Howe Sound views (Queen of Capilano)
Howe Sound views (Queen of Capilano)
Sun (iQMetrix Vancouver)
Fire in my neighbourhood
City of Glass (iQmetrix Vancouver)
Good morning Vancouver
Boxing Day walk (The Meadow in Crippen Park)
Tugboat (Snug Cove Ferry Terminal)
Dad gifts are the best (Seven Hills B&B)
We had duck (Seven Hills B&B)
Bowen tradition: Reading Cooks Illustrated (Seven Hills B&B)
Meats at Freybe (Freybe Outlet Store)
Blue Label - Happy Holidays!
Labyrinth of Light for Winter Solstice (Britannia Arena)
Herring on rye bread
Wonderful toys live here (Dilly Dally on Commercial Drive)
Ceiling of ornaments
Reflecting on Christmas balls
Pork status: pulled
Pork butt rubbed & ready to nap
Yuuki the cartoon bird
Torture from SPUD & rainbow chard & Barb’s mango chutney
Bears eating ninja pigs
Our HAL9000 coffee maker
Waterfall building, because Vancouver needs more falling water
Octopus for lunch?
Arturo’s taco truck specials
Rainy transit morning with yellow umbrella
Yuuki loves running / pouring water. Here he is right after dinner.
Yuuki bathing in tea cups
Tea while I wait for take out (Miyako Sushi)
First post! (from new iPhone)
What they should tell you is to check your physics books. Balance is not rest. It is not quietude. It is what happens when all of the shoving and tugging and swirling and twisting forces in your life are equally matched, and for a moment there is what seems like deep silence but is really the hush in the eye of the storm.
Rachael saw my post on balance and sent this to me and Derek. She’s right, competing forces are a kind of balance.
And I guess that’s what I meant by finding out what balance means to me. I don’t quite know what forces should be pulling and pushing me.
When your car looks like a car but the doors are gullwing, we notice them. When your suit looks like a suit but the lining is orange, we notice it. When you apply for a job and you don't have a resume, we notice it.
I need to remind myself that fitting in all the way is not the goal. And to keep bringing the crazy.
My man @dshan is someone that I haven't spent nearly enough time with. He's an excellent writer, so I'm really looking forward to a month of posts from him. I really need to get back on the blogging horse. More specifically, the *personal* blogging horse.
I snipped nothing but the word BALANCE from his post. I think I've said I'm going to do balance THIS YEAR....every year. And I suck at it. I really, really, really suck at balance.
So maybe I need to reboot the word, the concept. Redefine what balance means, for me. And hold myself accountable to MY definition of it. I keep struggling with, maybe, other people's definition of balance.
First, define it. Then, live it in the way that is meaningful for me.
A well-known scientist (some say it was Bertrand Russell) once gave a public lecture on astronomy. He described how the earth orbits around the sun and how the sun, in turn, orbits around the center of a vast collection of stars called our galaxy. At the end of the lecture, a little old lady at the back of the room got up and said: "What you have told us is rubbish. The world is really a flat plate supported on the back of a giant tortoise." The scientist gave a superior smile before replying, "What is the tortoise standing on?" "You're very clever, young man, very clever", said the old lady. "But it's turtles all the way down!"
The origins of the turtle story are uncertain.
Darren brought this up today - I've used this phrase a lot in the past, although I don't recall where I got it from. I did read and enjoy the Discworld series.
Yak shaving is another personal favourite.
I should probably remove the Feedburner rotating image bling from my Gmail. I tested it with the new rich text and then just left it turned on.
Also, I have a disclaimer box being appended by my new office email. It *might* be part of some arcane certification process that it is required, but I haven't figured that out yet.
I was *just* talking to people about email training being required these days…
I have been sink for 48 hours+. I wandered out of my sickie cave this afternoon to visit Rachael's show at the Granville Island Hotel, and to make a trip to Oyama for fortifying victuals. I am rounding the evening off with some mindless gaming. Fun, so far.
Amazingly, America - the birthplace of the Internet - is the only developed nation that does not teach programming in its public schools. Sure, some of our schools have elected to offer "computer" classes, but instead of teaching programming, these classes almost invariably teach programs: how to use Microsoft Office, Adobe Photoshop, or any of the other commercial software packages used in the average workplace. We teach our kids how to get jobs in today's marketplace rather than how to innovate for tomorrow's.
As we continue to look at programming as a menial skill to be outsourced to developing nations, we will lose our innovative superiority as well. While this may not hurt American corporations capable of sourcing its code from anywhere, it would certainly hurt Americans looking for a skill set to replace our manufacturing jobs.
Great piece on digital literacy by @rushkoff. I'm sure a lot of people will be turned off by some of the economic and military references, but look beyond that and think of digital tools as… …well, as tools, rather than as consumption vectors.
It's just part of the great math & science handwringing in North America: we need to have people actually care about these things, and know how they work. Digital literacy is *important*.
It's the difference between sitting around a fire and knowing how to make one from scratch when it goes out…
Kevin Czinger, Coda’s C.E.O., who drove me around Manhattan in his company’s soon-to-be-in-production electric car last week, laid out what is going on. The backbone of the modern U.S. economy was locally made cars powered by locally produced oil. It started us on a huge growth spurt. In recent decades, though, that industry was supplanted by foreign-made cars run on foreign oil, so “now every time we buy a car we’re exporting $15,000 of capital, paying for it with borrowed money and running it on foreign energy sources,” says Czinger. “We’ve gone from autos being a middle-class-making-machine to a middle-class-destroying-machine.” A U.S. electric car/battery industry would reverse that.
I recently read about a supercomputer that is being built in China as well, so call that moon shot number 5.
This is targeted at a US audience, and says to bet on electric cars. What should Canada bet on?
Another thing about stock generally: don't think that stock making must be a huge undertaking. I got an email the other day from a home cook saying she didn’t have the right pots to make stock. Please, listen to me: YOU DO NOT HAVE TO MAKE ENORMOUS QUANTITIES AND MONOPOLIZE YOUR KITCHEN FOR AN ENTIRE WEEKEND IN ORDER TO HAVE STOCK.
Put two or three pounds of bones in a 2-quart pot, cover with water, bring it to a simmer, skim anything that looks unpleasant off the surface, and put it in the oven set to 190 degrees for as long as you wish, a few hours at least or for beef and veal 10 hours is good. Add an onion, two carrots and a bay leaf for the last hour of cooking. Strain (the finer the strainer, the better the stock—I strain through a cloth). This will give you about a quart of stock.
For veal stock, see if you can find a veal breast, which has a great mix of bone, cartilage and meat (I know some people have trouble finding bones—if you’re not worried about cost, osso bucco works). Ask your butcher to cut it into 3 inch pieces for stock (I use a cleaver which does the same work). Roast them in a 425 degree oven until they are beautifully golden brown and delicious looking. Then follow the above instructions. Also add a couple tablespoons of tomato paste and some garlic. Other aromats that are great to use here and in other stocks are leeks, peppercorns (crack them first), parsley and thyme.
I started looking at veal stock recipes (like this French Laundry at Home one by Carol) and my heart sunk. For one, I only bought 3 lbs of bones + meat from Cioffi's (Yelp entry), and for two ... it's Sunday afternoon and I want to use it in risotto this evening.
Luckily, the quoted way of doing it is pretty much what I had planned anyway - roasted then cooked in the oven for a couple of hours with onions, celery, and carrots.
We'll see if I'm up for doing the remouillage aferwards.
These were bought too soon and languished in the fridge for some time, hence the wilted look.
