Tag Archives: ebooks

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?


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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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 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,



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. 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,


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.


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


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,



Quesadilla Making and a Little Love

The past couple of days have been good cookbook wise, people are starting to show some love and that is great. Maybe this time I won’t give up on myself, gonna make a conscience effort to keep the momentum going. Motivation yeah!

The Beta Cookbook Get a copy here

Today was a day on the water nothing exciting, work as usual on a boat. I made a whole heap of chilli with some fresh rolls. Had some hot dogs with wedge fries and salads to keep it a little simple. Oh I also made Chicken Quesadillas which is what I wanted to share today. There are several different varieties that I will add to the cookbook like my greek style or pulled pork quesadilla but today I’ll just share my standard simple chicken quesadillas.


  • Boneless Chicken Breasts (I go with a small breast per quesadilla roughly) 3/4 cup diced
  • Flour Tortilla Shells (Check out my video on how to make them fresh Here)
  • Grated Cheese (I like a lot personally but you can judge accordingly, that’s why I have pictures for this one)
  • Chilli Powder ( About 1 1/2 tsp for 4 breasts worth of diced chicken)
  • Garlic Powder or fresh minced (about 1/2 tsp for the same amount or 2 cloves minced)
  • Cumin (Just a dash will do if you have it)
  • 1/4 cup salsa (assuming 4 breasts, this would have been easier if I had just said for 4 at the beginning, too late to turn back now)
  • Salt and Pepper to taste.



1. Cook off your chicken breasts in an oven set to 350 degrees for about 25-30 minutes. I seasoned my breasts with a little chilli powder, garlic, salt and pepper.


2. Once the chicken is cooked, let it cool a little then dice it up into cubes like this.


3. Pour on your salsa.


and add those spices, this looks like a lot because I was making about 30 quesadillas.


4. Mix all that together, it will look a little like this.


5. Lay the tortilla out on a cutting board or any clean surface and sprinkle half with cheese like so.


6. Then add the 3/4 cup of diced chicken on top of the cheese.


7. Of course you gotta sprinkle more cheese on top, it helps the quesadilla stick together and come on, it’s cheese!

8. Fold the tortilla in half like so.


8. Lay your Quesadilla in a pan set to medium heat and fry on both sides until browned on one side.


like this! thats where you flip.



9. Once the cheese has all melted and it get’s this lovely colour above you are ready to chop and serve up with you’re favourite dip like sour cream or guacamole or both.


Enjoy and don’t forget to subscribe to my channel for lots of great recipes published weekly. www.youtube.com/adamdurford

and you also gotta show my Facebook page some love and give it a like. www.facebook.com/bringhometheflavour

Take Care,