Tag Archives: Cooked from Scratch

Smorgasbord Blog Magazine – Food Column – Carol Taylor – A – Z of Food – ‘O’ for Oats, Offal, Octopus, Oranges and Oysters.

Over half way through time just seems to fly…The letter O…Thank you Sally for promoting this series you are a star…Hugs xxx

Smorgasbord Blog Magazine

Welcome to this month’s The Culinary Alphabet beginning with the letter O bought to you by moi @CarolCooks2. It seems to me that the time is just flying by… Such a funny year so far unprecedented in so many ways…

The letter O…Not as many culinary terms or fruits or vegetables beginning with O but I have a few for you, I hope you enjoy!

Oats

As children, in the winter months, my mum always started our day with a bowl of oats and when it is cold there is no better start to the day…Oats are whole grain, meaning the grain is intact and the kernel is composed of three distinct parts: the bran, endosperm, and germ. Because they are whole grain, they have more nutrients, including vitamins, minerals, and fibre, than other processed grains. Oats also have more soluble fibre than most grains, much of which is beta-glucan…

View original post 2,402 more words

Halfway through the week and it is Wednesday and time for the A-Z of food…my trip through the Culinary alphabet has stopped at N…

Sally has very kindly shared my culinary trip there are lots of lovely recipes and some culinary terms you may or may not have heard of…I hope you enjoy…x

The culinary alphabet N

So please click the link below to read the whole post…Enjoy!

via Smorgasbord Blog Magazine – Food Column – Carol Taylor – A – Z of Food ‘N’ is for Nicoise, Nori, Nuts, Noodles, Nettles and Naan Bread.

Friday Kitchen…everything made from scratch…

It’s that day of the week again…if I didn’t have my diary I would totally lose track of the days they seem to merge into one…This month, as you know, is National Fresh Fruit and Vegetable Month this includes Papaya, Mango, Seafood and various meats they are all being celebrated this month…Everything has its day…

Today is also National Dry Martini Day…All of this means I have lots of scope to bring you some recipes…This week I have cooked a variety of foods from fudge which is sweet to some lovely lamb doner meat…The recipe which will be in my cookbook…sorry you will have to wait and it needs a few more tweaks it was nice just a little on the dry side…my pickled peppers aka Piperies Mikres Toursi were a lovely addition to the Doner Kebab meat…my first attempt at making tortillas was also ok…

To celebrate seafood there is nothing nicer than a nice seafood Paella especially if you have that lovely crispy socarrat on the bottom…

Mixed paella

I always add anything to mine sometimes all seafood others I add chorizo and or chicken which is the beauty of a paella…Enjoy!

It is also National Dry Martini Day...just saying…my all-time favourite is an Espresso Martini…So let’s find out what a Dry Martini is…

Martini..where did it begin?  Before there was a Martini cocktail, there was Martini & Rossi vermouth. In fact, if you order a Martini in Europe, you’ll get a glass of Martini Bianco (white) vermouth on the rocks with a lemon twist. The brand was created in 1863 when Luigi Rossi and Alessandro Martini started a vermouth bottling plant in northwest Italy.

Early vermouth based cocktails included the Manhatten, The Negroni, The Martinez and The Americano…the classic recipe was always made with Gin but as Vodka became more popular that started to change …we had Vodka Martinis…

A Dry Martini Cocktail was originally made with gin and dry French vermouth served with lemon peel and an olive and included two dashes of bitters…

A true dry martini is made by adding a drizzle of dry vermouth to the gin or vodka. An extra-dry Martini has just one or two drops of vermouth. It’s almost like drinking the spirit straight… I think my fav is still the espresso martini closely followed by a dirty martini which my dear friend Barb aka Sophia introduced me to at her birthday bash late last year…She prefers vodka while I prefer gin…

I also learnt how you make a drink “dirty”...To make a drink dirty means you may slightly change the colour and taste by adding or changing some of the essential ingredients. A dirty martini, for instance, contains olive juice.

If you are a James Bond fan then you will know that was the first drink that Bond ordered in Ian Fleming’s 1953 book, “Casino Royale” (or the 2006 movie) was a Martini… Shaken but Not Stirred became an instantly famous catchphrase…The James Bond Martini is pure fiction and also known as the Vesper Martini…

Before I sign off I will leave you with another vegetable recipe as it is National Eat your fruit and Vegetables Month…This one is a curry…of course, I hear you say…It is a curry that I like very much not so my taste testers…I can’t win them all…

Made with green tomatoes … I prefer to eat it with bread to scoop up the delicious curry sauce.

