Salmon

What I ate this week

Monday

I like the fact in Canberra we have taxpayer funded public art and street art all in the one place. I just wonder when what locals are calling the “Woden ghetto sans people” will undergo development.

Woden public art in a couple of forms Gary Lum
Woden public art in a couple of forms

Back to my usual routine of salmon on a Monday. In the new year, I bought myself a Tefal portable induction hob. It was fantastic. An induction hob is great for making crispy skin salmon.

Crispy skin salmon and salad Gary Lum
Crispy skin salmon and salad

Tuesday

It’s getting cool again in Canberra. I miss Summer. The Woden wind tunnel is very fresh in the morning as I go to get my mail.

Woden wind tunnel. It was quite fresh as I walked up to get my mail. Gary Lum
Woden wind tunnel. It was quite fresh as I walked up to get my mail.

I was involved in some group work and someone brought some TimTams. You’ve got to love coworkers who bring TimTams.

TimTams for the win Gary Lum
TimTams for the win

Lunch was a cordon bleu from Urban Bean. It was good. I like adding cheese and ham to most things 🤣

Chicken cordon bleu. Chicken breast wrapped with ham and Swiss cheese with garlic butter and served with mashed potato carrot and asparagus. Gary Lum
Chicken cordon bleu. Chicken breast wrapped with ham and Swiss cheese with garlic butter and served with mashed potato carrot and asparagus.

Dinner was again crispy skin salmon.

Crispy skin salmon on crispy cheesy noodles with broccoli Gary Lum
Crispy skin salmon on crispy cheesy noodles with broccoli

Wednesday

It’s hump day and I still wonder if this is the only “sign” of construction the Woden ghetto sans people will see in the foreseeable future.

This is the only 'sign' of construction I've seen for months Gary Lum
This is the only ‘sign’ of construction I’ve seen for months

Urban Bean did a special mushroom burger lunch. No bread, just these huge Portobello mushrooms instead of a bun. It was delicious, especially with the beetroot.

Hump day burger. Beef with cheese, tomato, lettuce, lettuce, chipotle aioli, tomato sauce with Portobello mushroom bun and UB chips. Gary Lum
Hump day burger. Beef with cheese, tomato, lettuce, lettuce, chipotle aioli, tomato sauce with Portobello mushroom bun and UB chips.
Hump day burger. Beef with cheese, tomato, lettuce, lettuce, chipotle aioli, tomato sauce with Portobello mushroom bun and UB chips. Gary Lum
Hump day burger. Beef with cheese, tomato, lettuce, lettuce, chipotle aioli, tomato sauce with Portobello mushroom bun and UB chips.

Dinner was Wednesday chicken, namely, broccoli and spicy cheesy chicken wings on oven fried bread.

Broccoli and spicy cheesy chicken wings on oven fried bread Gary Lum
Broccoli and spicy cheesy chicken wings on oven fried bread

Thursday

Payday, you’ve got to love payday. I love payday. I often buy the lunch special from Urban Bean on pay day. The special was Beef Wellington with truffle mash, broccolini and mushroom jus.

Payday special from Urban Bean Beef Wellington with truffle mash, broccolini and mushroom jus. Gary Lum
Payday special from Urban Bean
Beef Wellington with truffle mash, broccolini and mushroom jus.

Dinner was a simple meat-free quinoa rice and vegetables because I’d eaten so much during the day.

Meat-free Thursday dinner. Oven 'fried' quinoa rice with vegetables and Coon cheese. Gary Lum
Meat-free Thursday dinner. Oven ‘fried’ quinoa rice with vegetables and Coon cheese.

I also decided it was time to change the profile photograph I was using on my non-food related social media like Twitter, Facebook and Instagram. I’m so grateful I can connect my camera with my iPhone. Yes, it’s been edited to smooth out my skin a little.

Gary Lum

Friday

For a bit of a change, rather than going to the staff tuck shop, I went to the Zouki café with a colleague for lunch. I had a chicken schnitzel wrap. It was quite filling.

Chicken schnitzel wrap Gary Lum
Chicken schnitzel wrap

On Friday afternoon, I looked up the salmonellosis rates for the ACT given recent outbreaks and was surprised.

Salmonellosis rates in Australia PER 100,000 for each state and territory Gary Lum
Salmonellosis rates in Australia PER 100,000 for each state and territory

Friday saw round two of the NRL with the highlight being Friday night’s game between the Brisbane Broncos and the North Queensland Cowboys.

