text:
Jessica E. Ozalp & Nilesh P. Patel
On June 15, 2012, the Obama administration announced a new policy concerning undocumented immigrants who are younger than age 31 and can prove they entered the United States as children. The Deferred Action for Childhood Arrivals (DACA) policy grants qualifying youth temporary relief from the threat of deportation. DACA also provides temporary employment authorization to qualifying individuals. This same category of youth are sometimes called "DREAMers," after a bill known as the DREAM Act (Development, Relief, and Education for Alien Minors Act), which would go further and grant them legal status. The DREAM Act was introduced in the U.S. Senate on Aug. 1, 2001, but despite several attempts, it has never passed.
DACA is a complicated initiative that may reach approximately 1.7 million eligible individuals nationwide, with potential legal implications for their families, communities, and current or potential employers. There are no ready statistics for DACA-eligible youth in Wisconsin, but the Wisconsin Council on Children and Families estimates there are approximately 8,900 undocumented children in the state.1
This article provides a primer on DACA, including the policy's purpose and eligibility requirements; legal and practical considerations attorneys and applicants must keep in mind; and employment- and immigration-law pitfalls for employers to avoid.
Secretary of Homeland Security Janet Napolitano announced DACA in a memorandum2 stating that the agency does not consider children brought to the United States to have intentionally violated U.S. immigration laws. According to the memo, childhood arrivals are a low enforcement priority compared to other categories of undocumented individuals. Accordingly, she instructed the Department of Homeland Security (DHS) and its divisions to use prosecutorial discretion to defer enforcement and removal actions in appropriate cases.3 The Napolitano memorandum articulates agency guidelines for exercising prosecutorial discretion in immigration-law enforcement.
Jessica E. Ozalp, U.W. 2010 cum laude, is a staff attorney at the Wisconsin Legislative Council.
Nilesh P. Patel, U.W. 2002, operates Mahadev Law Group, Madison.
DACA did not involve an executive order or any change to existing federal statutes or regulations. After President Obama announced DACA, erroneous references to an "executive order" were common, even in major news outlets. Part of the confusion is based on misunderstanding DACA as granting legal status or a path to citizenship. The executive branch, however, does not have the power to create such status or procedure. The Obama administration created the DACA policy using its inherent executive branch authority to implement immigration laws.4
DACA stops the clock, for an initial two-year period, on accrual of "unlawful presence." When the agency grants an application, the grantee does not thereby obtain a nonimmigrant visa or a specific legal status, such as permanent residency. Instead, the government assures the grantee safety from deportation for two years. The grantee can get a driver's license and Social Security number, and perhaps most important, work authorization for the two-year period.
Deferred action as a form of prosecutorial discretion is not new in the immigration context. Immigration officials have discretion when deciding whether to issue a detainer; initiate removal proceedings; focus enforcement resources on particular violations or conduct; stop, question, or arrest a particular person; detain or release someone; settle or dismiss a removal case; stay a final order of removal; pursue an appeal; or execute a removal order. Immigration agencies first used the term "deferred action" in 1975.5 DACA's novelty is that it institutes an affirmative application process whereby beneficiaries identify themselves and request a deferral proactively; the process thus resembles a petition for immigration status or benefits.
Under DACA, three categories of undocumented youth may benefit from this prosecutorial discretion by DHS and its divisions, Customs and Border Protection (CBP), Citizenship and Immigration Services (USCIS), and Immigration and Customs Enforcement (ICE).6 Each category is treated slightly differently. Employment authorization is available for individuals receiving a deferral (categories 2 and 3 below). The three categories of DACA-eligible individuals (that is, undocumented people under age 31 who entered the United States as children) are the following:
Category 1: Individuals who are not in removal proceedings but have contact with DHS agents. In qualifying cases, DHS agents are to exercise prosecutorial discretion immediately to prevent low-priority individuals from being placed in removal proceedings in the first place.
Category 2: Individuals who are in removal proceedings but not yet subject to a final order for removal. In qualifying cases, ICE should defer the removal action for two years, with the deferral term being renewable. ICE's Office of Public Advocate assists and allows individuals to identify themselves, so they can take advantage of this process. In situations in which the DHS's Executive Office of Immigration Review identifies qualified individuals, ICE is to begin the deferral process immediately.
Category 3: Individuals who are not in removal proceedings, voluntarily identify themselves and request a deferral, are at least age 15, and pass a background check. Approved applicants will receive a renewable two-year deferral.
The USCIS had 60 days to begin implementing Napolitano's policy directive. On Aug. 15, 2012, the agency began accepting DACA applications. Immigration lawyers expect the average time to process DACA requests will be four to six months. The USCIS reports that as of Feb. 15, 2013, 438,372 youth had applied for deferred action and approximately 423,000 applications had been approved.7 (See the accompanying sidebar for application requirements.)
Although DACA represents a potential opportunity for some undocumented youth, it carries grave risks for others. Applicants must understand that immigration officials will conduct a thorough background check and consider things the applicant might not expect, or records the applicant might not even be aware of, such as documentation of border encounters. Interaction with border officials, even when the individual was a young child who might not have been aware of what was happening; traffic citations; and other aspects of an applicant's history may lead to a denial, or worse, the initiation of deportation proceedings. Because the damaging weight of certain facts is not necessarily obvious, some individuals could put themselves at heightened risk by voluntarily applying for DACA. Each determination is fact specific, and there is no affirmative right to any benefit. The USCIS considers many factors and exercises complete, unlimited discretion to grant or deny a deferral.
These realities make the guidance of a knowledgeable immigration attorney vital, not only to improve the chance of making a successful application but also to reduce the possibility of inadvertently making the applicant a target for deportation.8 Applicants who are certain their history does not pose any such problems can take comfort in the USCIS's conditional statement that it will generally not share information from DACA applications with enforcement officials. The agency has stated that unless it suspects criminal activity, fraud, or a national security concern, it will not provide ICE with names of or other information about applicants or their families.
The next section outlines the category 3 voluntary application process. Because of the wide range of legal issues raised by a DACA application, it is not possible to describe all the nuances of the application process. The USCIS has developed a frequently-asked-questions page, which is a comprehensive and useful resource to review.9 The agency also has developed a webpage with important tips for filing the application.10
All required DACA application forms are available for free on the USCIS website. Applicants should avoid sites that sell immigration forms.11 Applications must be prepared carefully. Any mistakes necessitate starting fresh on a clean form, because white-outs interfere with the agency's scanning process. The applicant must send the following:
An attorney or representative who helps prepare Form I-821D and intends to represent the applicant during the process must also submit Form G-28, Notice of Entry of Appearance as Attorney or Accredited Representative.17 Attorneys and other representatives who assist applicants pro bono at a legal clinic or similar setting might not have to file Form G-28 but should consider providing a letter explaining their limited role in the application process.
One crucial issue attorneys and applicants need to consider is whether to disclose any previously used Social Security numbers. The applications for DACA and employment authorization both ask for Social Security numbers. The DACA application instructions do not specify whether the applicant must list any and all Social Security numbers used. The employment authorization application explicitly asks for "any" Social Security numbers the applicant has used. However, the frequently-asked-questions section of the USCIS website clarifies that the applicant should list only Social Security numbers officially issued to the applicant by the Social Security Administration.
Immigration attorneys have differing opinions on the import and interpretation of agency guidance on this question. Thus, applicants should carefully evaluate what the forms require and the consequences of providing or omitting such Social Security information.
Once the agency receives and reviews an applicant's package, it issues a notice directing the applicant to provide identifying information through biometrics. This entails visiting a local agency office to be fingerprinted and photographed. If the applicant misses the biometrics appointment, the agency will deny the application.18
DACA status is granted on a case-by-case basis. To apply, an individual must meet six eligibility criteria.
A qualified applicant:
1) came to the United States as a child under age 16;
2) entered without inspection before June 15, 2012, or his or her lawful immigration status expired as of June 15, 2012;
3) continuously resided in the United States for at least five years before June 15, 2012, was present in the United States as of June 15, 2012, and is present when making the DACA request;
4) is currently in school, has graduated from high school, has obtained a GED, or is an honorably discharged veteran of the U.S. military;
5) has not been convicted of a felony offense, a significant misdemeanor offense, or multiple misdemeanor offenses, and does not otherwise pose a threat to national security or public safety; and
6) was under age 31 as of June 15, 2012.
The DACA process might raise some uncomfortable questions for employers, such as the following: 1) Will the employer be implicated during the application process? 2) If a current or former employee was undocumented, did the employer violate the law by hiring the individual? 3) What should an employer do if a current employee, newly approved for DACA, asks to "update" his or her work-authorization documents and payroll information, perhaps implying that prior documents were fraudulent?
In turn, these questions raise legal issues concerning employer responsibility under employment and immigration laws. Employers also have to consider how to meet those obligations without slipping into practices that are discriminatory or abusive. The remainder of this article provides an overview of legal issues triggered by these situations.
DACA Application Process. The DACA application does not explicitly ask for the applicant's employment information. However, employment records such as pay stubs or W-2 forms can help prove the DACA applicant has continually resided in the United States since June 15, 2007, and was present in the United States on June 15, 2012. The applicant might already possess such documents and could use them as supporting evidence without an employer's knowledge. The applicant could also request copies of documents in the employer's possession to use as supporting evidence.
When faced with such document requests, employers may be obligated under state or federal law to provide the information. For example, under Wis. Stat. section 103.13, employers are required to provide access to employment records that "are used or have been used to determine qualifications for employment, promotion, transfer, additional compensation, termination, or other disciplinary actions, and medical records." Arguably, employers would not have to disclose payroll-related records that do not relate to qualifications for the employment actions listed in the statute. However, public employers may have to disclose those or additional employment records under open records laws.
The USCIS has stated that employment information will not be shared for civil immigration-enforcement purposes unless there is evidence of egregious violations of criminal statutes or widespread abuses. If there is no legal obligation to disclose records, employers should evaluate the legal risks of honoring or denying the request. Do the documents reveal egregious violations of criminal laws or widespread abuses? If they do not, then providing documentation should not be a cause for alarm because of the USCIS policy of not sharing employment information in less severe circumstances. Employers also should determine whether their employment policies or past practices entitle employees to those documents or whether they may face discrimination complaints for selectively denying access to those records.
Employment Authorization Requirements and Antidiscrimination Duties. If a former or current employee files for DACA, then previous employment was likely unauthorized. However, the previous employment of an unauthorized individual does not necessarily mean the employer violated the law.
