I give thanks that the holiday is over with, and there's only one more to go. I did well on portion control except for the desserts, and there in lies the problem with holiday meals for me. It's the pies, the cakes, the ice cream, the cookies.
So, now I take the carcass from the turkey breast, boil that down with some bay leaf. Then I strip it of any usable turkey, and use the liquid from that for making more gravy, which will be used to fill the turkey pot pie that we'll make tomorrow.
Christmas is the holiday that I dread more than holiday of the year. I literally hate it. It has nothing to do with Jesus Christ, and anything he may or may not have taught use some thousands of years ago. It's all about consumerism, buy, sell, buy, sell.
If the box stores are waiting for me to up their quarterly earnings they're waiting on the wrong person. If I buy anything for anybody it will be from a locally owned and operated store.
Tonight we go to our friends Alex and Suzanne's for baked zitti. This is now a tradition in it's third year, and the food is spectacular.
After this weekend I need to watch my diet, which more or less, summarizes my week. I ate a ton of food, with sugar right up there at the top, but I worked out like a mad man, with more cycling to come Saturday and Sunday.
Have a great weekend.
That's it.
Life is what happens in between meals.
Peace,
Make Food/Not War
Friday, November 29, 2013
Wednesday, November 27, 2013
Cuts & Burns + Turkey Etc.
I cut myself twice, on my left index finger, and my right middle finger. Typing is different like this.
I slashed the middle finger on cat food container, and the left index cutting a piece of aloe vera for her two burns with my pocket knife. All rookie moves.
Geri torched herself on a pie rack she used to make an apple pie. She used dry towels, but made the one mistake of not putting the actual towel on the rack, using her finger and her thumb muscle instead. Ouch.
Last year, this time, I did a blog about how felt about brining. I wrote that it was stupid, and this year I'm brining a turkey breat. Geri's request has been a turkey breast. I got a 7 1/3 pound double breast, skin on, bone in. The problem is there's no fat there for flavor, so I will be breaking my rule.
I'll defend my blog of last year by repeating what I said at that time. Commercial grade turkey and chickens get two baths and are fast frozen before they ever make it to the market. Then we bring them home, take the gizzards out, wash it again, pat dry it, season it, stuff it, and baste it every 20 minutes in it's own juices.
Next year maybe I'll just season it, and cook it in the friggin' dishwasher.
I'm going to give this turkey breast a dry rum of turmeric, herbs if Provence, more sage, salt, pepper, clove, garlic, onion powder, celery salt. I'll baste it with fresh chicken stock, add veggies the last hour, and finish it off with a honey, brown sugar, ginger glaze at the end.
I'll pull her out of the oven at 145 degrees, and let it rest for 40 minutes before I cut into it.
I made a double load of stuffing, and will make mashers with whole milk and goat's cheese, and sweet potatoes too.
Geri made a great apple pie, with photos to come later. We have pumpkin, vanilla and mocha almond fudge ice cream. Our friend Guy is bringing cup cakes and pumpkin pie. Geri makes the best flakey pie crust in the world. I married my mother. It's very Freudian.
I'll be cycling this meal off all weekend.
There's alway a lot to bitch about, but there's a lot to be thankful for.
That's it.
Life is what happen in between meals.
Peace,
Make Food/Not War
I slashed the middle finger on cat food container, and the left index cutting a piece of aloe vera for her two burns with my pocket knife. All rookie moves.
Geri torched herself on a pie rack she used to make an apple pie. She used dry towels, but made the one mistake of not putting the actual towel on the rack, using her finger and her thumb muscle instead. Ouch.
Last year, this time, I did a blog about how felt about brining. I wrote that it was stupid, and this year I'm brining a turkey breat. Geri's request has been a turkey breast. I got a 7 1/3 pound double breast, skin on, bone in. The problem is there's no fat there for flavor, so I will be breaking my rule.
I'll defend my blog of last year by repeating what I said at that time. Commercial grade turkey and chickens get two baths and are fast frozen before they ever make it to the market. Then we bring them home, take the gizzards out, wash it again, pat dry it, season it, stuff it, and baste it every 20 minutes in it's own juices.
Next year maybe I'll just season it, and cook it in the friggin' dishwasher.
I'm going to give this turkey breast a dry rum of turmeric, herbs if Provence, more sage, salt, pepper, clove, garlic, onion powder, celery salt. I'll baste it with fresh chicken stock, add veggies the last hour, and finish it off with a honey, brown sugar, ginger glaze at the end.
I'll pull her out of the oven at 145 degrees, and let it rest for 40 minutes before I cut into it.
I made a double load of stuffing, and will make mashers with whole milk and goat's cheese, and sweet potatoes too.
Geri made a great apple pie, with photos to come later. We have pumpkin, vanilla and mocha almond fudge ice cream. Our friend Guy is bringing cup cakes and pumpkin pie. Geri makes the best flakey pie crust in the world. I married my mother. It's very Freudian.
I'll be cycling this meal off all weekend.
There's alway a lot to bitch about, but there's a lot to be thankful for.
That's it.
Life is what happen in between meals.
Peace,
Make Food/Not War
Tuesday, November 26, 2013
Pizza Parlor Review...Slicer + Merle and Callie
I've been meaning to get to this place for the longest time now, and today I managed it. I was riding back from Berkeley, and the route I bicycle takes me right to this pizza joint.
If you like a large selection of pizzas, and you only want to buy one or two slices this is a good choice. I was not disappointed in the pie. This is a stripped down operation, similar to a pizza joint you'd find back east, with a bay area flair of course. It didn't look like there were any Italians in there. They just sell pizza, by the slice, and beverages.
I got two pieces of pizza. Why would I only get one? This is what I'm living for. Some people eat to live, I live to eat. And the I on the keypad is right next to the O. If you hit the O it would read I love to eat. Either way, both are true for me. I got a plain cheese and a sausage slice.
It was good New York style pie, even if Guido wasn't serving it up. When you pick it up, and fold it the front end flaps over, and few drips of olive oil drips off onto the paper plate. The crust was thin, and the toppings sparse. Close to perfect if you ask me. The slices could have been bigger.
I only have four gripes about Slicer. They had no dried oregano, no tooth picks, the slices could have been bigger, and the price.
Regarding the price of pizza, let me breakdown the profit margin on pizza. This doesn't include labor costs, rent, insurance, taxes, advertising, la de da,.
