Ladies Group

ST OSWALD’S LADIES GROUP

Group members and friends boarded a Lakeside coach for the annual pantomime trip to Theatre Severn in Shrewsbury on the 4 th January. We were to see Snow White and the Seven Dwarfs and it was, as always, splendidly done with costumes, lights and music to a full house. Great fun and good to see so many children enjoying the magic of the evening. Mother Goose next year! 
January Meeting
Apologies were received and notices read out. June reminded us that the Annual General Meeting will be on Monday February 5 th at 7.30 p.m. in the Parish Centre when the Revd David Hart will celebrate Eucharist and talk to us. She gave advance notice of a dinner planned to celebrate twenty-five years of the Group to be held at the Wynnstay Hotel and asked for the thoughts of members as to courses, etc. Glenda Evison then asked ladies for help with the welcome refreshments for the service of inauguration of our new Vicar, the Revd. Harvey Gibbons on Sunday, 4 th February and a sheet giving items people could offer was passed round. She asked if all contributions could be delivered to the Parish Centre by 1.30 on that day.
Beginning with prayer, June introduced our speaker for the evening. There is always an interesting mix of speakers in the Group’s programme each year and our speaker for the January meeting was no exception. Kevin Battams, of M Battams, the butcher on Leg Street, came with his daughter 
and a lot of meat! This was no place for vegetarians. He told us that people like to know where their produce comes from, that their turkeys came from Cheshire and he sold over 700 this Christmas. He talked generally about current trends, with people liking slow cooking. He then went on to bone, roll and tie a joint of brisket ready for cooking. He said a lot of the old cuts were coming back, especially when a television chef used a particular cut. All the left over meat was mixed with offal for dog food. Nothing was wasted.
He then prepared a piece of belly pork taking the bones out. He said that in the past chefs would prepare joints of meat but nowadays they wanted everything all prepared ready for cooking. He showed how to prepare pork crackling and then prepared a shoulder of pork for pulled pork.
He talked about the different trends in meat and the times of year it was required with farmers gearing the maturing of their stock. He prepared a rack of pork chops to put Masterchef to shame all with supreme expertise and banter! A very different and unexpected talk but greatly enjoyed by all

February 5 th - AGM

March 5th - Celebration meal 25 years

 

A selection of photos from recent meetings.