Smorgasbord Blog Magazine Weekly Round Up – 21st – 27th February 2021 – 1960s Pop Music, Short Stories, Poetry, Blog Stars, Books, Reviews and Funnies


Welcome to the weekly round up with posts that you might have missed during the week.

I don’t have a great deal to report this week which in many respects is a good thing. We are waiting to hear the government decision regarding lock down today or tomorrow but it looks like it has been extended to the end of April with certain services such as hairdressing being one of the last to open.

Just as well my husband has become so deft with the scissors and clippers and as my hair is short anyway it has not been too bad.  I take the clippers to his hair too and after nearly a year we may continue after the restrictions are lifted.

I have been out and about however in the virtual sense which was a lot of fun. This week I was delighted to be the guest of author Hugh Roberts where I shared the story of my acting debut….I hope you will head over to read..

Watch Out For The Matador! – A True Story

As always my thanks to William Price King and delighted that the Breakfast Show is going down well, despite the fact that it is a little early for many of you to remember the songs.. If you do have memories and a favourite track from the 1960s we would love to include you in the Breakfast Show Special at the end of March.. details here The Breakfast Show 2021

Thank you also to you for all the visits, comments and shares again this week.. I do appreciate the support very much.

On with the posts from the week….

The Breakfast Show with William Price King and Sally Cronin – Chart Hits 1963 – Part Two

Jane Risdon shares the background to one of her favourite tracks of the 1960s

What’s in a Name? – Prince Charming by Sally Cronin

Return to Tales from the Irish Garden.. Previously

Colleen Chesebro’s Weekly #Tanka #Poetry Challenge No 213 #Badger Hexastich x two – Beacon and Umbrella by Sally Cronin

#Paranormal #Romance – Ghostly Interference: (White Rune Series Book 1) by Jan Sikes.

#Cancer #Journal – Apple Blossom: my Hope…my Inspiration by Jaye Marie

Past Book Reviews 2020 -#Poetry Inner Rumblings: by Joyce Murphy

Past Book Reviews 2020 – #Thriller -Deep Cover by John L. DeBoer

chicken sandwich

Recipes that Pack a Punch – A Chicken Sandwich and how your body extracts the nutrients

Turning Back the Clock 2021 – Part Seven – Anti-Aging and Attitude of Mind

Archives 2021 – #Pot Luck – #AfghanistanAdventures #54 Winter travel by Mary Smith

Archives 2021 – #Pot Luck – #Writing – Author Bio Dos and Don’ts by K.M. Allan

Going West: The Accidental Tourist by Sue Vincent

Monday 22nd February 2021 – #Food Carol Taylor, #Home Chantelle Atkins with Jessica Norrie, #Bookreview Harmony Kent

Wednesday 24th February 2021 – #LakeDistrict Mike Biles, #AlooGobi Sowmya’s Spicy Corner, #Publishing Alison Williams

Smorgasbord Children’s Reading Room – New Book on the Shelves #Ghosts – Brody Cody and the Haunted Vacation House by Toni Pike.

Smorgasbord Children’s Reading Room – Author Update – #Nature Joyce Murphy, #Fantasy Maria Matthews

New Book on the Shelves – #Thriller – Shattered Lives: A Jo Naylor Adventure by Allan Hudson

New Book on the Shelves – #YA #Fantasy – Rites of Passage (The Rites Trilogy Book 1) by Doug Parker

New Author on the Shelves – #Family – Sisters of the Undertow by Johnnie Bernhard

#Reviews #Family Lisette Brodey, #SouthernCulture Claire Fullerton, #Fantasy Tyler Edwards

#Murdermystery Terry Tyler, #Meditation Sue Vincent, #Fantasy D.Wallace Peach

#Lockdown M.J. Mallon, #Poetry Balroop Singh, #Paranormal Marcia Meara

February 23rd 2021 – Hosts Debby Gies and Sally Cronin – After Surgery and Shopping for a Husband

February 25th 2021 – Hosts Debby Gies and Sally Cronin – Lost Glasses and Best Beer in the World

Smorgasbord Laughter Lines Extra – Host Sally Cronin – We are all going to the dogs!

