Smorgasbord Health – Cook From Scratch with Sally and Carol Taylor – Wonderful Watermelon.


Welcome to Sally and Carol Taylor Cook from Scratch.. Actually Carol Taylor does the cooking and I get to tell you about the health benefits of our featured foods. This week it is the turn of the Watermelon to get the Sally and Carol Treatment. We would eat regularly as watermelons were sold both on the side of the road and in supermarkets very inexpensively. We would eat, but I also used to blitz the flesh as a base for smoothies and also cocktails… it lasted longer with a touch of vodka!!  Without alcohol it is a refreshing and hydrating treat for the whole family.

naughty-mischievous-baby-boys-01It took me a while to get around the pips in watermelon and learn the knack of spitting them out delicately rather than shooting them at the dog by accident. Once you master this quite simple dexterity you will have access to not only one of the most thirst quenching melons around but also a storehouse of health benefits.

Watermelons are obviously sweetest during the summer months but we were lucky enough that Spain has summer somewhere within its boundaries all year round and they are just as accessible at Christmas as in August.

Watermelons and health claims.

If you are an asthma or arthritis sufferer, eating this fruit year round may help improve the symptoms of your condition. Watermelon also has gained some recognition with regard to other medical problems too such as atherosclerosis, diabetes and colon cancer.

THE HISTORY OF THE WATERMELON.

Watermelons first originated south of us in Africa and were first used medicinally by the Egyptians, but obviously the fruit was most prized for its water content in countries where rain was in short supply. Watermelons are now found in Asia, particularly in China and also in Russia where the fruit is a major crop for export. The United States is a major grower but you will find it growing in many desert countries or islands that have water shortages such as Iran and Turkey.

THE HEALTH BENEFITS OF WATERMELON.

Apart from being a wonderful fruit packed with vitamin C, watermelon has something in common with the tomato and that is it’s very high concentration of Lycopene.

Lycopene not only gives fruit that vibrant red colour, but it also acts as an incredibly powerful antioxidant. Antioxidants protect us against the free radicals that cause oxidative damage to our cells, often resulting in serious illness such as cancer. It would also seem that healthy levels of lycopene in our fat tissues are also associated with reduced risk of heart attacks. This is due to the prevention of oxidation of cholesterol that so often leads to atherosclerosis and heart attacks.

Vitamin C and Vitamin A work on free radicals as well and are particularly linked to those that cause an increase in the severity of certain inflammatory diseases such as asthma and arthritis.

Vitamin A is essential for our healthy eyesight, especially at night. It helps cells produce normally which is why it is important in the first few months of pregnancy. It is also necessary for the health of our skin, the mucus membranes in our respiratory system (hence its benefits for asthma sufferers), bones, soft tissues and digestive and urinary tracts.

WHAT OTHER NUTRIENTS IN WATERMELONS ARE BENEFICIAL?

VITAMIN B1 (Thiamin) is a water- soluble vitamin, which means that it cannot be stored in the body. Any excess is excreted in our urine so it is essential that we obtain sufficient from our diet. Vitamin B1 helps to fuel our bodies by converting blood sugar into energy and also keeps our mucus membranes healthy. It is also needed to work with other B vitamins in maintaining a healthy nervous system

VITAMIN B6 (Pyridoxine) is the Master Vitamin for processing Amino Acids – the building blocks of all proteins and some hormones. It assists in the formation of several neurotransmitters and can therefore help regulate mood. It has been shown to help lower homocysteine levels in the blood linked to heart disease, osteoporosis and Alzheimer’s disease. It produces haemoglobin the oxygen carrying pigment in the blood. It helps the release of carbohydrates stored in the liver and muscles for energy. It is involved in the production of antibodies and it helps balance female hormones. It is needed for the production of serotonin along with tryptophan and B12.

MAGNESIUM is an essential mineral needed for bone, protein and fatty acid formation, forming new cells, activating the B vitamins, relaxing muscles, clotting blood and forming ATP the fuel the body runs on. The secretion and action of insulin also needs magnesium. It is needed to balance calcium in the body and too much can result in very low levels of calcium.

POTASSIUM is the main cation (positively charged electrolyte). It reacts with sodium and chloride to maintain a perfect working environment in and around each cell. It allows the transmission of nerve impulses and helps maintain the correct fluid balance in the body. It also regulates levels of acidity and alkalinity in the body. It is also required for carbohydrate and protein metabolism. It is connected to normal heart rhythms.

BUYING THE BEST WATERMELONS.

There are about 1200 different varieties of watermelon and when you are picking one in the supermarket make sure the melon is symmetrical and firm with no cuts or bruises. The heavier it feels the better, as it is 92% water. If it feels a little light then it may be dry inside. If you are buying cut watermelon make sure the skin is bright red as pink flesh with white pith means it is past its sell by date. Eat within a couple of days. You can store at room temperature but it is best served chilled.

Now it is time to hand over to the expertise of Carol Taylor to transform this wonderful watermelon into delicious dishes.

Watermelon is a virtual powerhouse of nutrients, packed with Vitamin C and very readily available here in Thailand. It is used in smoothies, fruit shakes, restaurants always give a plate of watermelon after a meal.

I generally buy it ready sliced as I have a little lady just round the corner to me who sells the fruit freshly cut and bagged I also like to support local businesses.

When you are buying watermelon always pick the heaviest one as if they are light it means they are older and drying out.

Now how often have you bought water melon and thrown away the rind?? Hands up! I have or I did until I discovered a lovely recipe for Pickled Watermelon rind.

Now I make a lot of pickles and this one thing I hadn’t thought of pickling… you live and learn don’t you?

Ingredients:

  • 4lb of Watermelon
  • 1 chilli thinly sliced
  • 1 inch piece fresh ginger finely sliced or diced
  • 2 star Anise
  • 1 tsp black pepper
  • 4 tsp salt I use fresh mineral salt dried here
  • 1 cup of rice vinegar
  • 1 cup of sugar

Let’s Cook!

Using a vegetable peeler remove the outer green rind and slice the watermelon into I inch slices. Cut away all but 1/4 inch of the flesh (it is) the white part we are pickling. The red flesh keep for smoothies or ice cream or a nice salad with feta cheese.

Then cut the rind into 1 inch pieces.

Add the chilli, ginger, star anise, salt, pepper, rice vinegar and sugar plus ½ cup of water together in a pan, bring the mixture to a rolling boil, stirring to dissolve the sugar then turn down the heat and simmer for 5 minutes. Add the watermelon rind and bring back to a rolling boil and then again reducing the heat to a simmer for 5 mins or until the rinds are just tender. Remove the pan from the heat, and leave the liquid to cool down. You may need to weigh the watermelon down with a plate or lid, as it needs to stay submerged in the liquid until cool.

Once cooled then transfer to a container with a well fitting lid and refrigerate for at least 12 hours before you eat…This will keep refrigerated for about 2/3 weeks if it lasts that long…lol

Enjoy with cold meats and cheese or just on its own from the container…

I just love watermelon any which way and sometimes I just cut them into rectangles and thread onto bamboo skewers. Then just sprinkle over some taco or fajita seasoning or I have a chilli and sugar mix which we eat with fruit and viola a fruit kebab with a bit of spice..

Watermelon and Gremolata

Another great way to eat watermelon is to cut it into triangles. Marinate these thick-cut “steak” fruit slices in a mixture of white balsamic vinegar, lemon juice and rosemary. Grill watermelon slices and top them with a gremolata of walnuts, lemon zest and fresh parsley and wait for your taste buds to do a dance…

For the marinade:

  • ½ cup white balsamic vinegar
  • 2 tbsp olive oil
  • 1 tbsp lemon juice
  • 1 tsp rosemary
  • 1 tsp Sea Salt
  •  1/2 tsp Black pepper

For the gremalata:

  • ¼ cup finely chopped toasted walnuts.
  • ¼ cup finely chopped parsley
  • 1 tsp grated lemon peel

Let’s Cook!

Mix vinegar, oil, lemon juice, rosemary, salt and pepper in a small bowl. Reserve 2 tbsp for drizzling the grilled watermelon. Put the watermelon steaks in a dish add the remaining marinade and put in the refrigerator for 20 minutes turning the steaks half way through.
Remove watermelon steaks from marinade. Reserve leftover marinade for brushing watermelon during grilling.

Grill watermelon steaks over a high heat for 2-4 minutes per side or until the grill marks appear, brushing with the leftover marinade.

To serve, cut watermelon steaks in half and drizzle with the reserved marinade. Then sprinkle with the walnut gremolata.

Enjoy!

Watermelon smoothies are a lovely thing….

I am really getting into this smoothie making and I think this is one of my favourite smoothies.

I am learning to get the right amount and what I do is take the glass I am going to drink it from and fill the glass with my fruit that way I make just enough and if I am making more than one glass then I double up but it eliminates the guesswork.

Today’s smoothie was a mixture of fruit and vegetables.

I used a large chunk of Pineapple, Watermelon, yellow melon and dragon fruit, a slice or two of tomato, a slice of beetroot, a piece of carrot and a little ice.

Then put all the fruit into the liquidiser and a blitz for a minute or two and voila a lovely smoothie which makes your taste buds just dance in your mouth.

Enjoy!

Or if your fancy is for iced tea then:- Watermelon and Basil Iced tea is amazing…

Ingredients:

  • 1/8th of a medium watermelon cut into small triangles
  • 8 tea bags
  • 8 cups of boiling water
  • A sm bunch of basil
  • Sugar to taste if required.

Just pour the boiling water over the tea bags in a heat proof jug, steep for 10 minutes and remove the tea bags.

Allow the tea to cool down and refrigerate until cold.

Before serving add watermelon and basil to an individual glass with crushed ice and pour tea over the ice.

Serve and enjoy!

Prawn Salad with Watermelon.

Ingredients:

  • 1lb of cooked peeled prawns
  • 4 cups of watermelon chopped
  • 2 avocados chopped
  • 1 medium red onion sliced
  • 2 jalapenos seeded and chopped
  • Juice of a lime
  • 1 tsp of raw honey
  • 3 tbsp olive oil
  • ¾ tsp mineral salt
  • A generous twist of black pepper
  • A generous handful of coriander

Let’s Cook!

In a large salad bowl combine the prawns, avocado, onion, jalapenos, and watermelon.

Whisk together lime juice, honey, salt, pepper and oil.

If you are not serving immediately, then refrigerate separately.

10 minutes before serving pour the dressing over the salad and sprinkle with coriander. This gives the flavours time to blend and develop.

Enjoy!

Watermelon Sherbet.

  • 4 cups (600 grams) seedless watermelon, diced
  • 1 can (13.5 ounces) FULL FAT coconut milk, shaken well
  • Juice from 1 lemon…I use lime
  • 1/4 cup pure maple syrup (optional)

Let’s Cook!

In blender, combine watermelon, coconut milk lemon/lime juice, and pure maple syrup (if using for additional sweetness). I find watermelon sweet enough for me so I don’t use additional sweetener.

Blend until smooth.

Pour watermelon coconut puree into a baking dish, cover with plastic wrap and freeze until solid (about 4 hours).

Remove from baking dish and with a sharp knife, cut frozen puree into ice cube sized pieces. Place fruit cubes in a food processor and process until the texture is silky smooth.

Transfer to container for freezing until firm (about 4 hours).

That’s all for now I hope you enjoyed these recipes and reading about the health benefits of the watermelon….

Again my thanks to Sally for allowing me to add my recipes to her wonderful informative post on the health benefits of the lovely watermelon.

As always I am so grateful to Carol for the time and effort that she puts into preparing these recipes and sharing them with us. A wonderful collaborator.

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 vegetables 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 have 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!

Connect to Carol

Blog: https://blondieaka.wordpress.com/
Twitter: https://twitter.com/TheRealCarolT
Facebook: https://www.facebook.com/carol.taylor.1422

Please feel free to share thanks Sally

If you have missed previous posts in the Cook from Scratch series you can find them here: https://smorgasbordinvitation.wordpress.com/cook-from-scratch-with-sally-and-carol-recipes/

Advertisements

Smorgasbord Health 2017 – Two ways to look at your shopping list – By Food and by Nutrient


Smorgasbord Health 2017

I like to repost this every few months and I realised that it was 10 months since the last time…. It is particularly relevant as we are in the middle of the series Cook From Scratch with Sally and Carol Taylor where we look at a food and its health benefits as well as give you recipes to help you include in your regular diet.

https://smorgasbordinvitation.wordpress.com/cook-from-scratch-with-sally-and-carol-recipes/

Shopping list two ways – by Food and by Nutrient.

