Wyrd
The Chronicles of Elric

[2025-12-06 Sat] ::: It's 40C today. R got a haircut so he has the zoomies.

[2025-12-05 Fri] ::: While the English "Bazball" backfired in the first Test it reverted slightly in the second Test, and led to a more cohesive, arguably better, game. For the record I am not a fan of T20 style Cricket—though I did enjoy Heads punishing innings to end the first—but the second test has thus far been quite enjoyable. In hockey it was fun seeing Podz scoring from Draisaitl's office against the Kraken.

[2025-12-04 Thu] ::: I forgot to mention the adorable Flying Fox that alighted in our tree. It eventually made it's way over to the Fig tree where he chewed upside down while watching the lovely sunset! Super adorable.

[2025-12-03 Wed] ::: Today was M's year 6 awards ceremony. She ended up receiving three awards: English Achievement, School Service, and Academic Achievement. She didn't know she was receiving them, and told me that she was very nervous when they were calling them all out. Also today EB halved Civolution's price from eye-watering to only half an eye-watering. It was also cheaper than anywhere else by quite a bit so I picked it up for myself (having already bought everyones stuff). Also timed it so we had one of M's favourite dinners: Mapo Tofu.

[2025-12-02 Tue] ::: Blue skies, and a good cool breeze. Currawongs have been eating from the fig tree on and off all day.

[2025-12-01 Mon] ::: But the feels-like is 12C/53F due to the wind. Ham and Veg soup for dinner though! The soup was excellent together with butter on fresh bread.

[2025-11-30 Sun] ::: Nice day. Toasty with a good breeze. A nice day for A Desolation Called Peace, and a coffee El Toro Tequila Blanco.

[2025-11-29 Sat] :::

A venture into chaos
Went better than expected.
Even so
Troubling nagging doubts
Whisper anxiously
Their concerns.
Come what may can you
Absorb or reflect
Safely
A darkest disappointment
That may yet come—?
I will
Try.

[2025-11-28 Fri] ::: Graduation dinner tonight for D. Proud of him. Can't help thinking about where I was at the same time in my life.

Listening now to Vangelis' 1492: Conquest of Paradise, and feeling almost homesick for a time and place long ago (despite the difficulties). I have this visceral swell of feeling that comes from acknowledging tonight: where he has been, to where he is now; and the complexities of who I was at that same point in time, and who he must be (in relation). Sometimes I am more sentimental than perhaps I'd like.

There is much love that I have for him. Have a good night tonight.

[2025-11-27 Thu] ::: The bom.gov.au redesign was an absolute shit-show. Also it broke my weather script. Of course it cost them X-dollars to make the site literally less readable, less information rich—less useful.

• Anyway here's a link: abc.net.au/bom website blowout
• Also the old layout is there, but hidden in a new subdomain: reg.bom.gov.au, which were the three letters I needed to 'fix' my script. I do hope they keep the old site around.

[2025-11-26 Wed] ::: It's hot, it's windy, and it rained for a second. Storm on the way. The weather has been wild the last couple of days. Suddenly blue skies are engulfed by shades of grey. Thunder, lightning, and rain. The storm was brief and frenetic. Robert Clark, Oilers anthem singer, is diagnosed with leukemia (I didn't know, but heard it pregame Dallas v Oilers).

[2025-11-25 Tue] ::: Got a haircut (thanking you Maddi); it's a short one! That it was disgustingly hot (26C/78F @ midnight) last night may have factored into the decision to cut. Ultimately though, it is because Maddi said she would be happy to try something new for me, that I felt I could say yes to myself. Really digging (again) IOTUNN's Kinship. The whole album is pure pleasure to my ears. I find myself humming the melodies in Twilight in my head.

[2025-11-24 Mon] ::: It's hot (38C/100F). It rained briefly, and just enough, to make it hot and steamy.

• Fifth Season
• Obelisk Gate
• Stone Sky
• A Memory Called Empire

Fifth Season was a breathless read. Obelisk Gate and Stone Sky were slightly less scrumptious with the latter needing a bit of a push to finish. A Memory Called Empire was a slow burn, but picked up once we knew more. Quietly enjoyable.

"Yes!"

