>But Some Seed Fell on Fertil Soil

>

Every year I turn the tiny plot that surrounds my house into a vegetable garden…and every year it is another experiment; seeing what works and what doesn’t; what grows and what doesn’t. Usually I have most things in the ground by now but am running late because of the cold and relentless rain. This year’s experiment is to plant things even closer than I did last year (for high yield and low weeds) and to grow a little wheat (pictured above). I know I don’t have enough space to grow any usable amount of wheat, but in the same way that I grow a mere 2 dozen stalks of corn each year, I figure I’ll grow it as more of a novelty…and it”l look nice too. And I’d rather have wheat and corn growing in my front yard than have grass to cut and water. I hope these seeds fell on good soil.

“A farmer went out to sow his seed. As he was scattering the seed, some fell along the path, and the birds came and ate it up. Some fell on rocky places, where it did not have much soil. It sprang up quickly, because the soil was shallow. But when the sun came up, the plants were scorched, and they withered because they had no root. Other seed fell among thorns, which grew up and choked the plants, so that they did not bear grain. Still other seed fell on good soil. It came up, grew and produced a crop, some multiplying thirty, some sixty, some a hundred times.”
Mark 4:3-8 (NIV) 

Click here to see posts on my garden experiment from previous years.

Employee Meal 5.18.11

Kibbeh on a skewer (kafta). Mmmm…I love this stuff. This is part of my ethnic heritage (my dad’s family was from “the old country”). Ate it with a salad, with fresh yogurt and hydroponic tomatoes (and bread of course). This is so easy to make and super flavorful…my mouth is watering as I remember the flavors.

Basic Kibbeh Mixture
 
1/2 cup medium bulgur wheat 
3/4 pound boneless lamb, diced
1/2 small onion, diced
1 clove garlic, minced
1 jalapeno, minced
1 teaspoon salt
1/2 teaspoon black pepper
1/2 teaspoon cumin
1/4 teaspoon cinnamon
1/4 teaspoon allspice
1/4 cup minced parsley
1/4 cup minced mint

Place the bulgur in a bowl, cover with warm water and leave to soak for 30 minutes. Drain and squeeze out as much liquid as possible. Place the bulgur along with the rest of the ingredients in a large bowl and mix until thoroughly combined. Knead the meat, bulgur, herbs, and spices for a couple minutes to form a paste. Shape into balls or patties, thread on skewers, or bake it flat in a pan.


>Employee Meal 5.18.11

>

Kibbeh on a skewer (kafta). Mmmm…I love this stuff. This is part of my ethnic heritage (my dad’s family was from “the old country”). Ate it with a salad, with fresh yogurt and hydroponic tomatoes (and bread of course). This is so easy to make and super flavorful…my mouth is watering as I remember the flavors.

Basic Kibbeh Mixture
 
1/2 cup medium bulgur wheat 
3/4 pound boneless lamb, diced
1/2 small onion, diced
1 clove garlic, minced
1 jalapeno, minced
1 teaspoon salt
1/2 teaspoon black pepper
1/2 teaspoon cumin
1/4 teaspoon cinnamon
1/4 teaspoon allspice
1/4 cup minced parsley
1/4 cup minced mint

Place the bulgur in a bowl, cover with warm water and leave to soak for 30 minutes. Drain and squeeze out as much liquid as possible. Place the bulgur along with the rest of the ingredients in a large bowl and mix until thoroughly combined. Knead the meat, bulgur, herbs, and spices for a couple minutes to form a paste. Shape into balls or patties, thread on skewers, or bake it flat in a pan.


After the Rain

The title of this post more accurately should be: in between the rain. It has been raining, more or less, for the past 4 or 5 days; cold, too. Not winter cold, but surely too cold for this time of year. I don’t know what it is but those short glimpses in between rain showers–when it has stopped raining but you know it is going to downpour again any minute–makes things seem so fragile to me. It reminds me that I am not in control of anything. Anyhow, I snapped a few photos and though I’d share. If you’d like to see a similar series I posted last fall (same theme but different foliage), click here.

>After the Rain

>

The title of this post more accurately should be: in between the rain. It has been raining, more or less, for the past 4 or 5 days; cold, too. Not winter cold, but surely too cold for this time of year. I don’t know what it is but those short glimpses in between rain showers–when it has stopped raining but you know it is going to downpour again any minute–makes things seem so fragile to me. It reminds me that I am not in control of anything. Anyhow, I snapped a few photos and though I’d share. If you’d like to see a similar series I posted last fall (same theme but different foliage), click here.

Strange Coincidence

I’ve been hesitant to share this photo for a while, I’m not sure why…just have. But anyhow, I thought I’d share the story behind it and the somewhat odd coincidences that go along with it.

Well, first of all, the man in the picture is Fred Tornow and he is standing in front of my house with a Penny-Farthing bicycle in 1886. No…sorry, let me start over. He is standing in front of his house in 1886. The best I can figure is he was the second owner of the house (I’m something like the 9th) and he and his wife (the woman in the window, I presume) lived here for more than 40 years; don’t know if they had children but I assume so.