 

Thanks very much for visiting today and I hope you will join me again next week.. have a great weekend.. Sally.

Smorgasbord Health Column – Recipes that Pack a Punch – A Chicken Sandwich and how your body extracts the nutrients by Sally Cronin


So far in this series I have shared recipes for dishes that contain ingredients that are packed with nutrients. Today’s recipe is for one of the simplest meals we can fix, in minutes. A chicken sandwich. Of course not all sandwiches are created equal and some are more nutritional than others, but you can rest assured that your body will take every last bit of goodness out of that sandwich, and treat it with same respect it would do for a Michelin starred 18 course taster menu.

Some of you will recognise this post from two years ago but I hope that those of you who have not read it, will enjoy finding out what happens to a Chicken Sandwich when it passes through your system. (If you want to check out the nutrients in the ingredients you can find them Weekly Shopping List by Nutrient)

Ingredients for my chicken sandwich

  • Homemade wholegrain bread and you can find my recipe (Yeast Free Irish Soda Bread)
  • A good swipe of grass fed butter (grass fed daily contains more of the essential K2 vitamin)
  • A dollop of homemade mayonnaise, recipe in last week’s post (chilled soups, salads and dressings
  • Mix of lettuce, spinach, rocket and watercress baby leaves
  • Fresh roasted chicken breast or thigh meat
  • Thinly sliced tomato
  • Half an avocado
  • Seasoning to taste

I am sure I don’t need to tell you how to put these together to create a delicious sandwich.

Our body is pretty amazing but it is not a magician. You do not eat a meal and are suddenly flooded with vitamins and minerals. It is necessary for the food to go through a complex process before its nutrients can be utilised to boost our immune system and provide us with energy.

For that task we need enzymes and other ingredients produced by our organs. For the purpose of this post I am going to use share what happens to that delicious sandwich from the moment you take that first mouthful. At that point one of the most complex systems in our body is already at work to get what it needs from this simple meal.

The journey of the chicken sandwich from first bite to fuelling your immune system, building bones, feeding your brain, protecting your heart and keeping your gut full of healthy bacteria.

chicken sandwichYou take your first bite of a wholegrain sandwich with chicken and salad, a bit of butter and a smidgen salt and mayonnaise (lovely)- in the meantime your teeth, tongue and salivary glands that produce the first phase of enzymes begin the digestive process before passing the food (properly chewed is helpful) into the pharynx at the back of the throat. For example amylase produced by the salivary glands converts the bread in the sandwich into pairs of sugars, or dissacharides.

Salivary GlandsThe food then passes into the oesophagus through to the stomach where hydrochloric acid modifies pepsinogen, secreted by the stomach lining to form an enzyme called pepsin. Pepsin breaks down the chicken into smaller units called polypeptides and lipase will break down any fatty globules into glycerol and fatty acids. The acid in the stomach will also kill as much harmful bacteria as possible (not only in the food itself but passed on from the hands that made it and the board it was made on). The end result is a highly acidic liquid that is passed into the duodenum.

Stomach and PancreasThe duodenum will secrete a mucus in response to two hormones (secretin and pancreozymin) that are released to neutralise the acidic liquid that was your chicken sandwich. Bile is also passed into the duodenum either directly from the liver or from the gallbladder where it has been stored.

Acid Alkali scale-01Bile is a complex fluid containing water, electrolytes and organic molecules including bile acids, cholesterol, phospholipids and bilirubin essential for the digestion of fats and their absorption along with fat-soluble vitamins as they pass through the small intestine. The bile has also picked up the waste products that have been accumulating in the liver so that they can be passed through the colon for elimination.

This is when total levels of cholesterol are affected by the efficiency of the bile process. Cholesterol not only comes from food but is also manufactured in the liver. It is virtually insoluble in most fluids except for bile where the acids and fats such as lecithin do the job. If this process is not effective cholesterol can collect into stones that block the ducts and cause problems with the digestion of fat. Bile levels in the body are lowest after fasting which is why you have a cholesterol test at least 12 hours after your last meal.

