Weekendplus WIN! Tickets to the Grand Cinema Thomas is paying a visit


I ROBOT (12A) and YU-GI-OH! (U); Grand Cinema, York Street; from tomorrow


M A T IN E E sc re en­ ings continue a t th e Grand Cinema as the school summer holi­ day draws to a close. Next week the


Grand, in York Street, will show “Yu-Gi-Ohl”, a Japanese animated feature from Warner Bros. The film is based on


the trading card and television series phe­ nomenon. “Yu-Gi-Oh!” is the


story of Yugi, a boy captivated by the card game sweeping the nation, “Duel Mon­ sters!” But there is more to


the game than meets the eye, for it contains ancient mystical ener­ gies that can change the course of history! For i ts evening


screening, the Grand has selected “I Robot”.


This film is billed as


one of this summer’s must-see movies. I t is set in 2035, when


robots are a p a r t of everyday life. Everyone has them,


everyone uses them and everyone trusts them - everyone except techno­ phobe Detective Spoon­ er, played by the irre­ pressible Will Smith. Despite the authori­


ties’ claim that no robot can commit a crime,' Spooner is determined to prove that a robot is, in fact, responsible for an apparent suicide. His investigation


soon leads him to find something far more sin­ ister and threatening. What puts this a cut


above most sci-fi movies is th a t i t is based on short stories by a true master of the genre, Isaac Asimov.


GRAND CINEMA COMPETITION


Qitttlon: Will Smith, «tir of T Robot", toanioi up with Tommy Ue Jonoj for > 1997 oel-fi comtily blockbnitor. Wbat colour auita did Smith and Jonoa wear?


Answer: ................................................................


lltio:............................ First Name:...................... Sorname:........................................... Date of b irth . Address:.............................................................


Postcode:.......................... .o-mall:.....................................................


Daytime tel: ......................................... Mobile n o :................................ Do yon buy the paper Every week


Oeeasionally i— i Hardly ever ■— * Please send your entry to: Grand Cinema Competition, Editorial, Clithoroe Advertiser and


Tines, Wnp Street, Clitboroe,BB72EW, by September 2nd. From time to time wo, and otter eompanlos in our group, have some jroat offeis and spoeial pro­ motions wbieh wo may like to inform you about Please Nek the box if you do not want ns Mother


companies in our group to eontaot you by telephone and/or mail a


THOMAS the Tank Engine will steam into the area this weekend, bringing with him the chance for a memorable


family day out. Thomas and his fellow


saddle tank engine, “Percy”, will visit the Embsay and Bolton Abbey Steam Railway, just outside Skipton, this bank holiday weekend, along with Sir Topham Hatt, b etter known as “The Fat Controller”. Thomas and his friends


have been a children’s favourite for generations, first in the storybooks by the Rev. W.V. Awdry and later in popular TV adap­ tations. Seeing the real, full-size


Thomas is a treat that brings beaming smiles to little faces, not to mention riding on a train pulled by him. Thomas and Percy will


pull trains back and forth between Embsay Station, built in 1888, and Bolton Abbey.


WE:all know how maintaining a healthy lifestyle is difficult. News' headlines . regularly tell n s that we should be cutting back on the levels' of fat, salt and sugar in our diets.' ¥ Sustaining a busy life and eating well often seem like an overwhelm­ ing diallenge. ; . However, British Meat has teamed n p with favourite TV chef Phil Vickery and leading nutrition­ ist Angela Dowden to create this fantastic new pork recipe. • Thisrrecipe is a great way of


adding flavour without fat and the sunily colours are guaranteed to brighten up the dullest of days. -'Try serving with a portion of


herby rice or crusty bread to mop up the sauce. Following a healthy diet doesn’t


have to mean sacrificing either flavour or enjoyment of food. Phil Vickery agrees: “Lean pork is


one of my family’s favourite ingredi­ ents as it is versatile to cook with, it is naturally low in fat, containing only 4g of fat per lOOg, and sodium and it is also a great way to add pro­ tein, vitamins and minerals to any meal”.


