Category Archives: A Taste of Thailand

Fruity Friday’s…The Tamarind

Fruity Friday's The Tamarind

I just don’t know where the time goes it’s Friday again and this week I am showcasing the lovely Tamarind…The Tamarind is very plentiful here and used in many Thai dishes …I love just eating the fruit it has quite a sour taste but I like it…It is sold in little packs here on the markets the seeds already removed or as a paste to add to food. It is also sold dried and sugared as a snack food and although sugared is still has quite a sour…taste…

This rather plain brown pods fruit does, however, have the capacity to elevate your food to something else.

Tamarind like many fruits and vegetables has a long history of healing and aiding stomach disorders and is used as a laxative.

Tamarind Preparations are used for fevers, sore throats, inflammation of joints and sunstroke. The leaves dried or boiled are made into poultices to help reduce swollen joints, sprains, boils, haemorrhoids and conjunctivitis.

Tamarind is also great as a marinade for meat as it breaks down and tenderises tougher cuts of meat. It is used to make jams and syrups it is also one of the secret ingredients of Lea & Perrins  Worcestershire sauce which is a fermented sauce which has many uses.

Great for smoothies a mango and tamarind smoothie is very nice it also has many other culinary uses.

This little dip is a recipe from Bali given to me by my grandson’s girlfriend it is very easy to make but made more special by the addition of tamarind. 

Called Rujak sauce it is lovely with mangoes.

  • Take 200 gm of palm sugar shaved.
  • 15 gm of tamarind flesh and 5 tbsp of water leave to infuse for 5 mins and then drain and keep the tamarind flavoured water.
  • 6 or more Thai chillies.
  • 1/4 tsp shrimp paste and 1/4tsp salt.

Blitz all these ingredients together and you have fiery little sauce.

It is hard for me to pick a favourite dish made with Tamarind this recipe for Beef Rendang is a recipe given to me by my friend Mamik and it is very nice the beef is amazing. It is also my go-to recipe if I want that special dish to impress although there are many ingredients and it has quite a long prep time it is so worth it and as I said earlier if I am having guests a really lovely dish. Yu can see how rich and flaversome that meat looks and it tastes amazing…

beef rendang

Ingredients:

  • 2” Galangal
  • 2” Ginger
  • 1 kg beef (Bottom Round)
  • 1-litre  Coconut Milk (3 sm tins and made to one litre with water)
  • Grind together and put on one side, 1 tbsp Coriander seeds, 1 tsp Cumin seeds and 1 tsp white peppercorns.
  • 2 Star Anise.
  • Half cup toasted coconut (pound in pestle until oil is released and it looks like a paste.)
  • 1 Turmeric Leaf (Leave the leaf whole but tear side to stem along leaf) this releases the flavour.
  • 2 stems lemongrass crushed along the stem.
  • 2 Lime leaves.
  • Soak 1-2 tsp Tamarind pulp in a little water and set aside for later.

Curry Paste:

Blitz the next 4 ingredients together to make the curry paste.

  • 2cm Fresh Turmeric.
  • 10 Shallots
  • 5 Cloves Garlic
  • 10 large red chillies (de-seed if you want a milder curry)

Let’s Cook!

Cut the beef into large cubes.

Put a tbsp oil of your choice in a cooking pot (I use a wok). Add Curry paste and cook and stir for 5 mins, add beef and stir to combine. Add coconut milk/water mixture and stir to combine.

Slowly bring to a gentle simmer, add torn turmeric leaf, lemongrass and lime leaves and star anise.

Cover pan and cook until meat is tender at least 3 hrs on a low simmer, stirring occasionally.

Add the ground coconut paste about half hour before the end of the cooking time and also the tamarind liquid and this is when the magic happens and the taste goes from just another curry to something wonderful.

When the meat is cooked and tender remove the turmeric leaf and lemongrass stalks although if we are not eating the curry until the next day I leave them and remove them before we eat the curry.

