Dear Reader, 

Introduction 

Greetings. I hope you are well and have enjoyed a bountiful week. 

I returned to work after a fortnight of personal leave. It was good to be logged in officially and working albeit from my bed. 

I needed the short break for the acute recovery of the injury. I made sure I was horizontal and resting regularly. I can now manage a few stairs and a walk down the road with crutches.

This week, I attended the scheduled fracture clinic appointment and had the dressing removed. The surgical wound looked good. The orthopaedic registrar (a specialist in training) was satisfied with my progress and assured me I could bear weight on the leg. I also sought a physiotherapist’s review of the brace. Since the post-operative swelling continued to settle, the leg brace had become loose, and I needed help adjusting it. 

I left the clinic feeling pretty good. I’m feeling well enough for short walks on crutches to buy a proper coffee in the morning.

Later in the week, I attended a scheduled radiology appointment for a radiograph (x-ray) of the knee. That same day, I started getting muscle pain in the distal medial thigh. There was some bruising, which I attributed to the leg brace, but on further palpation, I could feel a knotty vein. I was guessing I might have a superficial venous thrombosis. 

I attended outpatients again and saw the same registrar. He understood my concern, and we agreed to monitor the bruising and the pain. 

Uber 

Until a few months ago, I had resisted using Uber and used local taxicab services. My need for a taxicab is usually for rides to and from the Canberra airport. The car park charges at Canberra airport are extraordinary for a weekend away. It is cheaper to use a taxicab service. 

I was at a meeting with work colleagues, and we agreed to get to the meeting venue by Uber. I mentioned that I’d never used Uber, and my work colleagues looked at me with incredulity. They explained that the smartphone application was straightforward and more flexible than those available for taxicab services. They also explained that the application works anywhere Uber is available because I do some interstate and international travel. 

I tried it the last few times I travelled to Brisbane and back, and my colleagues were correct. Uber is also significantly cheaper than taxicab services, and the drivers rarely want to discuss controversial government policies. 

With my current situation, I have to visit the hospital and other healthcare providers more regularly. An Uber Comfort ride has been comfortable and cheaper than taxicabs. 

I know this because I thought I’d get a better-suited ride if I could call a taxicab company and make a special request. It turned out to be more expensive and less comfortable. That is the one deficiency of Uber: it’s not apparent how to communicate directly with the company and specify what I need. I’m grateful for the Uber Comfort option.

Butter bounty 

I’m still low carbohydrate, healthy fat eating while confined to quarters. I’m getting deliveries from Woolworths and Coles. 

I’ve been trying different brands of butter. 

Kathleen has mentioned PRÉSIDENT^® butter, which is a French product. The other night, while we were on FaceTime, I saw her placing cubes of PRÉSIDENT^® butter in her mouth and letting it melt on her tongue. Yes, butter does melt in her mouth. 😉

Between Woolworths and Coles, only Woolworths stocks and sells the PRÉSIDENT^® butter. 

I finally got some the other night. It is as luxurious as Kathleen described. It is smooth, creamy, and rich. It felt decadent as I let some melt on my tongue. 

The other butter I tried recently is MAINLAND™ Pure, made from cream sourced in New Zealand. 

MAINLAND™ Pure is smooth and creamy, yet it tastes less luxurious. I’m struggling to describe the difference. Both are great tasting. I suggest you try them yourselves if you can source them. I think I’d try them on pork rinds.

While I have no allegiance with New Zealand, given that the All Blacks almost always defeat the Wallabies, the Rainbow Warrior episode remains a strong memory. With the Rugby World Cup tournament currently being held in France, it was surprising that France defeated New Zealand this morning. 

The other more expensive butter I buy regularly is Lurpak^®. 

Recipe 

Tonight, I’m cooking a scotch fillet (also known as ribeye in North America) steak. I would typically cook a steak like this at 54 °C for two hours, but someone in a Facebook group for sous vide cooking suggested 57 °C for better fat rendering. 

Equipment 

• Precision cooker 
• Water bath 
• Vacuum chamber 
• Carbon steel frypan 

Ingredients 

• Scotch fillet steak. I purchased this one from Woolworths for $10. 
• Iodised salt. 
• Black and white peppercorns. 
• PRÉSIDENT^® butter. 
• Broccoli 
• Cauliflower 
• Coconut oil 
• Extra virgin olive oil 

Instructions 

1. Season the steak with salt and pepper and seal it in a food-safe bag with a vacuum chamber. 
2. Cook the steak in the water bath for 3 hours at 57 °C. 
3. Towards the end of the 3 hours, parboil the broccoli and cauliflower. 
4. Remove the steak from the vacuum bag and dry the surface with kitchen paper. 
5. Heat the carbon steel frypan and add a little coconut oil and a knob of butter. 
6. When the butter ceases to sizzle, lay in the steak to sear. 
7. Remove the steak, put the broccoli and cauliflower in the frypan, and quickly get these vegetables smothered in the healthy fats. 
8. Arrange the steak, cauliflower, and broccoli on a dinner plate. Add a knob of butter to the steak. Drizzle the vegetables with extra virgin olive oil. 
9. Give thanks to the Lord. 
10. Eat with a steak knife and fork. 

Final thoughts 

• Do you use Uber or other services other than traditional taxicabs? I’d welcome your opinion. 
• Do you have a favourite butter? 
• Do you ever eat butter on its own? 
• Are you watching the Rugby World Cup 2023? Which team do you want to win? I don’t think the Wallabies have a chance, so I want the Republic of South Africa to win.

Photographs