Makes 2/3 portions

Ingredients:

  • 5 medium green tomatoes chopped
  • 3/4 spring onions sliced
  • 1 tsp garlic finely cut
  • 1 tsp fresh ginger finely cut
  • 1/2 tsp mustard seeds
  • 1/2 tsp cumin seeds
  • 1 stem of curry leaves
  • 1/3 cup chopped brown onion
  • 2 tsp oil/ghee
  • 1/4 tsp turmeric powder
  • 3 green chillies chopped
  • 1/2 tsp red chilli flakes (optional)
  • 1/4 tsp coriander powder
  • 1/4 tsp garam masala
  • Salt to taste.
  • 2 eggs (optional)

Let’s Cook!

Heat oil or ghee in a pan add the cumin and mustard seeds and cook for a few seconds stirring then add the chopped onions, green chilli and curry leaves cook until the onions are soft.

Add the ginger and garlic and cook for a minute and then add the tomatoes and spring onions then cook until the onions and tomatoes are soft.

green tomatoes cooking with spices

 

Add the other spices and add water as the tomatoes soften as required if the sauce gets too thick…Taste and season with salt as required.

Meanwhile, boil your eggs ( if using). Once the tomatoes have softened add the eggs and stir gently to coat with the sauce.

green tomato and egg curry

Serve with rice or flatbread…

It has a spicy little sauce the chillies pack some punch which I like…the sauce is lovely scooped and eaten with bread…it can be eaten with or without the eggs I like it either way…

Thank you for joining me for this week in my kitchen 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 I bid you 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!

Until tomorrow stay safe and well…xxx

 

 

 

 

CarolCooks2…This week in my Kitchen…Carbonara, Gumbo and lime Meringue pie…

Welcome to this week in my kitchen…I am doing a lot of testing at the moment for my cookbook so those recipes will be revealed when I have finished testing and writing in the meantime I am cooking meals which we love and for me are quick and easy to cook…

This week in my Kitchen (1)

Carbonara is one such meal and then I get egg whites so the request was for a lime meringue pie…Limes because they are grown here and plentiful.lemons not so much and they are generally imported so bearing in mind my eat local pledge I use limes but I also prefer limes…

Carbonara…

I have seen so many versions of Carbonara and tasted a few as well..some were to die for and some quite frankly I felt like killing the chef!

I was watching Masterchef  “The Professionals” a while ago and one of the quickfire tests they were given was to make a Carbonara in 15 mins. What an eye-opener and these were trained chefs so it’s no wonder that some of us do not know the proper way to make  Carbonara and folks that included ME!

Not any longer I set to and made one the right way…NO CREAM…..The outcome was everyone loved it! Since then I have made it this way although I have slightly adapted it…I just use just egg yolks and not a combination of whole eggs plus extra yolks. If I can get pancetta I use pancetta if not I use cooked ham or bacon.

A good traditional Carbonara does not need cream just egg yolks and a little of the pasta cooking water.

Ingredients: Serves 2

  • 130 g spaghetti
  •  2/3 clove garlic finely chopped
  • 2 egg yolks
  • 100 g of cooked ham.
  • 30g fresh grated parmesan cheese
  • Freshly cracked black pepper

 

Let’s Cook!

Separate the eggs and put egg yolks into a bowl, finely grate in 30 gm of Parmesan, season with pepper, then mix well with a fork and put to one side.

Cook the spaghetti in a large pan of boiling salted water until al dente..remove the pan from the heat.

Peel a clove of garlic, then chop finely, add it to the pan and leave it to flavour the fat for 1 minute. If I am using pancetta I just crush the garlic if not I just gently cook my finely chopped garlic and then remove the pan from the heat until I am ready to heat up the ham.

If you use ham instead of Pancetta then cook very lightly as ham is already cooked so really you are just warming it through.

I don’t discard the garlic as in the traditional recipe…I leave mine in the pan…I also sometimes add chilli or a few sliced mushrooms…Just because I can…

Drain the pasta reserving some of the cooking liquid and add the spaghetti to the pan. Toss well over the heat so it really soaks up all that lovely flavour, remove the pan from the heat.

