WW12 2024

WOMANSWAY.IE 51 Picture This Do you have photos you’d like to share? Send them to [email protected] GET IN TOUCH Find out what Woman’s Way readers have been up to recently… A light stew for an Irish summer’s evening. From: Leanne Hegarty Holiday reading in Matagorda, Spain. From: Bernadette Brady, Dublin Trampoline duckies. From: Wally, Co Laois Summer at last. From: Joan Loughman Colours that pop. From: Moira Lonegan, Co Donegal

52 WOMANSWAY.IE 1 GRAVEN A Strongly fi xed B Rounded stones C Coward 2 FISTULA A Bone in the arm B Rustle C Narrow duct The word may sound familiar, but do you know what it means? C. 2 A 1 ANSWERS: WORD WISE ENTER TO WIN QUINN HAIR & BEAUTY HOW TO ENTER Please send a picture of your completed crossword grid to [email protected] No postal entries please. The closing date is June 17, 2024 This Woman's Way competition is open to anyone resident in NI and the Republic of Ireland, aged 18 and over, except employees and their families of Harmonia Publishing, its printers and anyone else connected with the competition. No purchase is necessary. We will only accept one competition entry per reader. Prizes are awarded by drawing entries after the closing date. Winners will be notifi ed by email. The editor’s decision is fi nal. One lucky reader will receive Silcare QUIN professional haircare products, including serums, shampoos and conditioners, and Quinn Hair & Beauty hair tools to tame your locks. Visit quinnhairbeauty.com WORTH €75 No postal entries please. The closing date is June 17, 2024 Born in Cork in 1966, I’m an Irish journalist, author and broadcaster. I played rugby with Sunday's Well and later captained the under-20s team and played Gaelic football and hurling for the Bishopstown GAA club. I became the youngest person in Ireland to be appointed a newspaper editor when I became editor of the Sunday Tribune and currently present a news review show on Today FM. My wife is CEO of Parentline and we have fi ve children. A singer, I was born in Bradford in 1984 and was runner-up on the fi rst series of Pop Idol. I have a 15-year-old daughter Missy with my ex-wife Suzanne Mole. I am known for having a stutter, and have talked about my speech impediment publicly. I moved into musical theatre and appeared in West End productions of Joseph and the Amazing Technicolor Dreamcoat and Les Misérables, and more recently, I took part in ITV2’s The Big Reunion. CELEB PIXELS Gareth Gates. 2 Matt Cooper 1 ANSWERS: PRIZE CROSSWORD 12 ACROSS: 1. DULL (4) 3. KILLER (8) 8. INLET (4) 9. SEE (8) 11. EXHUMATION (12) 13. ORDINARY (6) 14. PASS (6) 17. SELF-CONTRADICTORY (12) 20. BILLS (8) 21. TEAM (4) 22. SECLUSION (8) 23. SMALLER (4) DOWN: 1. DEGENERATE (8) 2. COUNSELLOR (7) 4. MEAT-PIN (6) 5. ACHIEVE (10) 6. DESCENDANT (5) 7. REQUIRE (4) 10. OPPONENT (10) 12. WAKEFUL (8) 15. CHAIR (7) 16. GO UP (6) 18. NEW (5) 19. OSCULATE (4). QUICK CROSSWORD SOLUTION ISSUE 11 ACROSS: 1 ECLECTICISM; 9 ACADEMY; 10 INERT; 11 COMBE; 12 UMBRAGE; 13 LOCATE; 15 ACIDIC; 18 TRAFFIC; 20 PASTA; 22 NERVE; 23 RECITAL; 24 INADVERTENT. DOWN: 2 CHASM; 3 ELEMENT; 4 TRY OUT; 5 CLIMB; 6 STEWARD; 7 CALCULATING; 8 STRETCHABLE; 14 CHAGRIN; 16 COPYCAT; 17 SCARCE; 19 FIELD; 21 SATAN. IMPOSSIPUZZLES 1 “Look, Dad,” said Adam, holding out a piece of paper. “Our new number is one less than the square of Nana’s age.” Brian thought for a moment. “The fourfi gure number, you mean,” he replied. “But if you add one to a third of it you get the square of my age. What about that?” What was the number? 2 “They didn’t have a dozen of the ones you wanted, so I brought all they had,” said Daniel, handing his father the little paper bag. “All the same price, of course, and they came to three cent under fi ve euros.” Sean had a look. “Perfect,” he told the boy. “I couldn’t have chosen better.” How many had Daniel bought? Daniel bought seven at 71c each. 2 Phone number 5040 1 ANSWERS:

TIME OUT WOMANSWAY.IE 53 THE BIG QUIZ 1>> Which female presenter recently left her RTÉ 2FM radio show? A Laura Fox B Doireann Garrihy C Emma Power D Emma Power 2>> Who presented the BBC programme Mastermind when it debuted in 1972? A Clive Anderson B John Humphrys C Peter Snow D Magnus Magnusson 3>> Which celebrity makeup artist created the brand Jones Road? A Pat McGrath B Bobbi Brown C Laura Mercier D Lisa Eldridge 4>> What condiment was used for its medicinal qualities in the 1800s? A Mustard B Salt C Vinegar D Ketchup 5>> What was the lowest weather temperature ever recorded in Lanzarote, in celsius? A -4 degrees B -10 degrees C 8 degrees D 1 degree 6>> What ministerial cabinet position did Constance Markievicz hold in the First Dáil? A Finance B Home Affairs C Labour D Industries 7>> Which former sportswoman is hoping to triumph in the upcoming European elections? A Anna Geary 14>> What is the new themed land called in Emerald Park (formerly Tayto Park)? A Pearl Playground B Cúchulainn’s Kingdom C Tír na nÓg D Celtic Square B Sonia O’Sullivan C Derval O’Rourke D Nina Carberry 8>> Which of these songs was not a hit for Barry Manilow? A The Way It is B Mandy C Can't Smile Without You D I Write the Songs 9>> When a word is formed from a sound associated with its name, it is called... A Hyperbole B Oxymoron C Alliteration D Onomatopoeia 10>> Which succulent plant is known for its healing properties? A Mother of thousands B Aloe Vera C Agave D Snake plant 11>> What is Cork singer Lyra’s real name? A Elizabeth D’Arcy B Laura McNamara C Amelie Ryan D Sarah Manley 12>> Audrey Hepburn’s fi rst major lead role was in which fi lm? A Sabrina B Breakfast at Tiffany's C Roman Holiday D Charade 13>> Which former Irish leader recently turned 80? A Mary McAleese B Mary Robinson C Bertie Ahern D Enda Kenny 1 B, 2 D, 3 B, 4 D, 5 C, 6 C, 7 D, 8 A, 9 D, ANSWERS: 10 B, 11 B, 12 C, 13 B, 14 C. 3 5 4 6 8 12 14

54 WOMANSWAY.IE F red Sirieix says air fryers have ushered in a cooking “revolution”. The First Dates maître d’ is fairly new to air fryer cooking – he fi rst started using the gadget only a few months ago – but safe to say he’s a complete convert. “The air fryer, for me, is a revolution,” he says. “I’m talking to you as a Frenchman who’s been brought up in a very traditional household, where my mum would cook a three-course meal every single day for lunch and dinner, and I’ve been to catering college.” For Sirieix, who has lived in the UK for over three decades, air fryers aren’t just another new gadget to be used once, then popped into the back of your cupboard to gather dust. Instead, he compares them to the new inventions of the 1960s. “My mum is a woman of the Sixties, and she’s always telling me about the Sixties and how her life changed when the washing machine appeared, when the dryer appeared, when the dishwasher appeared,” he recounts. “She’s very traditional, but she embraced that kind of modernism of the kitchen. She keeps talking about it now, and she’s 77. I think with the air fryer, I’m experiencing my own change in the kitchen, which I haven’t seen anything like since I started cooking.” So why has cooking with the air fryer captured Sirieix’s attention quite so much? “The beauty about the air fryer is you can cook fresh, seasonal produce, and you can do it in a very relaxed way,” he says – really emphasising how it helps “anybody cook fresh produce”. “I think it’s particularly important nowadays, you want to eat healthier, you want to be sustainable – there is also a cost-of-living crisis. But when you have equipment like this, you can buy fresh produce – which doesn’t cost the earth – you can buy some potatoes, you can buy some chicken and you can create a delicious recipe.” And Sirieix, 52, might have gone to catering college, but he appreciates how easy it is to whip something up in the air fryer – it’s just about grabbing the ingredients, “Washing them and cutting them and you stack them in the air fryer – and it’s done”. He would teach his teenage son, Lucien – if he could get him off the AIR FRYER REVOLUTION First Dates maître d’ and foodie Fred Sirieix talks about the dishes he likes to cook in his air fryer. PlayStation, he jokes. The TV personality uses a Ninja model that has two baskets stacked on top of each other, helping him create dishes from his childhood. “Yesterday, for example, I was cooking my grandmother’s potatoes. My grandmother unfortunately passed away about 10 years ago, but she did these beautiful potatoes when I was a kid – small potatoes cut very thinly, a touch of oil, a bit of salt and pepper, some herbs. I did exactly the same potatoes – you’ve got to cut them very thin – and then on top I stacked some chicken. “The chicken was very simple: a bit of paprika, a lot of cayenne pepper, salt and pepper and mixed herbs, and you cook it – and because of the way it’s cooking, the fat is melting on top of the potato and adds extra fl avour. Because you don’t put a lot of oil in the potatoes in the fi rst place, you end up with these really lovely, moreish potatoes which are soft inside, but really crispy on the outside. “I was eating them yesterday, and it was just like being at my grandma’s back in the day.” If you are new to an air fryer, Sirieix urges you to do a bit of “trial and error”. “You need to get used to it,” he says. “But I think you just follow the same principle of what you would normally do when cooking. “The best thing you can do is mix and match things” – trying different mains and side dishes together, while focusing on simple ingredients and recipes, without trying to overcomplicate anything. “Basically let the air fryer do all the “I think you just follow the same principle of what you would normally do when cooking”

WOMANSWAY.IE 55 RECIPES By Prudence Wade, PA Continued overleaf >> work for you,” he adds. Ultimately, mastering the air fryer will give you meals “as good as restaurant food”, Sirieix suggests. While some professional chefs might have a bit of snobbery around air fryers, the tides could soon be changing. Sirieix even hints that restaurant kitchens might not be “too far off” using air fryers during service. “One of the reasons why is because of the consistency you get in an air fryer… It’s very diffi cult to get it wrong,” he notes. “It’s also very diffi cult to fi nd chefs nowadays, because of the issue we have with labour. In restaurants especially, there’s a chronic staff shortage, which is huge. But with equipment like that, as long as you know what you’re doing, you’ve got a recipe, it’s very easy to show people what to do.” While restaurants might need bigger bits of kit – or perhaps they only use them for certain elements of service – Sirieix adds: “I think it’s only a matter of time, and possibly some people have already done it.” ITALIAN PORK LOIN AND ROASTED VEGETABLES Serves 6, using the Ninja Air Fryer AF160 Why not whip up an Italian-inspired dish in your air fryer? Ingredients: 1 uncooked boneless pork tenderloin (675-900g), cut in half width wise 120ml Italian dressing 1 aubergine, peeled, cut in 2.5cm pieces 2 plum tomatoes, diced 1 courgette, sliced in half moons 1 medium red onion, peeled and cut in 2.5cm pieces 1 red bell pepper, diced 3 cloves of garlic, peeled, minced 2tbsp extra virgin olive oil 30g fresh basil, torn 2tbsp salt, divided Method: 1 Place pork loin into a bowl. Coat pork with Italian dressing. Cover and refrigerate for two to four hours. 2 In a large bowl, toss aubergine, tomatoes, courgette, red onion, bell pepper and garlic with oil, basil, and one tablespoon salt. 3 Insert crisper plate in pan and pan in unit. Preheat unit by selecting ROAST, setting temperature to 190°C and setting time to three minutes. Select START/STOP to begin. 4 While unit is preheating, remove pork from marinade and season with remaining one tablespoon salt. 5 Once the unit is preheated, place vegetable mixture on the crisper plate. Place pork on top of vegetables. 6 Select ROAST, set temperature to 190°C, and set time to 20 minutes. Select START/STOP to begin. 7 After 10 minutes, remove pan. Stir vegetables and fl ip the pork. Reinsert pan to resume cooking. 8 When cooking is complete, let pork rest for fi ve minutes before slicing.

