President Brian welcomed everyone as they popped up on the ZOOM Screen, he also was able to welcome special guest, AG Dick Johnston and again from Itay our Associate Member Tony.
Dick told us he was on his final roundup of his club's before leaving office at the end of next month and had ZOOMED into the meeting with a great rotary background which he constantly changed as he spoke about Shelter Box and polio eradication. As well as rotary themes, he at one stage he appeared to be walking ashore on a blissful tropical island, then treated us to the Northern Lights.
Several of our members then caught on and added their own screens, Alan Todd and Geoff James included their recent house sale pictures, Geoff also included vistas over Urswick Tarn, all of them looked extremely good and will no doubt encourage other members to experiment with alternative backgrounds.
Brian, after thanking Dick moved on to introduce guest speaker slot which Geoff James as he told us about making Rhubarb Gin, a particular favourite of his and Ken Riley, see his instructions below...
Frank Randall conducted the Foundation Draw which was won by number 26 - Mike Silver who appeared on screen with one of his pet pooches.
Another welcome interlude to the tedium of self isolation for many of us.
Geoff's recipe
Ingredients
1/2kg pink rhubarb
stalks
200g caster sugar (don't use golden - it muddies the colour)
400ml gin
Method
Take a and wash the rhubarb, trim the stalks and discard the base and any leaves. Cut the stalks into 3cm lengths and split them lengthwise. Put in a 1 litre Kilner jar with the sugar. Shake everything around, put the lid on and leave overnight. The sugar will draw the juice out of the rhubarb.
After 24 hrs, add the gin, seal and shake everything around. Leave for about 4 weeks before drinking. You can strain the liquor off through a muslin-lined sieve and transfer to a bottle.
Use the rhubarb remains either as a crumble or as Ken Riley does with ice cream.
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