| Rosehill Dental Practice Ltd |
| May thoughts |
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Sir Francis Bacon once said "Knowledge is Power" and in this information-packed world of the 21st century this has never been truer. It seems every shop, website or company wants to know everything about us. Even when you attend Rosehill we ask you questions – but why?
As a health care provider we are governed by many public bodies, their regulations and legal requirements. Some questions, say about your medications, are essential to keep you safe because:
- certain drugs interact with local anaesthetics we might use,
- anticoagulants can seriously affect extractions and
- allergies to antibiotics can be potentially fatal.
Our requests for other information might not be so obvious.
Recently we have been asking patients to indicate which methods of communication we can use to remind them of appointments. This should reduce paper usage, help us follow current guidelines and reduce failure rates.
The options given will be:
Just tick any or all of the options we can use and that’s it! Alternatively you can contact us directly on and let us know your preferrences.
Rest assured we never ever pass on personal information to anybody else and it will always be used for practice related business.
So, we have established we need to know information about you, but how much information do you all know about us? We thought it would be fun to run a competition of little known facts about the team. See the section below to take part in the fun and maybe win a prize!
With warm regards
Julie
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Team news
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We wish Sarah (my nurse) well as she starts her maternity leave. She will be back with us next June. As soon as we have any more news we will let you all know.
At the end of the month our new team member, Jennifer, will begin working with us. I am sure she will be a great asset to the practice.
Jodie will be running the 5KM Race For Life in aid of Cancer Research- a charity close to my heart. I am sure you will all wish her well. If you want to sponsor her or make a donation you can contact reception or donate on line using her donations webpage at
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| So How Much do You know…. |
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As I said in my opening paragraph, we thought it would be fun to see how much you all know about us for a change. Below are 8 little known facts, one for each of us, and all you have to do is say which team member belongs with each fact -EASY.
Don’t worry. I didn’t know all the answers. Make a guess and the entry with the most correct answers wins a delicious cake from (www.buttercup-cakes.net)
Your options for team members are Julie (dentist) , Stephen (dentist), Pat (reception), Jodie (nurse), Sarah C (nurse), Victoria (nurse), Jill (Wednesday Hygienist), Sarah S (Mon/ Tues Hygienist)
so have a guess…..
- Who is a qualified hairdresser?
- Who has done a skydive for charity?
- Who shares their birthday with Saddam Hussain?
- Who has sung in the Vatican?
- Who has a cat called Alfie?
- Who played school football with Lee Dixon?
- Who was Miss Pontin’s Princess at the age of 5?
- Who originally wanted to be a journalist?
Either email your answers to or
call 0161 4272255 or fax or
send a letter to our address at the bottom of this newsletter.
Closing date 21st June 2011
and talking of food... this months recipe is courtesy of my good friend Kathryn Stanley who has just launched her own cookery site
The site is packed full of great recipes, photos & videos, which even I can follow. I particulary liked this dish and thought I’d pass it on to you all to try. Delicious.……
Lamb Shanks
It’s a great recipe for lamb because it all cooks in one pan, even
the veg, so once the dish is on, you’re free to entertain your guests.
It also tastes as good as lamb roasted the traditional way – the meat is
so tender that it falls apart when you touch it.
Timings: Start to finish: 2hrs 15 mins. This includes 1 hour 30 mins cooking and a maximum of 45 mins prep.
Ingredients:
6
1 tsp of for frying
600g pack of batons
3 large leeks or 1 x 500g pack of the smaller prepared
3 largish
200g
10g fresh
1200ml , from a cube is fine
For this recipe you will also need:
large lidded (which will fit the shanks in upright)
to serve
Method:
1. Slice the leeks and dice the onion. Heat the oil in the frying pan
and carefully brown each of the shanks on all sides. You’ll have to do
them in batches of 2 at a time and it can get a bit hot / smoky so be
careful. Don’t try to fit any more in the frying pan or they’ll boil
rather than brown. Also don’t worry if there are bits that won’t brown
because of the shape of the shank – that’s fine.
2. As each one is done, stand it on its end in the stock pot, bone
end up. When all 6 are done, add the whole stalks of thyme to the pot.
Now pour the stock in the stock pot.
3. Before you wash out the frying pan, soften the leeks and onion in the leftover lamb juices.
4. Add the carrots to the leeks and onions and stir. The carrots
don’t need to cook at all here: it’s just easier to mix them in this pan
rather than in the stock pot as the shanks will hinder your wooden
spoon action! If the meat is not covered by the liquid, add a little
more from the kettle, so that only the bones / top inch or so of the
shanks are protruding from the liquid.
5. Add the pearl barley and push it under the surface. It will now look like this:
6. Bring to the boil but then put on the smallest hob on the lowest
light and let it bubble very gently for an hour and a half. When it’s
ready, the meat should be so tender that it’s falling off the bones. If
it’s not ready after the cooking time, continue to cook and check on it
every ten minutes or so.
Serve with hunks of soda bread to mop up the lamby juices.
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