January 2021 – news                        Home

Hello everyone and Happy New Year! Are you wondering what 2021 will bring? One thing is certain, we are still on the ever-rotating merry-go-round of change. It’s a challenge to say the least.

Change, however, can be good for us. Addressing it ensures our brains are working harder, making us stronger, more resilient and able to adapt. For many of you, the biggest change is working from home. This can be a weird sensation if you have never done it, but there is much you can do to retain that feeling of being out and about: walk around the house while on the phone to your work colleagues; if you need to do a virtual meeting do it standing up and set up a routine that ensures your lunch break is away from your desk. The aim is not to sit all day as you will stiffen up and need an adjustment! Of course, we will be delighted to help you with that one.

At the practice –––>

Change for us has meant that the amazing Jan Ware is now back with us to help man the front desk, advise clients and generally add her own special charm to ensuring all goes well.

Last month, with a bit of tinkering to our plans, we held for our 15th annual Toys and Food for Adjustment Day. As ever, we were inundated with gifts for kids and food for families. Our entire team, The Salvation Army and The Bay Foodbank thanks you all from the bottom of our hearts! 

Sometimes change means delays. We had intended to promote all our wonderful local small independent shops that are a part of our daily lives. We still plan to run a promotion for them, but until then, please support them when you can.

At home –––>
If you are home and have a little bit of extra time, you could try a new recipe! This is adapted from one by Michelin-starred Marcus Wareing.

Ingredients: 750 grams of pork (any cut), 2 onions, 2 garlic cloves, a small bunch of thyme, 2 bay leaves, 2 star anise and 1 large fennel bulb.

Method: slice the onions and garlic and fry gently in olive oil until they start to soften; cube the pork, add to the pan and brown. Add everything else then pour over 125mls of stock (or cider if you like it) and simmer. Stir every now and then, adding more liquid if needed, but the fennel will break down, adding moisture. This works perfectly in a slow cooker.

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