Tag Archives: Banana bread

Whimsical Wednesday…with Carol…

Good morning and welcome to Whimsical Wednesday…where I indulge myself… I just go where my thoughts take me…It could be the distant past or the future…It could be serious or quirky…This week it is almost certainly revolving around Valentines Day…Over the centuries much has happened in the month of February …Here I concentrate on the happy events…

hearts-533247_640 (1)

February 14th 1984 is one such moment when Torvill and Dean bagged a Gold Medal in Sarajevo…I remember it well the dramatic music and skating toRavell’s Bolero…What a magical time…

Wow…what a lovely memory to relive…

It was also in February ...The 15th February 1971 when Britain went decimal…Everything changed measurements and coins…and of course the inevitable price rises…For many a sad day…

We did, however, at a later date resist the pressure to adopt the Euro and for that I am thankful.

Time for a Story…

This is a continuation of a short story started by author Steph Richmond with the offer to contribute …intrigued I took her up on this offer so as you will see I write the occasional chapter…Will this be finished who knows.?.. The girl as yet doesn’t have a name just an unknown past…Enjoy!

The Charade chapter 22

by Carol Taylor

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Carl was panicking where was he going to take the girl?

His mind was racing he knew he shouldn’t have taken her he only meant to knock her out so he could search her room undisturbed. He also knew that Joseph Peabody was not a man to cross…He was beginning to regret taking this job it has seemed like easy money now he faced either the wrath of Peabody or the man who had employed him.

A man whose name he didn’t even know but who looked very mean and a man you didn’t want to cross.

The girl stirred…

It was getting dark outside Carl decided to wait until it was quiet and leave the girl at the bus station…Plenty of people used the bus station the girl would not remember what had happened as he had drugged her well and truly… Reaching for another vial of the drug he injected the girl before she woke that would keep her quiet for a while…

How was he going to move her without arousing suspicion?

Time to go…Carl picked up the girl supporting her Carl moved slowly out into the back alley of the building …No one was around so if anyone saw him he would say she had had too much drink…Holding the girl tightly and keeping to the shadows Carl made his way to the bus station…

Miss, Miss are you alright …The girl opened her eyes and screamed she could vaguely see a kindly face before she passed out again… Call the boys in blue Fred…I think this young lady has been drugged she doesn’t smell of drink or anything or she may be ill…I don’t want anyone dying on my watch…Can you imagine the fuss and paperwork?

Quick man…Move!

Peabody received a call…A girl answering your description has been found unconscious at the bus station the voice on the end of the phone said …Send your man to get her quick before it arouses suspicion …

T.B.C

Spoiler Alert…There will only be a few more chapters and then the plan is to add some meat to the bones and produce something you will want to read…Watch this space…

I am one of the worlds worst photographers…I try really hard and sometimes they are ok and other times well distinctly amateurish… I am in awe and love seeing great images these are no exception and just spectacular using invisible light…

So beautiful…

Time for a tune ...I love the old classics but also do like some of the new stuff …keeping with the Valentines week theme …

Did you know..?. Aretha Franklin recorded the classic soul song Respect on the 14th February 1967 …this song had also been recorded by another music great Otis Redding two years earlier…Although I love the music of both artists personally I prefer Aretha’s cover of the song…

 

Fantastic artist one of the greats in my book…Now for this week in music history…

The more I research February I realise what a fascinating month it is…So much has gone on or changed during the month of February over the centuries…

Did you know? over time the length of the month of February has changed and at one point only had 23 days…

The name of February comes from the Latin word “februum” which means purification. February was named after a purification ritual which was like an early Roman spring cleaning festival.

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Spring also heralds the arrival of the beautiful Primrose which is the flower of February. I have many happy memories of going primrose picking and of being told never ever to pull up the plant just pick a few flowers…There is nothing nicer than seeing the primroses along the hedgerows.