It costs $3.00 for a slice of pizza. That's $24.00 if you cut the pie into 8 pieces. That would be at least a $21.00 profit margin per pie. This is why people go into the pizza making business.
If you can sell 100 pizzas a day that's $2,100.00 a day, or $630,000.00 a year, operating 300 days a year. Back east people take two days a week off. Franchise that, and you're pulling down some serious cash.
Regarding the size of the slices this is my take on it. There's a pizza joint, in Santee CA, just outside San Diego, called Giant NY pizza, and that's the size they made in CT and NY when I grew up. They're at least twenty inch pizzas. You had extra large, large, medium and small. The extra large pies you used for slices.
This is an old hippie thing I have to drop on you. One summer in New York there was the pizza wars. There was a pizza joint where you could get a slice of good Neapolitan pizza, an extra large piece, for 9¢. A coke, in the bottle, 5¢ from the machine. A Mac Donald's hamburger was 11¢.
I'll leave it at that.
I give slicer two joints, out of three, for their pie.
Will I go back there? Yes.
My advice,. Get some tooth picks and dried oregano, Greek oregano, for Christ sake. A pizza parlor without oregano? A black, gay, republican? Make bigger pies and bigger slices.
With the inclusion of Slicer, this makes 6 place on Piedmont Ave. you can get pizza. I got an idea. Let's have a pizza war.
Slicer is located at 4395 Piedmont Ave. in Oakland, on the north side, at the east end of the avenue, just before the light. I'm sure there's all the, like us on face book, twitter, BS associated with a business these days. That's cool, but it won't get you an actual slice of pizza in your mouth. I'm going to ride my bike over and work it off on the way home, next time I go back. Gotta watch the pizza. Pizza = pounds.
Our cat Merle can still get it up, and he and his sister Callie are mating again, for 15 years now. Callie seems to like it so why stop them? Good thing their both fixed. Incest, a game the whole family can play.
That's it.
Life is what happens in between meals.
Peace,
Make Food/Not War
If you like a large selection of pizzas, and you only want to buy one or two slices this is a good choice. I was not disappointed in the pie. This is a stripped down operation, similar to a pizza joint you'd find back east, with a bay area flair of course. It didn't look like there were any Italians in there. They just sell pizza, by the slice, and beverages.
I got two pieces of pizza. Why would I only get one? This is what I'm living for. Some people eat to live, I live to eat. And the I on the keypad is right next to the O. If you hit the O it would read I love to eat. Either way, both are true for me. I got a plain cheese and a sausage slice.
It was good New York style pie, even if Guido wasn't serving it up. When you pick it up, and fold it the front end flaps over, and few drips of olive oil drips off onto the paper plate. The crust was thin, and the toppings sparse. Close to perfect if you ask me. The slices could have been bigger.
I only have four gripes about Slicer. They had no dried oregano, no tooth picks, the slices could have been bigger, and the price.
Regarding the price of pizza, let me breakdown the profit margin on pizza. This doesn't include labor costs, rent, insurance, taxes, advertising, la de da,.
It costs $3.00 for a slice of pizza. That's $24.00 if you cut the pie into 8 pieces. That would be at least a $21.00 profit margin per pie. This is why people go into the pizza making business.
If you can sell 100 pizzas a day that's $2,100.00 a day, or $630,000.00 a year, operating 300 days a year. Back east people take two days a week off. Franchise that, and you're pulling down some serious cash.
Regarding the size of the slices this is my take on it. There's a pizza joint, in Santee CA, just outside San Diego, called Giant NY pizza, and that's the size they made in CT and NY when I grew up. They're at least twenty inch pizzas. You had extra large, large, medium and small. The extra large pies you used for slices.
This is an old hippie thing I have to drop on you. One summer in New York there was the pizza wars. There was a pizza joint where you could get a slice of good Neapolitan pizza, an extra large piece, for 9¢. A coke, in the bottle, 5¢ from the machine. A Mac Donald's hamburger was 11¢.
I'll leave it at that.
I give slicer two joints, out of three, for their pie.
Will I go back there? Yes.
My advice,. Get some tooth picks and dried oregano, Greek oregano, for Christ sake. A pizza parlor without oregano? A black, gay, republican? Make bigger pies and bigger slices.
With the inclusion of Slicer, this makes 6 place on Piedmont Ave. you can get pizza. I got an idea. Let's have a pizza war.
Slicer is located at 4395 Piedmont Ave. in Oakland, on the north side, at the east end of the avenue, just before the light. I'm sure there's all the, like us on face book, twitter, BS associated with a business these days. That's cool, but it won't get you an actual slice of pizza in your mouth. I'm going to ride my bike over and work it off on the way home, next time I go back. Gotta watch the pizza. Pizza = pounds.
Our cat Merle can still get it up, and he and his sister Callie are mating again, for 15 years now. Callie seems to like it so why stop them? Good thing their both fixed. Incest, a game the whole family can play.
That's it.
Life is what happens in between meals.
Peace,
Make Food/Not War
Monday, November 25, 2013
Biketopia & Pizza & Weekend Update
We had a small gathering of cyclists Friday night. Our new friend Ocean stayed over with us this weekend. He's now in Portland and working his way back to his home, business, and life in Corvallis, Oregon.
Ocean brought with him other cyclists; Caroline, Johnathan, Lu Lu, and Francisco. Also, a new friend that we met at the Sun writers retreat in Big Sur a couple of weeks ago, Tim McKee, and his son Rio. I wish I could transfer the energy that boy had in his body to mine.
Tim was the editor of the Sun magazine for eight years, and is now living back in Oakland, right around the corner from me and Geri, small world.
Caroline and Lu Lu are writers, and just produced their latest zine titled; Always Look a Dog in the Eye, which was about their cycling journey from Brandon to Brookings and coming from a dog trainer good advice.
After a bunch of wood fired pizza, and salad on the patio we retired to the living room and Ocean led us in a writers read.
Lot's of fun. Thank you all for sharing your stories of the road and life. Geri read poetry from her late grandmother Elsie, and Tim read from his blog.
I did a lot of riding this weekend, and today for that matter. Love the road. I may have lost a couple of pounds. I'm going to wait till the first of the month to weigh myself.
Our friend Ocean did a great blog about our weekend. To read it, and see some cool pictures check out; http://vintagebicycleodessey.com/2013/11/22/bicycle-writer/
I think I got that right.
