Category: Parishioner

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Chapel Music News

by Matt Weeks, Musician in Residence

Lecturers Geraldine Latty and Carey Luce from the London School of Theology (LST) brought some students to the studio at The Chapel to record a new song written by Geri, Carey and Matt Weeks called ‘Holy Spirit Will You Fall On Us’. It’s written in 4 parts for a choir to sing. Hopefully we’ll be trying it out at St Mary’s soon and see how it goes!

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Pets Corner – Choosing the right food

By Rudolf Hoppichler, pet nutritionist

Cats & Dogs Corner – Welcome to this new series of blogs for the Parishioner, where I will describe the key components of healthy nutrition for your cat & dog and how to look after your furry friends.                                                                                                                                                          

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Memories in old money

by Mike Jacobs

I came across a sixpence recently and this made me think of the rich culture we had with our pre-decimal coinage. The only recognisable one these days is half-a-crown mainly because the bricks for the Cathedral were sold for this amount. Two shillings and sixpence. The pennies and ha’pennies were real coins and with two or three in your pocket, you knew you had some money. My first ‘pocket money’ was thruppence or three whole pennies. With these in your pocket, you were rich.

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What moves you?

by Catherine Free, Life Coach

Movement can feel like a luxury and is so important.

Spring is the perfect time to get more active. In Ash Vale we have the beautiful Basingstoke canal to enjoy. Regular walking is beneficial in so many ways including: 

+ Maintain a healthy weight and lose body fat

+ Prevent or manage various conditions, including heart disease, stroke, high blood pressure, cancer and type 2 diabetes

+ Improve cardiovascular fitness

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Easter Word Search

It’s time to enjoy a cuppa and a word search, courtesy of our latest young contributor Joshua Reeves. Enjoy!

  • Chocolate
  • Ribbon
  • Holiday
  • Easter
  • Chicks
  • Rabbit
  • Cross
  • Hunt
  • Bunny
  • Egg

Thank you Joshua! If you would like to send us your wordsearch, quiz, funnies, articles or letters please email parishioner@ash-vale.org.uk

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In loving memory of dear “Scrivener”

St Mary’s church family remembers Tony Fitzpatrick-Brown

As some of you will know, Tony Fitzpatrick-Brown died unexpectedly over the Christmas period. He was a faithful member of St Mary’s, being a contributor to the Parish Magazine as “Scrivener”, a Thursday Cafe visitor, and a staunch supporter of Evensong and previously the 8.00am Sunday service. We will miss his love, care and support very much. We hope you enjoy these memories from his St Mary’s church family.

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From my Abuela…. with Love

Oil Pickled Partridge – Perdiz en escabeche, by Val Hoppichler

The hunting season is over and now is the time to cook delicious recipes with game. I do not remember when was the first time I ate partridge as my grandfather used to go hunting in “The Pampas” in Argentina since my mom was a child. I still remember the smell of the burnt feathers, a particular smell that is impossible not to recognise. In those times 1970’-1990’ it was not possible to eat game if you were not a hunter, at least in South America. My grandmother had so many partridges that she made all kind of meals. One of my favourites is her oil pickled partridge which I cook every year and I share it with you today. It is also the best way to preserve the bird and be able to eat it later. Fortunately in England we can find and buy all kind of birds even in supermarkets.  This recipe also works well with any kind of game or meat of your choice.

Ingredients:

  • 2 Partridges
  • 2 Carrots (or as much as you like)
  • 1 or 2 Onions (or as much as you like)
  • 1 tsp peppercorns
  • 4 Garlic cloves
  • 1000ml White wine
  • 1000ml Vinegar
  • 200 Rapeseed Oil or Sunflower Oil
  • 2 tsp Salt
  • Aromatic herbs (2 bay leaf, 1 tsp of oregano or parsley, fresh or dried)

Cut the partridge into pieces (as you would a chicken). Place the sliced carrots in and the onions cut in quarters into a saucepan, along with the aromatic herbs, peppercorns, garlic cloves, white wine, vinegar, oil, salt and pepper. 

Boil for 5 -10 minutes to soften the vegetables, then add the partridge pieces and cook until the partridge is tender. 

If you want to store in sterilised jars, place the hot food into the jar and cool with the lid closed. You can also boil the jars or use any method you are familiar with. Note: As with any preserving recipe, you can freely add more or less vegetables to enjoy with the partridge, and a bit more wine or vinegar. Before eating, place the jar in the fridge and cool, slice some bread, open the wine or your favourite drink, and enjoy!  

Buen Provecho!