Category Archives: A-Z of Food

CarolCooks2 weekly roundup…June 27th-3rd July 2021…#Plastic Free July, Whimsy, Music,#Monstera Fruit…

Plastic Free July, Be the Change, Music, A-Z and Elvis singing Smorgasbord who would have thunk…

Welcome to this week’s edition of my weekly roundup of posts…Especially for you just in case you missed a few posts during this last week…Time is marching on…It is now officially rainy season here so there will definitely be some dancing in the rain…

July… the seventh month of the year and said to be named after Julius Caesar…July’s birth flowers are the Larkspur or Water Lily…the warmest month of the year in Northern Hemispheres and sometimes the long, hot days are known as “the dog days of summer”

Don’t the months seem to be flying by Covid is still here …it seems as if it is here to stay we just need to know how to live with it…maybe we should take heed of the many warning signs we are being given…we are now back to checkpoints on the roads and school closures…

In case you missed any posts this week or love to catch up like I do… snuggle down in your quiet place… get comfy in your favourite corner with a drink of tea/coffee or hot chocolate although depending on where in the world you live it could be a glass of wine or two…Cheers!

The first post of the week in an effort to cheer me up was about those unexpected moments which make you smile…

Now isn’t that just the truth you can just be sitting, watching the world go by and something, anything no matter how small unfolds in front of you and you give an involuntarily smile, it makes you happy… we can all find those little moments on a daily basis and put them all together and looking back we have had a pretty happy day.

Happiness often sneaks in through a door you didn’t know you left open…John Barrymore, Author

The Culinary A-Z the letter I…

 

Welcome to series 3 of the Culinary Alphabet A-Z…Where the middle letter is I…

Fairly easy but it taxed my brain somewhat…A few Fries like Fried chips, Fried Onion with a nice Pie but I had fun…Thanx Chel xx

Sorry if I disappointed and didn’t give you a recipe for Onion Rings that’s for another day or it may be Onion Barjees…I also committed a faux pax picked up by the observant Mr Borden of Bordens Blather…How did Cocoa sneak in with no mention of nibs ..l know that you all know what the last few weeks have been like for us, stressful…Hence I deleted the offending Cocoa(still) without the light coming on…sigh and then 2 days later I realised it should have been Cacao “Nib“…

Cacao Nib is produced from beans derived from the Theobroma cacao tree, also known as the cocoa tree. Cocoa beans are dried after harvesting, then fermented and cracked to produce small, dark bits — or cacao nibs.

Some cacao nibs are roasted while others are not. Unroasted cacao nibs are called raw cacao nibs.

These rich, chocolatey nibs are loaded with nutrients and powerful plant compounds that have been shown to benefit health in many ways.

You were right about one thing Jim...Chocolate…x

The Culinary Alphabet …..A-Z…Series 3… the letter I…

Plastic Free July…

Who is going to join me for Plastic Free July…? (Sign up for the challenge here)

“You cannot get through a single day without having an impact on the world around you. What you do makes a difference and you have to decide what kind of a difference you want to make.”
—Jane Goodall

If you only change one thing just imagine if the whole world did that…That’s 7.9 billion changes…Wow!

1st July 2021…Plastic Free July…Be the Change…

Tropical Friday…The Fruit Salad Fruit( Monstera)

Fruit Salad conjures up a very pretty picture..not so the fruit with those scales… Monstera seems to fit it much better …it is also more commonly known as breadfruit.

Native to the tropical rainforests of southern Mexico as the years have gone by it now grows pretty much everywhere…if you pass by a Large leafed Swiss cheese plant and notice some fruits then these are the ones… Monstera fruit…I have seen them once on a market stall and passed them by…next time I will be stopping to buy some…

Thank you, Norah, for confirming how delicious this fruit can be xx

Tropical Friday…The Fruit Salad Fruit( Monstera)

Saturday Snippets…My chosen word this week is Smorgasbord...Sally and her eclectic mix of posts sparked an idea…An author and qualified  Nutritionist Sally has led a fun-packed, productive and full life …she is also a good friend and ardent supporter of bloggers and writers…Every week there is a great variety of posts whatever your reading genre from funnies, recipes, health, book reviews, book releases something for everyone… please head over and have look… you will not be disappointed it certainly is a Smorgasbord…

