Tag Archives: Pickle juice

Eat Smart! Eat Healthily! Supplements why take them??

I have had a great week basking in all the compliments but I still have 7 kilos to go…A pound off this week…But I am so pleased that my long term eating plan is working…

I try really hard and Sally’s series of where the recipes I have made with the Vitamins for that week has made me think…I know roughly which foods to eat and which foods have Vit C for example but some of the other vitamins I have learnt a lot from Sally and know my food much better…Sally has also struggled over the years and is now on top of it by healthy eating…Between the two us we can help you…Need to increase your B3?

What foods contain B3 and how to cook them…This is just one example of how we can help…

green foot prints eco system

I am also very much more conscious of my foods carbon footprint and buy local or we grow some things as much as I can be…Also because as you know if you read all my posts that not only do I cook as healthily as I can while at the same time I enjoy the odd doughnut or piece of chocolate…I don’t as I have said many times leave out any food groups I concentrate on buying mindfully and not buying highly processed foods often at all…I eat smaller portions than I did and eat some foods with moderation in mind…I also practise intermittent fasting…

I have also stopped having my daily sundowners it has been since Feb…Which has also helped with my weight loss…I did, however, have two lovely cocktails when I met my son in Bangkok the other week and even had a G & T…Which I thoroughly enjoyed…

The reason I have added the statement… Why take supplements is two-fold…I don’t take supplements…End of…I sort of have a thing about tablet or medicine taking…If I have a headache which is not often I don’t reach for the pills…I make sure I drink plenty of water and if necessary I would lay down for a while…Pills are a last resort for me…

The last time I took any supplements was after I had my operation and I was put on HRT…not happily I will add but my doctor (he was) a handsome man…took my hand and patted it and said basically just take them…I did for a couple of months until I had recovered enough to start researching…There was so much at the time on HRT in the newspapers on TV everywhere…So I weaned myself off the tablets I cannot remember exactly what I took… I know Vit E was one of them…I haven’t looked back…I didn’t have noticeable menopause symptoms…My friends hate me for that..No hot flushes for this girl…

All I am saying is if I thought I was lacking in something and needed to take a vitamin pill then I would…After I had exhausted other avenues by that I mean a diet change maybe.

I know big pharma is a big money-making business as are diets and many other things…I also dislike blatant profiteering and money making at the cost of either health or the environment…

This first tablet was drawn to my attention by one of my friends shall we say little outburst…

Krill Oil Tablets…

The Norwegian name for Krill is Whale Food…Whales, Penguins and Seals are probably the largest predators and there are 100’s of smaller animals who depend on Krill who are tiny shrimp-like crustaceans. Since the 1970’s the Krill population has declined by 80%…Scientists believe it is Global warming and also overfishing…The further decline in the Krill population may result in the decline of the Penguin population for without Krill the Penguins wouldn’t survive…

My take on all this is these celebrity doctors and the ilk always have to have a new “better ” product to peddle…They are getting cute and before we ask it is always sustainable …They are also good at peddling outright lies…The cost also well if anyone has that sort of money surely they can find a worthy cause to donate to…

The second way to make me raise my eyebrows was just because of the sheer marketing etc…

After Drink supplement for people who drink…

3 tablets before you go out and 3 tablets when you get home …All it promises is LESS of a hangover…Oh, and they contain 25 vitamins…Can you hear the sarcasm creeping in…Hark! But because it has they only say mentioned in some online publications and some dubious news outlets we should all be queuing up to buy them…

I could write more but I am bored now…I did my research and came to the conclusion that no tablet if you drink that much, is going to prevent the hangover and I have a better solution…

Hangtown Fry:

What an intriguing name? It is a type of omelette with the original and most common version being made of Oysters, bacon, and eggs which sounds like a wonderful combo to me. It was originally made famous in the Californian Gold Rush in the 1850s there are also many tales surrounding this dish from prisoners on death row ordering one as their last meal knowing that the Oysters have to be shipped in so many tales I am sure there is a book somewhere…

One of these omelettes or drinking pickle juice apparently helps…

I am guessing now I think unless it is absolutely necessary that by reading Sally’s posts with my recipes on all the vitamins you could be deficient in.. we can help…What are your thoughts on supplements?

A healthy diet has helped me in many ways… yes I have to think about what I eat and cook also shop but I am in charge of my life and body no one else..Me…

So please if nothing else don’t buy Krill Oil Tablets…Thank you for sticking with me through my little rant …This helps reduce the stress levels you know…haha..Laughter also helps …Good food and laughter never hurt anyone…xxx

lady feet weighing scales

Next week I will be back on track with some recipes to help you whittle away those lbs ready for your summer holidays…Although I know in some countries the sun is a little sparse…That is one thing I would if I could bottle and send you…Enjoy your week and be mindful …xx

About Carol Taylor:

Enjoying life in The Land Of Smiles I am having so much fun researching, finding new, authentic recipes both Thai and International to share with you. New recipes gleaned from those who I have met on my travels or are just passing through and stopped for a while. I hope you enjoy them.

