Austin:
"What do you know Ardel?"

Ardel:
"Your first name is Austin."

Austin:
"How did you know...wait."

Ardel:
"Yep he told me."

Austin:
"Why would he tell you."

Ardel:
"I do not know he ask me if I know your name I said no he told me your name."

Austin:
"And what do you think of it?"

Ardel:
"Austin Burge sounds alright wired but alright I can't change your name can I?"

Austin:
"No you cannot also what do you want for dinner."

Ardel:
"I do not know anything I don't really mind."

Austin:
"Ok that is nice to know what to play some soccer?"

Ardel:
"Sure why not." We put our shoes in and went to play soccer in the backyard. "So what is your middle name?"

Austin:
"My middle name Bucky James."

Ardel:
"So your whole name is Austin Bucky James Burge?"

Austin:
"Yep what do you think about it."

Ardel:
"It is your name I do not have a choice on what is your name going to be."

Austin:
"True so what do you want for dinner tonight?"

Ardel:
"I do not know I am going to be cooking dinner for today."

Austin:
"You know that you do not have to."

Ardel:
"I know but I am going to so you can not say no."

Austin:
"Fine I will not say no."

Ardel:
"Good."

When it is time to make dinner

Ardel:
Now I am going to start making some dinner and things to make for us to eat when we are in the hospital while he is working and I am in the hospital. So we will be making Curtis stone's stir-fried rice noodles with chicken and vegetables and here is how you guys can make it.

Prep: 15m

Cook: 15m

Serves: 4

Ingredients
1/4 cup (60ml) Maggi Oyster Sauce
2 tbsp Pearl River Bridge Superior Light Soy Sauce
1 tbsp Lee Kum Kee Chilli Garlic Sauce (optional)
150g Erawan Pad Thai Noodles
2 tbsp olive oil, divided
500g Coles RSPCA Approved Chicken Mince
120g fresh loose cup mushrooms, thinly sliced
1 carrot, peeled, cut into thin matchstick-size strips (about 100g)
1 small brown onion, thinly sliced (about 150g)
1 spring onion, thinly sliced

Step 1
In a small bowl, whisk the 1/4 cup (60ml) Oyster Sauce, 2 tbsp Pearl River Bridge Superior Light Soy Sauce, 1 tbsp Chilli Garlic Sauce (optional), if using, and 2 tablespoons water.

Step 2
In a large pot of heavily salted boiling water, cook the 150g Pad Thai Noodles for 4-5 mins or until al dente. Rinse the noodles under cold water. Drain.

Step 3
Heat 1 tablespoon of the oil in a wok or large heavy frying pan over medium-high heat. Add the 500g Chicken Mince and cook, without stirring, for 2 mins or until the chicken is well browned on the bottom. Continue cooking, breaking up the chicken into small clusters, for 2-3 mins or until just cooked through.

Step 4
Transfer the chicken to a heatproof bowl and set aside.

Step 5
In the wok over high heat, heat the remaining 1 tablespoon oil. When the oil is smoking, add the 120g fresh loose cup mushrooms, thinly sliced, 1 carrot, peeled, cut into thin matchstick-size strips (about 100g) and 1 small brown onion, thinly sliced (about 150g) and stir-fry for 2 mins or until the mushrooms are tender. Stir in the cooked chicken and then the sauce mixture. Add the noodles and toss until well combined and heated through.

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Step 6
Divide the noodle mixture among 4 serving bowls. Garnish with 1 spring onion, thinly sliced and serve immediately.

Ardel:
And this is how does it look like.

Ardel:
"AUSTIN DINNER TIME."

Austin:
"COMING BABY GIRL....hey baby girl." I gave her a hug and kiss her on the forehead. "You did not get hurt while you were making dinner did you."

Ardel:
"No I didn't calm down."

Austin:
"Ok and you know I worry for a reason."

Ardel:
"I do know that and calm down I know why and eat your dinner before it becomes cold."

Austin:
"Yes ma'am."

After dinner

Ardel:
After we ate Austin is now doing the dishes while I start cooking the one last thing we will be making Pulled beef nachos and this is how you guys can make it.

Prep: 10m
Cook: 55m
Serves: 6

Ingredients (12)
800g pkt Beef Slow Cooked Brisket with American Style BBQ Sauce
1 tbsp taco seasoning
300g jar mild chunky tomato salsa
200g pkt original corn chips
1 cup (120g) coarsely grated tasty cheddar
1 large ripe tomato, finely chopped
1 large ripe avocado, stoned, peeled, finely chopped
1/2 red onion, finely chopped
1/4 cup coarsely chopped coriander
2 tbsp lime juice
1/3 cup (80g) sour cream
1/2 bunch radishes, thinly sliced

Step1
Preheat oven to 200C. Make the beef without the sauce following packet directions. Place in a heatproof bowl. Use 2 forks to coarsely shred the beef. Add taco seasoning. Toss to combine. Stir in half the tomato salsa.

Step 2
Arrange corn chips on a large baking tray. Spoon over beef mixture. Sprinkle with cheddar. Bake for 12-15 mins or until the cheddar melts and beef is heated through.

Step 3
Meanwhile, combine the tomato, avocado, onion, coriander and lime juice in a small bowl.

Step 4
Spoon the remaining tomato salsa over the beef mixture on the tray. Top with sour cream. Sprinkle with avocado mixture and radish. Season.

Ardel:
And this is how does it look like.

After 55 minutes of cooking and washing the dishes later

Ardel:
I walk to the living room where doctor Burge was on his phone.

Austin:
"Oh hey baby girl I am sorry I didn't see you there."

Ardel:
"It is ok Austin I do not mid and plus I just came now."

Austin:
"Do you want me to cook some food so you do not have to eat hospital food."

Ardel:
"No that is ok I do not mind eating hospital food."

Austin:
"Are you sure I do not mind cooking some food for the both of us to eat."