Edition Number 130 October / November 2016

WEB PAGE www.csci.org.au

DISCLAIMER

ALL ARTICLES IN THIS MAGAZINE ARE PRINTED IN GOOD FAITH FOR THE

COMMUNITY AND DO NOT NECESSARILY REPRESENT

THE VIEWS OF THE INNISFAIL COMMUNITY SUPPORT CENTRE INC

Contents Page 2 Cassowary Coast Drug Support,

Directories, Rec Morning

Page 3 Bruno and Zeira Zanoletti 70 years

of marriage

Pages 4 & 5 Partners in Recovery, Coping with

Stress, Brotherhood of Books,

Rec Morning

Page 6 & 7 Worried about your teenager,

Crossword, Bond Article

Page 8 Cheesecake Recipes

INNISFAIL & DISTRICT Community Information Newsletter

Produced by the

COMMUNITY SUPPORT CENTRE 13-17 Donald Street, P O Box 886, Innisfail 4860

Phone: 40438400 Fax: 4061 7312 Freecall: 1800 616 001

This edition proudly sponsored by

Partners in Recovery

Sun, Sand and Surf, Summer is almost upon us. This edition is proudly sponsored by Partners in Recovery. We have two wonderful recreation mornings coming up which are Belly Dancing and Italian Cooking. We also have an interesting article on rentals and ideas on how you can relate to Teenagers. This will be our 2nd last edition for

the year as it is only less that 12 weeks to Christmas…..

Talkabout October / November 2

Cassowary Coast Drug Support Group

For families and friends of people affected by drugs

Meets at the Community Support Centre, 13 -17 Donald Street, Innisfail.

Phone 4043 8400 for more information.

NEW DIRECTORIES

AVAILABLE

The Community Support Centre Innisfail is pleased to announce that the following updated publications are now available for sale from the

Centre ($10.00 ea)

2017 Welfare Services

Directory

2017 Directory of

cultural, service

and sporting clubs

The Directories may also be downloaded free of charge from

www.csci.org.au

Talkabout October / November 3

BRUNO AND ZEIRA ZANOLETTI

70 YEARS OF MARRIAGE To many, 70 years is more than a lifetime, but for Zeira and Bruno Zanoletti, this year marks 70 years of love and commitment to each other as they celebrate their Platinum Wedding Anniversary. Their courtship was innocent and brief with chaperoned outings to the movies and dances. Married on the 31

st August 1946, the couple had humble beginnings in the sugar

town of Gordonvale and Freshwater. Then, aged 19 and 23, they had a full life ahead of them, one that would see the birth of two children, 5 grandchildren and eventually 7 great grandchildren (and counting). The couple honeymooned at Magnetic Island, a holiday that neither of them would ever forget and one which ignited a love of the ocean and fishing, which they still enjoy to this day. In 1949 Bruno and Zeira bought a sugar cane farm in Babinda where they would raise their family. Life on the farm was tough, but they both worked extremely hard to make it comfortable, creating many beautiful and lasting memories along the way. Zeira’s resourcefulness and love of cooking meant that nobody ever went hungry and, in time, this culinary passion earnt Bruno and Zeira a reputation as top shelf caterers in the Babinda area. Bruno was a devoted member of the Lions and supported as always by his wife, the two catered for hundreds of people at events such as Miss Australia, weddings and private parties. When asked what the secret to a happy marriage is, Zeira immediately says, “give and take…sometimes I’m right, sometimes he’s right, it’s all about give and take”. Bruno and Zeira’s attitude to marriage and commitment to each other is testament to the type of people they are, patient, forgiving and kind. They value the simple things in life such as time with family and friends, a love of animals and the outdoors. Family and friends travelled from all over to help them celebrate their milestone. They were even surprised with letters from very important people including The Queen, The Governor General, The Governor of Queensland and The Prime Minister. We congratulate them on their 70 years of marriage and wish them many more.

