Category Archives: Cooking from scratch

Hello and welcome to this week’s Food Column over at Smorgasbord Magazine where Sally is reposting one of my favourite series…The A-Z of Food…This week on my tour through the Culinary Alphabet it is the letter M…..

carol-header letter M

Starting off with lovely homemade mayo…Enjoy!

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.

To prepare

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, slightly sweet Italian cheese 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 Tiramisu, to thicken soups, it can be added to mac and cheese for a creamier sauce and makes a lovely dip when herbs are added.

This was your taster so now just click link and pop over Sallys to read the rest…

 

via Smorgasbord Blog Magazine – Food Column – Carol Taylor – A – Z of Food – ‘M’ is for Mayonnaise, Mango, Mousse, Morels, Khao Neow Manuang and Marengo

Bread…Finger Rolls…

Good morning from sunny  Thailand well it is at the moment…Inspired by the lovely Meeka and enthused by my first batch…I decided to make finger rolls the other day…I mean if you are going to have hot dogs and onions with curry sauce and chips something must at least be homemade…

My tin was not of the required size..note to self buy more cake tins…shhhhh…The original recipe made 16 but they were quite small so I made 12 for the finger rolls…16 is ok if you want round shaped dinner rolls…

I also tweaked the recipe as I do as I use instant yeast here…

smart

Ingredients:

  • 1 cup of milk
  • 1/2 cup unsalted butter (I used salted butter)
  • 1 large egg
  • 2 tsp instant yeast
  • 3 1/2 cups of all-purpose flour (unbleached)
  • A scant 1/4 cup of sugar
  • 1 tsp of salt
  • Extra softened butter for the dough

Let’s Bake!

Mix the egg and melted butter into the milk then add the dry ingredients.

Bring the dough all together and then let it sit for 20 minutes just cover loosely with a clean cloth.

Then brush the dough with some softened butter and knead for 10 minutes or until nice and smooth. Shape the dough into a round and leave to prove in an oiled bowl for about 1 hour or until it has doubled in size.

Now you can punch out the gas and see the dough deflate if you are making round rolls cut into 16 or as I did for my finger rolls cut the dough into 12 pieces.

smart

Shape your dough and put into a lined tin and this is important to leave no gaps…I did the first time and the rolls spread a little rather than rise upwards and as these are batch rolls and you pull them apart this is what you want…

For 12 finger rolls, I think a 9-inch square tin would be perfect..my 8-inch square tin was just too small so I used a rectangular tin which meant I had to add two at the bottom…

Now cover and leave to rise for 30 mins and then brush the tops with an egg and 1 tbsp of milk.

Cook at 180 C/350F for 18-20 mins…or until nice and golden brown.

smart

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 well being.

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!

Please stay safe and well and follow your governments safety guidelines remember we are all in this together xxx

CarolCooks2…weekly roundup 28th June June-4th July 2020…Climate Change, Recipes, Whimsy, and Chocolate…

Welcome to this week’s edition of my weekly roundup of posts…I hope you are all staying safe and well…and social distancing…Let’s take a pew and have a read… I hope you enjoy it!

Relax and Enjoy! (1) Weekly Roundup

Monday always starts with Climate change as there is always something new to discover…This week was no different…Recycling and Climate Change… 29th June 2020…

In this post, I looked at factory farming and how it could if unchecked be the source of future pandemics and how by changing our meat-eating habits we could prevent this…I and my family eat meat as well as lots of fruit and vegetables both cooked and raw…I also believe we should eat a varied diet and apply moderation for certain food groups

 

 

I have made a promise with some prompting from my readers to give my opinion on them and I will when I come across one of the products…There have also been some readers comments which I will share tomorrow…Others topics discussed was the Circular Economy, solar and dirty seas…

https://carolcooks2.com/2020/06/29/recycling-and-climate-change-29th-june-2020/

Tuesday was the day for some recipes…Eggplant, Garlic, Horseradish and a Mai Tai…

You may think that is a strange combination however there are lots of National Days and months relating to food…There really are…Today is the last day of the National Eat your Fruit and Vegetables Month as well as the last day for the National Eggplant, Garlic and Horseradish Month…It is also National Mai Tai Day today…and why not?