This curry should traditionally have a very thick paste and is also best eaten the next day to allow the flavours to develop.

However, as Europeans prefer a thinner sauce you can choose not to reduce down as much.

Enjoy!

Another of my favourites is Miang Kham although I have made at home some markets sell all the little bits ready cut in bags with the sauce much easier and they taste just the same as much of the food sold on the markets here is made in home kitchens and brought to market…

miang-kham-1188212_1920

 

Ingredients: Filling:

  • 3/4 cup grated coconut (this is often available in the baking section of most supermarkets) if you are not as lucky as me and can buy from our local fresh markets.
  • 2 small limes, unpeeled (try to get limes with thin skin), cut into small cubes
  • 6 tablespoons shallots, peeled and cut into small cubes
  • 6 tablespoons roasted peanuts
  • 6 tablespoons small dried shrimps
  • 4-5 fresh Thai chillies, cut into small slivers
  • 4 oz fresh ginger, peeled and cut into small cubes.

Ingredients: Sauce:

  • 1 tablespoon shrimp paste, roasted until fragrant
  • 2 oz fresh galangal, cut into slivers and roasted until fragrant (see note below)
  • 1/4 cup grated coconut, roasted in a low-heat oven until lightly brown
  • 4 oz small dried shrimps.
  • 2 oz shallots, peeled and coarsely cut
  • 1.5 teaspoons fresh ginger, sliced
  • 8 oz palm sugar (broken into small chunks)
  • 2 tablespoons table sugar
  • 1 tbsp tamarind soaked in 3 tbsp water for about 10 mins.
  • salt for seasoning

Let’s Cook!

The Sauce.

In a pestle and mortar, pound together the shallots and galangal until fine (note about galangal: it’s ok to use dried galangal as long as it’s placed in a dish of lukewarm water for a few minutes to reconstitute). Add roasted shrimp paste, ginger, coconut and dried shrimp, and continue pounding until smooth. Remove the mixture and place in a pot with 1.5 cups water. Bring to a boil over medium heat, add palm sugar and table sugar, then reduce heat and simmer, wait until reduced to 1 cup or a bit less. Add tamarind liquid. Taste, and adjust by adding a bit of salt. Remove from heat and transfer to a small bowl.

Wrapping Leaves

Your choice of what leaves to use is up to you. Some use lettuce or spinach leaves due to ready availability, but to get an authentic flavour you should use the fresh Betel Leaves.

To serve:

Roast the coconut in a low-heat oven until lightly brown. Spoon the roasted coconut into a serving plate. In separate small bowls, arrange each filling ingredient listed above. With a fresh wrapping leaf in hand, fold it once across the bottom then sideways to form a pocket. Place about 1 teaspoon toasted coconut in the leaf together with a small amount of each filling to create a bite-sized quantity. Spoon the sauce on top, pop in your mouth and enjoy!

Although this can be a little time-consuming to prepare it is well worth it.

Lastly a beautiful salad with a Tamarind Sauce.

Yum Takrai (Spicy Lemongrass Salad)

Lemon Grass-Authentic recipe-Thai food

Ingredients:

  • 15 stalks fresh lemongrass.
  • 14 cup finely chopped ginger
  • 2 tbsp. toasted cashews
  • 2 tbsp. whole dried shrimp
  • 12 tbsp. fish sauce
  • 12 tbsp. fresh lime juice
  • 1/2-1 12 tbsp. sugar
  • 1 tbsp. whole dried shrimp, finely ground
  • 4-6 red Thai chillies stemmed and thinly sliced
  • 2 shallots, very thinly sliced lengthwise
  • 3 raw stemmed long beans, cut into 4″ pieces for garnish.

Let’s Cook!

