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FREE October & November 2012
Issue 4
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Welcome to Waterford Kitchens
We have designs to suit every budget and direct from the manufacturer prices. As a family business our team of loyal and dedicated carpenters, designers, retailers and staff are our greatest asset. They take great pride in their standards of work and pay particular attention to detail with a friendly and genuinely helpful service.
Waterford takes care of all the practicalities, arrangements and aesthetics required to create the perfect balance between a beautifully designed and functional kitchen Please feel free to call into our showroom where we can help and advise you on planning your kitchen totally without obligation.
We look forward to meeting you Each design is made with great care and attention by our experienced staff, exclusively for you to compliment your own style. Our traditional manufacturing methods bring out the best in the fine materials we use to create a finish you’ll want to show everyone who visits your home.
Olly
SHOWROOM OPENING HOURS Monday – Thursday: 9am – 5pm Friday : 9am - 2pm Saturday: By Appointment Only
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Editors: Scott Nightingale Shelly Nesbitt Editorial: 01525 222379 07852 453043 Mailthevine@yahoo.co.uk Whilst every care has been taken to ensure the content of advertising and articles published in this magazine are accurate, neither the publisher or its editorial contributors can accept and hereby disclaim any liability to any party to loss or damage caused by errors. Neither do they reflect the opinion of this publication. The Vine does not officially endorse any advertising material included within this publication. No part of this publication may be reproduced without prior permission.
Copy deadline for our next issue - 15th November 2012
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3
It’s me, Mabel (on the left), and my assistant Rodney. We are the resident dogs at Appledown Rescue and Re homing Kennels in Eaton Bray. Well, it has been a busy summer with lots of abandoned and unwanted dogs coming to Appledown to be cared for. The lucky ones have found new homes but many others are still waiting for the right family to come along. I am very pleased to say that one of the lucky ones is my old mate, Taz, who had been with us for some time. He is a friendly Staffie with loads of character but, like me, getting on a bit which is probably why he kept being overlooked. Taz has now got a wonderful new home on a house boat. He recently sent us a photo of him on board in his life jacket! Rodney and I love a happy ending! If you are able to offer a loving and secure home to an Appledown dog why not come and visit us? We are open every day between 10 a.m. and 4 p.m. and our friendly staff are always happy to give information and advice. Please note that we have restrictions on re homing dogs to families with children under 7 years of age, so please ask for details. You can also help by supporting our fund-raising events. The next one coming up is our
Charity Dance 7.30 p.m. at St. John’s Hall, 296 Sundon Park Road, Luton LU3 3AL. Jive and modern music from the Sixties right through to the Nineties. Licensed bar. Tickets are available from Appledown and cost £8 to include light refreshments. You can find out about fund-raising events and other news from the kennels by following me on Facebook! Look for me under mabel appledown. Appledown Rescue and Re homing Kennels, Harling Road, Eaton Bray, Beds LU6 1QY. Call 01525 220383 or e-mail appledown.kennels@btinternet.com (Reg. Charity No. 1116848).
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Dunstable
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WIN!
C
harlie Landsborough is one of the good guys. Talented, funny, hardworking, good-natured...what you see is what you get. Little surprise then that he’s got legions of loyal fans.
The book details the early years in Birkenhead where he grew up, with all its attendant struggles, to his time in the army, his Christianity, and the many years of teaching. Then. when in his 50s his meteoric rise. Since his first big hit, “What Colour Is the Wind”, he has never looked back.
Multi award-winning and critically acclaimed, this Autumn sees Charlie taking his own brand of country/spiritual music back on the road on a major 19 date tour. Tickets for the Autumn tour are available from all usual outlets priced £15.50-£22.
Charlie continues to tour and work relentlessly and at a time when others might be slowing the pace he is still pleasing crowds all over the world, even as far afield as Australia and New Zealand. Last year saw his talent recognised by the British Country Music Hall when he was inducted into their Hall of Fame.
2012 has also seen the release of Charlie’s 25th album. It’s a substantial catalogue of work, especially since he didn’t find real success with music until he was well in to his 50s.
