Category Archives: Carol Cooks2

The Culinary Alphabet…The letter U…Ugli fruit to Umani…

Welcome to this month’s installment of the Culinary Alphabet.  The Culinary Alphabet, The letter U, yes we are on the letter U.

Halloween is nearly upon us, the trees are changing color and what glorious colors we are seeing around the world. I love the changes of the seasons and Autumn is one of my favorites. At this moment in time, it is 77 sleeps which sounds a lot. The reality is before we know it, it will be Christmas Eve.

Without further ado. lets look at the letter U – not so many this time although maybe as I write some more will spring to mind.

Ugli Fruit..Ugli Fruit, Fruit, Citrus, Organic.

A cross between a grapefruit and a mandarin! It is about the size of a grapefruit but it tastes a bit sweeter and has a wrinkly skin that peels easily. This funky fruit comes from Jamaica and is also grown in the USA – and it’s not that ugly! It can look a bit weird because its yellowy-green skin is thick, rough and puffy – and sometimes a bit blotchy!

Unleaved Bread…

 

Is bread made without using a raising agent? A simple bread that is easy to make. Flat breads with no yeast…

To read the full post with recipes then please follow this link…

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.

Environment

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. We all need to be aware of our home’s carbon footprints, where does our food come from? How far does it travel?  Simple to do but if we all did it.  Not only would we support local businesses but reduce our carbon footprint.

green foot prints eco system

 

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!

MeWe

More and more of my blogging friends have joined me on MeWe.  A social media site that is fairly new and which promises much without the restrictions some other social media sites are choosing to impose on many of us…Join me if you will on  MeWe

Carol is a contributor to the Phuket Island Writers Anthology: 

Connect to Carol

Blog
Twitter
Facebook
Pinterest
Email

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

National Pumpkin Month …Carving Pumpkins …

 

Halloween…Dates all the way back to the ancient Celts and was known as the festival of Samhain…pronounced (Sow-in). It marks the end of the summer and the harvest and marks the beginning of the cold, dark winter…

I have many happy memories of  Harvest Festival when I was young with all the lovely produce and how the church displayed it all such lovely colours oranges, golds and browns and I loved the harvest festival hymns especially ‘ We plough the fields and scatter” such a joyous hymn.

 

Halloween also has a darker side and the ancient Celts believed that on the night of All Hallows the world and the boundaries between the living and the dead became blurred and the night of the 31st was when ghosts of the dead were thought to return to earth.

The colours of Halloween Black, Orange, Browns and Golds are beautiful with the orange symbolising Strength, endurance, harvest and autumn in contrast the Black is a symbol of death and darkness and Halloween marked those boundaries between the two.

It wasn’t until about the 1930’s that the custom of trick and treating began and it still continues to this day…

The Pumpkin features very prominently in today’s celebrations of Halloween, however, the very first Jack O ‘ Lanterns were carved out of turnips.

Did you know that the largest pumpkin recorded in 1993 was a massive 836 lb… That’s a lot of pumpkin pies…

pumpkin-2327488_1280

Pumpkins also look very pretty and some of the carvings are awesome but quite difficult to do so be careful you don’t cut yourself the incidence of accidents is very high and that includes traffic accidents where children get excited and just run/walk across the roads.

How to carve a pumpkin?

 

 

Did you know Samhainophobia is the fear of Halloween????

Enough of all this I am sure you want some recipes?? 

Pumpkin Sage Sauce…by Tori Zigler…

Ingredients:

  • 1 large onion, diced
  • 2 tablespoons of butter
  • Salt and pepper, to taste
  • A large handful of sage
  • 3 tablespoons of flour
  • 2 cups of milk
  • Grated nutmeg, to taste
  • 1 cup of pumpkin puree

Let’s Cook!

Sauté’ the onion with the butter. Add some cracked black pepper and sea salt and stir in the sage.

Sprinkle with the flour, and stir for a couple of minutes. Then add the milk and the grated nutmeg.

Once you see the sauce thickening, stir in the pumpkin puree.

When well combined, remove from the heat.

Serving suggestions: serve with pasta and cheese.

