Category Archives: Hints and Tips-Cooking

The latest news on the environment and recycling…19th August 2019…

Monday…The start of another week …I have lots of good news for you this week and I am sure I can find someone to go into the Naughty Corner…and if they clean up their act and get it together I may even promote them at some point but they will have to prove they are worthy of a mention… 

There is much in the news lately about travel…About people who are talking about the enviroment quite publicly but are totting up those carbon footprints by their means of travel…

green foot prints eco system

What are your thoughts on this? Do you think about how you travel? But are a zealous recycler…How many of you have changed your mode of travel?

We have no car now…We travel by bus or walk…However, if I am taking a trip I generally go by plane…short journeys of about 1 and a half hours…Could I go by bus or train? I could…Would I consider the bus or train…I am considering the train…The buses are another story…The record for safe travel by bus is not good…here…

We could improve we are getting better so I really need to try harder…How about you?

train station

Image by victorsnk from Pixabay

Back to what are your thoughts do you think if we address carbon emissions in other ways that will work? Electric cars seem to be something which seems to be a viable option and more people are changing…

This post on train travel gives some great options…Click here…

What about planes are there plans afoot to reduce their carbon footprints ? would that raise fares? This is an interesting article on how if you have to fly you can reduce your carbon footprint and also it talks about ” Offsets” something I haven’t heard of before but it sounds interesting and something that all these frequent flyers and the jet-set could adopt or maybe they already do???

Zero waste in the home… How many of you can claim that title…I can’t… I try my best but am not yet completely Zero waste-free in my home…Are you?

Anne Marie has some brilliant ideas as to how we can go zero waste in 31 days…Please pop over and say hello and check out her ideas…

Can we help reduce greenhouse emissions with our food…?

That wedding breakfast last week…was an awesome way to show how waste food and food past its sell-by day can still be used and make some fantastic dishes which could grace any table as this wedding feast showed…

There are many similar schemes popping up all over the place…The rise of not-for-profit “pay-what-you-like” projects in the UK, which have been set up either to help people struggling to put a meal on the table or for environmental reasons.

It does, however, leave me asking how much waste food do we produce???

https://www.bbc.com/news/av/uk-england-leicestershire-48067194/how-much-food-waste-do-we-produce 

Or can an intelligent bin cut food waste…

The bin reads how much food you are wasting…

I think we all know that cows are a big source of Methane gas …Scientists now have discovered how to turn CO2 into oxygen…

 

The naughty Corner…

China (Coal)

China is the world’s largest producer and consumer of coal, and it shows in the results of the investigation by the CDP. According to the report, the coal industry in China was responsible for 14.32 % of the world’s GHG emissions.

What is China doing…China has already set out a target of ensuring its still-growing emissions peak by 2030, a target experts say should be met. Which means the highest point will have been reached and emissions will begin to fall.

However, Keohane vice president at the Environmental Defense Fund, a US-based environmental group. said the new emissions trading system could allow that peaking – essential if the world is to remain within the goals of the Paris agreement, to hold temperature rises to no more than 2 degrees C – Peaking could take place years earlier.

Thank you for reading this post I hope there was something that piqued your interest if you liked it please share or reblog, Thank you xx

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 to have 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

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Thank you once again for reading this post and if you love it please feel free to share or bookmark for later.  If you have any queries then drop me an email carolcookstwo@gmail.com  xx

 

 

 

 

 

 

 

 

The Culinary Alphabet…The letter S…Salmagundi?

Now S should be an easy one as I can think of many items which begin with S.  I do however like to throw in the odd curveball and come up with at least one which you may not have heard of or don’t know what it means…Z the last letter of the alphabet which I thought would be the shortest post ever for me is looking quite good I think honour will go to X as that is looking quite sparse at the moment…Any ideas gratefully received…The full blog post can be found over at Esme’s Salon…

Header letter S Culinary Alphabet

The first recipe today is:-

Salsa

My favourite is this one.  Mango and avocado with red onion.

Ingredients:

  • 1 mango, diced
  • 1 medium avocado, diced
  • ½ medium red onion, finely chopped
  • ½ bunch fresh coriander (about 1/2 cup chopped)
  • Juice of 1 medium lime (about 2tbsp)
  • 1/4 tsp salt and a pinch of black pepper, to taste

Let’s Cook!

In a medium bowl, combine diced mango, avocado, finely chopped red onion, and chopped coriander. If you like a hint of spice like me then add chopped chili.

Squeeze 2tbsp of fresh lime juice over the top and sprinkle with salt and pepper to taste. Toss gently to combine and serve. If not serving right away, cover and refrigerate.

Sage

Is one of my most used herbs in my cookery I love sage. Sage is probably most well known as one of the main ingredients of sage and onion stuffing, which is traditionally served on Christmas Day with roast turkey or roast goose.

Sage is another herb that has been around for thousands of years and which was not only used in cooking but also as a popular medicine. In fact, the word sage derives from the Latin “salvare”, which means to heal or to save.

Culinary I use it with both chicken and pork.  Sage can be bought cut fresh or dried from your local supermarket. You can grow sage in your garden, although if you live in a cold climate, it will not grow as well as in a warm and sunny country.

Dried sage can keep for about six months but must be stored in an airtight container or glass jar.

Cut fresh sage leaves should be stored in the refrigerator in a plastic bag or you may wrap them in a damp paper towel to maintain their freshness for as long as possible. They will usually last for three or four days.

Freshly picked sage leaves from your garden will keep for at least a week longer if stored wrapped in a damp paper towel and placed in a plastic bag in the refrigerator.

Ideas for using sage in cooking

Sage is not only ideal for flavouring meat or poultry dishes, but it also goes well with cheese, apples, and tomatoes. Try some of the ideas below.

  • Use to make your own homemade stuffing mixed with onion.
  • Use to flavour homemade vegetable soups.
  • Add to your homemade sausage mix or sausage stew.
  • Add some chopped sage leaves to macaroni cheese or other cheese dishes.
  • Sprinkle chopped sage leaves or dried sage onto toasted rustic or French bread rubbed with garlic and drizzled with olive oil.
  • Now add a fresh tomato and cheese salad.
  • Use sage to season and flavor any type of tomato sauce for pasta.
  • Add a small amount of fresh sage to a cheese omelette or frittata.

 

 

  • Sprinkle freshly cut sage leaves onto your pizza.
  • Use to flavor roast chicken or fish.
  • Fry sage leaves in butter to make a delicious sauce for pasta.
  • Use sage in your own homemade pâté recipe.
  • Add some chopped sage to your bread recipe.
  • Rub sage and garlic into pork chops before grilling.

Salmagundi

Is a mixture of foods combined with or without sauce and served cold.  It dates back to Elizabethian times and was a favourite with pirates on the high seas…A stew…A changing recipe from region to region and countries it can be anything from a dry stew to a salad where the ingredients included fruits, nuts, citrus juice, herbs and vegetables, and meats.  A showpiece sometimes or just a family favourite.

Now you have had a taster you need to head over to Esme’s lovely blog to see what other delights I have for you…See you there and please leave a comment as I get pretty lonely over there sometimes and we all know how much I love to chat…xxx Esme will also give you a very warm welcome…Thank you for hosting me again this month Esme…x

Thank you for reading this post I hope there was something that piqued your interest if you liked it please share or reblog, Thank you xx

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 to have 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

Connect to Carol (Moi)

Blog
Twitter
Facebook 
Pinterest

Thank you once again for reading this post and if you love it please feel free to share or bookmark for later.  If you have any queries then drop me an email carolcookstwo@gmail.com  xx