Federal law regulates employment verification issues. Under the Immigration Reform and Control Act of 1986 (IRCA), employers are barred from knowingly hiring, or knowingly continuing to employ, someone who lacks work authorization. A knowing violation occurs when there is actual knowledge, or constructive knowledge that may be inferred from circumstances, that a person does not have work authorization. At the same time, IRCA provides a good-faith defense for employers if they complied with IRCA's employment-verification procedures, embodied in Form I-9.19
Proper completion of Form I-9 is crucial for an employer to avoid potential liability for employing an unauthorized individual. One of the requirements for completing the form is to establish an employee's identity and work authorization. The form provides a list of documents that establish both elements. As long as an employee provides documents from that approved list and the employer determines that they appear valid and genuine on their face, the employer can avoid a knowing violation.
Even though use of Form I-9 provides a good-faith defense to employers and provides a process for verifying employment authorization, employers may still have misgivings about hiring a previously undocumented individual or have questions about how they can be sure the person has valid work authorization. These misgivings or questions might cause an employer to inquire into individuals' immigration history or status, adopt policies that prohibit the hiring of DACA-approved individuals, or demand specific or multiple forms of identification from individuals for use in filling out Form I-9.
Engaging in such practices would be a major mistake because doing so could expose the employer to anti-discrimination claims. For example, IRCA prohibits citizenship and national-origin discrimination, which can occur when the verification procedures for Form I-9 are improperly used to screen out authorized noncitizens. IRCA prohibits subjecting an individual to increased documentation procedures or demanding specific documents, such as a U.S. passport or Social Security card. It also prohibits refusing to hire an individual whose employment authorization is close to expiring. In addition, such practices could lead to national-origin discrimination claims under Title VII of the Civil Rights Act of 1964 and the Wisconsin Fair Employment Act. To avoid compliance and discrimination problems when DACA grantees enter the workforce, employers should evaluate these employees' backgrounds and work documents in the same manner as used for all other individuals.
While it is beyond the scope of this article to address all the requirements of Form I-9 compliance, a good starting point for understanding the obligations and record-keeping requirements is to review the USCIS M-274 Handbook for Employers.20 Employers should also note two things: 1) Do not demand an employee's Social Security number for Form I-9 purposes, because it is optional for the employee to provide this information; and 2) if an employee presents a valid employment authorization document, do not demand any additional documents for purposes of establishing identity or work authorization.
Informing a Current Employer of New Work Authorization. A difficult situation arises when a DACA-approved individual receives new work authorization and wants to remain with the same employer. The new employment authorization may involve a name change and a change in the Social Security number. Informing the employer of such changes may require a new Form I-9. The process will also raise sensitive questions about the authenticity of the old I-9 documentation and the employee's truthfulness in the past.
Many employers have a policy of terminating employees who engage in a significant or material falsehood at work. Misrepresentations about work authorization or identity and using false Social Security documentation can be considered significant falsehoods. Thus, if an employer has such an honesty policy, it may not be possible for the individual to continue working for the employer.
If the employer inquires into the reasons for the documentation changes, the individual will either have to lie yet again to cover up the reasons or risk the employer discovering the truth. If the truth is discovered, the employer will have to enforce its policy consistently and terminate the individual. Making an exception would not be in the employer's interests because the exception could be evidence in future litigation that the policy is not uniformly enforced or is discriminatorily enforced against members of certain protected groups.
Even if the employer does not have a formal policy requiring termination for a significant falsehood, discovering the facts could serve as a sufficient reason to terminate employees in at-will employment situations (in which the employer or employee can terminate the employment relationship for any reason not prohibited by law). It is doubtful such a termination would violate anti-discrimination prohibitions.
Ultimately, the toughest decisions are those confronting the individual. Does she continue working under the previous identity or documents? Does he come forward and risk termination, potentially for misconduct? Is it better to resign and start fresh, even if doing so causes a significant gap in work experience? There are no easy answers. One consideration is that for individuals 30 and younger, a gap in work experience because of a resignation may not be as severe a problem as a potential termination for misconduct, which may have to be reported on future job applications.
DACA offers a tremendous opportunity for many undocumented youth. As applications are approved, many successful applicants are setting out on educational and career paths they would not have otherwise been willing or able to take. However, it is unknown what will happen when grantees' two-year reprieves expire.
Employers will be affected by the DACA policy when applicants and grantees seek old employment records, receive work authorization for new employment, or decide whether to remain with the same employer after receiving new authorization. Employers should review their legal obligations and implement compliant practices before such difficult questions arise.
1 Julie Davidson, Limiting Options for Undocumented Youth: Tuition Policy Closing Doors, Wisconsin Council on Children & Families, http://www.wccf.org/assets/tuition_undocumented_immigrants1.pdf (last visited Jul. 11, 2014).
2 Janet Napolitano, Exercising Prosecutorial Discretion with Respect to Individuals Who Came to the United States as Children, Dep't of Homeland Security (June 15, 2012).
3 Id. at 2.
4 See generally Kate M. Manuel & Todd Garvey, Prosecutorial Discretion in Immigration Enforcement: Legal Issues, Congressional Research Serv. (Jan. 17, 2013).
5 Benach Ragland LLP,Ten Things You May Not Know About Deferred Action, July 23, 2012.
6 Napolitano, supra note 2, at 2-3.
7 U.S. Citizenship & Immigration Services [USCIS], Deferred Action for Childhood Arrivals Process, Feb. 15, 2013, www.uscis.gov (search for "DACA February 2013 data").
8 For more about why applying for DACA can be extremely risky for some individuals, see Barbara J. Graham, Deferred Action for Immigrants Who Arrived as Children: A Good Thing for Some, Disastrous Move for Others, 4 WisBar InsideTrack™ 17 (Sept. 5, 2012).
9 USCIS, Frequently Asked Questions, www.uscis.gov (search for "DACA FAQs").
10 USCIS, What You Need to Know: Filing Tips for Deferred Action for Childhood Arrivals, www.uscis.gov (search for "DACA filing tips").
11 See USCIS, Avoid Scams, www.uscis.gov (search for "Avoid Scams").
12 USCIS, www.uscis.gov (search for "I-821D, Consideration of Deferred Action for Childhood Arrivals").
13 Id.
14 USCIS, www.uscis.gov (search for "I-765, Application for Employment Authorization").
15 Id.
16 USCIS, Frequently Asked Questions, supra note 9 (follow "Filing Process" hyperlink). For details on an exemption to the filing fee, see also Q4 under "Filing Process."
17 Id., Filing Process at Q7.
18 Id., Filing Process at Q1.
19 See USCIS, Handbook for Employers, 29-30.
20 Id.


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Sunday, June 13, 2010
Almond and Cherry Torte
From the kitchen of One Perfect Bite...A happy convergence of incidents led to the creation of this buttery torte. While sorting through my pantry, I found a half-used container of glaceed cherries that were still edible and soft enough to use. The prior evening I'd stumbled on a, new-to-me, site called Cake Crumbs and Cooking The feature that day had been a cherry cake that sounded like it would be perfect for tea or dessert. A version of the recipe also appeared in Delia Online and in the BBC Good Food Magazine. Thus, armed with cherries and several recipes, all of which had been well-received, I began to make my first ever cherry cake. The first step was to convert ingredients from metric to standard US measure. That done, I made a few changes to the base recipe to reflect the fact I had no self-rising flour and only half the cherries suggested in the original recipe. Undeterred, I carried on and within two hours had a lovely cake with a soft buttery crumb and marvelous almond flavor. Unfortunately, while they added texture to the cake the taste of the cherries was barely perceptible. In an effort to keep the fruit from sinking to the bottom of the cake, I halved and rinsed the cherries as had been suggested. I took the additional step of tossing them with flour before adding them to the cake batter. All that changed nothing. They sank anyway and probably lost flavor when their syrup was washed away. The strange thing is that I liked the cake and found the fruit almost superfluous. The cake is barely sweet but the almond meal and topping make it extremely flavorful. It is far more like a Viennese torte that a cherry cake. Would I make it again? Not with glaceed cherries, unless I had leftover bounty from my Christmas cooking. While I've heard some classify this dessert as being cheap as chips, it is not inexpensive to make and, while it is lovely, I like more bang for my buck. For those of you who are curious, here's the recipe.
Almond and Cherry Torte...from the kitchen of One Perfect Bite, adapted from several British sources
2 sticks (8-oz.) butter, softened
1 cup granulated sugar
4 large eggs
1-1/2 cups all-purpose flour
1-1/2 teaspoons baking powder
1/2 teaspoon salt
1/4 to 1/2 teaspoon almond extract
1 small container (8-oz.) glace cherries, halved and rinsed
1 cup (4-oz.) ground almonds
1/4 cup milk
1/2 cup (2-oz.) flaked almonds
Confectioners' sugar
1) Preheat oven to 325 degrees F. Grease bottom and sides of a high sided 8-inch cake pan. Line bottom with parchment paper. Grease paper. Dust bottom and sides of pan with flour.
2) Beat butter and sugar together until light and fluffy. Add eggs, one at a time, beating just until incorporated. Add almond extract and mix to combine.
3) Sift flour, baking powder and salt together. Fold into egg mixture. Fold in cherries, almonds and milk.
4) Spoon mixture into prepared pan. Level top and sprinkle with sliced almonds. Bake for 1¼ -1½ hrs or until cake has risen and is firm to the touch.
5) Remove cake from oven and cool in pan for 30 minutes. Turn pan onto wire rack to cool completely.
6) Dust top of cake with confectioners' sugar just before serving. Yield: 12 servings.
You might also enjoy these recipes:
Toscatarta - One Perfect Bite
Lemon and Almond Tart - One Perfect Bite
Chinese-Style Almond Cookies - One Perfect Bite
49 comments :
- Jeannie said...
Looks delicious enough from the photo.
- June 13, 2010 at 2:31 AM
- 3 hungry tummies said...
It is freezing here..I have the fire on with a pot of tea, a slice of this would be perfect!
- June 13, 2010 at 3:04 AM
- Angie's Recipes said...
Two of my top favourite ingredients in one cake! I love it!
- June 13, 2010 at 4:13 AM
- Cherine said...
Looks so moist and wonderful :)
- June 13, 2010 at 4:26 AM
- Dajana said...
It looks lovely, and I like the texture. But sinking fruit is what always turned me down. My mom used to make a quick yogurt cake with raisins, they always sank and I'd just throw away the bottom of each piece of cake :)))
- June 13, 2010 at 5:40 AM
- GLENDA CHILDERS said...
A "Vienna Torte" sounds so much better than "Cherry Cake"~ even if it is the same recipe.
- June 13, 2010 at 5:42 AM
- Salsa Verde said...
Hi Mary,
This torte looks delicious!!
Hope you have a lovely Sunday,
Lia. - June 13, 2010 at 5:56 AM
- Jen_from_NJ said...
Hi Mary,
Your photo is just gorgeous! Have a great day! - June 13, 2010 at 6:37 AM
- Patricia @ ButterYum said...
Sounds like you have a pretty yummy Viennese Almond torte on your hands. Sorry the glaceed cherries didn't work out so well. Not being a fan of glaceed fruit myself, sounds like this would be the way for me to have them.
