Issue 97 - August 2013
Delivered throughout Ibstock, Ravenstone, Heather, Coleorton, Swannington, Packington, Normanton le Heath and surrounding areas
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Publisher: What’s Around Ltd. Printed by: Context, Packington Editor: Paul Garrett Advertising: 01530 832015 Email:advert@whatsaround.co.uk Web: www.whatsaround.co.uk Address: Hall Gardens, Ravenstone, Leics. LE67 2HF
Sweetcorn Page 24
Whilst every care has been taken to ensure that the information contained within this publication is accurate, neither the publisher, printer nor its editorial contributors can accept, and hereby disclaim, any liability to any party to loss or damage caused by the errors or omissions resulting from negligence, accident or any other cause. All rights reserved. No part of this publication may be reproduced, stored in any retrieval systems or transmitted in any form - electronic, mechanical, photocopying, recording or otherwise - without the prior permission of the publisher. What’s Around Ltd. does not officially endorse any advertising material contained within this publication. Nevertheless, it will from time to time, recommend individual services and or businesses which have either been recommended by readers, contributors or by our own personal experience.
Film Review Page 53
Food & Drink 8
Seasonal Recipes
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Chilli crab with egg noodles
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Italian-style courgette and parmesan soup
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Stuffed baby peppers
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Seasonal Desserts
Monthly Features 10
Crossword
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Sudoku
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Book Review Too
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Book Review
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Wordsearch
Contents
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The Palace
General
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Jobs in the Garden
Copy deadline for SEP 2013 is 19th AUG 2013
Seasonal Desserts Page 50
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The Health Benefits of Sweetcorn
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Just for Kids
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Worthy Wines - NEW ZEALAND
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Good New Films and those you may have missed
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Ibstock Country Fair
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Your Stars by Dan Worthaus
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Timebanking - Leicestershire
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What’s On
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Rainbows Accumulator Challenge
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Useful Numbers
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Packington Barn Dance
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Index of Advertisers
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Seasonal Recipes Panzanella Serves 4 hrs Prep 1-2 Ready in ins 10-30 m Ingredients • 2 red peppers • 2 yellow peppers • 225ml/8fl oz extra virgin olive oil • 800g/1lb 12 oz ripe plum tomatoes • 1 tbsp large green olives • 1 tbsp capers, drained and rinsed
• 1 ciabatta loaf • 3 tbsp red wine vinegar • 4 garlic cloves, crushed • salt and freshly ground black pepper • large handful of fresh basil leaves
1. Preheat the oven to 180C/350F/Gas 4. Place the peppers on a roasting tray, drizzle a splash of the olive oil over and roast for about 15-20 minutes, or until the peppers are softened but not charred. Place them in a large bowl and cover with cling film for about 20 minutes. (When they have cooled the skin should peel away easily.) 2. Cut the stalk out of the tomatoes and blanch them by plunging in to a jug of boiling water for 45 seconds, or until the skins start to peel away. Using a slotted spoon, scoop out the tomatoes and plunge into a bowl of cold water. Once they have cooled, the skins should easily peel away. Cut the skinned tomatoes into quarters. Remove the seeds and place them in a sieve over a bowl. Put the tomato quarters into a large bowl. Push the seeds into the sieve to release the juice. 3. Peel the roasted peppers and remove and discard the seeds. Cut the flesh into large strips and put in the bowl with the tomatoes. Mix the olives and capers with the tomatoes and peppers. Rip the ciabatta into large chunks and put to one side. 4. Mix the vinegar, garlic and remaining oil with the tomato juice. Add salt and pepper and stir to combine. Add the ciabatta pieces to the bowl and leave for at least an hour so that the bread soaks up all the juice. 5. After an hour mix the ciabatta with the tomatoes and peppers. Tear in the basil leaves and using your hands gently combine all the ingredients. Serve in a large bowl in the centre of the table.
