Chuck steak

Banana Boogie Bakery Vanilla Slice.

Posted 2024-04-27 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.

Click the link here if you want to read about the Banana Boogie Bakery vanilla slice.

Dear Reader,

Introduction

I hope you’ve had a good week.

My week was busy. Thursday was Anzac Day. Kathleen and I went for a drive. We took a look at Windy Point Lookout.

What have I been watching?

Star Trek: Voyager and Star Trek: Deep Space 9

I’ve now finished watching Star Trek: Voyager (VOY). It’s been an enjoyable rewatch. I will finish Star Trek: Deep Space 9 (DS9) soon. I will start watching Enterprise (ENT).

I’ve also started watching Bosch and there are Star Trek connections. Jeri Ryan from VOY and Linda Park from ENT.

I’ll share more on Bosch in another post.

National Rugby League

This has been a ripper season for footy. The Dolphins and Brisbane Broncos are in the top 8, and I’m happy. I enjoy having a decent TV with free-to-air access to watch live NRL footy.

I am looking forward to the State of Origin series to begin this year. The Queensland Maroons have a depleted side this season with many players injured. The “away” game this year is in Melbourne.

Four corners

Uncovering the Ozempic and Mounjaro black market

If you have the time, I recommend watching this. The drugs were designed to help patients with type 2 diabetes mellitus. The drugs have gained favour with people who are clinically obese. The mechanism of action slows the stomach (the organ and not the vague description some people use to describe their abdomen).

The drugs have serious adverse reactions, such as gastroparesis. It is not surprising that medical practitioners who advocate for low-carbohydrate, healthy-fat eating prefer a lifestyle change to bring T2DM into remission and to remedy clinical obesity.

Banana Boogie Bakery Vanilla Slice

Vanilla slice from Banana Boogie Bakery Belair

Did I eat a Banana Boogie Bakery vanilla slice?

Yes, I did.

Aren’t I low carbohydrate, healthy fat eating?

Yes, I am.

Is the vanilla slice low in carbohydrates and healthy fat?

No, it isn’t.

Why did you eat the vanilla slice?

It was Anzac Day, and Kathleen and I went for a drive. I wanted to do something special with Kathleen. When I cook, it’s usually biased toward my way of eating. I wanted to do something together with Kathleen.

What was the vanilla slice like?

It was good. It reminded me of the vanilla slice from the Gumnut Patisserie in Bowral. The custard pastry interface had notes of caramel, and the vanilla flavour was well balanced with the sweetness. The mouthfeel of the custard and pastry combined well. The icing was not excessively sweet.

Would you eat another one?

Maybe. If I want to do something special with Kathleen again, I might go for one of the other vanilla slice options.

Were there any after-effects worth noting?

A couple of hours after eating the vanilla slice, we drove into the city, and I started getting an anterior compartment cramp in my right leg. Not long after, my left leg had a similar cramp. The pain was moderate, and the cramping persisted for about an hour. It made walking uncomfortable. When I weighed myself the following morning, I was 2.0 kg heavier. I assumed it was retained water.

What have I been eating?

An animal-based diet means great leftover meals. Because my local supermarket doesn’t have a great meat selection, I’ve been buying beef short ribs from Baa Moo Oink.

Leftover rib meat is on par with leftover cold lamb shoulder. The protein and fat content of the rib meat is perfect.

The method I use for heating the rib meat is simple. I cut the cold meat into one cubic centimetre pieces and put them into a frypan. I then add about 100 mL of water and turn on the heat. As the water simmers, the meat softens, and the muscle fibres separate. The fat is released as the meat breaks down, and the water evaporates. I’m left with a soft, tender, and moist bowl of meat. I often finish with butter and pure cream to improve the mouthfeel.

The leftover cooking liquor is an added benefit of cooking with a pressure cooker or slow cooker. I keep it in the refrigerator, and when it’s cold, I lift the solid fat off and put it into a container for later use. I then use a tablespoon or two of the jellied meat broth and make a hot drink with boiling water.

Leftover beef short rib meat and hot beef broth

Recipe

I had some beef chuck and speck cooked in the pressure cooker tonight.

