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Forums / BB Social Zone / What's cooking good looking?

Topic: What's cooking good looking?

  1. 1113
    1113 avatar
    938 posts
    2 November 2016
    What's the deal banana peel?

    There is a unique connection between what we eat and how we feel. This thread is all about sharing food ideas and recipes that are healthy or easy so we have time to look after our health while suffering from an illness or maybe just because you can.

    Whats up buttercup?

    A healthy body is a healthy mind and vice versa! This will be food for the soul!

    Here's an idea to get the ball rolling:

    I get a kaleslaw from coles pre-made, it has five super foods in it including seeds with a very healthy yoghurt dressing. This is great in wholemeal wraps with ham and cheese for lunch or as a salad with freshly grilled chicken for dinner with toasted wraps as a crunchy feel. It usually lasts 3 days and I only dress it when I eat it. Enjoy that one on me.
    2 people found this helpful
  2. SubduedBlues
    Champion Alumni
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    SubduedBlues avatar
    841 posts
    2 November 2016 in reply to 1113

    My mom's Halloween treat:

    • Mix peanut butter with green food dye.
    • Dip in a pretzel stick.

    They're called: "boogers on a stick"​

    3 people found this helpful
  3. 1113
    1113 avatar
    938 posts
    2 November 2016 in reply to SubduedBlues
    Thanks for joining this awsome thread. I love peanut butter and boogers. Win win for me!
    1 person found this helpful
  4. topsy_
    blueVoices member
    • A member of beyondblue's blueVoices community
    topsy_ avatar
    1091 posts
    2 November 2016 in reply to 1113

    Boogers on a stick - I'll have to share that with the grandkids!

    Easy chicken risotto

    Cook chopped onion & bacon in butter in a rice cooker, add a punnet of sliced mushrooms. Mix & cook. Add 1 1/2 cups of arborio rice, mix. (Add more butter if needed). Add 3 cups of chicken stock & 2 or 3 chopped chicken thighs. Cook until rice cooker turns to "warm". (The switch may turn from cook to warm during preparation - just "encourage" it to go back to cook).

    This tastes yummy & is easy to make. I'm not exactly sure how healthy it is 😏!!

    2 people found this helpful
  5. 1113
    1113 avatar
    938 posts
    2 November 2016 in reply to topsy_
    Rice is extremely healthy. Its a whole grain full of vitamins and minerals. Thanks for sharing that sounds yummy, easy and healthy. Im cooking that tonight.
    1 person found this helpful
  6. 1113
    1113 avatar
    938 posts
    11 November 2016

    My confession,

    When I started this thread I should of explained what my profession was. I was afraid of people knowing me and it affecting my professional life. I am a qualifed chef with an abundance of information about cooking (domestic or commercial) which i am happy to share.

    Any questions/help with shopping/time management or anything. Please ask and Please share.


    4 people found this helpful
  7. sparkvark
    sparkvark avatar
    93 posts
    12 November 2016 in reply to 1113

    Lazy burritos:

    Pita bread, mince w/ chili flakes, cumin, paprika, garlic and diced onion, rice, grated cheddar, grated carrot, sliced cucumber, tomato and lettuce.

    Problem - pita fell apart haha. Maybe next time stop doing the dodgy and get a proper tortilla that's built to handle that filling :P

    3 people found this helpful
  8. 1113
    1113 avatar
    938 posts
    12 November 2016 in reply to sparkvark

    Hi sparky,

    Sounds great. You used real ingredients and not some pre-made chemical filled seasoning......I hope. I love to cook things from scratch, it gives me a feeling of achievement and sometimes things go wrong. Thats life. Don't judge yourself to harshly, the journey is half the fun.

    Most of the time at home i don't use recipes....freestyle is fun to. Just experimenting with different things. I think of it as art.

    Thanks for sharing


    1 person found this helpful
  9. Just Sara
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    Just Sara avatar
    3398 posts
    13 November 2016 in reply to 1113

    Aha ha ha ahh...he he he, ah ha ha ha

    ha ha ha boogers ha ha ha he he..sigh (silent giggle)

    1 person found this helpful
  10. 1113
    1113 avatar
    938 posts
    13 November 2016 in reply to Just Sara

    Tonight I'm cooking garlic and herb roast chicken with roast sweet potato, boiled corn and carrot battens.