Thank you, Tori this recipe sounds delicious I can’t wait to try it…

 

 

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

 

Healthy Eating…How to balance…Plan for social events…

Last week I took you all through my personal eating journey…Thank you to everyone who commented…

This week I am away for a few days well 5 days actually it is one of my besties birthdays so we are off to sunny( I hope) Bang Saray, Chon Buri near Pattaya…But whatever the weather I am sure it will be fun times all the way…lots of lovely food and a few cocktails…but I will be good where I can and enjoy where I can’t…

balancing on a piece of string

 

It is all about balance...A bit like a tight rope sometimes… I don’t expect to put weight on or lose anything just to stay the same will be a bonus…Challenging sometimes but doable…I know…x

Of course, food and drink is a major factor in a holiday…we want to be able to enjoy these foods without returning home with a waistline twice the size. Surely there’s a way to maintain your weight loss AND enjoy new foods on holiday?!

Picture the scene...You are sitting watching the sunset …The waiter brings your sundowner…he then comes back with a plate of ” May as well ” foods.

Sunset Bangtao Beach

These are foods you would never really consider having at home but, because you are on holiday and they are there for the taking, you’ll happily just take one until before you realise the bowl is empty … “may as well.”

These usually include (but are not limited to):

  • Olives
  • Peanuts
  • Doritos
  • Dips
  • Something unrecognisable – but you take it anyway… May as well.

Doing this for no other reason than because you can is a sure-fire way of unnecessarily bumping up your overall calorie intake.

Now, I do believe you should try and sample the local cuisine but remember you have a full week or two, to try and sample all the foods you fancy. So there’s no need to keep nibbling until they are gone on the first day…

I know its tempting and most of these little bowls are not only put there to tempt you to nibble but they make you thirsty and you have another drink…

Limit the Booze…

In the past, I have been on all-inclusive holidays with a bar in the middle of the pool…We have walked the beach stopped in a little cafe and had a wine or beer with our lunch…

By this time it is only 3 pm in the afternoon and we have had a few drinkies …

It can be so easy to get carried away when you have beer, wine and cocktails literally on tap and, whilst drinking can be a fun and relaxing part of your holiday, it’s a good idea to control your intake, helping to maintain your awesome weight loss results.

What can you do…?

Stay off the booze until 3pm (or later). As a general rule, the longer you wait until your first drink, the less you’re likely to drink overall in the day.

Set yourself a (sensible) drink limit. Giving yourself a maximum number of drinks to have will help keep your alcohol intake in check whilst freeing up when and how often you can drink.

Drink water in-between the glass of alcohol is what works for me and it keeps me hydrated as well.

It is also important especially in the heat to keep hydrated it doesn’t just have to be water. Teas, coffees, juices, even fruits like watermelons and peaches can all help you stay hydrated in the sun. Carrying a bottle of water with you though, that can be refilled and sipped on throughout the day, is always going to be a smart idea.

Also, remember alcohol will increase your chance of dehydration because it’s a diuretic, so make sure you’re drinking plenty of water throughout the day if you’re on the beers.

Neglecting your body’s need for water can lead to tiredness, lack of energy, muscle cramps and an upset tummy – not want you want on a relaxing holiday.

Alcohol as those of you know who read my post last week was the biggest factor in my weight loss …I am quite happy to keep it to a minimum on holiday and in all honesty, when I went away the other month, not one person said anything when I requested water instead of alcohol…It was really easy to not drink throughout the day and just have a couple of sundowners at sunset…

I also took my stock of green tea as I have learnt when I go away I can’t get it everywhere as often green tea is served with milk as an iced tea and I asked for it with no milk and it was foul it was some sort of green tea mix made to go with milk…

Banana Beach (5)

 

It also meant I could still apply my intermittent fasting and just drink my green tea while everyone ate their brekkie …I sat and watched the waves while sipping my green tea…

Who doesn’t love a walk when on holiday...or a few lengths of the pool..some even use the gym(not me) …Walking is my thing so whatever rocks your boat…

But, when you go on holiday it would be unrealistic to expect yourself to work out every day and count your calories – after all, holidays are meant to be a time for relaxing and taking a break from your usual day-to-day routine.

