Category Archives: Carol Cook’s @ Esme Salon

The Culinary Alphabet…The letter N…Nutmeg, Nettles and Noodles…

Welcome to this month’s The Culinary Alphabet beginning with the letter N. I can be found over @ Emes’s Salon once a month where I am posting articles based on the Culinary Alphabet which has been a revelation to me as I have discovered a few things which I either didn’t know or didn’t know that I knew.. I also can’t believe how quickly the time is going it seems to me that it is just flying by we are in the month of March already.

nutmeg nettles and noodles blog header

Nage

In French, “a la nage” means “in the swim”. The classic definition of nage is a stock typically used to poach seafood, especially fish. Traditionally, nage is a broth flavoured with vegetables, white wine as well as herbs. However, nage is also the cooking technique of simmering something gently in a flavourful broth. This broth can be served as a light sauce at the same time to accompany the main dish.

This was also one of the cooking terms that I didn’t know in fact I don’t recall hearing it before so a learning curve for me…

Nicoise Salad

A descriptive term for dishes served with particular foods used by the chefs of the City of Nice, France.  This garnish usually includes garlic, tomatoes, anchovies, black olive, capers, and lemon juice. Salad Nicoise is the most famous of all these dishes, consisting of potatoes, olives, green beans, and vinaigrette dressing.

To read the remainder of the post and discover what else I have found beginning with N you will need to head over to Esme’s Salon…her site has had a makeover and it looks very nice now..Look forward to seeing you there…

https://esmesalon.com/the-culinary-alphabet-the-letter-n/

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 that I cook with have to improve our health and wellbeing.

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!

Carol is a contributor to the Phuket Island Writers Anthology

Connect with Carol
Blog: https://blondieaka.wordpress.com/
Twitterhttps://twitter.com/TheRealCarolT
Facebookhttps://www.facebook.com/carol.taylor.1422
Pinterest: https://www.pinterest.com/caroltaylor56/pins/

The Culinary Alphabet: The letter M

carolcooks 2 culinary alphabet M

Welcome to this month’s The Culinary Alphabet my monthly guest post over @ Esme’s Salon this month it is the letter M which means I am exactly halfway through the alphabet.

Starting with Mayonnaise which is so much better made from scratch and it is also easy to do…

Mayonnaise

There is nothing like homemade mayo once you have made it you will never buy a shop made one ever again.

Ingredients:

  • 2 egg yolks
  • 1 tsp of mustard
  • 240 ml of good olive oil
  • 1 tsp cider vinegar
  • 1 tbsp of lemon or lime juice.

Put the egg whites in a bowl with the Cider vinegar and blend gently until they are well mixed. With the blender still going slowly start to add the olive oil starting with just a drop and increasing to a steady stream as the mayo starts to thicken. Blend well until the mayo is your desired thickness and season to your taste.

How easy is that?

Mascarpone

A silky and slightly sweet Italian cheese which is made using only two ingredients whole cream and citrus which is why it is easy to make at home. Because of its high butter content, it spoils quickly so once opened it should be used quickly. It is made using no rennet so is suitable for vegetarians. It is used to make that traditional Italian dessert of Tirasamu, to thicken soups, it can be added to mac and cheeses for a creamier sauce and makes a lovely dip when herbs are added.

Now you have had a little taster…something to tickle those taste buds you will have to pop over to Esme’s to see what else begins with the letter M…x

https://esmesalon.com/the-culinary-alphabet-the-letter-m/

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 will be more on this on my blog this year.

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!

Carol is a contributor to the Phuket Island Writers Anthology: https://www.amazon.com/Phuket-Island-Writers-Anthology-Stories-ebook/dp/B00RU5IYNS

Connect to Carol

Blog: https://carolcooks2.com/
Twitterhttps://twitter.com/TheRealCarolT
Facebookhttps://www.facebook.com/carol.taylor.1422

Pinterest: https://www.pinterest.com/caroltaylor56/pins/

Thank you once again for reading this post I hope you all have a great Valentines Day xx

 

The Culinary Alphabet…The Letter L

header culinary alphabet letter L

Welcome to this month’s The Culinary Alphabet beginning with the letter L, bought to you by moi @ CarolCooks2.

