Ⓥ Souper

Posted on by jeffreylatty

  
My choice of Vegan lifestyle obviously started with the easy decision of Vegetarianism close to three years ago. And while maintaining 100% Vegetarian lifestyle, I progressively made Vegan adaptations.

  
Social media is a tool and often a tool for me to reference statistics or dates. Today I’m gonna search through my social diary in Twitter. At some point in my life, I want to write a book with basically just my tweets.

  • First purposely #VeganVriday was 1.9.15
  • First purposely #VeganVeekend was 5.29.15

I did not survive every VeganFriday and I think I failed only one VeganWeekend after starting. I did, however, notice a difference in my digestive system and stomach between Vegetarianism and Veganism. Ultimately bringing me to the no-brainer decision of upgrading vegetarianism into Veganism as of 7.8.15.

  
I have finally found my love for Earth Balance Vegan ‘butter’. “Better late than never.” Says everyone.

  
I made SOUP for the first time in this colder turning time. And I was going to name it Souper Ⓥ Supe, but chose to shorten to Ⓥ Souper.

  
I found out that Sweet Potato skins are very edible and very good.

  
I resurrected my very first “real” bicycle in honor of his second birthday on September 22nd, in a 2014 Trek CrossRip. I’ve named him the HulkRip. I’ve ridden him through hell and back at over 7,000 km. He needed new cables, brakes, chain, cassette, chain ring and tape and pedals which I put on. He sat up at the bike shop for a good month awaiting a chain keeper. I’d like to keep HulkRip rideable for a long long time. And rode him for the first time in months yesterday. Happy Birthday, HulkRip!

   
    
 Ⓥ Souper ingredients:

  • Tofu, soft
  • Soyrizzo, had to add another ‘z’ because I’m a cubbies fan
  • Mushroom, sliced
  • Sunflower Seeds, shelled & I used non salted
  • Garlic, minced
  • Radish, sliced
  • Onion, Diced and julienne sliced
  • Green Pepper, shorter julienne sliced
  • Tomato, beefsteak diced and grape-whole
  • Spinach
  • BalsamicVinegar/Oil
  • Earth Balance ‘butter’, mmmmm
  • Jasmine Rice, cooked
  • Lentils, cooked
  • Kale, frozen & NonGMO mmm
  • Eggplant, chopped
  • Zucchini, chopped
  • Sweet Potato, chopped w/ skin
  • Red Potato, chopped w/ skin
  • Russet Potato, chopped w/ skin
  • Cilantro, frozen cubes mmm
  • SeaSalt/Pepper/Cayenne
  • Serrano & Hot Peppers, diced
  • Veggie Broth

Insanity:

  

I actually started out making a breakfast stir-fry and severely enjoyed it before later making into soup.

  

  • Cook Rice and Lentils together while stir-frying and later drain before adding.
  • Heat Oil and add Garlic, Hot Peppers, Potatoes, diced Onion and Eggplant.
  • Add Tofu, Soyrizzo, Sunflower Seeds and diced Tomato. Cover and sauté.
  • Add Seasonings, Rice/Lentils and BalsamicVinegar with generous Earth balance! Cover
  • Always stir occasionally…duh
  • Add Kale, Zucchini, Green Pepper, Julienne Onion, Radish, Mushroom, Cilantro& Grape Tomatoes
  • Can’t forget the SPINACH
  • Cover and simmer low

  
I served the stir-fry w/ wheat toast with Earth balance. I FREAKING LOVE EARTH BALANCE.

  
Rano Pano – Mogwai

  
To make Soup, I honestly just added Broth as it mixed and thickened extremely well. Very flavorful! And powerfully nutritious!

   
   
Go Cubbies as it’s almost playoff time! Have a good beer, take a good pic and ride a bicycle before the cold hits! Happy Thursday and Happy Weekend! Do something out of the ordinary!

  
  

Ⓥegan Pasta

Posted on by jeffreylatty

  
Yesterday was my very first experience buying, cooking and consuming Earth Balance Vegan ‘butter’. It was extremely enjoyable and I’m officially now a lifelong customer. Along with Vegenaise, Earth Balance is better than animal-based dairy. SERIOUSLY. It could be the evolution of my palate, but serious tastiness anyway you consume these wonderful plant-based products is a no brainer.

