Smorgasbord Blog Magazine – Cook from Scratch – Carol Taylor – A – Z of Food – Almond Milk, Arrowroot, Aubergines dip #Thai and Avocado Guacamole.


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

Hello from sunny Thailand …today is the first post of my Culinary tour through the alphabet.

The foods or recipes which I choose will all be made from scratch..from foods readily available and if they are not I will suggest substitutes…Some of the foods or recipes will also be alternatives to some standard foods either because it is what I prefer to use or to offer you a healthier option.

Today I have chosen to start with Almond Milk…

Why? Well, I know many people whether it is choice or because of health reasons are looking for alternatives to cows milk.

Before you make the Almond milk you must ensure that you do the following:

Very Important: First sprout the almonds to get rid of the enzyme inhibitors that impede digestion. To do this simply soak the almonds overnight 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…

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 of water
  • 1½ cup of raw coconut water

Let’s Cook!

  1. Blend all ingredients in a vita-mix or blender until thick and creamy.
  2. Line a fine strainer with a “nut milk” bag or cheesecloth and strain.
  3. Put your Almond milk in the refrigerator for several hours to cool and enjoy.

Arrowroot powder …is fast gaining in popularity in the western world as people are looking for substitutes and alternatives to cornstarch either because they have corn allergies/sensitivities or they want to avoid anything GMO and laden with pesticides.

A starchy substance which is extracted from the root of a tropical plant known as Maranta arundinacea which is cultivated to produce Arrowroot it is also known as Prayer Plant due to the way the leaves close at night they also when harvested look very similar to cassava or underground tubers.

Arrowroot, however, does not go through the same extraction process as cornflour by using high heat or harsh chemicals it is extracted using simpler traditional methods.

It is simply a white, powdery starch that is naturally gluten and grain-free. I used to use cornflour which has a slight taste and a cloudy appearance Arrowroot, on the other hand, is much better as it has no taste and leaves food glossy and clear…It is a great thickener and can easily replace cornstarch.

Arrowroot powder is also great mixed with dried herbs and used to coat chicken or fish before frying and produces lovely crisp and crunchy food.

Asparagus Pea or wing bean as I call them are pretty beans with four winged edges very unusual looking beans.

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

Sliced and cooked with garlic, oyster sauce and a little magi (Thai) seasoning sauce they are delicious as a light meal with rice or as a side dish.

Simple and easy and quick to cook…

Aubergines nice just sliced, seasoned and put on an oiled baking sheet in a hot oven for 5-7 mins then brushed with a mixture of herbs of your choice and popped under the grill for 30 seconds. Serve immediately. Nice as an accompaniment to chicken or fish with a nice salad on a summers evening.

Fancy a quick dip for unexpected guests…

  • 2 aubergines
  • 100ml natural yoghurt
  • juice ½ lemon/lime
  • 1 garlic clove
  • 1 green chilli, chopped
  • 1 tsp ground coriander
  • Olive oil, to drizzle

Let’s Cook

  1. Char the aubergines over a flame or cook in the oven and remove the skin.
  2. Tip into a food processor with the yoghurt, lemon juice, garlic, chilli, coriander and olive oil and season with salt and pepper.
  3. Blend until smooth tip into a bowl, and drizzle with more olive oil.
  4. For a chunkier dip, the aubergine, garlic and chilli can be chopped by hand and mixed with the other ingredients.

Enjoy!

Aubergine dip the Thai way.

  • 1 medium eggplant
  • 2-4 chillies
  • 2 garlic cloves
  • 2 med shallots
  • 1-2 tsp fish sauce
  • 1 tbsp lime juice
  • Big handful coriander

Let’s Cook

  1. BBQ your eggplant, shallots, chilli and garlic the chilli and garlic will be done first, pop the chillies into a sealed plastic bag to cool it makes it easier to remove seeds and skin.
  2. When eggplant is soft then scoop out the flesh and add all the ingredients to your food processor or just a pestle and mortar like it is done here.
  3. Taste and adjust seasoning if required more fish sauce or lime juice.
  4. Serve with noodles or raw vegetables.

Lastly on my culinary trip through the letter A is the Avocado

Guacamole.

homemade guacamole

Ingredients:

  • 1 ripe avocado
  • 1 ripe tomato
  • 1 finely chopped shallot
  • 1 birds eye chilli finely chopped
  • 1 -3 tbsp fresh coriander
  • Lime Juice
  • Salt & Pepper for seasoning.

Let’s Cook!

  1. Peel and roughly chop the avocado stir in the chopped onion, chilli, tomatoes and the coriander.
  2. Season the guacamole to taste with salt, black pepper, and a generous squeeze of lime juice.
  3. Cover bowl with clingfilm and chill before serving.

Thank you for reading I hope you have enjoyed this little trip through the Culinary alphabet…Until next time when it will be the letter B.

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!

Carol is a contributor to the Phuket Island Writers Anthology:  Amazon US

Connect to Carol

Blog: Carol Cooks 2
Twitter: @TheRealCarolT
Facebook: Carol Taylor

My thanks to Carol for sharing this new series with us as she also works on her cookbook and novel this year…As always we are delighted to receive your feedback and if you could share that would be great.. thanks Sally.

Smorgasbord Blog Magazine Weekly Round Up – 5th – 11th January 2020 – Count Basie, Phosphorus, Reviews, New Books, Bloggers and Funnies.


Welcome to the round up of posts that you might have missed during the week here on Smorgasbord.

It seems to take longer each year to get back to normal after the holidays. Almost the middle of January and at least spring always appears to be around the corner once we get into this part of the year. Nothing startling happening around the house as we are waiting for dry weather to get in stones for drainage and topsoil to finish the piece where the new fence has been erected. We have adopted a much more relaxed approach to these jobs now, as nothing we do or say is going to make the weather more amenable to our needs!

Never mind, there is plenty of warmth and friendship online to enjoy and we could have it a great deal worse. As the fires in Australia continue, we can only be grateful for days of rain and the ability to live safely. The devastation and loss of life and wildlife is something that will take decades to fully recover from and it must be a huge worry for relatives of families in the areas under attack.

As always my thanks to the regular contributors and to you for dropping in and supporting us with your comments and sharing of posts.

This week William shares the music of the legendary Count Basie – 1904 – 1984

William Price King with Count Basie

In the final post of this series Carol Taylor and I team up to share the symptoms of a deficiency of Phosphorus and the foods you need to include in your diet regularly.

This week cooking from scratch to prevent a deficiency of phosphorus

This month Silvia Todesco shows us how to make authentic pesto sauce, and essential ingredient in pasta sauces.

Pesto alla Genovese sauce, ten tricks for the best result

What I wish I knew then by Pete Springer

My review for Watching Glass Shatter by James J. Cudney

My review #Mystery Watching Glass Shatter by James M. Cudney

Two more stories from this collection…

Eric – Just Making Do

Fionnuala The Swan

For the first Tuesday in the month for Colleen’s Tuesday Poetry Challenge 159 it is poet’s choice.  I have selected a Butterfly Cinquain…

Butterfly Cinquain – Friendship

Unarranged Marriage by Ritu Bhathal on pre-order February 9th.

Beck ‘n’ Call Lands of Exile Book 2 by Stuart France and Sue Vincent

The Old Gilt Clock by Paulette Mahurin

Thriller Carol Balawyder, Mystery Diana J. Febry, Afghanistan Patricia Furstenberg

Poetry Lynda McKinney Lambert, Thriller Don Massenzio, Prehistory Jacqui Murray

Book Review Michelle Clements James, Book Launch Tips Mary Smith, Climate Change Carol Taylor

Movie Review D.G. Kaye, Funnies The Story Reading Ape, Measurements Beetley Pete

Recipes Amy Reade, Tarot Jan Sikes, Interview Jane Risdon

Carol Taylor – Whimsical Wednesdays – Robbie Cheadle Book review, Marcia Meara with a marketing opportunity

Aurora Jean Alexander – Books, Inspiration Charli Mills, Japanese Poetry Colleen Chesebro

Here is part one of an alternative shopping list that your body might write if it was capable. It does try to tell you that it is missing elements that it needs which is when you are sick. This list contains the top sources for the nutrients our bodies need to be healthy.

Shopping List by Nutrient – Vitamins A- B

More funnies from Debby and a joke from Sally’s Archives

More funnies and an invitation to join in the fun

Thank you for all your support and wishing you a great week ahead. Look forward to seeing you here again.. thanks Sally.

Smorgasbord Health Column – Weekly Grocery Shopping List by Nutrient – Part One – Vitamins A – B


Last week I shared my year of living without sugar my year of living without sugar and the results, eating a diet of low to moderate glycemic foods with some high glycemic ones thrown in for good measure. I am certainly not on a crash diet and in fact I am eating more variety than ever before.

I am not posting my usual weight loss series this year, for the simple reason that most of you understand that I don’t believe in crash dieting and that your body deserves more respect than to starve it of the nutrients it needs to be healthy.

I believe in eating, and eating all food groups, just moderating the amount that you eat based on your requirements. Your body knows how to process fresh food, raw and cooked from scratch. It is not designed to extract nutrients from manufactured foods which includes the majority that come in a packet, jar or can.