    Ingredient list:

    Olive oil

    Garlic clove




    Salt n pepper

    Whole chicken

    Sweet Potato


    Fresh corn


    Preheat oven 220 degrees.

    Crush garlic, chop herbs (use dried if you like) enough to lightly coat the chicken. Mix with olive oil s'n'p. Coat the chicken. This can be done earlier in the day to infuse the flavours or just before you put it in the oven. Put in oven for 15-20 mins then turn it down to 180. In that 15- 20 mins put on a pot of water to boil, peel your carrots, potato and clean off the corn. Put the corn on to simmer. Lightly season and toss the sweet potato with olive oil. Ding... your timer just went off.... turn down your oven. Give it 10mins before you put in the potato. Cut up your carrots. do a little clean up. Put your potatoes in for 25 mins, but set the timer for 20. Sit and relax or set the table. Ding... your timer went off. Put the carrots in with the corn. 5 mins or less. Eat... clean fresh healthy.


    Six is cooking now

    2 people found this helpful
  11. SourceShield
    SourceShield avatar
    951 posts
    15 November 2016 in reply to 1113

    Hey Bro,

    So a big part of what I am researching is how what we eat, effects how we think and behave.

    Eliminating all sucrose and foods that contain high-fructose corn-syrup has become vital for all people with autism.

    There are around 600Million neurons in the gut.

    It is now recognised as the "2nd brain" - or The Enteric Nervous System.

    Ever noticed how many of your 'feelings' start in the gut?

    The connection between Gut&Brain is so important now...always was, but now we have some hard-science to back it all up.

    Anyway, I work as a PersonalChef, with private clients - I run this as a micro-biz.

    One of my clients has kids with Pyrrole Disorder.

    Closely linked to autism.

    I have been preparing their foods and meals following the GAPS diet - GUT AND PSYCHOLOGY SYNDROME.

    Below is one recipe for a Murg Makhani dish - A traditional butter chicken recipe.


    2 tbsp of pastured, grass-fed butter

    About 1 kg chicken cut into chunks

    2 tsp garam masala

    2 tsp paprika

    2 tsp ground coriander

    1 tbsp grated fresh ginger

    1/4 tsp chili powder (adjust to taste)

    1 cinnamon stick

    6 bruised cardamon pods

    1 can of tomato puree

    3/4 cup coconut milk

    1 tbsp fresh lemon juice;


    Heat a pan, add the first 2 tbsp of butter and stir-fry the chicken chunks.

    You can cook them in 2 batches if your pan is too small.

    Remove the chicken from the pan.

    Put the second 2 tbsp of butter and slowly heat the spices for a minute or two until you can smell the aroma.

    Put the chicken back in the pan and stir so you mix in all the spices with the chicken.

    At this point, add the tomatoes and simmer for about 15 minutes.

    Stir from time to time.

    Add the coconut milk and lemon juice and let it simmer for another 5 minutes.

    Enjoy without guilt!

    Garnish with fresh herbs and a stick of cinnamon for extra fanciness points.

    The best way to always be prepared for recipes that rely heavily on spices like butter chicken is to buy a good assortment of spice all at once.

    It will seem to cost you a arm and a leg, but it should last almost forever and you’ll never be angry because the recipe calls for that one special spice you happen not to have.

    Don’t be scared also to play with it and change the spices used and their quantities.

    Cooking should never be rigid and should always make place for experimentation and tweaks.


    I reckon we should start our own online cooking show Six!

    The Six&Source Show!!!




    1 person found this helpful
  12. 1113
    1113 avatar
    938 posts
    15 November 2016 in reply to SourceShield

    Amazing bro. You have so much knowledge that I can learn from. Micro- biz sounds very interesting, something I could definitely see me doing. For me money isn't everything, helping is more important and to be happy do so!!!

    Many layers of your onion bro.

    The Six&Source it



    2 people found this helpful
  13. SourceShield
    SourceShield avatar
    951 posts
    16 November 2016 in reply to 1113

    I'm hearing you bro - Money isnt EVERYTHING to me either...but when we dont have it, we REALLY feel it.

    I've been homeless before...a few times actually, when I was younger...but just recently as well.

    Two years ago, due to some poor financial decisions on my part - Me and the dog ended up on the streets.