Hazelnut butter grilled scallops with salad Serves 2 Prep 30 mins Ready in 10-30 m ins
Ingredients For the Scallops • 1 tsp olive oil • 1 shallot, peeled, finely sliced • 75g/2½oz butter, softened • ½ lemon, zest only • 1 tbsp finely chopped fresh chervil • 1 tbsp finely chopped fresh chives • 45g/1½oz hazelnuts, finely chopped
• salt and freshly ground black pepper • 6 scallops, cleaned For the Salad • ½ tbsp wholegrain mustard • ½ tbsp good quality white wine vinegar • 1½ tbsp good quality rapeseed oil • 1 Little Gem lettuce, leaves separated • 1 punnet pea shoots
1. For the scallops, heat a frying pan until warm, add the olive oil and shallot and fry gently until softened but not coloured. 2. Place the butter into a bowl and add the cooked shallot, along with all the remaining scallop ingredients, except the scallops. 3. Season, to taste, with salt and freshly ground black pepper and mix well. 4. Preheat the grill to high. 5. Place the scallops onto a grill tray and top each scallop with a spoonful of the hazelnut butter. Place under the grill for 3-4 minutes, or until just cooked through. Remove from the grill and set aside to rest for one minute. 6. For the salad, whisk the mustard, vinegar and oil together in a bowl. Place the lettuce leaves and pea shoots into a bowl, drizzle over the dressing and stir to coat. 7. To serve, place three scallops onto each of 2 serving plates and serve with a pile of salad. Courtesy James Martin
Courtesy Paul Hollywood
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Book Review Too!
by Buck Verm
Savage Moon By Chris Simms The body of a woman with her throat ripped out is found on Saddleworth Moor, near Manchester. She is discovered in an area where numerous sightings of a mysterious big black cat have been made. When analysis shows the hairs caught under her nails are those of a panther, it’s assumed the animal has killed its first human victim. But then a man DI Jon Spicer is investigating as part of an entirely different case is murdered in exactly the same way. Only this time the body is found in a secluded car park - a popular gay rendezvous far closer to the city centre. Soon DI Spicer finds himself hunting a killer dubbed The Monster of the Moor, a creature whose stealth and savagery strike terror into the local population and way beyond.
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Recipe
Chilli crab with egg noodles Serves 2 Preparation time less than 30 mins Cooking time 10 to 30 mins Ingredients For the chilli sauce 250ml/9fl oz water 5 tbsp tomato ketchup 2 tbsp light soy sauce 1 tbsp sugar 2 tsp cornflour For the crab 4 tbsp groundnut oil 6 cloves garlic, finely chopped 2 tbsp grated fresh root ginger 3 red chillies, de-seeded, finely sliced 500g/1lb1½oz cooked crab, inedible parts discarded, claws removed and cracked, legs removed, remaining shell chopped into quarters 150ml/5fl oz water 1 tbsp lime juice 2 spring onions, sliced lengthways 1 large handful fresh coriander, roughly chopped For the egg noodles 300g/11oz fine egg noodles or dried yellow shi wheat flour noodles, cooked according to packet instructions dash sesame oil ½ tsp dried chilli flakes 1 tbsp light soy sauce 1.
For the chilli sauce, place all of the sauce ingredients together into abowl and mix well. Set aside.
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For the crab, heat the oil in a wok until smoking and add the garlic, ginger and chillies and stir-fry for 30 seconds. Add the crab pieces to the wok and stir-fry for a further 1-2 minutes, then stir in the chilli sauce and cook for 1-2 minutes. Add the water and lime juice and stir well.
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For the noodles, drizzle the cooked noodles with sesame oil to prevent sticking. Add the cooked noodles and chilli flakes to the hot wok and season with the soy sauce. Toss to mix, then stir in half the spring onions and coriander.
