The Blackmore Vale logo
Home Blog Page 359

The brightest star cluster is now showing

0

The distances between us and the stars are simply mind-blowing and beautiful, says our astronomer Rob Nolan.

Christmas and New Year were mild, and wet.

This is not ideal for astronomy. In fact we had only one or two clear nights throughout December. However I did manage to capture a real favourite of mine, and one of the first objects I captured when I started this hobby, the Orion Nebula (M42, also known as The Hunter). This is part of one of the most dominating constellations in the winter night sky.

It is a diffuse nebula situated in the Milky Way, south of Orion’s Belt in the constellation of Orion and it is one of the brightest nebulae in the night sky.

It is 1,344 light-years away and is the closest region of massive star formation to Earth. At an estimated 24 light-years across, it has a mass of about 2,000 times that of our Sun.

The Orion Nebula is one of the most scrutinised and photographed objects in the night sky and is among the most intensely studied celestial features.

The Orion Nebula (M42, also known as The Hunter)

A clue to life’s beginning

The nebula has revealed much about the process of how stars and planetary systems are formed from collapsing clouds of gas and dust.

The core of the Orion nebula (The Trapezium cluster) is extremely difficult to expose without blowing out the details due to the extremely bright stars. Many shots you see of Orion simply have a white, blown- out core. There’s also so much surrounding gas and nebulosity; space really isn’t just black and empty!

This image was taken using my new 350mm Refractor Telescope, meaning those of you with a DSLR or mirror-less camera and telephoto lens can also take a snap of the nebula using short exposures of 10 seconds or fewer if using a static tripod.

The Night Sky, January 2022 – what to see this month:

The new year began with a spectacular Quadrantid meteor shower which peaked on the 3rd and 4th of January, happily coinciding with the first clear nights of the month – hopefully you had the heads-up from my BV Facebook Post and got outside to see them.
It was absolutely fascinating!
The Orion Constellation dominates the sky at this time of year, making it the perfect image of the month for me.
The Orion Nebula is easily visible to the unaided eye, but using binoculars you’ll be able to make out luminous clouds of gas. Look for the fuzzy patch below the three distinctive stars making up Orion’s Belt.
The Earth reached Perihelion, its closest point to the Sun, on the 4th January at 6.54 am precisely. At that time we were a mere 147 million km away from our local star.

Evening turns to morning

At the beginning of the Month, Venus appeared as the Evening Star, but since the 9th January, after passing between us and the Sun, Venus now appears as the Morning Star as you look to the south-east around 7am.
Mercury continues to be visible low in the evening sky, fading as it reached its greatest separation from the Sun on January 7th.
Saturn has been in Capricornus this month, low in the sky towards the south-west setting around 6pm, but will disappear from view shortly, now we’re in the middle of the month.
Jupiter lies to the upper left of these planets early in the evening, setting around 9 pm.
Look to the far side of Aquarius to see Neptune setting below the horizon around 9.30 pm, closely followed by Uranus residing in Pisces, setting later at 2am.

Mars will rise early morning at 6 am – look to the south-east as it moves from near Antares to Ophiuchus and Sagittarius as the month continues.
This next event is time specific: between 5:20 and 6:50 am on January 26th, look to the constellation Lebra to see the Moon pass in front of the double star known as Zubenelgenubi.
At the end of the month, on the 29th of January, the Crescent Moon lies to the right of Venus, with Mars in between before dawn.

by Rob Nolan RPN Photography

Estate Manager

0

This is an exciting opportunity to join our Estate Team in this newly created role working 37.5 hours per week, all year round.

The successful candidate will work alongside the Head of Estates to ensure the smooth operation of the department which encompasses maintenance, grounds and gardens. Responsibilities will include developing and progressing maintenance schedules, providing project support and co-ordination of day to day reactive maintenance. The post holder may be expected to participate in ‘hands on’ maintenance tasks themselves when required and they will form part of the department rota to provide weekend support and call out duties.

We are looking for someone with relevant experience within the building, maintenance or grounds & gardens industry, and a good understanding of multiple trades. It is essential for the successful candidate to have good leadership and managerial skills and experience.

In addition to a competitive salary, we can offer a non-contributory pension scheme, 30 days annual leave and membership of our Sports Centre.