Thanks for providing the links.
ButterYum - June 13, 2010 at 6:51 AM
- Joanne said...
Hmmm maybe they would have been better as a topping?
I love the sound of the almond infused cake though...almond flavored anything makes me quite content. - June 13, 2010 at 6:52 AM
Well, I'm thinking about NOT visiting your blog again..I'm on a diet!! Just kidding, it looks delicious! Happy Pink Saturday! ESther XX
- June 13, 2010 at 7:01 AM
- Diane said...
I will make a note of this recipe and try it with fresh cherries. It sounds delicious to me. Diane
- June 13, 2010 at 7:05 AM
- Deana Sidney said...
How I love cherries in anything... lovely dessert!! Your pictures are always so brilliant! How is it you stay so slender with all these lovely rich desserts!
- June 13, 2010 at 7:15 AM
- Ciao Chow Linda said...
There's enough goodness going on that I don't think I'd miss the cherries either. I have the same problem with sinking fruit, even dusting them with flour as you did.
- June 13, 2010 at 7:37 AM
- Martha said...
Looks good and the kind of cake we really like. And I do happen to have a package (or perhaps two) of glaceed cherries in the larder --
- June 13, 2010 at 7:37 AM
- Sarah @ Mum In Bloom said...
This sounds perfect for an afternoon tea. I have fresh cherries picked from a friends tree and wonder if they work in this recipe. Great post as always :)
- June 13, 2010 at 7:39 AM
- The Words Crafter said...
...but it looks so good!
- June 13, 2010 at 7:48 AM
- Nisrine@Dinners and Dreams said...
So pretty and delicious! Would love it with some tea.
- June 13, 2010 at 8:07 AM
- CaSaundraLeigh said...
Great job on the cake!! I love the combination of almonds and cherries.
- June 13, 2010 at 8:24 AM
- FOODESSA said...
Mary...I just love your enthusiastic approach towards trying recipes.
I, however adore how candid you are about the results ;o)
I'm not a fan of glaceed cherries either. I would have probably concluded the same. Oh well...at least you gave it a go!
The photo, however does look pretty appetizing ;)
Have a great Sunday,
Claudia - June 13, 2010 at 8:45 AM
- Katy's Eats said...
I love this kind of dessert!
Katy - June 13, 2010 at 9:38 AM
- Lori said...
My parents are big coffee cake fans. I know they would enjoy this. Of course, I know, I would too.
- June 13, 2010 at 10:00 AM
- Carol at Serendipity said...
The torte sounds wonderful but I so in love with the Russian dressing. I love iceberg lettuce again, too.
have a great week!
Carol - June 13, 2010 at 10:16 AM
- Monet said...
As everyone has already said...this looks delicious. Almonds and cherries pair together so well, and I would love a slice of this with my cup of coffee this morning. Thank you for sharing!
- June 13, 2010 at 10:49 AM
- Susi's Kochen und Backen said...
What a lovely looking cake! I always have problems with fruit sinking no matter what I try but I actually don't mind it, I think it adds a beautiful contrast :o)
- June 13, 2010 at 11:01 AM
- Judy said...
Yumm. Cherries and almond. Can't go wrong there. And it looks delicious.
- June 13, 2010 at 11:06 AM
- Reeni said...
Even with the 'disappearing' cherries this still looks quite delicious! Soft and buttery. I just love almonds and cherries together!
- June 13, 2010 at 11:30 AM
- Valerie Harrison (bellini) said...
It looks delicious Mary, a real treat:D
- June 13, 2010 at 12:04 PM
- Kerstin said...
I love all the almonds in this - t looks addicting!
- June 13, 2010 at 12:05 PM
- sanjeet said...
I have the fire on with a pot of tea,
PPC Advertising India - June 13, 2010 at 12:45 PM
- Cathy said...
I do like almonds so I'm sure I would enjoy a nice slice of this cake with my coffee. I saw fresh cherries in the market yesterday, a sure sign that summer is here.
- June 13, 2010 at 12:56 PM
- Khadija El Mary said...
I love both almond and cherries Mary. Lovely cake, it looks so moist and rich!
Have a nice sunday
Cheers - June 13, 2010 at 1:59 PM
- Ana Powell said...
This is one of my favourite type of cakes.
Yours looks really delicious.
Awesome photo too ♥ - June 13, 2010 at 2:45 PM
- Eileen said...
Sounds interesting. And it looks delicious.
- June 13, 2010 at 3:00 PM
- Priya Suresh said...
Tempting slice of torte, looks awesome..
- June 13, 2010 at 4:06 PM
- Hayley said...
very yummy and delectable torte...
- June 13, 2010 at 4:25 PM
- Julie said...
What a beautiful dessert! It would be lovely with a cup of tea.
- June 13, 2010 at 5:20 PM
- Cookin' Canuck said...
What a pretty dessert! This is how sweet summer cherries are meant to be used.
- June 13, 2010 at 5:33 PM
- Eliana said...
What an elegant dessert!
- June 13, 2010 at 5:40 PM
- Cooking With Kait said...
Thanks for sharing your honest opinion about this torte. :)
- June 13, 2010 at 6:13 PM
- Pecados da mesa said...
Hummmmm que delícia!
Perfeita a receita!
A foto é muito bonita!
Beautiful! Very good!
Maria Paula-BRASIL- - June 13, 2010 at 8:01 PM
- Chef Aimee said...
Oh this looks so good...I love cherries!
- June 13, 2010 at 8:24 PM
- Katie@Cozydelicious said...
This looks wonderful. I have never used glace cherries. But this cake sounds excellent - with a big mug of tea!
- June 13, 2010 at 10:03 PM
- Kat said...
Looks delicious. Whenever I make my pound cakes, etc. I add the fruit or nuts to the sifted flour mixture. That way they don't sink to the bottom. If you get a chance I am having a giveaway starting June 16th so please stop by. Thanks so much.
http://sweetkatskitchen.blogspot.com/ - June 13, 2010 at 10:22 PM
- Adventures in Domestic Cooking said...
Oh my gracious, looks delicious!!
- June 14, 2010 at 11:41 AM
- mirjana said...
Delicious,I love too!!:))
- June 14, 2010 at 4:35 PM
- Valerie Gamine said...
What a lovey torte! Cherries are so wonderful with almonds.
- June 14, 2010 at 7:16 PM
- Jamie said...
I really love this kind of cake, simple, not too sweet yet a zing in just the right topping or a handful of fruit. I'm not a glacé fruit kinda girl but I'd love to make this with summer's best fresh cherries which are just making their appearance. Wonderful recipe, Mary!
- June 16, 2010 at 8:04 AM
- Single Guy Ben said...
wow, that looks soooo good. I wish I could make just one slice like your picture because I don't think I could stop at one bite if I made this. :)
- June 16, 2010 at 1:41 PM

subset: commoncrawl


text:
National Bundt Day is coming so I cannot tell a lie... I Like Big Bundts
Saturday, October 17, 2009
Here's some dates you should know:
1. December 7th
That's my birthday and I'm that person who just loves her birthday.
2. September 19th
The day I started my new career as a librarian. And next year, I'll be vested in the retirement plan! Sweet.
3. May 6th
George Clooney's birthday. Enough said.
3. November 15th
National Bundt Day
Seriously, I think I should bump (or Bundt!) this up to the top.
So, to honor the Bundt pan and encourage you all to celebrate...I'm going to post...
30 days of Bundt cakes leading up to National Bundt Day on November 15th!!
Because, as you know from all my past Bundt posts... I LIKE BIG BUNDTS
Huge thanks to my friend JustJenn who came up with this awesome logo featuring Sir Mix-a-Lot (no endorsement implied, although I think he would like a big Bundt).
Come back every day until November 15th and check out a Bundt cake. I'm not crazy enough to bake and post on the same day so I've been working on this for a week and the library is like a Bundt den. I just hope I can finish...you'll give me lots of encouragement, right?!
I hope I can inspire you to bake a Bundt for your friends, family and even frienemies. Because the Bundt totally rocks. The Nordic Ware Bundt pan is American made and has limitless possibilities. I like Big Bundts and I cannot tell a lie. I'm going to get myself this or that t-shirt when I'm done!
Please join me for the next 30 days to celebrate the Bundt!
- mary the food (and Bundt!) librarian
35 comments:
- Audrie said... [Reply to comment]
I just made an apple cake in a bundt pan yesterday :) Definitely a big fan of bundts!
It's hilarious you're using Sir Mix-A-Lot's image... my hubs and I were being silly and singing / rapping the first bit tonight. And there might've been a joke or two about juicy doubles lol! - October 17, 2009 at 12:30 AM
- Irene said... [Reply to comment]
Oh my gosh, I LOVE THIS!!!!!!! Can I even put enough exclamations marks in there? No, I think not. As an aside, I believe Sir Mix-a-Lot would, indeed, like a big bundt. Can I put in a vote for a bundt with cinnamon streusel somewhere in the middle? And maybe Nutella? I mean, if you're gonna go big, might as well go all the way, right? ;)
- October 17, 2009 at 12:41 AM
- Eileen said... [Reply to comment]
Oooooh, I love bundt cakes! I can't wait to see all of them. Good luck!
- October 17, 2009 at 12:53 AM
- Unknown said... [Reply to comment]
Wow, this is a big undertaking. I support you and will commit to be a 30 day cheerleader. Let's do this!
- October 17, 2009 at 1:11 AM
- Shirley Nemesh said... [Reply to comment]
Looking forward! Sounds like a huge project.
Good luck! :-) - October 17, 2009 at 1:37 AM
- Divya Kudua said... [Reply to comment]
30 days of Bundt cakes..!! Wow..wish I had a bundt pan too:((
- October 17, 2009 at 2:20 AM
- Rosa's Yummy Yums said... [Reply to comment]
I love Bundt cakes!
Rosa - October 17, 2009 at 2:21 AM
- DPLK said... [Reply to comment]
Oh man, Bundts galore! I'm really looking forward to this month, both because I love bundts too, and also love to read your posts. Can't wait to see what you come up with!
- October 17, 2009 at 4:03 AM
- oneordinaryday said... [Reply to comment]
Love the "logo" - too funny. 30 days, eh? Go for it!!
(If you run low on ideas, the apple bread I make for my dad is a-ma-zing and I always make it in a bundt pan and call it cake. It's very much cake and not bread, really.)
http://oneordinaryday.wordpress.com/2009/05/23/apple-bread/ - October 17, 2009 at 4:43 AM
- Audrey said... [Reply to comment]
Oh, cool. I can't wait. I hope you're planning to use a different pan each time...:)
I was just looking through Rose Levy Beranbaum's new book, and she has lots of recipes for those annoyingly-sized but oh-so-pretty 10-cup pans (just passing along this bit of bundt knowledge)... - October 17, 2009 at 4:48 AM
- Rachel said... [Reply to comment]
Waiting to see all 30.
