Dr & Mrs gonzi - MaltaRightNow.com

DECEMBER 2007 – ISSUE 63& S t y l Eprecious giftsRemembered for yearshelping outWhat motivates the volunteerMake an impactglitter in goldgloria mizzi'schristmas menuDr & mrs gonziHome for christmas

| EDITORIAL || DECEMBER 2007 - ISSUE 63 |5 THE VOLUNTARY WORLDWhat motivates someone to volunteer? By Shaun Grech9 A CHANGE OF LIFEMarica Mizzi interviews life coach John Di Lemme .13 LADY OF THE SEACharles Camenzuli on Sue Rossi’s achievements in the sailing world.17 PERFECTLY PRECIOUSJo Caruana on which gifts are remembered for years to come.21 MARATONA 2007Details on this year’s fundraising event.22 EUBrenda Azzopardi on those toy-safety regulations this season.24 HOME FOR CHRISTMASDr. Gonzi on his childhood Christmas memories.27 A LUNCH FOR ALL SENSESLunching at Le Meridien’s Villa Brasserie31 NUTRITIONPart 2 of our informative articles about food labelling. By Cliff Sultana.33 DOCTOR’S PAGEDr. John Cutajar tells us what’s good and bad about antibiotics.36 LIFE BITSBits on Life & Living.37 DRIPPING IN BLINGMake a mega impact wearing gold says Noemi Zarb.39 KNOW YOUR TURKEYGloria Mizzi gives us her tips for cooking turkey and recipes for a different Christmas lunch.43 CROSSWORDTry your luck in our special Christmas crossword.45 TVFrederick Zammit on the all new entertainment programme ‘Move It’.46 RADIOEric Montfort meets ‘Fost il Familji’s presenter Gemma Sirol on inspiration for herprogramme and true meanings of Christmas.| EDITORIAL |Christmas comes… and beforewe know it, it’s gone! We’rehappy to sign off the year withnone other than Prime MinisterLawrence Gonzi, who shareshis experiences of Christmaspast and who, together withhis lovely wife Kate, wishes ourreaders all the very best for thefestive season.It’s wonderful to watch kids’faces light up at the prospect ofyet another Xmas present to unwrap – and Jo Caruana gets to meetsome friends to see what their all-time favourite Xmas presentwas and why it remained etched in their memory. On anothernote, Shaun Grech met up with a couple of volunteers who feelchallenged by what they do, and are more than happy to do theirbit for society.An interesting topic to tackle at the dawn of the New Year,Marica Mizzi meets life coach John di Lemme during a seminar, andtalks about the lasting impression he made as he challenges ourlives, past and future. Who knows what 2008 will bring?What we know is that we will be back, and with more featuresup our sleeve, we promise you a good family read. We’ve already letGloria Mizzi out of the ‘goodie’ bag!!All of us at Life & Style wish you, our readers a happy, healthyChristmas & New Year.Charlotte Stafrace, EditorContact me : life&style@media.link.com.mtCover Dr. & Mrs. Gonzi, photographed by Paul Mizzi at the Fotografer.Editor Charlotte Stafrace – life&style@media.link.com.mtPublisher Media.link CommunicationsMarketing & sales manager Claudette PaceAdvertising Manager Charles Zammit MooreDesign Antoinette Micallef – Box DesignPrinting Europrint Ltd.ContributorsCharles Camenzuli, Eric Montfort, Frederick Zammit, Charlotte Stafrace,Dr. John Cutajar, Cliff Sultana, Noemi Zarb, Shaun Grech, Jo Caruana,Marica Mizzi, Brenda AzzopardiLife&Style, Media.link Communications Co Ltd,Triq Herbert Ganado, Pietá, PTA 1450Tel. 25965 ext. 232/317/407/522 · Fax 21240261E-mail sales@media.link.com.mt · www.maltarightnow.comLife&Style is not to be sold separately. It is published monthly and isdistributed free with il-Mument. Life&Style is protected by the laws ofcopyright. No part of the magazine can be lifted or copied without the priorconsent of the publishers.Publication date: 9 December 2007L&s | DECEMBER ’07 3

| ISSUES |The Voluntary WorldChristmas is approaching with speedy perseverance. For some, it is a call forcelebration, partying and presents. For others, it is about doing some yearlygesture of good will. The cliché phrase of Christmas is ‘about being nice topeople’, in the minds of many means dropping a few coins into an anonymousbox or slipping a note in an envelope, sometimes destined to placespreviously unheard of. Frequently, little is known about the client groupsthese organisations work with, whose faces remain confined to the occasionaltelevised images during fund raising events and telethons. Not much isknown about the people behind these organizations, often the invaluablecomponents of the voluntary organization machine. In this issue, ShaunGrech speaks to two young people about their experiences as a volunteer,their perceptions about the nature of this very special type of work, and whatmakes voluntary work an incredible experience where time is key, and passionthe drive.Name: Pamela Kerr / Jean Pierre GauciAge: Pam: 27 / JP: 22Profession: Pam: Assistant Psychologist / JP: Law Student, University of MaltaVolunteer Position and name of Organisation: Pam: Teacher - Angela House /JP: National Coordinator – European Network Against Racism and Founder ofnew organisation PfCHow long have you been volunteering, where, and howoften?Pam: I have been volunteering for the past 2 years invarious organizations. I mainly do this once a week.Presently I am doing this at Angela House.JP: I spent the past 4 years engaged in work withAmnesty International Malta on a daily basis, pluscoordinating the European Network Against Racism(ENAR). I also spent some 5 summers doing voluntarywork with poor children in Egypt.What is the nature of your work as a volunteer?Pam: I teach movement classes.JP: Human rights activismWhat motivated you to start volunteering?Pam: The idea of voluntary work had been brewing inmy mind for quite a long time and I always seemed tohave an excuse why not to do it. It is hard to explainexactly what motivated me because it is something Ifind very intrinsic.JP: Wanting to “be the change I wanted to see”What were your expectations when you startedvolunteering , and were these met?Pam: I did not have any expectations at all.I personally believe that as soon as you haveexpectations you lose the concept of voluntary work.JP: Satisfaction. I’d say there were trying times, but ingeneral I would say they have been met.L&s | DECEMBER ’07 5

| ISSUES |Don’t hold back...you will not regretit... get involved inwhat you REALLYbelieve in!!JPI believe thatvolunteering isthe commitmentto giving time andquality work in anarea which requiresit but cannotafford due to socialcircumstances.PAMHave your views of what volunteering is and involves, changedover time?Pam: To a certain extent I would say yes. Moreagencies are aware that certain jobs need to be doneby professionals and therefore the volunteers thatthey choose need not only have the commitment ormotivation to do voluntary work, but also the skillsrequired to do it.JP: Yes, definitely. The demands, the scene, andthe dynamics of the way it is done, are constantlychanging, and it is all a learning process!How would you define volunteering today?Pam: I believe that volunteering is the commitment togiving time and quality work in an area which requiresit but cannot afford due to social circumstances.JP: Giving time to a cause, working with otherstowards the attainment of a common goal!How do you juggle between your personal and familycommitments and voluntary work?Pam: All I can think of when I see this question iswhere there is a will there is a way. I know that itis not easy to try and cope with everything in lifeand sometimes it feels impossible. However, thesatisfaction I get out of making the children happyeven for that little time in the week makes me find theenergy to carry on.JP: Getting my partner involved definitely did help,even though sometimes it may not be such a good abalance!! But it keeps things going.Are your family and friends supportive of your volunteeringengagements?Pam: Yes very.JP: Yes, very! I definitely wouldn’t be able to do itotherwise!The myth goes that you get more than you give in voluntarywork. How true is this in your case?Pam: The concept of receiving anything in return forvoluntary work is paradoxical as this would defeat theconcept. Having said that I believe that it is very hardnot to get a sense of satisfaction out of the realisationthat you can make a positive and tangible influence insomeone’s life.JP: Yes, absolutelyRecently, the notion of charity has been widely challenged,moving towards one of empowerment. Please discussPam: Coming from a psychological background,means that empowerment is a priority in all my work.I believe that rather than challenging charity as aconcept, it would be more purposeful to challengecertain types of charity in particular situations. I feelthat my work as a teacher provides the children witha healthier self concept, which they can then apply toother areas in their life.JP: I agree totally with this philosophy, but havingsaid that one does not necessarily have to replace theother, since charity work done in the right way canlead to empowerment. It is all about the role you seeyourself taking!Is power involved in relationship with clients?Pam: I believe that it is not a question of power buthow power is distributed and how it is exercised. Inmy position as a teacher a certain amount of expert orreferent power is present but my professionalism helpsme use that power in a healthy way such as to keepdiscipline in class.JP: Sometimes yes, but it all depends on the waypower is managed, to ultimately benefit the client group.Does the fact that money is not involved, limit what a person isready to do?Pam: If a person is affected by the issue of moneythen that person is not ready to volunteer.JP: What he is ready to do, absolutely NO. But moneydoes matter sometimes, in terms of what he/she isable to do, since projects do involve money.Do you feel that youth today are increasingly apathetic and lessinterested in volunteering?Pam: I do not believe that such a generic statementcan be made as in my line of work I have a lot ofcontact with youths who are ready to give up their timeand energy to commit to a cause.JP: Maybe sometimes yes, but you really cannotgeneralise. Many young people like myself areengaged in voluntary work.A dead end well paying job or a rewarding voluntary workexperience?Pam: If I won the lottery I would definitely choosea rewarding voluntary work experience, but till thathappens, I guess it has to remain a mix of both Iguess!JP: A rewarding voluntary work experience any time…if only I could make a living off it...Any tips for those thinking about volunteering?Pam: The only thing I can say is to keep MotherTheresa as a role model and to say it in her words, “Itis not the magnitude of our actions but the amount oflove that is put into them that matters.”JP: Don’t hold back... you will not regret it... getinvolved in what you REALLY believe in!! L&s | DECEMBER ’07 7

