Category Archives: Cocktails

Christmas…’ Tis the season of love and laughter…and a Salty Dog…

The magic which is Christmas...I try although it is hard when it is sunny and no one else celebrates it…But Chrismas is in my soul and I hope that I can share some of the magic I have always felt with you and of course make you remember and smile…

Christmas Eve...As a child was such a special time…The decorations were all up and the tree had been brought in from the garden and decorated…Christmas Eve was when Mr Brown used to bring a fresh Capon( a castrated) male chicken fattened for eating he also used to bring me jigsaws or books all passed down but books he knew I would like on Botany, Biology or history for example and jigsaws..big jigsaws which took a while to do as they were hard…He would have a couple of hot mince pies and a toddy or two with my dad…Then dad would go out and come back a few hours later with the fruit… lovely oranges, cox’s apples and bananas, pick and mix sweets, dates, figs and nuts then they would all be put out in the best dishes in the sitting room…Ready for Christmas Day…

I can’t remember having anything special for Christmas Eve Dinner…we would, of course, put out a mince pie for Santa and a carrot for the reindeer…

Of course, if you live in Italy...They do love their food…The Christmas Eve dinner is seafood as they celebrate the Feast of the Seven Fishes…La Vigilia…The meal is traditionally made up of only fish or shellfish — seven varieties, as the name suggests — and vegetable dishes… Octopus, anchovies, salt cod, and clams are among the common ingredients, but the most traditional ingredient is capitone (eel). Seafood pasta dishes are also part of the menu.

Those recipes look amazing…I do love fish and seafood…What About Christmas Day?

After indulging in Cenone Della Vigilia, Italians still make room for Christmas lunch. This typically consists of the first course of pasta in broth, followed traditionally by eel or, in more recent times, roast turkey. For dessert, sweetbreads are typically served, such as panettone and pandoro.

Jeez, that is two days of a lot of food…

In Germany, it’s a tradition for people to eat potato salad and sausages on Christmas Eve. Potato salad there are so many versions made with either crushed new potatoes, peeled potatoes cubed and boiled, cubed and boiled in their skins or steamed.

Whatever potatoes you use I add to mine some chopped spring onions and or shallots maybe some crispy bacon, just enough mayo not too much and stir through I always do mine when the potatoes are still warm…Season really well with salt and fresh black pepper add some lemon or lime juice an easy one to knock up and again a nice accompaniment. This year I will be adding pickle juice to mine as I have heard that it adds a nice zing…

If you are Russian…

Then you fast…known as the Nativity Fast…is a period of abstinence and penance practised by the Orthodox and Catholic Churches, in preparation for the Nativity of Jesus (December 25)

The fast typically lasts until after evening service or when the stars come out. After the fast, some might eat a traditional Russian dish called kutya. Kutya consists of grains, honey, and poppy seeds, shared from the same bowl to symbolize unity. No meat is allowed.

Oftentimes, a house blessing is also part of the Christmas Eve tradition — a priest will sprinkle holy water in each room and pray for everyone to have a safe and blessed year.

The French…Most families in France have a huge feast on Christmas Eve. The traditional dinner includes meat such as duck or goose, as well as side dishes like foie gras and oysters. The meal ends with the Buche de Noël, a rolled sponge cake decorated to look like a Yule log.

Iceland has one of my favourite traditions…Iceland’s tradition of exchanging books on Christmas Eve then spending the evening reading them… The holiday season starts off with the delivery of the Bokatidindi, which is a catalogue of every single book published in Iceland.

The tradition began in during WWII. Paper was one of the few commodities not rationed, and Icelanders could indulge in their love of books (and in giving books as gifts) as they weren’t in short supply.

Food definitely plays a huge role in Christmas celebrations wherever you live in the world…I feel bloated just writing this up…

All that food needs to be washed down...How about a Salty Dog?

Maybe more suited to a tropical climate but hey ho…You have central heating, don’t you? A classic cocktail that has become somewhat underappreciated in recent times, the Salty Dog is the perfect cocktail to enjoy while making the most of every last bit of summer sunshine or just because…

Incredibly easy to make the ice-cold Salty Dog is well overdue a revival. So, where did this fruity delight come from?

