Ⓥegan Goulash

Posted on by jeffreylatty

  
I’m sure that I’m not the only one who runs low on cash and/or is keeping purchases down. I’m low on food and in order to keep costs down I’ve kept myself out of the grocery store. I have quite a few recipe maps just waiting for me to buy the ingredients and to go to town. This Goulash is basically just using stuff in the refrigerator and cupboard that would go well together. Also, somewhat being a geek, I looked up ‘Goulash’ in my dictionary widget. 

  
Growing up, Goulash was more of a pasta/soup kind of dish. It usually was different, but often tasty and comforting. Here is my screen shot with the definition. Also, my Ⓥegan countup and for some reason I have my time as Seattle time…And “countdown” is a word, but “countup” is not. That is not fair. And for the last three minutes I’ve been searching for countdown antonyms. My phone or Safari is not really responding. And I’m not finding anything…..

  
Countdown (noun) – an act of counting numerals in reverse order to zero, especially to time the last seconds before the launching of a rocket or missile

  
Antonyms of Countdown (made-up;):

  • CountUp
  • CountForth
  • CountVertical
  • RiseOvaRun
  • GoalProgress
  • OptimisticForward
  • GlassISoverflowing
  • UpTime
  • UphillHeadwind

Anyways….

   
 Ⓥegan Goulash ingredients:

  • Rice, brown and white (real Rice)
  • Garlic/Ginger, minced
  • Oregano/NutritionalYeast/Pepper/BrownSugar/SeaSalt/ChiliP/OnionP
  • Sriracha/BalsamicVinegar/Water
  • Potatoes, red & russet-chopped
  • Blackeyed Peas, (only had canned) drained & rinsed
  • Corn, (only had canned) drained & rinsed
  • Tomatoes, grapeish and rinsed
  • Radish, quartered
  • Hot Peppers, diced
  • Oil
  • Daiya, mmmm
  • Mashed Potatoes, instant (for thickening)

Garden fresh grape tomatoes after being cooked in something else and then biting into that juicy ball of joy is an amazing feeling and sense of euphoria.

  • I basically sautéed the Garlic and Ginger in oil before adding Potato. Covered and cooked for a bit and then added seasonings and BalsamicVinegar/Sriracha
  • Cooking Rice until almost done, then add Radish and Tomatoes and finish 
  • Add a thickening agent-I used Instant Mashed Potatoes
  • I then broiled Daiya on top

   
 TGIF… It is Friday and that means tomorrow is Saturday. The day of a big ride I’m supposed to participate in, but can’t, due to work conflicting inappropriately. Happy weekend, be safe & party on, dudes!

  

    Vegan Ⓥhinese

    Posted on by jeffreylatty

      
    In a recent blog, I briefly shared an easy Chinese-style concoction that is super easy to make however you’d like. I made a massive batch and decided to go out with a bang and fix it up just a bit in the end.

      
    I tell ya what, Non GMO Project Verified Food sells me every time. And I usually pay more, but for the pride it delivers me, it’s well worth it. I wrapped my handlebars with new Bontrager tape. And I’m loving the new look.

      
      
    Ⓥ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
    • Fishless Filets, baked & sliced
    • Grilled Eggplant, baked

      

    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.
    • This time around I baked Fishless Filets and Grilled Eggplant and just sliced the Fishless Filets and put on top
    • I could have brought more Broccoli to top, but I’m lazy and I was hungry!

    Eat healthy to be healthy! 

      

    Vegan Ⓥuesadilla

    Posted on by jeffreylatty


    Spontaneous cheffing is often extremely successful for me. Spontaneity isn’t for everyone and often kicks my ass, but not all the time. I had a long day at work and got off around 2000 (8:00pm) and commuted home and broke my THIRD damn spoke in two months and had an urge to buy beers and good food.