Talkabout October / November 4

Located in the red brick building at 1 Rankin Street Innisfail across from Woolworths is Our Place Wellness Centre together with Worklink. The Worklink staff deliver federally funded programs for people who experience a mental illness. These are Partners in Recovery (PIR) and the Personal Helpers and Mentors Service (PHaMs). In addition to these they operate a Disability Employment Service (DES).

Many readers who have been living in Innisfail for some time will nostalgically smile remembering they visited the building on a weekly or fortnightly basis when it was the Child and Maternal Health and Welfare Centre where the “cranky nurse” would scold Mothers if their babies were over or under weight or if they had prickly heat rash. Not much has changed in the building as far as décor including the remaining 1960’s pink hand basin but the up-to-date services delivered now adhere to “recovery principles” which are currently found to be the most appropriate and successful way to support people who experience mental illness.

Unfortunately the fast-pace of the world in which we now live, thanks to the internet, combined with financial pressures and relationship stressors has the rate of mental illness diagnosis such as depression and anxiety, increasing to higher rates than ever before. Over use of prescribed medication, self-medicating with illicit drugs and/or alcohol adds to the severity of mental illness. This often results in complex issues around the social determinants of health such as suitable affordable housing, access to basic nutritional food, finance, employment/education, social networking, general and legal support as well as access to an affordable health care system. If having a mental illness isn’t enough, people who are unwell contend with the burden of stigma. They often feel embarrassed and set apart from other people and also have to deal with negative attitudes and discrimination on a day to day basis in their local community.

Our Place Wellness Centre and all of Worklink’s three programs offer care and support to people who are working towards recovery, this being the ability to self-manage, develop social networks and be able to function within the community.

Pat Vallance is the Support Facilitator for Worklink’s Cassowary Coast “Partners in Recovery Initiative”. The Support Facilitator’s role is to work side by side with people to find solutions to issues which present as obstacles to short or long term goals. This involves linking people to other services best placed to provide the service or support.

The PHaMs (Personal Helpers and Mentors Service) Team is made up of Peter Newman as Team Leader, Tracy Philpot as a Peer Support Worker, Olivia Walker and Bernice Pagano as Recovery Workers. As a “Personal Helper” they can support people to improve relationships; become involved in activities; cope better with day to day tasks; access other services and achieve goals to improve their lives.

Julie Strickland’s role as Employment Consultant of the DES program assists people match their skills and work capacity to available vacancies in the Cassowary Coast area often offering attractive subsidies to employers to help cover wage costs for the initial period while the new employee is learning the job as well as on-going support and mentoring.

If you know of someone who experiences mental illness and who would benefit from support, don’t hesitate to contact one of the Worklink team in Innisfail on 4061 1666 or 40618520.

Talkabout October / November 5

BROTHERHOOD BOOKS http://www.brotherhoodbooks.org.au/ Reading and recycling - and helping a good cause at the same time. ‘Welcome to Brotherhood Books, where our team of dedicated volunteers sort, clean and price high-quality donat-ed books for you. When you order from us you also keep them out of landfill, reduce your carbon footprint, and support the many worthy charitable programs run by the Brotherhood of St Laurence.’ Brotherhood Books. Keeping Real Books Alive. FREIGHT FREE ON ORDERS OF 3 BOOKS OR MORE

Talkabout October / November 6

Worried about your teenager? Let’s talk about teenagers. Childhood is skill building time, whereas teenage years is a time to reshape what they have learnt into an identity of their own, checking with their peers as they go. This is also a time for developing independence, resilience and planning for the future. To do this the young person needs to have some space and freedom, and a relaxation of childhood rules. The brain is still developing, therefore some reactions are

poorly thought out, or not considered at all. Chaos results, reflected frequently in the state of their bedrooms! But learning comes with trial and error. The main lesson for parents at this time, is to not take it personally, your teen is too self-occupied at this time to aim anything at you. Stay open to communication, don’t over-react and, with time, the issues will be resolved. During these years try to avoid asking your teen what is wrong with them, but instead ask what is happening for them. Are they experiencing bullying or other difficulties at school or with friends? Are they concerned about how they look? All these things can make these years more difficult, especially with the change in hormones. Clinical Psychologist, Dr Howard Bath, suggests that there are three main requirements for a healthy teen :- • Safety – teenagers need stability, reliability and a routine, at home, and elsewhere. Connections – they need positive relationships with the parents and teachers. It

can be important also for the teen to have another significant adult in their lives, to confide in and help turn negative thoughts into something positive.