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To serve, pile the noodles and chilli crab onto a serving plate and garnish with the remaining spring onion slices and chopped coriander. Serve immediately. Courtesy Ching-He Huang
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Recipe
Italian-style courgette and parmesan soup Serves 4 Prep Time less than 30 mins Cooking Time 10 to 30 mins Ingredients 60ml/2fl oz extra virgin olive oil 1 tbsp chopped garlic handful basil leaves (preferably Italian), chopped sea salt and ground white pepper, to taste 1kg/2¼lb green courgettes, cut lengthways into quarters then into 1cm/½in slices 750ml/1¼ pint chicken stock 60ml/2fl oz single cream handful flatleaf parsley, chopped 50g/2oz freshly grated parmesan, plus extra to serve To serve crusty bread green salad salt and freshly ground black pepper 1.
Heat the oil in a heavy-based pan over a medium heat.
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Cook the garlic, basil, salt and courgette slowly for 10 minutes, or until the courgettes are lightly browned and softened.
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Add white pepper, to taste, then pour in the stock and simmer for 8 minutes, uncovered. Remove from the heat.
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Put three-quarters of the soup mixture into a food processor and blend until smooth.
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Return the mixture to the pan and stir in the cream, parsley and parmesan.
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To serve, ladle the soup into a bowl and season, to taste, with salt and freshly ground black pepper. Sprinkle over more parmesan, to taste. Serve with crusty bread and a green salad. Courtesy Neil Perry
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Healthy Living
The Health Benefits of Sweetcorn Sweet corn is one of those vegetables that gets over looked when buying the weekly shopping. Often it is used as a garnish, added to tuna to give it that crunch or stuck on a barbeque as a healthy addition to all those meats. Sweet corn is a very beneficial vegetable in its own right. There are numerous health benefits that can be obtained from eating sweet corn; these consist of a significant amount of folate which helps in maintaining a healthy heart. Sweet corn also helps to increase memory levels and is a great source of energy as it contains Thiamine which is known to be a key role in the production of energy. Sweet corn contains pantothenic acid; this is rich in Vitamin B which again helps to give us energy, especially if we find ourselves in very stressful situations. Other vitamins and minerals that are in sweet corn are: Vitamin B1, Vitamin B5, Vitamin C, Folate, Phosphorous, Manganese and dietary fibre all of which are essential to maintain a healthy lifestyle. Many of the varieties of corn fall under the category of grains, and they are not harvested until they are of full maturity unlike some vegetables that are harvested when they are young and sweet. However, sweet corn is a vegetable and as a vegetable it needs to be consumed whilst it is still fresh, trying to eat a corn on the cob after it has 24
been sitting in the cupboard for 4 weeks after picking may not be the most desirable of vegetables. If the vegetable isn’t eaten whilst it is still fresh it is possible to still consume sweet corn as there are other options and ways to consume it. It can be tinned and just needs warming through which means that you can buy it and store it until its needed or it can be frozen and again, warmed through to remove the ice and eaten hot or cold. Compared to other vegetables, sweet corn does have a high sugar content, however, a single serving of sweet corn contains roughly 77 calories. A single serving consists of a medium sized ear of corn or approximately 90 grams of the sweet flavoured kernels. If at all possible, if you are considering your weight, it is best to eat the sweet corn fresh on the cob (without adding lashing of melted butter that is). The tinned kernels more often than not contain a corn syrup which is added to the vegetable to preserve it. This will increase the calories considerably. If you prefer to use the tinned variety it is advised to drain and rinse the vegetable before use. There is a great deal of more nutrients in the fresh variety than there is in the tinned. There are numerous ways of eating sweet corn. The cob or ear can be placed on a barbeque; it can be eaten cold and added to a salad to give it a crunch and extra flavour. It can be served as a side dish to any meal, placed into a soup, made in to fritters, the list is endless. It is a healthy, nutritious vegetable which tastes great and looks even better.
