Category Archives: Thailand

Smorgasbord Blogger Daily – Friday 20th September 2019 – Brigid P. Gallagher, John Rieber and Carol Taylor

If you love bees ad would love to know more then there is a fascinating post here and if you love French food then look no further and thirdly you have me and my Whimsical Wednesdays so all in all you can add The Royal Opera House to the mix so find a comfy chair and prepare for one of the most interesting reads you may have had for a while…Enjoy!

Smorgasbord Blog Magazine

This series is an opportunity to showcase posts from around our community and the brilliant bloggers who share with us. It would be amazing if you would follow the links to the post I have highlighted and whilst visiting follow and support the blogger.

The first post is from inspirational author Brigid P. Gallagher who has been taking a course in Beekeeping.. this post from last week is the second part, but there is a link to the first.

My beekeeping studies continue – this post follows on from An Inspiring Introduction to Beekeeping

A big thank you to my teachers at The Glasshouses, Killult http://www.natithegloine.com
Smokers

Smoke is puffed over the top of the frames, to calm the bee colony when inspecting a hive.

Scraps of newspaper are first set on fire inside a metal container in the smoker, before adding pine needles to create smoke for the inspection.

View original post 736 more words

Travel and Traditions…Monkey Hill… Phuket Town, Thailand

Khao Rang Hill is one of Phuket’s most famous viewpoints. Located to the northwest of the city centre, it offers views out over the town, to the south of the island, neighbouring islands and along the hills.

monkey in tree phuketCalled Monkey Hill locally and if you want to see monkeys then this is one of the places to visit….. It also boasts a nicely landscaped park with children’s playground, three restaurants of which this one is our favourite..the food is lovely… Quite spicy so if you don’t like it Thai hot ask for Mai Ped( not hot) there is also a panoramic terrace.

To access Rang Hill you can take one of two main roads leading up, one from Yaowarat Road by Vachira Hospital and the other from the east-west connecting Mae Luan Road. The access road is a steep one.

Just a word of warning about the monkeys they are very tame as they are fed by locals and visitors to the extent that they will come close…We witnessed a local boy tormenting one of the monkeys with food our friend’s father sat on one of the benches and the same monkey approached him when he saw he had food…The father offered the monkey food the monkey then went for the man and badly bit his arm so much so that it tore tendons …Please don’t torment the monkeys and place the food down …It is the only incident we have seen and we have been there numerous times but do feel the monkey wasn’t at fault as he was badly tormented and probably thought the same was going to happen again…

Phuket Town is a charming mixture of old and new…lovely Sino Portuguese buildings and all the overhead electric cables are now underground a very pretty town..

If you are up and about bright and early then you will see monks take to the streets on their daily alms rounds and the fresh market buzzes with restaurant owners buying ingredients for the day’s meals.

Time to explore..here are a few pictures of some of what we saw… A cute tuk-tuk..

Phuket was once a busy, bustling Tin mining town and the Museum is a good place to read about the history.

Time for lunch at one of my favourite restaurants…The China Inn in Thalang Road which is also a dressmakers dream for materials etc. But I digress…..Food!

The Old Town and every time I go I find something I haven’t discovered before. This lovely little shrine is down a side street on Phang Nga Road built among the houses and there it is like a little jewel in a crown. Often missed it now has a lovely ornate streetside archway.

It was built in 1891 by Luang Amnat Nararak (Dan Duad) in order to house Chinese deities which his family had previously respected. This shrine is used not only for worshipping all the sanctity but also for gathering his family.

Constructed in Phuket over a hundred years ago. Its name varies, depending on the languages; for example, in Hokkien Chinese, it is called “Teng Kong Tong Shrine” or “Sing Jia Kong Shrine,” while the local people call it “Am Teng Kong Tong.”

Sang Tham Shrine is so distinctive that tourists are attracted to visit. The location is very peaceful. Even though the shrine is located in the centre of Phuket, it is not affected by the city’s chaos. Furthermore, this shrine is no less spectacular than any other shrines. The architectures in the shrine were designed in cultural and traditional Chinese style. It is obvious that the building is similar to the small house with a Chinese style roof. The roof is made of stucco in the shape of dragons and Chinese dolls, which is a popular well-decorated art style in Hokkien Province. As for the shrine itself, there are paintings of black lined pattern inside the squares on two sides of the wall, depicting the legend of “Xue Rengui” in Tang Dynasty, when Ong Sun Tai Sai deity was born human.