- October 17, 2009 at 5:09 AM
- grace said... [Reply to comment]
ooooh, i do love starting my day off with a laugh, and that's exactly what's happened. that's the most clever name for an event that i believe i've ever heard and i shall chuckle at it with every awesome cake you post. :)
- October 17, 2009 at 5:42 AM
- Mary Ann said... [Reply to comment]
I can't tell you how much I love this idea. I can't wait to see all your BIG BUNDTs!
- October 17, 2009 at 5:58 AM
- Megan said... [Reply to comment]
Bring on the buns - I mean, bundts! Good luck! That's a LOT of cake - I'm looking forward to stealing lots of ideas from you.
- October 17, 2009 at 6:11 AM
- Amy said... [Reply to comment]
I LOVE IT! I love bundts...AND I love Baby Got Back! I will be checking back daily.
- October 17, 2009 at 6:56 AM
- Linda said... [Reply to comment]
Sir Mix-a-lot is part of my workout playlist, so I'll be thinking of you and your big bundts while I'm at the gym this morning! :p - October 17, 2009 at 6:57 AM
- Dorothy said... [Reply to comment]
Wow, the next 30 days are going to be AWESOME! Great logo, great idea :) And you should definitely get one of the t-shirts, but not when you're done...get one NOW to wear while you bake them big bundts!
- October 17, 2009 at 8:10 AM
- 2.46% said... [Reply to comment]
This is hilarious! Although I completely disagree with your frosting to cake preference, I am so into your 30 days of Bundt! I can't wait to see them all.
(This song reference is funny. I remember when it came out how much I wished I had big, um, bundts!) - October 17, 2009 at 8:40 AM
- Pamela said... [Reply to comment]
I love it! Can't wait to see what you bake up!!
- October 17, 2009 at 8:42 AM
- The Scootabaker said... [Reply to comment]
...some other bakers can't deny, that when a girl walks in with an itty bitty waist and holding a big round bundt in your face you get sprung!
Well done on your choice of lyrics!
heather - October 17, 2009 at 8:47 AM
...From our home office in Minneapolis, Minnesota...
I love Nordic ware already!
My mom used to make Monkey bread in a bundt pan. Maybe I should pick one up so I can do some more bundting. - October 17, 2009 at 9:29 AM
You are hilarious!! I really need to try out some of your favorites - everything you make looks so delicious.
- October 17, 2009 at 10:27 AM
- Mel said... [Reply to comment]
Oh my God, Becky, look at her.
Her bundt is SO BIG.
I'm that person when it comes to my birthday too. (and christmas, and since they're less than 2 weeks apart, I annoy all with my gleeful holiday spirit) - October 17, 2009 at 1:14 PM
- Amy I. said... [Reply to comment]
This is freakin' hilarious! What a great concept! I have a root beer bundt cake in the oven right now. Looking forward to seeing all of your bundts!
- October 17, 2009 at 3:26 PM
- Mary said... [Reply to comment]
Hooray....I cannot wait for the fun to begin. You need to get not one but both of the t-shirts....I can't wait to read along!
- October 17, 2009 at 4:52 PM
- Unknown said... [Reply to comment]
Hilarious - I loved this post and my husband got a good laugh too :)
- October 17, 2009 at 6:59 PM
1. I heart JustJenn. That's an awesome logo.
2. You're awesome. You're my hero.
3. December 7th is a big day for me this year, so I will definitely remember your birthday. - October 17, 2009 at 11:23 PM
- Monica H said... [Reply to comment]
30 days of bundts?! Oh my that's a lot of cake, but I'm so excited about it. woo hoo!
only you mary! - October 18, 2009 at 12:21 AM
- betty geek said... [Reply to comment]
HAHAHAA! This is too awesome for words.
- October 18, 2009 at 2:09 PM
- Ingrid_3Bs said... [Reply to comment]
Ha-ha! Niiiiiiice!
~ingrid - October 18, 2009 at 6:24 PM
- Katrina said... [Reply to comment]
I'm moving backwards here from Bundt #4, but just to remind you that Nov. 15 is also my birthday! What a fun coincidence that I wish I'd known before!
I can't wait to come here each day and see all them big bundts! - October 20, 2009 at 3:00 PM
- steph- whisk/spoon said... [Reply to comment]
national bundt day? i had no idea! i like big bundts, too, so i'm looking forward to all that you bake up!
- October 20, 2009 at 5:12 PM
- eatme_delicious said... [Reply to comment]
Haha that logo is awesome! Love that you're going to do 30 days of bundts. I wish I could go to the bundt den!
- October 22, 2009 at 6:37 AM
- Monique Delatte Starkey said... [Reply to comment]
mary, you a bigtime now, being featured in AL Direct. i knew you when. & i've tasted your baked goods. i'll never forget the buttery goodness of mary. can winona ryder play me in the mary movie?
- November 5, 2009 at 6:02 PM
- cathy said... [Reply to comment]
Your post has made my day! Everybody needs a little Sir Mix-A-Lot now and then! :)
- April 7, 2011 at 1:27 PM


text:
Category:PID 2009
250a architecture A quick overview on the architecture of the Physical Interaction Design's architectural setup.
Architecture Diagram
Very broadly, a PID setup allows computers to react progammatically to events in the physical world.
Actions, events and states are detected by sensor circuits, which convey signals to an embedded microcontroller, which in turn addresses a computer program. The computer program can then respond by producing sound and graphics, or it can pass commands back to an embedded processor, which can effect action, sound, or display through the use of electronics.
Sensor circuit
A circuit is an interconnection of electrical elements such as resistors, inductors, capacitors, voltage sources, current sources, and switches in a network that has a closed loop, giving a return path for the current. A sensor circuit incorporates a sensor which varies resistance, inductance, capacitance, or otherwise varies voltage or current to produce signals indicating the state of the sensed phenomena.
Here is an example of a very basic sensor circuit:
A microcontroller is essentially a small computer on a chip. Like any computer, it has memory, and can be programmed to do calculations, receive input, and generate output. Unlike a PC, it incorporates memory, a CPU, peripherals and I/O interfaces into a single chip. Microcontrollers are ubiquitous, found in almost every electronic device from ovens to iPods.
For this workshop we will be using an Atmel AVR ATMega168.
More on Microcontroller Architectures.
PID 2009 setup
For this class, we will be using breadboards and Arduino Nanos running Firmata, as platforms for the sensor circuit and embedded microcontroller, respectively. On your computer, you will be using MAX/MSP or PD, graphical programming environments that use a patch-programming model and enable sound synthesis.
The Arduino is an electronics prototyping platform with a hardware and software component.
The Arduino software application is an IDE for programming firmware for the Arduino hardware. Its programming language is based on C; it has some structures, variables and functions specially designed for managing microcontroller electronics. It is open source and can be downloaded for free.
The Arduino hardware is based on the Atmel AVR microcontroller family. There is not one Arduino board, but, rather, a host of boards based on the same basic open-source design. Ours, the Arduino Nano, is based on the Arduino Decimila design, but is smaller, and breadboard-mountable.
The Arduino hardware has the advantage of being mass-produced, relatively low-cost and readily and widely available. More importantly, there is a wide community of folks using Arduino, which makes it easier to get support after this workshop.
Firmata is a generic protocol for microcontrollers to communicate with software on a host computer. Firmata firmware is available for the Arduino and PIC platforms; Firmata host software is available for Pd and Max/MSP, as well as for Processing, C++, Python, Flash, SuperCollider, Perl and Visual Basic.
Firmata is not as widely used as Arduino; people usually write custom Arduino firmware to suit their application. Because Firmata works generically, it is generally not as efficient in time or bandwidth as custom firmware. However, by using Firmata, we can abstract away many of the details of microcontroller programming to focus our efforts on our MAX/MSP or PD programs. We will be using the default implementation of Firmata firmware; it is also possible to write your own firmware using Arduino but use the Firmata protocol and libraries (see here).
Alternative platforms
As a point of reference, the table below shows some alternatives to the platforms we are using in this workshop.
PID platforms | ||
Electronic circuit platform | Microcontroller platform | Programming Environments |
Breadboarded Circuits Printed Circuit Board Off-the-shelf Components | Arduino Other AVR-based systems (like Buddha Board) PIC based systems Basic Stamps ICubeX | PD Max/MSP Processing Visual Basic Super Collider ChucK Flash |
Pages in category "PID 2009"
The following 15 pages are in this category, out of 15 total.


text:
I know. You were expecting bread. Oatmeal Toasting Bread, to be exact. And the Hearty Lentil & Smoked Sausage Soup I promised to go with it. I'm getting there, really. (Update: The recipes are up! Click here for the bread and here for the soup.)
In the meantime, there was this yummy looking cake sitting on the counter begging to be photographed. And since I have yet to see anyone not, well, go bananas over it, I figured some of you might be interested in the recipe. Just a little something to hold you over until I serve up what you're really waiting for of course.
This is one of those handy cakes that you can pretty much rationalize eating any time of day. My hunky farmguy Joe polished off a piece this morning with breakfast. And while it can by no means be considered health food, nutritionally speaking it does have more going for it than, say, a couple of Chocolate Babycakes. There are the bananas of course, plus walnuts and cinnamon, which has a long history as both a spice and a medicine. And everyone knows that chocolate is good for you.
You could probably even sneak a little whole wheat flour into the recipe if you felt like it. What you do not want to sneak in, though, is that one extra overripe banana desperately staring up at you. Trust me on this.
Tempting as it may be, it will do very strange things to the bottom half of the cake. Measure out your 1¼ cups of mashed bananas and stop right there. Toss the last one into a smoothie or, if you must, the compost pile. I fed mine to the chickens.
This recipe is adapted from one that appeared in Bon Appetit magazine a few years ago. The snappy name is mine. The 'Mexican' part comes from the combination of chocolate and cinnamon that is popular in Mexico, not because this is a Mexican cake.
As always, I urge you to seek out local and organic ingredients; they really do make a difference.
Farmgirl Susan's Mexican Monkey Cake
Makes one 8-Inch square cake—Adapted from Bon Appétit
**Click here to print this recipe**
1½ cups semi-sweet chocolate chips
2/3 cup (packed) golden brown sugar
2/3 cup chopped walnuts (optional)
2 teaspoons ground cinnamon
1/2 cup (1 stick/4 ounces) organic butter, softened (or 1/2 cup trans-fat free vegetable oil sticks, such as Earth Balance)
3/4 cup granulated sugar
1 large egg
1¼ cups mashed, very ripe bananas (the riper the better)
2 Tablespoons organic yogurt or sour cream
1 Tablespoon organic milk
1½ cups organic all-purpose flour
3/4 teaspoon baking soda
3/4 teaspoon baking powder
1/2 teaspoon salt
Heat the oven to 350°. Grease an 8-inch square baking pan. In a small bowl, combine chocolate chips, brown sugar, walnuts (if desired), and cinnamon; set aside.
