State of Origin Night

 

On the Final night of state of origin a group of Roseneath Residents gathered in

the Community Hall with RAO staff (Sara) to watch the game on the big tv. There

was food and drinks to enjoy, as well as cheering and yelling at the tv at times. There were a few

Queensland supporters amongst the group, So well done NSW on the win!!!

 

 

NAIDOC Week

In the month of July 2024, Roseneath Residents and Staff celebrated the Aboriginal Culture. A group of

Residents were invited to attend Glen Innes High School for the raising of the flag ceremony, there

was also a morning tea and art judging contest held for guest and family.

Roseneath also held a culture day where residents were able to learn more about the indigenous culture.

Roseneath also had a bush tucker day for any Residents and staff that would like to try Indigenous food.

 

Markwell Foods

The morning of July the 16th of 2024 Markwell Foods brought a display and taste testing of different food options to

Roseneath Aged Care community hall for the residents to attend. All staff and Residents had a wonderful time,

the food was displayed in such a beautiful way and the Residents and Staff thought it tasted even better then it looked.

We all look forward for the next visit.

 

Poem of the Month

Speak Their Name

Someone I love has gone away

And life is not the same

The greatest gift that you can give

Is just to speak their name

I need to hear the stories

And the tales of days gone past

I need for you to understand

These memories must last

We cannot make more memories

Since they’re no longer here

So when you speak of them to me

It’s music to my ears.

-kp c 2013

Out of the Ashes/FB

 

Recipe of the Month

Healthy San Choy Bow Recipe

Kayla Itsines-sweat.com

Prep time: 5 mins

Cook time: 20 mins

Total time: 25 mins
Serves: 2
Dietary preferences: Dairy-free, Gluten-free option

Ingredients:

1 tbsp sesame oil

1 garlic clove, crushed

1cm piece of ginger, finely grated

2 spring onions, finely chopped

½ medium carrot, finely grated

250g lean pork mince

½ tbsp soy sauce or tamari

1 tbsp oyster sauce

juice of ½ lime, plus wedges to serve

1 large handful bean sprouts

sea salt and ground black pepper, to taste

4-6 baby cos leaves

sliced red chilli, to serve

1 small handful coriander leaves, picked

20g roasted peanuts, chopped (optional)

Method:

Heat a large wok over medium-high heat until hot. Add the oil and carefully swirl it around to coat the sides of the wok.

Add the garlic and ginger and cook for 1 minute, stirring constantly. Add the carrot and cook for a further 1-2 minutes until softened, stirring frequently.

 Add the pork mince and cook for 5-6 minutes or until it changes colour, stirring frequently with a wooden spoon to help break up the mince.

Reduce the heat to medium-low. Add the soy sauce and oyster sauce and stir to combine.

Add the spring onions and 2 teaspoons of lime juice and cook for 2 -3 minutes or until heated through, stirring occasionally.

Stir in the beansprouts and cook for 1 minute, to soften..

Season with salt, pepper and additional lime juice, if desired. Spoon the pork mixture evenly into the cos lettuce leaves.

To serve, place the pork san choy bow on two serving plates.

Top with the sliced chilli, coriander and peanuts, if using. Enjoy!

Monthly Updates and Reminders

Aged Care Employee Day, is on Wednesday 7th of August 2024.