    I realised then that Im using my 'mind powers' for all the wrong things.

    I have a lot to offer the world, we all do, and business rule 101 states, when we create a service or good that benefits that world, and our pocket...thats good business, in fact thats the BEST type of business - conscious and sustainable financial independence and freedom.

    I do agree that the love of money is the root of all evil in our society.

    But, you know what...I still have my billion dollar, and trillion dollar aspirations...and I am gonna work hard and smart, and do my best to bring these aspirations into fruition!

    Because, I believe that too many people have so much money i.e. The Kardashians, and yet they are still munted in the head - I'm gonna show the world that we can use all our assets - our finances and our intelligence - to improve the world.

    But the fact of the matter is...we need money to pay for wages, and capital etc etc set a thriving business up, I need a healthy cash flow.

    I do have big dreams and goals...and I am as ready as I will ever I am just gonna have to get on with it now!

    I do want to live a comfortable life, and truth be told I do have some rather expensive tastes!

    And, I deserve to have those well as all the rest, the simplicity found in the happiness of being with my dog as we walk in the park...enjoying and sharing a good meal with friends.

    I want it all..and even though we cant actually have it ALL...I am gonna do my best to go out and get my slice of happiness and prosperity and health and peacefulness now!

    If you have any questions re: GAPS diet, let me know...these recipes may also be really beneficial for your son too, bro.

    Look it up!

    And, if you do wanna get set up as a micro-businessman...thats easy.

    Any questions about away!

    Many layers of the onion in deed...and like you bro, I still cry when slicing onions too!

    I love onion - I can eat them raw, and not just the 'sweet'ones - red/spanish etc - but just ya' standard old onion.

    Get that from my Grandad.

    He had many weird eating habits.

    Whats the weirdest thing that you've eaten?

    ...whats ya' next recipe?...

    MuchLove bro!.

    1 person found this helpful
  14. 1113
    1113 avatar
    938 posts
    16 November 2016 in reply to SourceShield
    pasta arrabiata

    But firstly.....traditional Italian nap sauce


    Tinned whole peeled tomatoes 1 tin (roma)

    Fresh basil 1 stalk




    Put the tinned tomatoes in a pot and bring to a simmer. Cook for a few minutes then mash it with an old school potato masher. Not to much, you still want a few chunks. Put it back on the stove and place in the fresh basil uncut stalk and all. Do not mix it. When the basil is a blackish colour talk it out. Basil will go bitter if left in anything to long....over night etc. Now for the tasting and adding salt and sugar. Taste it sweet is it? acidic is it? Use a little of each until the sauce feels good on your tonge....this is trail and error but always add less than more. You can always add more but never take it out. Your taste buds will tell you whats right. Trust them.

    This is a base sauce for a lot of Italian dishes.

    Now Arrabiata....


    Chilli flakes to taste

    Crushed garlic to taste


    Nap sauce

    Olive oil


    Cook your pasta and cool it down, doesn't matter what kind. Toss it with some oil. Get a nonstick fry pan and heat up a little oil.....toss in the chilli flakes and almost burn them, then add the garlic quick fry off. Add the nap sauce and pasta. heat and eat.

    Traditional is always easy and delicious.

    Happy cooking

    Six is cooking now
    1 person found this helpful
  15. 1113
    1113 avatar
    938 posts
    16 November 2016 in reply to SourceShield

    Hey bro,

    Camel and possum....we had to at tafe.

    Some animals just shouldn't be eaten.

    Peace out brussel sprout


    1 person found this helpful
  16. SourceShield
    SourceShield avatar
    951 posts
    16 November 2016 in reply to 1113

    Never tried possum or camel...and now, I really dont wanna...and you cant make me.




    Have you ever had Thai Fish...with maggots?

    I have, its a delicacy.

    Not my type of delicacy though!

    Deep fried cocoroaches in Cambodia.

    Crunchy and weird...though super-high in protein.

    Super weird.

    We have a dessert treat in NZ - A Maori dessert...Rotten Maize.

    Rotting corn.

    Smells so bad, as you can imagine - and even writing about it...makes me wanna spew.

    Grandparents loved it with cream.

    So gross!!!


    Your Arabiata sounds good though!