I hope you all had a brilliant Christmas and the New Year brings you Good Health and much happiness. I would also like to wish Esmé a Happy New Year filled with love and good health and thank her for letting me loose once again.

Starting with Lamb which is one of my favourite meats although not so easily available here. We enjoy Lamb when it is available to buy…

Egyptian Lamb Flatbreads

Ehyptian-lamb-flatbreads

Cold lamb is not very nice so we decided to make some flatbreads..a first for me I was really pleased with how they came out..very quick and easy to make and a great use for the leftover lamb they made a change to shepherds pie.

To read the rest of the post and to get the recipe then head over to Esme’s Salon…

https://esmesalon.com/the-culinary-alphabet-beginning-with-the-letter-l/

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 and I hope you enjoy them.

I love shopping at the local markets, finding fresh, natural ingredients, new strange fruits, and vegetable ones 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.

I am also very much into waste and pollution both on land and the sea.

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!

Carol is a contributor to the Phuket Island Writers Anthology

Connect with Carol

Blog
Twitter
Facebook
Pinterest

Thank you once again for reading this post I hope you all have a great week

The Culinary Alphabet…The letter K…

Khao Soi Kaffir Limes Noodles

This month In my walk through the Culinary Alphabet over @ Esme’s Salon…I am exploring the letter K…

As we are in the final weeks before Christmas I was hoping I could find some dishes with a festive feel…

K seems to lend itself to much which is Asian unless I revert to the German Language where our C is often replaced with a K…However not in many culinary dishes so I drew a bit of a blank there…

Kippers…I remember that smell very well as a child my dad loved Kippers…So what is a Kipper?

kipper is a whole herring, a small, oily fish, that has been split from tail to head along the dorsal ridge, gutted, salted or pickled, and cold-smoked over smouldering woodchips (typically oak).

kippers-2304448_640

In the British Isles and a few North American regions, they are often eaten for breakfast. In Great Britain, kippers, along with other preserved smoked or salted fish such as the bloater were also once commonly enjoyed as a high tea or supper treat, most popularly with inland and urban working-class populations before World War II.

My abiding memory is the bones and you can imagine a fussy child picking all those little bones out…lol

To read the original post pop over to Esme’s…

https://esmesalon.com/the-culinary-alphabet-the-letter-k/

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.

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!

Carol is a contributor to the Phuket Island Writers Anthology: https://www.amazon.com/Phuket-Island-Writers-Anthology-Stories-ebook/dp/B00RU5IYNS

Connect to Carol

Blog: https://blondieaka.wordpress.com/
Twitterhttps://twitter.com/TheRealCarolT
Facebookhttps://www.facebook.com/carol.taylor.1422

Pinterest: https://www.pinterest.com/caroltaylor56/pins/

Thank you once again for reading this post I hope you all have a great weekend xx

 

I do hope you have enjoyed this walk through the letter K until next time when it will be after the Christmas festivities …Have fun, enjoy and stay safe xxx

The Culinary Alphabet…The Letter J…

The culinary althabet 29TH Oct

Good morning from sunny Thailand it is that time of the month when I write my monthly post for the lovely Esme over @ Esmesalon and this month it is the Letter J of the culinary Alphabet…

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

Jelly Beans

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…

Jalapeno Peppers… Those who know this lady knows that she loves her hot peppers and these are no exception to this…Jalapeno Peppers on a Pizza or in a chilli …Pickled with carrots was a new one on me until about 18 months ago when someone I met who came from  Texas gave me this recipe …I am addicted to them as are the men in this household lovely as a little spicy nibble as one passes the fridge or with some cheese and biscuits as a little snack with a beer…

Jalapenos-carrots-pickled

Jalapenos and carrots

Jamaican Jerk Seasoning… I was given this recipe many years ago when we visited Jamaica for our daughter’s wedding… Think Steel Drums on a beach…Beautiful and our guide whose was a huge man going by the name of Wolf… Gave us the best tours of the island and some recipes from the lovely food his wife cooked for us one night a holiday to remember …

Jerk Seasoning:

Ingredients:

  • 1 tablespoon onion flakes.
  • 2 teaspoons ground thyme.
  • 1 teaspoon dried parsley.
  • 1 teaspoon ground allspice.
  • 14 teaspoon ground cinnamon.
  • 1 teaspoon ground black pepper.
  • 12 teaspoon cayenne pepper.
  • 1 teaspoon paprika.

