Hello Autumn

Canberra Autumn morning. Sailboats on Lake Ginninderra. Gary Lum.
My thoughts and stuff
My thoughts and stuff
Hello Autumn
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Hello, Autumn in Canberra is horrendous (in my opinion). The evenings become colder and the air which is already too dry for my liking gets even drier. This means my skin cracks more, it hurts every day, and my expenditure on moisturiser goes up.

Oven cooked speck with steamed egg and wilted spinach served with Nespresso™ coffee. Gary Lum.
Oven cooked speck with steamed egg and wilted spinach served with Nespresso™ coffee.

Hello Autumn

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Would you prefer to be in quarantine or isolation?

Harley Davidson Motorcycle at Westfield Belconnen on Saturday morning. Gary Lum.
My thoughts and stuff
My thoughts and stuff
Would you prefer to be in quarantine or isolation?
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There may be some confusion about the words quarantine and isolation. Last week, I wrote about the confusion some people have about the name of an infectious disease and the name of the microorganism that causes it.

Quarantine

Confusion on Twitter reigns about quarantine. Gary Lum.
Confusion on Twitter reigns about quarantine.
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What’s in a name (or two)? SARS-COV-2 AND COVID-19

Yolk porn. Steamed egg with lup chong, wilted spinach and cheese. Gary Lum.
My thoughts and stuff
My thoughts and stuff
What's in a name (or two)? SARS-COV-2 AND COVID-19
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What’s in a name (or two)? The virus formerly known as 2019-nCoV and the disease formerly known as 2019-nCoV infection.

Are you confused by the new nomenclature for the virus and the disease?

Changes in names of microorganisms can be frustrating for non-health people as well as healthcare practitioners. Not least for ageing pathologists and medical laboratory scientists (me) who also struggle to keep up to date. The names of organisms and the diseases caused are important. It’s important we get the names correct and we use the names correctly so we have clarity when communicating about microorganisms and infectious diseases.

The virus formerly known as 2019-nCoV has been named by the International Committee on Taxonomy of Viruses (ICTV). The ICTV designated the virus as Severe acute respiratory syndrome coronavirus-2 (SARS-COV-2) and it sits in the species Severe acute respiratory syndrome-related coronavirus alongside SARS-COV. The species sits within the Genus: Betacoronavirus.

The World Health Organization has designated the disease caused by SARS-COV-2 as Coronavirus Disease 2019 (COVID-19).

Getting the distinction correct between the cause or ætiological agent and the disease or syndrome or manifestation or condition is important. It’s frustrating to read experts refer to diseases by using microorganism names and vice versa. I find it odd when looking at a list titled something like “Important agents of concern” and see anthrax listed rather than Bacillus anthracis or in a list titled something like “Important diseases of concern” to see Listeria rather than listeriosis.

As you can tell I am a pedantic old fart.

Two cans of sugar-free Red bull and some Dettol ABHR. Gary Lum.
Two cans of sugar-free Red bull and some Dettol ABHR.
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Meeting 2019 weight goals

Hand Hygiene Products. Be a good example of hand hygiene. Gary Lum.
My thoughts and stuff
My thoughts and stuff
Meeting 2019 weight goals
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Weight goals

Last year my aim was to break the 77 kilogram barrier. A week in Norfolk Island and then a delicious Christmas and New Year period thwarted my dreams.

I got close a few times last year but didn’t really dip below the goal weight.

Weight Chart 2019. Gary Lum.
Weight Chart 2019.
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Focus on the we and not the I

Photograph of The House of God and Man's 4th Best Ho$pital by Samuel Shem. Gary Lum.

Yes, I’ve become philosophical this week. I spent my spare time this week listening to the audiobook version of Man’s 4th Best Hospital by Samuel Shem who authored the classic hit, viz., The House of God. I mentioned these books in last week’s post.

Photograph of The House of God and Man's 4th Best Ho$pital by Samuel Shem. Gary Lum.
The House of God and Man’s 4th Best Ho$pital by Samuel Shem

It’s a struggle thinking we and not I

The we and not the I is something I struggle with. Living alone and basically having anti-social tendencies means I tend to think of the I rather than the we more often than not. I feel awkward in we situations and because of my deafness and tinnitus I’m forever asking people to repeat what they say. I also feel awkward because I’m at a loss when it comes to making small talk. Furthermore, I’m also not familiar with a lot of contemporary language and culture. People today seem to speak in a different language. Mumbling also seems to be the norm amongst many people.

I’ve found out the hard way in some situations that my dark cynical view of life is not welcome. My open blunt and direct sense of humour often smattered with words associated with bodily functions and colourfully accurate descriptions seems to make people shy away.

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Jemima the duck

Jemima the duck is apparently a thing. I’d never heard of Jemima the duck until this week.

Jemima the duck

Wednesday tea. Sous vide duck breast and kale sprouts. #yummylummy #foodphotography #lowcarb #noaddedsugar #ManFlu #sousvide #duckbreast Duck, Kale sprouts G’day food lovers I’m not feeling terribly hungry today. That said, I need to dedicate this meal to a work mate. Today we were discussing some taboo foods and when I mentioned that I was planning duck tonight my friend exclaimed that I shouldn’t eat duck because ducks communicate. She explained there are ducks in literature which speak and she sent me a picture of a duck named Jemima which is apparently a famous duck for children. I’ve never heard of Jemima the duck so I’m dedicating this meal to my work friend and naming my sous vide duck breast, Jemima. Jemima was cooked sous vide for 2 hours at 76 °C. I chilled Jemima in the refrigerator and then removed Jemima from the vacuum bag and dried Jemima’s surfaces with kitchen towel. I heated up a frypan so it was smoking hot and seared Jemima all over. I then sliced Jemima with my Dick™ butchers knife and ate Jemima with some oven roasted Kale sprouts which I’d doused with rice bran oil and iodised salt before exposing to 200 °C dry heat for 15 minutes. Jemima was delicious. Have a good one.
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Death of a star

death of a star

This week saw the death of a star. Most readers know that I’m a keen fan of Star Trek in all its forms, even to some extent the Jar Jar movies in the Kelvin timeline. This week saw the death of a star in Barbara March who played the character Lursa (one of the Duras sisters along with B’Etor [played by Gwynyth Walsh]) who appeared in Star Trek: The Next Generation, Star Trek: Deep Space 9, and the movie Star Trek: Generations.

Death of a star

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Good Friday traditions and my weight goes up

Good Friday traditions and my weight goes up

Do you have Good Friday traditions? I started one a couple of years ago when I cooked beef ribs and broke a tooth. I did it last year too sans broken tooth though. Each time I cooked the beef ribs in the oven, this year I went with the slow cooker.

Check out this year’s cook towards the end of this post.

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Goodbye Daylight Saving (DLS), How I hate you

Goodbye Daylight Saving (DLS), How I hate you

The Owl Statue on Sunday morning Prisma

Goodbye daylight saving, I really don’t like daylight saving. I’m an early morning person and I don’t care about having light at the end of the day. I don’t exercise outside after work, I don’t socialise with anyone after work, all I need is light and heat so I can cook and eat.

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The footy season has started

The footy season has started

Benjamin Way, Belconnen

Round one of the National Rugby League (NRL) season for 2019 began on Thursday evening. The Brisbane Broncos (the team I support) played the Melbourne Storm (my number three team in the competition). Unfortunately, the Storm defeated the Broncos convincingly.

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