Public Holiday

This week’s meals

Hello Readers,

I hope you’re doing well. I’ve had a good week punctuated by a public holiday on Thursday. With the recent (2022-09-08) death of Elizabeth II (former Queen of the United Kingdom and other Commonwealth realms), Australia’s prime minister declared a public holiday which state and territory leaders had to gazette. Thursday was declared a National Day of Mourning.

I spent the morning reading review articles from Clinical Microbiology Reviews, which is a favourite journal.[1-5] In the afternoon, I worked while a movie and documentaries on World War Two played in the background.

Tonight’s dinner. Fillet mignon and pea soup.

The public holiday reinforced my opinion that rather than named public holidays, I’d prefer we had a long weekend each month apart from April. I’d suggest rather than a public holiday on the 26th day of January; we have a public holiday on the third Friday of February for everyone to consider our need to reconcile ourselves with all people living in Australia and to celebrate the rich history of all the peoples who have lived on our island continent. I’d like this day in February to be like the USA’s Thanksgiving holiday. A day for family and friends to gather, for cultural and ethnic groups to enjoy, for all of us to recognise Australia’s first nations people, and perhaps to indulge in celebratory food.

If people wish to celebrate or honour days, they should do it as recreation leave. I’d take 25th December and Good Friday. As a nation, I’d always want to take the 25th of April for a day to remember those who served our nation defending our national interests and deliberately reflect on our positions about armed conflict and warfighting.

For balance, I would also give everyone an extra five days of recreation leave for 25 days annually.

I recognise many people would object to my approach, and that’s fine. Everyone is welcome to have an opinion. My opinions are mine, and sharing them here is what I do. Feel free to let me know your thoughts in the comments box at the end of this post.

This week’s meals

I’m not sharing a recipe tonight. I’m cooking a steak and having it with some leftover pea soup. There’s nothing that interesting in that.

Instead, I’m sharing the meals I ate during the week. The reason for this blog is to help readers who don’t think they can cook a meal for themselves or themselves and their partner. Last week I was chatting with a friend who had just returned to work after her first maternity leave. Her partner is also a busy health professional, and my friend was struggling with ideas for quick meals. Her family are meat eaters, so I suggested cooking a joint of beef or lamb or perhaps some chicken portions on the weekend. With this, a plan can be developed for the relatively quick and simple end-of-workday dinners.

Monday night

Leftover porterhouse steak with wombok and stock.

Porterhouse steak Wombok Soup

This bowl of soup is simply made by boiling some stock and pouring it over wombok, spring onions, chilli, and steak.

Tuesday night

A plainer version of Monday’s dinner.

Porterhouse steak Wombok Soup

This bowl of soup is simply made by boiling some stock and pouring it over wombok and steak.

Wednesday night

Leftover porterhouse steak sandwich

I applied mayonnaise to the inside of the Turkish bread and then added cream cheese. I tossed some lettuce leaves with the mayonnaise too. I toasted the sandwich in a frying pan with the lid on to get it crunchy.

I made instant gravy for dipping the sandwich in and the extra steak.

Thursday breakfast, lunch, and dinner

Steamed egg, wilted spinach, and cheese

Steamed egg with wilted spinach and cheese. Served with coffee.

Cream cheese on pieces of porterhouse steak

Porterhouse steak with cream cheese

Speck and pea soup

Speck and pea soup

I cooked the speck and split peas in a pressure cooker and then made the soup with some extra green peas.

Friday night

Speck and steamed eggs

Breakfast for dinner. Speck and eggs with wilted spinach and tomatoes.

References

  1. Chowdhury, F., et al., Diagnosis, Management, and Future Control of Cholera. Clinical Microbiology Reviews, 2022. 35(3): p. e00211-21.
  2. Philippon, A., et al., Class C β-Lactamases: Molecular Characteristics. Clinical Microbiology Reviews, 2022. 35(3): p. e00150-21.
  3. Naud, S., et al., Candidate Phyla Radiation, an Underappreciated Division of the Human Microbiome, and Its Impact on Health and Disease. Clinical Microbiology Reviews, 2022. 35(3): p. e00140-21.
  4. Ansari, S. and Y. Yamaoka, Helicobacter pylori Infection, Its Laboratory Diagnosis, and Antimicrobial Resistance: a Perspective of Clinical Relevance. Clinical Microbiology Reviews, 2022. 35(3): p. e00258-21.
  5. Heyckendorf, J., et al., Tuberculosis Treatment Monitoring and Outcome Measures: New Interest and New Strategies. Clinical Microbiology Reviews, 2022. 35(3): p. e00227-21.

How to make pork and cabbage soup

The Yummy Lummy Cooking for one podcast
The Yummy Lummy Cooking for one podcast
How to make pork and cabbage soup



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Click on the play button above for the audio podcast. The YouTube video is below.

