Chicken and bacon congee

Dear Reader, 

How are you travelling with work and life at the moment?

Tomorrow, I’m presenting at a national scientific conference. My paper is on two Acts that occupy a good portion of my work time. I’m grateful to my workmates, who drafted the presentation for me.

This conference will be the first I will have attended for more than two years.

The conference is virtual because it is in Sydney, and Sydney currently has a significant outbreak of COVID-19. The NSW Government has implemented restrictions. 

I don’t mind the idea of virtual conferences. I know I will be safer, and I like the idea that I can participate and sleep in my bed and cook my food each day. It also means I can exercise the way I want. I like living without disruption. I like the routines I have developed. Pandemic life is my life.

Apart from work, I’ve been reading good books, listening to podcasts, and watching YouTube videos.

Over the last few weeks, I’ve read Mere Christianity by C. S. Lewis, The Cross and the Switchblade by David Wilkerson, and David Wilkerson by Gary Wilkerson. I’ve also started the Westminster Confession of Faith.

My current favourite podcast is Gospel in Life, which drops a “show” thrice-weekly and features Timothy Keller, a reformed Presbyterian pastor and communicator from New York City.

I’ve been devouring YouTube videos from The Gospel CoalitionCrossway, and Desiring God. I’ve enjoyed the presentations by Kevin DeYoung, Sinclair Ferguson, John Piper, Jen Wilkin, Melissa Kruger, Rosaria Champagne Butterfield, R.C. Sproul, Sam Alberry, Joni Eareckson Tada, and Rebecca McLaughlin.

I’ve also been walking daily. I’m getting about 40 minutes each morning. I begin anywhere between 4 and 5 am, depending on when I feel like getting out of bed. On weekends, I also try to do the 6 km circuit of Lake Ginninderra each day. All up, I’m doing nearly 40 km each week. This gentle exercise has helped me feel better with less joint pain compared with this time last year.

Ingredients

  • Chicken thighs (2)
  • Diced bacon (100 g)
  • Italian arborio rice (1 cup)
  • Tri-colour quinoa (1 cup)
  • Chicken stock (4 cups)

Instructions

  1. Wash the rice and quinoa with cold water until the water is clear and not cloudy.
  2. Put the rice and quinoa into the vessel of a slow cooker.
  3. Add in the stock.
  4. Add in the chicken pieces and the bacon.
  5. Cook on low heat for 6 hours.
  6. Remove the cooking vessel and pull out the chicken thighs. Pick the skin and flesh from the chicken thigh bones and add the meat and skin back to the cooking vessel. Unless you leave the chicken thighs out for a few minutes, you’ll find the process of removing the skin and flesh unpleasant as the tips of your fingers burn from the retained heat in the meat. I recommend waiting or trying to ameliorate the problem by wearing a couple of latex gloves on each hand to dampen the transfer of heat from the meat to your nerve ending enriched fingertips.
  7. With a wooden spoon (or a metal spoon if you don’t care about scratching your cookware), break up the chicken flesh and mix it through the congee (also known as jook).
  8. Remove the congee from the cooking vessel and aliquot into containers.
  9. Serve a bowl of congee with some soy sauce.
  10. Given thanks to the Lord and eat with a spoon.

Final thoughts

  • Apart from work, how have you been spending your time?
  • What books have you been reading?
  • What podcasts have you been enjoying this last week?
  • What YouTube videos have you enjoyed lately?
  • Do you get much exercise?
  • Do you attend many professional conferences? How do you feel about virtual meetings?

Notes

  • I used Italian Arborio rice because I like using ingredients that aren’t typical. Mixing some Italian with my Chinese makes sense to me. It may not make sense to anyone else, but it works for me.
  • What is congee? Congee or jook is rice gruel. My Mum’s chicken jook is my favourite food.
  • Sinclair Ferguson is Scottish and has the most mellifluous speaking voice. 
  • In the 1980s, The Cross and the Switchblade was popular reading. Friends told me to read it then. I’m slow when it comes to recommended reading.

Trying to be healthful albeit with streaky bacon

I worked from home today. While on teleconferences I cooked lunch. It was mostly vegetables, but there was some streaky bacon too.

Continue reading “Trying to be healthful albeit with streaky bacon”

Cafe 63’s Shearer’s Classic

Cafe 63 Westfield Chermside Flat white coffee. Gary Lum.
Cafe 63 Westfield Chermside Flat white coffee
Cafe 63’s Shearer’s classic: Bacon, liver, poached eggs, Hollandaise sauce, toast, gravy, onion rings, and a potato rosti which formed a soggy bottom. Gary Lum.
Cafe 63’s Shearer’s classic: Bacon, liver, poached eggs, Hollandaise sauce, toast, gravy, onion rings, and a potato rosti.
Continue reading “Cafe 63’s Shearer’s Classic”

Eggs Benedict with bacon at Ricardo’s Cafe and Patisserie

I went out to breakfast this morning with a friend. Ricardo’s cafe is a popular place. The food is always on point. Even though it’s had some dramas with ACT Government public health officials making orders after a food safety notification a year or so ago, the business seems to be thriving.

Ricardo’s Cafe | Jamison Plaza, 1/1 Bowman Street, Macquarie ACT 2614 | (02) 6251 2666

Photograph of Eggs Benedict Bacon from Ricardo's Cafe. Gary Lum.
Eggs Benedict Bacon Ricardo’s Cafe

This morning I enjoyed the eggs Benedict with bacon. The Hollandaise sauce is lovely and buttery and it gets soaked up so well along with a runny yolk, by the sourdough bread.