I am a triathlete!

 This is not my usual way to start a blog. I'm usually upbeat and pretty positive about everything I'm doing, particularly my food. When I started to write this blog I told myself that I was going to be 100% honest not only with what I write but with myself as this is my outlet to share my thoughts.
 I've ran into a feeling of sadness in the kitchen before. The kitchen holds many dark times for me; long hours, feeling undervalued, no time to socialise with friends. However, none of the above has me down about my job at present. I'm a very creative chef and need an outlet where I can express my years of hard work acquiring the knowledge that makes me good at what I do. I need to be constantly stimulated by positivity because that way I can feed off people's energy.
 Maybe it's the New Year lack of spending which has ceased demand for my Tasting Nights which I thoroughly enjoy but I've seen myself unable to express my talents in food much this year which has left me flipping (albeit very good) burgers. However, I was able to begin creating again at a Tabla (the street food and burger bar restaurant in Arrecife I have been based) last week. Here I worked alongside my boss and friend Zoe for the first time in a shocking 68 days! Our chemistry in the kitchen blossomed again and I got to treat my customers to a 10 course gourmet street food feast. I'll let the pictures (taken by my good friend James Mitchell) tell the story of not only the food but of the awesome atmosphere. I'm looking forward to doing more of these nights and getting my passion for creating my food back. 

 

 However, although food is my main passion I also have committed to triathlon, most notably the feared Ironman Lanzarote, which is a cool 57 days away now (not that I'm counting). This means my training volume is high and I need days off in order to fit in the 5hour+ rides which are essential in Ironman training. My job and understanding bosses have meant I am able to do this so although I am not producing Michelin star food everyday I am paying attention to my increasing passion in triathlon. So whilst I was prepping for my Tabla tasting menu I was also prepping myself for my first triathlon in the same week. This was not just a sprint, this was a half Ironman distance (2km swim, 90km ride, 21km run) so it was time to see if my training had paid off!

 Currently I feel fitter than most but I still didn't know if I could do the discipline that haunts me the most; the swim. A week prior to the race Hollie had me down at the pool pushing me with no let up. She made me swim a minimum of 2k without rest (a big feat for me considering I only learnt to swim a length 8 months previous and could only manage about 400m non stop to this point). If I even looked like I was going to stop she would zoom down her lane and shout "why are you dawdling?".  She said it in such a tone that I didn't want to disappoint her.
 After a few training days like this it all started to click in the pool. The techniques I've been taught by Bella Bayliss began to sink in and the motivational words were bouncing around my head. All of this was backed up by the fear of failure, something that was not an option. It's as much a mental game as a physical one so I pushed on. I don't quit - I might not be the quickest (not yet anyway) but as my dad would say, "Rome wasn't built in a day".
 My face was beaming when a few days before the race I hit the 2km distance in just under 40 minutes. I couldn't wait to show Hollie my watch declaring it was true. I felt as ready as I could have done.
 
 The weekend came around quickly. Even with a busy week of work I managed to sneak a game of golf in with Hollies' dad who came out to support her in the race but also to see just how her hard work and preparation towards Kona is going. I think he was impressed to see just how great she's doing. 

Spot of golf

  The day before the race I went to sign on and pick up my race number; 239, my first ever number. Here we caught up with some of the guys we train with which made it all the more exciting to know the support I would have on the course but it also added to the nerves. After a carb dinner with Hollie and her dad it was off to work which left the prep of all my kit to Hollie who is a expert in this now after the amount of races she's done!

With friends at registration

Tri kit ready

 On race morning I was up at 5.30am full of nerves. Getting the right fuel in me at that time was hard work as my appetite wasn't there and the nerves didn't help. As the sun started to rise I went through all my kit, made sure everything was sorted and then made my way down to check in which was helpfully just opposite my flat. I was greeted by some friendly faces which seemed to take the nerves away just a little. Time seemed to stand still for a moment whilst racking the bike and having a few pre race catch ups with friends. Then quick enough I was putting my wetsuit on and warming up without even thinking about it! I made it look like I'd been doing it for years but really was just copying the others (mainly Hollie) for whom this is second nature. This was then followed by a light walk down to sea to mentally prepare myself for the biggest battle I've ever had. My first triathlon and my first mass open water swim...and fuck the nerves were back.