Equipment

Pressure cooker.
Carbon steel frypan.

Ingredients

Chuck steak.
Speck
Meat broth.

Instructions

Dice the beef and pork and put the meat into the pressure cooker.
Add the meat broth.
Cook under pressure for 1 hour.
Open the lid and remove the mixed meat with a slotted spoon when the pressure equilibrates with atmospheric pressure.
Sieve the cooking liquor and refrigerate the broth.
Transfer the meat to a frypan and turn on the heat.
Gently cook with a little butter and cream.
Transfer the meat to a dinner plate.
If you’re following a meat-only diet, just the meat will be more than sufficient to satisfy your hunger.
If you’re eating a low-carbohydrate diet, meat and plant-based foods like avocado, leafy green leaves, olives, and tomatoes are a good combination.
If you’re not concerned with carbohydrates, fill your boots.
If you’re vegetarian or vegan, this meat won’t be suitable.
Always give thanks to the Lord.
Eat with whatever implements you prefer. I used a spoon.

Thoughts on the meal

The more I eat meat, the more I like it and the more I’m enjoying this way of eating. The speck was a good addition to the chuck. It gave the dish a nice smoky flavour.

There are sufficient leftovers for a few meals this week.

Final thoughts

Do you occasionally deviate from routines like a diet?
Have you watched the TV show “Bosch”? What did you think?

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.

Slow chuck steak

Posted 2024-04-20 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.

Dear Reader,

Introduction

I hope you’ve had a good week.

It’s taking me some effort to get used to Australian central time. With daylight saving, Adelaide is 30 minutes ahead of Brisbane and 30 minutes behind with standard time. It feels weird when I speak or send messages with family in Brisbane.

When I lived in Darwin, I could ignore the change in daylight saving because it was not adopted by Queensland (the greatest state in the federation) nor the Northern Territory (the greatest territory in the federation).

Carbon Steel

I haven’t been cooking much of interest lately. When I’ve been home, I’ve been cooking beef steaks (various cuts), lamb chops, beef mince, and beef short ribs. Breakfasts have been eggs. Mostly scrambled and sometimes fried.

For anything pan-fried, I’ve been using my carbon steel frypan. It’s a Matfer 30 cm diameter frypan.

Before moving to Adelaide, I had seasoned it in preparation for the move and accidentally left it on a hot electric ring for about 45 minutes. I’d been outside and hadn’t noticed the smoke. When the frypan cooled, I noted the surface had a peculiar feel. It wasn’t sticky, nor was it smooth. It felt like I was dragging my finger across emery paper. I wondered what the surface composition was. I speculated what may have happened to the steel surface under prolonged heat. I knew the feel of the surface was unlikely to be problematic because the oven methods for seasoning have the frypan smoking for more than an hour. The difference, however, is that the metal would never exceed 250 °C. On an electric ring, the surface temperature would be higher. I wondered if the heat may have caused a reaction to the pan’s surface. I packed it and hoped the pan would not rust while I was in packing and moving mode.

When I arrived in Adelaide and unpacked the frypan, I was happy to see it had not rusted. I put it away and used a small stainless-steel frypan for the first few weeks while getting used to my kitchen and gas cooker.

Last week, I scrubbed the carbon steel frypan with steel wool and seasoned it again.

When I bought the frypan a couple of years ago, I followed the instructions when I initially seasoned it with vegetable oil, potato peels, and coarse salt. Before adopting a low-carbohydrate healthy fat diet, I continued to use vegetable oil to maintain the frypan’s surface. I needed to try something else because I now avoid vegetable and seed oils.

When viewing YouTube videos on the subject, most people warned that using animal fats was a problem because the fat would spoil. The thought of rancid fat puts a lot of people off. Seed oils like canola and rice bran oil are popular. The problem is that physical and chemical alteration is necessary to extend seed oils’ expiration times and preserve the fat from spoiling. This processing can involve solvents and other chemical treatments.

Because I’m using this pan daily, I used beef fat to season the pan. When cooking eggs in butter, I’ll wipe out the frypan with a cloth, and the butter residue will remain.

So far, I’ve not had any problems with the frypan. I don’t sense that the non-stick layer from seasoning with animal-based fats spoils. I only use butter or fat from beef, lamb, pork, or chicken.

