it inspiring (if only we all could have such an epiphany). If you are interested you can download the book for free in many formats here or here. Anyhow, here’s the quote…

“The first time I saw Brother Lawrence was on the 3rd of August, 1666. He told me that God had done him a singular favor in his conversion at the age of eighteen. During that winter, upon seeing a tree stripped of its leaves and considering that, within a little time, the leaves would be renewed and, after that, the flowers and fruit appear; Brother Lawrence received a high view of the providence and power of God which has never since been effaced from his soul.”

Urban Simplicity. 

Five (or ten) quotes from Stephen King

“If you don’t have time to read, you don’t have the time (or the tools) to write. Simple as that.”

“Get busy living or get busy dying.”

“Books are the perfect entertainment: no commercials, no batteries, hours of enjoyment for each dollar spent. What I wonder is why everybody doesn’t carry a book around for those inevitable dead spots in life.”

“The scariest moment is always just before you start.”

“If you want to be a writer, you must do two things above all others: read a lot and write a lot.”

“The road to hell is paved with adverbs.”

“Any word you have to hunt for in a thesaurus is the wrong word. There are no exceptions to this rule.”

“Amateurs sit and wait for inspiration, the rest of us just get up and go to work.”

“Life isn’t a support system for art. It’s the other way around.”

“When all else fails, give up and go to the library.”

More Five Quotes.

Urban Simplicity.

Things that can be Carried on a Bike (#562)

Four bottles of red wine. A couple portions of moudardara. Two kibbeh “burgers.”  Two portions of turmeric-laced potato salad. Four menus. A signed merit from La Chaîne des Rôtisseurs. A camera bag. A book bag. A tripod.

Urban Simplicity.