Saturday, January 31, 2009
Zukay Live Foods review
Yesterday I arrived home from work to find that Scott, Cathy and Jacob Grzybek, from Zukay Live Foods, had sent me a complimentary shipment of six jars of their raw, naturally fermented salsas and relishes. These are fresh, whole foods that have been fermented with friendly lactobacillis bacteria, preserving the food and giving it the same healthful benefits as yogurt. I received mild and hot salsa, garlic relish and horseradish relish. These products are supposed to be good for digestion and general health, literally bursting, as they are, with life. Scott, Cathy and Jacob use no chemicals or preservatives—just a small bit of raw apple cider vinegar in the relishes. The jars came with a warning that because the contents are a live food, they may exhibit activity as the jar is opened. We experienced this with the hot salsa as it became a mini-volcano and rose up an inch out of the jar and over the edge! I was prepared with a spoon and bowl to quickly corral the runaway salsa. My son assisted me with tasting these products, drawing on his vast experience with chips and salsa. He thinks chips and salsa are the main ingredients of a healthy diet, so I was eager to get his opinion.
I don't think you can fairly compare these products to the more commonly available salsas and relishes on the market. They are kind of different. They have a slight fizz, for one thing, and they are lacking the strong vinegary and salty taste of commercial products. When you sample these foods, you can absolutely taste the fresh veggies and herbs that went into them. The relish tastes clearly of fresh cucumber and the other ingredients in the mix. It's like a little burst of summer.
I'd have to agree with other reviewers that the hot salsa is lacking the heat you might expect from a hot salsa. Both the mild and hot varieties tasted very mild to me. They were pleasing, but not at all spicy, so if you are looking for heat, this may not be your best choice. The flavor grew on me as I sampled it, and I particularly enjoyed the "hot" salsa. It was more textural and interesting than the mild. The two relishes (garlic and horseradish) were yummy, with all of the flavors in good balance. I had garlic relish on my tempeh at dinner tonight and it really added sparkle. My son loves hot and spicy foods and these were a bit too subdued for his taste.
Thanks to Scott, Cathy and Jacob Grzybek for including me in their sampling program.
GOP's Man is Steele
Friday, January 30, 2009
It's Easy to Root for Kurt Warner
Thursday, January 29, 2009
Lost Opportunity to Teach Charity
Wednesday, January 28, 2009
Obama-Dem Mistake #2
Tuesday, January 27, 2009
Octuplets? That's How Many?
NOTE: As always, the title of this post is a link for further information. In this case to a BBC article titled "How Do You Raise Octuplets?" pertaining to the practical steps necessary to care for this many babies at once.
Freestyler
Our boy Greg Terzian sent us some photo's of his Freestyler. It's an amazing ride that pays a little respect to the early days of Haro. It's not an exact replica, but it's close enough to bring back the good memories....and that's what it's all about. Good times.
Greek-style cannellini beans and veggies with orzo
I've been spending a lot of time looking through my recipe collection, and it's bringing back old memories of food and cooking. Back in my early days of vegan cooking, when cookbooks were very limited and nut-roasts and lentil-walnut casseroles were the latest, I was thrilled to find a recipe in my Country Life cookbook for a loaf with unlimited variations. As long as one followed the basic proportions of grains, beans, veggies, herbs, crumbs and liquid, an infinite number of combinations were possible, and countless delicious dinners awaited. To celebrate this momentous discovery, we invited friends for dinner, and I couldn't wait to show off scrumptious loaf variation #1. My friend Deborah and I were each preparing food for the meal when her husband looked at the loaf and declared, "everything you two make is brown." He had a grin on his face and I don't think he meant any harm, but I felt like I'd just been hit over the head with a 20 pound mushroom. Everything...I...make...is...brown? Could this be true? Brown? Brown? Brown? Why yes, I believe he may be correct. Everything is brown TONIGHT, but was everything brown yesterday? Will everything be brown tomorrow? I was stunned, deflated, sad.
It reminded me of when I was in high school and was following an upbeat directive from Seventeen Magazine to discover my favorite color. "Just look in your closet," the magazine cheerfully encouraged, "your favorite color will be there." Will it be ruby? pumpkin? cerulean blue? I looked in my closet and there it was - my favorite color - brown! Even then, I was a nut loaf covered in mushroom sauce.
By the time the Moosewood Collective published "Moosewood Restaurant Cooks at Home" in 1994, vegetarian cooking had become much more original. My friends Alan and Claire have been rediscovering recipes in their copy of Moosewood and I decided to take another look at mine in search of colorful and tasty food. I asked my husband to pick out something interesting and here's what he came up with. Is it brown? My husband says emphatically, "NO." I say maybe just a little beige, but in a very colorful way. It's a homey, comforting everyday dish that we really enjoyed.
