I was having breakfast with a mate this morning who had just started watching Foundation on Apple TV, and I warned him that the first series was a bit ordinary but that he should stick with it because it got so much better in the later series.
I saw somebody post a warning yesterday about the trailer for Project Hail Mary, warning of a major spoiler. I think I know what it is, because I read the book. And be assured I’m not going to blow it here.
As exciting as a new book release might be, it’s not as exciting as hitting a new 1RM in my deadlift, which I just did.
160kgs.
Now, Imma have a big steak.
I’ve been spending some time in the 1950s. The other 1950s, of course, which I buggered up jamming a nuclear-powered aircraft carrier into a wormhole and back to the Battle of Midway.
Would you like a peek?
(That’s not really a question, I know).
… or, if I’m being honest, finally an opportunity to eat pastry. Most Tuesday mornings find me in the city because Jane has her PT session at West End super early. I have a walk around the river, and then we meet at Strauss for breakfast, where every Tuesday morning we have the Asian chicken omelette with sourdough and avocado.
Does this look to you like a dog who didn’t steal an extra-large cartoon of eggs? Does she have the air of aggrieved innocence one might expect from a dog wrongly accused of stealing and scoffing fifteen eggs while the other dog was out on his walk? Does that tummy look somewhat distended to you?
I bought myself a new dictation rig, like actual physical hardware, this week. The Plaud Note Pin.
I'm in the middle of a five-week treatment for some kind of skin cancer on my chest. It's a topical cream. I have to rub it in twice a day and it burns away a couple of layers of skin over the course of the month taking with it whatever cancerous little nasties were hiding within the epidermis.
I found myself home alone last night, and with my new Neff oven finally installed, I figured it was time to check out some features.
Earlier in the day, I’d picked up a small rolled pork loin, and I spent some time reading about the oven’s built-in meat thermometer and steamer function. I couldn’t quite figure out how to use the steamer and still crisp the pork crackling at the same time, so I put that aside for a future cook.