| LIFE&STYLE |a change of lifeMarica Mizzi shares her experience of interviewing life coach, businessmanand writer, John Di Lemme, whose seminars she recently attended.Some weeks ago I had the opportunity of a lifetimewhen I got to meet a man who I can easily say haschanged my life. John Di Lemme seems to have beenborn into this world for greatness. John teaches theimportance of the birthday, and that we are born - likechampions - to achieve success and greatness.For 14 years of his life, from the age of four to 18,John, an American, was in speech therapy becausehe was a stutterer. This adversity, which he believes isbased on fear, was finally released at age 24 becauseJohn was always a focused and determined person.John’s grandfather was a huge inspiration in his life.Philip Di Lemme Snr. instilled in him a very basicmindset: “You are responsible for your results in life”and with this in mind, John focused on overcoming hisstuttering and as he says, “Today, no one can stop meMarica mizzi with john di lemmeL&s | DECEMBER ’07 9

| EXPERIENCE |talking”. His grandfather lived to the ripe old age of 89bowing out gracefully “I’ve done my job and I’m movingon to Heaven” - a simple decision that has shadowedall that John Di Lemme went on to achieve with regardsto his writing and motivational speaking. Whilst stillsuffering a speech impediment, John used to tense upwhen someone simply asked his name. He recalls thatone day he walked in a restaurant and when he wasasked for the reservation name, John said “Di Lemme”without any trouble. That was the first time he feltfreedom from fear and it was a truly remarkable turningpoint in his life.John now travels extensively around the world withthe sole reason to change people’s lives. He enjoysfacing an auditorium to teach and challenge thosepresent. He speaks simply, urging his audience toundertake simple decisions: ‘Everyone should havea mentor’. In his words, John Di Lemme explainshow it’s like someone taking you on a boat witha knowledgeable person at the helm. A mentor issomeone who’s been there before, and is ready toadvise you what roads to take and which to avoid. Johnbelieves that everyone should have a mentor.There are many life coaches but John Di Lemmemaintains that the truth shall set one free, emotionally,financially and spiritually. But the truth can hurt andthat’s the strength of a mentor who can help you realisethat the truth will cut fear’s deep-rooted anchor.John is the author of the book “Find your Why andFly”. Many people moan and complain that life isboring. John blames the people themselves for theseclaims – he believes if we surround ourselves withnegative people, it’s hardly likely for us to feel joyfuland motivated to achieve our goals. Taking charge ofnew actions and getting in touch with new people andfocusing forward is surely not a formula for boredom.Do we all have dreams and goals? Are these dreamsboring? We are responsible for our own dreams but tobe truly inspired we first have to step out of our comfortzone. If we had to watch a kid aged 2 or 3 years old,it might surprise us that they never seem to be bored.Kids embrace life with open arms - they wake up everyday and experiment by trying to walk, run and hop, singa new tune... Kids too need to be mentored in order to self-develop – problems arisewhen they continually face dismissive or deprecating remarks – ‘you’re a bad child,why did you do that?’ If we had to switch these confrontational words to – ‘you’re agood child but why did you do such a bad thing?’ the bad turns to the action and notthe child. An overabundance of negative remarks and habits only results in a grown upsaying “I don’t know what my dreams are.”This is when we have to be brave enough to take a conscious decision to change.In the word ‘challenge’ there’s ‘change’. John feels responsible to push, stretch andencourage one to step out to the next level. “Associate with someone who is positiveand this will lead to anything but a boring life. Move to the next level by getting outof your comfort zone. Make new decisions, change your life – you are the only oneresponsible for your own decisions”.John’s website can be found at www.findyourwhy.com and when I asked aboutthe importance of keeping this website updated, he confided that it’s the only wayto keep in direct contact with people from all over the world. He was also keen toexplain his views on the media today. He plainly concludes that one negative word istwenty times more powerful than a positive word – and the media seeks to continuallybombard us with negative thoughts, which results in us being influenced. By keepingclose to the subscribers of his website he aims to fight this battle against negativity.When I asked what his main goal in life is, John answered that he would like tosee a change in people’s lives, with their suit of fear chipped away. This he does bymentoring, encouraging and challenging people from all walks of life and to ultimatelyteach them determination through a well-tested process. “Process means a journeywith a destination. Success is a journey not a destination. Champions make decisionsand decisions make champions”. Those words are what John Di Lemme teaches.“Every decision you’ll take will predict your future”, so his goal and mission is tomanifest the champion that was born, and he challenges you to grow and have asuccessful life. “Grow physically, spiritually and financially. When you choose to takethe championship walk, you’ll become successful because you’ll make new decisions.Champions are born – losers are made. When you plant a seed, say today is the dayof a beginning of a new life.”On a personal level, chewing on this seminar and experience given by John diLemme, I’ve learnt to try and not let anyone’s opinion become my reality or haveanyone steal my most precious dreams. Achieving this will mean moving to an all-newchallenging level in my life. Life is beautiful, worth living and ultimately it is up to us tomake it what it is. (A special thanks goes to Di Lemme Development Group, Inc. and Alfred Difesa fromMalta for the great effort to bring such a mentor to us). Visit www.findyourwhy.comand give yourself the opportunity to change.L&s | DECEMBER ’07 11

| SPORTS |Lady of the SeaCharles Camenzuli meets members of the Psaila family.Going through the organigram of all the national associations affiliated to theMalta Olympic Committee, it results that the presence of women in sportsadministration is minimal. Of the 48 affiliated bodies, only three boast awoman as President - netball and squash, with Romina Carabott and Liz Saidrespectively at the helm, with the third, Anna Rossi, opting for the somewhatmore rugged scenario of sailing.In an association traditionally managed by men, after four years as generalsecretary, Anna found herself in the running for President in 2006. She commentsthat: “When I was elected President of the Malta Sailing Federation I wasrather surprised. As successor to Anton Valentino I had the difficult task tokeep the momentum which the association had gathered during his presidency.The years spent as general secretary were an asset to the programme I had andstill have in mind to develop.” Since 2007 she has also been secretary generalfor the Young Sailors Club, which nurtures Malta’s best sailing prospects.For Anna Rossi, nee’ Psaila, the element of sport was always alive at home. Shepoints out that her elder brothers were instrumental in instilling in her the love forsport. There are few families who can share their ubiquitous love for water polowhile supporting two clubs that are traditionally great rivals. Her brother Josephwas president of Neptunes Water Polo Club between 1990 and 1994 and from1997 to 2005, whilst on the other side of the fence; sibling Tony was generalSecretary of Sliema Aquatic Sports Club. Anna’s elder son Kurt also developed alove for the game – he was a regular water polo player with Exiles WPC.Besides water polo, football was very much alive within the family. Followingthe amalgamation of Luxol St.Andrew’s with Birkirkara FC, Mark, Anna’s nephewtop: Anna and Pippo respectively President of theMalta Sailing Federation and Director of Sportof the Maltese Olympic Committee.above: A jubilant Pippo Psaila, national footballcoach together with Charles Scerri soon afterthe Malta - Italy (1-2) match was over.L&s | DECEMBER ’07 13