I love shopping at the local markets, finding fresh, natural ingredients, new strange fruits and vegetable ones I have never seen or cooked with. I am generally the only European person and attract much attention and I love to try what I am offered and when I smile and say Aroy or Saab as it is here in the north I am met with much smiling.

Some of my recipes may not be in line with traditional ingredients and methods of cooking but are recipes I know and have become to love and maybe if you dare to try you will too. You will always get more than just a recipe from me as I love to research and find out what other properties the ingredients I use contain to improve our health and wellbeing.

The environment is also something I am passionate about and there will be more on this on my blog this year

Exciting for me hence the title of my blog, Retired No One Told Me! I am having a wonderful ride and don’t want to get off, so if you wish to follow me on my adventures, then welcome! I hope you enjoy the ride also and if it encourages you to take a step into the unknown or untried, you know you want to…….Then, I will be happy!

More and more of my blogging friends have joined me on MeWe…A social media site which is fairly new and which promises much without the restrictions some other social media sites are choosing to impose on many of us…Join me if you will on  mewe.com/i/caroltaylor3 

Carol is a contributor to the Phuket Island Writers Anthology: https://www.amazon.com/Phuket-Island-Writers-Anthology-Stories-ebook/dp/B00RU5IYNS

Connect to Carol

Blog: https://carolcooks2.com/

Pinterest: https://www.pinterest.com/caroltaylor56/pins/

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


Healthy Eating…Waste not! Want not!



I came across a recipe this week as I was reading blog posts and it used the juice from the chickpeas to make a lovely sounding mayonnaise….

I also attempted and that is definitely the operative word to make my own baked beans now this wasn’t a wholly successful venture but cooks/ chefs know that on occasions we do indeed have kitchen disasters now and again and even the best of chefs …I have seen a few clips of famous chefs and their little faux pas …Haven’t you???

One of the comments and also something which came up during my research was the bean cooking juice…Of course, that made my ears prick up and I made a few other discoveries…..Some which were lurking at the back of my mind and a couple of others which I didn’t know or more to the point hadn’t given it much thought.

I haven’t even kept count of the number of times I have thrown bean juice from a can of chickpeas straight down the sink….Not anymore…



The juice also has a name aquafaba a term coined by a vegan baker Goose Wohlt.

It can also be produced from the liquid  from home-cooked dried beans now I  already knew that this liquid could be used as a base for soups, stews and sauces but I wasn’t aware that if it was reduced down by cooking until it thickens then  it can be used in  the same way as the juice from the tinned chickpeas and is used by vegans or anyone who has an egg allergy as a substitute for egg whites in many recipes.

For example, it can be used in cookies, cakes, icing, creams, even meringues and also mayonnaise the recipe made with aquafaba by Esme from TRH( The recipe hunter)  is below.


The liquid can also be frozen for future use I either freeze in zip lock bags or ice-cube trays.

Just a little word of warning:

If you are using the juice from canned beans please make sure you are using brands which DON’T contain preservatives are organic and grown without using synthetic fertilizers or pesticides also look for low salt or no salt varieties and BPA free cans as the white lining inside the cans  is a known endocrine disruptor and can leach from the can lining into the food causing many health problems , including brain development abnormalities, cancers and heart disease.

 Me I err on the side of caution when using beans and use dried beans unless I am absolutely sure of what they contain and I use google to double-check as more often than not the writing on cans is too small for me to read and if you are in a hurry or your lunch hour are you going to check a can? Glass bottles are good and more manufacturers are using them instead of tins.

Water from boiling vegetables:

My nan always used to give us some of the vegetable water with a little vinegar in a cup to drink and we thought we were in heaven we loved it. Does anyone else remember that? I also still use the water from cooking my vegetables or potatoes as the liquid for my gravy as although steaming is probably the best way to conserve the vitamins and minerals in your veg, not all vegetables are best steamed and that lovely nourishing water is good for you so use it…If you can’t use it within a day then again juice can be frozen for use another day…

Once again and I so wish I didn’t have to keep saying this….Vegetable growers take note...We don’t want pesticides in our food…Until then peeps only use organic vegetables as we don’t want to be filling ourselves with the residue from fertilizers and the like do we or even better grow your own ..Even if you only have a window box and a few pots grow what you can and it is so rewarding…

Until then peeps only use organic vegetables as we don’t want to be filling ourselves with the residue from fertilizers and the like do we or even better grow your own ..Even if you only have a window box and a few pots grow what you can and it is so rewarding…

Potato Water:

Do you make sourdough starters? Did you know you can make them from potato water? Neither did I until a little while ago I knew sourdough was the oldest and most original form of leavened bread. The oldest recorded use of sourdough is from the Ancient Egyptian civilizations. But potato water I suppose that makes sense when you think about it.