For further information and an application form, please go to:

https://clayesmore.com/work-for-us/

Closing date is: 8am on Friday, 11 February 2022

Clayesmore is committed to the safeguarding and promotion of children’s and young people’s welfare and expects all staff and volunteers to share this commitment.

Adult Social Care Support Workers | Employ My Ability

0

Due to the growth of our service provision, we are now recruiting additional Adult Social Care Support Workers.

Working Hrs: Full or Part Time Considered – includes evening and alternating weekend working on a two week rolling rota. Plus sleep-ins, also on a rota. No split shifts.

  • £9.90 per hour (From £20,592.00 per year)
  • £72 paid if you do a sleep shift
  • 32 days annual holiday (inclusive of Bank Holidays) – pro-rata for part-time staff.

Key tasks:

  • To work in supported living and day service environments, promoting independence and enriching the lives of those who use the service.
  • To deliver person centred care and promote independent living skills in a supported living environment, day opportunities and respite setting.
  • To support service users to access activities and opportunities that promote and build work-based skills.
  • To support service users with accessing chosen activities that promote positive outcomes.
  • To record and provide written reports on support provided to service users, including achievements they have made.
  • To ensure service users needs are met and supported at all times, as per their care and support plan.
  • To support the senior team in implementing care and support plans and informing changes as necessary.
  • To promote and adhere to Employ My Ability’s Health and Safety at Work policy and procedures.
  • To fulfil requirements of Employ My Ability’s appraisal and support and development systems, supporting effective practice.
  • To carry out such other duties as may be required by the Social Care Department and Employ My Ability Partners.

Click here to download the application form and then please apply by sending it to [email protected]

Sheila Selby | In Memoriam

0

Sheila Selby

In Memoriam

They say time is a great healer but it still hurts, missing you so very much.
Life is not the same without you.
Love from your daughter Carly, son Jack and your Husband Brian.

7 Things You Can Get From a Local Butcher that You Can’t Get in a Supermarket

0

We all appreciate our local independent shops – but are we using them properly? Rachael Rowe asks just what your local butcher can do for you.

North Dorset is fortunate enough to have good butchers shops in most towns. But, do we appreciate them as much as we could or should do- and how often do we tap into their knowledge and expertise? Here’s why we should spend more time at local butchers shops.

E Parsons established in 1840 – Images by Rachael Rowe

Food miles and provenance

One of the best things about a local butcher is provenance. A large board proudly displaying a list of farms where the produce is sourced is common to see. Quality is the priority – ask a local butcher where their meat comes from, and they can usually name the farm, the farmer and often the breed of animal.

Some Butchers Rear their Own Meat

We’re fortunate in the Blackmore Vale. Some butchers don’t just know the farm – they own the herd!
Several local butchers rear their own beef and other meats. Holebrooks in Sturminster Newton, the Udder Farm Shop at East Stour, and Rawston Farm Butchery all have their own herds. They know the animals’ life, how they are fed and cared for and choose small, skilled, local slaughterhouses to reduce stress and enhance quality of the meat.

You Can Get Britain’s best sausages

Ludwell’s claim to fame is that T Buttling Butchers won the coveted 2020 Britain’s Best Sausages. The prizewinning traditional pork and sage sausages are on sale in their shop along with other quality meats. You really can’t get better than that in Dorset (or the whole of Great Britain, for that matter…).


Buttling Butchers award winning sausages – image Rachael Rowe

Advice on cheap cuts of meat

You can learn a lot from local butchers. I’m always curious about different cuts of meat and how to cook them. Farmers like Kimbers have patiently advised me on what a bread and butter joint or hogget is, and also how to cook it. Cuts of meat you can’t find outside of an independent butchers, and it’s not only cheaper, but the quality is evident when you buy locally.

Their Online Shopping Works

If you ever used online supermarket shopping and got an odd substitution, you’ll know what
I mean when I say it doesn’t always go to plan. Some Blackmore Vale-based butchers have online services and deliver what you order. The Dorset Meat Company is an innovative, award-winning quality online business with a vast range of local food.

Local Milk (and less plastic)

In fact, you don’t just get any milk but really local milk. Some butchers, including Parsons of Sherborne, have a Dorset Dairy Co milk station in the shop. Customers can buy the milk and refill their bottles, reducing plastic waste and helping even more local farmers. Talking of plastic waste – there’s significantly less packaging when you visit a traditional butchers shop.

