Home cooking

Bone in ribeye steak

Posted by Gary

If you want to skip the introduction, you can jump to the recipe.

Weight chart correct on Saturday 20230708. The thick horizontal line represents the goal weight.

Introduction

Dear Reader, 

I hope you have enjoyed your week. Mine has been terrific, fabulous even. 

Do you know the feeling when you’ve lost something and think you’ll never see it again, and then you find it? That feeling! That’s the feeling I have this week. 

Apart from this feeling of euphoria, this week, I’ve been exploring the role of diet and insulin resistance in developing Type 2 Diabetes mellitus (T2DM). I’ve been revising the endocrine system’s management of adipocytes and how low insulin levels cause fatty acid retention in adipocytes. Increasing the insulin by stimulating the pancreatic islet cells with sugar worsens the situation. Therefore, to burn the fatty acids, the insulin concentration has to be below a threshold that varies between individuals. The bottom line is minimising carbohydrates avoids raising the concentration of insulin. I didn’t find endocrinology all that interesting in medical school. My attention depends on the skills of the teacher. Self-interest-directed learning makes a difference in my level of interest.

Part of last week’s YouTube exploration involved listening and reading about Timothy Noakes from the Republic of South Africa (RSA). 

Noakes advocates for low carbohydrate, healthy fat (LCHF) (also known as real food) eating to prevent T2DM and non-alcoholic fatty liver disease (NAFLD). The ultimate aim is to stave off metabolic syndrome.

I’ve decided to transition from CSIRO TWD to LCHF eating to stave off insulin resistance and avoid T2DM as well as metabolic syndrome. The main difference between the two is the handling of fat. TWD is low fat while LCHF encourages good fat. Good fat doesn’t stimulate the release of insulin in the same quantity as protein and carbohydrates.

Tim Noakes led me to Gary Taubes and Nina Teicholz. Both are journalists with science backgrounds. Gary is best known for his books on low carbohydrate, healthy fat eating and the history behind many approaches. The book I read this week is The Case for Keto. I’ll read Good Calories, Bad Calories next. Nina is best known for her book The Big Fat Surprise.

Between the books on low carbohydrate, and healthy fat eating, I relaxed and listened to some chapters of Love Stories, which Kathleen sent me as a gift. The book is a series of vignettes told by the author, who asks strangers to share with him a love story. Set in contemporary Brisbane, and as I listen to him narrate his book (Kathleen knows I prefer listening over reading), it draws me to the streets of the central business district and the suburbs he mentions, which I’m familiar with.

The vignettes are moving with humour and solemnity, reflecting Trent Dalton’s casual writing style.

Thanks, Kathleen.

Recipe

Equipment

  • Precision cooker
  • Water bath
  • Frypan
  • Stick blender

Ingredients

  • Bone-in ribeye steak
  • Salt
  • Butter
  • Apple cider vinegar
  • Curry powder
  • Lettuce leaves
  • Avocado
  • Olive oil
  • Olives

Instructions

  1. Season the steak and place it into a vacuum bag.
  2. Seal the bag and cook at 55 °C for 2 hours.
  3. Remove the steak and dry the surface with a paper towel.
  4. Sear the steak in a frypan with some butter.
  5. Put three egg yolks into a tall cup and blend.
  6. Add a tablespoon of apple cider vinegar and two teaspoons of curry powder and blend.
  7. Melt 120 g of butter and pour slowly into the cup while blending.
  8. Keep the cup of sauce warm.
  9. Dice an avocado and toss with some lettuce leaves and olives. Dress the salad with apple cider vinegar and olive oil.
  10. Arrange everything on a plate.
  11. Give thanks to the Lord.
  12. Eat with a steak knife and a fork.
  13. Gnaw the meat and fat from the bone, then lick your fingers and lips.

Thoughts on the meal

What’s not to like? A nice steak and a thick gooey sauce along with a fresh salad. The meat was tender and beefy with fantastic mouthfeel. The sauce was thick, creamy, and salty and coated the inside of my mouth, tongue, and lips. The salad, especially the apple cider vinegar helped cut the richness of the sauce and the beef. A perfect meal to share with a perfect person.

Final thoughts

I decided this week to finish the CSIRO TWD. I’ve achieved my goal weight, and I feel confident I can maintain it without paying a monthly fee for the software application. I always have the option of starting again if I need to. I’m grateful to Kathleen for getting me onto it and helping me achieve a healthy body weight.