Therefore I am going to share my favourite recipes using the above vegetables and fruit and after that, I will surely need a Mai Tai…Just saying…

https://carolcooks2.com/2020/06/30/eggplant-garlichorseradish-and-a-mai-tai/

Whimsical Wednesday with CarolCooks2…

A day where I indulge my whimsy…this week not so much I don’t know why but most roads led back to Covid-19 and I just didn’t want to go there…but I found some delightful teddy bears and some music…

https://carolcooks2.com/2020/07/01/whimsical-wednesday-with-carolcooks2-9/

Wednesday was also the day where I shared Sally’s new Project 101..Today she discussed Vitamin D…

https://smorgasbordinvitation.wordpress.com/2020/06/29/smorgasbord-health-column-project-101-resistance-vitamin-d-deficiency-part-one-by-sally-cronin/

Thursday…Time for some Food Therapy from Sally@Smorgasbord Health.

This week it is on the benefits of watercress…I love egg and watercress sandwiches and the childhood memories it invokes…High tea on Sunday with shellfish and crumpets and of course cake or Salmon, watercress and egg sandwiches and of course cake or scones with jam..homemade of course…It appears my mother knew the benefits of feeding us watercress.

In this post-Sally will tell you all about the health benefits of watercress coupled with a lovely watercress soup recipe and she has kindly linked to my recipes using watercress….

https://smorgasbordinvitation.wordpress.com/2020/07/02/smorgasbord-health-column-food-therapy-watercress-more-iron-than-spinach/

 Friday in my kitchen..how to reduce kitchen waste…

I was taught by my nana and my mother how to cook and to never waste food and it has stayed with me all my life I, in turn, taught my children and hope they are teaching theirs…It has many benefits as there is the knock-on effect of saving money, having tastier, healthier meals with no preservatives or fillers…Reducing food waste not only helps the environment, but it’s also an excellent way to save some extra money and time.

A win, win situation…and you will always have delicious, healthy food ton your table…

https://carolcooks2.com/2020/07/03/friday-in-my-kitchen-how-to-reduce-kitchen-waste/

Saturday Snippets…

This week there was some delightful wildlife ..the saga of dead man’s fingers continued but a tad more enticing as in a tipple of rum…

chilli- crab curry 563175_640

I also shared a recipe for a delicious, finger-licking crab curry ..you will definitely require a bib and finger bowls but enjoy the most delicious food ever…

https://carolcooks2.com/2020/07/04/saturday-snippets-6/

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

Here is Smorgasbord Blog Magazine weekly Roundup…

Packed with music, recipes, poetry, health advice, books reviews too much to mention just a delightful jam-packed week something for everyone to enjoy…

https://smorgasbordinvitation.wordpress.com/2020/07/04/smorgasbord-blog-magazine-weekly-round-up-june-28th-july-4th-2020-music-festival-book-covers-fairy-stories-poetry-book-reviews-and-author-promotions/

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

My hopes…for the future…

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

Thank you for reading be well and stay safe xxx

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

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

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

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

Thank you once again for reading this post I hope you all stay safe and healthy xx

Friday in my kitchen..how to reduce kitchen waste…

Today I am going to talk about waste in the kitchen…what we sometimes waste and could use…it has the knock-on effect of saving money, having tastier, healthier meals with no preservatives or fillers…Reducing food waste not only helps the environment, but it’s also an excellent way to save some extra money and time.

How many of you peel your veggies including mushrooms then either put the peelings in a composter or just throw them in the trash?

Many vegetables like potatoes and carrots have edible skins just give them a wash or a soft scrub and prepare as usual. Always peel your potatoes or you have fussy people like my hubby who doesn’t like the skins left on but is quite happy to eat them if I deep fry or bake the peels…

Now no matter what you cook, you’re likely to produce waste, even if it’s just the garlic skins from a few cloves you’ve minced. If you cook more frequently, or if you’re cooking large quantities, or because you’re meal-planning for a week, you end up with a lot of waste: the root ends of onions, along with their severed tops and discarded skins; the tip and tail of a carrot, along with its peelings; the white root ends of celery, perhaps the leafy tops, and, if you’re diligent about such things, the stringy exterior of the stalks; scallion butts, and any of their ratty trim; herb stems; etc. The list is as endless as the list of stuff you’ve chopped.