Although a successful recording artist, Charlie Landsborough truly comes into his own when performing live. No matter the size of the venue Charlie has the ability to make it feel as if he is singing diIn addition Charlie recently released his autobiogra- rectly for you. An intimate and moving experience, it phy, “Storyteller”, published by Trinity Newspapers . is also very funny - Charlie always has a story or an anecdote to make you smile! It has proved so popular it is already in reprint. The Vine have three pairs of tickets to give away to three lucky people for Charlie’s Dunstable concert on 12th October at the Grove Theatre. The show starts at 7.30pm.
To be in with a chance of winning simply name Charlie’s first hit. Was it:
a) What colour is water b) What colour is the wind or c) What colour is light Email your entries to mailthevine@yahoo.co.uk no later than 8th October. Usual rules apply. 8
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Scarlet poppies grow wild all over Western Europe wherever the soil has been disturbed. The battles of the First World War churned up such vast areas of earth that millions of poppies germinated and bloomed, often around the bodies of the fallen soldiers. A Canadian surgeon called John McRae wrote the poem In Flanders Fields in which the poppies symbolise the deaths of those who fought. It is a haunting memorial to those soldiers who have died in any war.
It was on the eleventh hour of the eleventh day of the eleventh month that the guns of World War I fell silent. Four years of fighting and devastation finally ended. The following year ceremonies of remembrance took place on what was known as Armistice Day. An Australian journalist, Edward George Honey first proposed a respectful silence to remember the dead. He wrote a letter to the London Evening News which was brought to the attention of King George V. The king then issued a proclamation which called for a two minute silence. These days Armistice Day is known as Remembrance Sunday and is a chance to honour the fallen soldiers of all conflicts.
Planning & hosting your own Fireworks party? It can be stressful, what with checking there’s enough food and drink to go around and organising the entertainment. Fireworks are a brilliant way to entertain guests, but whilst they may look pretty in the night sky, they can also be extremely dangerous. Make sure that in between shopping for party-poppers and paper plates, you also have the right safety equipment needed for your display. Gloves and eye protection are a must have, as well as a taper for setting off fireworks at arm’s length - you don’t want to burn off your eyebrows by mistake! Make sure that everybody stands well back, and do not approach fireworks that have been lit - even if they haven’t gone off – as there’s a chance they still could. Store your fireworks in a metal box, away from flames, so that your party doesn’t go off with the wrong kind of bang, and always keep a bucket of water nearby to put out sparklers safely. Last of all, don’t forget to tell your neighbours in advance that you’re having a party so that they aren’t inconvenienced by the noise, and if your party is not on November 5th itself do not set fireworks off after 11pm as it’s against the law and you could be fined! On November 5th you have until 12 midnight. Most importantly, make sure you have fun, enjoy yourself, and stay safe!
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Stir It Up! The last Sunday of the Christian year is the fifth before Christmas. It is known as 'Stir-up Sunday’ and is the day traditionally when the Christmas pudding should be made. These days we mostly buy our Christmas puddings ready-made from the supermarket so the whole story and tradition behind them is at risk of being lost. But not so long ago every housewife made her own Christmas pudding on Stir-up Sunday which meant that the flavours had plenty of time to develop before Christmas. The pudding was traditionally made with 13 ingredients to represent Christ and his Disciples. On Stir-up Sunday families returned from Church to give the pudding its traditional lucky stir. The pudding mixture was always stirred from East to West in honour of the three Wise Men who visited the baby Jesus. Whilst stirring the pudding mixture, each family member would make a secret wish.
The name 'Stir Up Sunday' comes from the opening words of this prayer:
"Stir-up, we beseech thee, O Lord, the wills of thy faithful people; that they, plenteously bringing forth the fruit of good works, may of thee be plenteously rewarded; through Jesus Christ our Lord. Amen." A coin was traditionally added to the ingredients and cooked in the pudding. It was supposedly to bring wealth to whoever found it on their plate on Christmas Day. The traditional coin was an old silver sixpence or threepenny bit. Other traditional additions to the pudding include a ring, to foretell a marriage, and a thimble for a lucky life.