I uncovered some previously unknown snippets pertaining to Smorgasbord certainly a variety…Thank you Michael for this one which I missed…The Muppets, Swedish Chef Smorgasbord…

Saturday Snippets…8th June 2021…Smorgasbord some facts…

That’s it for today…I know I haven’t been posting my regular posts as much or maybe visiting your posts but my thoughts are elsewhere much of the time…My darling daughter Lauren received her results on Thursday… better than expected …the MRI found 3 more non-cancerous lumps which they will remove on 17th July alongside the cancerous lump…followed by radiotherapy and hormone therapy for the next 10-15 years which suppresses the production of estrogen which means hopefully no further lumps will appear…but shows the wisdom of early detection the oncologist is hopeful of a full recovery…She still has some hurdles to jump but she can have hope as well which will help her considerably.

Thank you to those of you who have held Lauren in their prayers…xx

Thank you so much for dropping by I always look forward to your visits and comments…Hope to see you here next week xx

 

CarolCooks2 weekly roundup…18th April-24th April 2021…#Recipes, Whimsy, Music and Lifestyle Changes

Recipes, Whimsy, Music and Lifestyle Changes…

Welcome to this week’s edition of my weekly roundup of posts…Especially for you just in case you missed a few posts during this last week…we are now into April…Time is marching on…thus far we had some humdingers of storms and the wind certainly hammered one of my curry trees luckily it didn’t break the branches just stretched but like a piece of elastic 2 days later the tree is nearly back to its original glory …isn’t nature wonderful?

Just in case you missed any or love to catch up like I do… snuggle deep be kind to yourselves …I think we all need to do that… get comfy in your favourite corner with your favourite drink tea/coffee or hot chocolate although depending on where in the world you live it could be a glass of wine or two…Cheers!

On the covid front, I am happy to see on the news that many of you are moving out of quarantine and back to something akin to normal life… Here the news is not so good having had a relatively easy ride here with covid… phase 3 has hit us hard and is too close to home for my liking …more restrictions in place and if the figures continue to rise I am guessing, even more, will be put into place…Stay safe and close to home everyone as it has not gone away yet even though many places are open for business I certainly wouldn’t be travelling if I could or encouraging anyone to come here…

Monday Musings and the week ahead…a preview…

Just a slight change to my weekly schedule of posts…

Tuesday Twitterings…from Chef to a doctor…

Tuesday Twitterings is about how a chef trained to become a doctor and combined her knowledge of food with medicine…Wouldn’t it great for everyone’s health if doctors were trained in the benefits of a healthy diet and the true effect on the human body when the diet is deficient…

The Culinary Alphabet …..Series 3… the letter D

With all my A-Z’s I have loved writing them… this one is a tad different as it is the middle letter of a word which means a word must have an odd number of digits so the middle letter can be A for example and it cannot be two words and unless I am really stumped adding an S is frowned on by me…I don’t make it easy on myself, do I? But it is fun and gives the grey matter a workout…

CarolCooks2…Week 10…in my Kitchen…made from scratch…Sourdough Starter…

Who doesn’t love a sourdough loaf or sourdough muffins from the surplus sourdough…No manufactured yeast required just a naturally fermented bread mix…How good is that and all the time you are nurturing and feeding it …it can last forever..it can even be frozen for up to a year…

Arthritis(osteo and gout) are the subject of Sally’s Family Health A-Z …#recommended read

Smorgasbord Health Column – Family Health A-Z – Arthritis (osteo and gout) by Sally

Cronin

Just looking at that beautiful lotus flower who would have thought how versatile, healthy and tasty it could be? Just click the link and like me, you may be amazed…

Tropical Friday… The Lotus Root…

Like me, you might save Pigs in Blankets for Christmas Dinner and why not… we have to have something special that we only have at Christmas…but that is not the case around the world…and I am not going to argue that one as sausages and bacon are loved around the world…

Do you know That the Pink Moon is not pink at all and how it was named? All is revealed…

Saturday Snippets…24th April 2021…

Well, that’s it for today…Thank you so much for dropping by…see you next week …Love Carol xx