One or two weeks of some overindulgence isn’t going to be the end of the world…

But this shouldn’t mean we just forego all common sense and eat anything and everything in sight, doing our best sunbathing sloth impersonation each and every day…Just saying…

The trick is finding the right balance and even just one or two of the suggestions above will help you to strike the difference between relaxation and indulgence, whilst keeping things under control.

And if things don’t go to plan and you do end up putting on a few pounds more than expected?…. Don’t stress.

It probably means you had a great time …Of course, I will have a great time but all these tips apply to many social situations there are always temptations.

We have Halloween coming, Christmas coming, New Year on the horizon, someone is bound to get engaged, married, divorced or have a baby…

All of these are triggers…Life is one big trigger …We have to choose how we are going to live it!

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!

More and more of my blogging friends have joined me on MeWe…A social media site which is fairly new and which promises much without the restrictions some other social media sites are choosing to impose on many of us…Join me if you will on  MeWe

Carol is a contributor to the Phuket Island Writers Anthology: 

Connect to Carol

Blog: 
Twitter

Facebook

Pinterest: 

Email:

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

This week in my kitchen…Store Cupboard Basics…Part 5…Bottled/canned goods…

It takes time (and) money to build up a store cupboard so I am breaking it down into easy stages…Just for those of you who are not sure just where to start…

Whether you call it a cupboard or a pantry a savvy cook knows it helps them create delicious, economical dishes without using expensive ingredients or having to pop out and hope no one sees us without our slap…Picture the scene… we are halfway through making a new recipe…We can taste it…Then up pops the ingredient we thought we had in the cupboard or we missed that bit of the recipe…The shop is shut…It is raining…We are in our house clothes…Don’t they always though…haha

Staples range from flour, sugar, canned goods, oils, rice, pasta, dried herbs, stock cubes(bouillon)...Today I am looking at Canned and bottled store cupboard staples.

I do think aesthetically food stored in jars looks so much more appealing…Don’t you?

pickles-700131_640

Many foods taste better when they are fresh however some canned/bottled goods are as good or better than the fresh variety. These include canned/bottled beans, peas and lentils which simply require rinsing before using. Some canned fish and shellfish such as tuna or crab which are significantly cheaper than the fresh varieties and make excellent additions to baked pasta dishes and salads.

I would just advise moderation or finding a glass jar option…I will say I am seeing more and more goods in glass rather than cans.

Canned tomatoes are sometimes cheaper and more convenient to use than fresh tomatoes…However…

Tomatoes for me are imported to here thus canned tomatoes are much more expensive…there is also the issue of the coating inside the cans…

Bisphenol A (BPA)  on the inside of food cans.

The chemical, used since the 1960s to make certain types of plastic, mimics the female sex hormone oestrogen and has been linked to low sperm counts and infertility in men, as well as breast and prostate cancer.

That is why my advice is if you can get a similar product in a glass bottle or jar then it is safer.

I used to have a large store of canned goods but now I have very few…they are Tomato puree, sardines, tuna, kidney beans and sweet corn kernels… thats it…

cherry tomatoes

 

Tomatoes are cheap here and available all year round…Once blitzed they freeze well and they are quick to prepare… when I first started doing them I used to remove the skins and now I just blitz the whole tomato and be done with it. Unless it is a dish where the skins are really obvious but in a chilli or spag bowl you don’t notice the skins they break down and it is a little more fibre in your diet…

Sardines and tuna I buy tinned because there is a lot of publicity about the farming of fish here so I am going to take my chances …I certainly don’t even use a tin a week or even a month it is just handy to have…Also canned fish is generally higher in vitamins and nutrients, the bones are soft so we can eat them…Which especially with small fish like sardines much better than picking out fiddly bones…

The downside there is more sodium but then if I am using them in a recipe I adjust the salt accordingly…

Sweetcorn, I keep 2 cans… A small can and a larger can…Ideal in a rice salad or on a jacket potato or in a pasta salad…

Many of the other vegetables that I keep just as a standby…I can get in glass jars…Or if you are into home canning then thats the way to go you can eat foods out of season which is what my mother always used to do…

Pickles come in glass jars purely as the acid would react to the metal but from the safety point, glass jars are better than cans…

The bonus is glass jars can be sterilised and reused…Less to go into the waste…

Time for a store cupboard recipe…

We love pickled eggs…Do you love pickled eggs??