We usually compile our shopping list based on our preferences, tastes and sometimes pocket. But I have a slightly different method that you might find useful. The chemical interactions within our body that are essential for life – including the healthy functioning of our immune system – are only made possible by the raw ingredients in our diet. Even if you are having the occasional food fest, if your basic diet contains the right raw ingredients it won’t matter to your body. It is the everyday ingestion of sugars, Trans fats and white starches that cripple the system – I follow the 80/20 rule. If 80% of the time your body is getting what it needs, 20% of the time you can have what your heart and taste buds would like too.

Here are the two different lists – the nutrients we need and then the foods that are some of the best sources for those nutrients.  You can ring the changes within the categories and it is best to eat when fruit is in season. We now have access to a great many varieties of exotic fruits that give added benefit to our diets including the powerhouse that is the Avocado.

On a personal level I have half an avocado and a whole cooked onion every day and some fruits and vegetables are so nutrient dense that you can have these as staples and add others to bring in variety and other nutrients.

vegetables

First the basic nutrients we need for energy and healthy functioning systems and organs.

Vitamins and anti-oxidants – A, B1, B2, B3, B5, B6, B9 (Folate) B12, C, D, E, K,

Minerals – Calcium, chloride, chromium, copper, iodine, iron, magnesium, manganese, phosphorus, potassium, selenium, sodium, zinc.

Amino Acids –   Essential Fatty Acids – Bioflavonoids – very strong anti-oxidants.

Quite a few foods fall into several categories so I will give you the top sources within the groups- these are the foods that should make up your basic shopping with seasonal fruits and vegetables when available.

For example, spinach has Vitamin A, B1, B2, B9, E, calcium, iron, magnesium, manganese and potassium – I have included in the first group only. (Popeye knew what he was doing)

Vitamin A – carrots, red peppers, apricots, broccoli, cantaloupe melon, nectarines, peaches and spinach. Cashew nuts.

Vitamin B1 – Pineapple, watermelon, sunflower seeds, sesame seeds, oats, brown rice, lentils, beans, eggs, lean ham and pork.

B2 – All green leafy vegetables, fish, milk, wheat germ, liver and kidney

B3 Asparagus, mushrooms, potatoes, tomatoes, sunflower seeds, wholegrain bread and cereals. Turkey, Salmon, tuna, and cheese.

B5 – Corn, Cauliflower, Brewer’s yeast, avocado, duck, soybeans, lobster and strawberries.

B6 – Walnuts, bananas, lamb

B9 (folate) – nuts, beans and dark green vegetables.

B12– offal, dairy, marmite,

Vitamin C – virtually all fruit and vegetables already mentioned but also blackcurrants, blueberries, kiwi, cherries, grapefruits, oranges and watercress.

Vitamin D – Eggs, tinned salmon – fresh and tinned herrings.

Vitamin E – almonds, maize, apples, onions, shell fish, sunflower oil.

Vitamin K– dark green leafy vegetables, avocado, eggs.

MINERALS

Calcium – dairy, sardines, canned salmon, green leafy vegetables.

Chromium – Whole grains, potatoes, onions and tomatoes – liver, seafood, cheese, chicken, turkey, beef, lamb and pork

Copper – olives, nuts, beans, wholegrain cereals, dried fruits, meat, fish and poultry.

Iodine – cod, mackerel, haddock, eggs, live yoghurt, milk and strawberries.

Iron– shellfish, prunes, spinach, meats, cocoa.

Magnesium –dairy, seafood, apples, apricots, avocado, brown rice, spinach.

Manganese – beans, brown rice, spinach, tomatoes, walnuts, fresh fruit.

Phosphorus – poultry, whole grains.

Potassium – most fresh fruit and vegetables but in particular bananas, apricots, Brussel sprouts, kiwi, nectarines, potatoes.

Selenium – halibut, cod, salmon and tuna, mushrooms and Brazil Nuts.

Sodium – usually enough in our food but no more than 1 level teaspoon a day.

Zinc– seafood, pumpkin seeds, wheat germ, egg yolks and tofu.

Essential fatty acids –

Omega 3– flaxseed, walnuts, pumpkinseeds, avocados, dark green vegetables, poultry and salmon.

Omega 6 olive oil and some of the above.

Omega 9– avocado, olives, almonds.

Amino Acids – dairy products, fish, meat, poultry, soybeans, nuts and seeds.

The foods that supply these nutrients.

To ensure that you have everything in your basic diet to provide the nutrients you need your shopping list would look something like the following. Aim for at least 8 portions of fruit and vegetables per day not five. I know that people say that they could not possibly manage that but view them separately.. An apple, tomato, carrot, rocket leaves, portion of cucumber, medium potato, handful of cabbage, large spoonful of broccoli over two meals. That would be a salad at lunchtime and some cooked vegetables at night with a piece of fruit as a snack.

If you eat these foods each week you will be providing your body with the basic nutrients it needs to be healthy – you can obviously add other foods when you are eating out or for variety. Do try and avoid processed packets of vegetables or salads. Pre-cut vegetables (lose a very high percentage of their nutrients) and make sauces from these fresh ingredients for pasta and rice dishes. Make your own whole grain pizza base with fresh toppings. You will notice the difference in flavour.

tomatoesVegetables – carrots, red peppers, broccoli, spinach, cauliflower, corn on the cob- any dark cabbage or Brussel sprouts, onions, mushrooms, tomatoes, watercress, dark lettuce leaves, cucumbers, celery, avocados and potatoes. (Frozen vegetables are fine and in fact I use often )

bananas

Fruit – Bananas, apples, pears, oranges, kiwi and any dark berries that are reasonably priced – try frozen. When in season – pineapples, apricots, cantaloupe melon, watermelon.

wholegrains

Wholegrains – brown rice- wholegrain bread – whole wheat pasta – Weetabix – shredded wheat – porridge oats. If you make your own bread then use wholegrain flour. Please do not buy sugar or chocolate covered cereals – more sugar than goodness.

salmon

Fish– Salmon fresh and tinned- cod – haddock (again frozen can be a good option) any white fish on offer – shellfish once a week such as mussels. Tinned sardines, Tuna and herrings – great for lighter meals.

beef

Meat and poultry and Tofu– chicken or turkey – lamb, beef and pork. Lean ham for sandwiches, Venison if you enjoy it. Liver provides a wonderful array of nutrients served with onions and vegetables is delicious. Tofu for vegetarians has become more accessible and can be used by non-vegetarians once a week to provide the other benefits of soya it offers. Bacon once a week is fine but do bear in mind that most processed meats contain a lot of salt.

nuts and seeds

Nuts and seeds – to put on your cereal in the mornings or as snacks – check prices out in your health food shop as well as supermarket. Almonds, Brazil nuts, pumpkin seeds, flaxseeds, walnuts.

eggs

Dairy and Eggs- milk (full fat), butter and cheese (better to have the real stuff than whipped margarine) – yoghurt. Free Range Eggs – have at least three or four a week.

olive oil

Oils – Extra virgin Olive Oil (least processed) – great drizzled on vegetables with some seasoning and also eaten the Spanish way with balsamic vinegar on salads and also drizzled over toasted fresh bread. If you do not like the taste of Olive Oil then use Sunflower oil – do not use the light version of any oil as it has been processed heavily – use the good stuff.

green teaTea, coffee, honey and extras

Fluids are very important and we all need to take in at least one to two litres per day depending on your personal circumstances.. this means water, not fizzy drinks or glasses or fruit juice or six cups of tea.  Whilst tea and coffee will add to your fluid intake and do contain anti-oxidants that are good for health, you cannot beat plain water as far as your body is concerned.  We have 25 percent humidity this week and I will be drinking more than usual otherwise headaches, skin dryness and brain fog take over.

Rather than spoonful’s of sugar on your cereal etc, try honey. Try and find a local honey to you but do remember it is still high in sugars. Dark chocolate – over 70% a one or two squares per day particularly with a lovely cup of Americano coffee is a delicious way to get your antioxidants. Cocoa is great with some hot milk before bed – antioxidants and melatonin in a cup.

I hope you find these shopping lists helpful and certainly if you do eat a diet that regularly includes these particular ingredients, you will go a long way to preventing lifestyle related diseases including arthritis, osteoporosis, some cancers and dementia.

As always please feel free to leave a comment or if you would like a private word email me on sally.cronin@moyhill.com

Smorgasbord Weekly Round Up – Dionne Warwick, Hurricanes and Archives.


Welcome to the weekly round up of posts that you might have missed and as always I am so grateful for the contribution of others to the blog which adds great content and a different perspective on life.

Exactly thirty years ago to the day, we were told on a weather forecast that high winds were expected overnight.. that particular weatherman never lived that down. On the Monday 16th of October, I was due to start my new job as Advertising Sales Trainer for a paper in South Woodford in London. It was great as it was just a ten minute walk from our house on the edge of Epping Forest. Overnight we certainly had high winds… it was a hurricane with winds up to 135 miles per hour and most of the South of England was devastated. On our estate ancient trees toppled and the next morning I had to climb over several to get down to the main street where the offices were. My first day on the job and apart from the receptionist who lived locally and had managed to get in and open up… I was the only one in the office for the day. On job training they call it.

Hurricane Ophelia has just dropped down by ten miles an hour and downgraded from a category 3 to category 2 which is a tropical storm. It is beginning to break up as it travels north and hits the current depression over us. It is going to make landfall on our west coast tonight which will take a beating especially in coastal areas. We are hoping that by the time it reaches us it will have lost even more power, but because we live in a rural location our overhead electricity and telephone lines are likely to suffer.  We are better placed than many who live in designated flood areas as the rain that will fall is going to fill the rivers rapidly.

If you don’t see me around for a couple of days you will know why.. If you are in the UK batten down the hatches as high winds will be hitting you tomorrow on the north west coast. Be safe.

I have scheduled you with some of your regular posts for the week to keep you entertained..

Time to get on with some posts that you might have missed this week…

William Price King Meets some Legends – Dionne Warwick the Early Years.

The start of a new series and we meet the wonderful iconic Dionne Warwick as she grows up with a gospel influence and rich musical heritage.

https://smorgasbordinvitation.wordpress.com/2017/10/11/william-price-king-meets-some-legends-dionne-warwick-the-early-years/

Writer in Residence – Pure by Paul Andruss

Thomas the Rhymer Paul Andruss

This week Paul Andruss shares the secrets from the leather tanning industry that is best written between meals. Some of the products used to provide you with soft kid gloves were picked up by collectors.. and a clue.. today we would be fined for not picking it up.. Pure is its name not its nature!

https://smorgasbordinvitation.wordpress.com/2017/10/13/smorgasbord-reblog-writer-in-residence-pure-by-paul-andruss/

Smorgasbord Health – Cook from Scratch with Sally and Carol Taylor

This week wind free beans.. and not just baked, but a number of varieties created in her kitchen in Thailand for your pleasure.

https://smorgasbordinvitation.wordpress.com/2017/10/11/smorgasbord-health-cook-from-scratch-with-sally-and-carol-taylor-bean-12000-years-of-history/

I added a few more mushroom recipes to those Carol created a couple of weeks ago

https://smorgasbordinvitation.wordpress.com/2017/10/11/cook-from-scratch-mushroom-soup-and-mushroom-chilli-carbonara/

Smorgasbord Health

With the Australia flu raising concern for its spread to the UK and the rest of Europe it is time to think about taking some precautions.

https://smorgasbordinvitation.wordpress.com/2017/10/09/winterising-the-body-immune-system-boosting-eating-and-recovery-plan/

Sunday Interview – Ultimate Bucket List

Delighted to welcome author Amy M. Reade to share her two top items on her Ultimate Bucket List..

https://smorgasbordinvitation.wordpress.com/2017/10/15/smorgasbord-sunday-interview-the-ultimate-bucket-list-owls-and-learning-greek-by-amy-m-reade/

Odd Jobs and Characters

My thanks to Adele Marie Park for sharing this week’s episode of Odd Jobs and Characters. I come to grips with a few rams… literally!  On a sheep farm in the mountains of Wales.

https://firefly465.wordpress.com/2017/10/09/odd-jobs-and-characters-sally-cronin/

Posts from Your Archives

I am so delighted that so many bloggers are sharing posts from their archives that deserve another audience.. MINE.. if you are interested in participating just send four links to sally.cronin@moyhill.com. I am looking for human interest, informative, entertaining and humour…if you would like to promote your books.. then still email but we will look at doing a FREE promotion instead.