The Culinary Alphabet …..Series 3… the letter B…

Welcome to series 3 of the Culinary Alphabet…letter B…

Nothing is as it seems here…this new series is the brainchild of Chel Owens who writes at A wife, My Verse, and Every Little Thing…my followers are so good to me they think up all sorts of permutations of the Alphabet…not sure if they want me to call it quits or what they will come up with next…Chel like Pete, however, will be called on to make her contribution every two weeks…they don’t get off scot-free…haha

So what’s in store? In this series the A, B, C, etc will be the middle letter, for example, Brawn, Cabbage, and Yucca… how easy that will be who knows I am sure  some of the letters of the alphabet could cause the grey matter to rebel or implode…haha

Barmbrack:

Barmbrack is an Irish bread traditionally made from the froth or “barm” leftover after fermenting beer or ale, which is mixed with sultanas and spice to make a heavy, fruity bread. And while brack is eaten all year round, it is only at Halloween that symbolic additions are made to the mix, each with a supposed fortune-telling significance for the year ahead.

The Irish term for this, Bairín Breac, means ‘speckled bread’ indicating that the fruit was scarce in the loaf. The Druidic tradition is represented by the inclusion of charms in the bread, meant to indicate the fortune of the recipient.

There were a few traditional charms: a ring, a coin, a pea, and a piece of fabric.

  • A pea, a dried pea, the person would not marry
  • A piece of cloth, the person would have bad luck or would be poor
  • A coin, would enjoy good fortune or be rich
  • A ring, the person would be married within the year

The person who got the ring was meant to place it under his or her pillow when they would dream of the person they would marry! The ring is still included in a barmbrack today, though I think it is now regarded as just a little bit of fun.

Blueberry:

With over 400 different species, the berries come in a range of colours red, black, purple, white, and yellow. The tart taste will be more or prominent in some varieties than others…other examples are raspberry and cranberry whose middle letter is  B…

All 3 of these berries have numerous proven health benefits and can be eaten raw or cooked, juiced or in smoothies, made into jams or jellies they pair well with both meat and fish.

Buckbeans:

Also commonly known as Bogbean, or Marsh Trefoil. It grows on marshy grown or on the edges of ponds in the shallow water.

It is edible but in moderation and with some care it is also used in traditional medicines.

The Root can be eaten cooked not raw but having a very bitter taste it must be treated to get rid of the acrid taste This can be done by drying the root, grinding it into a powder and then washing it in running water, unfortunately, this treatment will also get rid of many of the vitamins and minerals contained in the root.

The powder can be used for making ‘missen bread’ (famine bread)…bread which was made many, many years ago when farmers had nothing to eat and food was scarce the powder was mixed with flour to make this bread.

The intensely bitter leaves are used as a substitute for hops in making beer.

Cabbage:

Cabbage is a leafy green, red, or white biennial plant grown as an annual vegetable crop for its dense-leaved heads…It can be eaten raw or cooked…

Here is eaten both raw and salted as an accompaniment to many dishes… we eat it raw with sticky rice and chicken or fish where it can be wrapped around the rice and meat to make a tasty bite…

One of my favourite vegetables especially spiced red cabbage is packed with nutrients and low in calories or it can be shredded and used in slaws…it doesn’t end there it can be sauteed, added to stir-fries used as a wrap…Kimchi and sauerkraut…Yes, please are both plentiful here and used as sides with rice dishes…or just salted and fermented it is one of Lily’s favourites she eats it like sweets…

Thai Pickled Cabbage ( Pak Dong)

SAM_6824

  • 1 white cabbage. cut or torn into pieces.
  • 8 large spring onions chopped
  • Coarse Salt.

Pickled cabbage is very easy to do and there are many variations I have seen with fresh chillies. It can also be made with Chinese cabbage or Pak Choy…Our preference is just plain old white cabbage and spring onions it is quick, easy and very moreish it can be eaten on its own, stirred into soup or with a curry as an accompaniment. It doesn’t last long here at all as our little granddaughter loves it and just eats it on its own.

To Pickle:

Layer Cabbage, Onions and salt in the dish add a little water. Mix it all together with your hands.

