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Next meeting October 4th at the Day Hospital, Berwick Infirmary from 7.00pm 9.00pm (see report below)
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CALLING ALL MEMBERS
We have a great line-up for our next meetings.
We have an update (THIS WEEK November 1st) from a ground-breaking specialist diabetics nurse . Janet helps patients back-up their medication with essential lifestyle changes. The lifestyle that makes such a difference for diabetics is also the one that benefits heart patients. Dr Higham (Cardiologist, and Hon. Pres. Berwick Heart Support Group)will be coming on December 6thfollowed by Graeme Gillespie, Clinical Psychologist (inJanuary 2007).
We hope to feature some food exhibits at Janet Punton’s talk and also to borrow a great poster presentation from our own Leslie Angell that celebrates the proven value of apples!For December we hope that we can organise the support of our local District Nurses to help make Dr Higham’s talk into a special occasion. As in the past, the Group will prepare a pre-Christmas flavour.
BETWEEN NOW AND DECEMBER we hope to organise A PHONE CALL to all our wider readership, and some old friends we have lost touch with. We will ask some of our regulars to help with this if you can. We want to know how you are all getting on, what value you put on our contact, especially the Newsletter, and whether we can tempt you to come to Dr Higham’s pre-Christmas talk.
Please expect a phone call if you have been out of touch! Alternatively, GIVE US A CALL!
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It was very heartening to welcome the new members at our October meeting. They are currently using the Swan Centre Rehab classes supervised by Mandy Thompson, and we hope that some other members of the class will be able to join us at our meetings.
WELCOME
Phil & Terry
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OCTOBER MEETING REPORT
LYNN BANNING & YOGA
We have had several speakers over the years devoted to relaxation. Why are they all so successful?
Firstly they straight away bring a good atmosphere with them into the room; a sense of calmness.
Secondly, I guess, we need some reassurance of normality. Heart problems often bring stress problems, or maybe stress has helped bring on ‘heart events’? Normality asserts itself with the calmness.
Thirdly, apart from their personal calmness and sensitivity, our speakers have a connecting thread. We pay attention, a kind of respect, to our own bodily self. We start to breathe more evenly and slowly. When we do this as a group, the oxygenation of calmness spreads. (Literally, internally, our oxygen spreads out better in our individual bodies.)The above, anyway are my impressions.
Lynn and calm yoga did this again for me and reminded me of previous occasions and of a place inside me that it is good to know is there.
Lynn took us through relaxation routines. We were able to do this sitting in our chairs. We paid attention first to our feet, one at a time. We stretched and wiggled our toes and rotated our feet and then let them relax. Similarly each knee and leg was stretched and worked. We worked our way through hands and arms and stretched our necks, rotated our heads and each time brought ourselves back to rest before bringing attention to the next movement.
When we had stretched, worked and relaxed each part, we were able to sit calmly and evenly breathing. The group really worked as a group; a positive and friendly place for us all to be. Thank you, Lynn, thank you Group.
Lynn has worked with groups for several years and any of you who want to take this practice further should contact her – first stop could be our own Michael Redican.
Phil Harris
Wallys Yarns
PONDERISMS
I used to eat a lot of natural foods until I learned that most people die of natural causes.
Gardening Rule: When weeding, the best way to make sure you are removing a weed and not a valuable plant is to pull on it. If it comes out of the ground easily, it is a valuable plant.
The easiest way to find something lost around the house is to buy a replacement.
Never take life seriously. Nobody gets out alive anyway.
There are two kinds of pedestrians: the quick and the dead.
Health is merely the slowest possible rate at which one can die.
The only difference between a rut and a grave is the depth.
Some people are like Slinkies. Not really good for anything, but you still can't help but smile when you see one tumble down the stairs.
Health nuts are going to feel stupid someday, lying in hospitals dying of nothing.
Have you noticed since everyone has a camcorder these days no one talks about seeing UFOs like they used to?
All of us could take a lesson from the weather. It pays no attention to criticism.
In the 60's, people took acid to make the world weird. Now the world is weird and people take Prozac to make it normal.
How is it one careless match can start a forest fire, but it takes a whole box to start a campfire?
Who was the first person to look at a cow and say, "I think I'll squeeze these dangly things here, and drink whatever comes out?"
Why is there a light in the fridge and not in the freezer?
If Jimmy cracks corn and no one cares, why is there a song about him?
Why do people point to their wrist when asking for the time, but don't point to their crotch when they ask where the bathroom is?
If quizzes are quizzical, what are tests?
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Recipe of the month
Fusilli with Prawns and Fresh Tomato and Herb Sauce
A quick, easy and very healthy supper, this dish contains a good balance of carbohydrates and protein, and is full of flavour yet low on fat
Preparation Time 5 mins
Cooking Time 15 mins
Ingredients
175g fusilli dried pasta
350g tomato & herb Sauce
1 tbsp salted capers, rinsed and thoroughly drained
200g raw peeled tiger prawns
20g pack fresh flat-leaf parsley, roughly chopped
Directions
1. Cook the pasta in a large pan of boiling water according to pack instructions.
2. Meanwhile, tip the tomato and herb sauce into a small pan and heat gently.
3. When the pasta is almost ready, add the prawns and capers to the hot tomato sauce and cook for 3-4 minutes until all the prawns are pink, opaque and piping hot. Add the parsley to the prawns and sauce, and stir thoroughly.
4. Drain the pasta and return to the hot pan. Stir the prawn and caper sauce into the pasta. Divide between 2 bowls. Serve
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