Needs

• 1.5kg stewing beef
• Lots of garlic
• 6 Carrots
• 1 Leek
• 1 Brown onion
• 3 French onions (shallots)
• Thyme, Rosemary, and 2 Bay leaves
• 50g Butter
• Flour
• Mushrooms
• Bacon
• Tomato Paste¹
• 1L Beef stock
• Bottle of red wine

Prep

• Oven on 170 fan forced (190 conventional)
• Roughly cut carrots, onion, shallots, and garlic
• Cut mushrooms
• Slit, wash, and cut leek
• Cut beef and season
• Cut bacon

In a Dutch oven

• Brown the beef remove
• Add bacon cook for a bit
• Add leek, onion, shallots, garlic
• Cook and stir for a bit till looking good
• Add carrots and mushrooms, and beef
• Add thyme, rosemary, bay leaves
• Add the bottle of wine
• Add beef stock
• Add tomato paste
• Bring to a boil
• Add to the oven and cook for 2 hours
• Remove to stove top

After 2 hours

• Melt butter in a pot with a little olive oil
• Add flour and mix well
• Cook for a minute mixing
• Add to the Dutch oven and mix well
• Simmer for at least 30 minutes lid off.
• Check seasoning.

Serve with fresh buttered bread or with mash.

"Delicious given the lack of effort. Serves one."

Needs

• Beef stock 500ml
• 1 Tbsp:
  • soy sauce
  • oyster sauce
• 1/2 Tbsp sugar
• 1 tsp five spice powder
• minced garlic and ginger
• finely sliced beef
• Vermicelli noodles and pak choy

How

• Add boiling water to noodles
• Bring the stock to a gentle boil add everything but the noodles and veg leave till beef almost done
• Lower heat and add veg (dont want to over do them…after 30sec turn off heat)
• strain noodles and add to soup

Enjoy!

Adapted from stephvnietea on IG

[2025-08-04 Mon] Worked great! Will move to regular rotation after that. Only changes: velveted the chicken (cornstarch + Shaoxing), and upped sauce sugar to 1 Tbsp. No doubt would be fine at 1/2. Also I cooked the chicken in the wok, and when nearly done, cooked the other stuff in another pan, adding the chicken to it when appropriate. Finally the youngest member suggested chilli flakes on hers, so next time!

Needs

• Chicken Thighs
• 1/2 Cabbage thinly sliced
• Couple of shallots separating white from green
• 1 Onion
• 1 Carrot sliced
• 1 Tbsp minced garlic
• Noodles
• Marinade
  • 2 Tbsp Oyster sauce
  • 1/2 Tbsp Soy sauce
  • 1 tsp black pepper
• Sauce
  • 1 1/2 Tbsp Soy sauce
  • 2 Tbsp Dark soy sauce
  • 2 Tbsp Oyster sauce
  • 1 Tbsp Shaoxing wine
  • 1/2 Tbsp sugar
  • 2 tsp Sesame oil

How

• Prep noodles
• Slice chicken thighs, add to marinade, mix and marinate 30 minutes
• Mix sauce
• Adding oil cook chicken and remove
• More oil cook shallot whites, with garlic and onion till looking good
• Add cabbage and carrots cook for another couple of minutes
• Add drained noodles, sauce, and chicken to the wok and mix cooking for another minute or two.
• When ready, before serving add sesame oil, green shallots, and mix through.

Serve

"It's cheap, and can be made with what is on hand, but usually I have everything anyway. You don't have to make it with day-old rice, but I think it helps. See footnote."

Ingredients

• 3 eggs
• 3 cups of cooked rice²
• 1 large red onion or yellow onion
• 2 spring onions stalks
• 1 Carrot
• 2 Tbsp soy sauce (or to taste)
• 1 tsp sugar
• Pinch of salt
• White pepper
• Chinese sausage or spam

Preparation

• Break up rice using a little oil and wet fingers
• Chop spring onions, and dice red/yellow onion, dice the carrot
• Beat eggs, add a little white pepper
• Chop chinese sausage (and prepare according to the packet) / spam into bite sized bits
• Add sugar to soy and mix well

Cooking

• Cook the spam and add yellow onion after a couple of minutes, cook until onion is soft, remove all
• Heat 1 Tbsp oil in the same wok
• Add eggs, cook until just done, don't overcook, set aside.
• Add the rice, fry, and break up lumps.
• Add (red onion if using) spam yellow onions/chinese sausage, mix, and fry for another few minutes
• Add eggs, mix and fry for a couple of minutes
• Add salt and white pepper to taste, mix and fry for a minute
• Add soy sauce around the edges of the wok, mix and fry
• Finally add the spring onions

"Something I love for growing up with it, and it's ease to make."