Carol Taylor kicked off the week with the story of a stray mama dog and her pups and the her own impending new fur family member.

https://smorgasbordinvitation.wordpress.com/2017/10/09/posts-from-your-archives-properly-trained-man-can-be-a-dogs-best-friend-by-carol-taylor/

Pete Johnson took a look back at the 1950s and 1960s with a realistic look at the hardships that children and adults face in those post war years.

https://smorgasbordinvitation.wordpress.com/2017/10/10/posts-from-your-archives-a-la-recherche-du-temps-perdu-by-pete-johnson/

Deana Metzke shares the story of how her son, although still very young developed a taste for chapter books, eagerly looking forward to the next night’s installment.

https://smorgasbordinvitation.wordpress.com/2017/10/11/posts-from-your-archives-i-am-not-afraid-of-chapter-books-by-d-metzke/

Debby Gies with one of her informational posts on handling social media and solicitations by email. We all get them.. “I write posts very similar to your blog and feel that I could provide you with content”  or similar.

https://smorgasbordinvitation.wordpress.com/2017/10/12/posts-from-your-archives-7-tips-on-how-to-sleuth-out-email-solicitor-requests-by-d-g-kaye/

A new contributor to this series.. Bob Wertzler of Cabbages and Kings with a post about how we are all stories.. everything we do, think or feel is about creating a story.

https://smorgasbordinvitation.wordpress.com/2017/10/13/posts-from-your-archives-we-are-stories-by-robert-wertzler-of-cabbage-and-kings/

And a warm welcome back after a couple of months offline to Tina Frisco who shares wise words on how we can manage stressful and sometimes catastrophic events in our lives.

https://smorgasbordinvitation.wordpress.com/2017/10/14/posts-from-your-archives-problem-lesson-or-opportunity-by-tina-frisco/

Sally’s Cafe and Update

https://smorgasbordinvitation.wordpress.com/2017/10/09/sallys-cafe-and-bookstore-author-update-carol-balawyder-kim-cox-darlene-foster-and-sally-cronin/

https://smorgasbordinvitation.wordpress.com/2017/10/13/sallys-cafe-and-bookstore-author-update-linda-g-hill-helen-jonesj-a-owenby-and-robbie-and-michael-cheadle/

Sally’s Cafe and Bookstore – New on the shelves

https://smorgasbordinvitation.wordpress.com/2017/10/12/sallys-cafe-and-bookstore-new-on-the-shelves-how-polly-became-a-pirate-by-jann-weeratunga/

Smorgasbord Book Promotion

https://smorgasbordinvitation.wordpress.com/2017/10/10/smorgasbord-book-promotion-air-your-reviews-jaye-marie-alyssa-drake-john-howell-and-andrew-joyce/

https://smorgasbordinvitation.wordpress.com/2017/10/12/smorgasbord-book-promotion-air-your-reviews-viv-drewa-jessica-duchen-claire-fullerton-and-tina-frisco/

Media Training – Advertising for authors – Physical Watering Holes where readers gather.

This is the final post in this series – physical waterholes where you can meet your readers and sell books.

https://smorgasbordinvitation.wordpress.com/2017/10/14/media-training-for-authors-advertising-physical-watering-holes-where-readers-gather/

Personal Stuff

https://smorgasbordinvitation.wordpress.com/2017/10/09/something-to-think-about-canadian-thanksgiving-day-and-a-chance-to-celebrate-four-years-of-blogging/

https://smorgasbordinvitation.wordpress.com/2017/10/10/some-personal-stuff-my-new-reading-chair-and-resolution-sally-cronin/

https://smorgasbordinvitation.wordpress.com/2017/10/13/paraskevidekatriaphobics-have-no-fear-friday-13th-is-lucky-for-some/

Smorgasbord Pet Health

https://smorgasbordinvitation.wordpress.com/2017/10/12/smorgasbord-pet-health-kennel-cough-hygiene-is-just-as-important-for-dogs-as-is-not-sharing-food-and-water-bowls-3/

Humour

https://smorgasbordinvitation.wordpress.com/2017/10/09/smorgasbord-laughter-academy-just-for-canadians-courtesy-of-wayne-barnes-of-tofino-photography/

A herd of dairy cows come rushing across to listen to a jazz band.. and then the unexpected happens…..

 

https://smorgasbordinvitation.wordpress.com/2017/10/10/smorgasbord-afternoon-video-the-dairy-music-appreciation-society/

Thank you again for all your wonderful support this week and hopefully the winds will die down before they reach us.. if not see you on the other side.

Smorgasbord Health – Cook from Scratch with Sally and Carol Taylor – Bean, 12000 years of history.


Welcome to Sally and Carol Taylor Cook from Scratch.. Actually Carol Taylor does the cooking and I get to tell you about the health benefits of our featured foods.

Beans can be tricky so Carol has been working away in the kitchen to give you some fool proof recipes to try so that you can include this very nutrient dense food. And to start us off today here is my contribution to the dinner…

Mention the fact that you are an ardent bean lover and people automatically give you a wide berth. Unfortunately this very nutritious food group has developed a rather anti-social reputation over the years but prepared and cooked correctly beans can overcome their wind producing properties.

HISTORY OF THE BEAN.

There is evidence going back nearly 12,000 years that peas were part of the staple diet in certain cultures and certainly natives of Peru and Mexico were cultivating beans as a crop 9,000 years ago. It is likely that they were one of the first crops to be planted when man ceased to be nomadic and settled into communities.

There are many types of bean used as a staple food in different cultures around the world including Black beans, Chickpeas, Kidney Beans, Navy Beans and Soybeans. In Asia where consumption of soybean products is very high it is regarded as one of the best preventative medicines that you can eat.

WHAT ARE THE MAIN HEALTH BENEFITS OF BEANS?

For anyone suffering high cholesterol levels, blood pressure, heart disease, constipation, irritable bowel syndrome, Diverticulitis, colon cancer, diabetes or iron deficiency, beans are definitely on the healing foods list. One of the main health benefits of eating beans is their high fibre content.

Although fibre is not exactly up there on everyone’s favourite foods list it is extremely important to our overall health. Fibre is carbohydrate that cannot be digested and there are two types, water-soluble and water insoluble. Primarily water-soluble fibre comes from oatmeal, oat bran, nuts and seeds, fruit and legumes that include peas, lentils and beans. The insoluble fibre is mainly found in wholegrains, wheat bran, seeds, root vegetables, cucumbers, courgettes, celery and tomatoes.

Fibre acts like a vacuum cleaner, travelling through the blood stream and intestines collecting cholesterol plaque, toxins, waste products from normal bodily functions and anything else that should not be there.

Provided you do not pile high fat sauces and butter onto this group of foods they can be a very healthy aid to weight loss as fibre has no calories and the foods containing it are generally low in fat and high in nutrients.

WHAT ELSE IS IN BEANS THAT IS HEALTHY.

Beans are packed with nutrients as well as fibre including Vitamin B1 (thiamin) copper, folate, iron, magnesium, manganese, phosphorus and tryptophan. The combination of nutrients will help boost your immune system, balance blood sugar levels, lower your risk of heart disease and help protect you against cancer.

Vitamin B1 (thiamin) is essential in the metabolism of carbohydrates and for a healthy nervous system. Every cell in the body requires this vitamin to form the fuel the body runs on, ATP (Adenosine Triphosphate).

Copper is an essential trace mineral needed to absorb and utilise iron and also assist in the production of collagen.

Folate is a B Vitamin essential for cell replication and growth. It is needed for our nervous system and heart health as folate helps lower homocysteine levels in the blood, a leading contributory factor in heart disease.

Magnesium is an essential mineral needed for bone, protein and fatty acid formation, forming new cells, activating the B vitamins, relaxing muscles, clotting blood and forming ATP. The secretion and action of insulin also needs magnesium as does the correct balance of calcium in the body.

Iron is an integral part of the oxygen-carrying haemoglobin in the blood, which is why a deficiency can cause fatigue and ill health.

Manganese boosts energy and the immune system and molybdenum another trace mineral helps detox the body of sulphites a commonly used preservative in processed food and one that many people have a sensitivity to.

Tryptophan is an amino acid that is critical in the manufacture of serotonin a neurotransmitter that affects our mental wellbeing.

PREPARING BEANS TO AVOID THE WIND FACTOR.

If you are not used to fibre then you need to introduce it into your diet over a period of days. This guideline applies to eating beans as people who eat them regularly seem to have less of a problem. There are a number of guidelines to ensure that you receive all of the benefits and none of the more anti-social side effects.

  • 1. Soak your dried beans for at least 6 hours before cooking. Change the water several times.
  • 2. Put the beans in a large pot and cover with cold unsalted water usually 3 to 6 times the amount of beans. Bring to the boil and reduce to a simmer. Drain the beans after 30 minutes and replace the water. Bring back to the boil and then simmer.
  • 3. Skim off any foam that rises to the surface of the water.
  • 4. When the beans have softened add some salt, as this will bring out there flavour. If you add salt at the beginning of cooking it can make the beans tougher. If you are on a low sodium diet then be careful about how much salt you add or use and alternative.
  • 5. When the beans are cooked you can prepare in a number of ways. Include in brown rice dishes; stir-fry with a little olive oil, seasonings and favourite spices.
  • 6. A lovely way to eat beans is in a casserole with tomatoes, onions, garlic, olive oil, carrots, potatoes, celery and vegetable stock.
  • 7. Make your own baked beans with homemade tomato sauce and serve on jacket potatoes or on toast.
  • 8. You can blend with other ingredients and make hamburgers, meatloaves and pates.

Now it is time to hand you over to the cooking expert who has created some wonderful ways to include beans regularly in your diet.  Here’s Carol…………

Full of Beans by Carol Taylor

Beans are such a versatile legume…it is the name used for the seeds of several plants that includes beans, peas and lentils and they are among the most versatile and nutritious foods available and if you have perused Sally’s writing before you got to my recipes you will know just how beneficial to our health and wellbeing they are.

Sally has even included a little tip which may make the air surrounding you be a little less sulphuric…ha ha…Methinks we have all been on the receiving end of that one!

Here in Thailand beans are included in most Thai diets and come in many guises some I had never seen or heard of before living here and have now come to love and one which is very aptly called the Stink Bean grew on me as after eating these your urine will smell very much like the smell you get after consuming asparagus.

Firstly my time in the kitchen over the last few days has been fraught to say the very least and also hilarious….My first effort at making Baked Beans ended in a culinary disaster…and I forgot to take pictures but trust me the pot was encrusted with burnt beans and the smell invaded everything…My other half who was left in charge while I went to the hairdressers…Big Mistake… went on the defensive…

When he managed to get his nose out of his book (why) after all those years of not reading anything did I encourage him to read??? He had a simple task og keeping an eye on the pot of beans… As soon as I walked in I could smell the burning. The answer to my “ Could you not smell the burning?” Was.. and I quote “I thought that was a cooking smell “

Those who know me don’t very often see me stunned into silence…..I was just speechless …If the volcano had erupted it would still be spewing forth…lol

Take 2.

As these beans have very little cooking juice they need constant stirring and watching (and folks) let me tell you I have made the mistakes so you will not…. See how good I am to you!
I set the timer on my phone to go off every 5 minutes… My office is in my bedroom and up 2 flights of a marble staircase… I forgot how quick I could get down and up to reset the timer and at my age…I was impressed and so was little Lily who turned it into a game…I got 2 hours of up and down the stairs which was good exercise …I felt invigorated..truly… I knew if I burnt these beans I would never ever live it down.

The result:

They were ok…took ages to soften and so next time I hope they will be just perfect and not take so long to cook so I have slightly rewritten the recipe…. And next time I make these baked beans I will not only pre-soak them but will be pre-cooking them in water before adding the ingredients…You live and learn don’t you???

Baked Beans:

Firstly, cover the beans with water and soak the beans overnight. Secondly cover the beans with fresh water and cook for at least 2 hours until they are nearly soft it will depend on the age of the beans as apparently the ones you buy of of the supermarket shelves can be years old so it is best to buy online or from a health food store as they have a bigger turnover and the beans are likely to be somewhat younger.

Now we can add our tomatoes and seasonings and cook for a further 2 hours or until soft.

Ingredients:

  • 250 gm Navy Beans or haricot beans
  • 200 gm passata or good chopped tomatoes
  • 20 ml Apple cider vinegar
  • 10 ml Soy sauce
  • 1 tbsp raw honey
  • 2 cloves of garlic finely chopped
  • 3-4 sprigs of fresh thyme or other herbs
  • A dash of olive oil
  • Salt to season (Don’t) add salt until near the end of the cooking time.