I decided to make a bowl of cheerios and cheesy potato gems with ETA barbeque sauce. As much as I enjoyed the meal, my team, the Brisbane Broncos lost in golden point extra time. It was just like a finals game. It was so exciting. 

Friday night footy food. Spicy cheesy potato gems with cheerios and barbecue sauce. Gary Lum
Friday night footy food. Spicy cheesy potato gems with cheerios and barbeque sauce.

Final words

I ate well on the weekend too, but I’ve put enough photographs in this post. Have a good weekend. Catch you later.

What did you eat last week?

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How do you make crispy skin salmon?

Crispy skin salmon is a real pleasure in terms of mouthfeel

There’s nothing like crispy skin salmon, the crunch through the skin and then the feel as your teeth penetrate the soft flaky flesh of the salmon and the spread of flavour over your tongue.

Please do me a favour

I think I’ve managed to work out how to use e-mail lists for sending post notifications and newsletters. I’d love it if you would sign up using the ‘form’ in the side bar (if you’re using a laptop or desktop) or at the bottom of the post (if you’re using a mobile device).

By subscribing you’ll receive a personalised e-mail from me and from time to time, apart from the blog post I’ll share something new, like my ideas for a cook book sometime this year.

I thought I’d make a video of how I make the skin on my salmon crispy without a lot of fat flare

 

What you need to do this quickly and easily

A small piece of salmon, either a tailpiece or middle piece

A plastic bag

Some flour

Any other flavourings that are dry or powdery like chilli flakes or dried mixed herbs

High burning temperature oil like avocado oil

A small nonstick frying pan

A source of heat that rapidly gets to a high temperature and over which you have reasonable control (I use a portable induction hob)

Here’s how to do it

Put the salmon into a plastic bag and then add some flour and other flavourings. Shake the bag carefully so the salmon is coated evenly and being careful not to let the bag break. You don’t want to have flour all over yourself and the kitchen floor.

Heat up the oil quickly and put the salmon in the frying pan skin side down.

Cook the salmon until the skin is brown and then turn it over and cook the other side.

When the salmon is cooked to your liking, take it off the heat and allow it to rest for a few minutes.

Serve with salad or whatever you like/

How does it taste?

Fantastic. I like baked salmon but crispy skin pan fried salmon is always my favourite.

If you live alone and just want something you can cook for yourself, here’s a good one.  

Crispy skin salmon and salad Gary Lum
Crispy skin salmon and salad
Crispy skin salmon on crispy cheesy noodles with broccoli Gary Lum
Crispy skin salmon on crispy cheesy noodles with broccoli

Final thoughts

If you try this please let me know how you go.

Can you do me another favour please

I’m sort of transitioning my blogging to balance between food blogging and light hearted ‘medical’ podcasting. Please check out the podcast at drgarylum.com/blog

You can also subscribe via iTunes and Stitcher

Finishing February in Food

Finishing February with much the same routine

Regular readers will know my routine. I’m one of those people who handles life better if I don’t have to think too much about things that shouldn’t require a lot of thought. So I like routines and finishing February was no different.

Before I get to the food, though, it was an odd week where I mentioned a dream about my maternal grandfather and then I shared a little about my family history

Monday and Tuesday evenings mean what for Yummy Lummy?

I hope you answered salmon!

Crispy skin pan-fried salmon with Hass avocado and beetroot coleslaw dressed with aioli Gary Lum
Crispy skin pan-fried salmon with Hass avocado and beetroot coleslaw dressed with aioli
Crispy skin pan-fried salmon with aioli and smoked cheddar cheese Gary Lum
Crispy skin pan-fried salmon with aioli and smoked cheddar cheese

Please do me a favour

I think I’ve managed to work out how to use e-mail lists for sending post notifications and newsletters. I’d love it if you would sign up using the ‘form’ in the side bar (if you’re using a laptop or desktop) or at the bottom of the post (if you’re using a mobile device).

By subscribing you’ll receive a personalised e-mail from me and from time to time, apart from the blog post I’ll share something new, like my ideas for a cook book sometime this year.

Wednesday means chicken

Before I get to the chicken, Wednesday lunch meant Burger Wednesday at Urban Bean Espresso Bar and I enjoyed the Korean barbecue beef bulgogi (grilled marinated beef) burger with chips and aioli. 

