Monthly Archives: October 2017

Smorgasbord Short Story – Halloween Sunset, Let the Party Begin by Sally Cronin

A suitable Halloween tale for all you revellers it will get you in the mood for tonight….So polish your fangs and have fun ……

Smorgasbord Blog Magazine

Halloween Sunset, Let the Party Begin by Sally Cronin

Bethany looked around her cosy cottage and smiled with satisfaction. The lanterns around the walls glowed eerily;candlelight flickering through fangs and gaping wounds in the flesh of the pumpkins. The table was laid with fresh baked treats; the result of many hours toiling over her wood stove. A large pot now bubbled away on top of the said appliance. A wonderful aroma of rosemary and thyme filled the air with an enticing promise of tender meat and dumplings.

Of course you could not have a Halloween party without lots of sweet pastries and candies, and these too added atmospheric colour to the festive table. Blood red velvet cupcakes competed with the dark chocolate of the Devil cake, and green whipped cream  glistened in a skull shaped bowl.

Her friends would be arriving shortly; making their way carefully along the path in…

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Smorgasbord – Posts from Your Archive – Crayons and The Junk Shop by Carol Taylor

One of my early posts reposted by Sally…. I hope you enjoy it and it gives you a little insight into the mind of the whimsical lady who is Moi….

Smorgasbord Blog Magazine

Welcome to the series where you can share four of your links from your archives here on my blog to a new audience. Perhaps posts that you wrote at the beginning of your blogging experience that deserve another showcase. If you have book promotion posts then please contact me separately for other options. Details of how to get in touch with me at the end of the post.

This week Carol Taylor ponders on life and how we are a little like crayons in a box and treats us to one of her short stories.

We could learn a lot from crayons; some are sharp, some are pretty, some are dull, while others bright, some have weird names, but they all have learned to live together in the same box. ~Robert Fulghum
 I suppose life is like a box of crayons, and we all certainly have to learn…

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Smorgasbord Blog Magazine – Weekly Round Up – Dionne Warwick, Posts from Your Archives and Elephants

Sally’s weekly roundup and what a bumper week it has been…Lots of wonderful reviews, yummy recipes, fun and laughter and so much more from the wonderful Sally who never ceases to showcase us all so brilliantly….Thank you, Sally xxx

Smorgasbord Blog Magazine

As you will see there are so many contributors to thank this week. I am delighted to be able to share so many topics covered by such talented writers and artists.. I hope you will enjoy their contributions as much as I have.

Without further a do… let’s meet this week star cast.

William Price King

William takes us through the dramatic events of the 1970s when Dionne Warwick parts ways with long-term music collaborators Burt Bacharach and Hal David.

https://smorgasbordinvitation.wordpress.com/2017/10/25/william-price-king-meets-some-legends-dionne-warwick-ill-never-love-this-way-again-1970s/

Writer in Residence

Paul Andruss with a companion piece to his post last Friday on the Glastonbury Zodiac.

https://smorgasbordinvitation.wordpress.com/2017/10/27/smorgasbord-reblog-writer-in-residence-glastonbury-zodiac-girt-dog-of-langport-by-paul-andruss/

Cook From Scratch with Sally and Carol Taylor

Carol took simple olive oil and evolved it into some delicious dishes that should keep the whole family happy. Cannot thank her enough for all her hard work.

https://smorgasbordinvitation.wordpress.com/2017/10/25/smorgasbord-health-cook-from-scratch-with-sally-and-carol-taylor-olive-oil-not-popeye/

New Series – Sally’s Book Reviews

I will be reviewing a book each…

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Sally’s Baking Addiction, October Challenge, Pumpkin Roll Cake

This is so awesome..what patience this lady has…I just love this

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This month Sally challenged us to make a pumpkin roll cake. We had a roll cake challenge back in May. At that time I talked about how my roll cakes always crack and I have to cover it up with icing or flowers or some type of decoration.

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This time I thought I would really challenge myself and put a pattern in my pumpkin sponge cake. I saw this, for the first time, on The Great British Baking Show. Since this was a pumpkin sponge I wanted a pumpkin patch pattern but couldn’t find anything I liked or could put on the cake, so I made my own template using stickers from a craft store. Sally recommends a 10 inch x 15 inch jelly roll pan, so I made my template that size. I cut a paper to the same size and measured to find the exact center. I knew…

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Fish Friday…….British Fish and Chips.

What better dish for my Fish Friday dish……I miss Fish & Chips not that it was something we ate often when in the UK but as we haven’t had it for at least 7 years;……..Sometimes you just get that hankering for it…Don’t you?

