Month: September 2017

There always needs to be a balance

 

Last year, I wrote my first article for the What’s On reviewing the balance of work and play. School’s back in and suddenly this had become all the more relevant yet again. The dread and panic about this final year has yet again cropped up and I won’t lie – I’m terrified. This will determine the way the next four years of my life pan out. I don’t think I’m ready for that responsibility – I’ve only just learnt to be able to order my own food in a restaurant (ok, that’s a hyperbole, but you get the gist)!

In the (barely) two weeks I’ve been back in school, my stress level has begun to gradually increase. It feels odd to go back and have to do so much when I’ve so wanted to remove the stress I felt during my exam period. Also, last year’s results are making things more difficult. In order to earn the grade I want at the end of this year, I’m planning on resitting a paper (one which unfortunately does not correspond with this year’s course) making the ever looming stress of revision feel closer and closer day by day. It’s somewhat illogical – I don’t think I have any exams until Spring of next year, but the thought that it all counts more than ever this year is making my heart skip erratically and I’ve barely made it to the end of September yet.

I know there needs to be a balance. There always needs to be a balance. But it’s how that balance ends up working – you need no more no less of both. I suppose my problem at the moment is it’s either too much work or too much play. My balance is off, and it’s putting me off for the rest of the year. It’s easy to misjudge the amount of work you have in Year 13 but remember – if you don’t think you have any work, it’s probably best to check; you might have an essay due in tomorrow…

People will tell you that working too hard will burn you out. It’s true I suppose, but my issue is that if I don’t work above my natural motivation, I don’t make the grade. But equally, it is easy to burn yourself out if all you do is work, and this is why you need something to take your mind off too much stress so that you don’t panic about having too much work before realising it’s doable. Drawing has always been a hobby of mine, and to take a moment to doodle is just a quick way of releasing enough worry to clear my head enough.

I don’t work well under pressure, so taking the time to colour (I’ve acquired multiple colouring books over the past year for this purpose) relaxes me, so that I can work out a plan of action for the work in front of me.

I want to tell you that it gets easier, but to be honest you’ve just got to get on with it. It’s horrible I know. But find the balance and work at it – it will make everything that more bearable.

By Tirion Davies

 

 

Four Spice Lamb Curry

Four Spice Lamb Curry

2 tbsp sunflower oil 1 large onion, finely chopped 1 tsp each chilli flakes and ground ginger 2 tsp each ground corriander and cumin 500g lean lamb neck fillet, cubed 1 large red pepper, seeded and cubed 1 large green pepper, seeded and cubed 1 lamb stock cube 3 med tomatoes, cut into wedges 410g chick peas, drained handful of chopped fresh corriander to serve

Heat the oil in a wok, fry the onion until soft. Stir in the spices, reserving 1 tsp of the cumin. Fry for a few seconds more. Toss in the peppers and lamb and stir fry over a high heat until the lamb changes colour. Stir in 200ml of water, crumble in the stock cube, season well. Cook for about 6 mins until the mixture is thicker and the meat is tender. Stir in the tomatoes, chickpeas and the remaining cumin and heat through for about 2 more mins. If the sauce is too thick add a little water to thin. Scatter the corri-ander over to top before serving. Serve with basmati or long grain rice and mango chutney

 

 

Pork Tenderloin in Orange Sauce

Pork Tenderloin in Orange Sauce

3 tbsp garlic oil 2 pork tenderloins about 375g each sea salt fresh ground black pepper 1 med onion, very thinly sliced 6 cloves of garlic, minced 1 tbsp chopped fresh parsley 1/2 tsp dried thyme 150ml + 5tbsp fresh orange juice 150ml + 5tbsp chicken stock [oxo cube is fine] good pinch of saffron [optional]

Heat oven to 180C. Heat oil in a large pan and brown the meat all over, sprinkle with salt and pep-per as it browns. Remove to a warm plate. Add the garlic and onion to the pan and saute until the onion is softened. Return the meat to the pan and add the parsley, thyme, orange juice, chicken stock and saf-fron, if using. Heat thoroughly [almost boiling point] spoon the sauce over the meat. Cook for about 5 mins, turning meat. Transfer to a pre- heat-ed oven dish, cover and bake for about 50 mins to 1 hr. until tender. When ready, in a small pan heat the remaining orange juice and stock until thick and serve with the meat. Slice the tenderloins about ½inch thick and serve with the cooking sauce and the extra sauce.

Serve with saute potatoes and mediterranean vege-tables.

 

 

Secondary Breast Cancer Strollers

Three glorious sunny Thursdays have seen a special band of walkers at Cosmeston in the past 3 months.

The Secondary Breast Cancer Strollers are a new group of walkers which form part of the walking programme offered by local charity, Valeways.

Lynne Frugtniet leads the group and invites cancer patients, their friends and families to come for a short stroll at Cosmeston, have a chat en route and finish with a coffee.

Walks are the first Thursday of every month at 10:30am. Walks start from reception at Cosmeston.

For any further information, email Lynne at lynnegrugtniet@btinternet.com

 

 

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