Home cooking

Kangaroo Island

Posted by Gary

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Dear Reader,

Introduction

I hope you’ve had a good week. I’m now back in Canberra after spending nine nights in South Australia visiting Kathleen. Last week, it was Kathleen’s birthday. It was her daughter’s birthday this week and we went out for dinner. We also visited Kangaroo Island and spent three nights there.

How is the foot?

What’s happened this week?

The good news is that being away in South Australia did me good and my foot and knee while weak and limited feel good.

What have I been watching?

Star Trek Deep Space Nine and Star Trek Voyager

One of the amazing things about Kathleen is that she understands my enjoyment of Star Trek. There were times when we watched some Star Trek together and times when I watched while Kathleen was doing something else.

Restaurant reviews

The Meat and Wine Co

We went with Kathleen’s daughter out to dinner at the Meat and Wine Co. in Adelaide’s central business district.

It is a restaurant which features a lot of beef. The restaurant also does two different types of dry-aged steak. One is done the traditional way, and the other is butter dry-aged.

I went with a bone-in scotch fillet steak, which was traditionally dry-aged. It was a very nice piece of steak.

Kathleen decided to have chicken breast for dinner.

Dry-aged beef at The Meat & Wine Co.
I gnawed the rib
Chicken breast at The Meat & Wine Co.

Penneshaw Pub

View from Penneshaw Pub

We arrived on Kangaroo Island on Tuesday and on arrival enjoyed lunch at the Penneshaw Pub.

We shared six oysters. Kathleen enjoyed some rare tuna and I had some lovely lamb cutlets.

Tuna at Penneshaw Pub
Lamb cutlets at Penneshaw Pub
Oysters at Penneshaw Pub

For dinner, we called around a few places and couldn’t get a table so we returned to the pub for our evening meal.

Kathleen had crispy skin salmon while I had a T-bone steak. We shared another six oysters too.

I decided to make my meal a reef and beef.

Oysters at Penneshaw Pub
Salmon at Penneshaw Pub
T-bone steak at Penneshaw Pub
T-bone steak and oysters at Penneshaw Pub

The house we stayed in had a fully equipped kitchen with both a wood stove and oven plus a gas stove and oven.

This meant I could scramble eggs in butter each morning for breakfast.

Kangaroo Island Fresh Seafoods

We spent the morning in Kingscote and decided to try some fish at Kangaroo Island Fresh Seafoods. This place it collocated with a servo (that’s Australian slang for petrol station). We both asked for flathead fillets. Mainly, because we knew that flathead being a cartilaginous fish like a shark or a ray wouldn’t have bones.

The flat head was okay. I had mine grilled while Kathleen’s was crumbed. Unfortunately, the fryer the restaurant uses for battered fish wasn’t working.

Crumbed Flathead fillets grilled from Kangaroo Island Fish and seafood
Flathead fillets grilled from Kangaroo Island Fish and seafood

Drakes steaks

For dinner we bought some scotch fillet steaks from Drakes. Drakes is a local independent supermarket in South Australia. The steaks looked great in the packaging and cooked nicely that evening. We also bought some blue cheese and goat cheese and enjoyed it with the steak.

Scotch fillet steak

The Oyster Farm Shop

On Thursday lunch was a seafood platter (also known as the Aquaplatter) from the oyster farm shop in American River.

The term aquaplatter niggled my brain because aqua normally refers to fresh water while marine normally refers to sea water.

The platter had oysters, prawns from Port Lincoln, King George whiting, smoked salmon wings, pippis in butter and garlic, plus some condiments.

The platter was okay to good. It was the first time Kathleen and I have eaten pippis. I’m not convinced I’d have them again.

We were told the oyster season finished that Thursday, so we were pleased to enjoy the last of the oysters.

Aquaplatter at the Oyster Farm Shop American River

Reflections Mecure Kangaroo Island Lodge

There was a Mecure Hotel near where we were staying and we decided to have dinner that the hotel’s restaurant on Thursday night.

This was partly because at dusk, kangaroos were likely to be out and about. On the Tuesday night we’d seen a large roo hop across the road in front of us as we were driving to Penneshaw.

Kathleen is an experienced and expert driver in regional and remote areas. Experience and expertise also mean, don’t put yourself at increased risk if you can avoid it.

Kathleen enjoyed the Lamb Rogan Josh, while I thought the rump steak was okay.

