Tag Archives: books

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?

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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.

www.youtube.com/adamdurnford

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.

http://payhip.com/b/GSJx

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

Thank you,

Adam

Find Me On:

Twitter: https://twitter.com/adamdurnford
Instagram: https://www.instagram.com/adurnford
Facebook:https://www.facebook.com/bringhometheflavour
Tumblr: http://adurnford.tumblr.com/

 

 

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)

Ingredients

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

Directions

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 www.facebook.com/bringhometheflavour I’m there if you need to talk about anything.

Subscribe to my cooking channel for lots of great recipe ideas and tips www.youtube.com/adamdurnford

All the best,

Adam

 

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.

Ingredients

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

Directions

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.

 

Ingredients

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

Directions

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. www.youtube.com/adamdurnford

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 www.facebook.com/bringhometheflavour or leave a comment below and I will get back to you as soon as possible. Stay Strong and never give up.

Take Care,

Adam

What You See Vs. What I See

I’m talking about the cookbook again of course, It’s all I think about. Starting to think it’s a curse. Now that you’re done rolling your eyes let’s get on with it.

What you do you see when you look at my book? Probably that it’s just a ebook or maybe it’s a cash grab? A hair brained get rich scheme, I can tell you right now it’s not that one seeing as it has been over a year now. Maybe you think it’s a little hobby or side project? All these would be valid, you don’t know me so how would you expect anything different. The ebook is not even up on Amazon or Ibooks, right? There is a reason for that and I will get to it but for now hear me out.

beta-cookbook

Now here’s what I see. This ebook “The Beta Cookbook” is the foundation to my future as well as the future of my family. It is a opportunity to turn things around and give meaning to my life as a chef. I see this book having the potential to create jobs and change lives. Well not the book itself but I will do what I can to change lives. This book was created with the intention of getting funding for a full length interactive cookbook, only I wanted people to have something in the meantime as opposed to just asking for money for nothing. Everyone will get a digital copy of the final project plus other fun stuff along the way. It was also written to finally give me the chance to create something from nothing, there is no greater high. Actually the greatest high for me it being in front of an audience, I’ve been chasing that one for years with the YouTube channel. Choosing  Payhip to sell my book through over the big wigs was about helping out the smaller companies, we’re all trying to make it in this saturated digital world why not help one another out.

I hope that clears the air for some of you and I hope that you will find the time to help encourage others to purchase my ebook.I promise you it won’t go unnoticed and I will always find a way to give back throughout the years, big or small. Thank you for your time, maybe this will spread to the far reaches of the internet and my dreams will come true.

The Beta Cookbook is available through Payhip and it accepts PayPal for $5, so CLICK HERE and get a copy now please.

You can also check out all my social networking for more recipes and videos by clicking on the links below.

Youtube: www.youtube.com/adamdurnford

Facebook: www.facebook.com/bringhometheflavour

Twitter: twitter.com/Adamdurnford

Instagram: www.instagram.com/adurnford

 

Last Saturday at Work, Last Pea Soup

Well another 12 hour shift done and only 3 full ones to go, I’m really looking forward to getting home to see my wife and the little one. Had to leave for work too soon after he was born but now I get to have a full month with him. It will be also a full month of working on the cookbook and YouTube cooking channel as well. Can’t wait to get some updates done and improve on the video making. I can’t give up on myself, it’s the one thing that always happens and it sets me back. Gotta kick it into high gear and work towards giving my family the best life possible with the skills I have. Tired of moving backwards, it’s time to launch forward. Anyway lets get to the recipe.

Click here to get the ebook that is helping me fund the actual book. It’s only $5 and has 75+ recipes, plus you will receive a digital copy of the final books once it is complete as well. It’s sold on Payhip and it’s safe and secure through PayPal.

Pea Soup is a Saturday tradition on the boats here in Newfoundland. Some people would get confused on what day it is if the soup is not on when it’s supposed to be. The Dumplings are also called “dough B’y’s” if you’re ever in Newfoundland and you see it around. If you don’t have access to salt beef you can substitute with a ham bone. I hope you enjoy making this and let me know how it works out for you in the comments below. Please subscribe to my channel so I can keep making even better videos. Also like and share this video if you enjoy it.

 

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

Directions

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.

Thank you,
Adam

 

 

#ChangeMyStory

Would I be deluded  in thinking that maybe one day one thing I do will change my story for the better? It’s one of the few things that keeps me going so I hope not.

my social game hasn’t been strong. One on one is fine, small groups give me some horrible anxiety and causes exhaustion. This is probably the one thing that has held me back over the years because most people don’t really get that. You know what is the weirdest part? If you put me in front of a huge audience or in front of a camera, that’s what I live for. It’s one of those feelings that can be substituted for anything else and that’s why I keep trying to get somewhere with cooking channel, hoping that one day someone or some people may see something there, I truly don’t know what other route to take. Suggestions are welcome.

There needs to be some sense of purpose for my cooking, so I’m hoping to one day set up programs in cooking and the arts to help people who have been bullied or just feel left out in life. I know there are lots of people who don’t feel like they fit in anywhere and I want to do my best to help them. Cooking has been a great therapy for me over the years, I’m just always looking for a way to share that with others.

So basically, I want to take my cooking as far as it can go. Create an opportunity to better take care of my family. They are a huge motivator because I haven’t been able to take care of them like the deseve but I hope to change that. I want to help others never feel left out or bullied. Meet some awesome people along the was and always learn.

Pelase share my story with others, I’d like to know of anyone who struggles to do whatever it is they want to do to change their story. Maybe we can work together to get each other where they need to be. Feel free to leave a comment below.

Check out my cooking canned and please subscribe:

www.youtube.com/adamdurnford

Feel free to grab a digital copy of my cookbook “The Beta Cookbook” and don’t forget you will receive a final digital copy of the book when it’s done. It’s $5 though PayPal. The money goes back into making the most awesome interactive cookbook ever.

http://payhip.com/b/GSJx

Thanks for reading,

Adam