COVID-19 LOOKING FOR THE SILVER LINING

Despite finding ourselves, worldwide, in such an unprecedented vulnerable position, I really do believe that there is an upside to any bad event. 

Setting aside the selfish people who have been swarming like a plague of locusts clearing out our supermarket shelves and refusing to keep their social distance, what has been so inspiring during the last few weeks is the kindness and generosity of others. 

At a time when for the last few years we have seemed to be a divided society, the devastating effects of Covid-19 has brought about real community spirit and collective responsibility. 

In recent weeks my inbox has been filled with offers of support and assistance from local residents eager to help in a variety of ways, including one from someone with a military background in disaster management. Such response, and the individual acts of compassion I have witnessed, is truly heart-warming and restores my faith in human nature. 

As distressing as Coronavirus is, it has provided us with the opportunity to take a step back and focus on the things that really matter in life. 

With countless meetings and work commitments on hold for the foreseeable future I shall be using the rare luxury of time to take stock and re-evaluate my own priorities, which can only be a good thing. It is easy to become embroiled in the blame game, but we are where we are and those of us in a position to help, in any way, have a moral obligation to be pro-active in doing so. 

WORDS TO EASE ISOLATION

Now that those of us in an at-risk category are likely to be housebound for the foreseeable future (for which in many ways I am very grateful, until boredom sets in at least) I have begun to attempt to put my life in order. Without the demands of attending a constant round of meetings I have had time to sort out the knicker drawer, tidy up kitchen cupboards, and cook a few meals for housebound friends, but what to do with the rest of my waking hours? Well, I am currently studying for a new qualification, and having never been much of a TV fan, apart from a daily dose of quiz programmes and Countdown, my preference leans towards the written word. Although there is the odd novel that captures my attention, I tend to be drawn towards books where I can learn something new. Given my obsession with food and wine, it is hardly surprising to reveal that I have a collection of over 2,500 volumes on the subject, taking up a whopping 200 feet of shelf space. 

However, that does not stop me acquiring more. I very rarely buy new books, and in an effort to support charities during what is a difficult time, I was thrilled with my latest hoard, purchased from Oxfam for just £1 each. Here are my top recommendations to keep you amused and entertained, and to keep the brain cells in good working order.

The Wine Quiz Book (Roddy Button & Mike Oliver) – this is a must have book for anyone wanting to improve their wine knowledge.

Your Wine Questions Answered (Jerry Lockspeiser) – perfect for anyone wanting to know more, answering the 25 things wine drinkers most want to know; really important stuff, such as ‘Which wines have the fewest calories’.

Question Time (Mark Mason) – billed as ‘A journey round Britain’s quizzes’, the notion of reading about someone attending lots of quizzes might not be everyone’s cup of tea but I loved this, could not put it down and learnt lots of quirky facts!   

Lonely Planet’s Ultimate Travel Quiz Book – a great source of questions, both easy and tough, making it ideal for a family trivia game as we have all been forced to become armchair travellers for the time being.

The Fine Art of Food (Reay Tannahill) – is a classic, and a real find for art lovers;  

full of illustrations showing how artists across the centuries have looked at food in the context of their own times. Hogarth’s ‘Gin Lane’ is one of my favourites.

Captain Bucko’s Galley Slave Cookbook (Roger Paul Huff) – answering the question ‘Why is a vessel’s kitchen called a galley?’, this is a collection of fascinating facts, sea stories and 100 recipes from ports of call around the world.

Frank Cooper’s (of marmalade fame) The Great British Breakfast (Jan Read & Maite Manjon) – traces the history of breakfasting from medieval times, giving a vivid account of society and manners through the centuries.

How to Eat Out (Giles Coren) – this former restaurant critic of The Times for 10 years shares his wealth of experience in eating everything from take away pizza to dining in the ‘best restaurant in the world’.

Eating for England (Nigel Slater) – a charming, nostalgic journey of British food, both past and present, with vignettes on our favourite foods from all corners of the country.  

You Aren’t What You Eat (Steven Poole) – a book for those fed up with gastro-culture, providing the perfect antidote to Food Raves and fashion on a fork.

Chateau Monty (Monty Waldin) – I am often wary of these vanity books but this was a good read, highlighting the pitfalls of making biodynamic wine, although it would seem that since moving on from the French Pyrenées to Tuscany his wines are nowhere to be found.

What Einstein Told His Cook (Robert K. Wolke) – for those who want to understand what the food they eat does to them; kitchen science explained, providing answers to such questions as ‘Why does lasagne dissolve metal?’.

Who Put the Beef in Wellington? (James Winter) – I have always been interested in how many of the dishes we enjoy got their names. This considers 50 culinary classics, who invented them, when and why.    