In addition, in 1997, Sang Tham Shrine was granted the Conservation Award by Princess Maha Chakri Sirindhorn, after the selection by the Association of Siamese Architects under Royal Patronage (ASA). In 1999, there was a big renovation for the shrine’s 109th anniversary in 2000.

 It is a lovely mix of both old and new. Some of which is now housed behind glass to preserve their beauty.

A pretty town with lots to see and do which I hope you will enjoy if you visit Phuket.

Life on The farm… Thai Potatoes, Rice and Banana leaf wrapped desserts…

Thai potatoes which in Thai are called Man sam Farang but are also known as Cassava, Yuca or Tapioca root. It is widely grown throughout the east and north-east Thailand as cattle food and also for starch and Tapioca flour.

SAM_8849

It is a very drought resistant vegetable and there are two main sorts sweet or bitter with a hard brown outer shell and yellow or white flesh. It is the bitter one which contains more of the chemical bound cyanide.

The smaller sweet rooted varieties which are used for desserts here in Thailand like the famous Khanom man sampalang where cooking is deemed to be enough to break down the cyanide.

There are a lot of warnings about eating raw roots and how they should be prepared carefully before eating as it can cause death.

Modern thinking is that it is not as dangerous as it was originally thought to be however it is always wise to err on the side of caution.

This root should NOT be eaten raw.

Cooking is said to cause the cells to break down and the cyanide to be broken down which renders it safe to eat.

Thailand is the world’s largest importer of dried Cassava.

Down here on the farm it is grown for animal feed and to make flour. The potato is harvested when it is around 3-4months and the roots 30-45cm, harvested by hand although now some farmers use mechanical means generally the lower part of the stem is raised and the roots pulled from the ground.

cassava-285033_1920 root

It is then cut into approx 15cm pieces and sun-dried for 2 days. As cattle feed, it is high in proteins and contains tannins and is valued as a good source of roughage for cattle food.

The cassava root which is going to be used for next season’s crop is soaked and treated for termites before planting prior to the next wet season.

The remainder of the outer shell from which the flesh is extracted is sometimes used for wood or just burnt as it has no further use. The picture below is the empty root with the flesh extracted.

SAM_8852

Other uses for the root  are:

To make starch for clothing.

To make tapioca, the tapioca beads are balls of Cassava. When fermented it is called garri.

Crackers for frying as in a previous post can be made from Tapioca flour. Thai pancakes

It is used in the making of MSG ..Monosodium glutamate.

Boiled as a vegetable it is similar to British potatoes.

Now for a recipe:

dessert-1549271_1920 steamed

Khanom man sampalang is a cross between a cake and a dessert and is very popular here in Thailand. It is thick, hearty, smooth and sticky. A steamed tapioca cake.

You will need:

  • 2   cups of grated Cassava
  • 6 tbsp of tapioca flour
  • 1 tbsp of mung bean starch
  • 1/2 cup of sugar
  • 1/2 cup of coconut milk
  • 1 cup of shredded coconut.
  • Food colouring

Let’s Cook!

 

Put all ingredients except salt and shredded coconut in a bowl. Mix well for 5 minutes get your hands in there and work it until the sugar has dissolved.

Add the colour and mix well to combine. Add 1/2 cup of the shredded coconut and salt and mix together. Set to one side.

Put small cups into a steamer and pour some mixture into each cup. Steam for 15 minutes then either stir in the remainder of the shredded coconut or spread over the top of the cake. before serving. If you spread over the top then it is lovely when toasted before spreading over the top of the cake.

Enjoy!

It was also time to plant some more banana trees bananas we also have trees with bananas for frying and making Somtam…A Thai salad where banana is used instead of green papaya. These ones are for eating and the trees don’t grow as tall as the other banana trees the bananas are lovely eating ones and a nice sized banana.

