You are currently browsing the monthly archive for April 2011.
The annual get-together of the whole Association this year will again be at
North Weald Aerodrome and the planned date is Saturday, 20 August.
The arrangements for the day are as usual: meet up at the Airfield Museum, lay our wreath at the Memorial, and then drive to The Squadron for the remainder of the day.
Timings:
11.00 onwards Meet up at the Airfield Museum and view
exhibits
11.45 Lay Association Wreath at Airfield Memorial
12.00 Drive to The Squadron for Refreshments
13.00 Lunch
14.30 Talks
15.30 Raffle
16.30 Depart as you will
Please return your Booking forms By 23 July at the latest.
Because of progressive increases in prices and an increase of VAT, the cost this year will have to be slightly increased — £15.00 per head for members and their guests (£10.00 for our ATC Cadets and children under drinking age — any under eights free). If you can still manage to bring a Raffle prize, please do so as the Raffle proceeds boosted Association funds by almost £100 last year.
See Website http://northwealdairfieldhistory.org/content/squadron
February 2012
I have booked the Petwood Hotel in Lincolnshire for the next Canberra Crews reunion in February 2012. It is South East of Lincoln at Woodhall Spa. The booking forms will be sent out later this year.
See Web Site at http://www.petwood.co.uk/
Event Menu choices for 2012
Menu 1 –
Cream of Roasted Plum Tomato Soup
Finished with double cream and chives
* * * *
Breast of Chicken
Served with smoked bacon and a wild mushroom sauce
Selection of fresh Vegetables and Potatoes
* * * *
Lincolnshire Plum Loaf Bread & Butter Pudding
Served with a vanilla custard
* * * *
Coffee and After Dinner Mints
Menu 4 –
Serrano Ham
Served with caramelised red onion,
Toasted pine nuts and parmesan
* * * *
Blade of Lincolnshire Beef
Carved on a horse radish mash
With a truffle & wild mushroom sauce
Selection of fresh Vegetables and Potatoes
* * * *
Lemon Tart
Served with a compote of woodland berries
* * * *
Coffee and After Dinner Mints
SOUPS
Cream of Roasted Plum Tomatoes
Finished with double cream and chives
A Red Pepper and Goats Cheese Soup
Topped with a red onion and goats cheese crostini
Minestrone Soup
Offered with freshly grated parmesan cheese
Broccoli and Stilton Soup
Finished with toasted flaked almonds
VEGETARIAN DISHES
Deep Fried Tempura of Vegetables
Served with a timbale of rice with a sweet chilli sauce
Roasted Bell Peppers
Filled with vegetable and cheese risotto
A Tartlet of Spinach and Blue Cheese
Served with Provencal sauce
A Fricasse ofWoodlandMushrooms
Sautéed with garlic and shallots, finished with
White wine and cream and served in a filo basket