#Humpday burger. Korean BBQ beef bulgogi (grilled marinated beef) with Asian slaw, aioli and UB chips Gary Lum
#Humpday burger. Korean BBQ beef bulgogi (grilled marinated beef) with Asian slaw, aioli and UB chips

I posted a status update on Wednesday afternoon that Wednesday meant chicken tonight and of course, I received comments that included references to the jar of stuff called “chicken tonight” which I’ve never used.

Hump day roast chicken wings on Coon cheesy bread with avocado, vegetables and lime zest Gary Lum
Hump day roast chicken wings on Coon cheesy bread with avocado, vegetables and lime zest
Vanilla ice cream with mint flake Gary Lum
Vanilla ice cream with mint flake

Thursday was all about hot and spicy Spam

Before I get to the Spam, for lunch because it was pay day I enjoyed the SHISH special from Urban Bean Espresso Bar. It was delicious.

#payday S H I S H - P L A T E TIME Braised lamb, Greek pitta bread, Greek salad with a garlic tahini sauce on the lamb Gary Lum
#payday S H I S H – P L A T E TIME
Braised lamb, Greek pitta bread, Greek salad with a garlic tahini sauce on the lamb

I had half a tin of hot and spicy Spam left in the refrigerator and it needed to be eaten because I was going to spend the weekend in Brisbane. Some people would say unkindly that it wouldn’t matter because Spam can’t go off, but I’d like to remind the haters that Spam is food, it contains meat from the porcine shoulder as well as ham.

Hot and spicy pay day Spam with Coon cheese noodles and vegetables Gary Lum
Hot and spicy pay day Spam with Coon cheese noodles and vegetables

Friday was a cooking-free night

I was spending the weekend in Brisbane with my parents and daughters so Friday night’s dinner was on QF1554. It was a chicken and rice dish.

Chicken salad and rice Gary Lum
Chicken salad and rice

Of course, I spent Friday at the Canberra Hospital and for lunch, I had this dish which I think maybe a quiche but it could be called something else. It contained asparagus, mushroom, rice, cheese and egg. You could carve it.

Rice, egg, asparagus, mushroom, and cheese slice Gary Lum
Rice, egg, asparagus, mushroom, and cheese slice

Saturday lunch and dinner

I had a big day in food on Saturday. I took my youngest two daughters to Sandgate for fish and chips.

Larissa and Nicola with fish and chips at Sandgate Gary Lum Gary with fish and chips at Sandgate Gary Lum

I took everyone out to dinner on Saturday night to Hog’s Breath Café at Aspley to celebrate my youngest daughter turning sixteen.

Pork ribs with prime rib and mashed potato and pepper sauce at Hog’s Breath Café, Aspley
Coconut birthday cake Gary Lum
Coconut birthday cake

Sunday breakfast meant that I completed all the food groups in a weekend

So, if we count Friday night, I’ve eaten chicken, fish, calamari, beef (steak) and pork (ribs) so far.

For breakfast, Mum and Dad cooked a bacon (pork again) omelet and some lamb chops plus some scones. So that’s all five food groups in a weekend.

Lamb chops with bacon eggs and scones

How did I cope?

I think I need to fast for a while.

Final thoughts

This coming week will break my routine so strictly speaking I won’t be finishing February with my routine. I’m interstate on Monday, going out on Tuesday night and Wednesday is senate additional estimates hearings. Who knows what I’ll be eating on Wednesday.

Hopefully, I’ll be back to normal next week.

Bacon, tomato, avocado and cheese sandwich Gary Lum
Bacon, tomato, avocado and cheese sandwich

Can you do me another favour please

I’m sort of transitioning my blogging to balance between food blogging and light hearted ‘medical’ podcasting. Please check out the podcast at drgarylum.com/blog

You can also subscribe via iTunes and Stitcher

 

Sweet sweet tomatoes

Fresh sweet tomatoes are so much better than store bought

So, I come back from Delhi and a work friend gives me a bag of her fresh sweet tomatoes.

It’s so true that fresh is always best. These little tomatoes were so sweet and crisp and tasty. Last night I cooked them with my salmon and leftover prawn curry.

