Whimsical Wednesday…with Carol…

It’s that time of the week again…the time when I can reminisce and just be…

Last week I spoke about Disney’s opening day on 16th October 1923…Today 23rd October back in the year 1941 Walt Disney released that family favourite which is still watched by families and children around the world…Dumbo…

It will soon be time and we have one very excited little girl here as Frozen 2 will be released soon…

FROZEN 2 is expected to be a dark, more sinister sequel to the original film – and the trailer has just dropped giving fans the first glimpse into the follow-up film. When is Frozen sequel out in cinemas?

It is out 21st November here in Thailand and 22nd in the US and the UK… Already the toys have been released so that’s Christmas sorted then for many of us…haha

What will Elsa and Anna have to face…Have a look at the official trailer…

Time for a story… The continuation of the Charade this week chapter penned by moi…Enjoy!

The Charade – Chapter 8

By Carol Taylor


Mr James sat in his chair his thoughts troubled. What should he tell the child? He still thought of her as a child and was trying to protect her but she was an adult now and asking questions. Questions to which she deserved an answer, but answers which could put her in grave danger.

Kathy burst in the room.

Mr James “That poor girl, you really must tell her about her past and her parents, before someone else does.”

“None of your business Kathy. I will when I am ready and not before.”

Kathy looked at him. Gave a tut and flounced out of the room.

Meanwhile, Carl was pondering and wondering how best he could get a closer look at that necklace without raising the girl’s suspicions.

She was leaving the house and looked happy as she headed in the direction of the market. She stopped at the ribbon stall, the gaily coloured ribbons were lovely and she was picking them up putting them down it was so hard to choose a colour.

A hand reached in front of her and plucked a beautiful violet piece of ribbon with little flecks of silver in it from the bunch she held in her hand.

This one will be perfect. Is it for that necklace? Before she could say anything the ribbons were changed and the necklace was back around her neck.

The girl couldn’t believe Mr Ward was standing in front of her with a shy smile on his boyish face.

“You do like it? Don’t you?

“Oh Yes? It’s beautiful. Thank you.

“Well, pretty girl would you do me the honour of dining with me tonight?”

The girls face dropped, she had nothing nice to wear….she turned and fled.

Carl smiled….Mission accomplished, it was definitely the girl he was looking for now to gain her trust.

Food…I am still trying to find Gingko Nuts no luck thus far but I am sure  I will soon find some I am on the trail…We are nearly at the end of National Pumpkin Month as those of you who follow me will be aware it is also National Apple Month and today is National Boston Cream Pie day…

Me I pictured a lavish pie with a fancy top and lots of cream however I was wrong it is in fact not a pie at all but a cake… a lovely vanilla cake with a pastry cream filling and covered with chocolate ganache…Sounds delicious…

But for those of you who love a pie…I am sharing my mothers Apple Pie recipe…

My mum makes the best apple pie in the world…made with Bramley Apples, a few cloves and her amazing melt in the mouth short pastry.


Picture source: Pixabay

Make the shortcrust pastry.

I use half fat to flour so for example for 8oz of flour I use 4oz of fat. 

The flour is not the same here and very recently when I was comparing items from the UK against the US….I made some startling discoveries of the differences and it has made an instant difference to my cooking especially my pastry…. I will say no more but I had a silent rant!

Again I cannot get the same cooking fat so I use an olive oil-based fat and Crispo. For this sort of pastry when I want a nice soft pastry I used1/3 olive oil fat and 2/3 Crispo.

And cake flour, not all-purpose flour, and the difference was remarkable…….mmmm I am still silently ranting…lol

Prepare your pastry making sure you use ice-cold water from the fridge and wrap in clingfilm and put in the chiller for at least 20 minutes.

Roll out and line a pie plate or dish.

Some prebake at this point and some don’t …I have done both depending on the time I have or just how I feel.

If I don’t prebake I stand the dish on a baking tray so as to make sure there are no  “soggy bottoms”

Peel and core your apples. If I am using Bramleys or large cooking apples I would use 4 apples any other normal-sized eating apples I would use 8 for a pie plate.

 Cook in a pan with a little water until they soften slightly. I like my apples to keep their shape and not be mushy in a pie. But that is down to personal preference. I also add a couple of cloves or nutmeg and cinnamon.