56 WOMANSWAY.IE 3 Insert crisper plates in both zone drawers, then spray the crisper plate with oil. Arrange caulifl ower in an even layer in both drawers. 4 Select zone 1, turn the dial to select AIR FRY, set temperature to 170°C, and set time to 15 minutes. Select MATCH. Press the dial to begin cooking. 5 While caulifl ower cooks, prepare the buffalo sauce. In a small bowl, whisk the oil and buffalo sauce together. 6 Coat caulifl ower in buffalo sauce. Reinsert the baskets in the unit. Select zone 1, turn the dial to select AIR FRY, set temperature to 170°C, set time to 12 minutes. Select MATCH. Press the dial to begin cooking. 7 While caulifl ower cooks, prepare the ranch dressing. In a small bowl, whisk all the ranch ingredients together until smooth. 8 When cooking is complete, serve the buffalo caulifl ower bites with ranch dressing. Salt, as desired Ground black pepper, as desired 250ml unsweetened plant-based milk 700g caulifl ower, cut into 5cm fl orets Cooking spray 30ml sunfl ower oil 70ml buffalo sauce For the ranch dressing: 100ml egg-free mayonnaise 50ml unsweetened plant-based milk 1tbsp fresh chopped parsley 1tbsp fresh chopped chives 1tsp garlic powder 1tsp onion powder Method: 1 In a large bowl, add gram fl our, onion powder, garlic powder, cumin, paprika, salt and pepper. Gradually whisk in milk until a smooth batter is formed. 2 Dip caulifl ower fl orets into batter to evenly coat. CAULIFLOWER BUFFALO BITES Serves 4 A plant-based ranch sauce makes this tasty dish vegan. If you’re cooking for a crowd and want an easy, vegan starter everyone will love, look no further than caulifl ower buffalo bites. They’re packed full of fl avour and healthier, thanks to being cooked in an air fryer. This recipe uses the Ninja Foodi Dual Zone Air Fryer, but you could use any device you have in your kitchen. Ingredients: 150g gram fl our 1tsp onion powder 1tsp garlic powder 1tsp ground cumin 1tsp paprika

RECIPES WOMANSWAY.IE 57 CAJUN PRAWNS WITH POTATO AND CORN Serves 4, using the Ninja Air Fryer MAX AF160 Bring some cajun spices to dinnertime with this air fryer meal. This meal is as easy as it is delicious – packed full of fl avour thanks to cajun spices. Ingredients: 500g baby new potatoes 1tbsp olive oil 4 corn on the cobs 300g king prawns, shell on 2tsp Cajun spice 1tbsp fresh lemon juice 2tbsp unsalted butter 2tsp Worcestershire sauce Fresh cracked pepper, to taste Flaked sea salt, to taste Optional for serving: Lemon wedges 2 sprigs fresh thyme, leaves picked from stems and roughly chopped 4 sprigs parsley, chopped Method: 1 Insert crisper paniere in pan and place pan in unit. Preheat unit by selecting AIR FRY, set temperature to 180°C and set time to three minutes. Select START/STOP to begin. 2 In a bowl, toss potatoes with oil. In a separate bowl, combine corn, prawns, cajun spice, lemon juice, butter, Worcestershire sauce, pepper and salt. Toss to combine and reserve. 3 Once unit has preheated, remove pan and place potatoes on crisper paniere. Reinsert pan, select AIR FRY, set temperature to 180°C and set time for 20 minutes. Select START/STOP to begin. 4 After 15 minutes, remove pan and add corn and prawn mixture. Shake well to combine, then reinsert pan to resume cooking for an additional fi ve minutes. 5 After 20 total minutes, remove pan and place food on paniere. Serve with lemon wedges and fresh herbs, if desired. TIP: For even more fl avour, pour any leftover butter or juices from cooking over the fi nished dish. WW

58 WOMANSWAY.IE Palestinian CUISINE Bethlehem-based chef Fadi Kattan talks about how food has been healing amidst the Israel-Hamas war. Fadi Kattan (L) with his father, Fuad

WOMANSWAY.IE 59 RECIPES By Prudence Wade, PA Continued overleaf >> A fter the October 7 attack, Palestinian chef Fadi Kattan says he “could not cook”. This was when Hamas launched an attack on Israel, sparking a new and brutal chapter in the Israel-Hamas war, which has reportedly killed around 1,200 people in Israel and 34,000 Palestinians. “I will speak for myself: in the first few months after the seventh of October, I could not cook anymore,” Kattan, 46, says from his home in Bethlehem. “I just could not. I would be in front of the stove and cry, because I have friends, I have family in Gaza.” Kattan, a Franco-Palestinian chef who opened the restaurant Akub in London in 2023, continues: “But then food is healing – of course it is. “Food brings a sense of community, and I slowly managed to break that paralysis. I was like, I have a responsibility to go on sharing that cuisine with people.” So what defines Palestinian cuisine? “When you’re looking at the country, there’s three main terroirs: there’s a coast, a typical Mediterranean coast; there’s inland, that’s the inland of olives, almonds and fig trees; and then there’s the desert,” Kattan explains. “Palestinian cuisine is a meeting point of those three terroirs, but also three culinary traditions.” Certain elements run throughout. “It’s a very vegetable and herb-based cuisine,” he says, with a big emphasis on foraged seasonal greens. “Of course, the sea brings the fish. Also, we have to remember that we are at a crossroads of cultures, we are at a crossroad of historic trade routes, and all of those have given shape to our cuisine. “It has commonalities with the rest of the region, with Lebanon, with Syria, with Jordan, in things like hummus – and it has very different particularities, in things like musakhan, which is made to celebrate the new olive oil. It’s bread, onions, sumac, chicken and a lot of olive oil.” Kattan has written his first cookbook, which is a celebration of Palestinian cuisine – particularly putting the spotlight on the produce and dishes from his hometown of Bethlehem. One of the recipes – eggs fried in ghee with sumac – is what Kattan calls his “first food memory in my grandmother’s kitchen”. He learned to cook from his grandmother and mother, although remembers being “told off” a lot – laughing at the memory of stirring a “massive cauldron” which “felt a bit like witchcraft – it was on a wood fire, I think the cauldron was taller than I was… I burned the bottom and I was told off”. Now, his mother is his “go-to” for all things food. “In the book there is the lentil soup she makes – the reason it’s there is because it always felt like home, but also because she never had one recipe for it,” Kattan notes – which made for a bit of a nightmare when he was pulling it together, because his mother kept on adding and changing things. “It’s never a constant, which I think is beautiful with cuisine, because I don’t like dogma. Dogma is something that scares me, and what’s great with my mother’s cooking is there’s no dogma.” He wants people to keep that in mind when cooking his recipes, inviting them “to make them their own”, explaining: “If I say three garlic cloves, put none, put zero, put five – recipes are meant to be alive. I think that’s what my mother really taught me.” Kattan knew from “early on” he wanted to be a chef and work in hospitality, but it wasn’t necessarily a straight line to get there. “I come from a family that’s very businessoriented, with a long tradition of being in international trade. And when I told my parents, I’m going to become a cook, it didn’t go down well. So we negotiated – as trade families know how to do well – and we finally agreed on a balance, which was I would do my first degree in business, and then I would do my masters in whatever I wanted” – which ended up being at hospitality school in Paris. He ran the restaurant Fawda in Bethlehem for almost a decade, before shutting its doors during the pandemic, and his love of hospitality continues. Kattan remembers cooking in community restaurant Refettorio Geneva, where he made a paid- “Palestinian cuisine is a meeting point of three terroirs, but also three culinary traditions”

60 WOMANSWAY.IE BARBECUED WHOLE CHICKEN Serves 4 This is how you barbecue chicken – the Palestinian way. “The sight of mouthwatering charcoal-grilled barbecued chicken is common in Palestine,” says Kattan. “On sunny days, every household begins barbecuing whole chickens marinated in beautiful local flavours. At the same time, in every town, there is at least one restaurant renowned for its barbecued chicken. “In Bethlehem, it is Qabar restaurant in Beit Jala. it was established in 1974 and is still one of the most popular places. I grew up going there to pick up some chicken to bring home to enjoy with bread and a simple salad. “In a large nonreactive bowl, mix together the olive oil, lemon juice, garlic, salt, sumac, red pepper flakes, cumin, cinnamon, allspice, and grated loumi. Add the chicken and rub the mix all over it. If you don’t plan to barbecue immediately, cover the bowl and refrigerate overnight.” Ingredients: 80ml extra-virgin olive oil, plus more as needed 60ml fresh lemon juice 6 garlic cloves, crushed 1tsp salt 1tbsp ground sumac AUBERGINES ROASTED WITH TAHINIA Serves 4 Celebrate summer with this fresh aubergine recipe. “We use aubergine in all manner of recipes,” says Kattan. “It is a wonderful vegetable when it’s roasted, charred, and smoky, and we all know how fantastic baba ghanouj is. This recipe works as a starter or as part of a shared table and it screams summer to my palate.” Ingredients: 4 large aubergines Olive oil 95g tahinia 4 garlic cloves Juice of 2 lemons 2 chillies, finely chopped ½tsp fine salt 6tbsp water 1 bunch dill, fronds coarsely chopped and stems discarded 1 bunch flat-leaf parsley, leaves only, coarsely chopped 1tsp nigella seeds 1tsp coriander seeds 2tbsp pomegranate seeds 2tbsp toasted pine nuts Method: 1 Preheat the oven to 200°C/400°F. 2 Rub the aubergines with the olive oil and place them in a roasting pan. Roast for about 45 for meal for lunch, then a free-of-charge dinner for people who couldn’t afford to pay. “Serving people who hadn’t the possibility to sit down in a restaurant and be served at their tables was extremely humbling. It was a life lesson, because that’s what my grandmother used to do in her association here, the Arab Women’s Union in Bethlehem. “The ethos I try living with is, of course we serve people who pay for their food, but we also serve people who don’t – we use our craft when we can, to have a human responsibility.” With this in mind, Kattan says he doesn’t want to return to kitchens with a “very tough, rough atmosphere”, explaining: “It’s something I did a long time ago. I don’t want to see this again, I don’t want to be building teams like that. What I want is teams and people in kitchens that are really healthy, growing spaces.” With his cookbook, Kattan hopes it “allows people, despite the images of horror – or beyond the images of horror – to see what we are. We are a people that are diverse, we are people that come from this land, that are attached to this land.” He continues: “At the end of the day, this is a cookbook. It’s not a political book, it’s not a militant book – it’s a celebratory book. I think it’s important that we celebrate who we are.” 1tsp dried red pepper flakes ½tsp ground cumin ¼tsp ground cinnamon ¼tsp ground allspice Peel of 1 white or black loumi (dried lime), grated with a microplane 1 whole chicken, about 1½kg, spatchcocked To finish: 3 garlic cloves, crushed 1 green chilli, sliced 2tbsp olive oil Juice of 1 lemon 1tsp ground sumac Method: 1 To barbecue on a charcoal or gas grill, prepare the grill with a hot zone and a cooler zone. Place the chicken, skin side up, on the cooler side, with the legs facing the hotter side. 2 Cover the grill and cook until the chicken is mostly done, 40 to 45 minutes. Carefully flip the chicken and place it on the hotter side of the grill, skin side down, to crisp the skin and finish cooking the chicken, another 10 to 15 minutes. It should take 50 to 60 minutes total. 3 To cook in the oven, preheat the oven to 220°C/425°F. Preheat a skillet over medium-high heat on the stove. 4 Put the chicken in the skillet, skin side up. Sear for about four minutes, then flip the chicken over. Sear on the second side for about four minutes. Continue flipping the chicken until you have charred the skin. 5 Transfer the chicken to a baking sheet, skin side up, add a drizzle of olive oil, and roast for another 25 to 30 minutes, to fully cook through. 6 Remove from the heat of the grill or oven and let rest for 10 minutes. 7 Meanwhile, in a bowl, mix together the garlic, chilli, olive oil, lemon juice, and sumac. Drizzle over the chicken, cut into pieces, and serve.

RECIPES WOMANSWAY.IE 61 Bethlehem: A Celebration Of Palestinian Food by Fadi Kattan is published by Hardie Grant. Photography by Elias Halabi & Ashley Lima. Available now. MILK PUDDING Serves 6-8 Fadi Kattan calls mouhalabieh ‘an ideal dessert for all seasons’. “Mouhalabieh, or milk pudding, is a creamy, fragrant dessert that transports you with each mouthful to Palestine,” says the FrancoPalestinian chef. “The light taste of mastic is ideal for joining the fl avours from across the Palestinian terroir. Served chilled, with dates studded with cloves from Gaza, ripe fruit from Bethlehem, or a few candied oranges from Jaffa, mouhalabieh is an ideal dessert for all seasons.” Ingredients: 750ml whole milk (or substitute almond milk) 120g sugar 1tsp ground mastic 80g cornstarch Finely chopped pistachios, to garnish Method: 1 Heat about two-thirds of the milk with the sugar and mastic in a pot over medium heat. Meanwhile, whisk the cornstarch and the remaining milk in a bowl until smooth. Slowly add the cornstarch mixture to the pot, stirring continuously with a wooden spoon and making sure the milk doesn’t stick to the bottom. 2 Once the pudding thickens, remove it from the heat, stir well, and minutes, turning them every 10 minutes so they cook evenly. 3 Meanwhile, prepare the tahinia sauce. Combine the tahinia, two-and-a-half tablespoons of the olive oil, two of the garlic cloves, the lemon juice, chillies, and salt in a food processor. With the motor running, add the water slowly and continue mixing until the sauce is smooth. 4 Place the aubergines on a serving dish, and press down so the skin cracks. Drizzle on the tahinia sauce, and sprinkle the dill, parsley, nigella seeds and coriander seeds on top. Then sprinkle on the pomegranate seeds and the pine nuts. 5 Thinly slice the remaining two garlic cloves. Heat a little oil in a small pan over medium heat. Add the garlic and fry until golden, for two minutes. Drizzle the oil with the garlic on top, and serve. pour into glass serving bowls. Let cool at room temperature for one hour. Chill in the refrigerator for a minimum of two hours. 3 Garnish with the pistachios and serve. WW Fadi Kattan (R) cooking with restaurant owner Abu Mohammad