Salmon with curry prawns with pearl barley couscous and brown rice with white quinoa Sweet tomatoes Gary Lum
Salmon with curry prawns with pearl barley couscous and brown rice with white quinoa [click for a better view]
Tonight, I had them with crispy skin curry chilli salmon and a chilli jalapeño salad with fried shallots and lime zest. 

Crispy skin curry chilli salmon with fresh tomatoes, and a chilli jalapeño salad with fried shallots and lime zest. sweet tomatoes Gary Lum
Crispy skin curry chilli salmon with fresh tomatoes, and a chilli jalapeño salad with fried shallots and lime zest. [click on the photo for a better view]

Please do me a favour

I think I’ve managed to work out how to use e-mail lists for sending post notifications and newsletters. I’d love it if you would sign up using the ‘form’ in the sidebar (if you’re using a laptop or desktop) or at the bottom of the post (if you’re using a mobile device).

Preparing tonight’s dinner

I got home from work and immediately started on the salad. In a metal bowl, I added some chopped iceberg lettuce, fried shallots, sliced spring onions, sliced red onion, red chillies, jalapeño peppers, the halved tomatoes, lime zest and some chunks of cream cheese.  

With the salad done I tossed some flour, curry powder and chilli flakes into the plastic bag with the salmon and shook it up to coat the salmon.

I heated up a small iron-based frying pan in my portable induction hob and sprayed it will a little olive oil. The salmon was tossed skin side down into the frying pan. The hot pan and the flour/curry coating got it nice and crispy. The salmon was flipped over when it was ready and a little butter was added. Don’t overcook the fish!

Juice from the lime, the hot butter and oil plus a little salt and maple syrup was used to dress the salad.

How did it taste?

My experience in India has convinced me that I need to add more spices to my food. Tonight, there were chilli flakes, curry powder, red chillies and jalapeño peppers.

The stand out component were the sweet tomatoes. They just popped. The salmon was very good too. Because avocado is so expensive now, I didn’t have any, so that’s where the cream cheese came into play. It worked well to give that smooth mouth feel.

Final thoughts

If you can get your hands on or your mouth around some fresh sweet tomatoes, do it. It’s well worth the effort.

Parting words

I regularly post photographs of food to Twitter, Facebook and Instagram. Please feel free to connect with me on any social media platform.
I also have a podcast. It’s not food related but each show is short and it’s named Medical Fun Facts. You can find it in the iTunes podcast store as well as Stitcher. A show drops every Monday and Tuesday. It has a little cynicism, a little scepticism and occasionally some sarcasm.

 

When Twitter confounds @NotQuiteNigella

On Sunday, Lorraine Elliott, aka, NotQuiteNigella, posted about “Salmon and Bear” in Zetland.

Her first food photograph on that NotQuiteNigella post (apart from a photograph of a deer mounted on a wall) was a salmon burger. I managed to beat all the fans of NQN and get the first comment in and mentioned I would make a salmon burger.

Well yesterday, I was thinking of said salmon burger. Being Monday and being a salmon day I pondered the burger and all the yeasty foods I’d enjoyed over the weekend. Should I go with more bread or just salmon and a salad?

Ask Twitter and your questions will be answered

So I asked Twitter. Salmon burger or salmon salad?

 


 

I received a 3:1 response, salad over a burger. It was also a three women to one man response with the bloke from England suggesting I make a salmon burger.

This is the link to the full Twitter conversation Have a read

Well, last night I made a quick and simple salmon salad.

Salmon and mango avocado limey lummy salad Gary Lum
Salmon and mango avocado limey lummy salad

Salmon burger

Tonight I still had a piece of salmon, so a burger it is.

Because my bread roll was three days old I thought I should toast it, and rather than just shoving it into my little benchtop oven for a browning, I put some olive oil into a frying pan, heated it up and then liberally coated one side of the bread roll with warm oil. I then took both halves off and allowed them to cool while I cleaned off the frying pan.

Lash that roll

Then I applied a good lashing of garlic aioli to each half of the bread roll. On the bottom half I then added some rings of red onion.

Fill the hole in the roll

I then built the sandwich with the salmon that I’d baked for 13 minutes at 200 °C in my benchtop oven, some crispy iceberg lettuce and a couple of slices of vine ripened tomato.

I added a pinch of curry powder to the tomato as well as a good grinding of black pepper.

Which is better?

The burger of course. What could be better than a burger?