The rice crop is growing well but it is hard work when it is farmed the traditional way …Weeding has to be done as if you don’t then your crop will not be as bountiful but it is backbreaking we also harvest it the old way and not by machine as again you don’t get as much rice…But it is all done with a smile and it is a real community event…

         Harvest time- Rice- rural Thailand

Sticky rice and banana parcels made by Tik’s mum…we couldn’t get a smile out of her still…But? I was allowed to take photos for my blog…These banana leaf-wrapped parcels are hand made and sold almost everywhere…Always check the filling though as it varies somewhat…

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Everything is ready to make these lovely sticky rice and banana parcels

Bananas cut into halves, uncooked sticky rice ( Khao niao), sugar pot, banana leaves cut into rectangles and bamboo strips to tie the parcels. These are then cooked in hot water for 2 to 2 1/2 hours.

The halved bananas are rolled in the sticky rice..which is uncooked with a little sugar added.

They are then wrapped in the banana leaves and made into a neat little parcel tied together with the bamboo.

The parcels are then stood upright in a pot of hot water and covered with some bamboo and cooked for 2 to 2/12 hours until the rice is cooked.

sticky rice and banana

When ready you have these lovely parcels of sticky rice …These type of sweet snacks are very popular here …

These ones are what we were given yesterday by one of our Thai neighbours…It is one of the things I love about living here as when I go out walking I see chillies, mushrooms, fish or meat drying in the sun…Like these little parcels below the coconut was hand grated from the drupe, the bean curd mixed in a bowl by hand and grandma was sitting in the shade cutting the squares from the banana leaves always a proper family affair…They are then steamed as the ones above were…Such a lovely pace of family life…

The brown you can see through the yellow outer is coconut mixed with tamarind the yellow is a type of bean curd which is slightly chewy…

I do hope that you enjoy my tales of life on the farm and can see how many things are still made and harvested the traditional way…

Until next time stay safe and laugh a lot …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.

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 creative week ahead xx

 

 

 

 

 

 

 

 

 

 

 

 

Dogs are not our whole life but they make our life whole… Saangchai and Soi Dogs…

Having just returned from my few days away I am still playing catchup…So I thought as Saangchai missed me I would repost one of his earlier posts which also has a link to Soi Dogs the wonderful organisation where we got Saangchai from…Without them, there would be so many more stray dogs on the streets…I will now hand you over to Saangchai…

Yeah…I get to chat with you…Woof…First time in a while but hopefully my mistress will let me on here much more..For now, this is an earlier one I wrote when I was just a puppy… Now I am grown up I don’t chew any more…and I let her friends in now although I do give them the once over a little warning scowl( growl)…

 

SAM_7055

It just fell apart!

It seems like everything I just “lick” falls apart…….well maybe..just maybe I chew it a little bit……Hey, peeps welcome to my Monday blog… have you noticed that I don’t say ” woof ” so often?

It ‘s because my mistress…. she doesn’t like it and I think I am just going to have to do as I am told.

Her friends came round..again!……..So I barked… well I did growl too……but they came in any way and my mistress she got her…you will do as you are told voice on…and kept saying NO!

What’s a boy to do?  anyway I gave one last  ” woof ” and lay down beside her…but that lady seemed very nice, I slowly crept under the table towards her….she let me lick and smell her hand…she seems ok..maybe next time  I’ll be nice….she smelt of lots of other dogs so maybe she has forever dogs too..she must be ok…..my mistress is pretty cool so if she says it’s ok ….

Yehhhhh little master is here, we have so much fun…he plays and rolls about with me…today he is excited and keeps saying we are going to the beach..what’s the beach?

Anyway off we go in the truck… it wasn’t very far and I wasn’t sick..hehe…he is good fun!

Oh, this is nice and soft and I can dig holes! We run and run and went down to the water it was much bigger than that lake the other day…my mistress splashed me and it was fun…but then those things they call ” waves ” they chased me……I run off…  it scared me!

My little master and my mistress gave me lots of pats and told me it was ok…but..those waves still chased me…

SAM_7095 SAM_7096 SAM_7097 SAM_7098 SAM_7099 SAM_7100But It was fun we played ball and my little master can run really fast… just like me…my mistress wouldn’t let me off the lead…she said maybe next time…she is worried I might run off…but come on…would I?

My mistress has asked me if I can tell you my lovely readers about “Soi  Dogs”..she was watching something yesterday and she kept wiping her eyes ..these humans are silly sometimes ….she cuddled me and was really sad for a little while…

Ok..then I’ll do it……please read this and if you can give one of my furry friends a ” forever home”  like me or just……donate some money…what’s money?  I don’t use that!

