Snowy Spring Day

I love the snow, I really do…but not in late March. I’m a realist and know that living in Western New York we will not see truly nice weather for a while but I thought we were done with the snow for the year…at least the really heavy stuff. The streets have been dry, for the most part, for the last couple of weeks. Then this morning we woke to a few inches of heavy snow…blustery, too. And it has, at various rates of intensity, been snowing ever since…just a few flakes as I type these word. I’m guessing we have about 8 inches/20cm on the ground now. And I really wonder if the city’s snow plows are put up for the season because not much is plowed. On the way to the health club tonight I huffed and puffed through the snow so much that by the time I arrived I felt like I did my workout already (one of the many benefits of bicycles). And because the streets are not plowed there is a sheet of ice under the snow. There were points while I was riding that I actually hopped on the sidewalk (pavements)–which are mostly not shoveled–for fear of being hit by a careening car…it was as if people forgot how to drive in the snow. As I mentioned many times before–regarding riding a bike in the snow–I am not worried about falling off a bike so much as I am about getting in harms way with a car whose driver failed to change their habits in the snow. Anyhow, just had to get this off my chest…I’m dreaming of nicer weather (but six months from now I’ll likely be commenting on how hot and humid it is). As the local adage goes: If you don’t like the weather in Buffalo, wait a minute.

>Snowy Spring Day

>

I love the snow, I really do…but not in late March. I’m a realist and know that living in Western New York we will not see truly nice weather for a while but I thought we were done with the snow for the year…at least the really heavy stuff. The streets have been dry, for the most part, for the last couple of weeks. Then this morning we woke to a few inches of heavy snow…blustery, too. And it has, at various rates of intensity, been snowing ever since…just a few flakes as I type these word. I’m guessing we have about 8 inches/20cm on the ground now. And I really wonder if the city’s snow plows are put up for the season because not much is plowed. On the way to the health club tonight I huffed and puffed through the snow so much that by the time I arrived I felt like I did my workout already (one of the many benefits of bicycles). And because the streets are not plowed there is a sheet of ice under the snow. There were points while I was riding that I actually hopped on the sidewalk (pavements)–which are mostly not shoveled–for fear of being hit by a careening car…it was as if people forgot how to drive in the snow. As I mentioned many times before–regarding riding a bike in the snow–I am not worried about falling off a bike so much as I am about getting in harms way with a car whose driver failed to change their habits in the snow. Anyhow, just had to get this off my chest…I’m dreaming of nicer weather (but six months from now I’ll likely be commenting on how hot and humid it is). As the local adage goes: If you don’t like the weather in Buffalo, wait a minute.

Wind Power

I snapped the above photo yesterday when I was visiting a niece in Sheldon, NY. Beautiful countryside…farmland and rolling hills. But if you look closely in the photo (click to enlarge it) you can see that  the landscape is dotted with wind turbines. It’s somewhat disconcerting the first time you see them, but it was also nice to see them. I’m sure there are some (many, probably) that would disagree with me, but in their own sort of space-age way they seemed elegant…graceful (up close they are enormous…towering at nearly 300ft/91m. We’ve got to do something besides rely on gas and coal for fuel, right? And some say this is the cleanest form of energy (besides that produced by the human body, of course). I wish I could have one in my back yard to power my house. And yes…I did drive my truck there…50miles/80k each way is a tad too far on the Mundo. I’ll ride my bike(s) or walk for the rest of the week (I promise).

>Wind Power

>

I snapped the above photo yesterday when I was visiting a niece in Sheldon, NY. Beautiful countryside…farmland and rolling hills. But if you look closely in the photo (click to enlarge it) you can see that  the landscape is dotted with wind turbines. It’s somewhat disconcerting the first time you see them, but it was also nice to see them. I’m sure there are some (many, probably) that would disagree with me, but in their own sort of space-age way they seemed elegant…graceful (up close they are enormous…towering at nearly 300ft/91m. We’ve got to do something besides rely on gas and coal for fuel, right? And some say this is the cleanest form of energy (besides that produced by the human body, of course). I wish I could have one in my back yard to power my house. And yes…I did drive my truck there…50miles/80k each way is a tad too far on the Mundo. I’ll ride my bike(s) or walk for the rest of the week (I promise).

Employee Meal, 21 March 2011

Yin and Yang salad with Toasted Sesame Vinaigrette. The below recipe is simple to make, super-flavorful, and makes a delicious and healthy marinade or dressing for chicken, fish, or beef. To view additional Employee Meals, click here.