Did you know? …The odds of being born on February 29th are about 1 in 1,461. Those born on a leap day can be called a leaper or leapling. They can choose which day they wish to celebrate their birthdays…However, what does the law say?… Many countries have designated the 1st March but it does vary from country to country and state to state…

There are many famous leaplings and also the man whose nemesis is kryptonite is a leap year baby…No surprises there then…It’s Superman…

Also on February 14th...1929 was the year when Penicillin was accidentally discovered by Scottish scientist Alexander Fleming and even way back then he was working on an Influenza virus this way in September 1928…After leaving staphylococcus bacteria uncovered by mistake, he found that a mould had formed on the culture, which killed the bacteria.

Thus on this day February 14th 1929, he introduced penicillin to cure bacterial infections.

penicillin-2946054_640

Woo Hoo…it was on 14th February 2005 when U-Tube was founded…A video-sharing website which I use a lot …A year after its creation, the website was bought by Google for $1.65 billion… Jeez, that’s a good return after a year…

As you know it is cake month…The limit of my cake-making is banana bread and chocolate brownies although as I made sausage rolls today for the boys I made a small treacle tart…I know I shouldn’t but I did..just a little slice or two…I do love a nicely decorated cakes and these tick all the boxes so clever and most beautifully done…

Isn’t that something? There is even a red chilli and a bag of Doritos ..they are so lifelike and real looking you wouldn’t think they were cakes…

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 are having a great week xx

 

 

 

 

Smorgasbord Blog Magazine – Cook from Scratch – Carol Taylor – A – Z of Food – Baking Soda, Bananas, Broccoli, Butterflying food and cooking with a Bain Marie

Bananas begin with B as do so many more culinary treats, My thanks go to Sally for re-posting this series…I do hope you all enjoy…Thank you so much for all your comments, likes and shares for the letter A…I do hope you enjoy the rest of the series…Today it is the letter B…Enjoy!

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.

Hello from sunny Thailand …this is the next post of my Culinary tour through the alphabet.

Baking Soda – A leavening agent which is used as an essential ingredient in baking powder. When used alone as a leavener, recipes must include some type of acid to neutralize the resulting sodium carbonate in the finished product. Either Buttermilk, yoghurt, sour cream, and citrus juice are all adequate acids to use. You may also use baking soda to help neutralize the acid in recipes that call for large amounts of fruit.

Bananas…Living where I do Bananas are everywhere sold on every street corner and almost everyone has at least one Banana tree in their…

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Week 10…In my kitchen…Jackfruit and Jerk Fish…

Welcome to this week in my kitchen …Our high season is here which means it is very hot in the kitchen so methinks it is time to dust off the BBQ and cook in my second kitchen which has doors at either end and is more open so if there is a breeze when it blows through so much cooler.

My jackfruit tree has fruit and for the first year, I have flowers on my curry trees and apparently when it fruits they are edible something new to try…

Jackfruit is also becoming a popular alternative to meat for vegans, vegetarians and anyone wanting to adopt a healthier lifestyle as when cooked the texture is similar to pulled pork.

When ripe jackfruit is eaten as a fruit but unripe jackfruit is prepared as a vegetable. Young jackfruit is used in stews or curries, boiled, roasted; or fried and eaten as a snack. The seeds can also be eaten as a snack after being boiled and then roasted.

Spicy jackfruit salad which in Thai is called Tam Khanun or Tam banun it is made by pounding boiled jackfruit with chilli paste and then stir-frying.

First step over and that was cutting the Jackfruit…I can guarantee if you use an oiled knife and grease your hands the latex doesn’t stick…You do have to keep re-greasing the knife though but any which attached itself came off easily with the cooking oil…

My jackfruit slices are now simmering gently on the stove…

Once they are tender and cooled down enough for me to remove the outer skin I will be doing so…

Ingredients for Tam Kanun:

  • 400 gm green, young Jackfruit
  • 100 gm minced pork (optional) if vegetarian or vegan.
  • 5 kaffir lime leaves
  • 1 tbsp chopped garlic
  • 10 Cherry tomatoes cut in quarters.
  • 3- 6 tsp Chilli paste ( depending on your taste)

To serve:

  • 2 spring onions sliced
  • 5 dried birds eye chillies fried
  • 1 tbsp fried garlic.
  • 1 tbsp coriander

Let’s Cook!

