UPDATE: Given the forecast for morning rain, I have postponed the start to 12:30pm. Also, if you want to just come for the food, drinks and poetry, you are welcome to come directly to my home around 2pm (address provided by email – please do not post here or on WhatsApp). An easy ride of about 20km, subject to abridgement, but not cancellation due to weather; traditional liquids on offer; spoke’n’words (a toast to bicycles); and warmth following ride. To be clear, there will be food and whisky for all and this is NOT a potluck (please bring only bike, helmet, tube and tools, drink for yourself, and a poem or other written thoughts about bicycles and the undying love of them). I mean love of bikes, not love of drinks; no need for us to fall into cliches. As 25 January will be the happy coincidence of lunar new year’s day and the 261st anniversary of the birth of Scotland’s most famous son, it is ever better if poems and writings also have rat theme. We will ride at a gentle pace and no one will be left behind.

Route: 18.9km see here
RSVP: Will (so we have enough for all to eat)
Location: Arbutus Coffee (W. 6th Avenue at Arbutus Street)
Revised Time: 10am 12:30pm

2 Responses to “LATER START TIME – Saturday 25 January – Robbie Burns Ride – Leisure”
  1. teresaot says:

    Thanks to Will, always the gracious host, for this event. He led the ride, cooked the food, served the whisky and entertained the masses. Is there anything this cycling superhero can’t do? We were treated to hot soup, chili, tea, bread, pie, and really good vegan haggis, a delicacy for the 21st century. Sorry I couldn’t stay for the poetry, but I really wanted to. 11 riders turned out, not bad for a drizzly start.

    Thanks to Cam for the photos: https://photos.app.goo.gl/NfWe8azeuf5xsnfu8

  2. Will says:

    Thank you to each person who came to the Burns Ride and persisting through the challenging weather, route and mechanical issues; I was so pleased to see you on my porch when I got home! Thank you to everyone who pitched in to help me complete and serve the food and minding the fire, and for your patience. Thank you for taking the chance on vegan haggis (more than my own parents could manage), and for your kind words. I regret that I was not able to focus more on poetry again this year, and it has led me think that I need a co-host for next year (there WILL be a next year’s event), who can focus on the poetry aspect to let me focus on what draws me: food. Let me know if you are interested; you do not have to write or find the poetry; just love it and help to keep that in focus. Sadly, I realize that I am enthusiastic for the idea of poetry, but have never liked poems.

    As is my tradition, below are the recipes I used for the food:

    Sourdough Whole Wheat Bread
    750g Whole Wheat Flour
    525g Water
    t Salt

    Mix, wait; mix, wait; kneed, wait; kneed, wait; kneed, shape, wait; kneed, shape, wait; shape, wait; shape, wait; heat dutch oven in 450° oven; bake in closed dutch oven for 20 minutes at 450°; remove lid of dutch oven and reduce to 350° for 20 more minutes; cool on wire rack.

    Olive Tapenade
    3 cloves Garlic
    1T Capers
    398 ml can Black Olives
    375 ml jar Manzanilla Olives
    122g Moroccan Olives (buy them pitted at the Parthenon on Broadway)
    3T Olive Oil
    Juice from 1/2 Lemon

    In the food processor add each of the non-liquid ingredient in order and chop to the texture you like, then move to a glass or ceramic container, stir in Oil and Lemon Juice and serve. Lasts for weeks (at least) in the fridge (Naiden always finishes it before I am able to test how long it will keep).

    Coconut Red Lentil Soup
    1 Onion, chopped
    4 cl Garlic
    4T Olive Oil
    3 stocks Celery, chopped
    1 t Curry powder
    1/2 t Ginger powder
    8 C Water (replace with vegetable broth)
    1 can Coconut Milk
    2 T Tomato Paste
    1 Carrot, diced
    1 large Potato, diced
    1 Zucchini, diced
    1 Bay Leaf
    1 1/2 C Red Lentils
    1/3 C Cilantro, chopped

    Saute Onion and Garlic in Oil. After it softens, add Celery, Curry Powder and Ginger. Add Water, Coconut Milk and Tomato Paste. Bring to a boil, then add Carrot, Potato, Zuchinni and Bay Leaf and simmer for 40 minutes. Add Lentils and simmer for1 hour more. Add Cilantro on top to serve.

    Chili Sin Carne
    2 Cups Dried Kidney Beans, cooked
    2 Onions, chopped
    2 Bell Peppers, chopped
    4 Cloves Garlic, mashed
    2 T Cumin, ground
    1 T Coriander, ground
    1 T Oregano, dried leaves
    1 28oz can Crushed Tomatoes
    1 28oz can Chopped Tomatoes
    3 T Chili Powder
    2 C Corn kernels
    Olive Oil

    Fry Onion and Pepper in 3T oil. When soft, add Garlic, then Herbs (not Chili Powder). Move to slow cooker. Add Tomatoes and Chili Powder and cook at High until boiling, add Beans and leave cooking for several hours (overnight, while at work, etc). Add Corn and change to cook at Low. Serve with crushed Corn Chips, Chopped Cilantro, Valentina Salsa and/or Grated Cheese.

    Vegan Haggis (in Parchment)
    1/3 cup (60g) dry green lentils
    2 tbsp Olive oil
    1 onion, finely chopped
    2 garlic cloves, crushed
    1 Carrot, grated
    2 stalks celery, chopped
    250g mushrooms, finely chopped
    125g Portobello mushrooms, chopped
    1 ½ tsp ground coriander
    1 tsp nutmeg
    ½ tsp white pepper
    1 tbsp treacle (Blackstrap Molasses)
    1/4 cup cooked Pinto beans, mashed
    1/3 cup (60g) pearl Barley, rinsed
    1 cup vegetable broth
    1 T Maggi (or 1 tsp Marmite)
    1/3 cup (60g) porridge oats

    Boil Lentils for 30-45 minutes until softened. Set aside. Saute Onion and Garlic in Olive Oil, when soft add Carrot and Celery cook 5 minutes. Add Mushrooms and cook at low until soft and water is absorbed. Add Corriander, Nutmeg and Pepper and stir well. Add Barley, Molasses, Maagi and Broth and simmer until Barley is plump but not soft. Add Pinto Beans, Lentils and Oats. On Baking Parchment shape into a log and roll. Twist ends and fold under. Bake at 350° for 90 minutes.

    Whisky Sauce
    1/2 Onion, chopped fine
    2 T Olive Oil
    1/8 c Whisky
    1/2 c Vegetable Broth
    1/4 c Whipping Cream
    Pepper and Salt

    Brown Onion in Oil, add Whisky, when boiling add Broth and simmer until reduced to half. Add Cream and simmer until thickened. Add Pepper and Salt to taste. Serve over Haggis, Tatties and Neeps.

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