I t is hoped th a t they


will be joined by Daisy the diesel railcar. She will offer rides on


the newly-reopened Bow Bridge section of the rail­


way. The trains will run


approximately every half- hour from 10 a.m. to 4 p.m. on Saturday, Simday


and Bank Holiday Mon­ day. There is no need to book in advance. You can board at Emb­


say or a t Bolton Abbey Station, which is just off the A59 and has a large free car park. Fares are £6 per person


and each child fare includes a free gift pack.


Ingredients (serves four)


• 4 lean pork chops 0 1 red pepper and 1 yellow pepper 0 1 red onion 0 1 courgette 0 1 small aubergine 0 1X 440g can chopped tomatoes


0 1 tbsp tomato ketchup 0 fresh thyme leaves Method


and yellow peppers, which have first been seeded and chopped. Add the red onion cut into


1. Into a roasting tin place the red


wedges, followed by the courgette cut into thick slices and the aubergine cut in half lengthways and sliced. 2. Place roasting tin in a pre-heat-


ed oven gas mark 6,2000 and 400F and cook for 10 minutes. 3. Stir through the can of chopped


tomatoes and 1 tbsp tomato ketchup. Sprinkle with fresh thyme leaves and place the lean pork chops on


top. 4. Return to the oven for 25-30


minutes. Serve with crusty bread and steamed green beans


D aw so n s Nurseries ✓ F u H F r e n c h ~Brierfie!d~


A RECORD ALL TIME HIGH 99% 'A' level pass rate at Burnley College


• A record 99% A level pass ra te was achieved by Burnley College students this year


• Students and staff celebrated as their all time high results, an increase of 4% on last year, put them well above the national average of 96%


Bfitik f lolldfltj


• This confirms Burnley's position as a high achieving College, putting them in the top 10% o f Colleges in England


' - m • An incredible 18 subjects achieved a 100% pass rate


• Vo ca tio n a l A levels also achieved an outstanding 98% pass rate, a significant increase on last year putting Burnley College 12% above the n a tion al average


• The pas's rate for the first year A level examinations - the AS level - 90% was 3% above the national average


J I ROBOT


Friday 27th at 7.30pm Saturday 28th at 7.30pm


and Monday 30th to Thursday 2nd September at 730pm inclusive


T W O


B R O T H E R S Friday 27th at 2.30pra


Saturday 28th at 2.30pm and Monday 30th only


A CA cn A fAinccssions £3.50 • Children £3_


BOOKINGS TAKEN Open from 5pm Member of Hi-Life


3 f O T - 1


B u r n le y C p i le s e


C i o o d n e t w s . . . w e - w ow 0i*oW s l i f u b s


t o t h e s o w t e K«gK s t cm d a i 'd s a s out* c ow i f e i 's -


OPEN ALL BANK HOUDAY WEEKEND Tel: 01282 61M73


Please phone for directions due to roadworks in Brierfield


for Children aged 3 ~ t l (and now adults)


Club


A Tout-petits class for preschool children a n d An after-school class for children aged 4-11


For further Information please contact; Elaine Wardle Tel: 01200 446575


iGf^ND ClUnA \ . From Friday, 27th August, 2004


email: elainewardle@yahoo.co.uk Cuisine at


5thAvenue Clitheroc Award Winning Restaurant


Thursday 16th September - 730pm


THE BACHELORS Plus Maurice Grambleweed Tickets £12.50/£10.50


Friday 24th September - 8pm GERRY MARSDEN & THE


NEW PACEMAKERS Tickets £12.00/£10.00


Sunday 3rd October - 2pm


RANSOME BRASS BAND Tickets £5.00


■ Friday 8th October - 8pm We Iwk fbmwttl Id seeing aistomens oM a d new


Every Tuesday, VVednesday, Thursday and Sunday


A la carte menu also available at all Hmes


Vbted the Most Exdu^e Restaurant in East Lancashire Whalley Road, Clitheroe Tel: 01200 458066


www.5thAvenuelndianCuisine.co.uk


T u c -W c t l 5 p m - l I . r JO p in - T h u r s - S a l 5 p m - 1 2m ic l n i t j h t • S u n 4 p m - 1 0 .3 0 p m ( l a s t o r d e r f o r f o o d 1 ( ) .3 0 p m a n d 1 0 pm o n S u n )