That's it.
Life is what happens in between meals.
Peace,
Make Food/Not War
Ocean brought with him other cyclists; Caroline, Johnathan, Lu Lu, and Francisco. Also, a new friend that we met at the Sun writers retreat in Big Sur a couple of weeks ago, Tim McKee, and his son Rio. I wish I could transfer the energy that boy had in his body to mine.
Tim was the editor of the Sun magazine for eight years, and is now living back in Oakland, right around the corner from me and Geri, small world.
Caroline and Lu Lu are writers, and just produced their latest zine titled; Always Look a Dog in the Eye, which was about their cycling journey from Brandon to Brookings and coming from a dog trainer good advice.
After a bunch of wood fired pizza, and salad on the patio we retired to the living room and Ocean led us in a writers read.
Lot's of fun. Thank you all for sharing your stories of the road and life. Geri read poetry from her late grandmother Elsie, and Tim read from his blog.
I did a lot of riding this weekend, and today for that matter. Love the road. I may have lost a couple of pounds. I'm going to wait till the first of the month to weigh myself.
Our friend Ocean did a great blog about our weekend. To read it, and see some cool pictures check out; http://vintagebicycleodessey.com/2013/11/22/bicycle-writer/
I think I got that right.
That's it.
Life is what happens in between meals.
Peace,
Make Food/Not War
Friday, November 22, 2013
The WInd + Pizza Night
The wind came to the bay area in a big way yesterday and today. I just recently took the dogs up in the hills and the gusts were at least 50 miles an hour.
Down yonder in the lower bottoms we have a lot of wind breaks, so it's relatively calm.
It's pizza time tonight. Our friend Ocean was with us last night and is here to dinner tonight. He owns a pizza parlor in Corvallis Oregon called Fire Works. So, we're putting on the dog tonight.
I got a nice ride in cycling today and the headwind was manageable. The rest of the day was spent doing miss en place.
That's all I got today. Have a peaceful weekend.
Life happens in between meals.
Peace,
Make Food/Not War
Down yonder in the lower bottoms we have a lot of wind breaks, so it's relatively calm.
It's pizza time tonight. Our friend Ocean was with us last night and is here to dinner tonight. He owns a pizza parlor in Corvallis Oregon called Fire Works. So, we're putting on the dog tonight.
I got a nice ride in cycling today and the headwind was manageable. The rest of the day was spent doing miss en place.
That's all I got today. Have a peaceful weekend.
Life happens in between meals.
Peace,
Make Food/Not War
Thursday, November 21, 2013
Busy, Busy
Today was a very busy day, which means I don't have time to blog. We have a party of writers coming over tomorrow night, so I had to get the place cleaned up and in shape for them.
The wind is howling tonight like crazy. I had originally planned to make wood fired pizza tomorrow evening, but if the wind continues it might not be a good idea. Hot coals blowing in my beard doesn't seem like fun.
So, that's my dumb blog for today. If you missed yesterday's blog it's not a bad idea to check out the bread recipe. If you have the patience to make it, it's well worth the trouble.
That's it.
Life is what happens in between meals.
Peace,
Make Food/Not War
The wind is howling tonight like crazy. I had originally planned to make wood fired pizza tomorrow evening, but if the wind continues it might not be a good idea. Hot coals blowing in my beard doesn't seem like fun.
So, that's my dumb blog for today. If you missed yesterday's blog it's not a bad idea to check out the bread recipe. If you have the patience to make it, it's well worth the trouble.
That's it.
Life is what happens in between meals.
Peace,
Make Food/Not War
Wednesday, November 20, 2013
Rain and Black Russian Rye
Winter came in to the Bay Area today with cold temps and some sorely need rain. I missed riding my bike today, but I could use the rest. Maybe I'll hit the stationary bike before the day is over.
So much for the chit chat. Here's the recipe I've been threatening to post. It's a real pain the ass to make, but if you can pull this off you can call yourself a baker.
If you're of Eastern European descent this is a must have.
That's it.
Life is what happens in between meals.
Peace
Make Food/Not War
Black Russian Rye Bread (makes two big loafs)
Ingredients;
3 tbs bread yeast
3 3/4 cups warm water
3 oz. white vinegar
3/4 cup molases
7 tbs cocca powder
3 ounces or 3/4 a stick of unsalted butter
1.5 tbs salt
3 tbs instant coffee
3 tbs dehydrated onion
6 tbs crushed caraway seeds
3/4 tsp crushed fennel seeds
8 cups of rye flour
6 to 7 cups of whole wheat flour
cornmeal
3/4 cup cold water
1.5 tsp cornstarch
Instructions;
Combine the warm water, yeast, coffee, dehydrated onion, caraway & fennel seeds, and 2 cups of fresh whole wheat flour in a large mixing bowl, Allow to sponge for 15 minutes. In a small saucepan combine the vinegar, molasses, cocoa powder, salt, and butter. Heat to lukewarm. Add the warmed mixture into yeast mixture. Add the rye flour, and mix well. Gradually add most of the whole wheat flour until the dough begins to clean the sides of mixing bowl. Do not allow the dough to get too stiff (too dry).
Knead 8-12 minutes, adding flour as needed, or until the glutten is developed. It is a common mistake for beginning bakers to add too much flour. Lightly grease a baking sheet and sprinkle with cornmeal. Divide dough into two portion, and form into spherical shaped balls. Place on each end of the baking sheet. Cover with a damp towel, and let rise to double. (Do not put free-formed, round loaves in a warm oven to rise. They will flatten.)
Bake in a 350˚ oven for 45 to 50 minutes. While the bread is baking combine the cold water, and corn starch in a small sauce pan. Cook until it's thickened. remove the bread from the oven , brush with the cornstarch mixture, sprinkle with corn meal, and return it to the oven for an additional 2 to 3 minutes to set the glaze. remove from the baking sheet and place loaves on a cooling rack to cool.
Delicious with cream cheese or or fresh goat chevre.
So much for the chit chat. Here's the recipe I've been threatening to post. It's a real pain the ass to make, but if you can pull this off you can call yourself a baker.
If you're of Eastern European descent this is a must have.
That's it.
Life is what happens in between meals.