Filling was ricotta, crushed garlic clove, fresh black pepper, salt, minced & sauted onion and some of the zucchinis.
Had the leftover stuffing just stirred into linguini the next day.
The Stormlight Archive PortalBook List
The Way of Kings
Book One of the Stormlight Archive
This book will be released August 31, 2010. Description coming soon.
Brandon wrote an introduction for Tor.com here
I got an email today that an image of a crab shell that I sold back in April is now in published form, in an EPIC FANTASY NOVEL:
The book containing the map which uses your image as a partial rough base has now been released. The Way of Kings is an epic fantasy novel by Brandon Sanderson, and if you look on page 94, your crab picture was the basis for the map looking as if it was first scratched into a shell and then made into a charcoal rubbing.
Very cool. Good excuse to go pick this book up.
- 4 cups all-purpose flour
- 4 tablespoons white sugar
- 1 teaspoon baking soda
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- 1/2 cup margarine, softened
- 1 cup buttermilk
- 1 egg
- 1/4 cup butter, melted
- 1/4 cup buttermilk
- Preheat oven to 375 degrees F (190 degrees C). Lightly grease a large baking sheet.
- In a large bowl, mix together flour, sugar, baking soda, baking powder, salt and margarine. Stir in 1 cup of buttermilk and egg. Turn dough out onto a lightly floured surface and knead slightly. Form dough into a round and place on prepared baking sheet. In a small bowl, combine melted butter with 1/4 cup buttermilk; brush loaf with this mixture. Use a sharp knife to cut an 'X' into the top of the loaf.
- Bake in preheated oven for 45 to 50 minutes, or until a toothpick inserted into the center of the loaf comes out clean, about 30 to 50 minutes. You may continue to brush the loaf with the butter mixture while it bakes.
Had this as a link on FoodLikeThat, which I will be ditching one of these days. Key things with this seems to be use of both baking soda and powder, and lots of buttermilk.
Made originally for Christmas morning, 2008.
I have watched my mom prepare rouladen many times, and I'm sure I've even helped in the past. But, this is the first time I made them on my own (aside from Rachael's thread wrapping help).
Rouladen as I know it is made from beef. You can usually ask the butcher for rouladen cuts, and many butchers will already have it pre-cut (especially the Freybe Outlet Store on Hastings just off Victoria Drive). You don't pound it flat or anything - it comes cut as thin as you need it to be.
The quantities I mention here are for 16 rouladen. You want to figure about 2 per person and/or to have lots of leftovers, because they are delicious. Aside from the 16 strips of beef for the rouladen, you'll also need:
Mince the bacon and cook it over medium heat (or stick it in the oven) until it's nice and crispy. You'll want to drain the fat / juices as you go (save them!) to make sure it gets crispy. Mince the onions and saute them (perhaps with some of that delicious bacon juice) on low until translucent / tender. Mince the pickles. Once the bacon & onions are done, drain the fat / pat them to soak up some of the fat and let them cool. Once everything is no longer piping hot you can mix all of these things together.
Lay out the rouladen on a counter / workspace and spread with mustard. Do a twist of cracked pepper and salt over each piece of meat as well. Spoon on 2 Tbsp or soon onto one end of the piece of meat. Roll up the meat and secure it. If you're using thread, it's easiest if you do all the rolls, and then have someone help you wrap and tie each bundle.
Remember the bacon juice you saved? Put it in a pan and heat. Brown the rouladen on each side, doing them in batches until they are all browned. Place them in a dutch oven or casserole dish, sprinkling a little flour on them as you layer them in.
Deglaze the pan with water (or beer or wine) and pour over the dish of rouladen. Stir in a Tbsp or so of mustard for a bit more "tang" to the sauce as well as any leftover minced bacon / onion / pickle bits. Add water / liquor as needed so that the rouladen are mostly submerged. Cover and cook at 350°F for 45 minutes or so.
I made this for Lauren's birthday party. We ended up serving it as a "meatatizer" - it was lukewarm and we prepped it by cutting all the thread off and cutting it into slices. The cross section of the rolled meat with the stuffing looks nice on a plate.
Traditionally, you'd have this with potatoes or spätzle, plus some sort of highly cooked vegetable like red cabbage or perhaps some sauerkraut.
I think it is. My view on the matter is that the era of economic growth is over, kaput, finished. If you stop for a minute to think about it, you must admit that we live on a finite planet, that we are rapidly using up the available resources, that we are adding ever more pollution to our air, water and land, and that the distance (in time) between the end of the production line and regional dump is growing ever shorter. This cannot continue. Nature shows us that nothing grows forever. What would it be like if children never stopped growing? What happens as insect or animal populations grow? They either level off or experience a catastrophic collapse.
So, if we cannot expect the economy to return to what has been “normal” in our past, what can we expect? I believe that we must, and in fact are right now transitioning toward a steady-state economy, one in which overall quantitative growth is supplanted by qualitative development, i.e., an improvement in the conditions of life that really matter,
There are many good quotes, like "the Butterfly economy" or "Use value is becoming more important than market value".
I learned from reading greaterfool.ca, which is mainly about real estate but also about investing in general, that buying shares in banks that pay dividends earns you more (like 5% more) than sticking that same money into that bank's savings accounts.
Investing in "real" dividends -- CSAs (community supported agriculture) and other co-op models -- is one way to get value directly.
One area that I would like to see some focus on, learned from many discussions with Anthony of Farmstead Wines and Foodtree, is that while production is always local, I believe it is important for us to reward / seek out "good" forms of production wherever they are. Carbon footprint aside, we need to link these global local producers.
The picture above is a screenshot from a Flash movie explaining the rendering process. Apparently, rendering is recycling. Also, french fries are a 5th food group? Type of animal?
I especially enjoyed being able to click through the separate parts of the rendering process, and how everything ends up as Fight Club-style soap or protein meal for "feed". Fun!
A long time ago, before psychiatry and rum, I seriously considered a job in intelligence. Among other things I had some Russian, and I knew another guy who was fluent in Russian and was actively being recruited by the CIA. He decided not to do it because... his Dad wouldn't let him. At that time it struck me as curious that you'd be more worried about your dad than the Russians, but I have since understood: we were living in a time where there was no right and wrong, no objective truths, all things were relative except the inviolable Law of Growing Up American: go to college, then get a job. Your dad's sole purpose was to make sure you followed that rule. If you raped a murder victim then your Dad would get you a good lawyer, but if you showed any proclivity towards anything other than a future 9 to 5 in a field he understood, it was your ass.
I'll grant you up front that Scott probably suffers from a mixture of ennui and myopia and absolutely no chance of STDs, who apparently feels neither shame in nor fear about sabotaging his job prospects by appearing in these photographs, to the fury of every American other American who sees them:
This is commentary on an article in the NYT about a college grad that hasn't been able to find a job in 2 years since he graduated. Except, he hasn't started anything himself and he turned down the one he was offered.
Read the whole thing.
Yeah, I don't think that anyone that uses the Internet as part of job screening is going to be hiring Scott.
We've overinvested in yesterday's industries to the point that they're now the walking dead - but the cost, of course, has been failing to seed tomorrow's.We don't have awesome jobs because we've propped up zombie companies that create, largely, McJobs - when they create any at all. Conversely, the incentives for entrepreneurship are drying up, thanks to a broken ventureconomy.
Feeling like there are connected threads between stuff like this and Dave Pollard's thinking on coop economies. Except, I agree with some of the comments over there. The step 1 of company creation by committee is damn hard.