    And out of know where, I had the idea of making Ⓥegan Quesadillas. Here is my shopping list (not premeditated):

    • 6-pack 16oz. PBR
    • 12oz. Funky Pumpkin
    • Bomber Thunderstruck IPA
    • Daiya ‘Mozzarella’
    • Daiya ‘Cheddar’
    • Hummus
    • Guacamole
    • Fiesta Pico de Gallo
    • Buns
    • Whole Wheat Tortilla
    • Lightlife Smart Dogs
    • Chipotle Seitan
    • Gardein Fishless Filets
    • Woodstock frozen Grilled Eggplant
    • (2) Vegan Nugo Dark Chocolate Pretzal



    Ⓥuesadilla ingredients:

    • BrownRice/Lentils/SpiltPeas/dicedNonGMOfrozenGrilledEggplant:)
    • Sugar/SeaSalt/Pepper/GarlicAmpersandOnionP/ONEBayLeaf/ChiliP
    • Whole Wheat Tortillas, pre grilled
    • Daiya, yellow and white-mmmmm
    • Pico De Gallo, strained
    • Hummus, spreadily readily
    • Guacamole, readily spreadily
    • Chipotle Seitan or Fishless filets (sliced) or party hard and do both!


    40 ounces to freedom:

    • Quesadilla makers are for cowards and T-Rex armed godzillas (not that they would have weapons shooting T-Rexs, just their ARMS BEING SHORT)
    • Cook Legumes and Brown Rice with the seasonings below where I mentioned above? Throw diced Eggplant in, also.
    • Grill Tortillas before hand, the tops on both sides and the bottoms just on the inside. Cast Iron with a Grill?
    • On the inside (grilled side tortilla), smear hummus, Legumes/Rice/Eggplant then add Daiya, Seitan or Fishlessness, Daiya, Pico De Gallo
    • Place completed Quesadilla on non stick surface and cook readily. you could even build the Ⓥuesadilla on your non stick pan. I did cover with a lid to help melt the Daiya. I cut with my sharp ass chef knife into four.


    DO NOT CUT YOURSELF ON ACCIDENT


    Also, hopefully not in person, planned. (I became a little tipsy last night and again couldn’t finish a blog)


    Last year I bought a low end FatBike. It was a Corsa Mammoth. I bought it for like $650. I basically rode it into the ground. It’s existence made it almost 1,000 km. And now I plan on either eventually fixing that FatBike up and buying a new one or selling it for cheap, but still buying a new one. And I think I’m gonna go with a Charge Cooker (pronounced Koker). I just need to get some cash together. A FatBike brings permit-smiles and winter cycling easier.


    Happy weekend! Be safe! Have fun!

    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

        

      Vegan Tacoisms

      Posted on by jeffreylatty

        
      I am absolutely in love with this trifecta of Tofu, Soyrizo and Tempeh. I decided to mad scientist together Taco.

        
      Password is Taco.

        
      Perhaps it won’t be as entertaining as Frankenstein to most or as sweet as Willy Wonka’s Chocalote Factory, but Gene, it’s wild and almost Wilder..

        
      If there is a such thing as a past life or multi universe, I’d be a Mexican culinary artist with a big mustache, painting edible masterpieces on people’s plates. Garnishing with cilantro, of course.

      I have decided to not do any fantasy football this year, but to do a The League marathon instead. And have THAT being my fantasy football. If you ever get a chance, FIND and WATCH Safety Not Guranteed (2012). It is an outstanding flick starring Mark Dupless and Aubrey Plaza and also produced by Mark and his brother Jay.

      Safety Not Guaranteed

      Has anyone seen these Chicago Cubs lately? Has anyone ever seen the Cubs dominate and click with chemistry like this club?

         
       I have made tacos in the past with store bought hard shell tortillas and they never fulfilled what I needed. I saw somewhere someone making hard shell from soft tortillas and I had to try it. I made two before even making any tacos. I also just ate them as is and they were delicious. I wanted them to open bigger so i cranked the heat and made the mistake of making four.