BUT ANYWAY….here is the link…. please watch it as I don’t want my mistress to be sad…….and if you help…woof, woof…I won’t bark at you if you come to my home…..DEAL?

dog meat tradehttps://www.soidog.org/

See you soon…Thanks for reading…Saangchai…Woof

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 creative week ahead xx

Thailand… Travel and Tradition… Handmade Thai pancakes..Khao Gle-at.

Today I will be taking you to the village where many old traditions are still observed and passed down the generations …Much is still hand made using homemade implements and utensils.

Making these pancakes the traditional way is still done in the Thai villages and I am very lucky to be able to witness these traditions which are passed down through the generations. The working of the wooden presses is a sight to behold again these are family heirlooms and passed down.

Also, it is something which all the family participates in and learn how to make, the oldest passes on her knowledge and the young ones start at the bottom and learn but if you look at the smiling faces everyone is enjoying it. There is a real feeling of family and community in the villages…Thais also look down on anyone who does not care for the elderly my daughter in law carries on most alarmingly if she sees an old person begging on the streets…I am sure she puts a hex on their absent families…

coconut mix

If you look closely when the old lady is pounding the flesh from the coconuts the children are working it by jumping up and down at the opposite end it is just like a see-saw and as much fun.

pounding the coconut

These pancakes are made from the flesh of the older coconuts and mixed with palm sugar, sticky rice which is ground into a flour and sesame seeds. There are many variations on this some are mixed with eggs.

Once the mixture is made it is shaped into pancake shapes with a wooden press. See below.

Flattening the pancake mix

Pancakes drying

They are then left to dry for about 3 days and then toasted over the open flames of a Thai BBQ rotated by hand between two wooden fans like paddles to ensure even cooking.

It is fascinating to watch and you can both see and feel the unity when cooking…I am sure that little lad in the final image is wondering when they will be ready to eat…

I have seen these sold on the roadsides and now know how they are made in the homes. It certainly is a family affair as from the youngest to the oldest they all have a part to play.

I hope you enjoyed this little visit into these Thai families homes….It is just one of many which I hope to share with you…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 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 creative week ahead xx

Thailand…Travel and Traditions…Village Life…Northern Thailand( Essan)

Whenever we visit our Thai family’s village on this occasion it was to collect our grandson, he often stays with his brown Nannie ( as he calls her) no racism intended during his school holidays. They live in a little village in the middle of nowhere in Northern Thailand where he has the freedom to climb trees, go fishing or lizard hunting he gets to ride his nan’s scooter as the roads are very quiet and safe all the things boys love without too many rules…They get dirty but so happy…

The shower was a bucket of water or a hose pipe in the early days but now they have a wet room of sorts but still, the tub of water is there …a mixture of the old and new…squat toilets are still the norm in many homes here…A habit I have had to embrace…

We are always made soooo welcome..chairs are bought out and we sit and gradually the whole village comes to see us…Lots of happy smiling faces.

The welcome is second to none..always the same…lots of smiling faces and the food comes out…Thai dishes galore…I always take treats for the kids and maybe some toys or clothes I pick up on my travels or that Aston or Lily have outgrown …Those are the ones the kids love as often they are trainers or something from England…then the fashion show begins they just love getting something of Astons…

Circular recycling is the norm here and there is no stigma about hand me downs it is a way of life…

Food…

Uncooked prawns with a blow your head off chilli dip. It consists of very finely chopped white cabbage, finely sliced and halved…Khiewchanta……arranged round the edge of plate……..Fresh prawns, cleaned, deveined and soaked in Soda Water…..Fresh mint leaves and finely sliced garlic.

bitter-gourd-raw prawnsEaten with steamed rice and very lightly cooked squid in a salad with tomatoes, spring onion, coriander, fish sauce and lime juice…… all fresh from the market about an hour before or freshly picked from the garden that’s the great thing about living here every day there is fresh produce available everywhere.

I watched and helped prepare a red ant soup made with local herbs and leaves some of which I had not seen before. One of the ingredients Pla a fermented fish which is very popular in dishes here in the North of Thailand is not one of my favourites, the look, the smell and the taste are not for me. Saying that my natural curiosity to taste everything is often an overriding factor so what I am saying is I am getting used to it…Still not my favourite but getting used to it… I never thought I would say that…so never say never.