| LIFE&STYLE |PerfectlyPreciousEveryone has a perfect gift and it’s thinking of it that counts.Here Jo Caruana discovers those treasured Christmas presentsthat were so precious they’ve been remembered for years.Finding Christmas presents: you either love it or hate it.Did you know that according to some psychologists, picking out Christmasgifts for loved ones can be the season’s most nerve-wracking ritual? So muchstress is involved in finding that ‘perfect gift’ that the joy of the holidays is oftenovershadowed.Personally speaking this time of year brings with it immense pressure to a)remember everyone who’s made an impact on my life within the last year and, b)give them something worthwhile and worthy of the way I feel about them. Tough job.Everyone has a Christmas gift that they’ll remember forever. For me it wasthe arrival of my dog, Dice, a few days before Christmas nine years ago. Sheappeared on our doorstep one morning and refused to leave; within a few daysshe’d produced six plump puppies too and the tree was surrounded by waggingtails. Eventually we managed to home the little ones but kept Dice – she still sitsunder the Christmas tree every year with a red ribbon around her neck making herpresence felt, especially when the turkey’s on the table! Of course that’s just me -as to others the thought of a stray dog turning up unannounced would be closer toa nightmare than a Christmas present…Faced with ad campaigns as far as the eye can see and expensive options all overthe place it may seem that the only way to keep your friends and relatives happythis season is to give them something that breaks the bank. However, (as I foundwith Dice-the-dog) a precious Christmas gift need not necessarily come with a heftyprice tag – after all, the meaning of the holiday season lies not in designer labels, ordoes it?I spent a few days chatting to different people to discover which ones, out of allthe gifts they’ve received over the years, remained special once the wrapping paperand tags had been tossed away.Tips for Givingthe Perfect Gift❉ Try to think outside the box. It may take a littlemore time, but properly considering each gift (andnot just opting for the first novelty tie or scarf andglove set) will make all the difference.❉ Everybody has a hobby or at least an interest.This is what themed gifts are for. For example ifsomeone likes cats, a gift that has something todo with cats will always succeed.❉ Buy online. You can buy EVERYTHING on theInternet, all it takes is a little forward thinking tomake sure that it arrives on time to be wrappedand placed under the tree. Not all sites will deliverto Malta but you can start by browsing www.ebay.co.uk and www.amazon.co.uk for some ideas.❉ If you’re stretched budget-wise why not work oura Secret Santa system? This works especiallywell if you are a group of friends or familymembers and can be a lot of fun. Everyone putstheir name in a hat and pulls out the name ofsomeone else; then you all agree on a budgetand just buy a present for that person. Everyone’shappy and ends up with a gift worth more than ifthat budget had been divided.❉ When it comes to gifts: if it worked once whynot do it again? If the gift was a special treat ormeal in a great restaurant you can enjoy it againand even make it part of your yearly celebration.Special gifts such as these don’t go out of style.L&s | DECEMBER ’07 17

| LIFE&STYLE |maratona 2007The Partit Nazzjonalista is proudto announce that the constructionworks of the second and last phaseof its new Headquarters is nearingits final stages. Very soon the Party’scommercial company, Media.Linkand all the Party’s administrativeoffices will be housed togetherunder one roof at Dar Centrali.The project, which started in 2001, was realisedthanks to the unceasing generosity of the PartitNazzjonalista’s supporters. To finalise the worksand furnish the new premises, the Party needs all thesupport you can give and to reach this objective, it willbe organizing the Christmas Fund-Raising Marathonon Saturday, 15 th December.The Open Day will kick off at noon and you arecordially invited to visit the brand new wing and offeryour donation. Net TV studios have prepared a fullprogramme, rich with family entertainment for all,young and old. All those participating in this year’sfund-raising activity stand a good chance of winningone of the hundreds of prizes awarded every 30seconds. Parking facilities at Maria Regina School(opposite Dar Centrali) will be also be provided.Those who prefer to follow the activity from the comfort oftheir homes are encouraged to phone in their donations on thefollowing numbers which will be operative from the 5 th Decemberto the 18 th December:50049905 - Lm5.00 50049910 - Lm10.00 50049920 - Lm20.00Members of the public who would like to donate LM5and speak to one of Radio 101’s presenters can call on50049995.Those wishing to offer LM3 can SMS 50618928L&s | DECEMBER ’07 21

| EU |A European Toy SafetyCampaign for theChristmas Seasonby Brenda AzzopardiThe European Commission has just triggered offregulations in time for Christmas, after thousandsof suspected toys - many of them Chinese-madeproducts containing high amounts of lead, paint andchoking hazards - were sold in European markets.During the last few months, various batches of toyswere, for some reason or other, found to be unsuitablefor children. Last August, the EU took action byordering the withdrawal of millions of Chinese-madeproducts from shops’ shelves.To increase the awareness of both parents andchildren of this problem, and on how this should betackled to avoid potential danger, Commissionerfor Consumer Protection Meglenda Kuneva, hascome up with a new toy safety campaign, entitled‘Safety Holidays’. Consumer organisations aroundEurope are to assume responsibility for increasingawareness in their respective countries, at local level.According to the European Commission, the currentEU regulatory framework; namely the General ProductSafety Directive together with its RAPEX system, isfundamentally sound, but a double check at everystage of production and effective enforcement of thepresent legal framework would put it on a firmer basis.A review of toy safety checks is also in its finalstages, while the issue of proposals for a directiveon toy safety before Christmas is also in the pipeline,in response to the European Parliament’s requestto improve theCE markingsystem. TheCE markshows thatan item meetsall the essentialrequirements setout by the relevantEU directives and that theapplicable conformity assessmentprocedures have been followed. The current systemdepends more on the conduction of the safety testscarried out by manufacturers themselves, whereasaccording to the European Parliament, checks andcertifications by independent inspectors will be moreeffective.MEPs are now demanding that all toy productsshould clearly show the place of production. Since theendorsement of a proposed Directive by the EU-27before the festive season is highly unlikely, some kindof measure is needed to step up action improvingthe marking system of toys during this campaign.Consistently, the Commissioner has underlined thatthere will be no more compromise where safety issuesare concerned and where European values are atstake. Also, even though the Commission believes inopen markets and fair competition, this will never becarried out at the expense of safety. As for trade withChina, it is in the interest of both parties to maintainstrong relations, as long as problems relating toproduct safety are solved.The ultimate goal for the EU is to strike acompromise between business and consumers, whereone would find companies guaranteeing safe goods;while parents, especially, are being warned about thehazards involved. The ‘Safety Holidays’ campaignis intended to provide direction on how to choose achild’s Christmas present; defining, in the process,which goods are dangerous and what precautionsshould be taken to protect children. In the end, actionat both EU and national level must go hand-in-hand togive consumers the high standards they deserve. For further information contact Forum Malta fl-Ewropaon telephone 2590 9101, or by email on foruminfo@gov.mt.Brenda Azzopardi is Research Analyst at Forum Malta fl-Ewropa22 L&s | DECEMBER ’07