Most of the lifestyle diseases we suffer from and overburden the health service with are related to the fuel we put into our bodies. Unfortunately, unlike the mechanic who services my car, and understands what the correct fuel mix for its engine is required, most doctors do not have a clue about the fuel the body needs and this is reflected in the number of pills that we as a population are consuming at an increasingly alarming rate.

With that in mind here is part one of a shopping list that your body might write if it was capable. It does try to tell you that it is missing elements that it needs which is when you are sick.

Last year we ran a new series on nutrients and the symptoms of deficiency.. and Carol Taylor provided very tasty recipes using ingredients to make sure you don’t lack certain vital vitamins and minerals. Cook from Scratch to avoid Nutritional Deficiency with Sally Cronin and Carol Taylor

The alternative shopping list by nutrient that the body needs to be healthy – Part One

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.

You can ring the changes within the nutritional ingredients, and whilst it is a good idea to eat seasonally,we now have access to a great many varieties of exotic fruits that give added benefit to our diets including the powerhouse, for example, that is the Avocado.

I hope you will find plenty of foods that you enjoy on this list and will incorporate others you are less familiar with so that you get plenty of variety.

First a little more about vitamins and their sources

Water Soluble Vitamins

These include all the B vitamins, vitamin C as well as Folic Acid. They are not easily stored in the body and are often lost in cooking or by being eliminated from the body. This means that they must be consumed in constant daily amounts to prevent deficiencies. In the case of Vitamin C this could lead to poor immune system function and if you are deficient in the B vitamins you will not be able to metabolise the fat, protein and carbohydrates that you eat.

Fat Soluble Vitamins.

These vitamins include A, D, E and K. Because they are soluble in fat they tend to be stored in the body’s fat tissues, fat cells and liver. This means that they should be supplemented with care if you are already taking in plenty on a daily basis in your diet. In excess even supposedly beneficial nutrients can be toxic and this is why you always should adjust your diet first before taking in additional supplements.

First the basic nutrients we need for energy and healthy functioning systems and organs. If you would like to explore each of the nutrients in more detail you can find in the link next to the foods.

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 AcidsBioflavonoids – 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 – (Popeye knew what he was doing)

Here is the shopping list to select foods from for each of the nutrients.

Vitamin A or Retinol was actually the first of the fat-soluble vitamins to be identified, in the States in 1913.  It is only found in animal sources but some plants contain compounds called carotenoids, which give fruit and vegetables their red, orange and yellow colours.  The body can convert some of these carotenoids including beta-carotene into Vitamin A. Find out more about this nutrient: Vitamin A – Retinal or Beta Carotene

Vitamin A – from plants:carrots, red peppers, sweet potato, apricots, broccoli, cantaloupe melon, nectarines, peaches and spinach. Cashew nuts. Vitamin A – from animal sources: Liver, meat, fish, fish oils, free range eggs and dairy.

Vitamin B1- Thiamin

Vitamin B1 (Thiamin) is a water-soluble vitamin. This means that along with the other B vitamins and Vitamin C it travels through the blood stream and any excess is eliminated in our urine. The body cannot store thiamin but it is found in tissues within the body such as in the liver, heart, kidneys and the nervous system where it binds to enzymes. This does mean that these types of vitamins need to be replaced from our food continuously. Find out more about this nutrient: Vitamin B1 Thiamin

Vitamin B1 sources –whole grains such as brown rice, oats and whole wheat cereals and bread, beans, sunflower seeds, sesame seeds, nuts, pineapple, watermelon, asparagus, spinach, squash, lentils, beans, peanuts as well as oily fish, eggs, lean ham and pork.

Vitamin B2 – Riboflavin

Like the other B vitamins, B2 plays an important role in energy production by ensuring the efficient metabolism of the food that we eat in the form of carbohydrates, fats and proteins. It plays a key role in our nutritional processes such as its help in processing amino acids. It is also vital for the uptake of iron to find out more about this nutrient: Vitamin B2 -Riboflavin

Vitamin B2 sources – All green leafy vegetables such as spinach, broccoli, asparagus, mushrooms, almonds, fish, milk, eggs, wholegrains, wheat germ, liver and kidney

Vitamin B3 is also known in different forms as Niacin, Nicotinic Acid, Nicotinamide and Nicinamide. When the vitamin was first discovered it was called nicotinic acid but there was a concern that it would be associated with nicotine in cigarettes, leading to the false assumption that somehow smoking might provide you with nutrients. It was decided to call it Niacin instead. It works with other nutrients, particularly B1, B2, B5, B6 and biotin to break the carbohydrates, fats, and proteins in food down into energy. B3 itself is essential in this process and it goes further by aiding in the production of hydrochloric acid in the stomach to aid the digestion of food. It is actually involved in over 40 metabolic functions which shows how important it is in our levels of energy on a daily basis. To find out more about this nutrient: Vitamin B3 Niacin

Vitamin B3 sources Asparagus, broccoli, spinach, mushrooms, potatoes, tomatoes, sunflower seeds, wholegrain bread and cereals. Chicken, Lamb, Turkey, Salmon, tuna, Venison, eggs and cheese.

Vitamin B5Pantothenic acid 

Like the other B vitamins, B5 plays an important role in the conversion of carbohydrates into glucose, which is burned to produce energy. These nutrients are also needed to breakdown fats and proteins as well as promoting the health of the nervous system, skin, hair, eyes and importantly this month, the liver. Vitamin B5 has a number of roles in the body some more critical than others. One job that is vitally important is assisting in the manufacture of red blood cells as well as sex and stress related hormones. To find out more about this nutrient: B5 – Pantothenic Acid

Vitamin B5 sources – Organic (non GMO) Corn, Cauliflower, Shitake Mushrooms, Brewer’s yeast, avocado, duck,  Organic (non- GMO) soybeans, lobster and strawberries.

B6 is a water-soluble vitamin that exists in three major chemical forms: Pyridoxine, pyridoxal and pyridoxamine B6 plays such a crucial role in so many functions of the body that a deficiency can have a huge impact on your health. It is required for over 100 enzymes that metabolise the protein that you eat. Along with the mineral Iron, it is essential for healthy blood. The nervous and immune systems also require vitamin B6 to function efficiently. It is also necessary for our overall feeling of well being as it converts the amino acid tryptophan, which is essential for the production of neurotransmitters such as serotonin in the brain. Without B6 you would not be able to manufacture haemoglobin to carry oxygen around the body. Find out more about this nutrient B6 Pyridoxine – Blood Health and Depression

Sources for vitamin B6 – wholegrain carbohydrates like brown rice, porridge oats, walnuts and sunflower seeds, bananas, avocados, salmon and tuna, dried fruit such as prunes and raisins, eggs, wheatgerm, poultry and meats such as lamb.

Vitamin B12 (Cyanocolbalamin) is an essential water-soluble vitamin but unlike other water soluble vitamins that are normally excreted in urine very quickly, B12 accumulates and gets stored in the liver (around 80%), kidney and body tissues.

  • B12 is vital for the efficient working of every cell in the body especially those with a rapid turnover as it prevents cell degeneration.
  • It functions as a methyl donor and works with folic acid in the manufacture of DNA and red blood cells.
  • B12 is necessary to maintain the health of the insulating sheath (myelin sheath) that surrounds all nerve cells.
  • It is involved in the production of melatonin, the hormone responsible for resetting our biological clock’s rhythm when we change to new time zones, and also helps us sleep
  • To find out more about this nutrient: B12 Cyanocolbalamin for cell health, DNA and sleep

Sources for Vitamin B12B12 is present in meats apart from offal, eggs and dairy products. It is better to drink a cold glass of full fat milk than to eat yoghurt as the fermentation process destroys most of the B12 as does boiling milk. One of the best sources is Marmite with 25% of your daily requirement in one 5gm serving…

There are very few sources, if any of B12 in plants, although some people do believe that eating fermented Soya products, sea weeds and algae will provide the vitamin. However analysis of these products shows that whilst some of them do contain B12 it is in the form of B12 analogues which are unable to be absorbed by the human body.

I hope that you have found this useful, and at the end of the three part series I will post a complete shopping list for you to copy and print off.

©Sally Cronin Just Food for Health 1998 – 2020

I am a qualified nutritional therapist with twenty- two years experience working with clients in Ireland and the UK as well as being a health consultant on radio in Spain. Although I write a lot of fiction, I actually wrote my first two books on health, the first one, Size Matters, a weight loss programme 20 years ago, based on my own weight loss of 154lbs. My first clinic was in Ireland, the Cronin Diet Advisory Centre and my second book, Just Food for Health was written as my client’s workbook. Since then I have written a men’s health manual, and anti-aging programme, articles for magazines and posts here on Smorgasbord.

If you would like to browse by health books and fiction you can find them here: https://smorgasbordinvitation.wordpress.com/my-books-and-reviews-2019-2020/

 

 

Smorgasbord Health Column – Cook from Scratch to prevent nutritional deficiency with Sally Cronin and Carol Taylor – Phosphorus


In this series we look at cooking and your diet from a different perspective. Usually we emphasize the health benefits of food and how they can be incorporated into your diet. But, what happens if you do NOT include them in your diet.

We wanted to share with you what happens if your body is deprived of individual nutrients over an extended period of time.

Thankfully most of us eat reasonably well, with plenty of variety, but if you take a look at a week’s worth of meals, do you find that you are sticking to a handful of foods, all the time.