  • How do you feel when you find something you thought you lost?
  • Do you ever revisit material you may have covered at school and find it’s easier to understand in later life?
  • How was your week?

Photographs

Bone in ribeye steak and scotch fillet steak. The scotch fillet steak is for next week.
Seasoned bone in ribeye steak and scotch fillet steak. The scotch fillet steak is for next week.
Green and black olives
Egg yolks
Bone in ribeye steak pre-searing
Bone in ribeye steak seared
Bone in ribeye steak seared
Bone in ribeye steak with curry flavoured hollandaise sauce and a olive, avocado, and lettuce salad dressed with apple cider vinegar and olive oil

Carnivore ribs

Posted by Gary

You can jump to the recipe if you don’t want to read the introduction. 

Introduction 

🤏🥊 for the first of the month and the beginning of the Australian 2024 financial year. 

Dear Reader, 

Greetings from Canberra. I’ve enjoyed a good week. I hope yours was equally rewarding. 

I was fascinated this week by the number of people I work with who spent so much time on smart devices or at their computers trying to buy Taylor Swift concert tickets. I was at a meeting on Monday and sat next to someone I’d never met; she spent almost the entire time looking at her smartphone. When she succeeded, she squealed and exclaimed she’d paid nearly $1000 for the concert ticket. I immediately thought about how many beef short ribs I could buy for $1000. 

Apart from work, one of the avenues I’ve been exploring out of curiosity started with listening to Jordan Peterson’s “12 Rules for Life” after Gabe Maté’s “The Myth of Normal”. 

I went to YouTube to see if there were more insights into their thoughts on the human condition. The YouTube algorithm presented me Mikhaila Peterson, Jordan Peterson’s daughter. Mikhaila is a young woman who has adopted the Lion diet to manage her chronic health condition. She claims she is in remission and the best health of her life. Her father has also adopted the Lion diet to counter his health problems; likewise, he credits the diet to his excellent health. 

What followed was watching more YouTube videos about this way of eating and a growing fascination on my part. 

As far as I could find, there’s only one published study of the Carnivore diet: a self-reporting observational study. Follow-up commentary on that work has also been published[1, 2]. 

Lion diet and the Carnivore diet 

The Lion Diet and the Carnivore Diet are both restrictive diets that focus on eating only animal products. However, there are some differences between the two diets.

The Lion Diet

  • Only allows meat from ruminant animals, such as beef, lamb, bison, and goat.
  • It does not permit plant products, including fruits, vegetables, nuts, or seeds.
  • It may include salt and water.
  • It is often used as an elimination diet to identify food sensitivities.

The Carnivore Diet

  • The diet permits all types of meat, including ruminants, poultry, fish, and seafood.
  • It may also include eggs, dairy products, and animal-based fats.
  • It does not allow any plant products.
  • It claims to improve gut health, reduce inflammation, and boost energy levels.

Critics have raised some concerns:

Nutritional deficiencies: Both diets are restrictive and may not provide all the nutrients humans need. 

Digestive problems: Some people may experience constipation, diarrhoea, or bloating when they follow these diets.

Increased risk of heart disease: A high-fat diet, such as the Lion Diet or the Carnivore Diet, can increase the risk of heart disease.

Consulting a general practitioner is recommended before considering any diet. A GP can help assess individual risk factors and advise if the diet is your best option.

Unless they travel with freezers of meat, I guess people on the carnivore diet won’t be on any Mars expeditions, given its fresh meat and organs that contain enough vitamin C to prevent scurvy. 

Dear Reader, please note this is not medical advice. Please take a look at my medical disclaimer. 

I am writing about this because I am curious. I also note Katharine’s recent blog post on the Carnivore diet. Katharine is a retired medical practitioner from Scotland. She mainly writes about diabetes mellitus. I’ve been reading her blog for many years.  

