August/week one

This is mainly stuff stored from last year.

Back Health Awareness/August/Calcium, vitamin d, and osteoporosis prevention

Movie of the Week

Friday

Crucible of Horror

Free version

1980 – The Shining

(free version)

Film Fashion/suspiria/how to pull off trends in a classic way

Saturday

uk.pinterest.com/pin

S01E08 The Sweet Scent of Death

This connects to baji on the beach and on the buses

Love Thy Neighbour (1973)

Sunday

https://www.bbcgoodfood.com/recipes/chicken-provencal-olives-artichokes

chicken provence

Serve with low calorie chips or Aunt Bessies frozen roast potatoes.

For Chicken Provençal, a classic dish featuring chicken braised with tomatoes, olives, and herbs, a dry white wine from Provence is an excellent choice. A Provençal rosé or a light red wine can also be a good match.

Here’s a more detailed breakdown:

White Wines:

Provençal White Blends:Look for wines featuring blends of Marsanne, Roussanne, or Grenache Blanc, often found in Southern Rhône wines. These wines offer a good balance of body and flavor, complementing the richness of the dish.

Ugni Blanc (Trebbiano):This crisp, tart white wine, also known as Trebbiano Toscano, is a common grape in Provence and can be a great option.

Chardonnay:A dry, unoaked Chardonnay, especially from Burgundy, can also pair well, especially with the lemon and herb flavors in the dish.

Sauvignon Blanc:This wine’s citrus notes can enhance the flavors of the tomatoes and other vegetables in the Chicken Provençal.

Rosé:

Provençal Rosé: A pale pink, dry rosé from Provence, often a blend of Grenache, Cinsault, and other grapes, is a traditional pairing with Chicken Provençal, offering refreshing acidity and fruit flavors.

Red Wines:

Côtes de Provence Red:If you prefer a red, a light-bodied Côtes de Provence red, often a blend, can be a good choice.

Pinot Noir:A light-bodied red like Pinot Noir can also work well, especially if the dish has a slightly richer sauce.

Other Considerations:

Oaked vs. Unoaked: Consider whether you prefer an oaked or unoaked wine. Oaked wines will have more vanilla and toast notes, while unoaked wines will be more fruit-forward.

Acidity: A wine with good acidity will help cut through the richness of the dish and cleanse the palate.

Personal Preference: Ultimately, the best wine pairing is one you enjoy the most.