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WORTHY WINES : NEW ZEALAND New Zealand consists of two large islands, plus other smaller ones. The country has a temperate climate and very beautiful landscapes. New Zealand has the attributes to produce superb wines, with many varieties of grapes being grown for this purpose. The flagship wine of New Zealand is Sauvignon Blanc. This is the country’s most widely-planted varietal. Chardonnay was planted as far back as the 1830’s and now satisfies worldwide demand, with Sauvignon Blanc, Merlot, Pinot Noir, Cabernet Sauvignon and Riesling, plus several other varieties of grape. Many excellent New Zealand wines are available in the UK. Babich was founded in 1916, by Josip Babich. This proud, family-owned winery produces fine New Zealand wines. Recognised as one of the country’s most respected wineries, multi award-winning Babich has the motto ‘Excellence Through Experience’. Babich has a very good Black Label blended Sauvignon Blanc, which is made using grapes from estate-owned vineyads, in the Marlborough region. With an excellent bouquet, plus being crisp, having a good mouthfeel and a lengthy palate, this production is very popular. Babich, Marlborough, Sauvignon Blanc, I found to be excellent, too. Again, clean and fresh, this is produced with fruit from several
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vineyards, located throughout Marlborough, also. This wine displays an appealing bouquet and superb palate. Marlborough, Pinot Gris, is a medium-dry, full-bodied wine, with a very good palate sensation and most acceptable finish. Hawke’s Bay, Chardonnay, is well-fruited and pleases many Chardonnay lovers. Marlborough, Pinot Noir, has an abundance of fruits displayed in the bouquet and is well-balanced, with a smooth texture. A most pleasant wine, having a very good finish. I found Gimblett Gravels, Merlot Cabernet, to have a wonderful bouquet, which entices to fine fruit flavours on the palate. A most popular, enjoyable wine, with a lengthy finish. Babich Gimblett Gravels, Syrah, also displays a superb bouquet of dark fruits. The splendid palate sensation is complemented by an excellent, long finish. In these selections I have tried to choose wines which are suitable for most palates and that can be paired with many dishes, but also very enjoyable on their own. www. babichwines.co.nz
As always, Enjoy!
Trevor Langley
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Recipe
Stuffed baby peppers Serves - 4 Prep Time Less than 30 mins Cooking Time - 30 mins to 1 hour Ingredients 8 red or yellow baby peppers 2 large potatoes, boiled and mashed 85g/3oz provolone cheese, cut into very small cubes 4 tbsp freshly grated parmesan cheese 1 egg 3 tbsp finely chopped chives olive oil, for drizzling salt and freshly ground black pepper 1. Preheat the oven to 200C/400F/Gas 6. 2. Remove the stalks from the peppers and set aside. With a small, sharp knife, remove the white membrane and seeds from inside the peppers, taking care not to tear the flesh 3. Mix together the mashed potatoes, provolone, parmesan, egg, chives and some salt and pepper. Using a teaspoon, fill the peppers threequarters full with the mixture and then put the stalks back in place, like a stopper. 4. Pack the peppers tightly into an ovenproof dish, drizzle with olive oil and bake for about 30 minutes until tender. 5. Serve immediately with a good green salad. They are also delicious eaten cold. Courtesy Gennaro Contaldo
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Killing the Beasts by Chris Simms
Manchester, 2002. The Commonwealth Games are coming to town and the city is alive with possibilities. Caught up in the commercial feeding frenzy is Tom Benwell, account manager at an advertising firm. The pressure is getting to Tom too many deals to make and lies to tell, and the passion for his job is waning. Meanwhile his friend, DI Jon Spicer, is on the fast track, showing a commitment to the job that borders on obsession, or so his girlfriend Alice tells him. Then, in the aftermath of the Games, a series of brutal killings shatters the city’s new found spirit. Jon Spicer gets the case. Each victim has been murdered in the same bizarre and grotesque manner, yet the lack of motive leaves the police utterly baffled. With the race on to catch the killer, both men find themselves caught up in a nightmare where the most innocent action can cost the highest price. In this nail-biting crime thriller, Chris Simms draws us into the shadows that lurk behind the city’s shiny new exterior, then plunges us into the mind of a madman. Born in 1969, Horsham, West Sussex, he graduated from Newcastle University then travelled round the world before moving to Manchester in 1994. Since then he’s worked as a freelance copywriter for advertising agencies throughout the city. The idea for his first novel, Outside the White Lines (2003) came to him one night when broken down on the hard shoulder of a motorway.
