During the week, a work friend, viz., MH, mentioned that she cooked two legs of lamb for 10 hours each for Christmas dinner. MH has a large family who all live in rural Victoria.
I’m quite fond of lamb, but I prefer the forequarter rather than a hind leg (also known as the shoulder). I am aware a lot of people aren’t keen on lamb meat. The odour from cooking and cooked lamb is distinct, and some people are put off by it. One of my daughters isn’t keen on lamb meat. Part of her distaste is that she eschews all animal fat and lamb can be quite fat. I like eating breakfast with this daughter because she cuts off all her bacon fat. Guess who gets the discarded bacon fat?
Stolen rosemary with garlic and white onion.
My anatomical preference for lamb is in contrast to my taste for chicken. For chicken, I am a thigh lover over the breasts and wings.
As I was thinking about this meal, I thought I’d try to get things started in the slow cooker at about 6 am so I’d have the meat ready well before my 6 pm dinner deadline.
Lamb shoulder after browning in a frying pan.
The day didn’t start as planned. Oddly for me, I slept in and didn’t start the preparation until about 6.30 am.
Last night, I went for a walk and foraged (stole or acquired) a large amount of rosemary from a few bushes on the footpath outside a local hotel.
I browned the fat and muscle meat in a large frying pan over high heat to prepare the lamb.
Halfway point in a 10 hour slow cook lamb shoulder.
I added all the rosemary in the slow cooker after I scrunched it up and rubbed it vigorously in my hands to break down the leaves a little to release the natural oils. I also cut a knob of garlic in half, sliced one white onion and put it into the cooking vessel.
Add about ¼ cup of dry oregano leaves and a cup of stock.
I then put the lamb into the slow cooker and discovered it was slightly too big. I had to get a knife and cut away some muscle bundles to get the lid to seal correctly.
A wedge of Kent pumpkin rubbed with olive oil, black pepper, iodised salt, chilli flakes and sugar. Ready for the oven.
After ten hours, I opened the slow cooker and removed the shoulder. The fat and muscle meat were coming away from the bones, making the transfer to a tray in one piece difficult. The meat’s tenderness wasn’t a problem because I wanted to pull the muscle bundles off than carve away large cuts from the bone.
Most of the lamb meat is now in an airtight container and refrigerated. Lamb will be a feature of lunches and dinners this week.
Lamb shoulder bones
If you’re wondering what I did with the cooking juices, well wonder no more. I filtered out the rosemary, garlic, and onion and used the liquid to make a gravy.
I made a roux with a little flour and butter in a saucier pan and cooked it for about 3 minutes. I added the meat juices and cooking liquid and stirred it until a gravy consistency developed.
To accompany tonight’s lamb shoulder roast, I roasted a wedge of Kent pumpkin as well as some broccolini.
I coated the pumpkin with black peppercorns, iodised salt crystals, hot chilli flakes and refined white sugar which I ground in a mortar with a pestle. I like adding a little sugar to help with the caramelisation of the pumpkin. I cooked the pumpkin in an oven at 180 °C for about 45 minutes.
I gently rubbed the broccolini with some olive oil and cooked it with the pumpkin for the 20 minutes of the cooking period.
10 hour slow cook shoulder of lamb with lamb flavoured gravy, roast Kent pumpkin and broccolini.
10 hour slow cook shoulder of lamb with lamb flavoured gravy, roast Kent pumpkin and broccolini.
10 hour slow cook shoulder of lamb with lamb flavoured gravy, roast Kent pumpkin and broccolini.
10 hour slow cook shoulder of lamb with lamb flavoured gravy, roast Kent pumpkin and broccolini.
10 hour slow cook shoulder of lamb with lamb flavoured gravy, roast Kent pumpkin and broccolini.
MH and another workmate, viz., AP, gave me a cultured butter gift on Thursday. I see lamb and gravy rolls on buttered bread being a thing next week.
I have the best workmates who really know me. Cultured butter, biscuits and a microorganism!
Prawns and linguine in a tomato, chilli and garlic sauce
Prawns and linguine in a tomato, chilli and garlic sauce
Background
Prawns with spaghetti, chilli and garlic were suggested by GC after I asked how she would combine prawns and pasta. I spied some “fresh”* linguine at the supermarket and chose that instead of the spaghetti I had in the pantry.