We then leave the dish covered on the kitchen top or in the sun for 1 day.

Then drain and lightly rinse and add more salt if required. Cover and leave for 2/3 days or until it reaches your ideal taste. With pickled cabbage, it is purely down to personal taste some like it saltier than others. Just play with it and you will soon discover your ideal version.

Then refrigerate and enjoy!

Chablis:

Chablis wines are dry white wines that are characterized by their purity, crispness, sophistication and minerality… a beautiful wine.

Cheeseburgers:

Not something I eat often but when I do I generally enjoy a cheeseburger…

Cobbler:

Cobblers are a fruit dessert baked with biscuit-style topping. It’s called a cobbler because its top crust is not smooth like a pie crust but rather “cobbled” and coarse. It’s usually dropped or spooned over the fruit, then baked.

Flatbread:

Ehyptian-lamb-flatbreads

Easy to make and quick to cook I make flatbreads quite a lot either as an accompaniment to a curry or stuffed and rolled as in my Egyptian Flatbreads which are delicious.

Kebab:

Kebabs are varying types of cooked meats with their origins in Middle Eastern Cuisine…the meat can be cubed and cooked on a stick, it can be minced and shaped into an oval and grilled or rolled around a wooden skewer or a stem of lemongrass it can also be cooked as a whole on a vertical rotisserie and then sliced off and mixed with a variety of fillings inside a pitta bread or tortilla type bread…All delicious but calorific…

Meatballs:

As the name suggests balls of meat or fish but then they are fishballs…Made of ground meat and spices meatballs are cooked by frying, baking, steaming or braising in sauce either tomato or a brown bbq sauce…One of our favourites are these Swedish Meatballs

Parboil:

To parboil is to boil food, usually vegetables, briefly and lightly…For example, I parboil potatoes prior to roasting or making chips(fries)…vegetables like parsnips and turnips may be parboiled before roasting…it speeds up the cooking and makes for a crispier outer and who doesn’t love crispy roasties…

Rehoboams:

Is a champagne bottle size…36 glasses to be precise… 4.5-litres  named after the son of King Solomon and grandson of King David, who ruled the Kingdom of Judah in the 10th century BC.

Rhubarb:

Beautiful fleshy, edible stalks which make a lovely pie or crumble and also pair well in savoury dishes…the leaves however SHOULD not be eaten as they are highly toxic …very high in oxalic acid, which quickly causes kidney failure in humans. …

About 25 grams of pure oxalic acid is the average amount needed to kill a human. That said, rhubarb leaves aren’t pure oxalic acid, and it would take around 11 pounds of the leaves to secure that much. But still! I’d stay away.

Ribes:

Ribes is a genus of about 200 known species of flowering plants native throughout the temperate regions of the Northern Hemisphere. The various species are known as currants or gooseberries, and some are cultivated for their edible fruit or as ornamental plants.

Rutabagas:

It is only in recent years that I knew that the vegetable I have always called swede is also known as rutabagas…it is a root vegetable which belongs to the cabbage family…with yellow or purple skin they can have white to yellow flesh and are much denser than the turnip. High in fibre, potassium and Vitamin C…

How to eat?…

  • Add rutabagas to soups, stews and casseroles, or puree with mashed potatoes.
  • Eat rutabagas raw as a snack or grate into salads and slaws. Slice and bake like French fries.
  • Rutabagas can be combined with carrots, potatoes, turnips and other root vegetables for a healthy stew.
  • They are also one of my very favourite vegetables mashed with lots of butter and black pepper however I rely on someone bringing them over for me as they are not grown here(too) warm so a rare treat…

Sambals:

Sambal is a chilli sauce or pastes, typically made from a mixture of a variety of chilli peppers with secondary ingredients such as shrimp paste, garlic, ginger, shallot, scallion, palm sugar, and lime juice.

Sambuca:

Is an anise-flavoured liqueur…it can be served neat as a shot…on the rocks or with water…Like other anise liqueurs, it may be consumed after coffee as an ammazzacaffè or added directly to coffee in place of sugar to produce a caffè corretto.