Although we eat lots of veggies everyday there is not enough to make stock on a regular basis which is where the freezer comes in handy I keep a container or a zip lock bag and just pop my waste into it once the bag is full I have enough to make some stock..

While you can use a lot of vegetables in stock, you can’t use all of them, because some vegetables—particularly cruciferous ones like broccoli and cauliflower—will make your stock bitter…Cruciferous vegetables are vegetables of the family Brassicaceae (also called Cruciferae) such as cauliflower, cabbage, kale, garden cress, bok choy, broccoli, Brussels sprouts and similar green leaf vegetables.

This list is of vegetables you can save for stock:

  • Onions of any kind, including shallots: skin, top, root end.
  • Scallions: anything you don’t use.
  • Garlic: skin, any trim,
  • Carrot: skin, root, tips.
  • Celery: any and all of it, although leaves are better put to use in soups and salads.
  • Turnip: any and all of it.
  • Fennel: in moderation, bulb and fronds.
  • Tomatoes: skin, seeds, flesh, pulp, tops.
  • Mushrooms: any and all of them, but particularly the stems.
  • More delicate herbs like parsley and thyme: stems and whatever’s on the verge of going bad. In moderation, woodsier herbs like rosemary or sage: again, stems and stuff that’s on the verge of going bad.
  • Ginger: peel and any trim.
  • Napa cabbage, but not any other cabbage: core and trim.
  • Leeks: root end and green tops.

To make your vegetable stock then take your bag if freezing  veggies for stock from the freezer and into the pan and cover with water once they come to the boil  reduce the heat so the stock simmer and cook for 15 mins any longer and the stock may be too sweet if you use lots of onions for example this could happen some people say blitz the frozen veggies before cooking and some say just cover with water and cook and then strain through a fine sieve or muslin obviously if you are making chicken stock and using veggie scraps then you cook for longer.It took me a couple of tries before I got my vegetable stock right for our palate as it all depends on your vegetable base.

I make more fish stock and chicken stock than vegetable stock as that is what I use most of I usually keep 1 or two bags of vegetable stock in the freezer as its handy and depends on what I am cooking.

Potatoes…

Many of us cut off the ‘eyes’ growing on potatoes before we eat them. These are simply the growing points on the vegetable and can be cleverly used to grow new ones. Instead of cutting them off and placing them in the trash, pop them in a plant pot instead. Be amazed as tiny new potatoes begin to grow.

Brocolli normally has quite a thick stem how many of you just throw it away and don’t use it? Yes, you can use broccoli stems in a soup but I peel the stems slice them and cook as usual with my vegetables..which means I waste very little of the brocolli.

Cauliflower leaves toss in a little olive oil with some spices and roast…Lovely…

My biggest preventable food waste is herbs…I need to grow more so I can pick them fresh as some herbs keep longer when picked than others.

Tip: Storing Coriander( Cilantro). I use a tall jar with a screw lid and pop my coriander inside…No water just the coriander and it keeps fresh for a least a week I use quite a lot so never keep in a jar for longer but have heard it keeps for a further 3/4 days before it gets discoloured.

The coriander roots I freeze and use in curry pastes, dips or if I run out of coriander and need it as an aromatic in a curry or sauce I grind them in my pestle and mortar and add to my cooking …they have a more intense and stronger flavour than the leaves.

Fish…Do you always buy fillets of fish? If so you are missing out…The fish bones and bits can be used to make a lovely fish stock..Prawn heads are served in all the posh restaurants …Deep-fried as a garnish or as a little appetiser with a lovely dip they are delicious…

Fish heads tend to impart a stronger flavour than the rest of the fish, making them perfect for curries, soups, stews, and stocks.

fish heads-1056594_640

They can also be cooked in one piece and then picked apart for fish cakes, pizza toppings, pasta, or eating on the spot…which Aston my grandson absolutely loves… he can pick a fish or chicken carcass cleaner than a vulture or other carrion bird he leaves nothing…even eats the gristly bit on the top of the chicken bones they are stripped clean…He definitely eats the Thai way…Leave nothing!