Baked salmon burger with lettuce, curry tomato, red onion, and aioli Gary Lum
Baked salmon burger with lettuce, curry tomato, red onion, and aioli

Can anyone tell me what a quoll tastes like?

Do Canberra quolls taste better?

I wonder what Canberra quolls taste like on a toasted ham, cheese, and tomato roll with Dijon mustard Gary Lum
I wonder what Canberra quolls taste like on a toasted ham, cheese, and tomato roll with Dijon mustard

What do you think of when you see the word pussy?

 

Last night’s podcast was on pus. Go on, have a listen. Let me know what you think. You can also read it on the blog

 

Salmon ramen noodle curry

The thought process behind the Salmon ramen noodle curry

I started back at work today (Tuesday 03 January 2017) after some time off over the CNY break. I had some fresh salmon in the refrigerator and at about lunch time I began the usual process of wondering what I might cook for dinner. A ramen noodle dish began to emerge. 

I knew in the “shelf of shame” there was some coconut milk as well as some 3-minute noodles. In the refrigerator I had some asparagus and broccoli stalks for greens. To add some spice I had some pickled red and green chillies that I’d prepared on the weekend.

What could be easier than dicing the salmon with a sharp knife and making a simple meal for one.

The cooking process

I cooked the 3-minute ramen noodles by opening a packet into a bowl, emptying the flavour sachet and adding boiling water from a kettle. I stirred that around with a pair of chopsticks for a few minutes and then drained the ramen noodles.

I added the drained ramen noodles into an oiled (I use relatively cheap Coles brand olive oil) frying pan and turned up the heat constantly stirring so the noodles wouldn’t stick. After the noodles began to dry out a little and take on some colour, I added a small tin of coconut milk and kept stirring. My preferred stirring tool is a pair of chopsticks. They are perfect for stirring. I heard Matt Preston criticise wooden spoons recently in favour of silicon spatulas on the basis of hygiene. I hope he’s not critical of wooden chopsticks.

To the ramen noodles and coconut milk, I added the greens and the chillies and brought the liquid to a gentle simmer. Don’t bring it to a rolling (aka roiling) boil, you don’t want to split the coconut milk.

Once the liquid is simmering gently, added the diced salmon. Stir everything gently and keep simmering for about 5 minutes. By then the fish will be mostly cooked.

 

 

If you are carbohydrate loading, you could serve this on some red quinoa and brown rice but I think I carbohydrate peaked over the CNY break.

If you want, you can garnish with anything suitable. I used some spring onion I had in the refrigerator.

Salmon and ramen noodles curry with broccoli stalks and asparagus Gary Lum
Salmon and ramen noodles curry with broccoli stalks and asparagus

Social media

I regularly post food photographs to Facebook, Twitter and Instagram. If you have friends stuck for ideas on cooking meals for one, please let them know about Yummy Lummy, that’s me!

And now for something completely different!

If you’re sitting on the toilet and want something of short duration to listen to, why not check out Medical Fun Facts. You can find it in the iTunes podcast store. MFF is also on Stitcher so if you have an Android device, download the Stitcher app from the Google Play store and enjoy the show. I drop a show every Monday and Thursday evening at about 7 pm Canberra time (UTC+11 during DLS and UTC+10 from the first Sunday of April until the first Sunday of October).

 

Making a simple salmon and avocado sandwich

Making a simple salmon and avocado sandwich is so easy.  Just check out the video.  

If you’re interested in something different, check out my podcast at my other blog, if you listen to podcasts via iTunes you can get Medical Fun Facts there. 

Do you want some easy ideas to cook Australian Asparagus? Plus, a weekly round up!

This week I received a package from the Australian Asparagus Council via Vikki Leng

Vikki works on behalf of the Australian Asparagus Council. You can find out more about the AAC at its website www.asparagus.com.au, on Facebook: facebook.com/asparaguscouncil and on Instagram: instagram.com/aussieasparagus

The AAC has a free cookbook at Download FREE e-cookbook

To get an idea of how bloggers have been using their Aussie Spears, on social media platforms search for #australianasparagus and #aussieasparagus

You can get to know Vikki at her website: www.vikkileng.com.au  Facebook: facebook.com/vikkilengenterprises and Instagram: instagram.com/vibrant_vegetarian

So in this post I’m going to do a weekly wrap up and highlight when Australian asparagus is featured.

Sunday 4 September

Last weekend was pretty wet. I managed to get out for a walk around Lake Ginninderra and shoot some photographs.

