Everything here has been contributed by residents. If you would like to share your artwork, a poem, a joke, a favourite recipe or a photo, we would love to hear from you. Look for the "Share yours β" buttons in each section.
Paintings, drawings, textile work, pottery, woodwork and more β created by the talented residents of Bridgeman Downs.
π· Share your artwork β
Lorraine Warner created this vibrant portrait as a heartfelt tribute to the iconic Mexican artist Frida Kahlo. Painted in Lorraine's art class here at Bridgeman Downs, it captures Kahlo's trademark strength and dignity, adorned with her signature headdress and jewellery.
What makes this piece especially meaningful is the MΔori poem Lorraine has included alongside the portrait. The poem β Ki te wΔhine kaha (To the strong woman) β speaks of courage, bravery, and a warrior spirit, words that feel entirely fitting for both Frida Kahlo and the artist who painted her.
Lorraine joined our village art group in 2022 and this beautiful work is a wonderful example of the creativity flourishing in our community.
Favourite recipes from Bridgeman Downs residents β tried, tested and delicious. Each recipe can also be included in a personal keepsake journal on request.
π½οΈ Share your recipe βIngredients
- 2 cups (about 400 g) dried red lentils, rinsed
- 2 tbsp olive oil
- 2 medium onions, finely chopped
- 3 carrots, diced fairly small
- 2 celery sticks, finely chopped
- 2 medium potatoes, peeled and diced
- 2 cloves garlic, finely chopped
- 2 tsp ground cumin
- 1 tsp sweet paprika
- 2 x 400 g cans diced tomatoes
- 2 litres vegetable or chicken stock
- 1β1Β½ litres water, as needed
- 2 bay leaves
- 1 tsp salt to start, then adjust
- Β½ tsp black pepper
- 2 large handfuls baby spinach, optional
- 1 tbsp lemon juice, optional
Method
- Heat the olive oil in a large saucepan or stockpot.
- Add the onion, carrot and celery. Cook gently for 5β7 minutes until softened.
- Add the garlic, cumin and paprika and cook for another minute.
- Add the lentils, potatoes, tomatoes, stock, bay leaves and 1 litre of water.
- Bring to the boil, then reduce to a gentle simmer.
- Cover partially and cook for 40β50 minutes, stirring occasionally. The lentils should become very soft and the potatoes tender.
- Add more water if the soup becomes too thick.
- Remove the bay leaves. For an especially senior-friendly texture, use a stick blender for a few seconds to partially blend the soup β not completely smooth, unless preferred.
- Stir in the spinach and cook for 2β3 minutes.
- Taste and adjust the salt and pepper. A little lemon juice at the end brightens the flavour.
Tips
Red lentils are ideal because they cook quickly and become very soft without needing soaking. Keep the seasoning moderate β cumin gives good flavour without making the soup spicy. For extra protein and calories, add shredded cooked chicken or a little grated cheese when serving. The soup freezes very well in individual portions; it will thicken considerably when refrigerated, so add a little water when reheating. Serve with soft bread or a small bread roll β a spoonful of natural yoghurt stirred into each bowl is also nice.
Photos from events, outings, celebrations and everyday moments that capture life at Bridgeman Downs. All photos are shared with the permission of those pictured.
π· Share a photo β
Poems, short stories, reflections and other written pieces from our residents. All styles and lengths welcome β from a haiku to a short story.
βοΈ Share your writing βLine dancing, choir, musical performances and other events that bring our community together through music and movement.
π· Share a photo or moment βA new question each week β just for fun. Can you get it right without peeking?