   
   
Saturday night, immediately after work, I went for a ride via towpath to drink some beers and make a small night out of it. I noticed the super moon and was extremely impressed with the visuality of a normally immensely dark (death metal) towpath. I still used my light, but would’ve been fine without my NiteRider Lumina 700. When the moon casts shadows, you (me) know its close to our earth. For the second time this year, I completed a (my) local bars Hall of Foam where you get your name on a plaque for drinking 50 different beers. It was a great night! (Warning: not all in one night)

   
   
Here in northern Illinois, it has been unseasonably warm this September. And yesterday was the first Fall-like day this year (2015:). Chili (and Soup) season is HERE! Last night, after work, I had to make a buttery pasta with the amazing Earth Balance. I decided to make a Mexicano (Ⓥ) Pasta and I’ll just go ahead and call it Mexicano Ⓥasta.

   
 Mexicano Ⓥasta ingredients:

  • Earth Balance ‘butter’, mmmmmmmmm
  • Garlic, minced
  • Carrot, sliced small longways
  • Onion, (red) diced
  • Sweet Potato, WITH PEEL ON (try it!) chopped
  • Oil/BalsamicVinegar
  • SeaSalt/Pepper/ChipotleP/Cayenne/C.R.P./Paprika/FennelSeed
  • Cilantro, I used frozen cubes
  • Kale, frozen & NONGMOProjectVerified
  • Corn, kernels
  • Tomato, grape sliced
  • Rice, Jasmine & cooked
  • Lentils, cooked
  • Radish, sliced
  • Mushroom, sliced
  • Eggplant, chopped
  • Squash, Zucchini & chopped
  • Angel Hair pasta, cooked al dente & not rinsed
  • Thickening agent, instant mashed potatoes

  

T minus ______ until blastoff:

  • Added a bit of Oil to heated pan and sautéed Garlic with Carrot, Sweet Potato, Onion & Eggplant while cooking Jasmine Rice and Lentils on another burner.
  • I added seasonings, Corn, BalsamicVinegar & Zucchini, covering for a few minutes.
  • Once Rice/Lentils are done, I strained and added with Earth balance ‘butter’, Cilantro, Tomato, Radish & Mushroom, covering on a simmer.
  • I cooked Angel Hair (Capellini for those Italians:) al dente and strained. If you’d like, a little Oil on pasta…
  • I added a few pinches of instant mashed potatoes as a thickening agent and served over plated pasta!

  
I couldn’t stop eating this pasta. Not literally, but just about. I might eat the leftovers for breakfast!

  
I hope everyone is having a great week! I also hope no one witnessed any crazies during this Super Moon.

  
And go Chicago Cubbies! Happy Wednesday!

  
I also made Sweet Potato Chips 🙂 (to be mastered)

Labor Day Mayhem

Posted on by jeffreylatty

  
The thing that I miss most about not being Vegetarian and even not being Vegan is, I think, that gross euphoric sense of accomplishment of consuming something that took time off of your (my) life. I believe I’ve been trying to recreate that sense with Veganism, but any way I go about it, Veganism is super healthy without that sick feeling. Even Vegetarianism provides that sense that ultimately contributes to obesity and copes with horrible days.

  
I’ve been Vegan for over two months and this Monday (Labor Day) brought myself urging for that disgusting sense that would make a bad day, good? I had the worst ride of my life.

  
I lost a screw to one of my cleats to one of my cycling shoes right off the bat and I also was stranded with a flat tire and a failed patch kit in BFE. I chose to be dropped off 60 minutes from home and ride home in round-about fashion. I had a gravel climb that made me stop and change my auto-pause speed to 2 km/h instead of 12 on my Garmin Edge 1000. 

  
That climb also made me want to quit cycling forever. And that was part of an oncoming gravel ride later this month. Being labor day, most assholes didn’t have to work and were all driving around like assholes. I had to cross a bridge over a bigger sized river with no freaking shoulder. I took the wrong way on a highway without a shoulder where it was super busy. I had to backtrack and I saved my life by walking back on the nonexistent shoulder.

   
 I found a really cool area of rolling gravel roads and obtained that flat. I believe it was a pinch flat… And made sure to bring tools, but when i was ready to use my patch kit, the glue was all dried up. I had to walk (of shame) with a bicycle on my shoulder for 90 minutes before I could even get service where I could call to be picked up in the closest town. 