This was my basic bean recipe and I have also included underneath a few ideas for variations.

Let’s Cook!

In an oven proof dish mix all the ingredients except for the salt together and pour over your pre soaked and pre- cooked beans. Cover with the lid and cook at 175C for about 2 hours or until soft. Don’t forget to stir occasionally and add water if required.

Enjoy!

Oh! And a little cooking tip…
Never throw away the liquid you pre- cook your beans in it makes an idea base for soups.

Now for a few ideas for some additions to your basic bean mix…

Apple-Cheddar Baked Beans: Core and cut up 1 tart apple (such as Granny Smith) and stir it into the bean mixture before baking. Sprinkle the beans with 1/2 cup (2 ounces) shredded smoked cheddar cheese after baking.

Hawaiian Baked Beans: Stir one 8-ounce can pineapple titbits, undrained, into the bean mixture before baking. Bake the beans uncovered for the last 10 minutes.

Apricot Baked Beans: Substitute apricot preserves for the honey, and stir 1/2 cup coarsely chopped dried apricots into the bean mixture before baking.

Maple-Pecan Baked Beans: Substitute maple syrup for the honey. Sprinkle 1/2 cup chopped toasted pecans over the bean mixture before serving.

Another great idea for beans is a lovely mixed bean salad with my favourite feta cheese.

Mix black beans, kidney beans and great northern beans, dice some fresh tomatoes with green chilli peppers, feta cheese, red onion, Greek seasoning, and 2 cloves of garlic finely diced in a bowl. Whisk olive oil, balsamic vinegar, honey mustard, and Worcestershire sauce in a separate bowl; pour over the bean mixture. Toss to coat.

This is lovely served with some grilled fish, a nice chicken breast cooked in garlic butter or a piece of medium rare steak.

This can be whipped up in minutes with ingredients you probably have in your fridge or store cupboard.

Ideal when you really don’t want to cook.

Hummus:

My home-made Tahini is now made and in the fridge. Click the link below for the recipe.
https://blondieaka.wordpress.com/2015/06/16/happiness-often-sneaks-in-through-a-door-you-didnt-know-you-left-open/

Ingredients:

  • 3tbsp Tahini Paste
  • I can of chick peas or you can use soaked dried, cooked chickpeas.
  • 2tbsp fresh Lemon Juice
  • 2tbsp Olive Oil,
  • 1 clove Garlic,
  • 1/2 tsp ground Cumin
  • ½ -1 tsp salt

Let’s Cook!

Combine your tahini paste with the lemon juice and blitz. Add olive oil, cumin, salt and garlic and blitz. Add half the drained can of chick peas and blitz 1-2 minutes.

Add other half of Chick peas and blitz again for 1-2 minutes.

Put in suitable container or serving bowl drizzle with 1 tbsp Olive Oil and sprinkle with Paprika.

Voila it’s now ready to eat with Sliced pitta bread or cut up vegetables of your choice.

This will keep up to 1 week in the fridge.

Wing Beans:

This lovely fluted edged little bean (Psophocarpus tetragonolobus), Is also known as the Goa bean, asparagus pea, four-angled bean, four-cornered bean, Manila bean, Mauritius bean, and winged pea.

Winged bean is nutrient rich, and all parts of the plant are edible. Leaves can be eaten like spinach, flowers can be used in salads, tubers can be eaten raw or cooked, and seeds can be used in similar ways as the soybean.

All you need is Wing beans, garlic, a small chilli chopped( optional) and some seasoning sauce I use Oyster sauce….Which I believe is available worldwide now in Asian stores.

Chop your wing beans in ½ inch pieces on the diagonal; chop your garlic and chilli if used.

Add a little coconut oil to a pan quickly stir fry the garlic and chilli add the beans and stir fry 1-2 minutes add 1-2 tbsp oyster sauce and stir fry for another minute and viola a lovely little dish which I eat for a quick lunch with some steamed rice or it can be served as an accompliament to a main meal.

Enjoy!

Stink Beans:

This recipe is for one of the most popular beans in Thailand called the Stink Bean it is often eaten raw with a spicy dip and also stir fried with prawns , chicken or Pork.

Ingredients

  • 400 grams shrimp (you can also make this recipe with chicken or pork)
  • 2 – 3 heaping tbsp Thai red curry paste
  • 1 cup of shelled stink beans (I used 6 pods, and you can use more or less)
  • ½ tsp shrimp paste
  • ½ tbsp oyster sauce
  • ½ tbsp sugar (This is the Thai way, but I use less or none)
  • 6 – 8 kaffir lime leaves
  • 2 tbsp oil for frying

Let’s Cook!

Prepare the shrimp by taking off the head and peeling the shell, and then devein them. If you want to prepare your shrimp Thai style, peel the body, but leave the tail on.

Stink beans grow in a long twisted hard pods, so the first thing to do is peel the stink beans out of the outer shell. The skin is quite tough so it’s easiest to take a sharp knife and slice the bean, almost in half first. Then peel back the skin and remove the stink bean inside. You’ll also see an inner, beige colored skin that coats the stink beans, and you want to remove that too.

Go through all the pods and remove all the stink beans – this will probably take a few minutes.

Put your wok or frying pan on a medium heat and add about 2 tbsp of oil. I normally like to use less oil when I stir fry Thai food, but with this stink bean curry recipe, you really need to add some oil so the curry paste gets nice and fragrant when frying and doesn’t stick to the bottom of the pan.

When your oil is sizzling hot, add in the curry paste, first start with 2 tbsp. – you can always come back and add more later if it’s not flavourful enough. Then add about ½ tsp of shrimp paste.

Stir fry the curry paste, working it into the oil, and scraping it off the bottom of the pan. Immediately you should start to smell those beautiful chillies, the lemongrass and the turmeric. Keep stir frying for about 30 seconds to 1 minute, making sure the paste doesn’t burn, but is nice and fragrant.

Add the shrimp, and stir fry continuously for about 30 seconds. The shrimp should pretty quickly start to turn from transparent to pink orange in colour. If the curry paste starts to get dry, you can toss in a splash of water, and that should give you some liquid to work with as well as a little extra sauce.

Then toss in the stink beans, and stir fry for about another 30 seconds or so. You want to keep stirring hard so the curry paste doesn’t stick to the pan.

Season with ½ tbsp of oyster sauce and ½ tbsp of sugar (the normal Thai way is to use sugar, so I showed it this way in the recipe, BUT, when I cook it myself I normally omit the sugar or use just a tiny bit – so up to you how much sugar you want to add).

Again, if your stink beans ( goong pad sataw) get dry, add another splash of water, and then stir fry for just another minute.

The final step is to take 6 – 8 kaffir lime leaves, and tear them off the stems directly into the curry. When you tear the kaffir lime leaves, it will release their flavour. Stir fry for just 10 seconds, and then turn off the heat.

Immediately put it onto a serving plate, and you’re ready to start eating.

Serve with some steamed rice…

Enjoy!

Lastly we have a ..Chilli Con Carne of which there are many variations. Most of which I think are a generic chilli as a proper Mexican chilli is normally chunks of beef and no tomatoes and actually bears little resemblance to the Chilli Con Carne we know and love…

Ingredients

  • 500 gm lean minced Beef ( I use pork) as I can’t get minced beef here.
  • 1 tbsp Olive oil
  • 1 large onion chopped
  • 1 red or yellow pepper chopped
  • 3 garlic cloves, peeled and chopped2 inch piece of fresh ginger finely chopped
  • 1-3 heaped tsp hot chilli powder (or 1 level tbsp if you only have mild)
  • 1 tsp paprika
  • 2 tsp cumin seeds
  • 1-2 bay leaves
  • 1 beef stock cube or 1 pt of fresh made beef or vegetable stock
  • 400g can chopped tomatoes
  • ½ tsp dried marjoram
  • 1 tsp sugar
  • 2 tbsp tomato purée
  • 410g can red kidney beans, drained

Let’s Cook!

Put the olive oil in a large pan and heat add the chopped onions, garlic, ginger, bay leaves and cook for 5 minutes until the onions are translucent.I like to add my cumin seeds with the onions as it brings out their full flavour and we love cumin.

Add the minced meat and cook , stirring until nicely browned.Add the tomatoes, stock, peppers and tomato puree stirring in well and bring to a soft simmer.

Add the paprika, marjoram and sugar. Cook for 20 minutes now this is where I taste and add more chilli and usually more cumin seeds and then add the drained kidney beans and cook for a further 30 minutes.

Serve with steamed rice and sour cream dusted with a little smoked paprika.

Enjoy!

I hope you enjoyed these bean recipes and I would like to thank Sally once again for allowing me to add my recipes to her wonderful posts on the health benefits of the food we eat.

As always I am so grateful to Carol for the time and effort that she puts into preparing these recipes, including misunderstandings with her assistant!  She is a treasure.

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 vegetables 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 have 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!

Connect to Carol

Blog: https://blondieaka.wordpress.com/
Twitter: https://twitter.com/TheRealCarolT
Facebook: https://www.facebook.com/carol.taylor.1422

Please feel free to share thanks Sally

If you have missed previous posts in the Cook from Scratch series you can find them here: https://smorgasbordinvitation.wordpress.com/cook-from-scratch-with-sally-and-carol-recipes/

Posts from Your Archives – Properly trained, man can be a dog’s best friend! by Carol Taylor


I recently invited you to share some of your posts from your archives. It is a way of giving your earlier or favourite posts a chance to be read by a different audience. Mine. Details of how you can participate is at the end of the post.

Today one of the regular posts from Carol Taylor’s archives and I am delighted that Carol will be in the Monday spot until Christmas.

Properly trained, man can be a dog’s best friend! by Carol Taylor

Anyone who has been or lived in Thailand knows that they have a huge stray dog population. I also have many friends who have ” adopted ” stray’s/street dogs and generally it is in the plural.

Come on who can resist a sad face particularly when it’s a cute puppy or a dog who looks as if he just needs a cuddle, a clean bed and nice food instead of begging for scraps or going down the bins as many do.

Or if they have been badly treated, badly bitten in fights because dogs can be vicious when fighting another dog or humans they can be equally as vicious to our furry friends.

Prapas Pinyocheep, director of the Bureau of Disease Control and Veterinary Services, said on Monday the latest nationwide survey of the dog population, in 2014, concluded there were around 8.5 million dogs… 700,000 are considered to be strays and 340,000 females who can produce up to 10 pups a year so potentially 3.4 million animals per year increase.

In Phuket we have a number of small animal charities, and Soi Dogs who run a free neutering/spaying service for cats and dogs, is just getting the word out there. They are also very active in rehoming dogs both here and abroad and are conducting a very successful campaign to stop the Dog Meat Trade.

We are in the process of adopting a lovely boy from Soi Dogs call Saangchai in the meantime however this lovely mum with puppies took up residence on my door step.

She is some sort of cross-breed and has a lovely ridge down her back so I suspect somewhere in her lineage was a ridge back. She is very sweet-natured and has quite naughty, mischievous pups who take her food even from her mouth after having gulped theirs so fast it can’t have touched the sides.

They look like gremlins with little faces and these enormous ears..daddy was an Alsatian. So not sure if they stay..but will have to think of a name…their mum I call Daisy .

Today they are at the vets having a little operation so mum will not have any more pups and the puppies will not be able to produce any either. So that will be a little tiny reduction in the overall dog population.

As they are street dogs it’s likely that even if they stay with me they will sleep outside although mum does come inside when she can..the puppies are less friendly , more wary which is a shame as they are so young but hopefully they are coming around and know they get fed and cuddles and strokes.

Yehhhh back from the vets, bit sleepy but none the worse for wear…giving me the look that said why did you let them stick needles in me….mum

Oh poor babies…….

Time will tell if they stay but if they up and leave at least that cycle will be broken.I hope she stays as she is a really lovely girl, so sweet and good-natured.

Tomorrow we collect our forever puppy from Soi Dogs and I’m sure that will be another story.

©Carol Taylor 2017

My thanks to Carol for sharing this post and helping this particular street dog and her puppies. It can be very overwhelming when faced with the numbers that she shared. However, even helping one dog has a difference and preventing her having further pregnancies will prevent perhaps 50 puppies being born in her lifetime and living on the streets desperate for food.

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 vegetables 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 have 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!