62 WOMANSWAY.IE 5 EASY Viral TikTok star and Chelsea Gold medal winner Ben Newell offers his thoughts. Here, he suggests fi ve easy terrarium plants for beginners. 1 Fifi onia albivenis Known as the nerve plant, it’s native to South America but is widely available in garden centres here. “It’s got this striking veining on the leaf and comes in many different colours. My preference is the green ones because they tend to fi t with a more naturalistic terrarium.” Top tip: Plant them via root cuttings frequently go viral, has now written Hello Tiny World, a beautifully crafted guide to how to grow plants in terrariums, offering different ideas on everything from containers, soil conditions and watering hints, to plants which may be suitable. “I think there’s something really magical about tiny-leaved plants and mosses growing in beautiful glass jars. It really captures people’s attention,” he enthuses. “Traditionally terrariums would have been in large tanks but I really like the small ones that you can hold in your hands.” S o many of us want our little patch of nature, but if you don’t have a garden, a terrarium can offer a miniature ecosystem indoors. Viral TikTok star and Chelsea Gold medal winner Ben Newell (AKA @ worcesterterrariums), who has had worldwide success sharing terrarium hints and tips to his 3.4 million followers since giving up his day job as a postman, says it’s diffi cult to know where to start because there are so many good plants out there. Newell, whose TikTok terrarium videos Terrarium Plants

GARDENING WOMANSWAY.IE 63 By Hannah Stephenson, PA PLANTING TIPS Be mindful that the larger plants don’t completely overshadow the smaller ones, Ben advises. “For example, if you plant the fi cus next to the fern, the likelihood is that the fern would block out all of the light, but you can position them strategically in a terrarium,” he says. Plant your terrarium specimens in either a bonsai-based medium such as akadama, moler clay or lava rock, mixed with coir and vermicast (worm castings). Alternatively you can buy premade terrarium soil. He recommends mixes from Grow Tropicals and Soil Ninja. “I would advise anyone to steer clear of using regular compost on its own or soil from their garden,” he advises. “It holds on to too much moisture.” When placing your plants, he suggests that as a general guide, think of your terrarium in terms of background, mid-ground and foreground. “The larger plants that are going to grow biggest should be towards the back, while the smaller plants and maybe creeping plants might be towards the front. “Arranging your soil on a gradient will allow more surface area and make the plants look better. They need to be in a bright position where they are getting enough light and a terrarium houseplant will have a front, and will look better at a certain angle, so ideally you would display that.” A north-facing window is ideal, he suggests. A little morning sun can be good, but don’t give them direct sunlight or it will just cook them. There should not be a watering schedule, he adds. “I work two ways to tell. If the substrate appears lighter, that can be an indication that you need to water, or if you are able to get your hands inside and touch the soil with your fi nger and it feels damp, don’t water. If it feels dry you can add a little bit of water. Less is more in a terrarium.” Should you go for a particular shape of terrarium? “I have two preferences. One is a cube or cuboid because you don’t get the refl ection from the glass, especially if you are trying to take a photo. “I also really like cloches where the lid is completely removable and it makes planting them very easy, but it is down to personal preference.” Take the lid off fairly frequently to check the plants. Air fl ow is benefi cial but you have to fi nd a balance between air fl ow and humidity, he says. For less accessible terrariums with tiny openings, you may need long-handled tweezers, long-handled scissors or chopsticks to position the plants, he advises. Hello Tiny World by Ben Newell is published by DK. Available now. because it allows the plant to stay smaller while developing a root system. Snip above a leaf node and push the cutting into the soil. You can use tiny parts of the plant which often fi t with the scale of a small terrarium. 2 Nephrolepis exaltata ‘Marisa’ Also known as the Boston fern, this small bushy fern is easy to care for, preferring warmth and humidity. “You can divide it which is really helpful because you can get numerous plants from one. Prune it once it gets established by simply snipping off the larger leaves out at the base.” Top tip: To divide it, fi nd the middle point of the plant and split the rootball into two. 3 Biophytum sensitivum Commonly found in southeast Asia and also known as the little tree plant, this houseplant looks like a miniature palm tree. The leaves are responsive to light and atmosphere changes, falling in on themselves at night and opening up again during the day. It propagates easily and has beautiful fl owers in shades of purple, pink and white, producing lots of seeds which can be separated and just be planted on. Top tip: Plant this one in bright light but not too much direct sun. Once established, it doesn’t like to be moved. And don’t let it dry out, he advises. 4 Ficus thunbergii “The oak leaf fi g’s leaves look like miniature oak leaves. It’s a spreading, creeping plant which will also climb a background and it grows quite slowly, which is desirable in a terrarium. The leaves are only a centimetre or two,” he explains. Plant it whole or as a cutting. Top tip: Under lower light it develops bigger leaves, while in brighter light the leaves will be smaller. 5 Peperomia prostrata Also known as string of turtles, this plant has a string of circular leaves on each side of the stem which either trail or climb. These plants don’t like to be sat in damp soil and the substrate they are sold in is often very heavy and wet, so don’t leave them in their original container. They grow slowly initially but once established will fl ourish. Top tip: “The best way to use this plant is via cuttings. With rootless cuttings, you pop them into a terrarium with a very shallow root system and then the leaves plump up in the humidity.” WW Peperomia prostrata “I think there’s something really magical about tiny-leaved plants and mosses growing in beautiful glass jars” Biophytum sensitivum A nerve plant

64 WOMANSWAY.IE Lynsey Crombie From winter drab to spring fab, here are some top tips for bringing your outdoor space back to life. “Handwash your garden gloves and any knee boards in warm soapy water.” Clean up garden furniture “Sweep away cobwebs, debris, and leaves. If you have plastic, metal or rattan furniture, wash them over with warm soapy water and a dash of white vinegar. “For any bird poo stains, pre-treat these fi rst using a bird poo remover or white vinegar so it disintegrates,” says Crombie. “If you spot any rust stains on metal furniture, if mild, use tomato ketchup – rub in, leave a few hours and then rinse away.” For anything worse, she suggests a specifi c rust cleaner. Once your metal furniture is dry, you can add a metal polish or wax to restore the shine which you can get from any DIY shops, she adds. As far as wooden furniture goes, she says to clean the same way, but once air dried fully, use an orange oil to protect and nourish, or a wood sealer. Clean the patio or decking Start by using a stiff bristle broom and sweep away any waste, remove any pots and furniture, so you have a clear canvas to clean, says Crombie. Pay attention to corners as this is where most debris will sit, she notes. If you notice any stubborn stains, pre-treat using a specifi c patio/ decking cleaning product suitable for the type of surface. “A product I highly recommend is Wet & Forget, but sometimes good old washing-up liquid can work,” suggests Crombie. “Once pre-treated, either use a jet wash (ensure the pressure’s not too high), or a stiff brush with warm soapy water. “Once complete, rinse and allow to dry before putting items back.” Clean and check garden tools Inspect your gardening tools and equipment to ensure they are clean, knock off any mud, and check they are in good working condition, advises Crombie. As anyone with a patio, garden or outdoor seating area will agree, one of best things is sitting back, relaxing and basking under blue skies. The only thing is, you need to do some prepping before you can plant yourself outside, boost your mood and not be put off by messy debris, fallen leaves and anything that’s accumulated over the past few months. As home expert, author and ‘Queen of Clean’, Lynsey Crombie (@lynsey_ queenofclean), puts it: “This will give you a clean slate to work with.” Here, she shares her garden checklist to give the green light to outdoor living, so everything looks spick and span… GARDEN HEAVEN

GARDENING WOMANSWAY.IE 65 By Sam Wylie-Harris, PA Spruce up garden cushions Check the care label before cleaning, notes Crombie. “Most are machine washable and come off. But if they don’t, give them a vacuum to remove any dust and debris, and spot clean any stains using white vinegar.” “If machine washing, avoid adding bleach or fabric conditioner as this can weaken the fabric – and allow to air dry.” Do not tumble dry, she warns, in case of shrinkage. “They are hard enough to put back on as it is, so you don’t want them any smaller.” Freshen up garden rugs Clean these using a hard bristle brush and warm soapy water, then allow to air dry, says Crombie. Cleaning windows Cleaning windows outside requires careful attention to detail, to ensure streak-free and sparkling results… Avoid cleaning in direct sunlight “When cleaning windows, it’s important to choose the right time of day – cleaning windows when the sun is shining directly on them can lead to streaking. “This happens because the intense heat from the sun can cause the cleaning solution to dry too quickly on the glass,” explains Crombie. “Leaving behind unsightly streaks and marks.” Even after thorough scrubbing and polishing with microfi bre cloths, she says Use tomato ketchup on rust stains on metal furniture Spruce up garden cushions Vinegar ensures a streak-free shine streaks may still persist. “It’s advisable to clean windows on cloudy or overcast days when the sun’s intensity is lower,” says Crombie. “This allows the cleaning solution to remain wet for longer, making it easier to achieve a streak-free fi nish.” Use warm soapy water with white vinegar “The most effective way to clean window glass is by using a solution of warm, soapy water with a splash of white vinegar. “White vinegar is a versatile and an affordable household cleaner which works wonders on windows,” she says. “Its acidic nature helps to break down stubborn dirt, grime, and oily residue that can accumulate on glass surfaces.” “You need to do some prepping before you can plant yourself outside, boost your mood and not be put off by messy debris” By adding a small amount of white vinegar to the soapy water mixture, you can enhance its cleaning power and ensure a streak-free shine; using circular cleaning movements, says Crombie. “Additionally, the warmth of the water helps to loosen dirt and makes it easier to remove during the cleaning process. “With a little effort and attention to detail, you can enjoy crystal-clear windows that let the sunshine in without any streaks or smudges,” highlights Crombie. WW Wash metal furniture with warm soapy water and a dash of white vinegar Use an orange oil to protect wooden furniture

66 WOMANSWAY.IE Nick Hamilton, son of the late gardening icon and broadcaster Geoff Hamilton, offers tips on summer jobs. including radishes (which can be sown every week), lettuces (every two weeks), multi-sown beetroot and kohl rabi (every three weeks). Look afi er potatoes Earth them up, drawing soil up around them to form a ridge along the row, leaving the top 10cm of plants visible. Keep doing this regularly as they grow which will help the plant produce potatoes right up to the stems and increase your harvest. Cut back diseased geraniums “I fi nd that early fl owering varieties such as those of the geranium clarkei group seem to liquid can be drawn off at the tap of the butt and used to feed tomatoes, peppers, melons, aubergines, hanging baskets and anything else that needs more fl owers. You can also make comfrey feed just by steeping the leaves in a bucket of water. Watch out for lily beetle Your lilies should be growing strong by now, so be vigilant against lily beetle, which are easy to spot because they are red and can decimate the leaves of your plants. Remove and destroy any that you notice, which will hopefully keep them in check. The sooner you do it, the more control you will have. Also check leaves for any reddish-yellow larvae or eggs and remove those too. Harvest globe artichokes These delicious ornamental vegetables should be ripe for the picking now. Don’t leave them to become too big or they will be tough. Continue to sow salad crops Successional sowing will mean that you can enjoy salad throughout the summer, You may think that summer is a time for rest and relaxation, when you can just sit back and enjoy your garden, but there are plenty of jobs to be done during the warmer months to keep it looking its best. Horticulturist Nick Hamilton – son of the late legendary broadcaster and Gardeners’ World presenter Geoff Hamilton – who runs Barnsdale Gardens in Rutland, offers this gardening calendar to help you through. JUNE Make your own liquid feed “I use nettle feed as a growth stimulant and comfrey to encourage fl ower and fruit,” he says. Hamilton uses an old onion bag (you can get them from your local market), weighed down with stones, and crams it full of the leaves before tying the handles over a bamboo cane, then laying the cane across the top of a water butt and dropping the fi lled bag in. Left for two to three weeks, the resultant SUMMER CALENDAR Taking semi-ripe 'heel' cuttings of a conifer