Lamb Rogan Josh at Reflections Mecure Kangaroo Island Lodge
Rump steak at Reflections Mecure Kangaroo Island Lodge

Fat Beagle Coffee Shop

On Friday morning, Kathleen enjoyed brunch at the Fat Beagle Coffee Shop. She enjoyed the breakfast hot dog which featured sriracha sauce and jalapeño peppers. Kathleen also had the vanilla slice which she said was possibly the best she’s ever had.

One of the best things about Kathleen is her love for a vanilla slice which equals my love for them too.

View of Port of Pelicans
View from Penneshaw Pub
Baudin Beach Kangaroo Island

Kathleen’s Kitchen

On Friday, we took the ferry home to Cape Jervis and drove back to Adelaide. Kathleen had purchased tickets for a show at the Adelaide Fringe. Prior to the show, we needed to eat, so Kathleen put some beef short rib fingers into her pressure cooker, and we enjoyed a plate of beef rib meat, cheese, cream cheese, pâté, and avocado, plus some butter.

Beef short rib

The show that Kathleen took me to was very funny.

Final thoughts

  • It was a fabulous holiday. The best ever.
  • I even slept better than I have in years. I was able to get between five and six hours most nights while I was away.
  • Holidaying with Kathleen is awesome.
  • If you don’t have someone Kathleen, it’s still worth visiting Adelaide and Kangaroo Island.
  • While the food was mostly good, I think Kangaroo Island is less food destination and more for the flora, fauna, and environment.
Kangaroos on Kangaroo Island

Disclaimer and comments

This post and other posts on this blog are not medical or health advice. I’m sharing my personal experiences from my lived experience. My opinions remain mine.

For health advice, see your regular medical practitioner. For diet advice, consult with appropriately registered professionals.

Baudin Beach Kangaroo Island

Baa Moo Oink Ribeye bone in

Posted by Gary

You can skip the introduction and jump to the recipe if you don’t care for my rambling palaver.

If you’re not seeing new posts each week, I suggest refreshing your browser and clearing your browser’s browser cache regularly.

If you continue having problems, message me via the blog’s contact page.

Me, tucking into a steak. Check out the knife.

Dear Reader,

Introduction

I hope you’ve had a good week. I’m currently in Adelaide, visiting Kathleen. It was her birthday this week, and we went out for dinner. We enjoyed an evening at the Red Ochre Barrell and Grill restaurant, which is situated on the Torrens River. The restaurant is one of Kathleen’s favourite places. We dined in its sibling restaurant, the River Café, on one of my previous visits to Adelaide.

The restaurant forms a floating pavilion on the water, with a view of River Torrens looking back towards the city of Adelaide and the main arts precinct.

It was a great view of the river with people running and jogging along the banks, plus people on the water rowing eights and fours.

We enjoyed an evening of lovely views, the best company (each other) and nice food.

Kathleen enjoyed house-made focaccia bread with smoked eucalyptus butter, followed by kangaroo fillet served with lentils and vegetables.

I had an octopus carpaccio with fried capers and finger lime, followed by a scotch fillet steak.

Octopus
Scotch fillet steak
Kangaroo

How is the foot?

What’s happened this week?

My foot, ankle, and knee are slowly improving. The EHL repair remains intact. The stiffness in my foot and ankle is lessening. My knee remains stiff, and I hope to regain the range of movement I’d achieved after the intensive physiotherapy I needed for my patella fracture and ruptured retinaculum.

What have I been watching?

Star Trek Deep Space Nine and Star Trek Voyager

I continue to alternate between the two series, one episode at a time.

One of my favourite episodes in all of Star Trek came up this week. Trials and Tribble-ations is the 104th episode of Star Trek Deep Space 9 (season 5, episode 6).

Recipe — Baa Moo Oink scotch fillet steak

On the theme of steak, we visited a local butcher on Friday morning, viz., Baa Moo Oink in Findon.

Kathleen commented that I looked like a kid in a lolly shop and became very focused.

When I saw the ribeye bone-in steak, I knew I wanted to cook it and eat it.

I should have asked for the rib bone to be cut flush with the meat to fit in the frypan. In the end, it didn’t really matter. It turned out well.

Equipment

  • Frypan
  • Oven
  • Meat thermometer

Ingredients

  • Ribeye bone in steak — thick cut (about 3 cm thick).
  • Beef fat.
  • Flaky iodised salt.

