What's Around Magazine September 2014

2014 BEER FESTIVAL ibstock INSTITUTE NEW LOOK CELEBRATION ravenstone SWIM ACADEMY hermitage & hood park leisure centres WELL FAMILIES CLINIC ibstock

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delivered throughout ibstock | ravenstone | heather | coleorton | swannington | hugglescote | packington | normanton le heath and surrounding areas

SEASONAL RECIPES | COMMUNITY EVENTS | REVIEWS | SERVICES | PUZZLES ISSUE 110 - SEPTEMBER 2014

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Publisher: What’s Around Ltd. Printed by: Context, Packington Editor: Paul Garrett © Copyright What’s Around Ltd. Advertising: 01530 832015 Email:advert@whatsaround.co.uk Web: www.whatsaround.co.uk Address: Hall Gardens, Ravenstone, Leics. LE67 2HF

Cholesterol Page 24

Whilst every care has been taken to ensure that the information contained within this publication is accurate, neither the publisher, printer nor its editorial contributors can accept, and hereby disclaim, any liability to any party to loss or damage caused by the errors or omissions resulting from negligence, accident or any other cause.

All rights reserved. No part of this publication may be reproduced, stored in any retrieval systems or transmitted in any form - electronic, mechanical, photocopying, recording or otherwise - without the prior permission of the publisher.

What’s Around Ltd. does not officially endorse any advertising material contained within this publication.

Nevertheless, it will from time to time, recommend individual services and or businesses which have either been recommended by readers, contributors or by our own personal experience.

Film Review Page 53

Food & Drink 8

Seasonal Recipes

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Squash and turkey bake

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Sweetcorn fritters with homemade ketchup

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Rogan Josh

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Seasonal Desserts

Monthly Features 10

Crossword

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Sudoku

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Book Review Too

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Book Review

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Wordsearch

Contents

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The Palace

General

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Jobs in the Garden

Copy deadline for OCT 2014 is 15TH SEP 2014

Seasonal Desserts Page 50

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Cholesterol Education Month

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Just for Kids

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Thank You - Heather Music Festival

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Good New Films and those you may have missed

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2014 Ibstock Beer Festival

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Your Stars by Dan Worthaus

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Wine to Vine - Mixed

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What’s On

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20 for 7

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Useful Numbers

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Trees for Free

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Index of Advertisers

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seasonal recipes Roast squash soup Serves 8 mins Prep 30 time g in k o o C hr -1 s in 30m Ingredients • 1 onion, roughly chopped • 1 butternut squash, unpeeled, halved, seeds scraped out, sliced into • 2.5cm/1in x 2.5cm/1in cubes • 500g/1lb 2oz sweet potatoes, unpeeled, cut into 2.5cm/1in thick rings

• • • •

60ml/2fl oz olive oil 1 tsp ground cinnamon ½ tsp ground nutmeg 1.5 litres/2 pints 13fl oz vegetable stock • 125ml/4oz marsala wine • salt and freshly ground black pepper For the buttermilk cheese sauce • 125g/4oz blue cheese, crumbled • 250ml/9fl oz buttermilk

Mackerel on toast - plus!

Serves 4 Prep 30 mins Cooking - 1hr time 10 mins

Ingredients

• 4 fresh mackerel fillets • salt and freshly ground black pepper • knob of butter To serve • 4 slices soda bread, toasted, buttered • 1 small red onion, thinly sliced • ½ small lemon

1. Preheat the oven to 200C/400F/Gas 6.

• ½ cucumber, peeled, thinly sliced on a mandoline • salt • 4 tbsp grated fresh horseradish • 2 heaped tablespoon crème fraîche • 2 tsp English mustard powder

2. Place the onion, chopped butternut squash and sweet potato onto a baking sheet. Drizzle with oil and sprinkle with the cinnamon and nutmeg. Roast in the oven for 45 minutes to an hour, or until tender.

1. For the salted cucumber and horseradish, place the cucumber slices into a colander and sprinkle with plenty of salt. Mix well and leave the contents to drain over the sink for half an hour.

3. Allow the vegetables to cool slightly, then place half into a food processor and add 500ml/17fl oz of the vegetable stock.

Blend to a purée and transfer to a large pan. Repeat with the remaining roasted vegetables and 500ml/17fl oz more of the stock - transfer the purée to the pan.

2. Rinse the salt off the cucumber with cold water, then leave to drain. Gently wring out any excess moisture from the cucumber with your hands, then set aside.

4. Add the remaining 500ml/17fl oz of vegetable stock to the food processor and stir to catch any remnants of the vegetable purée, then pour into the pan.

5. Add the marsala wine and season, to taste, with salt and freshly ground black pepper. Add a little more water if the soup is too thick for your liking.

6. For the buttermilk cheese sauce, place the blue cheese and buttermilk into a clean food processor and blend to a paste.

Transfer the blue cheese sauce to a jug or bowl.

7. To serve, ladle the soup into bowls and drizzle some of the blue cheese into

each bowl. Leave the sauce on the table for your guests to add more if they wish.

3. In a clean bowl, mix the horseradish with the crème fraîche and mustard powder, making sure the mustard powder is well combined with no lumps. Set aside.

4. Season the mackerel fillets on their skin side with salt and freshly ground black pepper.

5. Heat the butter in a frying pan until it is foaming, then add the fillets skin-side down.

Place a heat-proof plate onto the cooking fillets, as this will make sure they stay flat and cook evenly. Cook for 4-5minutes, or until nearly cooked through, then turn the fillets and cook for 30 seconds, or until just cooked through.

6. To serve, place a small handful of the cucumber onto the toast. Place the cooked mackerel fillets onto the cucumber. Place a dollop of the horseradish sauce on top and garnish with a little of the slicedred onion and a squeeze of lemon.

Courtesy Valentine Warner

Courtesy Nigella Lawson

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Book Review Too!

by Buck Verm

Invisible

By James Patterson Everyone thinks Emmy Dockery is crazy. Obsessed with finding the link between hundreds of unsolved cases, Emmy has taken leave from her job as an FBI researcher.

Now all she has are the newspaper clippings that wallpaper her bedroom, and her nightly recurring nightmares of an all-consuming fire.