I'm hoping that I'll have time during my trip to play some disc golf. I brought a couple of my golf discs just in case.
I posted this originally on Urban Vancouver, way back in December 2004. I thought I'd move a copy here to make sure I could keep a copy.
About a year ago, I put together a collaborative map of places to buy great ingredients in Vancouver over on Foodists.ca. Here's the map:
View Foodists Vancouver map of key foody locales in a larger map
My parents are both originally from Germany. I grew up speaking German, and we originally lived just off "Robson Strasse" as it was then known because of all the Germans that lived there.
Even today, living in Vancouver, most Europeans don't need to change their diet (i.e. lots of good bread, cheese, meat, sausages, chocolate, saurkraut, etc.) if you know where to shop.
And that's where this post really starts. Read on for the tour of shops to fill your Euro-diet needs (and just really good stores/food in general)
First up, the hidden treasures of European Specialty Importers. They're on 220 Prior Street, which is just off Main by the Georgia Viaduct. If you're coming over the viaduct from downtown, take the offramp as if you're going to Main. Instead of turning on Main, cross it (you're on Prior) and it's the warehouse directly on your right, with a big sign with their name. If it looks like you're pulling up at a loading dock, you're at the right place.
What's there? Well, pretty much any canned or packaged European food -- coffee, tea, saurkraut, mustard (in a tube!), dumplings, etc., etc. There is a small selection of meats and cheeses as well, but we've got another spot for that. Oh yes...did I mention the chocolate? There is an entire cold room (under video surveillance) filled with chocolate (cue Simpson's reference here).
Next stop, Andy's Bakery. A very small store front at 935 Commercial (at Venables) conceals the best "landbrot" (big, multi-pound loaves of German rye) in the city. Nice buns, and a really good dark multi-grain as well. No foamy insubstantial Wonderbread here! If you need a lot of bread, you can call ahead to order.
You may have seen the name Freybe before -- they produce a lot of commercially packaged meat stuff. But, they also happen to have a factory outlet store at 716 East Hastings Street. It is sometimes so busy on Saturdays that they have to lock the doors and only let people in as others leave. Cold cuts, sausages, and fresh meat. Have you ever had meat salad? They have it, and it's delicious.
OK, the car is getting pretty full at this point, but there are still a few bits and pieces we need. Famous Foods is at 1595 Kingsway at King Edward. They bill themselves as "The Original Bulk Food Store", but they have so much more. The "bulk" stuff is nicely packaged dry goods, from great spices to pastas, beans, flour, oats, etc. etc. They have a good selection of meat, seafood, cheese, and even vegetables. The last category is natural products -- environmentally friendly cleaning and hygiene products. Yes, the variety is incredible, and the prices are great, too.
Now I'm going to throw in a couple of bonus links, both on the drive -- Santa Barbara, a store a bit like Famous Foods. Expect to spend as much as 20 minutes waiting at the deli counter for service, but it's worth it. The other one is Norman's Fruits and Vegetables. The owners have produce from local farms in the valley, and you can get masses of produce for really cheap -- e.g. $2 for a 5lb box of roma tomatoes.
What are your favourite food shops in Vancouver? Anyone have pointers for shopping for Chinese, Indian, Thai, or other cuisine/ethnicity ingredients?
Let me explain - and allow to me to over-generalize for a moment. Let's say you want a loaf of bread. How many of us will pay an extra 15-30% for a loaf from the local baker, versus a loaf from the local hypermarket? Yet, because we won't, the bakery - and its jobs - vanish.After all, why would you pay a slight premium, for goods that are substitutes? Except, of course, they're not - really. Your bakery has radically different incentives than your local hypermarket, and might just offer you a significantly higher level of artisanship, skill, service - and trust. Yet, it's exactly those we don't seem to value.
Thanks to Joel for opening his house so everyone could hear Woody share his views, and get some thought and discussion flowing as well.
A question / comment I expressed to Woody is that I am uncomfortable with the label of investor applied to myself (and yes, with those that know my Bootup context, that is some what ironic). And for many, I think "investor" is not a good rallying cry.
As per the quoted text above from Umair Haque, making that sort of local, personal _movement_ happen is something I feel more comfortable with.
Supporter seems too weak a word. Yes, I would like to invest. I would like to invest my support, vs. the local hypermarket.
Later on I will stand in one of these stores in front of a pyramid of Coke Zero bottles and consider the fact that a whole infrastructure exists for bringing this substance of no nutritional value from wherever it's bottled in Europe up to a place like this. I happen to love Coke Zero and whatever cyclopyrimidines or butylated phenols give it its weird fake sweetness, but seeing it stacked in quantity after coming off an island where everything has to be carried in by hand gives me pause. I feel like the Burfjord grocery store will someday form part of a sanctimonious diorama about the folly of late-period humanity in someone's well-meaning, sustainably-built museum or alien terrarium, and the thought fills me with irritation in advance. I buy a large bottle of the stuff as my way of shaking a fist at the future.
Found via @mezzoblue, and wonderful reading.
Reminds me of when I was on a small atoll that is part of the Marshall Islands. There was one cinderblock construction supply store for both visitors and locals. We all lined up to pay $1USD for… …a cold can of coke. It also seems that $1 is the universal price for a can of pop.
The video is creepy. It's nice and haunting as a credit roll for True Blood.
What must it be like to have the murder of nature upon your very soul? To have sacrificed all the world’s creatures for your own kind, and thereby lost your souls more completely than by any evil magic?
The god had been looking for a heart in the city, a heart that was worthy, a heart that knew true worship. And the god had found such a heart, and a voice that called upon Him without greed or demand, without wheedling or whining.
The heart of the prophecy did Enlil find in the stable while the storm raged, upon the altar that was the shore at the end of time.
But though the prophecy was fulfilled upon that moment, the humbling of the city had just begun.
In the meantime, learn to do real things and how to create value for other people. Make friends with your neighbors or, if necessary, neighbors out of your friends.
This is not a nightmare scenario, no matter what “they” say it is. No need for apocalypse, regression, or guns. That’s all silliness.
Good times ahead.
Good advice. Seen via @jonhusband.
Today's post has another great quote about the connection between "stuff" and how much we actually need to work to survive - "I believe we could take care of pretty much everyone’s needs – at least in America – with all of us being employed perhaps 10% of the time."
Good times ahead indeed.
Here's the natural object 9 hole disc golf course I came up with this morning.
- 1 package active dry yeast
- 1/4 cup warm water
- 3/4 cup hot milk
- 3 tablespoons shortening
- 3 tablespoons granulated sugar
- 1 1/4 teaspoons salt
- 1 egg, beaten
- 4 cups all-purpose flour, or enough to make stiff dough
- melted butter
I made these for our Canada Day apartment picnic. What's that? It's when you put out pillows and blankets on the floor of your apartment because it's too cloudy / rainy to have a picnic outside!
On the second rise in the pan, they all just sort of rose into one large mass. Next time, put them farther apart in the pan.
I also think I might have over-kneaded a bit and/or worked in a bit too much flour as part of kneading, but it turned out some really nice crumb, almost like a biscuit or something with corn meal in it. This is theoretically a Southern food recipe, so maybe that makes sense.
The key part of German potato salad for me is the lack of mayonnaise and eggs. I make this up from scratch whenever I make it, but my version always includes two essential ingredients: Dijon mustard as part of the vinaigrette (I like the flavour and tang that it adds) and finely chopped dill pickles (a satisfying crunch and burst of vinegary / salty goodness).
