December 2012 - Costa Calida Chronicle

November
has been
another busy
month for
the Beacon
of Light
Centre.
Despite the
fact that the
bridge at
Camposol
being closed
has stopped
many of our
loyal supporters being able to drive easily
to our Wednesday evening meetings, our
meetings have remained well supported.
Everybody has rallied around picking up
others from Sectors C and D section on the B
side of the bridge, or they have battled along
the other way out. Despite all this and some
awful weather, our loyal supporters have been
there. We would like thank them as always.
On the 7 th we had a wonderful evening with
Marilyn Webb. We were thrilled to welcome
back Barbara Almond who thrilled everybody
with her amazing evidence of survival in an
evening of clairvoyance on Tuesday November
13 th at Condado de Alhama. There was much
laughter, but also many tears as loved ones
and even many pets with descriptions and
names were given. Unfortunately the evening
had to end, but it was an evening that people
will remember for a long time. We would like
to extend our thanks again to Rachel and Paul
for allowing us to use the Function Room and
to Jill for the marvellous help with organising
this event.
On Wednesday 14 th Barbara took our weekly
meeting with again wonderful evidence. On
Thursday the 15 th many of us were able to
once again attend her development workshop.
This was a day nobody wanted to end and we
will look forward to continuing on her return
visit in April. The month continued with two
wonderful evenings with a return of our
local mediums Anna- Marie and Joy Sloman
supported by her husband John.
The Beacon of Light will have another
Christmas Carol service at 7pm on Wednesday
19 th December and we would like to extend
a warm welcome to everyone to join us for
this and a glass of mulled wine and mince pie.
Our meetings are every Wednesday from 7pm
with weekly guest mediums. There is healing
available at the end of the meeting which
usually finishes at approximately 8.30pm. As
always the evenings ends with a friendly chat
and cup of tea and biscuits. All our meetings
are funded by donations given during the
evening.
For further information please phone 620
877 326
Email beacon.of.light.murcia@gmail.com
http://beaconoflightmurcia.webs.com
or join us on facebook Beacon of Light
Murcia
In association with Costa Cálida International Radio and www.angloINFO.com
Mint is probably one of the most familiar
herbs that is used in cooking and medicines
throughout the world. There are many different
species of mint and it grows prolifically
throughout Europe, Africa, Asia, Australia and
North America. Mint is a very aromatic herb,
the leaves of which can come in various colours
from dark green and purple to pale yellow.
The leaves tend to have a slightly furred
feel to them. Mint likes moist, shaded soil
although the plants can grow in full sun. It
can become very invasive to other plants and
it is advisable to grow it in a pot, or in a bottomless
container, sunk in the ground. The
flowers of the Mint plant are white to purple
which usually develop four seeds contained in
a dry capsule.
The most common and popular Mint is peppermint
or spearmint, both of which have numerous
uses and are good for repelling pest
insects such as wasps, ants and cockroaches,
but the Mint plant is susceptible to whitefly
and aphids.
It is the leaves of the Mint that have the
aroma and flavour and harvesting of Mint
leaves can be done at any time. They should
be used immediately, or stored in an airtight
container for up to a couple of days in a refrigerator,
or frozen in ice cube trays. The leaf,
fresh or dried, is the culinary source of Mint
and fresh Mint is usually preferred over dried
Mint as the leaves have a warm, fresh, aromatic,
sweet flavour with a cool aftertaste.
Mint leaves can be used in teas, beverages,
jellies, syrups, candies, and ice creams. Mint
tea is very popular and can be used as a diuretic.
One of the most popular uses in British
cuisine is Mint sauce or jelly as an accompaniment
to roast lamb. Mint is used a lot in
Middle Eastern cuisine and is used extensively
throughout the world in mouth washes, toothpaste,
shampoo and chewing gum as well as
numerous varieties of sweets. It is also used
in cigarettes as it blocks the bitter taste of the
tobacco whilst soothing the throat.
Mint was used as a room deodoriser many
centuries ago with layers of Mint being put on
the floors, but more recently it has been used
by the medical profession to treat stomach
and chest pains. It is also used to flavour
various medicines and menthol, developed
from Mint essential oil, is an ingredient of
many cosmetics and perfumes. The essential
oils are also used in aromatherapy, giving a
calming and cooling affect.
Page 38
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