Connect to Carol

Blog: https://blondieaka.wordpress.com/
Twitter: https://twitter.com/TheRealCarolT
Facebook: https://www.facebook.com/carol.taylor.1422

Please feel free to share thanks Sally

If you have missed previous posts in the Cook from Scratch series you can find them here: https://smorgasbordinvitation.wordpress.com/cook-from-scratch-with-sally-and-carol-recipes/

If you would like to share some of your archive posts from when you began blogging, then please send up to four links to sally.cronin@moyhill.com..Thanks Sally

Smorgasbord Weekly Round Up – Cafe and Bookstore revamp, Archived Post bonanza and great guests.

Status


Welcome to the weekly round up and so pleased that there have been so many guests this week. Delighted too that the Posts from your Archives has proved so popular. Some wonderful posts this week from Pete Johnson, Debby Gies, Carol Taylor, Jennie Fitzkee and Deana Metzke with more bloggers joining next week with the start of their four week series.

My thanks as always to William Price King, Paul Andruss and Carol Taylor for their contribution to the blog with fabulous posts covering music, mystery and legends and food.

And, last but not least, thank you for your continued support, views, likes, shares and comments...

Here are the posts from the week that you might have missed..

William Price King Meets Some Legends – Sir Tom Jones The Finale

This week was the last part in the series featuring Sir Tom Jones and some of his hits from the last decade. Still going strong at 77, this dynamic performer clearly has a huge following across all age groups.  Here he is in 1977 with another performer who has crossed the decades with style.. Tina Turner and Hot Legs. Next week we begin a new series with that fabulous talent – Dionne Warwick.

https://smorgasbordinvitation.wordpress.com/2017/10/04/william-price-king-meets-some-legends-sir-tom-jones-career-and-hits-2007-to-2017/

Writer in residence – Paul Andruss

It was Paul’s birthday yesterday and he recently sent me a post called The Gift and rather than share later in the series, I decided to share on Friday in honour of his special day. Paul writes exclusive posts for Smorgasbord that take a huge amount of research and time to prepare and I am eternally grateful that he accepted the invitation to be writer in residence. I am sure if you missed this post you will enjoy heading over to read. Thought provoking and resulted in some interesting comments.

Thomas the Rhymer

https://smorgasbordinvitation.wordpress.com/2017/10/06/smorgasbord-writer-in-residence-the-gift-by-paul-andruss/

Cook from Scratch with Sally and Carol Taylor and this week the health benefits of watercress and some wonderful recipes provided by Carol after creating in her kitchen in Thailand.

https://smorgasbordinvitation.wordpress.com/2017/10/04/smorgasbord-health-cook-from-scratch-with-sally-and-carol-taylor-watercress-more-iron-than-spinach/

The Ultimate Bucket List – the top two items on Luanne Castle’s bucket list… time travel…and read on to find out what else.

https://smorgasbordinvitation.wordpress.com/2017/10/08/smorgasbord-sunday-interview-the-ultimate-bucket-list-author-luanne-castle-with-time-travel-and-zeeland/

Posts from your Archives

So pleased at the response to this series which showcases posts from YOUR archives. Perhaps from the start of your blogging career when you may have had fewer followers and you would like to share again with MINE.. It is a way of not only promoting your blog but also if you have books to promote I will add those in too. Email me with four links to posts that you would like to share again. If you want to promote your books then we can do that separately. I am looking for posts that are about life, love, adventure or an experience that you feel made a difference in your life.  Email me on sally.cronin@moyhill.com

Here are this week’s Posts From Your Archives.

Carol Taylor with an entertaining anecdote about her father who despite requiring a walker for mobility managed to do some Cirque de Soleil moves!

https://smorgasbordinvitation.wordpress.com/2017/10/02/posts-from-your-archives-its-not-what-you-look-at-that-matters-but-what-you-see-by-carol-taylor/

Pete Johnson of Beetley Pete with a life changing experience that all parents can relate to.

https://smorgasbordinvitation.wordpress.com/2017/10/03/posts-from-your-archives-pete-johnson-with-not-waving-but-drowning/

Deana Metzke shared her experiences with the Olympics and her young son’s reaction to watching on television

https://smorgasbordinvitation.wordpress.com/2017/10/04/posts-from-your-archives-parenting-raising-readers-the-little-engine-that-could-and-the-olympics-by-d-metzke/

D.G. Kaye – Debby Gies with a post on a relationship issue that applies to both male and female partners. When one is receiving more attention and success than the other it can require careful thought and management.

https://smorgasbordinvitation.wordpress.com/2017/10/05/posts-from-your-archives-5-indicators-your-partner-may-feel-insecure-with-your-success-and-how-to-rectify-by-d-g-kaye/

Jennie Fitzkee with reflections on the natural and unaffected conversation with young children

https://smorgasbordinvitation.wordpress.com/2017/10/08/posts-from-your-archives-lunchtime-conversations-in-the-classroom-its-important-by-jennie-fitzkee/

New Series – Guess Who I Bumped Into – I shall be doing my usual browse through my readers and will share a blogger each week who is new to me and who I think you might like to meet too. This week  author Peter Davidson who has published 28 books and has just begun a blog.. Marital Advice to my Grandson.. very entertaining.

https://smorgasbordinvitation.wordpress.com/2017/10/03/new-series-guess-who-i-just-bumped-into-author-peter-davidson-and-marital-advice-to-my-grandson/

Book Promotions – Air your Reviews – A chance to show case your most recent reviews.

https://smorgasbordinvitation.wordpress.com/2017/10/03/smorgasbord-book-promotion-air-your-reviews-judith-barrow-and-vashti-quiroz-vega/

Pure Trash Bette Stevens

https://smorgasbordinvitation.wordpress.com/2017/10/05/smorgasbord-book-promotion-air-your-reviews-paulett-mahurin-teagan-geneviene-and-bette-a-stevens/

Sally’s Cafe and Bookstore Updates – New Releases and Reviews

N.B. The cafe and bookstore has had a facelift and over the coming weeks I will be increasing the number of book covers displayed and will also be including and extract from the most recent review for one of those books. The aim is to encourage readers to click the review link and end up in the buy page… I hope it helps.

https://smorgasbordinvitation.wordpress.com/2017/10/02/sallys-cafe-and-bookstore-author-update-joyce-k-gatschenberger-john-w-howell-and-annette-rochelle-aben/

https://smorgasbordinvitation.wordpress.com/2017/10/06/sallys-cafe-and-bookstore-update-jane-dougherty-mary-smith-and-lucy-brazier/

Sally’s Cafe and Bookstore New on the Shelves – New authors on the shelves of the Bookstore… if you would like to be featured then please email me sally.cronin@moyhill.com

https://smorgasbordinvitation.wordpress.com/2017/10/05/sallys-cafe-and-bookstore-new-on-the-shelves-come-back-by-melissa-maygrove/

Odd Jobs and Characters – hosted by author Lyn Horner – My odd jobs that inspire my stories and characters.

This week I get to grips with a sword wielding champagne magnet and fall in love – not a bad day’s work! https://lynhorner.com/2017/10/02/special-guest-sally-cronin-the-odd-jobs-gal-swashbuckle-and-romance/

Media Training for Authors – the series continues with a look at the some of the online watering holes where readers gather. There are several out there and once you get started you can explore others that might suit you better but achieve the same result. Bringing you together with readers and reviews.

https://smorgasbordinvitation.wordpress.com/2017/10/07/smorgasbord-media-training-for-authors-advertising-gather-around-the-right-waterholes/

Moyhill Publishing – Update.

Now that the house and garden renovations are nearing the end (garden weather dependent!) Moyhill Publishing is up and running again and we have been working quietly in the background for the last couple of months. We have just received a wonderful testimonial and I have updated some of the details and covers.

https://smorgasbordinvitation.wordpress.com/moyhill-publishing-working-with-indie-authors-established-2004/

Health – that time of year when we need to make sure we are making dietary and lifestyle changes to boost our immune system.

https://smorgasbordinvitation.wordpress.com/2017/10/02/smorgasbord-health-2017-winterising-your-body-influenza-the-opportunistic-pathogen/

https://smorgasbordinvitation.wordpress.com/2017/10/03/smorgasbord-health-2017-cook-from-scratch-snacks-and-dips-for-your-guests/

Smorgasbord Pet health – Hip Dysplasia – get to know your puppy’s relatives.

https://smorgasbordinvitation.wordpress.com/2017/10/05/smorgasbord-pet-health-hip-dysplasia-a-good-reason-to-meet-you-puppys-relatives/

Humour

https://smorgasbordinvitation.wordpress.com/2017/10/02/smorgasbord-laughter-academy-some-gender-specific-nouns/

https://smorgasbordinvitation.wordpress.com/2017/10/03/afternoon-video-rewind-abstract-art-by-a-mammoth-talent/

https://smorgasbordinvitation.wordpress.com/2017/10/04/smorgasbord-laughter-academy-more-observations-on-life-from-cowboys-and-cats/

https://smorgasbordinvitation.wordpress.com/2017/10/06/smorgasbord-laughter-academy-dog-language-and-other-canine-behaviours/

Thank you once again for dropping and as always your feedback is very welcome. 

 

Smorgasbord Health – Cook from Scratch with Sally and Carol Taylor – Watercress More Iron than Spinach


Welcome to this week’s cook from scratch with Sally and Carol Taylor and we are going to be looking at the health benefits of Watercress and Carol will be showing us how to incorporate into our daily diet.

First… what is so good about Watercress.

Its Latin name is Nasturtium officinale and it is part of the mustard family

Watercress history goes back over three thousand years to the Persians, Greeks and Romans. In the past it has been used as a breath freshener and palate cleanser as well as for its medicinal properties. Apparently Captain Cook included it in his sailors’ diet to combat scurvy and there are rumours that it is an aphrodisiac. But, before you all rush out to get your packet of watercress we better cover some of this lovely green vegetable’s other health benefits.

imagesWHAT IS THE NUTRITIONAL CONTENT OF WATERCRESS?

Like all fresh fruit and vegetables Watercress has generous amounts of Vitamins A, C and E, which of course are fantastic antioxidants and it also contains calcium, folic acid and iron, all nutrients that I have covered before in the blog.   Some interesting facts are that watercress contains more iron than spinach, more calcium than milk, has three times as much vitamin E as lettuce and has 150% more folic acid than broccoli.

VITAMIN A: RETINOL;  Essential for healthy sight especially at night. It helps cells re-produce normally. It is needed for healthy skin, mucous membranes of the respiratory system, digestive and urinary tracts also bones and tissues. In reproduction it is required for the normal growth and development of the embryo and foetus. It has been shown to influence the function and development of sperm, ovaries and the placenta. As an Anti-oxidant it boosts the Immune System.

VITAMIN C: ASCORBIC ACID; An antioxidant that protects LDL cholesterol (low-density lipoprotein) from oxidative damage, leading to hardening of the arteries. May also protect against heart disease reducing the hardening of arteries and the tendency of platelets to clump together blocking them. Vitamin C is necessary to form collagen, which acts like glue strengthening parts of the body such as muscles and blood vessels. It aids with healing and is a natural anti-histamine.It is essential for the action of the Immune system and plays a part in the actions of the white blood cells and anti-bodies. It protects other antioxidants A and E from free radical damage and is involved in the production of some adrenal hormones.

VITAMIN E: TOCOPHEROL; As an antioxidant it protects cell membranes and other fat-soluble parts of the body such as LDL cholesterol from oxidative damage and blood vessels. It can be used topically for skin health and is involved in the reproductive system. It may help prevent circulatory problems that lead to heart disease and Alzheimer’s disease by preventing clots from forming. It improves the pulmonary function of the lungs and enhances the white blood cells ability to resist infection.This makes this little green leafed vegetable worth putting into your salads or cooking as an accompaniment to fish, meat and poultry.

CALCIUM: The most abundant and essential mineral in the body. There are approximately two to three pounds mainly found in the teeth and bones. Apart from its role in the formation of teeth and bones it is also required for blood clotting, transmission of signals in nerve cells and muscle contractions. There is some indication that higher calcium intake protects against cardiovascular disease particularly in women. If you are at risk of kidney stones consult your doctor before taking in additional calcium supplements. This also applies if you are suffering from prostate cancer where there may be a link between increased levels of dietary calcium in dairy products and this form of cancer. It is thought that excess calcium causes lower levels of Vitamin D, which helps protect against prostate cancer.