I also usually put in bacon / guanciale / schinken speck, but this time around, knew that there were going to be a number of vegetarians present and skipped the meat products. Hence, I (*gasp*!) accidentally made a vegan potato salad - which I didn't even realize until someone asked what was in it, and it dawned on me that yes, it was indeed a vegan potato salad :P
The full recipe is on Foodista:
I'm done with Rock Paper Scissors as of now.
A cooking co-op, or dinner swap, is simply an agreement by two or more individuals or households to provide prepared meals for each other, according to a schedule. The goal is to reduce the time spent in the kitchen while increasing the quality and variety of the food eaten.
It’s not a new idea — dinner co-ops have been around for years — but it was new to me. Mine is based in my apartment building in Jackson Heights, Queens, which adds to the convenience. Members of our co-op, made up of four households, including two editors at the James Beard Foundation and Tony Liu, the executive chef of the Manhattan restaurant Morandi, exchange meals weekly.
It works like this: Once a week, you cook a dish (chicken enchiladas, for instance), making enough to provide at least one serving for each adult member of the co-op. (Children can be assigned half or full portions, depending on ages and appetites.) Around the same time, your fellow co-op members are cooking large batches of their chosen dishes.
Saw Trevor post this earlier in the day. This well describes what I'd like to try – I find it easier to cook large portions in any case. Leave a comment if you're interested in participating.
I followed a combination of #2 and #3 from this site on Chinese soups. Specifically, I used a bunch of pork bones plus a pork hock. The hock had lots of skin and fat as well as bones, so I trimmed the the skin off and then broiled it in a cast iron pan with a couple of cloves of garlic until the skin was crisp and the garlic was nutty brown.
OK, it's down to the wire, and I think I've figured out the menu for the Mover Dinner I'm putting on tomorrow. Mover Dinner? A thank you to all the folks that helped us move. When I'm short on cash, I pay in food!
First Course: Laksa a la Boris
I spent Monday making pork stock. This is going to be the basis for a Laksa-inspired soup - I'll add coconut milk, bean sprouts, noodles and likely some chicken. Fresh green onions and coriander will round it out.
Second Course: Spinach salad with Guanciale
I've talked about the beauty of guanciale before - I'll crisp up some cubes of it with garlic and make a honey / mustard dressing to go over spinach leaves and some tomatoes.
Third Course: Pita Wraps with Chicken
I'll marinate / grill the chicken in pieces, as well as have some roasted peppers, sautéed onions, a tomatillo-based salsa (maybe sort of like this one?), some fresh tzatsiki, and other fixings for people to make their own wraps.
Some sort of white vanilla cake served with the strawberries & rhubarb that we got last weekend.
But what if there's a little-known dark side to the farmers' market boom? What if the ruddy man in overalls actually came from hours away, where local residents don't have access to the vegetables grown near their own backyards because farmers prefer selling their produce to city dwellers at nearly triple the price?
Linda Aleci, a historian and co-founder of the Local Economy Center at Franklin and Marshall College in Lancaster, Pennsylvania, undertook a three-year study of the farmers' market in her city. Her findings suggested that the local farmers' market -- serving a poor, food-insecure community -- was suffering from the growth of markets in the Philadelphia metro region and in Lancaster County.
So, the problem here is treating food / food growing as a purely economic endeavour. I can see "local" markets (in quotes, because the very phrase "local" is problematic -- it's not the only value that is important) needing to work with farmers AND buyers to encourage a great local ecosystem.
Do we drive out and buy from the farmer's gate? Can local stores stock produce from local farmers? (I'm thinking, here, of a suburban / rural area that has farmers / farmland as part of the community).
Or should farmers go full steam ahead, and sell in urban farmers markets if it means higher prices for them?
For some days now I have physically left the room with the computer in it, and settled down somewhere to read. All the old joy came back, and I realized the internet was stealing the reading of books away from me. Reading is calming, absorbing, and refreshing for the mind after hectic surfing. Chaz and I have quiet chats where we sit close and she talks and waits for my reply and this is soothing after the online tumult. I like the internet, but I don't want to become its love slave.
You should definitely be reading Ebert's blog.
And yes, I read less. Less BOOKS. In all likelihood, I read many more words. I try and fit in reading as well, as that calmness is necessary, and lets your unconscious do its work figuring stuff out in the background.
Currently, I'm reading some Janet Morris / Thieves World fantasy stuff.
I've been jonesing for a new camera. Specifically, while I take a handful of pictures with my Nokia N95 that is with me everywhere, it's just not the same (obviously) as a great camera.
I've been quite happy over the years with my Canon PowerShoot "S" Series - I started with the S1, then ended up with the S5. The all in one, super zoom, great macro performance, and regular AA batteries are all great features. BUT. It's big and bulky, especially with the filter adapter that I always end up buying, and there is no upgrade path other than well, buying a newer model :P
I've been really intrigued by the Micro Four Thirds system - small, compact cameras with small form factor interchangeable lenses. That last link is to Wikipedia, here is the Micro Four Thirds section of the Four Thirds website.
Olympus and Panasonic came together and are using the same standard to make these cameras, and the lenses are interchangeable. I was initially attracted to the Olympus models, but after trying them out at London Drugs, the lower cost ones are made of plastic and feel cheap, and the metal body ones are more expensive and have less features than the equivalent Panasonic.
The first third party (Noktor) is also announcing a lens for this standard, so it is likely that a nice healthy Micro Four Thirds ecosystem will spring up over time.
So, yes, I'm scheming to get back into this game. The fact that R will (I'm sure) be glad to tote around a compact sized camera with DSLR quality doesn't hurt either.
Even though rent-versus-purchase math has long worked strongly in favour of renters, even moreso in the last few years, renters are not looked upon as fiscally wise and prudent, but rather as disadvantaged and unfortunate. This is not to say that this is fair, or right, it simply is the truth of what has happened here through the bubble. A renter confessing to renting in company not uncommonly gets responses ranging from pained grimaces, to condolences, to pity, to thinly veiled scorn. And renters can only imagine the opinions expressed when they are out of earshot.
Yes, there are places in the world where renting is the norm. And, yes, many of the superficially wealthy Vancouver owners have abused their RE-ATMs and have large invisible debt loads. But the fact of the matter remains that renters are seen as relatively disadvantaged compared to their owner peers.
As I once again move to a rental apartment, this discussion has been coming up again and again. Do we need a "renting is great" information campaign? Or maybe just a "f*ck owning!" campaign…
This women in South America is trying to save amphibians - frogs and other creatures are dying because of a deadly fungus that's sweeping the planet.
So, she went to a sloth orphanage and took cute sloth videos, hoping it would go viral so you would come to her site, and help save frogs. Pretty awesome (and the sloths are cute).
I shared this on Twitter already, but it is very very very funny, and you should watch it for sure. We've been watching Community, which has Donald Glover from DERRICK COMEDY in it.
It won’t surprise anyone who’s ever read this blog that I lay most of the blame for this state of affairs on the overheated real-state market. When the average couple – one without trust funds, inheritances, or seven-figure jobs – can’t afford to buy the average home, there’s a price to be paid. In the short-term, that price will be paid (in a cruel irony) by those very same average couples, who will leverage themselves into knots to get into the market. From there, only two things can happen, both of which will prove catastrophic for our average couple: the real estate market can either correct, in which case they’ll be sitting on negative equity and lifetime of crippling mortgage payments, or it won’t, and they’ll just be sitting on those equally debilitating mortgage payments.