IntestinesBy the time the liquid sandwich reaches the duodenum the particles within it are already very small, however they need to be smaller still before they pass into the ileum, where the final chemical processing will take place. The enzymes that have joined the mix from the pancreas and amylase will break down the food even further into peptides and maltose which is a disaccharide sugar.7. The small intestine is lined by millions of villi, tiny hair like projections which each contain a capillary and a tiny branch of the lymphatic system called a lacteal. More enzymes maltase, sucrase and lactase are produced to facilitate the absorption of the smaller particles through the villi – including breaking down the sugar pairs into single sugars called monosaccharides which pass through easily.

The glycerol, fatty acids and the now dissolved vitamins are sucked up into the lymphatic system through the lacteal and into the bloodstream. Other nutrients such as amino acids, sugars and minerals are absorbed into the capillary in the villi which connects directly to the hepatic portal vein and the liver. It is here, in the liver that certain nutrients will be extracted and stored for later use whilst others are passed onto the body.

The carbohydrate in the sandwich we have eaten has been broken down into first pairs of sugars and then into single sugar molecules and have passed through the villi into the liver. Glucose provides our energy and the liver will determine current levels in our system, how much glucose to convert to glycogen to store and how much to release directly into the bloodstream, as long term imbalance can cause diabetes.

Once all the nutrients have been extracted and passed into the bloodstream, lymphatic system or liver, any insoluble and undigested food moves into the large intestine. Any water and salt remaining in the mixture is absorbed into the lining of the intestine and the remainder mixes with all the other waste products produced by the body such as bacteria and dead cells – it is then pack and pressed and stored for excretion.

So there goes the last of your chicken sandwich.

I hope it puts a different perspective on the food that you are putting into your mouth – it also is important to remember that if you have a white diet, white grains, fats and sugars lacking in sufficient healthy fats, vegetables and fruits, you are giving your body a great deal less to work with, and your body and immune system will struggle to get what it needs to be healthy.

The only foods that provide our digestive system with the raw ingredients to maintain and boost our immune systems are natural, unprocessed vegetables, fruit, protein, wholegrain carbohydrates and healthy fats. This does not mean that you cannot eat white flour products, for example sourdough bread because of the live nature of the fermentation process is a healthier alternative to store bought plastic cheap white bread.

If 80% of the time you are consuming these foods cooked from scratch then 20% of the time eating foods that have are not as healthy is not a problem.

Most of us have access to an amazing variety of fresh foods but stay firmly fixed on a handful. We need a really wide variety of food to obtain all the nutrients we need for our immune system and this shopping list might help you out. Weekly Shopping List by Nutrient

©Sally Cronin Just Food for Health 1998 – 2021

I am a qualified nutritional therapist with twenty-three 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, radio programmes and posts here on Smorgasbord.

If you would like to browse my health books and fiction you can find them here: My books and reviews 2021

 

Thanks for joining me for this series and as always delighted to receive your feedback… keep young at heart… thanks Sally.

 

Smorgasbord Weekly Round Up – February 14th – 20th 2021 – Romance, Songs 1960s, Chilled soups, book reviews, videos and funnies


Welcome to the update of posts that you might have missed from the week here on Smorgasbord.

I hope all is well with you. Quiet here except for the noise of the wind howling around the house and the six inch puddle stretching across the front of the house. I know I wished I had a swimming pool but clearly the genie was having an off day.

The garden birds have been having a tough time of it with the winds and driving rain making it difficult to fly, particularly for the small birds such as the sparrows and tits. I usually buy my birdseed and fat balls at the garden centre or at a push smaller packs as the supermarket but of course the centres have been shut since the New Year and the supermarket shelves are bare of both seed and other products. One store has at least got some sunflower hearts and I have mixed that with sultanas and cooked brown rice.. They can at least digest that easily and it has nutrients for them.. The sunflower hearts provide the good fats and protein.

