It’s been a good week in food. While my predictability remains high, there has been some variation. I’ve also been trying to vary how I share what I’ve been eating. I’m using Snapchat more especially video which I share via Instagram. I’ve also been producing a few more YouTube videos to share how I have prepared food. I set up a page for them.
Split pea and ham soup
Last Sunday I made split pea and ham soup again in an attempt to get it to look more green. Instead of carrot I used potato. It wasn’t much greener.
I cooked salmon in paper one night and a quick pan fried version the following evening.
On Wednesday night I made cheesy Chicken Maryland with leftover slow cooker oyster blade steak.
On Friday evening I wrapped my Chicken Maryland in Pialligo estate artisan bacon
Chicken schnitzel wrap
On Thursday at lunch time I had a chicken schnitzel with chips wrap with friends
McDonald’s Double Quarter Pounder with a large vanilla thick shake
Thursday was a long day. I started with a 6 am teleconference and ended with a lecture at the ANU Medical School from 5.30 to 7.15 pm. I stopped at McDonalds on the way back to the apartment.
A video posted by Yummy Lummy Gary Lum Food Blog (@yummylummyblog) on
Roast pork with crispy crackling and potatoes
On Friday while working at The Canberra Hospital I enjoyed a meal of roast pork with crispy crackling and potatoes
Bacon and eggs
Saturday morning called for bacon and eggs
Garlo’s pie and sausage roll
Saturday lunch was a little extravagant with a pie and sausage roll
A video posted by Gary Lum (@garydlum) on
Saturday night was ‘vegetarian’ fried noodles with vegetables