Thursday 7th May 2020

Another week goes by! It is week 7 or 8??? We might be getting some good news about lockdown – so fingers crossed.

My cycling distance increases and this week we were around Campmuir with lots of rainbows in the windows. The sunshine fairly helps to cheer us on.

Last weekend, we had a plant swap at the church hall. We kept it low key but still had lots of folks coming along and swapping. The Guild raised £100 for the Social Isolation project at Cross Reach. So thank you all.

While on my travels, I noticed a plant box at North Corston with funds going to NHS. So worth a look. Also Maisie of School Park (next to the school) has made some friendship bracelets that are at the garden gate with an honesty box for NHS again. Well done all.

Good news 
The Tavern Ardler is open again. Tak A Wa meals on 7 days a week from 4pm to 8pm. Menu on facebook but the usual fare. Call to book your meals and collect at your allotted time. Ardler residents can get delivery.  01828 640037

The Lime Tree, Coupar Angus is open again. Take away menu only. Thursday to Sunday. 01828 628610. Social distancing and stay in your car until your turn.

A new service
The Barrie Box- A fruit and veg box and also individual orders. Delivery throughout East Perthshire down to Dundee.

Kettins Wee Store and Swap Shop
If you are struggling to find a few things, then let us know. We have a selection of supplies including flour, pasta, toilet rolls, tins of soup, eggs. Some of the swaps so far have been pasta for flour, eggs for brown sugar and tissues for potatoes. Word has it that a loan of a power washer commands  swap for a bottle of wine! I have some tomato plants (Alicante) – happy to swap ! Offers…..


A new leaflet from Perth and Kinross Council has been produced. We will get some printed copies to distribute next week.

The Scottish Government survey is open until 11th May. This is your chance to have input into the roll back of lockdown.

New Recipe to try

Spinach and Mushroom Frittata
60g smoked back bacon chopped into small pieces, 250g Chestnut mushrooms, quartered,125g spinach leaves chopped, 6 eggs, salt and pepper and parmesan cheese.
Put oil in a thick bottom pan, Fry the bacon and mushroom until bacon is crispy.  Add spinach and turn over, don’t allow to wilt. Turn heat down.
Put eggs in a bowl and beat. Pour into the mushroom and spinach mixture and cook for 10 minutes. As the eggs cook tilt the saucepan and allow the egg to run underneath.
When the eggs are cooked, then sprinkle grated cheese over the top and grill for a few minutes. Serve immediately.

All updates are posted on the web site or on the facebook page.

Keep Safe


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