Pork and cabbage soup on Canberra labour day 2016, what a great idea! A great way to use leftover slowly cooked pork shoulder.

It’s been two long weekends in a row. Not a bad thing. This weekend also marked the beginning of daylight saving in some states and the Australian Capital Territory. Getting an extra day to manage a slightly earlier start is a good thing.

The weather in Canberra has been good. On Saturday and today, we’ve had rain and overcast skies. Sunday was bright, shiny and relatively warm. I managed to get out for a walk around Lake Ginninderra and shoot a couple of photographs. I wanted to play with some new software. It seemed to produce a couple of nice pictures.

Lake Ginninderra photographs

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The cabbage soup

On Sunday, I put a boneless pork shoulder in the slow cooker and had a nice simple pork and cabbage dinner. Today I used some of the leftover pork and boiled some cabbage along with some coconut milk to make a nice soup.

What went into the cabbage soup

  • Leftover pork shoulder in bite sized chunks
  • A quarter of a small drumhead cabbage finely shredded
  • One packet of salt reduced French onion soup
  • Use a single jalapeño pepper and red chilli sliced with the seeds included
  • Two hundred and seventy millilitres of coconut milk

How to put the cabbage soup together

  1. In a large saucepan boil the cabbage and French onion soup until the cabbage is soft.
  2. Toss in the pork and bring it back to the boil for a couple of minutes to heat the pork through.
  3. Drain out most of the water and add the coconut milk and bring it to the boil and then turn down the heat and allow it to simmer for a few minutes.
  4. Ladle the soup into a large bowl and then garnish with the chillies and peppers along with some chopped chives.

How does the cabbage soup taste?

Pork and cabbage soup

It was pretty good. I thought about adding some curry powder, but the chilli and peppers added the right amount of spice while the coconut milk gave it a creamy texture.

Final words

As a kid, I didn’t like cabbage very much but as an adult, I’ve come to enjoy it as a vegetable that can absorb flavours much like pasta can. While boiling it removes the nutritional value, the fibre is still in it and it makes a great filler.

If you try this recipe please let me know what you think.

Rainbow over Lake Ginninderra

Family and community fun day Public Holiday

Today is family and community fun day in Canberra. It’s a public holiday so I celebrated by eating well. I also went to Floriade for a second time this year and enjoyed a couple of good long walks. 

As much as I love a long weekend and a public holiday I reckon we have too many bunched up at the wrong times. When I’m president of Australia we’ll have one long weekend every month. We’ll observe Australia day and Anzac day on the actual day. People with a religious bent can take personal recreational leave to obverse those days. In my opinion that’s a fairer and better way.  

Because it’s Monday I needed to eat salmon so I had it for breakfast.

Good morning Family and community fun day breakfast. Salmon and egg. | NIKON D7100 with 55.0-200.0 mm f/4.0-5.6 at 125mm and f/16, 1/30sec, ISO 400
Good morning Family and community fun day breakfast. Salmon and egg. | NIKON D7100 with 55.0-200.0 mm f/4.0-5.6 at 125mm and f/16, 1/30sec, ISO 400

It was pretty good. I baked it for 16 minutes at 200 °C in my benchtop oven. A soft fried egg does wonders. 

After breakfast I went to Floriade to check out the bulbs hoping they were better than when I went there last week. If you like photographs of colourful flowers please visit my post on today’s public holiday trip to Floriade.

Lunch involved some shallow frying of a chicken schnitzel plus some cheese.

Family and community fun day lunch. Chicken schnitzel and cheeses. | NIKON D7100 with 55.0-200.0 mm f/4.0-5.6 at 160mm and f/16, 1/15sec, ISO 400
Family and community fun day lunch. Chicken schnitzel and cheeses. | NIKON D7100 with 55.0-200.0 mm f/4.0-5.6 at 160mm and f/16, 1/15sec, ISO 400

I’ve been saving a beef brisket for a public holiday to give me time to cook it slowly enough.

This beef brisket was cooked for 4 hours at 140 °C. Canberra has been unseasonally warm on this public holiday so I made a salad to go with my beef brisket.

Happy family and community fun day dinner. Beef Brisket and Salad. | NIKON D7100 with 55.0-200.0 mm f/4.0-5.6 at 116mm and f/16, 1/15sec, ISO 400
Happy family and community fun day dinner. Beef Brisket and Salad. | NIKON D7100 with 55.0-200.0 mm f/4.0-5.6 at 116mm and f/16, 1/15sec, ISO 400

I hope you had a happy family and community fun day public holiday. What did you get up to?

 
If you have any comments or questions please send me a comment in the space below.

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