cooking reveries

Once I am all set to taste one big spoonful my Swiss trifle pudding, I let some chocolate sauce drip from my arms to lick them clean, ooohhhing and aaaahhhing with bliss and satisfaction as I close my episode.
I comfort and reassure my viewers by consistently talking about why a rich calorie high diet is 'okay' to indulge in 'once in a while'.
While I work with different textures, each molecule of the dish gets zoomed in and out. The dissolving cheese and choco lava should melt the heart of all my viewers.
What about some molecular gastronomy?  A keto diet and a Papua New Guinean chicken curry recipe sound cool. An episode on "therapeutic benefits of baking: An Experiment" would definitely be a novelty.

Once I run out of exotic recipes, I notice that I have a million subscribers and likes!
I can't retire at the peak of my career!
I am determined.
I venture into regional cooking, digging deep into my grandma's recipe notes to present 'authentic' dishes ridden with the flavour of nostalgia. What next?!

I visit my own channel to pump up motivation. I am struck with creative thoughts to mix and match my recipes. And there you have another 50 episodes on fusion cuisine!
Once I am done with that, I take my viewers through my kitchen organising, planning and cleaning videos. After all, my life isn't just about cooking and cleaning. I am not a home bound cook.
A few episodes will be on efficient time management and home- work balance. This will be followed by travel videos from Paris or Greece. I value leizure and I have a happy family life too!
(Gloomy thoughts cloud my mind) What if digital media crashes and humanity leaps back to  print? Shouldn't I bring out a glossy cookery book that marks my journey from a trembling and camera-shy cook to a confident and glamorous gourmet?