Jalapeno Pickled Eggs:

jalapeno pickled eggs

Ingredients:

  • 3/4 a cup of Cider Vinegar.
  • 3/4 a cup of water.
  • 1/2 cup of sugar plus 1 tbsp sugar.
  • 6 cloves.
  • 2 Jalapenos cut in half lengthwise and deseeded.
  • 1 tsp cumin seeds.
  • 1 bay leaf
  • 1/2 tsp oregano
  • 1/4 onion sliced.
  • 1 clove garlic, peeled
  • 9 Hard-boiled eggs, peeled.

Let’s Cook!

Boil eggs for 10-15 mins until hard. Remove from heat and put into cold water.

In a medium pan, put vinegar, water( or beet juice) if using, onion, jalapenos, sugar, and spices. Bring to the boil and cook until sugar is dissolved. Remove from heat and allow to cool for a few minutes.

Pour vinegar over eggs making sure they are completely covered.

If using beet juice also put some beet in the jar with the eggs. You will then have pickled beets as well.

Make sure the lid is tight and refrigerate. The eggs will be ready to eat in a few days and will keep for up to a month if you haven’t already eaten them.

Curried Pickled Eggs:

Ingredients:

  • 1 cup cider vinegar.
  • 3/4 a cup of water.
  • 1/4 of an onion.
  • 3/4 cup white sugar.
  • 3 cardamon pods
  • 1 tsp mustard seeds( yellow or brown)
  • I tbsp yellow curry paste.

Let’s Cook!

As above bring all the ingredients to the boil until sugar is dissolved. Allow to cool a little and then pour the vinegar mix over the eggs making sure they are completely covered.

Allow to pickle for a few days in the fridge they are then ready to eat… Left with lots of pickle juice ????

Don’t want to waste that pickle juice???    Then have a …

Pickleback

What is a pickleback? You are about to find out!

It’s a shot of whiskey followed by a shot of pickle juice and some even follow that with a beer chaser…

A popular drink in bars around the world and apparently very good….Have you tried a pickleback????

The real beauty about using jars is that they look pretty, can be reused so pluses all round…As I said I keep the odd canned goods but not many I use mainly jars which store equally as well…

About Carol:

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!

More and more of my blogging friends have joined me on MeWe…A social media site which is fairly new and which promises much without the restrictions some other social media sites are choosing to impose on many of us…Join me if you will on  MeWe

Carol is a contributor to the Phuket Island Writers Anthology: 

Connect to Carol

Blog: 
Twitter

Facebook

Pinterest: 

Email:

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

 

National Home Made Pie Day…

Homemade pies…

National Homemade Pie Day Banner

Pies have been recorded as early as the Neolithic Period, around 9500 BC. The ancient Egyptians’ diet featured basic pies made from oat, wheat, rye, and barley, and filled with honey and baked over hot coals…

I would never get into a discussion as to who makes the best pies as all around the world if you start a discussion on the merits of pie…Someone’s mum always makes the best pies for me my mum does…Be it Steak and Kidney, Fish Pie, Mince pies or an Apple pie her pastry is the best and her pies lauded …

A pie can have a top and a bottom or just a top and it could be a pastry or potato topping…Plain or latticed…There is no end to the variations of the fillings or the case or indeed the type of pastry…

My Hubbies all-time favourite is the Steak and Kidney Pie…

Speaking of which however hot it gets and it is currently only 10am and 30C and rising…Hubby will still eat meat pie…I make individual ones and then he can have pie and I have my Thai food…

two meat pies

For fillings, I either make mince and onions, Steak and Mushroom or hubby’s favourite steak and kidney…Chicken and Mushroom or Chicken and Leeks…

For the pastry

  • 250g plain flour, plus extra for rolling
  • 140g cold unsalted butter, roughly cubed
  • 1 large egg  yolk
  • 1 small egg  whisked with 1 tbsp milk, for the egg wash

For the filling…Steak & Kidney

  • 1 ox kidney, about 400g/14oz, get it fresh from your butcher. Pig’s and lamb’s kidneys only need short cooking time so if used add 15 mins before the end of cooking.
  • 1 kg trimmed braising or stewing beef
  • 250g flat mushrooms, unpeeled but wiped with a damp cloth
  • 3 tbsp vegetable oil
  • 100g unsalted butter
  • 1 large onion,  peeled and thickly chopped
  • 2 cloves of garlic crushed
  • 50-85g plain flour, depending on how thick you like your gravy
  • 600ml fresh stock or  water and 1 tbsp vegetable bouillon powder
  • 1 large bay leaf
  • salt and freshly ground pepper

Let’s Cook!