Eventually, though, those average couples will start to look elsewhere, to the Edmontons, the Saskatoons, and the Halifaxes of the country, places where middle class people – teachers, journalists, nurses, and tradespeople, for example – can afford to live middle class lives. They’ll move to places where they can afford to save money, to have children, and to plan for the future, rather than remaining on the economic hamster wheel of places like Vancouver and Toronto, where wages remain stagnant while prices shoot ever higher.
They might even discover that they like these new cities, too. Certainly, from where I sit, Edmonton looks like a perfectly civilized place to spend some time, and I don’t know when, if ever, I’ll leave. But I do know this: until its economy returns to some semblance of normalcy, and until middle class people can afford to live middle class lives, I won’t go back to Vancouver.
I think a lot of people are thinking about adjusting their cost structures – driven in Vancouver almost entirely by rent or mortgages – so that they can experiment and do things differently. "A chance to finally get ahead in life" as Max says earlier in his post.
This article on Youngstown that I read in Inc. Magazine makes me think along the same lines. People moving back to places that are in rough shape, but where there is the opportunity to build new structures and new ways of doing things (because the old ways certainly haven't worked).
nancy white’s session
The picture above is from the top of Mount Galiano, which we hiked right after getting to the island and having lunch. It's a steep climb, but only about an hour up, and views like this make it totally worth it. The link above leads to Rachael's write up of the trip, with more detail and lots more pictures. Here is my Galiano Flickr set.
Christian was kind enough to be tour guide as well as lending his car so we could do a bit more exploring -- the island is really long and skinny and a car is basically required to go anywhere interesting (at least to non-long-distance bikers).
It was a great unplug, although it did once again get me to thinking about knowledge workers and rural Internet usage - it's the only way we are going to make smaller, remoter areas economically self sustainable beyond "just" tourist services (and it can help with those, too).
Sharing recent meatballs for the #smprimer class.
I saw Volumes 1 - 3 of the Sharing Knife series in the library, and here I am almost done Volume 2, and not wanting the series to end.
I’d also like to point out that Google is now useless for information about cooking, because almost all Google search results now point to vacuous sites that offer mundane, simplified recipes – often the same recipe endlessly repackaged. Bing is no better. It’s cooks.com and the Food Network ’til the cows come home.
My recent strategy has been to fool Google by combining the information I want with the name of a serious cook – Ruhlman or Keller or Bourdain – and then to look for results that are not written by that cook. This often gets you results from food blogs and other serious writers, not retreads from 1990’s supermarket magazines.
I'd really really like to take this on. I've been dreaming about "the perfect recipe website" for many years. Hint: it involves APIs.
Played this last night for the first time, with 7 people that were over for dinner. It was …interesting. Definitely complex, didn't move very fast, and there are way too many different piles of cards and discard piles. Also needs a fairly large table so everyone can organize cards in front of themselves.
Definitely need to play it with a smaller group to see if it moves more quickly, and thus makes it more fun.
Here's my write up on Foodists of how I cooked the octopus.
I'm about to braise & broil an octopus - bought about a pound of tentacle down at Granville Island. Wish me luck, will have photos of the finished product.
(Especially ironic because of the "cute" octopus video? Perhaps - they're still damn tasty)
Update: OK, worked out pretty well. A little chewy, but delicious. Bought it at The Salmon Shoppe on Granville Island - had them hack off one big tentacle for Rachael and I (Rachael had fun taking some close up shots before I cooked it).
Here's the picture of the finished product:
And the rest of the "making of" is on Flickr.
I really need to re certify in SCUBA and start building my gear again.
I had an all hands meeting at work and discussed a bunch of upcoming stuff.
I went home and relaxed by cooking dinner (braised cabbage in mustard cream sauce, boiled potatoes, and a beef / guanciale / mushroom mixture).
Then the Internet started punching me in the face, and I helped write a quick blog post.
Then I went off and played dodgeball, which was fun as always (the Internet kept punching over mobile).
Then we went for team beers.
Then I came home and tried to sift through all the face punching stuff on the Internet and write something in response.
Turns out, I'm a real person, a lot like you. Please stop punching me in the face. Thanks.
That’s why the push to repeal the HST is more dangerous than it might appear. It’s a Trojan Horse for more general forms of anti-tax sentiment, and if it is somehow successful it would establish a very dangerous precedent, a template that anti-tax groups would use to challenge any and all future tax increases. In such an environment future governments, regardless of their partisan orientation, would be hopelessly constrained, trapped by an ever-shrinking stream of revenue and forced to outsource, downsize, and otherwise remove itself from areas of enterprise and activity in which government currently acts. The danger in rallying against the HST is that it represents another rejection of taxation itself and of the idea that we as citizens have to pay for the services that we receive. From where I sit, in the long run that’s a far more significant threat to our prosperity as individuals, as British Columbians, and as Canadians than a few extra cents here and there in new taxes.
No, really, I *do* love taxes. I'm not a huge fan of what various elected political parties do with them, but that's on us as the governed to fix and make better.
But I'm a fan of the greater good, and a society that supports it. If I wasn't, I'd go live in the US.
And really, if the 'Zalm is against it…
I'm using Keynote to create a "Startup Drinks" presentation, with Danny looking on in the background. Photo by Weston Triemstra
My long ago Ultimate team in Ottawa was called Dr. Teeth, and two of my favourite t-shirts feature Dr. Teeth front and center. Gotta love the gold tooth.
Anthony and I made Trotter Gear this weekend. Which are, of course, pigs feet, and from Fergus Henderson's "Beyond Nose to Tail" cookbook (which Anthony gave to me for my birthday). Here's a version of the recipe.
What does one do with trotter gear? Well, it features prominently as an ingredient in about a third of the recipes in that book. The pie described in the linked recipe is definitely something I want to try.
Comes out this Thursday. I really enjoyed the first part of this, and replayed it a couple of times. The "Last Stand" multiplayer is super addictive - you ALWAYS get that "just one more game" feeling.
Last of the Cutter Ranch lamb. Marinated with preserved lemons with bay leaves from my parents' garden, plus turmeric, coriander, garlic, etc. Served with cous cous with grilled peppers.
More on the magic of guanciale in the previous post.
Now that the Olympics are over, Oyama again has guanciale. I picked some up to cook while on Bowen.
The "traditional" recipes for guanciale are all pasta dishes (Bucatini alla Amatriciana, Spaghetti alla Gricia, Spaghetti alla Carbonara - here are recipes for all three plus instructions on how to cure your own guanciale).
Here are some non-traditional recipes I found online:
My recipe? I'm doing pasta with a bunch of Red Boar Kale.
The waters of Howe Sound and the ferry across it are not only a physical barrier, but also a psychological one. Of course, many people say this about islands. With Bowen, and the commuter culture - which starts with high school - there is on island, and off island mindsets. The gearing up and gearing down happens every day.
You leave your home, make your way to the ferry to go to work or school. You step out the door, you watch the sun rise over the mountains crossing the Causeway. You are still on island. You make it to the ferry, wait with the "usual suspects" (those commuters on the same schedule as you), take your assigned seat with your regulars. The conversation shifts towards the morning radio tidbits, the wider news of the day. You are leaving the island, your home life, behind. On the commute, you become immersed in city and work.
You look at your watch, gather your things, and calculate which combination of trains, planes, and automobiles will get you on "the next ferry". The gathering of things may include a few files or artifacts that you need to bring home, but you are mentally as well as physically packing them away. Your thoughts turn towards this "next ferry", and you think about the weather, and what's for dinner. Arriving at the ferry terminal, you mentally pack work and stress away. Whatever happens, you will be on the next ferry. Crossing the water, you are facing home. Are you being picked up? Are you looking for a ride? Are you walking home in the dark and rain? There is a warm home at the end of the journey, time for a few last chats about politics, or development, or whether it's time to plant a few radishes.
