Author Archives: adurnford

About adurnford

Hey everyone, I'm a chef working offshore and trying to share my recipes with the world through my YouTube cooking channel follow me as I give you a glimpse at all the things I do chasing a dream to become a cooking show host and cookbook author. You may even get some recipes along the way.

Guess What? I’m Dead Chapter 1: Got Dead


The following is a story I have been thinking about off and on since junior high. It’s called Guess What? I’m dead. A story of second chances…well sort of. It follow Seth a down on his luck guy who finds himself in a lot of trouble. Like getting dead kind of trouble but he is given a second chance to change his ways and make things better by helping the one person who killed him find a better path in life. He has to get the job done before his body deteriorates, that’s the deal. coming back from the dead is hard enough but coming back from the dead as the living dead should be just fun. This is my first draft. It was originally a screenplay that was started several times but I figured why not just start writing it and see where it goes. While I’m at I wanted to share it with the world so you can get an idea of what I wanted to create. Let me know what you think so far and like I said this is the first draft, so feel free to be brutal but most of all please enjoy, I wanted to make it a fun process.


The night seems oddly calm considering the events that are about to unfurl. The air is cool and crisp, not a draft of wind, skys are clear. You can smell the downtown hotdogs, pizza and stale booze all around. What more could you want for a night on the town. Why am I running? Oh right there are two ugly fellows chasing me down. Breathing heavily, I dodge into one back ally up some stairs and out into another street. If I get out of this more cardio is in the books for sure. They are still behind me, I can’t see them when glancing back for the split second that is allowed without crashing face first into the cigarette butt ridden ground but I can still feel there prescience. One of the guys of short balding man sort of Joe Pesci esque, I could probably take him but the the other guy is much taller and scarier. Think Lurch meets Dolphin Lundgren. If that one catches me I’m done for. Running now past the street lights into a park filled with trees and park benches. No one is around; damn. What was I expecting in the middle of the night on a Thursday, the teddy bears picnic. There’s a clearing ahead maybe I can find a place to hide on the other side. Oh look, a tree let’s see if hiding behind there will help, it’s worked in so many other things I’ve seen, Right? Looking around I don’t see them. Then looking on the left and bang. Fist to the face so hard it may have proven Stephen Hawking’s theory and all goes dark. I can now hear muffeled voices are arguing back and forth but not much else, it could just as well be a dream.

“What do with him now boss?” One voice asks.

”Just wait for him to come to, we need to have a little discussion about respect before we go any further” Replied another voice.

”Do we get to off him tonight?” Asked a third voice.

”It may come to that but you get to have a little fun first.” The second voice says again.

“I think he’s coming to.” Says the first voice.

I could hear them all but could not see a thing everything was sill black when I opened my eyes and then all of a sudden there’s this blinding light. It takes a few moments to adjust. Looks as though there was a pillow case over the old throbbing noggin. I could taste the metallic blood that feels like it’s running down from my once beautiful nose and the light is coming from a really strong flashlight held by the not so attractive Pesci. Looking around I see the oceans and a brook that’s is flowing into it. We are under a little bridge. It doesn’t look like one that gets used often so I’m guessing we are away from civilization, yippie. I’m on my knees and my hands are bound by very soft rope, how thoughtful. Probably all they had. There are three guys standing around now the two uglies that we’re chasing me and a third man. He’s a little more upset looking, like he needs to shit but can’t, normal height with dirty blonde hair kind of attractive in a average sort of way. Not what you would expect for someone in his profession. Looks a little like Cary Elws, the princess bride guy. They call him Mr. Rich but his name is actually David Findman or something common like that. He is wearing a very odd but intriguing necklace, it doesn’t seem to suit his appearance. Looks like something you would see in one of those voodoo charms it was an octagon shape with a whole bunch of what looks like pitchforks in every direction and a suit. They were all suited up, not the cheap kind either.

“Why am I out of bed away from my family at this unruly hour of the night Mr. Lancaster is it?” The new guy asked.

That’s me, I’m Mr. Lancaster, but you can call me Seth.

”Well Mr. Rich, whatever it is I’m sure it can wait until the morning.” I replied.

and smack! I get a backhand from the little bald ones flashlight. At least it wasn’t Lurch Lundgren again.

”I don’t have time for this shit sir. My boys here say you have taken a large sum of money from me, Where is it?” He says with a very menacing tone.

”Well you’d have to ask Sally, or was is Jessie?” I come back, looking to the side like an asshole.