GARDENING WOMANSWAY.IE 67 By Hannah Stephenson, PA invariably end up with their leaves absolutely covered in mildew, after fl owering in May. “The best way to counter this is not with chemicals but to give them the ‘Chelsea chop’, albeit a bit late. Cut back all the foliage as far as you can and it will regenerate very quickly with new foliage that will be completely mildew-free.” JULY Cut back herbs – but leave some for the insects It is always a bit diffi cult to hit the right balance between getting what you want and providing for the wildlife in your garden, and herbs are the prime example of that, Hamilton explains. “At this time of year some, such as oregano and mint, are beginning to become less prolifi c with leaf production, as they are starting to come up to fl ower (what the insects want). “To keep my kitchen supply going I need to cut the plants back hard, but then that would take all the fl owers away. To do my bit, where possible, I grow two clumps – one for me and one for the insects.” Feed roses After the fi rst fl ush of fl owers of repeatfl owering roses, sprinkle a handful of chicken manure pellets around the base of the plants to encourage further blooms later on in the summer. Take semi-ripe cufi ings of conifers “As this is a time when lots of conifers are trimmed it is also an ideal time to take cuttings,” he suggests. They need to be 5-10cm (2-4 inches) long and taken with a ‘heel’, taken by holding the required shoot near the top and pulling sharply downwards, so that it is removed from the plant with part of the old stem still attached, the ‘heel’. Trim the heel so that it is fl ush with the main stem of the cutting, remove a third to half the leaves, dip in organic rooting hormone and pop into a pot or seed tray containing seed and cuttings compost before watering well and putting into a cold frame. Keep pests at bay Pest populations can increase rapidly in summer, so keep aphids in check by either picking them off by hand (if there aren’t that many) or spray them using a proprietary natural washing up liquid diluted with water, he advises. Water wisely Work out which of your plants really need water during hot spells and use a watering can to water them directly at the base rather than a sprinkler, which will waste water on plants and grass which don’t need it, he suggests. Deadhead tender perennials To keep plants such as argyranthemum, osteospermum, cosmos and gazania fl owering throughout the summer, deadhead them regularly. Tackle cabbage white bufi erfl y This butterfl y is now very active and can be devastating, so brassicas need protecting. If netting them is not an option, the organic answer is either a product called Dipel or nematodes, Hamilton advises. “The nematodes work on contact and are specifi c to the caterpillars of the cabbage white, so it means the spray is applied to the undersides of the leaves. The Dipel, however, “Work out which plants really need water during hot spells and use a watering can to water them directly at the base” can be sprayed on the leaf surface as it is a bacterium that is also specifi c and only needs to be ingested to work,” he says. AUGUST Be kind to climbing roses Hopefully they should have given you plenty of fl owers, so now repay them by tying in the new shoots for fl owering next year, which will protect them from wind rock. You should also continue to deadhead roses to prolong fl owering. Ventilate the greenhouse Don’t let your prized plants succumb to fungal diseases in the greenhouse. Make sure you ventilate it well (throughout summer), opening doors and vents, to allow good air circulation. Keep weeds under control You may not be able to rid your beds and borders completely of pernicious weeds such as bindweed, but keep pulling them as soon as you see them so they don’t take over your garden. Hopefully, if you are vigilant, the bindweed will weaken and eventually die. Unravel it from the plants it is climbing up and pull it out at the base. Remove duck weed from ponds. Prune early summer fl owering shrubs Shrubs including deutzia will benefi t from pruning now with either shears or secateurs, to keep them neat and tidy. WW Cutting back diseased geraniums A bucket of comfrey feed Cabbage white butterfl y caterpillar Chicken manure pellet

68 WOMANSWAY.IE YARN: • DROPS SAFRAN from Garnstudio (belongs to yarn group A) 200-200-200-200-250- 250 g colour 01, desert rose NEEDLES: • DROPS CIRCULAR NEEDLE SIZE 3.5 mm: Length: 80 cm • DROPS CIRCULAR NEEDLE SIZE 2.5 mm: Length: 80 cm KNITTING TENSION: • 24 stitches in width and 32 rows vertically in stocking stitch = 10 x 10 cm. NOTE: Remember that needle size is only a suggestion. If you have too many stitches on 10 cm switch to larger needles. If you have too few stitches on 10 cm switch to smaller needles. GARTER STITCH(back and forth): • Knit all rows. • 1 ridge vertically = knit 2 rows. GARTER STITCH (worked in the round): 1 ridge vertically = 2 rounds, i.e. knit 1 round and purl 1 round. PATTERN: See diagram A.1. Diagrams show all rows seen from the right side. INCREASE TIP: Increase 1 stitch by making 1 yarn over inside stitches in garter stitch. On next row knit yarn over twisted to avoid hole. Work the increased stitches in garter stitch. NOTE: All measurements in charts are in cm. Rosewater Rain pattern knitted in DROPS Safran. Piece is knitted bottom up with lace cables. Size XS – XXXL. Yarn group A. Visit garnstudio.com

WOMANSWAY.IE 69 KNITTING This knitted lace cable top is perfect for the warmer, longer days. A.1 and after last stitch on round. Continue with A.1 vertically. When piece measures 30-31-32-33-34-35 cm, work 2 ridges in GARTER STITCH - read explanation above - over the 20-20-30-30-30-30 stitches in each side (= 10-10-15-15-15-15 stitches in garter stitch on each side of marker thread in each side) while AT THE SAME TIME on fi rst round decreasing 2-2-4-4-4-4 stitches evenly over these stitches in garter stitch in each side (= 18-18-26-26-26-26 stitches in garter stitch and 194-216-234-256-278- 300 stitches in total), work the remaining stitches in pattern as before. When 2 ridges in garter stitch have been worked vertically over the 18-18-26-26-26-26 stitches in each side, cast off the middle 12-12-20-20-20-20 stitches in each side for armholes and fi nish each piece separately. BACK PIECE = 85-96-97-108-119-130 stitches. Work piece back and forth on needle from here. Continue with pattern and 3 stitches in garter stitch in each side. When piece measures 2 cm from where body was divided for armholes, increase 1 stitch in each side for shoulder - read INCREASE TIP! Repeat increase in each side on every 6th-8th-8th12th-12th-12th row 7-6-6-5-5-5 times in total = 99-108-109-118-129-140 stitches. AT THE SAME TIME when piece measures 40-42- 44-46-48-50 cm, work 2 ridges in garter stitch over the middle 53-52-63-64-63-64 stitches while AT THE SAME TIME on 1st row decreasing 12-12-16-16-16-16 stitches evenly over these stitches in garter stitch (= 41-40-47-48-47-48 stitches in garter stitch), work the remaining stitches in pattern as before. When 2 ridges in garter stitch have been worked vertically over the 41-40-47- 48-47-48 stitches in garter stitch, cast off the middle 35-34-41-42-41-42 stitches for neck and fi nish each piece separately = 26-31-26- 30-36-41 stitches remain on each shoulder. Continue with pattern, 10-9-9-8-8-8 stitches in garter stitch towards the armholes and 3 stitches in garter stitch towards the neck. Cast off when piece measures 48-50-52-54- 56-58 cm. Work the other shoulder the same way. FRONT PIECE = 85-96-97-108-119-130 stitches. Work as on back piece. ASSEMBLY Sew the shoulder seams. WW SHORT OVERVIEW OF THE PIECE Work front piece and back piece fi rst back and forth, bottom up separately to make a vent at the bottom. Then put the parts together, and fi nish in the round, before dividing the piece for armholes. Finish each part separately. Sew the shoulder seams. BACK PIECE Cast on 114-126-138-154-166-178 stitches on circular needle size 2.5 mm with DROPS Safran. Purl 1 row from wrong side, then work rib, begin from right side as follows: 2 stitches in GARTER STITCH - read explanation above - * knit 2, purl 2 *, work from *-* until 4 stitches remain, knit 2 and fi nish with 2 stitches in garter stitch. Continue rib like this for 4 cm, work next row as follows from right side: 2 stitches in garter stitch, knit 2, purl 2, knit 2, purl 2, knit the next 94-106-118-134-146-158 stitches, and decrease 15-16-17-22-23-24 stitches evenly over these stitches, purl 2, knit 2, purl 2, knit 2 and 2 stitches in garter stitch = 99-110-121-132-143-154 stitches. Switch to circular needle size 3.5 mm and work in stocking stitch with 8 stitches rib + 2 stitches in garter stitch in each side until piece measures 6 cm, fi nish with a row from wrong side. Put back piece aside, and work the front piece. FRONT PIECE Cast on the same number of stitches and work the same way as back piece. Then place the parts together as explained below. TOP Now slip parts together as follows: Knit over the 99-110-121-132-143-154 stitches from front piece, and knit over the 99-110-121-132- 143-154 stitches from back piece = 198-220- 242-264-286-308 stitches. Work in stocking stitch in the round over all stitches. When piece measures 21-22-23-24-25-26 cm, work A.1 over all stitches (= 18-20-22-24- 26-28 repetitions). Insert 2 marker threads in piece, after 9-10-11-12-13-14 repetitions of Lace Cable top Diagram = knit from the right side, purl from the wrong side = this square is not a stitch because stitch was decreased earlier, go directly to next symbol in diagram = this square is not a stitch because stitch was decreased earlier, go directly to next symbol in diagram = between 2 stitches make 1 yarn over

70 WOMANSWAY.IE COMPETITION To celebrate Father’s Day, one lucky reader will win a year's supply of Incredible Socks for themselves and their dad, to the value of €500. Incredible Socks is the Irish brand revolutionising socks with style, sustainability and positive social impact, as 50c from every sale goes to one of its charity partners. And this year, founder Marc Carey is declaring Incredible Socks the offi cial sock of Father's Day. Grab a pair of the softest, strongest and most eyecatching socks your dad will ever wear. Crafted from premium bamboo, Incredible Socks aren't just comfy and durable, the bamboo is a natural deodorant. Fancy some free socks? On Saturday June 8, the Incredible Socks team will be on Grafton Street in Dublin treating lucky dads and father fi gures to an early Father’s Day gift. The team will be giving away over 100 pairs of socks from 2-4pm. Visit incrediblesocks.ie. WIN! A YEAR’S SUPPLY OF INCREDIBLE SOCKS To enter, please answer the following question: INCREDIBLE SOCKS ARE CRAFTED FROM PREMIUM BAMBOO. TRUE OR FALSE? HOW TO ENTER Email your answer by June 17 to: [email protected] including your name, address and telephone number and labelling your mail ‘The Incredible Socks Competition’ This Woman's Way competition is open to anyone resident in NI and the Republic of Ireland, aged 18 and over, except employees and their families of Harmonia Publishing, its printers and anyone else connected with the competition. No purchase is necessary. We will only accept one competition entry per reader. Prizes are awarded by drawing entries after the closing date. Winners will be notifi ed by email. The editor’s decision is fi nal.

HOROSCOPES WOMANSWAY.IE 71 Find out what your horoscope has in store for you in the weeks ahead with Patrick Arundell. ARIES 21 March – 20 April The early part of the week is superb for connecting you with the right people to make big strides forward and consolidate recent gains. And while an awkward angle to the New Moon can bring doubts, you are superbly placed for fi nalising deals and transactions that can begin a whole new chapter in your life. Ready for your entrepreneurial side to emerge? Prepare to get richer. TAURUS 21 April – 21 May Your quick wits, along with a lucky blend of energies, could bring exciting developments on the prosperity front. You’ll easily impress the right people, and this can lead to a pay rise, a lucrative contract or a deal you can’t refuse. You’re on a roll, so ignore friends who try to tell you otherwise. And with go-getter Mars powering into your sign, you’ll have boundless energy too. GEMINI 22 May – 21 June Good fortune smiles on you, and there’s so much you can accomplish when you put your mind to it. Plus, as communicator Mercury moves into your sign, you’ll be at your best when chatting, negotiating, teaching, selling and anything else that involves the art of connecting. Have a clever idea you’re keen to make a start on? Don’t let the 'experts' stop you from getting on with it. CANCER 22 June – 23 July All the most auspicious planets are in your spiritual zone, which means change is possible from the inside out. This is the time you might pick up exactly the right book, watch an inspiring movie or connect with a teacher or life coach who can transform your life and make your dreams more doable. Keen to fl ourish as a person, Cancer? Moving in new circles might be the key. LEO 24 July – 23 August A convivial focus means you’re the star of the show, so prepare for your social circle to expand at quite a rate. A fortunate lineup in chatty Gemini ushers in new faces and plenty of opportunities to mingle. Consider joining clubs that pique your curiosity, or dive into hobbies you’ve never explored. With each encounter fresh adventures or a romance could be yours. VIRGO 24 August – 23 September A sassy blend of energies in your sector of ambition means you should prepare for a career boost like no other. You’ll be showered with opportunities that might enhance your reputation, and your brilliance will draw people to you like bees to honey. Eager to do something different, Virgo? As the red planet hikes into Taurus, you’ll be fascinated by an exciting opportunity. LIBRA 24 September – 23 October A scintillating focus on your sector of far horizons encourages you to pack your bags for jaunts that promise both pleasure and discovery. Each journey offers a chance to relax, can ignite your curiosity, and sprinkle a little romance into the mix. Whether it’s the allure of ancient ruins or the thrill of new cities, each destination may teach you something wonderful. Get ready for takeoff. SCORPIO 24 October – 22 November With the emphasis on witty Gemini, you’ll use your words with great skill. You’ll fi nd it easy to talk about your deepest desires and ambitions too. The New Moon means you’ll charm partners and disarm rivals, all while creating opportunities and increasing your fortunes. Plus, teamwork can enhance success and close ones may crave your company. You’ll be in demand. SAGITTARIUS 23 November – 21 December As vivacious planets light up your relationship sector, prepare for a boost in personal and professional partnerships. This is your cue to collaborate and forge paths toward mutual success. And whether you’re chatting to a date or discussing strategies with a business partner, your connections could bring prosperity. Feel a desire to get fi t? Trust this and go with it, Archer. CAPRICORN 22 December – 20 January Want to be more productive? Be it working on spreadsheets or syncing fi tness trackers, every task is an opportunity to optimise. And the Gemini New Moon could even nudge you towards a more fulfi lling job or inspire you to launch that business idea brewing in the back of your mind. And wellbeing is your friend, as you pivot towards new professional landscapes. AQUARIUS 21 January – 19 February A blend of effervescent planets add sparkle to your leisure zone. Get ready to shine, as it’s time to let your talents loose. You could be mastering a sport and collecting trophies or wooing admirers with your unique charm. Love is in the air, and so is the spirit of competition, so embrace both. You’ll also revel in entertaining and creating culinary delights to please your frequent guests. PISCES 20 February – 20 March Ready for a domestic renaissance? As talkative Mercury joins other uplifting planets in Gemini, it’s a great time for diving into books, bonding over board games, or starting that home-based business you’ve been dreaming about. Your place will become both a sanctuary for learning and a hub of productivity. New collaborations could blossom into fruitful ventures too, Pisces. WW