    I like that you make from scratch...I know that you are a Chef, but some Chefs can still be blinkn lazy-pigs!

    I like from scratch too...its the best way!

    1 person found this helpful
  17. 1113
    1113 avatar
    938 posts
    18 November 2016 in reply to SourceShield

    Hi foodies,

    Evaluation in reverse

    Here is thought about the future of food................

    Eventually we will run out of land, human population is growing at a rapid rate, every 3 seconds 2 people are born and 1 dies. Due to amazing medical research and technology humans will live even longer. More and more land is being used as human habitats. Which eventually will leave us with nothing but houses. What will we eat in the future? People think bugs are gross....right? but they are high in protein. Now.....I'm not saying go and eat a bug. Grosssss. The irony is human habitats invite bugs. Lots of places to hide, they feed off our garbage etc etc. So we are in fact........ farming bugs for our future. The earth has already almost run out of rice farming land.

    The price of rice will explode shortly. Someone is introducing fake plastic rice so be very careful when buying rice. Google it " global rice shortage" "fake plastic rice"

    I'm not trying to cause panic, its going to take a long time for this to happen, not over night.

    Food for thought.............bugs


    1 person found this helpful
  18. SourceShield
    SourceShield avatar
    951 posts
    18 November 2016 in reply to 1113

    Nice bro!

    Bugs are the way to go - but as mentioned, Ive had them deep fried, and that is an acquired taste.

    Though millions and millions of people all over the world eat them everyday!

    I feel that the best way is to grind the dried bugs down, into a a protein powder, a bug-protein powder, and then use it in that way.

    You still get the awesome protein without getting bug claws caught in ya teeth!

    But, that wont actually take care of the need for carb staples i.e. rice, potatoes etc - as you mentioned, rice farming land, in fact a lot of the farmable-land that we have on the earth is swiftly becoming un-farmable.

    I feel that looking at sustainable farming options is the best way to go - we all need to encourage people to start growing their own vegies again...if more people used their backyard, or front yard, doesnt actually have to be the biggest plot at create a vegie plot for themselves, we wouldnt need Monsanto to be ruling the world with as much of the evil non-food, that they pump out.

    Also, bamboo - is easy to most countries, and baby bamboo shoots can be used like a carb, like rice etc - theyre edible and taste good, and high in good fibre!

    Also, we need to address this from a legislation point of view as well - more equality and equity for the support of local farmers, rather than buying cheap foods from some far off country...we must get back to eating foods that are locally grown...its better for us, literally, and better for the local economy.

    If our govts showed a little more respect for our local farmers, and made things better for them...local foods etc, wouldnt have to be so expensive!

    We would have a stronger localised market.

    But...the 'bottom-line' is that governments make big coin from supporting foreign big business...which sux big time!

    So, local communities must become more proactive in supporting their local farmers and growers.

    Eat well.

    Be wise.

    Go with health.

    Be happy.


    1 person found this helpful
  19. SourceShield
    SourceShield avatar
    951 posts
    18 November 2016 in reply to SourceShield


    Also remember that edible bugs like - cockroaches and crickets, are just germ-carriers, as they fly and move around, they pick up the germs...and carry them around.

    The real nasty germ carriers...are actually humans, its because of humans that these bugs carry germs that keep on mutating!

    But, as you'd know being a Chef - when foods are deep fried, all germs are fried with them!

    But more-so, these bugs would be farmed in a sanitised and sustainable bug-farm.

    So no germs - in fact they wouldnt be fried, they would be steamed...then used for foodstuff.

    In fact, we would use so much less land - in the space of one home, used as a bug-farm...we could literally 'feed' the whole world!

    Govts already know this, but they know that they wouldnt make as much money from this as they do with all the other stuff that they import! for thought, indeed!...

    1 person found this helpful
  20. 1113
    1113 avatar
    938 posts
    18 November 2016 in reply to SourceShield

    Spot on bro,

    I have a difficult time understanding politics, to me common sense is the best way. The world would still rotate around the sun without big business, the global economy etc etc. I like the abroginal way of life was spot on. They surived living the same way for 60 odd million years. Respected the land, farmed and moved around to eat only seasonal food. Had networking infrastructure...the works.

