Val writes: A sign up sheet is now on the board for a club festive fund raiser, a Christmas wreath-making workshop. This will take place on the same day as the QRC Christmas dinner, on completion of social rowing on Saturday 30th November, from 11am-2pm. The cost £15, with most of that going to club funds, and numbers are limited to around 20.
I will provide:
Lots of green foliage and caramelised citrus fruit slices
Florists wire, garden string
You just need a wire coat-hanger, and it would be extremely helpful to you if you had a pair of secateurs and pair of scissors. In terms of decorations, for zero waste, please bring your own baubles, ribbons etc.
The photos are ideas from the web, all totally achievable in the shed, it’s amazing – people get so creative and every wreath ends up being so different and quite a showstopper!
The boats would have to be left outside until after we’ve completed and swept the shed, and the committee have reviewed and approved this. It’s quite possible (especially if you have done this before) that you could make two or three wreaths to gift to friends etc in the time, so do feel free to bring more than one wire hanger.
One little plug for help: even if you don’t plan to attend the workshop, if you see any dropped pine cones on your walks/ travels in the next week or so, please collect them (sustainably) and bring them to the shed.
Any questions about the baubles, ribbons, workshop, or offers of foliage foraging/greenery from your garden etc… direct to me please: Alexander_valerie@hotmail.com
Rebecca writes: It’s less than a month until our Christmas meal – it’s at the Railbridge Bistro on Saturday 30 November at 7pm – so we need to start picking our meal choices.
The menu is reproduced below. It’s £24.95 for three courses, although there is an option for two courses if you prefer for £18.95. Also we need to pay a deposit of £5 each; you will then pay the rest on the night. You can either leave the money in an envelope addressed to Marion, or transfer to club putting Xmas as the reference and letting Marion know you’ve done that .
Marion has kindly offered to help me get the choices and deposits, so please email her on firstname.lastname@example.org .
Any questions you can still email me at email@example.com .
There’s still time to add your name if you want to come . The list is in the shed or you can let one of us know.
Home made Chicken Liver Pate served with mulled cranberry chutney, apple butter and rough cut oatcakes Roast Squash and Fennel Salad served on a bed of mixed leaves with puy lentils, fresh dill and tarragon finished with lemony ricotta Soup of the Day Made with fresh seasonal ingredients served with crusty bread Thai Fish Skewers served on noodle salad finished with a Green Thai dressing Mushroom, Blue Cheese and Sage Arancini served with white onion puree and dressed leaves
Roast Turkey served with pigs in blankets, pork sage and chestnut stuffing, roast potatoes and roast root vegetables finished with our own stock gravy Salmon Supreme wrapped in parma ham served on mashed potatoes and creamed leek sauce Braised Beef Cheek served with roast root vegetables and grain mustard mash finished with red wine jus Potato Gnocci cooked in a roast red pepper and tomato sauce with green and cannaleni beans finished with spinach and basil pesto and fresh rocket Pan Roast Chicken Breast served with dauphinoise potatoes and seasonal vegetables finished with buttered pan juices
Candy Cane Chocolate Mousse Clementine and White chocolate cheesecake Selection of Scottish cheese and biscuits Christmas Pudding with brandy custard