I like to cook, photograph and eat food. I'm an occasional podcaster too.
I have a weekly diary blog named My Thoughts and Stuff, this is where I share what's been happening in my life for the preceding week.
When I'm not cooking I'm practising medicine. You can find more information at my about.me page.
I'm based in Canberra, Australia, so the food and recipes I share will tend to be seasonal and regional to Australia, but I hope if you're from somewhere else you'll find these recipes adaptable to suit your needs. Feel free to send me an e-mail if you have any questions.
This year had it’s ups and downs. The big dip in November was a doozy and had long term health complications.
Resolutions for 2023
Is it worth writing these down? I don’t know. How often do people make a list and then forget about it? I would guess it’s most of the time.
The one thing I want to push myself to do next year is to seek clarity in everything. Because I’m partially deaf and because of my tinnitus, I often mishear things. Rather than ask for the words to be repeated, I smile and pretend I understand. I’m also too proud to seek clarity when someone says something that sounds like a good form of words, but I don’t understand what they’re saying. I know some people who are good with words but aren’t very clear. Context is everything; sometimes, context is assumed when it shouldn’t be.
I’m guilty of this myself. I will use a technically correct word or phrase rather than plain language. Next year, I aim to always add an explanation to any technical phraseology to ensure I’m understood. I always try to make the context plain.
I had no plans. I figured I’d cook a meal, watch TV, and then go to bed.
The meal is a piece of brisket. I bought a portion that will provide a meal tonight and meat during the week for lunches. I’m looking forward to cold brisket and warm gravy sandwiches. I’ll post a story to Random Yummy in the next few days.
Drizzle some gravy over the brisket and Brussels sprouts.
Give thanks to the Lord.
Enjoy the last dinner for 2022, watch some TV, and look forward to some creamy vanilla ice cream with granola.
Photographs
Brisket from ColesCelery and potatoOnion and carrotBrisket ready for searingSeared brisketCooked brisket fresh from the pressure cookerBeef brisket with Brussels sprouts and gravy. New Year’s Eve.Beef brisket with Brussels sprouts and gravy. New Year’s Eve.Beef brisket with Brussels sprouts and gravy. New Year’s Eve.Beef brisket with Brussels sprouts and gravy. New Year’s Eve.Beef brisket with Brussels sprouts and gravy. New Year’s Eve.
Final thoughts
I hope you have a great New Year’s Eve and a Happy New Year 😃
May 2023 be the best year you’ve ever lived.
I’ll see you next year.
Endnotes
Roux. Making a roux is simple. Melt the butter in a saucepan, stir in all the flour, and whisk for three minutes. Three minutes will ensure the taste of raw flour is removed. You can make a dark roux with a hot pan and a lighter beige roux with a moderate pan.
Brussels sprouts. Why only one vegetable? I wanted a small meal because I had a big bowl of ice cream planned for dessert. I also had a large serving of hot chips for lunch.
The hot chips at the Westfield Belconnen fish shop are good; I made them better with cheese, pepper, and 200 °C for 10 minutes. It accentuates the chicken salt. pic.twitter.com/YrKL9YTDtl
Hello, I hope you’ve enjoyed a good week. In case you’re wondering, my post from last week has vanished. It was published, and then I saw an error message from WordPress, and it was gone. I had written about my fabulous weekend in Brisbane, visiting a couple of my daughters and my parents. Last week’s post focussed on the meal we enjoyed on Saturday evening.
The weather is finally feeling like summer. This is Lake Ginninderra from my balcony. It was a glorious day. It was warm too.
It’s a time to reflect on 2022.
The end of this year has been different to the end of 2021. Last year the workload and the pace of work were close to being uncontrolled. It was frenetic. The nature of the work resulted from policy decisions made by different authorities, and the ramifications culminated in unforeseen and challenging to execute procedures. This year, the volume of work and the pace have been manageable. Yet, I feel exhausted.