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The Palace
August’s forthcoming events at the Palace are as follows: Friday, 9th August - Film Night – ‘Life of Pi’ (PG). Life of Pi must be the most beautiful film of the 2012. A technical, magical marvel. Anyone who has read Yann Martel’s Booker Prize-winning novel will know that it tells the story of an Indian teenager named Pi (Suraj Sharma) shipwrecked in a lifeboat with a ravenous Bengal tiger. They encounter many marvels — a sky full of flying fish, an ocean swimming with iridescent jellyfish and a carnivorous island. All these wonders and more are brought to the screen with dreamlike intensity. Doors, Box Office and Licensed Bar open at 7.00pm. Film starts at 7.30pm. Tickets: £4.00/£3.00 from Halls Electrical, High Street, 01530 260460 or from The Palace, Tel: 01530 262400. Saturday, 17th August – Ibstock Allotment Society’s 18th Open Flower and Vegetable Show - Open to the public from 2.00pm. Schedules are available from Ibstock Business Centre, The Palace or Mr R Whitby. For more details contact Mr Whitby on Tel: 01530 260830. Saturday, 31st August – Ibstock Brick Brass Band and Coalville Male Voice Choir present an evening of brass and voices. Concert starts at 7.30pm. Doors and bar open at 7.00pm. Tickets: £7.00 from The Palace Tel: 01530 262400 or Halls Electrical, High Street, Ibstock, Tel: 01530 260460. Coming soon: Saturday 7th September – Ibstock Community Choir presents ‘Thank you for the music’. Concert begins at 7.30pm. Doors and bar open at 7.00pm. Tickets: £5.00 (£3.00 for under 16’s). To book tickets or to find out more about the choir or this event contact Alison on Tel: 01530 261003 or Julie on Tel: 07951 140210. Tickets will be available on the door or in advance from Halls of Ibstock on Tel: 01530 260460 or The Palace Tel: 01530 262400. See the choir’s website at www.ibstockcommunitychoir. co.uk Regular bookings: Monday Mosaic Disability Services - 9.30am - 3.30pm. (07720) 218571.
Contact Janice French on
Rosemary Conley Diet & Fitness – 5.30pm – 7.30pm. Contact Judith Sell on (0115) 714 8480. 48
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Fitness Pilates class – 7.45pm – 8.45pm. Contact Michelle Scott-Worthington on (07887) 678367. Tuesday Bubbles Playgroup – 10.30am – 12 Noon. (01530) 452144. Circuit Training – 7.15pm – 8.15pm. 498110.
Contact Rachel Seabrook on
Contact Curtis Smith on (07870)
Wednesday 60+ Fitness Pilates – 9.30am – 10.30am. Worthington on (07887) 678367.
Contact Michelle Scott-
Zumba Fitness class – 6.15pm–7.15pm. Contact the Palace on (01530) 262400. Tai Chi – 7.30pm – 9pm. Contact Doug Gerrard on (07969) 480684. Thursday Active Steps Workout – posture, balance and fitness class – 11am – 12 noon. Contact Michelle Scott-Worthington on (07887) 678367. Outlook Group (a social group for senior citizens) - 1.30pm – 3pm. Contact Elaine Hodgetts on (01530) 262400. Bingo – Doors open 7.30pm. Eyes down at 8pm. refreshments. Everyone welcome.
Licensed bar &
Friday Tai Chi – 10am – 11am. Contact Michael Cashmore on (07714) 215216. Saturday Community Morning at the Palace – 10am to 12 noon. Every Saturday (except the 1st Saturday each month) the Palace plays host to groups, organisations and associations from the village, including the Ibstock Historical Society. So if you would like to learn more about what is happening in your community, come along to the Palace. Also a variety of market stalls selling locally produced goods, including delicious home made cakes, plus produce from Ibstock’s very own Dairy, including milk, butter, yoghurt and cream. Light refreshments available.