Variety is key to good health, to provide your body with as broad a spectrum of nutrients as possible that the body needs. Taking a supplement or relying on shakes and bars to provide your daily allowance of vitamins and nutrients is not in your body’s best interest. Giving it foods that the body can process and extract everything it needs is vital.

This is the final post in the series as we have covered most of the essential nutrients over the last 18 months and from next week Carol Taylor  will be starting her new column and sharing her A – Z of food for the rest of the year.

In this post on phosphorous I give you the information on why this nutrient is so essential for our health and then Carol will provide you with some wonderful recipes that make best use of these foods… Cooked from Scratch.

Phosphorous is a mineral that you will not find in your multi-vitamin and mineral supplement because it is considered that we obtain sufficient through our diet.

Phosphorus and bone health

However there are some interesting facts about phosphorus that makes it worth taking a closer look at. Many women as they approach the menopause will begin to supplement with additional calcium to prevent bone loss and take up weight bearing exercise such as walking and yoga. However, very few women realise that phosphorus is also very important for bone health and without it calcium is less effective.

Clinical studies have shown that calcium supplementation without enough phosphorus may actually lead to bone mass reduction. Although most calcium supplements are combined with Vitamin D to assist absorption, trials have shown that with the addition of phosphorus bone fractures in high-risk patients was reduced by 43% within 18 months.

What is phosphorus?

Phosphorus is an essential mineral usually combined with oxygen as a phosphate. Most phosphate in the body is found in our bones. But, phosphate containing molecules, (phospholipids) are also important components of cell membranes and lipoprotein particles such as HDL (healthy cholesterol) and LDL (lousy cholesterol). A small amount of phosphate plays a role in many of our biochemical reactions including the production of our essential fuel ATP (adenosine triphosphate) and the formation of red blood cells.

What are the causes of a phosphorus deficiency?

Deficiency is rare in a person with a normal diet. Alcoholics however are at risk as are people who are constantly taking antacids because of the aluminium content in some brands.

Osteoporosis sufferers who are heavily supplementing with calcium are also at risk of deficiency and it is usually recommended that they take phosphorus at the same time.

The far bigger risk with phosphorus is the amount we are consuming in processed foods such as soft drinks. A diet high in phosphorus may decrease the absorption of other minerals such as iron, copper and zinc.

Phosphoric acid for example in soft drinks has been linked to kidney stones in some trials and certainly people with kidney disease should avoid taking in any food or drink that contains large amounts of phosphorous.

Some symptoms of a phosphorus deficiency

  1. General weakness and loss of appetite.
  2. Spikes in energy levels particularly associated with cravings for caffeine and sugar.
  3. Tingling or numbness in fingers and toes.
  4. Bone and joint pain.

What are the best food sources of phosphorus?

  • Sufficient phosphorus is found in a diet that includes plenty of protein rich foods such as turkey and other poultry and meats.
  • Dairy products are rich in the mineral and eating beans regularly will also provide good amounts.
  • Vegetarians need to include plenty of whole grains and nuts in their diet to ensure that they obtain sufficient phosphorus.

Time to hand you over to Carol Taylor who has been creating dishes that include ingredients that are healthy sources of phosphorous.

Today I will be giving you some recipes which contain Phosphorus…Sally has explained the importance of phosphorus in our bodies and I have tested some recipes which if you have a deficiency then these will help you ensure you are getting enough phosphorus in your diet.

Roasting or cooking with a dry heat preserves most of the phosphorus in foods.

I have chosen to use the two meats which have the highest amounts Pork tenderloin and chicken livers…

Pork Tenderloin with peppercorns.

Ingredients:

• 1lb Pork Tenderloin.
• ¼ cup maple syrup
• 3tbsp balsamic vinegar
• 2 tsp dijon mustard
• 2 tsp vegetable oil divided
• Salt and pepper to season meat
• 2 cloves garlic finely chopped
• 2/3 stems fresh peppercorns

Let’s Cook!

  1. Combine the maple syrup, balsamic in a small pan cook over a medium heat until the liquid reduces about 2/3 minutes remove from the heat and whisk in the Dijon mustard.
  2. Slice your pork into about 8 pieces then put between two layer of greaseproof paper and pound to flatten to about ¼ inch.
  3. Heat tsp of the oil in a non stick pan, add the garlic and stir then add your seasoned pork.
  4. Cook for a minute and a half and turn and cook the other side. Repeat with your remaining fillets.
  5. Return the cooked pork to the pan and add your sauce stir and heat for one minute.

Your pork is now ready to serve either with rice or potatoes and some steamed vegetables. I served mine with roasted fennel.

It is a dish which was quick to make and the sauce was nice although I didn’t think there was much sauce it actually was enough…

Spicy Chicken Livers.

This lovely spicy chicken liver dish is very easy and quick to make…..In Thai it translates to Pad Ped Kuang Nai Gai Tua Fuk Yaao … try saying that after a few vino’s.

This dish is a family favorite.even hubby eats it and he doesn’t really do spicy but I think his love of liver takes over …Although we prefer chicken liver to lambs or pigs liver is is softer and has a milder flavour.

Ingredients:

• 350 gm Chicken Livers
• 4 or 5 long green beans.
• Tsp Red curry paste….. depending on red curry paste you use you may need to add more…I use a locally made one which blows your head off …so only use a tsp and it is still hot!
• 1-2 tbsp Fish Sauce.
• 6/8 Lime leaves very finely shredded.
• 4 tbsp Coconut Milk.
• Small amount of coconut oil.

N.B You can use oil of your choice I just always cook with Coconut oil.

Let’s Cook!

  1. Clean and cut up chicken livers..I do bite size pieces.
  2. Cut up long beans into half-inch long pieces.
  3. Finely shred lime leaves…..I roll them and shred.
  4. Heat Pan over fairly high heat, add a small amount of oil, add chilli paste and 1 tbsp Fish sauce stir until paste is liquid, add finely sliced lime leaves and chicken livers , stir until just cooked.
  5. Add green beans and coconut milk and cook gently for 2/3 mins.
  6. Taste and add more fish sauce if required…I generally add about another half tbsp.

It is now ready to serve…Serve with rice and additional vegetables if desired.

This is quite a dry dish so can be served with a small bowl of miso soup with chopped spring onions if liked.

If you are vegetarian and have a phosphorus deficiency Whole grains and nuts are high in phosphorus therefore I would advise making a lovely wholegrain loaf with nuts or making a crumble topping. This crumble topping could be used to top fruit or yoghurt either as a dessert or breakfast. You can use any choice of nuts…

Crumble Topping.

Ingredients:

• 1 cup Pine Nuts
• ½ cup cashews
• ½ cup of pecans
• 1.5 cups of coconut either fresh shredded or desicatted…I used fresh toasted coconut
• 3 tbsp coconut oil
• 3 tbsp maple syrup
• 1 tsp cinnamon
• Pinch salt.

Method

  1. Blitz your nuts in short bursts I left mine smallish pieces a little smaller than I wanted so short sharp bursts or it may be too fine.
  2. Then add the cinnamon, salt , coconut oil and maple syrup and mix tocombine then spread on a greased tray and cook for about 20 mins on 180…
  3. Check a few times just to ensure they don’t burn and give a little stir halfway through cooking.
  4. Allow to cool or if you want a hot pudding then layer with fruit of your choice.

I had a few mangoes so cooked them down with a little raw sugar and a few cumin seeds.

I then layered the mango with the nut crumble… You could use any fruit apples, blackberries, raspberries even bananas if you sliced them and added some spices or maple syrup. Play with your flavours…

My thanks to Carol for preparing these delicious dishes to ensure you and your family are obtaining adequate amounts of vitamins and minerals in your diet. 

You can find out more about Carol and catch up with her Food and Cookery Column HERE

Connect to Carol via her blog: Carol Cooks 2

Thank you for dropping in today and if you have any questions for either of us then please do not hesitate to ask in the comments. Your feedback is always welcome.

Smorgasbord Blog Magazine Christmas – Festive Stories – Snow Storm by Carol Taylor


Most of you will know Carol Taylor from her Food and Cookery Column here on Smorgasbord as well as her own eclectic blog located in Thailand, where she shares the wonderful food on her doorstep and recipes that turn them into delicious meals.

Carol also is passionate about the environment and has some down to earth things to say about our contribution to the state of the world, and the loss of habitat leading to the extinction of far too many species. You will also find her quirky and whimsical sense of humour coming through in all her posts..

Connect to Carol via her blog and enjoy posts on healthy eating, conservation, waste management, travel and amazing recipes: Carol Cooks 2

Carol also writes short stories and contributed to the Phuket Island Writers Anthology Amazon US

Which leads me to the reason you are here today, which is to read the poignant short story by Carol that I am sure you will enjoy.

Snow Storm by Carol Taylor

The snow was coming down thick and fast, the weather had changed from a few light flurries of snow which didn’t settle, into a raging blizzard with frightening speed. The wind screen wipers struggling to keep the snow off the windscreen, it was building up with alarming speed and ferocity, Jenny knew if she didn’t get to Sally’s soon she would have to stop and clear the windscreen as her driving visibility was fading fast the windscreen wipers getting slower and slower as the snow built up, she was squinting to see clearly. There were already cars and lorries abandoned on the roadside, the weather was getting pretty dire and Jenny was getting worried.

