15th Anniversary Dinner
Vall del Pop U3A is very proud to have achieved their 15th Anniversary.
In celebration, on Wednesday 13th October, 41 members attended a celebratory dinner at the Black Apple restaurant in Xalo, where the TCET team had arranged for a hog roast with Greek Meze for starters and a selection of delicious cakes as postre and entertainment by Matt Mason [Photo].
It was so pleasant to be able to meet friends again as we come out of eighteen months where our U3A association was closed down, as were all the other groups in the region, so there was plenty of catching-up to do and a fine selection of drinks from the bar to get us all nicely relaxed.
Matt started his first session with many popular ballads, many of which he had selected to reflect our being children of the 1950/60s, whilst we enjoyed the meze selection and waited in anticipation of the hog – which was still in its large portable oven being finished off.
Then off came the lid to present the hog with its skin all crisp and crackly [Photo], just as we liked it. The Costa Blanca Hogs & Catering Team had done a fine job and the meat was beautiful and the crackling devine. The hog was presented with new potatoes and Greek Salad and a second, or third glass of wine, to make an excellent main course.
By now Matt had established that we were youngsters of 1960s vintage and packed his second session with lots of 60s songs. It is funny how after fifty years, so many of us could still remember the words of the songs and we were happily singing along; I have difficulty remembering the daily shopping list normally! As the memories flooded the ladies couldn’t hold back and were up performing their 60s dance moves. Regrettably, gone are the days when the girls could dance for hours on end, but a drink of wine after two or three songs soon had them back on their feet. The men finally joining in for the last waltz – nothing too fast please!
What a super evening and a fine way to celebrate 15 years, now we can look forward to the 20th anniversary.
Our thanks to Sonia [TCET] for arranging the evening and to Jane and her team for table service and keeping the drinks flowing.