I left a comment on a new online forum for Bowen Island, being setup and run by many people I respect, including the newly-moved-to-Bowen Dave Pollard.
I guess I didn't really answer the part of what do I appreciate about Bowen, rather a feeling I have about it. I appreciate that it is "home", and it is a home I can go to.
The show is called "Trees I have Dreamed", and you can find out more on Rachael's site about it. It runs until April 11th, and there will be some sort of exhibition. In the mean time, make sure to come visit the Altered Books at Bootup this Thursday (Facebook - Little Stories: Transforming the Book).
Trying for something vaguely like Anthony's ragout. I remember it had carrots and pork, and the nutmeg seemed a good direction to go.
Pre-heat oven to 400°F
Grease a 12 cup muffin pan with a little oil
Crack an egg into each muffin tin
Spoon about a tablespoon or so of salsa over each egg (don't worry if it slides to one side or the other of the yolk)
Top each egg / salsa mixture with grated cheese - cheddar, monterey jack, or other flavourful melty-cheese works (mozzarella is too bland)
We had brunch today. I was browsing through my New York Times cookbook earlier in the week thinking of something fancy, and then went in the completely opposite direction and made this super simple version of huevos rancheros.
Baked another no knead to go with this, which was 2 parts white, 1 part rye, 1 part rolled oats. The oats kind of just disappear after the kneading, second rise, and baking, but they definitely improve the crumb. Also put in a can of Rickards Red beer.
Potatoes were boiled briefly last night, then sat in the fridge with fresh ground coriander, fennel, paprika, and olive oil, and then hung out in the oven on low heat for a couple of hours this morning.
Lastly in this post, but firstly served, was a “fruit salad” made of grated pear, Granny Smith apple, Pink Lady apple, and zest + juice of one lime.
Brunch as a meal to have people over for is neglected. I will do it more often.
I was going for the Banana Leaf's Rendang Beef curry - which is a completely different dish, but I think I got the coconut right, as well as the sweet + tang + spice.
I've actually read this book before. I immediately devour any book that Kay releases.
It was great to go back and read this one again. There is a lot of depth to Kay's books - glimpses of the fact that any minor character has a full history behind them.
Many people feel that this is not as strong as some of Kay's other books. The pace / plot is a bit more sedate - like the sun going down, there is an inevitability on display as it rolls to conclusion.
There is a bit of fantasy / magic thrown in, but the theme is in part about the end of paganism and superstition, so the whole thing can be read as historical fiction.
The Canadian tall ship SV Concordia, a sailing school vessel, heads past downtown Halifax in this July 24, 2000 file photo. (Andrew Vaughan/Canadian Press)
A Nova Scotia-based ship carrying dozens of students has sunk off Brazil, but everyone is safe and there were no serious injuries, officials say.
The Brazilian navy said the tall ship SV Concordia went down about 550 kilometres southeast of Rio de Janeiro in rough seas.
West Island College International of Lunenburg, which runs the Class Afloat program, said all 64 people aboard were rescued from four life-rafts by merchant vessels early Friday.
The 48 students, eight teachers and eight crew had to abandon ship and spent the night in the life-rafts equipped with blankets and some food. A Brazilian navy helicopter spotted the rafts and dropped medical supplies.
I went on the Class Afloat program right after I graduated from high school, in 1993 / 94. I spent 11 months on board, starting from Vancouver and then sailing around the north and south Pacific Ocean.
It was an incredible experience, and one I've always encouraged other people to take part in.
The ship was custom built in Gdansk, Poland, specifically for this program. They're going to have to raise millions of dollars to try and replace it, if they intend to continue.
Looks like it may not support embeds, so you'll have to follow the link. Long live muk muk!
I don’t like Hallmark holidays. In fact, I don’t like ANY holidays / occasions that are musts. I like doing stuff at other, unexpected times of the year, just because.
In any case, I did make German pancakes for breakfast. They were good, and it’s always nice to sit down and share a meal.
originally via <www.flickr.com/photos/bo…>
I had a large kuri squash, and used it over several days. The small amount of cubed squash that I had leftover ended up being this single serving soup.
Monsoon Coast Spices on Salt Spring Island makes a wonderful Berbere: http://www.monsooncoast.com/spices/ethiopian_berbere.html
Storing this recipe link so I can find it again. Someone else on Twitter pointed out that it was my recommendation for the best recipe for refrigerator pickles :P
The Who were at the Superbowl today, so lots of their old songs got looked up again. Thanks, Darren.
Today I went to Thomas Haas.
The drinks were nice, as were the pastries, but it was incredibly loud, there was nowhere to sit, and the energy in the room was frantic / hectic. So R and I wandered the streets of Kits sipping our drinks and ended up at the Salvation Army.
I always look for used cookbooks that are ethnic, or old, or from the women's auxiliary of some church in some county from a long time ago.
This first book is interesting because the author gushes about BC regional cuisine. Many of the recipes have place or people names from around the province.
It had a Bowen Island (where I grew up, and where my parents still live) recipe, so I definitely had to get it.
Lots of the recipes have canned goods of various kinds, even if they are things that can be sourced from BC (e.g. smoked oysters). I bet, back in the day, that lots of canned things were more local, so if you made something with a tin of tomatoes, it would taste different in BC because they were local BC varietals. Provenance for canned goods? Of course…
Cookbooks that focus on regional cuisines are also of interest to me. This one is a hardcover, and the pages are a rough type of paper, and the whole book seems to be covered in grease spots. Well loved!
Also, there are little notes like this - "I could eat this everyday" - scattered throughout the book. Again, a must have because of this alone. That, and every recipe seems to call for potatoes and bacon - at least, the ones that aren't calling for whipping cream and butter!
The New York Time Cook Book was another no brainer. Why? Well, because of this next recipe photo…
Why yes, that is a roast suckling pig! The book is great, with lots of multicultural recipes from around the world, as well as good versions of lots of "basics".
I'm very pleased with my used cookbook haul.
I think it's about time to order a whole pig and schedule a butchery / charcuterie class again.
No wonder this book is full of unexplained backstory. I accidentally bought the fourth in a series.
Also, the Charcuterie Sundays blog is amazing. It has kicked back into high gear. This alone is a good excuse to head east.
I've been continuing on the baking kick. Biscuits are great because
they take only 20 - 30 minutes from start to finish.
Best Pho in Vancouver
I used to go for pho a lot more in Ottawa, where I lived a couple of blocks down from a "Little Vietnam" area of town. There are lots of pho shops in Vancouver, maybe I should pick a new place to live based on pho proximity?
I thought I might make it all the way through 2010 with one personal blog post per day. Nope!
I can probably cheat and go back and show the picture of my second no knead experiment (which also turned great, even though I let it rise for way over 24 hours) for Monday.
For yesterday? Nope.
I won't stress about not posting every single day, but I am enjoying the better "flow" that I have here and on my asides.
This is my first attempt at No Knead Bread (wrote about it previously with links to recipes).
This was a bit of a mashup with something from Cooks Illustrated that recommends a *little* bit of kneading, and the addition of beer and vinegar.
I didn't have any beer, but I did add the vinegar, and I did knead for about 10 minutes. I let it sit yesterday at 5pm, and started working with it at around 9am this morning, so it sat for 16 hours. The modified Cooks Illustrated plans on anywhere between 8 and 18 hours.
