Welcome to the SPRING Newsletter

Transcription

1 Welcome to the SPRING Newsletter

2 We begin with some very sad news one of our service users passed away. He had lived at Rose Orchard for 10 months and enjoyed every moment. We send condolences to all his family. Activities CHRISTMAS ACTIVITIES All service users thoroughly enjoyed the Christmas activities in the home, the mince pie morning was enjoyed by service users and relatives and friends. Pantomime In January Alan and Mark enjoyed a trip to the Theatre to the Hippodrome in Birmingham to see Snow White and the 7 Dwarfs, it was a special performance put on for people with Learning Disabilities.

3 All service users enjoy the regular activities in the home; Art & Craft, Drama, Haircuts, DVD evenings, Massage and Gardening. Snoozelem Worcester Mark Peter Alan enjoyed a relaxing morning at Snoozelem.

4 Staff News & Update Welcome back to Kerry after her Maternity Leave. We will be welcoming new staff members Kirstie, Joanna & Lynn very soon.

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6 Roasted Mediterranean Vegetable Tart 1 Large Aubergine, cut into 4cm dice 2 Red Peppers, Halved, deseeded and cut into 4cm dice 1 Medium Courgette, cut into 3cm dice 3 Sprigs Thyme, leaves removed 1 Large Sprig Rosemary, finely chopped 2tbsp Olive Oil 320g Pack Jus-Rol Shortcrust Sheet 3tbsp Toasted Pine Nuts 25g Pack Fresh Basil, roughly torn 150g Feta, cubed 3 Large Eggs 300ml Half-fat Crème Fraiche Prepare 20 Minutes Cook 1 hour 10 minutes Makes 6 Preheat the oven to 200oc, gas mark 6. Place the aubergine in a baking tray and the peppers and courgettes in a separate baking tray. Divide the thyme, rosemary and oil between them and toss well. Roast in the oven for 25 minutes until golden and softened. Set aside to cool. Roll out the pastry to fit a 22 cm deep loose-bottomed fluted tart tin. Line the tin with the pastry, pressing into the corners. Prick the base with a fork. Line the pastry case with a sheet of baking parchment and fill with baking beans. Blind bake for 20 minutes then remove the paper and beans. Stir the pine nuts, basil and feta into the roasted veg and spoon into the pastry case. Whisk the eggs and crane fraiche with a pinch of salt then pour over the filling. Place in the oven and bake for minutes until the filling is set and the top is alight golden colour. Leave to rest for 10 minutes before removing form the tin and leaving to cool before serving. Serve scattered with the reserved basil.

7 Crossword ACROSS DOWN 1. Floorshow (7) 1. Transported (7) 4. Spooky (5) 2. Emblem (5) 7. Detection device (5) 3. Tropical Bird (6) 9. Vertical (7) 4. Mistake (5) 10. Inactivity (7) 5. Dependable follower (7) 11. Measuring implement (5) 6. Go in (5) 12. Dictator (6) 8. Magnitude relation (5) 14. Ecclesiastic 13. Reinforcement (7) 18. Copious (5) 15. Reasoned judgement (5) 20. Drawn (7) 16. Musical passage (7) 22. Pouch worn with a kilt (7) 17. Opportunity (6) 23. Diadem (5) 18. Part of a Church (5) 24. Admittance (5) 19. Ahead of time (5) 25. Spiny anteater (7) 21. Obviate (5)

8 Good Friday Hot Cross Buns 75g Fruit Seed & Nut Muesli 3 tbsp Orange Juice 425g Strong Bread Flour 65g Caster Sugar 2 tsp Easy blend Yeast 2 tsp Mixed Spice 100g Raisin Mix 1tsp Sea Salt 1 Medium Egg 50g Butter melted 150ml Milk To Finish 50g Plain flour 4 tbsp Milk 4tbsp Caster Sugar Prepare 40 Minutes Cook 15 minutes Makes 10 Soak the Muesli in the orange for 10 minutes. Put the soaked Muesli with liquid, flour, sugar, yeast, spice, raisins and salt in a large bowl. Beat the egg with the melted butter and milk, and then add to the bowl. Mix with a round-bladed knife to make soft dough, adding a dash more milk if the dough feels dry. Turn out onto a floured surface and knead for 10 minutes until the dough feels elastic. Transfer to a lightly oiled bowl, cover with Clingfilm and leave to rise in a warm place for 1 ½ - 2 hours or until the dough has doubled in size. Grease a large baking sheet. Turn the dough out onto a floured surface and cut into 10 pieces. Shape each into a ball and space 5cm apart on the baking sheet. Cover loosely with greased Clingfilm and leave in a warm place fir a further minutes until doubled in size. Preheat the oven to 220o c, gas mark 7. For crosses, stir 5tbsp cold water into plain flour until no lumps remain. Spoon into one corner of a small plastic food bag and twist the ends to contain the mixture. Snip off the tip and pipe crosses onto the buns. Bake for about mintues until raised and golden. Meanwhile, gently heat the milk and sugar in a small saucepan until the sugar dissolves. Bring to the boil and boil for 2 minutes. Brush over the buns while still warm still warm then transfer to a wire rack to cool.

9 Hints and Tips When using Super Glue if you put on a pair of disposable gloves it stops you from sticking your fingers together and then just throw them in the bin! To keep weeds from returning to the cracks of your patio, deck, or driveway keep salt in the cracks. Salt and lemon juice mixed together remove mildew stains.. If you have stains on clothes from medicated creams rub stain firmly with a baby wipe. Then pre-treat and wash as usual. To fluff up comforters or pillows, drop 2 or 3 new tennis balls in the dryer on low heat for 10 minutes. To keep down the spread of germs always close toilet lid before flushing. Pour 1/4 cup Arm & Hammer baking soda down Sink, basin and tub drains to deodorize, let stand for a few minutes then rinse. Planned Activities for the next few months Swimming Sports Day Barge Trip Severn Valley Trip Jinny Ring