Not even Emmy’s ex-boyfriend, field agent Harrison “Books” Bookman, will believe her that hundreds of kidnappings, rapes, and murders are all connected. That is, until Emmy finds a piece of evidence he can’t afford to ignore.

More murders are reported by the day—and they’re all inexplicable. No motives, no murder weapons, no suspects.

Could one person really be responsible for these unthinkable crimes?

INVISIBLE is James Patterson’s scariest, most chilling stand-alone thriller yet.

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recipe Squash and turkey bake

Serves 4 Prep Time less than 30 mins Cooking Time 1 to 2 hours

Ingredients a medium-sized butternut squash a little olive oil a large onion a large clove of garlic 15 chestnut mushrooms 3 sprigs thyme 500g/1lb 2oz minced turkey salt and freshly ground black pepper a little flour 400ml/14fl oz red wine a little Worcestershire sauce a knob of butter a little orange zest 1.

Preheat the oven at 200C/400F/Gas 6. Peel, seed and roughly chop the butternut squash. Put the pieces of squash in a steamer basket and place over boiling water. Steam for 20-30 minutes until fully tender. They must be soft enough to mash.

2.

Peel and roughly chop the onion. Peel and finely slice the garlic. Warm a couple of tablespoons of the olive oil in a large pan, then add the onion and garlic and cook until pale gold. Cut the mushrooms into thick slices or quarters and add to the pan with the leaves from the thyme sprigs. Fry until softened, then transfer to a mixing bowl.

3.

Add a further tablespoon of oil to the pan, then, as soon as it starts to sizzle, add the minced turkey. Season generously with salt and pepper and then stir in a couple of heaped tablespoons of flour. Cook for 2-3 minutes, then pour in the red wine and a few shakes of Worcestershire sauce. Simmer at a low temperature for 5 minutes then add the mushrooms and onions. Continue cooking for 5 minutes then tip into a baking dish.

4.

Mash the cooked squash with a potato masher then stir in a generous knob of butter and the grated orange zest, to taste. Season with salt and pepper.

5.

Pile the mash on top of the turkey, dot with more of the butter, then bake for 35-45 minutes, or until the mash is lightly browned and slightly crisp on top.

Courtesy Nigel Slatere

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recipe Sweetcorn fritters with homemade ketchup Serves 4 Preparation less than 30 mins Cooking Time 30 mins to 1 hour Ingredients For the fritters 100g/3½oz plain flour 1 tsp baking powder salt and freshly ground black pepper pinch smoked paprika 1 tbsp caster sugar 2 free-range eggs 75ml/2½fl oz milk 350g/12oz sweetcorn kernels (if using tinned, drain well) 6 finely chopped spring onions 125-150ml/4½-5fl oz vegetable oil, for frying For the homemade ketchup 2 tsp vegetable oil 1 onion 1 stick celery ½ bulb fennel, finely chopped 2.5cm/1in fresh ginger 2 garlic cloves, peeled 1 fresh red chilli, deseeded 1 tsp coriander seeds, lightly crushed 2 cloves, tied into a muslin bag 500g/1lb 2oz plum tomatoes, skins removed 300ml/10½fl oz water salt and freshly ground black pepper 100g/3½oz soft brown sugar 200ml/7oz red wine vinegar

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COOK’S

NOTE

rs make ple fritte im s e s e Th ch with ent brun or a a decad n sp baco some cri supper. simple

1.

For the fritters, mix the flour, baking powder, salt and freshly ground black pepper, paprika and caster sugar together in a bowl.

2.

In a separate bowl, beat the eggs and milk together. Gradually add the egg and milk mixture to the dry ingredients and combine to form a batter.

3.

Place the sweetcorn kernels and spring onions into a separate bowl and add just enough batter to the mix to bind them.

4.

Heat the oil in a frying pan, and drop in a good spoonful of the mix. Cook for two minutes on each side, drain on kitchen paper and keep warm until all the batter is used up.

5.

For the tomato ketchup, heat the oil in the pan and gently fry the vegetables and spices until tender.

6.

Add the tomatoes and water and bring to the boil, then simmer for 20 minutes and season well with salt and freshly ground black pepper. Allow to cool slightly.

7.

Remove the cloves and blend the mixture in a food processor. Pass through a fine sieve, and then pass through again if the sauce isn’t smooth enough.

8.

In a non-reactive pan, boil together the sugar and vinegar to form a syrup. Add the sauce and cook for about 12-13 minutes until it reaches the consistency of ketchup.

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healthy living

September is National

Cholesterol Education Month.

Do you know how high your cholesterol level is? A lot of us don’t know and for some they are not aware that their levels are high until they have a problem.

Cholesterol is a lipid (fat chemical) that is made in the cells in your body.

Around a quarter of the cholesterol in our bodies is made by the liver.

This waxy substance is found in many foods and if we eat too much of these food it can lead to severe health problems such as heart disease.

There are two types of cholesterol which we need to know about. These are LDL cholesterol – low density lipoproteins and HDL cholesterol – high density lipoproteins.

The differences are LDL is the bad cholesterol and HDL is the good cholesterol.

LDL cholesterol is the one that clogs up the blood vessels.

It prevents the blood from flowing through the body in the way that it is supposed to do. The arteries become clogged with the plaque like substance and the blood is unable to break through it and travel to its destination.

We are told that foods that are high in LDL cholesterol should be limited to prevent this from happening. Foods that contain LDL cholesterol include meat, cheese, cakes, fried foods, butter, ice cream, sausages, burgers, mayonnaise, prawns and eggs.

HDL cholesterol is one of the good guys.

Its job is to remove bad cholesterol from the blood vessels and carry it 24

back to the liver. When it’s here it can be processed and removed from the body. There are certain foods which help to increase your levels of good cholesterol these include: food that are rich in fibre such as oats and barley, beans, peas and lentils, green tea, Plant Sterol- or Stanol-Fortified Foods, soy, grape juice, salmon, tuna, tomatoes and other fruits and veg.

So to maintain a healthy cholesterol level you will need to alter your diet if it contains a lot of fatty foods. Change a few food items or the way you cook foods. For instance, always remove the skin from chicken or turkey. Never eat the crackling from the joint of pork. Remove all visible fat from meats. Cut down on the amount of cheese you eat, try grating it rather than slicing it as grated seems to go further.