Trim and slice lemon grass very finely. Transfer lemongrass slices to a medium bowl, separate rings with your fingers. Add ginger, cashews, shrimp, fish sauce, lime juice, sugar, ground shrimp, Thai chiles, and shallots, and toss well. Garnish with long beans. Serve on Banana Leaf or Betel Leaf as in my picture.
We also serve with a tamarind sauce made by combining 3 tbsp tamarind pulp with cup water in small pan, bring to boil and simmer 5 mins.
Remove from heat and stand 15 mins you can help break tamarind down with a spoon, strain through sieve extracting as much liquid as possible.
Add 2cm peeled finely chopped ginger and 2 cloves finely chopped garlic, 11/2 tbsp palm sugar,2 tsp fish sauce,1 tbsp chilli/garlic sauce and 1 tsp soy sauce to tamarind liquid. Bring to boil, simmer 5 mins.
Whisk 1 tbsp cornflour with little water whisk into sauce cook 1 min or until thickens.
Taste and adjust seasoning add more sugar if required.
Keeps in an airtight container in the fridge for up to one week.
Enjoy!

Thank you for reading this I hope you enjoyed it and found it helpful if you did please feel free to share……Thank you xxx

Connect to Carol( Moi)

New additional Bloghttp://myhealthyretirement.com/welcome-to-orienthailiving-my-first-post/

Blog: https://blondieaka.wordpress.com/ Twitterhttps://twitter.com/TheRealCarolT

Facebookhttps://www.facebook.com/carol.taylor.1422

Pinterest ( 1): https://www.pinterest.com/caroltaylor56/pins/

Pinterest ( 2 ): https://www.pinterest.com/caroltaylor635035/pins/

My 2nd Pinterest account is my new one connected to my new blog please have a look and follow me I don’t have many boards at the moment but I am adding to them every day…Thank you x

 

 

Advertisements

Thailand is the Land of Smiles.

via Photo Challenge: Smile

yen and dum songkram

 

The Land of smiles and we will all most certainly be smiling come Friday 13th of April as it is the start of Songkram(n) which is the Thai New Year…

If you don’t want to mess up your newly coiffed costly hair style or extensions then stay indoors and don’t think that you can hold up in a bar and raise a glass to the revellers as nowhere is safe… You WILL still get wet…Very wet… SMILE!

 

All the shops are selling brightly coloured shirts and the staff are already wearing them on the tills of Tescos to the tiny corner shop…it is a time to be happy and joyous… The water pistols are many tiny ones with a backpack to hold extra water for the little ones to some big bad boys…lol

Aston Songkram 2014

Shops are doing a grand trade in paddling pools and water pistols…Anticipation is high everyone is ready…So Smile!

We are ALL expecting to get wet, very wet..Nowhere is safe unless you are in a bunker somewhere… People are wearing coloured wigs, dressed as frogmen..or dressed in very little…

Mike and co Songkran

So if you don’t want to get floured… Oh Yes! And watered  it can come via a bucket full or a fire hose…Yep! Everyone gets involved and wet!

All done with the biggest of SMILES….

Happy Songkram!

 

 

A lovely light 3-course meal.

To give me a little break the lovely Sally has put together some recipes from our Cook from Scratch column and created a lovely light 3-course meal…. Thank you, Sally 🙂 x

Tom Yum Goong- Prawns- authentic-recipe

A lovely light Ton Yum Goong Soup

via Smorgasbord Blog Magazine – Carol Taylor’s Cookery Column – A three course meal via Cook From Scratch

Smorgasbord Blog Magazine – Carol Taylor’s Food Column – Lemon Grass Chicken and Jamaican Chicken Wings

Time for my cookery column once again…Two completely different chicken recipes both delicious and a lovely recipe for Thai peanut sauce…I hope you enjoy!

Smorgasbord - Variety is the spice of life

I just love cooking with citrus fruits not only are they healthy but they add such a lovely zing to a dish don’t you think?

Today my dishes includes either Orange or Lemon and when I was thinking about this and don’t ask why because I haven’t a clue my brain just wanders at times and goes off on a tangent.