In a large bowl, beat the butter, sugar, and egg with an electric mixer until fluffy, about 1 to 2 minutes (I use a hand held mixer). Add the bananas, yogurt, and milk, and mix well. On low speed, beat in flour, baking soda, baking powder, and salt just until well combined.
Spread slightly more than half of the batter in the pan. Sprinkle with half of the cinnamon streusel. Carefully spread the remaining batter over the streusel and then top with the rest of the streusel.
Bake until a toothpick inserted in the center of the cake comes out clean, about 40 to 50 minutes. Cool in pan on a wire rack. Serve warm or at room temperature.
This cake tastes even better the next day, and it freezes beautifully. You can freeze the cake whole or cut it into pieces, wrap them tightly in plastic, and place them in a zipper freezer bag. Defrost at room temperature—or in the microwave if you are being attacked by The Chocolate Force.
Other sweet recipes on FarmgirlFare.com:
--Blueberry Breakfast Bars
--Just Peachy Blueberry Breakfast Bars
--Blueberry Bran Muffins (plus two other flavors of bran muffins)
--Cranberry Christmas Scones (tasty any time of year)
--Spicy Pumpkin Pecan Raisin Muffins
--Really Raspberry Tartlets
--Emergency Chocolate Cake
--Chocolate Babycakes
--Crazy Cookies
--Molasses Ginger Spice Snaps
--Chocolate Biscotti For Beginners
--Toasted Almond Chocolate Chip Biscotti
Still hungry? You'll find links to all my sweet and savory Less Fuss, More Flavor recipes in the Farmgirl Fare Recipe Index.
© FarmgirlFare.com


text:
Tuesday, December 28, 2010
Fennel and Saffron Bread and the Suitcase Saga
From the kitchen of One Perfect Bite...There really is a connection between today's recipe and what the Silver Fox and I call the suitcase saga. We returned from India seven weeks ago. It was a wonderful trip, save for the fact that our luggage and that of the small group with whom we were traveling was lost. The airline was not helpful, and, as it happened, our luggage stayed in Kathmandu for a far longer time than we did. I was especially irritated because one of the suitcases contained gifts for the children, notes from cooking classes and spices that included a large quantity of saffron. We were about to begin negotiations for claims reimbursement, when Santa, in the guise of a Fed-Ex man delivered the supposedly irrecoverable luggage on Christmas Eve. The only problem was his truck contained all of the missing luggage and I had a momentary skirmish with the driver when I refused to accept any suitcase that had a luggage tag that did not bear our name. It took several phone calls and some head scratching to determine the next course of action, but the matter was finally resolved to every one's satisfaction and rest of the luggage was rerouted and sent on to its rightful owners. The good news was I had my saffron and that meant we could have bouillabaisse on New Year's Eve. It also gave me the opportunity to try a bread originally designed to go with the soup. The bread is the creation of Jacques Collet whose bread shops are famous in France. The bread is made with crushed fennel seeds and saffron and it is not for the faint of heart. It has a soft lovely crumb, and the addition of semolina also gives the bread a crisp exterior that makes it perfect for dipping into bouillabaisse. The bread is strongly flavored and some thought should be given to when you might want to use it. It is perfect for Mediterranean soups and stews, but I don't think it works for much else. I find its unique flavor too strong for sandwiches or toast. The bread is very easy to make and its color in daylight is beautiful. I really like this. I think you will too. Here's the recipe.
Fennel and Saffron Bread...from the kitchen of One Perfect Bite courtesy of Jacques Collet
1-1/4 cups lukewarm water
1 tablespoon active dry yeast
1 tablespoon sugar
2 to 2-1/4 cups unbleached, all-purpose flour
2 teaspoons kosher salt
1 tablespoon fennel seed, freshly ground
1/8 teaspoon ground saffron
1 cup semolina flour
Coarse cornmeal
1) In a large mixing bowl, combine water, yeast, sugar, and 1 cup unbleached flour. Stir until thoroughly blended. Proof for about 5 minutes.
2) Once proofed and foamy, add salt, fennel seed, and saffron, and stir to blend. Add semolina flour, little by little, stirring to blend. Stir in up to 1-1/4 cups more unbleached flour, working dough until it is too stiff to stir. Place dough on a lightly floured work surface and begin kneading, adding additional unbleached flour if dough is too sticky. Knead until dough is smooth and satiny, about 10 minutes.
3) Place dough in a bowl. Cover and let rise at room temperature until doubled in bulk, about 1 hour.
4) Sprinkle a baking sheet with coarse cornmeal. Punch down dough. Shape into a firm ball and set on baking sheet. Cover with a cloth and let rise again until doubled in bulk, about 1 hour.
5) After about 40 minutes, preheat the oven to 375 degrees F.
6) Bake bread in center of oven until crust is crisp and brown, about 40 minutes. Set on a rack to cool before slicing. Yield: 1 loaf
You might also enjoy these recipes:
Pain au Levain - Stumptown Savory
Rustic Potato Herb Bread - Playing House
Italian Bread - Annie's Eats
Basic Potato Bread - Cooking with K
New York Deli Rye Bread - Smitten Kitchen
Sourdough Seeded Rye Bread - Coconut and Lime
Debbie's Whole Wheat Bread - Tasty Tidbits
This post is also being linked to:
Wild Yeast - Yeast Spotting
44 comments :
- kitchen flavours said...
I'm glad you got your suitcase back! And in time for Christmas too! The bread looks lovely. Never tried using saffron before, it is not an easy spice to find, and costly too. It is smart of you to get them from India! Have a lovely day!
- December 28, 2010 at 3:24 AM
- Priya Suresh said...
Great looking flavourful bread.
- December 28, 2010 at 4:44 AM
- My Little Space said...
Good heaven, you got your suitcase back! Congratulations! See, Santa treat you so well. And the bread looks like a sunshine. Hope you're enjoying the holiday.
Blessings, Kristy - December 28, 2010 at 5:04 AM
- P. said...
This look s so good....
- December 28, 2010 at 5:33 AM
- Red Nomad OZ said...
Maybe the airline spun the 'irretrievable luggage' story to make you grateful when it WAS recovered?? Nevermind - the recipe now has a story attached, so will be all the more memorable!!
Happy future travels!! - December 28, 2010 at 5:46 AM
- penny aka jeroxie said...
Oh my. The colour of this bread is beautful.
- December 28, 2010 at 6:57 AM
- The Words Crafter said...
I'm so glad you got your luggage back!
My mom used to make a bread for dipping. It was soft and tasty in the middle and crunchy on the outsides. This reminds me of it!
I hope your holiday was wonderful :) - December 28, 2010 at 7:36 AM
- Diane said...
"Lost" luggage is just the worse, glad they found yours and in time for Christmas.
This bread looks interesting. Diane - December 28, 2010 at 8:18 AM
- Valerie Harrison (bellini) said...
Si happy to hear that it all worked out. A King's ransom in saffron is a wonderful last minute Christmas present.
- December 28, 2010 at 9:06 AM
- Cathy said...
Great news, Mary, that you recovered your saffron in time for your New Year's Eve dinner. I'm sure your bread is heavenly with a bowl of bouillabaisse.
Happy New Year! - December 28, 2010 at 9:10 AM
- CaSaundraLeigh said...
I really despise flying for the fact that my luggage disappears half the time. But luckily it's been returned within a few days each time. Glad you got yours back!!
- December 28, 2010 at 9:13 AM
- Unknown said...
I just received some saffron as a Christmas gift! This bread looks amazingly delicious! I would love to dip this bread a nice hearty stew!
- December 28, 2010 at 9:35 AM
- Chiara said...
I'm glad you got your suitcase back!The bread looks very tasty...have a lovely day dear Mary, blessings...
- December 28, 2010 at 9:47 AM
- Penny said...
So glad your suitcase was returned in time for Christmas. We just got back to Lake Lure for a few days and believe it or not, I have all of the ingredients for this bread already on hand. Think I will give it a try today. Enjoy your New Years! Hope 2011 is good for you.
- December 28, 2010 at 9:50 AM
- Sushma Mallya said...
Perfect and yum
- December 28, 2010 at 9:51 AM
- Barbara said...
Amazing you had the suitcases returned after 7 weeks, Mary!
I've had the reverse happen....lost on the way there and had to buy clothes! Travel is always full of surprises.
The bread is interesting and after reading the ingredients, agree it would take a specific soup or stew to match it. Copying now.
Happy New Year to you and yours, Mary! - December 28, 2010 at 10:00 AM
- Ginny Hartzler said...
I believe saffron is the most expensive spice there is, because the tiny flower insides have to be each pulled by hand. It is a whole lot cheaper in India and that's why you returned with so much? That is really good thinking! I have never tasted it, but I know there is a spice of some kind that acts as a cheap substitute, can't remember what now.
- December 28, 2010 at 10:08 AM
- leonthelion said...
Wow Mary, that sounds like a scene from a movie, just in time for Christmas! The heavens were watching over you (after their little siesta while the bags went walkabout!).
Looking forward to reading more Saffron recipes now :) - December 28, 2010 at 10:41 AM
- Joanne said...
My god Mary that sounds like such a nightmare! I'm so glad it was resolved, though, and just in time because this bread looks delicious!
- December 28, 2010 at 11:05 AM
- Julie said...
Beautiful bread!!! I've never lost my luggage (knock on wood) but I've also never traveled on a trip like yours. You're a better person than I am, you didn't say what airline wasn't helpful! I think I'd have had to say that in my post!! The New Year's Eve dinner sounds amazing!!
- December 28, 2010 at 1:50 PM
- Kath said...
That took a while to get your suitcase back, but I'm glad it made it home. Your bread is beautiful!
- December 28, 2010 at 2:47 PM
- Pondside said...
I think that the bread should be renamed Suitcase Bread or something along that line!
The thought of a lovely thick soup and substantial bread is tempting! - December 28, 2010 at 3:12 PM
- GLENDA CHILDERS said...
As a person who has travelled a lot, I share your joy in the missing suitcase showing up on your doorstep . . . and on Christmas Eve, no less. Fun.
Glenda - December 28, 2010 at 3:18 PM
- Emily Z said...
Losing your luggage is the WORST! I lost mine flying to Houston last year. Luckily it only took 24 hours to get it back, but it was a VERY stressful 24 hours. I determined that Southwest Airlines slogan "bags fly free" didn't guarantee that your bags flew on the same flight as you. ;) I am glad you got it back, though! A nice Christmas surprise! Your bread looks wonderful... the saffron was worth the wait!
- December 28, 2010 at 5:01 PM
- Sook said...
