9 minute read
CHRONIC PAIN SUPPORT
Self help to ease your pain isn’t a one size fits all technique that works for everyone. The key is to finding something that works for you that you find calming rather than something that causes you more stress than its releasing. Stress alone can trigger pain signals, flaring up existing pain and also causing new pain and inflammation. Movement and relaxation are the healthiest ways to cope with stress. By moving more you burn up the stress hormones that worsen pain as it triggers the release of the body’s natural painkillers, endorphins and feel good hormones such as dopamine. Strengthening muscles help protect and heal, start low, go slow and build up gently. Simple stretches can ultimately lessen pain. Calming down and relaxing, mind/body therapies may also be worth considering as is joining in a group session whereby you receive the necessary support and are with other likeminded people. Jo Nichols has come to CPSG on many occasion and members of the group, in their own time and in their own way, have participated in these sessions. Being a pain sufferer herself Jo is fully supportive and her sessions are always fun, always to music and always to suit people’s needs. Always do what is right for you, if you are not sure seek advice first before committing yourself. CPSG remain positive that meetings can resume in September. Currently venues for coffee morning are being researched. Visit the group website for all the details. www. chronicpainsupportgroup.co.uk or email any queries to info@chronicpainsupportgroup.co.uk Meanwhile stay safe, stay positive, keep talking and keep being kind to yourself!
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MONDAY AFTERNOON/EVENING @ Southgate Community Centre Call Jen on 07801757237 (NEW CONSULTANT) TUESDAY AFTERNOON/EVENING @ Westbury Community Centre (NEW VENUE) Call Laura on 07572 880289 TUESDAY AFTERNOON/EVENING @ Newbury Community Centre Call Shani on 01842 820001 WEDNESDAY MORNING @ Ixworth Village Hall Call Charmaine on 07877 830615 WEDNESDAY MORNING/ AFTERNOON/EVENING @ Westbury Community Centre Call Susan on 07899 754273 WEDNESDAY AFTERNOON/EVENING @ New Grenn Centre - Thurston Call Shani on 01842 82001 THURSDAY MORNING/ AFTERNOON/EVENING @ Moreton Hall Community Centre Call Julie on 07917 692097 THURSDAY EVENING @ Stanton Community Village Hall Call Shani on 01842 820001 FRIDAY MORNING @ Southgate Community Centre Call Susan on 07899 754273 SATURDAY MORNING @ Southgate Community Centre Call Kelly on 07792 603204
Groups are NOW OPEN. Smaller & shorter Covid safe sessions. Book your space today! CAREER OPPORTUNITIES
Self-employed for past and present member. Contact Kelly for details on 07792 603204.
MOLTEN CHEESE-STUFFED BURGERS
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Take burgers to the next level by stuffing them with cheddar and mozzarella for a gooey centre, and topping them with a dollop of herby burger sauce
INGREDIENTS:
1½ tbsp olive oil 1 onion, very finely chopped 70g smoked pancetta, finely chopped 1 garlic clove, crushed 4 thyme sprigs, leaves picked 500g lean beef mince (no more than 10% fat) 50g fresh breadcrumbs 1 egg yolk 60g mature cheddar, grated 60g grated mozzarella
For the herby burger sauce
120g mayonnaise 2½ tsp English mustard ½ small bunch of parsley, finely chopped ½ small bunch of basil
50g baby gherkins, finely chopped
To serve
4 seeded burger buns, split 2-3 Little Gem lettuces, leaves separated 2 ripe tomatoes, sliced Crispy fried onions
METHOD:
Heat the oil in a frying pan over a medium heat and fry the onion with a good pinch of salt for 15 mins until soft and translucent. Add the pancetta and cook for 5 mins more, then add the garlic and thyme, and cook for 2 mins. Remove from the heat and leave to cool for 15 mins. Tip the mince into a large bowl. Massage with your hands for 5 mins to tenderise the meat, then add the cooled onion mix, the breadcrumbs and egg yolk. Season generously. Divide evenly into four, weighing for accuracy, if you like. Mix the cheddar and mozzarella together. Form the beef portions into patties, patting each into a 10cm round. Divide the cheese mixture into four, and, in your hands, form each portion into a firm ball, then press into a roughly 4cm disc. Working one at a time, put a cheese disc into the centre of a beef patty, then bring the meat around the cheese to cover. Lightly pat with the palm of your hand to flatten slightly, then chill, covered, for at least 30 mins or up to 48 hrs. Make the sauce by whizzing the mayonnaise, mustard and herbs together in a small food processor. Stir through the gherkins, then cover and chill until ready to use. Light the barbecue. When the flames have died down, grill the burgers on each side for 4-5 mins until charred (if you don’t have a barbecue, see tip, below). Wrap individually in foil and leave on the barbecue for 5-7 mins so the cheese centre melts. Grill the buns, cut-side down, for 1-2 mins until toasted. Spread all the cut sides with the sauce, then fill with the beef patties, lettuce, tomatoes and crispy onions.