This is when the big fella comes over, bends down, grabs my thumb and just breaks it like he’s braking bread at the last supper or some thing.

“Holy Shit!!!” I yell with some other added profanity I shall not repeat.

”Now you better cough up the two hundred grand you took from me, or my friends here are going to have some more fun with you.” Mr. Rich adds calmly.

”Oh yes wait now, while I get my accountant up here with my cheques and ledgers.” I come back with out of breath from pain.

”Well boys, I’m done here tonight. Sorry your fun has to end. I’m tired and I would rather get up early to recoup my money then let this little insufferable worm breath this life for another second.” He says waving his hand.

The Lurch Guy then pulls out his wire from his pocket and walks over too me.

“Wait, I shout! Give me one week I can get your money!”

Mr. Rich leans in close to my face and says.

“That’s ok I can do it three days.”

Lurch wraps the chord around my neck and pulls so tight I feel the blood vessels popping in my eyes, I manage to get my hands loose to try and grip at the wire but my strength is wearing out but with the last bit of energy I pull the necklace off of Mr. Rich and as I’m falling to the ground before everything thing goes black for the last time I herd him say.

”Put the body somewhere public, so he can set an example for others”

what now?


I Didn’t Know I Would Want it so Bad

When I started out cooking, I had no intent to try and make a full career out of it. In fact I don’t think my family even trusted me in a kitchen. Acting and Film, that was my passion. Even after years in a couple family reasaurants, it was just a job although I did enjoy the dance of being a line cook, it never occurred to me that there could be more.

This is until I decided to do a Marine cooking program at the local college. The chefs there opened my eyes to what food really means, it sounds corny I know but it’s art meets science. They gave me enough to go off and start growing as a cook. Amazing Chefs both in there own right, they were able to pack in so much knowledge in such a short period of time. Then after that program, the boats happened.

Now getting a good crew full of people that loved different food was a dream. I would be able to practice my craft and get better at it but if got on a crew who were picky, it was misery. Now after a few years trying to convince myself that I didn’t get sea sick (that’s a lie I still get sea sick all the friggin time), making a lot of dishes for quite a few sailors and trying not to sound like an arsehole about food (I fail here as well), I couldn’t help but thinking there’s got to be more to this cooking thing.

People would keep asking me for recipes all the time and one day it clicked! I’ll shoot some recipes and post them to YouTube for people to try. Right now it feels like the worst decision I had ever made but while I am doing it, combining to of my passions together film and food, words can’t describe and that’s the problem. It’s a slow market for food videos on YouTube. Even some of the biggest food people don’t get the views and following as a lot of other YouTubers especially when you are doing it all yourself and the content is not as good as envisioned. Anyway, this started to become a little issue when people weren’t watching. I’d post a video, few would watch, I’d get distressed and not make one for a while. It’s only latley that I have changed the format a little tried to be more consistent but YouTube is rough. I’ll leave the link for my channel and move on.

Here’s my latest video, where I tried something a little different.

The next issue with the offshore is that it’s not constant, so we get laid off from time to time, which really hurts. The last  time I was laid off I went off the rails altogether and tried to make a cookbook work. It was digital and it did not save the day like I had imagined it would. Where I do have the cooking skills there’s a little lacking in the social skills department. There are times when full blown panic attacks happen right before a phone call, I kid you not. I’ll leave a link at the bottom if you want to grab a copy of the book for $2.50 CAD. I couldn’t figure out how to get the darn thing up on iBooks and it was done in the wrong format for selling on other platforms. So I ended up selling it trough another site called Pay-hip. I figured the book would save the day all the while helping out the little guy, life would turn around and I’d be working on my own cooking show ha. That’s not how life works and I know it but a part of me is still thinking hey it happens maybe I could be one of those lucky few but it’s hard when you mess up the formula but I had no idea I would want this so bad!

I broke formula and that’s why I need your help sharing this story. It should go cook in kitchens or even buss and dishwash first, work your way up the ladder, making connections along the way head to a fine dining establishment and repeat the process or go to culinary school. Open your own restaurant and market yourself right. Make a whole bunch of public appearances, write a cookbook then start a show if you are into that. I started out in the kitchens went to a cooking program and then offshore. Now I’m trying to do the Cookbook thing without connections and peers. It’s tough but hopefully this writing will help find the right group of people for me. I want to make my cooking mean something not only to my family but hopefully to others that struggle as well. Don’t get me wrong cooking offshore is fun, it’s just a little harder to get the connections to do more with cooking being the only cook on shift most of the time. All the best and leave a comment of something you struggle with or how you have overcome struggles.