When I’ve finished cooking, I use a cloth or kitchen paper to wipe off all the excess fat, and I wait for the frypan to cool before heating to a smoking temperature.

The frypan is looking nicely seasoned.

This is a photograph of my Matfer carbon steel frypan. It's been seasoned using animal products rather than plant products. — Seasoned Matfer carbon steel frypan

A jingle for Yummy Lummy

I was listening to a technology podcast during the week, and the host used artificial intelligence (a large language model) to create a jingle for his podcast.

I used Microsoft Copilot to create this jingle.

(Verse 1)

Come on over to Yummy Lummy, where the flavours bloom,

Home-cooked meals and tasty treats, served in every room.

From the heart of our kitchen, to your dining delight,

Yummy Lummy’s got the recipes, to make your day so bright!

(Chorus)

Yummy, Yummy, Yummy Lummy, a feast for your tummy,

Savour the flavour, feel the love; oh, isn’t it so yummy?

From breakfast to dinner, and every snack in between,

Yummy Lummy’s the food blog, that’s the best you’ve ever seen!

(Verse 2)

Discover new dishes, or classic ones renewed,

With Yummy Lummy’s guidance, you’ll become a master food dude!

So come join the journey, let’s explore the culinary scene,

With Yummy Lummy’s food blog, you’ll see what we mean!

(Chorus)

Yummy, Yummy, Yummy Lummy, a feast for your tummy,

Savour the flavour, feel the love; oh, isn’t it so yummy?

From breakfast to dinner, and every snack in between,

Yummy Lummy’s the food blog, that’s the best you’ve ever seen!

(Outro)

So here’s to good eating, and here’s to good cheer,

With Yummy Lummy’s food blog, the best food is right here!

Recipe

Tonight, I slowly cooked a 600-gram piece of beef chuck. I bought it at $AUD21/kilogram. Used the pressure cooker a couple of weeks ago.

Equipment

Slow cooker.
Carbon steel frypan.

Ingredients

Beef chuck steak.
Meat broth from previous meals (it contains beef, lamb, pork, chicken juices and beef, lamb, pork, chicken fat).
Salt

Instructions

Remove the meat from the packaging.
Place the meat and broth into a slow cooker.
Cook the meat for eight hours.
Remove the meat and sear it in a carbon steel frypan.
Pour the remaining meat broth into the pressure cooker.
Cook at high pressure for 15 minutes to effectively kill any microorganisms.
Keep the disinfected cooking liquor in the refrigerator.
Serve the steak on a plate.
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 bite into it. This minimises washing.
If you’re eating a low-carbohydrate diet, steak and plant-based foods like avocado, leafy green leaves, olives, and tomatoes are a good combination.
If you’re not concerned with carbohydrates, fill your boots.
If you’re vegetarian or vegan, this steak won’t be suitable.
Always give thanks to the Lord.
Eat with whatever implements you prefer. I used a fork.

Slowly cooked beef chuck steak (grass-fed Australian beef)

Kathleen’s meal

Kathleen asked me to make her something with laksa flavours.

I cooked a laksa-flavoured pumpkin soup with coconut cream. I added some sprouts, coriander (cilantro for North Americans), and spring onions (scallions for North Americans).

Thoughts on the meal

The steak was tender and flavoursome. I have no complaints.

Final thoughts

Do you cook with carbon steel cookware?
Do you like the Yummy Lummy jingle?
Would you prefer my steak or Kathleen’s soup?

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.

Fast chuck steak

Posted 2024-04-01 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.

Dear Reader,

Introduction

I hope you’ve had a good week.

I started work again this week. I worked from home most days. My employer’s office is in the central business district. I went into the office during the week and was impressed by the accommodations.

Kathleen likes the Adelaide CBD, so working in the city will give me the occasional opportunity to explore a little when there is time.

What have I been watching?

Star Trek: Voyager and Star Trek: Deep Space 9

I’m now in the seventh and final season of both shows. It is about an order of magnitude better watching these shows in high definition on a larger and newer TV monitor.

