This week’s weather has been fascinating. Parts of Australia, especially parts of Queensland and New South Wales are on fire. Bush fires are ravaging large parts of the country. Earlier in the week there had been some drenching rain in areas which have been dry for far too long. Later in the week, sharp winds from Antarctica blew across southern parts of Australia which resulted in snow and icy conditions in Victoria and southern New South Wales including the Australian Capital Territory (also known as Canberra).
Australia is burning and freezing
On Saturday, I got out of bed at 4.30 and went for a walk. It was 3 °C (37.4 °F). Last weekend, I was walking outside in shorts, thongs, and a T-shirt. This weekend, I’ve needed a warm coat and a beanie for my morning walks.
This is ridiculous weather. I was in a texting conversation with my father and he was saying it would be 37 °C (98.6 °F) in Brisbane on Saturday. My preferred day time temperature is between 28 and 32 °C.
I’m also conscious that on the west coast of the United States, especially in California, bush fires are burning out of control and people are is distress because some companies providing electrical power with overhead power lines are turning off the current to reduce the risk of fire.
Was there frost before Tuesday?
Last week I asked if there would be another frost before Tuesday. There’s wasn’t but there were frosts after Tuesday!
Making Rainbows
For Canberra readers, a friend in Brisbane is looking for people interested in early childhood education and wanting to explore a business opportunity. Really, it doesn’t matter where you are these days, if you’re interested please read on.
Bernie is the creator and owner of Making rainbows.
Please feel free to share this around too.
Bernie is looking to find prospective franchise owners.
Making Rainbows is a specialised program, designed specifically to aid the overall development in babies and toddlers. The program is planned around research that music, movement and sensory play assists in the developmental benefits and needs of children aged from birth to 4 years.
The program is backed by training and education for the person/persons who operate the franchise.
If you want a copy of the information sheet and the contact details of the Director (Bernie Clegg) please contact me.
Please note I have no financial interest in this nor any other interest. I’m helping out a friend. Bernie did say though, if a franchise buyer in Canberra is found I’d get a cup of coffee.
What have I watched this week?
Stargate SG-1
I finished watching season 2 this weekend. I am really getting into Stargate. The time-themed episodes really sucked me in and that is weird because normally time-themed shows give me a headache. I’m really enjoying the development of other important ally cultures like the Tok’ra.
What have I listened to this week?
Meet the Microbiologist
This week Julie Wolf interviewed infectious diseases physician, Amy Mathers from Virginia. It is a great show discussing biofilms, hospital plumbing, Klebsiella pneumoniæ (also known as Friedländer’s bacillus after Cark Friedländer) and the wonderful negative stain, viz., India ink.
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.
Pressure cooker Pork belly with hoisin and barbecue sauce 
Pressure cooker Pork belly with hoisin and barbecue sauce 
Sunday tea. Baked herb crusted salmon with nectarine, avocado, and lime salad. I coated a salmon fillet with Queensland nut oil and then seasoned it with some dried mixed Italian herbs. I then baked the salmon in an oven at 200 °C for 15 minutes. I made the salad with salad leaves, red onion, nectarine, and avocado. I dressed the salad with lime juice and olive oil. 
The Owl Statue on Monday morning 
Leftover roast lamb shoulder, carrots, celery, and dates 
Monday tea. Baked salmon and salad with Hollandaise sauce. Tonight I baked a fillet of salmon in the oven for 15 minutes at 200 °C (392 °F). I had the skin-side up so the skin could get crispy. The salad was just some green salad leaves, a nectarine, cherry tomatoes, and lime zest. I dressed the salad with lime juice and olive oil. I made the Hollandaise sauce with a stick blender. I started with three egg yolks which I whizzed in a cup. I then added a tablespoon of lime juice, two teaspoons of French mustard, and a good dash of Tabasco sauce. I whizzed that with the egg yolks. I then slowly added 100 grams of melted butter while the stick blender was doing its thing. 
The Owl Statue on Tuesday morning 
Leftover roast lamb shoulder with carrots, celery, and dates plus a Bundaberg ginger beer (diet) 
Tuesday tea. Roast chicken thigh with pomegranate and avocado salad. I dried my chicken thigh with some kitchen paper and then smeared some Queensland nut oil over the skin. I then seasoned the chook with some iodised salt. I roasted the thigh in an oven set to 200 °C for as long the wireless meat thermometer app indicated. The salad was simply green salad leaves, pomegranate arils, and a diced avocado dressed with lime juice and olive oil. 
