Category Archives: Guest Post

CarolCooks2 weekly roundup… 21st -27th August 2022-Monday Musings, Health, Morbid Obesity,Food Shortages,Aromatic Leaves…and Saturday Snippets where “Slow” is my one word prompt.

Hello and welcome to my weekly roundup of posts you may have missed…Where did August go? I blinked and it was nearly over…September is the ninth month of the year it is also Classical Music month and personally, I love classical music …lots of food months in September like potatoes, rice, mushrooms, Italian Cheese, honey, chicken, and whole grains all foods I like…September, in Old England, was called Haervest-monath (Harvest Month). This is the time to gather up the rest of the harvest and prepare for the winter months…

Very importantly September 21st is International Peace Day…a day where there will be a moment of silence at noon to events such as peace walks, concerts, and volunteering in the community…it would be my dearest wish before I leave this earth to know that peace reigns throughout the world…rose coloured glasses I know because dut=ring the whole of my lifetime I have never know peace throughout the world…BUT we should all strive for it and not support hate and anger as that hasn’t a place in my world and it shouldn’t in yours…on a personal note September is my birth month and also our wedding anniversary…

Enough of my musings let’s look at last week’s posts starting with…

Monday Musings…

Last week’s musings included the link for the food waste challenge which I hope you have all signed up for as we can all save a little more waste…have a think please just a small adjustment is better than none…plus I included a link on the danger of heating food in styrofoam containers in your microwave…

Monday Musings…22nd August 2022…

Tuesday is chicken day…the day when I share my chicken recipes…

Last week it was a family favourite a Chicken Stew with vegetables and stir-fried white veined chard…a simple easy meal that you can throw almost anything in all the bits and bobs from your fridge…time to use up the odds and ends…I thicken my sites by adding potatoes and barley which are natural thickeners…just remember not to add too much barley a mistake I have often made..less is more with barley…Enjoy!

CarolCooks2 in my kitchen…Homemade Chicken Stew…

Wednesday it was time for my world A–Z and today it was Ecuador… these are posts I thoroughly enjoy researching and writing some are countries I have visited and some I haven’t I do hope you enjoyed my virtual tours…

Small compared to many of its neighbours though, the South American country of Ecuador is big on culture and food…Ecuadorian food dishes range is as wide as the three distinct regions found in the country, which include the Amazon jungle, the Andean highlands, and the Pacific Coast (including the Galápagos Islands).

CarolCooks2…A-Z World Cuisines…Part 22…Ecuador

Next, I was over at Willows’s lovely blog for a Q & A session that I thoroughly enjoyed…I enjoy a Q & A as much as I enjoy my A-Z’s…Thank you Willow x

This week’s guest for Eco Tuesday is the world-travelling Carol Taylor! Many of you may know her from her blog or from her food column over at Smorgasbord, but you may not know that both her slow cooker and her cooking pans have been around the globe with her. Read on to discover what makes Carol’s Kitchen “green”!

Eco Tuesday: Carol’s Foodie Adventures with her World-Traveling Slow Cooker

I am a great believer in the fact we are what we eat...Sally over at Smorgasbord Magazine is a qualified nutritionist and I value and trust her honest approach and advice…Today I am sharing the next instalment of Health Matters and Morbid Obesity…

I love how Sally encourages us to look at the whole picture and acknowledge that during our weight loss journey we need to revise our goals…Please head over and have a read it could help you or someone you love …

Smorgasbord Health Column – Size Matters: The Sequel – #Morbid Obesity – #Emotional Factors, Developing Willpower by Sally Cronin

Friday Food Reviews…Aromatic leaves…

Why am I looking at aromatic leaves?… As you know I am a foodie and I am always looking at recipes…I watch many cooking shows/videos and just recently I have been watching Rick Stein in India…We love curry and I always make my own spice mixes when I make an Indian Curry…if you get to watch this series and love Indian food I have picked up many little hints and tips and it is worth watching…

Until a week ago I never knew there was a difference in bay leaves I have always used the bay (laurel bay) leaf in my cooking and in fact even in Indian recipes it is just referred to as “bay leaf” maybe they assume there is only one type especially if they never cook food from other cultures…

The Indian bay is recognised by its 3 veins and the fact it is a much larger leaf than the laurel bay which only has one central vein…Last night was the first time I had used an Indian Bay leaf I needed to make some more Garam Masala for a recipe there is a definite difference in taste…Thank you Rick Stein for educating me on the differences I will definitely be buying his Rick Stein in India cookbook…

CarolCooks2…Friday Food Reviews…Aromatic Leaves…When is a bay leaf not a bay leaf?