It’s important to cook the meat a day ahead so that you can discard any fat that has risen to the top, and so that the pastry doesn’t slump in the face of a too-warm filling, so up to 48 hours ahead -make the pastry. Whizz the flour and a pinch of fine sea salt together for a few seconds in a food processor, then add the butter and whizz until the mixture looks like coarse breadcrumbs. Whisk together the egg yolk and 3 tbsp water and whizz with the pastry until it collects in a ball. Wrap in cling film and leave it to rest in the fridge for at least one hour…

TO COOK THE MEAT.

Cut out the white central core of the kidney and  (discard). Cut the kidney into bite-sized pieces. Cut the beef into bite-sized cubes and cut the mushrooms into chunks.

Heat 1 tbsp of the oil in a large, heavy frying pan over medium-high heat. Throw in the kidney and fry until lightly coloured. Tip into a colander to drain.

Wipe out the frying pan and return it to low-medium heat, adding 25g/1oz of the butter and 1 tbsp oil. Tip in the onion and fry for 10 minutes, stirring occasionally, until soft and slightly golden add the garlic for the final 2/3 minutes.

Transfer to a large casserole, using a slotted spoon.

Preheat the oven to 160C/gas 3/fan 140C. Tip the 85g/3oz flour into a large plastic bag, and season it generously. Throw in the beef and shake until lightly floured. Return the frying pan to medium-high heat, adding a little more oil and butter if needed. Shake off any excess flour (reserving it) then fry the beef in batches until golden-brown. As each batch is done, transfer it to the casserole.

Adding more oil and butter to the frying pan if necessary, fry the mushrooms for about 2 minutes until starting to wilt, then add them to the casserole with the drained kidneys, stock or hot water, bouillon powder and bay leaf, plus the excess flour in the bag if you like a thick gravy.

Stir well, cover and cook in the oven for 75-90 minutes until the meat is tender and the sauce is thick. Cool thoroughly, then put in the fridge (preferably overnight) so any fat will solidify – it can then be skimmed off and discarded.

In the morning – return the pastry to cool room temperature, then roll it out thinly on a well-floured surface. Invert a 28-30x23cm, 6.5cm deep pie dish on to the pastry. Mentally add an extra 1cm all round, then use the dish as a guide to cut out the pastry lid. From the remnants, cut out enough 6cm-wide strips of pastry to go round the dish – they should cover the flat rim and about halfway down the insides.

Lightly butter the rim of the dish and line it with the strip(s) of pastry, sealing any joins with a little dab of water. Butter the shoulders of a pie raiser or an upturned egg cup and stand it in the middle. Spoon in the meat mixture to come level with the top of the dish.

Don’t overfill: reserve any excess gravy to serve hot with the pie.

Brush the pastry rim with a little water, then drape the pastry lid over it, pinching the edges to seal. Cover with cling film and keep in the fridge if not baking immediately.

Finally, an hour before serving – preheat the oven to 200C/gas 6/fan 180C. Make four slashes in the lid of the pie, then brush with the egg wash. Bake for 35-45 minutes until the pastry is golden brown, turning the heat down 10-20º after about 20 minutes. Remove the pie from the oven and leave it to rest for around 10 minutes before cutting into it.

These instructions are if you are making one large pie…If I am making individual pies I just cut a strip of pastry to go around the top of the dish fill the dish with the meat mixture and add a pastry top…This cuts the calories…But if like a large pie and want to cut nice slices then a pie bottom can be added.

Of course, the cooking time will also need to be adjusted…For an individual pie depending on your oven, it takes approx 25 mins.

To celebrate National Homemade Pie Day... Tweet    #nationalhomemadepieday

Enjoy!

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 there are now regular columns on my blog this year. It is important that we are mindful of the world we live in…Seeing honeybees dining on the flowers in my garden say it all to me…

 

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!

