Date Dec 13/ issue 6
Quarterly
Newsletter
We are fast approaching Christmas with the joys and stresses
that this will no doubt bring. We hope everyone had fun at
the Imola Christmas party and look forward to seeing the
exciting house events schedule for next year. Please do all
be careful when driving in difficult weather conditions and,
most importantly,
have lots of fun!
Partners
Zero Three Care
We had a best Superhero costume
competition with prizes for Service
Users and staff.
The service User Prizes were won by
Daniel from Mirabeau in first place,
followed by Daniel from Maranello in
second place and Rob from Estoril in
3rd place. The Staff prize was won by
Jo from Maranello.
This Month most of our guys have been
away on a Service User Holiday to
Cambridgeshire.
We hired a cottage for two weeks and
each of the guys went away one at a
time for a few days each with 2 staff
members and really seemed to enjoy
the quality 2-1 time they got with the
staff.
They all did lots of different activities
including, swimming, horse riding, trips to
the sea life centre, local craft centres,
country houses and gardens as well as
spending time going for local walks and
going out for meals.
Each time the staff did an activity that
worked or picked up a leaflet for a local
place of interest they added it to the
activity folder that we had made for the
holiday, so each time the next guy went
there were more activities to choose
from.
All the guys appeared to have a great
time and we took some good pictures!
Each time the staff did an activity that
worked or picked up a leaflet for a
local place of interest they added it
to the activity folder that we had
made for the holiday, so each time
the next guy went there were more
activities to choose from.
All the guys appeared to have a
great time and we took some good
pictures!
My Trip to the Winter
Wonderland
Hyde Park London
On Monday, I went with Emily to the winter
wonderland in London. We had to leave quite early to
catch the train in time but I thought this was quite
cool.
I Went on the big spinney ride but I don’t like heights
so I didn’t want to go on the big roller coaster, but
there are plenty of things for people to do there if you
don’t like rides, and its free to get in which is Great.
After I went to M&M world in Leister square this was
really cool.
I brought back a Christmas decoration for the
Christmas tree at Estoril it is a big star to go on the
top of the tree.
I really enjoyed my trip to the winter wonderland, as
it was all Christmassy and cheery.
By Robert Gillett Estoril
Some of us went to Thorpe Park
last Month and we all had a great
day!
We all had a fantastic time and
really enjoyed ourselves!!
Please have a look at all of our
pictures below and enjoy them!!
On the 31st October 2013
Rascasse had a Halloween
Party. All houses attended
and it was a great night.
Rascasse and everybody
that attended were
fortunate to have the sweet
sounds of DJ Mikey Mike on
the Mic spinning
everybody’s favourite
tunes.
We hope everybody that came had a great time.
The staff and service users made a huge effort and everybody thought it was a
great party.
Most importantly then guys had a great time.
Big thanks to Sophie and all staff at Rascasse for making it a special day for the
guys.
I went to a conference a few months
ago and met a presenter on Autism
Radio based in Newcastle which is the
first Radio station run by people on the
spectrum. Below is the information
that is on their website about what
they do and how they do it.
Paul 
AutismRadioUK was established by Kevin Healey, it's the first Autism
Radio Station in the United Kingdom, which will broadcast local,
national, and worldwide.. Kevin realized that people with Autism face lots
of social barriers, so by establishing the radio station it will bring down
those social barriers and improve communication across the spectrum
for those with Autism & Asperger syndrome.
The studio is run by volunteers who are on the spectrum, each presenter
will have there own dedicated show playing music from the 60's to the
current day inc talks, interviews, competitions etc.
Our listeners at AutismRadioUK have the ability to ask questions live on
air and get honest and truthful advice.
AutismRadioUK presents knowledgeable and experienced hosts
,providing answers to many important questions and issues.
AutismRadioUK cover a wide range of topics about Autism and the issues
that surround it
You can listen to Autism Radio @
http://www.autismradiouk.co.uk/stream
9
for the novice, who likes to cook...for others
Once again George @ Imola has come up with a few you all to try out. If anybody
has any ideas of what you want George to try next then let us know and we will get
the cooking magician to do his thing!!!
Hello every one!
Now that the summer's a dream, autumn's gone and...Winter’s HERE, let's do some
winter cooking. But before we start, let me tell you that "candour" still exists. I've met
with it a while ago on my walks with Matthew - one of my buddies. We've knocked on
the door to a neighbouring house when an old boy answered. I should've called him
senior citizen but he looked to be my age...well, I gave him some fifteen more years,
for, you see, I'm a generous guy and it makes me feel pretty good.
So, we asked him if we could buy some of those golden quinces which one of his tree
was burdened with them.
And there, on the door's threshold, there it was "candour", glowing all over his face.
Before making acquaintance he said: I know of you and I knew you'd come, for my
gardener told me about your walks and your talks with him.