Ingredients
150 g “fresh” linguine
2 tablespoons olive oil
2–3 garlic cloves, finely sliced
1 fresh red chilli*, finely sliced
210 g chopped tomatoes (I use Mutti™ brand tinned tomatoes)
2 tablespoons of lime* juice
250 g peeled cooked prawns
1 tablespoon flat-leaf parsley, finely chopped
Iodised salt flakes
Whole black peppercorns, crushed with a pestle in a mortar
Prawns and linguine in a tomato, chilli and garlic sauce
Instructions
Hone your knives on a honing rod.
Prepare everything ahead of time.
Boil some salted water and add the prawn heads to add a little extra flavour to the water.
Boil the prawn heads for about five minutes to extract the flavour from them. After five minutes, remove the prawn heads with a strainer or whatever tool you have that works.
With the water in a rolling* boil, empty the packet of “fresh” linguine into the boiling water and cook according to the maker’s instructions for use.
Heat the oil in a non-stick skillet or wok and add the garlic and chilli.
Cook the garlic and chilli for about a minute then add the lime juice and tomatoes.
Cook for about 5 minutes on high heat until the sauce begins to bubble and has reduced slightly.
Add in the prawns and heat them through, this should only take about 30 seconds. Don’t ruin them by overcooking them because that would be a tragedy of epic proportions.
After the instructed cooking time, drain the spaghetti, add it to the tomato and prawn sauce, and then add some parsley. Toss everything together over low heat combining the spaghetti with the sauce.
Transfer everything to a bowl and garnish with more parsley as well as some salt and pepper.
The question that beckons is how to eat this meal. When I look at it, it looks like a noodle stir fry so do I grab a pair of chopsticks? In deference to Italian friends though, I went with a fork and a spoon.
Floss and brush your teeth multiple times because I went with three cloves of garlic.
Flat-leaf parsley, whole black peppercorns, iodised salt flakes, Mutti tomatoes, garlic, limes and chilliHalved limes, ground pepper and salt, sliced and diced chilli, Mutti tomatoes and sliced garlicCooked prawnsPeeled prawns and prawn headsFresh linguine
Optional extra lobster meat
I was keen on a Moreton Bay bug (slipper lobster) but ended up with a small lobster tail. This tail had been frozen and was thawing when I bought it. I completed the thawing and then cooked it in some salted water for about 4 minutes. To stop overcooking the lobster meat, I plunged the cooked lobster tail into ice water.
I could have sliced the tail and combined it with the prawns, however, I chose to keep the lobster meat separate and ate it along with the meal adding a forkful of pasta and prawns to a slice of lobster meat.
Raw lobster tailCooked lobster tail in a saucepanCooked lobster tail on kitchen paperCooked lobster tail on ice
If you’re thinking, “How can Gary afford this?” it comes down to the trade problems Australia is currently experiencing with China. China is refusing to import products like lobsters so there is a glut and lobster meat is cheaper than normal.
Final thoughts
This was a good meal.
Everything came together well.
I think this is the first time I used tomatoes and didn’t add any cream or cheese of any nature.
If you make this please let me know in the comments. Thanks.
Notes
“Fresh” in this situation with the packet refrigerated linguine means not dry.
Rolling or roiling boil? Roiling is an old word, so it’s suited to old farts rather than young people.
Lime juice or lemon juice? I know many recipes suggest lemon juice, but I like the freshness of lime juice.
Should you remove the seeds from the chilli? It’s really up to you. Last Saturday night, I ate a very hot chilli with my brother and his daughter on a dare. We all suffered. Our eyes watered. It felt like the mucosa in our buccal cavities was sloughing off. I was producing copious volumes of saliva. The pain lasted for about 30 minutes.
I need to clean out my freezer and refrigerator of bits and pieces.
I had some speck, some baby green peas, some onions, mushrooms, and a handful of cherry tomatoes on the cusp of blooming some mould.
Speck with caramelised onions and mushrooms with mushy peas and cherry tomatoes
Speck is smokey bacon and sold as a block rather than rashers. I had an open packet after I’d used some speck a few weeks ago for some other dish.
I also have some frozen baby green peas in the freezer because frozen peas are so versatile. When I make mushy peas, I use sour cream, and I had a little left after having it with avocado during the week.
Because I ate a sweet lunch on Friday rather than my usual caramelised onion and mushrooms on Italian bread I had some brown mushrooms getting a little dry in a paper bag in the refrigerator.