Prep time: 45 mins Total time: 35 mins Serves: 4
Prep time: 20 mins Serves: 6
WATERMELON PROSECCO SORBET SLUSHIES
What better way to end a garden party than with a cocktail/sorbet combo? These watermelon prosecco slushies are refreshing with a real kick
INGREDIENTS:
1 watermelon (about 2kg) 200ml prosecco, plus a little extra 3 mint sprigs, plus extra to serve ½ lemon, zest pared 50g sugar
METHOD:
Cut the watermelon into quarters and remove the pips using a teaspoon. If you’re serving the same day or next day, keep six wedges or slices back for decorating and chill. Cut the flesh into 3cm cubes (you should have about 1kg fruit, with the rind discarded) and sit in a baking parchment-lined container where the cubes fit snugly. Pour the prosecco over the fruit, cover and freeze for 4 hrs, or up to 1 week. Put the mint, lemon and sugar in a small pan with 50ml water, and bring to a gentle simmer for 3-5 mins until the sugar dissolves and turns syrupy. Cover and leave to cool completely, then strain. Put the frozen prosecco-soaked watermelon cubes in a food processor with the sugar syrup. Blend well, stopping and pushing the mixture towards the blades with a spatula every few seconds, if you need to, until it’s a slushy consistency. Add a splash more prosecco to make a smooth slush. Spoon or pour into six chilled glasses. Garnish with the chilled watermelon wedges and little mint sprigs.
Green Shoots for Start-ups
Chris Ridgeon
Despite the tough times that many Moreton Hall businesses have experienced over the last 18-months we have also seen entrepreneurs starting up their own ventures. Difficult times may still lay ahead for many sectors but Covid-19 has boosted on-line businesses across a much broader sector than just that of retail.
We have become used to ‘you’re on mute’ as the catchphrase of 2020-21 for on-line meetings with virtual sewing classes, fitness and yoga, amongst others, now commonplace. Not all of these ventures will be permanent. For those with a solid business plan the current environment could be the time to take that leap of faith. In difficult economic circumstances, entrepreneur start-ups can often take advantage of more accessible borrowing and lower interest rates. The misery for hospitality, retail, arts and construction has been well catalogued. However, as past recessions have shown, entrepreneurs come into their own. Reasons for starting-up in the current climate are varied. Sheer necessity has driven many, with Covid-19 causing problems which people needed to resolve, and new businesses have been born out of necessity. If you are thinking of launching your own business, our start-up advisers at our office in Skyliner Way will be delighted to help.
HOME + LIFESTYLE
Bury St. Edmunds CRICKET CLUB
Bury St Edmunds have had a very good start to the Reed Brothers East Anglian Premier League winning 5 of the first 7 completed matches and being placed 3rd as we near the half way. It has been a good season all round with increased numbers of players of all ages and abilities representing the club. The coaching sessions have been supported by 1st team and other experienced players, the emphasise is on boys and girls enjoying the experience, from youth coaching often players progress and it is good to © Sam Pennell see young players now playing at senior level and achieving a number of outstanding performances. If you live close to the Victory Sports Ground on Nowton Road please come along and witness some cricket, entrance and car parking is free you will be made welcome. July is a big month on Sunday July 11th to Tuesday July 13th Suffolk will be playing a National Counties Cricket Association match against Cambridgeshire. On Friday July 23rd the Victory Sports Ground hosts one of the biggest games of cricket in Bury St Edmunds for many years when a team of England Legends play against the club, at the moment Mark Ramprakash HOME + LIFESTYLE photographed will be playing along with stars such as Matthew Hoggard, Monty Panesar, Alex Tudor and Devon Malcom. This is a great opportunity for local people to meet some of England’s greatest test players and enjoy an afternoon of cricket, the game is due to start at around 3.30 pm tickets are priced £10 for adults on the day (£5 if purchased before the day) car Mark Anderson parking is £5 per car. Children will be admitted free of charge. Tickets are available from the Community Pavilion or by contacting David Barker on david@ejbarker.co.uk or ringing 07876496064. Already are a large number of corporate tables have been sold and with everything due to be opened up it Painting & Decorating should be a very enjoyable occasion. Details of the game are on the website www.bsecc.co.uk or from David Barker david@ejbarker.co.uk Repairs & •
The pavilion is now back in operation and bookings are available from Rosie Nunn at rosemary.nunn@hotmail.com Odd Jobs
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