Never fry anything always poach, steam boil or grill and do not add fat to foods. Try increasing the amount of fruit and vegetables that you eat. Add more of these foods to your dinner plate and cut down on the meat a little or better still eat fish instead. (As long as it is not battered and deep fried) Other ways that you can increase your good cholesterol is by keeping fit and exercising more, lose weight if you need to, only drink alcohol in moderation and quit smoking.

You may not know that you have a high cholesterol level. If you are aware of it remember there are steps that you can take to help to reduce it. So get those trainers on, pack your bag with water and fresh fruit and go for a long walk.

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recipe Rogan Josh Serves 6 Prep Time: less than 30 mins Cooking Time: 30 mins to 1 hour 5 tbsp vegetable oil 7 black peppercorns, left whole 3 black cardamom pods, left whole 5 green cardamom pods, left whole 4 cloves, left whole 1 cinnamon stick 1 piece of mace 1 onion, finely chopped 750g/1½lb lamb or mutton, cut into pieces 6 garlic cloves, peeled, left whole 2cm/¾in piece ginger, peeled and cut in half 2 tsp ground coriander 2 tsp ground cumin ½ tsp red chilli powder 2 tsp ground fennel seeds 1½ tsp garam masala salt, to taste 2 tomatoes, blended to a pulp in a food processor 3 tbsp plain yoghurt, stirred handful chopped fresh coriander, leaves and stalks

NOTE COOK’S h away wit the take e Take on d’s recipe for th hme .

Anjum A lamb rogan josh ultimate

1.

Heat the oil in a large pan over a medium heat. Add the blackpepper corns, black and green cardamom pods, cloves, cinnamon and mace and fry for 1-2 minutes, or until the spices are sizzling and fragrant.

2.

Add the chopped onion and fry for 8-10 minutes, stirring regularly, until golden-brown.

3.

Add the lamb pieces and fry for 3-4 minutes, stirring continually, until golden-brown all over.

4.

Meanwhile, in a food processor, blend the garlic cloves and ginger with one tablespoon of water to a fine paste.

5.

Add the garlic and ginger paste to the lamb mixture, stir well to combine, then reduce the heat and continue to cook for 3-4 minutes, stirring regularly.

6.

Stir in the powdered coriander, cumin, red chilli powder, fennel seeds, garam masala, salt, tomato pulp and yoghurt, cover the pan with a lid, then reduce the heat to a low heat and simmer for 10-12 minutes, or until the sauce has almost completely dried out.

7.

Add 2-3 tablespoons of boiling water to the sauce, stir well and simmer for a further 7-8 minutes, stirring continually and adding splashes of water as necessary, until the volume of liquid has reduced and the sauce has thickened.

8.

Add enough boiling water to almost cover the lamb, bring the mixtureto the boil, then reduce the heat to a simmer and simmer or 8-10 minutes, or until the lamb is cooked through.

9.

Stir in the chopped coriander just before serving.

Courtesy Anjum Anand

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VINE TO WINE - MIXED There is a lot that can be learned from the many outlets selling wines. I searched for a retailer, on this occasion, that stocks a very impressive range of wines – something to suit all tastes. Red, white and sparkling wines are hugely popular and splendid productions can be found from the old world, new world, plus emerging regions, to please the most discerning of palates.

Bordeaux Rosé (France) is a crisp, dry rosé wine, with very good flavours. It is wonderful as an apéritif. Also, fish dishes and al fresco dining are ideal, for this popular production. Mâcon Rouge (France) is a wine which is both elegant and aromatic. Superb flavours invade the palate and whilst being a medium-bodied production, this wine has a prolonged finish, which is envied by many other wine producers. Great with tuna dishes and much more.

Grillo (Sicily) has a good bouquet and is smooth for the mouth feel and palate sensation. Just a hint of spice enters on the excellent finish. The superb flavours of this production pair well with seafood dishes, etc. Intenso Teroldego (Brazil) I found to be a medium-bodied red, with a good fruit bouquet. Excellent on the mouthfeel, this wine, made with Teroldego grapes, is a splendid pairing with red meats, game and many more dishes. Carnival Sparkling Moscato (Brazil) has enticing aromas, on the bouquet,

following through to the exceptional palate sensation, of this production. It is crisp and has identity. Made with 100% Moscato grapes, this is an excellent wine, with a wonderful freshness. Jewel of Nasik (India) is a very good dry, white wine, with most pleasant aromas and a splendid mouth feel. The Sula Vineyards’ grapes are grown sustainably and this excellent wine accompanies many dishes, including fish, seafoods and white meats, perfectly.

I found these wines, along with numerous other productions, amongst the wines available at my Marks & Spencer store.

Their extensive stock includes new, interesting additions and has something for everyone. A most impressive range of wines. Take pleasure in locating your favourites. www.marksandspencer.com

As always, Enjoy!

Trevor Langley

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The Woods by Harlan Coben

Twenty years ago, four teenagers at summer camp walked into the woods at night.

Two were found murdered, and the others were never seen again.

Four families had their lives changed forever. Now, two decades later, they are about to change again.

For Paul Copeland, the county prosecutor of Essex, New Jersey, mourning the loss of his sister has only recently begun to subside.

Cope, as he is known, is now dealing with raising his six- year-old daughter as a single father after his wife has died of cancer.

Balancing family life and a rapidly ascending career as a prosecutor distracts him from his past traumas, but only for so long. When a homicide victim is found with evidence linking him to Cope, the well-buried secrets of the prosecutor’s family are threatened.

Is this homicide victim one of the campers who disappeared with his sister?

Could his sister be alive?

Cope has to confront so much he left behind that summer twenty years ago: his first love, Lucy; his mother, who abandoned the family; and the secrets that his Russian parents might have been hiding even from their own children.

Cope must decide what is better left hidden in the dark and what truths can be brought to the light.

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the palace

September’s forthcoming events at the Palace are as follows: Friday, 5th September – Ibstock Community Choir present ‘It’s a Grand Night for Singing’ with guest soloists. Doors/ bar open at 7.00pm. Concert starts at 7.30pm.