I hate when that happens. I think it happened to me once when I went to Florida. It was one of the worsts! I am glad you got it back though. The bread looks awesome, too! :)
- December 28, 2010 at 6:31 PM
- speedy70 said...
Cara Mary, è un vero piacere conoscere il tuo blog!!! Mi iscrivo come tua sostenitrice, così non ti perdo di vista; un abbraccio, a presto!!
- December 28, 2010 at 6:54 PM
- teresa said...
how great that you got your suitcase back!! this bread looks wonderful, love the flavors.
- December 28, 2010 at 7:35 PM
- Claudia said...
That is an assertive bread but the flavors are indeed wonderful! Happy you finally received your luggage... scary that they were willing to give you someone else's suitcase!
- December 28, 2010 at 9:13 PM
- JG said...
This colorful flavorful bread would be wonderful with Beef Stew on a cold night. Glad you were able to retrieve your luggage, too.
- December 28, 2010 at 9:42 PM
- Ocean Breezes and Country Sneezes said...
Thankfully the luggage issue was resolved! Such a hassle! Thankfully you have the saffron! Enjoy your New Year's Eve dinner -- I'll bet it will be delicious!
Mary - December 28, 2010 at 11:00 PM
- Rhonda said...
Oh happy day, you got your luggage! I am in love with saffron, I can taste it just by looking at the picture!
- December 28, 2010 at 11:44 PM
- Kim said...
I really love this bread because of the color and the fennel seeds, I love fennel!
- December 28, 2010 at 11:51 PM
- Kim said...
I got a kick out of reading that your suitcase showed up on Christmas Eve. It really is the season of miracles. I know the children will treasure their gifts just as you will treasure your cooking notes.
This bread sounds very unique and aromatic, the perfect accompaniment to your bouillabaisse. - December 28, 2010 at 11:59 PM
- Alicia Foodycat said...
It looks so beautiful, but I think I agree with you about the flavourings making it wrong for basic toast. Maybe toasted under a seafood canape? But with fish soup, superb!
- December 29, 2010 at 10:22 AM
- T.W. Barritt at Culinary Types said...
This bread looks gorgeous! I am always intriqued by and attracted to saffron - I've never seen a recipe for bread, but since I'm quite into bread baking I just have to try this. I love the strong flavor. (And I'll bet the saffron may have been worth more than the suitcase!)
- December 29, 2010 at 12:31 PM
- Glennis said...
This looks wonderful!! I have some semolina flour in my cupboard - I can make it today!
- December 29, 2010 at 2:41 PM
- Karen said...
Another tale of wayward luggage! Glad you got yours back. What a shame to have it lost forever.
- December 29, 2010 at 6:47 PM
This looks delicious and flavorful, and I could make it while still off work this week.... do you think I could substitute fennel pollen for 1/2 tsp. of the salt?
- J - December 29, 2010 at 8:00 PM
- Mary Bergfeld said...
Anon, this bread is already intensely flavored. If knowing that, you still want to use the pollen I don't see why not. Blessings...Mary
- December 29, 2010 at 8:37 PM
- A Canadian Foodie said...
This bread looks incredible... and so does the beef dip. That is one of my dad's very favourite lunches... and I am the lover of artizan breads. I love the colour!
If/when you get time, Mary, I would love you to drop by and offer your insights on Food Trends for 2011. I was so surprised to find Anna's views, from Australia to be so similar to ours, in Canada... and am curious to see if NYC's - or yours, are on the same path - generally speaking, regarding trends.
I know you will drop by - but I am truly curious about whether the entire western world is headed in the same direction... both wish wise, and in reality!
Valerie - December 30, 2010 at 12:31 AM
- Banana Wonder said...
What beautiful bread and I'm glad the saffron survived the voyage! I have some Greek saffron I've been meaning to use. Maybe in bread?!
- December 30, 2010 at 10:28 PM
- Michelle Stiles said...
Oh my, my grandma used to make this bread for the holidays. I haven't thought about that in a long time. Thank you! I also love your pictures!
- December 31, 2010 at 11:37 AM
- Debbie said...
That looks beautiful. I'm not too keen on fennel, but it looks so good that I might have to give it a try anyway!
- January 2, 2011 at 3:59 PM
- That Girl said...
Losing your luggage is a small price to pay for a fabulous trip. I have had that happen to me. Glad you got it back.
- January 25, 2011 at 12:36 PM


text:
Saturday, June 7, 2008
I'll Have the Sausage and Chicken Gumbo…Hold the Gumbo
Many people believe that okra is the primary thickening agent in gumbo, but in actuality it's the roux. Sure, the okra does help thicken the stew with its slimy goodness, but it's the brown roux that is the main player. Some recipes call for file powder, which is made from ground sassafras leaves. It's added at the end of the cooking, and not only helps thicken, but adds a interestingly sweet flavor. I'm not using that either.
As a special treat, you'll also hear from famous New Orleans chef, Emeril Lagasse. Apparently, he is a big fan of the site, and his people called my people, and begged me to let him provide some color commentary on a video. Aw, yeah babe. Enjoy!
1/3 cup vegetable oil
1/3 cup flour
1 onion, diced
2 ribs celery diced
1 green bell pepper, diced
8 oz Andouille sausage, or other spicy, smoked sausage
3 cloves garlic, crushed fine
1 tsp salt
1 tbsp paprika
1/2 tsp cayenne pepper, or to taste
1/2 tsp black pepper
3 cups chicken broth, or as needed
6 boneless, skinless chicken thighs, cut in 2-inch pieces
1/2 cup minced green onions
Okra photo (c) Flickr user Kanko
47 comments:
- Unknown said...
Too funny! Bam!, this dish sounds good.
PS Proof Chef John is adept @ voice over! - June 7, 2008 at 2:13 PM
- Greg said...
That was funny!
Embrace the Okra... - June 7, 2008 at 6:38 PM
- Nachos Rule Forever said...
Never heard you quite so sarcastic before! Keep it up.
- June 7, 2008 at 8:04 PM
- Chef John said...
Thanks, and that was a great comment. Really great.
- June 7, 2008 at 8:47 PM
I'm with you on the okra thing, but my son and husband LOVE it in Gumbo, so to your viewers who have never tried it, I suugest they try it at least once... you never know. Adding it won't ruin the Gumbo and those who don't like it can pick it out, and those who do like it can go crazy.
- June 7, 2008 at 10:27 PM
- Chef John said...
i agree! that's a sensible idea. all foods MUST be tried at least once.
- June 7, 2008 at 11:11 PM
I'm frustrated, am using a newer computer with Vista and it won't let me download Adobe Flash Player, Anybody got any ideas?
I sure would like to see this video. Talk about coincidences, we were making my gumbo recipe last night and Sue noted to me that Alton Brown on the Food Network was making gumbe, and now, I get up this morning and here's Gumbo again!!!
Okra, yummmy. Never ever use canned okra, buy the 16oz frozen and throw it in your gumbo when you are 5 minutes from being done, it will be nice, crisp, and very green and should be edible for all but the pickiest people. For this size recipe 8oz would be plenty. I also toss in shrimp with 3 mins cook time remaining, again 8oz would be good for this recipe.
Now, back to me, help!!! I need the player. - June 8, 2008 at 10:56 AM
Funny! But this looks so good! I'm in need for a "big easy" something or other!
- June 8, 2008 at 11:16 AM
- Chef John said...
Bill, here is the link to the Youtube version. that may work OK.
http://www.youtube.com/watch?v=HhUD4e8Ktpc - June 8, 2008 at 1:24 PM
thanks there Chef!!! But, I still need a solution - anyone???
- June 8, 2008 at 2:42 PM
Buy a Mac.
- June 8, 2008 at 4:02 PM
i love gumbo, but am totally with you on the okra thing. this looks tasty!
- June 8, 2008 at 9:36 PM
- PrimeBrit said...
I'm on a Mac... Nothing better... Oh, except Chef's creations. At least I can see 'em prepared though. No issues here PC..?
- June 9, 2008 at 12:01 AM
couple of questions...many in louisiana talk about a coffee colored roux that gives the gumbo the actual flavor - your vid shows a very light peanut colored roux. Also if one were to add okra, for the proportions mentioned in this recipe,how much would you add? Thoughts? thx.
- June 9, 2008 at 8:48 AM
- Chef John said...
yes, many gumbos are done with roux ranging from blond to almost black. I just prefer something in the middle. Authentic recipes do use a darker roux. You have to experiment to see what you like. I think a large handful of okra, cut up, would be plenty.
- June 9, 2008 at 11:36 AM
- Unknown said...
Love the Emeril bit ... you make me smile!
- June 9, 2008 at 3:34 PM
I made it last night and my wife almost cried when she learned that there were no left overs. Too freaking good!
- June 9, 2008 at 6:47 PM
- Ann Marie said...
Chef, you're definitely missing out. The liquid is the best part! You gotta soak a piece of french bread in it..mmm mmmm. The liquid is much more flavorful if you use left over gravy. Growing up, my mom would freeze left over gravy and then use that as the base instead of chicken stock or water. Also, throw in a left over hambone or turkey carcass from Thanksgiving. Gumbo would sit on our stove all day cooking and stewing. The house would smell wonderful! Anyhoo, it's too hot to eat gumbo this time of year, but this is my favorite post-Thanksgiving meal. Thanks for posting some cajun/creole recipes!
- June 13, 2008 at 11:11 AM
- SKW said...
Hey chef... First, thanks for a great site. I love everything. I especially love the scallops and leeks and your version of parm. chicken. Also, the caramel chicken was a huge hit with my husband, minus half of the jal. peppers. Quick question... why do you use a veg. oil and flour base instead of butter and flour? Just curious! Again, thanks for a yummy site!
- June 16, 2008 at 9:35 AM
- Chef John said...
Thanks! The oil is used since the roux cooks much longer than usual. You want a neutral fat that wont flavor the roux, and possibly give a off taste.
- June 16, 2008 at 11:23 AM
- SKW said...
Sorry chef.. I'm such an idiot. You clearly explained the reasoning behind the oil versus butter in the first minute of your video. Sorry to waste your time!
- June 16, 2008 at 7:07 PM
- Chef John said...
No worries! BTW, the fact youre a fan of the site means you couldn't be an idiot!
- June 16, 2008 at 8:36 PM
LOL...you're always funny chef. I'm gonna be a groupie of yours! LOL...
- June 17, 2008 at 8:32 PM
- Chef John said...
thanks! I need groupies.
- June 17, 2008 at 10:24 PM
when you say no olive oil just plain oil... what kind is it?
- August 12, 2008 at 7:38 PM
- Chef John said...
just a neutral vegetable oil like canola oil
- August 12, 2008 at 8:48 PM
- NecrochildK said...