ADVICE WOMANSWAY.IE 73 Columnist and trained counsellor Fiona Caine answers another set of reader dilemmas. DearFiona If you have a problem you need help with, email Fiona by writing to [email protected] for advice. All letters are treated in complete confidence and, to protect this privacy, Fiona is unable to pass on your messages to other readers. Fiona regrets that she cannot enter into personal correspondence. DOES MY TEENAGE DAUGHTER HAVE AN EATING DISORDER? I am worried that my daughter is anorexic. She’s only just turned 15 but has an almost obsessive attitude to food. She never eats breakfast, and while I provide a packed lunch for her every day, I am not sure she eats it. In the afternoons after school, she is usually cold and tired and it’s a struggle to get her to eat an evening meal. And when she does, she complains all the time that I give her too much and that she needs to be on a diet. She'll often pick around the food until it gets cold, or eat and then disappear from the table soon afterwards to the bathroom. I am sure she is doing this to be sick, but she denies this too. She says she hates how she looks and that her friends in her social media group agree it’s the right thing to lose weight. I keep telling her that she’s already lost some weight and doesn’t need to diet, but she will not listen. When she last let me see what she weighed, she was eight stone and that was last year. Judging by how she looks now, I am sure that she’s under seven stone but she won’t tell me. I am really scared that she is making herself ill but just don’t know what to do for the best. B. K. FIONA SAYS: SUPPORT IS OUT THERE It’s reported that around one in 20 girls or young women are affected by an eating disorder of some kind, so you are right to be concerned. However, it may be too soon to label her as anorexic. What concerns me more at this stage is the infl uence of her social media group that seems to be encouraging this behaviour. There is a lot of peer pressure in some of these groups from individuals who see eating disorders as a lifestyle choice, rather than a serious illness. These people are not necessarily being malicious; I suspect that many of them probably have eating disorders themselves. However, the infl uence they exert on vulnerable young people is very real. If your daughter continues on this path, there is every possibility she may indeed develop an eating disorder, if she hasn’t already got one. Please contact bodywhys.ie for information and guidance on how best to help your daughter. Initially, this may be nothing more than gathering some information and leaving this for her to read. Hopefully, it will persuade her to consider the possibility that she has a problem and let her know where she can get help if she feels she needs it. If she continues to lose weight though, it may be necessary to involve her doctor. Your daughter may be reluctant to do this but she may very well need help to overcome this if it becomes a serious problem. WHY CAN’T I GET NEW MAN TO OPEN UP? I have been going out with a guy for the past six months who I have grown to love very much. He’s very much a private person and doesn’t give much away about himself. However, he has told me that he went through a painful divorce three years ago, when his then wife ran off with his business partner. He works long hours running his business, so we only get together at the weekends and I am usually very excited to see him. However, he always seems a bit distant, and I have to work really hard to get him to show me any affection. Obviously, we haven’t slept together yet, but I’d like to. Something seems to be holding him back and I can’t get him to talk about it with me. It’s as though he’s put up an emotional barrier and won’t let anyone in. I know that he’s the right man for me but can’t get him to see that. I have even said that I would never do what his ex-wife did to him, but he won’t talk about this anymore. What can I do? T. I. FIONA SAYS: LISTEN TO THE SIGNALS HE’S SENDING After the double betrayal of his ex-wife and partner, it’s no wonder he’s put up an emotional barrier. He’s been hurt badly. It’s very likely that he isn’t keen to repeat that mistake, and so looks to distance himself from potential relationships. You should consider the possibility though that he’s simply not as interested in you as you are in him. I say this not to be deliberately blunt, but to let you see that he is giving some very clear signals that he is not looking for a close relationship, at least not yet. In time, he may be ready to commit to another relationship, but it’s impossible to tell at this point how long that might take, or if he’s willing to let you be ‘the one’. If you’re patient and prepared to give him the space he seems to need for now, your relationship may grow. There’s no guarantee though, so if you want certainty and commitment now, you might be better advised looking elsewhere for love. WW

74 WOMANSWAY.IE right. It felt like we were pulling a tightrope like it was a tug of war,” Brunson recalls. “Also, the destination we went to had no culture to it, in my opinion. It was a resort in Florida with just a beach. To a lot of people that’s great, but not for me. “If we had known our holiday personas before going into it, Jill and I could have planned around it and picked a better destination,” he adds. HAPPY HOLIDAYS Paul Brunson talks about holiday personas, travelling as a new couple, and why self-care is key for fulfilling relationships. Wellbeing terrible, terrible,” says American-born Brunson, 39, now known as a relationship expert on TV shows such as Celebs Go Dating and Married At First Sight UK. “She is what I now call a romantic relaxer. She likes to chill, visit the spa, sit at the pool or beach and read a book. But I am what we’re now calling a cultural connoisseur. I like to get to a city and go on tours, visit the museum and investigate. So we weren’t able to get it T wenty years ago, Paul Brunson went on his first holiday with his girlfriend to a resort in Florida. While that girlfriend is now his wife, Jill Van Austin Brunson (so things obviously worked out ok in the end), it’s safe to say it wasn’t the best experience. “I didn’t understand what my wife’s persona on holiday was, or mine, so it was terrible,

RELATIONSHIPS WOMANSWAY.IE 75 By Yolanthe Fawehinmi, PA passionate about picking up new skills and stimulating their senses and creativity, with activities such as wine tasting or a cooking class. According to a survey conducted by the travel company, 34 per cent of new couples believe one of the biggest tests of their relationship has been their fi rst holiday Brunson – who started off in investment banking before getting into professional matchmaking 15 years ago, and eventually embarking on a TV career – has partnered with TUI Blue to help new couples better navigate their fi rst holiday together. As part of this, he has come up with four couples’ holiday personas – which as well as the aforementioned ‘cultural connoisseur’ and ‘romantic relaxer’, also include the ‘adventurous spirits’, who thrive on being challenged by exploring nature and thrilling physical activities such as snorkelling or kayaking, and ‘creative epicureans’, who are together, which increases to 60 per cent for those aged 18-35. The research also found 29 per cent of new couples were afraid of snoring while sleeping or farting in front of their partner while on holiday, and 26 per cent didn’t feel comfortable sharing a bathroom. “Those are all psychological responses,” Brunson says. “We’re always all in a ‘fi ght or fl ight’ response. You know, it’s the polyvagal theory. Whenever we feel comfortable, that means that we’re not under threat and we’re more willing to be open, and accepting, to learn compromise and sacrifi ce. “If you’re in a destination where you feel comfortable, you are less defensive and more willing to have a conversation around the bathroom, because it’s your fi rst time sharing it, as opposed to just ducking around the corner, which is what I did on my fi rst holiday with Jill,” he explains. “I would go and use the toilet in the restaurant because I didn’t want her to see me. So we must be in a psychological state of calmness, and not under threat. That is what helps us most in these scenarios.” But when refl ecting on the generational differences when it comes to new relationships, Brunson thinks there’s so much we can learn from each other about love. “The younger generation wants to very quickly fi gure out if the person is authentic, because that’s really what the holiday is about. You’re going to be in a place where you’re under pressure, but what happens when the mask falls? “The older generation approaches relationships a little bit differently on average, and that is due to them knowing more about themselves. But they also use more dates, meeting the family and other things to see the mask drop. “I believe – even though I’m probably considered part of the older generation in this – the younger generation has got it right. A holiday is one of the best tests for compatibility. It gives you a chance to fi gure out if you like the person, or cannot stand them. So be your true self.” As a certifi ed life coach, Brunson also believes looking after our personal wellbeing and self-esteem when navigating new and existing relationships is really important. Not only does it take the focus off of the need for external validation, it means we’re showing up as our best selves. “Every morning when I wake up, I do me fi rst. I show my gratitude, work out, I do yoga, and travel all the time,” he says. “I eat with my family typically every night around 7pm, even with my crazy schedule. I set boundaries, and also understand that I’m in a state of privilege, but I was also doing this when I didn’t have any.” WW “The research also found 29 per cent of new couples were afraid of snoring while sleeping or farting in front of their partner”

76 WOMANSWAY.IE Winner of BBC’s The Traitors series two, Harry Clark, has revealed that he struggled with his mental health while he served in the British Army. “I just dug myself into a hole where it felt like I was six foot deep,” says the 23-year-old, who took home the game’s prize money after scheming and lying his way through the hit reality show – famously blindsiding best friend on the show, Mollie Pearce, during a shock fi nale. But as a young lance corporal, while abroad on training deployments and after coming home, Clark says: “I didn’t know where to turn, I didn’t know what to do. And then, you know, you question yourself, is there any point in being here?” However, he says: “I was really lucky that happened to me around the age of 21. It was a blessing in disguise. From that, I was so much stronger. “No one else could help me get out of that hole. I put myself fi rst and from then on, I learned how to value life. I learned so much about myself where it was like, okay, I know what I want. I know how to value each day.” During his time in the army from the age of 16 to 22, with only weekends at home with his family and friends, he would “live for Fridays”, he says. “Then it was like, why am I living for the Friday if I don’t make it there?” These days Clark – a hugely popular character amongst the other contestants on the latest series of The Traitors, a modernday murder mystery hosted by Claudia Winkleman – looks after his mental health by playing golf, football and boxing, as well as fi shing, which he’s done his “whole life”. He’s now backing a new Environment Agency campaign to highlight how fi shing can improve wellbeing. A survey of anglers found 99 per cent recommend it as a stress-reliever. For the reality star, “Growing up as a kid, it was always a way to escape. My uncle fi rst taught me how to fi sh when we were at our family caravan. The fi rst time I caught a fi sh, I was probably 10 or 11.” And the sport became something he did regularly with his best friend (also called Harry). “We just chill by the lake, it’s so calm and it’s so relaxing just to get away from everything. Everyone deals with mental health differently, that’s seen in both me and Harry. He’s a talker, a big talker, and will just talk about everything that’s on his mind. Whereas I like to get through things by myself. But with someone else there. “That’s just how I work as a person. You don’t always have to talk about it. Personally, I would just sit there, just look at him and laugh at him. And know that he’s there.” Men, he says, “often try to be that ‘macho man’”. But his time in the army taught him true mental strength. “It teaches you to know yourself, it teaches you how to show emotion, how to give certain amounts to each situation.” For Clark, whose girlfriend is TV presenter and infl uencer Anna Maynard, it’s key to work through diffi cult times, but giving himself time to feel the emotion – rather than avoid or hide away from it. “The best way to explain it is, say I’m angry, I give myself 10 minutes or 20 minutes to be angry and just be annoyed with something. If I’m sad, I give myself an hour to just be sad, because you should allow yourself that period. “When you don’t allow yourself to feel these Fishing with best friend Harry GONE FISHING Army veteran and reality show champion Harry Clark talks about public criticism and facing emotions head on. emotions, you bottle it up, and that’s when it can lead you down a bad path. Or you just explode at some point.” Born into a close family and one of six siblings, Clark still lives with them on the council estate in Slough where he grew up. “I just thought I’d give The Traitors a go, I thought I can win a bit of dosh for me and my family and that’s it, just going back to normal life.” He was chosen as one of the original ‘traitors’ on the programme, which aired earlier this year, whose aim is to stay undetected and avoid being ‘banished’ by the larger group of ‘faithfuls’ – while, one by one, secretly ‘murdering’ until whoever is left at the end takes a prize fund. His tactic was to immerse himself into the role of the good guy. “I convinced myself, I still am convinced, I’m faithful – 100 per cent. It was just a game and when I put a cloak on, that’s when I had to turn and do the other roles. “To me, it wasn’t really lying.” Having three sisters and two brothers, “I’ve always had to white lie my whole way through life to get things above them,” he says, with a laugh. “It’s like when you’re playing Monopoly, I’m always banker, so I nick a few 500 quid on the side.” But – after duping his closest friend in the jaw-dropping fi nal scenes – Clark says he did worry about how the public would perceive him. “I was really scared that people would think, this guy’s not nice, he’s nasty, or malicious. But I never wanted to be like that because I’m only playing a game. I’m not a horrible person in real life.” The reaction when the show aired was “overall, amazing”, he says, but, “you get the ones that will say, ‘I can’t believe you did that’ or, ‘I hate you so much’. It doesn’t really mean much because they don’t know me as a person.” Watching it back, even he wondered how he managed to pull off the ultimate deception. “I was like, how does this guy get out of it? “I’m pretty good at games and being headstrong, but my mental strength surprised me. It made me proud.” WW