But the Children’s Nursery rhyme Oranges and Lemons, said the bells of St.Clements sprung to mind…Who remembers that? We used to play that game at parties and in the school playground…Did you?

Today I give you a recipe which was originally given to me by my friend Mamik who comes from Indonesia… she makes the most awesome Beef Rendang which I will share with you another day…

These chicken skewers are lovely and moist and making them on lemon grass skewers just enhances that lovely lemon flavour.

Lemon grass…

View original post 1,350 more words

Healthy Eating…How to lose weight and eat the foods you love !

 

No more ( 2)

Don’t the weeks just fly by? Welcome back to Carol’s boot camp…How is your new eating plan going??? It would lovely to hear from you in comments…

I am really watching what I eat this week as Easter is coming and I love a Hot Cross bun or two…Don’t you??

What is this I hear about the word Easter being taken of the Easter Egg boxes???  Well apparently it is old news and not quite TRUE..the word Easter is on the back of the box and not the front… I am guessing that it won’t be long before it disappears from the back of the box… Maybe I will take a bet on that…

What have I eaten today…Som Tam ( Papaya Salad)and sticky rice for my brunch…my early morning drink was Coconut Juice fresh and lovely.

Papaya Salad Som Tam

Tonight, as my little granddaughter has come to stay, is Thai Beef Salad …A treat as beef is hard to come by here and expensive. Now when you click on this link you will also see a recipe for Bread Pudding which is a luscious English dish… Moderation and enjoy if you make it! No guilt and moderation…

Nam Doc Nua

Thai Beef Salad

Doesn’t it look lovely and fresh? That is why I love Thai Food  …It is quick to make and when I was working I just froze my meat in portions and took it out of the freezer before I went to work..so when I come home I just had to put on the rice and chop the salad ..flash fry the beef and slice thinly and mix it together and add the chillies etc…20 minutes tops and my dinner was ready…

I also owe all of you who were looking forward to some Tofu recipes this week an apology... I was hoping to get some tried and tested recipes that I could make but no… I won’t go into the why’s and wherefores but if anyone would like to do a guest post on Tofu with tried and tested recipes then please Pm or e-mail me… I am so sorry to have let you down…I myself don’t cook with tofu and haven’t ever wanted to but I know many of you do and I was hoping to be able to feature some on here this week and try some for myself but it didn’t happen I am afraid… So sorry 😦

What did you think of the protein drinks did you try them? Which one is your favourite so far?? Mine is the raspberry and beet one which is pictured below isn’t it a lovely colour so pretty  …There will be another one next week so stay tuned…

Raspberry Protein Shake

Next week I will have another protein drink for you… Also, some recipes using Mango as at the moment Mangoes are plentiful and in season here and I have many mangoes some I eat green and raw with a chilli dip and I also make my own Mango chutney for when I have an Indian Curry which I do maybe once every two weeks…I did tell you that this eating plan does not count anything we just apply MODERATION…

No foods are barred just the ones that I choose not to eat…What do you choose not to eat?? Come on…Be truthful…

board-1848736_1920

We are all grown-ups and we know what we are eating and we know what is good and what isn’t and we know why we are overweight … Who are you cheating??? Not me! I won’t tell you not to eat it…I won’t tell you to stop … I won’t tell you anything except what I eat and what works for me and the rest is up to you…No one else… Just You!

Tell me …How is your eating plan going? Do these posts help? Are there any particular recipes you would like me to feature???

Until next week ..Enjoy what you eat…Just remember…No Excuses and moderation…xxxx

My  Social media links:-

Connect to Carol( Moi)

New additional Bloghttp://myhealthyretirement.com/welcome-to-orienthailiving-my-first-post/

Blog: https://blondieaka.wordpress.com/
Twitterhttps://twitter.com/TheRealCarolT
Facebookhttps://www.facebook.com/carol.taylor.1422

 

 

 

 

 

 

 

 

Healthy Eating…How to lose weight and eat the foods you love…

board-1848736_1920

 

Welcome to my Tuesday ( Boot camp) where we have sensible conversations on what we eat and enjoy… Yes, enjoy! Let’s do this!

