January 2014 Practice Newsletter




January 2014 Practice Newsletter













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A Burns Night Special edition….
January 25th is Burns night and a time to celebrate everything Scottish. In the year of the independence vote let us tip our hat to this great nation and it’s heritage.
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An Address To The Tooth-Ache

My curse upon your
venom’d stang,
That shoots my tortur’d gums alang,
An’ thro’ my lug gies mony a
twang,
Wi’ gnawing vengeance,
Tearing my nerves wi’ bitter pang,
Like racking engines!
 
When fevers burn, or argues freezes,

Rheumatics gnaw, or colics squeezes,
Our neibor’s sympathy can ease us,
class=””>Wi' pitying moan;
But thee-thou hell o’ a’ diseases-
style=”font-family: Georgia; font-size: 16px;” class=””> Aye mocks our groan..
                      extract from Robert Burns Poem
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It’s the return of the stork !

There’s something in the water again at Rosehill. We are delighted to announce that Sarah is expecting her second child in May of this year. She starts maternity leave in April and Diana, our locum nurse, will be making a welcome return to help us out whilst both Victoria and Sarah
are off tending to their broods.
                             until next time
class=””>                                           Julie
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   style=”font-size: 16px;” class=””>We hope you enjoy the newsletter
Until next time.
Remember
to
 Floss, Brush & Smile!

 All at Rosehill  16px;” class=””>xx




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Burns Night Cock-a-leekie Soup

Ingredients            

              

                     

          

  • class=””>1 tbsp vegetable oil
  • 1 medium chicken, jointed into pieces
  • 180g smoked bacon lardons
  • 2 carrots, chopped
  • 2 celery sticks, chopped
  • font-family: Georgia;” class=””>1-2 leeks, washed and cut into thick rounds (tops reserved)
  • splash of white wine
  • 2 bay leaves
  • ½ bunch thyme sprigs
  • 15-20 stoned prunes
  • style=”font-size: 15px; font-family: Georgia;” class=””>good-quality bread, to serve
Method           
  1. Heat the oil in a large heavy-based saucepan until hot. Fry the chicken pieces in batches until golden brown, then remove and set aside. Add the bacon, carrots, celery and leek tops, and fry for
    5 mins until it all starts to brown. Pour off any excess fat.
  2. Splash in the wine and boil rapidly, scraping the bottom of the pan. Return the chicken pieces with the herbs and add enough cold water to cover. Slowly bring to the boil, then simmer for 40 mins until the chicken is tender.
  3. Remove the chicken to a plate, cover with foil and leave
    to cool slightly. Strain the soup into a clean saucepan and discard all the other ingredients. Leave to stand for a few mins and skim off any fat that rises to the top. Pull the meat from the chicken bones and tear into large chunks.
  4. Simmer the soup with the chicken, leeks and prunes for another 20-30 mins. Season to taste and serve with really good bread.
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Don’t  forget, we are still offering £30 in M&S gift vouchers for every  referral of a new patient to the practice from an existing patient. Just  tell them to mention your name when they come in for their first
visit !






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