Wordless Wednesday - 40second Apple Crumble

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Work and what else?

The last few weeks hasn't been altogether enjoyable (aside from my 25th, which I will blog about another time).

Work has literally taken over my life. I wake up at 5am or thereafter and am out the door sometimes before 6am or otherwise on the dot.  I can understand the nature of the work and the sheer amounts to do, but I'm slowly coming to terms what this means in the larger picture. Already I'm feeling the effects of not having enough time to eat (I admit I am one of the slowest eaters out there but I'm definitely not prepared to change my eating habits!). Can you believe it (I still can't!) I have lost a lot of my appetitte for food (shock horror!) and as a result have shamefully went to a health food shop asking for meal replacement shakes. Shame. Shame. Shame! This is a ringing more than a few alarm bells for me as this has never happened even during the busiest times at other workplaces or even during university. Anyhow, I guess let's watch this space on that one!

Below is a beautiful picture I took one afternoon walking from the site office to the car park. No matter how busy it gets, I always have time for a beautiful sunset.

Featuring the airtrain rail line and several cranes over the Schulz Canal

Wordless Wednesdays - 100% Effort

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Wordless Wednesdays - Precarious Footings

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New Layout + Panfried Barramundi with Roasted Vegetables Recipe

This is the 3rd week of day shift and I am nursing Day 4 of this horrid cold/flu/headcold, whatever you want to call it. I made a massive mistake of not increasing the intake of vitamins with the 'timezone switch'. So there, I am properly sick for the first time in 2 years. Hence, I dedicated my morning/afternoon/day really, into changing my layout. What do you think? I am quite happy with how the owls turned out. Hoot!

Otherwise, I still have been out and about AND still cooking. I'll let the photos do the talking : )

My first West End markets installment in years! Spot the budgie - Pat was very excited about my celery purchase.

2nd weekend at the West End markets - this is a shot of Farrago Band playing to a crowd in front of the Chai Van. Bliss.

And then I met Oliver, a scaly breasted lorikeet. Here he is devouring a grape : )

Such beautiful flowers - 40cent each?! Unbelievable!

Dinner last night

Pan fried Barramundi served with (pesto covered) Roasted Vegetables

If you are reading this and firmly detest my choice of combination please close window right now. I only realised after I started preparing how wrong the combination of Asian style marinated fish would go with Italian pesto-y roasted vegetables. Oh well. I really enjoyed it and so did The Boy; that's the most important thing about cooking right?

I am a big fan of garlic (almost dangerously so) and since this sickness I have been taking lots of garlic oil tablets and adding copious amounts of garlic to all my cooking. And I really felt like a dish full of garlic, ginger and flavour.

The Barramundi

marinated with ginger (I put 2 inches worth, chopped up)

garlic (about 4-5 cloves)

chilli padi (just 1 really hot chilli, seeded)

fresh coriander (a bunch?)

Macadamia nut oil infused with lime and chilli (otherwise sesame oil is fine too)

The Roasted Vegetables

Mix in olive oil, salt and peper to pumpkin, potato and swede (or whatever vegetables that take your fancy)

Roast in oven at 200deg for 35 mins (this may vary for different ovens but whatever's required to brown the sides of the vegetables)

Nuke fresh baby spinach leaves for 20 seconds in the microwave to wilt it

(the lazy person's) Pesto

Bunch of basil (finely chopped, see, Lazy Person's Pesto!)

A few leaves of mint (also finely chopped)

Garlic (again, I put something like 3 cloves? Clearly you won't need this much)

Olive oil

Grated parmesan cheese

(ideally) chopped up pine nuts too (but I didn't have any at the time)

In order to serve up all at once, I would 1. Marinate fish 2. chop up vegetables 3. roast vegetables 4. make pesto 5. when the timer says there is 15 mins left for the vegetables, start pan frying the fish 6. wilt baby spinach leaves in the microwave (I do this because my stomach isn't too keen on uncooked vegetables. Obviously fresh and uncooked is best.)

Once cooked mix the roasted vegetables, pesto and wilted baby spinach leaves in a large bowl, serve with freshly cooked fish. If you are sharing this meal with you partner, rest assured both of you will be so garlicked up that you won't even notice his/her breath. Promise.

Wordless Wednesday

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