ChristmasHOME FORChristmas is a special time for most of us and it means different things as we grow up. I stillremember, as a child, the thrill of waiting excitedly for Santa, until one day I caught sight ofmy mum creeping into our bedroom to put some toays in our stockings! It was sad to wake upto reality! Then it was the excitement of the first midnight mass, Christmas carols sung in theschool pageant, a fallen wing off a Xmas Angel’s costume, the special red ‘nylon’ tights wewere allowed to wear for showing off at grandma’s, and the general mayhem when meeting thebountiful cousins. I guess growing up has meant transferring all that onto my child, findingdelight in putting up our first family Christmas tree and waiting for the gulbiena togrow, as well as partying with friends, and making that extra effort to meet up withold acquaintances.Charlotte Stafrace asked Prime Minister Dr. Lawrence Gonzi about hisChristmas memories, and what the festive season means to himand his family.How was Christmas spent when youwere a kid?Christmas was the best time of the year for us.School holidays, football with friends, presents. Familyreunions, which were always a wonderful and excitingexperience for us all. Midnight mass. Chestnuts andcocoa at midnight. When it came to present-giving –we used to exchange presents at my grandma’s onEpiphany.Dr. & Mrs. Gonzi during last year's MaratonaAny early recollections of a particular Christmas orany usual ones?All of them were special events. In hindsight, each onewas an experience in growing up.Did you ever participate innativity plays as a child?No. I was never keen on stageperformances. I was a boy wholoved football because it gaveme the opportunity to express myselfwith a group of close friends whoshared my passions andpastimes.Did you believe in Santa Claus?I suppose so - at least till I was three or four yearsold until I discovered that our Santa bore a strongresemblance to one of my favourite uncles….. I knewthen - something was wrong.Do you holiday abroad in the Christmas season?Sometimes. But as a rule I prefer to spendthe time with my family and enjoy my homeenvironment.How will you be spending Christmas?Hopefully with my family at home.

| LIFE&STYLE |Dr. Gonzi with his familyOren Arnold (Americannovelist & Journalist):‘’Christmas gift suggestions:To your enemy, forgiveness.To an opponent, tolerance.To a friend, your heart.To a customer, service.To all, charity.To every child, a good example.To yourself, respect.’’What do you usually eat for Christmas lunch &who makes it?Christmas lunch is always a treat and brings mywife’s family together. New Year’s Day is reserved forlunch with my side of the family. Cooking is usuallyshared between family members – I’m just happy tobe exempted from the huge task of feeding all, sincecooking was never my forte.What does Christmas mean to you?It represents the time of the year that brings us alltogether as a family and inevitably provides us with anopportunity to reminisce about our earlier years. Moreimportantly it stimulates me to refresh my priorities in life.What doesChristmas meanto you?Christmas takes on different meanings for different people –there are those of us who see it as a spiritual time, a time formeditation and self-discovery. A time to celebrate the birth ofJesus and to rekindle our faith. Some may see it as a time tocatch up with family and friends. Many of us like to just spend,spend and spend as shops and restaurants make loads ofmoney. What about those who start playing Christmas Carolsin the middle of November, or have their Christmas trees upby December first? On the other hand, there are quite a fewwho use this time to get away from it all. And others who abhorthe commercialisation of the period and just moan and gripeabout it… Whatever your take on Christmas, it is nice to enjoythe spirit of giving - especially to those less fortunate thanus – and it is also a great time to step out of the rat race ofeveryday life, spend some decent, quality time with those welove, meditate on the year that’s gone past, and look forwardwith optimism to the year ahead. Is that a soppy, sentimentalthought? Yes, maybe, but no-one can deny its truth…L&s | DECEMBER ’07 25

| PROMOTION |a LUNCHfor all sensesIt was a motley crew of usthat descended upon the VillaBrasserie at Le Meridien StJulian’s a week ago to sampletheir recently launchedBusiness Lunches.Head Chef Andy Gaskin and sous chef Steve Mallia.With me to whet our appetites was singer andsongwriter Kristina Casolani; who has recentlyperformed at the Malta Music Awards and is alsonominated for the Bay Music Awards, Sue Rossi; oneof the pioneers behind the local modelling sector - andstill in the business after many years - and also thepresenter of the programme ‘The search’ on Net, andChris Gatt; Sales Director at BSL Furniture, who lovesto eat and chat - especially when seated between twoladies who were out to talk about beautiful women,music, and anything which brings these worlds together.Dining at The Villa Brasserie is a special experience,especially if you manage to reserve the private area,which is bathed with light from the huge windows. Itdid help that it was cloudless; and the vista of the baycompliments its surroundings, like a perfect picture.We were welcomed with an aperitif and then settledto our pre-starter which was a smothered carrot andorange water champagne. It was difficult to decidewhether to reach for our spoons or to drink the souplikemixture out of the goblets it was served in!After the initial introductions, we quickly madecommon connections through friends of friendsand acquaintances. We then started to chat aboutmodelling; a subject we all felt we had an opinionabout seeing as it garners so much media attention.Sue enlightened us greatly on the fashion scene. It isencouraging to note that nowadays there are moreand more gals and guys attending modelling courses,many of whom do so to boost their confidence or tomaster the catwalk. And, yes, you do get people of allsorts of shapes and sizes!Sue adds that it’s equally sad when you are facedwith a would-be model with a very large frame asit is when dealing with an underweight one, who isconvinced of looking ‘fat’ in a bikini. Sue always givesher best advice about nutrition and encourages ahealthy lifestyle to all prospective models. She’s alsohappy to see the end results of the hard work put in bythe students, but it’s realistic to say that out of every10, only one makes it to the top as a model.We went on to discuss the reliability of women in theworkforce when our starter - a white tomato risottowith parmesan foam - turned up. Most of us liked thisdish, finding it a tad unusual, with a tangy taste andcooked to perfection.Kristina SueDining at TheVilla Brasserieis a specialexperience,especially ifyou manage toreserve theprivate area,which is bathedwith lightfrom the hugewindows.ChrisL&s | DECEMBER ’07 27

| PROMOTION |In between spoonfuls of risotto, we chatted aboutKristina’s latest achievements in the music industryand her recording with Supafly, which she cites asone of her most exciting moments. She explained thatit’s a challenging business, and that quality levels areconstantly improving as are opportunities.When our first course arrived, we all stopped to takein the presentation of the dishes.The chefs had presented delightful creations. Acouple of the others and I had chosen the fish –citrus-perfumed sea bass, with a pumpkin cake (likea small muffin) with caramelized onion emulsion. Chrisfound the fish tender enough to flake off while I lovedthe lemony sauce which had the right tanginess to itwithout the onions being overpowering.Kristina’s lamb looked divine – so much so shecompared it to an artist’s painting. The lamb waseasily eased off its bone to reveal its bed of perfectlycooked asparagus.After a few mouthfuls, we took a break to digestour lovely food, and indulged in some more banter.Chris Gatt, who started life as a teen tennis prodigy,has been sales director at BSL for a number ofyears. He went into some detail describing how BSLhas evolved from being furniture manufacturers toimporting furniture directly from different suppliers inwe all agreedthat The VillaBrasserie isa wonderfulplace toentertain or beentertained, andwith its menuchanging everyquarter it’s sureto constantlyimpress.the Veneto region. Competition is rife in this businessand he explains it’s important to differentiate in orderto survive. BSL now supply good quality office andhouse furniture, with the exception of kitchens, to theirdiscerning clientele.Just before dessert came, we commented on thefriendly but unobtrusive service. Chris looked at hiswatch and hoped to be able to savour some sweetsbefore having to rush off. The dessert was servedwith some panache - the selection of sweets on eachof our plates was indeed spectacular. We each hada small serving of crème brulee, a sliver of a trufflekind of torte (sweet & deadly) and a strawberry creamice-cream on a chocolate case. It was difficult to finishall off – but I noticed very few crumbs left on theirlonesome selves when it was clear-up time.We washed it all down with coffees and to ourdelight (or not), a tray of freshly baked ‘imqaret’appeared. This was indeed a delightful touch, and justperfect with coffee.We finally got up from our tables to say ourgoodbyes just in time to meet the young chefand sous-chef and to compliment them on theircreations! By now we had become friends, and weall agreed that The Villa Brasserie is a wonderfulplace to entertain or be entertained, and with itsmenu changing every quarter it’s sure to constantlyimpress. 28 L&s | DECEMBER ’07

