RSSCategory: Life

Two Years Ago

I left China two years ago. I was carrying an uninvited guest but I didn’t know it at the time. I did know about the kidney stones though, how could I possibly not know about them. The kidney Stones were just a mask hiding the real problem. A problem that would sap my will to live and damn near kill me. It took almost eight months to be diagnosed and treated. The longest eight months of my life and the most painful.

I was living in a nightmare. The pain was so intense I felt like I had lost control of my life and my basic bodily functions. It wasn’t just the pain from the stones although that was bad enough. It was the pain coming from my stomach, my bladder in fact the whole of my lower body. I dreaded ever having to travel, anywhere. How I managed to travel for eight weeks to Europe and back is beyond me. It was two years ago today that I spent a week in hospital and through an intense course of Antibiotics I was finally free of my guests. The longest week of my life…


Two years on and I feel almost back to normal and many of the internal scars have healed. I have had to adjust my life and learn to deal with stress in a different way. I have also now recognised the signs and symptoms of my body dealing with that stress. It’s been a long bumpy road but I can see the light at the end of the tunnel… Finally.

November 7, 2014 | By | Reply More

Chicken & Bacon Salad

I went crazy last night and cooked up a storm. Follow the recipe below to make an awesome Chicken Salad. I cooked the Chiken over the BBQ for extra flavour. 

  • 2 tablespoons wholegrain mustard
  • 2 tablespoons honey
  • 1/3 cup (80ml) olive oil
  • 1 garlic clove, crushed
  • 2 chicken breast fillets, cut into 2cm cubes
  • 4 rashers bacon, rind removed
  • 4 slices wood-fired bread, roughly torn
  • 1 avocado, peeled, sliced
  • 50g baby spinach
  • 2 baby cos lettuce, outer leaves discarded, leaves pulled apart
  • 1 punnet cherry tomatoes, halved
  • 1 small red onion, thinly sliced
  • 1/2 cup (125ml) creme fraiche or thick cream
  1. Preheat the oven to 190°C.
  2. Combine the mustard, honey, half the oil, garlic and chicken in a dish. Cover and refrigerate until needed.
  3. Line 2 small baking trays with baking paper, place the bacon on one and the bread on the other. Drizzle the bread with the remaining oil. Place the trays in the oven for 5-6 minutes or until the bacon is crisp. Remove the bacon, then reduce the oven to 150°C and cook the croutons for a further 10 minutes or until crisp and golden. Break the bacon into bite-sized shards.
  4. Place the avocado in a large serving bowl with the spinach, cos leaves, tomatoes and onion.
  5. Drain the chicken, reserving the marinade. Heat a large non-stick frypan over medium heat, add the chicken and cook for 7-8 minutes, turning to prevent catching, until the chicken pieces are cooked through and golden. Add the chicken to the bowl with the salad. Pour the reserved marinade into the pan, stir in the creme fraiche and cook until bubbling. Pour over the salad and give everything a good toss together. Serve while still warm.

September 23, 2014 | By | Reply More

On a personal Note…

I’ve been home alone alot lately. Not that I want to be but because I’m still strugeling to find work. I thought it would be a little easier that this. I know most people dream of being in my situation and I have dreampt that too. But its not that easy, well not for me. I’m too restless and I’m constantlty looking for something to do. Sure I have my projects and my interests. I have a small pile of boks to read too. But of late my motivation has taken a big hit and come to think about it my self-esteem. I’m also searching for some closure from having been more or less forced to leave my job. Something I have found a lot more difficult than I ever expected. But thats life and I will get past it and move on. When is the question I keep asking myself….


September 14, 2014 | By | Reply More

Testing 1…2…3

Ignore this. I’m just testing a blogging client on my iPad.

August 24, 2014 | By | Reply More