Greek-style cannellini beans and vegetables
- 2 quarts water
- 2 cloves garlic
- 1 large onion, chopped
- 2 tablespoons olive oil
- 2-3 carrots, chopped, chopped
- 1 red or green pepper, chopped
- 1 cup orzo
- 1 zucchini, diced
- 1 tablespoon minced fresh mint (1 teaspoon dried)
- 1 tablespoon fresh minced dill (1 teaspoon dried)
- 1/2 teaspoon fresh marjoram (sprinkle dried)
- 5 artichoke hearts, drained and sliced (14 oz. can)
- 1 1/2 to 2 cups cooked cannellini beans (15 oz. can, drained and rinsed)
- 1 1/2 - 2 cups stewed tomatoes or fire roasted canned tomatoes
- salt and ground black pepper to taste
- red wine vinegar
- Bring a large pot of water to boil and cook the orzo to al dente. Drain and stir in 1 tablespoon of oil.
- While the orzo is cooking, saute the onions and garlic in 1 tablespoon of oil. When the onion softens a bit, add the carrots and pepper. Cook for several minutes and add the zucchini. Add the herbs and artichoke hearts. Gently stir in the the beans and tomatoes. Simmer for several minutes. When the veggies are hot and cooked, stir in the orzo and season with salt and pepper. Add a splash of red wine vinegar (or serve at the table in a cruet).
- Serve with olives, bread and a green salad with toasted walnuts and dates.
Monday, January 26, 2009
Neighborhood BMX
Ryan
Islamism Series: Fort Dix and Beyond
Here are the cold, hard facts for everyone who has not yet caught on to what this 'Islamism Series' is all about: organized Islamic forces with the full backing of some Arab nations and with the tacit support of others are at war with the West. They see the United States, Great Britain, and Israel as their main enemies in this war.
The war did not end with the election of Barack Obama, just as it did not begin with the election of George W. Bush. It will not end with the closing of Guantanamo Bay. It will not end with the withdrawal of American troops from the Middle East. It will not end with the death or capture of Osama bin Laden.
The leadership and forces of Islam have made it abundantly clear how this will end: with the end of our civilization, or theirs. Their dream is to reestablish what they call the Islamic Caliphate under Sharia Law, that Islamic rule by Muslim religious, legal, and cultural laws.
To begin this process they want to destroy Israel and take control of the entire Middle East. Then, united under a leader they will call the Caliph, they wish to spread their influence and ultimately their control to the surrounding regions of Europe and Asia, spread down into Africa, and ultimately the world over, including here in America. They have vowed to see the Islamic flag flying over the White House.
The Inquirer story spoke in reference to the Fort Dix case wherein "five foreign-born Muslims...had intended to carry out an attack on the Army base" (at Ft. Dix, New Jersey.) Jurors interviewed by the Inquirer stated that "the defendants had taken serious steps toward an armed attack on the Burlington County base."
The details of the plots made by these men to attack an American military installation here on American soil are frightening enough. But what perhaps is more frightening is the scene inside the courtroom each day, when jurors stated that "large extended families" of the men were regularly present. One must wonder as to the feelings regarding the United States and the West of these family members and friends, now living here in America and raising families with these same beliefs.
The Bulletin article of Thursday, January 22nd spoke to intelligence sources who claim that the terrorist group Hezbollah is expected to be a major threat here in the United States by 2014. If the idea that this is five years away gives you any comfort, consider this: do any of you plan on not being alive five years from now? Didn't think so.
The article states that an official government report has concluded that the Iranian-backed Islamic terror group "has been forming sleeper cells throughout the United States" that could become operational at any time, and that this threat should be much more potent within those next five years.
For those unfamiliar, a 'sleeper cell' is a group of people who live and blend in with our culture, right in our own neighborhoods and work places. But these individuals, despite their outward appearances and actions, are prepared to join together and attack America whenever they are called upon to be activated to such a purpose.
They basically lay low in the weeds waiting for orders. Those orders might not come for months, years, even decades. When they finally come, the attack could be anything from a major nuclear, biological, radiological, or chemical one against a large target such as a sporting event or a downtown area, to one by more conventional methods such as the use of guns, knives, and grenades at a shopping mall or at a school.
The one thing that these recent articles at the front of Philadelphia's own major newspapers highlights is that Americans of all parties, affiliations, and ideologies need to understand exactly what is going on in this war.
