Category Archives: Curing

Tonight I dream , Tomorrow I do !

Another archived post from 2015..Cured Pork Belly, Art and Spiders. I hope you enjoy my older posts as they give you the reader some insight into what makes me tick…

Retired? No one told me!

Well, I flipping hope so.

I have spent days trying to figure out this linking. Had some great advice thank you, you know who you are.

Thought I had cracked it. Wrong! Published it and nought but blanks this picture is soooooo me at the moment.

questions-1922476_1920 (1)Photo source:

Where’s the vino???????

Rant over.

I’ll start again.

Good Morning everyone what a lovely sunny day it is.

The bacon has been sizzlingSAM_6497 and sampled so as promised here you go folks.

The Recipe:

2 Kilo’s Pork Belly.

For every Kilo of Pork use:

2 parts rock salt to 1 part sugar.

4 cloves garlic.

2 bay leaves

A bunch of Lemon Thyme.

20/30 Mustard Seeds,

12 Pepper Corns,

Celery Juice.


Finely slice bay Leaves and lightly crush with other Spices in Pestle & Mortar.

Combine with Sugar and Salt and mix with Celery juice until damp.

Rub into Pork.SAM_6494

Place Pork in a sealed container…

View original post 270 more words

Christmas Recipes Part 3.

Ham Brined, cooked and yummy. After a few trials and stupid here who had her silly head on and just cocked it up! We have perfection! Well close..ha ha.

Mincemeat soaked overnight ( standing on a tray filled with water)SAM_7360 and wet t/towel..pesky ants..didn’t want to swim..ha ha. Where there is a will there is way says the human to the ants…. For those of you who want to make their own then here is the recipe..


36oz of dried fruit…..I used raisins, sultanas, chopped prunes and some dried cranberries.

12oz brown sugar.

Zest and juice of 2 oranges and 2 lemons.

2oz chopped almonds or nut of your choice.

1lb Apples peeled and chopped.

8oz vegetable suet.

4tsp mixed spice.

1/2 tsp cinnamon

1/4tsp fresh nutmeg grated.

6 tbsp Brandy.

Mix all ingredients except for Brandy, cover and leave overnight SAM_7359for fruit to plump up and absorb flavours.

Cook on very low heat for 30 mins.

Cool and stir in Brandy.

Spoon into sterilized jars , cover tightly. Store in cool dark place.

Home brined and Cooked Ham.


2 kilo Piece of Pork Loin.

For Rub:

4tbsp Salt.

2 tbsp sugar.

scant 1/2 tbsp Salt Petre.


21/2 Litres of Water.

900 gm salt.

2tbsp sugar.

1/2 tbsp salt petre.

Method Day One.

Very important …Put on gloves..I use surgical gloves.

Mix salt,Sugar and Salt Petre together. Rub over Pork and put in container , cover and leave in fridge overnight.

Brine: Measure out water into saucepan, add salt,sugar and salt petre. Bring to boil. Simmer 10 mins and cool. I cool overnight.

Day Two:

Remove Pork from Container..clean container with weak bleach solution.

Put Pork back and cover completely with Brine.

Put in fridge and leave for 4-5 days.

Cook by chosen  method either bake in oven or cook on hob. I prefer cooking on hob as I think it keeps ham moist. SAM_7362

I cover Pork with water bring to the boil then drain of water. Add fresh water and Bay leaves, Peppercorns, Coriander seed, mustard seeds black and yellow,Piece cinnamon, 4 or  5 cloves, cardamom seeds and tbsp brown sugar. You can use any mix you prefer I generally use what I have in my cupboard on the day,  I have also added cider to the water on occasions or beer.

Cook for 35 mins per kilo. Allow to cool in water.



This is my opinion and I have considered this seriously…I have used celery juice mix to brine which was ok but it had that underlying taste of celery which although I like celery did not particularly like the taste on my ham. Salt petre for the amount used and the dilution which according to my research the human body can cope with,  against the fact that if I contracted botulism because of my brining my body was unlikely to cope with .. my personal decision for myself and my family was to use it….You must however use gloves as if it comes into contact with your skin it will cause a reaction.

My personal take on this was I am sure that during my lifetime I have unknowingly consumed far more and maybe far worse than I could envisage so this to me was a considered decision and I believe this way I am consuming less preservatives than in bought ham or bacon. Again my personal take on this.

Wow that was a lot of spiel for me…


A writer is simply a photographer of thoughts….

I love this quote,  it certainly resonates with me.