Here’s how you can help:

– Subscribe to my cooking channel, then watch, like, share and even comment on them.

– Do the same on my Facebook. Like it and share the heck out of he content.

– You could also follow me on Instagram and Twitter. All these links are below.

– Grab a copy of my digital book. I created it to raise the funds to make a super awesome interactive cookbook which you will also get a digital copy of once it is completed. So show some love and click on the link, it’s only $2.50 and it will help big time. Safe and secure through PayPal.

and share this post. I appreciate all the help I can get.

Thank you,


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Bring Home the Buffet. How to make 3 Chinese Takeout Recipes at Home


I love making this buffet style dinner every now and again on the boat. I will often change it out for other items and I will do up the recipes for those in later blogs. My first job was cutting vegetables and making pizzas in a little Chinese restaurant in my home town. It’s part of the reason I still do it today. The couple that owned the place were the best, they were like family. So you can see how I love trying to recreate their dishes offshore brings me back. Here are the recipes.

Fried Rice


  • 2 cups of cooked rice
  • 1 egg
  • your choice of veggies, I used the frozen veggie mix but I also do it up with a pepper and some diced ham
  • 1 tsp chicken stock powder
  • about 1 1/2 tbsp of soya or soy sauce (I mix it in until I get the colour I want)
  • a little oil to coat the pan or wok



Heat oil in a pan or wok to medium high heat add the egg and scramble fast. Toss in the stock powder and veggies and cook for about 2-3 minutes then add the rice and heat it well. Pour in the soya or soy sauce, coat well and enjoy.


Sweet & Sour Pork

  • 1 lb pork loin
    1/2 Cup Cornstarch
    1 1/2 tsp salt
    1/2 tsp black pepper
    1/2 tsp garlic powder (optional)
    2 cups ketchup
    1 cup brown sugar
  • 3 tbsps pineapple juice
    1/4 cup white vinegar
    1 tbsp soya sauce
  • 1 small can diced pineapple
  • you could also add large diced peppers and onions to this if you would like.



slice the pork up thin and marinate it in some olive oil or sesame oil ( I use whatever is available), soya or soy sauce, and vinegar for about an hour or as long as you can. Then with a deep fryer heated to 360 degrees season the pork with salt pepper and the garlic and toss it in the corn starch until well coated (add more starch if needed). Next fry the pork making well sure it doesn’t stick together. Get in there with some tongs if you have to. Also separate them as they go into the basket. Cook them until brown and crispy. This doesn’t take long about 3-5 minutes max. Transfer the pork to a baking dish. In a medium mixing bowl, whisk together the ketchup and other ingredients and pour it over the pork along with the pineapple. Bake in a oven at 350 degrees for about 15 minutes.

Chow Mien

  • 1 head of Chinese cabbage, sliced
  • 1 medium onion, sliced fine
  • 1 carrot, cut into match sticks (Julianne)
  • 1/2 cup of bean sprouts
  • 2 tbsps cornstarch
  • 1/2 cup water
  • 3 tbsp oyster sauce
  • 1 tbsp soya or soy sauce
  • 1/2 tsp garlic powder


Heat oil in a wok or pan at medium high  heat, add the veggies and sauté. In a small bowl whisk together the corn starch and water, then add the soya sauce, garlic and oyster sauce. Pour the mixture over the veggies, cook until thickened and serve. Here’s a bonus one this is my Sweet & Sour Chicken Video:


There you go, Three new recipes for you to try out. Show your support and grab a copy of my digital cookbook The Beta Cookbook for only $2.50 CAD. It has lots of great recipes with links to videos for added help. The money will go back into making a bigger published interactive cookbook. Here’s the link it’s safe and secure through PayPal.