National Rugby League

Having a new TV monitor with an antenna that works also means I can watch the games featuring the Dolphins and Brisbane Broncos while sitting back in a comfortable lounge.

On Friday evening, I watched the Brisbane Broncos defeat the North Queensland Cowboys in a thrilling game. On Saturday evening, I watched the Dolphins defeat the Gold Coast Titans. It has been a good weekend for footy. My four favourite teams are the Dolphins, Brisbane Broncos, North Queensland Cowboys, and the Gold Coast Titans (in that order).

The game on Friday evening was broadcast on free-to-air TV. I like that in Adelaide, in peak viewing time for children, gambling advertising is restricted. I didn’t mind my screen being static with a notification, and the program was being censored while the offending material was being broadcast. On Saturday night, the game was broadcast via Kayo, which had no restrictions.

On Friday night, the NRL telecast a fitting tribute to Carl Webb, who died last year after a recent diagnosis of motor neurone disease. Webb played for both the Brisbane Broncos and the North Queensland Cowboys. He was also a Former Origin Great (FOG) for the Mighty XXXX Maroons. He was also selected for the Australian Kangaroos team in 2008 but did not play in the Indigenous All Stars. From 2024 on, the Carl Webb Medal will be awarded to the best player in the first game of every season that the Broncos and Cowboys play. The Broncos’ Pat Carrigan won this year’s medal.

The Weber Q+

I cooked chicken maryland pieces on Sunday night in the Weber Q+. The chicken turned out well. The skin was crispy, and the flesh was moist and tender. Usually about $AUD8/kg.

Recipe

I’ve seen a resurgence in people eating chuck steak in my Facebook groups. Many people cook the steak for between 48 and 72 hours in a water bath, while others cook the meat in a slow cooker for between 6 and 8 hours.

Chuck beef at about $AUD17/kg is cheaper than scotch fillet steak, which ranges from $AUD40 to $AUD60/kg. For comparison, regular minced beef is usually sold for about $AUD11/kg. When stocked in my local supermarket, beef short rib sells for about $AUD24/kg.

I think an animal-based diet would be too expensive for anyone without an income.

I thought I’d try my trusty pressure cooker tonight. I may experiment over the next few weeks and try a slowly cooked chuck and a long water bath version.

Equipment

Pressure cooker.
Gas torch.

Ingredients

Chuck steaks.
Meat broth (leftover from earlier meals).
Salt

Instructions

Season the meat with salt and put it into the pressure cooker.
Add about a cup of meat stock.
Seal the pressure cooker and cook the meat for 45 minutes.
Remove the meat and pat the surface dry.
Sear the surface with a gas torch.
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.
If you’re low-carbohydrate eating, the steak and plant-based foods like avocado, leafy green leaves, olives, and tomatoes are a good combination.
If you’re not concerned with carbohydrates, fill your boots.
If you’re vegetarian or vegan, this steak won’t be suitable.
Always give thanks to the Lord.
Eat with whatever implements you prefer. I used a fork.

Thoughts on the meal

As a relatively cheap cut of meat, this was fine. The meat is reduced in size because most of the fat is rendered into the broth. The small portion was sufficient to satisfy me.

I enjoyed my steak with a small piece of King Island blue cheese and butter. Kathleen also had some tabouli with her steak.

Final thoughts

How do you feel about gambling advertising during televised sports?
Are you eating cheaper cuts of meat as the cost of living increases?

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.

Beef chuck steak

Posted 2023-11-04 by Gary

Dear Reader,

Welcome to Yummy Lummy. Yummy Lummy is a blog for people who live alone and are keen to cook meals for one. If you’re part of a couple, I hope the recipes are adaptable for you, too.

I also share my opinions on topics others may (or may not) be interested in. With my recent change in diet (SAD→CSIRO TWD→LCHF), the blog’s emphasis is shifting to my opinion on some food and non-food-related topics. Comments are welcome, even if I disagree.

I cite most journal articles or books I’ve read and mentioned. You can see the citations at the bottom of the post.

You can skip the introduction and jump to the recipe if you don’t care to read my views.

Introduction

I hope you’ve had a good week.