Recipe 

I may not be embracing the Carnivore diet; however, tonight’s meal could be eaten by a carnivore san the vegetables. 😆

Equipment 

  • Pressure cooker 
  • Air fryer 

Ingredients 

  • Beef short rib fingers 
  • Bone broth 
  • Iodised salt 
  • Brussels sprouts 
  • Red cabbage 

Instructions 

  1. Put the beef and broth into the pressure cooker and close the lid. 
  2. Cook for 1 hour under pressure. 
  3. Allow the pressure to equalise naturally. 
  4. Remove the meat and place it on a cutting board. 
  5. Gently pat the surfaces of the beef with some paper towel to avoid the fatty liquid making a mess. 
  6. Place the cooking liquor through a sieve and store the filtered liquor in a jar in the refrigerator. 
  7. Pat the surface of the meat to absorb excess moisture and set one aside while placing the others in a vacuum bag and sealing it for use later. 
  8. Rub some butter onto the surface of the meat and cook in the air fryer for 5 minutes on each side at 220 °C. 
  9. Plate up the meat and vegetables. 
  10. Give thanks to the Lord. 
  11. Eat with a knife and fork while watching the football (The Dolphins play the Broncos tonight). 

Thoughts on the meal 

What’s not to like about beef short ribs? A quick high-temperature cook in the air fryer at the end gave the meat a nice crust for a bit of mouthfeel. 

Final thoughts 

Would you spend $1000 on concert tickets? 

Have you heard of the Carnivore diet? What do you think about it?

Photographs 

References 

1.         Kirwan, R., et al., Limitations of Self-reported Health Status and Metabolic Markers among Adults Consuming a “Carnivore Diet”. Curr Dev Nutr, 2022. 6(5): p. nzac037.

2.         Lennerz, B.S., et al., Behavioral Characteristics and Self-Reported Health Status among 2029 Adults Consuming a “Carnivore Diet”. Curr Dev Nutr, 2021. 5(12): p. nzab133.

Cauliflower soup

Posted by Gary

You can jump to the recipe if you don’t want to read the introduction. 

Introduction 

Dear Reader, 

I hope you are well and feeling 💯 

I wasn’t sure if I’d post anything this weekend. There hasn’t been much food inspiration. 

The weather in Canberra continues to decline in temperature, with the mornings regularly descending below zero degrees Celsius. I regularly eye the weather in places like Adelaide, Brisbane, and Darwin wistfully. I did see that Adelaide suffered badly this week with heavy rain. The local state emergency service responders were kept busy helping residents who experienced damage to their homes and property. Darwin is peak dry season at 32 °C and about 50% relative humidity. 

QUEENSLANDER!!! 

Heehee, guess what? The Queensland Maroons (pronounced “ma-rones”) defeated the NSW Blues on Wednesday night. It was a specular game played at Lang Park in Brisbane. I wish I could have been there. It was good to be home and watching the game after missing the first game in Adelaide because I was in Alexandria, Virginia. 

The series’ third game is in Sydney in a few weeks. While Queensland has won the series this year, it would be magnificent if they could win all three games. 

The following night, the Queensland Maroons Women’s team iced the cake and won the 2023 series in a game they lost to NSW. Aggregated points across two games decide the series winner.  I hope the women will play three games like the men next year. In an ideal world, the men and women would play on the same night. 

“12 Rules for Life” 

Last week, I mentioned the “12 Rules for Life“. I’ve almost finished listening to this book. It’s dense, and I think I’ll try to listen to it again soon. Some “rules” resonate with me, while others do not. I need time to consider the lessons from the “rules” which do not resonate with me. 

  • “Stand up straight with your shoulders back.” 
  • “Treat yourself like someone you are responsible for helping.” 
  • “Make friends with people who want the best for you.” 
  • “Compare yourself to who you were yesterday, not to who someone else is today.” 
  • “Do not let your children do anything that makes you dislike them.” 
  • “Set your house in perfect order before you criticize the world.” 
  • “Pursue what is meaningful (not what is expedient).” 
  • “Tell the truth – or, at least, don’t lie.”
  • “Assume that the person you are listening to might know something you don’t.” 
  • “Be precise in your speech.” 
  • “Do not bother children while they are skateboarding.” 
  • “Pet a cat when you encounter one in the street.” 

I’m not sure what I will read next. It may be some science fiction or the sequel to “12 Rules for Life” titled “Beyond Order”, which has twelve more rules to consider.  

