Regular readers know I set up this blog because Facebook banned Yummy Lummy. This post is also available there.

Dear Reader,

Canberra has entered its second week of lockdown, and I have mixed feelings about lockdown life.

On the one hand, lockdown life has not been too difficult because I’ve kept my routines. On the other hand, I do miss seeing work friends in real life. I have missed attending our church bible study as well as attending church itself. 

My routines include my morning walk, morning devotion time, making coffee, cooking breakfast, lunch, dinner, and evening devotion time.

Last Sunday, I attended my first Sunday morning church service by Zoom. It was good. While online church service isn’t the same as being with others, it is COVID-19 safe. It was a bit weird singing, praying, and listening to a sermon online.

Ingredients

• Corned beef
• Lentils
• Shallot
• Red onion
• White onion
• Yellow capsicum
• Red capsicum
• Mushrooms
• Red wine
• Cooking sherry
• Worcestershire sauce
• Olive oil

Instructions

1. Slice the shallot, onions, and capsicum and put them into a slow cooker with the mushrooms.
2. Add a few good slugs of olive oil, Worcestershire sauce, red wine, and cooking sherry.
3. Cook slowly for six hours.
4. Remove the vegetables from the slow cooker and put them into a skillet, and add a can of washed lentils.
5. Cook and combine everything thoroughly.
6. Remove about two-thirds of the vegetables and lentils and put them into a container for use later in the week.
7. Add a small tin of corned beef to the skillet and cook with the vegetables and lentils.
8. Cook until the corned meat starts to caramelise.
9. Serve with vegetables of your choosing.
10. Give thanks to the Lord for the job to be able to buy food, the skills to prepare and cook food, ask that He nourish my body and mind, and make me a better disciple.

Final thoughts

• Have you experienced lockdown?
• How did you find the experience?
• Do you have any tips?

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