Category Archives: Uncategorized

Travel, Traditions and Recipes…Go Bananas… with Fruity Fridays

Good morning…from sunny Thailand…It’s Friday and time for some recipes and a chat…Bananas… I reckon everyone can buy a banana and has most certainly eaten or made banana bread and or a banana muffin…But do you know much about the banana, its health benefits and uses?

Bananas grow everywhere here...In gardens, by the roadside and on plantations…

Its scientific name is Musa Sapientum which roughly translated  means  Fruit of wise  men

Here it is called Kluay pronounced glue eye.

Seasons vary slightly around the regions and it is a tree-like perennial and officially classed as a herb, the world’s largest herb as it can reach 25 feet in height. The fruit is also classed as a berry. Did you know that?

Here in Thailand leaves are used to serve food on or wrap food in like these little parcels of tri-coloured sticky rice topped with shredded pork floss.

Tri Cloured sticky rice with pulled pork

The saying that you eat with your eyes certainly applies here as so much of the food is just so beautifully served and such lovely colours like this rice aren’t they pretty and all wrapped in a banana leaf.

Banana flowers are, as the name suggests, the blossoms from a banana tree. Left on the tree, considered as a vegetable.  It’s a very good source of fibre and has many medicinal values.

Banana flower

Banana flowers are the purplish-red flowers growing at the end of the long banana stem. The mature flower often has hard husks on the outside. When the husks have been peeled away, the leaves in the middle can be used to cook. It is also used to make a salad in some countries as well. If you are about to buy some for cooking, you should make sure to choose the fresh ones which are tight and undamaged. The outer husks should be closely overlapped each other for freshness purposes.

The flower can be eaten steamed with a spicy dip or made into a salad…For banana, recipes see this post…

As well as Thailand being known for a great source of Bananas...How about a trip to  Banana Beach in Phuket?

A small beach which can only be accessed by climbing down …Just as well I had Aston to help me and take my hand he is such a good boy to his Nannie…

It was a little way down and a bit slippery in places…But finally, we were on the beach…

It was well worth the climb apart from somewhere to buy a soft drink and a snack, a few boats offering trips to neighbouring islands just lovely sand and blue sea…

We spent a lovely few hours there just relaxing it was beautiful…

Nam Pboon Sai…A red banana dessert…

How was it made…The translation from my daughter in law was it is lime powder…from limes? Apparently not…It is a red powder she said…Ok…

Where does my red Lime powder fit in well it is sold here and apparently some of the powder is rubbed under the top gum of the mouth…I was warned( not) that I had any intention of doing that …To be careful it may burn!!!!!!!!

I was also getting a lot of surprised looks and smiles which translated I think meant what is this lady doing buying that… just as well I had Tik with me to translate that I wasn’t intending to smoke or rub it under my gums but cook…They still looked slightly bemused but I am used to that now.

I just wanted to know and see what made this Banana dessert red…..

To make red lime, powdered turmeric is added to the mixture. Instead of turning yellow like turmeric, this pasty mixture turns bright red. Nam Pboon Sai or limewater is made when more water is added to the mixture. When the lime settles, the clear, pinkish water above is used in cooking.

Limewater is used in Thai cooking to keep fruit used in long cooking like a banana in syrup or breadfruit in syrup. The fruit is peeled and cut and let soak in the lime water.

The grandmother here stores her red lime paste in a jar filled with water. The heavier lime sinks to the bottom while the clear limewater floats above.  When she needs the limewater, it’s ready. She would pour the clear pinkish water out from the jar. She just tops up the limewater by adding more water to the jar. There is also no need to refrigerate limewater or lime paste.

Just a word of warning…

sweet radish croneck squah and red lime powder

The powder I bought was available in red or white but apparently also comes as a red paste. It is pictured here with the pretty eggplants I found…

If you get pickling lime from hardware stores, which often have canning materials available, make sure you get the food-grade quality. The lime building material may contain a metal such as lead.

This is where I began to get quite scared as I know that there are some who just mix whatever they have to sell with no regard for the consequences.

The bananas in this desert look bright and shiny and sweet but are not as sweet as they look… I have found a recipe and now need to find the right bananas…So that is for another day…

That is all for today...Thank you for joining me 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!

Thank you once again for reading this post I hope you all have a creative week ahead xx

 

Fruity Friday’s…Pomelo…

 

Welcome to Fruity Friday’s today I am showcasing a fruit which is similar to the grapefruit but without the bitterness associated with the grapefruit called the Pomelo.

The Pomelo is native to Asia and grows in abundance here it is also one of the original citrus species.