Recipe 

Equipment 

  • Saucepan 
  • Stick blender 

Ingredients 

  • Cauliflower 
  • Leek 
  • Brown onion 
  • Garlic 
  • Potato 
  • Black peppercorns 
  • Vegetable stock 
  • Coconut cream (low fat) 
  • Curry powder 

Instructions 

  1. Cut the cauliflower into florets. 
  2. Dice the potato. 
  3. Slice the leek and onion. 
  4. Sweat the leek and onion in the bottom of the saucepan with olive oil. 
  5. Add a tablespoon of curry powder and some whole black peppercorns. 
  6. Add the cauliflower and potato and enough stock without covering the vegetables. 
  7. Put a lid on the saucepan and allow it to simmer until the potato and cauliflower are soft. 
  8. Blend with a stick blender until smooth. 
  9. Bring back to a simmer and slowly add some coconut cream to slightly thicken the soup. 
  10. Serve the soup in a bowl. 
  11. Give thanks to the Lord. 
  12. Eat with a spoon while watching the footy. 
  13. Enjoy the work of your microbiota fermenting carbohydrates and producing hydrocarbon gases. I won’t be lighting any matches tonight. 😆

Thoughts on the meal 

This soup is on par with the pumpkin soup I make with laksa paste. It’s hot and spicy and amazing.

This version is meat-free, and unless there are animal products in the curry powder, it’s vegan because the vegetable stock I used is vegan. 

You could add some bacon or a ham hock if you want a meaty mouthfeel and flavour. 

Final thoughts 

  • Do any of the rules resonate with you? 
  • Do you like cauliflower soup? 
  • What is your favourite soup? 

Photographs 

Here is a gallery of photographs. 

Cauliflower Soup

Speck congee

Posted by Gary

You can jump to the recipe if you do not have time for the obtuse and dreary introduction.

A photograph of Lake Ginninderra and clouds. The sky is blue and the water is calm. You can see the Belconnen Arts Centre in the shot too.
It was lovely this afternoon in the sun, looking at the clouds and the water.

Introduction

Dear Reader, 

How has your week been? Mine has been fantastic. Monday was a gazetted public holiday in the Australian Capital Territory (also known as Canberra). We have one more public holiday before Christmas. I reckon Canberra has more public holidays than any other jurisdiction in Australia. 

During the week, there was a church vestry committee meeting. I enjoy these evening meetings. We discuss what is going well and what is not in the fellowship and plan for improving things.

In the middle of the week, I did a webinar with pathology (microbiology) trainees nationwide as part of their professional development. I loved sharing with them how being a pathologist and working as a public servant in government is a rich and rewarding career path. While not the same as working in a laboratory every day and working with other clinicians, I exposed them to some of the inner workings of how things get done in government.

I attended a workshop on Thursday that brought together different Australian Government agencies. Understanding the perspective and point of view of others always makes for better outcomes (in my opinion). A shared understanding helps develop and maintain cooperation. 

All in all, it was a busy and rewarding week. It has been a week of mercy and grace.

Ramen Daddy and Jasper + Myrtle 

Jasper + Myrtle chocolate with emphasis on Queensland nuts

On Sunday, I was invited to lunch by my friends who own and operate Jasper + Myrtle. It was good to catch up with them. I have not seen either of them since before COVID-19. 

Lunch was at Ramen Daddy in their Canteen in the 1 Dairy Road precinct in Fyshwick. 

I had the “Classic Daddy“, which was fantastic. I didn’t shoot a photograph because I wasn’t in the mood. It was good catching up with friends and enjoying eating the meal. 

After lunch, I got a tour of the Jasper + Myrtle chocolate factory. I remember they started in their garage with a relatively small setup. They’ve been to Italy a few times to purchase equipment for their manufacturing process. They import all the beans from PNG, so they are genuinely bean-to-bar in their manufacturing process. 

There was a lot of gleaming stainless steel and chocolate to see. 

What have I been reading? 

Phillipa Sage’s “Off-road with Clarkson, Hammond, and May” and “The Wonderful World of Jeremy Clarkson.” 

Phillipa recently wrote two books about her work and personal relationships with Jeremy Clarkson, Richard Hammond, and James May. 

I know these three entertainers are polarising in society; however, Phillipa provides some insight that isn’t evident from their TV work. 

Jordan Peterson’s 12 Rules for Life 

In the same way, I read Gabor Maté’s “The Myth of Normal” based on a recommendation from blogger Jessica Cyphers; I started listening to this book by Jordan Peterson. 