Wearing heels and a short dress was definitely not the most suitable clothing to brave the elements, if she had to get out of the car and walk.

To make matters even worse she had forgotten to put her warm jacket and boots in the car, well, the weather man had said a mild Christmas was on the cards.

I hope Sally is ready, and I don’t have to wait or we will be lucky to get to mum’s in time for lunch. Then snow or no snow she will have something to say. Jenny could just hear her mother…

“I see the pair of you turned up just in time to eat and I suppose you will both be off soon after, some work excuse or other, you don’t think about your old mum and dad spending most of Christmas alone do you?  Just wait until you have kids and they treat your home like a restaurant. Then you will know how we feel, you mark my words.”

“There will be no both of us now mum” Jenny thought.

The car spluttered to a halt outside Sally’s little flat. Jenny could hardly see out of the windows and she recalled that time 10 years ago when getting out of the car had also been a struggle as she battled the wind and driving snow while trying to open her car door, how she struggled up the path to the front door her face stinging from the driving snow.

Stamping her feet to remove the snow as she went up the steps to Sally’s front door, how the door was swinging backwards and forwards in the wind and how she thought that Sally couldn’t have closed it properly when she came home last night.

Jenny remembered calling Sally’s name as she stepped inside the tiny flat, how the heat hit her and how she involuntarily shivered and felt a chill run through her.

How the kitchen was tidy except for last night’s dinner plate in the sink, the cat was mewing outside sounding desperate to come into the warm, his scratching getting more and more frantic, breaking the silence.

The living room was quiet except for the Christmas tunes that Sally loved, playing quietly in the background, the tree lights twinkled, the presents unopened around the little tree, except for one which lay on the chair the pretty wrapping paper discarded on the floor.

Tap, tap on the window, the noise made Jenny jump it was Mrs. Brown next door saying.

“Come on in lovie don’t sit out here all on your own, you will freeze to death. Come on in and have a hot toddy with us before you go to your mum’s.”

“Thank you, Mrs. Brown I was just……

“Oh love, don’t cry said Mrs Brown. Sally has gone, she is not coming back, you know that don’t you?”

“I know, said Jenny tears running down her cheeks, I know.”

©Carol Taylor 2019

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!

Carol is a contributor to the Phuket Island Writers Anthology:  Amazon US

Carol Taylor’s Food and Cookery Column 2019

Cook from Scratch to avoid Nutritional Deficiency with Sally Cronin and Carol Taylor

Connect to Carol via her blog and enjoy posts on healthy eating, conservation, waste management, travel and amazing recipes: Carol Cooks 2

Connect to Carol – Facebook  Twitter

Thank you for dropping in and I know Carol would be delighted to hear from you.. thanks Sally.

Smorgasbord Health – Christmas Cook From Scratch – Sally Cronin and Carol Taylor – Cranberries #bittersweet


Here is another of our posts where I share the nutritional benefits of an ingredient and Carol Taylor incorporates it in a delicious recipe.

Next week Carol will be back to share some of her creations from her Thai kitchen offering you some alternative delicacies to eat over the festive season.

This week… ..Cranberries – a bitter berry which has a long history in medicinal terms and is still used today in certain over the counter preparations.

Cranberries have a documented medicinal history and were used by the Native American Indians as a nutritious addition to their diet normally sweetened with honey as of course the berries are very tart. The Indians also used the berries in poultices for wounds as they recognised the antibacterial and antibiotic effect of the fruit even if they could not scientifically prove these properties. Colonists, who had been introduced to the berry, exported it home to England at the beginning of the 18th century.

Modern research into the therapeutic properties of the cranberry is not one sided and there is usually a commercial reason behind all the debate! However, I have used cranberries for over 20 years personally, with family and clients, and certainly have found that there is  some truth to its health properties. Cranberries act like your own defence team to repel opportunistic invaders who are intent on stealing your health.

Most of us, before the 80’s, restricted cranberries in our diet to Christmas and the odd time we had turkey at other times in the year. Then came the very welcome news that for those of us, who suffered from attacks of bacterial cystitis, drinking the juice of these tart little red berries could bring relief. In fact drinking cranberry (although disputed in some scientific areas) can help prevent attacks of this painful condition. Cranberries contain a unique component in which is technically termed High molecular weight non-dialysable material or NDM for short. NDM prevents bacteria from clumping and damaging soft tissue in various parts of the body including the urinary tract. It is common for many over the counter cystitis treatments to contain cranberry combined with alkaline elements to reduce the build-up of acid.

Emerging evidence shows that this fruit is a lot more versatile than we thought and there are now several very good reasons to include cranberries on a daily basis in your diet.

Cranberry the antioxidant

A free radical is a molecule. A normal molecule has an even number of electrons and is considered stable. Free radicals on the other hand have an uneven number of electrons and are unstable. They are desperate to be like the normal molecules so they have to steal from them to get another electron. This of course means that they have created another free radical. More and more cells become damaged and leave the body open to many diseases – from cardiovascular to cancer.

The free-radicals cause cells to oxidise and die. The major damage is done to our DNA, which results in mutations and death of the cells. Our body does produce anti-oxidants and enzymes that can repair this damage if we eat healthily. However, as we get older so do our cells and it becomes harder to repair them and they die. This is ageing! In our brains when cells are damaged beyond repair you are susceptible to loss of co-ordination and memory and in extreme cases dementia.

To prevent this we need a diet that is very high in anti-oxidants, which work through the body immobilising free radicals and preventing damage. Cranberries contain one of the highest levels of anti-oxidants of most fruit and vegetables and that is why drinking at least one glass per day can provide you with enough of these defensive players to protect your brain.

Artery health

In the same way, flavonoids in Cranberries function as very potent antioxidants and may reduce the risk of atherosclerosis.

Atherosclerosis is when the arteries become clogged and narrowed restricting blood flow to the heart. The most common cause is a build-up of LDL (Low-Density lipoproteins or lousy cholesterol) oxidising and causing plaque to cling to the walls of the arteries narrowing and hardening them. This can lead to angina, blood clots and heart attacks.

Cranberries contain the flavonoids and also polyphenol compounds that have been shown to help prevent the LDL from oxidising and therefore forming the dangerous plaque that leads to arterial disease.

Dental health – another good reason to drink cranberry juice.

One would think that drinking cranberry juice with its natural sugars would have a harmful effect on the teeth but in fact the reverse is true. Cranberries actually help prevent dental problems.

A study published in the Journal of the American Dental Association reported that the unique component in cranberry juice that I mentioned earlier, NDM not only prevents bacteria attaching itself to soft tissue but to the harder substances such as enamel too.

Hundreds of different types of bacteria in the mouth clump together and attach themselves to the teeth and gums and over time harden causing cavities and gum disease. This film on the teeth becomes resistant to saliva, which would normally remove bacteria from the mouth and also our normal oral hygiene routines such as brushing. One of the most resistant bacteria in the mouth is Streptococcus and in tests indications showed that Cranberry mouthwash reduced the presence of this in the mouth significantly.

Cranberry juice and peptic ulcers

Helicobacter Pylori (H.Pylori) bacteria can have a painful and devastating impact on the health of your stomach and also its ability to process the food that you eat.

A peptic ulcer is a sore on the lining of the stomach or duodenum, which is the beginning of the small intestine. They are quite common and one of the main causes is bacterial infection and the chief culprit is H.Pylori. It is not certain how people contract H.Pylori but it is believed that 20% of people under 40 and half of the population over 60 are infected with it.

H.Pylori weakens the protective mucous coating of the stomach and duodenum, which allows acid to get through to the sensitive lining beneath. Both the acid and the bacteria irritate the lining causing a sore or ulcer. H.Pylori is able to survive in stomach acid because it secretes enzymes that neutralise the acid. Once in the safety of the mucous lining the bacteria’s spiral shape allows it to burrow into the lining.

H.Pylori has also been associated with stomach cancer, acid reflux and gastritis. Finding a natural way to prevent H.Pylori from completing its mission is therefore a very prime research topic. As in dental health and in the urinary tract, the NDM prevents the H.Pylori from attaching itself to the lining of the stomach therefore preventing an ulcer developing.

Other benefits of cranberries

Emerging research is indicating that the benefits of cranberries are even more far reaching with research into its anti-viral properties in the treatment of infections such as herpes and the prevention of kidney infections and kidney stones. What is extremely interesting is the cranberries ability to inhibit the growth of common food related pathogens including Listeria and E.Coli 0157:H7. This antibiotic effect of cranberries was recognised centuries ago by the American Indians and it is a pity that we are only just catching up with these enlightened people.

By far the best way to get your daily fix of cranberries is fresh, mixed with other fruit or juiced. You can also include in many savoury dishes and to give you some idea of how versatile this fruit is, I am going to hand you over to  Carol Taylor who is going to share some of her recipes from her series Fruity Friday

Hi everyone and thanks for joining us for another festive post, and next week I will be back with some alternative recipes for you to try for Christmas…

First some versatile Cranberry Sauce for not just turkey but some richer meats too.

Ingredients

• 3 cups or 12 oz of cranberries.
• The juice of 2 large Oranges.
• A cup of sugar.
• 1 stick of cinnamon.