Saturday Snippets…

Saturday Snippets is one of my favourite posts of the week I learn much from my research and your comments so please keep them coming…my muse is a funny thing sometimes a word is given to me in advance and other times my muse leaves it until the day before…my muse also gives me some strange ones where I have to think and have a delve in my archives(thoughts)…lol…

My first thought here was…The Foxtrot which I love to watch someone else dance…a complex dance that is beautiful to watch…I love how just one word prompts so many different thoughts from us…For Jennie, it was “Summertime” from Porgy and Bess, and for Clive who is a musical guru he thought of the Pointer Sisters and Clapton’s nickname this just shows how diverse thoughts can be triggered by just one word and today that one word is “Slow” and for Dorothy, it was a tune from a new artist for me “Greg Brown” who makes Dorothy crave making a stew he sings about “Slow Food”

What thoughts does “Slow” conjure up in your mind”

Saturday Snippets…27th August 2022…Today’s one-word prompt is “slow”

Thank you so much for joining me today I hope you have all had a joyous weekend…As always I look forward to your comments and thoughts…I hope to see you here next week …tomorrow its Monday Musings where delicious food and great music are on the menu…xx

Eco Tuesday: Carol’s Foodie Adventures with her World-Traveling Slow Cooker

Good morning…on Tuesday I was over at Willows’s lovely blog where she asked me to participate in a Q & A… it was good fun and Willow asked some interesting questions… To read the full guest post please click the highlighted link below where Willow will make you very welcome…See you there…I do hope you enjoy!

This week’s guest for Eco Tuesday is the world-travelling Carol Taylor! Many of you may know her from her blog or her food column at Smorgasbord, but you may not know that both her slow cooker and her cooking pans have been around the globe with her. Read on to discover what makes Carol’s Kitchen “green”!

Smorgasbord Health Column – Women’s Health Month – Guest Post – Judith Barrow – Breast Cancer Survivor.

Yesterday I shared the first post from Smorgasbord Magazine about Breast Cancer with statistics and how to make sure you are checking anything suspicious out as soon as possible.

Now for this very personal story from Judith Barrow, a breast cancer survivor #recommended read.

Healthy Eating…No to diets…Tofu


No more.... tofu (1)

Welcome it’s that time again when you never know what I am going to say and neither do I half the time…It just flows once the fingers touch the keyboard…

As you know by now I have been having a few rants and also telling how I know absolutely nothing about tofu…Tofu well this tofu virgin is no more I have cooked my first tofu dish today a recipe from my blogging friend Dolly from Kookkoscherkitchen…

But before I give you my verdict and tell you what I think the lovely Tori has written a guest post about the said Tofu…Welcome, Tori and over to you my dear…

Drumroll please Maestro!

First of all, thanks to Carol for inviting me to post on her blog.

So… I’ve been a full-time vegetarian for about ten years.  I say it like that because I’ve had what my brother calls ‘vegetarian phases’ since I was a small child, where I’d refuse to eat meat, and giving me any would result in it either sitting on my plate uneaten or ending up in the dog.  But even my brother has to acknowledge this is more than a ‘vegetarian phase’ this time since I haven’t eaten any animal products beyond eggs and cheese – and some would argue honey – in about ten years.

There’s a lot I don’t know about a lot of things, including cooking.  But I have tried some new foods since becoming a vegetarian and learned one or two things about them in the process.  One of those foods is tofu.

As I mentioned to Carol when she asked if I’d like to do a post for her blog, I’m far from being an expert on tofu.  However, since I have picked up a few things over the years, and there are those who don’t know the first thing about what they’re meant to do with tofu, I thought I’d share a couple of tips to help anyone thinking of trying tofu get started.