Peace
Make Food/Not War
Black Russian Rye Bread (makes two big loafs)
Ingredients;
3 tbs bread yeast
3 3/4 cups warm water
3 oz. white vinegar
3/4 cup molases
7 tbs cocca powder
3 ounces or 3/4 a stick of unsalted butter
1.5 tbs salt
3 tbs instant coffee
3 tbs dehydrated onion
6 tbs crushed caraway seeds
3/4 tsp crushed fennel seeds
8 cups of rye flour
6 to 7 cups of whole wheat flour
cornmeal
3/4 cup cold water
1.5 tsp cornstarch
Instructions;
Combine the warm water, yeast, coffee, dehydrated onion, caraway & fennel seeds, and 2 cups of fresh whole wheat flour in a large mixing bowl, Allow to sponge for 15 minutes. In a small saucepan combine the vinegar, molasses, cocoa powder, salt, and butter. Heat to lukewarm. Add the warmed mixture into yeast mixture. Add the rye flour, and mix well. Gradually add most of the whole wheat flour until the dough begins to clean the sides of mixing bowl. Do not allow the dough to get too stiff (too dry).
Knead 8-12 minutes, adding flour as needed, or until the glutten is developed. It is a common mistake for beginning bakers to add too much flour. Lightly grease a baking sheet and sprinkle with cornmeal. Divide dough into two portion, and form into spherical shaped balls. Place on each end of the baking sheet. Cover with a damp towel, and let rise to double. (Do not put free-formed, round loaves in a warm oven to rise. They will flatten.)
Bake in a 350˚ oven for 45 to 50 minutes. While the bread is baking combine the cold water, and corn starch in a small sauce pan. Cook until it's thickened. remove the bread from the oven , brush with the cornstarch mixture, sprinkle with corn meal, and return it to the oven for an additional 2 to 3 minutes to set the glaze. remove from the baking sheet and place loaves on a cooling rack to cool.
Delicious with cream cheese or or fresh goat chevre.
Tuesday, November 19, 2013
Blogging
Not much time these days for me to do any blogging. I had dogs today here that took up all my energy and attention.
That's my blog for today. Tomorrow I promised a recipe on Russian Rye bread, and it will be so.
Peace,
Make Food/Not War
That's my blog for today. Tomorrow I promised a recipe on Russian Rye bread, and it will be so.
Peace,
Make Food/Not War
Monday, November 18, 2013
Meat Failure + Winter
I failed on on meat boycott. I had a cheese burger and fries in Alameda when I cycled over there on Saturday. I have to say it tasted great.
Sunday, myself, Geri and her sister went to the Brown Sugar Cafe, and I had chicken and waffles.
So much for the great meat fast. I am going to try and stay off of red meat and stick with chicken.
It was a typical weekend with a lot of cycling.
Wednesday I am going to make Russian rye black bread.
That's it.
Life happens in between meals.
Peace,
Make Food/Not War
Sunday, myself, Geri and her sister went to the Brown Sugar Cafe, and I had chicken and waffles.
So much for the great meat fast. I am going to try and stay off of red meat and stick with chicken.
It was a typical weekend with a lot of cycling.
Wednesday I am going to make Russian rye black bread.
That's it.
Life happens in between meals.
Peace,
Make Food/Not War
Friday, November 15, 2013
Soup + Exercise + Weekly Health Report
The soup came out fantastic. That's what we'll be eating for the next several days.
I did a lot of cycling and hiking this week. More cycling this weekend. I rode my bike everyday this week.
I also ate a pound of bacon this week. I had 5 pieces this morning, and I felt ill. I could have trimmed off more of the fat, but it just tastes so friggin good. I decide today I'm not going to eat any meat until next Friday. Maybe I should lay off it for a while, and let my creatitve vegan side come out. The one I'm not in touch with.
It's short and sweet this week. Just the way you all like it.
Next week, dark Russian rye bread recipe, and weary road warriors.
That's it.
Life is what happens in between meals.
Peace,
Make Food/Not Way
I did a lot of cycling and hiking this week. More cycling this weekend. I rode my bike everyday this week.
It's short and sweet this week. Just the way you all like it.
Next week, dark Russian rye bread recipe, and weary road warriors.
That's it.
Life is what happens in between meals.
Peace,
Make Food/Not Way
Thursday, November 14, 2013
Vegetable Barley Soup
That's what's I'm cooking now for dinner tomorrow evening, and I thought I'd give you all the recipe for this dish. It's simple to make, doesn't take too much time, and it goes a long, long way.
Vegetable Barley Soup
Ingredients;
1/2 gallon vegetable stock (your own or store bought)
1/2 gallon fresh tap water
1/2 tsp crushed black pepper
1 tbs kosher salt
1/2 tbs herbs of Provence
6 Roma tomatoes diced
1/2 red onion medium diced
3 large carrot halved and cut on the bias
3 celery stalks cut on the bias 1/4
2 cups of barley
olive oil for cooking
4 bay leaves
Directions;
1)In a large Dutch oven add the cut celery, onion and carrots with a little olive oil and saute for about 2 minute, just to sweat them.
2) The add the vegetable stock, the water, and all the other ingredients except the barley and bring to a rapid boil. Let this cook for about 45 minutes, constantly skimming off the unpleasant schmegma from the top.
3) Rinse the barley in a China cap then add it to the soup and cook for another 45 minutes. When the barley cracks it's ready.
4) Rapid cool, refrigerate overnight.
Reheat, add water if necessary to thin, and bring to a boil and serve hot. This is a thick soup after it cools.
Enjoy!
Traditionally I have made this meal with beef, which is how my mother made it. I decided to go completely vegan this time.
I made it super easy on myself this time and bought some organic vegetable broth because when I went shopping for the ingredients there it was, on sale. This dish with a side salad, and maybe a chunk of garlic bread, and you'll be good to go.
That's it.
Life is what happens in between meals.
Peace,
Make Food/Not War
Vegetable Barley Soup
Ingredients;
1/2 gallon vegetable stock (your own or store bought)
1/2 gallon fresh tap water
1/2 tsp crushed black pepper
1 tbs kosher salt
1/2 tbs herbs of Provence
6 Roma tomatoes diced
1/2 red onion medium diced
3 large carrot halved and cut on the bias
3 celery stalks cut on the bias 1/4
2 cups of barley
olive oil for cooking
4 bay leaves
Directions;
1)In a large Dutch oven add the cut celery, onion and carrots with a little olive oil and saute for about 2 minute, just to sweat them.
