LOCAL WALK:
SPOTLIGHT: MONEY MATTERS:
The monthly community magazine for Balerno, Currie, Juniper Green, Baberton & Ratho
Welcome to the February issue of konect, the first one for this year.
The beginning of the year tends to be when we think about health, well being and making positive changes for the year. One way to do this is incorporating a regular walk. We feature a local walk in most issues of Konect, and this month William Weir’s walk takes us along the Union Canal, as usual pointing out the wildlife and other details to look out for, see pages 8-9. The monthly Clubs & Classes section too of course lists many suggestions for activities of all ages in the local community. If you are involved in a local club that is not listed and you’d like to let people know about it, please do contact me to include it– not-for-profit clubs are listed free of charge.
Currie resident Ian Merriman is celebrating an incredible 50 years in business this year. His special expertise is hand-painted kitchens, and he shares his story in the Spotlight article on pages 20-21.
Joanne’s wine column this month looks at Eiswein and it sounds like a treat I am going to have to try!
I hope you enjoy all our other regular columns too. Thanks as ever for reading the Konect and supporting local businesses.
Kitchens supplied and fitted
Doors and Windows - wood/UPVC
Built-in wardrobes • Misted d/g units replaced Custom made gates: cedar, hardwood & softwood supplied & fitted
All Joinery & Glazing
Free estimates
0131 449 3714 e: rabmcneill62@gmail.com
Free pick-up & delivery - next day service
0131 538 5223
07877 381940
We may think of the Union canal as ‘passing through’ our city, but unlike the other arteries, the cross-cutting roads and rivers, there is no rush of running water, no roar of tyre on tarmac. It wends its way quietly, running without moving. A ribbon of stillness in the city.
We’re walking the stretch of canal between Longstone and Fountainbridge, accessed via stairs leading up from the wooden walkway behind the Water of Leith Conservation Trust Visitor Centre. We join the canal at the end of an aqueduct which passes high over a retail park and the Water of Leith in a strange but wonderful multi-storey junction of waterways.
Heading east, after crossing a graffiti-covered bridge spanning Lanark Road we soon enter a more suburban realm, where terraced gardens tumble down towards the water’s edge, some terminating in wooden steps from which, I imagine, a rowing boat might be launched in the milder months. This evokes a little pang of envy as I contemplate the peace and freedom of taking a summer evening boat trip on glassy waters. The bite of winter’s cold air on my face stirs me from this reverie. The water’s surface is still frozen in places, remnants of the inchesthick ice of a couple of weeks ago.
Two residents relieved at the thaw are a pair of goosander who swim alongside us at walking pace, unperturbed by our presence. A fish-eating member of the duck family, with a gripping, serrated bill, they scan beneath the surface, swimming forwards, face in the water, like a snorkeler. Then, when they dive, we see their pale, sleek forms glide beneath the surface at mesmerising speed, little plumes of bubbles rising to the surface above their path. They sport resplendent headgear, the male in dark green, the female in chestnut, each preened to perfection. All of a sudden, they look up and over to the far side of the
Watch Goosanders dive and glide beneath the surface at mesmerising speed
Under the bridge at Ashley Terrace we are greeted with a colourful scene
canal as if they’ve spotted something, then launch into flight, low over the watercourse, perhaps to continue their trawl on another stretch of the canal.
The combination of the waterway and the vegetation along its banks makes this an urban oasis for wildlife. A hedgerow runs along by this next section of path and small birds dart back and forth amongst the cover. Hearing thin ‘tzee-tzee-tzee’ calls we look upwards, and, to our delight, a flock of long-tailed tits is foraging in the branches overhead. Clad in black and white over a wash of soul-warming rose pink, they are most often found in roving groups of ten or so individuals like this. We stop for a while and watch their teaspoon silhouettes hop and peck just a few feet above our heads.
