All Change At Beaminster Scouts

1st Beaminster Scouts now meet on Tuesdays from 6.30pm til 8.00pm at their new District Scout Hut in Beaminster.
If you’re aged between 11 and 14 years old, come along, meet new people and join the adventure!
Contact Louise Hutchinson on: 07805 225408

1st Beaminster Scout Group meet at the new District facility at Scoutland in Beaminster and feel priviledged to be able to host 5 Sections of Scouting:

Squirrels (4-6yrs),
Beavers (6-8)
Cubs (8-10)
Scouts (11-14).

It is in the eldest section that the Scouts build on what they have learned in the previous sections and pursue more adventurous challenges. They prepare Scouts for being ready to participate in the Duke of Edinburgh’s Award Scheme, when they become 13/14 years of age.
They also continue to work for badges and awards,the highest being the Queens’ Scout Award. Even if you haven’t been involved in Scouting before, there is a warm welcome for those wishing to try Scouting for the first time in the 1st Beaminster Scout Group!

Contact Louise Hutchinson on: 07805 225408 or join their Facebook page HERE.

#Broadwindsor,#Drimpton,#Burstock,#Blackdown,#Hursey,#Kittwhistle,#Seaborough,#Village,#WestDorset,#Dorset,#2022,#Beaminster,#Beavers,#Cubs,#Scouts,#Fun,#Adventure,#Friends,#SocialDistancing,#BePrepared,#WearYourMask,#Volunteer,#BeKind,#BeSafe,#StaySafe

Save The White Lion NEWS UPDATE #7

The Save The White Lion crowdfunder has successfully achieved the target of £30,00 and stands at £33,490. The Crowdfunder campaign continues ’til Wednesday 9th February.

Chairman of the White Lion Management committee, David Leader has delivered the follwing statement:

“The fundraising has been simply incredible, to raise such a fantastic sum in such a short period of time clearly demonstrates that our community wants the White Lion back in the heart of our village. We are all acutely aware of the responsibility we have to make this work for everyone. We are all working tirelessly to create a welcoming pub for everyone.

The legal process of securing a tenancy is a bit like buying a house we have exchanged contracts and we now have to complete. There is still a bit of legal toing and froing to get through and then we should be there and the keys are ours.

The selection process for the pub manager and chef is going apace, candidates have prepared a meal for us so we can judge their culinary skills. We hope to complete this process shortly.

Once we have completed the legal process and have the keys we will start on the refurbishment and stocking the kitchen with the right equipment.

Our aim is to be open for Easter, I know there is many a slip between cup and lip, but that’s the target.

As always we will keep you informed of developments, thank you very much for all your support – this will become truly a community pub run by the community.”

The Management committee comprises:

David Leader (Chair)
Elaine Leader
Susanna Newall
Chris Newall
Sandra Burrows
Charles Ouin
Luke Pickering
Andrew Hookings
Margery Hookings
Fraser Hughes
Chris Edgerley
Rick Dyke.

SaveTheWhiteLion.Org

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Local Employment: Part Time Front Of House At Bombay Spice

Bombay Spice in Beaminster are seeking someone to interact with their customers, taking orders and waiting/serving food.

The position is part-time, mainly weekend hours.
Payment per hour, dependant on age & experience. (Minimum age: 18yrs.)
Payment made on completion of shift.
Free meal after shift.

Interested?

Please contact manager, Rosco via WhatsApp: 07813 897672
or via their Facebook page HERE.

Did you know?

Bombay Spice deliver to Broadwindsor 🙂 From October – March, on Mondays, Wednesday & Thursdays – 6pm – 9pm for a delivery charge of £3.00 (5 mile radius). Choose from their menu…

This is only a selection …

Download/view their full menu HERE.

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Chinese New Year – Tuesday, 1st February – Year of the Tiger

The Chinese New Year was celebrated Tuesday, 1st February and the celebration marks the end of the Year of the Ox and the start of the Year of the Tiger.

People whose birth dates occurred in the Year of the Tiger include those born in 1926, 1938, 1950, 1962, 1974, 1986, 1998, 2010 and 2022.

People born in the Year of the Tiger are characterised as being people born in years of the Tiger are vigorous and ambitious, daring and courageous, enthusiastic and generous, self-confident with a sense of justice and a commitment to help others for the greater good. However, they can sometimes be unpredictable, irritable, and overindulgent.

To discover what Chinese animal you are, please refer to the calendar wheel below.

All of the animals have favourable characteristics assigned to them:

Rat: Intelligence, adaptability, quick-wit, charm, artistry, gregariousness.
Ox: Loyalty, reliability, thoroughness, strength, reasonability, steadiness, determination.
Tiger: Enthusiasm, courage, ambition, leadership, confidence, charisma.
Rabbit: Trustworthiness, empathy, modesty, diplomacy, sincerity, sociability.
Dragon: Luckiness, flexibility, eccentricity, imagination, artistry, spirituality, charisma.
Snake: Philosophical, organised, intelligent, intuitive, elegant, attentive, decisive.
Horse: Adaptable, loyal, courageous, ambitious, intelligent, adventurous, strong.
Sheep: Tasteful, crafty, warm, elegant, charming, intuitive, sensitive, calm.
Monkey: Quick-witted, charming, lucky, adaptable, bright, versatile, lively, smart.
Rooster: Honest, energetic, intelligent, flamboyant, flexible, diverse, confident.
Dog: Loyal, sociable, courageous, diligent, steady, lively, adaptable, smart.
Pig: Honorable, philanthropic, determined, optimistic, sincere, sociable.