Oh my...! You're clearly not from cajun or even creole country, are you? ::drops her face in her hands, shaking her head:: Nooo! You poor man, no offense! But for one, you're serving it up wrong, there should be much more gumbo versus rice in the bowl, it should be the consistancy of stew, not rice and gravy. Two, boneless meat?! Skinless, yes, reduces the fat and oils in the gumbo, but boneless?! That's where all the flavor comes from! You get the richest taste from chicken WITH bones, man!
- September 16, 2008 at 9:38 AM
- Chef John said...
yes, everything you've said is true. But, if you've been coming to this blog for a while then you know I don't always make authentic dishes, but modified for home cooks, faster versions, etc.
- September 16, 2008 at 11:45 AM
- AceTravis said...
It says 6 chicken thighs, but about how many lbs is that?
- February 18, 2009 at 4:20 PM
- Chef John said...
not sure, maybe a 1 1/2 to 2 pounds
- February 18, 2009 at 4:23 PM
- Thomas P said...
fortune has provided me with a ton of fresh CSA veggies including OKRA. I'm kind of an okra-phobe myself, but it would be a shame to let all this super fresh organic stuff go to waste. Is it a good idea to just add okra to the above recipe? Or should I try a different gumbo recipe? what do you think Chef?
- September 12, 2009 at 11:07 AM
- Chef John said...
it won't hurt this recipe, I just don't like the texture
- September 12, 2009 at 11:11 AM
Can you use cornstarch instead of a roux?
- October 26, 2010 at 12:45 PM
- Chef John said...
No!!! :-)
- October 26, 2010 at 5:56 PM
It was raining ice and snow outside today, so I decided I would make gumbo. It was awesome! I used fresh andouille which I browned, but I think next time I might use the precooked kind. I also quickly browned the chicken thighs whole in the andouille fat, braised them in the gumbo during the last 30 min simmer, and then shredded them, which made the chicken very tender and gave the gumbo a wonderful thicker texture. It was velvety and smooth and just beautiful. Thanks Chef John!
- January 26, 2011 at 10:03 PM
- Quanthor said...
How did you get your roux so thick? I did half oil and half flour but it looks more oily and less blended than yours. Help?
- February 6, 2011 at 7:54 PM
- Chef John said...
No idea, but relax, rouxs are not an exact science. Throw a little more in.
- February 6, 2011 at 8:56 PM
Not sure how, but my roux separated. I cooked it to a chocolate color and everything was fine until I dumped the broth in.
- July 31, 2011 at 7:58 PM
- lane said...
Just made this tonight, it was magnificent! I wanted to make the Duck Gumbo but no one in Seattle had duck legs (what?).
Thanks for this recipe Chef John. This will be my go to gumbo recipe from now on.
Ahem, I did add okra to mine (meh, next time probably wouldn't do it, I see why you don't add it in to yours)
We definitely "enjoyed!" - October 2, 2011 at 10:30 PM
Can I use a nonstick pot to cook the roux? Thanks! :) Also, I made the jambalaya and it was delicious!
- February 16, 2012 at 4:28 PM
- J W said...
First off this recipe looks delicious! Being born in bayou country and growing up with a cajien grandmother, I have to agree with Ann Marie about the presentation. Your gumbo is more along the lines of a traditional creole (thicker and lighter roux). The only change in ingredients I would suggest for flavor and consistency is file (dried sassafras leaves), which also helps to thicken (without okra) the gumbo. Gumbo is different from parish to parish and family to family. In general though, it should resemble stew and be served in a larger ratio to rice. Keep on cooking and bon temps roler!
- February 19, 2012 at 6:59 PM
Man, you DO like that hot sauce just like my husband (at the end)...hot dish chef!!!!
- October 21, 2012 at 2:05 PM
- Capt Chris said...
I live in Costa Rica...in the middle of the jungle on the Osa Peninsula. Ingredients can be, scarce. This was a fun recipe! I used a "set your hair on fire" locally made spicy pork sausage and fresh caught shrimp and it was amazing! Thanks Chef John...this cooking thing is a new hobby for me and your site, videos, and instruction have helped me create some of the most delicious meals I have ever had, and share them with friends! Thank you...and Pura Vida!
- June 10, 2013 at 3:43 PM
- aijiko said...
The way I was taught to make Gumbo, it wasn't done until the okra was literally dissolved. I don't see how it could be a significant thickener otherwise. So for me, not liking okra was never a problem because there was nothing left to pick out. That is why we used frozen cut okra, because this process takes less time than using fresh.
- November 8, 2013 at 8:43 PM
- Millie in VA said...
Yesterday I made this for dinner. I wanted to add some okra but the grocery store didn't have any. So I made this recipe as written. It was delicious! Husband gave a thumbs up (too busy eating to speak). I will definitely make again. Thanks, Chef!
- October 20, 2014 at 10:13 AM
- cindy said...
Hi chef John. Just wanted to let you know that I love this recipe. I've made this dish alteast 3 times now and it always makes me happy 😀 Unlike you though I love okra so I tend to add a lot! Thank you for sharing this recipe, have a great day
- December 30, 2016 at 12:10 PM
- Unknown said...
Hey Chef John! What if I used seafood stock (Crab and Shrimp) instead of Chicken? Or maybe mix them?
- November 2, 2019 at 12:24 PM


text:
I take crashing way too personally
I like this loop because it allows me to hide my secret shame — that my very most favorite thing to do on a mountain bike is climb long dirt roads into pleasantly tired legs and huge views. I can spin up the dirt track for hours, happy and content, and my friends have no idea I'm enjoying myself so much because they think we are just putting in the obligatory elevation gain in order to rip rocky singletrack down the long descent. Then, after 3,000 or 3,500 vertical feet, Dave Nice can launch into his crazy fixie finessing of rugged rock gardens, I can creep gingerly around hairpin switchbacks and step around rock ledges when no one is looking. In the end, we both ride away happy.
I have not yet developed the mountain bike pride. I didn't even learn the meaning of the word "dab" until earlier this summer, when a friend in Anchorage mentioned my usage of this most useful move whilst ascending a small, nearly vertical wall at Mooseberry Mesa. "Are you kidding?" I replied. "If I couldn't dab, I wouldn't even bother. " The way I saw it, I at least had tried and rode halfway up the hill, and I wouldn't have tried at all if taking my feet off the pedals was absolutely forbidden. Same goes with hike-a-bike. Who cares? I have walked behind people as they pedal for many hundreds of yards. They're absolutely dying and I'm breathing easy, and we're both moving the same speed, 3 miles per hour. As I said, I lack the mountain bike pride. I love wheels for their advantages, but I shrink away from their difficulties. I while I have gleaned enormous personal satisfaction from "cleaning" a "gnarly" move, at least 95 percent of the time, I am too timid to try. So my mountain bike technical skills have been extremely slow to develop.
(Photo stolen from Dave C.)
Since I do, honestly, enjoy mountain biking immensely, even downhill singletrack, I often wonder what my problem is. And then, eventually, I mess up even when I am well within my comfort zone, and I tumble over my bike and bash myself on things, and I lay in the dirt with all the rage of a hundred bully punches coursing through my veins, and then I realize, I remember — I hate crashing.
Even when I am not really all that hurt, as I usually am not. But yesterday, while riding with Dave Nice, Dave C., and my co-worker Casey, I was blissfully pedaling down a fairly mellow, off-camber trail along a side slope when my right pedal bashed flat smack into a boulder. The exact mechanics of the crash elude me, but my left pedal somehow took a big bite out of my shin before I tumbled sideways a few feet down the slope. (And while I do deserve criticism for continually using platform pedals whilst trying to develop my technical skills, I really do believe that if I had been riding clipless and hit the boulder with the same force, instead of bashing my shin on the pedal and tipping over into the brush, I would have taken a full header over the rocks.)
Either way, I was not badly injured, or even too hurt to jump right back on the bike and continue riding; but I was bleeding, and my shin ached with a deep-set bruise from bashing against a large metal object at high speed. It hurt with every single pedal stroke, and with every hurt, the doubt bit in. "You're terrible at this. Why do you bother? Mountain biking sucks. You really should take up trail running." That inner grumbling seems to color the entire rest of the ride, until even if the rest of it is perfectly fun, on a beautiful evening, with great riding partners, I can't quite pedal away the grump.
As we pedaled home last night, I admitted to Dave Nice what a big baby I really was. "I feel like one of those little kids whose friend just pulled her hair, so she gathers up all of her toys and storms home."
"Crashing is just part of riding," Dave said nonchalantly.
"I know," I sighed. "I know."
The question is, how do I embrace it?
29 comments:
I don't know about the 'embracing' thing...the ticket is DON'T CRASH! Sure it's easy to say, but you don't get to choose. Crashing sucks. No two ways about it. Though I have to tell you that you SHOULD step up to cleats and get rid of the platforms. And this will inevitably involve some clipped-in crashes. But over time as you get comfy w/ them, being cleated in helps you NOT to crash more than the opposite (my thoughts). When I come unclipped is when danger is on the horizon...and the uncomfy feeling like I have my seatbelt undone or something. Once I click in it's all ahhhh...I'm ready now! (if you do go w/ cleats, PRACTICE unclipping in a lawn or park or something!)
ReplyDeleteThis is exactly why I'm not a mountain biker! In the times I have ridden, I spend my time feeling anxious about the if's and the when's of crashing. And, this doesn't come from my own crashing experience, but from seeing the ouchies that friends have acquired.
I think running for me is more innate since I've been doing it for half my life. I know how to keep the
rubber side down, and I know when my chances of biting it are bigger (When I'm hungry, tired, and/or when a rock-strewn trail grades down.).
Maybe that, then, is the answer, time? More time on the pedals, more practice until you reach the point of innate-ness, until you feel in turn with the earth and your pedal strokes and all that? Maybe not... :)
Happy not crashing!
MeghanMy girlfriend went on a woman's group ride at Crested Butte Fat Tire Week some 24 years ago. On this instructional-type practice ride, their protocol was if you dabbed on a "challenging" section (a relative term), you turned around and tried it again....and again....and again, until you got it right. 24 years later, at age 60, she still does that when she dabs a section she thinks she should have cleaned.
ReplyDeletei do have do concur with those above. I trail run as much as I mountain bike, and I crash 3x more often running than biking. Often within the first 3 minutes of hitting the trail. (literally hitting the trail I suppose). I do think the transition to clipless pedals will payoff big returns in the long run for you, and I think some riding time where you emphasize skills over destination would help. Or, to each their own. I rarely ride my mountain bike on anything but tight singletrack, and tend to eschew trails that are wider than my arms reach or are benign enough for the crossbike. Your current biking needs might night require clipless, but the proficency it sounds like you desire might be improved with some the ideas above.
great blog, by the way :)- UpNorthAugust 3, 2010 at 2:54 PM
Like you, I tend to crash not doing anything super hard or technical. And then I wonder what happened. Thankfully it doesn't happen often.