While Maté’s book is about feelings, emotions, attachment, and embracing customs from first nations people groups, Peterson uses observation and empirical data to emphasise evolutionary biology. I’m part-way through the rules for life. “12 Rules for Life” is an audiobook that requires concentration. Peterson is fond of using words and terms which are technical and accurate, which can make comprehension a challenge when the words are not in everyday use. I’m learning new words.

While Maté takes a post-modern view of identity, Peterson relies on the power and force of evolution. 

The contrasts are fascinating. 

Peterson also takes this empirical view in his description of Christianity. His characterisation is academic, and while his exposition is scholarly, it sounds shallow compared with the depth and winsome conviction of Martyn Lloyd-Jones and Timothy Keller. He understands the bible (he also includes the Apocrypha) as a literary work and a guide for life, but not as the Word of God.

Recipe 

Equipment 

  • Pressure cooker 

Ingredients 

  • Speck 
  • Brown rice – 1 cup
  • Celery – a few stalks – sliced roughly.
  • French onion soup packet mix 
  • 8 cups of boiling water  
  • Red onion – chopped.
  • Whole black peppercorns for some extra “bite.”
  • Iodised salt is unnecessary because of the salt in the speck and the packet mix.
  • Spring onion 

Instructions 

  1. Wash the rice until the water runs clear.
  2. Combine the soup mix and the boiling water.
  3. Put the rice and French onion soup mix (stock) into the pressure cooker.
  4. Place the speck on top and add the celery.
  5. Add in the onion and peppercorns.
  6. Cook for one hour.
  7. Allow the pressure to equilibrium naturally.
  8. Open the lid and remove the piece of speck. Dice the meat while it is hot and return it to the pressure cooker to stir it through the developed rice gruel.
  9. Transfer the congee to containers for storage, leaving aside enough for dinner.
  10. Put the remaining congee into a bowl and garnish with spring onion.
  11. Give thanks to the Lord.
  12. Eat with a spoon.

Thoughts on the meal

As I’ve written many times, congee or jook is my favourite food. The meal was excellent and comforting.

Some readers will object to my use of speck because cured pork is unhealthy[1]. If you don’t like cured pork, you can use chicken sans skin and fat. You could also use tofu and increase your plant œstrogen[2] intake.

I’ve got enough left over from this meal to keep me happy for a week.

Final thoughts

  • Do you like supporting local artisans, like Peter and Li Peng and their endeavour with Jasper + Myrtle?
  • Have you had a rewarding week?
  • Would you make tofu congee?
  • Queensland and NSW play again in game two of this year’s State of Origin series this Wednesday. Queensland won the first game in Adelaide. Game two is at Lang Park, with a sold-out stadium. I’d give a body part to be at that game.

Photographs

Brown rice and French onion soup mix
Speck portion
Speck
Speck
Speck congee
Speck congee

References

1.         Bouvard, V., et al., Carcinogenicity of consumption of red and processed meat. The Lancet Oncology, 2015. 16(16): p. 1599-1600.

2.         Rietjens, I., J. Louisse, and K. Beekmann, The potential health effects of dietary phytoestrogens. Br J Pharmacol, 2017. 174(11): p. 1263-1280.

Gorgonzola and Twitter

Posted by Gary

If you don’t want to read the introductory words, click here for the recipe.

Introduction

Dear Reader,

I hope you’ve had an enjoyable week. Mine has been good, being back behind my desk after a week away.

Inspiration

A tweet from a couple of weeks ago inspired tonight’s meal.

Gorgonzola inspiring tweet from Michel J

Michel J has an aversion to gorgonzola[1–4] cheese and, from time to time, will comment on my tweets if I’m enjoying some. He saw the scrambled eggs I made and wondered where the gorgonzola cheese was.

I have been on and off Twitter[5] since about 2010. It’s changed a lot since the early days. COVID-19 saw Twitter become a tool for academics to share pre-peer review findings with other scholars and helped educate people on the biology of SARS-COV-2 and the epidemiology of COVID-19. With the recent change in ownership and management, the platform has also seen a shift in how and what sort of news is shared.