2) The add the vegetable stock, the water, and all the other ingredients except the barley and bring to a rapid boil. Let this cook for about 45 minutes, constantly skimming off the unpleasant schmegma from the top.
3) Rinse the barley in a China cap then add it to the soup and cook for another 45 minutes. When the barley cracks it's ready.
4) Rapid cool, refrigerate overnight.
Reheat, add water if necessary to thin, and bring to a boil and serve hot. This is a thick soup after it cools.
Enjoy!
Wednesday, November 13, 2013
New Format + Recipes
I'm going to do a new format to writing this blog. I'm going to eliminate the food consumption/exercise portions of the blog on a daily basis. I feel confident that after of year of changing the way I eat, and the inclusion of rigorous exercise regime that, I've accomplished the goal I set out to reach.
I also realize that I and don't want to go back to eating the way I was a year ago. I'm really happy with the way I feel and the look for that matter. I was a 44 waist, now I have a 38 waist. I was a XXL, and now I'm a large/extra large.
I'm in control of food now. I still believe I can get that other 30 pounds off, but it will take another year realistically. I know I can slip back into old habits easily. I'm an old backslider from way back.
Getting that extra weight off could only improve my life.
What I will do is give a weekly update on Friday's of how I'm eating and exercising and a monthly update on weight loss, if any.
Also, I found some old recipes that I though I lost in this leather folder I keep song lyrics in. I'll be making these recipes in the next several weeks, and posting those on line. One of these recipes is for dark Russian rye bread, like you get back east. It's my favorite bread of all time.
That's it.
Life is what happens in between meals.
Peace,
Make Food/Not War
I also realize that I and don't want to go back to eating the way I was a year ago. I'm really happy with the way I feel and the look for that matter. I was a 44 waist, now I have a 38 waist. I was a XXL, and now I'm a large/extra large.
I'm in control of food now. I still believe I can get that other 30 pounds off, but it will take another year realistically. I know I can slip back into old habits easily. I'm an old backslider from way back.
Getting that extra weight off could only improve my life.
What I will do is give a weekly update on Friday's of how I'm eating and exercising and a monthly update on weight loss, if any.
Also, I found some old recipes that I though I lost in this leather folder I keep song lyrics in. I'll be making these recipes in the next several weeks, and posting those on line. One of these recipes is for dark Russian rye bread, like you get back east. It's my favorite bread of all time.
That's it.
Life is what happens in between meals.
Peace,
Make Food/Not War
Muscles + Death
I tried to make it up two steep hills today. When I got to the about 1/10 of the way up I had to stop. I just rested for about 15 minutes before I attempted to climb these hills. I realized that my muscles had relaxed so much during these short rest stops they weren't properly stretched out enough to pull those hills. The muscles probably didn't have enough blood flow and oxygen in them.
It doesn't matter how much you're in shape. Just let a couple of days go by, and the body starts falling apart again. In this case just let 15 minutes go by, and you're toast. I knew I'd get something about food in this food blog.
I'm not using the truck a lot less these days, because the weather is incredible. 70 degrees again today and if I got the time and I can ride there, then that's how I'm going to go. This is why I live here, and not NY, where it snowed today. Good luck with that, aye.
Check out the band Death, on YouTube. Circa 1976, black punk rockers. If you like good old hard core rock and roll these cats can bring it on. The name of the LP is: For The Whole World To See. The songs; Keep on Knocking, Politicians In My Eyes, Rock and Roll Victim. The rhythm changes in the song Politicians in my eyes from the verse to the bridge will transport you.
If you don't like punk rock don't bother. There is a live video of the band now, in their late 50's or early 60"s I'd imagine.They still got it, better than ever. This is my tip of the week. I hope these guys come around. I'm going to do my research on these guys.
That's it folks.
Life is what happens in between meals.
Peace,
Make Food/Not War
It doesn't matter how much you're in shape. Just let a couple of days go by, and the body starts falling apart again. In this case just let 15 minutes go by, and you're toast. I knew I'd get something about food in this food blog.
I'm not using the truck a lot less these days, because the weather is incredible. 70 degrees again today and if I got the time and I can ride there, then that's how I'm going to go. This is why I live here, and not NY, where it snowed today. Good luck with that, aye.
Check out the band Death, on YouTube. Circa 1976, black punk rockers. If you like good old hard core rock and roll these cats can bring it on. The name of the LP is: For The Whole World To See. The songs; Keep on Knocking, Politicians In My Eyes, Rock and Roll Victim. The rhythm changes in the song Politicians in my eyes from the verse to the bridge will transport you.
If you don't like punk rock don't bother. There is a live video of the band now, in their late 50's or early 60"s I'd imagine.They still got it, better than ever. This is my tip of the week. I hope these guys come around. I'm going to do my research on these guys.
That's it folks.
Life is what happens in between meals.
Peace,
Make Food/Not War
Monday, November 11, 2013
Veterans Day + Weekend Report + Amy's Frozen Organic Pot Pies + Anniversary
I'd like to give a shout out to all our fellow soldiers, both past and present, who have served our country. Whatever I think of the government, which isn't much, I still reserve greatest respect for our men and women in uniform, and their sacrifice to us.
It was a typical weekend. We cycled to Berkeley and stopped at REI to buy some more crap which I convinced myself that I can't live without, and apparently I can't. I ate three pieces of pizza at Gioia in N. Berkeley, then we made our way back to Oakland. It was a nice 25 mile trek. I wasn't tired when I got back home, and stayed up till midnight.
We did eat Amy's frozen organic pot pies this last Friday evening for dinner, and overall I would give a review of decent, just below good. The soups are a much better bargain.
In terms of joints, 3 joints being the best, I would give it 1/2 a joint.
The crust was what you might expect from a mass produced product, not as flaky as a homemade crust of course, and it couldn't brown it as well as I would have liked, but again, it did the job. The filling was dense, and chock full of veggies.
This product has 50% of our daily ration of fat, and more salt than any one needs, but like I said, "Good in a pinch."
I don't care how much you the love to cook or how much you love food, sometimes you just don't want to go out, and and you just don't want to cook. This is a decent substitute for those times. If I was much older I might eat one of these every month or so.
I actually went looking for a Marie Callender's pot pie, but this was what was in the frozen deli case at my grocers. I'm going to keep an eye out for a Callender's because their pies are the old fashioned, real deal. Also, they are good to their employees. Not all corporations and chains are ruthless money grubbers, just the majority.