   
 The entire time I was pissed that I used my only spare tube in order to replace a slow leak in an old tube putting different tires on and keeping tubes in my (now off) road tires and dreamed of justifying the day by crushing a cheese pizza.

  
I brought just enough water and two Smart bars and was eventually picked up.

  
It’s set in stone that I’ll be Vegetarian for the rest of my life. Not so much with Veganism (yet). I did not crush a cheese pizza, but made a big batch of chinese-style noodles and a Vegan Mayhem sandwich. I found squeezable ginger that had me super excited until I saw the bullshit preservatives added. I still had to buy it.

I was so hungry and exhausted that I had energy to make a huge batch of Vegan Ramen. Noodles are Vegan, seasoning is not.

  
Ⓥegan Ramen ingredients:

  • Ramen Noodles, seasoning discarded
  • Potatoes, diced and boiled (or roasted)
  • Broccoli, fresh or frozen florets-blanched
  • Garlic, minced
  • Ginger, minced
  • Soy Sauce, Vegan
  • SeaSalt/Pepper
  • BalsamicVinegar/Sriracha
  • Vegetable Broth
  • Peanut Oil
  • Vegetable Oil
  • Sunflower Seeds, shelled 

Chopsticks to mouth:

  • Cook Ramen slightly undercooking, draining and leave separate seasoned with Soy Sauce and Sriracha.
  • Cook Potatoes and blanch Broccoli and leave aside.
  • Add Oil/Garlic/Ginger and sauté for a couple of minutes before adding everything else and mixing.

  

    Vegenaise Upgraded ingredients:

    • Vegenaise, mmm
    • Mustard, organic
    • Cucumber, diced without seeds
    • Onion, diced
    • Tomato, diced and strained

    MIX

      

    Ⓥegan Mayhem:

    I then panfried two Vegan Boca patties and a Ciabatta bun (insides down). I put the two patties on the bottom bun and added noodles without any Broccoli and put a scoop of Vegenaise Upgraded on top and broiled for three minutes.

      
    It was tasty and still healthier than anything animal based. Perhaps I didn’t achieve that early death feeling, but I honestly didn’t need it. My ride was horrible, but I took a few good pictures, rode in the rain and wasn’t hurt in any way. #RideOn

      

    Just Words

    Posted on by jeffreylatty

    I feel obligated to try and describe my day yesterday. And I feel pictures will not necessarily suffice.

    My buddy (a paid employee of mine acting as my ‘friend’) told me about a gravel ride being a “tough ride” via text and I responded, “Send me a link, Zelda”. So, yesterday has me in goofy high spirits, today!

    I had a trifecta Breakfast including Tempeh, Soyrizo & Tofu for lunch and dinner. The sense of accomplishment of creating food as delicious as I did, is very hard to explain. Especially when it consumes your entire morning. I then joined a few other cyclists for Beers and Bikes to an outstanding and highly motivational Bicycle meeting. After making a last stop, the night was topped off with a few battles of Galaga. I played Galaga on Nintendo back in the day. It has always been an amazing game. I do not play video games and have not since the first Play Station. This is exactly how video games need to be. They need to be social games in a social setting, not locked away in a dark closet for days drenched in sweat and urine.

    I had a shoe problem with losing one of the screws to my cleat and literally had to take my right foot out of the shoe to be able to release myself from the bicycle. A problem overcome with quick thinking and actions. #RideOn

    2015 BS Gravel Ride

    Great things follow hard work, quick decisive thinking and teamwork! And with 60 minutes of Galaga at the end of the night, it was as if the planets aligned with a solar eclipse and a meteor shower magically painting the sky all at once with as much power as a massive volcano explosion shaking the Earth with a numbing rumbling vibrations. It’s such a vast universe and we’re such a tiny spec to the ever expanding, exponentially big science that we will never understand as just a tiny flash in the universe process, but when you (me) have such a perfect day, things aligned correctly in the universe allowing such a great day as a truly perfect day is hard to come by.

    Mexican Breakfast Ⓥiesta

    Posted on by jeffreylatty

    I’m going to attempt to blog this blog in one day, today! Do you think that I can do it!?


     It’s Friday and it’s going on 0830. It is also September 4th, 2015, incase you didn’t know.