More and more of my blogging friends have joined me on MeWe…A social media site which is fairly new and which promises much without the restrictions some other social media sites are choosing to impose on many of us…Join me if you will on  MeWe

Carol is a contributor to the Phuket Island Writers Anthology: 

Connect to Carol

Blog: 
Twitter

Facebook

Pinterest: 

Email:

Thank you once again for reading this post I hope you all have a lovely week, Enjoy your pie  xx

Whimsical Wednesdays…with Carol…

I am loving writing these posts…I never know where my thoughts will take me…Thank you once again for joining me on Whimsical Wednesday when anything goes..wherever my thoughts take me or when something stops me in my tracks and makes me think or when something just wows me…

So come with me and see what has astonished or wowed me this week and what memories have been evoked…Wednesday is the day when I leave controversy at the door…It is the day I can reminisce and indulge myself..generally about things past…Yes, I get maudlin…But memories are good..sometimes they make you a little sad as you wish you could see that person or be in that place and that time again and for a moment or two you are….Enjoy!

One of my favourite kinds of seafood is lobster and today is none other than National Lobster Day as well as being National Comic Book Day…The two bear no relation to each other(not) that I know off…Yet.

It is also National one-hit-wonder Day and if you are really counting then you have 1 day, 2 hours, 24 minutes and 12 seconds…  to Homemade Pie Day 2019…Yes, it is Homemade pies tomorrow…

Lobster cartoon-2027718_640

Lobsters are now considered by some as something of a luxury and a fine delicacy throughout most of the world, the crowd-pleasing crustacean has seen darker days. Pacific Standard Magazine writes of a time when “consumers could buy Boston baked beans for 53 cents a pound, canned lobster sold for just 11 cents a pound.” In a time when Maritime New England was practically covered in lobsters, they were a food relegated to prison feed.

Lobsters have had quite a journey as a food item.

Did you know? Lobsters grow forever, taste with their legs, and chew with their stomachs. Still not convinced? Lobsters can also regenerate limbs and can create up to 100 pounds of force per square inch between their clamping claws.

National Comin Book Day…

Every year on September 25th, National Comic Book Day honours the art, artists and the stories of comic books.  Fans, collectors, readers and artists come together to celebrate the day with events across the country.

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Swiss artist Rodolphe Töpffer is credited with creating the first multi-panel comic in 1827 and the first illustrated book, “The Adventures of Obadiah Oldbuck,” a decade later. Each of the book’s 40 pages contained several picture panels with accompanying text underneath. It was a big hit in Europe, and in 1842 a version was printed in the U.S. as a newspaper supplement in New York.

Generally, comic books produce drawn sequential and opposing panels representing individual scenes. Each scene often includes descriptive prose and written narratives. When placed together, the panels form a complete store or a portion of a serial.

One Hit Wonder Day…What is your favourite one-hit wonder?

An interesting video…

Jackdaws are known to love shiny objects...They are highly social birds…

Belonging to the crow family they are a small bird with a silvery sheen to the back of its head…In a Royal Society, Open Science study scientists concluded that they can identify and remember dangerous humans who if they return again to their nests they identify them by listening to other jackdaws warning calls…

Time for a story…The story continues…

Started by Steph Richmond

The Charade – Part 4 written by Steph Richmond…

She eventually calmed down, it always took her a while to recover from this dream, she never knew if it was a nightmare or a memory, but it always affected her in the same way. She would like to try to find her parents but she didn’t know anyone who would have known them or if she did they weren’t sharing any information with her. She hadn’t even been able to find out her given name.

She casually picked up the calling card and smiled, maybe she should forget trying to find out about her past and concentrate on her future, maybe a future with a gentleman. She knew she was leaping ahead too quickly but for the first time in a long time she was happy and she was determined to enjoy the feeling.

She left her room to go to see her boss, she needed to collect money from him that she had earned the previous evening. He never allowed her to keep tips he always wanted a share of them.

Carl waited patiently in the bookshop doorway, he was watching for her. He saw her emerge from a house that he knew was just rooms and not of high quality either. She looked very different this morning, her clothes were old and tired, but she was wearing the most beautiful smile. Around her neck was a sparkling jewel the only thing about her that really sparkled.

He followed her …

TBC….