Once cooked drain the jackfruit well, pound in a pestle and mortar and set to one side. I had heard cooked this looks like pulled pork and it does…Or tinned tuna…

Heat a little oil in a pan and fry the garlic until it is nicely browned add the chilli paste and stir-fry for a minute.

Add the minced pork ( if using) and stir-fry until it is cooked 3-4 minutes stirring frequently. Add the tomatoes and the jackfruit stir-fry to combine well add the kaffir lime leaves and remove from the heat.

Serve with sticky rice and the fried garlic, chillies, spring onions and coriander as garnish.

The first time I made this dish… We were very pleasantly surprised if I hadn’t cooked it and it was put in front of me I would never have known it was Jackfruit…Truly ☺ What do you think??

Tam Kanun Spicy Jackfruit Salad… we all loved it and I would definitely make it again.

The ripe Jackfruit arils (pictured) below are eaten here with sticky rice just pushed into the centre.

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Sourdough…Update I am feeding it twice daily and it is definitely a lot livelier so we may (fingers crossed) get our first loaf this weekend…What am I going to call it after giving me so much trouble either Matilda or Phoenix ( Sally’s ) suggestion…What do you think???

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As you know our in-laws bought a few bananas when they came so Banana bread it was…I love Banana bread but could eat it until it goes out of favour so I am limiting myself and

encouraging everyone else to eat it…haha…The passionfruit butter is always a hit when I make it we all love the sweet and tart taste of the passionfruit…

Recipe for Banana Bread and Passion fruit Butter

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Last week on my trip to the market I bought the lovely Majong fruit which is now in season, green mango, lots of herbs and some fish, Passionfruit is abundant at the moment but I gave that a miss the apples are very nice at the moment nice and crisp and a little bit tart…I also picked my cheese up and a lovely piece of blue cheese which was new in…I have had to be very strict with myself as it needs to last and it is a large 750 gm piece which means I can do some cooking with it.

mackerel green mango marian fruit and herbs

Down on the Farm…The fruit and vegetables on the farm are doing well we have 2 new baby turkeys and the radishes are ready to pick…Nice and hot apparently…Grandad will love these…

 

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This week’s Curry:-  Jerk Fish.

Does Jerk Fish count? Well, it has some heat and as fish is quite abundant at the moment here goes I hope you enjoy as much as we did…spicy, spicy skin but the fish, sweet and lovely.

Jerk Fish:

Ingredients:

  • 3 medium size Perch.
  • I tbsp Allspice berries or ground allspice.
  • 1 tbsp black peppercorns
  • 2 bay leaves.
  • 1 large pinch ground cloves.
  • 1/2 tbsp muscovite sugar.
  • Few sprigs Thyme picked and chopped.
  • Few sprigs fresh coriander chopped.
  • 3-6 birds eye chillies finely chopped.
  • 2 clove garlic finely chopped.
  • 3cm fresh ginger.
  • 2 spring onions.
  • zest of 1 lime.
  • 1 tbsp olive oil
  • 11/2 tbsp honey.
  • 2 tbsp golden rum ( optional)

Slash fish 3 times across diagonally and put in oven proof dish and put on one side.

Pound allspice, peppercorns and bay leaves together. Mix in cloves, sugar and honey. Add herbs, chillies, garlic, ginger and bash together.

Tip into a jug and add chopped tops of spring onions, lime zest, a drizzle of oil, a pinch of salt and the rum if using. Mix well.

Pour marinade over the fish and massage well in both sides( it’s a good idea to wear gloves for this )SAM_7116

Leave in fridge to Marinade for at least one hour.

Pre-heat oven to 220 degrees or gas 7. Cook for 20-30 minutes until slightly charred and cooked.