The blossoms are looking good.

Blossoms on Lake Ginninderra Gary Lum
Blossoms on Lake Ginninderra

It was a bright and beautiful morning in Canberra and on the lake.

Lake Ginninderra HDR Gary Lum
Lake Ginninderra HDR
Lake Ginninderra HDR Gary Lum
Lake Ginninderra
Lake Ginninderra HDR Gary Lum
Lake Ginninderra

For dinner, I slowly roasted a shoulder of lamb with the bone in. I had it in the oven in a heavy casserole for four hours at 150 °C. It was so succulent.

 

Slowly roasted lamb shoulder with honey kale coleslaw and fried shallots Gary Lum
Slowly roasted lamb shoulder with honey kale coleslaw and fried shallots

Monday 5 September

Work was good. I have been working on a new matter which has engaged some areas of my brain that I haven’t used for a while.

You’ll also recall from last week’s post that one of my hospital colleagues gave me a book as a gift. It is a very special book and it helped me complete my collection of editions of the “Manual of Clinical Microbiology”.

Manuals of Clinical Microbiology Gary Lum
Manuals of Clinical Microbiology

 

For dinner, I had a simple meal after a big weekend of eating. A simple piece of salmon with some coleslaw.

 

Panfried salmon with kale coleslaw, fried shallots and caramelised onion Gary Lum
Pan-fried salmon with kale coleslaw, fried shallots and caramelised onion

 

Tuesday 6 September

My package of asparagus arrived via Australia Post. Vikki had arranged five bunches, one large bunch of luscious spears, two medium bunches, and two mini bunches. These were in a reusable bubble bag.

 

Australian Asparagus letter from Vikki Leng Gary Lum
Australian Asparagus letter from Vikki Leng

 

Vikki had also arranged for a Media Release and a fact sheet on the nutritional value of asparagus.

 

So on Tuesday night for tea I had a medium sized bunch of asparagus plus some salmon.

 

Honey soy pan fried salmon and asparagus with avocado and fried shallots Australian Asparagus Gary Lum
Honey soy pan fried salmon and asparagus with avocado and fried shallots

 

Wednesday 7 September

I had a busy day. I had some heavy reading and writing to do. I didn’t even record how I made my dinner.

Normally I have Chicken Maryland on Wednesday and Thursday evenings but when I was shopping the previous weekend there weren’t any single pieces so I bought a packet of Coles brand pork sausages (six sausages) and ate three snags with a medium sized bunch of asparagus.

 

Pork sausages with asparagus and cheesy fried shallots Australian Asparagus Gary Lum
Pork sausages with asparagus and cheesy fried shallots

 

Thursday 8 September

I received a nice surprise in the mail. It was a book celebrating “60 years of Aiming High”. My primary school, Stafford Heights State School, held a celebration last weekend in Brisbane. I didn’t attend but I bought a book. I had contributed to it with a couple of pages of memories. It’s been good reading some stories from friends and teachers.

 

60 years of "Aiming High" at SHSS Gary Lum
60 years of “Aiming High” at SHSS

 

For dinner, I made curry pork sausages and asparagus using the large luscious bunch of asparagus.

 

Curry pork sausages and asparagus with potato, onion, chillies and fried shallots Australian Asparagus Gary Lum
Curry pork sausages and asparagus with potato, onion, chillies and fried shallots

 

Friday 9 September

For dinner, I had surf and turf (rump steak and prawns) from the Canberra Southern Cross Club Jamison.

 

Canberra Southern Cross Club Surf and turf rump steak with prawns and chips Gary Lum
Canberra Southern Cross Club Surf and turf rump steak with prawns and chips

 

Saturday 10 September

For breakfast, I had a fried egg on a piece of fried bread with some smashed avocado.

 

Avocado on fried bread with a fried egg Gary Lum
Avocado on fried bread with a fried egg

 

For lunch, I had a bunch of mini asparagus with some crispy bacon and a fried egg.

 

Bacon and egg with Australian Asparagus Gary Lum
Bacon and egg with Australian Asparagus

 

In the afternoon I went for a walk and shot some photographs.