SPECIAL LOW RATES for all private bookings made during July, August & September!! For more details on this great Summer-time offer contact Gary on TEL: 01530 262400 or email: enquiries@thepalaceibstock.co.uk The Palace Community Centre Box Office is open Mondays, Tuesdays and Fridays between 9am and 12 noon and Thursdays between 1pm and 4pm. The Palace Community Centre Ltd., High Street, Ibstock, Leicestershire, LE67 6LH. Tel (01530) 262400. E-mail:enquiries@thepalaceibstock.co.uk Please mention What’s Around when responding to Advertisers - Many Thanks
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Seasonal Desserts Raspberry millefeuille Serve with Prep s 8 30 min raspberry s Read 30min y in s - 1h sauce r Ingredients For the millefeuille • 500g/1lb 2oz readymade all-butter puff pastry • 4 tbsp icing sugar, plus extra for dusting • 300ml/10½fl oz double cream • ½ vanilla pod,
seeds scraped out • 2 tbsp caster sugar • 500g/1lb 2oz raspberries For the raspberry sauce • 400g/14oz raspberries • 1 tsp lemon juice • 1-2 tbsp icing sugar, to taste
1. For Preheat the oven to 200C/390F/Gas 6. 2. For the millefeuille, roll the pastry out to 8mm/1/3in thick and cut into two 28cm x 10cm/11in x 4in rectangles. Place the pastry rectangles onto a baking tray and dust with the icing sugar. 3. Bake the pastry in the oven for 15 minutes, or until golden-brown and well risen. Remove from the oven and set aside to cool. 4. Whisk the double cream in a large bowl until soft peaks form when the whisk is removed. Add the vanilla seeds and caster sugar and whisk until stiff peaks form when the whisk is removed. Set aside. 5. For the raspberry sauce, place the raspberries and lemon juice into a food processor and blend to a smooth purée. Taste the mixture and add icing sugar, to taste. Pass the mixture through a fine sieve into a bowl. 6. To serve, split both pieces of pastry in half widthways to make four pieces of pastry. Place one piece in the centre of a serving plate and spoon over a third of the whipped cream, smoothing out the top. Arrange a quarter of the fresh raspberries on top of the cream, then top with another sheet of pastry. Repeat the layering process by topping the second sheet of pastry with half of the remaining cream and some more raspberries. For the final layer, top the last piece of pastry with the remaining raspberries and dust with icing sugar. Carefully slice into 6-8 portions and serve each slice of millefeuille in a pool of the raspberry sauce. Courtesy James Martin
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Low-fat chocolate sponge cake s8 Serve ins m 0 3 p Pre in y d a Re s - 1hr in m 0 3
Ingredients • olive oil, cooking spray • 4 large free-range egg whites • pinch salt • 2 large free-range eggs • 1 tsp vanilla extract • 75g/2½oz golden caster sugar • 2 Braeburn apples,
peeled, cored and grated • 100g/3½oz selfraising flour, sifted • 40g/1½oz cocoa powder, sifted For finishing the cake • 150g/5½oz raspberries • 75g/2½oz icing sugar, sifted, plus extra for dusting
1. Preheat the oven to 170C/330F/Gas 3.Grease a 20cm/8in non-stick cake tin with a little olive oil cooking spray. Using an electric hand whisk, beat the egg whites with a pinch of salt until stiff peaks form when the whisk is removed from the bowl, then set aside. 2. In a separate bowl, whisk together the whole eggs, vanilla extract and caster sugar until pale, doubled in volume and the sugar has dissolved. 3. Fold in the apple, flour and cocoa powder with a metal spoon and then fold a third of the egg white mixture into the cocoa mixture. Once combined, fold this into the remaining egg white mixture. Spoon the mixture gently into the cake tin and bake for 30 minutes, or until risen (when cooked the sponge should bounce back when pressed lightly). Transfer to a wire rack and leave to cool. 4. Once cooled, slice the cake in half horizontally to create two layers. Mash two-thirds of the raspberries and one tablespoon of icing sugar together roughly in a bowl and spread this mixture over the top of one of the pieces of cake. Top with the other piece. 5. Mix together the remaining icing sugar and enough water to bring it together to form a thin icing of drizzling consistency. Drizzle the icing over the cake, leave for 2-3 minutes to harden slightly and then decorate with the remaining raspberries. Courtesy Tim Maddams
