Posted on by Gary

Dreading daylight saving time

I’m dreading the start of daylight saving time tomorrow morning.

Dreading daylight saving time

Celebrating 12 years working in Canberra with a caramel doughnut. Bitten.

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I mean, at the best of times, I’m not a fan of daylight saving time. I acknowledge that many people like it, but for me, it serves no useful purpose. I like getting out of bed early and going to bed early. I have no need for sunlight at 8 pm as I’m preparing to go to bed.

In the late afternoon while it is still hot, I don’t want to be in a hot kitchen. If I was caring for young children, I wouldn’t want to be preparing meals and feeding them while it was still hot. I have no interest in after work activities apart from cooking dinner and going to bed.

This year I’ve been getting out of bed at 4 am and going for a 40 minute walk. Tomorrow, I’m probably not going to manage a 4 am start because it will feel like 3 am, and even for me, that’s too early.

Twelve years working in Canberra

On Wednesday, I have been working in Canberra for 12 years. On Tuesday 20071002 I started working in Canberra.

Celebrating 12 years working in Canberra with a caramel doughnut

What have I watched this week?

Starship Troopers

I finished watching all five movies. The last two were computer generated animations. While they were interesting, I don’t think the last two movies were as good as the first three movies. CG animation means more outlandish action scenes and less risk to actors.

I’m guessing there won’t be anymore movies.

Thunderbirds are Go

No, sadly, I’m not talking about the original TV show featuring super marionettes (Supermarionation) and the brilliance of Gerry and Silvia Anderson.

I’ve started watching the CG animation series which was released in 2015.

I’ve watched four episodes so far. Part of me likes it because it’s Thunderbirds but part of me hates it because some of the original has been corrupted and changed and not for the better.

  • Why does Brains have an Indian accent?
  • Tin-Tin Kyrano is now called Kayo because of some wanky fear of confusion with the half-arsed comic from Belgium. I mean Tin-Tin is an important part of the Tracy family, not be blood, but as a part of the Tracy family on Tracy Island.
  • WTF is Thunderbird Shadow? Why does Tin-Tin (yeah, I’m going to call her Tin-Tin because I don’t recognise the Belgian comic book character) have her own Thunderbird machine.
  • Thunderbird 2 modules. Pods, not modules. There are six pods that fit into Thunderbird 2.
  • Where are the cigars? Virgil smokes a cigar and plays the piano when he relaxes. I’m yet to see a cigar.
  • Where’s Jeff Tracy? The Jonathan Frakes directed debacles which was the film version in 2004 had Jeff Tracy leading International Rescue missions with his sons. In the 2015 CG animation version there is no Jeff Tracy. WTAF. Why?

I’m dumbfounded.

National Rugby League

The team from Canberra and Easts won through to the NRL grand final. I’ve lost interest.

What have I listened to this week?

EFTM

Trevor Long and Chris Bowen discussed the cessation of George the talking clock by Telstra. The time service available by dialling 1194 is no longer available. Instead it has been replaced by a recorded message.

End of an era. Goodbye George.https://t.co/ycfXFF6sMv
Thanks @eftm and @trevorlong for letting people know.— Gaz 🖖 (@garydlum) September 30, 2019

Trevor and Chris discuss with the dread of daylight saving time upon us and with the remote possibility of technology failing us like it has in the past, the final failsafe, i.e., George is no longer the reliable back up that Australians have relied on since the 1950s.

What have I eaten and photographed this week?

Videos

Photographs

This is a gallery of photographs. Click on one image and scroll through the rest of them.