Good customer service

You can get good customer service in supermarkets, of course, but local butchers Paul and Andrew in Parsons, Sherborne (which was established in 1840) were keen to emphasise it is something integral to their work.
With expert customer advice, taking care of the provenance and quality, there’s a lot the butchers do to drive up standards in the food industry. And we can do our bit by supporting these great local businesses.

by Rachael Rowe

How to use your wine merchant!

0

The most common mistake with quality wine is to leave it too long before uncorking. Your wine merchant is always delighted to advise, says Hannah Wilkins, who offers two top recommendations for this year.

shutterstock

To be drunk or not to be drunk? That is the question!
And no, I don’t mean you personally: I mean a bottle of good wine. When should you open it for maximum enjoyment?
Alongside my carefully curated collection, each year I put together a box of wines from the shop that I have enjoyed during the year and earmarked for Christmas consumption.

Prices in this personal selection range from £8 to £30; something for every holiday season need! People often jest how lovely it must be to have such choice at my fingertips, and of course it is. But the truth is it doesn’t make the what-to-drink decision easier. In fact, it’s possibly more difficult to pick; and that’s before you consider the expectation from guests knowing the wine in their glass has been chosen by a ‘specialist’.

I use that term in inverted commas as our daily grind at Vineyards is breaking down the stigma of wine and making it accessible to all.

Anyhow, I digress…

A common wine mistake!

Choosing wine for special occasions is tricky.

You have to decide whether you are cracking open that wine you’ve saved for a ‘rainy day,’ or whether you opt for something that you have tried recently and know you like right now.
The tragedy is that all too often people keep wines, champagnes and ports in their wine racks for far too long. I’ve done it myself with a wine I coveted from Chile: I bought a case of six bottles and kept two bottles for far too long;
they went past ‘their best’, which is such a shame. I am a firm believer that wine is made to be enjoyed —it’s what the winemaker intends. It’s just hard making that step and committing to popping the cork.

The art of wine

There is an art to producing a a great bottle wine that expresses: • Terroir (the land and climate in which it is grown)

• Profiles of each grape variety in the bottle
• The ageing processes used (oak or steel barrels?)
• Aromas connecting together in a glass

But, to me, the one thing I look for when judging a wine is its balance. When key elements are brought together, wines do get better with some ageing, that is true. Just keeping a wine for a couple of years really can change a wine’s dynamic.
But some wines are ready to be drunk right now.
This is why we try every bottle we source, and each new vintage – so we can ‘monitor’ the quality for our customers (it really is a hard life!). So this month’s recommendations are two deeply satisfying wines that we personally thoroughly enjoyed over Christmas. We can wholeheartedly say they are drinking incredibly well right now.
The best thing about both is that they each have some potential to develop further – these wines are great for those of us who want the best of both worlds. And, after two years of a pandemic, I think that’s fair enough!
A good wine merchant will be able to guide you with a new recommendation, but also advise you on the optimum time to drink the wines already in your rack.
If you need any help please just get in touch. Happy New Year!

Hannah’s recommendations:

2018 La Bri ‘Double Door’ Petit Verdot from Franschhoek, South Africa: £20.
This wine really is a stunner and is drinking well now, however I can’t wait to see how this wine develops over the next few years. At the moment, it’s silky smooth with ripe hedgerow fruit and luscious integrated vanilla notes from the ageing.

2013 Weingut Reichsrat Von Buhl Ungeheuer Riesling from Pfalz in Germany: £47.
What a wine! Where do I start? Silky, citrus, honeyed with complex hints of ginger and amazing purity.

Just delicious! A real treat – I loved it so much I have purchased another ready for next Christmas.

by Hannah Wilkins, Indie Wine Merchant

Simple and delicious – Breakfast Pasties (and they’re easy!)

0

Ingredients (makes six large pasties)

For the pastry:

• 125g butter (room temperature) • 125g lard (room temperature)
• 500g plain flour

For the filling:

• 8 sausages
• 1 packet streaky bacon • 1 small carton of button mushrooms
• 1 onion
• 1 tin of baked beans • A little oil for frying
• 1 egg for an egg wash

Breakfast Pasties image: Heather Brown

Method

Put the flour in a bowl and rub in the butter and lard – literally rubbing the butter and lard with
the flour between your finger tips so that they combine. When completed, your bowl will be a pile of golden crumbs.