We were lucky to have a pomelo tree in the garden in our previous house…

It ripens from a pale green to yellow when fully ripe and has a sweet white flesh it also comes in a pink and red which is rarely seen much here.

With a thicker skin and a much larger fruit than the grapefruit, it is very popular in Thailand and can be found everywhere, segmented and sold with a  chilli/sugar mix for dipping.

Mostly the skin is discarded but makes a lovely marmalade it is also sold candied here or dipped in chocolate.

I freeze part segments and use instead of ice cubes in my drinks…A tip I was given by my Russian friend and it pairs very well with Vodka…

Did you know? The Liqueur made with honey and brandy was one of the ingredients in a cocktail called Forbidden Fruit which dates back to the early 20th century. It is also an ingredient in the famous Dorchester Cocktail…The Martinez!

The pomelo is also known as Jabong or Jambola and in its early days was also called grapefruit or Shaddock named after a Captain Shaddock who sailed ships for the East India Shipping Company. Which is why in very early recipes you will find a reference to the grapefruit but also reference to the sweetness which the grapefruit does not have. Quite confusing…

Thais eat it raw or use it in salads if you can’t get pomelo then pink grapefruit can be used as it is sweeter and not as bitter as the yellow grapefruits. Pomelo is also drier and not so messy as other citrus fruits to eat raw.

Packed with vitamin C and lots of Potassium it is a beneficial fruit to eat healthwise and is found to be helpful in combating urinary tract infections.

My favourite recipe is called Yum Som O  in Thai.

Pomelo Salad

Pomelo Salad or as it is known here Yum Som O is a wonderful light refreshing salad made with Pomelo or( Pink Grapefruit) can be substituted and there is very little difference in flavour.

Ingredients:

  • 2 Pink Grapefruit or 1 Pomelo.
  • 12-16 peeled prawns.
  • 1 Sm cucumber diced.
  • 1/4 cup finely sliced shallots.
  • 1/4 cup fresh Thai Basil or Mint.
  • 1/4 cup Fresh coriander.
  • 1/4 cup unsalted peanuts/cashews.
  • 2 tbsp shredded coconut.
  • 1 Red Chilli finely sliced.

Dressing:

  • Half to 1 lime.
  • 3 tbsp Fish Sauce.
  • 1-2 tbsp palm sugar.
  • 1 -2 red chillies finely sliced.
  • Kaffir Lime leaf very finely sliced for garnish.

Let’s Cook!

Set a pot of water to boil on the stove. Add the prawns and boil for just a few minutes, until the prawns turn pink and are plump and firm to the touch. Drain and set aside to cool.

Place shredded coconut in a dry frying pan or a wok over medium-high heat and stir until coconut turns light golden brown and fragrant. Tip coconut into a small bowl to cool and set aside. Repeat with the shallots frying in a little oil until golden and crispy then tip into a small bowl and set aside to cool.

Prepare your grapefruit or pomelo:

Remove as much of the white peel/pith as possible from the fruit. Break into bite-size pieces or as I do shred a little finer – 3 to 4 cups is a good amount.

Put the prepared fruit in a salad bowl.

Add the cucumber, basil/mint, coriander, and fresh chilli.

Combine all dressing ingredients together in a cup, stirring well to dissolve the sugar.

To put the salad together:

Add shrimp to the salad bowl, then pour over the dressing. Toss well to combine. Add most of the toasted coconut, shallots and nuts, reserving a little for garnishing, then toss again. Taste-test the salad for a balance of sweet/sour/spicy/salty. Adjust to your liking, adding more sugar if too sour. For more depth of flavour, add a little Fish Sauce.

Your salad is now ready to serve.  Top with reserved coconut, nuts, shallots and shredded lime leaf.

Enjoy!

Tip: Like most Thai salad dressings, this is an oil-free dressing, so it doesn’t appear to ‘cling’ as well as oil-based dressings, naturally collecting at the bottom of your salad bowl. This isn’t a problem – just be sure to toss a little more than you would for a regular salad

This salad is better served and eaten immediately, the fresher the better. If preparing for a party, keep the dressing apart from the salad until you’re ready to eat, then toss them together just before serving.

I do hope you enjoy as this is one of my favourite salads, I do shred my Pomelo much finer though rather than having too chunky. But as with anything, it is a personal preference.

Pomelo is also lovely mixed with rocket, walnuts some feta cheese and a light dressing…Play with it …It is a lovely fruit mixed with salad ingredients.

They make refreshing sweet fruit salads when combined with pomegranate seeds and lychees.

