2021 Reading List

My 2021 book reading started well and continued with a slow plod through the longer books.

Total Books Read

I started strong and finished the year strong too by reading 26 books, which was three more than last year.

My plan was to read when I could and see how much I could get through.

Book Length in Pages

Like last year (2020), the books I read were both long and short and were between 120 and 150 pages, while others were over 450+ pages.

Need More YouTube Learning

To break up my reading, I continued watching YouTube to learn about different ways to cook, start a small farm, create videos/movies, ideas for a tiny house, etc. More on that likely in another post.

List of Books

Below is the list of books I read. They are more or less in the order I read them.

  • Picture This: The Near-sighted Monkey Book – Lynda Barry
  • Austin Kleon
    • Steal Like an Artist: 10 Things Nobody Told You About Being Creative
    • Show Your Work! 10 Ways To Show Your Creativity And Get Discovered
    • Keep Going: 10 Ways to Stay Creative in Good Times and Bad
  • One Percent Better – Yearbook Five by Hiut Denim
  • Do Sea Salt – The Magic of Seasoning. by Alison, David, and Jess Lea-Wilson
  • Amoralman – A True Story and Other Lies by Derek DelGaudio
  • Charles Dowding’s No Dig Gardening, Course 1: From Weeds to Vegetables Easily and Quickly by Charles Dowding
  • The First-Time Gardener: Growing Vegetables: All the know-how and encouragement you need to grow – and fall in love with! – your brand new food garden (Volume 1) by Jessica Sowards
  • How to Avoid a Climate Disaster: The Solutions We Have and the Breakthroughs We Need by Bill Gates
  • Restoration Agriculture Real-world Permaculture for Farmers by Mark Shepard
  • Do Walk: Navigate earth, mind and body. Step by step. by Libby DeLana
  • Do Make: The Power of Your Own Two Hands by James Otter
  • How to Do Nothing: Resisting the Attention Economy by Jenny Odell
  • Young Men and Fire: Twenty-fifth Anniversary Edition by Norman Maclean
  • The Backyard Adventurer: Meaningful and Pointless Expeditions, Self-experiments, and the Value of Other People’s Junk by Beau Miles
  • The Self-Sufficient Life and How to Live It: The Complete Back-to-Basics Guide by John Seymour
  • Fermentation as Metaphor by Sandor Ellix Katz
  • Do Preserve: Make your own jams, chutneys, pickles, and cordials. (Easy Beginners Guide to Seasonal Preserving, Fruit and Vegetable Canning and Preserving Recipes) by Anja Dunk, Jen Goss, and Mimi Beaven
  • Do Open: How a Simple Email Newsletter Can Transform your Business by David Hieatt
  • Food Rules: An Eater’s Manual by Michael Pollan
  • How to Eat by Thich Nhat Hanh
  • Make a World by Ed Emberley
  • The “You Don’t Know JavaScript Yet” series books by Kyle Simpson
    • Types & Grammar – 1st Edition
    • Async & Performance – 1st Edition
    • ES6 & Beyond – 1st Edition

List of Magazines

  • Growers & Co
    • Celebrating the Movement of Small-scale Organic Agriculture – Issue 01
    • A Promise of Renewal – Shaping Stronger Food Systems and Social Change in the Movement of Small-scale Organic Agriculture – Issue 02
    • A Regenerative Movement – Explore How Growers are Redefining the Agricultural System in Favor of Traditional Practices that Preserve te Health of Ecosystems and Their Communities – Issue 03

I plan to do a more in-depth write-up of the ones I liked the best in the future.

More Reading in 2022

Here to as much or more reading in 2022 as in 2021 if possible.

Please leave a comment if you read any of these books and your thoughts.

 

My Curry Coconut Goat Stew

Last weekend I realized I had some goat in my freezer from over a year ago.

So figured I should get it out and thaw. While seeing if there was any freezer burn, which there was some. So once it was thawed, I cut any of it away and made it into small pieces.