Last and most definitely no least, today is my 19 wedding anniversary. Geri and I have been living together for almost 24 years now. Time does have a way of slipping on by you. I have no idea what I would do without her.
I remember a great story that Paul Newman once told. He and his wife, Joanne Woodward, had a fight, he was walking out the door, and when he got outside he said to himself, "Where the hell am I going." My grass has has never been greener, than it is right here. Metaphorically speaking that is.
And that's it.
Life is what happens in between meals.
Peace,
Make Food/ Not War
Food consumption
Breakfast; 2 eggs over easy, 2 pieces of buttered toast, black coffee, one sugar
Lunch; medium Pizza w/mozzarella di buffalo and fresh basil at Dopo
Dinner; pasta marinara w/salad and steamed Brussel sprouts
Exercise; 5 miles walking, 20 miles cycling
It was a typical weekend. We cycled to Berkeley and stopped at REI to buy some more crap which I convinced myself that I can't live without, and apparently I can't. I ate three pieces of pizza at Gioia in N. Berkeley, then we made our way back to Oakland. It was a nice 25 mile trek. I wasn't tired when I got back home, and stayed up till midnight.
We did eat Amy's frozen organic pot pies this last Friday evening for dinner, and overall I would give a review of decent, just below good. The soups are a much better bargain.
In terms of joints, 3 joints being the best, I would give it 1/2 a joint.
The crust was what you might expect from a mass produced product, not as flaky as a homemade crust of course, and it couldn't brown it as well as I would have liked, but again, it did the job. The filling was dense, and chock full of veggies.
This product has 50% of our daily ration of fat, and more salt than any one needs, but like I said, "Good in a pinch."
I don't care how much you the love to cook or how much you love food, sometimes you just don't want to go out, and and you just don't want to cook. This is a decent substitute for those times. If I was much older I might eat one of these every month or so.
I actually went looking for a Marie Callender's pot pie, but this was what was in the frozen deli case at my grocers. I'm going to keep an eye out for a Callender's because their pies are the old fashioned, real deal. Also, they are good to their employees. Not all corporations and chains are ruthless money grubbers, just the majority.
Last and most definitely no least, today is my 19 wedding anniversary. Geri and I have been living together for almost 24 years now. Time does have a way of slipping on by you. I have no idea what I would do without her.
I remember a great story that Paul Newman once told. He and his wife, Joanne Woodward, had a fight, he was walking out the door, and when he got outside he said to himself, "Where the hell am I going." My grass has has never been greener, than it is right here. Metaphorically speaking that is.
And that's it.
Life is what happens in between meals.
Peace,
Make Food/ Not War
Food consumption
Breakfast; 2 eggs over easy, 2 pieces of buttered toast, black coffee, one sugar
Lunch; medium Pizza w/mozzarella di buffalo and fresh basil at Dopo
Dinner; pasta marinara w/salad and steamed Brussel sprouts
Exercise; 5 miles walking, 20 miles cycling
Friday, November 8, 2013
Apple-A-Day
I've been drinking my fair share of apple juice these days. The only thing that's wrong with that is none of it has been fermented. We picked up a half gallon at the framer's market in Jack London Square last Sunday, and we went through that in one day.
I picked up another half gallon the brand that has the same name of the title of today's
blog, Apple-A-Day. This brand is local, and is produced in Sebastopol. It's 100% apple juice, and nothing else.
Their phone number is 707 823-0538 to find out where you can get wonderful product close to your home. Sebastopol, of course, is famous for it's Gravenstein apples, and groves of Gravenstein apple tress that can be seen all along the, Gravenstein Highway, of course.
This product is my tip for the week.
I'm going to do review of Amy's organic frozen Pot Pies next Monday. I will also produce Geri and my recipe for pot pie after thanksgiving.
That's it for this week.
Life is what happens between meals.
Peace,
Make Food/Not War
Food consumption;
Breakfast; 2 pieces of brown bread, 2 eggs over easy, 1 small potato pancake
Lunch; turkey sandwich w/mayo on Ciabatta bread.
Dinner; Amy's organic vegetable pot pie, salad
Exercise; 7 miles walking/hiking
I picked up another half gallon the brand that has the same name of the title of today's
blog, Apple-A-Day. This brand is local, and is produced in Sebastopol. It's 100% apple juice, and nothing else.
Their phone number is 707 823-0538 to find out where you can get wonderful product close to your home. Sebastopol, of course, is famous for it's Gravenstein apples, and groves of Gravenstein apple tress that can be seen all along the, Gravenstein Highway, of course.
This product is my tip for the week.
I'm going to do review of Amy's organic frozen Pot Pies next Monday. I will also produce Geri and my recipe for pot pie after thanksgiving.
That's it for this week.
Life is what happens between meals.
Peace,
Make Food/Not War
Food consumption;
Breakfast; 2 pieces of brown bread, 2 eggs over easy, 1 small potato pancake
Lunch; turkey sandwich w/mayo on Ciabatta bread.
Dinner; Amy's organic vegetable pot pie, salad
Exercise; 7 miles walking/hiking
Thursday, November 7, 2013
Light Me On Fire
Since this is my stupid little podium I pretty much get to say what I choose. By now everyone has heard about the young man, Sasha, who was lit on fire on an Oakland bus while he was sleeping by a juvenile black kid. I only mention the perpetrator's his race because I need to point out that racism isn't mono directional. Living in Oakland I get it all the time.
I'm an old white male, with a long white beard. I'm type cast as a honkey, cracker, white trash, racist, Santa Clause, ZZ Top mother fucker, all the time. "Mommy, that man looks like those men on Duck Dynasty." I take everyone on, one at a time. You treat me like shit, and that's what you'll get back in return. Black, white, green, I don't care. I use discretion with everyone. I assume all who enter my space, besides my old faithful loved ones, are cool, till proven otherwise, and I don't trust anyone, in general. Fuck with me and I will defend myself. I will not go quitely into the night. Peace and love only go so far.
Two white women freaked out when they saw me walking dogs in Piedmont today. I've been walking dogs on that same route for 15 years. Everyone is afraid of everyone.
I feel sorry for this kid, for Oscar, for Trayvon, and all of us, because we live in such a fucked
up country. We can't advance past things that happened a hundred and fifty years ago. We keep making the same stupid mistakes over and over. We are divided by class, by color, our sexual orientation, political and religious beliefs, our creed, and the color of our skin.