    We obviously can't reverse evaluation to that extent. I love the vegie garden idea...I have a good one on the farm. Teaching people to garden is a great idea too. The whole picture...when to plant, seasonal varieties suitable for climates, a rotation system so the yeild is always available, what grows best in what soil, soil testing and completely organic/pesticide free. GMO free.

    Another cooking technique very useful for having organic veg all year in places where the climate is to extreme is called ...sous vide..... Cryovac....... When done right can last 3 years at -18. The whole technique of cook chill Cryovac is use all over the hospitality industry, especially hospital, aged care etc etc. But they use it for mass production and shipping. Its extremely safe and easy to heat and serve. Oxygen kills slowly....remove that from the product and the life is extended by weeks, years when frozen. A complete holistic approach to teaching sustainability.

    I use a mortar and pestle for my crickets. They sqeal a bit and are good with a bit of star anise, chilli, galangal, tamarind and fresh coconut. Nah just jokes.

    Fresh is best

    Hug and dog, doesn't matter who's, just don't eat it,


    1 person found this helpful
  21. SourceShield
    SourceShield avatar
    951 posts
    18 November 2016 in reply to 1113 an interesting factoid for ya!



    Moreton Bay 'Bugs' and the like...

    Are just that, they are BUGS of the ocean.

    Exactly the same body-structure...exoskeleton and soft, squishy insides...

    People pay tonnes for Lobster - thats just a giant bug!!!

    Its just that people think that because it comes from the ocean, and tastes nice with garlic and butter...that its fancy cuisine!

    All Indigenous cultures have been eating 'bugs' since the beginning of time...

    Witchetty Grubs in OZ

    Huhu Grubs in NZ

    ...even Escargot are snails, and sold in fancy French restaurants!

    It would take a change in perspective...but its possible.

    And, one last thing for you...

    Did you know that Food standard regulations allow for up to around 2 to 3 maggots, in every tin of tinned tomatoes!

    All tinned foods in fact...have maggots in them at one point or another...that is passed by the regulation board!

    We've all been eating maggots and bugs for years!!!.

    ...I like my maggots raw!

    I eat my flies with chopsticks, like Mr Miyagi from Karate Kid...its the sport of it all, that makes it fun!

    I like the Cryovac idea!


    1 person found this helpful
  22. 1113
    1113 avatar
    938 posts
    18 November 2016 in reply to SourceShield


    Your cracking me up.

    Do know how many spider people eat when sleeping?

    Best not answer that one. I so a post about arachnophobia.

    Anyway bro its always intelligent convo with a bit of harmless humour. Love it.

    I have gone past my screen time for this I bid you farewell.

    SNORT ing in the morning and post my findings hwjt.

    That just hit me on another level.

    Soon I be just talking and acronyms.......snorting hwjt

    Goodnight bro


    1 person found this helpful
  23. 1113
    1113 avatar
    938 posts
    18 November 2016
    Pancakes...........yay......... not bugs

    2 cups self-raising flour
    2 tsp caster sugar
    1 cup milk
    1 cup water
    2 eggs, lightly beaten
    1 tbsp vegetable oil
    30g butter for cooking

    Sift flour into a large bowl. Stir in sugar. Make a well in the centre. Gradually whisk in milk, water, eggs and oil. Whisk it to remove any remaining lumps (a hand blender can be used). Transfer batter to a jug. Melt butter in a heavy based non stick frying pan on medium heat. Pour batter into the fry pan. Cook for a few minutes, until bubbles appear on surface and underside is golden. Turn and cook a 1-2 minutes. Transfer to a plate, cover to keep warm, and repeat with remaining batter, wiping pan with buttered paper towel between each.

    WOW..... really its endless what you can put on them. Jam, cream, lemon and sugar, honey, banana, strawberries, maple syrup and mix berry compote. The toppings are endless.

    Whats a topping I missed?

    Debate: pancakes, pikelets, crepes or waffles. Which is best?

    Eat well

    Over indulge in moderation

    Six is cooking now

  24. Doolhof
    Champion Alumni
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    Doolhof avatar
    8854 posts
    18 November 2016 in reply to 1113

    Hi, you two crack me up! In a good way!

    I've enjoyed reading some of this thread, don't have the time right now to consume it all!

    Regarding pancakes or waffles, chocolate sauce over the top of lightly stewed strawberries. Yum.

    I made an orange sauce once, that was delicious as well.