Recipe

Equipment

  • Pressure cooker
  • Oven
  • Frypan

Ingredients

  • Gorgonzola
  • Pumpkin
  • Garlic-infused olive oil.
  • Iodised salt
  • Freshly ground black peppercorns (with a pestle in a mortar)
  • Garlic powder
  • Baby spinach
  • Pine nuts
  • Beetroot
  • Beef cheeks
  • Barbecue sauce
  • French onion soup mix

Instructions

Pumpkin mash

  1. Toast some pine nuts in a frypan.
  2. Crumble the gorgonzola into small crumbs.
  3. Dice the pumpkin, rub it with olive oil, and season it with salt, pepper, and garlic powder.
  4. Cook the pumpkin in the oven until it’s soft enough to mash with a fork.
  5. Mash the pumpkin and stir through a bit of olive oil along with the crumbled cheese, spinach leaves, and pine nuts.

Beef cheeks

  1. Brown the beef in a frypan or an oven.
  2. Put the beef into the pressure cooker and add the soup mix plus barbecue sauce.
  3. Cook for one hour and allow the pressure to equilibrate naturally.
  4. Remove the meat, tease the muscle bundles, and add some more barbecue sauce.
  5. Put the meat onto a baking sheet and place it under the grill to caramelise the beef and evaporate excess water.

Plating up

  1. Put some pumpkin mash onto the dinner plate and spread it with a spoon.
  2. Put some of the meat on the pumpkin mash.
  3. You can add extra vegetables if you like.
  4. Give thanks to the Lord.
  5. Eat with a fork.

Thoughts on the meal

I liked it. I feel full and sated. I have enough beef cheek meat leftover for a few more meals.

What have I been watching?

Succession

Another doctor I work with has been talking about the TV series, Succession, which portrays a family of an ageing media mogul in the worst possible way. The comedy is dark and satirical. The characters are horrible people. The show, though, is compelling. It ran for four seasons, and I’m into the third season.

I started watching season one on the flight home last week. I found it so compelling that I stayed awake watching it last night well after midnight. That says something for someone generally in bed at 8.30 and usually asleep by 9.30. 🤔

If you like dark humour, give it a go.

Colin from Accounts

The other TV series I started watching on the flights to and from the US was Colin from Accounts. The show was created by and stars two Australians who develop a romantic relationship after meeting when a car hits a dog. There is a significant age gap between the two. One of the characters is a final-year medical student, and the other owns and runs a brewery.

I was laughing out loud as I watched it on the flights.

Both these TV series have warnings about using coarse language and some offensive imagery.

Final thoughts

  • Do you like gorgonzola? How do you prefer eating it?
  • How do you feel about Twitter?
  • Have you watched any new shows on TV?
  • I hope you have a wonderful week filled with peace and joy and happiness.

Photograph Gallery

Pressure cooker beef cheeks with pumpkin mashed with Gorgonzola, spinach leaves, and pine nuts
Beef cheeks
Butternut pumpkin
Gorgonzola
Gorgonzola
Pressure cooker beef cheeks with pumpkin mashed with Gorgonzola, spinach leaves, and pine nuts
Pressure cooker beef cheeks with pumpkin mashed with Gorgonzola, spinach leaves, and pine nuts
Pressure cooker beef cheeks with pumpkin mashed with Gorgonzola, spinach leaves, and pine nuts
Pressure cooker beef cheeks with pumpkin mashed with Gorgonzola, spinach leaves, and pine nuts
Pressure cooker beef cheeks with pumpkin mashed with Gorgonzola, spinach leaves, and pine nuts

References

  1. Lomonaco, S., et al., Listeria monocytogenes in Gorgonzola: subtypes, diversity and persistence over time. Int J Food Microbiol, 2009. 128(3): p. 516-20.
  2. Moio, L., P. Piombino, and F. Addeo, Odour-impact compounds of Gorgonzola cheese. J Dairy Res, 2000. 67(2): p. 273-85.
  3. Panebianco, F., et al., Understanding the Effect of Ozone on Listeria monocytogenes and Resident Microbiota of Gorgonzola Cheese Surface: A Culturomic Approach. Foods, 2022. 11(17).
  4. Torri, L., et al., Relationship between Sensory Attributes, (Dis) Liking and Volatile Organic Composition of Gorgonzola PDO Cheese. Foods, 2021. 10(11).
  5. Zheng, B. and G. Beck Dallaghan, A Twitter-facilitated professional learning community: online participation, connectedness, and satisfaction. BMC Med Educ, 2022. 22(1): p. 577.

A photograph of the Big Belconnen Owl with a blue sky background and deciduous trees.
After a week of gloomy damp weather, the sun shone on the Owl statue today.
The trip to the US resulted in a small blip 😉