Volunteer Information

There appears to be a continual shortage so there is a daily need for Move Makers to seek out those wheelchairs not returned to the correct areas.

Any faults/repairs you identify please report to Jill who will log the information and take the required action.
Anchor points: we must ensure that the fire panel adjacent to Amigo’s is not obstructed in any way.

There is now a small stock of special keys to release wheelchairs without the need to use a coin or plastic card. Please sign out and return the key at the beginning and end of your shift.

Wheelchair training continues to be ongoing. Anyone interested in undertaking the training please discuss with Jill and keep an eye on the White Board for available dates.

The name game:
Now the hospital move has been completed the name Move Maker will shortly fade into history. Suggestions for the new title under which we will operate are very welcome and there is a list in our office for you to add yours. The closing date is 5pm on Friday 25th July.

Refreshment areas :
All of the concession outlets are now open.
League of Friends open each weekday and are now open on weekends. We have now been asked to help between 10am and 2pm Tuesday to Friday. Please advise your team leader at the start of your shift if you are happy to undertake this duty.

F O O D  F O R  TH O U G H T 
Alan’s Famous Chocolate Brownies!
Due to the popularity of Alan’s famous Chocolate Brownies, I can now reveal the secret recipe!
1/2 teaspoon low fat spread
75g (2 3/4 oz) dark chocolate, about 70% cocoa solids, broken into even-sized pieces
75g (2 3/4 oz) plain flour
1/4 teaspoon bicarbonate of soda
150g (5 1/2 oz) castor sugar
25g (1 oz) cocoa powder
2 eggs, separated
100g (3 1/2 oz) extra light mayonnaise
1 teaspoon vanilla extract
2 tablespoons skimmed milk
  1. Preheat the oven to Gas Mark 4/180oC/fan oven 160oC. Line the base of an 18cm (7 inch) square cake tin with baking paper and grease the side with the low fat spread.
  2. Fill a medium size saucepan with about 4 cm (1 1/2 inches) of hot water.
  3. Put the chocolate in a heatproof bowl and rest the bowl on top of the pan so it fits snugly—do not let the water touch the bottom of the bowl. Bring the water to a gently simmer and heat the chocolate, stirring occasionally until it has melted. Carefully remove the bowl from the pan and let the melted chocolate cool slightly.
  4. Sift the flour and bicarbonate of soda into a large mixing bowl. Reserving one teaspoon of the cocoa powder for dusting if required, stir the rest into the mixture, then stir in the sugar.
  5. Beat together the egg yolks, mayonnaise, vanilla extract and milk in a separate bowl, then stir the mixture into the flour mixture.
  6. Whisk the egg whites in a clean grease-free bowl for about 1 minute, until they form soft peaks, then carefully fold them into the chocolate mixture with a metal spoon.
  7. Pour the mixture into the tin, spread into an even layer and bake for 20-25 minutes until the cake is risen and just firm. Leave to cool in the tin, then turn out and spread the melted chocolate over the top, allow to cool in a refrigerator, then cut into 16 pieces.
PS:  Dave’s put on 2lb in weight eating too many !!

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