Passing under the bridge at Ashley Terrace, we are greeted with a colourful scene reminiscent of a Sisley painting I once saw. Multicoloured bunting has been strung up across the canal gala-fashion and the brightly painted boathouse opposite speaks of a bygone era of rowboats and boaters. In the afternoon light, cheerful colours dance and merge in the palette of the water’s rippled surface.
A little farther on, we are astonished when a kingfisher peep-peeping alights boldly on one of the metal cleats of a landing stage nearby. Sadly, it doesn’t stay for long, but as it flies off to perch on a distant overhanging branch we are treated to that characteristic flash of electric blue plumage, almost luminescent in the now fading light. We pause a while longer to watch the moorhens, which emerge from the water here to forage at the fringes of the path, goose-stepping nervously on outsized feet designed for reed walking.
Dusk begins to fall. Starlings chatter and
beatbox, high in the tall ash trees lining Harrison Park. The canal curves gently past the backs of a terraced row. Now we are approaching the heart of the city - yet we have been guided here in peace and stillness. What better way to get from A to B? This halcyon corridor offers respite from the surrounding bustle, the calm waters promoting moments of much-needed reflection amid the rush of daily life. The wildlife, as ever with such places, has found it. I’m glad that I have now discovered it too.
This stretch of the Union Canal towpath is also part of the John Muir Way and National Cycle Route 75. For more information visit: www.johnmuirway.org
www.sustrans.org.uk/find-a-route-on-thenational-cycle-network/national-cyclenetwork-routes-in-edinburgh-the-lothiansand-scottish-borders/
This article was contributed by William Weir. William is a scientist and amateur writer/photographer who lives locally. In his spare time he enjoys exploring the trails and wild spaces of West Lothian and the Pentland Hills.
There’s just no escaping the talk of new year’s resolutions at this time of year, and those of us who decide to set goals for ourselves for the coming months, do so with knowledge that many of the well-intentioned promises we made to ourselves last year, sadly fell by the wayside amongst the pressures and demands of everyday life.
If that sounds familiar, then you’re certainly not alone. So why is exactly that so many of our goals and aspirations fail to come to fruition?
Well, it’s certainly not because we we’re incapable of achieving these, but so often
we’re going about it the wrong way and focusing on the wrong things. Of course, yes, it’s good to be specific and to set measurable, attainable goals, but we often overlook the most important reward of all- how this will make us FEEL. Whilst achievements are great in themselves, it’s the emotional rewards that are the most significant.
So, by all means aim high this year and shoot for what you really want, but try to also focus on connecting some emotional significance to these and let that give you the motivation you need to let nothing stand in your way.
If you’re feeling stuck and in need of some guidance towards improving your life this year, please feel free to get in touch, and let’s make this coming year a great one!
This article was contributed by Sophie Louise, The Therapy Room, Woodhall Road, Colinton. See www.sophielouisehealth.com
Be
At Care UK being a champion doesn’t stop when you make the journey into care. Bring your life with you to a place you can call home.
Award winning, person-centred care for over 40 years.
If you’re considering care call 0333 060 5547.
Cairdean House, Colinton Lauder Lodge, Portobello Murrayside, Corstorphine careuk.com/edinburgh
February is an optimistic month - the days are just starting to get longer and bulbs are beginning to flower. These are signs that spring isn’t far away and things are getting better. Anyone who has to live with pain or an injury is always keen to know what signs to look for that suggest they are getting better, particularly if their condition is known to take a long time to resolve.
A “Frozen Shoulder” is a perfect example of this as it can take between 18 months and 2 years to get better. So, what is a “Frozen Shoulder and who gets one?