The Salty Dog was originally created as a variation of the Greyhound cocktail. George Jessel added a salt rim to the popular combination of gin and grapefruit juice sometime in the 1950s, as a way to increase the palatability of the drink for those who were less than fond of the bitter grapefruit taste. The Salty Dog soon became more popular than the Greyhound, but it does mean that the histories of both drinks are intertwined since the creator of the Greyhound had a hand in the fortunes of the Salty Dog.

Rumour also has it that the Salty Dog was first created sometime in the 1950s by the same bartender who invented the Bloody Mary. The story goes he wanted to change up a greyhound into something more sophisticated. However, the same tale involves George Jessel( The Toastmaster) as the inventor who actually was an actor from the 1920s by the 1950’s he was no longer famous and liked to tell the story as a way of keeping his notoriety. Which means that the actual creator may be lost to history which is often the case…

Salty Dog was also mentioned in the Savoy Cocktail book in the 1930s, the Greyhound is thought to have been created by the author of the book series, Harry Craddock. Originally from London, Craddock had moved to America to further his bartending career. He spent most of the 1920s and 1930s in the States, returning home when prohibition hit and working at the famous Savoy hotel.

It is thought that the Greyhound was created just before the move since gin was a more popular spirit overseas than vodka, which is now the preferred spirit for most in this drink. It became a popular drink at the Savoy hotel but really came into its own when Jessel adapted it to create the Salty Dog.

To be honest…Its origins don’t really matter too much as it is a lovely cocktail…at Christmas, I just love making cocktails…

That’s all for today…See you tomorrow at my house for some more Christmas recipes and titbits…x

About Carol Taylor

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

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

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

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

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

Thank you once again for reading this post I hope you all have a wonderful festive season and a Merry Christmas xxx

 

 

 

 

 

 

 

Healthy Eating! Eat Smart! A Bangkok weekend…Tea Tasting, Butterfly Pea Flowers…

What a weekend…Bangkok and seeing my Number 1 son…Perfect…It was a weekend of tea tasting, shopping, delicious food and lots of walking…

Bangkok a city which never sleeps…A city I love but only for a few days…It is vibrant, busy and the markets…so many…Chinatown is one of my favourite areas and where my favourite hotel is The Shanghai Mansion…A quirky hotel and we managed on our tour of Chinatown to have two pitstops and at the Shanghai Mansion both times… the first stop was for the most delicious smoothies and the second later in the afternoon when we were shopped and walked out was for a Passionfruit mocktail as it was Visakha Bucha Day one of the most important holidays in the Thai calendar… Alcohol is strictly forbidden on this day…So mocktails it was…

Visakha Bucha Day signifies the three most important days in the life of the Lord Buddha and it happened on the full moon of the sixth lunar month.

The Buddha was born on this day into the Royal family in what is now Nepal it was also the day that he departed this earthly life at the age of 80 years.

The Budhha also achieved The Enlightenment what is known as Nirvana on this very day so three important events in the life of Budhha.

In 1999 the United Nations unanimously resolved to declare Visakha Bucha day an international day.

My passionfruit mocktail was a delight topped by half a passionfruit…brulee…that half of passionfruit was awesome with a crackable top on top of the passionfruit a simple idea but amazing which has made me think…recipe…A passionfruit cheesecake with a brulee topping…I can just taste it…Drooling here…So watch this space…

Our first Food stop… I won’t number them as there were a few… haha…But we did walk them off…  I redeemed myself and my step count for that day alone was 19, 265 steps so I completely smashed my 10,000 steps that day…

The best bowl of noodles I have tasted for a long time and the most awesome steamed prawns with a delicious dip…Time for more shopping and our first stop was…

Tea Tasting...We stopped at a stall selling tea as my son wanted to take some home and the girl invited us to take a seat and she offered to do a tea tasting it was awesome…Even hubby he who does nothing healthy…was encouraged to try the teas…He did but showed none of the appreciation that it deserved…haha…But number 1 son and mummy thoroughly enjoyed the experience and came away with a few bags of tea and a beautiful glass tea strainer and pot which totally enhanced the brewing of the teas…

My purchase was some Butterfly Pea flowers for my granddaughter who loves her green and herbal teas which make an awesome drink either hot or cold …it is also a caffeine-free alternative to green or black tea.