| | LIFE&STYLE NUTRITION |L&S bodyCliff Sultana Dip.PT (UK) Last month we touched on the subject of food labelling; specifically fats, carbohydratesand proteins which make up the kcals figure in the nutrition data section. In this issue we’lllook into the ingredients listed on food labels – where those obscure ingredients come from andwhat to look out for. Whether you’re a vegetarian, are worried about food allergies, or simplytrying to stay healthy, we’ll discuss (albeit briefly) the good and the bad, natural and unnaturalingredients, so the next time you go shopping for food, you’ll only buy what you really want to eat.Food Additives‘A food additive is something deliberately added to food which isn’tusually considered a normal ingredient, and which is likely to still bein the food (in some form) when you eat it.’ – In layman’s terms asdescribed by the BBC’s website.There are around 2500 food additives in use and these are growing byabout a 100 every year. Most of them are artificially produced but someare derived from natural sources such as E120 (Cochineal – made fromcrushed insects).The general assumption is that additives are bad and should beavoided at all costs. This is not always the case. Additives, suchas sugar, vinegar and salt, have been used for centuries to flavour,preserve and colour food. So, unless you consume all your food a shorttime after it’s been harvested, additives are necessary to preserve foodbeyond their natural life.E-numbers are used to show food additives that are legally permittedby the European Union, though not all additives possess an E-number.This last type will normally be listed on the label in its name formrather than as an E-number. There are a number of functions for whichadditives are used. Unfortunately we don’t have the space to list themall, but I have included a small table taken from the BBC websitewhich gives an indication of the range of E-numbers and their use:Principal Function GroupingsFunctionRangeColourings 100-181Preservatives 200-285 and 1105Antioxidants 300-340Acidity Regulatorsvarious numbersThickeners / Emulsifiers 322, 400-499 and 1400-1451Anti-caking Agents 550-572Flavour Enhancers 600-650Glazing Agents 900-910Sweeteners 420, 421, 950-970There are a small number of additives which have been shown to haveunpleasant side effects and, in worst cases, allergic reactions. Most ofthese additives can either be discarded completely (like food colouringwhich is purely aesthetic) or can be replaced by natural sources. Have alook at - http://intranet.yorkcollege.ac.uk/yc/new/hospitality/hospcat/5.html - which lists 50 food additives which would best be avoided.Food AllergiesThe Concise Oxford Dictionary defines the term ‘allergy’ as - a damaging immune response by the body to asubstance to which it has become hypersensitive. The substance in a food that causes an allergic reaction iscalled an allergen. An allergic reaction can be produced by a tiny amount of the ingredient that a person issensitive to.It is important to note that food allergy is not the same as food intolerance. In food intolerance the immunesystem is not involved and the symptoms are milder than those of an allergic reaction. Typical food intolerancewould be lactose, where the person does not have the necessary enzymes to break down milk sugar.Since November 2005, all pre-packed food sold in the UK has to clearly show any ingredients (such as nuts,eggs and soya) that may cause an allergic reaction. Some food ingredients made from these foods will notcause an allergic reaction because they have been refined and so do not have to be labelled.Some manufacturers choose to indicate on the label if a certain food could have gotten into the product by accident,during the manufacturing process, transport or storage. This is called ‘cross-contamination’, and it is at themanufacturer’s discretion whether to show it on the label. So if you have to avoid certain ingredients, choose onlyproducts that state ‘free from…’ or ‘…free’. That way you can be sure that there are no traces of the food.VegetariansWhen it comes to food labelling on pre-packaged foods, vegans and vegetarians have no easy meansto identify whether the food is suitable. In the UK the Food Standards Agency has issued guidelines tomanufactures so they can more clearly label foods which are suitable for vegetarians and vegans.These are only guidelines though, and the choice of whether to include the information on the label still restswith the manufacturer. And more confusing still, different manufacturers, shops and supermarkets have theirown rules for labelling, without knowing exactly what their criteria are.In this respect the list below, based on information from the BBC Food website, highlights some ingredientsto look out for.E901: beeswax used as a glazing agentE207: lactic acid derived from milkAlbumen: egg white, mostly found in baked goodsAnchovies: found in Worcestershire sauce, shrimp paste and fish sauceAnimal fats: sometimes found in biscuits and cakes. Can also be found in margarines, spreads and ice-creamGelatine: made from animal ligaments and bones. Used as a setting agent in sweets (especially chewy ones),nutritional supplements (capsules), ice-creams, jellies, mousses, yoghurts and panna cottaRennet: enzyme extracted from the stomach lining of calves. Found in hard cheesesVitamin D3: derived from sheep’s wool. Found in margarinesWhey: a by-product of the cheese making process where rennet has been used. Found in crispsThis is only a brief insight into the mystery that is reading food labels. In my research I came across some varyconfusing legislation and guidelines as to what can or cannot be listed on a food label. Despite this I hope thatafter reading this article you can make your next visit to the supermarket a more knowledgeable one. L&s | DECEMBER ’07 31

| HEALTH |antibioticsContact us with your queries. If you have a medical question email us at: life&style@media.link.com.mt or write into: DOC Q & A, Life & Style, Media.Link Communications Co Ltd, Triq Herbert Ganado, Pieta PTA 1450. Pleasestate your age, sex, initials and town. A selection of questions will be answered in the magazine but our doctor cannotenter into personal correspondence.John Cutajar M.D.(doctor of medicine and surgery)The answers to specific problems may not apply to everyone. If you’re worried, see your GP.Almost 80 years ago, a young Scottish researchscientist, Alexander Fleming, made a discoverythat would change the course of history. It was thediscovery, almost by chance, of the first antibiotic:penicillin. This would eventually be hailed as “themiracle drug” that would forever change the treatmentof bacterial infections, which prior to this discovery,were a major cause of death throughout the world.Today, most of us are familiar with the class ofdrugs referred to as antibiotics. We have probablyall been treated at some time or other with a courseof these medications, and undoubtedly most of uscan vouch for their effectiveness through personalexperience. However, there are several aspects ofantibiotic use with which many may not be familiar.Believe it or not, this lack of awareness is probablythe cause of one of the greatest health hazards ofcontemporary medicine.The term antibiotic refers to a drug or medicationthat works by killing or limiting the growth of bacteria.These are small microscopic organisms that canoccasionally invade and grow within the human bodyto cause infection. It thus follows that antibioticsshould only be used when indicated for treatment (andsometimes prevention) of bacterial infections.However, not all infections are caused by bacteria.Other micro-organisms such as viruses and fungi mayalso be responsible. Examples of viral infections includethe common cold and most sore throats. Such illnesseshave to run their natural course. They will resolve overa period of days, irrespective of whether antibiotics areused or not. In these cases, treatment with antibioticsScientist alexander flemingwill be ineffective, if not harmful! Here, treatment shouldbe symptomatic. This means that other medications canbe used as needed to help control symptoms (e.g. painkillersto relieve pain) and make the person feel betteruntil the illness resolves. Someone may falsely attributecure to antibiotics if these are used, when in reality theywould have had no influence whatsoever on the outcome.Unfortunately, this has fuelled demand for inappropriateuse of these drugs.Inappropriate antibiotic use over the years hasled to the development of antibiotic resistance,a phenomenon described by the World HealthOrganisation as “one of the major health caredisasters of the 20 th century.” When an antibiotic isused it will kill those bacteria that are susceptible toits effects, leaving behind those that are resistant toit. These survivors will produce others of their kindthat are similarly resistant to, and thus cannot bekilled by, that particular antibiotic. This is more likelyto occur when an antibiotic is used in an insufficientdose, or for too short a period. Such drug resistanceis rapidly becoming a serious public health concern.For instance, most infections acquired in hospitalsare caused by bacteria that are resistant to at leastone of the antibiotics most commonly used to treatthem. In some cases these infections may even becomelife-threatening. Inappropriate antibiotic use will leadto the development of more and more of these resistantstrains. Ultimately, an effective and useful antibioticmay eventually be rendered useless.Another important concept is that not all antibioticswork on all types of bacteria. Some are called broadspectrumantibiotics, and are thus effective on avery wide variety of bacteria. Others have a narrowerspectrum, and their effectiveness is more specificto a particular type. Additionally, different types ofantibiotics differ in their ability to reach differentparts of the body. When choosing to treat an infectionwith an antibiotic, a doctor should choose one thatcan reach the site of infection adequately, and thatis most likely to be effective against the particularbacteria responsible for causing that infection. So itis not simply a case of deciding on whether to use anantibiotic or not. Serious thought should also be givento the type, dosage and duration of treatment. Thesedecisions should only be taken by trained medicalprofessionals, and that is why antibiotics shouldn’tbe sold by a pharmacist over-the-counter, but only onpresentation of a valid medical prescription.Like all other drugs, antibiotics can have unwantedside effects. These range from the mild and trivialto the seriously unpleasant and severe. It is oftenacceptable to take the risk of experiencing some ofthese effects when in a particular case, antibiotictreatment will be of obvious benefit. However, it wouldbe foolish to take such risks in situations whereantibiotic treatment is not necessary. Runny noses,fevers and sore throats are more often than not dueto simple viral infections. So we should not expect ourdoctors to prescribe antibiotics for just about anythingwe complain of. Refraining from doing so often reflectsresponsibility and sound clinical judgement, ratherthan what some people regrettably interpret as medicalincompetence. Although you may not realise it, yourdoctor may be doing you a favour, preventing you fromspending money on, and risking the side effects of atreatment you do not need.It is clear that antibiotics, when used well, canbe a valuable tool in combating disease. Conversely,inappropriate and excessive use has the potential ofcausing an endless list of undesirable and hazardouseffects. Unless we want to go back to the pre-penicillinera, when simple bacterial infections were a major killerin the world, both health care professionals and patientsshould act more responsibly when antibiotics are to beused. Doctors should prescribe them only when indicated,pharmacists should refrain from selling them over-thecounterand patients should closely follow medical adviceand take their full course of medication as instructed.These measures can help curb the development ofresistance, and allow us all to keep on benefiting from SirFleming’s discovery for many years to come. L&s | DECEMBER ’07 33