Mix together and store in an airtight container.

Jasmine Pearls… Beautifully handcrafted green tea leaves…An exquisite tea…

Since living here I have learnt how to brew green tea properly and these pearls are a treat a beautiful tea…

Juniper Berries…The primary flavour in gin and they also make a lovely rich sauce and pair very well with venison.

gin tonic juniper berries

https://blondieaka.com/2018/05/04/fruity-fridays-the-juniper-berry/

Jasmine Rice… Thai jasmine rice is the long grain rice which is well known for its fragrance and taste all around the world. Thai jasmine rice is one of the main export products of the central and northeastern of Thailand. Because of the most suitable geographic location, Thailand can grow the best quality and unique jasmine rice.

Thai Jasmine rice is also known as Thai Hom Mali rice, Thai Jasmine Rice and Thai Fragrant Rice…    
Jambalaya… Is a one-pot recipe of chicken, sausage, shrimp and rice which has its roots in the Creole community.

The first is Creole jambalaya (also called “red jambalaya“). First, meat is added to the trinity of celery, peppers, and onions; the meat is usually chicken and sausage such as andouille or smoked sausage. Next vegetables and tomatoes are added to cook, followed by seafood.

Many variations exist of this recipe often passed down through the family. and often Jambalaya and gumbo get mixed up but they are two different dishes and there has been many a battle to determine which takes the crown… A beautiful warming dish on a cold night and one which tastes even better the next day when the flavours have been allowed to develop.

Julienne…

A technique of cutting vegetables, fruit or citrus rinds into matchstick-sized strips.

Jus…

French for juice, in restaurant terms jus usually refers to the pan juices from a piece of meat used to sauce it on the plate.

 

Jaffa Cakes… Almost iconic ..Chocolate covered orange biscuits, bite-sized genoise cakes first introduce to the UK in 1927 by McVities…In 2012 they were ranked the best selling cake in the UK…

jaffa cakes

Jack Fruit… Often mistaken for Durian…Jackfruit is now hailed by Vegans as the best alternative to pulled Pork and indeed when the young Jackfruit is cooked it does resemble cooked meat…I was absolutely astounded the first time I cooked a young jackfruit as to how much it changed the texture and taste…

Jack Fruit

https://blondieaka.com/2018/06/22/fruity-friday-the-unusual-jack-fruit/

I hope that you have enjoyed the Letter J next time it is the letter K…I wonder what that will bring??? I myself am discovering much that I never knew I knew and much that I didn’t on my trawl through the culinary alphabet.

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.

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!

Carol is a contributor to the Phuket Island Writers Anthology: https://www.amazon.com/Phuket-Island-Writers-Anthology-Stories-ebook/dp/B00RU5IYNS

Connect to Carol

Blog: https://blondieaka.wordpress.com/
Twitterhttps://twitter.com/TheRealCarolT
Facebookhttps://www.facebook.com/carol.taylor.1422

Pinterest: https://www.pinterest.com/caroltaylor56/pins/

Thank you once again for reading this post I hope you all have a great weekend xx

Sunday Roundup… Recipes and Rants!

great reads a weekly roundup

After yesterdays exercise and boating I am taking it easy today so pull up your favourite chair and your cuppa and enjoy a medley of posts …Some recipes, health tips and some toe-dipping by Moi into the writer’s pond…Will my words of mirth and wisdom cause a very small ripple or a tsunami…I await your comments…

The Prompt Crossed Wires… My short story in response was Mistaken Identity something which I am sure has happened many a time…Enjoy!

handcuffs-2102488_640

The previous prompt was Puzzle    My response brings a mystery  Unsolved

dark-1852985_640

The first prompt from Lorna @ Gin and Lemonade was People Watching  something I think as writers we all enjoy I hope you enjoy my take on this    Watching and Waiting

Sunset Bangtao Beach

A beautiful sunset at Bangtao Beach, Phuket, Thailand

 

Now for some food and Halloween Trivia…Two chillies One meaty one and one for vegetarians which has a bit of a Thai twist…

fangs

https://blondieaka.com/2018/10/12/fang-tastic-friday-chilli-con-carne-and-trivia/

Those of you who know me know that I love a cause and a rant and I hate those pesky double-dealing underhand Manufacturers and Governments who allow it…

As Monday is a day which many don’t like it is my let off the steam day. I have uncovered what really is in your Hot Dog, What is in your Mac and Cheese and also what is really in your Vanilla Ice Cream and trust me I have only just started… Tomorrow though I thought I would give the manufacturers a break or will I ??

