“THE STAR”, Tuesday, August 20, 2013 - PAGE 35
Fifth chance at life
By Jacob de Kunder
A HEART attack is a life changing thing. That is something you don’t need to tell Korumburra’s Bill Chivers twice, or four times in fact. The 70 year old continues to surprise his doctors after suffering four heart attacks in his life. “I had my own butchery in Black Rock when I had my first heart attack when I was 37,” Mr Chivers said. “I worked elsewhere for four years after that and then when I was 42 I had a major heart attack. “They actually they took me to Dandenong and had to put the paddles on me to get me going again.” This triggered the need for a quadruple bypass operation. Mr Chivers was not going to let that keep him down. “The doctor asked me what I wanted to do,” he said. “I was only 42. I said ‘I want to go back to work and play cricket the next year’. I ended up doing both. “I went on light duties at work and played cricket for the next seven or eight years.” At 52, Mr Chivers suffered another two heart attacks. “Then they put a stint in after that,” he said. “Then I have had a defibrillator put in about three years ago. It’s a part they put in your chest and if the heart stops working it belts me. Hasn’t had to yet, touch wood.” These experiences have led Mr Chivers and his wife Lorraine to join a heart attack support group known as Heart Support. “We joined and we find it marvellous,” he said. “Before then there was no support group available after
you’ve had a heart attack. “It’s not just people who have had heart attacks but their partners as well, so they can all share experiences and the journeys they take together.” Mr Chivers has been president of Heart Support in Korumburra for the past six years. The group raises funds for the services that have saved their lives. “We also do a lot of fundraising for the hospital, ambulance and helimed,” Mr Chivers said. “In the last 10 years we’ve probably paid out about $35,000.” This comes as Australia’s leading cardiac research centre, Baker IDI, has uncovered the alarming realities affecting up to 55,000 heart attack survivors each year. The research uncovers that around one in four heart attack survivors will go on to have a second heart attack or require medical intervention. To help combat the nation’s growing repeat heart attack burden and address gaps in continued care, Baker IDI, Heart Support-Australia and the Heart Foundation are calling for more effective secondary prevention and ongoing support programs for heart attack survivors. Anyone looking to join the Heart Support group in Korumburra can do so through the Korumburra District Hospital.
Heart support: Bill and Lorraine Chivers at their house in Korumburra. Bill has survived four heart attacks since the age of 37.
Country COOKING WITH
Meg Viney A VOLUNTARY COMMUNITY CONTRIBUTION
Samosas are probably the Indian equivalent to Australian sausage rolls, but, to my mind, a lot more exciting to eat. They are often handed around at catered functions, a sort of dreadful snack. If you have had them in such a setting, do not be put off because the real deal is scrumptious. I have to admit I have used leftover roast lamb as the meat – a great way to use leftovers and give excellent flavor. These can also be done with a potato filling – similar recipe but with potatoes.
SAMOSAS – makes about 30
Prison, hospital insight: from left, Sam Nicita, guest speaker Reverend Heather McDougall-Toms, Max Toms and Alex Clark at the July service.
Beyond the church REVEREND Heather McDougall-Toms, prison and hospital chaplain from Rosedale, shared her experience at the Pleasant Sunday Afternoon at Scots Pioneer Church at Mardan South recently. Rev Heather is passionate about her calling to caring for the outcasts of society and the sick. She pointed out many people in the prisons were greatly disadvantaged through no fault of their own, having no role models in their early life, and a large percentage were illiterate. A busy wife, mother and grandmother, she is currently serving on the board of Life FM Christian Radio and the Rosedale Neighbourhood House. She is also part of the
Anam Cara Community within the Anglican Diocese of Gippsland. The scripture text selected for the theme was ably read by Alex Clark from Hazelwood North.
The attendants gave thanks for the life of Tony Winkelman, a great support of the Pleasant Sunday Afteroons. Tony produced the programs and the regular newspaper reports. A short
eulogy was given for Tony by Rev Arthur Stamp. At the next monthy Pleasant Sunday Afternoon on August 25, Pastor David Gray, from the Philippines Relief Program, will speak
s w e i v e R
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about the acceptance of God. Yes, I am Willing is the title of his address. Afternoon tea will be served. Everyone is most welcome at this ecumenical event.
PASTRY: 1 ½ cups plain flour pinch of salt 1 tablespoon oil ½ cup warm water Using a food processor or by hand, mix the dough and knead for several minutes. FILLING 1 tablespoon oil (or ghee) 2 medium onions, finely chopped 1 teaspoon finely chopped ginger 1 teaspoon each ground coriander, cumin and turmeric 250 gm minced lamb (or leftover roast lamb) 1 tablespoon lemon juice or vinegar ½ cup hot water 1 teaspoon garam masala 2 tablespoons chopped coriander or mint, fresh oil for frying Sauté the onion and ginger in the oil/ghee, over a low heat, with a pinch of salt, for a few minutes or until aromatic. Add the spices and garam masala, and sauté gently until aromatic. Add the meat and sauté until slightly browned. Add the lemon juice and water, cover and cook until tender and all the liquid is absorbed. Cool. Add the coriander/mint. Take small circles of the dough and roll on a floured surface to create thin circles the size of a saucer. Place a spoonful of the filling on one side, and with a little water on your finger, moisten the other side, then bring it over to enclose the filling, pressing the edges firmly together to form a little crescent shape. When they are all made, heat some oil in a wok and deep fry in hot oil, turning once, until golden brown and puffed. Drain on absorbent paper and serve hot with chutney.