It’s been a year of ups and downs. The highs have been extraordinary, and the lows have been painful physically, mentally, and psychologically. I will not expand here. That’s why I have a journal. Suffice it to say even though I’m on-call over Christmas; I’m looking forward to a week of escaping.
What about 2023?
There’s a lot on the horizon at work next year. There will be significant changes, including changes in the organisation’s structure. There will also be new ways of working. I usually approach substantial changes with a good measure of cynicism and some scepticism and apply as much sarcasm as possible. At least I do this internally. The only time I can let loose with dark, cynical sarcasm is with some colleagues in my unpaid gig who have a similar dark outlook. I battle the inner Gary and go with the changes in my paid job.
Next year, I need a break and a change in thinking. If I review my approach to life through a SWOT analysis, I tend to find comfort in my strengths and monitoring threats. Next year needs to be about weaknesses and opportunities. This year I’ve seen how I can hurt and be hurt. I have regrets and need to make amends and be a better human.
Through another lens, like the outdated comprehensive approach[i] to emergency management, I like to live and work in “preparation” and “response”, and I tend to eschew “prevention” and “recovery”. Hats off to the people who relish recovery. That’s hard work.
Next year I need to think about prevention and recovery. That will mean more consultations with my general practitioner and heeding his advice more. I also plan to read more, go beyond the clarity of physical pathology, and explore psychological pathologies.
What about blogging?
This year, more than most, I’ve considered deleting my blogs. Some family members have asked me to remove and delete some references to them, considering privacy breaches that have occurred with some large companies in Australia. I’m grateful they are becoming more cybersecurity aware.
I’ve all but ceased to write in one blog, and I sustain Yummy Lummy and Random Yummy because of the interaction with people who read the posts. Yummy Lummy is for the weekly recipe, while Random Yummy will be for the short form of a weekday meal. That said, social interaction on social media is limited and limiting.
I still regard blogging as a hobby, and I need a hobby. We’ll see; I may post less frequently.
Recipe
I’m currently in a contrarian mood. Usually, at Christmas, I think about poultry and joints of meat plus custard and pavlova[ii]. This year my mind is feeling a little differently. I’m home alone and ate a seafood extravaganza last weekend. I plan to watch TV and relax with a simple meal.
One of the most viewed posts on this blog is one for leftover KFC casserole. It gets visited every month. I must have hit a search engine optimisation sweet spot with that post.
Year
Jan
Feb
Mar
Apr
May
Jun
Jul
Aug
Sep
Oct
Nov
Dec
Total
2017
67
32
11
5
2
8
125
2018
3
8
9
27
34
49
62
37
61
24
58
26
398
2019
12
17
24
8
13
13
18
50
37
5
40
53
290
2020
55
11
10
30
165
196
113
149
168
150
138
122
1,307
2021
168
187
198
153
141
143
183
206
174
138
105
125
1,921
2022
140
174
147
127
140
141
125
134
110
72
74
44
1,428
Views per month
I’m guessing during COVID-19, there was a lot more KFC being ordered and delivered during the period of restriction.
KFC Casserole views
Ingredients
Leftover KFC pieces. I use the breast pieces because they are usually tough and dry, and I figure stringy dry breasts could do with some extra moisture and slow tenderisation. Besides, I ate all the thigh pieces on Christmas eve. I’m very much a thigh person. I always have been.
Parsley. The parsley is for the garnish.
Portobello mushrooms[iii]. I like the big brown ones.
Green peppercorns. These peppercorns add a nice zing to the dish.
White wine. White wine helps. I think water would be fine. I’m guessing there would be friends who would prefer red wine.
Queensland nuts[iv]. We’ve discussed this before on the blog. Queensland nuts are native to southeast Queensland and found in northern New South Wales. The trees which grow the nuts are in the genus Macadamia. The genus contains at least three species. Hawaiians imported the nuts, and Americans popularised “macadamia” to avoid referencing Queensland.
Cream of chicken soup. A tin or packet of this soup is a time saver, so you can avoid making cream of chicken soup from scratch.
Celery. Slice roughly.
Celeriac. Dice roughly with a sharp meat cleaver.