DRINKS TO BOOST YOUR IMMUNE SYSTEM

As we are beginning to come to terms with the draconian measures being introduced worldwide to try to stem the impact of Covid-19 I have been giving some thought to the types of drinks we can consume in an effort to boost our immune systems.

I must fess up here. Although I am considered to be in a high-risk category, I am not much into health giving juices and suchlike. Try as hard as I might, I fail to understand the joys of drinking dark green vegetable matter, although my best friend swears by her daily dose of aloe vera. However, I can appreciate the benefits of getting those all-important vitamins and minerals on board as we do our best to stay healthy.

At risk of causing a run on supplies (as with loo rolls, paracetamol and sanitiser), if you are not in the mood to juice your own, most supermarkets now offer a range of juice combinations that will help to keep us all healthy in the coming weeks and months.

It is worth mentioning here that for those forced to self-isolate there are a number of individuals and charitable organisations on hand ready and willing to provide support to anyone who needs it. Just ask.

Here are a few suggestions to get you started.

The stronger your immune system, the less chance you’ll have of falling ill and if you do, the quicker you’ll recover. There are a number of foods that can give your immune system a boost, and when consumed as juices they are easier for your body to digest and absorb. 

Lemon and ginger tea

Both are full of anti-oxidants and vitamins. Ginger helps to increase blood circulation and lemons can help sooth inflammation. Cinnamon sprinkled on top can slow down any bacteria in your system, preventing it from multiplying as rapidly.

Watermelon and mint

Watermelon contains lypocene, an immune boosting food containing powerful anti-oxidants, and if you’ve got a blocked nose the menthol in mint will help you breathe more easily.

Berries

Berries are full of vitamins, and as we all know, blueberries are considered a superfood.  

Citrus fruit juice

Orange, grapefruit, lemon, lime, and also tomatoes, provide much needed vitamin C, which helps to fight off infections and protect against viruses, whilst also encouraging the absorption of iron, a key nutrient that keeps cells healthy and strong. Fresh is the best option so to avoid anything that says ‘from concentrate’ as this tends to have added sugar; or squeeze/juice your own!

Kale, broccoli and spinach juice

Good for the immune system as these vegetables are full of vitamins A, K and C, as well as calcium, copper, potassium and magnesium.

Herbal tea

Both chamomile and green tea contain phytochemicals which have protective properties meaning they could help to see off cold and flu viruses. Chamomile also has anti-inflammatory properties.

Carrot juice

This is rich in β-carotene, an antioxidant that is converted into vitamin A in the body, counteracting free radicals in the body which can cause damage to cells, and aiding it in its fight against viruses and allergies.

Water

Last but not least, keep yourself well hydrated to flush out any toxins from the body, enabling the immune system to function as normal. The recommended daily intake is  3- 4 pints. (1.5 – 2litres).

Stay safe and healthy; we are all in this together.

VALENTINE EROTIC MENU

LOVE YOUR LIBRARY

VALENTINE’S DAY DINNER 2020     

Caviar topped Oysters

Zinc, found in Caviar and Oysters, stimulates the formation of testosterone, helps to produce sperm and increases libido. Oysters also resemble the "female" genitals, are very nutritious and high in protein.

Love Apple Soup

Tomatoes are often referred to as the "apple of love," due to the texture of the fruit and their acids which stimulate blood flow to the lips and mouth. Research shows they can enhance sexual performance and improve muscle control.

Foie Gras

Foie Gras contains high amounts of zinc and iron, which increase nerve sensitivity and blood circulation to intensify orgasms. Its mythical status may signal to our brain that the person offering it can take care of us, so we want to mate.

Avocado and Rocket Salad with Toasted Almonds Coriander & Pomegranate Dressing

Aztecs called the avocado ahuacuatl, or "testicle tree"; the fruit hanging in pairs on the tree resembled testicles. Catholic priests found it obscenely sexual and forbade it. It is rich with folic acid, vitamin B6 and potassium, which boost the immune system. Rocket has been documented as an aphrodisiac since the first century A.D. Throughout antiquity, almonds were regarded as fertility symbols and the aroma of almond is said to arouse passion in females. The Arabian nights tells a tale of a merchant who had been childless for 40 years and but was cured by a concoction that included coriander, which is also known as an "appetite" stimulant. The pomegranate passion comes from antioxidants, which protect the lining of blood vessels, increasing blood flow, resulting in increased genital sensitivity.