The subject is Waste...Food Waste…something which I believe we could all do something about…

Blogs I like …Sally Cronin writes some brilliant Health columns …I have learnt so much from those columns and I am sure that you can … The last couple of posts have been on the dreaded and sometimes fatal Flu Virus and what we can do to help ourselves and get our bodies prepared for the onslaught of those seasonal germs and viruses.

Posts if you are serious about your health then you shouldn’t miss.

https://smorgasbordinvitation.wordpress.com/2018/10/04/smorgasbord-health-health-in-the-news-flu-season-vaccination-alert-new-mega-vaccine-available-in-uk-and-boost-your-immune-system/

Sally also allows me to stretch my culinary legs and every Wednesday I can be found over on Smorgasbord…After my exposure of  Hot Dogs, I thought it only fitting that I should give you all the information that you require to make your own sausages.

https://blondieaka.com/2018/10/03/smorgasbord-blog-magazine-the-food-and-cookery-column-with-carol-taylor-homemade-sausages-and-spice-mixes/

As you know I get about a bit and once a month I introduce The Culinary Alphabet over at Esme’s…The letter I was the subject of this months do you know what… Isinglass Finings are??? How about Immortalitea?The culinary althabet 2nd Oct

Pop over and all will be revealed…

https://esmesalon.com/the-culinary-alphabet-then-letter-i/

No More Diets and Healthy Eating is the subject of my Tuesday’s posts where I give you recipes, information and other snippets to help you along your path to Healthy Eating and I do also have a quiet little rant at times…lol…I don’t believe ( unless) it is for a properly diagnosed health reason that one should eliminate whole food groups we need a well-balanced diet to be fit.

No more diets, Healthy Eating

https://blondieaka.com/2018/10/02/eat-smart-eat-healthily/

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.

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!

Carol is a contributor to the Phuket Island Writers Anthology: https://www.amazon.com/Phuket-Island-Writers-Anthology-Stories-ebook/dp/B00RU5IYNS

Connect to Carol

Blog: https://blondieaka.wordpress.com/
Twitterhttps://twitter.com/TheRealCarolT
Facebookhttps://www.facebook.com/carol.taylor.1422

Pinterest: https://www.pinterest.com/caroltaylor56/pins/

Thank you once again for reading this post I hope you all enjoy your Sunday and have a great week 🙂 xx

 

The Culinary Alphabet…The Letter I…

The culinary althabet 2nd Oct

Welcome to this month’s Culinary Alphabet tour and it is the letter I.

I am loving this series as I am discovering terms and names I didn’t know or didn’t think I knew so I hope you are too. You can see this column first over at Esme’s Salon every month were I am going through the Culinary Alphabet.

I for me was not as easy as some and not so many terms in the culinary alphabet beginning with the letter I although as I was writing I did think of some more it takes me a while sometimes…getting old…lol

I know Ice Cream is mine and many other peoples favourite thing so I left it out…I thought I would feature some lesser known terms.

Let’s kick off with The Culinary Alphabet. Then letter I

Infuse.

Means…To extract flavor from one food to another often by heating or steeping. Teas are infusions.

Icing.

iced biscuits 1

The icing on many a cake…

It comes in so many variations there are so many talented bakers…

The icing is generally used to glaze pastries or cakes and tastes more sugary than frosting. Icing can be used to make beautiful flooded decorations on cakes or biscuits. Who doesn’t love a drizzle cake ??

My little grandaughters iced biscuits

Isinglass Finings.