The Chinese New Year always occurs on the night of the New Moon, when skies are at their darkest. Though celebrations often start the weekend before and continue for weeks after, only the first seven days, Jan. 31st to Feb. 6th, are considered public holidays.

The third day of Lunar New Year is known as Chi Kou Ri, or “Day of the Red Mouth.” Falling on Thursday, Feb. 3rd this year, it’s believed to be a time when arguments are more likely, so people tend to avoid social interactions and stay home or visit temples instead.

The Lantern Festival, a Chinese tradition celebrated on the first Full Moon of the year, signifying the end of the New Year season and is marked by the flying of paper lanterns and eating of turnip cakes and tangyuan, a Chinese dessert of sweet rice-ball dumplings. It occurs on the 15th day of the first month of the Chinese calendar — this year, it lands on Feb. 15th.

“In Chinese culture, the tiger is the symbol of bravery, wisdom and strength. But interestingly, the tiger is not mentioned in the Bible, while the lion, a Western astrological sign, is absent from the Chinese zodiac,” Qin said. “Different places and peoples have different cultures. This is only natural, but such differences should not prevent us from understanding, respecting and appreciating each other’s history, culture and tradition.” 🙂

On January 21st 2023, the Year of the Water Rabbit begins.

Animated image by: Megaport Media

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Bunting Workshop – Friday, 4th February – 10am

Continuing this February, on Friday 4th from 10am are the Bunting Workshops run by Jacqui Sewell.

As much bunting as possible is being made to decorate the village for Broadwindsor Fun Group‘s Jubilee celebrations at the start of June.

There are four workshops remaining:

Friday, 4th February
Friday, 4th March
Friday, 1st April
Friday, 6th May

All the workshops take place at the Comrades Hall during Post Office hours, 10am – 12.30pm.

If you can help by donating fabric (cotton or poly cotton) cutting out, sewing or even just turning the triangles the right way out & ironing them please contact Jacqui on 01308 867145.

#Broadwindsor,#Drimpton,#Burstock,#Blackdown,#Hursey,#Kittwhistle,#Seaborough,#Community,#Village,#WestDorset,#Dorset,#AONB,#PlatinumJubilee,#Jubilee2022,#Bunting,#Tradition,#Volunteer,#GetInvolved,#BFG,#BPGC,#BrKind,#BeSafe,#StaySafe

The Bishops’ Kitchen – February ’22

Forcing rhubarb involves preventing light from reaching the crowns of the rhubarb plants, which triggers the production of delicious pale stalks perfect for cooking. Forced rhubarb is softer and sweeter than rhubarb harvested in the early summer. It’s a real treat to eat fresh when spring is still on its way and of course, cook. This month, Richard gives us two recipes for forced rhubarb. Enjoy!

RHUBARB & GINGER MUFFINS

350g plain flour
1tsp baking powder
½tsp salt
325g brown sugar
½ lemon
250ml milk
1 orange zest only
2 pieces stem ginger finely chopped
1 large egg
100g butter, plus 1 tbsp extra melted butter
300g rhubarb finely chopped

Method:

In a large mixing bowl place the flour, baking powder, salt and 225g brown sugar. Mix then make a well in centre.
Squeeze a few drops of lemon juice into the milk & set aside for a couple minutes.
Place grated orange zest, ½ the stem ginger, the egg, 100g melted butter & the milk mixture into the bowl & beat thoroughly. Fold in the chopped rhubarb.
Spoon the mixture into the muffin cases, filling each one to the top. In a small bowl place the remaining 100g brown sugar, the extra tbsp of melted butter & the rest of the stem ginger, mix until it looks like a crumble topping, then then sprinkle over the muffins.
Bake for 25 mins @ 180c/gas mark 4 until the sugar turns golden & crispy & the muffins are cooked through.
Serve with warm custard or crème fraiche for a lovely pudding.

RHUBARB & CARDAMON CUSTARD CAKE

160g unsalted butter, softened, plus extra for greasing,
275g rhubarb
190g golden caster sugar
5 green cardamom pods
3 eggs
2tsp vanilla extract
3tbsp custard powder
200 self raising flour
45g soured cream

Pre heat the oven to 170c/gas 3 lightly butter a 900g loaf tin & line the base & sides with baking parchment.

Method:

Cut some of the rhubarb stalks into lengths to snugly fit the width of the loaf tin. Cut the remaining rhubarb into 2cm pieces. Toss all the rhubarb with 30g sugar in a bowl & set aside. Lightly crush the cardamom pods then tip out the black seeds {discarding the husks} & grind to a rough powder in a pestle & mortar.
Beat the butter & remaining 160g sugar together with electric beaters until light & mouse-like. Add the eggs, one by one beating between each addition. Beat in the ground cardamom, vanilla extract, a pinch of salt & the custard powder.
Fold in the flour then the soured cream & the 2cm rhubarb pieces{reserving the longer lengths} along with any rhubarb juices.
Spoon into the prepared tin & smooth the top. Tightly pack the reserved rhubarb lengths horizontally over the surface.
Bake for 1 hour-1 hour, 10 mins or until a skewer comes out clean. Cover with foil after 50 mins if its browning to much.
Cool in tin for 10 mins then onto a wire rack to cool completely.

All recipes are from village resident, Richard Childs.

Missed a recipe? Click HERE to view Richard’s earlier recipes and other seasonal ideas.

#Broadwindsor,#Burstock,#Blackdown,#Drimpton,#Hursey,#Kittwhistle,#Seaborough,#Village,#TheBishopsKitchen,#Community,#WestDorset,#Dorset,#RichardChilds,#Cooking,#Rhubarb,#CustardCake,#Muffins,#Enjoy,#BeSafe,#StaySafe

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Did you know?

Download/view their full menu HERE.

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