1/3 whole wheat and 2/3 white (both unbleached organic all purpose from Spud). The crust is nice and substantial, the crumb is bit too light for me: will have to experiment with heavier grains, maybe some rye flour. Will have to see how it tastes when it's cold: fresh out of the oven all bread is fantastic.
Cider Vinegar Barbecue Sauce:
- 1 1/2 cups cider vinegar
- 1 cup yellow or brown mustard
- 1/2 cup ketchup
- 1/3 cup packed brown sugar
- 2 garlic cloves, smashed
- 1 teaspoon salt
- 1 teaspoon cayenne
This is a good basic recipe for pulled pork made in the oven. I pretty much wing the dry rub these days, but the cider vinegar BBQ sauce ingredients above are good proportions that I always forget.
Apparently today is Trogday, celebrating the creation of the Strong Bad character Trogdor, way back in 2003. Click through to get a free Trogdor game.
Fur hats are fun!
<span class="date">September 2nd, 2009</span> <span class="edit"></span> <p /> <div class="entry"> <p>A few months ago I read the wonderful book <a href="http://www.amazon.ca/Animal-Vegetable-Miracle-Barbara-Kingsolver/dp/155468188X">Animal Vegetable Miracle</a> written by Barbara Kingsolver. It’s an entertaining and inspiring recounting of the year she and her family spent growing their own food. The book includes meal plans and recipes at the end of each chapter that are based on what is available by season. Some of these, like the asparagus and morel bread pudding, sound mouth-wateringly good.<br />
About three quarters of the way through the book there is a chapter where Barbara describes making her own cheese. And not only does she make her own mozzarella but she does it in just thirty minutes! Boris and I were really excited about this (Cheese in half an hour!! WE CAN MAKE OUR OWN CHEESE!!!!!) and I started to track down the ingredients. This ended up being the most complicated part because though the cheese is made with only three ingredients – milk, citric acid and rennet – I had no idea where to look for two of those three. In the end it was Anne who found everything for us and we owe her a cheese of her own in thanks.
For future cheese makers based in Vancouver here’s where to get ‘em: citric acid can be found at most pharmacies and rennet is sold at Bosa Foods. After that it was easy-peasy and we ended up with delicious cheese, fresh and hot. The mozzarella was tasty and went beautifully with the heirloom tomatoes we’ve been picking up at the Farmers Market throughout the summer.
The 30-minute mozzarella recipe is available as a PDF download from the Animal Vegetable Miracle companion site. Boris and I have made the mozzarella twice now, the first time with friends and the second as a tag team effort. Two key things we discovered: resist the impulse to keep stirring the milk because it’ll separate into curds and whey faster when still, and add a bit more citric acid when the milk reaches the highest temperature mentioned in the recipe.
We’re still both AMAZED that cheese making can be this easy and this fast. And thanks to the recipes included within the box of rennet tablets there are more cheese experiments we’re hoping to try in the near future.
Ready for editing and reposting on Foodists.
the epic quests set in Tolkien-inspired fantasy universes have gotten really boring to me. Give me sci fi, superheroes, or asian animism, anything but elves and trolls.
A long post on looking for more new NEW in games. I think gaming is still catching up to the wild creativity of the web, and yes, some sort of Second Life-level piece of player interaction is going to be the more interesting space.
All the comments about City of Heroes makes me want to kick the tires on it.
Incidentally, gaming isn't going to go on my tech asides, it's going to go here.
Created by Recipe Star
Live Fermented Food & Organic Raw Dairy Making Workshops at The Urban Ashram - 2290 Saint George Street, Vancouver, BC V5T 3R2 604 708 9058 email@example.comFood is the new black. Everybody wants to connect to food again, whether in festivals like Fork in the Road, Taste of Health, Vancouver Health Show...or shopping at local farmers markets, growing their own food at home or in community gardens. Food is once again taking its primacy as what truly nourishes us and our Earth. Food also roots us and gives us a truly spiritual connection to our place here and now on Earth.
Fermenting one’s own food at home is truly a wondrous and if alchemical experience produced by lactic acid bacteria, that exist all around us and within us. The process gives us a greater appreciation for all those beings we never see yet are reliant on: a lesson illustrated so beautifully by Dr. Seuss in Horton Hears a Who and Well(es) versions of War of the Worlds. Simply put, our sense of self is broadened and we appreciate and experience the interconnection that David Suzuki so frequently speaks of.
Learn to make your own Sauerkraut, Kimchi, Beets and Fermented Fruits and go home with them! $40. Wednesday January 13 at 7 pm, at The Urban Ashram, 2290 Saint George Street.
In this workshop you will learn how to work in harmony with some of these invisible friends while making Sauerkraut, Kimchi and fermented Fruits, along with the delicious fermented tea Kombucha. You will go home with your own vegetable and fruit ferments to continue at home, along with your own SCOBIE to make Kombucha.
Lactic Acid Fermentation requires no energy other than ones own, for the production, fermentation and storage of the food: no heating, cooling in fridge, canning etc. LAF also adds many nutrients to our food, pre-digests it thus making the nutrients more absorbable and keeps the food alive, raw as it has not been cooked at all. In our era of rising consciousness of our energy usuage, LAF fits beautifully into the Kyoto Accord Ethic, sorely lacking at many governmental levels, so we can set the example in our own homes, bellies and lives!
Wednesday January 20, 7 pm - Learn to make your own Yogurt, Butter, Buttermilk, Buttermilk Scones, Ghee, and Hard Cheese Curds using Vegetable Rennet, Whey Based Soup and enjoy chocolate ghee! This is a very hands on workshop and you will both have a meal around the foods and go home with many samples and yogurt starter. $40. At The Urban Ashram 2290 Saint George Street Organic RAW Whole Certified Organic Milk Used
Get five people together for either a fruit/veg fermentation workshop or a dairy workshop and we can arrange a time and date that suites you. Please watch the YouTube video from a Dairy Making Workshop ~ [youtube http://www.youtube.com/watch?v=cTqdb8HlDmA?wmode=transparent]
This looks like something we could organize a group around. Anyone interested?
by <a href="http://www.allconsuming.net/item/view/3189644/search/query?product=book&q=Charles+Stross">Charles Stross</a><br />
“They’re tunnelling TCP/IP over AD&D!” is one of the most amazing quotes I’ve ever read in a book. And the book is very good, covering ARGs and a future networked world very believably.
cup chopped onions
cup finely chopped celery
tablespoon olive oil
ounces cans of canned tomatoes
ounces can of coconut milk
stalk of fresh rosemary
tablespoon brown sugar
Pour olive oil in a large soup pot and saute onions and celery until onions become translucent.
Add the stalk of rosemary and let simmer for 30 - 45 minutes.
edit About Rosemary Tomato Soup
This was a very on-the-spot made up recipe. I was thinking that the stalk of rosemary would add some rosemary flavour, but I ended up simmering it quite a long time, so the resulting soup was
If you substituted vegetable stock for the chicken stock, this would actually be a vegan recipe.
I was configuring servers and it simmered a LOT longer than 30 minutes.
Parsnip and apple coleslaw
Serves 2 as a main meal, 4 as a small side dish
2 tbsp cider vinegar
1 tbsp good olive oil
1 tsp clear honey
1 tsp wholegrain mustard
100g red cabbage
1 Cox’s apple, or your preferred eating apple, weighing approximately 150g
Handful of fresh parsley leaves, roughly chopped
25g walnuts, roughly chopped
1 Place the vinegar, oil, honey and mustard in a small jar and season with a small pinch of salt and a good grinding of black pepper. Screw on the lid and give it a shake until it’s pale and combined. Taste, adjust the seasoning if necessary, and set aside.