Speck with caramelised onions and mushrooms with mushy peas and cherry tomatoes
Ingredients
Speck
Onion
Cloves
Chicken stock
Baby green peas
Sour cream
Butter
Cherry tomatoes
Onions
Mushrooms
Claire’s whiskey Seville marmalade
Olive oil
Balsamic vinegar
Golden syrup
Speck with caramelised onions and mushrooms with mushy peas and cherry tomatoes
Instructions
Speck and caramelised onions
Cut the speck into thick slices. When I write thick, I’m thinking, at least 1 cm thick. You want to be able to bite into the smoked bacon and experience the smokiness as your teeth cut through and the fatty meat juices burst from the moist, tender flesh over your tongue.
Quarter a brown onion with a sharp knife. I use a Chinese-style meat cleaver which I like to hone with a cook’s steel each time I use it. I love the sound of iron on iron.
Put the speck, onions and some cloves into a saucepan and pour over enough chicken stock to cover the meat.
Bring the chicken stock to a simmering boil and cook for about 40 minutes.
The idea is to get the speck soft and floppy.
After 40 minutes, take the saucepan off the hob and allow it to rest off the heat.
With a mandolin, slice a couple of white onions and remove the stalks from the mushrooms.
Begin to caramelise the onions in some olive oil over low, slow heat. Add in the mushroom caps and stalks and put a lid on the frying pan.
When the onions and mushrooms soften and begin to take some colour, add in a little balsamic vinegar and continue to cook slowly. For some extra kick add a dessert spoon of Claire’s whiskey Seville marmalade. Watch the onions and mushrooms because you want them caramelised and not burnt.
Towards the end, add in some golden syrup for a little extra sweetness. Adding the golden syrup is an optional step.
When the onions and mushrooms are ready, take the frying pan off the heat and transfer the caramelised onion and mushrooms to a bowl.
Remove the pieces of speck from the saucepan. Dry the surfaces of the meat and fat with a towel.
In the frying pan used for the onions and mushrooms, fry off the speck along with the cherry tomatoes. Fry the meat until it takes on some colour and a little crispiness.
Speck with caramelised onions and mushrooms with mushy peas and cherry tomatoes
Mushy peas
Put the frozen baby green peas into a silicon mixing jug with a little water and cook using microwave radiation. Cook the peas until they just become soft.
Drain out the excess water and add in a nudge of butter and a dessert spoon of sour cream.
Blend with a stick blender.
The sour cream keeps the peas bright and green.
Speck with caramelised onions and mushrooms with mushy peas and cherry tomatoes
Serve the food
Put everything on a dinner plate.
Shoot a photograph.
Sit down and eat with a knife and fork.
Speck with caramelised onions and mushrooms with mushy peas and cherry tomatoes
What have I done this week?
I’ve been out twice. I know, right? What a gadabout. I like the description of gadabout in the British Engish Thesaurus (see below).
On Monday evening I went out with some pathologists (specialist microbiologists, as a colony) to XO in Narabundah and we enjoyed the Christmas menu.
On Wednesday evening, I went out with some work friends to Tipsy Bull in Braddon and enjoyed a collection of vegetarian tasting plates.
What have I watched this week?
I watched the food show Ugly Delicious produced and starring US-based celebrity chef, David Chang. David is of Korean heritage, and this is important to know when watching the program.
David spent the series highlighting the differences between the sophisticated Italian and French cuisines against the messy and ugly south-east Asian and Indian cuisines. The premise being there is inherent racism because Asian food is quick and looks sloppy, and the service is often curt. In contrast, Italian and French food is refined and sophisticated with the food elements and plating being elegant, and the service is polite and courteous.
I could see his perspective, but I don’t see it as racism. Eating at a fine dining restaurant with attractive looking food and courteous service is enjoyable with the right company. Likewise going for cheap eats in an Asian restaurant with cheap tables and chairs, newspaper for table covering, and disposable chopsticks can be just as enjoyable with the same company.
Final thoughts
Have a good week. Let me know what you think in the comments section.
Purple CauliflowerPre-cooked pork knuckle. Slowly cooked and packaged for reheating.
During the week, I started thinking about what I might cook myself for Christmas day lunch.
A conversation with some workmates prompted me to think about what movies to watch on Christmas day too. I’ll probably write about that on the Christmas day blog post.
When I was growing up in Brisbane, I remember my maternal grandmother roasting more than a dozen chickens because she would cook for a large group of people. My grandmother used to spoil me rotten. She knew that I loved eating the cloaca of roast chickens. I remember one Christmas; I had fifteen roast chicken cloacæ. It was epic.
After my grandmother’s death, we’d often have Christmas lunch with my uncle and his family. We’d have ham, turkey, chicken, and pork. The meals were huge.