Emotions and Impulse Management – one of the main protective factors in a teen’s life is their ability to self-regulate and manage their emotions, as well as being able to reflect on events and determine how they should react appropriately.

If you continue to be worried about your teen contact the Community Support

Centre Innisfail

on 40438400 for further advice or to talk to a counsellor.

Talkabout October / November 7

Checklist for tenants when inspections are due: **Important: Firstly read labels and use correct cleaning products

Clean stove including elements, tops, oven and around stove

All vinyl and tile floors swept and mopped

Vacuum all carpets

Clean skirting boards

Wipe any marks, dirt or mould off all walls and doors

Remove cobwebs from ceilings, walls etc.

Clean windows and wipe out tracks and sills

Scrub sinks in kitchen, bathroom and laundry and wipe down/scrub tiles to prevent mildew

Toilet scrubbed: include seat, bowl inside and out and behind to prevent stains

Wipe all cupboard doors and light switches

Fans all wiped and clean to prevent rust forming

Window and doors screens brushed clean to help breeze and stop mildew

Carports, paths and driveways swept and hosed

Lawns mowed and gardens tidied

All rubbish removed from inside the house and outside

Checklist for tenants when moving out: **Important: Firstly read labels and use correct cleaning products

Windows including sills, security/fly screens to be properly cleaned. Rubbers and edging wiped of any bugs etc. and glass cleaned and left without smears

Walls, ceilings, skirting boards, doors and door frames washed down and marks removed

Light fittings, power points, fans and switches cleaned and working

Clean stove: include oven, elements, grill, doors and surrounds thoroughly using proper cleaning products

Kitchen cupboards and bench tops to be cleaned inside and out

Floors to be swept, vacuumed and mopped

Carpets to be professionally cleaned and receipt provided

Remove all rubbish, toys, food and personal belongings

Cobwebs from inside and outside removed

Sinks in kitchen, bathroom, laundry and the shower and bath all scrubbed and cleaned, soap scum removed from tiles and glass

Toilet scrubbed and cleaned inside, outside including seat and lid

Vanity cupboards, mirrors etc. wiped and cleaned thoroughly

Hot water system wiped over

Carport, sheds, driveway swept and hosed. Degreaser used on any oil stains.

Lawns mowed, edges tidy, weed gardens

Rubbish removed from inside and outside including little bits of paper or cigarette butts

Wheelie bin emptied, washed/hosed out and put back in place

Professional pest control for fleas done if pets allowed and receipt provided

Make appointment for Exit Inspection

Make sure all windows and doors are locked and keys returned (you can be charged rent until keys are returned)

Advise of your forwarding address for mail etc.

Electricity needs to remain on until final inspection and or cleaning/or repairs completed (if you are responsible for them)

When all this work has been completed you have a much greater chance (if your rent is up to date) of getting your bond returned and leaving with a good reference from the landlord to be able to apply for

rentals of your choice in the future.

For free tenancy advice: Qstars 1300 744 263

Talkabout October / November 8

CHEESECAKE WITH FRANGELICO CHERRIES

80ml (1/3 cup) Frangelico liqueur

155g (3/4 cup) caster sugar

400g fresh cherries, pitted

1 x 360 frozen Sara Lee French Cream Cheesecake, thawed

1. Place the Frangelico and sugar in a small saucepan over a low heat and stir until the sugar dissolves. Increase heat to high and bring to the boil. Simmer for 2-3 minutes or until the syrup thickens slightly.