Sauerbraten:

Known as the German National dish…Sauerbraten is a traditional German roast of heavily marinated meat. It can be prepared from a variety of meats, most often from beef, but also from venison, lamb and mutton, pork and horse.

Sorbets:

Is a frozen dessert made from fruit puree, fruit juice, wine or honey and no dairy…one of my favourites is a raspberry sorbet…

Soybean:

A species of legume native to East Asia…widely grown for its edible bean. Traditional unfermented food uses of soybeans include soy milk, from which tofu and tofu skin are made.

Other uses are cooking oils, meal for animal feeds and fermented uses include soy sauce, fermented bean paste, nattō, and tempeh.

Sweetbreads:

Is the thymus gland and is only available from young animals. As animals mature, the gland degenerates into a mass of connective tissue and fat…It is one part of an animal which I don’t eat…

Yabbies:

Is an Australian freshwater crustacean …a species of crayfish…a name given in Australia to two different kinds of crustacean: Cherax (freshwater yabby), a crayfish. Trypaea (marine yabby),

Usually, yabbies are boiled and eaten plain, or with condiments. … Prior to cooking, it is advisable to ‘purge’ the yabby in clean saltwater, this helps to clear the gut of any muddy flavour, resulting in sweeter tasting meat.

That’s all for today I hope you have enjoyed the letter B…

Thank you so much for your visit today I hope you have enjoyed the read…Please feel free to leave a comment as you know I love to chat…Love Carol xxx

CarolCooks2…weekly roundup 30th August -5th September 2020… Recipes, Health, Food labels, Whimsy, and …The return of the Wolverines…

Welcome to this week’s edition of my weekly roundup of posts…Especially for you just in case you missed any posts during the week…

Take a pew and get comfy… have a read… I hope you enjoy it!

Relax and Enjoy! (1) Weekly Roundup

Monday always starts with news and my views… always something new to discover…This week was no different…Food Labels…

There are many reasons why food labels are not fit for purpose…The fact that only people who can generally read them are those with 20/20 vision, of course, we want to know what is in our food as if it is chicken I want to know chicken is the main ingredient…I want to know the source of my chicken as the way they are reared is vastly different depending on where they come from and the processing..regulations vary from country to country and of course, I don’t want my chicken to come from 1,000’s of miles away I want to be assured of its global footprint and health.

That is just for starters…

https://carolcooks2.com/2020/08/31/food-labelling-part-2/

Wednesday:

Found me over at Sally’s where it was time for the next letter of my journey through the alphabet and the letter Q…surprisingly there were lots of yummy foods beginning with Q…I also learnt that queso means cheese…doh! however, that just sums me up at the moment…I half wrote a post for Tuesday and it sits in drafts…I don’t like September it is my birth year and although I think age is just numbers..mine are totting up and I don’t like it… it is unsettling me or is it this Covid-19 or a combo but unsettled I am…

Anyways pop over to Sally’s and enjoy Q…

https://smorgasbordinvitation.wordpress.com/2020/09/02/smorgasbord-blog-magazine-food-column-carol-taylor-a-z-of-food-q-for-quince-quail-quenelles-and-quesadillas/

Thursday: How healthy is your breakfast?

Breakfast or brunch is most peoples first meal of the day…For some, it is a slap-up breakfast with all the trimmings and for others a snatched cup of coffee…

In this post, I look at breakfasts around the world and they certainly all have their differences and they all have foods which I would love to eat…

I unravel the breakfasts a little and dig a little deeper to find out more head over and have a read…

https://carolcooks2.com/2020/09/03/how-healthy-is-your-breakfast/

Friday: Tamarind…

One of my favourite fruits as the taste changes as it matures and each taste is different from the last and equally as glorious… I was asked which fruit I could compare it with and I couldn’t it has a unique taste of its own…

fresh young tamarind fruit

 

Picked young like this the fruit is white and slightly tinged with pink, a nutty taste with just a hint of its more grown-up taste of sweet and sour… Like this, they are available for a very short period of time literally a couple of weeks a beautiful snack…

When it ripens it becomes brown and sticky with an awesome sweet and sour taste…

Again they can be eaten as they are and are found in all shops dried in packets with or without the obligatory chilli and with or without the very hard black pit.

