Never Too Many Cooks: Literary Recipes in a Flash

Do you know what chefs and writers have in common? It is in the creative way they can handle their ingredients. I am honoured to be included in a demonstration of what can be done with ingredients.

About Irene Waters 19 Writer Memoirist

I began my working career as a reluctant potato peeler whilst waiting to commence my training as a student nurse. On completion I worked mainly in intensive care/coronary care; finishing my hospital career as clinical nurse educator in intensive care. A life changing period as a resort owner/manager on the island of Tanna in Vanuatu was followed by recovery time as a farmer at Bucca Wauka. Having discovered I was no farmer and vowing never again to own an animal bigger than myself I took on the Barrington General Store. Here we also ran a five star restaurant. Working the shop of a day 7am - 6pm followed by the restaurant until late was surprisingly more stressful than Tanna. On the sale we decided to retire and renovate our house with the help of a builder friend. Now believing we knew everything about building we set to constructing our own house. Just finished a coal mine decided to set up in our backyard. Definitely time to retire we moved to Queensland. I had been writing a manuscript for some time. In the desire to complete this I enrolled in a post grad certificate in creative Industries which I completed 2013. I followed this by doing a Master of Arts by research graduating in 2017. Now I live to write and write to live.
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5 Responses to Never Too Many Cooks: Literary Recipes in a Flash

  1. Charli Mills says:

    Thank you for adding to the creative concoction, Irene!

    Liked by 2 people

  2. Your story evoked potluck stress, that awful feeling of oh shit what can I possibly bring to the table. (again like writing?)
    While there is no cure for PLS, PotLuck Stress, there are strategies: learn one dish, your signature dish. Threaten the other broccoli salad bringers into a new trick if you have to. Or bring a cheese plate, cheese and grapes look good with no culinary skills required. Or of course, bring curried sardines and get out early.

    Liked by 2 people

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