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This Months Jobs in the Garden Raise the blades on the mower before cutting fine lawns. This will help reduce drought stress. Mow lightly and frequently so that short grass clippings can remain on the lawn during hot summers to act as a moistureretentive mulch. Excess thatch can be scarified out during autumn maintenance next month. Lawns on thin soils may benefit from a high phosphate feed. Summer meadows may need mowing now if they have past their season of interest. Collect seed from favourite plants. Prune Wisteria and shrubs such as Pyracantha after flowering. Hebe and lavenders can be given a light prune after flowering. Continue to deadhead shrubs, such as roses, to extend flowering into early autumn. Rambling roses can be pruned now, once they have finished flowering. Thoroughly soak drought-stressed plants and shrubs, especially newly planted ones. Use grey, recycled or stored rain water wherever possible. Semi-ripe cuttings can still be taken to propagate many common garden shrubs (e.g. box, Ceanothus, lavender). Rhododendrons, azaleas and Clematis can be propagated by layering. Don’t neglect hanging baskets - deadheading, watering and feeding will help them last through until autumn. Deadhead plants such as Dahlia, rose and Penstemon and bedding to prolong the display colour well into early autumn. Don’t cut off the flower heads of ornamental grasses. These will provide winter interest. Propagate irises by dividing the rhizomes if not done last month. Propagate perennials by dividing once they have finished flowering, but only in areas with some rain and duller weather, to avoid drying out problems. Take cuttings of tender perennials such as Pelargonium and Osteospermum, as soon as possible. A greenhouse, cool conservatory or a light windowsill are ideal to bring them on until they are established. Most perennial weeds are best dealt with when in active growth. Applying a weed killer containing Glyphosate during summer will ensure that the roots, as well as the top growth, are killed. However, Glyphosate is non-selective and plants you want to keep should avoided. Don’t delay summer pruning restricted fruits. Harvest sweet-corn and other vegetables as they become ready. Continue cutting out old fruited canes on raspberries. Lift and pot up rooted strawberry runners. Prepare new strawberry beds for next year if not yet done. Tie in new growth on blackberries and hybrid berries.
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Just for kids
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Kick Ass 2 (2013) After Kick-Ass’ insane bravery inspires a new wave of selfmade masked crusaders, led by the badass Colonel Stars and Stripes, our hero joins them on patrol. When these amateur superheroes are hunted down by Red Mist -reborn as The Mother F*****-only the bladewielding Hit Girl can prevent their annihilation. When we last saw junior assassin Hit Girl and young vigilante Kick-Ass, they were trying to live as normal teenagers Mindy and Dave. With graduation looming and uncertain what to do, Dave decides to start the world’s first superhero team with Mindy. Unfortunately, when Mindy is busted for sneaking out as Hit Girl, she’s forced to retire-leaving her to navigate the terrifying world of highschool mean girls on her own. With no one left to turn to, Dave joins forces with Justice Forever, run by a bornagain ex-mobster named Colonel Stars
and Stripes. Just as they start to make a real difference on the streets, the world’s first super villain, The Mother F*****, assembles his own evil league and puts a plan in motion to make KickAss and Hit Girl pay for what they did to his dad. But there’s only one problem with his scheme: If you mess with one member of Justice Forever, you mess with them all. Olympus Has Fallen 2013 (DVD & Blue Ray) A nation’s hopes rest in the hands of a former White House guard after the president is held hostage by terrorists in this action thriller from director Antoine Fuqua. Trying to adapt to civilian life after a tragedy ended his Secret Service career, former special forces veteran Mike Banning (Gerard Butler) is thrust back onto the front line when a group of terrorists led by Kang (Rick Yune) attack the White House and seize the president (Aaron Eckhart). Now, finding himself the last Secret Service man left alive inside the building, Banning, overseen by acting President Allan Trumbull (Morgan Freeman), must bring all his special forces experience to bear as he embarks on a one-man mission to take out the terrorists and save the president.
