10 Plus Years after Slow Planet and In Praise of Slowness , Carl Honore now brings us 30 Days to Slow

10 plus years after Slow Planet and In Praise of Slowness , Carl Honore now brings us 30 Days to Slow (November 2020, Carl Honore)  his step by slow step guide to a saner life.

30 days to slow

He is continuing his take on The Hare and The Tortoise, that little fable from all the way back to 1668.

It seems that Carl Honore 'Slow Planet' which I mentioned in Do revolutions start on Friday? back in March 2008 is no longer live.

I did my best to incorporate some of that thinking into Mediterranean Work and Play, my new venture.


Quiet launch today, on a snow day, of 'Mediterranean Work & Play', for those craving Epicurean remote work

Quiet launch today, on a snow day, of Mediterranean Work & Play, for those craving Epicurean remote work.

Our new venture's first 'bubble' will be in Southwest France.

Sud-ouest (4)_LI

Think 50 miles circle around Toulouse.

Please pass the cheese!

(* Map reproduced with permission from A FIELD GUIDE TO CHEESE by Tristan Sicard, Artisan Books, Copyright © 2020. Illustrations by Yannis Varoutsikos)


Get Green on Wheels on the Berlin Wall Trail, From Berlin to Potsdam and Back in Brandenburg

Get green on wheels on the Berlin Wall Trail...

In these Covid times, Berliners like others have had to change their leisure and vacation patterns and rediscovered what is to see in their backyard.

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To help you discover all that's to see around Berlin, the Brandenburg Tourism Office has now reissued their English version of the Brandenburg map. It shows 62 highlights around Berlin with a short explanation and website on the back. 

A taste of what to expect from the Map notes:

"The Berlin Wall divided the German capital and separated West Berlin from the territory of the GDR from 1961 to 1989. On a cycle tour along the Berlin Wall Trail, you can still see the remains of the former border installations. Stop off on your 106-kilometre long round trip in Potsdam, where many of the city´s attractions have great stories to tell. If you look closely, you can see that the Glienicke Bridge was painted in two different colors, testifying that the bridge was divided between east and west and that captured spies were exchanged in its center. The route along the border section in Brandenburg´s capital is approximately 15 kilometers long. In New Babelsberg, you cycle past villas steeped in history and the Media City, where leading DEFA films were produced during the GDR period. From there the trail leads back to Berlin."

Recommended start/finish: Glienicke Bridge, Potsdam or Brandenburg Gate, Berlin

Anreise: RE1 to Potsdam, S-Bahn S7

Don't Get Lost thanks to Signposts: Grey beam against a white background with 'Berliner Mauerweg' logo and watchtower to the left.

Total length: 160 km, approx. 56 km through Brandenburg and 15 km through Postdam.

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(Screenshot of Berlin to Potsdam trail map above)

Check PDF here for the Full Map of Brandenburg Cycling Trails, besides Berlin Wall Trail.

Get Green on Wheels for Green Day # 275

Somewhat Related: Loire Valley in the Slow Lane, Cycling the Loire from the Atlantic to Sancerre (April 30, 2010)

(* Photo courtesy of the Brandenburg Tourism Office, Map copyright Terra Press GMBH)


Get a Zoom Free Bird's Eye Perspective, Book a Tree House at Loire Valley Lodges, Near Tours

Get a bird's eye perspective, book a tree house at Loire Valley Lodges near Tours (France)

Want to take a break from Zoom world, Loire Valley Lodges offers 18 tree lodges sprinkled around a forest with no WiFi and spotty cellphone reception. They opened in July 2020.

Loirevalleylodges

Each lodge opens onto the forest and the sky thanks to large windows.

Green Lap of Luxury for Green Day # 274

( Photo: November 4, Autumn Sunrise on terrace of  lodge Via Nilo, via Loire Valley Lodges Facebook Page)


Manchurian Candidate, Not Exactly, Manchurian Cauliflower Recipe from Saladish by Ilene Rosen with Donna Gelb

Manchurian Candidate, Not Exactly! from from Saladish by Ilene Rosen with Donna Gelb (Artisan Books, 2018/Photographs by Joseph De Leo )

Browsing through books I received in Spring 2019, I realized this bright red choux fleur recipe had failed to show up here, now corrected.