This warned….may become a rant…I have had a mixed couple of weeks ..some happy times and some very, very sad times…

I am happy because my not so little Soi Dog has settled in well…has his own blog …and although he chews it’s because he wants to get in or out, well maybe not all of it but he is lovely and I wouldn’t do without him……Soi Dogs do a wonderful job and if you can donate or adopt it would make a little dog very happy… I have put this link on so you see what great work they do to save the dogs on the streets……


I am happy because back from my retreat my fingers are flying…All of my short stories are edited and typed up ready for our book to celebrate our retreat and also for the 2nd volume of The Phuket Writers Anthology…which will be out early next year. My cookbook is taking shape and although my novel is a bit on the back burner due to other commitments I have lots of ideas…so all good. So if any of you lovely bloggers want to come along next year it would be great to meet you click on this link to read all about it and the lovely Annie my friend and mentor who is an amazing lady……

I am happy because I have ham brining and there is nothing to beat the taste of homemade ham.

Ham home cured

Christmas is coming and it’s that time of year when our thoughts turn to what we should be making our mincemeat and puds so I think I will do a Christmas recipe one..mmmm now that’s a good idea methinks..talked myself into that one..haha

I am happy because one of us  Lori Jean Grace has published a book on Amazon …  A Michelle Angelique Urban Action Adventure Thriller Series Book #1 (Michelle Angelique Avenging Angel Assassin) Kindle Edition…Just click this link to buy:

Sista’z Revenge is a pacy thriller and Book 1 of a series…….  Love the cover, I have my copy and I can’t wait to read…I know the blood, sweat, and tears which have gone into this …….so this afternoon I will settle down with my glass of chilled vino and read.

Now to the sadness, I am heart-broken for a good friend of mine..who lost her son Phillip to Cancer this morning Friday 13th, he was 1 year and 11 days older than my son.

None of us think our children will go before us..none…I keep reading of all these alternative cures maybe they work, maybe they don’t, maybe they can be used alongside conventional medicine..maybe it will stop being about money…maybe the big pharmaceuticals will lose their stranglehold on the world of medicine…so many maybe’s…

I am sad that human life is worth less in some parts of this beautiful world than a bottle of water.

I am sad for Phillips’s mum and dad who now have the added pain of watching their only daughter fight cancer. Their only two children and both have this disease???

I am sad for those two little boys who have lost a beloved uncle and have a sick mother.

I am sad of being sad and wish with all my heart that God would step in and right some wrongs, that governments, teachers, anyone who can..and doesn’t….does…

I am sad because I have woken up and read about the terrible loss of life in France … Bombs and shootings …so many innocent people…….so many lives lost.

So if I only had two wishes in my life…. it would be for a cure for cancer and other terrible diseases and World Peace……. methinks none of that will come to pass in my lifetime…I hope it does in my children’s and grand children’s……..

maudlin or What????? Next time it will be Christmas Recipes and all bright and jolly…….today  I just can’t muster that feeling of heartbroken for my friend and her family…..


Until next time stay happy and love your neighbour unless of course, the bass is banging out at silly o’clock………….xx

You don’t have to put an age limit on your dreams!

I truly think that is my wildest dreams and imagination I would have never, ever thought I would be doing what I do now or live where I live…..even my thoughts are different to even 5 years ago..maybe this is what I really always wanted but life sometimes overtakes you, gets in the way all sorts of reasons or maybe I just didn’t have the courage…I am certainly braver than I was…I speak about things I would never have before and to strangers…I respond to blogs with an ..I don’t know…maybe abandon….I am definitely calmer…pfffff that’s a relief..not so hot-headed as when I was young…..still don’t like my photo taken ……..I have been reading many blogs lately..some political so I can try to understand some of the things going on in the world..but I also think that sometimes however much you learn or think you understand..some people are just bad, through and through…

I read blogs about what is being put in our food and drink,  again so much to plough through…… once you start clicking on links….so I have decided that rather than becoming paranoid I will do what I think is reasonable for me, for family……some things we eat very rarely or the quantities are so minute..for example…I brine my own ham and baconSAM_6497..why?….well because I have more time to do so…Because I don’t like slimy, processed ham..yuk…so again… research…so much information….do I use ” Salt Petre” or natural brining agents…mmmmmmm well tried celery was ok and I like celery but not as an after taste in my bacon…..well I deduced from all my findings that for the amount used and the dilution ratio that it wasn’t that much of a opinion let me say…..the human body can process  small amounts….however if we contracted botulism because I didn’t use’s likely that the human body would not fight that successfully…no brainer really…my opinion guys…so as I don’t eat bacon sarnies every single day and two on Sundays as well as having a shop bought,additive laden BLT (bacon, lettuce and tomato) sandwich for lunch 5 days a week…..and eat ham or bacon in every other guise  for the remainder of my weeks meals then I’m pretty safe I think.

I read blogs about vaccinations..or one blog that I chanced upon and it presented both sides of the argument/discussion…… again my opinion but the increase in bad cases of measles and whooping-cough lead me to think that immunisation is not a bad thing….again my opinion.

I  also read a previous post on this blog which was about people who me….have lovely island views, dogs, cats, food,etc but no pic of themselves and saying…. “Who are you really?” was actually well written and made me think …that in this day and age we have to be really careful who we chat to…so after much deliberation …I have decided that you lot are all grownups and if I post a mug shot of me… won’t keep you awake at night …so…..Ta Da!