To make Butterfly Pea tea…

Butterfly Pea Flowers Dried

First, rinse the tea with hot water and warm the pot and cups.

You will require about 2 tsp of Butterfly Pea flowers to every 500 ml of hot water (90c-95c) the water should be just under the boiling point.

Infuse the Butterfly pea flowers for 2-4 minutes for the 1st and 2nd brew gradually increase the brewing time for subsequent brews…I use my tea generally 3 times sometimes 4 depending on the tea and your taste.

Butterfly pea tea in a pot

I just love the beautiful blue colour of this tea as it is so pretty especially cold in a glass on a sunny day.

If you add a drop of lemon juice then it changes the colour to a lovely purple…

Will the blue butterfly pea flower tea stain my teeth? Bluechai teas will not stain your teeth in any way. The anthocyanins contained in the butterfly pea flowers are water-soluble vacuolar pigments that may appear blue or pink depending on the pH.

One of the most prominent benefits of drinking blue tea is that it has a lot of antioxidants. These powerful bio-compounds help the body fight free radicals which are toxic and cause premature ageing. It is a good idea to detox the body once in a while with an antioxidant-rich drink like blue pea tea.

It also makes a refreshing cold drink,  I sometimes keep a jug in the fridge.

My second purchase was some Rosella Flowers…

 

Another caffeine-free alternative to green or black tea Rosella is packed with Vitamin C. It is said to be a safe, natural way to lower Blood Pressure but please check with your doctor first if you are on BP meds.

It is also known to help circulation and can be drunk hot or cold.

To make Rosella tea it is the same as above but as it is a slightly sour tasting tea you may wish to sweeten with raw sugar or honey it can also be blended with black tea or chrysanthemum tea.

For me, as I don’t like sweet drinks it is perfect I love the sour taste…I also do not use tea bags but use fresh dried flowers/leaves I was also a very bad mother as the only time my children were allowed soda/fizzy drinks was Christmas and their birthday they all have perfect teeth and no fillings…According to researchers who compared green and black tea to soda and orange juice in terms of their short- and long-term erosive effect on human teeth. The study found that the erosive effect of tea was similar to that of water, which has no erosive effect.

If you want further proof of how damaging sodas are for teeth then Sally’s post reveals all on the worldwide market for fizzy drinks and it is scary reading and I am so pleased that I was a bad mother who didn’t allow sodas …

Our next stop well all that walking made us hungry was a seafood restaurant and the crab curry was wonderful…

Carol 7 flavours seafood Bangkok 2

We also visited some temples, a few markets  but the reason I am showing you all this is to say yes I am mindful what I eat most of the time but when I am away for the weekend I enjoy myself and eat what I fancy although I did tread very gingerly on the scales yesterday and gave a huge sigh of relief when they showed the same as last week so  if I   am good this week I hopefully will not put any extra pounds on.

Until next week have a good one and enjoy! 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 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!

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.com/i/caroltaylor3 

 

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 week xx

 

 

 

 

 

 

Christmas Recipes…Naga Vodka Bloody Mary…Drinks anyone?

 

Guess who got a bottle of Naga Vodka? A few of them might bring the New Year in with a

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In the meantime, I will give you some lovely recipes which don’t pack quite so much of a punch…As this might…

So come on own up has anyone been brave enough to try this??

Next one of my Favourites…

Limoncello:

limoncello

Ingredients:

  • I litre bottle of your favourite vodka
  • 10 Lemons
  • 5 cups of water
  • 4 cups of granulated sugar

Let’s Brew!

Well, lets cook wasn’t really appropriate …Was it???

First, wash and peel those lemons and put the peels in a glass container ( big) enough to also hold the litre of vodka.

Leave to soak for at least 10 days. then drain off the liquid and dispose of the peels.

Make a syrup by dissolving the sugar in the water, cool and add to the lemon/vodka mixture. using a clean coffee filter strain the liquid…Voila!

You now have your own homemade Limoncello…

This one is a lovely non-alcoholic apple-based drink.

  • 200 ml apple juice
  • 1 cinnamon stick
  • 1 tsp whole allspice
  • 1 mace blade
  • 2 whole cloves
  • small strip fresh ginger
  • 1 clementine with the peel very finely zested.
  •  100 gm golden castor sugar

Let’s Cook!