Just to recap on last week what have you been snacking on tell me???

Oh, and did you enjoy your pancakes ??? I did I had two with lime and a bit of sugar and they were delicious…

What did you think of last weeks post??? Which is just below in case you missed it…

https://blondieaka.wordpress.com/2018/02/13/healthy-eatinghow-to-lose-weight-and-eat-the-foods-you-love/

Did you try any of the snacks or have you got your own go-to snacks??

This week as I know so many of my readers live in colder climes I will give you the recipes for some delicious soups..all healthy, made from scratch and good for you…

This is one of my favourite Thai soups and the first time I have made it. It also brings back memories of a certain lady…Keeleigh who when she visited us could not get enough of this fabulous soup.

You may also notice that it isn’t the bright orange colour of many Tom Yum soups you see or may have had it is because a mix is used and it has colouring in it …If it is this colour it is made from scratch from fresh ingredients no preservatives and colourings.

Tom Yum soup with Prawns

Tom Yum Goon

Ingredients:

  • 2 litres of water
  • 4 stalks of lemongrass
  • 1-inch chunk of galangal
  • 10 kaffir lime leaves
  • 10 Thai chillies
  • 5 cloves of garlic
  • 500 gm Prawns
  • 300 grams of oyster mushrooms
  • 2 medium tomatoes cut into quarters.
  • 2 white onions (medium-sized) cut into large chunks.
  • 1 and a half teaspoons of sugar
  • 7 – 10 tablespoons of fish sauce (depending on your taste)
  • Juice of 5 -8 limes.
  • A handful of cilantro.

N.B Next time I will use shallots instead of white onions and I recommend using the lowest amount of limes and fish sauce and Taste! Adjust if necessary as everyone’s taste varies.

Let’s Cook!

The first thing to do is put about 2 litres of water in a large pot to boil.

Then I like to start by squeezing my limes. This is not the first step of the recipe, but it’s best to have your limes squeezed so when you need them later, you don’t need to rush to squeeze them all.

Take your stalks of lemongrass, and first tear off the outermost leaf and throw it out. Then, I like to use a rolling-pin or the handle end of a knife to lightly pound the lemongrass to release the flavours. Then just slice it diagonally into 1-inch strips or so.

Take about 1 thumb-sized chunk of the root part of galangal, and chop it into slices.

Coarsely break about 10 kaffir lime leaves – no need to cut them, just tear them – which is going to help release their flavour.

Peel about 5 cloves of garlic.

I used about 10 Thai bird chillies for this recipe, but you can use however many you’d like. First, take off the stem, and then you can either just slice them in two pieces, or give them a little pound on your cutting board like I did (just be careful of flying seeds). You can also remove the seeds if you’d still like the chilli flavour but not as much heat.

Throw the lemon grass, galangal, kaffir lime leaves, garlic and chillies into the water.

Tom Yum Goon 3

You can put the lid on just so it starts to boil which releases the herb flavours quicker.

Now prepare your prawns I remove everything except for the tail…..others put in whole prawns…personal preference.

Boil your soup with all the herbs in it for about 10 minutes.

Then add your mushrooms, which you should pre-rinse beforehand.

Cook for 4-5 minutes.

Add tomatoes and onions.

 

Cook for further  6-8 minutes.

Now add prepared prawns and cook for 2-3 mins( if overcooked the prawns will sink to the bottom of the pan. If you get any scum on the surface of soup it’s from the prawns then just skim it off the surface.

.SAM_7864

Remove from heat and stir in fish sauce, lime juice, sugar and cilantro.

Taste and adjust if necessary.

This delicious soup is now ready to serve.