We're not safe here in the bubble. Racism, bigotry and bullying is all around us, and it's coming from all the races, and sexes, not just one. We're all still typecasting and profiling each other.
I hope that Sasha, and all the other people who are closely affected by these acts of cowardice,
don't carry the scars of these foul people on the insides of their bodies, as well as the outside. Heel well Sasha.
Please, let's respect each other.
We got a long way to go baby.
That's it for me today.
Peace,
Make Love/Not War
I'm an old white male, with a long white beard. I'm type cast as a honkey, cracker, white trash, racist, Santa Clause, ZZ Top mother fucker, all the time. "Mommy, that man looks like those men on Duck Dynasty." I take everyone on, one at a time. You treat me like shit, and that's what you'll get back in return. Black, white, green, I don't care. I use discretion with everyone. I assume all who enter my space, besides my old faithful loved ones, are cool, till proven otherwise, and I don't trust anyone, in general. Fuck with me and I will defend myself. I will not go quitely into the night. Peace and love only go so far.
Two white women freaked out when they saw me walking dogs in Piedmont today. I've been walking dogs on that same route for 15 years. Everyone is afraid of everyone.
I feel sorry for this kid, for Oscar, for Trayvon, and all of us, because we live in such a fucked
up country. We can't advance past things that happened a hundred and fifty years ago. We keep making the same stupid mistakes over and over. We are divided by class, by color, our sexual orientation, political and religious beliefs, our creed, and the color of our skin.
We're not safe here in the bubble. Racism, bigotry and bullying is all around us, and it's coming from all the races, and sexes, not just one. We're all still typecasting and profiling each other.
I hope that Sasha, and all the other people who are closely affected by these acts of cowardice,
don't carry the scars of these foul people on the insides of their bodies, as well as the outside. Heel well Sasha.
Please, let's respect each other.
We got a long way to go baby.
That's it for me today.
Peace,
Make Love/Not War
Wednesday, November 6, 2013
Wednesday
There was no time today to do anything but survive today. Maybe I'll have something captivating to write about tomorrow. Thanks for tuning in.
Life is what happens between meals.
That's it.
Make Food/Not War
Food consumption;
Breakfast; 2 piece of toast, 2 poached eggs, 1 cup black coffee, one sugar
Lunch; Vietnamese shaking beef sandwich
Dinner; salad w/avocado, beets, carrots, s & p, salami, cheese, olive oil, lemon
Exercise; 1 hr. cycling, 5.5 miles walking/hiking
Tuesday, November 5, 2013
Baia Pasta
I defrosted some of the marinara sauce I made a few weeks ago, and was planning on making some pasta for our Sunday evening meal. I was talking to Geraldine about stopping at the local market near our home, and picking up some pasta for dinner. We were cycling through Jack London Square and, lo and behold, there was a local pasta shop right in front of my face. How many times have I walked past this shop? Once again, I'm late on the scene. I'm so glad I found this shop.
It's name is Baia Pasta and is made right here in Oakland, in Jack London Square, from 100% organic durum wheat semolina. The flours they use are grown in California, Colorado, Montana, and Utah. There are no eggs in Baia pasta. It's completely vegan.
We came home, and I made a pound of their Gnocchetti Sardi pasta, and it was in a word, delightful. It was as close to Italian hard pasta as I've ever had. These tiny little shells, that resemble gnocchi, are dense, chewy, and full of flavor. The two guys who started this company know what they're doing, as does Dario our sale's person.
They have a nice web site that's easy to navigate at baiapasta.com. Their pasta comes at a price, like all good things. One pound of this pasta was $6.00, but well worth it if you ask me. When we buy artisan foods we can expect to pay more. We're paying for quality and craftsmanship. There were no broken pieces of pasta in this box.
I also found out I can get this pasta at my
local grocery market right down the street.
It just keeps getting better.
Life is what happens in between meals.
That's it.
Peace,
Make Food/Not War
Food consumption;
Breakfast; black coffee w/one sugar, 2 eggs over easy, 1 piece of seeded brown bread, 2 oz. Italian
sausage
Lunch; peanut butter sandwich
Dinner; quesadilla suiza, beans, rice
Exercise; 5 miles walking/hiking
Monday, November 4, 2013
Chobani Yogurt In The New Yorker
The November 4th issue of the New Yorker is all about food. I have been picking my way through it slowly since it's arrival last week. There are so many things to read around this house that it's damn near impossible to read a whole book or magazine, completely, front to back.
Of course, I gravitate towards the the articles that speak to me personally. Ones that I have some connection with. Which leads me to the article titled; Just Add Sugar, by Rebecca Mead, about Chobani yogurt.
Chobani derives it's name from the word coban, Turkish, for shepherd. This yogurt has been our yogurt of choice lately. It's a typical American immigrant success story that people love to hear, myself included. Man comes to America to study, was disappointed by the lack of of good yogurt, develops his own brand, works hard, triumphs over adversity, and with 800 K from the Small Business Administration, becomes a billionaire.
As I mentioned, this is the yogurt we have been eating here at our home for the last couple of months. I just had some. My favorite is the strawberry. Unfortunately it is made from cows milk, and I would much prefer sheep's milk.
The title of the article confuses me. Is the writer telling us we need to add sugar because real
yogurt is too tart for American tastes? Or is she saying that that's what the company' s founder did to make it salable? The label for Chobani says there is honey in it. If there's honey in it, is that what she means? Honey is sugar. I'm confused.
What I don't like about American yogurt is that it's made from cows milk. Hamdi Ulukaya, the owner and founder of the business insisted on only using cow's milk that doesn't have antibiotics or steroids. I applaud him for that, but it's still cow's milk. Real Greek yogurt, and real Greek feta cheese, is made from sheep's milk. Does anyone know where I can get real Greek yogurt, besides traveling all the way to Greece? Here we can get it Greek Style, but not really Greek. The grass is nice and sweet in New York State though.
Till I find the real thing I foresee staying with Chobani, even though it's cow milk. At the end of the article Ulukaya says, "Someone should do something about butter in America." I couldn't agree more, please do. We don't need more antibiotics and steroids in our food. Come on already.
That's it.
Life is what happens between meals.