2. Add the cherries to the syrup. Cook, stirring occasionally, for 2 minutes or until the cherries soften slightly. Set aside for 30 minutes to cool. Transfer to a bowl and place in the fridge for 30 minutes to chill.

3. Place the cheesecake on a serving platter. Top with the cherries and pour over some of the syrup.

MACADAMIA CHEESCAKE LOG

2 x 250g packets cream cheese, chopped, softened

2/3 cup caster sugar

2 tablespoons maple syrup

1/3 cup thickened cream

220g macadamia shortbread cookies 1. Using an electric mixer, beat cream cheese and sugar until smooth. Add maple syrup and cream. Beat until thick. 2. Place 2 tablespoons mixture on a plate to secure cookies. Sandwich cookies together with half the mixture, assembling on plate. Cover top and sides with remaining mixture. Cover. 3. Refrigerate overnight. Cut on an angle to create a striped effect. Serve.

10 MINUTE HONEY CHEESECAKE 2 butternut snap biscuits

250g block cream cheese, softened

1/4 cup honey

12 shortcrust pastry tartlets

300ml tub thickened cream, whipped

1. Place biscuits in a small food processor. Pulse until crumbs form.

2. Using an electric mixer, beat cream cheese and honey until smooth.

3. Spoon cheese mixture between pastry cases. Spoon cream into a piping bag fitted with a 1cm fluted nozzle.

DOUBLE CHOCOLATE CHEESECAKE SLICE

1 packet Arnott's Choc Ripple biscuits

100g butter, melted

2 tablespoons hot water

1 tablespoon gelatine powder

2 x 250g packets cream cheese, at room temperature

1 cup thickened cream

3/4 cup caster sugar

150g white chocolate, melted, cooled

50g dark chocolate, melted, cooled

1. Brush a 16 x 26cm slab pan with melted butter to grease. Line the base and two long sides with non-stick baking paper, allowing the sides to overhang.

2. Process the biscuits in a food processor until finely crushed. Add the butter and process until well combined. Use the back of a metal spoon to spread and press the biscuit mixture evenly over the base of the pan. Cover with plastic wrap. Place in the fridge for 30 minutes to chill.

3. Meanwhile, place the hot water in a small heatproof bowl. Sprinkle with gelatine. Place the bowl in a saucepan of simmering water and stir for 2 minutes or until the gelatine dissolves. Set aside for 5 minutes to cool.

4. Use an electric beater to beat the cream cheese, cream and sugar in a bowl until smooth. Add the white chocolate and beat until well combined. Beat in the gelatine mixture. Pour into the prepared pan.

5. Drizzle the dark chocolate over the cheesecake. Use a skewer to create a swirled effect.

CHOC RIPPLE CHEESECAKE TART

150g Arnott's Choc Ripple Biscuits

60g butter, melted

375g cream cheese

55g (1/4 cup) caster sugar

1/2 teaspoon vanilla extract

3 eggs

100g dark chocolate, melted

1. Preheat oven to 180°C (160°C fan). Grease a 13cm x 36cm rectangular tart tin. Place the biscuits and melted butter in the bowl of a food processor and blend until the mixture resembles wet sand.

2. Place the mixture in the tart tin and press firmly over the base and sides of the tin. Bake in the oven for 10-12 mins or until firm. Allow to cool completely.

3. Place the cream cheese, sugar and vanilla extract in the bowl of an electric mixer, beat until smooth. Add the eggs, one at a time, beating well between each addition.

4. Divide the mixture into two equal amounts and add the melted chocolate to one portion. Spoon alternate amounts of the chocolate and vanilla mixture into the tart case and then, using the end of a spoon, swirl the two mixtures to create a 'ripple' effect. Bake for 20-25 minutes or until just set. Cool and serve.

Did someone say………..

CC HEESECAKE?HEESECAKE?