By Lauren Taylor, Lifestyle Editor, PA WOMANSWAY.IE 77 IN PERSON

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WOMANSWAY.IE 79 WELLBEING By Claire Spreadbury and Imy Brighty Potts, PA Diabetes is on the rise, with new research revealing those under 40 are at a higher risk than ever before. Diabetes UK has released a report showing a 39 per cent increase in type 2 diabetes in those aged 39 and under. Poor diets and obesity are being cited as the reason behind the rise, due to the cheaper, unhealthy food now available, which is high in fat, salt and sugar. The report’s authors said cases of type 2 diabetes among all under-40s have risen by more than 47,000 since 2016/17. “We estimate nearly 168,000 people under the age of 40 are diagnosed with type 2 diabetes in the UK, with nearly 150,000 people under 40 diagnosed in England alone.” Thousands more are living with the condition undiagnosed, with analysis suggesting half of people aged 16 to 44 with type 2 diabetes are unaware they have it. There is no National Diabetes Registry of people living with diabetes in Ireland. Diabetes Ireland says this hinders the HSE's ability to plan for diabetes. The Irish Longitudinal Study on Ageing (TILDA) 2015 showed that 10 per cent of adults aged 50 and over in Ireland have type 2 diabetes. The majority had their condition diagnosed but a substantial proportion of those with diabetes were undiagnosed (1 in 10). In addition, the prevalence of people with pre-diabetes was 5.5 per cent. The condition is often referred to as ‘the silent killer’ because it can be asymptomatic in the onset, and diabetes can lead to many other health issues, including heart disease and stroke. But the good news is, a change in lifestyle can slash your risk of being diagnosed. Follow these simple rules to live a longer, healthier life… KEEP YOUR BMI BELOW 22 “With more than two-thirds of adults carrying too much weight, it’s a shocking statistic that you are up to 80 times more likely to develop type 2 diabetes if you are obese, compared with having a body mass index under 22,” says dietitian Dr Carrie Ruxton, who also works with the Tea Advisory Panel. “Scientists think this is because the body cells of overweight people become increasingly resistant to insulin, forcing the body to keep producing more and more. This overuse exhausts the pancreas – the organ in the body where insulin is made – and the production of insulin then dwindles.” It’s advisable to eat healthily and move your body to ensure your BMI stays at a healthy level. INCREASE YOUR FITNESS We all know how important fi tness is for our overall health, but it can be diffi cult to fi nd the time to fi t it in. “A report in the World Journal of Diabetes found that, while vigorous exercise was best for cutting risk, even walking for at Drinking black or green tea can help to stabilise blood sugar levels REDUCING DIABETES RISK It’s known as ‘the silent killer’ but it can be controlled. “The majority had their condition diagnosed but a substantial proportion of those with diabetes were undiagnosed” least 30 minutes a day lowered the risk by around half,” notes Ruxton. “What we put into our bodies, how we recharge, and how we move are the three key pillars of maintaining our health. I recommend a combination of cardiovascular and strength training for optimal fi tness.” MAINTAIN YOUR BLOOD SUGAR LEVELS Keeping your blood sugar levels healthy could also help keep type 2 diabetes at bay, says Ruxton. The Tea Advisory Panel found drinking black or green tea daily, can help boost our intake of polyphenols – “natural bioactive plant compounds, which help to stabilise blood sugar levels and reduce infl ammation”. A longer fast between meals can also be better for blood sugar control, she adds: “A plan where you stick to water, regular tea or herbal tea between 7pm and 11am gives your pancreas a break and helps to stimulate fat burning. If you can’t face that, try to keep your carbs for mealtimes only, and stick to low-sugar, high-protein snacks, such as nuts, seeds, cheese, yoghurt, or dark chocolate.” EAT MORE FIBRE A study published in the Nutrients journal found eating more fi bre is associated with a reduction in type 2 diabetes risk. “Fibre is found in wholegrain bread, pasta, and rice as well as oats, beans, vegetables, and fruit,” says GP Dr Gill Jenkins. “Scientists believe that wholegrain cereal types are better for blood sugar control and reducing the risk of diabetes, but all sources are good for general health. We should aim for 30g a day, but intakes are usually less than half of this.” WW

80 WOMANSWAY.IE travel insurance, so you are fully covered in the event of any medical emergencies overseas. Next up, fl ying. That can be particularly anxiety-evoking for anyone living with potentially life-threatening allergies. Ponan’s top advice? “Do your research,” she says. “When choosing the airline provider, check and print out the allergy overseas. Next up, fl ying. That can be particularly anxiety-evoking for anyone living with potentially life-threatening allergies. choosing the airline provider, check and print out the allergy Julianne Ponan Health HOLIDAYS WITH ALLERGIES An allergy campaigner and health experts share some top tips. wanted my allergies to limit me, which is why travel was something they ensured we did from very young, even though they had their worries and fears.” Here, Ponan and medical experts share some top tips for travelling with allergies… PLAN AND PREP AHEAD Firstly, make sure you specify your allergies when taking out T here’s a lot to think about when travelling with severe allergies. But with the right prep and research, you can still enjoy holidays. “I have suffered from anaphylaxis since I was two years old, to peanuts, tree nuts, sesame, chickpeas and more,” says Julianne Ponan, allergy campaigner and founder of allergen-free food brand Creative Nature. “However, I grew up with parents who never

WOMANSWAY.IE 81 HEALTH By Abi Jackson, PA policies. If I’m struggling to fi nd the policy, I reach out directly to the airline to notify them of my allergies and provide them with my fl ight information. This ensures staff are informed well in advance. “There is not one standardised global airline allergy policy, which can make it diffi cult, and some airlines may not even have an allergy policy, or fi nding it on their website is a minefi eld,” adds Ponan, who is on a “mission” to see standardised policies introduced. “Sometimes it falls under the dietary requirements area, so make sure you double check this. It will usually showcase specifi c meals they can offer, as well as whether they operate a peanut/tree nuts-free airline. “There are many airlines making positive strides – in fact, budget airline easyJet was one of the fi rst to adopt a nut-free airline policy, they even have an area when booking that you can tick to advise that you have a nut allergy.” Ponan also likes to pre-board early. “This allows me to prepare my seating area and surroundings meticulously. Despite the thorough cleaning by airline staff, I prefer to personally wipe down surfaces to eliminate potential traces of peanuts or nuts. This is crucial for the mental preparation of individuals with allergies before fl ying. “Upon arrival, I make it a point to inform the check-in staff, boarding team and fl ight crew about my allergies, specifying the location of my EpiPens, which are always easily accessible in case of a reaction.” CARRYING AND STORING MEDICATION Carolina Goncalves, superintendent pharmacist at Pharmica, suggests planning ahead with extra prescriptions. “It’s always better to be safe than sorry. Travelling often causes delays in accessing replacements, especially when the holiday entails remote areas or countries where prescriptions may not be readily available. Carrying an extra EpiPen also provides peace of mind, allowing you to enjoy your holiday without unnecessary worry,” says Goncalves. “Keep the back-up medication separate from the original medication, but in an easily accessible place such as a different bag if travelling alone, or with a family member or friend if travelling in a group. With the latter, it’s worth informing others who may not know about your condition on how to correctly store and administer the medication, in case you’re unable to do so yourself during an emergency.” Always keeping your EpiPen accessible is vital. “Severe allergies almost invariably require immediate treatment, which is why the fi rst thing affected individuals should think about is storing allergy medication such as an EpiPen in a place that can be reached quickly and easily,” Goncalves adds. “Depending on the city or country you’re travelling to, local authorities may ask to see a prescription, so it is always worth keeping the original doctor’s prescription with the medication. Moreover, the medication should be correctly labelled, and include the traveller’s name and contact information in case misplaced.” Dr Chun Tang, GP and medical director at Pall Mall Medical, says: “Extreme temperatures can affect its effi cacy, so store it in a cool, dry place. Additionally, familiarise yourself with the local emergency services and healthcare facilities at your destination in case of a reaction. It’s also reassuring to have your own GP’s contact information handy for peace of mind and continuity of care.” “Some establishments may allow you to bring your own food if another member of your party is a paying customer” MEDICAL/ALLERGY ID CARDS Dr Tang says: “It’s strongly recommended to carry a medical ID card. The card provides crucial information about your allergies and emergency contact details to healthcare professionals in case of an allergic reaction, or any other medical emergency, while you’re abroad. This ensures you receive appropriate and timely medical care, even if you’re unable to communicate your medical history effectively.” DINING ABROAD The charity Allergy UK has lots of helpful info on its website about navigating food and dining while travelling. It advises researching allergens specifi c to the country you’re visiting in advance, as well as being aware that food labelling laws can differ in various places. It also provides ‘allergen translator cards’ to ensure you have the correct translations. “I always carry my ‘Equal Eats’ card, that translates my allergies and showcases the severity of them,” says Ponan, who suggests asking eateries whether their kitchen has separate areas designated for preparing allergy-safe meals, and if it’s possible to see the complete list of ingredients in meals. “Sometimes, certain ingredients are omitted from the menu due to space constraints, so it’s crucial to have access to all the information,” she notes. Ponan always travels with a stash of allergysafe snacks and foods too, as “you never know when you’re not going to be able to eat”. She adds: “When dining out, it’s also wise to inquire about their policies regarding outside food. Some establishments may allow you to bring your own food if another member of your party is a paying customer. I recall a fantastic restaurant where I couldn’t order anything due to my allergies. However, my partner dined there and I was allowed to bring my own food, allowing me to still enjoy the atmosphere.” WW

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MENTAL HEALTH WOMANSWAY.IE 83 By Lisa Salmon & Rachael Davis, PA LIVING WITH BPD Joe Tracini, the former Hollyoaks star, talks about misconceptions of Borderline Personality Disorder and the voice inside his head he calls ‘Mick’. mental health condition or behavioural problem, such as misusing alcohol or drugs, and depression. Tracini also opened up about battling drug and alcohol addiction and having suicidal thoughts. “I’ve been suicidal for so long now, and such a big part of me is talking about the fact that I think about it, and this is to try and get some level of understanding about suicide and about how relentless it can be,” he says. The actor, whose book about his condition Ten Things I Hate About Me, was published in 2022, said it was only after being diagnosed that he felt there was hope he could be “fi xed”. Speaking about fi nally being diagnosed, he said: “When I found out about it, I was over the moon, because I just thought I was mental. When I found out it was a thing and there are books that help, that immediately felt like I had a foundation, which was not an experience I’d had before. “But that wasn’t a quick event, because as soon as I fi nished drinking or doing drugs, my life got worse, and I was doing s*** then that I didn’t have an excuse for. Former Hollyoaks actor Joe Tracini has opened up about having a voice inside his head due to Borderline Personality Disorder (BPD) – a hugely misunderstood condition. “There aren’t two of me,” says the 35-yearold, who was diagnosed 10 years ago. “It’s an awful name for an illness, because I’ve got an emotional illness, it’s nothing to do with my personality.” In a no-holds-barred Channel 4 documentary, Me and the Voice in My Head, Tracini, the son of comedian Joe Pasquale, explains he’s given the name ‘Mick’ to the voice inside his head. BPD is a disorder of mood and how a person interacts with others. Someone affected will ‘differ signifi cantly’ from an average person in terms of how they think, perceive, feel or relate to others. Some of the symptoms of BPD include emotional instability, disturbed patterns of thinking or perception, impulsive behaviour and intense but unstable relationships with others. “It’s so diffi cult to understand what these things are and what they can do to you, and it’s counter-productive sometimes, because people take the way I explain it with ‘Mick’ the wrong way. “I’m not saying I’ve got another personality, there aren’t two of me, that’s not the point,” says the actor, who played Dennis Savage in Hollyoaks from 2011-2014 and again in 2018. “I shouldn’t be ashamed of having a mental illness – I know it’s not my fault.” The causes of BPD are unclear but it appears to result from a combination of genetic and environmental factors, according to health experts. Many people with BPD also have another “I was the last person to think I had a drug problem, and I did think I was getting away with it forever, and it was only when I came out of that fi rst rehab that I realised everybody thought I was going to die.” CAREER He says the way his BPD has affected his career has been a “nightmare”, and during the pandemic he stopped being able to go to auditions and being able to work. “Over the last couple of years, it’s become really detrimental, but thankfully I’ve been able to talk about it and I’ve had opportunities – it’s not been an easy ride. “Talking about it is so important, being able to talk about the past – from my experience, therapy helps. I’ve been fortunate that I’ve had a psychiatrist that I can talk to – I’m not in regular therapy because I can’t afford it.” Tracini is thankful for the support he’s had from his family too. “I’m very grateful to my family for being as honest as they were, particularly Dad – we’re in the same business and we run them very differently,” he says. “The way I speak about stuff and have made it part of my career is like the opposite of what Dad does. The fact he’s been as honest as he has with me, I really appreciate that. And also my heart breaks for them. “It’s part of me, there’s nothing I can do about it, and that’s why I’m hoping that having made something [the documentary] I’m proud of. “I wish that after all these years I was better than I am, and I’m tired. I think the past couple of years has really changed me, so having made the documentary is trying to make myself feel like I fi t in the world.” WW

84 WOMANSWAY.IE surveyed have at least one banking or fi nancial app on their phone. Nearly two-fi fths (38 per cent) admit to storing sensitive information on their device, such as passwords and pin codes. In other phone security faux pas, a fi fth (20 per cent) have passwords and pin codes stored in the contacts section of their MOBILE SAFETY Handy tips to help prevent your personal information from becoming a treasure trove for thieves. Nearly two-fi fths (38 per cent) admit to storing sensitive information on their device, such as passwords and pin pas passwords and pin codes stored in the contacts section of their Akansha Nath Finance their mobile phones in the past fi ve years, research from money insights provider Intuit Credit Karma found. With mobile phones often being the main way people carry out their routine fi nancial admin, some devices could be a treasure trove for thieves. More than four-fi fths (82 per cent) of smartphone users Being deprived of your mobile phone when thieves strike may be bad enough, but victims sometimes lose much more than just their device. A quarter (26 per cent) of mobile theft victims also experienced fraudulent transactions, according to a new survey, with the average loss put at €3,000. Around one in nine (11 per cent) people say they have been targeted by thieves for

