Making your comebacks stronger than your setbacks

Are you pushing, rushing and hustling, while your body is taking, breaking and even faking your energy?

Could you use a little help to make your comebacks stronger than your setbacks?

Meet Trina Kavanagh-Thomas, aka The Emotional Fitness Warrior, who’ll be joining the Girls Around Town next weekend to talk about her work as an alternative personal trainer and health coach.

A contributor to both Voices of Courage, where she describes her journey from comfort zone to confidence zone, and Voices of Hope, in which she tells how she refused to give up on herself, she’ll be sharing her own story with June and Rosalyn next Sunday morning.

And explaining how she’s now on a mission to help her clients discover that the happier they are, the better they feel and the faster they heal.

Tune in to 107.8FM or listen online between 10am and 12 noon to find out what she has to say and how her alternative approach to health and fitness might  be just what you’re looking for…

If my story helps just one person, then I’ve done my job

The icing on the cake

If you were listening to last Sunday‘s show, you’ll have heard Lyndsay Sadler sharing her recipe for a traditional English fruitcake with June and Rosalyn.

Did what she said inspire you to get into the kitchen and make your own Christmas cake this year? If it did, there’s still time – and here’s the full recipe to help you do so.

It’s a great family activity so remember to get the kids involved too and don’t forget that all-important step as you’re stirring the mixture before putting it in the tin…

Close your eyes and make a wish!

Coco's Kitchen's Traditional English Fruitcake

  • Servings: Makes a 20cm cake
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Ingredients

  • 570g mixed dried fruit
  • 75g glacé cherries, halved
  • 100ml brandy or sherry*
  • 200g butter or margarine
  • 200g soft dark brown sugar
  • 4 medium eggs
  • 200g plain flour (all-purpose flour)
  • 2 tsp mixed spice
  • 1 tsp cinnamon
  • 1/2tsp grated nutmeg
  • Zest of 1 lemon and 1 orange
  • 50g ground almonds*

*Replace the brandy or sherry with cold tea or orange juice for an alcohol-free version – for a nut-free version, replace the ground almonds with a further 50g of flour

Method

  1. The day before you want to make your cake, put all the dried fruit in a bowl, add the brandy or sherry, cover and leave overnight.
  2. Line the inside of a 20cm tin with baking paper and use brown paper or newspaper to wrap around the outside, securing this with string, to protect the edges from the heat of the oven during the two-hour cooking time.
  3. Preheat the oven to 130 degrees.
  4. Beat the butter and sugar together until they look creamy and the butter is slightly lighter in colour. Add the eggs one at a time.
  5. Sift the flour and spices into a separate bowl then tip and slowly fold it into the butter mixture using a metal spoon.
  6. Add the orange and lemon zest and the almonds to the soaked fruits then tip it all into the cake mixture and slowly stir in. Remember to make that wish as you stir!
  7. Spoon the mixture into the prepared tin and gently smooth the surface. Put some baking paper on the top of the mixture so that it doesn’t brown too much in the oven. Place the cake in the centre of the preheated oven and bake. Remove the paper from the top about 15 minutes before it’s due to be done.
  8. Lightly prod the top of the cake – if it feels very soft and you can still hear a lot of bubbling, it’s not quite cooked. If it looks done and feels firm to the touch and is silent, insert a skewer or sharp knife. If it comes out clean, the cake is cooked. If it doesn’t, give it another 15 minutes in the oven and then test it again.
  9. Allow the cake to cool completely in the tin before turning out and then you can start feeding it! Prick the surface with a skewer and add a bit more brandy or sherry to it – do this a couple of times a week until you’re ready to add the finishing touches, topping it with marzipan, icing and your choice of Christmas-y decorations.

Discovering Bingham

In the first of a series of shows about how to Be a tourist in your own town, a couple of months ago June and Rachel took a closer look at a few of the attractions Newark has to offer.

You’ll probably remember the premise – how easy it is to overlook the things right on your doorstep when planning days out with friends and family.

Well, next weekend it’s time to focus on another Nottinghamshire treasure, just a few miles up the road…

And who better to point June – and you! – in the right direction than Ophelia Marshall, the founder of Rural Retail, with a little help from the Girls Around Town‘s new guest presenter Claire?

They’ll be explaining what it is they love about living and working in the pretty little town of Bingham and sharing details of some of the things that just might tempt you to head over there for a visit.

Voted The Best Place To Bring Up A Family a few years ago, Bingham is just nine miles away from both Nottingham and Newark, is easy to reach by train or car and has held a market charter since 1341.

These days, regular markets and farmers markets are held alongside The Buttercross in the town centre and Ophelia will be describing some of the things you’ll find among its stalls and in the shops nearby.

And with attractions such as Langar‘s Naturescape Wildflower Farm and the 16th century Holme Pierrepont Hall just a stone’s throw away, the surrounding area offers plenty of choice if you’re looking for a family day out, whether you want to explore 70 acres of meadow and woodland walks or step back in time to the days of the Tudors and the English Civil War.

Tune in to 107.8FM or listen online (don’t forget to choose the FM stream when you do!) between 10am and 12 noon on Sunday to find out what’s on offer in and around Bingham and, whether you’re a resident or a visitor, how to make the most of this thriving little town…