The Philadelphia police department and all police officers within the Commonwealth of Pennsylvania received training in 2008 that introduced them to the ideas, practices, and plans of these groups in a course titled 'Radical Islam', so law enforcement is very much aware of the dangers. From the Fort Dix case and prior, and that Hezbollah 2014 threat and beyond, this blog will continue with important and timely articles of interest.
NOTE: Simply click on to the 'Islamism Series' label below to read all entries in the series.
- Colors will be Black, White and Clear.
- Retail is $12.95
- Available in 90 days.
- Weight is 13oz (pair). 6.5oz each.
Sunday, January 25, 2009
Old School.
Last Bloom of Camellias
ABA Oklahoma.
Winner of the juicer giveaway
The juicer giveaway has ended and the random number generator chose Caragonza as the winner. I've sent her an e-mail asking her to claim the prize and send me a mailing address by Tuesday. I hope I hear from her, but if I don't, I'll notify the next person on the random number list and so on until I find a winner. Congratulations, Caragonza, and thanks to everyone who left a comment!
note: The winner has claimed her prize! The contest has officially ended.
The Temple of You
Saturday, January 24, 2009
Tempest in a Teapot?
I recognized that by posting my purchase and comments on the Leica D-Lux 4 might stir the simmering juices of the cauldrons (dictionary definition: "a large vessel used for boiling") which we affectionately refer to as web forums today. Of the various comments I've read so far, Richard Day's reaction is the sanest and most level-headed, to which I owe him a thank you.
Obviously this is my personal post, but I recognize I have to carefully navigate between my personal observations and what might be construed as representative of the thoughts or views of the company. To this end, and not because I was told to do this, I thought I'd share some comments about my D-Lux post and respond to some of your reactions.
To those that say it's incredible (or stupid or worse) that I would acknowledge buying another brand camera, please refer to the camera market chart above. As you can see, the D-Lux falls into a category that we do not participate in. Of course when I'm surfing or near the water, I carry and thoroughly enjoy my W60. Like wise, as you all know from my posts here, I'm very active testing and shooting with our SLR's.
For those of you that are old enough to remember film, my fascination with the D-Lux 4 is very analagous to those days when many working photographers, regardless of whether they shot with Canon, Nikon or Pentax SLR's, also owned a Contax T2 or T3 for those times they wanted to travel light yet still have a camera that gave them very high-quality results.
As I have been active with this blog for several years, I would assume most of you recognize that being an active photographer, I also view it my responsibility to be the "voice of the customer" and really try to understand what drives our passion for photography, as well as truly understand our wants and needs. With this in mind, it's incredibly important for me to understand and evaluate what other companies are doing in the photography market. By acknowledging that I am now shooting with the D-Lux should actually be viewed as a positive. Would you rather have me cloistered in a dark room oblivious to the trends in the market and the direction that our competitors are heading? By comparison, I heard that when Honda starting shipping the Accord, General Motors forbid any of the senior management to drive or own this car. In hindsight, it's clear someone in Detroit should have had their eyes wide-open.
I also realized that my desire for a high-quality compact camera that offered near-SLR quality was probably shared by a few other Pentaxians. After posting this blog entry on the Leica forum of dpreview, it was interesting that several folks have already bought the D-Lux 4 or the Panasonic equivalent LX3. If there was any method to my madness in publishing this post, could it be that I was just throwing a lure out on the calm waters of lake pentax to see if anyone took the bait, or what your interest in this type of product would be?
In closing, I hope that a few of you now recognize the "intent" of my post about the D-Lux 4. At the very least, give me credit for being a "photographer first" and recognize that this passion and knowledge is not necessarily a bad thing if you are in the business of making cameras :-)
All That Junk
Friday, January 23, 2009
English muffin casserole bread / chocolate cake
I've been digging around in the old recipe box again looking for forgotten favorites that I haven't made in years. I found one that surprised me the first time I made it, 100 years ago, because it tasted exactly like its name — English muffin bread. When I made it last night I decided to convert it to whole grain and see if the taste would still hold up. It's still got the open texture and slight tang of an English muffin, and when you toast and slather a slice with margarine, well, yes, it's very muffiny. I think the unbleached version is closer to a true English muffin, but the whole grain is so much healthier, and really good. It's got that chewy, slightly spongy texture and vaguely sour flavor that English muffins are known for.