Peace,
Make Food/Not War
Food consumption;
Breakfast; 1 pieces of brown bread w/butter, 1/2 cup yogurt, 1/4 cup granola
Lunch; 1 piece of Thai chicken sausage, piece of brown bread and cheese
Dinner; cup of French country soup, piece of brown seed bread from Village Bakery in
Freestone., 3 ounces smoked salmon
Exercise; 1 hr cycling, 4.5 miles walking
Of course, I gravitate towards the the articles that speak to me personally. Ones that I have some connection with. Which leads me to the article titled; Just Add Sugar, by Rebecca Mead, about Chobani yogurt.
Chobani derives it's name from the word coban, Turkish, for shepherd. This yogurt has been our yogurt of choice lately. It's a typical American immigrant success story that people love to hear, myself included. Man comes to America to study, was disappointed by the lack of of good yogurt, develops his own brand, works hard, triumphs over adversity, and with 800 K from the Small Business Administration, becomes a billionaire.
As I mentioned, this is the yogurt we have been eating here at our home for the last couple of months. I just had some. My favorite is the strawberry. Unfortunately it is made from cows milk, and I would much prefer sheep's milk.
The title of the article confuses me. Is the writer telling us we need to add sugar because real
yogurt is too tart for American tastes? Or is she saying that that's what the company' s founder did to make it salable? The label for Chobani says there is honey in it. If there's honey in it, is that what she means? Honey is sugar. I'm confused.
What I don't like about American yogurt is that it's made from cows milk. Hamdi Ulukaya, the owner and founder of the business insisted on only using cow's milk that doesn't have antibiotics or steroids. I applaud him for that, but it's still cow's milk. Real Greek yogurt, and real Greek feta cheese, is made from sheep's milk. Does anyone know where I can get real Greek yogurt, besides traveling all the way to Greece? Here we can get it Greek Style, but not really Greek. The grass is nice and sweet in New York State though.
Till I find the real thing I foresee staying with Chobani, even though it's cow milk. At the end of the article Ulukaya says, "Someone should do something about butter in America." I couldn't agree more, please do. We don't need more antibiotics and steroids in our food. Come on already.
That's it.
Life is what happens between meals.
Peace,
Make Food/Not War
Food consumption;
Breakfast; 1 pieces of brown bread w/butter, 1/2 cup yogurt, 1/4 cup granola
Lunch; 1 piece of Thai chicken sausage, piece of brown bread and cheese
Dinner; cup of French country soup, piece of brown seed bread from Village Bakery in
Freestone., 3 ounces smoked salmon
Exercise; 1 hr cycling, 4.5 miles walking
Friday, November 1, 2013
Halloween & Weigh Day
We only had two, that's 2, tricker treaters last night, and I thought Halloween was dead. When I went to a client's home in Piedmont this morning to walk their two dogs, and I was greeted by two ecstatic people who informed me that they had 500 tricker-treaters last night. I am happy to hear that
Halloween is not dead.
It was much better news than what was on the evening news all night about the police checking on people with pedophile records. We can't thank you enough. We all feel so much safe. It's nice to know that the main stream media hasn't changed their format from sensationalism to something kinder, and gentler, maybe even happy.
Today is weigh day, and I'm not surprised with my lackluster results. I did lose 2 pounds, and that is positive results. Considering the fact that I broke all the rules that I laid down at the beginning of October. Almost all the rules. I still haven't had a drink in 7 weeks.
What can I say. I'm not gaining weight. My new lifestyle, I hate that damn word, of more exercise, less/better food, is what I needed. I'll keep working towards my goal of 180 pounds. So, it's going to take me more than a year. This isn't a fucking reality TV show, Biggest Loser, whatever. This is real life, and real life goes up and down. It's part of my whole new attitude in life about trying to mellow out. Take it slow, one moment at a time. And not take anything besides a life threatening problem, to
serious i.e., lighten the fuck up.
I'll stick by the program I started almost a year ago. In order to lose weight, and keep it off, one has to exercise, and watch your food portions, and WHAT I'm eating. That's what has worked for me so far, and that's what I'm going to keep doing. I feel better than I have in years.
The holidays and winter are approaching. Holidays means food indulgence, and winter means early sunsets, and rainy days. I'll have to do more exercise indoors. This will be a challenge. I think life is about making constant adjustments.
We need the rain badly. This drought is not good. As much as I hate the rain we need it. I predict another dry season, and I hope I'm wrong.
That's it.
Life is what happens between meals.
Make Food/Not War
Food Consumption;
Breakfast; 2 eggs sandwich, 1/2 cup yogurt w/granola
Lunch; 2 handfuls of nuts, banana
Dinner; Out with Geri
Exercise; 6.5 miles walking/hiking, 40 minutes biking
Halloween is not dead.
It was much better news than what was on the evening news all night about the police checking on people with pedophile records. We can't thank you enough. We all feel so much safe. It's nice to know that the main stream media hasn't changed their format from sensationalism to something kinder, and gentler, maybe even happy.
Today is weigh day, and I'm not surprised with my lackluster results. I did lose 2 pounds, and that is positive results. Considering the fact that I broke all the rules that I laid down at the beginning of October. Almost all the rules. I still haven't had a drink in 7 weeks.
What can I say. I'm not gaining weight. My new lifestyle, I hate that damn word, of more exercise, less/better food, is what I needed. I'll keep working towards my goal of 180 pounds. So, it's going to take me more than a year. This isn't a fucking reality TV show, Biggest Loser, whatever. This is real life, and real life goes up and down. It's part of my whole new attitude in life about trying to mellow out. Take it slow, one moment at a time. And not take anything besides a life threatening problem, to
serious i.e., lighten the fuck up.
I'll stick by the program I started almost a year ago. In order to lose weight, and keep it off, one has to exercise, and watch your food portions, and WHAT I'm eating. That's what has worked for me so far, and that's what I'm going to keep doing. I feel better than I have in years.
The holidays and winter are approaching. Holidays means food indulgence, and winter means early sunsets, and rainy days. I'll have to do more exercise indoors. This will be a challenge. I think life is about making constant adjustments.
We need the rain badly. This drought is not good. As much as I hate the rain we need it. I predict another dry season, and I hope I'm wrong.
That's it.
Life is what happens between meals.
Make Food/Not War
Food Consumption;
Breakfast; 2 eggs sandwich, 1/2 cup yogurt w/granola
Lunch; 2 handfuls of nuts, banana
Dinner; Out with Geri
Exercise; 6.5 miles walking/hiking, 40 minutes biking
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