Onion. Chopped or sliced.
Carrot. Diced into chunks.
Instructions
In a casserole or sturdy baking dish, place the leftover pieces of KFC.
Add some roughly cut mushrooms. You could also use tinned champignons in butter.
Toss in the celeriac, celery, carrot, and onion, and poke the vegetables between the pieces of KFC.
Give the can of soup a vigorous shake and pour over the food in the casserole. Rinse out the can with a bit of white wine, and run that in too. You want to ensure the liquid gets about halfway up the side of the baking tray, so there is sufficient water to keep everything juicy and moist.
Add in a couple of tablespoons of green peppercorns. These will add a nice zing to the dish, which seems fitting, although the KFC Zinger® is hardly spicy. I think I’ve only ever eaten one KFC burger.
Once everything is in the casserole or baking tray, add a lid if it has one. If there is no lid, use some aluminium foil. Make sure it is a snug fit. Tight is better than loose. The aim is to avoid moisture loss which will leave the breasts dry.
Place in a hot oven at 200 °C for one hour.
After one hour, remove the lid, sprinkle on a little grated cheese, and then return to the oven for 10 to 15 minutes without the cover.
Once the cheese has become brown and crispy, remove the tray from the oven and allow the casserole some rest.
Spoon the KFC casserole onto a dinner plate or into a shallow bowl and garnish with roughly chopped parsley.
Variation
Depending on your circumstances, you can cook this a day or two before you plan to eat it. I’d stop at the adding cheese stage, transfer the casserole’s contents into an airtight container, and refrigerate it. When you reheat the food, use a thermometer to check the temperature of the chicken breast meat. I aim for about 76 °C.
The flavours will intensify.
In other news
Twitter has suspended my Yummy Lummy account. I was updating the profile section and received a message that Twitter is for people older than 13. I’m attempting to appeal the suspension.
With Facebook banning this blog and not permitting an appeal, it seems social media platforms aren’t happy with this blog.
Merry Christmas. Watching Enterprise and eating Christmas dessert. I’m going to finish 2L of vanilla ice cream. I’m using a salad spoon because it fits my mouth. #StarTrek#ENT 🖖 pic.twitter.com/cF447oL3hK
How did you celebrate Christmas in terms of food? What will you be eating?
If you don’t celebrate Christmas, did you do anything special? I’ve read that Jewish people eat takeaway Chinese food or eat in Chinese restaurants in some parts of the world.
Do you want to share any reflections about your 2022? Feel free to add some words in the comments section of this post.
Are there Christmas movies or TV you like to watch?
Photographs
Here is a gallery of photographs. You can click on one and scroll through them.
Celeriac, carrot, and celery.OnionQueensland nutsMushrooms21-piece “bucket” of KFCChristmas eve KFC and coleslawChristmas eve KFC and coleslawKFC Casserole before adding in the cream of chicken soup and green peppercorns.KFC Casserole after adding in the cream of chicken soup and green peppercorns.KFC Casserole (cooked) before the cheesy goodness.KFC Casserole for Christmas lunchKFC Casserole for Christmas lunchEating Christmas lunch while watching EnterpriseChristmas ice cream and granola dessert while watching EnterpriseChristmas ice cream and granola dessertImages of my Christmas lunch and Christmas eve dinner
I had difficulty knowing if I’d write anything this week. I have had a busy week. When I wasn’t working, I was in contemplation and meditation. 2022 has been a big year. I’ve been journaling and processing. I find writing helps me think and develop answers to questions and problems.
I’ve also been reading about specific health matters for personal rather than professional reasons. One of the best resources for evidence-based medicine is up-to-date.[i]
Food and cooking were far from my thoughts for much of the week. It wasn’t until I looked back at one meal and thought I’d try a variation. On Wednesday night, I bought dinner and had pork ribs with slaw and hot chips. A mate from Darwin was visiting for a meeting he was attending, so we went to a local restaurant.
