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Edition No: 145
DEC/JAN 2023/24 MMAAGGAAZZIINNEE

Loaded with HEALTH TIPS, POETRY, JOKES, QUIZZES, COMPETITIONS, CASH PRIZES and much more....!
COVERING ALL OF COVENTRY and Surrounding Areas

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 A WORD FROM YOUR EDITOR
Christine Jones
Hello & welcome to the December/January 2023/24 edition of
Chatterbox Magazine!

Hello and welcome to the December/January 2023/24 edition of the magazine.

Since the last edition of the magazine, family life with my daughter Emilie and my
gorgeous grand daughter Cleo has settled down a little and we have some form of
routine, well..enough for me to actually produce this magazine and babysit too!
Anyway back to reality and time to say thank you to all of my readers and
subscribers who not only support the businesses in the magazine by using the
Chatterbox is owned by
services advertised but also support myself and the magazine with letters of
thanks, articles and poetry - it is all much appreciated. If you use a business in Christine Jones
Chatterbox, please let them know where you saw it. We need to support our local 2 Alpine Rise, Styvechale,
shops too or we will lose them. There are many people I need to mention and thank Coventry CV3 6NT
for all of their help: My daughter Emilie who is now a very successful self- Correspondence can be sent to
employed, poet, speaker and workshop presenter for both children and adults and the above address or email:
is now also a published children's author with her new book "A Poetic A to Z of
chatterbox@freeuk.com
Awesome Animals." You can find out how to order a copy in time for Christmas in
this edition. Thanks go to our writer Christine Stafford, who has provided us with All enquiries about content and
another interesting 'Down To Earth' page and Deidre Ann for doing the 'Zodiac advertising to Christine Jones
Thoughts' for this edition. As always thanks go to all of the retailers and members Tel: 024 7641 4458
of the general public, both new and old, all over Coventry and its surrounding area, Mobile: 079 7709 1534
who distribute Chatterbox Magazine - you do an amazing job, which is appreciated Or Check Out Our New Website!
by both the readers and myself! Thanks to: Steve & Chris Binnie, Bernard & Beryl, www.chatterboxmagazine.co.uk
Linda Stephenson and Kev Curtis for delivering magazines but is also there to help
myself & the family in anyway he can! And last but not least all of my readers who We believe all the information to be
correct at the time of publishing.
help by picking the magazines up from me and taking them to various clubs, The advertisements carried in this
friends, neighbours and family - you are all great! Finally........ magazine are the copyright of Chatterbox
and may not be copied or reproduced
"May I wish all of my readers, advertisers and distributers a wonderful without prior permission of the publisher.
Christmas and a very happy and healthy New Year”

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 Special discount offer
for Chatterbox readers.

15% off
All curtains and blinds
Orders placed in December 2023 and January 2024.

53, Abbey End, Kenilworth CV8 1QJ. Tel: 01926 359096

Russells Garden Centre, Mill Hill, Baginton, Coventry CV8 3AG.
Tel: 024 7771 7517

www.aquariusinteriors.co.uk
 Whole Poached Salmon and Lemon
A whole poached salmon makes a spectacular centrepiece for the Ingredients:
Christmas table and its succulent meat will easily feed the masses. 1 whole salmon 2.5-
Place the salmon in a fish kettle - if you haven't got one a large roasting 2.75kg/4lb 15¼oz-6lb 1oz
tin will do fine. 1 onion, chopped
Add enough cold water to cover the fish (it must be covered). Add the 2 bay leaves
4 tbsp white wine vinegar
onion, bay leaves, vinegar and lemon and a good pinch of salt and a
1 lemon, quartered
little black pepper. sea salt
Cover with a lid, or tin foil, and bring to the boil on the stove. It is easier
and quicker to put two rings on underneath the fish.
Once it is boiling, turn off the heat and allow the fish
to stand in the water until cool.
Carefully remove the salmon and place onto a board.
Carefully scrape off the skin and place on a large flat
serving dish. Serve with a bowl of lemon wedges and
a bowl of hollandaise.

cracked black pepper

Leftover Roast Turkey Soup
This recipe calls for a turkey carcass - perfect for making Ingredients:
scrumptious leftovers after Christmas. 1 picked over turkey
carcass
Serves: 10 Prep:20min Cook: 1hr25min Ready in: 1hr45min
300g leftover stuffing
2 celery stalks, chopped
Place the turkey carcass in a large, deep pot, and add the stuffing, 2 carrots, peeled and sliced
celery, carrots, onion, bay leaves, poultry seasoning, sage, water and 1 onion, peeled and diced
chicken stock. Pour in additional 2 bay leaves
water if needed to cover. Bring to 1 tablespoon poultry
the boil over medium-high heat; seasoning
reduce heat to medium, and 1 teaspoon ground sage
simmer for about 1 hour, skimming 1L water
1.5L chicken stock
off any foam. Remove the carcass
salt and freshly ground
and any bones. Pick any meat off black pepper, to taste
and return to the pot, discarding 300g long-grain white rice
bones and skin. 300g frozen garden peas

Season to taste with salt and

pepper. Stir in the rice and return to
the boil over medium-high heat.
Lower heat to medium, and simmer
15 minutes. Stir in the peas, and continue to simmer until rice is tender,
about 10 minutes more. Adjust seasonings to taste.

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 All courses can be ’looked and booked’ at:
www.thelearn2group.org.uk

> Mental Health First Aid (Youth and Adult) <

> Suicide Prevention <
> First Aid at Work, Paediatric (with Defibrillators) <
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 From all the team at

Suppliers of Curtains and Blinds

53, Abbey End, Kenilworth CV8 1QJ. Tel: 01926 359096
Russells Garden Centre, Mill Hill, Baginton, Coventry CV8 3AG.
Tel: 024 7771 7517

www.aquariusinteriors.co.uk