• Link: https://redhousespice.com/chinese-steamed-fish/

Needs

• Fish
• Spring Onions
• Ginger
• Dried Chilli
• Sichuan Peppercorns
• Shaoxing Wine 1 Tbsp
• Soy Sauce 3 Tbsp
• Sugar 1 tsp
• White Pepper
• Oil

How

• Julienne ginger and shallots
• Prep fish
• Collect soy sauce, sugar, and white pepper.
• Prep steamer (wok and rack (or small bowl)
• Add fish to plate (sandwiched between spring onions and ginger), and plate to boiling steamer. Cover.
• To a small pot add oil, Sichuan peppercorns, and chilli. Heat till smoking.
• Remove fish discarding the water buildup, and plate fish on top of rice
• Strain oil topping fish with oil, reheat empty pot.
• Add sauce to pot bring to simmer.
• Top fish with sauce.

"Har-tee. I love using hocks they are darn good. I think this one is from the Tour de France cooking show on sbs."

Needs

• Ham hock
• 2L quality chicken stock
• garlic (3)
• carrots (2)
• leeks (2)
• onion (2 large)
• parsnip (1)
• potatoes (3 large)
• cabbage (half)
• cannelini beans (2 cans)
• thyme (2 tsp)
• bay leaves (3)
• salt and pepper to taste

How

• Oil in large pot
• Add cubed carrot, leek, onions, cubed parsnip, and cubed potatoes³
• Cook for a bit, till onions begin to soften
• Add garlic, thyme, and bay leaves
• Add ham hock, beans, chicken stock
• Cook for 2 hours
• Remove hock and chunk
• Add shredded cabbage
• Cook for further 5 minutes
• Taste test add salt and pepper
• Serve soup with hock chunks (and optional croûtons, or nice fresh buttered bread)

• Links:
  • https://www.recipetineats.com/hasselback-potatoes/
  • https://www.nigella.com/recipes/hasselback-potatoes
• Cut them
• add oil and salt
• 30 minutes 180
• 50g butter melt into a good amount of olive oil 60ml say
• Baste potatoes
• back into the oven
• baste every 15 minutes with whats in the pan
• cook in the oven 40 minutes
• check with knife that potato centre is soft then
• heat to 200 potatoes in for another 10-15.
• add salt before plating

"It's easy to make."

Ingredients

• 3 of 5 blocks of S&B Golden Curry Sauce Mix
• 1/4 cup of sake
• 1 Tbsp soy sauce
• 1 Tbsp mirin
• A pinch of chicken stock powder
• 2 cups of water
• 500g chicken thighs
• 4 cloves of garlic
• 1 onion large
• 1 carrot large
• 2 potatoes large
• Peas
• Olive oil
• White pepper

Preparation

• Roughly chop potatoes and carrot, garlic and onion
• Chop chicken into chunks (e.g. 3cm)
• Heat a pot of water with a pinch of chicken stock for the potatoes and carrots

Cooking

• Add potatoes, and carrots to the stock-water, and boil for 15 mins.
• Add a splash of olive oil to the wok, and cook the garlic and onion until onion is softening.
• Turn up the heat and add chicken, and a pinch of pepper, and cook stirring occasionally, until chicken is browning.
• Add sake to the wok and let boil for 30 seconds, then reduce heat to a simmer.
• Add potatoes, carrots, and 2 cups of the stock-water to the wok. Simmer for 15 minutes.
• Ladle the curry mix into the wok allowing it to dissolve.
• Add the mirin, soy sauce, and peas, mix and simmer for 3 minutes.
• Serve on rice.

Adapted from Tiktok (Cookim) It was good for being so easy. No complaints from anyone either so yeah.

