07 January, 2014

Here is TheFED writing challenge for January
Do you have a suggestion for a future TheFED Writing Challenge?  You can send your ideas to

The theme for January 2014 is:

A theme / title suggested by Sue Rabbett, a member of GROW.
Writing Submission Form

Writing can be in any form or style, poetry or prose.
Please encourage the rest of your group to participate, especially those who do not have access to the Internet.

You can also email your writing to:

Deadline is Midnight on 31st January 2014

A new Challenge will be sent out on
1st February

TheFED Writing Challenge is open to everyone.

It doesn't cost anything to submit your writing - and there are no prizes, winners or losers.

All submissions will be displayed on TheFED website and may also be featured in future TheFED publications.

Please do leave comments for the other writers - we all like to get feedback!

03 December, 2013

Two Cinquains

Two Cinquains

These two cinquains came out of the cinquain workshop
They were stimulated by the pictures mentioned

Sitting in Bed
From nude by Max Clark

She sits
Naked in bed
Sheet around her body
Not feeling the morning’s cold air
For grief

John Malcomson
Heeley Writers

Young Woman Knitting
by Kramer

For unborn child
Will it be boy or girl
Or is this pregnancy merely

John Malcomson
Heeley Writers

Stinulating the five senses

Stimulating the five senses

These two pieces came out of Louise Glasscoe’s workshop on stimulating the five senses

Cloves. Beastly cloves. School apple crumble with a predominant flavour of cloves. Even without the cloves it would be fairly unpalatable, but the sheer quantity of cloves made it almost inedible. The problem of eating the stuff was not just the overwhelming taste of cloves, so overpowering it was impossible to tell if there was any sweetness at all, or even apple, but was compounded by periodically needing to discreetly remove a clove from the mouth, or rather less discreetly one stuck between the teeth.

Ever since, I have been unable to tolerate the taste of cloves with apple, or even ham studded with the damn things. I must confess however, that I do stud two into an onion when boiling milk to make bread sauce, but the taste is so mild nobody else can taste them.

The strange thing though, is I do like strongly flavoured foods, my favourite cheese is Roquefort, my favourite mustard is called, with reason, Devil’s Revenge and I will happily eat pickled chillis. When I was a boy, whenever we had roast beef, my father would dash into the garden, dig up a root of horseradish, scrub it under a tap and put it on the table with a grater, and now whenever I eat beef my eyes still sting, just from the memory.

Rosemary, sprigs of, paired with garlic, slivers of, and inserted into gashes made in a shoulder of lamb. Half a small bush of rosemary and two bulbs of garlic to one shoulder. Place the shoulder on several sliced onions, rub all over with rapeseed oil and season well. Roast in a not too hot oven for several hours until the meat falls away from the bone. Serve with potatoes roasted in goose fat, roasted parsnips, leeks in white sauce, gravy made from the roasting juices and onions whizzed in a food processor, and, because in Yorkshire all roasts should be served with them, individual Yorkshire puddings.

To follow, home-made apple pie, no cloves, and custard made with egg yolks, double cream and no cornflour.

A perfect Sunday lunch, with the added bonus that any Mormons or Jehovahs’ Witnesses coming to the door will real back as soon as I exhale.

John Malcomson
Heeley Writers

22 November, 2013

TheFED 2013 Festival Pictures

All above photographs taken by Tony May
(a member of GROW)

Photograph taken by Roger Drury
(a member of Soundwork Community Media)