Instructions — The Menu and thoughts on the meal

  1. Dry brine the steak with iodised table salt.
  2. Refrigerate for as long as possible if you can’t do it overnight.
  3. I love that Kathleen has a gas stovetop and a stainless-steel frypan.
  4. Preheat a fan-forced oven to about 160 °C.
  5. I heated the frypan on a large gas burner and added some beef fat.
  6. I seared the steak, flipping it over every thirty seconds and searing the edges.
  7. Once the steak was seared, I let it rest for a minute and then inserted a meat thermometer.
  8. Place the steak on a roast tray and into the oven and cook until the middle of the steak reaches about 57 °C. This will ensure a medium-rare steak.
  9. Allow the meat to rest for about half as long as it took to cook in the oven.
  10. After allowing the steak to rest, dissect along the muscle planes and along the rib bone.
  11. This steak has four distinct elements. The rib bone, a fat cap, the deckle meat or spinalis dorsi, and the fillet or the longissimus dorsi.
  12. Slice the fillet and deckle and arrange on a cutting board.
  13. Season with flaky salt and serve.
  14. If you’re following a meat-only diet, just the steak will be more than sufficient to satisfy your hunger. You can pick up the steak and just bite into it. This minimises washing up. Don’t forget to gnaw the bone.  
  15. If you’re low-carbohydrate eating, steak and some plant-based foods like avocado, leafy green leaves, olives, and tomatoes are a good combination.
  16. If you’re not concerned with carbohydrates, fill your boots.
  17. If you’re vegetarian or vegan, this steak won’t be suitable.
  18. Always give thanks to the Lord.
  19. Eat with whatever implements you prefer.
Ribey bone in

Thoughts on the meal

This steak was magnificent. We didn’t eat the whole piece of meat. We’ve kept some in a container. We enjoyed a couple of slices for morning tea today and some blue cheese.

Final thoughts

  • If you’ve been to Adelaide, have you eaten at the Red Ochre Barrell and Grill restaurant?
  • Do you like a thick-cut steak?
  • Do you like restaurants with river or water views?
  • If you’ve watched “Trials and Tribble-ations”, tell me your favourite scene.

Disclaimer and comments

This post and other posts on this blog are not medical or health advice. I’m sharing my personal experiences from my lived experience. My opinions remain mine.

For health advice, see your regular medical practitioner. For diet advice, consult with appropriately registered professionals.

Salmon on a Saturday

Posted by Gary

You can skip the introduction and jump to the recipe if you don’t care for my rambling palaver.

If you’re not seeing new posts each week, I suggest refreshing your browser and clearing your browser’s browser cache regularly.

If you continue having problems, message me via the blog’s contact page.

Star Trek Voyager on my iPad — Paris with Ensign Wildman

Dear Reader,

Introduction

Happy Chinese New Year.

I hope you’ve had a good week. My work week has been busy and edifying. I love the diversity of work and the engagement with people from different areas and agencies.

During the week, Kathleen commented to me that when she was based in remote Aboriginal communities for work, client dietary requests tended towards an LCHF eating style. Kathleen’s current eating style has CSIRO TWD leanings.

I’m excited because I will see Kathleen next week. ❤️

How is the foot?

What’s happened this week?

Wearing the controlled ankle movement (CAM) boot has improved my quality of life. I can move about the flat better, and my lower leg and foot feel more comfortable. The only niggle I have is some Achilles tendon insertion site pain and inflammation.

I think this is because when I sleep with the boot on, the back of my heel presses against the back of the boot.

Standing behind my stove top and kitchen bench to eat my meals has made a difference. I still use the air fryer for most meals, but cooking eggs in the morning is more manageable when standing behind the stove.

The foot exercises have also become a bit easier. I do them thrice daily, being careful not to overstretch the repaired tendon while stretching the other muscles and tendons and extending the range of movement of my ankle. My ankle is less stiff.

The wound is also looking pretty good. The injury laceration is obvious, while the surgical incision is less obvious. The suturing had been well executed.

What have I been watching?

Star Trek Deep Space Nine and Star Trek Voyager

I continue to alternate between the two series, one episode at a time.

The story arcs in both series are now revealing the possible endings.

In VOY, Seven of Nine is developing into an integral crew member. Her Borg characteristics are still evident, while her humanity is developing strongly.

In DS9, Odo is now a solid after being judged in the Great Link. I just watched one of my favourite episodes, viz., Apocalypse Rising. Sisko, surgically altered to appear as a Klingon, screams during the Order of the Bat’leth pre-ceremony celebrations, “Brag all you want, but don’t get between me and the bloodwine!” It’s a classic quote.

What have I been listening to?