Heat the apple juice with the whole spices, ginger, clementine zest and sugar. Bring to the boil, then simmer for 10 mins.

Remove from the heat and leave to cool, then strain the syrup into small bottles.

Refrigerate until required and serve in a glass with some apple slices and ice or warm with a stick of cinnamon it is also lovely drizzled over ice cream.

My favourite Tanqueray Gin no less and a tonic recipe ..you will never ever pull that metal ring and pour it over your gin again…This is sublime, the ultimate in a mixer and just what gin deserves and no I am not including the recipe for you…you will have to pop over to Chez’s blog and find it…haha…….Now you can all guess what I will be making this weekend 😉 If I can get Cinchona bark which gives the quinine flavour of tonic…..but Chez has it covered if you can’t she has given us the link to a man who can!

Who doesn’t love a glass of Irish Cream over ice??

Irish Cream:

Irish cream

 

Ingredients:

  • 10 oz Irish Whiskey
  • 1/2 pt whipping cream
  • 1 can condensed milk…
  • 2 eggs.
  • 11/2 tbsp Chocolate syrup.
  • 1/2 tbsp each  Vanilla Extract, Coconut Extract, and Chocolate Extract.

Let’s Brew!

Blend all ingredients together and refrigerate.

Serve cold and or over Ice.

Now isn’t that easy? and …you can get about 4 batches from one bottle of  Irish Whiskey so by my reckoning that’s a real saving and lots of Irish Cream which we tested alongside Bailey’s and it was very close…yay……

 

Bloody Mary’s… just saying! One of my favourite cocktails and this Naga Vodka which my son bought me apparently the best way to drink it is in a Bloody Mary.. Shots are not advised! I am waiting until New Year’s Eve until I sample it ….Have any of you been that brave and tried Naga Vodka yet ????

 

Ingredients:

  • 3 ¼ cups of tomato juice
  • 1 ¼ cups of vodka ( or thereabouts) Hic
  • 1/3 cup freshly squeezed lime juice
  • 1 tbsp horseradish
  • 2 tsp Tabasco sauce or peri  peri sauce
  • 2 tsp Lea & Perrins sauce ( Worcestershire sauce)
  • ½ tsp celery salt
  • Freshly ground pepper
  • 6 stalks of celery with leaves.

Let’s Brew!

Combine everything together in a jug or cocktail shaker and TASTE… this is where I adjust and give it a tweak or two…I make my own tomato juice and as tomatoes vary so does the TASTE….It is a fine art and needs much testing to get this just right …Hic
Chill in the fridge until required… this recipe makes about 6 glasses.

To serve.

Add some ice to a chilled glass and fill with the Bloody Mary mix…pop in your celery stick and a slice of lime and or some olives and if you are feeling really….well… If you have some bacon to use up then crisp it up and stick a slice in with the celery… Anything goes when I am making cocktails.

I love the taste of Chai Tea so when I saw this recipe for a Chai Tea Egg Nog I thought…Yes, please!

 

How about a Winter Sangria?

Ingredients:

  • 1 bottle (750 ml) of red wine, like a Cabernet Sauvignon
  • 1 cup (237 ml) brandy
  • 1 cup (237 ml) pomegranate juice
  • 1 cup (237 ml) freshly squeezed orange juice
  • 1 orange, thinly sliced
  • 1 pomegranate, arils removed
  • 1 cup fresh cranberries
  • 1 cinnamon stick

In a large jug or serving bowl, stir together the wine, brandy, pomegranate juice, and orange juice. Add orange slices, pomegranate arils, cranberries and cinnamon stick. Chill in the fridge for 2 hours.

Serve with ice cubes.

Enjoy!

On a cold winter’s day a mug or three of mulled wine will warm the cockles of your heart…I have many fond memories and the mug of my trip to the German Christmas Markets and my mugs of Gluewein…Just in case you missed it the recipe can be found on my Christmas Treats and Traditions post.

https://carolcooks2.com/2018/12/14/christmas-traditions-treats-and-a-little-trivia/

All of these could be given as a lovely Christmas present and everyone loves a gift which is made by your own fair hands much nicer isn’t 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 week xx