 

Lake Ginninderra Gary Lum
Lake Ginninderra
Blossoms on Lake Ginninderra Gary Lum
Blossoms on Lake Ginninderra
Lake Ginninderra Gary Lum
Lake Ginninderra
Lake Ginninderra Gary Lum
Lake Ginninderra

 

For dinner, I had some leftover lamb from last Sunday’s dinner plus some pearl barley couscous and the final bunch of asparagus (a mini bunch).

 

Leftover lamb shoulder with pearl barley couscous and roasted Australian asparagus Gary Lum
Leftover lamb shoulder with pearl barley couscous and roasted Australian asparagus

 

Australian asparagus is tops

You should try it. If you haven’t tried asparagus, it’s worth a go. It’s easy to cook and great to eat. Don’t forget you can get the AAC has a free cookbook at Download FREE e-cookbook.

Final words

I’m hoping I can get into a more regular blogging and vlogging rhythm soon. I’d really appreciate your visiting my YouTube channel, liking some videos and subscribing. The videos are short and I hope to make them more entertaining.

Thanks for visiting. Please check out the rest of Yummy Lummy. I’d love it if you shared this site with your friends.

If you’d like to see more please follow me on Twitter here and here, on Instagram here and here and on Facebook here and here.

 

 

3 highlights from this week plus a whole heap of other stuff

Tonight I’m writing a weekly wrap up of 3 highlights from this week plus a whole heap of other stuff

Saturday 27 August 2016

My youngest brother became Mr45

I started the day with avocado on toast

Avocado on fried bread
Avocado on fried bread

Lunch was a Garlo’s lean beef and mushroom meat pie

Dinner was a plate of beef burgers coated in crumbs made from Panko and fried shallots

Sunday 28 August 2016

I started with a nice walk around Lake Ginninderra

Lake Ginninderra
Lake Ginninderra
Lake Ginninderra
Lake Ginninderra
Spring flower on Lake Ginninderra
Spring flower on Lake Ginninderra

Breakfast was eggs Benedict with salmon

Eggs Benedict with salmon
Eggs Benedict with salmon

Lunch was another Garlo’s meat pie

Garlo's beef and mushroom pie with Worcestershire sauce inside
Garlo’s beef and mushroom pie with Worcestershire sauce inside

Dinner was slowly roasted lamb shoulder

Monday 29 August 2016

A relatively uneventful day at work, busy but not hectic.

Dinner was salmon and prawns coated in crumbs made from panko and fried shallots

Tuesday 30 August 2016

Nothing to report from Work

Bad news

Miss15 broke the fifth metacarpal on her dominant hand while on the balance beam. This means she won’t be competing with Ms19 at the National Club Championships in Bendigo later in September. I am so sad for Miss15. She’s already had a couple of fractured vertebrae last year as well as an injured ankle.

Dinner was baked salmon with avocado on a bed of pearl barley couscous

Wednesday 31 August 2016

Highlight #1

Performance review time. I came away very happy.

Highlight #2

The plumber came and fixed a leak in my en suite hand basin, repaired the taps in my laundry and tightened the taps in my shower. For those querying, yes I could do this myself but all my tools are still in storage and as a renter I shouldn’t be doing my own running repairs.

Dinner was chicken Maryland with macaroni and Brussels sprouts

Thursday 1 September 2016

It wasn’t pay day so it wasn’t an exciting Thursday. I did have a good meeting though at Russel Offices.

Dinner was a piece of chicken Maryland on a bed of crispy crunchy ‘instant’ noodles with Brussels sprouts.

Friday 2 September 2016

Hospital day!

Highlight #3

I received a gift from a workmate who had just passed her Part I examinations for her Fellowship of the Royal College of Pathologists of Australasia. She bought me a first edition of the American Society for Microbiology’s Manual of Clinical Microbiology. I have every edition of the Manual but the first which was published in 1970. This made my day. I was so happy. In fact, this made my week.

Manual of Clinical Microbiology First edition
Manual of Clinical Microbiology First edition

Dinner was leftover lamb shoulder with red quinoa and brown rice done fried rice style except rather than soy sauce I used Worcestershire sauce for an English touch.

Saturday 3 September 2016

It was raining cats and dogs so no walking today.

Lunch was a Garlo’s sausage roll and beef and mushroom hot pie

Garlo's beef and mushroom pie with Worcestershire sauce inside plus a sausage roll
Garlo’s beef and mushroom pie with Worcestershire sauce inside plus a sausage roll

Dinner was Coles Australian pork slowly cooked pork ribs

Final words

How was your week?

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