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Let’s Talk

I have been talking about mental health here lately and I think this is a good day to talk some more about it. We all struggle with it from time to time. Some on greater scale than others, it’s not something we find easy to talk about so if you do find it hard try writing about it. The most important thing is that you get it out into the open. It doesn’t have to be on the internet, you could write it out and pass it to a friend or family member and start the conversation from there. I go day to day beating myself up because I can never seem to make things turn out the way I have envisioned them I’m my head. It’s awful, take for example my cookbook. I thought sure as all get out that it was the game changer. A year later and I don’t sleep because it’s still not the game changer but just typing that then helped a little. I don’t talk about it as much as I should because of the fear of annoying people or sounding desperate but at the same time I don’t know how to go about doing anything once the book was done. You see I’m the type of person who walks into a room and instantly feels sick, that’s why people don’t see me around much. If I’m at a party I’m the one who can’t  sit still. This is just some of the fun things my brain has to deal with. So when it comes to selling myself, I stink. Oh and look out when something bad happens, I will shut down altogether. It takes me months to sort out a problem sometimes a year and in that time I may disappear from social media and not talk to anyone. That’s the one that holds me back the most but enough talking about me. My point is it affects people differently, it’s a challenge but don’t think of it as weakness. If you need to talk to someone, just send me a message. My Facebook page would be best. click the link below.

Have a great day,


Sunday Thanksgiving

Well almost caught up on the posts. Yesterday was Thanksgiving for us Canadian folks, so obviously I had to make the turkey and jiggs dinner. It is a Sunday tradition for us in Newfoundland and it is quite the production. I will leave a video link below so you can get a general idea of what it takes to make this huge dinner. I do enjoy making it though, it kind of relaxes me in some way. Everyone makes it differently to so if you ever get invited to one of these by chance go for it.

It consists of a roast turkey, potatoes, carrots, turnip, cabbage, peas, corn, dressing, gravy, peas pudding and salt beef. The Turkey is roasted pretty traditionally, typically stuffed with the dressing when we make it at home but because of food regulations stuffing is a no no offshore. If you get the chance stuff it. The salt beef is boiled in a huge pot of water for a couple hours. then you would add the cabbage, turnip and carrots to boil for about an hour with the salt beef. You can also add your split peas to a pillow case or peas pudding bag, tie it off and toss it in. That’s right everything goes in the one pot haha. Allow for a half hour before your veggies are done to add the potatoes because they do not take as long. After all the veggies and turkey are done, strain the drippings from the roaster into a pot and add a couple ladles of the stock from the veggies and salt beef. This will be used to make the gravy. We make the gravy by bringing the pot to a boil and adding some gravy browning along with whisking in a slurry ( a mixture of water and flour). Once it’s all complete serve it up, sit around, be merry and thankful.

Supper was a traditional cold plate with salads, leftover turkey, lettuce and tomato. I also make some pizza subs and fries for a second option. I can give you the recipe for my super easy coleslaw that is restaurant worthy.


1 cabbage, grated

1 large carrot, grated

3/4 cup of salad dressing or mayo

1/2 cup sugar

2 1/2 tablespoons of white vinegar

1/2 tsp salt

1/4 tsp pepper


In a medium mixing bowl toss all ingredients together throughly and serve. Give it an hour to really let those flavours marry.

I might as well end this off with a bonus dessert recipe that goes great with Sunday dinner. Here is my Banana Bread Pudding with a Foster Sauce.


8 slices of bread
1/2 cup melted butter
1/3 cup granulated sugar
1/4 tsp salt
1 tsp cinnamon
2 ripe bananas
2 cups of milk
4 eggs

for the sauce

1/2 cup Butter
1/2 cup brown sugar
1/2 cup maple syrup
1 tsp vanilla extract
1/2 tsp rum extract or you can use actual rum
3/4 cups chopped walnuts


1. Tear up bread and place it in a greased baking dish. then pour melted butter all over.

2. In a medium mixing bowl mash the banana with a masher or fork.

3. Add the eggs, salt, cinnamon, sugar and vanilla. Whisk it all well.

4. Pour in the milk and whisk some more.

5. Pour the mixture all over the buttered bread and let it all soak in you can stir it to speed up the process.

6. Bake in a oven set to 350 degrees for 45 minutes.

7. making the sauce combine all the ingredients in a small sauce pot and stir until it starts to bubble.

8. once the banana bread pudding is out of the oven it may deflate a bit but don’t worry its still great. Serve it up with some vanilla ice-cream and the sauce.

I will keep writing up all my day to day recipes to give you some ideas on what to make for meals and such. Feel free to pick up my digital collection of recipes called The Beta Cookbook for only $2.50 Canadian, it’s Paypal through Payhip. The funds will go to helping me get my interactive cookbook published and will also help me get my program off the ground to help people who have been bullied or are dealing with anxiety to find something they can be passionate about. I’ve always wanted my cooking to mean something and this is a cause that is close to my heart. I’ll leave the link below if you want a copy.