Race morning in transition with Hollie

My biggest fear was over

 When the gun went off people ran down to the sea like nutters. I followed with a timid tiptoed jog of anxiety until I hit millpond sea. When I couldn't run anymore I got my head down and eased myself into my swim pace. I was being stalked by the safety kayaks when I neared the end but 55 minutes later I was out knowing that the one thing that I thought would've held me back on my quest of becoming a triathlete was done. I knew I was on my way to my first finishers medal.
 Going into transition I had kind words from everyone I passed. The support was incredible. This made it easier to get on my bike and push...and push I did. Just over 3hours on the bike for a tough Lanzarote style 90k - I was happy with that (even if I didn't catch Hollie).
 However, I may have suffered for my efforts on the bike as I had super tight legs on the run. With finishing being my main goal I settled into a steady pace that didn't hurt and meant I didn't walk. 6min km wasn't my idea at the start but this was all I could manage.

Always smiling

Still smiling :)

 The support throughtout the course was incredible and I loved the atmosphere. I saw friends on the course who were competing and spectating and that was amazing.  I even got to run through the finish with Hollie who was waiting for me having already finished. 6 hours 11 minutes later and I was a triathlete! I proved people wrong and was proud of what I achieved. Thank you for all who believed and supported me throughout. As for learning there was no better race for me than this. The Tri 122 will always be in my heart for that and I'm sure I'll be returning. 

I am a triathlete!

 A few days after my legs have started to ease and I'm ready to train harder and push deeper. I still have the same goal for Ironman this year which is to finish but I know eventually I want to take 30min out of my time half Ironman time. I've got my benchmark and set my next goal. I also know what is needed to do to achieve it. Can't wait to fill you in on the progression...Thank you for reading see you soon x

The best start to 2015 and the best future awaits

 It is surreal looking back on such an eventful first month of 2015. All of it has been so positive for me.

 Being back in the UK for he first part of the year really opened my eyes to the world of food I love so much. The innovation combined with my passion for the kitchen even made me doubt returning to the rock I love so much. I didn’t want to miss anymore of the food fashion. However, without speaking too soon there have been some frank discussions about the future with my loved ones. Even I need to watch this space on that…

 There have also been many first’s during the first part of this year in the UK. At 31 I had never been ice-skating and did so at Hyde Parks’ Winter Wonderland. The highlight for most was watching me fall spectacularly…flat on my arse. It wasn’t the only time I fell over and throughout the hour on the ice I went down about 10 times all in true comedy sketch style. 

Hollie and I during at Winter Wonderland

 

Getting our skate on (managed to stay upright for the photo)

 When in the UK I, as expected, ate at many restaurants, gaining much inspiration for my next tasting menus. I cannot get over just how much food has influenced my life’s journey. After all, I wouldn't be on the beautiful island of Lanzarote if I didn't have my cheffing skill to offer.
 The trip back to the UK was to join my beautiful girlfriend Hollie. I was to meet her family and her close friends, as well as be the guest to her friends wedding in Scotland. The newlyweds both happened to be chefs in London so you can imagine that was a great party!

  The 13 days went by so quickly and it was time to come home! To be honest I was a little hesitant. I was confused about how I could compete with the UK and continue my food journey here. However, very quickly after being back on the island (2 days) Hollie and I looked to move our relationship to the next level of commitment. We decided it was the right time to get a flat together. There are other personal reasons as to why we did this (I was supporting Hollie but it felt like the right time to go). This took me away from the North of the island and Club La Santa and closer to Sands Beach where we made the decision to train. We believed this change in location would see us surrounded by more positive people, which has been completely true. This means we can focus on training for our biggest events to date; Ironman Lanzarote for me (which Hollie will also be doing) and The Ironman World Championship in Kona for Hollie. It was a move that will be massively beneficial to both of us and already I feel happier mentally and stronger physically.
 So I am now in Costa Teguise and have joined the ever growing family of triathletes at Sands Beach all led by the expert coaching of 16 x Ironman and champion Bella Bayliss and her husband and pro Stephen Bayliss. They together through their triathlon team, TriActiv, are growing the next generation of champions. I feel so lucky to have this support helping me to achieve my goal and dream of becoming an Ironman in May.
 