Y    

Roasted Salmon with a Spicy Ginger Pesto Crust (ginger; basil; pine nuts; garlic; chilli)

Salmon is packed with omega-3 fatty acids, which keep sex-hormone production at its peak. Ginger is a circulatory system stimulant that increases sexual powers and desire. Basil boosts circulation, which has an aphrodisiac effect in stimulating sex drive and increasing fertility. The scent is said to drive men wild (women would dust their breasts with dried, powdered basil). Garlic is full of allicin, which increases blood flow. The 'heat' in garlic is said to stir sexual desire. Pine nuts are rich in zinc and have been used to stimulate the libido as far back as Medieval times. Capsaicin, found in chillies, increases circulation to get blood pumping, stimulating nerve endings so you'll feel more turned on.

Sautéed Asparagus, Fennel & Celery

Asparagus is a key source of potassium, fibre, vitamins B6, A and C, thiamin and folic acid. The latter is said to boost histamine, necessary for the ability to reach orgasm in both sexes. Culpepper wrote, “asparagus stirs up lust in man and woman" and in 19thC France bridegrooms were served three courses of it at their prenuptial dinners. The Vegetarian Society suggests "eating asparagus for three days for the most powerful affect". Fennel is a source of natural plant estrogens and its use as a "libido enhancement" dates back to Egyptian times. Celery contains androsterone, a hormone that it is believed to attract females when secreted through sweat.

Y    

Caramelised Bananas & Pineapple with Nutmeg, Vanilla & Honey

Its sexual shape is obvious, but the banana is loaded with potassium, magnesium and B vitamins, chelating minerals and the bromeliad enzyme, which enhance the male libido aiding sex hormone production. They also provide instant, long-lasting energy – giving staying power and regulating blood pressure, which can help with erectile disfunction. Pineapple is rich in vitamin C and is used in homeopathic treatment for impotence. Vanilla mildly stimulates nerves, giving heightened sexual sensation. The scent and flavour is believed to increase lust. Myth has it that the daughter of the Mexican fertility goddess unable to marry due to her divine nature, transformed herself into a plant to provide pleasure and happiness. Honey is a great source of the mineral boron, that helps the body use and metabolise oestrogen. It also contains B vitamins, good for testosterone. In Egyptian times honey was used to cure sterility and impotence. Medieval seducers plied their partners with Mead, and honeymooners drank mead to "sweeten" the marriage. Nutmeg was highly prized by Chinese women as an aphrodisiac, which can produce a hallucinogenic effect.

Y    

Baked Figs Stuffed with Dark Chocolate

An open fig is believed to emulate the female sex organs; they are reported to be Cleopatra’s favourite fruit. Ancient Greeks thought them sacred, associated with love and fertility. Chocolate is the king of natural aphrodisiacs, containing anandamide, the psycho-active feel-good chemical, and PEA (phenylethylamine), the "love chemical," which releases dopamine in the pleasure centres of the brain, peaking during orgasm. PEA is said to help induce feelings of excitement, attraction and euphoria. Cacao also contains tryptophan, a key component of serotonin, which promotes well-being and relaxation, with cumin and cinnamon.

LINDA'S WINE - MULLING IT OVER

If the Met Office predictions for the weather this winter are to be believed, we are likely to experience some harsh conditions over the next few months. Time to stay indoors if at all possible, wrap up warmly, and get the mulled wine, cider or a hot toddy on the go to keep the cold at bay.

As I wrap my hands around the warm glass, just the spicy smell of the nutmeg, cinnamon, cloves and ginger is inherently uplifting and comforting. One sip and I can feel that warm glow spreading. Mulled wine and other hot alcoholic beverages have been around for centuries, but exact quantities are hard to come by; we all have different tastes.
Personally, I tend not to add a lot of sugar to mine and like to add a citrusy element with orange or lemon.

Visitors to the famous German Christmas markets will be familiar with glühwein, while in Scandinavia their version, glögg, has almonds and raisins added, along with vodka or other spirit, making it more potent. When entertaining at home, mulled wine provides an inexpensive way to please a crowd and there are plenty of commercial brands readily available.

In a recent taste test conducted by the Good Housekeeping team these came out top:

Morrisons Mulled Wine, (10%abv.) £3.75
This has a real festive flavour and a deep, vibrant colour with a fruity, spicy aroma.
Hints of cinnamon, ginger and citrus give a sweet smooth drink with a warming but balanced kick of alcohol.

Sainsbury’s Taste the Difference Mulled Wine, (11%abv.) £6
This has a deep, dark raspberry hue, and a gently spiced cinnamon and clove aroma. The subtle sweetness is pleasant, but the sharp kick of alcohol can taste slightly bitter to some. 

M&S Red Mulled Wine, (12.5%abv.) £4
A full-bodied wine, suitable for vegans, with a sweet, smooth finish and an aroma of zesty oranges and berry fruits with a hint of apple.