Firstly we stripped the leaves from the Thai vegetable called Melientha sauvis or in Thai Phak waan paa which comes from a wild evergreen tree which grows up to 10 metres high and it is the young shoots which are picked to make soup or dried fish curry.

It is classed as a delicacy here and a quite expensive indigenous vegetable. I was told that the soup is also good if you have tummy problems…..I love that the Thais in the villages still practise the old ways with herbs and roots to cure a number of ills… Rather than conventional medicines which some cannot afford or trust.

Before I start I will say that there are no weighing scales here but TASTE is king and that’s what cooking is about. A handful of this and a touch of that.

Let’s cook! 

Take a bunch of Melientha and strip the leaves also take a small bunch of lemon basil and do the same. Put in water.

Tear the yellow oyster mushrooms into smallish pieces and put in another pot.

Yellow Oyster MushroomsA few teaspoons of pla was put in the pot and some water added as well as a shake or two of fish sauce and a little msg….I do not use this in my cooking but I know that it still used in the majority of village homes. As I have become more proficient with my Thai cooking and the family have tried it without MSG and liked it…I am hoping I can get them to change…Slowly but surely I am getting my point over…

Melientha cooking in potThis was bought to the boil and the mushrooms were added, this was simmered for 5 mins and then the picked greens were added alongside a portion of red ants eggs.

It looked lovely and fresh and vibrant…I was however not looking forward to the tasting because of the amount of pla…Pla or Phla is a fermented fish which is popular here and added to most dishes…

A dish was duly given to me with smiles of expectation …Would I eat it? Would I like it?

Very tentatively I tasted it…Wow, it was good…The lemon basil and the ant’s eggs.which have a lemony taste overrode the strong taste of the pla but I will say the taste mellows when cooked…..A truly lovely taste of Thailand.

If you ever get the chance to cook with the locals then take the opportunity…I feel truly blessed that they are family and I have many opportunities to do this.

I hope you enjoyed reading and seeing real Thai cooking just as it is…

The Laos whiskey we bought went down a treat once we had managed to open it of course…haha…That was a job and a half …Once opened it has been packed with straw and then you insert supplied bamboo straws and suck…

It was unexpectedly soft, honeyed whiskey…Very nice, potent, guaranteed to put a smile on ones face…Astons nan taking a sip or three…

Time to come home and we always came away with lots of fresh fruit and vegetable like lemongrass, galangal, morning glory, kale and honey still in the comb..all wonderfully freshly picked, dug up and gave to us with so much love…I, of course, left the wine glasses I had taken for next time, with the promise I would bring more wai Khao( white wine) for the ladies…a treat for them.  The men by now were merry on the Laos whiskey we had bought and some other drink ( not sure ) of the origin but infused with honey and ginger…it tasted quite potent. It was certainly the land of smiles…

A lovely afternoon.

I of course slipped and stacked it…..I hurt my big toe and received an impromptu Thai foot massage…which was very nice.

I hope you have enjoyed this snapshot of life in a Thai Village…

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 creative week ahead and all you Tennis fans …Enjoy! xx

 

 

 

 

Smorgasbord Posts from Your Archives #PotLuck – Dogs are not our whole life, but they make our life whole by Carol Taylor

Thanx, Sal for sharing this…woof…Maybe now I can get on that keyboard and give everyone an update on my forever home…woof…I have pressed the reblog button to see what everyone thinks…woof…Later’s woof of to chase a cat…woof…

Smorgasbord Blog Magazine

Welcome to the  Posts from Your Archives, where bloggers put their trust in me. In this series, I dive into a blogger’s archives and select four posts to share here to my audience.

If you would like to know how it works here is the original post:https://smorgasbordinvitation.wordpress.com/2019/04/28/smorgasbord-posts-from-your-archives-newseries-pot-luck-and-do-you-trust-me/

Carol Taylor does an amazing job each week with the food column and healthy eating posts here on Smorgasbord, and she deserves a break to get on with her own writing projects for a few weeks. So I am going to share four posts from Carol’s archives instead and she will be back with us on June 12th..  The second post shares the story of Saangchai, the little rescue pup that Carol and her family adopted who also shares his thoughts.

Dogs are not our whole life, but they make our life whole by Carol Taylor

Day 6 of the…

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