    I took this whole week off of work. I needed to get some things done and I wanted to do some serious riding. I requested these days off in early August when I thought for sure it would be a nice low 20 C degree days, but good ol’ Illinois has been in the 30s C ALL WEEK. Which in our ridiculous style of USA measurements, it has been in the 90s F ALL WEEK. There, in my mind, is nothing more simplistic than zero degrees being freezing.


    I might be one of the few Americans who rides kilometers and gets their weather in Celsius. Celsiuses? Celsius’s? Celsius’? Google has helped me vastly in the transition. Anyways, I haven’t been getting a lot done and it’s a little too hot for massive riding, so I’ve been cooking more this week. I’ve been enjoying good beers too 😉


    I did ride a Strava Gran Fondo on Tuesday with temps in the 30s. I ran into a few really awesome roads, being exactly what I needed. It was a very mixed surface ride. The ride diversing from Road, soft gravel, hard ocean-like gravel, dirt, loose dirt, grass into small rocks. Truly being a large variety of riding surfaces.


      
    I’m doing an organized metric century in a few weeks. It’s my very first organized ride and I’m actually somewhat training for it. I will never be a just road cyclist. Where is the fun?


      
    I do have 200+ kms already for the month of September, so I’ve been riding a decent amount.


      
    Gran Fondo #ProveIt Strava 

     I started this Breakfast around 9:45 and went about it at a casual pace. And eating the breakfast for lunch around noon was still amazing and well worth it! And for the first time ever, I had a Ⓥegan Trifecta of Tofu, Tempeh and Soyrizo.


    Mexican Breakfast Ⓥiesta ingredients:

    • Lentils, cooked
    • Split peas, cooked
    • Brown (REAL) Rice, not instant-cooked
    • Corn Kernels, canned or frozen-slightly warmed (especially if frozen)
    • Blackeyed Peas, canned or dry-cooked
    • Celery, dicely sliced
    • Onion, julienne sliced
    • Habanero, diced
    • Garlic, diced
    • Tomato, diced
    • Carrot, sliced
    • Cilantro, chopped
    • Kale, I used NONGMO frozen 🙂
    • Potatoes, stringy hash brown-style (I used already prepared frozen)
    • Lime, just the juiciness
    • Tofu, strained
    • Soyrizo
    • Tempeh, sliced & grilled
    • DAIYA, mmmmm
    • Rye Bread, Grilled and cut at a 45 degree angle 30 or 60 degree cuts are acceptable
    • SeaSalt/Pepper/Sugar/OnionP/GarlicP/BayLeaves
    • BalsamicVinegar/Honey/VeggieBroth/Oil

      

     The Decent with a Tailwind:

    • I first prepared the Lentils, Split Peas and Rice. I cooked them together for around 25 minutes and seasoned with Sugar, Sea Salt, Pepper, Onion and Garlic Powder and a couple of Bay Leaves. I added the canned Corn and Blackeyed Peas for a few minutes before straining and setting aside. REMOVING BAY LEAVES. I’ll never forget that nightmare that I had of eating Bay Leaves…
    • I used a machine to dice the Garlic and Habanero together. Habanero on the hands is asking for discomforts…
    • Sautéed the Garlic and Habanero in Oil before adding Celery, Onion, Carrot and then covering sautéing for a few minutes.
    • Saute Soyrizo with everything. Add Lime Juice, SeaSalt/Pepper & Balsamic Vinegar and stir.
    • Add Beans/Rice/Corn, HashBrowns, Kale, Tofu, Cilantro, Tomato, Honey and cover and simmer for a good 15-20 minutes
    • Add VeggieBroth (not a lot, but a decent amount), stir and Add Daiya on top. I baked in pan for 10-15 before Broiling
    • Garnish with Tempeh and Toast, and Cilantro (if you live life on the EDGE)

    I made enough to eat a heaping serving for lunch and for dinner. Simply, yet complex, BUT Ⓥegan greatness all the same. Food and Cooking is fun and should never be taken seriously unless it is your job. Recreational Cheffing is a hobby that everyone should partake and enjoy. Whatever your level of cooking, it’s fun, others enjoy, it’s HEALTHIER and it provides excellent photo criteria. And when you throw in a good Beer or glass of Wine and progressively make it an art, it’s a Lifestyle. A FEEL-GOOD lifestyle.