Put all the ingredients in a heavy bottomed pan, bring to the boil and turn down so it is still a rolling boil and cook for 10 mins if ( using) frozen berries or 20 minutes if using fresh cranberries as they will take a bit longer to pop.

Store in a sealed container.

Camembert Puffs:

These little puffs don’t take long to make so if I need a quick snack if visitors pop in around sundowner time then these don’t take long. I always keep a little box of already cut puff pastry squares which I can just pop in the oven and I always have a container of cranberry as we like it in a sandwich if we have cold chicken or pork and it is lovely with hot meat or pork schnitzels which I just top with some cream cheese and a spoonful of cranberry sauce.

Ingredients:

• I pack of frozen Puff Pastry, thawed.
• 125 gm(4 oz) of Camembert Cheese.
• 100gm Cranberry Sauce.
• 1 sprig of thyme…leaves picked.
• 1 large egg, beaten.

To Make:

Line 2 baking tins with baking parchment.

Roll out puff pastry and cut into bite-sized squares ( 3cm)

Put onto baking trays making sure you space well apart. Brush top with beaten egg. Chill in the fridge for 20-30 mins.

Put into pre-heated oven 180 or gas mark 6. Cook for approx 10 minutes or until golden brown. Slice Camembert into equal sized pieces and put one in the centre of each pastry square. Top with a tsp of cranberry sauce. Put back into the oven until cheese has melted.

Garnish with Thyme.

Enjoy!

This next recipe is one I use if I am rolling and stuffing a piece of Pork and I have stuffed chicken breasts as well using the same stuffing.

Apple and Cranberry Pork.

Rub for the Pork Loin ingredients

• 4 lbs Pork Loin,
• Bacon ( enough to cover Pork Loin)
• Salt & Pepper to taste,
• 1 tablespoon Olive Oil,
• 2 finely chopped Garlic Cloves,
• 1 tablespoon chopped Thyme,
• 1 tablespoon chopped Rosemary…

Stuffing for Pork Loin:

• Half cup Vinegar,
• 1/4 teaspoon salt,
• 2 small diced red onions,
• Olive oil as required,
• 1/2 bottle Lager Beer,
• 3/4 cup Brown sugar,
• 1 teaspoon Cinnamon,
• 1 tbsp chopped ginger,
• 2/3 cup dried cranberries,
• 1 teaspoon Mustard Seed,
• 1/4 teaspoon ground cloves,
• 1/2 teaspoon crushed red pepper,
• 4 peeled and chopped Granny Smith Apples.

Let’s Cook!

Cut a pocket through one end of the tenderloin. Don’t slice through the other end. Season in and out properly with salt and pepper.

Mix together the ingredients for the rub and when mixed rub into the pork loin , cover and put in the fridge for an hour.

While the Pork is absorbing all those lovely flavours prepare the stuffing mix.

Finely chop the Red Onions and cook in Olive oil until soft. Add Apples and ginger, stir and cook for 5 mins.Add remainder of ingredients stir to combine and simmer gently until mixture thickens and reduces. Cool slightly before stuffing the loin.

Stuffing the Loin was quite messy the first time I made this. I tried a plastic sauce bottle which was ok..but now I use an icing bag which is much easier and quicker.

Stuff loin and then cover with bacon slices.Put tin foil on top as bacon cooks very quickly and remove foil about ten mins from end cooking to brown bacon. Rest loin for 10 mins before carving.

Once rested, carve and serve we made the gravy from the meat juices and pork stock and it was lovely. Served with vegetables and crispy roast potatoes..mmmm.

My thanks to Carol for donating her cranberry recipes for us today and to finish off… a holiday cranberry cocktail…courtesy of An Appetizing Life Lisa Marie Todd who I think might have tested a couple of glasses during the process..love it..

Now you are all set… thanks for dropping and please feel free to share.

©Sally Cronin- Carol Taylor 2017

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!

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

You can find out more about Carol and catch up with her Food and Cookery Column HERE

Connect to Carol via her blog and enjoy posts on healthy eating, conservation, waste management, travel and amazing recipes: https://carolcooks2.com/

Next week Carol will be back to share some of her creations from her Thai kitchen offering you some alternative delicacies to eat over the festive season.

Smorgasbord Health – Christmas Cook From Scratch – Sally Cronin and Carol Taylor – Perfect and Healthy Brussel Sprouts


It is that time of year when we bring out the decorations and over here – The Cook from Scratch Christmas recipes... I look at the health benefits of the food.. and my friend Carol Taylor turns them into something delicious the whole family will love.

Brussel sprouts are not necessarily the most asked for vegetable by children as they do have a slightly bitter taste (actually the healthy element of the Brussels), but if you prepare them following Carol’s guidance, they should be a hit with all the family.

At this time of year they are readily available in the stores and are a wonderful side dish for Turkey on Thanksgiving or Christmas dinner.

Variety is the spice of life….and our bodies need a wide variety of foods to extract all the nutrients it needs to be healthy.

We are just coming into the Brussel sprout season and I shall be taking full advantage. I eat cabbage all year round, but Brussels are so much easier to prepare and are a powerhouse of benefits all on their own.

The Brussel sprout is a miniature cabbage and is usually in season from the early autumn to early spring, but today you can find them all year round in most supermarkets. They are, like most fruit and vegetables, at their best in the actual growing season. We eat most of our fruit and vegetables seasonally, and apart from anything else it does encourage you to widen the spectrum of types of foods that you eat and therefore gives you access to a much broader selection of nutrients.

One of the things that I encouraged my clients to do before coming for their first consultation, was to complete a very extensive questionnaire with two week food diary. A food diary is not about calories and fats consumed but does identify either food groups that are being excluded and also any important nutrients.

It is easy to slip into a routine with food. You are busy; a family to feed and it is more convenient to eat the same meals in rotation. Monday pasta dish, Tuesday shepherd’s pie, Friday fish and chips, Sunday roast chicken, potatoes, carrots, peas etc. It is not so much what you are eating but what you are not eating by adopting this regular pattern.

Brussels are related to both the cabbage and the broccoli families but have some very distinctive properties that make them an essential ingredient of any healthy eating plan.

Onto the main business of the day!

indexThe Brussel sprouts are related to both the cabbage and the broccoli families but have some very distinctive properties that make them an essential ingredient of any healthy eating plan.

Our immune system is very efficient but life takes its toll. It is important that in our diet we include foods that enhance and boost our immune system and the Brussel sprout does just that.

Brussel sprouts contain a phytochemical, which helps our own defence system to protect against disease in general but in particular cancer. Sulforaphane is a phytonutrient found in this group of plant families, and it helps boost the body’s detoxification enzymes, which help clear carcinogenic substances from the body quickly and efficiently. Brussel sprouts have also been shown to decrease the level of DNA damage in cells, which prevents mutations in the cells, which allows cancer to develop.

To get the benefit of this phytochemical the food needs to be chopped or chewed so that the liver is stimulated into producing the specific detoxification enzymes and research has shown that breast cancer cells particularly are prevented from reproducing even in later stages of the disease.

Apart from cancer, the Brussel sprout and other members of the Brassica family such as cabbage, cauliflower and broccoli contain large amounts of vitamin C. This supports our immune function and has been shown to help prevent heart disease, strokes and cancer but also promotes the manufacture of collagen, a protein that forms the body structure including the skin, connective tissues and cartilage.

A serving of Brussel sprouts also contains very healthy quantities of Vitamin A and beta-carotene, both vital in defending the body and promoting healthy and young looking skin.

Birth Defects

Folic acid has long been recognised for its ability to help protect the foetus against birth defects. Folic acid is a B vitamin that promotes healthy cell division. Without it nervous system cells do not divide properly which has linked to a number of birth defects such as Spina bifida. The main source of folic acid is green leafy vegetables such as the Brussel sprout and spinach but as our reliance on processed foods rather than fresh fruit and vegetables grows, the deficiency of this vitamin is becoming the most common in the western world.

Other Benefits

Apart from being rich in fibre, which helps protect us against colon disease this vegetable, because of its high content of antioxidants, particularly vitamin C, is a great preventative for degenerative diseases such as rheumatoid arthritis, the subject of our disease report this month.

I have posted in the past about Chicken Pox and Shingles and the importance of the amino acid L-Lysine to assist in recovery from an attack of the latter. Brussel Sprouts are one of the leafy green vegetables which contain this amino acid and another good reason to include in our diets.

I am now going to hand you over to the ever resourceful Carol Taylor to share some delicious ways to prepare and eat this very versatile vegetable.

Brussels sprouts or little cabbages fall in two camps love them or hate them a bit like Marmite. I wonder how many parents have cajoled, bribed or just said eat it or you get it for breakfast??

How many people who hated them as a child now love them?

As Sally has rightly stated in her part of the post they are packed with good things…Like a phytochemical, which helps our own defence system to protect against disease in general but in particular cancer. Vitamins A and C and so much more.

Eaten as part of a varied diet and now they are not boiled to death like my Nan used to do with anything green they are roasted, Sautéed, fried, shaved as well as steamed or boiled in lightly salted water.

In my quest for some different recipes I did come across Brussel sprout ice cream…I love the little sprout but for me that is a step too far…Some veggies don’t lend themselves to ice cream or smoothies.