Change your diet, change your mind.

I’m yet to get into this book by Georgia Ede. Other things have taken priority, and I’ve only listened to the first chapter. (Ede, 2024)

Recipe — Baked Salmon

King salmon (Oncorhynchus tschawytscha), also known as Chinook salmon, is the largest among the Pacific salmon species. Originating from the northwest coast of North America and north-eastern Asia, king salmon found their way to New Zealand in the late 1800s. Fishers introduced the salmon from northern California for recreational fishing purposes. The scenic Marlborough Sounds region became the focal point for entrepreneurs in the 1980s, who recognised its potential for cultivating salmon due to its cool, deep waters.

In New Zealand, salmon farming predominantly revolves around the King salmon species, in contrast to the global trend of farming Atlantic salmon (Salmo salar).

Equipment

  • Air fryer

Ingredients

  • New Zealand Pacific Salmon

Instructions

  1. To avoid the salmon drying in the air fryer, I retained some of the cooking liquor from my lunch: beef mince and cheese I’d cooked in the air fryer.
  2. I also dry-brined the salmon.
  3. When the time arrived to cook tea, I placed the salmon into a baking tray with pools of beef fat and broth in the bottom.
  4. I cooked the salmon, skin side up, in the air fryer for 15 minutes at 180 °C.
  5. Serve the salmon on a plate.
  6. If you’re following a meat-only diet, just the salmon will be more than sufficient to satisfy your hunger. You can pick up the steak and just bite into it. This minimises washing.
  7. If you’re low-carbohydrate eating, meat and some plant-based foods like avocado, leafy green leaves, olives, and tomatoes are a good combination.
  8. If you’re not concerned with carbohydrates, fill your boots.
  9. If you’re vegetarian or vegan, this steak won’t be suitable.
  10. Always give thanks to the Lord.
  11. Eat with whatever implements you prefer.

Photographs

Dry brined New Zealand Pacific or Chinook salmon
Minced beef and cheddar cheese cooked in an air fryer
Leftover cooking juices from minced beef and cheese
Air fryer cooked New Zealand Pacific or Chinook salmon
Air fryer cooked New Zealand Pacific or Chinook salmon

Thoughts on the meal

Pacific or Chinook salmon tastes better than Atlantic salmon, in my opinion. The flesh flakes more easily, and it seems more forgiving when exposed to harsh drying conditions like an oven.

Final thoughts

  • How has your week been?

Disclaimer and comments

This post and other posts on this blog are not medical or health advice. I’m sharing my personal experiences from my lived experience. My opinions remain mine.

For health advice, see your regular medical practitioner. For diet advice, consult with appropriately registered professionals.

References

Ede, G. (2024). Change Your Diet, Change Your Mind: A Food-First Plan to Optimise Your Mental Health. Hodder & Stoughton.

Steak and avocado

Posted by Gary

You can skip the introduction and jump to the recipe if you don’t care for my rambling palaver.

If you’re not seeing new posts each week, I suggest refreshing your browser and clearing your browser’s browser cache regularly.

If you continue having problems, message me via the blog’s contact page.

It feels like my life has been dominated by Velcro since August 2023.

Dear Reader, 

Introduction 

I hope you’ve had a good week. I’ve enjoyed a busy week. It’s hard for me to believe it is now February 2024. It felt like yesterday that I dropped that blade through my foot. 

I’m excited to see Kathleen soon. 

Work has been good, with more international meetings keeping me awake. 

How is the foot? 

What’s happened this week? 

I mentioned last week that I was concerned by some pressure pain. That settled by the end of the weekend. 

On Wednesday afternoon, I attended the orthopædic team’s outpatient clinic. I think I was the last patient to be seen. It was a very busy clinic. 

I had the cast removed, and unfortunately, in the process, the registered nurse who cut it off nicked some skin over the medial aspect of the hallux metatarsophalangeal joint (MTPJ). She was surprised because the bone saw was not meant to cut skin. Fortunately, the laceration was superficial, and apart from the immediate pain and some blood, I wasn’t too concerned. 

I was then seen by the duty orthopædic trainee, who examined my foot and ankle. She asked me to extend and flex my ankle as well as pronate and supinate my foot. Then she asked me to independently extend and flex my toes, especially my big toe (hallux). As I did this, she palpated the dorsum of my foot over the wound where the tendon repair was. She was happy she could feel the tendon moving. 