FINANCE WOMANSWAY.IE 85 By Vicky Shaw, PA Personal Finance Correspondent mobile phone, according to the survey by Opinium of 2,000 adults in March. Despite crucial information being stored on phones, over a fi fth (22 per cent) of people claim that if they lost access to their phone, they wouldn’t know their online banking logins. Akansha Nath, general manager (international) at Intuit Credit Karma, says: “Experiencing mobile phone theft is a distressing situation which can be exacerbated if the perpetrator then uses the phone to access sensitive fi nancial information. “Therefore, safeguarding any banking information stored on your phone is crucial. While preventing phone theft isn’t always possible, there are measures you can implement to secure your sensitive banking information in these unfortunate situations.” Here are Nath’s tips on how to keep fi nancial information safe on your phone and stopping personal details becoming a goldmine for thieves: 1 REMEMBER YOUR PASSWORDS OR ADD EXTRA SECURITY “It can be easy to just save your passwords to your ‘notes’ app, but it is also easy for a thief to access these notes when stealing your phone which then allows them to gain access to all of your online accounts, including your banking apps,” says Nath. She suggests: “Try your best to remember your passwords and don’t keep them stored on your phone. If you struggle to remember these passwords consider using a reputable password manager application to securely store and manage your passwords.” She adds: “Choose a password manager with features like two-factor authentication and strong encryption to enhance security further.” 2 TAKE CARE WHEN USING WIFI AND BLUETOOTH Nath warns that hackers can exploit unsecured connections. She suggests: “Stick to trusted networks and devices or use a virtual private network (VPN) when accessing sensitive information over public networks.” “Always lock your phone with a passcode, pattern, or biometric authentication like fingerprint or facial recognition” 3 SET UP PASSCODES AND BIOMETRIC LOCKS “Always lock your phone with a passcode, pattern, or biometric authentication like fi ngerprint or facial recognition,” says Nath. “This prevents unauthorised access to your device, reducing the risk of someone accessing your sensitive information if your phone is lost or stolen.” 4 BE MINDFUL OF YOUR SURROUNDINGS Being aware of the physical situation you’re in – and the potential threats from your immediate location – can be as important as being mindful of the technology you’re using. Nath says: “When using your phone in public, be aware of your surroundings and avoid displaying it unnecessarily. “Keep your phone securely in your pocket, bag, or hand, and refrain from leaving it unattended on tables or countertops. Being vigilant can deter opportunistic thieves and reduce the risk of your phone being snatched or grabbed by someone passing by. “If you need to use your phone in a crowded area, try to fi nd a safe and secluded spot away from prying eyes to minimise the chance of theft or unwanted access to your device.” 5 MONITOR YOUR CREDIT Keeping up to date with your credit reports can help you to spot if someone has tried to use your fi nancial details fraudulently, perhaps by taking out a loan in your name. Credit monitoring tools will send you notifi cations if there are any changes in how you have used your credit. If you think your details have been compromised, or you spot a transaction on your account that doesn’t look right, tell your bank immediately, as well as the gardaí. To help keep your mobile safe, consumer group Which? also suggests making sure that devices are kept up to date with security patches for new vulnerabilities, and steering clear of outof-date, unsupported mobiles. Which? also suggests adding a unique pin to your sim card, registering for Google’s Find My Device or Apple’s Find My iPhone, and disabling preview notifi cations. These fl ash up messages even when your phone is locked. Another simple tip from the consumer group is to try to keep bank cards separate from your phone – as the two combined could make it much easier for a thief to pass security checks. Many banks have options to immediately freeze cards in their apps. Finally, don’t forget to check your social media as personal details on online profi les could also give thieves clues to your passwords or answers to security questions. WW

86 WOMANSWAY.IE was something about him that shone through when he was given the chance. “We have just lost sight of something that is supposed to be lifting and has now become just grim commerce for the sake of selling more stuff.” Yet when he lectures and gives talks on fashion design, he gets the feeling things are changing. “It is becoming cool to say no to buying all of this stuff. It is becoming a badge of honour to say, ‘Look, I’m only buying secondhand clothes for a year’, or ‘I’m just not buying any new clothes altogether’, or ‘I’m only going to make an upcycle’. “Statistically, sales of secondhand clothes FASHIONPafi ion Scottish fashion designer Patrick Grant is exasperated by the way fast fashion has adversely affected the industry – and the planet. “A lot of the clothes now that are being produced by the fast fashion companies are just being generated by AI. There’s no thought to them, there’s nothing about them. There’s no story, there’s no love, it’s just stuff that we don’t need. “And it's causing so many terrible problems, both environmental problems and human problems. At the end of it all, it doesn’t make our lives any better. “Whereas, at least when fashion was just that small, amazing thing, even if most of us couldn’t afford it, it somehow was a lift and employed skilled people – and it was an outlet for greatly talented people like Lee McQueen, who wasn’t an academic youngster but there S artorial guru Patrick Grant, who with co-judge and fashion designer, Esme Young, is generally calm and measured as he offers tips to help budding tailors and seamstresses create beautiful clothes on the BBC One show, The Great British Sewing Bee, is passionately opposed to the shoddy, unethical practices of fast fashion. His latest book, Less, is a call to arms to stop buying so much rubbish and how fewer, better quality things can make us all happier. “Fashion has become a gigantic, evermoving machine that is just spewing out insane quantities of, frankly, just garbage,” he asserts.

IN PERSON WOMANSWAY.IE 87 By Hannah Stephenson, PA Christopher Kane, and rubbed shoulders with Vivienne Westwood in the Nineties. “The creativity and the craftsmanship were out of this world. Those people do things that are extraordinary. They have a talent and a vision. It is on the boundary between craftsmanship and fi ne art.” He admits that he used to change what he wore more in his youth, but says he still had a fraction of the amount of clothes compared with people today. “We had 20 per cent of the clothes we have today. It’s a mindset, working out what things make you happy and actually having fewer clothes makes your life easier because you don’t need such a big are growing fi ve times faster than the sales of new clothes, which is brilliant and extraordinarily encouraging. But we need to go beyond that.” SMALL WARDROBE Grant, 52, says he hardly buys any clothes these days. He keeps a small wardrobe of clothes at his girlfriend’s house in London and a bigger one at his house in north Yorkshire, plus boxes of archive clothing from his years of working in the industry. Today, he’s wearing a faded 1980s plum sweatshirt his granny gave him shortly before she died, which she found in the charity shop where she worked. His everyday wardrobe is small and he says he wears the same things most days – two types of heavy cotton trousers, one which he designed for the men’s clothing brand E Tautz and which are now made at Community Clothing, the British clothing brand and community enterprise he founded in 2016, based in Blackburn, Lancs. He has fi ve pairs in three colours. The second is a more recent design, the ‘cameraman pant’, inspired by a workwear pant worn by one of the camera guys on The Great British Sewing Bee in 2022, he explains. They’re heavy canvas, with a wide tapered leg, patch pockets and a drawstring top. He always wears them with navy-blue crew necks – T-shirts in the summer, sweatshirts when it’s colder. He also has a few hand-knitted jumpers, as he was brought up to put on a jumper rather than the heating. His everyday clothes are well-made, old and comfortable. “I buy almost nothing,” he reveals. “I’m wearing a pair of trousers today that I’ve probably worn 99 days out of 100 since I fi rst put them on in August last year, and that plum sweatshirt that I’ve been wearing for 20 years. “I don’t feel like I need to wear something different all the time. Some of the designers I know are the least ‘fashionable’ people I know. You develop a personal style that you feel comfortable with and you relax into it.” The book not only offers a detailed history of the clothes industry, but also examines the workmanship and exacting skills it takes to create lasting garments, skills that he says have been eroded by fast fashion. “We’ve chucked away all this brilliant knowhow and all for nothing,” says the fashion designer and director of bespoke tailors Norton & Sons of Savile Row, although there are still bits of the fashion industry he enjoys. He’s worked with the great and the good including Lee McQueen (Alexander McQueen) and the Scottish fashion designer Less by Patrick Grant is published by William Collins. Available now. WIth Esme Young at the BAFTAs wardrobe. You don’t have to think as much when you’re packing to go on holiday.” He wears suits occasionally for offi cial engagements and corporate events, but says if you watch Sewing Bee you’ll see him in the same jackets a lot of the time. He has suits which he had 20 years ago and still wears. He must have to keep himself pretty trim. “I do. I don’t like the idea of letting my trousers out. I feel like once they start to get really tight, it’s time to do something about the weight. So I’m careful about what I eat. I have a Riverford Organic Veg Box every Monday. I hardly drink at all anymore. That keeps me trim, and I cycle and hill walk a lot. I can still fi t into trousers that were made for me when I was 30.” SEWING BEE Grant will be judging as usual in the 10th series of Sewing Bee, which starts later this month, with Young and new host, actor Kiell Smith-Bynoe. “It’s just such a warm and comforting and generous show,” he enthuses. “It’s reminding people that the things we wear and the textiles that are around us in our homes are important and valuable and should be treated with respect because people made them with great care and they should be cherished. “I think quietly Sewing Bee has had a very big impact on the way we think about our clothes and about all of the textiles that are around us in our home. “We’ve always done this challenge – it began with altering and now it’s making something new out of something old and I think it’s reminded people that that’s a good thing.” He moved from Lancashire to north Yorkshire this year, and when he’s not working he loves renovating his house and pottering in his garden. Simple pleasures clearly make him happy. “You know, just sitting in the sun up the hill with a fl ask of tea genuinely makes me happy, and taking ourselves away from the anxiety of the consumptive machine that’s always trying to push stuff on to us.” WW

88 WOMANSWAY.IE children not to feel happy all the time. Ferdinand, 45, is dad to sons Lorenz, 17, and Tate, 14, and daughter Tia, 12, from his marriage to late wife Rebecca, who died from breast cancer at age 34 in 2015, and also has three-year-old son Cree and baby daughter Shea with his wife Kate, 32. When it comes to talking to kids about emotions, he says: “I think a lot of parents struggle with how to start a conversation – and I was one of those parents before I had help and really got myself into the whys and dos and don’ts around mental health and communicating.” A survey to accompany the campaign found PERFECT Less than Father-of-five Rio Ferdinand wants to help parents open up conversations with their children about how they’re feeling. to have the perfect scenario and situation in life, which is just impossible,” says the former Manchester United and England legend, who’s now a regular TV pundit for TNT Sports as well as being a father of five. “There’s always going to be a bump or a curveball thrown at you, so you’ve just got to be aware that it’s coming, because it’s inevitable. And don’t expect perfection.” Ferdinand has teamed up with McDonald’s and BBC Children In Need on a campaign around mental health. It sees the brand’s iconic yellow smiles removed from Happy R Meal® boxes, to symbolise that it’s okay for io Ferdinand thinks letting go of perfection is key as a parent. “Sometimes we’re our own worst enemy, in that we put too much pressure on ourselves

IN PERSON WOMANSWAY.IE 89 By Abi Jackson, PA almost half (48 per cent) of children felt like they must be happy all the time, even if they don’t want to be. Plus, 74 per cent of the parents polled said it’s important to stop their children feeling sad, with 63 per cent saying they always encourage them to be happy. “I’m probably falling into that as well sometimes, and we’re doing it with the right intentions,” says Ferdinand. However, he is keen for his children to know they can talk to him about anything whenever they need to, and that it’s okay to be honest about their feelings. “It’s about making them feel comfortable and making them understand that having sad moments or being emotional, or not feeling as strong as you normally do, is okay. But also, how do you get yourself out of that state as well?” He’s done a lot to highlight mental wellbeing in recent years – including his Bafta-winning BBC documentary Being Mum And Dad, and 2020 docuseries Tipping Point, which explored racism, homophobia and mental health in football. It’s something that’s now woven into family life for the Ferdinands, especially prying conversations – it’s just talking about general stuff, and one of the kids at some point might open up about something, but you’ve given them the platform to do that.” He agrees there are now a lot of pressures that weren’t around for previous generations, including around social media. This means more for parents and carers to think about too. “There’s more responsibility on parents now to be across a lot of what your kids are doing. I look back to when I was a kid – like most, your mum and dad would go to work, you go school, and you’ve got probably a three or four-hour window after school before they get home and provide dinners on the table. So, you did a lot of stuff on your own. Whereas now, parents have got a lot more to deal with,” says Ferdinand. “There’s social media, there’s people contacting your kids or having access to your kids, that we’ve never been used to in our generation. There’s also a lot more pressure of having to keep up with the Joneses through social media, the false narratives and false images to keep up with.” Ferdinand is a big advocate for selfcare and fi nding the things in life that help you take care of your wellbeing. How does he approach role-modelling this for his kids? “I think showing them sometimes is a bit more powerful than just always telling them, preaching to them,” he says. “We [me and Kate] go to the gym three or four times a week, and we openly tell the kids that’s our little hour in a day for ourselves, to help clear your mind and have positive thoughts and whatnot – and what’s yours, what do you do? “My daughter loves horse riding, so she fi nds hers in going horse riding and going to the stables. And everyone will be different, some people want to read a book and whatnot. It could be walking the dog or walking with your family, whatever it might be. “But also, communicating how you feel to people is very, very powerful,” Ferdinand adds. “And we encourage our kids to be strong in that department, and then try not to make them feel on edge or anxious about opening up the conversation around, ‘Actually, I’m not feeling ok today’. And listen – we haven’t got that down to a tee, it’s not perfect in our house. But we defi nitely do try and instil [it] in our kids.” WW when it comes to creating opportunities to talk. “I think going out for walks as a family is really good, because you end up talking. Some people fi nd it hard to talk sitting down across the table, it’s a bit too formal. But going out for a walk, they can get a lot off their chest,” says Ferdinand, who also values family mealtimes when possible. “If you can’t do all of them – breakfast, lunch and dinner – then fi nd one of them, or at least a couple of times a week where you can have those conversations. “It doesn’t have to be one of those dig-in, Kate and Rio Ferdinand at the Brit Awards 2024 “It doesn’t have to be one of those dig-in, prying conversations – it’s just talking about general stuff ”