Needs

• 500ml kimchi
• 2 Tbsp Sugar
• 3 Tbsp Soy Sauce
• 3 Tbsp Sesame Oil
• 1/3 Cup Kewpie (or Mayo)
• 1 Tbsp Chilli Flakes
• 1/2 Cup Spring Onions
• 4 cups day old rice

How

• Mix everything except the rice
• Heat pan hot an then add 2 Tbsp Olive Oil
• Add the mixture and cook for a minute or two
• Add the rice and cook for another 4-5 minutes

Serve!

"Heck yeah love this one."

Sauce

• 2 Tbsp soy sauce
• 1 Tbsp dark soy sauce
• 2 Tbsp sweet bean paste (testing with hoisin)
• 1 Tbsp corn starch
• 1/2 cup of water (add a little bouillon)* (Edit depending on how much sauce you'll need)
• 1 tsp Shaoxing
• 1 tsp sugar

Other

• 1 Tbsp minced garlic
• Tofu
• Pork mince
• Shallots
• 2 1/2 Tbsp Dou Ban (I'm using Toban Djan from Lee Kum Kee)
• 1 Tbsp toasted ground Sichuan peppers
• 1 tsp Chinese vinegar
• 1 tsp sesame oil

Method

• Mix sauce
• Prep garlic and shallots
• Cut tofu
• Gently simmer tofu in salted water 2/3 minutes then remove pot from heat leaving tofu
• Add mince cook till nearly done
• Add Dou Ban and cook for a minute stirring until you see oil
• Add garlic
• Add sauce, and mix well
• Strain and add tofu
• Cook simmering until liquid reduces/thickens a little
• Add Sichuan peppers and vinegar
• Add shallots and sesame oil mix
• Serve with rice

Notes

• used 500g pork
• 500g tofu (firm there was no other. Would prefer something a little softer)
• 1 cup of water
• heaped spoon of corn starch
• 4 Tbsp Dou Ban
• About 1 Tbsp ground Sichuan Peppers, but could have used more.
• About 1 Tbsp Hoisin, but honestly tastes great I think without it too.
• Maybe separate out the corn starch slurry till nearer the end

"Not as good as I'd like it, but it is easy, and it tastes fine."

What You Need

• Beef
• Veg
• Miso paste
• Soy Sauce
• Sugar
• Sake⁴

Marinade

• 3 Tbsp miso (adjust depending on desired taste)
• 1/2 Tbsp soy sauce
• 3 Tbsp sugar (as miso)
• 3/4 cup of sake

How

• Add cut beef to marinade and let sit for an hour or longer.
• Cook the rice
• Prepare the veg
• Dump the beef + marinade into a pipping hot oiled wok and cook.
• When it's nearly done/when appropriate add the veg.
• Serve on rice.

"Everyone likes this one. It can be a mess, but it is worth the effort."

Needs

• Kecap Manis (3 Tbsp)
• Soy Sauce (2 Tbsp)
• Shrimp paste (1 Tbsp)⁵
• Cucumber
• Tomato
• Spring onions⁶
• Onion (1)
• Chicken thighs (500g)
• Red chilli (1)
• Garlic (3 Cloves)
• Tumeric (1 Tbsp)
• Eggs (2)

Optional

• Shrimp husks (1 Tbsp)

How

• Slice shallots, cucumber, and tomatoes for garnish.
• Chop onion garlic chillies
• Cube chicken
• Cook chicken thighs, add salt & pepper remove.
• Begin frying eggs 5 minutes before serving.
• Add onions, chilli, garlic, Tumeric.
• Add Kecap Manis and cook for a bit.
• Make a well and add shrimp paste, shrimp husks, and eggs.
• Cook, mix, until eggs done then add chicken.
• Add rice, soy sauce, shallots, and mix well.
• Taste and season if necessary.
• Top with fried eggs, tomato, and cucumber.

• 3-2-4 Tbsp Soy sauce, Oyster sauce, Lao Gan Ma (Crunchy).
• The noodles (would like to find better ones, or make some) were the wokka ones from the chilled section⁷ (3 packets despite each saying serves 4). Did not use all as there is some hard clumpage.
• Veg was Wombok⁸, and used Chinese Sausage instead of spam.
• All enjoyed.