All the best,


Saturday Pea Soup and More

On the boat  Saturdays you can count on two things most of the time. There’s going to be pea soup and your also getting steak amongst other things. It makes for a pretty easy day when half of the menu is planned already. Don’t forget your copy of The Beta Cookbook to help keep the dream alive for me. It’s only $2.50 Canadian and it will help me create my interactive cookbook. I hope this blog will help you with ideas of things to have with your next meal.

Get Your Copy Here

Let’s start with the measurement of time on the boat, this Saturday means there’s only 2 more pea soups to go. Here is a video I did a while back along with the recipe.

Pea Soup With Dumplings (Dough B’y’s)


1 lb salt beef (soaked overnight)
250g split peas
1/2 a medium turnip
1/2 a large onion
1 medium carrot
3 or 4 ribs of celery
4 L of Water
1 bay leaf (optional)

1. Dice up your beef and trim all the fat and bones off. Toss it in a medium soup pot. Place in your bay leaf if you choose.

2. Add your split peas and pour 4L of water over it. Then lay it on the stove uncovered at high heat to bring to a boil. Stir occasionally so the peas don’t stick.

3. In the meantime dice up all your veggies. after about 1 1/2- 2 hours toss in the diced vegetables and bring to a boil again.You may need to add more water so it doesn’t stick and burn. let it cook for another 40 minutes or so.

Now for your Dumplings:

1 3/4 cups flour
1 tbsp baking powder
3 tbsp butter or margarine
1/2 tsp salt
1/4 tsp pepper
3/4 cups milk


1. Whisk together in a bowl the flour, baking powder, salt and pepper.

2. Add the butter and whisk again until the mixture resembles course crumbs.

3. Next pour in the milk and switch to a rubber spatula to mix it all together and a soft dough forms.

4. Pinch off small chunks of the dough and drop them into the boiling pea soup. Cover the pot and remove it from the heat and let the dumplings cook for 20 minutes.

5. Remove the cooked dumplings and add pepper to taste then serve.

Another option for lunch was chicken or beef tacos. The chicken was leftover from my quesadillas. Recipe Here

The beef was seasoned as follows. Brown about 1 pound of lean ground beef in a frying pan at medium heat. Once browned add 2 tsp of chilli powder 1 tsp of garlic powder, 1/4 tsp cumin, salt, pepper and hot sauce or taco sauce to taste. All you need then are the soft or hard shell tacos, salsa, sour cream, diced tomato, cheese and lettuce. Fry up 2 cups of rice with a tsp of chilli powder 1/2 tsp of garlic and 1/2 cup salsa for a side don’t forget to season with slat and pepper.

You Could also add this guacamole recipe:


The second dish was cod nuggets, I used the box ones and served them up with some fries to make an easy lunch but here is a recipe to make cod nuggets from scratch.

1-2 lbs cod loins, cubed 1 inch

1 cup panko bread crumbs

1 tsp salt

1/2 tsp ground black pepper

1 tsp paprika

1/4 tsp garlic powder

toss the bread crumbs and spices together in a bowl and set a side.

3 eggs

1 cup buttermilk ( add 1 tbsp of vinegar or lemon juice to a cup and fill the rest of the way with milk)

2 tsp hot sauce

In another bowl whisk the eggs, buttermilk and hot sauce together, this is another step to the standard breading procedure.

In the last bowl it’s just some all purpose flour. Toss the cod pieces in the flour than coat them in the egg mixture bowl and then toss them into the bread crumb mixture. Repeat the process laying them out on a baking sheet lined with parchment paper until all the fish is coated. Bake the nuggets for about 10-12 minutes at 425 degrees. Coat them with cooking spray before popping them in the oven for a extra crispy crust.

Now for dinner I had Strip-loin steak with baked potatoes, steamed rice, mushrooms and onions and a vegetable medley consisting of peppers, asparagus and broccoli that was just simply cooked in some honey, soya sauce, garlic and olive oil. SO simple but super tasty. I will do a video for proper steak cooking in the not too distant future because I don’t know if I can come up with the words for my steak approach.

Anyway, I hope this gives you some meal ideas. I will continue to post all of the rings I make daily to help you with planning your own meals. Any questions feel free to leave them in the comments below or message me through my cooking page I’m there if you need to talk about anything.

Subscribe to my cooking channel for lots of great recipe ideas and tips

All the best,



Food for Friday

I love food! I say that a lot yes but with me that is little bit of an understatement. One day hope to become a full fledged cookbook author and cooking show host with all the bells and whistles but for now we will have to settle for this blog reporting from out on the ocean. Seeing as how I can’t post videos, might as well write recipes until my hands fall off starting with this past Friday.