Why buy a whole chicken?

chicken raw-1140_640

Whole chickens are cheaper per pound than the plastic trays of chicken parts. Provided you use the whole bird efficiently, it’s doubly cost-effective. The meat you cook and eat is cheaper than it would be otherwise, and the carcass, which you’ve already paid for and should use, can be transformed into chicken stock, which you might otherwise purchase.  Using your vegetable scraps,  to add flavour to the stock you make with the carcass.

You can either cook your chicken whole or cut into joints if you always skin your chicken then cook the skin…Sandwich the skins between two non-stick pans of the same size will prevent them from curling up and cooking unevenly. The result: thin, flat sheets of crisp, fragrant “chicken skin chips” you can use in sandwiches, instead of bread or crackers for canapés, crumbled to garnish soups, salads, and baked potatoes — Delicious…

Which means from one chicken you can make a curry from the legs and thighs, Garlic chicken breasts or a stir fry or kebabs with the breasts, a nice stock or chicken noodle soup with the carcass and some lovely chicken skin for garnishes or “chips” With the chicken tenders you can make satay.

For the breaded chicken strips (KFC) as the kiddies call it… either cut a chicken breast into slices or use chicken tenders, then dip in an egg wash and coat with homemade breadcrumbs…I then cook in batches in hot oil until cooked and golden brown then serve with sticky rice and freshly chopped vegetables normally cucumber and cabbage.

The hearts and bits I normally freeze and when I have enough make pate with the hearts the other bits we BBQ but everything is used…No waste and it also helps improve your cookery skills and your butchery skills.

Once the skins are out of the oven and ready for seasoning, be creative by using what you like best: fresh or dried herbs, earthy spices like cumin and paprika, Asian elements like five-spice powder and sesame seeds, blends like za’atar and barbecue rub, and freshly grated citrus zest all work perfectly.

That’s at least 4 and maybe 5 meals from I chicken…

As you see it is far more economical to buy a whole chicken rather than portions.

Until tomorrow stay safe and well…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 well being.

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!

Please stay safe and well and follow your governments safety guidelines remember we are all in this together xxx

 

 

 

 

Eggplant, Garlic,Horseradish and a Mai Tai…

You may think that is a strange combination however there are lots of National Days and months relating to food…There really are…Today is the last day of the National Eat your Fruit and Vegetables Month as well as the last day for the National Eggplant, Garlic and Horseradish Month…It is also National Mai Tai Day today…and why not?

Therefore I am going to share my favourite recipes using the above vegetables and fruit and after that, I will surely need a Mai Tai…Just saying…

Eggplants...A very popular vegetable here which come in all colours shapes and sizes…from tiny pea eggplants to the big purple ones.

They are used as an ingredient in curries, stir-fries, dips, pickled and eaten raw…

One of my favourite ways to eat them is pickled…I love pickles and pickled with cabbage they are very nice…

To Pickle:

Layer Cabbage, Green Onions, eggplants and salt in the dish add a little water. Mix it all together with your hands. I use lovely yellow eggplants on this occasion but any of the small eggplants can be used except for the pea eggplants.

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

Pickled cabbage with egg plants

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

My daughter in law who is Thai doesn’t like it as sour as we do… she doesn’t like the Winegar taste as she puts it… Once it reaches your required taste it is ready to eat.

This recipe is suitable for vegetarians and vegans.

Garlic…I love garlic and always use far more than any recipe states again garlic is a popular vegetable here which belongs to the onion family and has many proven health benefits. I also think it is the reason why mosi’s don’t bite me…

It is used in curry pastes, curries, stir-fries, dips and sauces, pickled and eaten raw here …Thais eat more raw vegetables than cooked I would say at every meal…This is a good example a small fish called Batu which is like mackerel an oily fish and one Lily loves.

Batu and vegetables

As you can see the plate is made up of far more veggies than fish the dip is made from eggplants which are BBQ’d and then ground with garlic and aromatics like fish sauce, shrimp paste, chillies it varies…

My garlic recipe is a favourite here I always have a jar or three in the fridge and they get dipped in as and when…

Pickled Garlic…

  • 8-10 garlic bulbs
  • 500 ml white wine vinegar or apple cider vinegar
  • 90 gm sugar
  • 1 tsp salt…I always use salt mined here locally or Himalayan salt.
  • 1 tsp per jar of either mustard seed or fennel seeds (optional)

2 x 250-300 ml jars with good lids

Separate the bulbs of garlic into cloves and peel.