When you have a frozen goat or lamb leg, cut it into smaller pieces for stew. Make sure you have them cut it into one-inch square pieces. Otherwise, they will make them like two inches or bigger. Which makes the stewing/cooking process more manageable, along with eating afterward.
White bowl with spoon in it along with small pieces of goat, heirloom large white Lima beans from Rancho Gordo, garlic, onions, carrots, celery, half a chopped up squash, curry, Spanish Smoked Paprika, Cayenne, Ancho chili powder, farro, salt, pepper

Asked Rancho Gordo for Bean Recommendation

The day before, I asked Rancho Gordo on Twitter ( @RanchoGordo ) which of their beans I should use. I have many Rancho Gordo beans with being part of the Bean club. I wanted to know which he thought would work best with a coconut milk goat curry. Steve’s (owner) response was to go with one of their white beans. Because of all the other strong curry and goat flavors.

After going through my stockpile of Rancho Gordo beans. I found I had two one-pound bags of their “Large White Lima Bean.” So that’s the one I chose.

I soaked a pound of those in a pot with water with a good pinch of salt and a tablespoon of curry powder for two or three hours. At this point, I have forgotten how long I soaked them. I think that helped make the dish by letting the salt and the curry powder work its way into the beans.

While eating the Lima beans, I noticed that the yellow color of the curry had penetrated the flesh of the beans.

Toward the end of the bean soaking while preparing the vegetables, etc. I put the beans on the stove to start cooking by getting the water to a rolling boil for about ten minutes. Once there, I turned them down to a low simmer.

Vegetable Preparation

Then I diced up three small onions because it was all I had.

Next, I chopped up a head of garlic. It wasn’t the extra flavorful farmers’ market garlic. But store-bought garlic, so I used the whole head to add the right amount of flavor. You can add more or else, depending on how you like it.

Once the onion and garlic were chopped. I added them to my cast iron pan to soften up a bit with some Spanish olive oil, salt, and pepper. Then I added them to the pot of Large White Lima beans that I had simmering on the back of the stove.

After the garlic and onions were added to the simmering beans. I chopped up three small carrots and two stalks of celery. They were cut up into nice uniform pieces, so they cooked at the same rate. I then added them to the pot next.

I then moved on to taking the skin of a small squash. I used only half of it because the one I chose had more skin than squash flesh. I found it was becoming more work than I thought to get a little squash to add to the stew.

Adding Meat and Spices

Once the pot of beans, veggies were at a nice simmer. I added the goat meat pieces into my cast iron pan with more Spanish Olive oil. I did this to give it a good sear and caramelize the outside. Once done added that to the pot next.

NOTE – If you don’t eat meat, you can substitute tofu. If you wanted a milder meat, you could add chicken, beef, pork, and even fish. Or you could skip the meat altogether, and it still would be an excellent meal.

The next thing I needed to do was add the following spices.

  • Curry powder (2 Tbsp)
  • Cayenne chili powder (1 Tbsp)
  • Smoked Spanish Paprika (1 Tbsp)
  • Ancho chili powered (1 Tbsp)

Then some salt and fresh ground pepper. I also added a tablespoon or two of dried basil, oregano, and thyme.

Time to Let Simmer

Finally, I sat back and let it simmer for a few hours. Doing so, let the beans cook and soften along with the meat to more tender.

Of course, about every 20 or 30 minutes, I would get up and check it to make sure it wasn’t bubbling away too much. Added more water when needed, so everything was covered. I tend to leave the lid to my pot off open a bit to let the water evaporate.

Towards the end, I checked the spice and flavor levels to make sure they were where I wanted them. Knowing that as the sauce reduce down, it would get spicier.

Yes, you could use a veggie, chicken, etc., stock instead of water to add more flavor if you wanted. But I didn’t have any at the time.

Adding in Coconut Milk and Farro

Towards the end, I added a 13.5 oz can of coconut milk to let it blend in with everything. Once that was done, I then added 8 oz. of farro to help soak up some of the liquid to become a thicker, more stew-like consistency.

Once it was all done, I ladled some into a small bowl and had the perfect dinner. The only thing missing was a nice slice or two of toasted sourdough to crunch and dip into it.

Ingredients

Below is a general outline of the amounts of all the ingredients I used. Some might have been a bit more, and others a bit less. I tend not to measure and go by taste.