Anyhow, you can imagine my surprise and interest when I first came across this photo…and what little I learned about him…more specifically, some of our same interests. He, for example, was one of the early bicycle advocates in Buffalo and rode a really tall bike that probably drew attention; I, of course, am a local bike advocate and ride a really long bike that seems to draw a lot of attention. His job for decades was working as a book binder; I, in turn, love books of all kinds…just the feel of them; my (his) house is filled with them. For recreation he rode his bicycle around the city and took photos and kept a log of them; I, of course, ride my bike around the city, take photos, and keep this blog. Weird huh?  Don’t know if he liked to cook, though.

Now if you look at the picture again. Do you see the window on the right? That’s where my desk is located…and where I am currently typing these words 125 years after the photo was taken. Are the little hairs on the back of your neck tingling yet? Let me know if you see me look out that window…

To see my bicycles parked in the very same spot that Fred Tornow is standing, click here.

>Strange Coincidence

>

I’ve been hesitant to share this photo for a while, I’m not sure why…just have. But anyhow, I thought I’d share the story behind it and the somewhat odd coincidences that go along with it.

Well, first of all, the man in the picture is Fred Tornow and he is standing in front of my house with a Penny-Farthing bicycle in 1886. No…sorry, let me start over. He is standing in front of his house in 1886. The best I can figure is he was the second owner of the house (I’m something like the 9th) and he and his wife (the woman in the window, I presume) lived here for more than 40 years; don’t know if they had children but I assume so.

Anyhow, you can imagine my surprise and interest when I first came across this photo…and what little I learned about him…more specifically, some of our same interests. He, for example, was one of the early bicycle advocates in Buffalo and rode a really tall bike that probably drew attention; I, of course, am a local bike advocate and ride a really long bike that seems to draw a lot of attention. His job for decades was working as a book binder; I, in turn, love books of all kinds…just the feel of them; my (his) house is filled with them. For recreation he rode his bicycle around the city and took photos and kept a log of them; I, of course, ride my bike around the city, take photos, and keep this blog. Weird huh?  Don’t know if he liked to cook, though.

Now if you look at the picture again. Do you see the window on the right? That’s where my desk is located…and where I am currently typing these words 125 years after the photo was taken. Are the little hairs on the back of your neck tingling yet? Let me know if you see me look out that window…

To see my bicycles parked in the very same spot that Fred Tornow is standing, click here.

Hidden

I posted this picture for a couple reasons…both of them involve living vicariously. I pass this hidden walkway often on my bike on my way to the health club…it’s in the middle of the city and there is no way you would see it if not on foot or a bike. I often gaze down it and thought I’d finally snap a photo. The vicarious part comes in because there has not been sun around these parts since last week, about the time I took this photo…it has been dark, dreary, and rainy for days. The other part is that–and I mentioned this in earlier posts–because of minor illness and the lousy weather I have not been on a bike much either…though I did ride to work today. I–and the weather–are slowly improving; I’ll be back in the saddle tomorrow. Click the image if you’d like a larger view.

>Hidden

>

I posted this picture for a couple reasons…both of them involve living vicariously. I pass this hidden walkway often on my bike on my way to the health club…it’s in the middle of the city and there is no way you would see it if not on foot or a bike. I often gaze down it and thought I’d finally snap a photo. The vicarious part comes in because there has not been sun around these parts since last week, about the time I took this photo…it has been dark, dreary, and rainy for days. The other part is that–and I mentioned this in earlier posts–because of minor illness and the lousy weather I have not been on a bike much either…though I did ride to work today. I–and the weather–are slowly improving; I’ll be back in the saddle tomorrow. Click the image if you’d like a larger view.

Just What the Doctor Ordered…

I’ve been feeling somewhat under the weather for the past few days and surprisingly have not even had that much of an appetite (a real rarity for me). Knowing I needed to eat something soothing yet still nutritious, I put a pot on the fire with with some chicken broth, brought it to a simmer and dropped in some vegetables, herbs, and garlic. It is, quite literally, just what a doctor may order (at least I think so). It was both soothing and delicious. The famous French boiled beef-and-vegetable recipe, pot au feu translates simply as “pot on a fire.”  Below is a somewhat more involved recipe for the one I made today (one I’ve served in restaurants in the past with much success); it’s a vegetarian version of the traditional meat-based recipe but with a North African flare. Add meat or chicken to it if you like, but it’s really not necessary.