My week was mostly enjoyable. I’m more mobile, and I’m able to exercise more. I attended a follow-up consultation with my surgeon, and he is delighted with my progress. He was complimentary of the physiotherapist I am attending.

What have I been watching?

Star Trek: The Next Generation

Considering Kathleen’s generous gift of Patrick Stewart’s memoir, as I was listening, I developed an urge to rewatch TNG.

Watching "Encounter at Farpoint". I've been listening to "Making It So" by Patrick Stewart, and I experienced an urge to begin a Star Trek Next Generation rewatch.
— Gary (@garydlum) October 29, 2023

What have I been reading?

Blood biomarker profiles and exceptional longevity: comparison of centenarians and non-centenarians in a 35-year follow-up of the Swedish AMORIS cohort (Murata et al., 2023)

The authors hoped to better understand ageing by comparing a set of biomarkers.

The authors sought to:

describe and compare biomarker profiles at similar ages between 64 and 99 among individuals who become centenarians and shorter-lived peers,
investigate the association between specific biomarker values and the chance of reaching age 100 and
examine to what extent centenarians have homogenous biomarker profiles earlier in life.

Participants came from a study spanning 1985–1996 and were followed for up to 35 years.

The authors considered biomarkers of metabolism, inflammation, liver, renal, anaemia, and nutritional status.

One thousand two hundred and twenty-four participants (84.6% females) lived to their 100th birthday. There were 44,636 participants in the study.

Higher levels of total cholesterol and iron and lower levels of glucose, creatinine, uric acid, aspartate aminotransferase, gamma-glutamyl transferase, alkaline phosphatase, lactate dehydrogenase, and total iron-binding capacity were associated with reaching 100 years.

The authors suggest that genetic and possibly modifiable lifestyle factors reflected in these biomarker levels may affect longevity.

The paper describes an observational study and cannot make claims about causation.

Nevertheless, the author’s message for me is to maintain a low-carbohydrate, healthy fat, and no alcohol diet. Another key message from this paper is that longevity is not the be-all and end-all. I’d rather live well and die without lingering and suffering than live past 100 and be miserable.

What have I been listening to?

Making It So: A Memoir by Sir Patrick Stewart

I’ve been enjoying Kathleen’s gift. So far, I’m up to Stewart’s period with the Royal Shakespeare Company. (Stewart, 2023)

It’s fascinating listening to Stewart’s adventures with the RSC. I was meant to read about half a dozen of Shakespeare’s works in high school. I never did. I was not a fan of English as a school subject. Of all the plays and books on the reading list, I only read one book. That was “The Chant of Jimmie Blacksmith”, written by Thomas Keneally and published in 1972. (Keneally, 1972)

I preferred reading non-fiction, especially biology or space travel. I barely passed humanities subject examinations in high school.

The total book will take more than 18 hours of listening. I’m about halfway through. I’ve been listening in the evenings.

Thanks, Kathleen, for this beautiful gift.

Today’s lunch

I bought some smoked New Zealand Pacific salmon for lunch and added it to scrambled eggs made with butter.

Scrambled eggs made with butter and New Zealand Pacific smoked salmon

Recipe

The beef chuck is often regarded as a cheap and tough cut of meat. With beef and lamb becoming more expensive, cheaper cuts are becoming more desirable. The burden of the cost of living is especially true for people watching their pennies and keeping to a budget.

Equipment

Slow cooker
Air fryer
Gas torch

Ingredients

Beef chuck steaks — The two steaks (see photographs) cost $AUD12. I’ll get two meals from these steaks.
Iodised cooking salt — 1 tablespoon.
Tap water — ½ cup.
Salted butter