In recent years, if I’ve eaten Christmas lunch with friends, there may be duck or chicken for the lunchtime meal.
This year, I’m cooking for myself. I’m not going to cook a whole chicken or a large joint of meat. I want something relatively simple and comforting, especially if I’m going to sit down in front of the TV watching a Christmas movie.
Pork knuckle
As I was browsing the aisles in the meat section of Coles today, I spied the pre-cooked pork knuckle and noted the extended expiration dates on the packaging. These pork knuckles have been pre-cooked, and vacuum-sealed which should aid safe preservation.
I’ve eaten one of these pork knuckles before and enjoyed it. I knew then; I’d do it again.
Pork knuckle with the rind dried.
Cauliflower cheese
During the week I was watching Jamie Oliver on TV, and he made a cauliflower cheese. I haven’t made cauliflower cheese for ages and thought it might go well with the pork knuckle.
White sauce
I’ve become a fan of the French Cooking Academy on YouTube. While I’ve been competent at making white sauce for many years, I wasn’t necessarily aware of the two approaches to creating a white sauce.
Saucier pan
You might be wondering, what is a saucier pan? Is it just a fancy way of saying saucepan? I’m guessing that the derivation of the words is similar. A saucier pan differs from a standard saucepan by having a more rounded bottom. A nicely curved bottom is an excellent thing in a pan because it means bits of your roux won’t get stuck in the angle between the hard bottom and sides of a saucepan.
A rounded bottom means easier whisking and less residue.
I recently bought a saucier pan on-line. I’m embarrassed to write that it was an expensive purchase and I had to wait months for it to ship from the United States. I guess that achieving the lovely curve of a rounded bottom takes more effort to make.
So apparently, if you’re serious about making special sauces, a rounded bottom is an excellent thing.
Purple cauliflower
I think most people would assume my favourite colour is maroon (pronounced ma-RONE) because of the association with the Queensland rugby league team (the mighty Queensland XXXX Maroons). However, maroon isn’t my favourite colour, purple is. I won’t go into the reason why here, but people who know me well, understand why this is.
While in the fresh produce section of Coles I spotted a beautifully formed purple cauliflower and thought it would be great for cauliflower cheese.
Purple Cauliflower Florets
Ingredients
Pork knuckle
Coles pre-cooked pork knuckle
Iodised salt
Queensland nut oil
Cauliflower cheese
Purple cauliflower
Iodised salt
White pepper
Lurpak butter
Plain flour
Milk
White onion
Cloves
Nutmeg
Bay leaf
Porcini mushrooms
Porcini mushroom distillate
Cheddar cheese (Coon™)
Instructions
Pork knuckle
Follow the instructions on the box.
Dry off the rind and rub on some Queensland nut oil and iodised salt. I think the best thing to dry your meat off is a tea towel because you can wash it and reuse it. If you don’t want to do that, then absorbent kitchen paper is okay to use. Massage the oil and salt into all the nooks and crannies with your fingers.
Cook in a hot (220 °C, fan-forced) oven for 50 minutes.
Allow the pork knuckle to rest and peel off the crackling before pulling the meat from the bone.
Keep aside some of the pork muscle meat for another meal.
Eat all the crackling in one hit because it’s better hot than cold. I also defy anyone to not eat all the delicious crackling.
Cooked pork knuckle with crispy cracklingCooked pork knuckle with crispy crackling
Cauliflower cheese
Dissect the florets off the cauliflower head using a sharp paring knife.
Cook the florets in boiling salted water until you can penetrate and withdraw from the stems with a sharp paring knife cleanly.
Drain the florets in a colander.
Melt the butter in a saucier pan (see my description in the earlier paragraphs on what a saucier pan is) over low heat.
Add in the plain flour and whisk to form a roux.
Cook for three minutes to remove the taste of the flour because it’s a disgusting taste and you want to taste the buttery goodness of the Lurpak butter.
Set aside the saucier pan with the roux and allow it to cool to room temperature. Make sure you place the saucier pan on a heat resistant surface. It will destroy the joy of the whole meal if you melt something and damage your saucier pan.
In a saucepan add some milk, half a white onion which has cloves inserted, a bay leaf, the juice from rehydrated dried porcini mushrooms, white pepper, salt, and nutmeg.
Bring the milk to a simmer and simmer for 10 minutes.
Replace the saucepan on the hob with the saucier pan with the cooled roux.