How do I follow that?

It’s going to be hard…

Of all my blogs so far I think last weeks was my best…I got some wonderful comments and for that my friends… I thank you.

Was it that quote from the wonderful lady who was Eleanor Roosevelt? Or my scribblings..maybe a bit of both, she drew you in and I delivered.

Well, peeps, at last, I have copies of our book in my hands and I am winging one off to a very special lady in the UK…My Mum…..who I am sure will dine out for months with her friends from that wonderful group, that good old English tradition which is  “The Mothers Union” and I am happy to give her full bragging rights…haha.

Phuket Writers

Phuket Writers group proudly holding a copy of our book ..Hot off the press.

Now I am back on track writing my novel which one of my short stories in the book is a prelude for. It’s exciting times for me.

Anyway enough of me, I am sure there are lots of my readers who are doing and achieving wonderful things and I wish you all good luck with your chosen projects.


Recipes well not really this week..I had a wonderful  Beef Rendang that my friend Manik made and I am going to get her to show me some more Indonesian dishes which I will share with you.

Ham, I am going to use a piece of Pork Loin this time…so will let you know how that turns out. It is smaller so the brining time is less.

Next week I will give you the recipe for a lovely healthy Thai Dish called  Miang Kham a lovely tasty Leaf wrapped dish.


To eat you add a little of each of those finely chopped delicious morsels in the Betel leaf add some tamarind sauce and pop it in your mouth…A delicious snack… Miang Kham.

Wooh well, my sneezes are defo not like this…..

It was a high-pitched sneeze, a most delicate sternutation, the merest zephyr tangled in a pretty, powdered, finger-tip of a nose.
— Eric Linklater, Magnus Merriman, 1934

Mine is so forceful that it has been known for my teeth to fly across the  room……no sniggering…. with a nose like a ski jump, square on the end…..always wanted a little button nose………it’s never gonna be a dainty sneeze now is it?

Excited or what grand kiddies on the way…

They have left Heathrow and winging their way here….2 weeks of bliss and fun I do hope they love Thailand as much as their Nannie……..who wouldn’t???? ooohhhhhh excited……so folks if you don’t get a blog then Y’all know why……..but never fear you will get pics, pics, and more pics……excited doesn’t come close….but all you nans out there know how I feel don’t you??????


Thank you for reading my blog and thank you for all the lovely comments and likes I got for last weeks love you all xxx





Tonight I dream , Tomorrow I do !

Well, I flipping hope so.

I have spent days trying to figure out this linking. Had some great advice thank you, you know who you are.

Thought I had cracked it. Wrong! Published it and nought but blanks this picture is soooooo me at the moment.

questions-1922476_1920 (1)

Photo source:

Where’s the vino???????

Rant over.

I’ll start again.

Good Morning everyone what a lovely sunny day it is.

The bacon has been sizzling and sampled…Yum…

bacon sizzling in pan

Naturally cured with celery juice

Sampled so as promised here you go folks.

The Recipe:

2 Kilo’s Pork Belly.

For every Kilo of Pork use:

  • 2 parts rock salt to 1 part sugar.
  • 4 cloves garlic.
  • 2 bay leaves
  • A bunch of Lemon Thyme.
  • 20/30 Mustard Seeds,
  • 12 Pepper Corns,
  • Celery Juice.

Let’s Cook!

Finely slice bay Leaves and lightly crush with other Spices in Pestle & Mortar.

Combine with Sugar and Salt and mix with Celery juice until damp.

Rub into pork.SAM_6494

Place Pork in a sealed container or bag ( I used a brining bag).

Store in Fridge for 5 Days.

Remove and wash thoroughly.

Cook in oven @ 100c for 2 hours. Cool and slice.SAM_6495

This week I am going to use Pork Loin and am going to add some additional herbs some regular Thyme I think, will let you know but experiment with different cuts of meat and herbs Rosemary may be nice or a bunch of mixed herbs. Let me know it would be lovely to hear some thoughts.

While we are on the subject of cooking I gave you a recipe for Papaya salad a while ago, I had an interesting variation when we were down the beach and it was made with Green Bananas instead of Papaya. Blew my sox off or would have if I wore them, but interesting, quite nice  I prefer Papaya but again a substitute if you are unable to get Papaya.

Proud Nannie time…TaDa… recently my granddaughter had her 1st Art Expo. She is an amazing

artist not that I am biased in any way. Ha Ha…I love the transformation from man to wolf, very clever.

Danni 2015

Danni Art expo Jan 2015 Wouldn’t want to meet her on my daily swim.Danni Art Expo Jan 16thWell, Done Danni, we are proud of you .xxx

Trumpet blowing over, we nan’s love to brag about our grandkids don’t we????.

SAM_6057Thank god for screens, although some of these not so little darlings manage to get in little buggers and some not so little buggers, it’s the centipedes I don’t like, still haven’t found one who can swim yet though, He He

Until next time stay safe, have fun and enjoy life.