Not-Exactly-Manchurian Cauliflower

This is a simplified and not-fried version of Gobi Manchurian, an Indian restaurant favorite of fried cauliflower seasoned Indo-Chinese style. Try to find a head of cauliflower that still has its leaves.

Serves 4

Ingredients

1 head of cauliflower, cut into medium florets, core reserved and tender part sliced, leaves left whole

One 6-ounce can tomato paste

2 teaspoons molasses

2 teaspoons cumin seeds, toasted and ground

Kosher salt and freshly ground black pepper

1⁄4 cup flavorless vegetable oil

1⁄3 cup minced jalapeño

1⁄3 cup finely minced fresh ginger

1 large garlic clove, finely minced

4 or 5 scallions, thinly sliced on the diagonal

1 tablespoon extra-virgin olive oil

Flaky salt

P.128_SALADISH

        Directions:

  1. Preheat the oven to 400°F.
  1. Bring a large pot of water to a boil. Add the cauliflower florets, return to a boil, and cook for about 1 minute, until the florets are just tender. Drain thoroughly and transfer to a sheet pan to cool.
  1. Whisk together the tomato paste, molasses, cumin seeds, 1 teaspoon kosher salt, ¼ teaspoon pepper, and 3 tablespoons of the oil in a small bowl until thoroughly blended.
  1. Heat the remaining tablespoon of oil in a small skillet over medium heat and sauté the jalapeño, ginger, and garlic for a minute or two, until soft and fragrant but not browned. Season to taste with kosher salt and pepper and add to the tomato mixture, whisking to thoroughly combine.
  1. Put the cauliflower florets in a large bowl and toss with the tomato mixture, rubbing the mixture into the florets’ cracks and crevices. Taste and add more kosher salt if necessary. Spread out on the same sheet pan and roast for 15 minutes. Rotate the pan and roast for 10 minutes more, or until the florets are tender and browned, even charred in some spots. Meanwhile, toss the slices of core and the leaves with oil and kosher salt and pepper to taste.

Roast on a separate small pan just until browned, about 7 minutes. Let the florets, core slices, and leaves cool.

  1. Transfer the cauliflower florets, leaves, and slices of core to a bowl, add most of the scallions, and toss to combine. Transfer to a platter, drizzle with the olive oil, and scatter the reserved scallions and some flaky salt over the top. Serve.

(* Excerpted from Saladish by Ilene Rosen with Donna Gelb -Artisan Books- Copyright © 2018 /Photographs by Joseph De Leo.”)


Would be Discards Turned into Snacks, Sustainable Foods: A Mottainai Mindset, Live Webinar, Japan Society, Nov 10

Have not offered a 'Green Day'  on Tuesdays in a long while.

Today, I make an attempt at getting back in the fray.

Would be Discards Turned into Snacks.  You will be able to explore that and more with Sustainable Foods: A Mottainai Mindset thanks to a Live Webinar from the Japan Society (New York) on November 10 at 6:30 PM (Eastern Standard Time).

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Here's a brief introduction:

"In Japan, the idea of food sustainability is nothing new. As far back as 1804, Japanese company Mizkan Group harnessed the concept of upcycling by using sake by-products to create an entirely new vinegar. Today, Japanese company ZENB is following in those footsteps, incorporating parts of vegetables that are usually discarded, including cores, seeds and stems, into their plant-based snacks. At this talk, Seiko Nakano from Mizkan Group and Christiane Paul from ZENB discuss their innovative, wholesome food production strategies, and join Brian Kateman for a panel discussion about the future of food sustainability. As cofounder and president of the Reducetarian Foundation, which advocates for reducing the consumption of animal products, Kateman is a leading voice in the realm of environmental and food sustainability."

Registration required here, Event is Free.

Green Day #273

(* Illustration courtesy of 'Japan Society')


No Bones Left Unturned in 'Brodo' by Marco Canora of 'Hearth'

No bones left unturned in Brodo, A Bone Broth Cookbook ( Clarkson Potter, December 2015).