Pour the hot flavoured milk through a sieve directly into the saucier pan and begin to whisk to develop the white sauce. If it starts to get a little too thick and gooey, add some cold milk to bring the sauce to a more runny consistency if that is your heart’s desire. Me, I like my white sauce thick and gooey for the mouthfeel.
Add some raw diced white onion to the white sauce to add some crunch and texture for even better mouthfeel.
With a bit of kitchen-paper wipe the bottom of a baking tray with some Queensland nut oil in what is probably a vain attempt to stop the white sauce and cauliflower from forming adhesions to the bottom of the baking tray. While I don’t believe for a second that these adhesions are as painful and troublesome as intraperitoneal adhesions, it’s pretty frustrating to spend an excessive amount of time scrubbing the bottom of the baking tray. I’ve got a friend at work who has had problems with adhesions and she’s been through a terrible time.
With a ladle, spoon some of the white sauce into the baking tray. The aim is to coat the bottom of the oily base.
With your fingers, because fingers are delicate organs — fearfully and wonderfully created — to know just how much pressure to apply to objects to pick them up and transfer them. In this case, the cooked florets may be friable (sort of like caseation), so the aim is the transfer them into the baking dish without causing the florets to fall apart. I hope you can appreciate why I think fingers are best for this task.
If you burn the tips of your fingers, that’s the price you pay for trying to pick them up without allowing the florets to cool to a sufficiently low temperature.
Ladle the remaining white sauce over the cauliflower florets, making sure to fill in the holes and fissures with your thick gooey special sauce.
Grate some cheddar cheese, I used Coon™ and please understand this is the name of the cheese, and the name is going to change soon because the company which manufacturers the cheese has listened to its customers and will make a change. I don’t know what the new name will be. I hope it’s Eddie after Edward Coon who was the original maker of this delicious cheese.
Add the cheese on top of the white sauce covered cauliflower. Use as much cheese as you like. I like cheese, a lot of cheese, so I used a couple of cups of grated cheese.
I also grated some nutmeg over the cheese and sprinkled some cayenne pepper and smoked paprika on the cheese. Yes, I did the wanky thing and used a whole nutmeg with a microplane to grate it rather than shaking a bottle of ground nutmeg. If that’s all you have, then that is fine. Don’t let anyone ever look down on you for using nutmeg out of a bottle.
The baking tray should go into an oven heated to 180 °C for about 20 minutes. This should result in lovely golden and dark caramel tones to the white sauce with a little blue of the purple cauliflower peeking through. I say blue because the purple colouration changes when the cauliflower is cooking in boiling water.
Remove the baking tray and allow the cauliflower cheese to set. Setting the cauliflower cheese may take about 10 minutes. You want the cheese to stiffen a little, so the cheese and white sauce adhere to the cauliflower florets.
Half a white onion with diced white onion plus a bay leaf and nutmegHalf a white onion spiked with cloves with diced white onion plus a bay leaf and nutmegHalf a white onion spiked with cloves with diced white onion plus a bay leaf and nutmegDried porcini mushrooms hydrating in warm waterMilk with white onion, cloves, bay leaf, nutmeg, white pepper, salt, porcini mushrooms and mushroom water.Purple cauliflower on white saucePurple cauliflower covered with white saucePurple cauliflower covered with white sauce and cheese plus nutmeg, cayenne pepper and smoked paprika.Purple Cauliflower CheesePurple Cauliflower Cheese
Plating up
Put the pork knuckle meat and the pork crackling on the dinner plate.
With a large serving spoon, ‘cut’ through the set cauliflower cheese and aim to take a floret with each spoonful. Place the cauliflower cheese next to the meat and crackling.
Pork knuckle and purple cauliflower cheesePork knuckle and purple cauliflower cheese
How did it taste?
The pork knuckle meat was tender, not too salty and delicious. The crackling was crisp and had a clean flavour.
The cauliflower cheese was fantastic. The white sauce and cheese were the right consistency, and the cauliflower was soft and not too firm.
I think Karen was one of the first bloggers I followed when I started blogging a little over ten years ago.
Karen and her husband live in the USA and travel extensively, especially throughout Europe with an emphasis on Italy judging by the number of posts about that beautiful country.
If you like to travel and eat good food, I recommend following Karen and the adventures she and her husband enjoy.