Recipe
Ingredients 1oz mixed peel 1oz ground almonds 2 medium sized eggs ¼ teaspoon almond essence 2 teaspoons brandy 1 can of stout 2 teaspoons cocoa powder ¼ teaspoon nutmeg ¼ teaspoon baking powder ¼ teaspoon mixed spice 4oz plain flour 4oz breadcrumbs 4oz beef suet 4oz brown sugar 4oz raisins 4oz sultanas 4oz glace cherries 1 grated lemon rind ½ apple grated ½ carrot grated
Method
1 Place all the dry ingredients in a large bowl and mix together 2 Add the eggs and the brandy and mix then pour in the stout gradually and keep stirring until your mixture is the consistency of a loose cake mix. 3 Grease you pudding bowl with a little butter and pour in the pudding mix. 4 Cover with foil and then a tea towel or pudding cloth and tie it to the top of the bowl, this is to prevent any water getting in. 5 Place in a large boiling pan and fill with water ¾ of th the side of the bowl. 6 Boil on a moderate heat for 6 hours keep topping up the water with boiled kettle water if the level starts to drop. 7 When the pudding is ready turn it out and leave to cool. These puddings can be stored wrapped in foil from now until Christmas, to reheat just place the pudding back in the bowl and boil for another 2 hours on Christmas day. 8 Can be served with a sprinkling of icing sugar on the top or pour on ¼ brandy and light for a flaming Christmas pudding The stout adds mo isture and the cocoa powder ma kes the pudding look dark
Tel: 01582 594766 Fax: 01582 594866 Mobile: 07860 967191 & 07899 806256
he way up
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15
A Traveller’s Tale
By Paul Heley
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A Traveller’s Tale
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Robin Dones
PLUMBING & HEATING
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Chez Jerome Book your Christmas Party Now! Christmas menus available from 18th November
Christmas Dinner Menu 3 Courses £20.95 (Mon-Thu) 3 Courses £25.95 (Fri-Sat)
26 Church Street, Dunstable, Beds. LU5 4RU
Tel: 01582 603310
Email: info@chezjerome.co.uk www.chezjerome.co.uk
Christmas Lunch Menu 2 Courses £14.95 3 Courses £16.95
Starters
(Sunday Lunch with live music from John Lee)
Main course
(v) Melon with red fruit coulis. (v) Flat mushrooms with Grana Padano cheese shavings, parsley garlic butter. Warm strips of calves’ liver with plum sauce, rocket. Prawns & Smoked salmon with Marie Rose dressing. (V) French onion soup with cheese croutons.
(v) Melon with red fruit coulis. (v) Flat mushrooms with Grana Padano cheese shavings, parsley garlic butter. Warm strips of calves’ liver with plum sauce, rocket. Prawns & Smoked salmon with Marie Rose dressing. (V) French onion soup with cheese croutons.
Grilled sirloin steak ( cooked medium ) in cream pepper sauce, potatoes & vegetables. (v) Home-made Pumpkin open lasagne with Sage butter. Roast Turkey breast with cranberry sauce, all trimmings, potatoes & Vegetables. Grilled Fillet of Salmon with Dijon cream sauce, potatoes & vegetables. Braised lamb shank with onions -rosemary jus, potatoes & vegetables.
Desserts
Jerome’s Vanilla Cream Brûlée. Selection of cheeses with spiced Pear. Assorted ice cream. Christmas pudding with brandy sauce. Chocolate trilogies (black, milk & white). *Fruit jelly with fruit available for dairy free Gluten free bread available on request Service charge not included
Starters
Main course
Bœuf Bourguignon with seasonal vegetables & Mash potatoes. (v) Home-made Pumpkin open lasagne with Sage butter. Roast Turkey breast with cranberry sauce, all trimmings, potatoes & Vegetables. Grilled Salmon with Dijon mustard sauce, potatoes & vegetables. Braised lamb shank with onions-rosemary jus, potatoes & vegetables. (sup £3.00)
Desserts
Jerome’s Vanilla Cream Brûlée. Selection of cheese & biscuits with spiced Pear (gluten free biscuits available). Christmas pudding with brandy sauce. Chocolate trilogies (black, milk & white). Assorted Ice cream.
