Hello Ladies,
As I’m writing this update, it’s pouring with rain outside and blowing a hoolie. Life and nature are certainly taking on a slightly different rhythm as we start to prepare for darker evenings and to cocoon a little more for the colder weather. I’ve driven past many trees this week that are turning yellow and, if you’ve never walked up to Halnaker Mill through the tunnel of autumnal coloured trees, now is the time to go!
On the subject of trees, there is an oak tree in the alley which runs behind our garden. This year, it has shed acorns, the size of which are something to behold, I’ve never seen such colossal acorns! And there are thousands of them! It’s a bit of a pain because acorns are poisonous to dogs and CoCo just sees them as miniature balls to
be chased, chewed and spat out. We’ve had many a tussle trying to prize them out of her mouth. For those of you with dogs, here is the Kennel Club’s information about acorns and conkers.
Acorns
Acorns contain a type of toxin called tannic acid that can make your dog sick or give them a stomach upset. In larger amounts, or if eaten regularly, tannins can also cause kidney and liver failure. Green acorns contain the highest amounts of tannins and are more poisonous than brown ones. As well as being poisonous, acorns can also block your dog’s stomach, causing further complications.
Conkers
These hard shiny seeds contain a toxin called aesculin, which can make your dog sick or give them an upset stomach. Conkers have a bitter taste that might put some dogs off eating a lot of them. When eaten in larger amounts, aesculin can cause more serious effects, and in rare cases can even be deadly. Conkers are large and hard and may cause your dog to choke on them or could block their stomach and gut.
Happy birthday
I’d like to wish Clare K, 11th October and Julie V on 26th October, a very Happy Birthday on their respective birthdays this month!
Thank You
To Caroline for hosting the Gin and Cheese evening at her home.
To Sarah for organising the Coach trip to Ardingly.
To Barbara for organising the walk in Slindon Woods.
To Lindsay for organising the Cream Tea yesterday.
To those of you who attended the Dining Divas at The Mezze and welcomed a couple of prospective new members.
To Sarah S for constantly updating our ARWI website and for producing a QR code. She’s so clever!
ARWI PROGRAMME OF EVENTS FOR OCTOBER (see the calendar for regular events)
FRIDAY, 7TH OCT Change of date WI DAY FABERDASHERY & CREAM TEA 14.00 BOXGROVE VILLAGE HALL please apply for your ticket online at
https://www.eventbrite.co.uk/e/350436915247
FRIDAY 14TH & SATURDAY 15TH OCTOBER CHICHESTER QUILTERS' QUILT SHOW 2022 10.00-16.00 THE ASSEMBLEY ROOMS, NORTH STREET, PO19 1LG
ENTRY £4
WEDNESDAY, 14TH DECEMBER DINING DIVAS CHRISTMAS DINNER £25 FOR THREE COURSES PLUS SERVICE 18.30 CHICHESTER COLLEGE, RESTAURANT 64.
24 PLACES, FIRST COME, FIRST SERVED, SIGN UP WITH PAYMENT OF £25 AT MEETING IN OCTOBER
SUNDAY, 18TH DECEMBER CAROLS AT THE HALL CONCERT ROYAL ALBERT HALL 0800 WOODS COACHES TRIP – WAITING LIST ONLY
Strengthening your immune system
My yoga teacher wrote an interesting article regarding strengthening our immune systems, which I’d like to share with you.
“Stress is the number one enemy of the immune system as we cannot separate mind from the body or body from the mind. In the world of medicine this is called ‘psychoneuroimmunology’ – another way of saying that the psyche, nervous system and immune system are connected. Along with daily exercise, good social interactions, a nutrient rich balanced diet and quality sleep, yoga can significantly reduce stress.
The antidote to stress is relaxation.
To relax is to rest deeply.
This rest is different from sleep. Deep states of sleep include periods of dreaming which increase muscular tension as well as other physiological signs of tension. Relaxation is a state in which there is no movement, no effort and the brain is quiet.
But many of us do not take time to rest (this does not include watching television, reading a book or ‘doing’ something).
The art of relaxation can be learned but your mind will probably protest that you’re wasting your time when there is so much else to be done and a never-ending to-do list.
Learning to relax is at the heart of living well and can take a long time to master.”
RECIPE
Autumn recipes are all about warming comfort food that gives you a big hug from the inside out.
Beef stew with light herby dumplings
Preparation time
less than 30 mins
Cooking time
over 2 hours
Serves
Serves 4
A little bit of patience will be rewarded with this rich beef stew with parsnip, butternut squash and fluffy dumplings.
Ingredients
spray oil, for frying
600g/1lb 5oz lean braising steak, all visible fat removed
1 litre/1¾ pints beef stock, made from 2 low-sodium cubes
1 large onion, finely chopped
2 garlic cloves, crushed
2 celery sticks, finely chopped
3 carrots, 1 finely chopped, rest cut into chunks
1 tbsp tomato purée
1 tbsp balsamic vinegar
1 parsnip, cut into chunks
300g/10½oz butternut squash (about half a squash)
For the dumplings
150g/5½oz self-raising flour
pinch salt and freshly ground black pepper
2 tbsp chopped fresh parsley or thyme (depending on preference)
1 egg yolk, lightly beaten
1 tsp olive oil
Method
Preheat the oven to 180C/160C Fan/Gas 4.
Preheat a casserole dish on the hob, then spray with oil. Add the beef in batches, cooking each batch until browned all over and spraying with more oil as needed. Transfer the beef to a plate using a slotted spoon and set aside. Add a little stock to the dish, turn the heat up to high, and deglaze by scrubbing off the cooked-on bits with a spatula.
Turn down the heat and spray the dish with more oil. Add the onion and cook until softened. Add the garlic and cook for 1-2 minutes. Add the celery and finely chopped carrot and cook for 3-4 minutes. Stir in the tomato purée and balsamic and cook for 2-3 minutes more. Return the meat to the pan and stir in the rest of the stock, then bring to the boil.
Put the dish in the oven (without a lid) and cook for 1 hour.
Add the parsnip, butternut squash and carrot chunks, put the lid on the dish and cook for another 30 minutes.
For the dumplings, put the flour in a mixing bowl with the salt and pepper. Mix in the herbs. Add the egg and oil and mix, adding just enough cold water to bring it together as a dough (about 4 tbsp). Be careful not to add too much water as this will make the dumplings heavy. Knead the mixture a little.
Shape into eight golf-ball-sized pieces and put on top of the stew, pushing down a little to coat in the juices. Cover with the lid and return to the oven for 15 minutes, then remove the lid and cook for a further 15 minutes.
When the dumplings are golden-brown, lift them out of the stew into serving bowls and stir the stew (the squash will be very tender, which will thicken and flavour the sauce). Serve immediately.
FUNNIES
FINALLY…
Thanks to Caroline and Sarah S for suggesting the following links.
https://pallant.org.uk/open-weekend/
This is an open weekend of free events for all the family to enjoy at Pallant House, Chichester, on 15th and 16th October.
https://www.v2radio.co.uk/vouchers1/cat/vouchers-2/
There are some really good deals on the v2radio website. I’ve taken advantage of the half price annual family membership to the Weald & Downland Museum.
The next update will be in three weeks’ time, instead of the usual two.
Keep well everyone and I’ll see you at our October meeting
Aileen
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N.B. in the interest of Covid security, I would ask all members to continue to take a lateral flow test before joining any WI activity.
Payments for all ARWI events from now on will go through Jackie and the ARWI bank account “Aldwick Revival WI, Sort Code: 60-03-08, Acc. No. 74259172.” Please make a note of this for future reference.
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