Pour in some cold water, a little at a time, mixing it into the crumbs until you form a ball of dough. Don’t knead or handle the dough too much.

Wrap the dough in cling film or pop in a sandwich bag and place in the fridge for 30 minutes. This step allows the gluten in the flour to relax before you shape it.

Whilst the dough is in the fridge, use the time to prepare the filling. Cut the onion into small chunks and quarter the button mushrooms. Fry these together in a frying pan over a medium heat with a little oil (or butter if you prefer), • until they have softened and coloured a little. Place into a bowl.

Cut the bacon into 1cm pieces (I use a pair of scissors for ease) and fry in a little oil until crispy. Add to the onion and mushroom.

Take off the skins from the sausages and pull into pieces. Fry the sausage pieces in a little oil • until cooked. Add to the onion, mushroom and bacon pieces, give them a good mix together and leave to cool.

To make ahead, stop here: leave the mixture to cool, cover with some cling film and fridge until the morning. The pastry will also keep well overnight. This allows you to get a lot of the prep done ahead of time for an easier morning.

Breakfast Pasties image: Heather Brown

To make the pasties – preheat the oven to 200o/gas 6/fan 180o. Line two flat baking trays with a piece of bakng parchment.

Liberally flour your work surface and rolling pin. Divide your ball of pastry into 6 equal pieces.

Roll out each piece of pastry into a rough circle shape, about half a cm thick and 15cm in diameter (you don’t have to be at all accurate here – these measurements are just a guide).

Place a good size dollop of the fried mixture in the centre of the pastry and add a large, tablespoon sized amount of baked beans on top (straight from the can).

Fold the pastry in half and crimp the edges together so that the mixture can’t get out (forming a crescent pasty shape). Place on the prepared tray, and repeat for the remaining 5 pasties.

Crack the egg into a small dish and beat quickly. Brush the beaten egg over the pasties.

Bake for 20-30 mins.
When baked, the finished pasties will look a lovely golden brown all over.
After 20 minutes, if you have used 2 trays, they may need to be swapped over in the oven to give them all an even bake.

These delicious pasties are the perfect indulgence for a weekend cozy brunch. It looks like a long recipe, but it’s super-simple. Plus you can make the pastry and cook the filling the day before, so all you need to do is pop the pasties together and bake.
A full English inside some buttery pastry, served with lashings of tomato ketchup… what could be better?

Heather x


Heather Brown is on the committee of the Guild of Food Writers; a home economist with a passion for Dorset’s brilliant foodie scene. Heather runs Dorset Foodie Feed, championing Dorset’s food and drink businesses, as well as working with her food industry clients.

Five bikes, 50 ladies, 2,000 miles

0

The Ladies of St Greg’s Primary School in Marnhull are soon to undertake a mammoth challenge: spin bike 2000 miles in 24 hours. For books!

The ‘Ladies of St Greg’s’ hail from all corners of the community; Headteacher Mrs Field, Year 6 pupils, teachers, governors, our local Reverend, doctor, nurses… but they are united in one endeavour; to raise £3,000 for a series of high quality, inspiring and aspirational texts to engage the children.

In times gone by it would have been inconceivable that a school should need to fundraise for books – but that is the reality all schools now face.

With usual fundraiser events largely curbed during the pandemic, the Ladies have set their aim on this one big fundraising endeavour. The 2000- mile ‘journey’ will take the Ladies from St Greg’s to London, then on to Paris-Prague-Vienna-Venice before finishing in the eternal city, Rome.

They will spin from 14:30 on the 20th of January and aim to complete the journey by the same time on the 21st of January. Along the way the children will learn of the famous cities they travel through, and Cookie and Cream (the school Guinea Pigs) will enjoy different backdrops representing each city; this truly is a journey for the whole school. Special thanks go to Simon Hoare MP who attended the launch, channelling his inner Brucie with a game of higher or lower that the children loved. He went on to say “I’ve never been lonely with a book; every culture, story, myth & country can be found there”. Also thanks to sponsor Robert Frith Optometrists. James Risley said “Frith are privileged to be able to help this initiative – I have the utmost respect for the ladies taking part!”

