April 2021 – news Home
Over the last few months we have been encouraging everyone to do their best to help keep our local high streets going. Now, it’s time to see what we can do to help support the wider community.
It’s disappointing news that we are unlikely to able to head off to sunnier climes this summer, but at least we can travel around the UK and see all the places we have always promised ourselves we would and – at the same time – be helping people everywhere to rebuild their businesses.
What about a trip to a remote Scottish island? There’s no doubt beaches there can rival some in the Mediterranean; immerse yourself in our Roman or Celtic ancient history or visit a castle; walk in a forest studded with hidden sculptures or along the canals that linked our industrial cities.
Any holiday can help clear your mind after the months of restrictions, plus the additional exercise and time spent out in the fresh air will remind you that we still live in a very beautiful world. Leave your gadgets behind, explore, relax and rebuild.
At the practice –––>
Estelle is having to take a few days off due to a painful wrist, which is making adjusting difficult. Ros will be calling everyone who’s appointment will be affected to rearrange dates. We expect to be back to normal in about a week.
We are delighted to tell you that our most recent recruit, Christina, has been given an unconditional offer to chiropractic college starting in September. She will still be with us while she learns, covering the front desk and scribing when Nell is studying or taking a break.
Home or away –––>
If you’re heading outdoors, near or far, take a picnic. It’s easy to grab sandwiches on the run, but you could try making a Frittata. This is bread free alternative is simply delicious.
Whip 6 eggs with salt and pepper. Place 100 grams of peas into a mortar, add a handful of mint and the juice of half a lemon. Use a pestle to crush the pea mixture a little. Warm 2 tablespoons of olive oil in an oven proof pan and lightly fry some enough broccoli spears to cover the base of the pan. Add a handful of chopped almonds or pine nuts to the pan, stir for a minute, then and pour in the eggs. Let the base set then bake for 15 mins at 180ºC or until set. If you are allergic to nuts, substitute with feta cheese – or use both.