I have taken to put some on the ground as well as on our platform feeder and hanging baskets and hopefully they will get enough nourishment.

They are staying in the thick hedge in our back garden but when I got out (dressed in full wet gear) there is a sudden chorus of song and I can feel hundreds of eyes on me… as soon as the back door closes they are in the feeders and on the ground which is encouraging.

Anyway.. on with the posts from the week and as always my gratitude to William Price King, D.G. Kaye and Carol Taylor for their terrific contributions and to you for visiting, sharing and commenting.. it keeps me motivated..

The Breakfast Show with William Price King and Sally Cronin – Chart Hits 1963 – Part One

D. G. Kaye Explores the Realms of Relationships – February 2021 – Online Dating – Staying Safe

Bread, Homemade Peanut Butter and Home Grown Vegetables and Herbs.

St. Valentine’s Day – The Meaning of Romance to Me by Sally Cronin

Charlie the Junkyard Dog

 

 

Barbados and the last letter home 1986. Sally Cronin

#WWI – #Family Saga – The Heart Stone by Judith Barrow

#Children’s – A Beechworth Bakery Bears e-Book (too) by Frank Prem

– Past Book Reviews 2020 -My Name is Danny – #Doglovers – Tales from Danny the Dog assisted by Andrew Joyce.

Butterfly Cinquain – Fate’s Voice by Sally Cronin

Your Own Opinions And Feelings #selfaware by Toni Pike

#Finance – Working with a Financial Planner by Sharon Marchisello

– #Spying – The Story about House Hunting While Being Watched by D.G. Kaye

#Q&A D.G. Kaye, #Valentines Carol Taylor, #Interview as guest of Amy Reade

#Swearing The Story Reading Ape, #Deserts Cindy Knoke, #Speedreading Robbie Cheadle

-#JulesVerne Carol Seidl, #Waves Melanie Stewart, #Medication D.G.Kaye

#Reviews by V.M.Sang, #Cookbook Marian Beaman, #IrishMyths I.E. Kneverday

#Teaching Pete Springer, #Betrayal Abigail Johnston, #Hitching Andrew Joyce

Turning Back the Clock 2021 – Part Six – Anti-Aging and Oxygen

Salads are not just for Summer

New Book on the Shelves – #Fantasy Dead of Winter: Journey 2, Penllyn by Teagan Riordain Geneviene

#Psychological Thriller Lucinda E. Clarke, #Thriller Alex Craigie,

#Thriller Gwen M. Plano, #WIIDrama Marina Osipova, #Paranormal John W. Howell

February 16th 2021 – Hosts Debby Gies and Sally Cronin

February 18th 2021 – Hosts Debby Gies and Sally Cronin – Vows and Good Deeds

February 2021 – Another Open Mic Night with author Daniel Kemp – Flying first class and Shakespeare insults

 

Thank you for all your support and I hope you will drop in again next week… enjoy your weekend.. thanks Sally.

Smorgasbord Food Column – Carol Taylor’s Green Kitchen – Bread, Homemade Peanut Butter and Home Grown Vegetables and Herbs.


Hello and welcome to Carol Taylor’s Green Kitchen I cannot begin to tell you how delighted I am to be back with a brand- new column at Smorgasbord Magazine… and how welcome you made me feel last month for my first post of the year you are all stars as is Sally for inviting me back x

I am passionate about cooking from scratch using fresh ingredients, the environment and ensuring that the food I make for my family is clean and as chemical free as it can possible be…I would also love to know that instead of counting calories that more people counted chemicals as it is the chemicals in processed foods which affect our health and wellbeing.

Just to recap for those who missed the first post…This monthly post will cover sustainability, news on food production…changes for the better and maybe a villain or three…haha, a recipe or two including some plant- based recipes, hints and tips on making my household a little greener…aka recycling and composting.

It isn’t easy …in theory we know what we should do …THEREFORE I have looked at what I can do gradually…every small change is a bonus.