Toasted Sesame Vinaigrette
Yield: 4 cups
3/4 cup rice vinegar
1/2 cup water
1/2 cup soy sauce
1/2 cup sesame oil
1/2 cup vegetable oil
1/4 cup minced onion
1-1/2 teaspoons minced ginger
1-1/2 teaspoons minced garlic
1 teaspoon cayenne pepper
1/4 cup sugar
1/4 cup sesame seeds
In a large bowl combine all of the ingredients except the sesame seeds. Place the sesame seeds in a dry saute pan and toast them over medium high heat until they are golden brown. While the sesame seeds are still hot whisk them into the vinaigrette. Allow the vinaigrette to stand at least 1 hour before serving.

>Employee Meal, 21 March 2011

>

Yin and Yang salad with Toasted Sesame Vinaigrette. The below recipe is simple to make, super-flavorful, and makes a delicious and healthy marinade or dressing for chicken, fish, or beef. To view additional Employee Meals, click here.

Toasted Sesame Vinaigrette
Yield: 4 cups
3/4 cup rice vinegar
1/2 cup water
1/2 cup soy sauce
1/2 cup sesame oil
1/2 cup vegetable oil
1/4 cup minced onion
1-1/2 teaspoons minced ginger
1-1/2 teaspoons minced garlic
1 teaspoon cayenne pepper
1/4 cup sugar
1/4 cup sesame seeds
In a large bowl combine all of the ingredients except the sesame seeds. Place the sesame seeds in a dry saute pan and toast them over medium high heat until they are golden brown. While the sesame seeds are still hot whisk them into the vinaigrette. Allow the vinaigrette to stand at least 1 hour before serving.

Big Pot of Springtime

 OK, so it’s a little early in the season for local asparagus, but asparagus is one of my favorite vegetables and I made this soup today so I thought I’d post a recipe and a couple pictures…and nothing ushers in springtime more than asparagus (I think). The recipe I’m including is a slight variation of the one in the pictures being prepared (but don’t I always do this…variations?). The main difference is that the recipe makes about 4 cups (.95L) of soup (maybe a little more) whereas the one being prepared in the photos made about 10 gallons U.S. (37.85L). The other difference is that I used Cheddar cheese instead of Roquefort (whatever your favorite cheese will work). The orange-ish squiggles are made with roast red pepper puree…not essential to the soup, but it looks nice and adds a bit of flavor (pictures of it being applied to the soup follow the recipe). To view this recipe in it’s original publication (at Buffalo Spree), click here. To read more of what I have to say about asparagus at Alternet, click here; and to view many more of my recipes at that same site, click here.
 
Cream of Asparagus and Roquefort Soup
Yield: 4 cups
1 pound asparagus
3 tablespoons unsalted butter
1/2 small onion, peeled and diced
3 tablespoons flour
1 teaspoon kosher salt
1/2 teaspoon thyme
1/4 teaspoon ground black pepper
2 cups chicken broth
1 cup heavy cream
1/2 cup crumbled Roquefort Cheese
Trim the asparagus of their fibrous ends and slice the remaining portion into 1/2 inch lengths; reserve the asparagus tips separately to use as a garnish in the soup. Heat the butter in a heavy soup pot over medium-high heat. Add the diced onion and sauté until translucent. Stir in the flour, lower the heat, and cook the flour for 5 minutes while stirring constantly. Add the sliced asparagus (not the tips), salt, thyme and pepper; sauté for 2 minutes. Stir in the chicken stock and return to high heat. Bring the soup to a boil, lower the heat to a simmer, and cook the soup for 10 minutes, skimming as necessary. Stir in the cream and bring to a boil. Transfer the soup to a blender or food processor and purée until smooth. Return the soup to the pot. Add the reserved asparagus tips and bring it to a simmer and stir in the Roquefort cheese. Serve while hot.

>Big Pot of Springtime

>

 OK, so it’s a little early in the season for local asparagus, but asparagus is one of my favorite vegetables and I made this soup today so I thought I’d post a recipe and a couple pictures…and nothing ushers in springtime more than asparagus (I think). The recipe I’m including is a slight variation of the one in the pictures being prepared (but don’t I always do this…variations?). The main difference is that the recipe makes about 4 cups (.95L) of soup (maybe a little more) whereas the one being prepared in the photos made about 10 gallons U.S. (37.85L). The other difference is that I used Cheddar cheese instead of Roquefort (whatever your favorite cheese will work). The orange-ish squiggles are made with roast red pepper puree…not essential to the soup, but it looks nice and adds a bit of flavor (pictures of it being applied to the soup follow the recipe). To view this recipe in it’s original publication (at Buffalo Spree), click here. To read more of what I have to say about asparagus at Alternet, click here; and to view many more of my recipes at that same site, click here.
 