Steamed egg on wilted spinach with crispy cheese and sesame seeds. Served with coffee. 
The Owl Statue on Wednesday morning 
Wednesday tea. Roast chicken thigh cauliflower, beans, corn, and capsicum. I dried my chicken thigh with some kitchen paper and then smeared some Queensland nut oil over the skin. I then seasoned the chook with some iodised salt. I roasted the thigh in an oven set to 200 °C for as long the wireless meat thermometer app indicated. I used frozen cauliflower florets, beans, corn, and capsicum and cooked them in the baking tray under the chicken. I used a little herb butter for lubrication. 
Wednesday tea. Roast chicken thigh cauliflower, beans, corn, and capsicum. I dried my chicken thigh with some kitchen paper and then smeared some Queensland nut oil over the skin. I then seasoned the chook with some iodised salt. I roasted the thigh in an oven set to 200 °C for as long the wireless meat thermometer app indicated. I used frozen cauliflower florets, beans, corn, and capsicum and cooked them in the baking tray under the chicken. I used a little herb butter for lubrication. 
Style Manual with leftover lamb, carrot, celery, and dates 
The Owl Statue on Thursday morning 
Lamb Carrot Celery Dates 
Thursday tea. Creamy cheesy corned beef and chilli spinach. I felt like something quick and easy tonight so I opened the shelf of shame and removed a tin of corned beef. I also grabbed some frozen corn, beans, and capsicum, plus a bag of spinach leaves. In a hot frypan I cooked the corned beef with a little water to break it up and get it to a good dark colour. I added a little Worcestershire sauce and then tossed in the frozen vegetables and got them cooked in the corned beef. There was also some Tabasco sauce, chilli flakes, sesame seeds, and poppy seeds. I then added about a small cup of cream along with a handful of grated cheddar cheese and got everything nice and creamy and cheesy. At the end I tossed in a handful of spinach leaves and kept stirring while the spinach leaves wilted and mixed through the corned beef. 
The Owl Statue on Friday morning 
Egg Spinach Cheese Sesame seeds Coffee 
Deep fried duck with Shantung sauce from Garran Kitchen 
Coffee Work 
Friday tea. Creamy cheesy leftover lamb and vegetables. I sliced the last of the leftover roast rolled lamb shoulder from Saturday and heated it up in a frypan with some frozen peas, corn, beans, and capsicum. I then added a couple of tablespoons of sour cream with a handful of grated cheddar cheese. After mixing everything through and letting it simmer while the cream thickened, I tossed in some cherry tomatoes and a handful of spinach leaves plus some sesame seeds and poppy seeds. 
The Owl Statue on Saturday morning 
Chicken thigh schnitzel with cheddar cheese and parsley 
Egg Spinach Sesame seeds Cheese Coffee 
Lake Ginninderra South on Saturday morning Belconnen Town Centre 
Aioli seared sous vide steak with salad and gravy 
Lake Ginninderra South 
The Owl Statue on Sunday morning 
The Owl Statue on Sunday morning
Yummy Lummy this week
Last night I seared steak with homemade aioli to make mayonnaise seared sous vide steak with salad and gravy.
The cookbook
Zilch. Too busy.
Final thoughts
- What’s the week’s weather been like for you?
- Are you interested in buying a franchise so I can get a cup of coffee from Bernie?
- Would you like your own sink laboratory like Amy does in Virginia?
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.
I recall The Style Manual well Gary from my days in the public service.
It’s one of my favourite books.
I find it confusing, when the temperatures are changing so much in so short time. Easy to become sick, as I might not use the right clothing every day.
We have had nice weather like late summer her for a long time, but now it starts to become more cold in the mornings. Until now we have only had one week some weeks ago, where I thought, it would be winter now, as it was very cold outside.
I hope winter is not too harsh for you. I really hope the weather stabilises here.
Thank you Gary. I really hope, that the weather in Australia stabilize very fast, as it looks terrible in the news for now. So many humans and animals are in danger.