by Glotime | Dec 11, 2018 | Featured, SILVER SCREEN BALL
On the 1st December 2018 family, friends, celebrities and sponsors came together at Pinewood Studios for the Silver Screen Ball incorporating the Sylvia Anderson Awards.
Here is just some of our favorite photos from the night.














by Jackie Brooks | Dec 11, 2018 | Featured, GloWellness
The Queen in Alice in Wonderland also said ‘Sometimes I have believed in six impossible things before Breakfast time’.
Mark Twain famously said ‘eat a live frog before breakfast’ as that will be the worst thing that will happen to you for the rest of the day. A little extreme perhaps, as we would expect from this notorious progressive, but it does illuminate something I have been observing for some time.

A recent study at Harvard University in the States concluded that high achievers complete a number of tasks before breakfast, because the morning brings new feelings of opportunity and achievement, and we are more likely to break through barriers with energy and optimism.
It is also true that the most successful leaders and entrepreneurs have always had one thing in common, they are reportedly early risers and do their most important (and perhaps most dreaded) tasks first thing, rather than delaying them for later in the day.

So I decided to put it to the test. The first thing I would say, and perhaps it is not the best time of the year to say this, but an alcohol free ‘night before’ helps to give you the energy in the morning to tackle your tasks.
As a writer I understood this theory, as I always do my best work between 6am and 8am and it is downhill all the way after that. I put it down to being an early riser and not being a ‘night bird’, but reading this report it does seem to work across the board.
As someone who is involved in a number of projects, and juggling a family with young kids, I tend to write everything down and prioritise as best I can, but as you know if you are in a similar position, this does not always pan out, with other more urgent factors rearing their head throughout the day.

So armed with this freshly confirmed revelation, I have put it to the test, and have been writing down three tasks to achieve as soon as I wake up in the morning, that are important or urgent, and that I can realistically achieve before breakfast.
Has this made a difference to my day? Absolutely! With key tasks being completed so early in the morning, it reshapes the day and affords you so much more space to achieve your goals so that it is a guaranteed win win all the way to Supper time.

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by Glotime | Dec 7, 2018 | Featured, GloKitchen
Did you know that the Christmas Pudding originated as far back as the 14th Century when the ingredients were quite different from how they are today, and was more of a main course containing mutton.

Then as it evolved it became a Christmas dessert and a silver coin, usually an old fashioned six pence was hidden inside. The ideas was, whoever found it would get good fortune for the following year. There were no health and safety or allergy restrictions in those days.

So why not bring back some of those old traditions, I don’t mean mutton or a six pence, but perhaps put something unusual but edible inside as a surprise when serving your Christmas feast this year.
Ingredients
- 150 grams currants
- 150 grams sultanas
- 150 grams chopped prunes
- 175 ml sherry
- 100 grams plain flour
- 125 grams fresh breadcrumbs
- 150 grams suet
- 150 grams dark brown muscovado sugar
- 1 teaspoon ground cinnamon
- ¼ teaspoon ground cloves
- 1 teaspoon baking powder
- grated zest of 1 lemon
- 3 large eggs
- 1 medium cooking apple (peeled and grated)
- 3 tablespoons honey
- 125 ml vodka or brandy (to flame the pudding)
Instructions
- Put the currants, sultanas and prunes into a bowl with the sherry, swill the bowl a bit, then cover with clingfilm and leave to soak overnight or for up to 1 week.
- When the fruits have had their soaking time, put a large pan of water on to boil, or heat some water in a conventional steamer, and butter your heatproof plastic pudding basin, remember to grease the lid, too.
- In a large mixing bowl, combine all the remaining pudding ingredients (except the vodka/brandy),
- Add the booze soaked fruits, scraping in every last drop of liquor with a spatula, and mix to combine thoroughly, then add the all important 'sixpence'.
- Scrape and press the mixture into the prepared pudding basin, squish it down and put on the lid. Then wrap with a layer of foil so that the basin is watertight, then either put the basin in the pan of boiling water (halfway up the basin) or in the top of a lidded steamer and steam for 5 hours, checking every now and again that the water hasn’t bubbled away.
- When it’s had its 5 hours, remove carefully and, when cooled slightly, unwrap the foil, and put the pudding in its basin out of the way in the kitche, until Christmas Day.
- On the big day, rewrap the pudding (still in its basin) in foil and steam again, this time for 3 hours.
- then transfer to a plate, add the booze and light it !
- serve with clotted cream, custard or just as is.