FOLATE: FOLIC ACID; Folic acid is a B Vitamin essential for cell replication and growth. It helps form the building blocks of DNA the body’s genetic information which is why it is recommended prior to conception and during the first 12 weeks of pregnancy to ensure the rapidly growing and replicating cells of the foetus are normal. This helps prevent low birth weight and abnormalities such as Heart defects or lip and palate malformations.It is essential for transporting co-enzymes needed for amino acid metabolism in the body and is necessary for a functioning nervous system.

IRON: The main function of iron is in haemoglobin, which is the oxygen-carrying component of blood. When someone is iron deficient they suffer extreme fatigue because they are being starved of oxygen. Iron is also part of myoglobin which helps muscle cells store oxygen and it is also essential for the formation of ATP.

WHAT ARE THE HEALTH BENEFITS OF WATERCRESS?

Well apart from obviously providing a great nutritional fix every time you eat it, there are certain illnesses that watercress has been applied to during the centuries. Some of the more common ones are cataracts, coronary heart disease, lung and breast cancers and hormone related cancers.

Eating it regularly along with the other dark green leafy vegetables in a healthy eating programme may help reduce your LDL cholesterol levels, alleviate PMS or menopausal problems, lower blood pressure and also boost your immune system.

Some other older cultures have used watercress extensively since there was no pharmacy around the corner and they make interesting reading.

  • The Romans treated insanity with vinegar and watercress (you may have stayed mad but your lips were so puckered you stopped raving) Apparently Roman emperors ate watercress to help them make ‘bold decisions’.
  • Eating a bag of watercress is meant to cure a hangover.
  • Brazilian researchers found that the extract of watercress appeared to possess anti-tumour properties and it was active against TB.
  • Irish monks were said to survive on watercress sandwiches, which may have been because on holy islands there was no supermarket let alone a pharmacy!
  • In the 17th century it was used to cleanse the blood (much more pleasant that bloodletting)
  • In general watercress has traditionally been considered as a diuretic, expectorant, purgative and stimulant and considered ideal for anaemia, eczema, migraines, toothache, kidney and liver complaints, TB, skin conditions such as warts and of course tumours.
  • Popeye loved his Spinach but watercress with its extra iron would have been better, although it does not perhaps sound quite to manly to shout ‘Olive Oyl, where’s me watercress, Bluto’s on me doorstep!”

Now time to hand over to Carol who has some delicious ways to insert this green bundle of health into our lives. As you can see from the number of recipes and the photographs, Carol has been very busy this week preparing and testing the recipes.

Doesn’t it look vibrant and green?…This is Thai watercress and I was quite excited when I saw the bag but when I got home and opened it ….It looks slightly different much smaller than the watercresss I remembered but still has that peppery taste…I did pick the leaves of the stems though..but it wilted nicely in the rice I made for the pork dish and had the taste I knew so all was well.

My first memories of watercress were for Sunday afternoon tea in the summer served with Salmon, brown bread or egg and watercress sandwiches. I used to love them…

When I was reading Sally’s marvellous post on the health benefits of watercress and it is certainly a most impressive little aquatic herb and packed with lots of iron….those egg and cress sandwiches were my first thought and watercress gives that wonderful distinctive peppery taste and of course if it picked while young and tender it much milder as the pungency gets stronger with age…

Apart from salad what can you do with watercress?

Much more than you think initially and far more than my mother did but that was then and this is now so let me take on a journey…..

For starters just toss watercress in white wine vinaigrette and it is a beautiful accompaniment to a lightly poached piece of salmon.

BLT is taken to another level crispy bacon, tomatoes, egg on a lovely slice of brioche or crusty brown bread and topped with watercress…those flavours…I am salivating here..

Watercress pesto Ingredients

  • 60 gm walnuts
  • 1 tbsp horseradish sauce
  • 75-100gm watercress
  • 1-2 cloves garlic
  • 3 tbsp olive oil
  • 50-60 gm parmesan cheese

Put everything except the parmesan in the blender and whizz until smooth then stir in the parmesan cheese. Season, with salt and pepper to taste.

This is lovely served with some tagliatelle pasta and scattered with some chopped capers.

On a pizza or in a wrap it just adds that little peppery kick….

Watercress really is versatile little powerhouse of nutrients and if we can incorporate it in our diets we will certainly reap the benefits.

It is also quite easy to grow at home and if you are in the habit of drowning your plants with too much love and water then this is the one for you as it loves its feet to be wet all the time and does in fact grow in ponds and ditches quite happily.

If you do grow it in your pond then make sure that you wash it thoroughly before you use it.

Scrambled eggs are taken to new heights with a touch of watercress and of course you are getting a boost of iron…naturally...

Sally’s watercress soup Ingredients

  • Vegetable Stock about 2 pints
  • 2 large potatoes, peeled and cubed
  • 1 large bunch of watercress washed and roughly chopped.
  • 1 large onion chopped
  • 2 cloves of garlic chopped.
  • 8oz of natural yoghurt
  • Salt and pepper to taste.

Combine your potatoes and stock in a large saucepan and bring to the boil. Cover and reduce the heat and simmer for about 12 minutes until the potato is tender.

Add the watercress, onions and garlic and bring back to the boil. Cover and remove from the heat and let it stand for about 5 minutes.

Puree the soup in a blender, stir in the yoghurt and seasoning to taste.

Chill in the fridge before serving.

Flank Steak is a wonderful thing if cooked properly and then sliced against the grain…Served with a watercress and orange salad it is a lovely thing.

Firstly, whisk together the following ingredients…

  • 2 tbsp red wine vinegar
  • 1 tbsp olive oil
  • 2 tsp Dijon mustard

Once combined, season to taste and marinade your piece of flank steak in 2 tbsp of dressing for 5-10 minutes…turn the steak to ensure even coverage.

Cook steak on a med to high grill until medium rare approx 5-8 minutes.

Then rest for 10 minutes.

Take a large orange peeled and sectioned and a big handful of watercress and toss in the remaining dressing.

Arrange the sliced flank steak on top and sprinkle with some chopped cashew nuts.

Enjoy!

Next we have this dish and one I have been busy testing in the kitchen today…

Orange pork with watercress rice. Serves 2/3 people

Ingredients

  • 1 1/2 cups of rice
  • 1 ¼ lb Pork tenderloin cut into cubes
  • 3 cups of coarsely chopped watercress reserving a few sprigs for garnish.
  • 4-6 cloves of garlic finely chopped
  • 2 tbsp fish sauce
  • 3 tbsp of oil
  • 3 tbsp fresh lime juice
  • 2/3 cup Orange marmalade
  • ½ cup of finely julienned ginger
  • Salt and pepper to season

Cook the rice and toss in the watercress with ½ to 1 tbsp oil, cover and leave to stand for at least 10 minutes.

Season the pork and with the pan on a medium heat add the oil and add half of the ginger and cook until the ginger is golden, drain and set to one side.

Add the pork and brown for 3-4 minutes and then remove from the pan. Add the remainder of the ginger and the garlic and cook for 30 seconds add the marmalade, fish sauce and lime juice bring to a slow rolling boil stirring until it is syrupy then return the pork to the pan simmer for 1 minute and serve over the rice.

Garnish with the crispy ginger and watercress sprigs.

This was very nice I wasn’t sure about watercress but the heat of the rice just wilted the watercress and it was very nice even hubby liked it….Me, I might add some chilli flakes next time…Just saying…

I hope you have enjoyed this little foray into the world of the watercress aquatic plant species its health benefits and recipes…

My thanks again to Carol for another week of incredible recipes and for all her efforts into getting those recipes tried and tested.

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 vegetables 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 have 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!

Connect to Carol

Blog: https://blondieaka.wordpress.com/
Twitter: https://twitter.com/TheRealCarolT
Facebook: https://www.facebook.com/carol.taylor.1422

Please feel free to share thanks Sally

If you have missed previous posts you can find them here: https://smorgasbordinvitation.wordpress.com/cook-from-scratch-with-sally-and-carol-recipes/

Smorgasbord Weekly Round Up – New Cafe Bookstore Feature, Guests and Tea Tree Icecream


I actually put out the round up last week on the Saturday as I was busy elsewhere on Sunday.. So this week you get a couple of bonus posts that you might have missed.

Enough about the past. How about we talk about the future. As I enter my fifth year of blogging I am taking a look at the features that I am running currently.

I am going to be making some changes to Sally’s Cafe and Bookstore in it’s current format. There are a number of authors who have been in the bookstore for a couple of years but I have not had any updates or contact with them since they went on the shelves. That is okay I know how hectic everyone’s lives are and everyone is juggling so many different platforms that it is tough to keep up with them all.

So I am going to be going through the bookstore and moving some authors off into a draft file where they will be safe and if they do come back to me with some news then I can move them back onto the shelves again.

Those that remain on the shelves will have an additional feature that reinforces my aim to increase the number of reviews that we receive. As I feature recent reviews for authors in the Cafe update and the Air Your Reviews posts, I will put the first paragraph and the heading which links back to the original review on Amazon or Goodreads.

As you can imagine this will increase the amount of administration of the blog and it is therefore very helpful if you would keep me updated.

I hope that those that feature in the promotions here and are on the shelves see some increase in their sales even if it is only one or two books, or increased readership of their blogs and social media. It is certainly not on a par with Goodreads or other book promotion sites but it is exclusive and it comes with some benefits. Including regular updates that go out across my social media including Twitter, Facebook, LinkedIn, Google+ and my blog.

I hope you will like the new feature. It will take me a few weeks to roll it out across all authors but hopefully it will add another inducement to readers who visit the cafe and bookstore to buy your books.

If you can remember in the middle of the excitement of a new release or fantastic review to drop me a line to sally.cronin@moyhill.com. There are two hundred authors in the bookstore so I am very happy to share an update every four to six weeks to make sure as many authors as possible are featured.

If you are not sure if you are in the bookstore or not then check it out.. Authors are listed alphabetically and if you have not updated me for a while then please contact me.

Thanks again to all of you who have been in this week and liked, commented and shared and I will be starting the Blogger Daily again very soon as I know that I am neglecting my blogging community in the promotions.. Blame Queen Filigree and her new toyboy… a Prince in every sense of the word!!

Here are this week’s posts if you missed them and please head over and check out my guests, they are amazing.

William Price King meets Sir Tom Jones

This week some of the hits from the 1970s and Sir Tom Jones’ time in the Country Charts.

https://smorgasbordinvitation.wordpress.com/2017/09/27/william-price-king-meets-some-legends-sir-tom-jones-country-music-and-sex-bomb/

Writer in residence Reblog – Paul Andruss

Did you know about the beautiful and intelligent daughter of Karl Marx? I didn’t and Paul Andruss introduces us to her.

Thomas the Rhymer

https://smorgasbordinvitation.wordpress.com/2017/09/29/smorgasbord-reblog-writer-in-residence-mister-marxs-beautiful-daughter-by-paul-andruss/

Cook From Scratch with Carol Taylor

This week Carol Taylor elevates one of my superfoods to a new level with some delicious recipes to encourage you to include in your daily diet.

https://smorgasbordinvitation.wordpress.com/2017/09/27/smorgasbord-health-2017-cook-from-scratch-with-sally-and-carol-taylor-green-tea-ice-cream-latte-and-macarons/

Cook from Scratch guest post – Holiday stuffing from D.G. Kaye in time for Thanksgiving in Canada on October 9th.