These are recipes for lunch and dinner because breakfast is taken care of by the night cook but my digital collection of recipes has some awesome breakfast recipes (wink wink). You can get a copy at the end of the blog for $2.50 Canadian but enough of that on with the recipes.

Lunch this day consisted of french onion soup. This is a alcohol free french onion soup because we are on a dry ship. You can follow along with this video for the recipe.

Screen Shot 2017-10-08 at 7.11.25 PMScreen Shot 2017-10-08 at 7.11.37 PM

You could also take it a step further and make your own croutons.


  • about 4-6 slices of thick cut bread
  • garlic powder
  • salt and pepper
  • basil
  • and olive oil


I never gave any amounts because you will just sprinkle a little of everything all over the bread and drizzle with  olive oil. Dice the bread into 1/2 inch cubes and spread over a parchment lined baking sheet. Sprinkle your desired amount like a pinch of garlic, couple cracks of pepper and sprinkle of salt. Maybe a 1/2 tsp of dried basil. Next give it a good drizzle of olive oil and toss it around to coat well. Bake that at 375 degrees for about 10-15 minutes or until the bread gets crispy and golden.

I also included with this some chicken club wraps because I had leftover roasted chicken breasts from the supper before. The wraps consisted of mayo, sliced deli ham, the chicken, fresh bacon strips, grated cheese, chopped lettuce and diced tomato. The wrap makes it so much easier than assembling 35 triple decker toasted sandwiches. So if your looking for a faster alternative try making this wrap. Another option for lunch this day was donairs that people could assemble to their liking. I like to do a simple option with every meal to make it easier on myself when there is a crowd. What do you like with your donairs? Leave a comment below. This was served up with some salads or baked wedge fries.

Dinner for Friday is always fish on the boats, it’s a tradition. I will usually alternate between deep fried or pan fried. This week it was deep fried, check out the video below if you want to make it yourself.



1 1/4 cups flour
1/4 cup baking powder
4-6 fish fillets
1/8 tsp garlic powder
1/2 tsp ground pepper
2 tsp salt
1 cup water
1 cup milk
4-5 large potatoes (russets)
and flour for dredging


1. Wash and cut fries on a cutting board or if you’re fortunate enough use a fry cutter and soak them in a big bowl of water so the don’t turn on you.

2. Heat a deep fryer to 180 degrees (350), once heated strain the fries in a colander and pat dry with some paper towel. Don’t put wet fries in deep fryer cause that equals danger. Cook them for about 7 minutes. You can test them to see if they’re done by pinching, if they pinch rather easy you are good to go. Lay them in a bowl lined with paper towel and set aside.

3. In a medium mixing bowl whisk together the flour, baking powder, salt, garlic and pepper.

4. Pour the water and milk into the bowl then whisk until a thin batter is formed. You can test this by dipping your finger in, if it sticks as a thin layer you’re good.

5.Take out the basket of the deep fryer and lay it in a pan along side. Dip the fish fillets in the flour then in the batter and let the excess batter drain off. Lay it gently in the deep fryer that is already heated to 180 degrees.

6. Let the fish brown on one side. Takes about 3-4 minutes, then flip to over and brown on the other side for the same amount of time. repeat the process with one piece at a time. lay the cooked fish on its end in the basket you took out so any access grease can come out.

7. Now finish off the fries by cooking them for another 5 minutes or until crispy and golden. We serve it up with some dressing and gravy here which I will show you how to make in the near future so please subscribe so you don’t miss out.

Pulled Pork Penne was a second option for those who didn’t like fish. You can find that recipe in the collection of recipes called The Beta Cookbook below. I can’t give them all away haha.

Sadly desserts are made by the night cook as well, I mean he makes deadly desserts but I miss making them myself but time is an issue there so desserts will be saved for when I get home. You can always check out my cooking channel and subscribe to get a lot of my special treats or you can grab a copy of my digital collection of recipes for $2.50 Canadian to help make my dream of creating a interactive cookbook to end all cookbooks, well not really but it will still be pretty cool.

Get The Beta Cookbook Here!

I’d also like to try and set up a program to help those who have been bullied or feel left out of life find something they can be passionate about like cooking did for me and if you need someone to talk to just message me through my Facebook page or leave a comment below and I will get back to you as soon as possible. Stay Strong and never give up.

Take Care,