     Just be careful when using Hot Peppers and Drink responsibly. It is easy to get carried away with confidence while chopping Romain after one too many Beers. Still better me than any animal:)


    Happy Friday!

    Comeback Kid

    Ⓥegan Fall

    Posted on by jeffreylatty

      
    As most of you should know, Fall is upon us, being almost September. This is when I am in my cycling prime and the weather is usually outstanding. That is, in Illinois, anyways. Sometimes it’s literally freezing in November. The month September is always great.

      
    (I also, as most should know, I suck at finishing my blogs as it is now September third:)

      

    (Also, this week has been in the 90’s F or 30’s C, but that’ll be in the next blog)

      

    Along with the amazing cycling weather brings Fall-style beers. Whether it be Oktoberfest or Pumpkin/Yam beers, I am a big fan.

      
    I am not a fan of short days and “Daylight Savings”. “Daylight Savings” does nothing other than waste electricity. People do not wake up like they used to. Farmers are just about extinct. I can’t even get myself started on factory farming-I will go on forever. The majority of people are awake and about in the evening. Let’s cut our electricity costs?

       
     In later September, I will partake in my very first organized ride. It is basically a metric century (110 km) of gravel and rough/tough terrain. I’m super excited! I’ve been kind of on the fence about Veganism… Not, on the fence, maybe it’s just not been as easy as I thought it would be. Consciously, it’s easy, but it’s when you’re not checking ingredients when ya (me) fuck up.

    • Chipotle BBQ Sauce containing anchovies
    • Chewable Vitamin C tablets containing Lactose/Milk

    I’m not a beer prude who reviews beers like I can distinctively taste and smell the different notes. I’m not a poser and I only bullshit about things I do know.

      
    Go listen to the album High Country by The Sword. It’s basically New Age Classic Rock? 

    Mammoth Ⓥurger

      

    Mammoth Ⓥurger ingredients:

    • Mexican Concoction
    • Morning Star Roasted Garlic & Quinoa, Vegan & NONGMO baked and diced
    • Hash brown patty, baked and diced
    • SeaSalt/GarlicP/OnionP/Pepper
    • Corn Starch, starchy
    • Sriracha/BalsamicVinegar/PeanutOil/Honey/Broth
    • Go Veggie! “cheese”, non-dairy
    • Daiya, mmmmm
    • Tempeh, grilled
    • Zucchini, grilled

    IMG_8937-1

    Mexican Concoction ingredients:

    IMG_8957-1

    To the best of my knowledge Mexican Concoction ingredients:

    • Brown Rice
    • Lentils
    • Split Peas
    • Potato
    • Carrot
    • Scallions
    • Cilantro
    • Eggplant, iThink
    • Onion
    • Japonica Rice
    • SeaSalt/Pepper/GarlicP/OnionP/Cayenne
    • Parsley
    • Pinto Beans

    Slightly overcook everything.

      

    Colossal Mammoth footprints:

    • Mix everything together to a nice consistency.
    • Save Daiya, Tempeh & Zucchini for later usage.

      

    I decided to take a different approach to a sandwich. I basically wanted to make a cake and turn it into a sandwich.

    • I sprayed a pan with some oil. Which when it claims to be fat free, it’s complete bullshit. It’s fat free with the serving size being basically nothing.
    • Cake formed the tasty mass and baked, flipping with a inverted pizza pan over top after a good 12 minutes.
    • If the 12 minutes were not good drink a beer in three minutes and then flip with the pan science.
    • Bake another 10.

      

    I do not not keep times, timers and measurements in mind. I’m basically bullshitting these times 🙂

    • Sprinkled with “cheese” and broiled.
    • Add grilled Tempeh and Zucchini
    • Cut like a pizza and stack on bottom bun
    • Broil Daiya over top and enjoy

      
    These are the recent Fall beers that I’ve enjoyed. They were all tasty. The best being the Pumpkin Smasher from Big Muddy. Go for a ride, enjoy a beer and take a few pics! Be healthy 🙂

    Ⓥloggings

    Posted on by jeffreylatty


    I had some horrible news last night. After deciding to ride my only day off this week, I wanted to attempt another live blog. I’m not too sure if I’m totally feeling it today. I’m gonna go about this as a draft. And then let my blog explode on everyones face at once, if it works out alright.