For more info and recipes on this lovely fruit please click the link and enjoy!

https://carolcooks2.com/2020/09/04/fruity-fridays-the-tamarind-2/

Saturday Snippets:

Yesterday I think I got some of my mojo back…Saturday Snippetts was more on point…Was it James Veicht who cracked me up it was an oldie but one I hadn’t seen and as I absolutely hate spam it was great…Toasters is all I will say I also defined the word Toast!….

Dr Zhivago was on the same page as Chuck Berry and John Lennon…Long Live Rock n Roll...my era…Omar Sharif used to make my heart flutter and methinks I will have another watch of that great film…It is also national organic month so there will be more on that in the coming weeks…you knew ..didn’t you? the very rare wolverines are back and Sally talks to us about statins in the Health Corner…scary…All in all a jam-packed Saturday Snippets I hope you enjoy! xx

https://carolcooks2.com/2020/09/05/saturday-snippets-5th-september-2020/

I also extend my apologies as I didn’t post the wild mushroom soup or the jalapeno stuffed pork loin…I will this week…I also had the biggest fail I have had in the kitchen for a long time…I absolutely ruined the paella although the power outage didn’t help what a disaster it was awful…I am not going to live that down here for a very long time…Ooppps xx

God bless you all in these turbulent times…be safe and stay well…

My hopes…for the future…

When this is all over my hope for the future is a cleaner world… I do want to see communities, and caring for your neighbour becoming the new norm…WORKING TOGETHER INSTEAD OF WORKING AGAINST EACH OTHER…Being kind to each other…Loving someone whatever their religion or skin colour…Can we make this happen? We have to but in the right way…Are we willing to make a stand? Personally, I would love to see lessons learnt ..realistically I have my doubts…

Thank you for reading be well and stay safe 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 well being.

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 stay safe and healthy xx

CarolCooks2…weekly roundup 12th July -18th July 2020…Climate Change, Recipes, Health, Whimsy, and Plantain…

Welcome to this week’s edition of my weekly roundup of posts…I hope you are all staying safe and well…and social distancing…I know many of you are on lockdown once again as cases are on the rise again a second phase…Let’s hope it is for the last time, stay safe and strong…Here’s something to take your mind of what’s going on…Let’s take a pew and have a read… I hope you enjoy it!

Relax and Enjoy! (1) Weekly Roundup

Monday always starts with Climate change as there is always something new to discover…This week was no different…Recycling and Climate Change… 13th July 2020…

Tomorrow well I had it all planned and then I watched “The Story of Plastic” tomorrow night I will be attending the virtual webinar…

The film has given me much to think about I will of course update you on what I have learnt over the next few weeks as it touched on many aspects and I can see how Climate change and plastics are not two separate entities they must be tackled simultaneously.

The plastics manufacturing industry has after so long of laying the responsibility solely at the consumer’s door take full responsibility and if a plastic they produce cannot be recycled then it shouldn’t be made and they must make those changes.

Monday…Recycling and Climate Change… 13th July 2020…

I discussed Cryobattery plants, bees which are so very important to continued life on earth it’s as simple as that…and some innovative ideas of reusing plastic waste…

https://carolcooks2.com/2020/07/13/recycling-and-climate-change-13th-july-2020/

Tuesday: How to make the perfect Stir Fry…

A perfect stir fry is easy if you know how… I struggled with that for years before I moved here that perfect stir fry always eluded me the consequence was I didn’t make them…

Fish, meat, noodles or vegetables cooked in a small amount of oil over high heat while stirring briskly…with the addition of some aromatics and sauce flummoxed me every time.