Fenway Public House Pork ribs with slaw and chips
Recipe
Equipment
Pressure cooker
Saucepan
Ingredients
Pork ribs
Chinese five spice
Star anise
Sesame oil
Soy sauce
Monosodium glutamate (MSG)
Noodles
Vegetable stock
Fennel (diced)
Bok choi (chop the stems into small pieces)
Instructions
Pork
Place the racks of ribs into the pressure cooker.
Add the stock and spices over the pork.
Add a splash of soy sauce.
Cook under pressure for 45 minutes.
Allow the pressure to reduce to atmospheric naturally.
Remove the ribs and set them aside in a shallow tray or a bowl.
Pass the cooking liquor through a sieve into a saucepan.
Noodles
Boil the cooking liquor.
Put the noodles into a bowl and add the fennel and Bok choi stems.
Pour the boiling cooking liquor over the noodles.
Plating up
Place a rack of ribs and Bok choi leaves over the noodles.
Drizzle a little sesame oil over the ribs.
Serving
Give thanks to the Lord.
Eat with chopsticks and a spoon.
Final thoughts
Do you like pork ribs?
Do you have a preference for Asian style or non-Asian style pork ribs?
Pork ribsBok choi and fennelBok choi leavesCooked pork ribsPork ribs and noodlesPork ribs and noodlesPork ribs and noodlesPork ribs and noodlesPork ribs bones
Tonight, I’m using the leftover lamb and extending it with some eggplant plus some older vegetables from my refrigerator. I will hopefully have enough food for dinners throughout the week.
Instead of a traditional slow braise, I’m using a pressure cooker. I like using my pressure cooker. As a kitchen appliance, it’s versatile and suits my needs.
Gravy (leftover and made from the cooking juices of the lamb with roux)
Hot chips (leftover from Friday night’s chicken and chips dinner[ii])
Potato (diced)
Eggplant (diced with the skin left on)
Stock (leftover lamb cooking juices)
Red wine (to deglaze the fond from the frying pan)
Onion (old cut onion from the refrigerator)
Spring onion (cut roughly)
Celery (cut roughly)
Carrot (cut roughly)
Parsley (old and ready to be discarded)
Fennel (old and ready to be discarded)
Vegetable oil
Instructions
Add some vegetable oil to a hot frying pan and gently fry the meat to give it more colour. Remove the meat and add the “hot” chips, onion, spring onion, eggplant, celery, carrot, and fennel. Cook these vegetables until they caramelise, and leave some fond in the bottom of the frying pan.
Deglaze the pan with a small quantity of red wine, whisky, or cooking sherry. It doesn’t matter. Water would also work, but I have wine, whisky, and sherry, so I may as well use it.
Transfer the contents of the frying pan to the pressure cooker.
Add the meat, leftover gravy, and stock to the pressure cooker.
After 15 minutes, turn off the heat and allow the pressure cooker to reach atmospheric pressure naturally. The natural equilibration allows the flavours of the foods to combine longer and make this meal an equivalent of a slow braise in terms of flavours.
Open the pressure cooker, and with a large spoon, aliquot the contents into separate containers for refrigeration.
Serving suggestions
During the week, I’ll take a large spoonful of lamb and eggplant and serve it with noodles or rice. One night I might also place it on top of some sourdough bread and heat it in the oven.
I can mix various things with the lamb and eggplant each night to keep the meals enjoyable. I’ll work that out each night.
This approach gives me meals that can be quickly prepared when I get home from work.
If I’m using noodles or rice, I’ll heat the lamb and eggplant with microwave radiation. I know some readers eschew the use of microwave radiation; I’ve read limited evidence that this form of cooking can cause damage or harm to humans[1]. In my personal and not my professional opinion, I remain happy using microwave radiation for personal use.
While I’d generally try to spend more time each night on a meal, I’m currently unable to, so this approach is what it is.
I hope you have a good week.
References
Michalak, J., et al., Effect of Microwave Heating on the Acrylamide Formation in Foods. Molecules, 2020. 25(18).
