19-05-22 Council Minutes
Click here for 22-05-19 Council Minutes
19-05-22 Council Minutes
Click here for 22-05-19 Council Minutes
SAFER VALE – FIRE HYDRANTS / FIRE INCIDENTS’
A previous acquaintance of mine moved to a new home consisting of a small holding in rural Wales and a discussion led to me giving some general fire safety advice for somebody living ‘off grid’. It struck me that many of the issues covered have relevance, to varying degrees, to residents of the Vale of Glamorgan whether in the rural vale or towns and hamlets. I would like to share that information.
You may think the following to be inappropriate or unnecessary as we have a professional Fire & Rescue Service that responds to these incidents, who we can rely upon, but it is well meant and designed to provoke thought and personal preparedness.
Do you know the location / availability of the fire hydrant near to your house? They can often get covered by the grass of the road verge and general road muck so you may wish to identify where your nearest hydrant is so you can use that information in an emergency. In addition if you, or others, do not know of its location you may inadvertently park over the top of it making it inaccessible for emergency use.
Historically, though fortunately not a frequent occurrence, emergency hydrants have even had tarmac laid over them by contractors carrying out highway repairs.
There are other issues relating to ‘fire emergencies’ and you may be on the case already but if not, here goes;
Have you considered your position / action in the event of a fire at your property?
N.B. Of course, in this day and age, there is always a health warning – and you should never put yourself or others at risk if you do not feel entirely confident about taking any of the above proposed actions. If in doubt call the South Wales Fire & Rescue Service for their expert advice and guidance
If you have all the above in hand great. If not, the thought process and discussion which the above is intended to encourage will enhance your personal safety relating to a scenario that we hope will never happen to us in our lifetime – a bit like a ‘pandemic’.
Retired Fire Officer & resident St Lythans
FATHER’S DAY 19th JUNE
Father’s Day was invented by American Mrs. Sonora Smart Dodd who wanted to honour her father, a veteran who had, as a single parent, raised his six children. The first Father’s Day was celebrated on June 19, 1910. The first American president to support the concept of Father’s Day was President Calvin Coolidge, but it wasn’t until 1966 that President Lyndon Johnson signed a presidential proclamation that resulted in the declaration of the third Sunday of June as Father’s Day.
WENVOE COMMUNITY HUB
Tel: 02920 594176 – during opening hours or firstname.lastname@example.org
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With the success of the school visits to the Hub and Library, we are planning a Chatterbooks group for our young people during the summer holidays. Chatterbooks is a junior book club which we hope will continue to excite youngsters in the 8 – 10 year old age range about reading.
The Chatterbooks co-ordinator will suggest a theme. The young readers can bring their own books related to the theme or borrow books from the library. Around the second week of August, the group will meet up at the library to talk about the books they have read and make their recommendations.
Summer Reading Challenge
This year’s theme is Gadgeteers. The Challenge will be launched at the school towards the end of the summer term and further information about activities will be available at the library.
Storytime for the toddlers has been a joy since it started and will continue during the summer holidays on Wednesdays 9.30am – 10.30am.
Community Hub Limerick competition
The winner of this year’s Limerick competition, on the theme of the new library, is Gordon Jones who wins a bottle of Prosecco.
In Wenvoe the Library Hub
Has attracted diners from the pub
The Hub’s volunteers
Have shed copious tears
As they struggle through culture and grub
Hot Smoked Mackerel Jackets
4 medium baking potatoes
2-3 tbsp horseradish sauce (or to taste)
100ml warm whole milk
1 bunch spring onions, thinly sliced at an angle
4 smoked mackerel fillets, skinned and flaked
Cook the potatoes in the microwave until softened turning halfway through. LEAVE TO REST THEY WILL BE HOT. Half the potatoes lengthways and, using a spoon, scoop out the flesh into a bowl, leaving a shell of potato around the skin. Heat the grill to high. Mash the potato with the horseradish sauce and the milk until smooth and creamy, then fold in the spring onions and mackerel. Season, then spoon the mash back into the potato skins. Place on a baking tray and grill for 5 mins until the mash is heated through and golden on top.
Chicken and Rice One-Pot
4 chicken breasts, skin on
50g chorizo sausage. skinned and cut into chunks
1 large onion, roughly chopped
200g basmati rice, washed
500ml chicken stock (cube)
400g tin kidney beans in water, drained and rinsed
few thyme sprigs or 1/2 tsp dried thyme
handful of pitted green olives
Heat a deep frying pan, then fry the chicken breasts, skin side down, for about 8 mins turning half way through until golden. Pour off excess fat. Tip in the chorizo and fry for about a minute until it releases its oils. Remove the chicken and chorizo, then fry the onion in the remaining oil for 3 mins until softened. Tip in the rice, stir together with the onion, then return the chicken and chorizo to the pan. Pour in the chicken stock, add the remaining ingredients and season to taste. Cover and cook on a medium heat for about 10 mins, until the chicken is cooked and the rice is fluffy.
Speedy Moroccan Meatballs
1 tbsp olive oil
350g pack ready made beef meatballs (approx 16)
1 large onion, sliced
100g dried apricots, halved
1 small cinnamon stick
400g tin chopped tomatoes
3 large garlic, finely chopped
25g toasted flaked almonds
handful coriander, roughly chopped
Heat oil in a large deep frying pan, then fry the meatballs for about 10 minutes, turning occasionally until cooked through. Scoop out of the pan and set aside, then cook the onions and garlic for about 5 mins, until softened. Add the apricots, cinnamon stick, tomatoes and half a can of water to the pan, then bring to the boil and simmer for about 10 mins. Remove the cinnamon stick. Return the meatballs to the pan and coat well with the tomato sauce. Serve sprinkled with the almonds and coriander, cooked couscous and crusty bread to mop up the juices.