 

https://smorgasbordinvitation.wordpress.com/2017/09/28/cook-from-scratch-2017-holiday-stuffing-d-g-kaye-style/

The Sunday Interview – The Ultimate Bucket List

Sue Vincent has set her heart on a VW Camper Van and travel to find and share all of the ancient sites and relics of Britain and I did my best….

https://smorgasbordinvitation.wordpress.com/2017/09/24/smorgasbord-sunday-interview-the-ultimate-bucket-list-living-the-dream-with-sue-vincent/

Steve Costello shares his top two items on his Ultimate Bucket List. Although all of us would no doubt put achieving world peace on the top of our list, Steve has placed some personal goals and actions on this challenging task.

https://smorgasbordinvitation.wordpress.com/2017/10/01/smorgasbord-sunday-interview-the-ultimate-bucket-list-author-steve-costello/

 

Posts from your Archives Guest Posts

Do you have posts that you wrote some time ago that you would like to share with my readers and an opportunity to promote your blog or books? Then check out the posts and get in touch.

https://smorgasbordinvitation.wordpress.com/2017/09/25/posts-from-your-archives-accept-what-is-let-go-of-what-was-and-have-faith-in-what-will-be-david-avocado-wolfe-by-carol-taylor/

https://smorgasbordinvitation.wordpress.com/2017/09/26/posts-from-your-archives-guest-pete-johnson-with-bermondsey-summers/

https://smorgasbordinvitation.wordpress.com/2017/10/01/posts-from-your-archives-this-was-a-great-day-by-jennie-fitzkee/

 

Author Promotion – Sally’s Cafe and Bookstore

https://smorgasbordinvitation.wordpress.com/2017/09/25/sallys-cafe-and-bookstore-author-update-d-wallace-peach-mary-smith-and-victoria-zigler/

https://smorgasbordinvitation.wordpress.com/2017/09/29/sallys-cafe-and-bookstore-author-update-andrew-joyce-linda-swain-bethea-and-jacquie-biggar/

New on the shelves

https://smorgasbordinvitation.wordpress.com/2017/09/25/sallys-cafe-and-bookstore-new-on-the-shelves-tan-a-story-of-exile-betrayal-and-revenge-by-david-lawlor/

https://smorgasbordinvitation.wordpress.com/2017/09/26/sallys-cafe-and-bookstore-new-on-the-shelves-from-the-prairie-to-passchendaele-by-fred-knight-adapted-by-joy-lennick/

Book Promotion – Air Your Reviews

https://smorgasbordinvitation.wordpress.com/2017/09/26/smorgasbord-book-promotion-air-your-reviews-pamela-s-wight-ritu-bhathal-and-natalie-ducey/

https://smorgasbordinvitation.wordpress.com/2017/09/28/smorgasbord-book-promotion-air-your-reviews-jack-eason-mary-smith-and-pamela-schloesser-canepa/

Humour and Afternoon videos

https://smorgasbordinvitation.wordpress.com/2017/09/25/the-afternoon-video-rewind-nightmares-nothing-like-a-mums-arms/

https://smorgasbordinvitation.wordpress.com/2017/09/26/smorgasbord-laughter-academy-heavens-above-and-the-other-one/

https://smorgasbordinvitation.wordpress.com/2017/09/27/afternoon-video-rewind-keep-calm-courtesy-of-the-cat-whisperer-2/

https://smorgasbordinvitation.wordpress.com/2017/09/29/smorgasbord-laughter-academy-some-useful-observations-on-life/

Media Training for authors

I have adapted my media training manual that I used for seminars to reflect the business needs of authors. Post production marketing and advertising. You will find the main directory in the menu. https://smorgasbordinvitation.wordpress.com/media-training-for-authors/

This week… Advertising, covers and key words.

https://smorgasbordinvitation.wordpress.com/2017/09/30/media-training-for-authors-advertising-covers-titles-and-key-words-by-sally-cronin-2/

Personal stuff

I have not had much time recently for responding to awards (shameful I know) but Judith Barrow kindly nominated me for the Miranda Sings Award… You have to name 7 things you love about yourself… tough challenge.

https://smorgasbordinvitation.wordpress.com/2017/09/24/award-the-miranda-sings-award-a-chance-to-say-i-love-me/

If you find yourself saying ‘I will be happy when…..’ you might want to read this post.

https://smorgasbordinvitation.wordpress.com/2017/09/27/something-to-think-about-stop-putting-restrictions-on-your-happiness/

Odd Jobs and Characters – This week I posted the next episode in the saga of my job history.. next Tuesday Lyn Horner is kindly hosting me.

I arrived in the dead of night to the doors of a gothic style hotel in the mountains of Wales and my arrival does little to confirm that I have made the right decision.

https://smorgasbordinvitation.wordpress.com/2017/09/28/odd-jobs-and-characters-hotel-in-wales-senior-receptionist-a-ghostly-arrival/

Health

Another addition to my Medicine Women’s Larder – Sunflower seeds.

https://smorgasbordinvitation.wordpress.com/2017/09/29/medicine-womans-larder-sunflower-seeds-and-oil-sunshine-all-year-round/

Pet Health

Kittens and Puppies are really cute but finding homes for them can be difficult with so many unwanted pets needing to be adopted. But is you find that you do have a pregnant fur family member, here is some tips.

https://smorgasbordinvitation.wordpress.com/2017/09/28/smorgasbord-pet-health-new-arrivals-on-their-way-pregnancy-in-cats-and-dogs-2/

Thank you so much for dropping in today and for your great support.

 

 

 

 

Smorgasbord Health 2017 – Cook from Scratch with Sally and Carol Taylor – Green Tea Ice Cream, Latte and Macarons


Welcome to this week’s cook from scratch with Sally and Carol Taylor and we are going to be looking at the health benefits of Green Tea… followed by some of Carol’s delicious recipes that include this flavourful ingredient.

All true teas – not herbal tisanes or infusions are made from the Camellia Sinensis. These plants grow in warm climates with the very best teas coming from the highest altitudes – at that level the plant leaves are slower to mature and this means that they have a much richer flavour. Although the plants all come from the same strain – Camellia Sinensis – different growing conditions such as altitude, climate and soil will affect the flavour of the tea.

It is when the processing takes place that the difference appears between black and green teas. There is in fact another tea in the middle of these two, which is a greenish brown colour and is called oolong tea.

green teaGreen tea is the least processed of the three and therefore retains nearly all its nutritional content. One particular antioxidant which is called a Catechin (epigallocatechin-3-gallate EGCG for short) is believed to be responsible for the health benefits linked to the tea at this stage. Green tea is derived after the tea leaves have been gently steamed until they are soft, but have not fermented or changed colour. They are then rolled – spread out and fired which is either dried with hot air or fried in a wok until they are crisp. When you add boiling water to the leaves you get a pale yellowy green colour liquid.

Black tea on the other hand is first spread out on racks and withered with hot air – this removes about a third of their moisture and makes them soft. Then they are rolled which breaks the cell walls and releases juices. They are then laid out again in a high humidity environment to encourage the juice to ferment. The leaves turn a dark copper colour and they are then fired turning the leaves black. This gives your tea its dark brown colour when you add boiling water to it.

Oolong tea is partially fermented which means it comes half way between the green and the black.

What are its main health benefits?

As with any food or supplement it is important not too over emphasis the health properties but in this case there is some compelling evidence to suggest that Green Tea has many benefits that could be effective in many different areas.

I mentioned EGCG, the flavonoid antioxidant, which is left in the green tea, and this is what researchers believe may be the secret to its health benefits. Because green tea is so widely drunk, mainly in Asian countries where dairy products are not used to flavour the tea – most of the early research was carried out in China and Japan. One of the diseases that has been studied is coronary artery disease – there are indications that the antioxidant in green tea inhibits the enzymes that produce free radicals in the lining of the arteries. It has been shown to lower the LDL, smaller particle cholesterol which becomes dangerous when oxidised and improving the ratio to HDL (larger particle and healthy cholesterol).

Drinking green tea may help with stroke prevention because it thins the blood preventing blood clots from forming and travelling around the body. Eating a high trans fat diet can produce compounds in the blood that encourage platelets to clump together forming the clot. Not only that, it seems it may protect the cells in the heart muscle following damage so anyone recovering from a heart attack could find it a good tea to drink.

Researchers found that stroke victims who drank green tea were less likely to suffer any further damage and their brain cells were less likely to die off following an episode.

All of the above is linked to Green Tea’s ability to thin the blood, therefore the flow is unrestricted and people are less likely to suffer from high blood pressure.

One of the largest areas of research is in Green Tea’s possible protection against cancer. Obviously this is down to this incredible anti-oxidant EGCG but studies have also shown that apart from triggering cell suicide in cancer cells, apparently it might also inhibit the development of new blood vessels. Cancer like any parasite has an enormous appetite and the only way this can be catered for is for the body to produce new blood vessels in the form of a tumour. By inhibiting this, the green tea is effectively starving the cancer and it therefore dies.

What is even more interesting is that green tea has been shown to inhibit the growth of genetic cancerous cells such as those in breast cancer. Again it is this antioxidant’s way of working that is so effective – it simply damages the rogue cells so much that it triggers a self-destruct mechanism that kills the cancer. The cancers that they have studied include Prostate, Ovarian, Breast and brain tumours in children. Colon, lung cancers have responded well and Green tea has been shown to improve the efficiency of cancer drugs while at the same time lessening their side effects.

Obviously it is very important to note that this is not a recognised medical treatment for cancer and should never be considered as an alternative without consultation with your doctor.

Other diseases that have come under the microscope are diabetes, kidney disease, osteoporosis, gum disease, liver damage, Alzheimer’s and Parkinson’s disease. Epilepsy and green tea together are being researched because of the possible lessening effect of seizures in patients who drink it.

It has been shown to be anti-inflammatory which means that diseases such as rheumatoid arthritis may benefit – either from severity of the symptoms or preventing all together. Bacterial infections from tooth decay to intestinal problems such as Candida – where green tea catechins have been shown to effect the metabolism of the fungus and reduce the overgrowth substantially.

Viruses do not seem to like green tea and apparently it stops the virus from replicating which might be interesting for some diseases such as HIV where inhibiting replication is critical to prevent the disease from developing.

For example Japan where there is virtually only green tea consumption, they have a very low incidence of Alzheimer’s, compared to western countries. However, Japanese living in the USA have 2.5 times the incidence of Alzheimer’s of those living in Japan – In Japan people sip green tea all day – not so in the western environment or for 2nd and 3rd generation Japanese living in the USA. This particular health benefit has a knock-on effect on ageing as the cells are protected throughout the body for much longer.

The good news for anyone who is looking to lose weight is that Green tea has a thermogenic or fat burning effect on cells,

If you find it difficult to swap your current cup of breakfast tea with milk, try Green Tea with a slice of lemon, orange or lime. There are flavoured varieties on the market but as always it is better to avoid the over processed and add your own flavourings. It does have a distinctive taste but after a few cups of this nutritious tea you will enjoy adding it to your daily routine.

Now it is time to hand over to Carol Taylor who has been slaving away in the kitchen this week to bring you some wonderful recipes that contain green tea… in  ways you would not imagine.

Green Tea so many health benefits as mentioned by Sally and today after all the lovely vegetables from previous posts which didn’t lend themselves to drinks and desserts I have a plethora of yummy things for you….I had to try really hard to find something which wasn’t disgustingly healthy…BUT I did!

I have never really been a fan of green tea…I have drunk it over the years on and off and always steered away from anything which had green tea in it…

Well, that has changed some since living here because if it doesn’t have coconut in it …It has green tea or matcha…. All the TV cooking programs promote the benefits, it definitely seems to be the thing to drink, have for breakfast and put in your latte or ice-cream…

So…this girl tried firstly the latte as it looked sort of ok and I say that when green is actually my favourite colour… They do tend to put these little lumps of jelly in their drinks here and I just can’t…So this one was my preamble into “matcha “

Matcha Mint Iced Tea.

Ingredients

  • 1 cup coconut milk or almond milk
  • 2 tbsp matcha green tea
  • 2 tsps honey
  • 1 tsp vanilla extract
  • 8 mint leaves
  • 2 ice cubes

To make put all of your ingredients into a blender and mix until smooth and frothy… Now when I go to my favourite drinking place they can if you want top it with whipped cream…I do indulge as a treat…Well wouldn’t you???

Now what is macha??? Matcha is made from whole green tea leaves…

It is said that the matcha powder has greater levels of antioxidants than brewed Green Tea. You can also get that caffeine hit but without the jitters some people get when they have an overload of caffeine from coffee or black tea.

There are two categories of matcha one is the ceremony grade and there is also a food grade one…The ceremony grade is used for drinking and the cooking grade for baking and cooking.

The ceremony grade can also be used for baking it is less bitter than the cooking grade.

Matcha Chia seed pudding.
Serves 2.

Ingredients:

  • 2 cups unsweetened almond milk
  • 1/2 cup chia seeds
  • 1/4-1/2 tsp matcha powder
  • 1-2 tbsp maple syrup or honey
  • Seasonal fruit or toasted nuts, for topping.

How to make

In a large bowl, whisk together the almond milk and chia seeds.

In a separate small bowl, stir the matcha powder with the honey or maple syrup until the matcha doesn’t have any clumps in it. Add the sweetened matcha to the chia seeds and stir well to combine.

Cover the bowl and let the matcha chia pudding soak at least 3 hours in the refrigerator, but preferably overnight. Add more almond milk or water to thin out the pudding as desired and add more sweetener (syrup or honey) to taste. Top with seasonal fruit or toasted nuts and serve. This makes a lovely breakfast or dessert.

If you can’t get almond milk and I can’t always here then it is quite simple to make your own almond milk: This next step is important to do though.

