Month: December 2021
Mudiad Meithrin Clwb Cwtsh
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Mudiad Meithrin Clwb Cwtsh
Mudiad Meithrin Clwb Cwtsh sessions for Welsh learners are doing online sessions from week commencing 10th January 2022 and they are open to anyone who wishes to learn Welsh with a strong emphasis on learning Welsh with or for their children. Online sessions will be on Mondays, Tuesdays, Wednesdays and Thursdays for the January term. If anyone would like more information, Please email Emyr at: emyr.williams@meithrin.
New Vegan Deli in Barry
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KARRY’S DELI
Wales’ First Plant-Based and Vegan Deli Has Opened in Barry
A Vegan Deli which recently opened in Barry has already proven popular.
Karry’s Deli, on Park Crescent, is one of Wales’ first all-plant-based-products delicatessen; there is also a vegan deli in Aberystwyth as well as a few cafes in Rhondda, and Cardiff and the Vale.
The business was opened by Karry Meyrick, who is from Barry but has spent many years travelling the world, carrying out philanthropic work such as teaching children English.
The 41-year-old business owner said: “I really wanted to own something of my own. During lockdown I read lots of articles and saw lots on vegan and plant-based food, but there didn’t seem to be this in the area. People are becoming more conscious of the environment, their health and what they’re eating. In lockdown people have become more aware of their diet. When Rudy’s Vegan Butcher opened in London it did really well; I thought it would be amazing to have that in Barry.”
When Karry’s Deli officially opened its doors in August, some products sold out within just three days, including many of their cheeses made with cashews. The garlic and herb cheese is proving to be ‘an absolute winner’.
“It’s been lovely and it’s such a friendly street,” added Ms Meyrick. “So many people have come in and thanked me for opening or said they’ve been waiting for something like this; it’s a nice feeling to serve the community. The steaks sold out fast and our cheddar and black pudding did really well too.”
Ms Meyrick describes herself as an ‘accidental vegan’ due to cutting out most of her meat and milk consumption on her travels.
“You don’t have to be 100 percent vegan, or even classify yourself as “vegan”, to eat plant-based food,” said Ms Meyrick. “I think if everyone reduced their meat consumption the world would be a better place – just try one thing; you never know you might like it.”
Gone: A Girl, A Violin, A life Unstrung By Min Kym
. Gone: A Girl, A Violin, A life Unstrung
By Min Kym
At 7 years old Min Kym was a prodigy, the youngest ever pupil at the Purcell School of Music. At 11 she won her first international prize. She worked with many violins, waiting for the day she would play ‘the one’. At 21 she found it: a rare 1696 Stradivarius, perfectly suited to her build and temperament. Her career soared. She recorded the Brahms concerto, and a world tour was planned. Then, in a train station café, her violin was stolen. In an instant her world collapsed. She descended into a terrifying limbo land, unable to play another note.
This is Min’s extraordinary story of a young woman staring into the void, wondering who she was, who she had been. It is a story of isolation and dependence, of love, loss and betrayal, and the intense, almost human bond that a musician has with their instrument. Above all it’s a story of hope through a journey back to music.
This is a book that most of the group said they would not have read if it hadn’t been recommended by a musician in the group. Having said that, there was overwhelming praise for the book despite over half saying that they found it full of sadness and loss – the violin, her childhood, the lack of a paternal presence in her life – with many gaps and things unsaid in relation to Min’s family and her recovery from depression. Many felt they were left with questions after finishing the book.
There was some discussion about whether the pressures Min was put under to play and excel, her acquiescence with male domineering figures in her life might have been in some part due to her cultural background. It was agreed that the book was brilliantly written and gave a fascinating insight into the relationship between a musician and her instrument, the life of a musical prodigy and solo performer. The book may well have been written as a cathartic process for Min coming to terms with her loss.
Average score 8.
It was interesting to learn that many musicians are always self critical of their own performance and that for musicians, music always comes first.
Many thanks to our host for the toasty warm fire and cakes!
The Missing £5 Note
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THE STORY OF THE MISSING £5 NOTE
Chippenham George worked for the Post Office and his job was to process all the mail that had illegible addresses. One day just before Christmas, a letter landed on his desk simply addressed in shaky handwriting: ‘To God’. With no other clue on the envelope, George opened the letter and read.
Dear God,
I am a 93-year-old widow living on the State pension. Yesterday someone stole my purse. It had £100 in it, which was all the money I had in the world and no pension due until after Christmas. Next week is Christmas and I had invited two of my friends over for Christmas lunch. Without that money, I have nothing to buy food with. I have no family to turn to, and you are my only hope. God, can you please help me?