Most shop bought mulled wines are relatively low in alcohol when compared with many red wines on the market but can easily be perked up by the addition of your favourite spice or spirit and making your own is really very simple. When heating the wine, do not allow it to boil, as that would destroy
the alcohol. Mix and match other ingredients (spices etc.) according to your own taste.
Try to use whole spices rather than the powdered versions, which can give a musty taste. Some people like to use brown sugar or honey as an added sweetening element, but these can tend to dominate; I use caster sugar. If adding any kind of spirit for that alcoholic boost, brandy is my first choice, but dark rum, cherry brandy or an orange liqueur flavoured can be just as good.

Article as seen in Somerset Living Magazine, pg 70 - February 2020

MAKING THE WORLD A BETTER PLACE

Brexit, bush fires and viruses aside, at the time of writing I feel full of optimism. The reason? The Rotary Club of Ilminster’s Annual Youth Speaks Competition.

Each year, Swanmead School plays host to groups of primary school children from schools across the area who, in teams of three, have the opportunity to argue for issues that they care passionately about.

With an audience of 100 parents and friends keen to hear what they have to say, this can be a daunting task, but what a great start this gives them in life. The prospect of speaking in public would be sufficient to have most adults quaking in their boots, but not these youngsters.

It is almost 20 years since I first became involved in this fantastic project; this year a record 11 teams from 5 schools took part, and what truly amazing presentations we witnessed.

Topics were almost exclusively about our planet and the challenges we are facing; pollution, fossil fuels, mental health, racism, refugees, endangered animals and climate change.

It was clear from the content of their arguments that these young people were incredibly knowledgeable and had carried out a good deal of background research, able to respond to on-the-spot questions with aplomb.

What I and all of those present observed was the extent to which each and every one of them, despite painting a picture of gloom and doom at times, was passionate about making the world a better place, for everyone. Yes, the warnings were there, and given in no uncertain terms, as we were reprimanded, in forthright tones, for our past selfish behaviour and complacency, and reminded that as individuals we all have a part to play in ensuring the future of our planet.

The content of their speeches became emotional at times, as we were urged to remember that small changes can make a big difference. With our youngsters displaying such fervour in reminding us of our social conscience I feel that I can sleep easier in my bed tonight.

I feel thoroughly admonished, but full of hope, and believe that any one of these children should be included in any local authority discussions about the future of our environment.

FUTURE OF LOCAL GOVERNMENT

Unsurprisingly, the Future of Local Government has been making the headlines this month.

Where local authorities have been at the mercy of central government funding cuts in recent years, and with little appetite for raising council tax to cope with the increase in demand across all services, both Somerset County Council and all four Districts have been stretched to the limit. What is clear, going forward, is that something has to change if we are not just to survive, but to move forward sustainably, taking into account the challenges our modern society faces. Doing nothing is not an option.

For sometime, the Leaders and CEOs of our local authorities have been meeting to consider options for our future; a presentation outlining a number of possibilities has been put before elected members.

What I would like to have seen is a clearer indication of the pros and cons of the options put forward.

Personally, I have never been a fan of ‘big’ organisations, but since attending a Local Government Association weekend at Warwick University, with councillors from across the country, I have revised my opinion. The majority were from unitary authorities and without exception they felt that as a result the people they represent were better served, in a more efficient and cost-effective way.

A unitary authority has single tier responsibility for all local government functions within a given area. At present, under our two-tier system, when making enquiries or raising concerns, members of the public are confused about which local authority to approach, and it often falls to elected members to act as intermediaries. This lack of clarity can result in unnecessary bureaucracy, duplication of effort and disorganised serviced delivery, with the additional cost that goes with such a level of inefficiency.

My contact with other unitary authorities has demonstrated that there is a strong case for a single authority to be able to prioritise and plan across all public services, without the constraints of red tape and conflicting priorities or decision-making schedules. Having one strategy and one direction will also release much needed funding opportunities.

The vision of the future favoured by Somerset’s district councils, who seem to be in accord, is for them to work more closely together. I would argue that we have always had the opportunity to work more closely together but there is little evidence of this being effective; each authority has its own priorities and agenda.

As a largely rural community, if we are to maximise our impact, and the influence we can have on central government for the benefit of our residents, then we must come together and act with one voice.

Everyone agrees, something must change. As the Leader of the South Somerset Conservative Group, I am heartened that when it comes to submitting the business case for a unitary authority, we are all in agreement that at the very least it is something that should not be dismissed out of hand without further exploration.


Cllr. Linda Vijeh
Conservative Group Leader
South Somerset District Council