03.08.2025 – 1219

I’m not a cook.

I do love doing it though. Only if it’s with love, if not, I don’t eat.

Maybe that’s why I’m looking so skinny these days?

We have reached August, and I have started to run out of energy. I’m kind of forced to love myself right now or spend $100 on a cold delivered pasta. And we already talked about the Fiscal month and Christmas so lets keep the money out of this one for a bit.

I think there’s a Disney+ show out at the moment that has everyone cooking. If you don’t have the subscription fee to afford it or a friends subscription… uhh I mean a family member within the same household’s subscription… then I will try my best to give you a taste on here, for a small nominal fee of doing it yourself and reading these monthly entries.

* turns on fire/induction cooktop *

DISH 1 – Cheese & Vegemite Toast

• Cheese
• Vegemite
• Bread
• Butter

Put the butter on the sandwich press first, then some on top of the bread before pressing.

What? Were you expecting a Croquembouche?

DISH 2 – ρυζόγαλο

• 1 Cup Calrose Rice
• 1L Milk Full Cream
• 6 Tablespoons Sugar
• 2 Teaspoons Vanilla Extract
• Cinnamon

Simmer rice in heavy based pot with 2 cups water. 15 min. don’t stop stirring. Put rice with cold water in at same time.

When absorbed. Add milk and sugar. Accidently spill an extra 6 table spoons of sugar in and then quickly add another .5L of milk to offset the mess made. Don’t stop stirring for another 45 min. on low flame/no. 4 or 3 on the “Tesla” stove.

Take off heat when thick. Add 2x Vanilla Extract (I have a feeling this element can be the pizazz of your choice.) Stir and add to your little bowls, dust some cinnamon on top.

Can be eaten warm then cold.

Note: Dish is unforgiving if you take your eye off it. Keep stirring the pot.

DISH 3 – Me

A little over halfway into this month and I haven’t really cooked that much. I still make Dish 1 and Dish 2 unlocked something completely different in my psyche.

I am eating out a bit more at my local restaurants. Observing and living in hospitality, albeit alone most of the time, the hum of the kitchens and the white noise of the front of house soothes a part of the soul you cant access when you ‘social distance’

I’m sorry I went there, won’t happen again I promise…

Anyway lets get back to the dishes. Dish 3 is pasta, any kind, and whatever you want to put into it. I want to use this dish as a crossroad to this months creative process precedent.

In case you haven’t noticed by now, I have links to the dishes linking to gaussian splats of how they turned out.

This dish scanned upside down by mistake. (Some would call it a ‘Happy accident’)

In this mistake we see the colourful ellipses that make up a simple red sauce and mushroom penne.

The chaos that needs to unfold to simply put together geometry of a saucepan of pasta, just so that we can spin it around and view it on our ‘smart’ phones is something short of a miracle if we suggested this a few generations prior.

The artform of cooking soothes and dances with this chaos. What took my phone 15 minutes to process took me 40 minutes to make. Now you can argue that tech/AI will design a better and faster phone, and that I could definitely have cooked my basic pasta quicker, but will this make the food taste better? Or the soul dance free-er?

Will you appreciate the ellipses the same way?

Does this replace the whispers and muttering of the front of house, the clinks and clangs of the back of house? And the beautiful interiors that we mash together for the patrons to experience in these spaces?

Artificial representations of what we do has become the norm. We can Tune out a design in 5 minutes or we can cook one in 50.

Now I’m not suggesting that both don’t have their place, and we can definitely use both to our advantage.

I’m just asking what you want for dinner?

DISH 4 – The Choux, the Cream & the Caramel

I’m not a big dinner person. I take too long to eat and I’m always eating half my meals cold.

I prefer desserts, they’re less time prejudice… Except when you’re making them.

The assembly of a dessert doesn’t follow the same protocol other savory dishes do. It’s a chemistry that can’t be achieved with chaos. You need to be able to breath, move methodically and prepare your space in a manner that allows you to flow with time, heat and pressure simultaneously.

This is the Peace of the dessert. Where chaos shivers and clarity progresses.

31.10.2025 – 2340

Firstly , fuck you. Secondly, you of all people should know that chemistry and Khaos have danced together far longer than your ρυζόγαλο took to simmer. It’s not my fault you need that bitch Peace to help you put it all together. Oh and it’s nearing the end of Spring, I aint shivering honey.

When in life you’re choux gets a little heavy, your cream a little clumpy or you’re caramel becomes a bit too bitter…

Make a Croquembouche.

And eat it before dinner.