 Alongside all these big moves, partying, training and holidaying I'm still working hard on growing my own culinary ideas. I am now taking time working in a young and vibrant street food style restaurant/bar in the capital of Lanzarote, Arrecife. This gives me a steady base to play with food and express my creativity. January is a hard time to be excited about but for me I can truly say it's been one of the best months of my life. There are a few people I'd like to thank for that and the others I don't mention well you know how you are. The biggest thank you goes to Hollie for being the best Christmas present ever, for being the best part of the new year and for being you. I also have to say a special thank you to Bella Bayliss for giving me her time (and patience) to turn me into a swimmer – not an easy task given I only started 4 months ago. Thank you girls!
 
 So after taking the time out of the kitchen to write this I can only look back at January and feel buzzing about the future. I no longer doubt that I will become a ironman this year - anything IS possible. The first goal is to enjoy it and the second is to learn just what I am capable of.

Thanks for reading guys and catch up with you all soon! 

A great end and an amazing start to 2015

 So in just a short 7 days since writing my last blog I feel the need to to let you all in on just what's happened since...

Hollie and I chilling

  I have never wished for luck in life; I believe you make your own. However, this being said I do feel very lucky. Not only have I met my beautiful girlfriend Hollie this year, I've had opportunity after opportunity thrown my way. Some may lead to something, some may not, but this isn't why I'm writing this blog now (I'll save that for when I find out which avenue to pursue).

 I experienced another Christmas on the island of Lanzarote surrounded by friends and fellow triathletes where I cooked a full Christmas dinner for 15. Before this however I also had 3 days of preparation for a tasting menu on Christmas Eve. After organising both of these events I was pretty tired and ready for a break and I well deservedly enjoyed some celebratory drinks with the boys on Christmas Day.
 During this period I also had to say goodbye to Hollie who went back to the UK for Christmas with her family so my high also plummeted. I had intended to join her New Years Day, however after a nightmare renewing my passport it would be a miracle if it arrived on time. This would mean I wouldn't see her for nearly 3 weeks!


 BUT...the best Christmas present/miracle happened. Shortly after the festivities of Christmas Hollie let me know that the passport was on it's way to Lanzarote and we had a small chance that I might be able to get back to the UK for the first weeks in the New Year. This made us very positive about the time apart...... But this is Lanzarote after all, things happen slowly out here. People come here not to be in a rush and the islanders here are no different. I just had to wait in hope...
 I couldn't however get side tracked from another big cooking event on New Years Eve. So I put the passport at the back of my mind and tried to focus. This saw me push my ability to the limit and make a team that aren't all trained chefs prep and serve 140 customers with 5 food servings in two and a half hours. I hope you all just gasped then as it was hard work, but also fun. I was on hand to see every plate leave the kitchen with my watchful eye. It's been a long time since I've felt the buzz of service like that; hard, fast with everyone pulling together all knowing that once the service has finished there was a party still going on that a chef could get to! But instead, this chef (me) drove home dead on 12 watching the the celebrations and fireworks light up the sky. The reason why is because the day before a DHL note nicely passed under the door letting me know that I had missed a delivery and was required to pick it up at the office at Arrecife...it amazingly was my passport! I was going to the UK on the morning of the 1st January - what a start to 2015. It's hard to explain the feeling of excitement knowing I was going to get back to the UK after all, after getting so down about not being able to. The 3 days, 36 hours and 140 covers, felt like a molehill in comparison to the mountain I had to climb to get it sorted....So chuffed!


 I am currently sitting on the flight back taking a look round thinking to myself I can't wait for the next 13 days. My first trip back in months and there is SO much planned. Happy 2015 all!

My 2014 exploits

 First thing first Merry Christmas people and Happy New Year! Thank you all for reading my last blog. I felt very accomplished writing my first ever blog post and it felt great to have my story off my chest. However, there is still SO much I haven't told you about. I still cannot believe I have time to write this. December and the New Year period is always the busiest part of the year for any chef. A lot of things take a back seat - why would that be any different in Lanzarote? People see the need to dine out more, relax and take the festive period as an excuse to see their loved ones and most of all make time for one another. Great! It makes me a lot busier doing private dinners, tasting menus, food festivals and doing a kitchen service with the team I've built around me.

 Since writing the last blog I've had the chance to produce some great food with members of my team. I've had the opportunity to challenge myself during a 10 course Vegan Tasting menu (staying away from butter was testing!).