Roast pumpkin, spiced pecans and duck breast
Recipe
Ingredients
Spiced pecans
50 g butter
25 g dark brown sugar
5 mL of water
5 g five-spice powder
1 g cumin
1 g white pepper
1 g cayenne pepper
½ cup pecan halves
salt to taste
Butter, pecan nuts, brown sugar, and spices
Roast pumpkin and caramelised onion
Butternut pumpkin diced
Brown onion sliced
Brown sugar
Olive oil
Five-spice powder
Baby rocket
Duck breast
Duck breast
Iodised salt
Black pepper
Queensland nut oil
Instructions
Spiced pecans
Heat the oven to 200 °C.
Melt the butter in a small pan.
Add the brown sugar and water and mix in with the melted butter.
Add in the spices and mix through as the butter and sugar bubble.
Thoroughly coat the pecans in the sweet, spicy, sticky, gooey and hot buttery goodness.
Make sure each piece is covered.
Spread the coated pecan pieces onto a lined baking tray.
Toast for five minutes.
Allow the spiced pecans to cool.
Spiced pecans before the ovenSpiced pecans ready for the ovenSpiced pecans out of the oven
Roast pumpkin and caramelised onion
Heat the oven to 200 °C.
Dice the pumpkin and slice the onion.
Put the pumpkin and onion in a mixing bowl and rub with the brown sugar and olive oil.
Layout the pumpkin and onion onto a lined baking tray and sprinkle over some five-spice powder.
Cook the pumpkin and onion for at least 35 minutes or until the onion and pumpkin have taken on good caramelisation. Some people may suggest the black bits represent burnt food. I beg to differ unless it tastes acrid, it’s all good.
Remove the cooked pumpkin and onion from the oven and place the baking tray on a bench so the pumpkin and onion can cool.
When the pumpkin and onion are tepid, put them into a mixing bowl and toss in some rocket leaves and toss the salad.
Just before serving the meal, add in the spiced pecans and toss the salad.
Duck breast
Season the duck breast with iodised salt and black pepper.
Seal the breast in a vacuum bag.
Cook for 1 hour at 55 °C in a water bath.
After the hour, remove the bag and place it on a plate and refrigerate for about 15 minutes. This step ensures the temperature of the breast meat dips below 55 °C so you can sear the skin in a hot skillet until it is golden brown.
Remove the duck breast from the refrigerator and open the bag.
Pat the breast dry with kitchen paper and with a sharp knife, score the skin.
Heat a cast-iron skillet until it is smoking hot.
Rub some Queensland nut oil on the surface of the duck breast and sear the skin hard like there’s no tomorrow!
Allow the breast to relax and rest for a few minutes before slicing.
Roast pumpkin, spiced pecans and duck breast
Plating options
You could add the sliced breast to the pumpkin and onion salad and make a big bowl of goodness which only needs a fork for eating.
The alternative is to serve the duck next to the pumpkin and onion salad.
Roast pumpkin, spiced pecans and duck breast
How did the spiced pecans taste in the meal?
I was pretty impressed. Pecans added a nice kick of flavour. I think next time I’d use more cayenne pepper and maybe more five-spice. I was surprised the pecans weren’t too sweet and not too sticky.
What else has been happening?
Blogging
I haven’t been feeling the need to blog as much lately. I haven’t written in my diary blog for months, and I think I might retire it. I’ll probably focus blogging here at Yummy Lummy.
I still read a few blogs every day, and I pretty much always photograph my meals and share the images.
We’ll see how I go for now.
Life is pretty good at the moment. My days are busy, and I’ve been spending time contemplating some changes.
It’s been a harrowing year for so many people, yet for me, I’ve enjoyed working. Praise God; I’ve been blessed this year in so many ways. I’ve made new friends, got to know myself better, and I’ve worked with brilliant people. I think we all see on TV the big named people, but I’m thinking of the quiet achievers behind the scenes. The public servants whose thoughtful and intelligent advice has ensured we have the policy settings to respond with vigorously and with agility. These are the people who have assured Australia is in a good place right now.
Bodyweight maintenance
I’m pretty keen to avoid getting too heavy again. I don’t want to deprive myself of good food, but I’m conscious that to reach a so-called normal BMI, I need to get down below 72 kilograms. But, that’s the upper limit of normal. It means I need to aim for about 70 kilograms. I don’t know if I can do that.
You’ll see in this year’s weight chart; I recently had a sudden dip. I had a few days of feeling out of sorts and didn’t have much appetite. Since then, I’ve reduced my portion sizes a little without feeling deprived.
2020-11-21 Weight chart
We’ll see how this goes. With Christmas coming up, it’ll be a little more challenging to keep losing weight so mentally I’m not going to get too focussed on numbers.
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