I find myself currently in Facebook jail. On Wednesday morning I tried to share a link on a page I manage and I was barred. A dialogue box popped open saying I’m restricted from posting links and sharing posts until Tuesday 2019-10-15. I’m also barred from contributing to groups I’m not an administrator of.
In Memory of those who died, those injured, those who saved lives, and those who fixed bodies and minds
On this day in 2002, evil men, went out of their way to kill and maim people in Kuta, Bali. Those terrorists have thankfully been executed for their crimes. Unfortunately, the leadership responsible haven’t been executed. I’ve written about this before. Please visit and read about my thoughts on the first Bali Bombings.
I was able to speak with my dear friend, Professor Len Notaras, AM this evening which made my day.
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Facebook jail
Of course heaps of people claimed it was because I post about Spam. They are so funny.
I have no idea why I’m in Facebook jail. The night before the sentence became apparent, I’d been quite active on my two Facebook pages, viz., Yummy Lummy and Gary Lum. On the food page I mentioned what I was going to have for dinner and given there was a lot of cabbage I mentioned I’d be farting. Could I be in Facebook jail because I used the word fart? That would be a real surprise since the word fart has appeared many times before because I eat a lot of cabbage.
On the non-food page I was ranting about the installation of macOS Catalina and how long it was taking. I was also complaining that the definition of time by software manufacturers often defies reality. For example, when an operating system message pops up saying a process may take eleven minutes, it can take more than 45 minutes. Surely complaining about the installation of an operating system can’t be regarded as breaching the terms of use from Facebook?
It’s a mystery to me. I haven’t shared or posted anything outrageous or inappropriate (at least in my opinion).
I rarely, if ever, comment on politics. It’s uncommon for me to comment on religion. In terms of the third taboo subject, viz., sex, my excursions into that terrain are often technical rather than exploitive. That’s only because in my training, I did time in a sexual health service and still have vivid memories of many of the patients I saw. Sexually transmitted infections are also an area of interest for me professionally so I maintain an active interest in blood borne pathogens and sexually transmitted infections.
I’m also not trying to sell anything or scam anyone with my engagement in Facebook. The food page is all about sharing what I’ve cooked and it’s linked to the Facebook Group I administer about cooking meals for one for single people living alone. The other page is a little more nonspecific but it’s basically posts about the TV and movies I’m watching and people who know me know that it’s mostly about Star Trek with a smattering of Stargate, Farscape, and Law & Order.
What’s the bet it’s some Facebook bot which as taken a dislike to my YouTube videos on the food page. Either that, or someone who objects to my existence decided to report my posts just to feel good about themselves.
So I’ve spent less time on Facebook and more time on Twitter.
What have I watched this week?
Gran Torino
This is one of my favourite Clint Eastwood movies. It’s a perfect movie about revenge. It is filled with Eastwood dark humour. It ends in an almost perfect death, an exit full of meaning and justification in so many ways.
The older I get the more I contemplate exiting life on my own terms rather than leaving it to natural processes. If it’s going to happen it may as well be spectacular and Walt, the character played by Eastwood goes out in a glorious manner. It would have been painful to die that way but knowing you were doing something righteous would have justified the pain.
Thunderbirds (the movie, 2004)
As much as I enjoyed the acting of Jonathan Frakes and even his directing in Star Trek, his direction of the Thunderbirds movie was about as good as the Jar Jar Abrams efforts in the two Star Trek movies he directed. The third movie which Jar Jar produced in the so-called Kelvin time-line also had marks of Jar Jar. At least with Frakes, his effort in the Thunderbirds movie didn’t have the same amount of lens flare and jarring cinematography.
This movie is about the coming of age of the youngest Tracy brother, viz., Alan. I just don’t get the interest in Alan. He pilots a spaceship sure, but Thunderbird 3 rarely gets into space. My favourite Tracy son was Virgil followed by Gordon. When Virgil wasn’t piloting Thunderbird 2 and taking more risks than any of the other brothers, he would be relaxing with a cigar behind his piano. The backstory for Gordon also had me fascinated because he was (or is that is because it’s all set in the middle of the 21st century) an Olympic gold medallist in the 200 metres Butterfly. My favourite stroke. It’s a natural fit that Gordon pilots Thunderbird 4, the submarine which resides in Pod 4.
At least the creators didn’t succumb to the copyright pressure from the Belgian comical character who can only stand in the shadow of the magnitude of the creations of Gerry and Sylvia Anderson. TinTin remains TinTin and not Kayo. I mean, WTAF, TinTin is a young woman. She’s smart, resourceful, and wise beyond her years. What is the Belgian version? A comic book character. I’d never heard of the Belgian TinTin until a few years ago. It’s like lovers of the ABC and SBS are into TinTin while everyone else likes the Thunderbirds.
National Rugby League
Last week, Easts played Canberra in the NRL Grand Final. Easts won the game. Canberra supporters are upset. I’m happy for Cooper Cronk. I better not write too much more. Facebook jail is bad enough, I don’t need trolling comments from Canberra fans 😂
What have I listened to this week?
Trust me, I’m an expert
The most recent show was about forensic entomology and the use of blow flies in the ageing of dead bodies.
I did not realise there are so few forensic entomologists in Australia. I’m familiar with a few medical entomologists. Apparently there is only one forensic entomologist for Queensland, New South Wales, and South Australia. Fortunately, police forensic science personnel are able to collect evidence and bring it to him for assessment. If he had to do his own field work it would be a very difficult task.