I had four questions for the trainee. Would I need to sleep in the boot? Can I shower without the boot? Can I flex my ankle so I can wear trousers? Can I stop taking the oral anticoagulant that was prescribed for the prevention of deep venous thrombosis? 

I need to sleep in the boot for three weeks. 😢

I can shower without the boot. 😊

I can flex and extend my ankle with care. 😊 While I’ve not worn trousers since Christmas day at church, it’s good to know I have this option. The occasional cold day in Canberra (yes, it’s summer) has meant I needed to wrap a towel around my legs. 

No more anticoagulant medication. 😊

I was then asked to wait to see a physiotherapist for a controlled ankle movement (CAM) boot fitting. She explained the range of movement (ROM) I should try to achieve and the limitations I need to observe. She then fitted me with a CAM boot, and it felt like a huge weight had been lifted from me. 

The CAM boot means much more mobility. 

Lake Ginninderra
CAM Boot

What have I been watching? 

Star Trek Deep Space Nine and Star Trek Voyager 

I continue to alternate between the two series, one episode at a time. 

I am about midway through each series and love the stories. Some of my favourite character interactions occur at this point in both series. 

Michael Dorn, who plays Worf, joins DS9 and starts a relationship with Jadzia Dax. Terry Farrell plays Dax, and she’s one of my favourite actors. In VOY, Jeri Ryan joins the cast as Seven of Nine. Likewise, Ryan is a favourite actor, too. The character development of Seven is fantastic.

What have I been listening to? 

Georgia Ede on Zöe Harcombe’s podcast 

Georgia Ede is a psychiatrist from the USA who uses nutrition to augment her psychiatric training in helping patients with psychiatric diseases. 

Georgia follows a low-carbohydrate ketogenic diet, which she believes minimises the inflammation caused by many foods. 

You can find it online if you’d like to listen to the show. An automatically generated transcript is also available online.

Georgia Ede has also written, “Change your diet, change your mind”(Ede, 2024). I’ve got this book lined up to listen to soon. 

Recipe — Steak and avocado

With the extra freedom afforded me by the CAM boot, I thought I’d cook a steak on the stove. I can now stand for a few minutes at a time, so it won’t be as dangerous. 

I chose a scotch fillet steak with a bit of rib attached.  

Equipment 

  • Frypan 

Ingredients 

  • Steak 
  • Salt 
  • Fat — beef
  • Avocado 

Instructions 

  1. Dry brine the steak overnight. 
  2. Heat the frypan to moderate heat and add a little beef fat. 
  3. Cook the steak, turning it every 30 seconds. 
  4. Cook until the meat is done to the desired internal temperature. 
  5. Allow the steak to rest for at least five minutes. 
  6. Serve with an avocado cheek.  
  7. If you’re following a meat-only diet, just the meat will be more than sufficient to satisfy your hunger. You can pick up the steak and just bite into it. This minimises washing. 
  8. If you’re low-carbohydrate eating, meat and some plant-based foods like avocado, leafy green leaves, olives, and tomatoes are a good combination. 
  9. If you’re not concerned with carbohydrates, fill your boots. 
  10. If you’re vegetarian or vegan, this steak won’t be suitable. 
  11. Always give thanks to the Lord. 
  12. Eat with whatever implements you prefer. 

Photographs

Scotch fillet steak

Thoughts on the meal 

It was nice having a pan-fried steak. Over the last five weeks, I’ve been enjoying thinly sliced scotch fillet steaks cooked in the air fryer. These steaks will continue to be my staple as I recover; tonight’s steak is a treat.

Final thoughts 

  • Since adapting to a low carbohydrate diet, my mental acuity has improved. I’m looking forward to learning more from Georgia Ede’s book.
  • As I rewatch episodes from DS9 and VOY, characters who I once didn’t like are growing on me. For example, Kira Nerys and Julian Bashir were characters who I found annoying on DS9. Neelix is still annoying on VOY, but not as much as in previous viewings.
  • Have you had to wear a CAM boot? How did you feel about the experience?
  • Flexing and extending ankles and toes. Do you know the difference?
  • Star Trek aficionados will know the series, episode, and character who introduced Velcro to humankind.

Disclaimer and comments

This post and other posts on this blog are not medical or health advice. I’m sharing my personal experiences from my lived experience. My opinions remain mine. 

For health advice, see your regular medical practitioner. For diet advice, consult with appropriately registered professionals. 

References 

Ede, G. (2024). Change Your Diet, Change Your Mind: A Food-First Plan to Optimize Your Mental Health. Hodder & Stoughton.