SAM_7119   Serve with Lime slices, Salsa and rice or new potatoes. This marinade can be used with Chicken or Pork.

Next week I will ( I hope) to be showing you how well my taco cases turned out made with Crispy Pork skin…We love crispy crackling and the thought of a taco shell made with it has all of us salivating here…Wish me luck…

We are waiting for little Lily to come it is her weekend and then next week she is coming to stay for two months or so she tells me as the schools here have their long holiday during the high season…Happy Days….

That is all from me this week in my kitchen…Tomorrow is my market shopping day I wonder what new fruits or vegetables I can find…I always look forward to Saturdays xx

Thank you for reading I hope you are enjoying my week in the kitchen…

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!

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 having a great weekend xx

CarolCooks2…My weekly roundup…

It’s Sunday already and nearly the start of another week…It has been a funny week I still think my brain is not quite in gear since the Christmas Festivities …Lots of different things going round and round in my head… Maybe it is the time of year?… Anyway …Take a pew, grab your favourite drink and enjoy my roundup of posts…There is something for everyone …

great reads a weekly roundup

If you are comfortable …Let’s Begin!

I skipped Monday…Just because…

Which meant the first post of the week was all about Christmas leftovers, Will Power, gremlins with some healthy eating thrown in…Well, we do have to ease ourselves gently into the New Year and our New me…Don’t we???

https://carolcooks2.com/2019/01/15/no-more-diets-healthy-eating/

Which eased us nicely into Sally’s post which gave me something to think about…How about you?

https://smorgasbordinvitation.wordpress.com/2019/01/15/something-to-think-about-the-rs-of-life-respect-in-our-modern-world-by-sally-cronin/

Wednesday already and my Cookery Column over at Sally’s Place…Where the cogs in my brain are whirring frantically as to what to bring you this year…Sally bless her has given me time to think…My grey matter is a bit slow at times and in the meantime, everyone was treated to the health benefits of asparagus and some lovely recipes…Who doesn’t love bacon? With asparagus, it is a marriage made in culinary heaven…Just Yummy…

https://smorgasbordinvitation.wordpress.com/2019/01/16/smorgasbord-health-cook-from-scratch-with-sally-cronin-and-carol-taylor-asparagus-nutrient-packed-and-delicious-recipes/

I will say I adore WP’S new colour scheme I do love that fuchsia colour…They are also one of my favourite flowers their perfume is divine…

Next was a lovely recipe that I came across when I thanked Anna for following my blog…I will be making this Potato Peels Pie this week. I also took some time out and watched the film …Not my normal genre but delightful and I think I needed a bit of delightful time.

potato peels pie

edf

https://mybookish.kitchen/2018/12/26/the-guernsey-literary-and-potato-peels-pie/

My next post the first of this New Year over at Esme’s Salon was the next letter in my Culinary Tour of the alphabet…The letter L. What better than these Lamb filled flatbreads.

flat bread-home-cooked-lamb-Egyptian

Homemade flatbread and lamb filling.

 

https://esmesalon.com/the-culinary-alphabet-beginning-with-the-letter-l/

Lastly, it was time for your fly on the wall look at my week in my kitchen…I cooked and I had burnt bottom…No spoilers…If you haven’t already done so please head over for a read…Life in my kitchen is never dull x

Roasted spices Indian cooking

https://carolcooks2.com/2019/01/18/carolcooks2-week-3-in-my-kitchen/

Thank you so much for reading I do hope you have enjoyed the variety of posts and please as comments are one of the things I love best about blogging please share your thoughts… xx

Lastly...A question…I am a computer dummy…I have been playing with my header and I want it to portray what my blog is about ( you may) have noticed a few header changes of late…What do you think of this one? 

Enjoy your Sunday and have a brilliant week 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.

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!

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 great week

 

Week 3…In my kitchen…

 

Welcome to Week 3 in my kitchen and has it had a spring clean this last week…Still, one big cupboard to go…I tackled the kitchen gadget draw yesterday you know the one which has the bottle openers, measuring cups and other bit and pieces…Yes, that one!