Secret garden salad

Curried cauliflower, onion, spinach bhaji, apricot, bitter chocolate

Poached king oyster mushroom, pomme puree, burnt gem lettuce, spiced ketchup, crispy crumb

Aubergine schnitzel, ragu of tomatoes, sweet potato crisps

Working alongside chef and vegan Dennis

 I also tried to impress restaurant bloggers and chefs on the island at my latest Made for Trade Tasting evening. This night was the first time I have been able to cook my own nostalgic style of food for a very important man in my cooking career. Paul Campbell, my old boss and now great friend, is responsible for my direction in the culinary world having taught me the trade 10 years ago. This gave me the opportunity to cook in the style he loves and to give him the chance to enjoy the flavours and techniques he taught me. He paid me a great compliment and when looking into his eyes I could see how proud he was of me and just what the evening meant to him. I felt relieved that he enjoyed it and even though there were 20 other guests to impress none of them really mattered as I desperately only wanted his approval. 

Homemade bread and butters; Brioche, soured flat bread, wholemeal loaf, lightly whipped virgin butter, citrus butter, soured milk cream, bacon jam

Foie gros, bresola duck, black gold, pickles

Octopus, avocado, caviar, basil snow micro salad

Burnt onion, quail egg, celeriac, mushroom

Mulled cider fizz, crispy chicken skin sandwich

Braised short rib of beef, blue cheese, pressed root vegetable caramel fondant

Lemon posset, lime granita, pink grapefruit curd, popping candy

Christmas pudding, warm chocolate, yoghurt, pineapple, nuts

Me (right) with my 'apprentice' and helper Sam

 Both of these challenges gave me the opportunity to learn new tricks as well as teach some of mine to the guys helping me. I have also enjoyed offering this exclusive style of dining within people's homes this month for that extra special occasion.

In house pre main; Wild mushroom risotto

In house vegetarian main course; Textures of beetroot, asparagus

In house main; Slow braised belly of pork, texture of beetroot, barbecued vegetables

On top of all of this I had the pleasure of showcasing some quality Lanzarote cooking at the biggest food festival in Lanzarote in Teguise. Here I worked hard at a stall with La Cantina and played hard by tasting some of the amazing food and wine available on this island. It's very hard to put all of what I have been doing into words, so I'm going to bombard you with pictures to try and do it justice!

La Cantina's Hummus tapas

La Cantina's Roast beef tapas

La Cantina's cheese & chutney tapas

La Cantina's cheese and chutney tapas

Chorizo sausages smoked and cooked the Argentinian way

Getting a beer at the Los Aljibes brewery stall - amazing!

Another selection of tapas at a stall

ICE CREAM

 Right, I'm going to leave the food behind and bring you in on maybe just on of the biggest things that has happened to me in the past 6 months. You may, or may not know, but I have met a smart, beautiful, passionate and fun girl, Hollie Cradduck, who is now my girlfriend.

She is a massive driving force behind me and my current happiness as well as my writing (trust me this writing thing does not come naturally to me whatsoever!).

Hollie and I post swim 

My miracle wetsuit!

 Hollie has not only helped me personally, she has also aided me in quite a few aspects in my pursuit of Ironman glory being a three time Ironman herself and having her own inspirational story which can be read on her blog here. Also when I say Ironman glory I mean just finishing! The biggest impact she has had is on my swimming. This is my Achilles heel and I know I'm not the only one that has had this battle and fear of drowning! However, slowly after snippets of advice from some great people and the persistence of Hollie pushing me in the pool (not literally) I feel stronger every time I go. Another big influence in my swim technique was the wise words of a ex-pro turned coach, Bella Bayliss, who lives onsite at Sands Beach Resort in Costa Teguise. She did this by simply telling me to swim when training as I would in a race by breathing every second stroke so I'm not starving my lungs of any oxygen. Since getting used to this technique my swimming has dramatically improved. Another factor that has helped is my lovely new wetsuit which has given me more confidence so much so that I now feel at home in the sea.
 After my first sea swim with Hollie 2 weeks ago I felt for the first time I could complete the Ironman swim and maybe, just maybe, actually become an Ironman! This was a euphoric and liberating feeling for me and was shortly followed by a celebratory glass of bubbles in the Lanzarote sunshine! (After all I am living on a beautiful island and life is all about balance and reward).