Important:

FIRST SPROUT THE ALMONDS TO GET RID OF THE ENZYME INHIBITORS THAT IMPEDE DIGESTION THIS IS VERY IMPORTANT. TO DO THIS SIMPLY SOAK THE ALMOND OVER NIGHT IN WATER THEN IN THE MORNING LET THEM DRY ON A PLATE. .

When the almonds are dry you are ready to use them to make your almond milk.

Ingredients:

  • 2 cups raw sprouted almonds
  • 1 cup pitted dates (use more or less to control desired sweetness)
  • 1 tbsp. vanilla extract
  • 1 cup water
  • 1½ cup raw coconut water

Let’s Cook!

Blend all ingredients in a vita mix or blender until thick and creamy.

Line a fine strainer with a “nut milk” bag or cheese cloth and strain.

Put in refrigerator for several hours to cool and enjoy

Green tea Ice-cream

Ingredients:

  • 4 cups half & half or 2 cups whole milk + 2 cups heavy cream.
  • 5 tbsp matcha green tea powder.
  • ½ cup granulated sugar
  • Pinch sea salt salt

Lets Cook!

Start by freezing the ice cream bowl for at least 12 hours.

In a medium saucepan whisk together your cream, sugar and salt then over a medium heat start to heat the cream mixture and add the green tea powder stirring often and making sure all the powder has dissolved and there are no lumps. Heat until the mixture reaches a soft rolling boil.

Remove from the heat and place in a bowl which is sitting in water filled with ice. When the mixture is cool, cover with plastic wrap and put in the freezer.

After about 45 minutes check and if it has started to freeze around the edges then remove from the freezer and beat it to break up any frozen pieces then return to the freezer.

Check the mixture about every 30 minutes stirring vigorously as it is freezing.

Obviously if you have an ice cream maker then follow those instructions I don’t I have to use elbow grease or you can use a hand held mixer.

Keep checking and repeating the above step until your ice cream is lovely and smooth…It should be ready in 2-3 hours.

Enjoy!

Green tea is lovely made into macaroons and who doesn’t love a macaron they always look so pretty don’t they???

Such pretty colours and green tea with a raspberry macaron well…very nice…

I am so glad I moved here as I probably would never have tried so much with green tea which would have been a shame.

Macarons are made with aged egg whites…At first I was flummoxed but it is really easy and makes a difference to the macarons.

How to age egg whites

Well, aging egg whites basically means separating your egg whites and yolks, and storing your egg whites in a loosely covered container in a cool dry place for 24 – 48 hours.

Thereafter you can put it in a fridge in an airtight container.

So why do you have to do this?

The reasoning behind it is to dehydrate the egg whites as much as possible. This causes the egg whites to lose elasticity and helps you gets a stiffer meringue and the right consistency of batter for the perfect macarons. Just remember, that if you have had the egg whites in the fridge, you need to take them out and let them come to room temperature before using them.

Now I’m sure you’re thinking to yourself that there must be a shortcut, because really, who has 2 days to wait for your egg whites to dehydrate when the macaron craving comes calling. You haven’t had time to leave your egg whites out and you fancy a macaron well just pop those egg whites into the microwave for about 10 seconds. Not a second longer as you want dehydrated eggs, not cooked egg whites.

I have to do it the long way round as for my own reasons I don’t use a microwave… But I have heard it is very satisfactory and some cooks always use this method.

Let’s make those macaroons…or are they macarons?? I have always called them macaroons but for these little delights I will bow to the French and call them macarons.

For the shells

  • 3 large egg whites, aged for at least 24 hours
  • 4.4 oz [125 g] almond flour
  • 7.4 oz [210 g] icing sugar
  • 2 tsp matcha tea powder
  • Green gel food colouring…do not use liquid.

Let’s Cook!

Take the egg whites out of the refrigerator about an hour before making the macarons to return them to room temperature. Line two baking sheets with parchment paper. If you are using a macaron template then slide it under the parchment. Which is much easier as you then get uniform shapes I don’t know about you but mine would be all shapes sizes with a template.

Place the almond flour, icing sugar, and matcha green tea powder in the bowl of a food processor. Finely grind the three ingredients together for a minute or two. Stop the processor, scrape the sides and bottom of the bowl, and process again for a minute. Carefully sieve the mixture and set aside.

In the bowl of a stand mixer, or a stainless steel or glass bowl if using a hand mixer, whisk the egg whites on medium/high speed for a minute or two, or until they are foamy. Add a tbsp of the granulated sugar, continue beating, and then add the remaining sugar slowly. Beat until the egg whites are stiff, dense and creamy. Mix in a couple drops green gel food colouring depending on the shade you’re looking for.

Very gently fold in the flour and matcha mixture in 2 or 3 batches. Making sure everything is evenly blended.

Pour the batter in an icing bag fitted with a round half inch tip then pipe equal rounds of batter on the parchment-lined baking sheets. Lightly sprinkle the top of the macarons with additional matcha green tea powder or chocolate powder looks nice as well. Let them rest for 20 minutes or more before baking.

This is important… you must rest them before cooking.

Preheat the oven to 275F/ 135C with a shelf in the middle position. Bake the macarons, one sheet at a time, for 15 to 18 minutes, turning the pan after 10 minutes.
Let the shells cool completely to room temperature before filling with cream, about an hour. Pair the same sized shells together before filling with cream of your choice.
Enjoy!

I hope you enjoyed this and not a main course in sight although I was very tempted to add zucchini and green tea soba noodles and thought …No..Lets stick to sweeter things this week.

Thank you again to Sally for allowing me to add recipes to her very informative healthy posts.

You see what I mean about putting a great deal of effort in to writing these posts and I am so grateful to Carol for her amazing recipes.

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 vegetables 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 have 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!

Connect to Carol

Blog: https://blondieaka.wordpress.com/
Twitter: https://twitter.com/TheRealCarolT
Facebook: https://www.facebook.com/carol.taylor.1422

Please feel free to share thanks Sally

If you have missed previous posts you can find them here: https://smorgasbordinvitation.wordpress.com/cook-from-scratch-with-sally-and-carol-recipes/

Smorgasbord Weekly Round up – Sir Tom Jones, King Arthur and other VIPs..


Welcome to this week’s round up and a week of two halves. One half had failing internet, which like a dodgy hair piece, was all over the place for four days. On for 10 minutes and then off for 20 minutes and variations along that theme. Thankfully I had scheduled posts so that I could take a writing break, but it was frustrating to say the least.  The good half of the week is that I got on with Tales from an Irish Garden and made good progress.. A way to go yet, but it will get there in its own good time.

Apart from that I was lucky to have great guests and their contributions to entertain you, and I am very grateful for their time and effort.

William Price King provided us an insight into the career and music of Sir Tom Jones in the mid 1960’s for the rest of the decade. A very busy time for him both in chart success and his residency in Las Vegas.  Here is a later performance of Tom Jones and Pavarotti which you might enjoy as you browse.

https://smorgasbordinvitation.wordpress.com/2017/09/20/william-price-king-meets-some-legends-sir-tom-jones-1960s-las-vegas-elvis-presley-and-delilah/

Also this week we enjoyed the latest post from Carol Taylor who turned my post on the health benefits of mushrooms into a fantastic feast. Carol has put so much love and effort into her recipes that even those who don’t normally eat some of the foods we feature, are giving the a try.. Don’t miss…

https://smorgasbordinvitation.wordpress.com/2017/09/20/smorgasbord-health-2017-cook-from-scratch-with-sally-and-carol-taylor-mushrooms/

Delighted to welcome Debby Gies with some posts from her archives and this week she took us through the various social media platforms available to us as writers, and the pros and cons

https://smorgasbordinvitation.wordpress.com/2017/09/21/post-from-your-archives-how-are-you-spending-your-most-valuable-time-on-social-media-by-d-g-kaye/

Also with a post for all dog lovers Pete Johnson of Beetley Pete, shares some tales of Ollie… fabulous face and the only creature who can wear wrinkles well…

https://smorgasbordinvitation.wordpress.com/2017/09/19/post-from-your-archives-guest-pete-johnson-with-ollies-gang/

Writer in Residence – Paul Andruss – Smorgasbord Reblog – A companion piece to the post on King Arthur last week.

https://smorgasbordinvitation.wordpress.com/2017/09/22/smorgasbord-reblog-who-was-arthur-part-two-by-paul-andruss/

On a personal note.

This week’s episode of Odd Jobs and Characters was very kindly hosted by Robbie and Michael Cheadle and thank you to everyone who went over and commented and shared. If you missed you might like to find out how I managed to cook 3000 meals a week in a boarding school.. and still have time to wave a feather duster.

https://robbiesinspiration.wordpress.com/2017/09/18/odd-jobs-and-characters-with-sally-cronin/

The next episode next week will be on my own blog before resuming its travels around blogland.

A quick look at my WIP with a story that appeared earlier the year with an illustration by Donata Zawadzka

https://smorgasbordinvitation.wordpress.com/2017/09/18/my-wip-tales-from-the-irish-garden-after-the-festival-illustrated-by-donata-zawadzka/

A new series – Media Training for Authors -ways to promote you and your books locally and on a national scale.  All four posts so far.

https://smorgasbordinvitation.wordpress.com/2017/09/15/media-training-for-authors-introduction-dont-be-shy/

https://smorgasbordinvitation.wordpress.com/2017/09/16/media-training-for-authors-getting-a-foot-in-the-door-press-releases-and-door-knocking-2/

https://smorgasbordinvitation.wordpress.com/2017/09/17/media-training-for-authors-radio-or-podcast-interviews-gold-dust-for-an-author-get-prepared/

https://smorgasbordinvitation.wordpress.com/2017/09/23/media-training-for-authors-preparing-for-an-interview-on-camera/

New Series – The Sunday Interview – The ultimate Bucket List

The first guest was our resident food expert Carol Taylor who shared the top two items on her ultimate bucket list. I am sure that they will both come true. Tomorrow the author, poet and fabulous blogger, Sue Vincent.

https://smorgasbordinvitation.wordpress.com/2017/09/17/smorgasbord-sunday-interview-the-ultimate-bucket-list-with-carol-taylor/

Book Promotions – Air Your Reviews

https://smorgasbordinvitation.wordpress.com/2017/09/19/smorgasbord-book-promotion-air-your-reviews-d-g-kaye-and-mary-anne-edwards/

https://smorgasbordinvitation.wordpress.com/2017/09/21/smorgasbord-book-promotion-air-your-reviews-teagan-riordain-geneviene-and-m-c-v-egan/

Cafe and Bookstore Author Update

https://smorgasbordinvitation.wordpress.com/2017/09/18/sallys-cafe-and-bookstore-author-update-judith-barrow-charles-e-yallowitz-and-sandra-j-jackson/

Cafe and Bookstore – New on the Shelves

https://smorgasbordinvitation.wordpress.com/2017/09/19/sallya-cafe-and-bookstore-new-on-the-shelves-a-girl-named-truth-by-alethea-kehas/

New Series – Something to think about – this week volunteering – helping out charities, school, libraries can be both rewarding and teach you new skills.

https://smorgasbordinvitation.wordpress.com/2017/09/20/voluntary-work-a-hugely-valuable-sector-of-the-workforce-and-beneficial-to-those-who-volunteer/

Humour

https://smorgasbordinvitation.wordpress.com/2017/09/18/afternoon-video-rewind-the-intelligence-of-crows-the-8-part-puzzle/

https://smorgasbordinvitation.wordpress.com/2017/09/19/smorgasbord-laughter-academy-the-irish-view-on-life-bars-accents-and-heaven-and-hell-2/

https://smorgasbordinvitation.wordpress.com/2017/09/20/afternoon-video-rewind-snowball-the-cockatoo-another-one-bites-the-dust/

https://smorgasbordinvitation.wordpress.com/2017/09/21/smorgasbord-laughter-academy-rewindhot-dogs-swim-aids-and-venetian-blinds/

Health

Smorgasbord Health 2017

https://smorgasbordinvitation.wordpress.com/2017/09/18/smorgasbord-health-2017-food-safety-listeria-an-invisible-and-unwanted-visitor/

https://smorgasbordinvitation.wordpress.com/2017/09/22/smorgasbord-health-2017-leprosy-hansens-disease-a-modern-miracle/

Pet health

https://smorgasbordinvitation.wordpress.com/2017/09/21/smorgasbord-pet-health-house-training-reward-not-punishment-for-you-or-your-dog/

Thank you for all your visits, likes, comments and shares during the week… it is so appreciated.