Gary

This account exists because @yummy_lummy was suspended but it's back! I cook okay and shoot reasonable food photographs

[Byron @BvsbByron]

The famous vanilla slice from Sunday Sustainable Bakery in Byron Bay will be next for review on The Snot Blog soon #NSW

[Gary @randomyummy]

Leftover speck congee with some broccoli and cauliflower.

[Gary @randomyummy]

Tonight, I made a beef short ribs stew with some lentils and black beans. I served it with some pumpkin mash flavoured with sesame oil. https://t.co/pkdDMwXuGv

[Gary @randomyummy]

Tonight, I'm using lentils. I also added some meat. Feel free to ignore the meat for a vegetable-only dish. https://t.co/TfDu5WEHXh

[Gary @randomyummy]

Tonight, I am adding beans to my congee. I got the idea from Rebecca Clyde, from the Facebook group "Cooking for One". Rebecca is a US-based registered nutritionist who shares recipes on her blog. https://t.co/bO3Uz4lJHJ

[Gary @randomyummy]

I typically cook duck breast in a heated water bath and then sear the skin. The air fryer is a quick and easy method. https://t.co/r9r0L4wagu

[Gary @randomyummy]

Tonight I made ginger marmalade lamb shanks with potato mash. A bit of a treat after weighing in at a new minimum today. https://t.co/yy0B6D2NXO

[Gary @randomyummy]

Sous vide salmon flaked with some vegetables for tea and then leftover lunch at work https://t.co/IqqkPeIM9j

[Gary @randomyummy]

Tonight I used leftover pasta cooled for resistant starches plus some leftover sous vide chicken tenderloin. Spiced with pepper and chilli. https://t.co/ljDXeRti99

[Gary @randomyummy]

Check out tonight's non-vegan meaty legumes and pasta meal. Last week was vegan. This week is meaty. The pasta is also low carbohydrate. https://t.co/MXYx6vX3TJ

[Gary @randomyummy]

I’m not going to try hard to lose more weight, my aim is to stay within the 68 to 69 kg band, but if I do continue to lose weight, I don’t think I’ll complain. https://t.co/StNngSee8w

[Gary @randomyummy]

I'm cooking Lorraine's legume soup tonight. I'm trying some meat-free meals. As the weather gets colder, soup makes sense. This will be good soup to have for lunch at work. https://t.co/3zGemmlEqr

[Gary @randomyummy]

Tonight I cooked ribeye steak with the bone in for dinner. I also cooked some Brussels sprouts and cabbage flavoured with Buderim ginger marmalade. https://t.co/ceiiQkLJw6

[Gary @randomyummy]

I did a whole duck for the first time. It was good. I made a marmalade and French onion soup reduction sauce to go with it. I served the duck with broccoli and cabbage. https://t.co/WfUGIkMXSZ

[Gary @randomyummy]

Tonight, I cooked pork for meat for my week. I chose to commit a food crime and cook porchetta in a pressure cooker. Shh...don't report me. https://t.co/ZbaHeypSvh

[Gary @randomyummy]

I'm a fan of adding fruit to a main meal dish. I often add orange and peach to a fillet of salmon.  https://t.co/XAstsHUo5c

[Gary @randomyummy]

I made this last night and received lovely feedback from some people in a Facebook group, so I thought I'd write the recipe. https://t.co/xCaa8HuLw5

[Gary @randomyummy]

I’ve been thinking of variations and trying to enjoy congee while I’m in the CSIRO TWD program. Come winter I'll have this perfected for comfort food quality meals and keeping in good health. https://t.co/4L1yfNugr9

[Gary @randomyummy]

Figs and pomegranate with lamb shank meat in a meaty fruity meal as I celebrate breaching a weight I never thought I'd be again.
@NotQuiteNigella https://t.co/0l37pfd0XO

[Gary @randomyummy]

I'm in Melbourne and feel hungry for pork and cabbage. I'm here for the Royal College of Pathologists of Australasia Pathology Update 2023.
I'm now over my pork and cabbage desires (for now). https://t.co/ugonhQWKkL