Is what makes your beer clear…

Isinglass is a traditional finings, a substance that causes yeast to precipitate out of suspension, leaving beer clear. Isinglass is derived from the swim bladders of certain tropical and subtropical fish. When macerated and dissolved for several weeks, they form a colorless, viscous solution largely made up of the protein collagen. This material is known to brewers as isinglass finings.

Traditionally, isinglass for brewing purposes was derived from sturgeon, although modern commercial isinglass is more typically derived from tropical estuarine dwellers, such as the Nile Perch Lates niloticus from Lake Victoria, where it is considered an invasive species.

The best quality finings originates in the South China Sea and is identified as Round Saigon or Long Saigon finings. The swim bladder is sun-dried at the catch site and then packed for export to markets in China, where it is used to make fish maw soup, or to the UK to make isinglass finings.

Indian Corn.

indian-Corn

Doesn’t that look pretty?

Is a variant of maize…Very colorful and pretty…It is mostly sold for ornamental purposes and used in displays…Can you eat it? It is also known as flint corn and some varieties are used for popping for popcorn or it can be ground into flour.

Insalata.

Quite simply the Italian word for salad and sounds so much more than just salad…Don’t you think?

Irish Stew.

Winter is coming in many places now although here it is the opposite High season is coming.

A traditional Irish stew has been around since about the 1800’s. Traditionally it consisted of nothing but mutton chops or neck, potatoes, onions, and water…I have fond memories of when my mother used to make it with white gravy as we called it although she did add carrots and barley … Like any traditional dishes, there are many regional differences and all think theirs is the original and all tasty.

Ink Fish ( Octopus)

Octopus with lemon

Octopus an eight-limbed soft-bodied mollusc…They have three hearts and blue blood which they squirt at any predators. They are the subject in many films and myths and are also very nice to eat…

In Korea, some small species are sometimes eaten raw as a novelty food. A raw octopus is usually sliced up, seasoned quickly with salt and sesame seeds and eaten while still squirming posthumously. A common food in the Mediterranean with the ink used to color rice dishes like paella or pasta.

I like my octopus in a tomato based stew or grilled with a lemon sauce.

Immortalittea ( Green Chai)

Green chai tea-1770421_640

Was originally blended for medicinal purposes and is said to be highly anti-ageing, anti-viral, anti-bacterial and anti-oxidant it is a carefully balanced blend of Mediterranean and North American spices and has a more muted flavour than traditional chai tea not a bit medicinal in flavour as one would think it has a floral, piney flavor with fresh green undertones…

Italian Herb blend

spices-2454799_1280

 

A very popular herb blend which is used in many dishes and also very easy to make using herbs from your store cupboard.

Ingredients:

6 tablespoons dried basil

2 tablespoons dried oregano

1 tablespoon dried marjoram

1 tablespoon dried thyme

Mix together and store in an airtight container.

Easy as 1 2 3….isn’t it?

Indian Vanilla Bean.

vanilla-pods-sugar

Who would think that you would get such a wonderful fragrance from a dried bean??

India the country of spices and Vanilla being one of them…introduced about 1850 it is thought to be superior to the Madagascan Vanilla … I have no opinion on this as of yet I have not used the Indian variety which is said to be sweet, creamy and extremely aromatic…and can be used in any dishes requiring vanilla.

Imu:

A traditional pit oven furrowed with rocks and banana leaves used for cooking meats.

Iceberg Lettuce.

Ice berg lettice

Iceberg lettuce …It used to be very popular but with the emergence of so many colorful, nutritious lettuces seems to have taken a bit of a back seat… I like it! It makes a lovely crispy base for prawn cocktails and it lasts and does not wilt as quickly as some other lettuces and in a sandwich adds that welcome crunch there is to me nothing lovelier than a prawn mayo sandwich with iceberg lettuce…Just saying!

That’s all for this month I hope you have enjoyed my choices and maybe like me discovered some you were not familiar with…

Until next time when it will be the letter J for Jelly Beans which I love…

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.

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!

Carol is a contributor to the Phuket Island Writers Anthology: https://www.amazon.com/Phuket-Island-Writers-Anthology-Stories-ebook/dp/B00RU5IYNS

Connect to Carol

Blog: https://blondieaka.wordpress.com/
Twitterhttps://twitter.com/TheRealCarolT
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