Enjoying the sunshine and lifestyle

 The one thing I've really noticed about writing this blog is the freedom it has given me and the peace I have felt when everything is off my chest. I take a lot of criticism for most of my choices and find my life is talked about a lot more than I would like to think it is (Lanzarote is a small island and that is expected to some degree). Some people can let this get to them, however, I use their negativity as my motivation so I am successful in everything I chose to do. I use it as my fuel.
 My journey in triathlon has only just begun and I have no expectations and no boundaries. I am quite aware that in this sport you only get out what you put in! Not everyone has the chance to train in world class facilities or train at a time that suits them with like minded people around them like I do and I am trying to utilise this. There is one thing I feel very strongly about and that is, if you have made your choice to do something then do it and enjoy it because life really is too short.

 As I write this I have just got back from a bike ride where I faced the feared winds of Lanzarote. Just reflecting on what an ideal place this is for me and my training is amazing. However, I also have to look at what I have had to go through in life in order to get here. It really puts life into perspective. I know in myself however, when it comes to May and I'm standing on the start line in Puerto del Carmen I am going to embrace the experience and smile at everyone around me. I know that everyone would have been on their own journey just to get there! If have to use all 17 hours to become an Ironman I will and the only person I'll be up against on the day will be the person in my head. 

A friendly ride in lovely scenery with Hollie and Bart

Happy 2015 all, I have a good feeling about it!

Who is Nathan Holmes? How I ended up in Lanzarote

  We all know the best place to start is at the beginning. As my first blog post here is my attempt at explaining how I became a chef and how I ended up trying to make my culinary and triathlon mark on the island of Lanzarote...  

Becoming a chef
  Since I was a young lad I was inspired to become a chef after spending 3 years working in a traditional greengrocers in the town of Canterbury. It was here where I first learnt about the quality and consistency of ingredients. I was surrounded by a variety of products from Asian cuisine to the more traditional English fruit and veg. This sparked an interest in me and I was curious to explore just what you can do with these ingredients.   

 At the age of 14 I decided to pursue this curiosity in food and began working in the kitchen washing dishes. I thrived off the excitement of working in a kitchen. I started to watch the chefs working and helped wherever I could, whether that be simple vegetable preparation to putting a classic banana split together. The thrill of being in a kitchen was enthralling and I loved the hard work involved. This experience showed me that cheffing is a labour of love and passion. From that moment on I never looked back.
 
  I picked up more of my basic skills and craftsmanship from one of my early jobs in a beautiful Georgian pub called 'The Chapter Arms' where I spent 2 years listening and learning. At the age of 20 I was then taken to my first trip to Lanzarote where I joined up with my brother and Paul Campbell at restaurant 'Casa Teygoyo'. This is the oldest building on the island, etched in history and built in the beautiful hills of Conil. My passion excelled here - the fresh ingredients that were available was truly amazing and it was also here I learned to forage flowers and fruit which I experimented with. 

The man who helped me learn - Paul Campbell and I recently in his current restaurant Barstro in Nazaret

  After that I went on a sharp learning curve and took on my own kitchen in La Santa village where spent a year learning about my own style whilst always being aware I needed to learn a lot more. After 2 and a half years in Lanzarote I went back to the UK to start on my quest for culinary knowledge. Whilst there I had the privilege to work alongside a list of Michelin stared chefs which gave me the chance to train my ability and home my skills.
 
All time low
  So the big question on everyone's lips is why did I take myself out of the big smoke where chefs are always in the limelight and in high demand and relocate to Lanzarote where the food is very simple and some would say backward?
 Well it's a combination of a couple of things but the biggest one was my marriage breakdown. I'd like to say I saw it coming but in fact I was so caught up in the progression of my own career I did not. As you can imagine it knocked me off my feet. I felt as if my whole world had ended. I can't really say much more than that and in fact I didn't really have the time or want to take it all in myself as I just started the most exciting job of my career which was a concept called 'Stripped Back' with John Salt in London. However even given the excitement of this, the hours and emotional strain eventually took it's toll on my health and positive outlook on life.
 