Chippenham George was really touched, and being kind-hearted, he put a copy of the letter up on the staff notice board at the main Fareham sorting office where he worked. The letter touched the other postmen and they all dug into their pockets and had a whip round. Between them they raised £95. Using an officially franked Post Office envelope, they sent the cash on to the old lady, and for the rest of the day, all the workers felt a warm glow thinking of the nice thing they had done.
Christmas came and went. A few days later, another letter simply addressed to ‘God’ landed in the Sorting Office. Many of the postmen gathered around while George opened the letter. It read:
Dear God,
How can I ever thank you enough for what you did for me? Because of your generosity, I was able to provide a lovely luncheon for my friends. We had a very nice day, and I told my friends of your wonderful gift – in fact we haven’t got over it and even Father John, our parish priest, is beside himself with joy. By the way, there was £5 missing. I think it must have been those thieving fellows at the Post Office.
George could not help musing on Oscar Wilde’s quote: ‘A good deed never goes unpunished’
Went to Mow the Meadows
Wenvoe Wildlife Group
Meadow Mowing
Our thanks to the Vale Local Nature Partnership who not only cut the Community Orchard for us last month but have now cut Cae Ysbyty at Goldsland, the Hospital Field. This is the first time the small meadow has been cut properly and should help to ensure an even better spread of wildflowers next year. Next year several of our sites will be cut in late summer by the machine in the photo which also gathers wildflower seeds and this can be used to create new meadows around the Vale of Glamorgan.
Our thanks also to the Cardiff Rivers Group who have started to clear around the Watercress Beds at Goldsland. They will be starting to remove the willows that tend to dominate and overshadow a large part of the site.
And particular thanks to Mike and Glenys Tucker who have donated so generously from the Christmas Reindeer sale. This money is so important to the work of the group as it enables us to offer match-funding when we apply for grants.
Merry Christmas from ‘What’s On’
October 200 Club Draw
Christmas Sugar Cookies
Christmas Sugar Cookies
300g caster sugar
140g butter
2 large eggs
1 tbsp vanilla extract
2 tbsp milk
550g plain flour
2 tsp baking powder
1/2 tsp salt
200g glace cherries, chopped
In a large bowl, beat the sugar and butter together until pale and creamy. Gradually beat in the eggs, vanilla and milk. Mix the flour, baking powder and salt together in a new bowl, then add a few spoonfuls at a time to the butter mixture, stirring with each addition to combine, Fold in the cherries through the dough, then shape into two logs. Wrap the logs in cling film. Freeze one for a later date and chill the other for at least 2 hours. Heat the oven to 180C fan and butter 3 non-stick baking trays. Unwrap the cling film from the chilled log and use a large knife to slice rounds the thickness of a £1 coin. Lay the cookies on the trays and bake for about 5-6 mins. Cool on wire racks. THEY WON’T LAST LONG, YOU HAVE A SPARE IN THE FREEZER.
Wishing you all a Merry Christmas,
Mr Greedy
Baileys Cheesecake
Baileys Cheesecake
With the flavours of a coffee liqueur, the creamy Baileys mixture topped with a thin intense layer of black coffee jelly, a must to finish a Christmas meal.
11g pack powdered gelatine, plus 1 tsp
175g shortcake biscuits, crushed to crumbs
85g butter, melted
250g tub quark
250 tub mascarpone
150ml Baileys cream liqueur
142ml pot double cream, lightly whipped
2 large eggs
140g caster sugar
FOR THE COFFEE JELLY
1 heaped tsp powdered gelatine
150ml strong black coffee,
sweetened with 2 tbsp caster sugar
Measure 5 tbsp cold water in a small bowl, sprinkle over the gelatine and leave to soak for 5 mins until spongy. Now stand the bowl of gelatine in a pan of gently simmering water and leave until it turns clear.
Mix the biscuit crumbs and butter together, then press onto the base of a buttered 20 cm loose bottomed cake tin. Use the bottom of a glass tumbler to flatten. Chill. Beat the quark, mascarpone and Baileys together, then stir in the gelatine and fold in the cream. Whisk the eggs and sugar in a large bowl until thick, pale and creamy, then fold in the cheese cake mixture and pour onto the biscuit base. Chill for 3 – 4 hours or until set. For the jelly, sprinkle the gelatine over the coffee, then put the bowl in a pan of gently simmering water until dissolved. Cool the mixture. When cold, carefully spoon the coffee mixture on top of the cheesecake to make a thin layer, DON’T POUR IT ON OR YOU WILL DISTURB THE CREAMY LAYER. Chill until set; will keep in the fridge for 2 days. To serve the cheesecake, wrap a hot tea towel around the outside of the tin, then gently ease out the cake. Serve in smaller wedges.