Let’s just say with the bits that crept in somehow by those who shall remain nameless…I have halved the contents…Some were just binned and the rest I put in a little box and left outside the gate…Thais are great @ recycling they were gone in a flash…

My culinary prowess reached new levels this week… I was so excited that my big boy, my eldest son is coming for a quick visit in Feb..only 4 weeks time…I just popped my banana bread in the new oven and it wasn’t until I smelt the burning that I realised I had forgotten to put the dish in a baking tin which was in a bigger tin which was stood on a little rack…

By now you are probably thinking that I have totally lost the plot…

Not quite…Thais don’t do oven as I have told you before and this has a bottom burner and is run on calor gas as there is no mains gas in Thailand at all I believe…Coupled with no numbers on the thermostat…I have bought an internal thermostat it takes a while to regulate the heat and if I don’t stand my dish in a tin which is in a tin on a rack…which diffuses the heat and I don’t get a burnt bottom…

That was my kitchen disaster of the week…But one’s grandson cut the burnt bottom off and declared the banana bread was my best one yet! Who would have thought?

home made banana bread

Not my prettiest attempt but tasty…The recipe was from my dear blogging friend a lovely lady who herself says she has too much time on her hands … The lovely Lisa an ALS sufferer who could teach us, able-bodied peeps, a lot…She is an amazing lady…If you get a chance do pop over and say hello to her and if you take an ice cream recipe she will love you forever as she loves ice cream which is the only food she can eat…

https://lisasalsworld.ca/2019/01/11/heres-to-a-happy-new-year-some-recipes-and-some-small-talk/

Banana Bread

  • 5 small ripe bananas
  • 2 eggs
  • 2 tbsp of melted butter
  • 1 1/2 cups of flour
  • 1 cup of raw cane sugar
  • 1 tsp baking soda
  • 1/2 cup chopped nuts ( optional)
  • 1 tsp mixed spice ( optional)

Let’s Cook!

Mash the bananas and add the eggs…I put mine in the food processor. Then add all the other ingredients except for the nuts if using and then stir in the chopped nuts.

Cook in a prepared dish or loaf tin on 180F/350C degrees for 50-60 mins.

A quick and easy all in one recipe for banana bread…I did make a few tweaks as the original recipe said 4 bananas what size I don’t know but mine were small ones so added 5 and as I always use raw cane sugar or banana sugar you could use brown or sugar of your choice likewise with flour …

Pigs trotters...Still no pictures… the lady sort of persuaded me to buy the ones she had pre-cut …Which I cooked… the sauce was awesome..not much meat…So the dog struck lucky…The stock was so gelatinous and the penny dropped that she probably meant me to make stock and what a great pork stock they would make…This is my work in progress…Soz Adele x

My other WIP is Chicken Passandra a dish I first ate many moons ago in an Indian Restaurant and have never cooked…I followed the recipe exactly and I think I told you that it was ok for me..not great although the men ..loved it! Although sometimes I do think men rather than offend just say it was good.

Take two…I won’t be beaten…With more than a few changes made from the first attempt and the first time I have used Greek Yoghurt in an Indian Curry it was by far a much better curry…

Chicken Passandra.

  • 2 chicken Breasts cut into cubes
  • 3 tbsp Ghee
  • 1 small onion finely chopped
  • 2 green cardamom pods
  • 1.5 piece of cinnamon
  • 1 1/2 inch piece of fresh ginger finely chopped
  • 3 cloves of garlic finely chopped
  • 1 tsp ground turmeric
  • 1 tsp ground coriander
  • 1 tsp good chilli powder I used my homemade curry powder
  • 5 tbsp of Greek Yoghurt
  • 1 tsp tomato puree
  • 2 tbsp flaked almonds
  • Fresh coriander chopped

Let’s Cook!

Heat 2 tbsp of the ghee and add the onions cook stirring for 1-2 mins and then add the cinnamon and cardamon pods cook for about 5-6 mins to release the flavours stirring so as not to colour the onions.