English muffin casserole bread
- 2 teaspoons active dry yeast (I use instant yeast)
- 2-1/2 to 3 cups white whole wheat or unbleached white flour, stirred well or sifted
- 1-1/4 cups water
- 1 tablespoon sucanot (evaporated cane juice)
- 1/2 teaspoon salt
- cornmeal
- Combine yeast, 1 cup flour, salt, sugar in mixing bowl.
- Heat water until just warm.
- Add water to dry ingredients. Beat with electric mixer (see story above) at low speed for 1/2 minute, scraping bowl. Beat 3 minutes at high speed.
- By hand, add enough of the remaining flour to form a soft dough.
- Place dough in greased bowl, turning to grease surface.
- Cover and let rise in warm place until double, about 1 hour. Punch down. Let rest 10 minutes.
- Grease a 1 quart casserole and sprinkle with cornmeal. Place dough in casserole and sprinkle top with cornmeal. Cover and let rise in warm place until double, about 45–60 minutes.
- Bake in hot 400˚F oven for 40–45 minutes, or until done.
- Remove from dish to cool. (You may have to loosen the sides with a knife.)
Chocolate marshmallow cake from eat'n veg'n
Since I'm on the subject of baking, might as well tell you about this cake. It's a recipe I got from this post. Considering that I have an underdeveloped sweet tooth, am not a chocolate addict and have never missed marshmallows, I can't explain my immediate fixation on this cake. From the moment I first laid eyes on its picture, I knew I had to have it. So the task of finding the ingredients became my mission. The challenge was Ricemellow, and no one in town carried it. I knew I could get it from Vegan Essentials* in Waukesha, but that's an hour away and I wasn't inclined to make the trip. My husband found a package of Sweet and Sara's vegan marshmallows at our local food coop and that's what I sliced and used.
With my apologies to Diann and my huge respect for her cooking, here's what I changed. I used whole wheat pastry flour instead of AP flour. I used 1/4 cup of oil plus 1/4 cup of vanilla soy yogurt for the fat, and I reduced the sugar (sucanot) slightly to 3/4 cup. As noted above, instead of Ricemellow, I sliced several vegan marshmallows, and for the chocolate frosting I used about 1/4 cup of vegan chocolate chips, sprinkled over the hot marshmallow topping and swirled with a knife after they melted.
Even with my changes, this cake was seriously addictive, and it didn't last long at our house. Much to my dismay and relief, my son gobbled it up before I had a chance to eat (a lot) more than I should. Bake the original version or this one for a delicious chocolatey indulgence. Thank you Diann!
side note: Our food coop decided to carry Ricemellow and I now have a tub of it sitting in my pantry. As soon as I have a chance to try it, I'll post a review.
*We visited their warehouse once. Whoa!
Leica D-Lux 4
My 42 year old Leica M4 has a new companion to keep it company in my original Domke bag!
I travel often on business and prefer to carry a minimum of gear. The last few months I've obsessed about having a compact camera with SLR-like image quality and sharp optics.
A week ago, I finally decided to buy the Leica D-Lux 4. Thanks to the great service at B&H, I ordered the camera on Wednesday night, had it in my hands Friday and then promptly flew off to Japan last Sunday. I didn't have much time to play with my new camera, but was able to spend an hour and half walking around with the camera Friday morning near the Ikebukuro station, in Tokyo. By coincidence, they were having some type of disaster readiness drill, so it gave me an interesting event to photograph with the D-Lux 4. While I always shoot in RAW, I don't believe CS3 supports the camera yet, so I had no choice but to test out the camera's JPEG setting.
Overall, I'm really impressed with this little gem. It's truly pocketable, the interface and controls are well thought out. I really like the focus option allowing you to move the point to any part of the scene, thus eliminating the need to focus and recompose. The lens is very sharp and distortion seems to be very well controlled. And, I was pleasantly surprised with the JPEGs from this first outing. Colors are spot on, with a pleasing and natural saturation.
While there are a few things about the D-Lux 4 (like the easily turned Mode dial) that could be better, this camera comes very close to satisfying my desire for a compact camera featuring high quality optics and manual controls that I can slip into my briefcase and take with me anywhere.
Note 1: All photos shot in Standard JPEG setting. I kept ISO at 200 or 400. Aperture varied between f/4.0 and f/5.6. Exposures ranged from 1/20 to 1/200. Except for minor cropping on three photos, and setting the black and white points (levels) using CS3, I didn't do any post processing to these JPEGs.
Note 2: The last photo is not part of the disaster readiness exercise, but I thought it was a nice example of the sharpness of the D-Lux 4 lens. This is a store display for an opticians shop near my hotel.
Note 3: Click on any of these thumbnails to see a larger file.