I love just plain little brussels lightly steamed or boiled with my Christmas dinner…the little small ones which have had had a frost on them are so sweet and lovely.
Sautéed with bacon they are to die for…

My spicy pan fried Brussels come very close or top depending on whether you are a bacon or a chilli fan…

This recipe serves 4 people.

  • 1lb of Brussel sprouts trimmed and halved
  • 1 tbsp of olive oil
  • 1-2 garlic cloves
  • 1 tbsp of cumin seeds
  • 2 tsp of balsamic vinegar
  • 6 shallots peeled and quartered
  • Chilli flakes and chopped fresh chives to garnish.

Let’s cook!

  1. Heat the olive oil in a frying pan, add the garlic and shallots and stir fry for 3-4 minutes until the shallots just start to turn golden.
  2. Sprinkle in the cumin seeds and add the sprouts. Stir fry for 3-4 minutes over a medium heat then reduce the heat and cover the pan, cook for a further 4-5 minutes or until the sprouts are almost tender.
  3. Sprinkle over the balsamic vinegar and let it cook just for a few seconds. Season the sprouts to taste with salt and cracked black pepper.
  4. Garnish with chilli flakes and chopped chives.

A beautiful side dish with your Sunday roast or Christmas dinner.

This next dish is a recipe I have had for a long time…

These little cakes are very tasty and lovely with some steamed vegetables or a salad. This mix makes 6 rice cakes. If you haven’t made a risotto before please don’t let it put you off.

As long as your liquid is hot and you let each addition of stock become absorbed into the rice before adding more stock it is a doddle. So much easier than most people think it is. Who hasn’t seen the disasters on the TV cooking shows?

Risotto Cakes with Brussel Sprouts.

These lovely risotto cakes also are vegetarian and the first time I made them was at Christmas for a veggie friend and they loved them.

I also think meat free dishes have come a very long way…Don’t you? There is so much more on restaurant menus and I also think home cooks are more adventurous with flavours.

These risotto cakes certainly fit the bill even if you are a die hard meat eater.

Ingredients:

  • 8oz risotto rice
  • 8oz brussel sprouts finely shredded
  • 6 shallots finely chopped
  • 4 oz unsalted butter
  • 2 tbsp parmesan cheese
  • 2 oz cooked, shelled chestnuts, chopped finely
  • 1 3/4-2pints of hot vegetable stock
  • 3 tbsp flour
  • 2 large eggs beaten
  • 8 oz fresh breadcrumbs.

15-20 Sage leaves for garnish, a little flour for dusting and a pinch of paprika.

Oil of your choice for deep frying.

Line 6 x 4 inch cooking rings with cling film.

Lets Cook!

  1. Cook the shredded Brussel sprouts in lightly salted water for 1 minute. Drain set to one side.
  2. Melt the butter in a pan and cook the shallots for 2 mins until soft but not coloured. Add the rice and stir until the rice is evenly coated with the melted butter.
  3. Stir in 1-2 ladles of the hot vegetable stock at a time and stirring until the rice has absorbed the stock before adding your next ladles of stock. Do this until the rice is just tender but with a little bite. This will take about 25 minutes as does any risotto.
  4. Add the cheese and season being careful of the salt as both the cheese and the stock contain salt. Gently stir in the chestnuts and the sprouts. If the mixture seems too thick then you may want to add a little more stock.
  5. Divide your mixture between the cooking rings. Leave to cool and then chill until set and firm.
  6. When the rice cakes are nicely chilled remove the rings and the clingfilm.
  7. Double dip the lightly floured rice cakes in egg and then breadcrumbs…repeat. You may need to reshape the cakes.
  8. Heat the oil until a small crouton of bread turns golden within a minute and dust the sage leaves with the flour and paprika and fry for 1-2 minutes…set aside on kitchen paper.
  9. Deep fry the cakes for 5-7 minutes until they are golden and crisp. It is probably best to do these 2 at a time while keeping the cooked ones warm in the oven.
  10. To serve, add some deep fried sage leaves to the top of the cake and serve with steamed vegetables or salad.

Brussels also lend themselves very nicely to salads I think we are all getting so much more adventurous with food…Don’t you??

Brussel Sprout Salad with Cranberries:

This salad has all of my favourite things in one beautiful bowl.

Ingredients:

  • 1.5 lbs brussel sprouts washed, with the tough outer leaves pulled away
  • 2/3 cup fresh or dried cranberries…I prefer fresh just for that little zing…No cranberries try blueberries.
  • 1/2 cup chopped pecans or walnuts
  • 1 large apple chopped
  • 3 or 4 slices bacon cooked and chopped
  • 2 green onion sprigs thinly sliced
  • 1/3 cup feta cheese crumbled

Maple Balsamic Vinaigrette

  • 1/4 cup balsamic vinegar
  • 1/4 cup extra virgin olive oil
  • 2  tbsp maple syrup not pancake syrup as it will not taste the same you can’t beat proper maple syrup.
  • 2  tsp Dijon mustard
  • salt and pepper to taste

Let’s Cook!

  1. Hold the core end of a brussel sprout and, starting at the top, slice it into very thin slices.
  2. Discard the core and chop remaining brussel sprouts until they are all are thinly sliced.
  3. Place chopped brussel sprouts, cranberries, pecans, apples, bacon, onion and feta in a large bowl.

For the dressing

Put all of the dressing ingredients in a lidded container. Place a lid on the container and shake well. Pour desired amount over the salad, a little at a time, until the salad is coated. Store any leftover dressing in the fridge where it will keep for a few days. It can also be made in advance.

I don’t like to dress my salads but put dressing on the table as I think everyone’s taste varies.

This Brussel Sprout au gratin recipe is quick to do and very nice as a side dish.

Preheat your oven 400F and grease a 2 quart oven dish.

Ingredients:

  • 1lb of Brussel sprouts
  • 8oz of bacon..streaky
  • Half cup of heavy cream or half and half
  • Half cup of mature cheddar grated
  • Half cup of fresh breadcrumbs
  • Red pepper flakes
  • Salt and cracked black pepper to season.

Lets Cook!

  1. Bring a pan of water to the boil and add brussel sprouts, cook for 6-8 minutes, drain and coarsely chop.
  2. While the sprouts are cooking put the bacon in a cold pan(no fat), heat and cook for a few minutes, take out and drain on kitchen paper. The bacon will carry on cooking and you will have nice crispy bacon.
  3. I learnt this on master chef and it works..bacon needs no fat as it makes it own and if you cook it until it is crispy in the pan as it carries on cooking you will then have very dry crispy bacon…I know because I always did that to mine until I saw it on master chef and it works a treat.
  4. Put the sprouts and half the bacon into your prepared dish and sprinkle with red pepper flakes..Spread the mixture over the dish and pour your cream over the top. Sprinkle the top with your breadcrumbs, cheese and the remainder of the bacon.
    Bake for 15 minutes until it is bubbly and golden.

I hope you have enjoyed our collaboration and even if you don’t like sprouts I hope these recipes tempt you to try them.

I think they really are an underrated little vegetable which maybe as a child we didn’t like and have never tried since…You may be pleasantly surprised.

Until next time stay safe, have fun and laugh a lot ..Because it is proven to be the best medicine and it is FREE!

My thanks to Carol for elevating this small vegetable to its rightful place on all our plates..

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!

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

You can find out more about Carol and catch up with her Food and Cookery Column HERE

Connect to Carol via her blog and enjoy posts on healthy eating, conservation, waste management, travel and amazing recipes: https://carolcooks2.com/

Smorgasbord Blog Magazine Weekly Round Up – 11th – 17th November -Mexico, Music, Magnificent Recipes and Christmas Book Promotions.


I cannot believe that we have been home for over a week.. and a lot of catching up to do but I must thank D.G. Kaye, ..D.G. Kaye Writer Blog for her care-taking of the blog in my absence…. wonderful friend, to us all.

We have a big job starting tomorrow with a replacement fence being installed between us and our neighbour.. It will change the whole kerb appeal of the house and is the last major work of the renovations. A couple of rooms need a touch up and then come the spring it should be ready to be put on the market.

We have started looking, but as usual with us it is the house in the least expected location and not to the specifications that we planned!  But that is what makes it so exciting.

It was our 39th anniversary on Friday and we indulged in our favourite food…stir fried prawns on avocado, steak and chips with mushrooms and bacon, followed by caramel ice cream. Oh and a couple of margaritas.

Here we are 39 years ago with the registrar who married us – at what was locally known as Bridge End Cathedral in Dolgellau, Mid-Wales. Many of you already know of our impulsive dive into matrimony after only knowing each other for six weeks and getting engaged on our first date. Here we are tying the knot.. photo courtesy of my father-in-law Geoff.

I still have my outfit although it is a while since I have been able to get into it… but getting there in time for our 40th next year… David on the other hand would still be able to get into his suit.

Anyway… on with the next year and last week’s posts.

As always I am very grateful for the wonderful contributions from regular guests and also to you for dropping in and sharing…

This week William Price King shares the life and music of jazz saxophonist Ornette Coleman.

William Price King with Ornette Coleman Saxaphonist

Welcome to this month’s edition of the Travel Column at the Smorgasbord. D.G. Kaye (Debby Gies) has chosen a not-so-well known little gem of a place, Puerto Peñasco, for a tropical escape in Mexico that she discovered while watching a destination show on TV.