Add ginger and garlic and cook for a further 5-6 mins, stirring. Then add turmeric, coriander powder and chilli cook for a further 1 minutes.

Now turn up the heat and start to stir in yoghurt 1 tbsp at a time mixing properly before adding the next tbsp until all the yoghurt is added you will now have quite a thick roux type sauce. Add the tomato puree. The sauce should now be quite a bright orange colour.

chicken passanda

Now add hot water to make a thinner sauce, stirring and adding gradually. Bring to the boil and then reduce to a simmer and cook for 20 minutes.

The taste and add salt to season.

Meanwhile, toast the almonds in a pan and set to one side.

Heat the remainder of the ghee and cook the chicken until it just turns white. Add the chicken and almonds to the sauce and cook until the chicken is cooked. The sauce should now be thick and creamy with patches of that lovely orange oil on the top.

Remove the cinnamon and the cardamon and garnish with coriander to serve.

Cooks Note: Rather than reduce the sauce, even more, I added some ground almonds to thicken the sauce which also enhanced the almond flavour which is what Passandra is renowned for.

This second Passandra was much like I remembered it to be …I also forgot to take a final picture…Next time as I will be making it again I will try to remember… Although it isn’t the spiciest of curries and quite mild it is tasty and ideal for those who prefer a milder curry.

What is on the agenda in my kitchen for next week…A mushroom larb which is a Thai dish normally made with ground pork or chicken…A new recipe for me and I am looking forward to tasting it and maybe some stuffed peppers which will make a change …Also, Darlene Foster very kindly sent me a recipe for a lovely lentil dish called Yakhmat ‘Adas (from Syria and Lebanon) which I will be making on Monday…Darlene is the author of the very popular Amanda Books and has been a follower of my blog since I first started blogging so she must be in line for a long service medal soon…lol…

Thank you, Darlene x

Until next FridayThank you for reading this I hope you are enjoying an insight into my kitchen here…Today it is mega  HOT again and having had a Tom Yum with salmon and ramen noodles I am full and want something easy to make,  as we have little Lily and her friend from the village it will be spag bol as it is not something they get to eat in the village so a treat for them and a straightforward dish for me.

Have a great weekend and please share with us anything you have made this week or even any kitchen disasters all your comments make my day 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.

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!

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 great weekend xx

Retired no one told me… Weekly roundup…Kaffir Limes, Bluebells and Carrot Cake!

Hello…It’s weekly roundup time again  I haven’t written so much this week I have been working on my cookbook…But just in case you missed some then here they all are…I hope you enjoy them 🙂

Weekly update collage

It has been one of those days for me my laptop is not connecting to the internet…everyone else’s is..just not mine…so I am plugged directly into the modem and improvising, not my normal comfy seat where I  write.

 

 

The Kaffir Lime was my Fruity Friday’s theme and a very versatile fruit it is…

Kaffir Lime tree and fruit

https://blondieaka.wordpress.com/2018/03/09/fruity-fridays-kaffir-limes/

 

Carol’s Bootcamp…No to diets and yes to healthy eating, coupled with moderation nothing is banned…Just common sense and moderation with some exercise thrown in…

No more ( 2)

https://blondieaka.wordpress.com/2018/03/13/healthy-eatinghow-to-lose-weight-and-eat-

the-foods-you-love-4/

Then it is Easter treats for you a lovely carrot cake with pineapple and a cream cheese topping also some lovely biscuits made by young Lily all over at Sally’s place where she hosts my weekly food column.

https://smorgasbordinvitation.wordpress.com/2018/03/14/smorgasbord-blog-magazine-carol-taylors-food-column-easter-celebrations-around-the-world-and-baked-easter-treats/

That’s all for this week…I hope you enjoy them and try some of the recipes ..if you do please let me know in comments how they turned out…

Until next time stay safe, have fun and laugh a lot…xxx

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Laters xxx