The Four-Way Test

• Nothing new to report

• $3300 down last month due to payments made to Kids on the Lake
• Increase of $5100 for the year
• Received letter of thanks from Foodbank for our donation
• Full payment required by 7 March for the Cruise on the Lake

• Induct new member Tracey Bartholomew with sponsor Alison Howlett
• 14 February – Board meeting
• 28 February – Area 7 Meeting, Westward Ho Golf Club, Military Road
• 1 April – President Elect Training Session at Charles Campbell College, Paradise
• 2 April – District Assembly at Charles Campbell College, Paradise

• Nothing to report

• Thank you to everyone who helped at Carousel on 4/5 February with 5 shifts
• 2/4 NRM Bill’s Birthday Great Train Race committee meeting tonight after Rotary meeting
• NRM – 3 events this year – refer to folder
• 21/2 – Sponsors dinner – no guest speaker on this night – each committee will speak briefly

• Nothing to report and will be away until 7 March 2023

• 6 February – Bunnings BBQ – made $1010, stock purchased $220 (not used) with profit of $1220

• Thank you to all for the Blanket Revolution and distributed to various places
• Thank you to Tracey for You tube video from last week showing members getting into it
• CHATS  - supports homeless in Port Adelaide need more blankets and desperate need of a freezer

• 7 February – Ted Manka – the Holy Land tour part III
• 14 February – Maggie Yarrik, Lawyer – Wills and Funeral testaments
• 21 February – Sponsors dinner – invitations have been sent and will have Heart Kids presentation
• 28 February – Joint Area 7 Meeting @ West Ho Golf Club, West Beach
• 14 March – Cruise on the Lake
• 4 April – Peter Clark, Monarto Zo

• Brian Thomas

Ingredients:

Directions:

1. Heat a little oil in a large saucepan and cook onions until soft then add mushrooms and cook till tender, about 5 minutes.  
2. Add mustard then stock slowly while mixing in the mustard and simmer for 15 minutes. 
3. Reserve about 100 gms of the mushroom then process remainder of soup and return to saucepan before adding balance of mushrooms and stirring in the cream.  
4. Serve in soup bowls garnished with the chives.