  • Dobinsons Bakery
  • Saturday lunch. Tasmanian Heritage Triple Cream brie, carrot, celery, dates, and Beechworth honey. #YummyLummy #foodphotography
  • Steamed egg, wilted spinach, and crispy cheese
  • The Owl Statue on Saturday morning
  • Lake Ginninderra South on Saturday morning
  • Friday tea. Roast chicken maryland with kale. #yummylummy #foodphotography #lowcarb #noaddedsugar Chicken, Kale, Cheese, Cream G’day food lovers, Tonight it’s a very basic and simple meal. I roasted my chicken maryland on a rack over a baking tray with a little water to try to keep my meat moist. I cooked the chicken until the internal temperature reached 74 °C. I set the oven to 200 °C. While the chicken was cooking I wilted red and green kale in a frypan with the lid on on a low heat. Towards the end, I added a little grated cheese, cream, and French mustard. It all tasted great together.
  • Deep fried duck and plum sauce from Garran Kitchen
  • Muffin
  • Coffee and Muffin
  • The Owl Statue on Friday morning
  • Thursday tea. Roast chicken maryland with avocado and lime. #yummylummy #foodphotography #lowcarb #noaddedsugar Chicken, Avocado, Lime G’day food lovers, Tonight it’s a very basic and simple meal. I’ve eaten too much butter and cream this week. I need a little reset. I roasted my chicken maryland on a rack over a baking tray with a little water to try to keep my meat moist. I cooked the chicken until the internal temperature reached 74 °C. I set the oven to 200 °C. I served my chicken maryland with an avocado and a lime.
  • Leftover rib eye fillet steak, Tasmanian Heritage Triple Cream Brie, carrots, celery, and dates
  • The Owl Statue on Thursday morning
  • Wednesday tea. Leftover sous vide chicken with baked creamy cheesy cabbage and kale. #yummylummy #foodphotography #lowcarb #noaddedsugar Chicken, Cabbage, Kale, Cream, Butter, Cheese G’day food lovers, Tonight rather than last night’s Asian slant, I went with a cheesy creamy bias and baked red cabbage, drumhead cabbage, red kale, and green kale with cheese and cream along with slices of leftover sous vide chicken thigh. I laid the kale down first so it wouldn’t burn, then a layer of chicken slices, then the cabbage on top. I then poured on some cream, added some butter, and topped it with cheese. I cooked it for 20 minutes at 180 °C (350 °F). It was okay. I can’t complain.
  • Leftover Chicken Cabbage Kale Laksa
  • The Owl Statue on Wednesday morning
  • Tuesday tea. Leftover sous vide chicken with cabbage and kale and laksa flavours. #yummylummy #foodphotography #lowcarb #noaddedsugar Chicken, Cabbage, Kale, Spring onions, Coriander, Red onion G’day food lovers, Tonight I made a chicken, cabbage, and kale dish with laksa flavours in coconut cream. In a deep frypan I sautéed the shredded red and drumhead cabbage as well as shredded green and red kale. After the cabbage had softened, I added in a tablespoon of laksa paste and stirred it through. I then added a small tin of coconut cream and allowed it all to simmer. With the heat heat one I stirred through slices of sous vide chicken thigh and when it had warmed through I turned the heat off. I then stirred through chopped spring onions, coriander, and red onion. This is a quick and simple meal replacing noodles with cabbage with lots of flavours.
  • Tuesday lunch consisted of rib steak, Tasmanian Heritage triple cream brie, carrot, celery, and dates.
  • The Owl Statue on Tuesday morning
  • Tuesday breakfast of a steamed egg, wilted spinach leaves, Coon™ cheese, and a cup of coffee.
  • Leftover oven baked pan-seared rib steak, carrot, celery, and dates
  • Monday tea. Salmon in a bag with red and green kale. #yummylummy #foodphotography #lowcarb #noaddedsugar Salmon, Kale, Cream, Butter, Cheese G’day food lovers, I seasoned the salmon with iodised salt and freshly cracked black pepper and put it into an oven bag with some almond meal and some garlic butter. In another tray I had red and green with a little cream and cheese. I put both trays into an oven for 15 minutes at 175 °C (350 °F). The salmon tasted good. I’m enjoying this fish in a bag thing. Catch you later. Bye.
  • The Owl Statue on Monday morning
  • Sunday tea. Barra in a bag with red cabbage and drumhead cabbage. #yummylummy #foodphotography #lowcarb #noaddedsugar Barramundi, Cabbage, Cream, Butter, Coon cheese G’day food lovers, I hope you’ve had a good weekend. I’ve had a huge weekend in food. Yesterday I had that monster lamb kebab. This morning I went to U&Co in Kaleen and had eggs Benedict for breakfast. For lunch I had a thick juicy piece of rib steak with the bone in, and tonight, I baked barramundi in a bag with thyme, tarragon, and garlic butter. I seasoned the Barra with iodised salt and freshly cracked black pepper and put it into an oven bag with some almond meal and fresh tarragon and thyme plus some garlic butter. In another tray I had red cabbage and drumhead cabbage with a little cream and Coon™ cheese. I put both trays into an oven for 15 minutes at 175 °C (350 °F). The Barra didn’t taste too bad. I’m enjoying this fish in a bag thing. Catch you later. Bye.
  • Saturday tea. Sous vide rib steak bone in with cauliflower ‘rice’. #yummylummy #foodphotography #lowcarb #noaddedsugar Beef, Steak, Thyme, Tarragon, Iodised salt, Black pepper, Garlic powder, Butter, Cream, Cauliflower, Corn, Capsicum, Black beans, Worcestershire sauce G’day food lovers Tonight I cooked a thick cut rib steak bone in by sous vide and served it with cauliflower ‘rice’, corn, black beans, and capsicum. I seasoned the steak with iodised salt, black pepper, garlic powder, fresh tarragon, and fresh thyme. I then cooked it by sous vide for 3 hours and 15 minutes at 55 °C. I seared the steak in a frypan and then basted it with butter. In the same frypan I cooked the cauliflower ‘rice’, corn, black beans, and capsicum. I made a sauce with the meat juices, Worcestershire sauce, butter, and cream. I only ate the deckle meat or cap or spinalis dorsi muscle. I set aside the fillet or longissimus muscle for lunches. I hope you have a good night.

Yummy Lummy this week

Thick cut rib steak bone in. A great meal for one.

Sous vide rib steak bone in labelled thumbnail

The cookbook

Not much has happened this week. I’ve been too busy dreading daylight saving time 😂

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Final thoughts

  • Do you like daylight saving time?
  • How do you feel about the loss of George?
  • Do you like CG animation?

2 Replies to “Dreading daylight saving time”

  1. Twelve years in Canberra. Have you found the time has flown G? I have been here since 2005 (apart from time in China) and it has really flown!

    1. I have Sue. It’s like I arrived yesterday to the brown and dry parched Canberra with water restrictions. I remember marvelling at seeing so many sheep in pastures. I also was shocked to see so many dead Roos. The only place I’d seen that many was driving to and from Tennant Creek. I hardly saw any roadkill in Darwin. I think having a busy job has contributed to time flying by.

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