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Your Stars Your Stars for the Month 2013 by Dan Worthaus
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What’s On Saturday 3rd August 2013 Sing to the Lord Flower Festival. St John the Baptist Church, Heather invites everyone to their Flower Festival on 3rd and 4th August from 11am to 5pm. There is a Craft Fair on the Saturday from 1pm to 5pm and a special Sing Among the Flower Service on Sunday at 10.30am. The Churchyard Cafe is open all weekend selling lovely home made cakes. At St John the Baptist Parish Church, Heather. 11.00am to 5.00pm. Admission Free - Craft Stalls £5 per stall. For more information call 01530 261398. August 10th to August 18th Thringstone Art Group. Annual Painting Exhibition. Thringstone Community Centre. LE67 8NR. Sats 1.00pm – 5.00pm. Suns 2.00pm – 5pm. Weekdays 3.00pm – 9.00pm. Entry Free Friday 16th August 2013 Century Cinema: In Love With Alma Cogan (12A). Gentle romantic comedy set in and around Cromer Pier, starring Roger Lloyd Pack, Niamh Cusack & Gwyneth Strong. At Century Theatre At Snibston, starting at 7.30pm, Admission £3.50. For more information call 01530 278444.
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16th & 18th August 2013 Moira Furnace Folk Festival 2013 on the Moira Furnace Site (not to be confused with the National Forest Folk Festival at Moira). Weekend tickets £30 Adults, £60 Family (2 adults, 2 children 5-16years). £6 Child (under 5s free). Saturday ceilidh only Adults £7 Child (5-16 yrs) £3 Camping weekend ticket holders only £13 per unit (tent/ campervan/caravan). For further information, artists performing, events, booking etc. visit: www. moirafurnacefolkfestival. co.uk or telephone: 01530 272305.
Saturday 31st August 2013 Ravenstone Events Group (REG) present Ravenstone Summer Fayre on the Village Green, Ravenstone. 1.00pm to 5.00pm. Games, Races, Stalls, Bar, BBQ, Fire Engine, Burmese Mountain Dogs, Tank Mania Mini Tanks, Pony Rides, Co-op Brass Band, Radio Controlled Flying and much much more. Free Entry.
Saturday 31st August 2013 Air Ambulance Concert. Ashby and Coalville Lions Club present a Charity Event in aid of Derbyshire, Leicestershire and Rutland Air Ambulance. The City of Dan will be performing at the Victoria Bikers Pub, Monday 26th August 2013 Whitwick Road, Coalville Packington Village Open Tickets £7.00 from 07964 Gardens Day - Bank 663 223. Holiday Monday. Gardens Open 2.00pm – 7.00pm. Saturday 21st September Passport to 12 gardens 2013 £3.50 adults – 50p BSH Xtreme. Custom Bike children (including quiz). Show for all the family at Available on the day from Donnington Park. weekend Measham Road Car Park tickets, pre-book - £15 on or participating gardens. the gate £20 Day tickets, Cream teas, refreshments, pre-book - £11 on the gate stalls, exhibition, £14. For more information displays & live musical call 0207 772 8349. entertainment. Further details from Geoff Gasson, It’s free to have your event details 01530 412012. Email published in the What’s On gasson123@btinternet. section. Either email us with your com. Sponsored by David details to info@whatsaround. co.uk or fill out our on-line event Granger Architectural form at www.whatsaround. Design Limited. co.uk. Space permitting we’ll get your event noticed.
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Index I n d ex o f Ad ver tise rs
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