Yes, I handed in my notice on Saturday, packed all my belongings, handed in my keys and left. I haven’t had a chance to say goodbye to all of my colleagues who were really kind to me so I decided to use this blog post to tell them “thank you” for looking after me and for tolerating me during my “silly” moments at work. I’m proud to say I’ve made some real friends at work and will miss a lot of people. It was a really interesting 4 years, 6 months and 4 days (OCD side showing itself) and there were a lot of great moments I’ll remember.

However, I have been unhappy working as a chef for some time (not necessarily because of the place I worked at) and with recent events, my new career which is coming on really well and my husband picking up a lot more work we made the decision for me to quit work and focus full time on my illustration business. That’s not to say I won’t be cooking anymore, if anything the total opposite. Before with work, child, university and everything else I simply had no time for updating this blog but although I’m busy with the illustration side of things I’ll have a lot more time to cook new recipes and update this website.

Recently my health has been a bit funny. Earlier this year I had my gallbladder removed and with the recent travelling, stresses of dealing with my father’s death and jumping from 40C in Taiwan to Scottish autumn 12-15C, my body has been playing up so I’m really into eating light dishes like salads and seafood. I really love all of the main ingredients in this dish so I made a Thai Rice Noodle Seafood Salad. This dish is everything I need right now; sweet, sour, refreshing, light and a little spicy.

I used prawns, mussels and squid in this recipe but there are so many other kinds of seafood you can use for this dish such as scallops, fish meat, langoustine, crab meat etc. So in effect you can use any seafood you want in this recipe.

Hope you like my Thai Rice Noodle Seafood Salad recipe.