JEFF GREEN Tickets £10.00


Thursday 23rd September - 8.00 JAMES BYRNE


The Ultimate psychic experience Tickets £6.50


Sunday 3rd October - 8pm COMEDY NIGHT FEATURING


STEVE CRIBBIN, GAVIN WEBSTER & CAREY MARX Tickets £6.00


Thursday 7th October - 730pm


‘GIRLS NIGHT’ Back by popular demand Tickets £11.00


Sunday 9th October ALL THAT JAZZ


Inspired by the Bob Fosse Musicals Tickets £12.00/£11.00


Coming Soon: Jeremy Hardy - Jah Wobble - Bernard Wrigley - Ga Ga - Jaleo Flamenco - Lempen Puppets - Doug Scott - Claire Martin - Memory Lane Music Hall - Howard Marks - Chris Barber Band - Elvis Collection - Johnnie Casson plus many more


Telephone 01282 664400 for more details or book online at www.burnleymechanics.co.uk


RIOJA, after sherry, is the best known of all Spain’s wine regions. Situated high up in the North West cor­ ner of Spain, La Rioja con­ tains only one province - Logrono. The wine produced in


Clitheroe Advertiser & Times, August 26th, 2004


With MARCIA MORRIS One-day Rioja Roadshow wine talk


this province, bordered by Navarra is called Rioja. The autonomy is divided into three administrative regions: La Rioja Alta and La Rioja Alavesa to the


. North, with La Rioja Baja to the South. Rioja is one of the


world’s greatest wines, and like those others is a blend of grape varieties, often grown in the different regions. The highlands of Alavesa and Alta are high enough and Northerly enough to be subject to the Atlantic influences while being sheltered by the Sier­ ra de Cantabria. The region of Baja is more Mediterranean. Often being hotter and drier - semi arid in parts - giving rise to riper grapes with a potential for more alcohol. The grapes used for red


Rioja are tempranillo, which has good acidity bal­ ance, characteristic nose, perhaps of cherries'and plums, ages reasonably well and loves oak. Next is the gamacha - the French grenache - which adds body and alcohol to the


with wine writer Mike Murdoch


blend with hints of wild strawberries. Mazuelo gives colour and tannin to the blend and hence ageing capability. Last is the gra- ciano, which gives fresh­ ness, flavour and a spicy nose. The art of the wine


maker is to take the base grape and add, like a chef would add seasoning to enhance the flavour of a dish, the other grapes to achieve the perfect bal­ anced wine according to the ripeness and vintage, in his/her opinion. The winemakers have always strived to offer the con­ sumer enjoyable wines at reasonable prices and this above all other Spanish wine regions adapts to new technology in an effort to still offer the best of Spam’s new wave of wines. If you would like to have


New Season at the Burnley Mechanics


an opportunity to sample a range of wines from this unique region, from basic young wines, through Cri- anza Reserva (aged for minimum of three years) and Gran Reserva (aged for minimum of 5 five years), including white Rioja and some very spe­ cial wines, then book a date in your diary. On Tuesday, September


7th, the Rioja Roadshow is in Manchester for one day at the Lowry Hotel, show­ casing over 30 bodegas, each with many different styles of wines, plus an impressive line up of the 2001 Crianzas. Tickets are available


from D. Byrne, in Clitheroe, at £8 per single, but £15 for a pair. Howev­ er, you can win a pair of tickets for the tasting between 6 and 8 p.m. on the 7th, by answering the following question: What is the minimum


ageing a Reserva Rioja will enjoy? The senders of the first


five correct answers to be opened on Tuesday will receive a pair of tickets. Post your entries to the


Clitheroe Advertiser and Times Rioja Competition, 3 King Street, Clitheroe BB7 2EW or drop them into the box at our front counter.


THE ■TOUTTtmm WKAT»t conrAwr


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