| BITS |RAZZLE DAZZLEDecember is the month to razzle. With the onslaught of this season’s festivitiesit’s difficult to resist falling foul to temptation. Here’s how to make sure you lookyour best at all times: You can look good regardless of size and shape, however go for styles andcuts that flatter your figure. If you are small framed or ‘petite’, avoid clothes with horizontal stripes, layersor too many colours. Opt for simple stylish lines. Tall and slinky figured should avoid vertical lines and patterns. Low-slung,straight-leg trousers with kitten heels will look great on you. If you are pear shaped, avoid clingy or bias-cut dresses. Instead opt forfloaty, feminine skirts which will make you feel feminine. If you are ample-bottomed or on the biggish side, avoid squeezing into atight skirt or trousers. You will look slimmer in looser fits and longer jackets. Splash out on some new lingerie – satin or lace is always undeniably sexy. A goodfitting corset can transform your shape and make you feel like a million dollars !!“If you haven’t got charity inyour heart, you have the worstkind of heart trouble.” Bob HopePROBIOTIC YOUR PARTYAs the festive season kicks off and we head for a cocktail of greasy canapés, mince pies andalcohol, little thought is given to our digestive system. An upset gut can interfere with our overallwell-being and spoil those social plans. So give your body a head start and take a probioticevery day and you will find it easier to survive the seasons’ excess. Choose from the vast arrayof probiotic yoghurt drinks available or opt for probiotics which are also found in foods likebananas, onions and artichokes.LIFEBITSCOMPETITIONWINTER MOODS CONCERTIf you would like to be with the ‘in’ crowd this ChristmasEve, answer the question below, and you and a guest canbe watching Winter Moods in concert with a host of otherguests, on 24 December at Sky Club.(We have a total of 6 tickets to give away)Question : What is the name of the lead singer of Winter Moods?Answer : ........................................................................................Name : .......................................................................................Address : .......................................................................................Tel Mobile/Home :..........................................................................Answer the question, fill in your details and send to :Winter Moods Concert Competition, Life & Style, Media LinkCommunications Co. Ltd, Triq Herbert Ganado, Pieta PTA 1450by latest 20 December 2007This season gold cocktailand short dresses are infashion.Dresses at Tango aredesigner made/high endfashion from Paris, Milanand Madrid, chosenespecially by owner, Mr.Paul Musu! Mr. Musu alsooffers his expert advicein the design process tomake catwalk designssuitable for non modelsto wear.Wear something specialthis season from:Tango Boutique,64, Old bakery Str.VallettaTel no: 2123050636 L&s | DECEMBER ’07

| FASHION |DRIPPING IN BLINGIs all about mega visual impact says Noemi Zarb.Glitter. Glimmer. Shimmer. Pile-on-the-accessories isvery much the look of the season … just the thing tomax your sex appeal for all those Christmas parties.Gone are subtle and muted tones; the catwalks andthe high street are pumping up the volume on glitz.And the flashier the better. Chandelier earrings, chunkychains, wristfuls of bangles and fistfuls of rings… plusno apologies for the clang and clatter of fake gold.Although some A-celebs are giving the impression ofstashing away their ingots and rocks, who ever saidthat bling is out?Lashings of flash trash or oversized pieces madefrom the genuine article are the signature of sleazebecause dripping in gold and diamonds singles youout as rotten at heart. Flaunted by gangsters, spivsand rappers, the gaudy gilt look carries no guiltcomplex. Carried off with humour it’s a staple ofcontemporary chic proving how excess and kitschmake wonderful bedfellows. Perfectly in sync with thecurrent high on maximalism that exudes more than awhiff of decadence; golden-threaded, bead-encrustedaccessories have never been so irresistible … and socommonplace. Like metallic fabrics they show off yourassets best. So with a little luck and less of a delicateskin, the current gold rush or cool crass of brass isn’tgiving you a rash.No doubt gold’s lack of subtlety has underminedits mythical mystique. Its glare embodies ostentation.For real money, serious wealth is invisible. But theitch to sparkle spells out how good it feels to tell theworld you’re worth a fortune. Meaning loving goldand indulging in arresting jewellery is saying you loveyourself to bits. This is mainly what’s firing the craze forbig, bold and brazen jewellery. For all its flamboyanceand pretentiousness, there’s no denying gold as theuniversal signifier of excellence and staggering riches.The spell of gold is ingrained in our worldview.Everywhere the winner lifts gold. We tout youth asgolden. Economists insist that crude oil is black gold.(Politicians wage war on the flimsiest of excuses soas to get hold of seemingly fathomless oil wells.) Theunique power of gold does not merely symbolisewealth. It is a concrete image of wealth itself andits derivative pleasures. Nor does the allure of goldsimply emanate from its extraordinary sheen. It isalso malleable and indestructible – properties thatconjure the enigma of metallic sensuousness. Andeven though our perception of gold changes accordingto the ebb and flow of fashion, when it comes tothe crunch, the power of gold feeds on its ownseductiveness……A seduction which lavishly touts an unending egotrip. “Buying yourself jewellery is a wink at yourself.It’s a smile at your shadow. You do it in complicitywith yourself,” Diane von Furstenberg asserts. Thiswoman certainly knows all about it. Her fast-livingglam is mirrored in her own designs of impossibleto-missgold jewellery. Nor does she differentiatebetween the significance of buying and receivingjewels. “When a man gives you jewellery, it showshow much he cares for you or how much he doesn’twant to lose you or how valuable he thinks you are,”she adds. “And when you buy it for yourself, it’s theexact same thing.” So you don’t have to wait forCupid’s arrows to get you noticed.L&s | DECEMBER ’07 37