For me, crashing is a reminder to always be paying attention - mountain biking is a dangerous sport. Also, it reminds me to be think about all the stuff I can/do ride without crashing.
Generally I'm riding with friends that will laugh/make fun of you when you crash (after they make sure you are okay). I kind of like that - it reminds me not to take it all so seriously. I crashed on my first singletrack venture and dislocated my thumb enough that it had to be pinned back into place. 4 weeks off my bike sucked. I want to get back out there, but not til I have an actual mtn bike. And now that I've hurt myself badly enough to need medical attention, I'm a little gun-shy.
ReplyDeleteI'm with you, Jill. I revel in the long climbs and secluded dirt roads. My technical skills are way behind my aerobic ability...I just don't like the idea of crashing, even though it happens pretty often, so I tend to avoid the stuff that makes me crash. Because of this, most of my rides these days are made up of dirt roads and "easier" singletrack with hills that challenge me...because I love hills. I feel as much (if not more) satisfaction clearing a long hill than I do on a rock garden. So I say, embrace the kind of riding that makes you happiest. :)
ReplyDeleteI don't think the key is "embracing" crashes, but shrugging them off. They will happen, just like other "bad" things in life. But fixating on them won't help… just like in the rest of life. Even the most technically astute, clipped in pros crash sometimes.
You're good at recovering from bumps in the road in life, or at least it seems so from your blog. So you have all the skills it takes to conquer this, too.I agree most with Carrie above..."embrace the kind of riding that makes you happiest"...I too love the challenge and accomplishment of a long climb...on mountain OR road bike. And I too can hike-a-bike along side someone grinding up in granny gear with no inferiority complex. Crashing? I avoid it, and try to feel good about what I can ride...So Jill...once again, looks like I sure picked the right TR Partner! See you Friday!
ReplyDeleteI'm a long time mountain biker, since 1984 (yikes). I've watched the trend go from platform pedals, to clips and and toe straps, to clipless, and now back to platform pedals (for some folks). Ride with what makes you the most comfortable.
I ride clipless and can't imagine riding platform pedals beyond a casual pace. However, I ride with people who run platform pedals, and they're plenty fast and fly through technical sections.
There's no reason to "embrace" crashing. Crashing sucks for everyone. There is a difference between crashing and falling however - depending on speed. You will fall occasionally, no doubt about it. You do want to keep the crashing down to the very occasional event.
There's nothing wrong with digging the dirt road climbs, they're fun in a sick way. Work your skill level up in the technical terrain. Practice a section a few times if needed. Follow faster riders and see how they flow. Ask them questions. Practice slow speed skills in the yard or neighborhood - hop on/off curbs, ride up and down stairs, ride as slow as possible without dabbing. Try to wheelie a bit, hop the rear wheel, etc. Then when you hit the trails, it feels a bit more natural.
Even if you never become the technical terrain rider, but still enjoy the climbs and crawling down the descents, or walking your bike through sections - who cares?
It's all about having fun. And if that's cool for you, enjoy yourself out there.<"Crashing is just part of riding," Dave said nonchalantly.
"I know," I sighed. "I know."
The question is, how do I embrace it?>
This is the question I have been asking myself for a while now and having not yet found the answer is one of the reasons I don't get out on my mountain bike very often. I hate letting fear be the deciding factor of my actions though. One of the reasons I love your blog is because reading about your experiences inspires me to get out and try things, regardless of my fears. So thanks to you for continuing to conquer your own distaste of falling and inspiring me to try and do the same :)I think I got a little bit pushy yesterday, sorry Jill...after having the night to ponder it, I think Dan-O said it. You ride what type of terrain and what type of pedals that you like. I personally can't imagine NOT having cleats...and I only tolerate dirt roads if they are required to get me TO (and fm) singletrack. There is surely a HUGE contingent of mt bikers riding platform pedals that would crush me into tiny particles (look at the entire trials/north-shore and pretty much all the extreme riders...almost all on platforms). I'm a X-country type rider...if I can't go up it, I prob don't want to go down it. I also revel in the climbs, but in the technical singletrack, oodles of tight hairy switchback types. I love technical stuff...and as was discussed in the comments, I routinely go back if I 'dab' a section that I SHOULD clean. I grade my rides by how many dabs. There are rides I can go zero on, and rides that I probalby will never zero..but still try. It's all about the ride. Do it your way...you would crush me on an all day ride most likely, it would be the hare and the tortise. I might fly like a wildman for the first 3 or 4 hours, but eventually 10 hours later you'd surely pass me as I cried like a baby in the dirt. I'm a pretty decent rider but have been AMAZED over the last few years reading about your rides...and I bow to you. Ride on Jill..and don't EVER embrace the crashes...embracing them means you accept them. I do NOT accept crashes. Crashing means you did something wrong (or something broke, which usually means you did something wrong). Learn from your crashes and try not to repeat it.
ReplyDeleteI'm not sure if anyone embraces crashing. I for one do not like crashing because at 52 years of age I find that I no longer bounce.
It seems like the younger folks crash and hop right back on and just go with the flow. A couple of years ago on some harmless nicely flowing single track I clipped a tree, crashed hard and fractured three ribs.
Sorry, but no fun. Especially when you know you have to finish the ride.
Don't be hard on yourself. It's ok to not like crashing. Also, scars are cool :)Crashing has nothing to do with using platform pedals vs clipless pedals.
It is hard to 'read' what your skills are but I suggest you find someone that has the best riding skills (not necessarily the best fitness). Ride with them and by that I mean, really ride with them. Go through different bits of trail. Have them explain how they look at it and ride it.
There is so much subtly to riding well that you can't just grab it overnight. But it will come. You just need to keep doing it, and progressively your skills will improve.
It may happen gradually enough that you don't even know what all changed...just that you don't crash as much anymore.- BarbaraAugust 4, 2010 at 12:15 PM
Jill, I'm not a mt biker (I'm a roadie and sometimes a trail rider) and I've never heard the term "dab" (other than "a little dab'll do ya"). What is it?
ReplyDelete - AnonymousAugust 4, 2010 at 1:55 PM
Ride a road bike or even a cross bike and stay off the rocks. Cross bikers love to get off and run a little bit.
ReplyDelete - AnonymousAugust 4, 2010 at 7:07 PM
awwww. Did you fall down and go boom? Your friend Dave had it exactly right - it's just part of riding. No need to analyze, embrace, or even think about it really. Just pick yourself up and move on. I've broken my collarbone, ribs, arm, dislocated fingers, and had various other accidents biking, skiing, climbing, living - one thing I've learned is no one really cares or even notices much, despite initial expressions of concern and sympathy. That's not necessarily a bad thing, especially if you are embarrassed at your possible lack of riding skills that may (or may not) have caused you to crash. They mostly just want to know when you can come out and play with them again.
ReplyDelete Howdy,
Let me first say that I completely understand your frustration and fear over crashing. Completely. Most of us have experienced the same. I've experienced it doubly through the trials and triumphs of my girlfriend, Jennifer, as she took up mountain biking and clip-in pedals five years ago. That said, with this comment, I'm opting to commiserate less and "tell it like it is" more.
I do subscribe to the "ride what is comfortable" approach when it comes to the pedals you choose. HOWEVER, it is a fact that platform pedals are at least twice as large as clip-in pedals. It is entirely possible that you would not have hit the rock and crashed had you been using standard clip-in pedals. This weekend, I experienced first-hand how rocky the trails can be in Montana, and even for this experienced trail rider, it was difficult avoiding the rocks. I imagine it would have been nearly impossible had I been using platform pedals.
The second half of my lecture will address the notion that one is more likely to crash the more one masters and rides technical obstacles. If a person really really hates crashing, then that person ought to get together with some experienced friends and work on a few key moves/skills repetitively. If a person stagnates at, say, 50% of a singletrack mastery, then every time that person is on singletrack, there is a much larger chance of crashing than if that person were to simply progress to about 80% mastery of the common, most difficult obstacles on the trail. And of course the biggest shame is the fact that fear of crashing occupies the mind of the person who chooses to believe they're not capable of progressing, whereas the person who has progressed (even just a little), isn't thinking about it much and crashing less. To conclude this lecture, I challenge you to purchase and use clip in pedals if only to demonstrate to yourself and the world that you can overcome this fear and gain greater control/traction/power from yourself/bike. The end.


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This community's memory care section can accept residents with major behavior issues. The community's memory care section is in its own building.
Incontinence Care
Incontinent residents must be able to manage incontinence themselves. This staff at this community can remind incontinent residents to use the restroom.
Non Ambulatory Care
This community can provide standby assistance for residents who need help transferring, for example, from a bed into a wheelchair.
Resident Parking AvailableComplimentary TransportationProperty Convenient to BuslineSmoking
Allowed OutdoorsAdditional Amenities
Activities OnsiteActivities OffsiteDevotional Services OffsiteOutdoor Common AreasIndoor Common AreasOther Services
Respite OfferedMeals
Meals ProvidedActivities Provided
Trips to Zoo, baseball games, shopping -
Average Room Pricing at Marshall Home For Men
Room Type Assisted Living Studio 1 Bedroom 1650.00 Monthly Semi-Private 1100.00 Monthly 2 Bedrooms Disclaimer: The prices, amenities, features and care offered at senior communities are all subject to change; therefore information on this community profile may be out of date. Please note the costs per community are rough estimates; actual costs may vary depending on special offers and discounts, additional fees for services and care, and availability.
Estimated Fees at Marshall Home For Men
Fee Type Assisted Living Community Fee Respite Fee Buy-In Fee High Care Needs Fee Medium Care Needs Fee Low Care Needs Fee 2nd Person Fee Disclaimer: The prices, amenities, features and care offered at senior communities are all subject to change; therefore information on this community profile may be out of date. Please note the costs per community are rough estimates; actual costs may vary depending on special offers and discounts, additional fees for services and care, and availability.
Paying for care
Commercial InsurancePrivate paySocial SecuritySeparate pricing structure for careVeteran's benefits
Nearby Communities
If Marshall Home For Men isn't quite what you're looking for, take a look at a few other nearby communities that might be a better match.
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Nearby Cities
City | Distance | Number of Facilities | Average CostAverage Cost for 1 Bedroom |
Tucson | 0 miles | 22 | $3,140 |
Oro Valley | 15 miles | 1 | $3,090 |
Green Valley | 21 miles | 2 | $3,830 |
General Pricing Information for Tucson Assisted Living
Room Type | Minimum Cost | Average Cost | Maximum Cost |
1 Bedroom | $1,650 | $3,140 | $4,290 |
2 Bedrooms | $2,700 | $4,190 | $5,725 |
Semi-Private | $1,100 | $2,520 | $3,195 |
Studio | $1,800 | $3,075 | $5,995 |