Before you start your sourdough or if you haven’t attempted making your own starter before here are a few tips:

  1. Do not use metal pots or spoons with sourdough. Wood or crockery are recommended as best or plastic containers.
  2.  Cover sourdough pot lightly…do not seal or you will get an explosion as the gases build up.
  3. Sourdough reacts best at 68-77 degrees F
  4. If it separates, (water forming on top) stir well and add flour to make a smooth batter again.
  5.  Leave a cup of starter to renew for your next loaf.
  6. Sourdough can be kept in the fridge when not needed. It does take at least a day at room temperature though, to start working again.

Don’t be put off though as it is easier than it looks and practice makes perfect…
Sour Dough Starter:

Boil potatoes with the jackets on until they fall apart.
Lift out the skins and mash the potatoes in the water making a puree, let it cool down.

Add 2 cups of flour and 2 tbsp of sugar to 2 cups of the potato puree. Beat it until it is smooth, cover loosely and put in a warm place to ferment.

Feed your starter DAILY add cup flour, cup water and a pinch of sugar,  cover loosely.

Leave it to work and within 5 days you should see a good lot of bubbles and it should be fermenting nicely and ready for the next step of making your bread…

I will be posting the whole recipe from start to finish within the next few days I am waiting for my starter to be ready…I am also looking forward to some lovely sourdough bread made with the potato puree.

It can also be made with the potato water which I will try next time…

There is also so much more you can do with this starchy water, add a little of the water with butter and milk for the fluffiest mashed potatoes.  Add it as a stock to thicken soups and sauces.

N.B: if you boil potatoes with their skins on, be sure to wash them thoroughly first.


Anything left over afterwards can be used to fertilize house and garden plants. If you have chickens then you probably already feed them potato skins and peelings I remember my mum feeding the chickens with the potato peelings and she made a mix with the water and potato skins and maybe other additions like some bran but I was young and don’t remember too much as to all the ingredients in the chicken food.

Pasta Water:

Starch-rich water left after you drain pasta has multiple uses. Pour a little in at the end when your pasta and sauce are cooking together to help bind them to one another and give the sauce a silky texture, in your pizza mix and the Italians use it to make Carbonara.

The correct way to make carbonara just like the Italians is not laden with cream but the sauce is made with egg yolks and the pasta cooking water, it is a lovely silky sauce and even my grandson who loves carbonara always now says you are not putting cream in are you, nan?… He loves it made this way and all you need to do is to be careful that you remove the pan from the heat or else you will get scrambled eggs.

The recipe for Carbonara.


To serve two people

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!

Put the 3 egg yolks into a bowl, finely grate in 40 gm of Parmesan, season with pepper, then mix well with a fork and put to one side.

Take 150 gm of Pancetta and cut any hard skin off….. put the skin to one side and chop the meat.

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

Meanwhile, rub the pancetta skin, if you have any, all over the base of a medium frying pan (this will add fantastic flavour, or use 1 tablespoon of oil., then place over a medium-high heat.

Peel a clove of garlic, then crush with the palm of your hand, add it to the pan and leave it to flavour the fat for 1 minute. Stir in the pancetta, then cook for 4 minutes, or until it starts to crisp up…..If you use ham instead of Pancetta then cook very lightly as ham is already cooked so really you are just warming it through.

Pick out and discard the garlic from the pan.

Drain the pasta reserving some of the cooking liquid and add the spaghetti to the pan with the pancetta. Toss well over the heat so it really soaks up all that lovely flavour, then 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 and toss well, season with pepper, then pour in the egg mixture – 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.



Oil or juice from canned fish:


Your dog or cat will love you even more as long as you check that the fish is low or no salt and only occasionally as some fish as we know can be high in mercury but as a little treat…..Fido or Tiddles will love it and you!

Pickle Juice:


Leftover brine, oil from sun-dried tomatoes all which are a combination of vinegar, salt, olive oil, sugar and spices — can actually be used for a whole host of dishes or just reuse your pickle brine for your next batch just be aware that if it is jalapenos the next batch will be oh so fiery.  If you would normally use vinegar or lemon juice substitute some pickle juice/ brine, spoon some pickle brine into potato salad or coleslaw. Add some to vinaigrette-style salad dressings (this is where) that oil from the sun-dried tomatoes takes on a life of its own or as a marinade for grilled chicken or fish. Flavour your risotto, marinara sauce, hummus and again that tomato oil in your bread mix or brushed over the top or on some bruschetta so many uses for something I have been so guilty before of just throwing it away.

You can even add pickle juice to your Bloody Mary for added zing now hold that thought…lol

Bloody Mary at Bliss

This was my favourite place in the world for a Bloody Mary…It was also very aptly called Bliss …

I hope you have enjoyed this waste not want not post and try some of the ideas or maybe you have some you can share with me????

Just in case you have missed some of my posts about Healthy Eating I have added some links here for you…

Healthy Eating…Potassium

Healthy Eating …Just Pickled

Please feel free to share this post..Thanks, Carol xx

Until next stay safe, have fun and laugh a lot …It is the best medicine known to man and it is FREE….

Tomorrow it is Fish Friday…. Make sure you don’t miss it!