So I give you Fish & Chips….UK style with mushy peas.

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For 4 servings.

800 gm potatoes scrubbed and cut into chips or peeled and cut into chips.

Olive oil to cook and to coat. I more often than not also add some fresh rosemary sprigs.

For the mushy peas:

300 gm frozen peas

1 tsp Olive oil.

2 tsp lemon juice

Fresh pepper to season.

For the Fish:

650 gm approx of your favourite fish. Cut into 4.

50 gm flour plus 1 tsp

50 gm cornflour

1 egg white

125 ml ice-cold sparkling water

600 ml oil for frying

Lemon wedges for garnish.

Let’s Cook!

Cut your chips and parboil. Drain, shake lightly and I put a tea towel over the pan to absorb the steam.

Heat your oven to 220 fan/ 200, gas mark 7

Put baking tin with Olive oil in the oven and heat for 8-10 mins.

Meanwhile, put the chips into a bowl and coat with some more olive oil using your hands to turn and coat the potatoes. At this point add Rosemary or Sage if using.

When the oil is hot add the chips in a single layer. Bake 10 mins and turn, bake 5 mins and turn, repeat this process until the chips are nice and crispy. Drain on kitchen paper.

Meanwhile, cook the peas for 4 mins. Drain and lightly crush with a fork. Mix in the oil and lemon juice. Some freshly grated pepper and set to one side.

Fish...Pat the fillets dry with a paper towel. Put 1 tsp flour on a plate and coat the fish with the flour.

Heat your oil to 200C.

Meanwhile, mix the flour, cornflour, salt and pepper. whisk the egg white. Pour the sparkling water into the flours whisking all the time. Lastly, add the egg white still whisking but being careful not to whisk out all the bubbles…Bubbles make nice light, crispy batter. A balloon whisk is good to use to keep the bubbles. You want a bubbly batter, not a smooth batter.

Dip your floured fillets into the batter. Dip and drain and with a slotted spoon and carefully put into the hot oil. Fry 2 fillets at a time making sure you get your oil back up to the required heat or you will have soggy batter.

The heat must stay a constant 200 C.

Fry for 5-6 minutes, turn fish and cook until the batter is crisp and golden, drain and repeat with your other 2 fillets.

Serve on plates with the chips and mushy peas.

Garnish with lemon wedges.

Serve with mayo or my favourite tartare( caper) sauce.

Enjoy!

If you love my posts please pop over to my blog and say hello…It would be lovely to see you  I can be found on  orienthailiving

 

 

Fruit Infused Vodka

Oh Yes! Now, who wouldn’t love a gift like this??? and sooooo easy to make…..This one can go to the top of my to try list…. Hic

In Dianes Kitchen

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Do you want a great tasting Fruit Infused Vodka to add to your favorite mixed drinks? Or maybe you want a unique homemade gift to give out at the holidays. Here is your answer! I made these with strawberries, pineapples and blueberries and it only takes 3-5 days to make! The best part is it lasts indefinitely.

I was inspired to learn more about infusing vodka through a Facebook group called Cooking From Scratch on Debbie’s Back Porch.

Ingredients

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Rinse and pat dry the strawberries and the blueberries.

Cut the strawberries into small pieces after removing the top.

Cut the outer layer off of the pineapple, core it and cut into small chunks.

Measure two cups of each fruit and pour each fruit into a clean quart jar.

Fill each fruit jar with 80 proof (40% alcohol) or 100 proof (50% alcohol) Vodka.

80 proof vodka tastes better and 100…

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✨ Shining the Light on Author, Sally Cronin! ✨ #IARTG @sgc58

A very well deserved post on a lovely lady and author who unfailingly goes over and above in her promotion of other authors and bloggers….I give you our Sally a lady who certainly rocks and I would be happy to have her sitting at my kitchen table xxx

Natalie Ducey

Yesterday I was overjoyed and humbled to have my work and my passion featured on Sally Cronin’s website under her daily post “Smorgasbord Book Promotion – Air Your Reviews.”

Sally graciously shared my book of poetry The Heart’s Lullaby along with a few lovely reviews and links to my social media profiles. I was also delighted to see my work featured alongside fellow authors, Christoph Fischer and Shehanne Moore.

Sally is an accomplished author and one of the most generous and kind souls I’ve had the privilege to connect with. I encourage all readers and authors to visit her website, as you’ll quickly see just how amazing and incredibly supportive she is.

As a writer, Sally knows how important it is to have help in marketing books. In her own words, “As important as my own promotion is, I believe it is important to support others.” She offers a number of…

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