This condition is estimated to affect 1 in 20 people in the UK at some point in their life, usually aged between 40 and 60. It will affect more women than men and is more common in people who have Diabetes or Thyroid problems. Our shoulder joint is a ball and socket joint which is surrounded by sleeve called the capsule. This tissue has to be very flexible to allow us to reach forwards, backwards or out sideways. For some reason, and it is not known exactly why, the capsule
becomes inflamed and then thickened. This causes the classic three stages of a Frozen Shoulder. 1
“
FREEZING ” - For no particular reason the shoulder and upper arm will start to become sore. It can be particularly painful at night. You will notice pain on all movements but especially on rotating your shoulder which we do to put on a jacket or brush our hair. This stage can last from 2 – 9 months. Medication from your Pharmacist or GP can be very useful, particularly if you are not sleeping well due to pain. A steroid injection can be really helpful too. At this stage, Physiotherapy is not recommended as trying to stretch and exercise an early Frozen Shoulder can aggravate it.
2“
FROZEN” - This is where the shoulder becomes less painful but movements become more restricted as the capsule thickens. You notice that pain is not as acute and sleeping is easier. This stage lasts from 4 - 12 months. Physiotherapy can be helpful now. The shoulder is no longer acutely painful and can cope with more activity without getting worse.
3“
THAWING ” - The shoulder is more stiff than painful and movement begins to return which can take 4 months to a year or more.
These stages are not always easy to distinguish as they can merge into each other but often there are clear signs that things are improving. Reaching forwards and up will become easier first - an optimistic sign. Putting your hand behind your back will be the last movement to return. If this is improving, you are doing well. It is not an easy condition to live with as a tight painful shoulder can be very debilitating, but knowing the stages it will go through and what to do to help it resolve can be very reassuring. If you have any questions, just ask.
The health column is contributed by McNaughton Physiogrange, Edinburgh www.physiogrange.co.uk
Winter in the winemaking calendar is usually a quiet time, a time to relax after a busy period. This is not true for winemakers in the coldest regions of Canada, Germany and Austria.
Winemakers here are carefully watching thermometers, waiting for the moment the temperature drops to -8C (20F). When that moment comes, usually at night before sunrise, teams of pickers spring into action and the race is on to harvest bunches of frozen grapes to produce Eiswein in Germany or Ice Wine in Canada.
When a grape freezes, water in the grape is frozen but the dissolved components containing sugars and acidity do not freeze. The frozen water can be separated leaving behind a highly concentrated sugar solution. Wine made from this concentrate is very sweet with a bright acidity. When the grapes freeze, the entire crop must be harvested immediately, if the grapes thaw, they cannot be refrozen as ice crystals will damage the cell walls of the grape and cause it to spoil.
Making ice wine is a gamble. The grapes are on the vine throughout the summer and autumn and a vulnerable. Entire vineyards of ripe grapes waiting for the first hard frost have been devoured by hungry birds, spoilt by rot or damaged by bad weather. Other attempts have failed because the temperature did not drop low enough and the grapes did not freeze.
The resultant wine is worth the effort! The sweet dessert wine is delicious and unlike other ‘sticky’ sweet wines. It is highly prized and is usually sold by the half bottle.
The monthly wine tasting column is contributed by Joanne Frette. Joanne lives in Juniper Green with her husband and three children. For wine recommendations, reviews and details of future tasting events, please go to swirlsipsocialise.com
Ian Merriman – 50 years of hand painting kitchens
One of the first in the industry to start re-painting kitchens, Currie resident Ian Merriman is celebrating an incredible 50 years in business this year. He shares his story and some recollections of how the industry has changed.
“I started working in my father’s decorating business after leaving school in 1973. I served my 5 year apprenticeship with him and was made a partner at the age of 18. When my father retired in 1985 I continued the business on my own, concentrating on private domestic work.
“In 1996 I suffered serious health issues and my doctor advised that I should consider changing my job as it would prove difficult to carry on with the physical nature of it. This came as a massive blow as we had two young daughters at the time. I lost almost a year’s business and had no idea how we were going to manage. I did return to work, but soon realised I couldn’t carry on doing the only job I had ever known.
“I had been painting a few kitchens alongside the decorating business. The idea of hand painted kitchens was just becoming fashionable, so I decided to look into finding more of this type of work as it was less physically demanding. I searched the Yellow Pages (no easy access to the internet at that time) for companies that manufactured kitchens and furniture to be professionally painted. This led to my name being handed around high end bespoke kitchen companies and before long enquiries were coming in from other sources, mostly private clients looking at upgrading their existing kitchens. I was fortunate to be featured in Scotland on Sunday home magazine, and started advertising both locally and nationally.