Shortly he gave me a date when I could go and pick up as many quinces I need and
that will let me use his ladder too - see...H&S Act 1974 - he probably knew about it,
now the rest is....jam, preserve and jellies.
I'm talking about quinces - the un-edible fruit. Some of my pals don't know or heard of
it. Do you? Good!
Because quince's story goes back some years now...or millennia (?). Anyhow, who
cares? Apparently, while rambling in the garden of Eden, Eve enticed Adam with a
QUINCE. Don't know the reason but cooked, quince becomes the queen of fruit; be it
jam, jelly, preserve, liqueur or as introduced to you today as a quick lunch: guinea fowl
with sliced quince.
That was a lot of waffle. So let's have some fun cooking with quinces and at the end of
it have something to eat too! This recipe takes me back in my childhood when
grandmother was the best cook I've known. Mother didn't like to hear it, not about
her mother in law being the best. What did I know about old cooks rivalry!
Wash the quinces, cut them in eight slices length way,
remove the core then sprinkle little sugar and sauté in 25g of
butter in a covered pan for about 10 minutes on a
low/medium heat, until they are tender to knife but not
braking when lifted from the pan.
Guinea fowl with sliced quince
I chose guinea fowl for I like its
flavour, but it goes well with duck,
goose or pork)
As usual, you'll need some
pans, spoons, knives, forks, a
burning
desire
and
the
following ingredients:
Quinces
..........................4
medium sizes
Guinea
fowl
..............1
(deboned and with skin on)
Cooking oil....................100ml
Butter............................100 g
Sugar..............................6 tbsp
Water.............................1 cup
Corn flour......................2-3 tbsp
Salt & pepper the bird and fry it in a pan until golden on all
side and the skin is crispy.
Caramel sauce - in a S/S frying pan melt the sugar until
golden, add the rest of the butter and water (chicken stock is
better but cream makes it supreme), let it simmer for 5
minutes. If it's to runny, add the corn flour mixed with little
water and simmer 2-3 more minutes.
On a plate, hand fan arrange slices of quince, place crispy
guinea fowl on top and spoon some caramel sauce.
Bon appetite!
Pork roulade stuffed with vegetables (folks: pork is good, lamb
is delicious but veal is supreme) make it a Christmas meal by
surrounding it all that you fancy: sausages rolled in bacon,
roasted potatoes, sprouts, red cabbage, Yorkshire puddings,
caramelised carrots and roasted parsnips, and grilled slices of
quinces.
Ingredients
leg of pork without rind .................2 kg
fresh mushrooms.......................... 1 Kg
Finely chop the onions, peppers tin of mushrooms..........................1
and tin mushrooms then sauté in large red peppers...........................2
butter until soft then let it cool.
large onions....................................2
white wine......................................1 l ( hey it'll be Christmas soon)
Ask the butcher or a friend to
"butterfly" the leg of pork for you head of garlic..................................1
thyme..............................................1 tbsp
or DIY (about 1/2" thick) then
mustard...........................................2 tbsp
bash it with a rolling pin, that if
butter..............................................50g (unsalted)
you don't have a schnitzel
potatoes..........................................1 kg
hammer to tenderise it - but
don't go mad it's already dead
salt & ground pepper......................to your taste
meat (save the attitude for
washing up).
Add salt, ground pepper and dry thyme, spread the stuffing, roll it tight and stitch it with cocktail
sticks. You'll know how, don't you?
Put the joint in a roasting tray and smudge it with mustard. Lightly sauté the mushrooms in a little
hot oil then spread them around rolled pork. Add the crushed garlic and the whine then hop it in
a 175oC pre-heated oven and forget about it for an 65-70 minutes. When ready let rest for 10
minutes before slice it. Serve with mushrooms, mash potatoes and juices from roasting tray. Bon
appetite!
Note: you could replace mushrooms for 3 cans of chopped tomatoes and serve with flavoured couscous of your choice (Moroccan would be a
good choice).
Quince Tarte Tatin
(preheat oven to 190o )
Ingredients:
flour..............................................................................2 cups
salt................................................................................1/4 tsp
cold butter, diced.........................................................3/4 cup
very cold water.............................................................1/3 cup
whole quince, peeled, cored, and cut into slices........4
butter...........................................................................1/4 cup
golden syrup or sugar...................................................1/2 cup
Mix the dry ingredients in a bowl....blah, blah, blah, that if you getting your hands
dirty. If not, then run to your local supermarket and buy some short pastry or
puff pastry (folks, it's 21st century!!!)
"Combine" (I like this word) the butter and golden syrup or sugar - which ever
you've chosen - in a 10 inch/250mm diameter cast iron or a pan with short sides.
Heat about 300 to 420 seconds - 5-7 minutes on your kitchen timer, swirl the pan to
mix butter, add the quince slices, toss to coat them completely and sauté over
medium heat until the slices start to soften.