Photographs
Shoulder of lambShoulder of lambRolled boneless lamb shoulderRolled boneless lamb shoulder with gravyChicken with chips and gravyEggplantBraised lamb and eggplantBraised lamb and eggplant
Endnotes
[i] Many of the ingredients were ready to be discarded. Rather than waste them, I cooked them. This is why I like my pressure cooker. A pressure cooker can be used like an autoclave. An autoclave is used to sterilise things, like surgical equipment or media for growing microorganisms and for food. I was recently involved in a food incident involving poor food handling by a commercial catering company. It was a reminder to think about food safety.
[ii] Friday was a challenging day. I was mentally exhausted by the time evening came, so I decided to eat chicken and chips. Chicken from Coles. Chips from the fish shop. Gravy from a bottle. 😉
[iii] Fifteen minutes is the standard duration for most autoclave cycles. The lamb has already been cooked, so it doesn’t need a longer cooking time. The eggplant only needs between 10 and 15 minutes. Fifteen minutes at standard pressure will kill bacteria, bacterial spores, fungi, and parasites. It will also render all viruses incompetent. I try not to use the term kill for viruses because viruses are not alive. Viruses are mobile genetic elements. Viruses are either competent or incompetent.
I hope you are well. Summer has arrived, and it’s good knowing the next few months will be warmer.
I hope you enjoy winter if you’re living in the northern hemisphere.
Christmas is nearly upon us. Department stores will play Christmas carols, and the shop displays will be full of images depicting the smiling faces of children and adults. As you prepare for Christmas, I hope you will also be smiling.
Shoulder of lamb
Recipe
Equipment
No specialised equipment is necessary for this recipe.
Feta (crumbled between the tips of your fingers and thumb)
Walnuts (crush with a heavy metal implement, I use a coffee tamper)
Speck (cut into small pieces and fried in a bit of oil in a hot frying pan)
Pear (slice thinly with a mandolin, wear a glove to avoid cutting off the tips of your fingers)
Black peppercorns
Iodised rock salt
Rocket leaves (in other countries, this might be known as arugula)
Lime (use the zest and the juice)
Olive oil
Honey
Red onion (chopped coarsely)
Parsley (chopped)
Instructions
Pumpkin
Cut a pumpkin into bite-sized chunks. I also leave the skin on for some extra fibre.
Rub each chunk with some olive oil.
Spread the pumpkin pieces across a baking sheet and then drizzle some honey and oil over each piece.
Place the pumpkin into an oven and cook until the edges and corners of the pumpkin begin to change colour.
Check the pumpkin is tender with the sharp end of a paring knife.
Remove the pumpkin from the oven and allow it to cool on a bench.
The salad
Once the pumpkin has cooled, it’s just a matter of adding it and everything else into a large mixing bowl and gently tossing the salad.
I’m happy dressing this with olive oil and maybe a little lime juice.
Transfer some to a plate with some form of meat.
Eat with a fork and gaze out the window.
Pumpkin and feta salad
Dinner plate
I enjoyed this salad with lamb shoulder I’d cooked earlier in the afternoon. I dressed the lamb with gravy made from the cooking juices.
Final thoughts
How do you feel about the elements in this salad? I know it may be a weird combination. Part of me was tempted to use gorgonzola instead of feta. I think blue cheese would be equally satisfying.
Are you a big fan of Christmas?
Would you eat this salad as a meal or have it with something else more substantial?
Photographs
This is a gallery of photographs
PumpkinPumpkinPumpkin and feta saladShoulder of lambShoulder of lambOnion, carrot, and celeryShoulder of lambRolled boneless lamb shoulderRolled boneless lamb shoulderRolled boneless lamb shoulderRolled boneless lamb shoulder with gravyPumpkin and feta salad with lamb and gravyPumpkin and feta salad with lamb and gravyPumpkin and feta salad with lamb and gravyPumpkin and feta salad with lamb and gravyMagnum Ice Cream
Privacy & Cookies: This site uses cookies. By continuing to use this website, you agree to their use.
To find out more, including how to control cookies, see here:
Cookie Policy