    You are always welcome at my place to cook!

    Cheers, Mrs. Dools

    1 person found this helpful
  25. SubduedBlues
    Champion Alumni
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    SubduedBlues avatar
    841 posts
    19 November 2016

    blondguy is missing cherry pie. dug out this recipe, hope it makes sense. May need to modernize some stuff though; like we don't churn our own butter anymore; and the icebox is now called a refrigerator. They didn't have SR flour back then, so I suspect that's plain.

    2C flour
    1tsp rock salt; finely ground
    2/3C veg oil
    4x 1T very cold water (ice melts, but just)

    Whisk the salt into the flour; good ten minutes
    Use a butter knife and mix in the oil til it pebbles
    1T water - fork it in; 1T, Fork, 1T, Fork, 1T, Fork
    Roll, fold and ball
    Into icebox for an hour til cold and bendy
    Roll (dusty flour) and shape and put in pie shell.
    keep enough for lid.

    the good stuff
    1 3/8 C caster sugar
    1/2 C flour
    5 1/2 C pitted cherries
    2T freshly churned butter; hardened in icebox

    Preheat at 400F (about 205C)
    Whisk the sugar and flour; good ten minutes
    Wood spoon in the cherries, fold until all together
    Pour into pie shell
    Cover with butter shavings
    Lid atop, seal and flute
    Bake an hour, or til top browns
    Cool on window sill for 2 hours.

    2 people found this helpful
  26. 1113
    1113 avatar
    938 posts
    19 November 2016 in reply to SubduedBlues

    Hi bluey,

    That is a very old recipe, you can tell by the window sill at the end. And yes ...It could do with some modernization,

    Do you want be to find you a better recipe?


    1 person found this helpful
  27. SourceShield
    SourceShield avatar
    951 posts
    19 November 2016 in reply to 1113
    ...Window Sill...well spotted bro!
    1 person found this helpful
  28. SubduedBlues
    Champion Alumni
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    SubduedBlues avatar
    841 posts
    19 November 2016 in reply to 1113

    A better recipe? As if?
    No I am good with that which is tried and true.

    1 person found this helpful
  29. 1113
    1113 avatar
    938 posts
    19 November 2016 in reply to SubduedBlues

    The word gastronomy comes from ancient greek, γαστήρ, gastér. Which basically means, Stomach and the laws that govern or the art and law of regulating the stomach.

    This is a science which involves the understanding of all of cooking, techniques, nutrition facts, taste, smell and ingestion. All rolled up in a neat little sensory and physiological ball. Each of these sections are an art in themselves. Its takes understanding of each of them to be a chef, a cook only needs to know technique, taste and smell.

    Understanding all of that is......well ........MIND BLOWING!!!!!

    This tread is escapism for me, or to put it in proper nicey nicey terms "overcoming Anhedonia" i choose to call it escapism because, basically thats what it is, im escaping MDD by trying to regain a lost passion that, once again MDD has stripped away from me.

    This is not about trying to be better than everyone else, it's about try to get back to Gastronomy. An ART or PASSION. I have no "hedonic capacity" atm actually can't remember when I last had a feeling. To me, I feel fake, not real or an act.

    I'm human

    I'm doing things right

    I'm not worthless

    I have many aspects covered overall

    But it's much bigger than me

    Major depressive disorder

    Is me, therefore I am it

    We are family depression and me!

    Six isn't cooking now

    Back shortly
    3 people found this helpful
  30. SourceShield
    SourceShield avatar
    951 posts
    22 November 2016 in reply to 1113


    Forgive me for not getting back to this one, sooner.

    Sometimes threads get lost, in amongst it all...

    What is your favourite thing to cook?

    Are you more a savoury, or sweet in what do you prefer preparing?

    And, what flavours, and cuisine do you most enjoy cooking?

    Just know this...

    The passion that you have for cooking, and being a chef...never leaves you.

    It may get a bit buried under the muck...but it doesnt take too long for the passion to fully ignite again, as long as you are genuine about wanting to get back to that passionate place again.

    I feel the same way about being a performer, and entertainer - I am hungry like a lion, to perform again!

    We can encourage each other to get back that passion, for our respective art, again.

    What do ya reckon?

    StayStrong brother!


    1 person found this helpful

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