On The Good Food Guide 2013
Boxing Day & New Year's Day Open for lunch only
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. A Pensio .. s n r e c n o C Aged
Who Cares About Care? Not The Politicians
By Mike Newman
Mike Newman is a member of The Dunstable And District Senior Citizens Club. If you have a view on any of the issues raised why not attend one of their monthly meetings, held on every fourth Monday at St Marys Catholic Social Club, West St., Dunstable.
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In The Garden
Spring Flowering Bulbs
A beginners guide to...
Ponds
With the onset of Autumn, now is a good time to start planning for next spring. Why not start by planting spring flowering bulbs? If you are lucky enough to have a pond, large or small, at this time of year check all the pond plants and remove all dead and dying growth. Cover the pond with netting to stop leaves from falling into the water and sinking to the bottom. Too much rotting vegetation in the water will create methane gas to the detriment of fish and other wildlife as well as a disgusting, smelly layer of sludge in the bottom that you will have to deal with, sooner or later! In early Autumn, if you have clumps of marginals and bog plants, they can be divided and cut back the leaves of waterside plants. If you have a pump to run a fountain or waterfall, now is the time to clean and service it and store it until Spring. Feed the fish before Winter hibernation. If we have a severe winter, be ready to cover the pond completely during really freezing weather, or at least try to ensure fish can get oxygen by keeping a small area ice-free by using a ball or floating bowl. If the pond is covered with a sheet of ice, pour boiling water into the bowl until it can be lifted out. Having said all that, I've actually seen goldfish frozen in solid ice for weeks, only to start swimming around perfectly happily when they thawed out - so what do I know?!
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Health
natural Health natural H
By Sue Blain
HaIR Couture Autumn Hair Some Autumn Hair Tips From Celebrity Hairdresser, Richard Ward.
Condition Porosity is the hair’s ability to retain moisture, and this condition is caused by damage to the cuticle (the outside, protective layer of the hair). The cuticle is made up of overlapping scales (think of it as being like roof tiles or fish scales) and will reflect light when shiny and smooth. When the scales are missing or damaged, the hair will not shine. Conditioning treatments or serums with silicone mask this damage. Sensitivity is damage to the internal structure of the hair- the cortex, where chemical processes take place. Hair that is damaged internally is harder to repair. Both of these conditions are exacerbated by hair’s common enemies: Electrical equipment, sun, salt and chlorinated water, over-processing with chemicals. Air conditioning and central heating make hair more static and dry out natural oils, too.
Natural shedding In autumn, we need to repair the damage and nurture the hair back into good condition. Hair is more likely to naturally shed in autumn/winter time (like animals losing their coats) as new hair is growing in its place, and many clients rejuvenate their hair by coming in for a good blunt, thickening cut after the ravages of the beach. Colour Going darker in Autumn/Winter is common – most women want to reflect the key fashion trends by opting for richer colours which are denser in tone. Darker hair reflects light better, so going for a deeper take on your current tone and a chunky cut to get rid of your aged summer beach hair will make hair feel healthier. Go for a clear colour gloss to add shine and lustre or a vegetable colour glaze.
The Autumn Chop
---------In autumn hair is often recovering from the debilitating affects of summer. Even a fortnight’s summer holiday can cause damage – both in terms of porosity and sensitivity.
Richard Ward asks what is it about the autumn that makes so many women inspired to chop and change. As the October/November months sweep in, long beach summer hair sweeps out. This annual trend is like a hair migration; something about those straggly, post-holiday tresses inspires women all over the country to go for a real departure hair wise to greet the new season and complement their new wardrobes. I’ve seen an unprecedented number of salon clients of all ages come back from their summer holidays demanding a re-invented look for the Autumn/Winter and ditching the locks they once clung on to. For appointments at the Richard Ward Hair & Metrospa, call 020 7730 1222 or visit www.richardward.co.uk.
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