Despite their size, pomelos only yield enough flesh for one person if eaten plain for breakfast.

When buying a Pomelo choose a fruit which is heavy for its size.

That’s all for the pomelo if you are lucky enough to be able to find one then enjoy…it pairs very nicely with just chillies and fish sauce or as in the salad above.

Please stay safe and be well…Tomorrow I will give you the recipe for the pretzel bread I have baked today it actually looks like a pretzel…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!

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

 

 

Smorgasbord Blog Magazine – Food Column – Carol Taylor – A – Z of Food – ‘L’ is for Lamb, Lavender, Lemon/ Lime Meringue Pie, Liquorice and Liver…

It that time again and have I got some wonderful foods beginning with the letter L for you…I do hope you enjoy …x

Smorgasbord Blog Magazine

Welcome to the series from Carol Taylor, the wonderful A – Z of Food and I am looking forward to expanding my knowledge of wonderful ingredients across the food groups, spices and herbs over the year.

Welcome to the next letter of the alphabet and I am starting with Lamb which is one of my favorite meats although not so easily available here.

Egyptian Lamb Flatbreads

Cold lamb is not very nice so we decided to make some flatbreads..a first for me and I was really pleased with how they came out..very quick and easy to make and a great use for the leftover lamb they made a change to shepherds pie. I now make my own bread and flatbreads all the time.

Ingredients:

• 1/2 cup water.
• 1/4 cup of milk
• 2 cups flour.
• 1 tbsp. Baking Powder.
• 2 tbsp. oil
• 1/2 tsp…

View original post 2,753 more words

National Fresh Fruit and Vegetable Month

We love our veggies…always have as do our children and grandchildren and a big proportion of our plates are always filled with vegetables…As I now live here… the world of vegetables, fruit, and herbs has been thrown wide open so many to choose from and enjoy…

It is also National Pecan Sandy Day...something which I have never heard of but I will endeavor to find out by the end of this post…

Seaweed Caviar or as it is called here grape bunch seaweed…

sea caviar with chilli dip

Also, known as sea caviar it is quite rare and harvested by hand diving …It gives a lovely pop in your mouth and with the chilli sauce, it is nice…I actually only got 1 small piece as Lily and Aston both love it and disappeared with the pot of chilli and the dish and it was soon gone xxx Has anyone else tried this…I know my friend Thelma has she eats it with salt, vinegar, ginger root, and chilli which sounds rather nice…Have you tried it???

These vegetables are Thai Spinach, Thai Basil, Thai Potatoes, and the last one is a type of Thai plum…The Thai basil is grown everywhere and commercially the Thai potatoes not so much and the spinach and the Thai plums are either foraged or found on local markets/gardens.

Coriander Root (Raag pak chee)
In Thai cuisine, the root is ground in a mortar and pestle with garlic and chili and is the basis for many curries, soups, and pastes.

coriander root

coriander root

When using coriander I just wash and cut off the roots and keep a bag in my freezer for when I am making a Thai dip or curry paste the flavour of coriander is much more pronounced in the roots…Also if I run out of coriander I just crush the roots and use it as coriander if it is for a sauce or curry.

Kaffir Lime Leaf (Ma krut)
It is a double, dark green coloured leaf. Kaffir Lime Leaves are used extensively in Thai cooking. Medicinally Kaffir Limes are good for digestion and they have quite a clean, fresh taste. There’s a tanginess without the bitterness.

bergamot-1554224_640

The leaves for cooking are always finely shredded which is an art using a very sharp knife it has taken me a while but I can now shred them finely.

Thai Sweet Basil (Bai horapha)
Thai basil, also known as Oriental basil or Asian basil, is a cultivar of sweet basil commonly used in the cuisines of Thailand, Vietnam, Cambodia, and Laos.

Thai - Basil- horapa

Compared to the common Mediterranean sweet basil, Thai basil has more of a pronounced licorice or anise flavor. Because of this, it is sometimes referred to as anise or licorice basil, but it should not be confused with the American cultivars of these basils. The flavor is peppery and warm, and although there is a difference between Thai basil and common sweet basil, they can be substituted for each other in most recipes. Thai basil tends to hold its flavor better when cooked than its Mediterranean cousin does.

Holy Basil (Bai krapow)
Holy basil is sometimes referred to as “hot basil” or “pepper basil” because unlike sweet or Thai basil, which has a flavour more reminiscent of licorice, holy basil is spicy and more like cloves.

thai holy basil-3252159_640

Because its flavor intensifies as it cooks, it is preferred cooked over raw. In Thai cuisine, holy basil is often matched with garlic, hot chilies, and nam pla (fish sauce) to flavor stir-fries. It is not interchangeable with Western, or sweet, basil in most recipes that call for the latter.