In a saucepan bring the vinegar, salt and sugar to the boil, stirring occasionally to make sure the salt and sugar are dissolved. Add the garlic cloves to the pickling liquid. Bring it back to the boil and simmer for five minutes.

Transfer the garlic cloves to sterilised jars. Add the mustard or fennel seeds if using. We actually couldn’t decide Fennel or mustard seeds so I normally do some of both they are equal in taste to us. Carefully fill the jars with the hot pickling liquid. Seal.

pickled garlic

The garlic will be ready to use in about a week but improves over time.

Horseradish…a root vegetable known for its taste and odour…I love horseradish as a sauce with beef or as a flavouring it adds that bit of oomph to a dish…I use it with fish, beetroot and in a seafood sauce…It is not a flavour that Thais like too much it is a different heat to chillies a bit like wasabi…

horseradish-3599860_640

It often grows wild in many places and can be brought ready-made as a sauce, grated or as a root which is how I buy it here…This is one of my favourite recipes…

Smoked Trout, Horseradish and Apple.

Ingredients:

  •  8 oz smoked trout with all skin and bones removed.
  •  1 cup sour cream
  •  ¼ cup prepared horseradish
  •  1 clove garlic finely chopped
  •  2 tbsp Olive oil
  •  1 tbsp apple cider vinegar
  •  2 tbsp spring onions finely chopped
  •  1 tbsp fresh parsley chopped
  •  ¼ tsp salt
  •  1 dessert apple peeled, cored and finely chopped
  •  A pinch cayenne pepper

Let’s Cook!

In a small bowl whisk the cream, horseradish, garlic, oil, and vinegar together until well blended. Add the spring onions, parsley, salt, and cayenne pepper and mix well.

Gently fold in the apple and the trout…Taste and adjust the seasoning.

Serve with crackers or as crostini.

Enjoy!

Let’s celebrate National Mai Tai Day…

A tropical, fruity rum-based cocktail…which goes down well on a lovely balmy sunny day which at the moment has got up and gone and the heavens have opened…it is now lovely and cool but definitely not the weather to sit outside with a sundowner…

The lovely yellow cocktail is made using star fruit and a Carol Special Mai Tai…

Also known as Carambola it is a lovely fragrant fruit ..Take I star fruit and slice it… add to the glass reserving a slice for decoration…If you have a rounder glass then it is better as you need to muddle the star fruit to release the juice…Squeeze the juice of 1 lime and muddle again…Add a pinch of rock salt and some sugar syrup about a tbsp depending on your taste I probably add a little less then add a measure of vodka yes this Mai Tai uses vodka…gently stir add some ice and stir then top up with soda or sprite. Add more ice or vodka(shhh) if required…

Add a straw and a slice of star fruit to the glass…Enjoy!

That’s it for today…Tomorrow it is the 1st day of National Pickle and picnic Month…It is also National Ginger snap Day…In July there are lots of ice cream days and alcohol days scotch included…and one I hadn’t heard of National Penuche Day…WELL…for a fudge lover I didn’t know this …nice surprise says she licking her lips…Penuche is a fudge-like candy made from brown sugar, butter, and milk, using no flavourings except for vanilla. Penuche often has a tannish colour, and is lighter than regular fudge. It is formed by the caramelization of brown sugar; thus, its flavour is said to be reminiscent of caramel.

Photo credit: thehoneybunny on Visualhunt / CC BY-NC-ND

Photo credit: thehoneybunny on Visualhunt / CC BY-NC-ND

Yummy is what I have to say…Who would have thunk xxx

Thank you for reading this post I hope you have enjoyed reading about the vegetables that I can get here in Thailand xx

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!

Be safe and stay well xxx

CarolCooks2…weekly roundup 21st June-27th June 2020…Climate Change, Recipes, Whimsy and Chocolate…

Welcome to this week’s edition of my weekly roundup of posts…I hope you are all staying safe and well…and social distancing…Let’s take a pew and have a read… enjoy!