2 Peel the parsnip(s) and slice out the woody core – you’ll end up with about 100g parsnip. Coarsely grate and place in a large bowl. Peel and coarsely grate the carrot(s) and add to the parsnip. Very finely slice the red cabbage and add to the bowl.
3 Quarter the apple and slice out the core. Coarsely grate the apple, discarding any large pieces of skin. Add to the vegetables with the parsley leaves and half the walnuts.
4 If the dressing has started to separate, give it a shake again, then pour over the coleslaw. Toss the salad to coat in the dressing and then divide between two plates. Scatter over the remaining walnuts and serve. For a more filling meal, serve it with a chunk of blue cheese and warm crusty bread (it’s also good with a greasy pork chop and apple sauce if you’re not vegetarian).
Used 2 parsnips and 4 small carrots. 1/4 of a small / medium head of green cabbage. 1 Tbsp honey, 1 Tbsp dijon, only a splash of cider vinegar. Zest from one lemon, plus used the fresh lemon juice from the whole lemon. No parsley, no walnuts (so it's very plain and orange / green looking).
My version is definitely more of a side dish version.
package of spaghetti
cup of bacon, chopped
tablespoon olive oil
cup of minced shallots
clove minced garlic
cup diced cooked turkey
cup sour cream
cup of grated cheese
cup minced fresh parsley
Cook about half a package of spaghetti until al dente, drain the water and set aside. If you have the pasta water boiling and add the spaghetti as you do the next steps, it should be ready at about the right time.
Cook the bacon in a large saucepan (will need to fit all of the cooked spaghetti). Cook it over medium heat until it just starts to brown.
Add the olive oil, shallots, garlic and turkey and continue to cook on medium until the shallots are translucent.
Reduce heat to low and stir in the sour cream and water until evenly mixed. Add the grated cheese and stir until evenly melted. Add fresh cracked black pepper to taste (at least 1 tsp).
Add the cooked spaghetti to sauce mixture and toss thoroughly.
Beat the egg yolks with the cream and pour on top of the spaghetti, again mixing thoroughly. Now mix in the fresh parsley and serve immediately.
As I saw in the comments on the recipe, I didn't like any of the carbonara recipes I saw, so I made my own. R doesn't like peas, but they would have gone well with this.
We had this with the slaw on the side, which cut the heavyness of this dish.
In spite of our efforts to save the Bloedel Conservatory, and despite the possible illegality of the decision to close or repurpose the Conservatory, it appears that the Vancouver Park Board is moving ahead with a decision to CLOSE the conservatory as of March 1, 2010. They will accept expressions of interest including business cases that allow for use of the Bloedel Conservatory in a new or similar capacity until April 30, 2010. If the Park Board accepts our proposal, Friends of the Bloedel Association will operate as a non-profit society with the following purposes:
It's been in operation for 40 years. It's been break even for all but the last 5 years of operation. You know, the last 5 years which have included sewer construction and Canada Line construction along Cambie, making the entire area around Queen E park / the Conservatory a giant pain to be around.
The trees and the entire ecosystem have grown inside the dome, and would need to be cut down and dragged out in pieces. The birds and other animals have spent their entire life in captivity, and they have no idea what they're going to do with them. I've gone there several times -- it's a fantastic escape in our fall/winter/spring, to go inside and bask in the tropical warmth, take pictures, and enjoy the bird life and surroundings.
They need to raise $250K to keep the conservatory open (that's their budget for an entire year), and they clearly need some help with their web presence & fund raising. This sounds like a job for Fundrazr…
Here are photos I've taken at the conservatory in the past:
More info and tickets here.
Restaurateur Mike Zalman, who lost Slickity Jim's Chat 'N Chew in November, is painfully aware that the cost of opening and operating a business in South Main will increase dramatically as the neighbourhood gentrifies.
"I enquired about the building at the southwest corner of Main and Broadway and found out it's going to be a Tim Hortons and a Wendy's," he said. "It hurts. The gods of progress have started to smite Main Street."
Well, that sucks. Cambie at Broadway is already feeling pretty soul-less. Having the same thing happen to Main would be very sad.
cups shredded coconut
cups rolled oats
cups sunflower seeds
cup sesame seeds
cup chopped peanuts
cup peanut butter
Ending up making these tonight. I've had oats and shredded coconut haunting the cupboards for a while, and have been thinking about an on-the-go eat in the morning sort of thing. The Orange Ginger Granola bars look good, too.
When I went to look for recipes, they're all very similar, and in fact don't seem to matter *what* you put in them.
I left out sunflower and sesame seeds, and did crystallized ginger and some candied lemon peel for the fruit. The chocolate chips were white chocolate chunks. No honey, but half a cup of turbinado sugar and dark molasses. I like the dark, slightly bitter flavour of molasses, so we'll so how that turns out.
The peanut butter was aged and sticky, so I added a bit of water to dissolve the sugar / molasses / peanut butter. No salt because I forgot about it.
Needed to bake much longer (~30 minutes) and a little hotter than listed. Didn't stick together as well as I had hoped, but did end up being tasty.
Preheat the oven to 400 degrees
Get out a mini-cupcake pan with 24 cups
Place a bit of crab / lobster in each cup
Pour the egg into each cup until it reaches the rim of each cup. It doesn't matter if the crab / lobster pokes out a bit
Bake for 10 - 15 minutes or until the eggs are set
On Foodista, anyone can edit / improve the recipe, so go ahead and change it if you have improvements.
I have a variety of phone numbers and automatic voicemail-to-email recording items setup. This one involves a trucking company with a 1,032 pieces of something heading for Des Moines, Iowa.
My mom has been making No Knead bread for years -- she makes a basic white and then a dark that has all sorts of seeds and grains. The original original recipe was published in the New York Times in 2006. Breadtopia has some videos and a basic method that's worth looking at as well
I have yet to make one of these myself, but it's something I'm going to be experimenting with this year..
First Splendid Truth
To be happier, you have to think about feeling good, feeling bad, and feeling right, in an atmosphere of growth.
Second Splendid Truth
One of the best ways to make yourself happy is to make other people happy;
One of the best ways to make other people happy is to be happy yourself.
Third Splendid Truth
The days are long, but the years are short. (click the link to see my one-minute movie)
Fourth Splendid Truth
You’re not happy unless you think you’re happy.
corollary: You’re happy if you think you’re happy.
Actually seen on Fred Wilson's blog. I'm usually pretty good about these things. I need to focus on not getting trapped in a downward spiral - often times a sign of a) not enough 'me' time and/or b) not enough friend time. But some times I confuse (b) with (a) and spend too much time locked in my own head.
Oven temp: 425F / 220C / Gas Mark 7
1. Preheat the oven to 425. Grease a baking sheet.
2. Sift the dry ingredients into a bowl. Rub in the butter or margarine with your fingertips until the mixture resembles bread crumbs.
3. Gradually pour in the buttermilk, stirring with a fork to form a soft dough.
4. Roll out the dough until 1/2 inch thick. (I often make mine thicker and roll it into one large circle). Cut into wedges with a sharp knife.
5. Place on the baking sheet and bake until golden, 12-15 minutes.
One of the things I've been on a roll with over the holidays is baking. I do lots of cooking, but generally little baking. Oh-ten will contain more baking.
UPDATE: this is very much a savoury recipe -- mine ended up being a bit salty / soda-y because I wasn't very careful at measuring. The texture was very nice and flaky, not sure what adding sugar would do.