Make sure you remove the pan from the heat as if the pan is too hot then the eggs WILL scramble.

Add a splash of the cooking water to the pan and toss well, season with pepper, then pour in the egg mixture – the heat from the pan will help to cook the egg gently, rather than scrambling it. Toss well, adding more cooking water until it’s lovely and glossy.

Serve with a grating of Parmesan, an extra twist of pepper and a little chopped flat-leaf Parsley.

A little tip which I did this time was to add a little of the cooled pasta water to the egg yolk and parmesan mixture it just makes it easier to stir into the pasta as it becomes quite thick when you add the parmesan to the egg yolks which may be why the original recipe used whole eggs as well…I find using just the yolks makes the sauce richer and this is how everyone likes it…

Enjoy!

Now to use the egg whites…

Lime/ Lemon Meringue Pie.

Lime lemon meringue Pie

Prepare your pastry making sure you use ice-cold water from the fridge and wrap in clingfilm and put in the chiller for at least 20 minutes.

  • 225g plain flour
  • 100g butter, diced
  • pinch salt

Sift your flour into a bowl with a pinch of salt. Rub the butter into the flour until it resembles breadcrumbs. Add your iced water a little at a time how much depends on the flour you use. Draw the mix together with your fingertips shape into a round and then wrap and put in the chiller for at least 20 minutes. I aim to work my pastry as little as I have to something my mother taught me.

Remove from the chiller and roll out your pastry to fit your pie dish, line your dish.

Some prebake at this point and some don’t …I have done both depending on the time I have or what my filling is…If I don’t prebake I stand the dish on a baking tray so as to make sure there are no  “soggy bottoms”

For this pie, I pre-bake the pie case…I cook the pie case on 190 degrees for about 25-30 mins if you just lightly scrape the edge of the pie it should just flake away.

Now let’s make the filling…

For the filling:

  • 1 1/2 cups of sugar
  • 1/2 cup cornstarch/Arrowroot
  • 1/2 cup water
  • 1/2 cup fresh lime juice or lemon juice
  • 1 egg yolk
  • 2tsp butter at room temperature
  • 1 cup boiling water
  • 2tsp lime zest.

Let’s Cook!

Combine sugar, cornstarch or Arrowroot if using, water and lime juice. Whisk until smooth.

Stir in butter and egg yolks. Then gradually add boiling water.

Bring the mix to the boil, reduce heat and simmer for 5 mins.

The mix should be fairly thick and glossy, if you want to add green colouring at this point then you can.

I didn’t so my filling was a lemon colour because of the egg yolks.

Pour into the pre-baked pastry case.

Meringue Topping:

  • 3 Egg whites
  • 3/4 cup sugar.

Let’s Cook!

Beat egg whites until they form stiff peaks. Add half of the sugar and beat until stiff and then fold in rest of sugar. Put on top of lime/lemon filling and make sure edges are sealed.

Bake in preheated oven on 175 until the top is golden. About 10/15 mins depending on your oven.

 

Enjoy!

National Soup Month… 

I have been seeing all these lovely pictures of snowy scenes although I am sure the reality is that it is freezing…Which means soup is on your menu…If you would love to share your favourite soup recipes then, please do…

Gumbo… is a dish where anything can go into it and ideal for sitting on the stove and having a bowl when you can snatch the time.

It is the national dish of the state of Louisiana and can be made with meat, seafood or both and it has its roots in many cultures French, Spanish, West African and Choctaw.

Originating in Southern Louisiana during the 18th century and whether it is meat, shellfish or a mixture it contains what the Louisianians call ” The Holy Trinity of vegetables” namely celery, bell peppers and onions.

It is a thickened stew using either Okra, a roux( flour and fat) which is the French influence or the Choctaw spice called file which is dried, ground Sassafras leaves.

Anise and arrowroot can be used as a substitute just use anise sparingly...The file powder is a thickener and added when you add the tomatoes and again at the end of cooking…If you are using anise keep tasting and use sparingly you can always add you cannot take away so tasting as you go is key…I have seen it for sale online…

gumbo

There are many variations of this dish and everyone will tell you theirs is the original and passed down through the generations but they are all tasty and often unique to the locality.