Roast Vegetable Pot Au Feu

Pot au Feu des legumes

Serves 6-8 people
1/3 cup olive oil
2 turnips, peeled and quartered
1 rutabaga, peeled and diced into large pieces
2 medium carrots, peeled and diced into large pieces
2 parsnips, peeled and quartered
6 shallots peeled
12 medium mushrooms
8 whole peeled cloves of garlic
4 small red skinned potatoes, quartered
1 tablespoon course sea salt, divided
2 teaspoons black pepper, divided
1/4 teaspoon cumin
1/8 teaspoon allspice
1/8 teaspoon cinnamon
1/8 teaspoon nutmeg
1/8 teaspoon cayenne pepper
6 whole black peppercorns
2 bay leaves
4 cups vegetable broth
2 cups water
1-1/2 cups cooked white beans
In a large bowl, combine the olive oil, turnips, rutabaga, carrots, parsnips, shallots, mushrooms, garlic cloves, potatoes, 1/2 tablespoon of the salt and 1 teaspoon of the pepper. Place on baking sheet and roast them in a preheated 425 degrees Fahrenheit oven for 20 minutes or until they begin to brown. Place the roast vegetables into a medium stock pot along with the remaining 1/2 tablespoon salt, 1 teaspoon black pepper, cumin, allspice, cinnamon, nutmeg, cayenne, black peppercorns, bay leaves, broth, and water. Bring the pot to a boil; skim the surface then lower the heat to a very slow simmer. Cook the vegetables for about 20 minutes. Add the white beans and simmer the vegetables and additional 10 minutes. Ladle the vegetables into serving bowls. Serve with steamed rice or cous cous and harissa sauce.

>Just What the Doctor Ordered…

>

I’ve been feeling somewhat under the weather for the past few days and surprisingly have not even had that much of an appetite (a real rarity for me). Knowing I needed to eat something soothing yet still nutritious, I put a pot on the fire with with some chicken broth, brought it to a simmer and dropped in some vegetables, herbs, and garlic. It is, quite literally, just what a doctor may order (at least I think so). It was both soothing and delicious. The famous French boiled beef-and-vegetable recipe, pot au feu translates simply as “pot on a fire.”  Below is a somewhat more involved recipe for the one I made today (one I’ve served in restaurants in the past with much success); it’s a vegetarian version of the traditional meat-based recipe but with a North African flare. Add meat or chicken to it if you like, but it’s really not necessary.

Roast Vegetable Pot Au Feu

Pot au Feu des legumes

Serves 6-8 people
1/3 cup olive oil
2 turnips, peeled and quartered
1 rutabaga, peeled and diced into large pieces
2 medium carrots, peeled and diced into large pieces
2 parsnips, peeled and quartered
6 shallots peeled
12 medium mushrooms
8 whole peeled cloves of garlic
4 small red skinned potatoes, quartered
1 tablespoon course sea salt, divided
2 teaspoons black pepper, divided
1/4 teaspoon cumin
1/8 teaspoon allspice
1/8 teaspoon cinnamon
1/8 teaspoon nutmeg
1/8 teaspoon cayenne pepper
6 whole black peppercorns
2 bay leaves
4 cups vegetable broth
2 cups water
1-1/2 cups cooked white beans
In a large bowl, combine the olive oil, turnips, rutabaga, carrots, parsnips, shallots, mushrooms, garlic cloves, potatoes, 1/2 tablespoon of the salt and 1 teaspoon of the pepper. Place on baking sheet and roast them in a preheated 425 degrees Fahrenheit oven for 20 minutes or until they begin to brown. Place the roast vegetables into a medium stock pot along with the remaining 1/2 tablespoon salt, 1 teaspoon black pepper, cumin, allspice, cinnamon, nutmeg, cayenne, black peppercorns, bay leaves, broth, and water. Bring the pot to a boil; skim the surface then lower the heat to a very slow simmer. Cook the vegetables for about 20 minutes. Add the white beans and simmer the vegetables and additional 10 minutes. Ladle the vegetables into serving bowls. Serve with steamed rice or cous cous and harissa sauce.

Bike To Work Week

According the The League of American Bicyclists the entire month of May is national Bike Month and this week is national Bike to Work Week. Too bad it’s been raining a heavy non-stop downpour for the past 36 hours, and that I’ve had some sort of stomach bug that has more or less slowed me to a halt…I drove my truck today (and even missed the second annual blessing of the bikes at a local church…click here to see pictures of last years blessing).

>Bike To Work Week

>

According the The League of American Bicyclists the entire month of May is national Bike Month and this week is national Bike to Work Week. Too bad it’s been raining a heavy non-stop downpour for the past 36 hours, and that I’ve had some sort of stomach bug that has more or less slowed me to a halt…I drove my truck today (and even missed the second annual blessing of the bikes at a local church…click here to see pictures of last years blessing).

Things That Can Be Carried On A Bike (#308)

A variety of seventy-two small vegetable plants, a new shirt, a belt, 3 printer ink cartridges, 2 mechanical pencils (as seen through the window of Elmwood Taco and Sub where I stopped for lunch).

I only purchased one jalapeno plant (pictured below). It was in a narrow container and was concered about it toppling over from being jostled…it fit perfectly in my cup holder. Problem solved.