| FOOD |KNOW YOUR TURKEY✁In the run up to Christmasyou would be hard-pressedto find a woman whoisn’t running around like aheadless turkey. Here’s howto banish stress by beingwell organised!This is easier said thanby Gloria Mizzi done, but it always paysto try. This year I’m all setto achieve a stress-freeholiday season by keeping the Christmas menu simple.So let’s try and do this together by deciding the menuahead of time. Are we going to have the traditional fare– chicken soup, timpana, roast turkey and Christmaspudding - or other delicious alternatives? If it’s turkey,the all time favourite, here are a few facts.The turkey came originally from America and wasfirst domesticated by the Aztecs in Mexico. TheSpanish introduced turkeys into Europe; and theysoon became a popular choice in France, Italy andBritain too. When early settlers from Britain, Franceand Holland crossed the Atlantic to North America,the vast flocks of turkey that roamed wild providedthem with sustenance. They were plentiful and so easyto trap or shoot that the older children of the familywere given the responsibility of catching them. Turkeyis a lean source of protein and provides B vitamins,phosphorous, potassium, magnesium, zinc and iron.COMPETITIONWin a meal for two at theWild Thyme restaurant(excluding wine). Answer thequestion, fill in your details,and send to: Wild ThymeCompetition, Life & Style, Media.link Communications Co Ltd,Triq Herbert Ganado, Pieta, HMR 1450Question: What are the herbs necessary forcooking the 'Turkey with Mushrooms' recipe?NAMEAnswer: ......................................................................................................................................................................................................ADDRESS............................................................................................................................................................................................................................................................................TEL/MOBILE......................................................................................................................................Send in your answers by the 31st December 2007.My Christmas MenuDELICIOUS ALTERNATIVESSmoked Salmon Pâté❉ ❉ ❉ ❉ ❉ ❉ ❉ ❉ ❉ ❉Tortellini in Chicken Soup❉ ❉ ❉ ❉ ❉ ❉ ❉ ❉ ❉ ❉Stuffed Turkey Breast❉ ❉ ❉ ❉ ❉ ❉ ❉ ❉ ❉ ❉Mincemeat Sponge Pudding❉ ❉ ❉ ❉ ❉ ❉ ❉ ❉ ❉ ❉So if it’s turkey this Christmas here are the roasting times.Preheat the oven to 180°C / 350°F / Gas 4. Calculate the cooking time according tothe weight of the bird (remember to weigh the bird and stuffing separately and addthe two together for total weight). Use the following as a guide to time, checking andbasting regularly during roasting.❉ for birds up to 4.5kgs allow 20 minutes per 450gr plus an extra 20 minutes❉ for birds over 4.5kgs allow 18 minutes per 450gr plus an extra 20 minutes❉ for birds over 6.5kgs allow 15 minutes per 450gr plus an extra 20 minutesPoints to remember:A frozen turkey must be thawed completely before cooking. Unwrap and place on arack in a deep dish so that any liquid that drips from the bird as it thaws runs belowthe rack. Place in the refrigerator and allow two to three days for a 4.5kg bird, andthree to four days for a 6.5kg bird. Never stuff the turkey in advance of cooking.The stuffing can be made in advance, but the turkey should not be stuffed until justbefore it is placed in the oven. Never shorten the cooking time because althoughthe meat may appear cooked, extra time must be allowed to cook the stuffingthoroughly. When the breast is brown, cover with foil and continue cooking. Removefoil for the final 20 minutes of cooking. To check if it is cooked, insert a skewer intothe thickest part of the thigh. If the juices run clear it is cooked. If the juices are pinkand the meat is soft, return to the oven and check again after 20 minutes. Whencooked, remove turkey from oven, cover closely with foil and let it rest for at least 15minutes before carving.'All ingredients used in these recipes have been provided by the courtesy of GalaSupermarket, Testaferrata Street, Msida'L&s | DECEMBER ’07 39

| FOOD |SMOKEDSALMON PATÉServes 4This starter is easy to make and can be prepared beforehand.250gr smoked salmon½ cup double cream60gr butter1 teaspoon French mustard3 teaspoons olive oil4 shallots *2 tablespoons lemon juicesalt and pepper to taste*Shallots are distinct sub-species of onions, distinguished by clusters of severalbulbs at the leaf base. Most are smaller than onions, are composed of finer layersand they contain less water.Roughly chop the smoked salmon and place in electric food processor or blenderwith the melted butter and blend until combined. Gradually combine the lemonjuice and oil and blend again until smooth. Add the cream and mustard and blenduntil combined. Season with salt and pepper and fold in the finely chopped shallots.Spoon the pâté mixture into 4 individual serving dishes and smooth the tops with asmall spatula. Garnish with a sprig of fresh parsley and refrigerate. Serve with toasttriangles.TORTELLINI INCHICKEN SOUPSERVES 4Nothing beats good old-fashioned chicken broth on a cold day, and adding goodquality tortellini makes it an excellent treat.1 whole chicken - about 800gr 1 handful of parsley2 pieces of beef bones1 bay leaf2 celery stalks1 teaspoon black peppercorns1 small onion – sliced3 litres cold water2 carrots – slicedsalt to taste1 courgette – trimmed and slicedPlace the chicken and bones in a deep pot with all of the vegetables, the parsley,bay leaf and peppercorns. Add the water and bring to a boil. Lower the heat, skimoff any foam that forms on the surface, cover keeping the lid ajar and simmer gentlyuntil the liquid has been reduced by half, for about 2 hours. Strain the broth and letit cool to room temperature and refrigerate to solidify the fat on the surface. Lift offthe fat and reheat. Season with salt, bring to the boil and add the tortellini (about10 per person), lower the flame and cook for about 15 minutes. Let it rest for about 5minutes and then serve immediately.Klipfel ReislingVery dry, full bodied and fruity, this wineof classic perfection compliments thefinest food. Very elegant with a greenyellowcolour, sharp to the nose with afloral leading note, this wine offers avigorous taste in the mouth.RenaissanceBlancBright pale green-gold in colour.A fresh young fruity bouquet It hasTasty fruit and is easy flowing withmedium body.40 L&s | DECEMBER ’07

| FOOD |TURKEY BREASTWITH MUSHROOMS MINCEMEATSPONGE PUDDINGServes 6SERVES 61kg turkey breast – butterflied(the butcher will open them for you)3 garlic cloves – choppedsalt and freshly ground black pepperThese little puddings are light enough to finish off your meal and are a great way touse up any mincemeat left over from mince pies.200gr pancetta – thinly sliced3 tablespoons extra virgin olive oil125gr butter – at room temperature finely grated zest of 1 orange1 tablespoon fresh sage – chopped 20gr dried porcini mushrooms125gr castor sugar6 tablespoons mincemeat (add a1 tablespoon fresh rosemary –1 glass dry white wine2 large eggssplash of brandy to loosen if it’s toochopped125gr self-raising flourthick to fold into mixture)Preheat oven to 180˚ (gas mark 4). In a small bowl, combine the sage, rosemary, garlicand salt and pepper to taste. Spread the turkey breast out flat and pound it with a meatmallet until it is about ¼ in (6mm) thick. Cover it with half of the pancetta and sprinkle1 teaspoon baking powderYou will need 6 well-greased ramekinswith the sage mixture. Roll up the turkey breast into a cylinder shape and wrap it inthe remaining pancetta. Now tie tightly with a kitchen string. In a roasting pan, overmoderate heat, warm the olive oil. Add the turkey and cook, for about 10 minutes turninguntil golden on all sides. Place the pan in the oven and cook for about 1 hour. Meanwhilein a small bowl, soak the mushrooms in warm water to cover for 30 minutes. Drain andsqueeze out any excess water. Finely chop the mushrooms and add them together withPreheat the oven to 180°C (170°C in fan assisted oven) or gas mark 4. In a largebowl whisk together all the ingredients, except the mincemeat, with an electricwhisk or by hand, until well combined. Gently fold in the mincemeat, and then dividebetween the ramekins. Place on a baking tray and cook for about 20 to 25 minutes,till cooked through. Carefully loosen edges, then turn out and serve with fresh creamor custard.the wine to the pan. Cook for a further 10 minutes. Remove the turkey from the pan.Reheat the pan juices on the stove top, scraping up any browned bits on the pan bottomand reduce slightly to form a sauce. Snip the string off the turkey breast. Slice thebreast and arrange on a platter. Pour the sauce over the slices and serve immediatelyaccompanied with roast potatoes and other vegetables of your choice.Albert BichotStefano FarinaPinot NoirMoscato d’ AstiBright medium ruby red in colour. FreshThis wine has a golden or strawwith good varietal fruit; red berries andyellow coulour, with scents typical ofcherry; supple and round, balanced,a truly fragrant Moscato. Its taste iseasy-flowing body.aromatic, typical of Moscato.All the wines are imported and distributed by Mirachem Marketing Limited. For more information, please call 21214434 or visit www.mirachemltd.comL&s | DECEMBER ’07 41

