Wells u3a are planning to have a stall in Wells Market on Wednesday 2 June, which so happens to be u3a day. We are bedecking the stall with specially made u3a bunting and the members at the stall will be wearing sashes we’ve made with “Wells u3a” printed on them.
On the day , not only will we be promoting all the groups available in our branch but will be launching our cookery book entitled “Wells u3a Recipes Tried and True”. 15 members of Wells u3a contributed to the 77 delicious recipes in 6 sections, starters, mains, vegetarian, dessert, bread and cakes and jam and marmalade. The idea came about at one of our coffee mornings, between two members, when we used to meet face to face before lockdown. Our Chair, Sue put in a plea in one of her weekly bulletins for members to submit recipes and there was such a good response that careful selection had to be made to prevent repeat recipes.
We have set up a committee of six members to plan u3a day and have had Zoom meetings to discuss each person’s responsibilities. As the public relations officer on the main committee, it has been my responsibility to contact the local press, radio and television.
Sue has contacted the Mayor and the Town Crier who will be in attendance on the day to announce our presence and visit our stall. We are asking as many group leaders to be at the stall at various times during the day to inform people about their subjects and hopefully recruit more members. We want to impress on people that you don’t have to be an academic to join u3a but just have spare time to come along and make new friends with similar interests.
A Recipe from Wells u3a’ Recipe Book
illustrated by a member of the Painting for Pleasure group
Chicken with Creamy St Agur Sauce by Liz Jeanmaire
4 skinless and boneless chicken breast fillets
115g (4oz) St Agur cheese, diced
120ml (8 tbsps) half fat crème fraiche
5ml (1 tsp) cornflour, dissolved in 5ml (1 tsp) cold water freshly ground black pepper
Preheat grill to medium
Grill the chicken breasts
Place St Agur cheese and crème fraiche in small saucepan & heat gently until melted, stirring
Stir in the cornflour mixture & gently simmer the sauce for 1 minute, stirring until thickened slightly.
Season with black pepper.
Serve spooned over the chicken, accompanied with rice & seasonal vegetables.