     It’s 10:00 am central time and I’ve missed my original departure time of 10:00. I’m ready to go, though. Apologies for that unconscious rhyme breeze from me’s. It’s 10:15 and I’ll be on the bike by 10:30.


    It’s 10:52 and I’m in a great small town of Utica, Illinois and it’s getting hot, my feet are going numb again, and my back is sore. Ever since I switched to clipless peddles, my feet get numb and hurt. To counter those effects, breaks are needed with walking and stretching. It could very well be the cleat position.


    Due to a poor state and incorrect priorities, a washout has been ruining the I & M Canal for years. And because of that washout, I just had to basically almost commit suicide taking a busy Dee Bennett speedway to surpass the stupid washout. I’m talking cars going 60-70 mph in a 55. There’s sometimes a small shoulder, but usually not.


    After murderous Dee Bennett Rd, I decided to not ride as big as I had dreamed. I also swallowed a bug while on Dee Bennett Rd. It is never fun riding 30 ish km/h and confusing yourself with regurgitating or swallowing this damn bug in your throat while pedaling and trying not to swerve and get hit by a speeding vehicle. I washed it down with water and rode on. #RideOn


    In 2011, I was traveling home via Amtrak and read that my last grandfather had passed two days before christmas…. In 2015, i found out my paralyzed uncle who is a doctor of psychology passed by reading also on Facebook. I hate Facebook. I hate most of my asshole Facebook friends and they probably hate me. I was convinced to delete Facebook until my cousin added me today, throwing my plans completely. My new plan is eventually unfollow everyone. I’d like Facebook more if I could decide more what I have to view. I do not wanna see 100 kids before their first day of school. I do not wanna see lame jokes that people find super hilarious. I want Facebook to go back to my early twenties. Be funny, be crazy, be sexy.


      
     I rode to Ottawa, Illinois. I decided to pickup a couple of beers and attempt to go through the washout. The Dee Bennett Rd completely destroyed my ride as it almost does my life every time that I am on it. I picked up a Fresh HopWired IPA by 8 Wired Brewing Co. out of New Zealand. I’ve had a few of their beers in the past and all have been better than good. And same deal with this one. Unfortunately, other countries cannot top most of the USA’s IPAs. We have it figured out. I also picked up a Trade Winds Tripel by The Bruery. Trying to get back onto the I&M Canal, I was going to make a left turn, so I was awaiting my turn in the middle of the road (my lane) and a truck behind me started honking at me.. A bicycle trying to go left on the left hand side of the lane?


     I flipped that asshole off. When riding on the right side of the road especially turning left with traffic behind you, is an accident waiting to happen. Cars try and hurry by cyclists instead of slowing down. It is our duty as cyclists to put ourselves in danger in trying to get vehicles to notice us and slow down. THEY DO NOT LIKE IT, usually.


     Passing Buffalo Rock, basically the last point of upkeep and civilization moreover, was a feat on its own without even talking of the washout. One, it was muddy. Two, the bushes and grass were overgrown. And three, there were numerous trees down. Trying to ride through those conditions are almost impossible, confusing and tedious. I say confusing because I’d rather ride than walk my bike. Having clipless peddles and shoes on are not very convenient in that situation. I had my left unclipped basically the entire time to be ready to stop because of all of the debris. I found a stretch of clear path and itching to peddle hard, I fully clipped in and rode for a good minute. It was 12:44 and I ran into another downed tree and I slowed almost completely, went to put my left foot down and climb over probably the 20th downed tree and BOOM, I was still clipped in.


     I walked through the washout and continued on. I was all muddy, bloody and thirsty. I cracked open the IPA and continued walking, tree hurdling and drinking. A jogger passed me and said, “maybe they’ll fix it one day”, I replied “I doubt it….” That was most of my riding experience. I did BYOL!


    Bring Yo Own Lunch = #BYOL

      
    I chose to bring Nuts and Ⓥurritos.


    Last week I made a Mexican concoction and have been slacking to consume the massive pot. I’m going to try my best to remember what exactly is in it. It is very good, just haven’t been exactly in the mood for it lately. Tomorrow, I plan to make Vegan Burgers out of the remaining concoction. I have been totally listening to this band, Native, lately. They are so good.