Tickets: £5.00, Children under 12 FREE. Advance tickets: from The Palace Tel: 01530 262400 or Halls Electrical Tel: 01530 260460, Sharon on 01530 261001 or Alison on 01530 261003. Tickets can be purchased ‘on the door’ (subject to availability) Please check with ticket outlets to avoid disappointment.

Wednesday, 10th September - Wine tasting evening – the Palace is hosting a wine tasting evening. Would you like to know more about wine? Then come along to this informal and highly enjoyable event - starts at 7.00pm. Presented by Majestic Wines. Tickets £8.00 and limited to a maximum of 30 places! Tel: Gary at The Palace on 01530 262400 or Corinne 01530 451725 to reserve your place.

Friday, 19th Septemeber - Film Night – ‘The Monuments Men’ (PG 13). An unlikely World War II platoon is tasked to rescue art masterpieces from Nazi thieves and return them to their owners. Stars: George Clooney, Matt Damon, Bill Murray. Doors/ bar open at 7.00pm. Film starts at 7.30pm. Tickets: £5.00/£4.00. Advance tickets: from The Palace Tel: 01530 262400 or Halls Electrical Tel: 01530 260460. Tickets can be purchased ‘on the door’ (subject to availability) Saturday, 27th September - Pelenna Valley Welsh Male Voice Choir – Following last years’ sell-out concert at The Palace, this world famous Welsh Male Voice Choir make a return visit for what has become one of our musical ‘highlights’ of the year. Doors/bar open from 7pm, concert starts at 7.30pm Tickets: £10.00 from The Palace Tel: 01530 262400 or Halls Electrical, High Street, Ibstock Tel: 01530 260460. ADVANCED BOOKING IS HIGHLY RECOMMENDED. Coming soon: 10th, 11th, 12th, October - Ibstock Beer Festival - Friday 10th October til Sunday 12th October. Venues include The Palace Community Centre, the Boot Inn and the Waggon & Horses pub. Live entertainment on Friday and Saturday night at some venues. Over 30 real ales plus traditional ciders, perries and fruit wine. Hot food available at selected venues. Event times: Friday: 6pm – 11pm, Sat.: 12 noon – 11pm, Sun: 12 noon – 10.30pm. Come and enjoy real ale at its best! For further details contact Tel: 01530 262400.

Saturday 11th October – ‘Local Produce Event’ – as part of the Ibstock Beer Festival weekend the Palace will be hosting the ‘Local Produce Event’, showcasing locally made produce that’s produced right on your doorstep – from ‘artisan’ breadmakers, handcrafted cheese, delicious pickles and preserves to succulent sausages and meats and butter, yoghurt, cream and milk, plus much more. Come along and see how differently food tastes when it’s made with passion by producers who really know their trade. Event open 10 noon to 3pm. Contact the Palace on (01530) 262400 for more details.

Regular bookings: Monday Mosaic Disability Services - 9.30am - 3.30pm. Contact Amanda Tebbutt on (0116) 2318720 0r (07912) 480961.

Fitsteps – 6.15 – 7.15pm.

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FitSteps has been designed by Strictly Come Dancing stars

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Natalie Lowe and Ian Waite. Sally Eastham has been personally trained by them to bring you FitSteps the new dance fitness phenomenon. FitSteps is a unique dance fitness programme.

Using the most popular Latin and Ballroom dances, they have developed a dance fitness programme that delivers results fast. Contact Sally Eastham on 07966 107244.

Fitness Pilates class – 7.45pm – 8.45pm. Contact Michelle Scott-Worthington on (07887) 678367.

Tuesday Bubbles Playgroup – 10.30am – 12 Noon. Contact Rachel Seabrook on (01530) 452144.

Circuit Training – 6.45pm – 7.45pm. Contact Curtis Smith on (07870) 498110 or (01455) 291656.

Tai Chi – 8pm – 9pm. Contact Doug Gerrard on (07969) 480684.

Wednesday 60+ Fitness Pilates – 9.30am – 10.30am. Contact Michelle Scott-Worthington on (07887) 678367.

Thursday Active Steps Workout – posture, balance and fitness class – 11am – 12 noon. Contact Michelle Scott-Worthington on (07887) 678367.

Outlook Group (a social group for senior citizens) - 1.30pm – 3pm. Contact Elaine Hodgetts on (01530) 262400.

Bingo – Doors open 7.30pm. Eyes down at 8pm. Licensed bar & refreshments. Everyone welcome.

Friday Tai Chi – 10am – 11am. Contact Michael Cashmore on (07714) 215216.

Childrens Dance Classes - Beginners Ballet 4.00-4.45pm; Beginners Tap 4.45-5.30pm; Musical Theatre 5.30-6.15pm Contact Miss Jessica of Rochelle School Of Dance (established over 60 years in the area) (01455) 636514, (07949) 121442 or office@rochelle-dance.com Saturday Community Morning at the Palace – 10am to 12 noon. Every Saturday (except the 1st Saturday each month) the Palace plays host to groups, organisations and associations from the village, including the Ibstock Historical Society. So if you would like to learn more about what is happening in your community, come along to the Palace. Also a variety of market stalls selling locally produced goods, including delicious home made cakes, plus produce from Ibstock’s very own Dairy, including milk, butter, yoghurt and cream. Light refreshments available.

Sunday Gatling Gun Productions – local film group - 2.00-4.00pm. Every two weeks. If you are interested in being involved in the film making business, ring Ian Hodges on 07964 976099 for further details.

The Palace Community Centre is available to hire for regular events and commercial hire, as well as private parties and celebrations. The Palace has a fully licensed bar, kitchen facilities, large free car park opposite venue, good disability access and facilities, full PA and lighting system, large screen and wi-fi, making it an ideal venue for numerous types of events.