Sataw Beans or Stink Beans (Saadtaw)
Sadtaw is a prized vegetable in the southern region of Thailand. It actually is not a vegetable, but the young beanlike seeds of a large tree carried in long, flat and wavy, over-sized, bright green seedpods.

OLYMPUS DIGITAL CAMERA

 

Each seedpod yields only a small handful of seeds.

Wing Beans (Tua puu)
These Thai greens beans have a different appearance but a similar taste to long green beans. If you can’t find the Thai beans use long green beans. They are eaten raw with spicy sauce or sometimes steamed or par-boiled or stirfried as pictured with garlic and oyster sauce.

The wing bean plant produces pea-like beans with four-winged edges. Its lawn green pods are best picked when immature so that the pod and beans within can be eaten. Their flavor is sweet like many pea varieties, with a clean grassy finish.

Thai Eggplants come in all shapes, sizes, and colors, ranging from tiny green pea eggplants), to medium-sized green and white striped eggplants — Purple, yellow, white, you name it. Notice how all the vegetables and fruit now comes in banana leaves fashioned into containers.

They all have a slightly bitter taste, and flavor quite unlike Western or Japanese eggplants. They are most commonly eaten with dips or in Green Curry.

Meliantha…used as medicinal plants in Thailand I was introduced to this plant and the lovely soup when I visited family I have since seen it on local markets stalls on occasions.

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 practice the old ways with herbs and roots to cure a number of ills… Rather than conventional medicines that some cannot afford or trust.

These are just a few of the vegetables which I enjoy here some you may be able to get from Asian stores where you live others you will have to visit Thailand to sample them.

National Pecan Sandy Day…I have discovered they are like a sable biscuit…

A shortbread-like butter cookie with a sandy texture, sablé means “sand” in French and refers to both the color and the texture of the cookies. The cookies originated in the Normandy region of France and are a very popular tea cookie. Common variations include chocolate and lemon sablés.
In some sandy recipes, the dough is lighter than traditional dense, buttery shortbread. A pecan sandy is simply the shortbread with chopped pecans added to the dough, or a pecan half embellishment on the top of the cookie.

Do you have a recipe to share of Pecan Sandy Cookies???

Thank you for reading this post I hope you have enjoyed 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

Recycling and Climate Change…22nd June 2020…

Hello and welcome to this weeks edition of recycling and climate change news from around the world. ..many countries are relaxing their quarantines and already some are seeing an increase in new cases and in light of recent developments around the world I am guessing it is not over yet…I was very disturbed to read about Swedens policies I am sure after this is over they may occur repercussions…Scary..

Here in Thailand we are not many days of declaring ourselves Covid-19 free…fingers crossed…BUT so far although some restrictions have been lifted masks and social distancing is still very much in the fore front of everyday life and not being lifted in the near future I am guessing but I am happy with that…

But let’s not dwell on what we have no control over and do our bit to stay safe and well and look at the good things happening and the things we can control in our daily lives…

 

If you have been keeping up with the news on climate change then you will know that there have been lots of changes in certain areas this has prompted calls for a green recovery plan and calls for a “green recovery” have been growing ever louder over recent weeks. Yesterday, the International Energy Agency (IEA) released a new report stressing that the world now has a “once-in-a-lifetime opportunity” to pour investment into clean energy and create millions of new jobs.

Launched in cooperation with the International Monetary Fund, the report sets out sector-by-sector what it recommends should be done to ensure a “sustainable recovery” from the Coronavirus pandemic.
This in depth: BP data reveals that clean electricity matched coalfor the first time in 2019…which means strides are being taken in the right direction and hopefully this virus will give the world a much needed opportunity to make further strides and a bit faster.

Coffee is for many their drink of choice each and every day...But how ethical is your cup of coffee…Do you know where the beans come from? Do you know what happens to the waste…This startup has it sorted …

Palm Oil…Has been the source of much flack over the years from deforestation, babboons losing their habitat, indiginous tribes losing their land and livelihoods the list is endless…But the Palm Done right Campaign…is striving to do just that…

September is Palm Done Right Month and will be the third annual event.

The aim is to stop hiding palm oil behind labels where the ingredients are unclear but to proudly promote  sustainable palm oil which consumers make an informed choice to buy.