 It all came to head on the 24th December 2012 after moving back in with my dad at the age of 29. I felt like I hit an all time low. I needed a way to get out. Luckily I still had friends on the island of Lanzarote (where I mentioned I had worked before and learnt my trade). I made a couple of phone calls and sent a few messages and waited...
 On Christmas Day 2012 I was sat alone watching a movie severely undernourished with a bucket of KFC. This is a true reflection of an all time low. However I received the best Christmas present that year...I was offered a job in Lanzarote! In that very moment I booked a one way ticket for the 3rd January 2013. It was going to be my fresh start and my much needed new beginning. With hindsight I now know how much I actually needed that change to happen in my life...
 
  On the 3rd January I packed what I could carry and got on the plane. The job that bought me back (maybe even say saved me) was with someone who gave me the opportunity to run her kitchen when I was still a young lad and only just finding my way with food 9 years before. However, this time round things had changed on the island and I was playing second fiddle. Another blessing was that, Debbie Jones (the owner) was a great triathlete, some would say one of the originals. She therefore had quite a following and support from the Tri community in Lanzarote. This gave me the kick in the arse I needed to get back in shape. So, I started running again.
  On the food side of things, us chefs get itchy feet and feel like we should be running the show, I'll admit it's an egotistical thing. It didn't take long for people to notice the change in quality. The main fan I got was Lee Holdaway, who resides part of the year in Lanzarote and owns TLSPORT in the UK. He was to then have a huge influence on my life. He made me understand the importance of work and life balance and how to get a good quality of life when you don't put all the emphasis on work. These two people made me realise that you can have two passions; triathlon and cooking are now equal passions of mine. This blog will show the struggle and success in both fields.
 
The Now
 Fast forward to the present. I have moved from my original position with Debbie but still owe her for giving me a second shot at cheffing in Lanzarote and in life. I have slowly made my mark on the island and after nearly 2 years of being here I have a solid direction in the food I am producing. I am currently working in a creative role with Benn and Zoe, the owners of La Cantina in Teguise and Tabla in Arrecife.

A sample of La Cantina's food - Deli Platter

The two restaurants are great and also very different so I am still being challenged and learning. La Cantina boasts traditional Canarian produce and Tabla is in theme with the street food movement and offers quality burgers. As well as creating new menus and an identity for both I am also working on a new style of dining in Lanzarote. I am creating themed tasting evenings every 3 weeks at La Cantina's 'Secret Garden' which we have suitably named 'The Supper Club'. This is in it's fourth event now and includes a 10 course themed menu with an exclusive atmosphere (I will talk more about these in my upcoming blogs as as much stress as they bring me it is what I love to do). This allows me to indulge my ego and has enabled me to push my style, creativity and learning of new foods as well as still get the buzz of working in a top restaurant in London. Slowly I am building a platform and clientele that could eventually lead me on to a new venture on the island which I hope will combine food and triathlon. Right now however, I have the perfect mix.

Me in action at a Tasting night

One of the dishes from my first tasting night; Wild Rabbit Terrine

A selection of my Italian themed Tasting Menu; Secret Salad, Tri Colour Gnocchi, Venetian White Wine Sardines, Truffle Mushroom Gorgonzola Risotto

 In my spare time triathlon is my passion. I get my life balance by training when I am not working hard in the kitchen. That fix, that release, that is what is required when working in such an environment raises the blood pressure and stress levels. I am fortunate to be able to jump on my bike and ride some of the most sought after cycle routes. I am able to swim in some of the worlds best facilities or swim in the sea with the sun beating down. I can even just go running around the ever changing picturesque landscape of Lanzarote. I need that release, yet I never knew it before. I would let the pressures of every day life build up. Now I realise that the simple things in life really are for free and they also are some of the best things.
 

Cycling with friends in the sunshine

One of the best facilities in the world to swim - perfection

Post evening swim with friends

Me in my Trisuit outside the much loved ProBike

 My journey in Lanzarote is really only just beginning. I have an exciting role within food and amazing people supporting me on my goals. I have one of the worlds best training grounds for triathlon on my doorstep. Considering I am doing Ironman Lanzarote next May I need this and will use being on the course to my advantage. In my personal life, I have some great friends out here who have welcomed and support me in Lanzarote and in many ways become my Lanza family. Life is finally looking good and there is light at the end of the tunnel, to quote "Star's can't shine without darkness". I feel like now I am on the path I was destined to be on and that is an exciting revelation in itself. I cannot wait to see where it takes me. Lanzarote, and the world, is my oyster. Yes, I really did need this change, much more than I ever knew!