Meet the Microbiologist
The most recent show by Julie Wolf from the American Society for Microbiology is about Lyme disease and other tick borne diseases. It was wonderful to hear another microbiologist like Jorge mention the beauty of microscopy.
What have I eaten and photographed this week?
Photographs
This is a gallery of photographs. Click on one image and scroll through the rest of them. Nothing about Facebook jail in these photos.
Sunday tea. Barramundi in a bag with cauliflower ‘rice’. #yummylummy #foodphotography #lowcarb #noaddedsugar Barramundi, Fish, Cauliflower, Corn, Black beans, Capsicum, Soy sauce G’day food lovers Tonight I cooked a barramundi fillet in an oven bag and had it with cauliflower ‘rice’. I put the Barra in a bag with some butter and cooked it in an oven at 175 °C for 15 minutes. I cooked the cauliflower ‘rice’, corn, black beans, and capsicum in a frypan with some Queensland nut oil and soy sauce. 
Monday lunch. Brie, Carrot, Celery, Dates, Honey, and Steak. Tasmanian Heritage triple cream brie, carrot, celery, dates, Beechworth honey, and rib fillet steak. #YummyLummy #foodphotography 
Monday tea. Baked salmon with silverbeet and cabbage. #yummylummy #foodphotography #lowcarb #noaddedsugar Salmon, Cabbage, Silverbeet G’day food lovers Today was a public holiday and I spent some of the day working and some of it cleaning. Tonight I baked a piece of salmon for 15 minutes at 200 °C. I shredded some cabbage and silverbeet and cooked it in a frypan with some Queensland nut oil. For some crunch I added almond flakes and crushed peanuts. It tasted okay. 
Caramilk and coffee 
Tuesday tea. Leftover sous vide chicken thigh and coconut cream cabbage. #yummylummy #foodphotography #lowcarb #noaddedsugar Chicken, Cabbage, Silverbeet, Kale, Coconut cream, Laksa paste G’day food lovers, Tonight I wilted some cabbage, kale, and silverbeet in a frypan and then mixed in some laksa paste. I added a small tin of coconut cream and brought everything to a simmer. I then added thin slices of leftover chicken thigh meat. It was a quick, simple, and delicious meal for one. 
Carrot, celery, dates, and steak 
Tasmanian Heritage Triple Cream Brie, Carrot, Celery, Dates, and sous vide Rib Steak 
Wednesday tea. Leftover sous vide chicken thigh with wilted spinach, melted cheese, avocado, and cherry tomatoes. #yummylummy #foodphotography #lowcarb #noaddedsugar Chicken, Spinach, Cheese, Butter, Avocado, Tomatoes G’day food lovers, I have a long night ahead of me so I made something quick yet tasty. In sliced up some leftover sous vide chicken thigh meat and mixed it in with some spinach leaves, grated cheese, and a knob of butter and then tossed it into a hot frypan. I put the lid on for three minutes and served it on a plate with avocado cheeks and cherry tomatoes. This was so bloody simple. 
Carrot, Celery, Dates, and Steak 
Thursday tea. Roast chicken thigh with avocado, sweet corn, and cherry tomatoes. #yummylummy #foodphotography #lowcarb #noaddedsugar Chicken, Avocado, Tomatoes, Corn, Butter G’day food lovers, Another simple meal tonight. I don’t feel that hungry. I roasted a chicken thigh and used a meat thermometer to guide my cook. I had dry brined the chicken with some iodised salt and left it uncovered in my refrigerator all day. This helped dry the skin when cooked. The whole dry brining thing is so easy to do and makes such a difference. Using a meat thermometer to guide the cooking also ensures succulent tender and juicy meat to eat. I use the MEATER™ wireless meat thermometer and the associated app. 
Steamed duck with Chinese mushrooms 
Friday tea. Roast chicken thigh with cauliflower, corn, black beans, and capsicum. #yummylummy #foodphotography #lowcarb #noaddedsugar Chicken, Cauliflower, Corn, Beans, Capsicum, Gravy G’day food lovers, Another simple meal tonight. I had a big lunch but I felt like a big meal tonight too. I roasted a chicken thigh in an oven at 200 °C for 30 minutes. I had dry brined the chicken with some iodised salt and left it uncovered in my refrigerator all day. This helped keep the skin dry when cooked. The whole dry brining thing is so easy to do and makes such a difference. I served the chicken with cauliflower, corn, black beans, and capsicum which cooked in the baking dish under the chicken. 
Happy Saturday. Steamed eggs, wilted spinach leaves, melted crispy cheese, and a cup of coffee. 
Bánh mì Pork Belly
Yummy Lummy this week
The cookbook
Nada, don’t ask.
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Final thoughts
- Did you pause for the Bali Bombings?
- Have you been in Facebook jail?
- Have you seen Gran Torino? What did you think?
I like using @SkylumSoftware Luminar 3 for photo editing
— Gaz 🖖 (@garydlum) August 15, 2019
Check out the product https://t.co/HnxMkLpw1J
Yes, if people buy from this link I get a reward.
How strange you are barred from FB. I don’t use it so can’t even offer a reason why Gary.
It was very odd
Facebook is incredibly annoying sometimes. May you benefit from your forced rest!
Thank you very much Kris.