SEE OUR WEBSITE www.thepalaceibstock.co.uk FOR MORE DETAILS

The Palace Community Centre Ltd., High Street, Ibstock, Leicestershire, LE67 6LH. Tel (01530) 262400. e-mail: enquiries@thepalaceibstock.co.uk

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seasonal desserts Pear and apricot frangipane tart Serve Prep s 8 30 min s Rea 30min dy in s to 1 hr

Ingredients • 300g/10½oz sweet shortcrust pastry • 125g/4½oz unsalted butter • 125g/4½oz caster sugar • 150g/5½oz ground almonds • 50g/1¾oz plain flour

25 Makes hrs er 2 v o p e Pr in Ready hr 1 to s 30min

• 3 free-range eggs, beaten • 1 tsp vanilla extract • 75g/2½oz flaked almonds • 3 tbsp apricot jam • 2 x 410g/14½oz tins pear halves in fruit juice, drained • whipped cream, to serve

1. Preheat the oven to 200C/400F/Gas 6.

2. Roll out the pastry on a lightly floured work surface and use it to line a 27cm/10¾in loose-bottomed, fluted tin. Line the pastry case with baking parchment or aluminium foil and fill with ceramic baking beans (alternatively use uncooked rice or lentils).

Bake blind for 15 minutes, then remove the parchment and baking beans and return the pastry to the oven for an extra eight minutes, or until the pastry looks dry and faintly coloured. Set aside to cool.

3. Reduce the oven 180C/350F/Gas.

temperature

to

4. To make the filling, beat the butter and sugar together until light and fluffy. Add the ground almonds, flour and eggs. Mix to thoroughly combine. Stir in the vanilla extract and one tablespoon of flaked almonds.

5. Spread the apricot jam on the base of the cooled pastry case. Spread the frangipane mixture over the apricot jam. Use a pallet knife to smooth the filling. Sit the pears on the filling and gently press them down.

Scatter over the remaining flaked almonds.

6. Bake for 25-30 minutes, or until the filling is set and golden-brown.

7. Leave to cool in the tin before serving.

Serve with whipped cream.

CourtesyPaul Hollywood

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Raspberry marshmallows

Ingredients • icing sugar, to dust • cornflour, to dust • 450g/1lb granulated sugar • 1 tbsp liquid glucose • 1 sachet of powdered

gelatine or 4 gelatine leaves • 2 large egg whites For the raspberry coulis • 310g/11oz fresh raspberries • 2 tbsp caster sugar

1. Prepare a 20cm/8in square baking tin 4cm/1½in deep by lining it with baking parchment. Using a sieve, shake equal amounts of icing sugar and cornflour over the base until the parchment is lightly dusted.

2. To make the marshmallow, put the sugar, glucose and 200ml/7fl oz of water into a heavy-bottomed pan and stir.

Bring the liquid to a gentle boil and continue cooking for about 15 minutes until the mixture reaches 127C/260F on a sugar thermometer. (CAUTION: boiling sugar is extremely hot. Handle very carefully. Use a deep pan to avoid bubbling over.)

3. While you are waiting, sprinkle the gelatine over 100ml/3½fl oz of hot water (following the instructions on the packet), and check to make sure it has dissolved properly. If using gelatine leaves, soak them in cold water for 10 minutes and then squeeze out any excess water before using.

4. When the syrup reaches the correct temperature, remove the pan from the heat and remove the thermometer.

Pour the dissolved gelatine into the syrup. Be careful as it will bubble and spit a little and rise to the top of the pan.

Caution: it is extremely hot.

5. 5. Using a freestanding mixer or electric whisk, whisk the egg whites in a large mixing bowl until stiff peaks form when the whisk is removed. Still whisking, slowly add the syrup mixture to the eggs (do not let the syrup touch the beaters as it may splash). With the mixer or whisk on a fast setting, whisk for a further 15-20 minutes, or until the mixture is thick, shiny and holding its shape reasonably well on the whisk.

6. Meanwhile, to make the raspberry coulis, place roughly half the fresh raspberries in a pan with the caster sugar (set the other half aside for decoration later). Cook on a medium heat for around 10 minutes, stirring until it is a lovely ruby-red mush. Strain the mixture into a clean bowl, pressing the pulp through the sieve using the back of a spoon. Leave to cool.

7. Once you’ve finished whisking the marshmallow mixture, use a spoon to fold the raspberry coulis gently through the marshmallow mixture to create a rippled effect.

8. Spoon half the mallow mixture into the dusted tin and place half the reserved raspberries over the top. Spoon the remainder of the mallow mix over the top of the fresh raspberries, smoothing the top with a palette knife, if necessary. Scatter the remaining raspberries over the top.

9. Leave the mallow for about two hours to set. Dust another piece of parchment with a mix of equal parts icing sugar and cornflour.

10. Turn the mallow out onto the dusted parchment. Cut it into squares using a knife dipped in hot boiled water. Dust the cut edges with more icing sugar and cornflower and transfer to a wire rack. Leave to dry and cool for another 30 minutes if serving as a gooey dessert, or 2-3 hours if cutting into squares.

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This Months Jobs in the Garden This month as autumn approaches it is time to give some thought to getting the garden ready for the colder months ahead. It is a ideal time to begin getting plants ready for the winter and to plant spring bulbs, harvest fruit and vegetables.

Take a walk round the garden and note down any new plants that you have bought this year, when back indoors, look them up in your garden books, and see if any of them need any special attention to see them through the winter months. This way, you will have a better chance of enjoying these plants next year. I for example, need to dig up a few, to pot on, and to put in a area of garden that will keep the plants warmer to see them through the colder months.

Plant bare-rooted, deciduous trees and shrubs now, during their dormant season.

Some people have a fear of buying bare rooted plants, but if you buy them as soon as they appear in the shops/garden centers, there is no problem at all, they are much cheaper than potted ones and will establish quickly, especially if care is taken in soil preparation.

The bulbs of spring flowering tulips, daffodils, hyacinths and crocus are planted during the autumn months of September, October and November. Select good firm, disease free bulbs. Plant the bulbs three times deeper than the greatest diameter of the bulb. For example, crocus bulbs that usually have about a one inch diameter should be planted three inches deep. The bulbs will grow and flower best in welldrained soil.

If you didn’t get around to trimming evergreen hedges and topiaries earlier in the year, try to do it as soon as possible.