Now, off with the heat and do work quickly. Remove the slices from the pan to a
plate - what do you mean what plate? Any plate! Arrange the slices in the pan in a
circular manner (squarely if your pan is square), starting from the pan's edge
towards its centre and keep the slices close together.
Oh! I've forgotten, don't do it anti clockwise or you'll end up with a confused tart.
Throw the pan over medium high heat (figuratively folks, figuratively), and, without
stirring left or right, cook the quince slices for a few minutes, allow the caramel
come to a full bubbly boil until is pleasant deep brown (common on we need
some poetry here). Remove the pan from the heat.
While the quince slices are cooking, on a lightly floured surface play with that
dough you bought from Sainsbury and make a "disk" about 1/4 inch thick and at
least 1 inch larger than the pan with the quince. Now if you read the recipe first you
wouldn't have any problem knowing how big the dough "disk" should be. Right?
Place "disk" of dough over surface of quince and tuck edges underneath quince to
neatly cover. No lullabies now. Bake it for 20 to 40 minutes or until pastry is golden.
Then out with it from oven and let the pie relax, relax for 600 seconds, that's 10
minutes on your...wrist watch. Have glass of your favoured drink, congratulate
yourself, turn on your mobile phone, flip quince tart onto a serving plate, take a
picture and up with it on your Facebook. Finally, serve it warm with crème fraiche
and a glass of
Bon appetite!
Wish you all happiness a peaceful Christmas
ON the 5th of November
Mirabeau held a Firework
party for everyone at Zero
three care.
Daniel set the fireworks off
with a little help from Keith
and Graham; it was a great
evening that was enjoyed by
everyone that attended. The
display involved fireworks
that were chosen by our
newest resident Billy.
The fireworks were going off
at all sorts of angles,
obviously on purpose…
ONCE the display had begun
sparklers were offered to
those who wanted them;
however they were not for
everyone. Mirabeau as a
house would like to thank
everyone that made it that
evening for making it a really
enjoyable evening, and we
hope to see you all next year.

On the first day of Christmas , my true love sent to me
A Partridge in a pear tree.
On the second day of Christmas, my true love sent to me
Two turtle doves and a partridge in a pear tree.
On the third day of Christmas, my true love sent to me
Three French hens , two turtle doves , and a partridge in a pear tree.
On the fourth day of Christmas , my true love sent to me
Four calling birds , three French hens , two turtle doves and a partridge in a pear tree.
On the fifth day of Christmas , my true love sent to me
Five golden rings, four calling birds, three French hens, two turtle doves and a partridge in a pear
tree.
On the sixth day of Christmas , my true love sent to me
Six geese a-laying, five golden rings, four calling birds, three French hens, two turtle doves and a
partridge in a pear tree.
On the seventh day of Christmas, my true love sent to me
Seven swans a-swimming, six geese a-laying, five golden rings, four calling birds, three French
hens, two turtle doves, and a partridge in a pear tree.
On The eight day of Christmas my true love sent to me
Eight maids a milking, seven swans a swimming, six geese a laying, five golden rings, four calling
birds, three French hens, two turtle doves and a partridge in a pear tree.
On the ninth day of Christmas , my true love sent to me
Nine ladies dancing, eight maids a milking, seven swans a laying, five golden rings, four calling
birds , three French hens, two turtle doves and a partridge in a pear tree.
On the tenth day of Christmas , my true love sent to me
Ten lords a leaping, nine ladies dancing, eight maids a milking , seven swans a swimming , six
geese a laying, five golden rings , four calling birds ,three French hens, two turtle doves, a
partridge in a pear tree.
On the eleventh day of Christmas my true love sent to me
Eleven pipers piping, ten lords a leaping , nine ladies dancing , eight maids a miklking, seven
swans a swimming , six geese a laying , five golden rings , four calling birds, three French hens,
two turtle doves and a partridge in a pear tree.
On the twelfth day of Christmas my true love sent to me
Twelve drummers drumming, eleven pipers piping, ten lords a leaping, nine ladies dancing , eight
maids a milking , seven swans a swimming , six geese a laying , five golden rings , four calling
birds, three French hens , two turtle doves and a partridge in a pear tree.
Last week Stuart and David from Villeneuve House visited
London to see the Christmas lights and attractions. They
were accompanied by Gemma and Michelle .
We all caught the train to get there. We visited Covent
garden , Piccadilly Circus and Oxford Street where the
biggest HMV we’ve ever seen was ! Stuart loved it in there
and cannot wait to visit again ! Whilst walking to Oxford
street we saw the London Christmas lights. This year the
theme is The Twelve Day of Christmas. Whilst walking , Stu
and Michelle sang along !! To finish our day we popped
into The Coach and Horses in Covent Garden for a
Guiness as it’s supposed to be the best in London ! We
had a fantastic day and are already planning our return
visit to see some more of the sights of London next year.
Merry Christmas to you all xx