So, here are my tips.  Others may have different opinions, but here’s what I have to say about tofu:

  1. Tofu works for sweet and savoury dishes.

Most people use tofu to make savoury dishes.  To be honest, that’s how I usually use it.  However, it can also be used to make sweet dishes.

Some ideas for using it include:

  • As a meat substitute in salads, curries, etc. It especially works well as a chicken substitute.  Just grill or fry it, and add it to your favourite dish.  I especially love it with sweet and sour sauce and boiled rice.
  • In the place of scrambled eggs. Scramble up some tofu, add some tomatoes and hash browns (or slices of fried potato) and you have a tasty breakfast that even a vegan will eat.
  • As a dairy free or vegan-friendly ‘cream cheese’ substitute. Silken tofu especially can be used in the place of dairy alternatives to make desserts like cheesecake vegan-friendly, or even just to reduce the dairy intake of someone who isn’t vegan.
  1. The type of recipe determines the kind of tofu you need.

Whether you need firm or silken tofu depends on the type of recipe you’re making.  As a rule of thumb, use firm for savoury recipes, and silken for sweet ones.  You can do it the other way around, but using firm for savoury recipes and silken for sweet ones yields the best results.  At least, I think so.

  1. Don’t forget to marinate your tofu.

No matter what recipe you’re using it in, you absolutely must marinade your tofu.  Tofu has no real flavour of its own, so takes on the flavours of whatever it’s marinated in.  This is why it can be used to do both sweet and savoury dishes.  So marinade your tofu for at least a little while before cooking.  If you don’t, you’ll have something tasteless that will be like eating a sponge.  At least, I imagine it would be like eating a sponge; having not eaten any sponges, I’m only guessing as to the taste comparison.

Beyond that, experiment, and remember: just because you don’t like it prepared one way, doesn’t mean you don’t like tofu at all.  If you try it and don’t enjoy it the first time, try it a couple of different ways before you decide you don’t like it.

One final comment: tofu – in case you don’t know – is what’s left after the liquid is drained from soya beans to make soya milk.  If you have an allergy to soy products, you should avoid trying tofu.



Tori - September 2015

Victoria Zigler is a blind poet and children’s author who was born and raised in the Black Mountains of Wales, UK, and is now living on the South-East coast of England, UK, with her hubby and furkids.  Victoria – or Tori, if you prefer – has been writing since she knew how, and describes herself as a combination of Hermione Granger and Luna Lovegood from the Harry Potter books: Hermione’s thirst for knowledge and love of books, combined with Luna’s alternative way of looking at the world.  She has a wide variety of interests, designed to exercise both the creative and logical sides of her brain, and dabbles in them at random depending on what she feels like doing at any given time.

To date, Tori has published nine poetry books and more than 40 children’s books, with more planned for the future.  She makes her books available in multiple eBook formats, as well as in both paperback and audio.  She’s also contributed a story to the sci-fi and fantasy anthology Wyrd Worlds II, which is available in eBook only.





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Thank you so much, Tori, I now know a little more about Tofu…My experiment in the kitchen went well today I didn’t realise Tofu held so much water…

I made a recipe from Dolly @ Koolkosherkitchen Did we like it?… I wasn’t sure on the texture but will take Tori’s advice and try another recipe..The sauce was lovely and the sesame seeds added a bit of toastiness and texture it was the tofu, not a feeling I am used to with food a bit spongy but will try again as I have some tofu left.

tofu with sesame seeds

Thank you once again to Tori for chatting to us about Tofu… please pay her a visit and say hello she would love to hear from you…

I have certainly learnt more about tofu today I hope for those of you who were like me now know a little more if you enjoyed this post please share on your social media…Thank you xx


Sauces and chutneys from around the world

Many thanx to Esme for letting me guest post…This month it is sauces and chutneys from around the world 🙂 Enjoy!



Hello again. I hope you enjoyed my post on Bread last month…Have you tried any of the recipes yet…If so it would be lovely to hear from you how they turned out or even better if you shared them on TRH Facebook group we would love to see you there.

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