Take semi-hardwood cuttings of holly, cherry laurel and evergreen conifers. Select a stem- tip from the current season’s growth. Cut straight above a node to give a cutting 10-15cm in length. Remove all but the top two leaves. Slice 3cm of bark from one side of the cutting at the base. Dip the wound in hormone rooting powder, then insert into cuttings compost or a free draining mixture of peat and bark. Ensure the cutting will stand upright. Firm in and water well. Kept humid and frost free (in a cold frame or propagator) cuttings will root in the winter and can be potted on in spring.

A good hint for you, put your cuttings around the edge of the pot, this way, they will not get too waterbound, and will root better and quicker.

As perennials fade away, mark their locations with small sticks. Some might not be apparent after the winter and might be disrupted by spring cultivating.

Herbaceous plants can be tidied up and cut back now. Don’t be in too much of a hurry, though, as the ‘skeletons’ of many plants can be very decorative in their own right.

If your soil is light, you can lift, divide and replant many perennials over the next couple of months, but only when it’s not too wet. Plants divided in very wet weather or planted in heavy soil are prone to rot.

If you buy some of the gorgeous deep-pink or glowing white Japanese anemones currently in flower, select a good position for them, in partial shade, where they can be left undisturbed for a few years. They grow well in ordinary, fertile soil, provided it can hold some moisture without ever becoming waterlogged.

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just for kids

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Before I go to sleep (2014)

Lucy (2014) The average person uses 10% if tge brain capacity.

Imagine what she could do with 100%.

It was supposed to be a simple job. All Lucy had to do was deliver a mysterious briefcase to Mr. Jang. But immediately Lucy is caught up in a nightmarish deal where she is captured and turned into a drug mule for a new and powerful synthetic drug. When the bag she is carrying inside of her stomach leaks, Lucy’s body undergoes unimaginable changes that unlocks her mind’s full potential 100%. With her new-found powers, Lucy turns into a merciless warrior intent on getting back at her captors. She receives invaluable help from Professor Norman, the leading authority on the human mind, and French police captain Pierre Del Rio. Starring Scarlett Johansson and Morgan Freeman.

ou never know how or why amnesia will strike in a Hollywood movie. In the case of Christine Lucas, Nicole Kidman’s character in the upcoming thriller Before I Go to Sleep, the lingering effects of a brutal assault ten years ago leave her unable to hold onto new memories for longer than a day—unfortunate, since there seems to be a rather highstakes conspiracy unfolding around her.

Written and directed by 28 Days Later screenwriter Rowan Joffe (and based on S.J. Watson’s eponymous 2011 book), the film stars Colin Firth as Christine’s husband and Mark Strong as the doctor who’s working to help restore her memory, although neither seems to be quite who they claim.

Between Christine’s whispered video diary entries, the implication that secrets are being piled on top of secrets, and a shot of Kidman standing nude before what seems to be a “conspiracy web” wall, the film seems ripe for paranoia and surprise twists.

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your stars Your Stars for the Month 2014 by Dan Worthaus Aries - March 20th - April 20th Routines are often part of every day life but recently you will that you have been stuck in a bit of a rut. Routines rather than just being part of your life have become your life. During September you will finally realize that your life has become one long routine, and you desperately need to change the routine in your life. Great, but what are you going to change it to? There are many things which just need to be done, and if you don’t complete certain tasks every day such as going to work you are not going to have much of a life. Before you jump into the frying pan make sure that you are ready for any events a routine change might bring to your life. Perhaps it would be better to identify which routines you need to change to be able to sustain a comfortable standard of living. Handing in your notice at your job may not be the best choice, and might just have disastrous consequences especially in today’s employment market. Remember that your job is only one routine in your life which you can review, what about the others?

Taurus - April 21st - May 21st You may just come back from your vacation, and your desk at work is piled high with stuff your colleagues did not mention to get through whilst you were away. There is only one way forward her and that is to get started on all of that work. Don’t skim through your work, especially if you have your own business, read every line because somewhere in that pile is an opportunity to increase your business or prove your weight in gold to your employer. For the first three weeks of December you will indeed be very busy at work but don’t forget about friends and family. You have not seen a lot of them during the summer, and it might be nice to take some time out to spend time with them. Focus on strengthening relationships within your own family. You do spend a lot of time away from them, and sometimes it may feel to them that you come crashing back into their lives like a bull in a china shop. Rather than creating chaos, try to spend quality time with your family and perhaps a long weekend break with your family might be the best way forward.

Gemini - May 22nd - June 21st Gemini – we all know that you can be a bit of a risk taker at times but this is not the month to get involved in any risky ventures whether it is business, work, health or wealth. If you are self employed or run your own business you may have a run with a friend or colleague. Remember one thing about working life: friendship and work may not always mix, and a manager will always be your manager even if you do appear to get along alright. He or she has a job to do, and above all they would like to make a name for themselves. Do not let work rule over your life. Accept work as a part of life but keep personal friendships where they belong – in your personal life. During September you will be tempted to try a new risky sport. Think twice before you get involved as this new craze of yours can cause some serious physical injury if you are not careful. Are you really a risk taker when it comes to sport, or are you just in it to enjoy it? Ask yourself that question. You are so lucky Gemini. Your bank balance is looking good and you have a good income to meet with everyday living needs and requirements. Why should you want to introduce risk? Keep your money safe and do not be tempted into any crazy financial this month.

Cancer - June 22nd - July 23rd You had some great time this summer with your family, and you made some changes to your home. Now is time to take stock of what you have and what you have done. All in all your actions brought around positive changes to your life and the life of your loved ones. They are happy and contented so this month you need to focus on other things. Your top priorities for September will be work and health. If you have your own business it could be that you missed some business opportunities during the summer.

Never mind, it does not matter. New opportunities are on their way and you need to be ready for them. You may have to work a little bit harder to take advantage of the current opportunities but it will be worth it. There is nothing really wrong will your health but sometimes you do forget about yourself. Physical health is just as important as mental health, and now is the time to start finding some new routines to keep you healthy. It does not mean you have to take at the highest level of membership at that new job which has just opened. You have some inherit physical weaknesses which you need to consider. Ask yourself how you can look after yourself better.