    Native (live)

    I actually took this video on 10.19.12 in Dekalb, Illinois via iPhone 4S.

    Yesterday I learned that “&” had a freaking name.


    Mexican concoction ingredients:

    • Brown Rice
    • Lentils
    • Split Peas
    • Potato
    • Carrot
    • Scallions
    • Cilantro
    • Eggplant, iThink
    • Onion
    • Japonica Rice
    • SeaSalt/Pepper/GarlicP/OnionP/Cayenne
    • Parsley
    • Pinto Beans


    Things that PISS ME OFF:

    • Police patrolling a park via car/SUV
    • Vitamins that contain LACTOSE?? WTFFF? (What The Fucking Flying Fuck)
    • Dogs that uncontrollably bark, should not be allowed outside without owner presence.


    I basically overcooked everything a bit because I knew I was gonna make Veggie Burgers. If police are going to enter a park where vehicles are not allowed, THEY NEED TO GET OFF OF THEIR FAT ASSES AND HOP ON A BICYCLE. And I would’ve never thought that I would have to check ingredients in Vitamin C in being Vegan.


    Ⓥeggie Burger ingredients:

    • Mexican Concoction
    • SeaSalt/GarlicP/OnionP/Pepper
    • Sriracha/BalsamicVinegar/PeanutOil/Honey/Broth
    • Go Veggie! “Cheese”, non-dairy
    • Corn Starch


    This time around I cooked these patties at 250 degrees F for 12-15 minutes before upping the temperature to 325 degrees F for another 10. I usually love the burnt flavor, but for these the texture is not good when overcooked.


    As for these Ⓥurritos I made for BYOL Friday, here we go.


    Ⓥurrito ingredients:

    • Mexican Concoction, heated with Seitan, Broth and Corn
    • Iceberg Lettuce, chopped
    • Cilantro, finely chopped
    • Scallions, finely chopped
    • Sunflower Seeds, shelled obviously
    • Guacamole
    • Sriracha
    • Tortilla Shells, Large

    Easiness:

    Mix everything up and wrap burrito-like. Grill both sides and wrap in foil and enjoy. Unfortunately, I did not capture any photos of the finished product. Not sure what I was thinking. (I actually just found a pic of a similar Ⓥurrito that I made)


     This was the start of my Facebook status, letting people know that I was gonna be deleting. Not sure what I’m gonna do.

    -Unfortunately, my love and respect for animals does not carry onto most humans. Most of you are fucking horrible people and complete assholes. Not to say that I am not in that same group. As a species overall, we fucking suck. I do not care for most of you and most of you do not care for me. I’ve finally got big enough balls to peace out of this Facebook world that is basically a disease anyway. Social media is great and I still love it, but Facebook is no longer for me. I am in no way suicidal, but Jesus fucking Christ, this feels like social media suicide.-


    It’s almost September. Have a good Week! Enjoy life as best as possible while taking good pictures! And seriously, go for a bike ride:)

    Nutty Ⓥutter

    Posted on by jeffreylatty


    Last weekend, I made a purchase of a NutriNinja at the local walmart for $79. I despise walmart, but was there and made the purchase. It sat on my kitchen table for a good 4-5 days contemplating if I were going to keep it. I then saw one at Menards for the same price. I bought the Menard’s NutraNinja and returned walmart’s NutriNinja. A friend, who at the time worked for a walmart DC, said “never buy from walmart, it’s all broken.”


    I’ve only used the NutriNinja once so far, but was the ultimate test, making my new creation of peanut butter. I named it Nutty Ⓥutter. The NutriNinja passed the test. A coworker asked me today why I chose peanut butter to be the first thing to make in the Ninja. He owns one also and loves it. I never got around to telling him why as we were interrupted by our job, CIA-type things.


    My reasoning behind his, “well, why didn’t you go buy peanut butter?”, response is that I am a celery addict and that I love dipping celery into peanut butter. And I ultimately wish that they made peanut butter dipperies. Basically a large container that is easily sealed and opened that isn’t hard to dip one bit. Peanut butter jars are all tall and very difficult (to say the least) to dip into once half empty and the ongoing obsolete process is stressful, awkward and frustrating.


    I also wanted to make it better and more to my tastebuds’ needs.