Ingredients:

  • 1 cup of flour
  • 3/4 cup of bacon drippings
  • 1 cup coarsely chopped celery
  • 1 medium onion chopped
  • 1 chopped green bell pepper
  • 3/4 cloves of garlic chopped/crushed
  • 1 lb andouille sausage sliced (or sausage of your choice)
  • 6 beef bouillon cubes or 3 quarts homemade stock
  • 3  quarts of water if using stock cubes
  • 1 tbsp sugar
  • Salt to season
  • 2 tbsp Tabasco sauce
  • 1/2-1 tsp of cajun seasoning
  • 4 bay leaves
  • 2 tbsp Worcestershire sauce
  • 1/2 tsp thyme
  • 2 tsp file powder
  • 1 can tomatoes
  • 1 can of tomato puree
  • 2 tbsp white vinegar
  • 1 lb okra chopped in inch pieces.
  • 1 lb crab meat
  • 3 lb shrimp
  • 2 tsp file powder.

Let’s Cook!

To make roux whisk the flour into 3/4 cup bacon drippings, whisking and cooking until the roux turns a deep brown 20/30 minutes. Be very careful that you do not burn it or you have to start again.

When you remove the pan from the heat continue to whisk until the roux has stopped cooking.

Put your chopped celery, onion and bell peppers into the roux as well as the chopped sausage bring the roux to a soft simmer and cook for a further 10-15 minutes until the veg is soft. Set to one side.

In a large pan bring the water or stock to the boil whisking until the bouillon cubes have dissolved if you are using them.

Mix in the sugar, Tabasco sauce, cajun, bay leaves, thyme, tomatoes and tomato puree. Simmer for 1hr in total but at 45 minutes stir in the 2 tsp file gumbo powder.

Meanwhile, melt the remainder 2 tbsp bacon drippings in a pan and add the Okra with the vinegar. Cook over medium heat for 15 mins.

Remove the Okra with a slotted spoon and add to the gumbo mixture. Mix in the crab, the prawns and Worcestershire sauce simmer for 45 minutes.

Just before serving stir in the remainder 2 tsp of file gumbo powder.

Serve with steamed rice.

Enjoy!

N.B  

If you have homemade stock then you can use that and also instead of sausage or fish you can use chicken, in fact, you can use any mixture of meat/fish that you choose.

I hope you have enjoyed the recipes if you have any questions please just ask…

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!

CarolCooks2…Weekly roundup…30th Dec-4th January 2020…

Hello and welcome to my weekly roundup…It is a sparse on posts this week as I have had a Christmas break as well as most of you… I am not back properly until tomorrow…

If you have had a hectic festive season you may be quite pleased to sit down with a drink, put your feet up and have a little read…

The drink will be of course non-alcoholic if you are observing dry January…Are You?

I am not although I am abstaining as I want to keep the lbs in check…Every little helps as they say and as I still have some Christmas cake to eat…I won’t be totally back on the healthy eating until it is gone…However, all the chocolate has gone I sent it back to the village with little Lily yesterday…

Tuesday, Dec 31st…

2020 greetings-4722672_640

Was New Years Eve…Time to see in a new decade and time to reflect on the last year and give thanks …In the blogging world, I have much to be thankful for… bloggers are wonderful so thoughtful, welcoming, helpful and just plain NICE…I am so blessed I have met…such wonderful souls…xxx

This post reflected my thanks as I go forward and laid out my plans for this year…In a nutshell fewer posts and more writing and reading…Happy New Year xxx

https://carolcooks2.com/2019/12/31/carolcooks2-2019-a-recap-and-some-thank-yous/

Friday…In my kitchen… 

Where it was a quiet week as we were still using leftovers and even the kids having eaten so much festive food were happy to have rice soup…which is a simple but tasty dish if you use a nice stock…

Of course, it is also time to enjoy a lovely old fashioned soup made from the carcasses…Everyone loves that…Bubble and squeak was missing however as my dear daughter in law put the Brussels in the freezer which we didn’t discover until Christmas morn…they were not nice as when you freeze food you blanch it before freezing putting in fresh Brussels ruined them…Boo Hoo…

But today I found that my source for Brussels was still selling them and brought some lovely fresh ones which will be for lunch today, tomorrow and the next day…Excuse my excitement but I very rarely am able to get Brussels here…Also, purple carrots were still available so double happiness…

https://carolcooks2.com/2020/01/04/carolcooks2this-week-in-my-kitchencake-and-purple-carrots-old-fashioned-carcass-soup/

That’s it only two posts…

Next week….Tomorrow it will be Climate Change and the environment ..Quite topical as there is a lot going on at the moment.