"Red, red…curry. Stay close to meeeeeee."

Ingredients⁹

• White Fish
• Prawns
• Potatoes
• Broccoli
• Sugar
• Fish Sauce
• Chicken Stock
• Chinese Chicken Bouillon Powder
• Valcom Thai Red Curry Paste (Gaeng Ped)
• Coconut Milk 500ml

Preparation

• Cook the rice
• Add 1L Chicken Stock
• Add 1 Tbsp Bouillon powder to 4 cups water
• Mix 1 Tbsp fish sauce with 1 Tbsp sugar
• Cut up veg
• Cut the fish into large chunks
• Cut up the potatoes

Cooking

• Add potatoes to a separate boiling pot cook for 15 minutes remove
• Prepare veg as required (chop blanch)
• Add 1 Tbsp oil to large pot and heat medium
• Add paste and cook mixing frequently until the oil starts to show (3-5 minutes)
• Add half coconut milk and cook on medium until it starts to thicken
• Add the rest of the coconut milk
• Add the stock and bouillon mixture to pot bring to a simmer
• Add fish sauce mixture
• Add potatoes and veg to pot
• Add the prawns with a few minutes remaining.
• Serve alongside a bowl of rice. Can add directly to rice (if you're a monster).

"Put the tuna into a cold pan and heat it from there to avoid heavy splatters. Still a splatter guard is advised."

Ingredients

• Meat
  • 420g can of tuna in oil
• Veg
  • Ginger (3 Tbsp minced)
  • 1 chili
  • 1 red onion
• Other
  • 1 Tbsp orange juice
  • 1 Tbsp lemon juice
  • 1 Tbsp soy sauce
  • 1 Tbsp tomato sauce
  • 1 tsp sugar
  • 1/3 cup of mayonnaise or kewpie
  • 1 packet of pork crackling 50g
  • Rice

Preparation

• Cook the rice
• Drain the tuna
• Get a big bowl, and to it add:
  • 1 Tbsp each of soy sauce and tomato sauce
  • 1 Tbsp each of orange juice, and lemon juice
  • Crush 1/2 cup of pork crackling reserving 1/4 cup for garnish.
  • Mince 3 Tbsp ginger
  • Mince red onion
  • Slice the chilli (remove seeds for less heat)
  • 1/3 cup of mayo or kewpie or a combination of both
  • 1 tsp sugar
  • black pepper to taste

Cooking

• Add 1/4 cup of oil to wok, and cook tuna till crispy (Engage Splatter Guard!)
• Mix the big bowl.
• Add crispy tuna to the big bowl, mix, and serve on rice.
• Top with additional crushed crackling to taste.

“It's a dangerous business, Miriam, getting out of your bed. You step onto the floor, and if you don't keep your hunger in check, there's no knowing what you might eat.”

Needs

• Pork Mince (500g)
• Prawns Minced (500g)
• Shallots (1 cup)
• Baby Buk Choy (as much as desired)
• Garlic (4 cloves minced)
• Ginger (1 Tbsp minced)
• Soy Sauce (2 Tbsp)
• Sesame Oil (1 tsp)
• White Pepper (1 tsp)
• Wonton wrappers

Optional

• Vermicelli noodles (becomes Wonton Noodle Soup)

How

• Add everything except the buk choy to a large bowl and mix thoroughly.
• Using a teaspoon, add a small amount to a wonton wrapper and wrap.¹⁰
• Add wonton to simmering chicken stock.¹¹
• Raise heat and cook until the wontons are floating.
• Add the baby buk choy and cook for a minute.
• Serve!

Recipes that are being tested.

These haven't been made lately or aren't being made currently.

• "a piece of writing, speech, etc. that praises someone or something"
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• Enantiodromia

  Coined by Carl Jung (Ancient Greek: ἐναντίος, romanized: enantios – "opposite" and δρόμος, dromos – "running course") to mean:

  "the emergence of the unconscious opposite in the course of time."

  In a nutshell extremes are opposed in nature in order to restore balance. In our conscious life this means a tendency over time to validate the rising counterposition, or opposite, of any dominating extreme or one-sided force. Interestingly the I Ching has a similar idea where…

  "…yang lines become yin when they have reached their extreme, and vice versa."

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