Cream of Asparagus and Roquefort Soup
Yield: 4 cups
1 pound asparagus
3 tablespoons unsalted butter
1/2 small onion, peeled and diced
3 tablespoons flour
1 teaspoon kosher salt
1/2 teaspoon thyme
1/4 teaspoon ground black pepper
2 cups chicken broth
1 cup heavy cream
1/2 cup crumbled Roquefort Cheese
Trim the asparagus of their fibrous ends and slice the remaining portion into 1/2 inch lengths; reserve the asparagus tips separately to use as a garnish in the soup. Heat the butter in a heavy soup pot over medium-high heat. Add the diced onion and sauté until translucent. Stir in the flour, lower the heat, and cook the flour for 5 minutes while stirring constantly. Add the sliced asparagus (not the tips), salt, thyme and pepper; sauté for 2 minutes. Stir in the chicken stock and return to high heat. Bring the soup to a boil, lower the heat to a simmer, and cook the soup for 10 minutes, skimming as necessary. Stir in the cream and bring to a boil. Transfer the soup to a blender or food processor and purée until smooth. Return the soup to the pot. Add the reserved asparagus tips and bring it to a simmer and stir in the Roquefort cheese. Serve while hot.

Più Aglio e Olio

Tonight as a side dish for dinner I sauteed sliced Brussels sprouts aglio e olio style (in olive oil with lots of garlic and crushed hot pepper). I am convinced that all foods will taste great cooked like this (OK, maybe not all…but most). It’s so simple, yet healthy and super flavorful. Below is a recipe for broccoli and pasta cooked like this (the above picture–what I made tonight–is basically the same recipe but I substituted the Brussels sprouts for broccoli and omitted the pasta…which I had as a main course with fish). Anyhow, as aforementioned, it’s simple to make and I encourage you to try it. To see a recipe for spaghetti squash cooked in this manner (with explicit photos and instruction), click here; for other recipe (mostly with pasta), click here.

Spaghetti alla Aglio e Olio con Broccoli in Brodo

(Spaghetti with Garlic, Oil, Broccoli, and Chicken Broth)

                                        Yield: 4 servings
3/4 pounds spaghetti
1/2 cup virgin olive oil
1 tablespoon minced garlic
1/2 teaspoon crushed hot pepper
1/2 cup chicken broth
1/4 teaspoon sea salt
2 cups chopped broccoli florets 
2 tablespoons grated Pecorino Romano cheese
Cook the spaghetti and drain it. Heat the olive oil in a heavy skillet with the garlic and hot pepper flakes. When the garlic just starts to change color add the chicken broth and salt. Cook the broth for one minute, until it reduces by half, and then add the broccoli. Toss the broccoli for a few minutes. Add the cooked spaghetti, and stir it until thoroughly coated with the other ingredients. Stir in the cheese just before serving.

>Più Aglio e Olio

>

Tonight as a side dish for dinner I sauteed sliced Brussels sprouts aglio e olio style (in olive oil with lots of garlic and crushed hot pepper). I am convinced that all foods will taste great cooked like this (OK, maybe not all…but most). It’s so simple, yet healthy and super flavorful. Below is a recipe for broccoli and pasta cooked like this (the above picture–what I made tonight–is basically the same recipe but I substituted the Brussels sprouts for broccoli and omitted the pasta…which I had as a main course with fish). Anyhow, as aforementioned, it’s simple to make and I encourage you to try it. To see a recipe for spaghetti squash cooked in this manner (with explicit photos and instruction), click here; for other recipe (mostly with pasta), click here.

Spaghetti alla Aglio e Olio con Broccoli in Brodo

(Spaghetti with Garlic, Oil, Broccoli, and Chicken Broth)

                                        Yield: 4 servings
3/4 pounds spaghetti
1/2 cup virgin olive oil
1 tablespoon minced garlic
1/2 teaspoon crushed hot pepper
1/2 cup chicken broth
1/4 teaspoon sea salt
2 cups chopped broccoli florets 
2 tablespoons grated Pecorino Romano cheese
Cook the spaghetti and drain it. Heat the olive oil in a heavy skillet with the garlic and hot pepper flakes. When the garlic just starts to change color add the chicken broth and salt. Cook the broth for one minute, until it reduces by half, and then add the broccoli. Toss the broccoli for a few minutes. Add the cooked spaghetti, and stir it until thoroughly coated with the other ingredients. Stir in the cheese just before serving.