Did you know? On the 25th of September 1918, the first transfusion of human blood was carried out at Guys Hospital in London…Founded in the 18th Century it is a famous teaching hospital trust.

Sir Thomas Guy

 

Photo credit: mira66 on VisualHunt / CC BY-NC-SA

Thailand is renowned for its love of festivals and this one is one of the most famous and biggest festivals although it is held here in Udon Thani where I live it doesn’t compete with the intensity of the celebrations in Phuket…The body piercings are extreme so if you are squeamish then be aware…Having been to the festival a few times it is apparent that a trance-like state is induced before the piercings are carried out…

vegetarian festival pirecings face black and white

Phuket Vegetarian Festival is the annual nine-day event, celebrated by the Chinese Hokkien descendants across the island for the purposes of physical well-being, spiritual cleansing, merit-making, conferring good luck in the future, and ensuring prosperity and long life.

The most significant festival in Phuketian culture, Phuket Vegetarian Festival, is celebrated in the ninth Chinese lunar month, which this year falls on 29 September – 7 October 2019.

Me… I am looking forward to some great vegetarian street food…

Don’t forget to tune in tomorrow…It is National Homemade pie day…Who doesn’t love a homemade pie???

Thank you for reading my whimsical ramblings I do hope you enjoyed and it bought back some memories… 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…These honeybees dining on forget me knots say it all to me…

forget-me-not-257176_640

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!

More and more of my blogging friends have joined me on MeWe…A social media site which is fairly new and which promises much without the restrictions some other social media sites are choosing to impose on many of us…Join me if you will on  MeWe

Carol is a contributor to the Phuket Island Writers Anthology: 

Connect to Carol

Blog: 
Twitter

Facebook

Pinterest: 

Email:

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

 

 

Healthy Eating…Starting at the beginning…Feeding Baby, TB 12 diet…

Good evening….It has been a busy day today…and I have just sat down to write…I am in agreeance with Sally from Smorgasbord Magazine who believes that good nutrition should really start before a new baby is born in other words mum should be healthy…

I know that family units have broken down in many cultures now and good eating habits are not passed down…Like my mother passed them down to me…

It even extended to when I had my children…Mum came to look after me every time and I was not allowed visitors unless I had had my rest and fed baby she was worse than the Gestapo …bless her…Every visitor got told when she thought they had been there long enough…But in all honesty, I got my rest and time to get used to feeding baby…I don’t think that happens ant more or not as much as it used to…Which is such a shame…Anyway, I will pass you over to Sally who has a wealth of knowledge and experience and then I will give you some recipes to feed your new little precious bundles of joy…

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https://smorgasbordinvitation.wordpress.com/2019/09/19/smorgasbord-health-column-creating-tthe-obesity-epidemic-part-one-finding-a-point-in-the-life-cycle-to-intervene-by-sally-cronin/

For the first few months baby if mum is able should be happy being breastfed if not there are some very good brands of formula milk…

Before feeding, solids baby should be able to sit up and take the food off a spoon…

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Time to start feeding baby which generally is around 4-6 months…How much will the baby eat? Well much depends on when you introduced food…A baby who has been eating food from 4 months will be eating more at l months than a baby who starts eating food at 6 months.

When you start feeding baby then feed only one fruit or vegetable at a time this way it is easier to determine whether or not a baby has an adverse reaction to a food..generally by their poo…which is a good indicator.

What to start with? Avocados, bananas, sweet potatoes, carrots, peas, squash, eggs, pears, apples, mango, young coconut flesh, apples…All of these can either be mashed or lightly steamed or cooked in water…Never add sugar as this starts baby off on the road to only wanting to eat sweetened foods…

A bit about young coconut flesh...Young coconuts, also called immature coconuts, are green or orange on the outside. When you open them, they mostly contain coconut water and are lined with white flesh that looks a bit like jelly. Available everywhere here but  it can be bought frozen in a speciality food store.

Here in Thailand…Coconut – a first baby food?

The first solid food eaten by a Thai baby is three spoonfuls of the custard-like flesh of young coconut fed to him or her by a Buddhist priest.