There are over 30 organic and natural food brands and 50 retailers that have joined our mission, and are helping to spread the message. Sign up today to join the movement and be a part of the solution by supporting the brands and retailers who advocate for growing palm the right way.  SIGN UP TODAY >

 

 

 

Palm Done Right Farmers grow palm in accordance with certified organic practises either by re-conditioning degraded land  or transitioning existing conventional farms to organic…it is a collaboration between farmers which requires trust and involvement from them but enables them to earn a proper wage to support their families.

There is a right way and a wrong way of doing palm…

The bottom line is that to use any oil in excess would not be good for you and I use different oils depending on what I am cooking or baking…

Have you tried Organic Red Palm Oil?

Waste…waste annoys me but the thing which really annoys me is watching someone just throwing something away…they open their fag packet and the wrapper just idly flutters to the ground it has become such a habit to do that that I don’t think they even realise  they are doing it any more…but my biggest bug bear is being the car behind as someone lobs their takeaway bag out of the window…Farmers are up in arms and who can blame them..they want retailers like Mc Donalds to print the customers number plates on takeaway bags…I think it is a brilliant idea and apparently …. The technology to put the car registration number on litter as you queue up to get your drive through takeaway is there. It could be printed in UV as well which would stop people seeing where it is printed and destroying it….

I think that would be an excellent source of revenue for governments…I love it!

This is so cool…can you imagine it?

I love this…I am sure the grand kids would as well…

Well that’s all for me this week on the environment and climate change…we are in our rainy season now so hot steamy days and stormy nights so everything is growing super quick…including the bamboo…x

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 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!

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

CarolCooks2…weekly roundup 14th June-20th June 2020…Climate Change, Recipes, Whimsy, Chocolate Fudge…

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

Relax and Enjoy! (1) Weekly Roundup

Monday…Recycling and Climate Change…15th June 2020…

Lots of good things this week from bamboo and all its uses, Trees, water, bees so much to be thankful for…

Bamboo although classed as invasive and banned in some parts of the world has many, many uses…the bamboo tips are so nice to eat and one of my favourite things are the lovely delicate bamboo whisks for your Matcha tea they are just so pretty.

https://carolcooks2.com/2020/06/15/recycling-and-climate-change15th-june-2020/

Tuesday…National Fresh Fruit and Vegetable month…

There is nothing like seeing lovely fresh vegetables on your plate…especially if they are all different colours…last night we had fresh corn taken from the cob, sweet potatoes and lovely chinese kale with beautiful yellow flowers and of course one of Lils favourite vegetables brocolli.

smart

Just love those yellow flowered kale like greens…There will be lots more lovely vegetable recipes this month so make sure you don’t miss any…

https://carolcooks2.com/2020/06/16/national-fresh-vegetable-day/

Wednesday…Whimsical Wednesday…with Carol

The day I indulge myself in whimsy and there were lots of lovely things going onn a round world…I hope when you read it you will forget what else is going on…There are recipes and achievements, beautiful singing..lots…Young Pete Springerwhen he saw I had added a clip of Led Zeppelin sent me another link to a concert at The Kennedy Centre which was in honour of Led Zepplin.

Thank you, Pete it is a beautiful tribute…I loved it!

Thursday…Smorgasbord Health Column – Food Therapy – Walnuts – Not just any nut… by Sally Cronin

It was time to head over to Smorgasbord for Sally’s Health Column…This week my favourite nut was featured…The Walnut lots O f information on the health benefits of walnuts and some recipes using walnuts of course from me…

 

https://smorgasbordinvitation.wordpress.com/2020/06/18/smorgasbord-health-column-food-therapy-walnuts-not-just-any-nut-by-sally-cronin/

Friday Kitchen…everything made from scratch…

It was also National Dry Martini Day so I talked a little about Martini and James Bond…I wonder who the new Bond Will be…??

https://carolcooks2.com/2020/06/19/friday-kitchen-everything-made-from-scratch/

Saturday…Saturday Snippets…

What did I have you on Saturday? A beautiful wedding which made me reach for the tissues…Raindrop Cake? A cake which has no calories…True…A bit about vegan cheese, Vegetables, some health tips from Sally and a few more little gems or not in the case of dead man’s fingers…..

hands-984032_640

Scared? Its not quite as it seems….hehe

https://carolcooks2.com/2020/06/20/saturday-snippets-4/

Before I go I would love to share Sally from 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/2020/06/20/smorgasbord-blog-magazine-weekly-round-up-14th-20th-june-2020-outsmarting-the-crows-d-g-kaye-and-relationships-usa-1985-books-authors-music-and-funnies/

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