Vegetables

  • 1 head of garlic – finely chopped
  • 3 small onions – chopped
  • 3 small carrots – chopped in small pieces
  • 2 stalks of celery – chopped finely small pieces
  • Half a small squash – chopped, small pieces
  • 1 lb. – Rancho Gordo Large white Lima beans

Meat or other Protein

  • Goat cut into bite-size pieces

Spices, Etc.

  • 3 Tbsp – Curry powder
  • 1 Tbsp – Cayenne chili powder
  • 1 Tbsp – Smoked Spanish Paprika
  • 1 Tbsp – Ancho chili powered
  • 1 Tbps -Salt (more to taste)
  • 1 Tbsp -Pepper – fresh ground
  • 1 – 2 Tbsp – Dried Basil
  • 1 – 2 Tbsp – Dried Oregano
  • 1 – 2 Tbsp – Dried Thyme

Miscellaneous

  • 1 13.5 oz can – Coconut milk
  • 8 oz – Farro

Conclusion

Hope all this was helpful.

If you make it please tell me what you think in the comments. Or even leave me suggestions for other dishes to make or you have made.

Here’s to more home cooking.

Progress with My “Places to Eat” Web Application

Over five years ago, I blogged about starting my “Places to Eat” web application. Then about the “Places to Eat” application’s progress. I still work on it now and again, mostly adding new restaurants or city/states. You can find my list of restaurants at Gotta Eat Here.

Since then, I have been playing around with the accessibility and usability of the application. I did this to make sure the restaurant information worked for everyone.

Leftover cheeses, cured meats, and even a few veggies on a cutting board in my living room.

The above photo was an excellent snack that I had while starting the research of iOS applications related to finding a place to eat, drink, attend an event, etc.

I still haven’t completed all the research on other applications that you can store places to eat. I need to do the research again and see how the applications have changed when I start over two years ago on this post.

But I have asked people I know or meet at conferences if and how they keep track of where they want to eat when traveling. I have used their feedback in my process to build something easy to use. Along with getting them the restaurant information quickly and easily.

10k Apart Contest

Years ago, An Event Apart and Microsoft put on a contest to build a web-based application in under 10 Kb. It was called 10K Apart. The contest was an easy way to code a light-weight mini-application to display all the places I liked. I have gotten other recommendations from people I know in a given city, or from blog posts/articles, or TV shows.

The plan was to build the main HTML and CSS template in three to four kilobytes. So I had six or seven kilobytes for the content. I used PHP to read in JSON files for each city that contained all the restaurant’s information.

I spent about eight or ten hours building the responsive template. The beautiful thing is there was no primary navigation, so I didn’t have to worry about that. I simply created a drop-down list of cities and states that you could choose. Then people could find out where I recommend they eat n those locations.

10K Apart Entry

The 10K Apart version was only ten restaurants per city, so when the page rendered, it was under 10 kilobytes. I wasn’t sure if the 10K Apart contest would count each page towards the total kilobyte count.

So I built the PHP code to refresh the page with the content back to itself with a full-page reload. At first, I used POST for the form, which hid the location information from the URL. Later on, I changed it to a GET. So I could send people a link that had a city parameter ( slct ) in it to save them having to look things up themselves.

After the 10K Apart Contest

I used the 10K Apart contest entry as my starting point for a much larger version. I built a more comprehensive individual city and state JSON files of places I ate or wanted to eat. I started it to have an easily accessible list for myself, or if people wanted recommendations, I could send them a link.

Since the contest ended, I have added more restaurants, cities, states, etc., that I forgot about previously. Or new places I have tried and would recommend to others since then.

Over time I have even removed a few restaurants because the last few times I went, the food was not as good as it used to be. I have also removed places that have closed. I have removed more spots during the pandemic than at any other time.

With over 75 cities/states and close to 1,000 restaurants. It’s not an easy task to check broken/redirected links. So every few months, I check each city or state using the W3c’s Link Checker. Short blog post to come on how I do that.

This reminds me that during the pandemic, I should do it more often.

