Workplace generosity

Workplace generosity | Portuguese tart Gary Lum

Workplace generosity is a thing to behold and cherish. I’d rather a generous workplace than one which is mean and nasty.

I’ve always been fortunate to work in places where people feel generous and have a desire to share. Often it’s food, sometimes it’s produceĀ from a fruit tree or vegetable garden and occasionally it’s craft.

Today was no different but today was the first time I’ve been given a homemade Portuguese tart.

Workplace generosity | Portuguese tart Gary Lum
Workplace generosity | Portuguese tart

When I was in medical school I used to bake and bring cakes into the laboratory where I worked part-time to put myself through university.

When I was a pathology trainee, I’d bring in a sticky bun on Saturdays.

I’m seriously considering baking again, but I’m really struggling with my weight. Baking is hardly going to help me.

So let me share with you what else I ate today.

For lunch, I had the last of my leftover cauliflower soup. I’m surprised at just how much I enjoyed this soup. I think it may have something to do with how much red chilli and chilli flakes I added. It really gave the soup some zing.

Cauliflower soup Workplace generosity Gary Lum

For dinner, I made panko crusted tail of salmon with pearl barley couscous with some cheesy spicy chilli laden white sauce. I’m really enjoying my renewed love for white sauce.

Panko crusted salmon with pearl barley couscous and cheesy chilli white sauce Workplace generosity Gary Lum
Panko crusted salmon with pearl barley couscous and cheesy chilli white sauce

If you like the look of my dinner it was pretty simple to put together. I added panko breadcrumbs to the plastic bag holding the salmon and shook it up to coat the salmon.

The pearl barley couscous is ready packaged and cooked in the microwave oven for 150 seconds.

The white sauce was made by melting butter in a saucepan with some diced white onion and then some plain flour whisked into form a roux. Full cream milk was added to make a sauce. I took it off the heat and folded in some grated Coon cheese and Parmesan. To that, I folded in some chopped parsley and chilli flakes.

If you follow my food blogĀ Instagram account you’ll see quite a few examples of workplace generosity.

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