The Ladies of St Greg’s would appreciate any support readers may feel they can offer: https:// stgregorymarnhull.dorset.sch. uk/bike4books/

The Dorset food & drink stories behind the ‘Love Local Trust Local’ Awards

0

Barbara Cossins, founder of Dorset’s Love Local Trust Local label and annual food producer awards, shares some of the most moving stories behind this year’s deserving winners.

Barbara Cossins, founder of the Love Local Trust Local label and Awards.

Love Local Trust Local more than just a label. It is becoming an entire Dorset food movement. And in the annual Love Local Trust Local Awards there is a way to tell the story of where our Dorset food & drink comes from.

The Awards celebrate the best of the best in those small Dorset businesses who put their heart and soul into creating our locla produce. Organisations that create honey and cheese, source local fish and meat, bake cakes and savouries, blend gins & mixers, cook jams & condiments, pick flowers and fruit and much more.

The 2021 awards counted 14 categories, including ones for those who contribute significantly to innovation, diversity, conservation and sustainability in Dorset food & drink production. This year there were many impressive achievements by the award entrants, as they battled to survive against the pricing and weight

Sewage in the oyster farm

Dorset Oysters are one of the heart-warming stories. Runners Up in the 2021 Love Local Trust Local Fish Awards category, they faced an immense challenge last summer when the authorities poured sewage into their local Dorset waters and they not only had to immediately stop farming, but also withdraw thousands of oysters that had already been sold to loyal customers. The financial implications were huge and they were left to salvage what they could. They have survived in the face of adversity and were celebrated at the awards for their hard work and determination. of the big supermarkets and chains, and against a worldwide pandemic that nearly destroyed many of them.

The terrible children

There was also an award for a local Dorset restaurant that not only supports Weymouth fishermen but has become an integral part of local life.

Les Enfants Terribles, led by Chef Eric, was ‘on its knees’ when a large group of diners left without paying a huge food & drink bill in the midst of the pandemic. They almost went under – and say it was purely due to the support of the local fishermen who continued to supply them that they didn’t, and got them back on their feet. This unpretentious, cosy bistro is a gem of a restaurant and was the well deserving winner of the Love Local
Trust Local 2021 Recognition Award for Showcasing Local Produce.

Successful enterprise built on ethics and sustainability


One of the outstanding achievements of the 2021 awards were the sterling efforts of Gullivers Farm Shop & Kitchen. A social enterprise that regenerated the oldest building in West Moors and in 2015 opened as a market garden, a deli kitchen, a farm shop and a farm. Their committed team have gone from strength to strength, they farm mindfully and responsibly and hold themselves 100% accountable for maintaining ethical and environmental standards on their organic, biodynamic farm.

“A clear winner. Not taking from the environment, but contributing to it. Conservation and sustainability at its best.”
Love Local Trust Local Judges

The Gullivers Team (far right) accepted the special Love Local Trust Local Champions Award from the joint sponsors Barbara Cossins (far left) and Rachael and Alan Perrett of Meggy Moo’s Dairy. – Image Robin Goodlad

As part of Sturts Community Trust, Gulliver’s also offer inclusive living and work employment and work opportunities to those with learning disabilities and special educational needs. The judges of the Love Local Trust Local Awards were ‘blown away’ by the positive spirit of everything they had to offer the Dorset public. As well as winning the Conservation & Sustainability Award, after a powerful and emotional presentation on Awards night, Gullivers were awarded the special Love Local Trust Local Champions Award. The full support of everyone in the room was behind Gullivers as they received a £300 Winner’s

Prize Cheque given jointly by Meggy Moo’s Dairy & Love Local Trust Local.
“Quite simply blew us away, truly inspiring, educating their community, championing all the values of Love Local Trust Local.”

Champions Accolade from the LLTL Judges

Local food is good for more than our plates

Love Local Trust Local are loudly sharing their love for local food with the wider community so that they can continue to educate and encourage people to eat and shop from small, independent businesses nearby. This in turn ensures support for the complex and skilled network of local Dorset farmers and producers, building a thriving economy. We all have to champion British food if we want to keep it in our shops and on our plates.

Sponsored by Blanchards Bailey – Law for Life