Before long I had sufficient fulltime work. I’ve worked as far north as The Black Isle and south as far as Buckinghamshire.
“I have seen many changes within the decorating trade over the past 50 years. The introduction of waterbased (acrylic) paints was a massive change - not only the drying times compared to conventional oil-based paints but also the less impact they have on the environment and the health and safety aspect while using them. I remember trying to convince my father that we should use rollers rather than brushes. This was unheard of in the trade at that time; rollers were being used in the early 1950s but only on industrial work like shipbuilding. He eventually realised the benefits of using rollers. The current trend is to use
spraying (even on domestic work). I am still very much of the old school in that I finish all my work by brush. Clients often ask me how I achieve such a perfect finish off the brush, my answer is that if they want to learn how to achieve the same finish just try it for 40 to 50 years.
“I am not at the stage of retiring yet as I really do love the work I do and meeting some amazing people along the way. I would like to thank all my clients for their custom over the years, but mostly thanks to my amazing wife and family for the support they give me.
This article was contributed by Ian Merriman. See kitchenspainted.com and Ian’s advert below for contact details.
Clients often ask me how I achieve such a perfect finish off the brush, my answer is that if they want to learn how to achieve the same finish just try it for 40 to 50 years
How much of your day has to do with food? Thinking about it, buying it, preparing it, fretting about the fats or carbs in it, savouring it, dealing with leftovers, daydreaming about more food … I realised a long time ago that I was fairly consumed with what I consumed! Some people eat to survive. For others, like me, thoughts of breakfast get us out of bed in the morning!
The way women eat Vs. the way men eat
Here are some things I’ve observed about differing attitudes towards food, depending on whether someone is male or female. I know they are sweeping generalisations and are not true of all men or all women. This is some light-hearted fun, but you may recognise truth in at least some of them.
Women eat when they are hungry; men eat when the clock tells them to. Foodie though I am, I do not like to eat when I am not hungry. Occasionally my family has a weekend cooked breakfast. This means we tend to eat more, and we sit down at the table a bit later. I know I won’t be hungry for hours when we do this. Not so for my husband. Regardless of what he has eaten for breakfast or when, he wants lunch at lunch time. This is a mystery. Men tend to prefer savoury to sweet foods. I thought this only applied to my husband, who would much rather have cheese and biscuits than chocolate cake. However, from my observations it really does seem to me that women are the ones who most appreciate cakes, desserts and cookies. I don’t have any statistics on this. Have any studies been done?
Women care about how a meal looks on the plate; men care about how much is on the plate. I know that men can be foodies too. But because they think of their bodies as
machines, what they consume is often thought of as fuel. I find joy in creating an aesthetically pleasing arrangement on the plate. But my husband isn’t so bothered. He told me a long time ago that when it came to food, the most important thing to him was that there was enough. Women are not suspicious of plant-based meat alternatives. I’ve tried a number of different plant-based “meats” and prepared meals, and I’m happy to have one or two veggie meals a week. But men tend to be wary of meals that don’t contain meat. Just say, “I thought we’d try this vegetable curry tonight,” and then watch as the alarm registers on his face!
Men eat what they want to, minus the guilt Have you noticed that when a man eats a doughnut at work, he doesn’t immediately say, “I have been working so hard – I’ve earned this treat!” Or, if he orders a double cheeseburger with bacon, he doesn’t seek to justify his choice. He just eats it. Women, on the other hand, say silly things when consuming loads of calories. “I know I’m being bad, but I have been under so much stress.” Women, please stop that!
IFOOD is contributed by Suzanne Green. Suzanne, a freelance writer/editor, lives in Balerno and writes regularly for Konect. She is married to Andy and they have two adult daughters.