Future Plans

Long term, the plan is to start posting every two weeks or so. A handful of places I recommend you should eat at in a given location or for a type of cuisine. I think a newsletter would be a reliable way to do it too. But first, I need to look into newsletters, etc. I did create a MailChimp one that I haven’t used yet that I need to find again.

I’m doing this, so I will have a shortlist for a location to share with people in the future. When they ask for recommendations for a city or places I have already been. Along with maybe a bonus place I’m looking forward to going to when it’s safe to travel.

Future Posts

Over time I plan on writing multiple posts for some of the following locations and other locations:

  • Annapolis, MD
  • Austin, TX
  • Baltimore, MD
  • Buffalo, NY
  • Cleveland, PA
  • Las Vegas, NV
  • Memphis, TN
  • Nashville, TN
  • New Orleans, LA
  • New York, NY
  • Northern California
  • Northern Virginia
  • Philadelphia, PA
  • Portland, OR
  • Rochester, NY
  • San Diego, CA
  • Seattle, WA
  • Southern California
  • Syracuse, NY
  • Washington, DC
  • and many more

Conclusion

Please leave any restaurant suggestions in the comments. Along with any cities you are traveling to and want recommendations. If I have any knowledge about the locations, I will work on adding them to my list of over 75 cities or write a post about them if I already have information on them.

It would be helpful if you could please include the restaurant’s name, address (city and state), phone number, link, etc. Doing so will be helpful I’m when looking into them more.

If you want to find out more about places to eat, please register to receive an e-mail/newsletter when they are available.

It’s Been a Year Since My Last Drink

As of yesterday (February 11, 2021), it’s been over a year since I last had a drink.

The reason for that is I have never been one to drink at home by myself. So during the pandemic with being home by myself and not visiting with friends, I haven’t had a reason for a drink.

I’m a wine person 95% of the time anyway and don’t open a bottle to drink it myself. I would prefer to open a nice bottle and share it with friends than drink it by myself. In my mind, wine is to be shared with friends with a meal or whatever.

Last Drink

So on February 11, 2020, I went to the DC wine and cheese group event. Where two good friends were putting on a tasting at the group, we all used to belong too.

There we had, I think it was four red wines and a dessert wine, two kinds of cheese, and crusty bread, all for $25 or was it $30.

It was nice to attend the event and see other’s I hadn’t seen in years.

Other Times Prior

Before that, the last few times I had a wine/drink was Christmas Eve dinner at a friend’s in 2019. Then at Thanksgiving at their place the month before.

Before that, it was, I think, the last week of September 2019, right before my car died at my buddy Tony’s house. Typically on Tuesday evenings, we would get together to hang out. Have some wine, cheese, and sometimes a meal if someone was in the mode to cook.

Possible Next Time

So at this point, I think I’m going to wait until I can safely get together with my wine friends.

Yes, I have wine friends.

Here’s to Celebrating a Good Friend

Where we celebrate the life of my buddy, Tony, who was one of those two friends giving the class. He passed away the week of Christmas 2020.

So here’s to all of us making it through the pandemic and then having a drink with friends when it’s safe for all of us to do so.

Check Your Draft Blog Posts First

Today when looking at my drafts to see if there was an old post, I could edit, update, etc., and then post. Because like others, I have old posts I got most of the way there and then never posted them or forgot about them.

When I got near the end of the list of drafts, I found a post about “Progress About ‘Places to Eat’ Web Application” (future posts). I already had old content about the 10K Apart contest and places to eat that I recommend. Along with starting a newsletter, etc., that I ended up writing called “Looking to Start a Newsletter of Places to Eat.” The old one had much more detail.

The old one needed a bit of finishing/updating and was almost 1,300 words. So I broke it into two posts for now that I can use later. Since I recently talked about these subjects. It will be better to post them after doing some research on starting a newsletter platform to use. Or at least which one to use when first starting.

Look at Your Old Posts First

So please look at all your drafts before starting a new blog post. You might even want to read some of them to see if the content is similar to what you wanted to talk about that day.

Here’s to finishing up old blog posts and getting them out in the world or deleting ones you don’t want anymore.