    Nutty Ⓥutter ingredients:

    • Old Mill Deluxe Mixed Nuts (Almonds, Cashews, Walnuts, Pecans, Brazil Nuts, Hazle Nuts, Pistachios & Peanuts), shelled and salted or unsalted-boats float when ya want
    • Sunflower Seeds, shelled and salted or unsalted
    • Peanut Oil, good quality
    • Honey, organically and local greatness 🙂
    • Nutmeg
    • Sea Salt

    Step:

    • Combine and mixing to smooth.

    I decided to make an appetizer dish using CELERY mmmmm.

    Tomorrow is Friday and my only day off this week. I may ride 161 km aka 100 miles. Making a day of cycling and packing my lunch and possibly live blogging…… #RidehFriday

    Playlist: Cycling

    Posted on by jeffreylatty

      
    I know that I break Cycling rules, cycling with music in my ears, but I feel better with my eyes than my ears on the road or the Path. My peripheral vision is absurdly great and my 20/20 vision would concur and would make much more sense being on top of my personal safety. 

       
     I LOVE JAMMING while cycling, either being a commute or Gran Fondo joyride. I never listen to anything while riding with others. And since the new iTunes update and myself joining Apple Music, for the first time ever, I’ve started a playlist called Cycling. It’s a small playlist so far as I’m not a playlist guy and don’t take days to think of a playlist, I take months going on years. The premise of my Cycling playlist is to rock out loudly and scream and yell, but to have the same calmness and beautifulness to it. I’m not sure if that makes much sense to most, but it’s a beautiful balance of music that has intrigued me and inspired me since the beginning of my musical listening career. 

      
    Ron Ghousley’s Fucked Up Dream (Ron To The Hills. Ron For Your Life) Remurdered Immutable Dusk Taps Campaign Carpe A Vivid Chaos Viridian Rosemary White Oak Doors Wake The Dead Procellous Speak Afghamistam C. Thomas Howell As The ‘Soul Man’ We Are The Romans Last Last Chance You, Me and The Violence Cottbus Swim To The Moon Fossil Genera – A Feed From Cloud Mountain When Two Are One Bleeding Mascara

    #RideOn

      

    Adventure Log 201501

    Posted on by jeffreylatty

    VeggHead BeerCyclist      3.10

    Began: 0650   Finished: 

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    ScrewUp:   Y    Edited:  Y
    Tags: beer, craft, adventure, story, documentation, historic, places, vegan, pics, Strava, untappd, cycling, Illinois, spring, bureau, county, LaSalle, picnic
    Title: Adventure Log 201501
    Daily Ride: Definitely
    •
    This will be a live updated/edited blog. 
    •
    I somewhat spontaneously planned this adventure. This will be the first of many outside adventures this year. And I am super excited. 
    
    My objectives:
    •Ride my Trek HulkRip over a wooden bridge that was originally built in 1863
    •I want to create and also enjoy a few Arcadia Ales Sky High Rye cans in some key placed check-ins. 
    •I want to enjoy the weather as the high is claiming to be 14* C.
    •I want to have a great ride, do a bit of elevation gain throughout, take some awesome pics and update this blog as much as possible. Which I always write on my Notes iPhone app and then copy and paste with magic.
    •I also somewhat planned a Vegan lunch that I’ll pack and enjoy at The Red Covered Bridge Park.
    

    

    -Due to heavy, dense and extremely wet airy fog, I’m going to depart via bicycle at 1100. 
    •To Be Continued/Updated/Edited
    RIDE CANCELLATION DUE TO FOG AND FEAR OF NOT BEING SEEN.
    

    

    

    Those Vegan sandwiches I packed for lunch are amazing! 

    I used:

    -Leftover “Corned Beef” Seitan, charred, and diced

    -Veganaise combined with celery seed, paprika, cayenne, mustard and garlic p. 

    -Sliced onion, tomatoes and cucumber

    -Kale

    -On toasted Rye bread

    •

    I decided to try my luck doing a bit of hiking. I knew it was gonna be messy at Starved Rock State Park, so I brought a few beers. My goal was to hike to this cave/crevous that is roughly (muddy & icy) eight kilometers from the lodge. Nothing crazy, but a decent hike. I did not succeed in hiking to the crevously cave, due to an error in timing with my pickup ride. It was fun and challenging in a few spots that I chose to venture Lewis and Clarke style. I took a bunch of pics and here are a few.