Leo - July 24th - August 23rd Family members actions can be a bit unpredictable during the month of September. You like to be the leader but I am afraid that sometimes things just do not happen the Leo way. You are so preoccupied with yourself sometimes that you forget the fact that others have a life too. Consider this Leo, how much time do you actually dedicate to family? Work it out in hours and you might be surprised. Surprised? I thought so, I think you better apply your leadership skills on yourself and sort out your own home quarter. You don’t need to work weekends nor do you need to be the CEO of the company. You have done well already. Health never seems to be a priority for you. It is often sidelined instead of something else. Many Leos do suffer with heart problems and you are not an exception. Perhaps there is not anything immediately wrong but it could be a good idea to get a check up. Good health does not have to be complicated, and simple things such as waking are often the best options for a better and healthier life style. Remember that a good diet is just as important, and three glasses of red wine per day may not always be the best way to good health.

Virgo - August 23rd - September 22nd During September your thoughts will be strongly focused on work and financial issues. You have actually spent a little too much money this summer, and your bank balance is looking a bit depleted. How is your job by the way? Do you have good career prospects in your current employment? Make a list and decides what is good and what is bad about your job. How do you feel about your boss? Yes, I thought so. Don’t worry too much, he or she may not be your boss for very much longer. Your finances are not doing badly but neither are they doing great. You really need to review some of your financial commitments. On a day to day basis you are doing okay but what about the future… perhaps some planning for the feature would be in order. You are not immediately about to retire but it does not hurt to think ahead. The financial crisis has made us all think differently, and if you are close to retirement you may want to make sure you have some ways of making extra cash once you retire. Remember that your home is greatest asset, and start making some plans now.

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Libra - September 23rd - October 23rd My goodness Libra, you have love written all over your horoscope in September 2014. If you look up one day and see the stars form a big heart in the sky don’t be surprised. That heart is for you. If you are a single Libra don’t be surprised if a new love comes into your life, and completely sweeps you off your feet. I know that you love to weigh up all the factors, and consider all option but for once just let go. It absolutely okay to feel this way, it is love. Love will enter your life everywhere and you will take that loving feeling into the rest of your life. It will even affect your professional life, and colleagues at work will notice that you have a new glow. If you are a married Libra you will also have a love experience but remember it takes to create that loving feeling. Invest in some romantic dinners and big bouquets of flowers, and you will be able to rekindle that loving feeling which you once had. Travel is not really on the horizon but you could perhaps try to sneak off for a romantic weekend break. Pick the cabin with the hot tub, and don’t forget to bring the champagne.

Scorpio - October 24th - November 22nd Sometimes Scorpio you try to ignore your needs and passions. It is not always easy for you to keep all of that passion under wraps so why not let it out to play for once. Your needs, emotional and physical, seem to be turning more into cravings as they have been locked up for such a long time. You do have a tendency to see yourself as a bit of Jekyll and Hide character but that is true for most of mankind. Just as there are two sides to every story, there are often two sides to most people. These sides do not have to be defined by good and bad, try to accept them for what they are . . . the two sides which make you who you are.

Work has been dominating your life for sometime now, and you have been focused on making money and increasing your bank balance. It is now about time you had some time out. Like I said in the beginning of this horoscope, try to let your needs and passions out and for once indulge yourself. You can be dark and secretive but during this month it is time to open up a little bit, and let the Scorpio in you come out to play at night.

Sagittarius - November 23rd - December 21st I am afraid that September is not play time for you. This month will be all about work, and furthering yourself in work or in your business. Mind you, it may not feel like hard work. Your professional life feels a bit stale and it has nothing to do with work load. You are sort feeling a bit down when it comes to work, and your business. The problem is your attitude is affecting others around you as well. It is time to go on a charm offensive. Going on a charm offensive will make you feel better and people around you will feel better as well. Now, this little charm offensive of yours will have some unexpected results. If you are employed you will find that your boss will start noticing you more. A day in the office will not be just another day in the office, some of that charisma will rub itself off onto others and you might find yourself making the entire office smile. Good for you. If you have your own business, you will find that nice big smile of your might even bring you some new business deals and they may even be ongoing projects which can secure the future of your business.

Capricorn - December 22nd - January 20th Business and work might be a bit slow during September and this could impact your financial status. You have some special plans for October so you may want to keep economic outlay to a minimum. If you have your own business you need to be extra careful. Things will not grind to a halt but things can be quieter than normal so it is better to be prepared. Are you actually marketing your business effectively? Perhaps consider looking into some marketing courses for yourself. It is all very well listening to others advise but most of the time it is best to listen to your own heart. Stress can be a factor during this month. It seems to come out of nowhere and you really do not know why you are feeling stressed. Is this a feeling that you are imposing on yourself? Remember to take care of your health. There could be some family concerns during September.

You may feel a bit lost when it comes to understanding your family. Listening is an important skill and this is a skill which you should be practising during September. Listening to what family members have to say, is just as important as trying to talk them into things.

Aquarius - January 21st - February 19th New technologies coming on the market will fascinate you, and you will be wanting to fill your life with them. You are always very forward thinking and live most of your life in the future but do you actually need all of this techno stuff? You have a vision of the future, and you know how amazing it will be so you are better of waiting. Your home will be important to you this month. Your home is already very comfortable as it is but you may want to consider making it even more user friendly.

New ideas for decorating and restyling your home have been with you for some time now and perhaps it is time to put some of them into practice. Finances might be a bit limited and for once you will have to do some of the work yourself. That may not be a bad idea as it will keep your creativity flowing, and the end result may be quite different from what you firs imagined.

Pisces - February 20th - March 20th This is a bit of an odd one Pisces. but are you thinking about going on a longer trip? Something is bubbling away in that imaginative mind of yours, and the truth is you might even become the leader of this trip. You have always been fascinated with mystical and sacred spaces, and you have a great deal of knowledge. The thing is you would like to share you knowledge, and this is something you have not previously done. Good luck, not that you really need it. If you decide to not go off on that trip, your work experience will completely change so there will be change in your life one way or the other. Your work experience can even change somewhat dramatically and might even involve a relocation to somewhere different in the country, or perhaps even the world.

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what’s on Thurs 4th September 2014 Ashby Castle WI .We welcome Sheelagh Powell telling us the history of Yoga and having a practical demonstration. Meet at Ashby Congregational Church, Kilwardby St. at 2pm. Visitors pay a small fee and are most welcome to join us. Refreshments available. Please ring Lesley on 01530 455957 for more info.