No longer I now cook a stir fry virtually every day…

https://carolcooks2.com/2020/07/14/how-to-make-the-perfect-stir-fry/

Wednesday saw the start of my new bi-weekly series The Culinary Alphabet with a twist…Starting at the beginning with A however the A -Z will be the last letter…Instead of Apple, it will be Pasta for example…

It was Pete Springer who threw the gauntlet down and I picked it up…Not sure if I will be able to find very much for some the letters but I will give it my best shot…

Asafoetida(Hing), Aquafaba, Feta and Banana were some …Next week it will be the letter B…

Spoiler Alert for B…Carob, Lamb, Hobnob…

https://carolcooks2.com/2020/07/15/the-culinary-alphabet-in-reverse/

Wednesday was also the day for Sally’s health posts...Her new series..Project Resilience 101…

This great new series discusses the importance of keeping our bodies healthy and this week it was our gut #Candida…#recommended read as we all need to look after our bods we only one and personally I don’t like being sick and having aches and pains especially if it can be avoided…So to get a healthy body pop over to Sallys…

via Smorgasbord Health Column – Project 101 – Resilience – The importance of a healthy gut (part two) #Candida by Sally Cronin

Thursday…Nothing for Thursday…

I just couldn’t get enthused plus I was working on my cookbook…I trialled a lovely passionfruit and chicken dish which needs a few adjustments nothing major like don’t bother cooking it again…but a few tweaks…All of my recipes are tested and inflicted on my long-suffering testers some they like, some they love and some I have to do a little persuading ..I beg…but I will say they are brutal but know enough about what makes food taste good to also offer some constructive criticism… Not many go in the bin or the dog never to be seen again…x

Friday…The Plantain…

Plantains are a type of banana which cannot be eaten raw unless they are very, very ripe…I like them cooked as if you are making banana fritter or something they are firmer and don’t go to mush like a normal eating banana…Enjoy!

I will say they are calorific but a lovely treat…

https://carolcooks2.com/2020/07/17/fruity-friday-plantain/

Saturday…Saturday Snippets…

Is really Whimsical Wednesdays rebranded…Some Billy Joel, Nadia Comaneci, Caviar and trivia…with some interesting facts about Thyme from Sally…

https://carolcooks2.com/2020/07/18/saturday-snippets-8/

If anyone has a weekly roundup they love or they write then please send me the link and I will share here…Happy to help spread the good news and views..x

Here is Smorgasbord Blog Magazine’s Weekly Roundup…

Packed with music, recipes, poetry, health advice, books reviews too much to mention just a delightful jam-packed week something for everyone to enjoy… with music provided by Aretha …Just pop over to Sally’s and you can enjoy it as well xx

https://smorgasbordinvitation.wordpress.com/2020/07/18/smorgasbord-weekly-round-up-12th-18th-july-2020-childrens-book-store-relationships-italian-cookery-book-reviews-

God bless you all in these turbulent times…be safe and stay well…

My hopes…for the future…

When this is all over my hope for the future is a cleaner world… I do want to see communities, and caring for your neighbour becoming the new norm…WORKING TOGETHER INSTEAD OF WORKING AGAINST EACH OTHER…Being kind to each other…Loving someone whatever their religion or skin colour…Can we make this happen? We have to but in the right way…Are we willing to make a stand? Personally, I would love to see lessons learnt ..realistically I have my doubts…

Thank you for reading be well and stay safe 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 well being.

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 stay safe and healthy xx

Smorgasbord Blog Magazine – Food Column – Carol Taylor – A – Z of Food – ‘J’ for Jelly Beans, Jalapenos, Jack Fruit and Jerky all with a little Jus

Time for the letter J…I am enjoying reading it again myself for the second time. Many thanks to the lovely Sally for rerunning this series…I hope you all enjoy the Letter J….From Jelly Beans to Jalapenos and Jackfruit….xxx

Smorgasbord Blog Magazine

Welcome to the series from Carol Taylor, the wonderful A – Z of Food and I am looking forward to expanding my knowledge of wonderful ingredients across the food groups, spices and herbs over the year.

This week in the A-Z of food it is the letter J

I hope you are enjoying this series of the A-z of food as much as I have the research and writing.

Starting with one of my favourite little sweeties the Jelly Bean…

Jelly Beans are primarily made of sugar with a jelly inside a candy shell…There are some awesome flavours…Tabasco Flavour, Chilli Mango, Marguerita and some beautiful fruity flavours…Cringe-worthy flavours like Earthworm, Earwax and vomit are for me a No No! But I suppose for Halloween revellers they will be on someone’s list…

Jelly:

Depending on where in the world you live Jelly can be a wibbly wobbly fruit jelly made with…

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