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CHARITIES WOMANSWAY.IE 91 By Andrea Smith At Woman’s Way, we’re all about the positive power of giving back. Here’s our round up of the best ways to pay it forward this fortnight. LEND A HAND Enter the world’s largest free photo competition on the theme ‘Our world is beautiful’ to be in with a chance of winning something from a €250,000 prize fund. Open to photographers of all levels, the 2024/25 CEWE Photo Award runs for a year and raises vital funds for SOS Children's Villages charity. Entrants can submit up to 100 of their favourite photos across various categories. Visit cewe.ie/cewe-photo-award. WW Take a visit to The Orangery at Killruddery House and Gardens on Sunday June 30 or Sunday July 7, where you can enjoy a programme of arias and ensembles from your favourite operas performed by some of Ireland’s fi nest young COMMUNITY STORIES If you have a good story to tell on the topic of community, tell it at Portobello Community Hall in Dublin on Friday June 14. ‘Community Stories’ is a night of storytelling, where the fl oor is opened up to anyone who wants to participate. Tickets are €12 and the event is BYOB, with all profi ts going towards the upkeep of the hall. Register on Eventbrite, search ‘Portobello Community Hall’. Down Syndrome Ireland's Ice Cream Fundays Enjoy ice cream this summer in aid of Down Syndrome Ireland. Taking place across June 17-23, schools, families, neighbours and friends are invited to host a party in their school, their home, the park, or anywhere they like, to have fun, enjoy ice cream and donate to Down Syndrome Ireland. This event raises much-needed funds for the organisation to provide vital services and supports to people with Down syndrome and their families, across all age groups nationwide. For further information, visit downsyndrome.ie. Powerscourt’s Got Rhythm Head to two dance spectaculars at Powerscourt National School in Enniskerry on Friday June 14 at 12.30pm or 6pm, where every class has been working hard on their dance moves. These are fundraising events for the school, and all the money raised will be put towards new IT equipment. Tickets are €15. Tickets via Eventbrite, search ‘Pure Class Events’. singers. Tickets cost €75 and include wine and canapés during the interval. Proceeds go to Friends of the Vocal Arts, which supports the Veronica Dunne International Singing Competition in January 2025. Email [email protected] for tickets. Take a visit to The Orangery at Killruddery House and Gardens on Sunday June 30 or Sunday July 7, where you can enjoy a programme of arias and ensembles from your favourite operas performed by some of Ireland’s fi nest young Register on Eventbrite, search ‘Portobello Community Hall’. Enjoy ice cream this summer in aid of Down Syndrome Ireland. Taking place across June 17-23, schools, Summer Festival of Opera CEWE Photo Award CEWE Photo Award entry in Landscapes category by Jack Caples

QUICK FIRE 92 WOMANSWAY.IE By Andrea Smith, pic by Nick Bradshaw After working as a journalist for 18 years, Claire Coughlan became an author. Her highly-acclaimed debut crime novel, Where They Lie, is out now. If you could raid one woman’s wardrobe, whose would it be? Sienna Miller’s. From boho chic in the 2000s when she was dating Jude Law, to her classic capsule wardrobe in Netflix’s Anatomy of a Scandal, this is a woman with some effortless style. What is something you can’t do? I’m a very nervous driver, and I’ve been in the stop-start process of learning to drive for a while. But I’m determined to finally pass my test this year. What makes you laugh? My husband cracks me up as he’s got a very understated, dry wit. What’s your guilty pleasure? The Real Housewives of Beverly Hills has all you’d want for pure escapism: glamour, property porn, semi-famous people behaving badly, making up, and then coming to blows again, ad infinitum. What’s the best thing to have happened to you recently? Becoming a full-time novelist is one of the best things to ever happen to me, and getting to do what I love every day and call it work hasn’t got old yet. Heels or flats? I’m short, so anything with a heel. The platform trainers of the ’90s have made a comeback, but I don’t think I could go there again. Who is your favourite solo artist? Stevie Nicks is an icon. I didn’t get tickets to her upcoming shows in Dublin, but seeing her perform live is on my bucket list. If you could choose somewhere else to live, where would it be? I love the Irish countryside, so I’d pick either somewhere beside the ocean like West Cork, or somewhere much more rural in Kildare, which is where I now live. What colour was your debs dress? It was pink and floor length with a halter neck. I loved it so much; I got a good few more wears out of it after that. Who was your first celebrity crush? Damon Albarn from Blur. Blur was also my first concert when they played the old Point Depot in 1995. They’re one of the few Brit Pop bands whose music has stood the test of time, in my opinion. The most famous person in your phone contacts? It would have to be brilliant crime writer Andrea Mara. She mentored me when I was trying to get published and not only is she immensely talented, she is also a dote. What is your favourite movie? Clueless starring Alicia Silverstone and Paul Rudd. I’ve watched it so many times, I could probably recite half the script. What age did you have your first kiss and where? I was 13 and it was at a school disco. The smell of Lynx/Body Shop White Musk perfume was overpowering! Which trend would you like to see disappear forever? Kids using anti-ageing skincare and/ or getting, or wanting to get, fillers, injectables or cosmetic surgery is the worst. What’s the most important advice you’d give a teenager? Find something you love doing and are passionate about, whether it’s writing, gardening, sport, drama, art, whatever. It doesn’t matter if it’s ‘only’ a hobby and you can never see yourself pursuing a career in it. Keep practising it, enjoying it, and make it your thing. WW Claire Coughlan’s debut crime novel Where They Lie is out now, published by Simon & Schuster UK. She lives in Kildare with her husband Chris, daughter Hannah and cat Bellamy. Claire From to here

HOME WOMANSWAY.IE 93 HACKS So what can you do to get rid of them, or stop them coming in your home in the fi rst place? 1 VACUUM REGULARLY Typically, spiders can be found in dark, quiet, secluded areas in homes and gardens, says Blackhurst, and most spiders produce webs, which is of course a key way to identify if they’re living in your home. “Vacuum regularly, high and low,” he advises, “including hidden spots like under furniture, particularly sheltered spots such as beneath worktops, backs of cupboards, and under or behind large furniture. Remove spider webs, especially in corners and on ceilings.” 2 SEAL CRACKS AND OPENINGS AROUND WINDOWS AND DOORS Seal gaps in walls, pipes and doors to discourage entry, advises Blackhurst, and Woods adds: “Spiders have to get in our homes some way, so starting by sealing any cracks or openings around your windows and doors will reduce the chances of an initial invasion.” 3 RUB LEMON PEEL OVER THE WINDOWSILLS “This is a favourite trick of mine,” says Woods. “Rub lemon peels all over the windowsills or anywhere spiders may try and perch like behind the toilet or cabinets. The citrus will repel them and will give your room a nice scent.” 4 USE SPIDER-REPELLENT SCENTS As well as using the repellent to target specifi c spider-prone areas, you can use an air freshener or a candle that contains citronella to target the whole room. 5 MAKE A NATURAL SPIDERREPELLENT USING ESSENTIAL OILS Homemade spider repellent may help keep spiders away, says Woods. “A drop of essential oil is enough to deter a spider,” she says. She suggests mixing around 20 drops of essential oils such as tea tree, lavender, peppermint, citrus or cinnamon with water in a spray bottle. “Spray corners of your bathroom or any moist areas that are likely to attract the insects,” she advises. 6 REDUCE OUTDOOR LIGHTING Outdoor lights can attract insects that may become spider prey, warns Blackhurst. 7 ADD SPIDER-REPELLING PLANTS TO YOUR ROOMS Woods says plants like mint, lemongrass or eucalyptus will not only make your rooms look nicer “but they will help warn off spiders as they hate these kinds of aromas.” 8 REDUCE SPIDER FOOD SOURCES Keep fi rewood, garden bags and compost heaps away from the home, as they’ll attract insects and spiders, says Blackhurst. “The most effective way to control spiders is to limit their food source,” he explains. “This should include clearing away dead fl ies, woodlice, millipedes, centipedes, and other crawling insects.” WW Although it’s not spider mating season yet, you may be horrifi ed to hear there will still be plenty of the often-dreaded eight-legged critters hiding in your home. Because while you’re more likely to see them when they’re looking for mates during autumn, they’ve probably been residing in your house all year. And as it’s currently warm and wet, there are plenty of insects around – and that means spiders may be looking for a good meal. But don’t worry, having spiders in your home is a good thing. Honestly. “While many people fear these eight-legged beasts, they are benefi cial to have around,” insists Paul Blackhurst, head of technical academy at Rentokil Pest Control. “Flies and other insects are a source of food for spiders, which means they provide a natural form of pest control.” Spiders in homes will commonly be found in rooms with a water source, because they need water and so does their prey. “You’re most likely to fi nd spiders in your bathroom or kitchen, because their food is attracted to dark, moist areas,” explains Alex Woods from Victorian Plumbing. “Spiders are attracted to the warmth of a home, particularly when the weather is cold or wet, which we know all too well can be the reality of an Irish summer. Female spiders tend to stay in the same position for their whole lives, so it may be that there are still spiders in your home who have been hiding away since last autumn.” But although they might be great mini-pest controllers, most people would rather not house-share with spiders. Spiders will have been hiding in dark spaces in your home all year. Here experts explain the best ways to deter them. So Long, Spiders

OPINION 94 WOMANSWAY.IE By Grumpy Old Woman WHY is this a thing? DISAPPEARING TRADESPEOPLE After six weeks of chasing the man of my dreams, I recently stayed in for the whole day waiting for him. I wanted him so badly and not in a romantic sense - I was only after his plumbing skills. This man had advertised his services in a Facebook group for people in my area, and judging by the recommendations he received for his work, he clearly does a great job. So I booked him and fantasised about the shiny new taps he was going to install and the leaking bath he was going to fi x. Alas, I’ll never know if he lived up to the praise that was heaped on him. He answered my call pleasantly and arranged a time with me, texting the arrangements via WhatsApp. When the day rolled around, he simply didn’t turn up and ghosted me after that. He ignored my calls and texts and has never been in contact since. From what I’ve learned, it’s a common problem. My mum is waiting on the third in a line of window cleaners who promised they’d come and do her windows. Her previous guy doubled his rates overnight and, as a pensioner, she was hoping to get one offering a more reasonable rate. Friends recommended their own cleaners and she made a call to one who came highly recommended. She was delighted when he said he could fi t her in, but he never showed up. Nor did the one after that. She has just about given up hope that the third one who promised faithfully that he’d make her windows sparkle will ever show his face, and in the meantime, her windows grow ever more grimy. She now deeply regrets getting rid of the original guy. These are only small jobs in the overall scheme of things, but friends who are dealing with tradespeople for bigger jobs have regaled me with exasperated tales of being fobbed off, ignored and disrespected. One pal recently had a major renovation done that required her family moving out and renting a place for three months while it was carried out. They ended up having to stay away for six months because a couple of tradespeople didn't show up on time or had to be replaced, which had a knock-on effect on other aspects of the renovation. This cost my pal several thousand euros in extra rental costs and a lot of stress and hassle, as the place she was renting wasn’t available for the extra time. The problem is that these people are in so much demand, they can call the shots. While most are honourable, some of them take advantage of the fact that they don’t need us half as much as we need them. While they can’t help the reality that demand exceeds supply these days, I don't understand why they think it's okay to lead us on with empty promises. In most cases, they know how many people they can fi t in each day or how long a job will realistically take, so why do they string us along and waste our time? And if they have to let us down, the very least they could do is not make the situation worse by leaving us in limbo and ghosting us. WW

WOMANSWAY.IE 95 OUR GOING SOLO SPECIAL ISSUE IN OUR NEXT BUMPER ISSUE We all like being part of things, but sometimes, whether by accident or design, we might just have to go it alone. This applies to everyone, coupled up or single, as joining in on your own, travelling solo or embracing a new challenge by yourself can be terrifying - and hugely enjoyable. We speak to some people who surprised themselves when they embarked on some solo adventures of their own. So, if you would love to shake things up and pursue a long-held solo dream, get inspired by our next issue. You won’t want to miss it. ALL BY MYSELF Is living alone and doing everything by yourself a pleasure or a challenge? Or a bit of both? Our special correspondent reveals all. SOLO TRAVEL Solo travel can be life-changing but single supplements? Not quite as enjoyable. We have some good advice around how to make travelling by yourself work for you. DEAR DAD Thinking about Father’s Day gifts? We’ll give you some ideas and tell you what dads most - and least - want to receive. MONEY TALKS Feel awkward discussing money with friends? Join the club. Luckily we have some simple tips to help you feel more confi dent about this surprisingly tricky topic. BEING BIPOLAR As chef Heston Blumenthal reveals his bipolar diagnosis, we look at what it means to have the condition and explain the warning signs. PLUS The latest movie and book reviews, knitting, mouthwatering recipes, amazing competitions and so much more… HITTING THE NEWS STANDS ON JUNE 17

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