D.G. Kaye takes us to #Mexico – Puerto Penasco

Carol Taylor and I team up to share how you can become deficient in certain nutrients and how to prepare food to ensure you get sufficient.. this week a very important mineral that is often sidelined…Manganese.

Cook from Scratch to prevent deficiency – Manganese

With Thanksgiving at the end of the month, Silvia Todesco who is Italian, but now lives in America, shares a wonderful dessert that I am sure will be loved by all the family and guests..Ricotta, Almonds and Amaretti tart

Silvia Todesco and a wonderful dessert for Thanksgiving

Mike Biles shares the story of England’s first known poet Caedmon…with an example of his work.

Caedmon's Cross, Whitby, North Yorkshire

England’s first known poet Caedmon by Mile Biles

The first of the guest posts for the Christmas Book Fair and D.G. Kaye shares how to write in memoir.

Writing in Memoir by D.G. Kaye

For the final Sunday Interview of the series, Allan Hudson joins me and shares an excerpt for his latest release, Shattered Figurines.

Allan Hudson with an excerpt from his latest book Shattered Figurines

My review for Skating on Thin Ice (The Men of Warhawks #1) by USA Today Bestselling author Jacquie Biggar.

My review for Skating on Thin Ice

My review for Mistaken Identity by James J. Cudney

My tribute to my mother, The Duchess and her fashion flair in response to this week’s challenge from Colleen Chesebro..

Double Etheree – The Duchess

I am back to participating in the Carrot Ranch Flash Fiction Challenge and this week the prompt was ‘Storm Windows’

Flash Fiction – Storm Windows by Sally Cronin

New Book on the Shelves

Lorinda Taylor – New Book on the Shelves

The latest book from Jemima Pett

Coming of Age Adventure from C.S. Boyack

Author updates

Recent reviews for Mary Adler, Andrew Joyce and Mary Crowley

Books for Christmas from John. W. Howell, Hugh W. Roberts, Linda G. Hill and Ritu Bhathal

Sarah Brentyn, Jaye Marie, Mae Clair and Eloise de Sousa

Terrific posts from Robbie Cheadle, Pat Furstenberg and Richard Dee

More great posts from Pete Springer, Olga Nunez Miret and Anne Stormont

Tips and advice and inspiration from James J. Cudney, Anne Copeland and D.G. Kaye

Book review from N.A Granger, The Dawn from Sue Vincent and this week’s Tarot card from Jan Sikes

Carol Taylor, Jennie Fitzkee,Colleen Chesebro with Darlene Foster,

Laugh your socks off with more jokes from Debby and Sally

More funnies from Debby and Sally

Thank you for visiting and I hope you will join me again next week. 

 

Smorgasbord Health Column – Cook from Scratch to prevent nutritional deficiencies with Sally Cronin and Carol Taylor – #Minerals – Manganese


In this series we look at cooking and your diet from a different perspective. Usually we emphasize the health benefits of food and how they can be incorporated into your diet. But, what happens if you do NOT include them in your diet.

We wanted to share with you what happens if your body is deprived of individual nutrients over an extended period of time.

Thankfully most of us eat reasonably well, with plenty of variety, but if you take a look at a week’s worth of meals, do you find that you are sticking to a handful of foods, all the time.

Variety is key to good health, to provide your body with as broad a spectrum of nutrients as possible that the body needs. Taking a supplement or relying on shakes and bars to provide your daily allowance of vitamins and nutrients is not in your body’s best interest. Giving it foods that the body can process and extract everything it needs is vital.

Over the next few weeks we are going to be working our way through the most essential of these nutrients and I will share the symptoms that you might experience if you are becoming deficient in the vitamin or mineral and list the foods where you can find the nutrient.

Carol Taylor is then going to provide you with some wonderful recipes that make best use of these foods… Cooked from Scratch.

Manganese is a macro mineral or trace element that is essential for the normal formation of bone and cartilage. It is also necessary for efficient metabolism of glucose and forms part of the antioxidant superoxide dismutase.

Unfortunately only about 5% of dietary manganese is absorbed which means that adequate amounts need to be taken in on a daily basis in our food.

Thyroid function

It is involved in a number of production processes including energy production, healthy joints, immune system function, sex hormones and thyroxine one of the hormones produced by the thyroid gland. Without thyroxine our metabolism would be inefficient and there would be an effect on every aspect of our health.

There are certain diseases where tests have shown the patients have been deficient in manganese and these include:

  • diabetes
  • Epilepsy
  • heart disease
  • atherosclerosis
  • rheumatoid arthritis
  • Osteoporosis
  • mental conditions such as schizophrenia.

What is the role of manganese in bone health?

normal-bone-micrographWe tend to think of calcium and magnesium being the major bone minerals but in fact manganese and one of the main nutrients in Spinach, Vitamin K are also absolutely essential to ensure healthy bones.

Bone is not a solid substance. It is a living and changing tissue that not only provides the structural framework for our bodies but also is used to protect major organs such as the brain, spinal cord and the nursery for blood vessels.

We have all made plaster or papier-mâché; sculptures at school and would have begun with a framework and some form of mesh, usually made from chicken wire. In the body this mesh is called the osteoid and is made up of protein, collagen, elastin and Glucosamine polymers.

New bone is being produced all the time, particularly if there are breaks or wear and tear, so this mesh requires certain nutrients in our diet all the time including Vitamin C for collagen and B6, copper and zinc.

The Glucosamine polymers also contain manganese and to effectively combine all these components you need Vitamin K.

Once the network is in place calcium and magnesium have a framework that they can attach themselves to and bone is formed.

What other roles does manganese play in the body?

The body’s operating systems have a workforce made up of enzymes. Enzymes are protein based molecules that speed up all the chemical processes in the body or act as a catalyst for a particular function. For example without enzymes, digestion of food would not happen and we would be starved of the nutrients we need to survive. Without enzymes we could not live.

Manganese plays a role in most major enzyme activities in the body by activating certain nutrients necessary to the process such as biotin (manufacture of glycogen and prostaglandins in the immune system), thiamin, Vitamin C (immune system) and Choline (essential neurotransmitter in the brain). It is also involved in the synthesis or fatty acids and cholesterol, is involved in the processing of protein and carbohydrates and also in the manufacture of some hormones.

Therefore manganese helps maintain normal blood sugar levels, thyroid function, cholesterol levels, a healthy nervous system and acts as an antioxidant.

What are the symptoms of a manganese deficiency?

If someone is suffering from pre-diabetes and has elevated blood sugar levels they are likely to be deficient in manganese in their diet. In extreme cases they may suffer from nausea and vomiting, skin rashes, dizziness and hearing loss. It is internally however that the real damage may be occurring and that is in extensive bone loss that might only be identified in late middle age.

Despite manganese not often appearing in a starring role in nutritional information; it is involved in the treatment or prevention of a number of conditions including asthma.

Food sources for manganese

cannelinni beansThankfully there are plenty of delicious food sources for this mineral and they should all be included regularly in the healthy eating plan. A really good source for nutrients and protein are beans and I will also feature a post on those later in the week including how to prepare ‘wind free’ recipes!

Other foods that contain good amounts of manganese include spinach, brown rice, tomatoes and walnuts.

wholegrainsIt is important to include asparagus, pineapples, wholegrains, porridge oats, dark green leafy vegetables, raspberries and strawberries regularly. If you cook with herbs and spices basil, cloves, cinnamon, thyme, black pepper and oregano; they too will add manganese to your diet.

Time to hand you over to Carol Taylor who has been creating dishes that include ingredients that are great sources manganese.

How to include Manganese in your diet.

To find recipes which include the ingredients I want to use to make a dish I just enter the main ingredients in the search bar and it brings up recipes. It is as easy as that…

This dish includes a lot of tomatoes but when they cook down they are the best tasting tomatoes ever a little like a sun dried tomato taste..rich and flavoursome.

Chicken, Tomatoes and Basil.

Ingredients:

• 4 chicken breasts with or without skin.
• 4 large cloves of garlic flattened with the blade of the knife…I leave the skin on.
• 1 pint of cherry tomatoes
• A large handful of basil leaves half to add to the dish for cooking and the remainder to garnish the finished dish with.
• Good quality olive Oil
• Black Pepper and salt to season

Let’s Cook!

This is so easy to prepare put your seasoned chicken breasts skin side up into an ovenproof dish then add the tomatoes and garlic over the chicken. Drizzle with a good quality olive oil and scatter the basil leaves ovet the top keeping some aside to garnish the dish when serving. The basil leaves will burn or char but it adds flavour.

When I was assembling the dish it did look like a tomato overload but as it cooked the tomatoes took on an almost sun dried taste and the dish got the thumbs up from everyone.
Served with brown rice and steamed vegetables it was a lovely dish and I would definitely make again.

Tip: If you love your chicken skin crispy then make sure the skin is not covered by the tomatoes…

My aim is to try and I am not a dessert person is to give you a savoury dish and a dessert in this series.

Apples are plentiful this time of year and if you are trying to cut down on pastries then these apples fit the bill nicely…The apple without the pie…

Baked Apples…

Ingredients:

• 4 large apples cored – any type except Granny smith which do not bake well
• 4 teaspoons unsalted butter cut in tiny cubes
• 1/4 cup walnuts chopped
• 2 teaspoons cinnamon
• 1 teaspoon ground ginger or you could use fresh ginger very finely chopped or grated.
• ½ teaspoon ground nutmeg
• brown sugar to taste
• ½ cup apple cider ( I used ACV as I couldn’t get apple cider)

Let’s Cook!