| CROSSWORD |CROSSWORDCHRISTMAS STAR(Hint: Put the letter S in the small starin the middle)ACROSS4. Fails to snow where shepherds kept theirflocks by night?7. Tricks held back by these magi (5)10. Sort of cake seen at Christmas? (5)11. Generous sort of 5 down (5)12. Carrier of Christmas message, note, is aswindler (5-4)16. Spiritual leader’s endless chatter (5)18. Something angel has, causing dread (5)19. Meal (stuffed turkey, perhaps) eatenaround noon on Christmas day (5)21. Book for these visitors at Christmas (5)PRIZESTHIS MONTH’S PRIZESPACEVILLE · Tel. 21388545Tip-Top SportsTel. 2180 33811st prize: Weekend Break for 2 at the Alexandra Palace Hotel2nd prize: JB Stores Lm10 voucher3rd prize: Pizza for 4 from Buon Caffé, St Julian’s4th prize: Lm10 voucher from Salon Services5th prize: ProAb machines - Lm29 – Tip-Top SportsLast month’s WINNERS1st prize: Mr. Reuben Borg, Mosta2nd prize: Ms. V. Aquilina, Tarxien3rd prize: Ms. Elizabeth Brisley, Hamrun4th prize: Mrs. M. Boffa, Blata l-Bajda5th prize: Ms. Mary Anne Farrugia, San GwannLast month’s solutionAcross – 1. Poodle; 3. Jersey; 7. Leather;8. Mined; 9. Linen; 10. Marmalade; 11. Crater; 12.Matinee; 13. Biology; 15. Reaper; 18. Decorated;20. See 5 down. 21. Elcom; 22. Swallow; 23. Quince;24. Assess.Down – 1. Pebble; 2. Learn;; 3. Juror: 4.Remnant; 5 & 20 across. The Merry Widow; 6. Adhere;7. Liner; 12. Meridian; 13. Badger; 14. Oarsman; 16.Endow; 17. Dwarfs; 19. Taste; 20. Walks.Send in the correct answer to:Life&Style Crossword Competition, media.linkCommunications,Triq Herbert Ganado, Pietà, PTA 1450.Send in your correct entries by 26 December 2007.DOWN TO LEFT1. Three seen, in the main, on Christmasmorning (5)3. “Once in ----- David’s city” (5)7. Author who works with original Christmaspresent? (9)8. Many a song for foreign mother atChristmas (5)9. Timid animals watched over at Christmas(5)12. Seasonal girl ----- (5)13. Small bird – the redbreast, that visits usbefore Christmas (5)18. Rebel angel getting one in real trouble(5)21. Child gets pirate captain before end ofplay (5)DOWN TO RIGHT1. Grips, perhaps, part of Christmas tree(5)2. Short description in verse or in prose of acharming scene in rustic life (5)4. Monetary unit of France, Belgium andSwitzerland (5)5. Drink suitable for 21 across? Just theopposite (5)6. Wildly stakes all in attempt to makepeople buy presents? (5,4)14. During Christmas I anticipate someonecoming from East (5)15. Leaves servants (including oneWenceslas had) (5)17. Covered by companion of 20 down in 12down (5)20. Christmas decoration left in sacredsurroundings (5)Prices starting fromLm4.50/€10.48Ask for our special parking deals when booking.L&s | DECEMBER ’07 43

| TV |Net TV toMove It in 2008This January, NET Television will kick off yet anotheryear of entertainment programmes in style. But that’snot all. This is just the beginning. Bidding farewell to afantastic 2007 whilst greeting the New Year, viewerswill be counting down towards a new programme inthe company of Louise Tedesco, Jean Claude Micallefand Toni Busuttil. As from January 4 th , Move It will be aweekly Friday appointment for viewers both young andold. This new cabaret show will kick off with a specialNew Year’s Eve edition and will be transmitted live fromModern Image Studios.Aldo Busuttil and Laura Bruno, both of whom hailfrom Voices, will be the resident singers, with exclusivefootage of Freddie Portelli featuring each week. Gueststars will include well-known singers as well as someup-and-coming talent.Move It is also proud to be featuring many exclusiveinterviews with international personalities. Theproduction team is currently in negotiations tohost a number of international stars onthe show - celebrities already knownto the Maltese public.Another important element ofthis cabaret live show will bedance. Ranging from Modernto Ballroom, the show willprovide the setting for adance competition in Latinand Hip Hop and will beopen to participants aged16 and over. The dancecompetition is beingorganised by an expertin this field - Kim Spiteri,a qualified (NATD)dance teacher andprincipal ofthe DanceCollegeStudios ofMsida. Kimwill be deliveringBailatino Classeswhilst her colleagueRose will be teaching thecompetitors the art of Hip Hop.Moreover, Ballroom and Latin dance experts,including award-winners Roxanne and Jonathan, willThe productionteam is currentlyin negotiationsto host a numberof internationalstars on theshow - celebritiesalready known tothe Maltesepublic.be showcasing their talent to the delight of the studioaudience and viewers’ alike. In the meantime, Katrinand Nicholas, a talented new duo on the dance scenewill be making their debut on the Move It stage.Besides the elements of dancing and singing whichare synonymous with Cabaret shows, Move It will haveother resident guests, including a lawyer, Dr BernardGrech and an architect, Mr David Vassallo, who willeach invite other visitors to their particular spots eachweek.Move It is a guaranteed success in the handsof the fabulous and beloved trio Toni Busuttil,Louise Tedesco, and Jean Claude Micallef.These three popular TV hosts will begetting together for this weekly fete ofentertainment. Behind the scenes,Norbert Friggieri from ModernImage will be directing. He hasteamed up with producer LilianaRisiott for this ambitious andexhilarating project.The Move It productionteam is confident that NetTV viewers will not miss thisnew and exciting show– it’s a production thatshall doubtless becomea weekly appointmentthat will gear viewersfor a dynamicweekend. L&s | DECEMBER ’07 45

| RADIO |FamilyValuesEric Montfort talks to Gemma Sirol abouther new programme on Radio 101, and herlove for the true Christmas message.“Christmasencouragesme to delivermore work,and for meand mycolleagues,the sense ofhappiness wecollectivelyfeel, cannotbe put intowords.”Gemma Sirol’s Fost il-Familji came about as a resultof her work experience in first aid and with variousvoluntary organisations, as well as mounting popularityof her contributions in the media. Fost il-Familji is acollaborative effort between Gemma Sirol and SimoneEllul, the latter having been involved with the newsdivision at NET-TV and Radio 101. Over the pastfew weeks, Simone has been responsible for dealingwith phone calls, text messages and emails duringGemma’s live programme, which is a lively programmetackling a vast array of subjects - issues that vary fromfood, education and sports to alcohol abuse.With the help of various contributors this talk showoffers a different slant - giving it an edge over othersimilar programmes. “As the commissioner of St.John’s Ambulance Brigade, a member of the CivilProtection Council and the Police Board, I feel at homewith various issues - especially in the fields of disciplineand safety, of course!’’ In fact, the issue of safety hasfeatured prominently in her recent programme aboutalcohol abuse. Gemma undertook a lot of research todescribe alcohol’s damaging effects - from self-inflictedbodily harm to third party injuries as a result of recklessbehaviour through alcohol. Gemma’s programmes alsodraw on the legalities of the topic being discussed,before she signs off traditionally with a light-heartedproverb or quip.Christmas time is a time of action for the Sirolfamily. “My husband, my son and I are all activelyinvolved with the St. John’s Ambulance Brigade,where we use our resources to transport sick andelderly people in order to join their relatives or friendsfor their Christmas meal. This gives me a great dealof satisfaction.” Gemma is known to make thingshappen and is not one to give up easily. Last year,despite undergoing a serious operation in London,she made sure that two weeks before Christmas, shewas well enough to undertake her usual Christmasactivities. "My son took care of the decorations andthrough his help, I could continue with my annualseasonal agenda, as well as making sure I could keepmy yearly Christmas invitation to my aunt, who sadlypassed away shortly after’’.This is certainly inspiring especially to those whoare caught up in their daily fast lives - “Christmasencourages me to deliver more work, and for me andmy colleagues, the sense of happiness we collectivelyfeel, cannot be put into words. Christmas is a periodto offer help, solidarity, and reach out and hopefullyprovide the necessary assistance to all those whoneed it in order to motivate them to be able to startagain.”Gemma is also very critical with the way Christmastime has been commercialised. “Although it is reallygreat to see a renewed interest in traditions like theChristmas crib, the procession of the Holy JesusChild, and the Midnight Mass, we have been seeinggreater secularisation of this sacred feast. I personallyfind it hard to swap Midnight Mass for a ChristmasEve dinner. The likes of St. George Preca havecontributed to reviving a tradition that was almost deada century ago. Now, we even have the Christmas Eveprocession being organised by the MUSEUM in theUnited Kingdom!’’ Gemma is not one to mince herwords when it comes to her strong principles - ‘wecannot have strong families if moral values are notstrong.” She hopes that she and her team will continueto highlight such principles for the long-term commongood, through persuasive, educational means.Fost il-Familji is broadcast on Radio 101 at 9.00 amevery Saturday. 46 L&s | DECEMBER ’07