Urban Thought


Sailing on the Avalon!  

This is what its like when you sail with good friends in good wind in Southern California.  


What The World Needs Now

Is Love sweet love.  So true.  Here is my version and I hope you like it.  


A Beautiful Moment

A friend of mine, Michael Le Van, cut a beautiful song on piano with his trio and I heard it and suggested it needed lyrics because it told a story and that story needed to be told with words as well as music. So he graciously accepted my suggestion and I wrote some words and sang it, and here is my humble effort.


Harbor Lights

My take on the beautiful Boz Scags song.  I have a sailboat and included footage of my harbor and its lights.  Urban Life at its finest!My take on the beautiful Boz Scags song. I have a sailboat and included footage of my harbor and its lights. You can find more videos on my site John Rivera Urban Life.


Roast Cornish game hen on my sailboat!

There's nothing like a roast chicken on a winter or fall night.  But to add a different twist to the equation, how about a roast game hen?  Its small, savory and if you live alone, its the perfect dinner to prepare for one!  Roasted with shallots, garlic, fennel- seasoned with curry, sea salt, coarse ground pepper, its a slice of heaven.  And to add another twist, I have prepared mine on a sailboat!  So for those mariners out there, here's something else for dinner besides lasagna. Here's the recipe.  

1 game hen room temperature.  

2 fennel bulbs

2 large shallots

6 cloves garlic

salt, pepper, curry powder

olive oil, butter


   Put game hen, which has been liberally salted and sitting at room temperature in cast iron pan.  Preheat oven to 425.  Quarter fennel bulbs and arrange around hen.  Cut shallots after skinning in half and place in pan.  Place garlic cloves with skins removed in pan.  Drizzle everything with olive oil.  Season hen with pepper and curry powder.  Place a few pats of unsalted butter on top.  Pop in oven.  Cook for one hour or until interior temp is 165, basting with a spoon or baster two or three times.  Serve with basmati rice and choice of vegetables and pair with a nice French Chablis or Pinot Noir.  Enjoy!