 

I hope you enjoy this soup as much as we do and remember to add the smallest amount of fish sauce and lime juice and taste and build on it, taste and build until you get the right level of salty and sour for you 🙂

Thai Rice Soup.

Thai Rice soup

 

This soup is eaten for breakfast, it is given to babies, anyone who is maybe a little unwell or just because they want a comfort food. If you use cooked rice then it will be more like a porridge and how it would be given to babies and also with less seasoning for babies.

If you want a bit more of a substantial soup then add a few prawns and if you are vegetarian just omit the meat and maybe add some pak choi or white cabbage shredded., some tomato…Play with the flavours.

Ingredients:

1/4 cup minced chicken or pork

3 cloves of minced garlic

1 and a half tbsp oil

1/2 tsp salt

2 tsp soy sauce

1 and 1/2 cup of fresh chicken broth

1 cup of steamed rice

1 egg

1 tbsp finely Julienned fresh ginger

1 spring onion finely sliced

1 tbsp coriander chopped

Pinch of white pepper.

Let’s cook!

Heat the oil and add the minced ginger and cook until ginger is golden remove half and set to one side for garnish.

Add the chicken or pork and season with salt and the soy sauce then pour in your chicken broth and the rice. Cook for 3-5 minutes depending on whether you want a soup or more of a porridge.

Turn up the heat and crack the egg in the middle of the rice either sir to combine through the rice or let the egg poach.

Pour into your bowl and top with the garlic, spring onions and ginger sprinkle with a dash of white pepper.

Enjoy!

Two lovely soups ..No calorie counting…I don’t do that… we all have a good idea of what our food contains and whether or not we could eat bowls of it or not…Don’t we???

I eat fairly small portions but if I am still hungry I would have a little more obviously with these soups you don’t eat bread…

I generally never ever feel bloated I eat enough..enough to satisfy my appetite…I don’t count calories..I am old enough to know what is calorie laden and I am not on a diet… It is a lifestyle for me and easy to maintain because …I had my pancakes ..did I not on Shrove Tuesday… I enjoyed them…

That was my treat and no guilt…BUT… I was extra careful the next day and also walked a few extra km.

What I am really saying is MODERATION AND COMMON SENSE…Cheat every day…Who is the loser…It isn’t me…

I do hope this is helping you along with your feeling healthier and eating healthier path… If you have any questions or foods you love and need recipes for ..Ask me…I don’t bite and enjoy my food and my sundowners… But also lose weight or maintain it as now I seem to lose in little bursts…If I feel it needs a kick-start then I up my walking or cut my snacks not that I eat many anyway or will have a soup day.

Until next time eat well but eat sensibly xxx

 

 

Retired No one told me and Orienthailiving Weekly roundup…Chinese New year, Jackfruit, Fish Friday, Mr Peace…

 

red-lantern-1202514_1920

I have decided to do a weekly roundup of my posts both from here and my other blog on a Thursday as I know how busy you all are and it is easy to miss them in your reader isn’t it?

I would also like to say a big thank you to everyone who has subscribed to my blog usually I reply individually but I am busy writing and putting together my cookbook and of course my other writing commitments and there are so many new subscribers and for that I thank you..you are all awesome and I do read your blogs if you have one…My only little rant is some of you don’t have an avatar so I can’t thank you personally or sometimes find your blog or I would but thank you…

By now most of you know that I love tradition and Thailand is steeped in tradition… Chinese New Year will soon be upon us followed by the lantern festival… Already the preparations have begun and if you are travelling to Thailand or China and will be here on those dates you will be awed at the sight of the red and yellow lanterns and decorations which are hung everywhere…We have huge Thai/Chinese population here and last year Udon Thani was awash with all the banners, flags and decorations and we had street entertainment..lots of delicious street food and it is time for me to sample different dishes…The fireworks are impressive and the music loud…Oh Yes! I kid you not…

But it is fun and so much to see and do..dancing dragons and lions and stilt walkers and what they do on stilts..the mind boggles…How?