Since it's May 30th as I am writing this I should mention 'End of the Month Broth' (page 93) as a starter recipe.

Yet as Marco Canora tells it, the vision for 'Brodo' came to light after he stared at this window at his restaurant 'Hearth' for eleven years.

The author also confides that he ' begun drinking bone broth on a regular basis once I realized how much better it made me feel than the endless cups of coffee i'd been in the habit of consuming to lift me out of the afternoon doldrums.'

Brodo cover

Visits to Union Square farmers' market helped the author come up with a menu.

Broth was to be offered as a stand alone beverage not a base for soups or other dishes.

Some ingredients like fresh turmeric are chosen for their health benefits, in this case 'anti-inflammatory' according to Marco Canora.

He even suggests adding a few shavings of it to tea and smoothies.

Other finishing touches that author offers are calabtian chili oil and red pepper flake oil.

Top among practical tips offered to present and future broth makers is 'don't overfill your pot'.

Cheapest and easiest 'how to find bones' options is to 'save leftover bones and whole carcasses from all chicken, duck, turkey, beef, pork, lamb and fish you cook'...

Marco Canora encourages us to make broth with mixed bones but reminds us 'to keep bones from fish and shellfish separate from meat bones'.

We are also encouraged to try 'the 3-day bone broth reset' (details on page 50) to clean our body.

To conclude try the 'polpettone' recipe on page 85 using leftover boiled meat from 'Hearth Broth' to make fried mini meatballs.

Making broth is part of no waste cooking after all.

 

(* My notes on 'Brodo' could not have happened without a review copy kindly sent by Blogging for Books...)


Not Just for Cancer Patients, Bull's Eye Skillet Avocado Eggs from Susan Bratton 'The Meals to Heal' Cookbook

Not just for cancer patients to get their strength back in The Meals to Heal Cookbook150 Easy, Nutritionally Balanced Recipes to Nourish You During Your Fight with Cancer ( Da Capo Lifelong Books, April 2016) by Susan Bratton of Savor Health and Jessica Iannotta.

Bull’s-Eye Skillet Avocado Eggs

Time: Prep: 10 minutes; Cook: 30 minutes

Serves 2

This dish uses avocado halves as an appealing, edible “cup” for eggs. These can also be served as a lighter lunch or dinner meal because of their nutrient density. For someone with a compromised immune system, cook longer, until the yolk is fully cooked.

Ingredients:

1 large ripe avocado

2 large eggs

1 teaspoon olive oil

Salt and freshly ground black pepper

Bull's-Eye Skillet

Cut the avocado in half, remove the pit, and scoop out enough of the flesh to accommodate an entire egg in each hollowed-out peel.

Remove a small portion of the outer peel of each avocado half so it sits straight when you set it on a cutting board.

Crack and separate the eggs, placing the yolks in two individual ramekins or small cups and both whites together in a small bowl.

Heat the olive oil in a lidded skillet over medium-high heat.

Add the avocado shells, flesh side down, and sear them, uncovered, for about 30 seconds, or until slightly golden.

Flip the avocado shells over and fill the cavities almost to the top with the egg whites.

Lower the heat to medium-low, put the lid on, and cook for 15 to 20 minutes, or until the egg whites have turned from clear to white and are almost set.

Carefully slide the yolks over the whites and continue cooking for 3 to 5 minutes, or until the yolks are cooked all the way through.

Sprinkle with salt and pepper and serve.

Nutritional Analysis: Calories 251, Total Fat 21 g, Saturated Fat 4 g,

Cholesterol 215 mg, Sodium 132 mg, Carbohydrates 10 g, Dietary Fiber 7 g,

Protein 8 g

Stretch and Save: After you scoop out the flesh to make room for the egg, any leftover avocado can be used to make Classic Avocado Toast (page 46).

(Excerpt from The Meals to Heal Cookbook: 150 Easy, Nutritionally Balanced Recipes to Nourish You During Your Fight with Cancer by Susan Bratton and Jessica Iannotta. Copyright © 2016. Available from Da Capo Press, an imprint of Perseus Books, a division of PBG Publishing, LLC, a subsidiary of Hachette Book Group, Inc.)