  1. Place your cored apples in an oven proof dish. Mix the butter, walnuts and spices together and add to the centre of the apples.
  2. Pour your apple cider into the dish to stop the apples catching the bottom of the dish.
  3. Bake on 350F/177C or gas mark 4 for 45 to 60 minutes depending on your apples…Baste the apples every 15 minutes.

To Serve: These can be served with custard, ice cream or a dairy free coconut cream whip.

This was a lovely dessert and I think using Apple cider vinegar instead of cider took away the sweetness of the apple it was really nice.

I hope you enjoy these recipes which have been cooked and tested in my own kitchen

My thanks to Carol for these two delicious sounding dishes that will be tried in tested in my kitchen too…

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!

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

You can find out more about Carol and catch up with her Food and Cookery Column HERE

Connect to Carol via her blog and enjoy posts on healthy eating, conservation, waste management, travel and amazing recipes: https://carolcooks2.com/

My thanks to Carol for all her efforts to bring great cookery and healthy options into our diets and I know she would love your feedback. thanks Sally

Smorgasbord Blog Magazine – Weekly Round Up – AWOL – Benny Goodman – Magnesium – The Magic Carpet – Television Interviews and all that Jazz…


Welcome to the round up of posts that you might have missed this week on Smorgasbord.

On the news front I will be offline from this Thursday to Monday 28th October and for a few days in the first week in November. I have however left some posts for you… the regular book promotions and also some surprises.

Delighted to share the news of the start of a series by guest writer Mike Biles, author of A Bit About Britain’s History who will be joining us every Saturday until Christmas. His first post next Saturday is about the visit he made to author Rudyard Kipling’s home.

As Just an Odd Job Girl has now finished, I am starting a new serialisation, this time of my first short story collection from 2009, which has just received a lovely review. The first two stories from Flights of Fancy air next weekend.

And I would be grateful if you could pop in on Sunday when Eloise De Sousa will be my guest on the Sunday author Interview

I will be online again by Monday and will respond to any comments then… I will also catch up with any retweets etc on social media.

On with this week’s posts.

As always my thanks to the contributors and guest writers for the time and work that goes into preparing the posts for the blog and to you for keep coming back to read them.

William Price King shared the life and music of the renowned King of Swing, Benny Goodman.

https://smorgasbordinvitation.wordpress.com/2019/10/15/smorgasbord-blog-magazine-the-music-column-with-william-price-king-the-king-of-swing-benny-goodman/

Magnesium – Calcium’s BFF and a deficiency alert One of the minerals that most people focus on is calcium (the last column) but it is in fact magnesium or the lack of this mineral in our diet that may be the contributory factor in many of the diseases that we suffer from, particularly as we get older.

https://smorgasbordinvitation.wordpress.com/2019/10/16/smorgasbord-health-column-cook-from-scratch-to-prevent-nutritional-deficiencies-with-sally-cronin-and-carol-taylor-minerals-magnesium/

If you are a regular visitor to the blog you will be familiar with Jessica Norrie and her Literary Column which ran in 2018 and has enjoyed a revival this year too. We also get to enjoy an extract from Jessica’s latest release – The Magic Carpet

https://smorgasbordinvitation.wordpress.com/2019/10/20/sallys-cafe-and-bookstore-sunday-interview-jessica-norrie-with-an-extract-from-the-magic-carpet/

 Last week I covered the basics of the preparation needed before a radio and podcast interview  This week preparing for an interview on camera.

https://smorgasbordinvitation.wordpress.com/2019/10/19/sallys-cafe-and-bookstore-book-marketing-for-authors-preparing-for-an-interview-on-camera-sally-cronin/

This week in the Colleen’s Tuesday Poetry Challenge 145 we are being asked to write in response to the photo prompt selected by last month’s winner of the challenge, Diana Wallace Peach.. I have composed a double Etheree – The Moonlight Concerto

https://smorgasbordinvitation.wordpress.com/2019/10/16/smorgasbord-poetry-colleen-chesebros-tuesday-tanka-challenge-photoprompt-the-moonlight-concerto-by-sally-cronin/

This weekend the last two chapters of my novel Just an Odd Job Girl. A surprise visitor changes Imogen’s future.

https://smorgasbordinvitation.wordpress.com/2019/10/19/just-an-odd-job-girl-serialisation-chapter-nineteen-full-circle-by-sally-cronin/

The final chapter…a new life

https://smorgasbordinvitation.wordpress.com/2019/10/19/just-an-odd-job-girl-serialisation-final-chapter-a-new-life-by-sally-cronin/

In the UK according to overall cancer statistics from Cancer Research UK there were 363,484 new cases in 2016, and 164,900 deaths in 2017. There is now a 50% survival rate over 10 years but, 38% of cancers are preventable.

https://smorgasbordinvitation.wordpress.com/2019/10/15/smorgasbord-health-column-major-organs-and-systems-of-the-body-female-reproductive-system-breast-cancer-by-sally-cronin/

This week I am share the the impact on a child’s body of a high sugar diet and lack of nutrition in relation to their brain development and hormone production as they head into puberty.

https://smorgasbordinvitation.wordpress.com/2019/10/17/smorgasbord-health-column-the-obesity-epidemic-part-four-finding-a-point-to-intervene-in-the-life-cycle-7-14-healthy-diet-for-brain-function-and-hormon/

In her final post Linda Thompson shares the sadness of loss. In this case when a relationship dies and we have to leave elements of our previous life behind. Thankfully most of us find another safe haven.

https://smorgasbordinvitation.wordpress.com/2019/10/14/smorgasbord-posts-from-your-archives-new-bloggers-on-the-scene-dreamcatcher-on-loss-divorce-by-linda-thompson/

New Book on the Shelves

https://smorgasbordinvitation.wordpress.com/2019/10/14/sallys-cafe-and-bookstore-new-book-on-the-shelves-non-fiction-creative-solutions-for-the-modern-writer-by-harmony-kent/

https://smorgasbordinvitation.wordpress.com/2019/10/15/sallys-cafe-and-bookstore-new-book-on-the-shelves-non-fiction-writing-on-water-self-awareness-by-jane-sturgeon/

https://smorgasbordinvitation.wordpress.com/2019/10/16/sallys-cafe-and-bookstore-new-book-on-the-shelves-pre-order-the-last-will-of-sven-anderson-the-harry-spittle-saga-book-2-by-geoff-le-pard-and-free-book-offer/

https://smorgasbordinvitation.wordpress.com/2019/10/17/sallys-cafe-and-bookstore-new-book-on-the-shelves-children-molly-finds-her-purr-by-pamela-s-wight/

https://smorgasbordinvitation.wordpress.com/2019/10/18/sallys-cafe-and-bookstore-new-book-on-the-shelves-ya-fantasy-through-the-nethergate-by-roberta-eaton-cheadle/

Author Update #reviews

https://smorgasbordinvitation.wordpress.com/2019/10/14/sallys-cafe-and-bookstore-author-update-reviews-teagan-riordain-geneviene-balroop-singh-bette-a-stevens-and-julia-benally/

https://smorgasbordinvitation.wordpress.com/2019/10/18/sallys-cafe-and-bookstore-author-update-reviews-jacqui-murray-vandana-bhasin-and-smitha-vishwanath-anne-goodwin/

https://smorgasbordinvitation.wordpress.com/2019/10/14/smorgasbord-blogger-daily-monday-14th-october-nicholas-rossis-bookblurb-charles-f-french-with-robbie-cheadle-1984-and-susannah-leonard-hill-halloween-childrens-story-competition/

https://smorgasbordinvitation.wordpress.com/2019/10/15/smorgasbord-blogger-daily-tuesday-october-15th-d-g-kaye-astralplaning-alex-forshaw-click-training-babies-andrew-petcher-instagram-and-tourist-attractions/

https://smorgasbordinvitation.wordpress.com/2019/10/16/smorgasbord-blogger-daily-wednesday-october-16th-beetley-pete-bookreview-mary-smith-afghanistan-janet-gogerty-essentials/

https://smorgasbordinvitation.wordpress.com/2019/10/17/smorgasbord-blogger-daily-thursday-17th-october-c-s-boyack-with-roberta-eaton-cheadle-carol-taylor-pumpkins-and-jack-eason-politicians/

https://smorgasbordinvitation.wordpress.com/2019/10/18/smorgasbord-blogger-daily-friday-18th-october-annika-perry-bookreview-bienvenue-press-flash-with-sharon-marchisello-and-joelle-legendre-insomnia-humour/

 

 

https://smorgasbordinvitation.wordpress.com/2019/10/15/smorgasbord-laughter-lines-comedian-in-residence-d-g-kaye-and-a-joke-from-sallys-archives-13/

 

 

 

https://smorgasbordinvitation.wordpress.com/2019/10/17/smorgasbord-laughter-lines-comedian-in-residence-d-g-kaye-and-a-joke-or-two-from-sally/

 

Thank you very much for dropping in and all your support this week. I hope you will pop in next week thanks Sally.