If you would like to pop over to my other blog then all will be revealed I am as you know more food orientated here with the occasional opinionated post…lol

My other blog is my travels and traditions …keeping it separate…The year of the Dog

Chinese New Year

Chinese New Year is followed by the Lantern Festival which is celebrated 15 days after Chinese New Year…and the little rice balls are foodies heaven…wonderful little morsels of food…

The Lantern Festival

Which is held 15 days after Chinese New Year…in the past there have been celebrations on each day after Chinese New Year up until the 15th making for one long celebration now you have the Chinese New Year and then The Lantern Festival on the 15th day afterwards.

Last Saturday saw me doing what I love best street food and markets.

Tessabaan fish man cutting fish

and last Thursday saw me talking about one of my favourite memories The Secret Garden which is also one of my favourite stories from my childhood…I loved that story…

Every Wednesday sees me over at Sally’s Place where she has graciously invited moi to write a weekly food column. Sally tirelessly promotes and helps everyone she can and what she doesn’t know about the medicinal benefits of food and nutrition you could write on a postage stamp. You can find Sally on the link below.

cropped-for-web Sally Cronin

https://smorgasbordinvitation.wordpress.com/

For my weekly food column …this week I wrote about the exotic Jackfruit and next week I will be back to something you can all get and love ???? No spoiler this week…lol

Annette Rochelle Aben…a fellow writer and blogger posted a very important message which I felt compelled to share when I was reading this I felt sad that these statistics are so high and hopeful that people like Mr Peace are getting that message out there…These kids are our future and we should be doing all we can as adults to help stop these terrible trends of bullying and peer pressure and protecting our children …So please read and share and let’s try to see if we can help change those statistics and kick them into touch…Tell me a story Mr Peace

Fish Fridays my last fishy post for a while ( I am writing) a recipe book on fish it will now be Fruity Fridays… Spoiler Alert!

pineapple-boat-575802_1280

Book reviews… I don’t usually but I had seen a few for the same book and now I am going to be painfully honest… I have always mainly kept to myself my views on certain subjects and not because I didn’t agree but maybe that I didn’t know enough to feel I should air my views..lack of understanding…lack of knowledge… how certain sections of society reported or portrayed… how it was dealt with…as in what I call knee-jerk reactions and the politically correct part of society….Put that all into the pot and it makes a subject a no-go area or makes one against it without knowing why sometimes… I hope you understand that because I don’t…Maybe now I see the effects of people’s actions and I don’t like it…I want to know more about certain areas and have an understanding … I have purchased the book and it is my next read…Heavens Rage By Leslie Tate.

Proud parents… My Turkey babies

Proud mummy turkey with babies

It is really cold here at the moment 16 degrees and even colder in Sakon Nakon where the farm is and my turkey babies..but as pictured they are snuggling under mum for warmth so all is well.

Soapbox time Healthy Eating..the right way.

What is the right ??? Well for me it is not to diet, to eat what food I like and moderation…

Fads, tablets, drinks, celebrity endorsed money gobbling diets to NOT work… I believe if we eat the right things and in moderation and do some exercise be it going to the gym, swimming, walking…It is your body, YOUR HEALTH, Your choices!

I will be giving you some choices, telling you what I eat, what has made me healthier, what has helped me lose weight, what I eat, why I eat it…I eat because I love food…

There will be no right way or wrong way…BUT Your way…

So together we can find your way… Are you ready???

I hope you have enjoyed this weekly roundup…xxx  Seeing it all together I am realising how much I write in a week… Phew…

Now off to make some prawn toasts…Which I have named Rustic Prawn Toasts as that is what they were..Tasty but rustic xxx

Until next time…Tomorrow… Stay safe, haveFun and laugh a lot as laughter is the best medicine and it is FREE XXX