TODAY GILL MCCORMICK
In the following blogs all of us at Swissphysio would like to share with you our way to cope with the lock down and our favourite recipes. No need to say that we would love to hear from you. What are you doing, your thoughts and your experiences? Why don’t you drop us a mail or send a funny picture of you or a video? If you agree then we could share your comments with everybody
Here how Gill McCormick, one of our desk angels, is experiencing her quarantine.
Gill has been with swissphysio since 11 years, first as a patient and then as invaluable administrator and friend. She is one of the friendly voices and faces which great you when you come to SWISSPHYSIO.
Gill is also at the moment the only Geordie in the international swissphysio team, although Angela is working hard on her accent and has been nominated “adopted Geordie”. Gill is a real busy bee and has a fast unlimited patience, an infectious laughter and great sense of humor.
About the lockdown
- 1 What have you been doing to stave off boredom.
I’m not really bored to be honest. I have more time to get the routine housework done. Plenty of gardening, digging out dead ivy including roots, rendering a small garden wall and painting, planting flower seeds, vegetable seeds and doing my pots, as well as the normal upkeep of lawns etc.
- 2 Have you discovered any new hobbies or interests.
I’ve discovered how to use virtual classes to do yoga. I will be learning how to knit, to hopefully knit baby clothes! And bearing in mind I last picked up needles at the age of 7-8 years old and could only manage to knit a scarf with many holes , this will take some doing!
- 3 What do you miss most about normal life?
I mainly miss seeing my family and friends, socialising and attending gym classes.
I also miss chatting to the lovely clients that call into Swissphysio for treatment and seeing their joy when they are “fixed “or able to manage their condition better.
- 4 What is the first thing you will do when this is over.
See my family and friends.
- 5 What are your top words of encouragement or advice for people during lockdown.
Always plan for the following day by making a list the night before. Tick what you have achieved as you go, which gives you a feeling of satisfaction. And you haven’t sat around being bored!
The recipe: Lamb steaks with feta and mint
This Greek recipe is a great and easy one to celebrate the wonderful flavour of our Northumberland lamb. It combines succulent lamb steaks with colourful vegetables, feta and fresh mint – perfect for easy entertaining.
- 4 lamb leg steaks, trimmed of fat
- 4 tbsp olive oil
- 300g new potatoes, scrubbed and thinly sliced
- 1 large courgette, sliced
- 1 red onion, sliced
- 2 red peppers, deseeded and sliced
- 8 garlic cloves, peeled
- 4 tbsp red wine vinegar
- 100g feta cheese, drained
- 25g fresh mint leaves, finely shredded
- Heat a large frying pan with a tight-fitting lid over a medium heat. Brush the lamb steaks on one side with a little of the oil. Add the steaks to the pan, oiled-side down, and fry for 3–4 minutes until nicely browned.
- Lightly brush the lamb steaks with a little more oil, then flip them over and continue frying for a further 1 minute. Transfer the lamb steaks to a plate and set aside.
- Add 1 tbsp of the oil to the pan and heat. Add the potatoes and fry, turning them over occasionally, for 5 minutes or until they become golden and start to soften.
- Add another 1 tbsp of oil to the pan. Add the courgette, onion, peppers and garlic to the pan and continue frying, stirring occasionally, for 5 minutes or until all the vegetables are tender.
- Meanwhile, mix the remaining oil with the vinegar in a small jug or bowl. Return the lamb steaks to the pan, placing them on top of the vegetables, and pour in the oil and vinegar mixture. Crumble the feta cheese over the top. Reduce the heat to low, cover the pan and cook for about 5 minutes (for medium-rare), or for 7 minutes (medium-cooked).
- Uncover the pan and scatter over the mint. Season with freshly ground black pepper to taste. Serve at once, straight from the pan, with the pan juices spooned over.
And what have you been doing and what is your favourite recipe?
Please tell us by email, firstname.lastname@example.org or via Facebook @swissphysio.
We look forward to hearing from you.Published on: 1st May 2020