If I use Bramleys I would add a little sugar as we don’t like our filling too sweet but here I cannot get them so I use a new Zealand dessert apple which doesn’t need any added sugar.

Drain off the juice and put into the pie base.


Photo source: Pixabay

Roll out remaining pastry and put over the top of the apples. Making sure you crimp the edges. Cut 3 slits in the top to allow steam to escape.

Brush the top with a little beaten egg and bake in the oven at 180 degrees for 40/45 mins or until pastry is cooked.

To check just lightly scrape fingernail on edge of the pastry and if it crumbles off it is cooked.

If you make individual pies the cooking time is slightly less.

When cooked remove from oven and sprinkle with castor sugar..it is nice mixed with a little cinnamon.

Serve with custard or fresh cream.

Enjoy your slice of pie with a nice cup of tea or coffee..a lovely mid-morning or afternoon treat…Go on you deserve it!

Time for a tune…Something a bit newer today…A lady with a haunting voice…Who also happens to be very funny as well…

Her single released 23rd October 2015 called Hello…had over 1 million downloads in the first week…Here she is singing live ably helped by James  Corden…

In a little village in the Peak District…In this real English Village, this lovely lady has baked the whole village in cake and it seems this is now an annual charity event…

It even has a resident ghost…

Now, who didn’t sing this song as a child?

London Bridge is falling down
Falling down, falling down
London Bridge is falling down
My fair lady

Well fall down it did in the tornado of 1091…The tornado struck the heart of the city, causing a great deal of damage. The church of St Mary-le-Bow was completely levelled, to the extent that four huge 26-foot rafters were driven so far into the earth that only four feet remained visible above ground. Many more buildings, including around 600 mainly wooden houses, were also demolished although amazingly, only two deaths were recorded.

It was rebuilt and then 40 years later was again destroyed this time by fire …It was then rebuilt in stone…

Often confused with Tower Bridge they are not one and the same they are situated in close proximity to each other but are two different Bridges…

London Bridge has existed in one form or another for nearly 2,000 years now. It’s the site of the oldest crossing of the River Thames on record. The London Bridge that still stands today dates from 1973. So, despite the fact London Bridge has existed here the longest, the actual bridge standing today is one of the more modern bridges over the Thames in London.

That’s all from me for this week I hope you have enjoyed my trip down memory lane…xxx

About Carol Taylor

Enjoying life in The Land Of Smiles I am having so much fun researching, finding new, authentic recipes both Thai and International to share with you. New recipes gleaned from those who I have met on my travels or are just passing through and stopped for a while. I hope you enjoy them.

I love shopping at the local markets, finding fresh, natural ingredients, new strange fruits and vegetable ones I have never seen or cooked with. I am generally the only European person and attract much attention and I love to try what I am offered and when I smile and say Aroy or Saab as it is here in the north I am met with much smiling.

Some of my recipes may not be in line with traditional ingredients and methods of cooking but are recipes I know and have become to love and maybe if you dare to try you will too. You will always get more than just a recipe from me as I love to research and find out what other properties the ingredients I use contain to improve our health and wellbeing.

The environment is also something I am passionate about and there are now regular columns on my blog this year. It is important that we are mindful of the world we live in…

Exciting for me hence the title of my blog, Retired No One Told Me! I am having a wonderful ride and don’t want to get off, so if you wish to follow me on my adventures, then welcome! I hope you enjoy the ride also and if it encourages you to take a step into the unknown or untried, you know you want to…….Then, I will be happy!

Thank you once again for reading this post I hope you all have a creative week ahead xx

17 thoughts on “Whimsical Wednesday…with Carol…

  1. Pingback: CarolCooks2…Weekly roundup…Climate Change, Health, Recipes …Week ending 27th Oct 2019… | Retired? No one told me!

  2. petespringerauthor

    I always find something that strikes my fancy in your Whimsical Wednesdays, Carol. I love to listen to Adele’s voice, and her laugh is infectious.

    Liked by 2 people

    1. CarolCooks2 Post author

      You shouldn’t be if that’s what you normally cook with…I just assumed all-purpose flour was self-raising and it wasn’t it is plain flour…A difference in names/meanings from the US to the UK…:)

      Liked by 1 person


Make my day leave a comment I love to hear from you

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out /  Change )

Google photo

You are commenting using your Google account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s

This site uses Akismet to reduce spam. Learn how your comment data is processed.