As we enter into the final month of Year 2021, I would also like to share some photo stories and happenings that took place over the past few months. 

First and foremost

First and foremost, while there had been immense difficulties emotionally, mentally and financially for this year 2021.

I want to take this opportunity to be thankful and grateful, with utmost gratitude, humility and kindness to all who have helped me and pulled me out from my rut, those who supported, encouraged and believed in me during this very difficult year 2021. Let’s be kind, compassionate and spread love. 

Please do not judge, none of us are having an easy time during this battle against this ongoing global pandemic situation.

Help each other if you are able to

We are entering into a brand new year 2022 soon, this year would not exactly be a smooth sailing year as we are still grappling and battling this ongoing global pandemic situation. Let’s work on getting our life, our business and our work back on track, hoping that we can restart our recovery proper. 

Help each other if you are able to, support fellow local small and medium sized business, they are the ones who are most severely affected by this ongoing pandemic induced economic crisis. 

Gifts from lucky draws

Since I missed my Japan travel so much, I am following Japan Rail Cafe and Hokkaido Government Representative Office FB pages on a regular basis. They had a few travel events held online, it was good to take away some of my travel wanderlust for Japan. There were lucky draws held during the online travel events and I was lucky to win some gifts from their lucky draws! 

Pay-It-Forward and Pass-It-On

I discovered my passion for cooking during my UQ uni days, as part of my subject curriculum and for my daily living/meals. I do not deny that I had been slacking over the decades after finishing my studies. However, I rediscovered this cooking/roasting passion of mine again when the pandemic hit us in 2020. 

Cooking haJs a mix of therapeutic activities for me as well as being practical, having home cooked meals whenever I am able to do so, instead of eating out or having take away all the time. 

I have been doing some roasting in recent weeks, two of my favourite food, roast pork a.k.a. sio bak and char siew pork. They are works-in-progress, learning from my mistakes at each cooking/roasting, making improvements in my next roasting. During the Christmas festive week, I hope to Pay-It-Forward and Pass-It-On, with my roast pork and char siew pork delights, along with some other dishes on the back of my mind too. 

Reward myself once a while

I don’t usually buy many things, once a while I would buy some things for myself, it’s nice to reward myself once a while. I am planning to add a Japanese gyuto knife a.k.a. Chef Knife into my cooking/chef setup.

All I want to do 

Be happy, take care of myself more, be less mentally and emotionally burnt out like this photo of me rocking alone on the playground (it’s a posed photo by the way). 

Spread the message of love, care and compassion, for Earth, our natural environment, for our loved ones, for myself. 

Coming soon in January 2022

Coming soon in January 2022, I would be publishing and launching my second photography zine, this photography zine is a mix of therapy and playbook coming together. I am also working on getting my first NFT photography artwork minted and listed. More details would be shared along the way leading up to January 2022, stay tuned!

Last but not least

Last but not least, it’s an open call every year during the month of December: Anyone would like to buy me a 2-in-1 Christmas (December) + Birthday (January) gift?

The post Bring a very difficult year 2021 to a close on a high appeared first on TGH Photography and Travel Portal/Blog.

At a recent food and whisky gathering with fellow foodies, Chef Keith Crackling Roast and Chef Jude, it was pretty much long overdue since our last food and whisky gathering at Chef Keith Crackling Roast cosy residence. We had a wonderful food and whisky gathering at Chef Keith’s home, with some superb delicious and crackling roast pork, trademark of Keith Crackling Roast, along with char siew meat seasoned by Chef Jude and cooked at Chef Keith’s home kitchen.

I contributed my Japanese whisky collection to this gathering, the Chita, Iwai and Taketsuru, making their appearance with the delicious food during the gathering. While there were Chef Keith in action portraiture shoot, food photography and whisky photography shoot, I didn’t manage to complete my planned Chef Keith with his 2 x Japanese knives portraiture shoot, as well as my food and whisky pairing layout photoshoot.

All these were just the first round of food and whisky photography action, part of my food and whisky personal photography projects that I hope would expand and diversify in time to come, you can keep a lookout for them via my Instagram and Facebook Page!

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