Thurs 18th September 2014 Smile! Smile! Smile! Blast From the Past tell the story of WW1 through music and songs. Starting at 7.45. Admission £8 advance, £10 on the door. Book online or ring box office. at Century Theatre at Snibston. For more details call 01530 278444.

Friday 5th September 2014 Mr Morgan’s Last Love (12A) Heartwarming drama set in Paris as a lonely widower (Michael Caine) strikes up an unlikely friendship with a much younger woman. At Century Theatre at Snibston starting at 7.30.

Admission £3.50 pay on the door. For more details call 01530 278444.

Bargain Book and DVD Sale at Coalville Library. Looking for a bargain?

Pop into Coalville Library and bag some books!

There will be a selection of DVDs and books for sale at great value prices.There will be a sale of second hand books and DVDs at Coalville Library.

Thurs Sat 13th September 2014 Meditation Classes . Tara Kadampa Meditation Centre.

Relaxing meditation and practical advice to help us in our daily life, at Legion House, South Street, Ashby, LE65 1BQ. Classes from 7.30pm to 9.30pm on Thursdays and will restart on 11th Sept, running until 23rd October. There is no need to book-just turn up. Seating is on chairs. Classes cost £6, for details or further information contact 01283 732338 or e mail meditate@ tarakmc.org. Web site http:// www.tarakmc.org/ Sat 13th September 2014 Help to Beat Cancer. Come and have Coffee/Tea and Cakes on Saturday 13 September from 10.00 to 12.30 at Swannington Village Hall, Main Street, Swannington.

LE67 8QL. Homemade Cakes & Preserves for sale, Craft Stalls and have a Massage & Body Assessment too.

All proceeds to Cancer Research UK.

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6th to 27th September 2014

Friday 26th September 2014 The World’s Biggest Coffee Morning. Please come and support Macmillan Cancer Support at our Coffee Morning on Friday, September 26th, 10 – 12 noon. It will be in the Chapel at Ravenstone Court, Hospital Lane, Ravenstone, (formerly known as the Almshouses). Coffee, tea, biscuits and cakes will be served and you are asked to make a donation to Macmillan Cancer Support.

There will also be handmade cards, Avon goodies and a tombola.

All proceeds will be for the work of Macmillan nurses.

Friday 26th September 2014 Coalville Business Breakfast Local businesses are invited to attend a special business breakfast organised by North West Leicestershire District Council on Tuesday 26 September. This event aims to bring together likeminded businesses and offering a whole host of advice from what grants are available to free skills training. The meeting, which will take place between 7.30am-10am at Rothely House, Coalville Business Park includes a number of speakers covering a wide range

of topics such as: LLEP- Regional Growth Fund (grants available for SMEs). Skills for Workforce (free skills training for SMEs).

Promoting Superfast Broadband.

Although businesses from the industrial estates in and around Coalville have been invited, any businesses are welcome to attend. For more information and to stay up to date with additional speaker, visit the website: https:// coalvillebreakfastmeeting. eventbrite.co.uk.

Friday 26th September 2014 The Top Ten Beatles. The Midlands’ top Beatles tribute band in concert at Century Theatre at Snibston starting at 7.30. Admission £10 (book online). For more details call 01530 278444.

Saturday 4th October 2014 Femmes Fatales – Songs For Scarlet Women - Sarah Moule.

In a wonderfully sophisticated and stylish show, Sarah Moule celebrates the iconic figure of the ‘femme fatale’ in all her feisty glory as heroine, heartbreaker, rule-breaker and role model. With songs from some of the greatest 20th century and contemporary songwriters including; Cole Porter, Bob Dylan, Fran Landesman and Simon Wallace, Jacques Prevert and Stephen Sondheim, Sarah and pianist Jenny Carr bring an edgy and fabulously entertaining show, conjuring the smoky laidback atmosphereof a 1950s New York nightclub. (Age 15+). At Thringstone House Community Centre. For more details call 01530 222337 or go to www. sarahmoule.net.

It’s free to have your event details published in the What’s On section.

Either email us with your details to info@whatsaround.co.uk or fill out our on-line event form at www. whatsaround.co.uk. Space permitting we’ll get your event noticed.

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index I n d ex o f Ad ver tise rs

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Ashby Museum’s Great War Exhibition was formally opened on Monday, 4th August by the Chairman of Leicestershire County Council, Bill Boulter. He expressed his admiration not only for the quality of the display but also for the obvious hard work and commitment put in throughout each year by all the volunteers. Major Richard Bream, formerly a Deputy Lord Lieutenant of the County was also present; as was the Revd. Brian Robertson from St. Helen’s Church; several members of the local British Legion; and members of the Blackford War Memorial Project.

Visitors were able to study the sombre and moving memorabilia in the display cases and gaze on the central ‘grave’ with its original wooden cross brought back from the Front. The villages of Blackfordby, Coleorton, Lount and Packington also had displays of relevant material. The Exhibition runs until Christmas.

The Exhibition has been supported through the generosity of Jim and Gill Hoult in making the Museum their official charity for Jim’s Tractor Run and Fun Day on the Bath Grounds.

Three books, “Lest We Forget”: In Memory of the Fallen in the Great War, are now on sale in the Museum. They cover Ashby and its surrounding villages; the Ibstock and Heather area; and the Northern Parishes (Diseworth, Castle Donington, Kegworth and Long Whatton). Proceeds will be used to support local ex-servicemen and women in genuine need - working through the local branch of the British Legion.

Friends of Ashby Museum Come and join us on Wednesday September 10th for an afternoon chat followed by tea about Mining in Leicestershire given by Keith Gilliver. Starts at 2 pm at the museum. £3 to cover talk and refreshments. Call or email the museum to book a place.

Calling all Quiz enthusiasts: the Ian Clews Memorial Quiz will be held at Packington Memorial Hall at 7 pm on Friday 10th October. Teams of 6 are required but we can find anyone who would like to come a place. £10 to include a Fish and Chip Supper.

Booking forms available from the museum to which they should be returned by Friday 3rd October.

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