Things That Can Be Carried On–and sometimes fall off–A Bike (#289)

A canvas book bag (on the front rack) containing books and other items. An open cardboard box containing two portions of Stuffed Chicken Florentine (if you’d like a recipe, this one looks pretty good), a loaf of freshly baked whole wheat bread, and a 6′ cable lock.

The above photo is one that I took after I arrived home for the second time…and after I secured the rear box with the bungee cord running lengthwise on the rear rack. I was on my way home from work and thinking what a beautiful day it was and not really paying attention to the contents of the rear rack. Well, after the long cold winter our roads are full of horrendous potholes (click here for a few other translations of the word) so it can be quite bumpy sometimes. To make a long story short, when I arrived home I was dismayed to learn the the box on the rear carrier was sans bread….

After retracing my ride I found it five city blocks back lying on the sidewalk (pavement) just as you see it below. I was surprised someone didn’t take it, or it wasn’t run over by a passing car as it bounced out (the plastic wrap held tight and it even stationed itself in an upright position as it came to a stop). The moral of this story I suppose…if you question whether things are securely fastened, they probably are not.

>Things That Can Be Carried On–and sometimes fall off–A Bike (#289)

>

A canvas book bag (on the front rack) containing books and other items. An open cardboard box containing two portions of Stuffed Chicken Florentine (if you’d like a recipe, this one looks pretty good), a loaf of freshly baked whole wheat bread, and a 6′ cable lock.

The above photo is one that I took after I arrived home for the second time…and after I secured the rear box with the bungee cord running lengthwise on the rear rack. I was on my way home from work and thinking what a beautiful day it was and not really paying attention to the contents of the rear rack. Well, after the long cold winter our roads are full of horrendous potholes (click here for a few other translations of the word) so it can be quite bumpy sometimes. To make a long story short, when I arrived home I was dismayed to learn the the box on the rear carrier was sans bread….

After retracing my ride I found it five city blocks back lying on the sidewalk (pavement) just as you see it below. I was surprised someone didn’t take it, or it wasn’t run over by a passing car as it bounced out (the plastic wrap held tight and it even stationed itself in an upright position as it came to a stop). The moral of this story I suppose…if you question whether things are securely fastened, they probably are not.

An Inspiration

Meet Octavio Orduño…most likely the world’s oldest cyclist. He’s 103 years old and he rides every day. He traded in his regular two wheeled bicycle for the three wheeled  trike just a mere three years ago. He is slightly more than twice my age and some days I complain about the creaks in my knees as I push my pedals for those first few times of the day. An inspiration; we all should be so fortunate. I came across this story at Treehugger (from where both the image and video were culled), but it was originally published at the L.A. Times (click here to read more about his interesting story).

>An Inspiration

>

Meet Octavio Orduño…most likely the world’s oldest cyclist. He’s 103 years old and he rides every day. He traded in his regular two wheeled bicycle for the three wheeled  trike just a mere three years ago. He is slightly more than twice my age and some days I complain about the creaks in my knees as I push my pedals for those first few times of the day. An inspiration; we all should be so fortunate. I came across this story at Treehugger (from where both the image and video were culled), but it was originally published at the L.A. Times (click here to read more about his interesting story).

A Blast from the Past

The Internet, to me, is both fascinating and somewhat terrifying at the same time…I mean really. What is it? Where does all this stuff come from (surely not the tiny cable hanging on the outside of my house). And more importantly, does the information ever cease to exist once it’s in cyber-space….doubtful. This is a perfect example. I learned recently of a site called the Wayback Machine…an Internet archive site. At the site you can type any address of a now defunct site (but you have to remember the address exactly as it was…every forward slash and hyphen) and  it will recall the site. Yow! That’s a bit scary. On a personal note I recalled my original, albeit rudimentary, website (never heard of the word blog at the time) and it came up straight away. It was a culinary site, but mostly a foray for me to experiment with html (old school…typed everything in by hand) and have a little fun while doing it. It was on this site that I learned how to add and re-size pictures by hand, make things move, add borders, etc…many a late nights drinking wine and adding one extra little forward slash or zero to a code to make something function properly. Wayback machine says this “snapshot” is from  2006 but it’s  more accurately 1998 or so. Anyhow, if you are bored enough to see it (it does have a lot of recipes and cooking info) click here. The below picture was culled from the site (hint: I’m the guy in the middle–younger than I am now–with my hand on my hip).