Wandering around through the late night streets of a different city, thinking to myself how much I wish you were there to walk with me, to talk with me, to laugh and eat and breathe with me.

I am so much happier when I can spend time with you.

And when I'm alone, there is this tangible feeling of loss.

Quite simply, I am missing you.

Nearly home now - in my second airport on the way back home.

I'm feeling terrible - sore throat, aching body, my sinuses flared up on the last flight and I can't hear.

I have an important meeting tomorrow, but will instead be going to the doctor to see if I have picked up swine flu on my recent travels. I've been to just about every state and territory in Australia over the last couple of weeks, too many flights, too many meetings with people who travel overseas.

Not looking forward to the final leg home.

Time for my next trip - heading over to the west coast this time.

There is something lovely about the early morning ride in to the airport - while most of the city is sleeping.

The drive takes you past roaming wild herds of kangaroos - such an iconic part of Australia, and perhaps reflective of some of our personality - tall, strong, laid back and like to bound around from place to place.

On the road again - delivering presentations around the country.

Laptop in hand, suit packed, time to be a roadwarrior again.

It's starting to get cold here, which means it's time to start making more hearty winter food - roasts that heat up the house, slow cooked stews and the like.

I cooked a lovely italian meal the other night, perfect for a cold night. And the best thing about it - it is quick and easy to make. Definitely not haute cuisine, more pleasure food.

Heat some olive oil in a sauce pan, throw in some fresh sage from the garden and some garlic, saute lightly. Grab a couple of tins of different types of beens - I had borlotti and cannellini - drain them, and add them to the pan. Add salt and pepper, and a tin of crushed tomatoes - with a teaspoon or so of sugar as well. Bring to a simmer and heat through.

In a frying pan,grill three chorizo, sliced into litle chunks, until you get the lovely chorizo oil coming out and the sausage is lightly browned. Add the chorizo to the sauce pan, stir through with the beans and tomato.

Serve it with some crusty italian bread and some nice freshly shaved parmesan.

And that's it! Bellissima!

I think I'll cook this for my phantom lover.