Positive signs from 2020 are it seems we are becoming a nation of cooks again we are baking bread, cooking from scratch, making small changes to how we live our live…A reset…
I now bake bread every other day… Sandwich Loaf…an update… (The original recipe was in last month’s post)

The only change I have made so far is to substitute stone ground wholewheat flour for some of the white bread flour…everything else is exactly the same…

The original recipe used 500 gm Bread Flour…

I now use 300gm stone ground wholewheat flour and 200gm Bread Flour.

As different brands of flour do vary it can affect the liquid used up until now, I have not had to change the volume of my liquid. Personally, my family prefer this percentage and is how I will make this sandwich loaf in future it has a nice texture and a nuttier taste.

Did you know?

It’s a given that processed foods can save you a little time. But what you gain in convenience, you lose in money, environmental impact and maybe even health.
That’s because processed foods require more labour to convert them from their natural state to something that fits in a box, bag or tub.

You’re also paying for the chemicals added to the processed food to keep them fresh.
You’re paying for the packaging, too, which is totally worthless once you get it home. Indeed, $1 out of every $11 you spend at the grocery store you spend on packaging you throw away.

I will give you a simple example…Peanut Butter…

One of the quickest and simplest, things to make…

Today I was making a hot homemade protein drink and needed peanut butter…it took a little under 15 mins of my time…

Rather than buying store-bought peanut butter which is full of nasties, it is easier and it is very quick to make your own.

It is the quickest easiest recipe to make ever, the kids can help blitz it and as well as being tasty it has no nasties.

Let’s Cook!

  1. Take 500 gm raw peanuts. Put in oven on a tray and cook on high for 10 mins.
  2. Take out of oven and reserve a few (if you like crunchy peanut butter) like me.
  3. Put the remainder of nuts in a food processor and blitz at 1 min intervals scraping down the sides. Do this for 4 mins or until smooth.
  4. Add 1tsp of salt,1 tbsp oil and remainder of reserved nuts if using. If you want to add honey, Nutella or other flavouring, of your choice then add now.
  5. Blitz again for 1 min and put it in a suitable container. Stores in fridge for 3/4 weeks.

IT’S DELISH!

How many of you grow your own vegetables and or herbs?

When you are growing your own food, you are in control of every step of the growing process — from selecting your seeds and deciding on how you will manage the soil and the pests which may appear all the way to harvesting and composting …it was my grandfather and my father who taught us about rotating fruits and vegetables and which parts of the garden needed the soil to rest once the crops had been picked.

Plus, a garden can provide a relaxing way to connect with nature and work with your hands.

I know all this can sound intimidating; however, gardening can be done on any scale, from a windowsill of kitchen herbs to a backyard vegetable plot.

With the right plan in hand, a home garden can easily fit the demands of busy lives and tight budgets.

You just need a plan…for those of you who are experiencing snow and winter weather it’s the ideal time especially if you have been in your home for a while you know where the sunny spots are…If you have time and reasonable weather now is the time to prepare your soil just dig it over and let the elements do the rest and you will have nice soft soil come the spring and early summer…

Of course, think about your goals do you want fruit and veggies or just happy to grow some herbs all this of course depends on space…in our early days we just relied on window sills, pots, hanging baskets and planting a few veggies among the flowers and then I luckily managed to get an allotment and we could grow a bit more but so much depends on the space and time you have to allocate to this…

Then comes fun part choosing your seeds…drawing a little plan…sorting out your shed for pots or anything which may hold soil and veggies…Get Creative and sort out some junk…

If anyone has some hints and tips on how you grow your own please share…we are in this together…

Are you ready to join me in making your kitchen and garden a little greener, are you ready to cook from scratch more often and to count chemicals instead of calories?
Love Carol xx

About Carol Taylor

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

I love shopping at the local markets, finding fresh, natural ingredients, new strange fruits and 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: @CarolCooksTwo – Facebook: Carol Taylor

 

My thanks to Carol for another wonderful post about how small changes can make a big difference to our health and that of the environment.. do head over to her blog to follow her and take your appetite… thanks Sally.