Regular readers know I set up this blog because Facebook banned Yummy Lummy. This post is also available there.
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.
Slice the shallot, onions, and capsicum and put them into a slow cooker with the mushrooms.
Add a few good slugs of olive oil, Worcestershire sauce, red wine, and cooking sherry.
Cook slowly for six hours.
Remove the vegetables from the slow cooker and put them into a skillet, and add a can of washed lentils.
Cook and combine everything thoroughly.
Remove about two-thirds of the vegetables and lentils and put them into a container for use later in the week.
Add a small tin of corned beef to the skillet and cook with the vegetables and lentils.
Cook until the corned meat starts to caramelise.
Serve with vegetables of your choosing.
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.
It’s a cold, cloudy day in Canberra, with a maximum forecast temperature of eight degrees Celsius today. That’s 46 °F for any reader in the USA, Liberia, and Burma.
It felt like a good day to have the slow cooker on as well as the heating.
While grocery shopping this morning, I saw a nice lump of rump which looked like it would be perfect for this week’s meal planning.
I hope wherever you are, that you are warm and comfortable.
Have a good weekend.
Baby green peas
Empty a tin of lentils into the cooking vessel.
Lay the rump roast on the lentils.
Cut a potato in half and place it into the cooking vessel.
Cut the onion in half and put it into the cooking vessel.
Squirt a good glug of barbecue sauce into the cooking vessel.
Add a cup of beef stock to the cooking vessel.
Cook for eight hours.
Baby green peas
Cook the frozen peas with microwave radiation.
Prepare as per the instructions for use on the packaging.
Divide the rump into pieces for meal planning for the week. My plans include a pasta dish, some cold slices and salad for lunches, and perhaps a noodle soup.
Divide the lentils and keep some aside for dinner putting the rest into a container.
Slice a small piece of beef and put it onto a warmed dinner plate.
Serve a spoon of lentils and the potato onto the dinner plate.
Put the baby green peas onto the dinner plate.
Pour the gravy over the meat and vegetables.
Give thanks to the Lord for wages earned to buy food, cook food, and eat food to nourish my body and my enjoyment.
This week’s highlights in life
Work has been good. I remain blessed to work with amazing people.
It’s reassuring to see people in Canberra more aware of their health and safety and cognisant that the δ (delta) variant must be respected. This week, I read a paper that revealed that the viral load associated with the δ variant is about 1000 times greater than with the original virus recovered from the beginning of the pandemic. Without wanting to be morbidly crass, I’m in awe of the biology of SARS-COV-2 and the ability of this virus and the infection it causes (COVID-19) to change and adapt. I’m sure if I wasn’t in a sequestered, safe bubble, like Canberra, I’d be feeling more anxious and worried. ^
It’s been worrying seeing what has been happening in NSW, Victoria, and Queensland.
I started reading John Owen’s Overcoming Sin and Temptation. This book is a collection of three of Owen’s seminal works on the “Of the Mortification of Sin in Believers”, “Of Temptation: The Nature and Power of It”, and “The Nature, Power, Deceit, and Prevalency of Indwelling Sin”. It’s a challenging read in a couple of ways. Owen writes in an archaic style, and the subject matter penetrates deeply.
I’m also reading Tim Keller’s Prayer: Experiencing Awe and Intimacy with God. The two works are complementary, in my opinion.
I received a bunch of fresh free-range eggs from a friend this week. Fresh eggs are the best!
Have you enjoyed fresh free-range eggs? How do you like to cook them?
How have you been coping this week with the pandemic?
Are you in an area where the δ variant is circulating in your community?
What’s the weather like where you are at the moment? Let me know in the comments how you’re enjoying the weather (or not).
^The Bible App I use today presented me with Proverbs 12:25. (ESV)
“Anxiety in a man’s heart weighs him down, but a good word makes him glad.”
Rinse the lentils in cold water and then put the lentils into the saucepan.
Then add the water (three times the volume of lentils, e.g. 900 mL of water to 300 grams of lentils).
Bring the water and lentils to the boil.
Remove the scum floating on the water with a spoon. I have no idea what difference this does, but apparently, French cooks do this. Not that I care about what French cooks do or think.
Slice the carrot with a sharp knife or a mandolin and be careful not to slice your fingers open.
Half the onion with a sharp knife and again be careful. Blood in the lentils may add a little saltiness but is not usually required.
Insert a clove into the top of the dome of half of the onion.
Add the carrot, onion with the clove in situ, garlic, bay leaves, and thyme.
Add the speck,
Mix everything so that the water covers everything.
Do not salt early, salt after 20 minutes because the lentils will not cook properly (or so they say).
Cook for 30 minutes with the lid on with low heat.
After 30 minutes, remove the aromatic vegetables but not the carrot.
Remove the speck and pan fry it for the finished dish.
Take some of the hot fluid and mix with the dijon mustard to dilute the dijon mustard.
Then pour the creamy thin dijon mustard back into the saucepan and gently mix everything.
Serve the lentils in a bowl.
Add a nudge of butter. What is a nudge of butter? I have no idea.
Add the speck to the bowl.
Garnish with something green to make it pretty because all TV and YouTube cooks will tell you, “we eat with our eyes”. Now, what a stupid thing to say. I mean, sure you can pour small quantities of a liquid over your eyes to permit the collection of nutrients in your conjunctivæ. The nutrients will travel via capillary action down through the nasolacrimal ducts into your nasal passages where if you swallow hard, you can ‘consume’ the liquid. This approach is hardly an efficient way to eat a bowl of lentils.
Add some wholegrain mustard for a contrasting taste and mouthfeel.