Simple food for healing

Posted by Gary

If you’re not seeing new posts each week, I suggest refreshing your browser and clearing your browser’s browser cache regularly.

If you continue having problems, message me via the blog’s contact page.

Dear Reader,

Introduction

I hope you’ve had a good week. My week has been busy with this and that. On Thursday and Friday evenings, I had meetings (using Zoom) with international participants, which meant late nights.

How is the foot?

What’s happened this week?

My foot has been feeling uncomfortable this week. I think I’ve developed a pressure-related bruise around the heel and ankle. I’m hoping a pressure sore has not developed.

According to my care plan, I will have the cast removed this week and will be given a controlled ankle motion (CAM) boot. I hope this will allow me to be more mobile.

What have I been watching?

Star Trek — Kelvin Timeline

Friday was a gazetted public holiday, so I spent time sitting atop my bed watching Star Trek movies from the Kelvin Universe.

There are many Star Trek aficionados who do not rate these movies. They comment on social media that JJ Abrams’ movies were an abomination. I agree with some of the criticism; however, the themes of the movies are still Star Trek and still good. I was happy to watch the three movies over the course of the day. Watching the three Kelvin timeline movies again and watching them in a more focused manner helped me glean some insights I’d not understood before. While the JJ Abrams cinematography is not to my liking, the writing and story of these movies are authentic Star Trek.

Given a choice, I don’t watch many movies directed and produced by JJ Abram.

Star Trek Deep Space Nine and Star Trek Voyager

I continue to alternate between the two series, one episode at a time.

I’m now in meatier episodes from both series. I’m enjoying them more and more.

Recipe — No recipe

I don’t have a recipe to share this week. My routine has become almost robotic.

I shared with Kathleen the other day, that I started thinking this week that my mindset may be moving from live to eat, to eat to live. I know the next time I see Kathleen, we’re going to enjoy many meals together, so for now, I’m eating to live so I can heal and recover.

While I’ll still be eating mostly meat with Kathleen, I’m looking forward to her company while we eat and enjoy the food.

My routine is basic, safe, and easy to manage on one leg.

Breakfast consists of eggs cooked in butter. There may or may not be some grated cheddar cheese added. The eggs vary from scrambled to an omelette.

Lunch may be a small tin of sardines in spring water or salmon or tuna in spring water. As a treat, there may be tinned corned beef or spam. If I feel like it, I’ll add some olives for a bit of variety.

Dinner has become a simple affair. Oddly, while I know some would use terms like mundane and boring, I find I’m enjoying the simplicity. I still have a sense of control over what I eat and how it’s cooked, yet it’s like having a ready-made meal in terms of speed and ease.

I’m buying thinly sliced scotch fillet steaks (known as ribeye steaks in North America) or lamb when I can get it. I usually seek lamb loin chops, but over the last couple of weeks, I’ve not been able to get any. I’ve resorted to lamb cutlets. The lamb cutlet is great for tender, flavourful meat but generally lacks fat. One of my favourite things about lamb is the fat. I like lamb fat rather than beef fat. I’d like to genetically engineer cattle to have lamb fat, and I’d be happy.

Cooking meat in an air fryer may not appeal to most people, but it’s very satisfying for me while on crutches.

Porterhouse steak with melted cheddar and olives
Porterhouse steak and cheddar cheese
Porterhouse steak and olives
Cheese omelette
Scotch fillet steak with butter and olives
Scotch fillet steak with butter, avocado, and olives
Tinned corned beef with cheddar cheese
Scotch fillet steak with avocado and butter
Scotch fillet steak with olives and cheddar cheese
Lamb cutlets and avocado
Scrambled eggs with butter and cream

Thoughts on the meal

All these meals are fine for what I’m trying to achieve. Minimal inflammatory food. Protein essential minerals and vitamins for connective tissue repair and health. Minimum carbohydrates for metabolic health.

You may wonder about vitamin C (ascorbic acid). The current thinking is that a diet low in carbohydrates doesn’t require extra vitamin C supplementation. There is sufficient vitamin C in meat.  

Final thoughts

  • Have you watched the Star Trek movies produced (and two directed) by JJ Abrams? What did you think of them?
  • If you’re Australian-based, what did you do on the gazetted public holiday on Friday (26 January)?

Disclaimer and comments

This post and other posts on this blog are not medical or health advice. I’m sharing my personal experiences from my lived experience. My opinions remain mine.

For health advice, see your regular medical practitioner. For diet advice, consult with appropriately registered professionals.