BABY FOOD IDEAS USING COCONUT

  • Add a little coconut milk (or a very little coconut cream) to a mashed ripe banana.
  • Mash a baked, peeled sweet potato with 2 fl oz (1/4 cup) coconut milk and a little pinch of ground ginger for an unusual and tasty treat!
  • Use coconut milk to thin pumpkin or butternut squash purees.
  • Cut up fresh sweet potato, pumpkin or butternut squash into 1-inch pieces, place them into an oven-proof dish and pour coconut milk over the top. Bake for around 30 mins (until tender), then mash and serve!
  • Use coconut water to cook rice – it adds a very subtle coconut flavour.
  • Add a little coconut milk or cream to cooked oatmeal for babies an exotic breakfast treat.
  • Use coconut milk in smoothies.
  • Instead of simmering veggies in water, try simmering them in coconut milk instead!
  • Poach a boneless piece of white fish in coconut milk!
  • For older babies, add freshly grated coconut to cooked rice.

This is an example of how coconut is used to feed young children here…The soft jelly in a young coconut is easy to digest and has many nutrients…

Once the baby reaches about 8 months it is time to start combining foods. Raw ripe fruit or vegetables can be offered as children love to eat with their hands at that age maybe make a small dip like a fruit puree so they can dunk…they will only need guidance a few times and they will do it themselves it will be messy but to me there is nothing nicer than seeing a baby enjoy a piece of fruit or vegetable  however messy they get. That happy look on their faces is priceless…

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You can start offering fish lightly poached in milk with some vegetables or some chicken or turkey again poached and mashed with some vegetables…Even tofu if you are bringing your baby up to follow a vegetarian diet…

Just be careful if you are giving bread or toast as it can get clumped together and cause a baby to choke…Always watch them at all times never leave them alone with food…

If you start baby on the right food as soon as they are ready to eat you will not have fussy kids…They will eat what you eat…Even here…the home of spicy food …Babies are started with vegetables and fruit, eggs and soft coconut flesh, then chicken or fish and rice…Chillies are not introduced until they are about 3 or 4 and then only in small amounts …Our granddaughter is 7 now and eats everything we eat although we do hold back on the chillies for her on most things although now she will eat quite spicy if it is a Thai beef salad which she loves…

Feeding babies what we eat from the get-go means we don’t get fussy kids…It always worked for me…Fussy kids turn into fussy adults…

How is my eating going…Well, I seem to sticking at this weight no matter what I eat…I would like to lose another 14 lbs although my son thinks it would be too much…So I have opted for 7lbs to keep the peace and then we will see…

How is your healthy eating going? Is it producing results?

lady feet weighing scales

Wacky Diets…TB 12 Diet…

Ever heard of the TB 12 diet?

It’s a diet made famous by NFL player Tom Brady. In fact, it’s also called the “Tom Brady diet”.

Tom Brady, the Gwyneth Paltrow of sports, has a book out now that features approximately four million words about water, and water consumption, and different types of water, and how water can protect you from the sun.

Brady says he drinks up to 300 ounces of water in a day, which is around 2.5 gallons of water. His urine must be as clear as the sparkling depths of Lake Tahoe, but really, a bunch of water consumption for an athlete isn’t all that weird.

What is weird is that Brady 1) differentiates between a bunch of different types of water, 2) wants you to add his quack-ish TB12 electrolyte drops into your drinks, and 3) thinks he gets fewer sunburns because of all the water he drinks.

I don’t think we need another Gwyneth…why can’t anyone just eat normal healthy food and bedone with it? Oh, silly me there is no profit for the individual to be had is there???

That’s all for today I hope your healthy eating is going well and if you are expecting or have a young baby then I hope these tips will help guide you to ensure your baby starts off and continues to eart well throughout their life…

 

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 there are now regular columns on my blog this year. It is important that we are mindful of the world we live in…These honeybees dining on forget me knots say it all to me…

forget-me-not-257176_640

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!

More and more of my blogging friends have joined me on MeWe…A social media site which is fairly new and which promises much without the restrictions some other social media sites are choosing to impose on many of us…Join me if you will on  MeWe

Carol is a contributor to the Phuket Island Writers Anthology: 

Connect to Carol

Blog: 
Twitter

Facebook

Pinterest: 

Email:

Thank you once again for reading this post I hope you all have a lovely week, stay safe  xx