Instructions

Place the meat, salt, and water into the cooking vessel.
Slowly cook for eight hours on low heat.
Remove the meat and place the beef on a tray and into the air fryer for 20 minutes at 160 °C (320 °F). An alternative to the air fryer is a frypan. I’d use a carbon steel or cast-iron frypan to sear the surfaces of the steak.
For the air fryer choice, once out of the oven, place a lump of salted butter on top of the steak and melt it with a gas torch.
Set aside some of the beef for dinner, put the rest into a container, and refrigerate. I will use the meat for lunches during the week.
Filter the cooking liquor and add it to my perpetual master stock.
Serve the beef with vegetables or eat them alone. If you’re following a carnivore diet, just the beef will be more than sufficient to satisfy your hunger. If you’re low-carbohydrate, healthy-fat eating, the meat and some plant-based “real foods” like avocado, leafy green leaves, olives, and tomatoes are a good combination. If you’re not concerned with carbohydrates, potato mash would go well with the beef. If you’re vegetarian or vegan, this beef won’t be suitable.
Always give thanks to the Lord.
Eat with whatever implements you prefer. Eating with your fingers is okay, in my opinion. Tonight, I used a steak knife and a fork.

Thoughts on the meal

Chuck steak has the beefy flavour of more expensive cuts like rump and scotch fillet (also known as ribeye in North America). The marbling gives the meat a rich, buttery flavour.

The melted and torched butter added a nutty flavour.

Slowly cooking the meat ensured tender muscle fibres, and the fat was nicely rendered.

Disclaimer and comments

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

References

Keneally, T. (1972). The chant of Jimmie Blacksmith. Angus and Robertson.

Murata, S., Ebeling, M., Meyer, A. C., Schmidt-Mende, K., Hammar, N., & Modig, K. (2023). Blood biomarker profiles and exceptional longevity: Comparison of centenarians and non-centenarians in a 35-year follow-up of the Swedish AMORIS cohort. GeroScience. https://doi.org/10.1007/s11357-023-00936-w

Stewart, P. (2023). Making it so: A memoir. Simon & Schuster Australia.

Legend

RSC = Royal Shakespeare Company.

TNG = Star Trek: The Next Generation.

CSIRO TWD = Commonwealth Scientific and Industrial Research Organisation Total Wellbeing Diet.

LCHF = low-carbohydrate healthy-fat eating.

Red meat = is the meat of mammals, including pork.

SAD = Standard Australian diet (rich in carbohydrates, poor in healthy fats, and heaving in processed and ultra-processed products).

T2DM=Type 2 diabetes mellitus.

Mayver’s crunchy dark roast peanut paste slow beef curry

Posted 2020-05-09 by Gary

Mayver’s crunchy dark roast peanut paste has been a bit of a revelation. I often have a spoon of peanut paste as a snack at work. A friend at work suggested I try Mayver’s peanut paste. I wrote a short review on Random Yummy.

Dedicated to GC who put me on to Mayver’s peanut paste.
Thanks GC, you’re a star

Mayver's crunchy dark roast peanut paste slow beef curry with boiled red cabbage. — Mayver’s crunchy dark roast peanut paste slow beef curry with boiled red cabbage.

Continue reading →

Introduction

What have I been watching?

Star Trek: Voyager and Star Trek: Deep Space 9

National Rugby League

Four corners

Uncovering the Ozempic and Mounjaro black market

Banana Boogie Bakery Vanilla Slice

What have I been eating?

Recipe

Equipment

Ingredients

Instructions

Thoughts on the meal

Final thoughts

Disclaimer and comments

I'd love it if you shared

Like this:

Introduction

Carbon Steel

A jingle for Yummy Lummy

Recipe

Equipment

Ingredients

Instructions

Kathleen’s meal

Thoughts on the meal

Final thoughts

Disclaimer and comments

I'd love it if you shared

Like this:

Introduction

What have I been watching?

Star Trek: Voyager and Star Trek: Deep Space 9

National Rugby League

The Weber Q+

Recipe

Equipment

Ingredients

Instructions

Thoughts on the meal

Final thoughts

Disclaimer and comments

I'd love it if you shared

Like this:

Introduction

What have I been watching?

Star Trek: The Next Generation

What have I been reading?

Blood biomarker profiles and exceptional longevity: comparison of centenarians and non-centenarians in a 35-year follow-up of the Swedish AMORIS cohort (Murata et al., 2023)

What have I been listening to?

Making It So: A Memoir by Sir Patrick Stewart

Today’s lunch

Recipe

Equipment

Ingredients

Instructions

Thoughts on the meal

Disclaimer and comments

References

Legend

I'd love it if you shared

Like this:

I'd love it if you shared

Like this:

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