        
      They cooked and hardened, but were basically closed. I draped all of these tortilla attempts over an oven rack and baked until golden brown.

        
      I brainstormed for a minute and concluded that they need to open wider and so I made four draped over two oven rack grills. The results gave me a permi-smile.

        
      I made tacos with hash browns that I had leftover uncooked from a past concoction. I also made a taco salad with the untacoable shells.

        
      Ⓥegan Trifecta Taco w/ HashBrowns ingredients:

        

       HashBrowns ingredients:

      • Potato, hash brown style (homemade or store bought)
      • Onion, diced
      • Carrot, sliced halfly
      • Celery, sliced
      • Lentils/SplitPeas/BrownRice, cooked at once
      • Broth/BalsamicVinegar
      • ChipotleP/OnionP/GarlicP/SeaSalt/Pepper
      • Corn/BlackeyedPeas, canned
      • Cilantro, fresh and chopped
      • Oil

      I did not have any fresh garlic or I would’ve used it.

      • Cook Rice/Lentils/SplitPeas in water seasoned with Sugar/SeaSalt/OnionP/GarlicP/Pepper, drain
      • Sauté Onion, Carrot and Celery in oil for a few minutes before adding Hash Browns and BalsamicVinegar
      • Season and add broth, simmer for a good 20 minutes
      • I did broil to add a little color.

        

        Ⓥegan Trifecta ingredients:

        • Soyrizo
        • Tempeh, diced
        • Tofu, crumbled
        • Lentils/SplitPeas/BrownRice, cooked
        • Corn/BlackeyedPeas, canned
        • Onion, diced
        • Celery, diced
        • Broth/Sriracha/BalsamicVinegar/Honey
        • CajunSeasoning/Cayenne/ChiliP/Oregano/NutritionalYeast/Cumin/Paprika
        • Oil
        • Cilantro, fresh and chopped

        Break Dances:

        • Sauté Onion and Celery in oil before adding Tempeh and Soyrizo. Sauté for 7 minutes and add Sriracha/Balsamic and seasonings get hot add Broth, Tofu and Honey stir and cover simmering for 12-15 minutes.

        Other ingredients:

        • Tortilla, hardened by baking
        • Lettuce, Iceberg and chopped
        • Tomato, diced
        • Onion, diced
        • Cilantro, fresh and chopped
        • Vegenaise, mmmm

          

          Taco Construction:

          • When everything is prepared awaiting your constructing, life is good.
          • Construct how you think is best!
          • Same with the Taco Salad!
          • Enjoy and have a good week! Cheers 🙂

            

            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

            Ⓥeggie Burgers

            Posted on by jeffreylatty

            I had to hurry up and blog prematurely, really, wherever you’d like it! I like to forget things when not written down. I can’t read, but can barely freaking write sometimes. Life is GOOD, cubbies are GOOOOOOOOOOOOD. That alone makes life better. Making three sandwiches excellently also makes a dude happy.

              
             Ⓥeggie Burger ingredients:

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

              
            Form patties and place on parchment paper on a pan. Bake at low Temperature. Well, high enough to cook:)

              
            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.

              
            Grilling tomatoes are what I picked up from a Mexican mastermind. So tasty.

              
            I made three sandwiches, Dubbel Ⓥeggie, SauerⓋeggie and BBⓋ Veggie.

              
            I made all three sandwiches preheating a bit and then brushing both sides with BBQSauce/Honey/Sriracha and melting GoVeggie! slices on top.

              
            Dubbel:

            I used to Daiya cheese to make “cheesier” and toasted GoVeggie! on bread.

              
            SauerⓋeggie:

            Toasted the Sauerkraut on top of patty with already grilled tomatoes and Organic Mustard.

              
            BBⓋ Veggie: 

            Toasted Mushroom and Red Onion and more BBQ Sauce.

            BOOM

            Ⓥ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:)