Wednesday...my favourite post of the week in many ways and Friday in my kitchen…It is also National Soup Month so this month I will be bringing you lots of soup recipes as I know for many of you it is soup weather…

I will also be doing a post this month on Bone Broth…How to make a good bone broth and also how you can incorporate it in your everyday recipes…

Thank you for reading I do hope you have enjoyed it and wish you all a productive week, stay safe whether you are experiencing extreme cold or heat…If you are in Australia then know we are all thinking of you and sending prayers for rain and lots of it…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 have a great weekend 🙂 xx

Healthy Eating…Childhood Obesity…

Welcome…that was the week that was…but I applied balance and it worked only 1lb on and considering that I ate and drank pretty much what I wanted…I am chuffed…Today I treated my self to a lovely Thai massage after the excesses and stress of last week…

Thai massage-2096580_640

 

I organised myself and scheduled all my posts bar one which I had written out just not typed up…Then Windows did its update and threw a spanner in the works…My laptop died…She is now up and running again with a new hard drive…Which leaves me with the time consuming job of  new passwords and new layouts as my reinstalled windows and word are a tad different…A few little work arounds and now the added quandary of do I or don’t I take the plunge and go for Windows 10.

So what does this week bring???

I was absolutely shocked to hear that figures were out and England saw a rise for the fourth consecutive year that severe obesity in school year 6 has broken records, and it is up more than a third since 2006.
Levels of severe obesity among children in the last year of primary school have hit an all-time high, according to official figures that have dismayed public health experts…I don’t know about dismaying public health experts it is dismaying me…

What the hell is wrong with schools, parents and the governments?…The writing is plainly on the wall that if a child is obese then it is likely they will be an obese adult and have all the conditions and chronic illnesses that go with obesity…

Children are a gift and a gift which should be nurtured…Sally is running an excellent series on childhood obesity and it is well worth a read…So please head over and have a look…

https://smorgasbordinvitation.wordpress.com/2019/10/02/smorgasbord-health-column-the-obesity-epidemic-part-three-finding-a-point-to-intervene-in-the-life-cycle-2-to-7-years-old-activity-sally-cronin/

I hear all the voices who say that family units have broken down, that many parents have no nutritional knowledge BUT…I didn’t have a great deal of knowledge when my first daughter was born…Maybe it is me but I have a thirst for knowledge and believe that in many cases this is not so any more…Children should be encouraged to ask questions…and get answers…

I am not an advocate of a nanny state but do think it is vital that steps and schemes should be put in place as a matter of urgency to help turn this obesity epidemic around…

  1. Fast food adverts should be banned from TV’s…
  2. Bogof deals in supermarkets should only be for healthy foods.
  3. Shopping points on loyalty cards should be tripled and only applied when buying  certain foods already alcohol and cigarettes are exempt…Why not processed foods?
  4.  Healthy foods should be displayed at checkouts NOT chocolate and sweets…
  5. School curriculums should have mandatory exercise included every day…Fun exercises and games…
  6. All work and no play makes Jack a dull boy...so the saying goes…
  7. Community gyms should be the norm…
  8. School vegetable gardens should be mandatory.
  9. Instead of an ice cream man have a healthy food van with lots of free samples(provided free) by manufacturers.
  10. All new housing estates should have a community garden and kitchen…

What ideas do you have? Most of the above would create jobs …There are many people with valuable skills who would be happy to help…Either for expenses or a salary…

I was reading about a school who had gone totally vegetarian..Now although I think we should eat less meat… I do think we should also eat a balanced diet…However to have a vegetarian school meal and helping to grow the produce is a great learning curve  and one vegetarian meal a day doesn’t hurt anyone it encourages children to eat vegetables which is good.

The school had a garden and children participated in this and when food was ready it was picked and used for school dinners. However I have also seen where some parents are not happy with their kids eating a vegetarian lunch…What are your thoughts?

I watched the children being interviewed and asked the names of various vegetables and they were happy, knowledgeable and loved their school dinners…A win win situation …

We need more community spirit in this world …Both adults and children would benefit greatly from this…

Let’s tackle Childhood Obesity… Once and for all…

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 are now regular columns on my blog this year. It is important that we are mindful of the world we live in…

 

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