Relax and Enjoy! (1) Weekly Roundup

Monday…Recycling and Climate Change…22nd June 2020…

There were a few links to data updates on Climate Change last week and some info on ” Doing Palm Right” plus Waste…On the subject of waste…The sight of all this waste being left by people on beaches is absolutely appalling…yes I am having a rant…WHO are these people they are not my family and friends…Are they yours?… So who exactly are they?

https://carolcooks2.com/2020/06/22/recycling-and-climate-change22nd-june-2020/

Tuesday: National Fresh Fruit and Vegetable Month

As June is National Fruit and Vegetable Month today I am celebrating the lovely fruits and vegetables we can get here in Thailand…

 

There is sea caviar which is a lovely green and very nice eaten with a chilli dip…the grandkids just love it…Also many others some you may get where you live and others you may not but I am sure you also get lovely vegetables which I can’t it evens out really but we also have many vegetables in common…

https://carolcooks2.com/2020/06/23/national-fresh-fruit-and-vegetable-month/

Wednesday…Time for a touch of whimsy and my Food Column over at Sally’s where it is the A-Z of food and on my journey through the culinary alphabet it is the letter L…

Time to squeeze a few limes and lemons, cook some lamb and so many more foods like lavender and Liquorice…

https://smorgasbordinvitation.wordpress.com/2020/06/24/smorgasbord-blog-magazine-food-column-carol-taylor-a-z-of-food-l-is-for-lamb-lavender-lemon-lime-meringue-pie-liquorice-and-liver/

Wednesday is also the time for Whimsical Wednesdays and as this week has been one of those weeks I was running a tad late…

But I had some gems for you Big Ben has started to lean like the leaning tower of Piza and did you know that there is a shortage of Ninjas? Your piece of breakfast toast…Click the link to read more…x

https://carolcooks2.com/2020/06/25/whimsical-wednesday-with-carolcooks2-8/

Thursday…It was time for Sally and some food therapy…

A beautiful informative post from Sally… I mean who doesn’t feel good when the sun shines and the summer fruits are either ready and waiting to be picked fresh from your garden or calling to you…BUY ME! EAT ME! as you walk around the store or your local market. It is a wonderful time of year when our thoughts turn to a cooling and refreshing smoothie or a beautiful fruit salad…

So come on head over Sally’s for some great info on the benefits and recipes…The whole package in one read…Enjoy!

https://smorgasbordinvitation.wordpress.com/2020/06/25/smorgasbord-health-column-food-therapy-make-the-most-of-summer-homemade-fruit-salad-and-smoothies/

Friday…National Chocolate Pudding Day…

I mean who needs an excuse to eat chocolate?

https://carolcooks2.com/2020/06/26/national-chocolate-pudding-day/

Saturday…Saturday Snippets…

Here we are again…I hope you all have had a productive week and are still safe and well…Time to tell you what has made me laugh, cry or cringe this week…time to tell you what I have been cooking…of course…

Apart from some lovely bread rolls not much was cooking this week …but I have some snippets of news for you …Opera and flowers, we had a tussle between a snake and a gecko and with a little help, the Gecko got away…now I know many of you do not like snakes…I never used to until my son decided he would like one as a pet…Mother aka Moi said an emphatic …NO!…He then asked if his friend Damien could come round but omitted to tell me he was bringing his pet Burmese Python with him…after my initial, I am not going near that thing…and then seeing how the kids were all handling this beautiful snake I thought why not…The rest is history and one’s son had many a snake, lizards, water dragons etc and indeed his girlfriend and future wife had to understand love me and my snake comes to…They must have done as the snake was part of the offer…The rest is history and while I am wary of wild snakes I am not scared and respect their space.

animal-zoo-green-snake-60512

https://carolcooks2.com/2020/06/27/saturday-snippets-5/

Before I go I would love to share Sally’s Smorgasbord Weekly Roundup it is full of lots of book reviews, music, funnies, recipes and so much more…Do pop over and have a look she will make you most welcome…

https://smorgasbordinvitation.wordpress.com/2020/06/27/smorgasbord-blog-magazine-weekly-round-up-21st-27th-june-2020-josh-groban-lemon-meringue-pie-ireland-book-reviews-authors-and-humour/

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

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

My hopes…for the future…

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

Thank you for reading be well and stay safe xxx

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

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

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

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

Thank you once again for reading this post I hope you all stay safe and healthy xx

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