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Photography by Adobe Stock

Project | Make Seed Bombs

Iona Bower October 23, 2023

For an explosion of flowers in a neglected patch of land, seed bombs are a fun way of
guerrilla gardening.

You will need:

Seeds (1 part)
Peat-free compost (5 parts)
Powdered red clay (available online and at most craft shops) 2–3 parts
Mixing bowl Plates

1 How many bombs you make will depend on how many seeds you have. It’s easiest to do this recipe using cups (actual cups, rather than US measurements) – for one cup of seeds, you’ll need 5 cups of compost and 2–3 cups of powdered clay.

2 Pour all the ingredients into a bowl and mix, then gradually add cold water until it begins to bind together – you don’t want it too wet.

3 Roll the mixture into meatball-sized balls (making sure each ball has plenty of seeds in it). Place the balls on a plate to dry out in the sun.

4 Once dried, throw them on to soil and cross your fingers for flowers. They make great gifts, especially if you put a few in a hessian bag.

Maker’s note: You can make these using air-drying clay, too. Simply take a large lump of clay and flatten it into a circle, sprinkle over compost and seeds then squish it all together so the seeds are evenly distributed. Pull off lumps of the mix and roll into balls, or roll it out and cut shapes using cookie cutters before allowing to air dry.

This project was taken from our feature Gather, Grow and Gift in our October issue, a collection of ideas for makes involving seeds, including seed papers and seed packets as well as these seed bombs.

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Illustration by Jessica Benhar

Create | Fairytale Story Starters

Iona Bower October 21, 2023

We all love a fairy story. If you fancy getting creative and penning your own, all you need is a handful of fairytale tropes and a sprinkling of magic. 

Fancy yourself as a Brother (or Sister) Grimm? Fairytales lend themselves to rewritings and reimaginings, with their familiar tropes and age-old stories. Find a quiet spot, gather your writing materials (and a Thermos of coffee to sustain you) then choose three of the fairytale tropes from our list below as a starting point for a story. We’ll see you at ‘happy ever after’. 

Pick three of these fairytale tropes to inspire your story

  1. A mirror

  2. A castle

  3. A princess

  4. A deep forest

  5. A stepmother

  6. A witch

  7. A child given up as payment by their parents

  8. Royalty disguised as someone in poverty

  9. Frogs

  10. Enforced hardship and hard work

  11. Humans disguised as animals

  12. Wishes granted

  13. Things happening in threes

  14. Rules being broken

  15. Animals being kind to humans

  16. Dragons

  17. Wolves

  18. Damsels in Distress

  19. Knights in Shining Armour

  20. Loving fathers

  21. Objects imbued with magic

  22. Poison

  23. Dances and balls

  24. Long hair and long beards

  25. Gruesome endings

If you’d like to learn a little more about fairytales and their roots, read our feature, Once Upon Some Times, in our October issue.

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Photography by Jonathan Cherry

Learn to | Dance on a Longboard

Iona Bower October 17, 2023

If you like the idea of longboard skating but fancy something a little more elegant than laser flips and pops, you could learn to dance on your longboard.

There are lots of steps and routines you can incorporate into longboard skating but if you’re new to it the one step you need to know is the cross-step. It’s a basic piece of footwork that you can then add steps and moves into and use it to link sequences. Here’s how you do it. 

  1. Choose a flat, smooth piece of ground. Start with your feet wide apart in a normal skating position, and start skating to pick up a bit of speed. 

  2. Move your front foot back towards the end of the board next to your back foot, taking your weight to the back of the board, and using your arms for balance. 

  3. Move your back foot slowly around your front foot, up the board, so your back foot becomes your front foot. 

  4. Shift your weight onto your ‘new front foot’ and then smoothly swing your ‘new back foot’ around it up to the nose of the board. 

  5. Enjoy looking cool, skating at the front of the board.

  6. Do the same in reverse until you’re back at the back of the board. 

  7. Max out the car park and feel pretty rad with your gnarly new dance steps.

Who says you can’t be a skate longboarder? In our October issue’s Modern Eccentics feature, Julian Owen met a group of women from Bristol Girls Longboard. Jonathan Cherry took the photos and did the Ollies. You can read all about them from page 76.

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Photography by Ali Allen

Recipe | Roasted Squash Polenta

Iona Bower October 14, 2023

SERVES 4 (as a side with leftovers, or two as a main)

1 large or 2 smaller squash, such as Butternut, Crown Prince or Kuri (approx 1kg)
1 bulb of garlic
A handful of fresh herbs such as rosemary, thyme and bay ~
1.5ltr chicken or veg stock
2 tbsp butter
12 sage leaves (optional)
200g instant cook polenta
75–100g freshly grated cheese, such as parmesan or a nuttier, creamier, fondue-style cheese, like gruyère

1 Preheat your oven to 200C/Fan 180C/Gas 6. Put a roasting tin in the oven, on the top shelf, to warm up.

2 Carefully halve your squash. Scoop out the seeds and discard (or save for roasting or grow to make pumpkin microgreens). Season the squash. Halve the garlic bulb horizontally. Tuck the garlic halves and herbs in the ‘bowl’ of the squash. Slide into the oven and roast for 45 mins, or until the squash is tender and nicely coloured. Check a few times during cooking. Remove the garlic once it’s squeezably tender as it may finish cooking before the squash.

3 Once the squash is cooked, bring your stock to a simmer in a saucepan. Scoop the squash flesh out, discarding the herbs. Squeeze the roasted garlic from the skins. Mash the squash and garlic with the back of a fork; set aside.

4 Heat a large saucepan or pot. Add 2 tbsp butter. Gently fry the sage leaves in the melted butter until just crisp. Remove the leaves with a fork, leaving any residual butter in the pan.

5 Add the polenta and half of the simmering stock to the sage buttered pan or pot. Whisk until smooth, slowly adding more stock until it’s a nice texture – like a creamy maize porridge. Fold in the mashed garlicky squash and most of the grated cheese. Add more stock to ensure a smooth, creamy consistency, as needed.

6 Take off the heat if it thickens too quickly. Pour the polenta into dishes or on to a platter. Top with crispy sage leaves, extra pepper and the remaining cheese.

Cook’s note: While heavenly with autumnal game or red meat dishes, you could also serve this as a vegetarian main (just check that your cheese has vegetarian rennet).

This polenta recipe is from our regular Home Economics series by Rachel de Thample. The feature includes a recipe for Polenta Gnocchi, which you can make with the leftovers from your roasted squash polenta, as well as a raft of ideas using autumnal venison, mushrooms, hazelnuts and more.

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Illustration by Zuza Misko

Learn | To Tell Moth Jokes

Iona Bower October 10, 2023

Longer evenings and lights on indoors mean we see a bit more of moths at this time of year. In case you meet a moth, here are a few of our favourite moth jokes to share with her


Why was the moth unpopular?

He kept picking holes in everything.

A man walks into a dentist’s surgery and says “Help! I think I’m a moth!”

The dentist replies "You shouldn't be here. You should be seeing a psychiatrist..."

The man replies, "I am seeing a psychiatrist."

The dentist asks, "Well, then what are you doing here?"

The man says, "Well, your light was on."

Why do moths like the light?

Because if they liked the dark, they’d be goths. 

Where do moths buy their suits?

Moth Bros.

What’s a moth’s favourite type of glasses?

Lamp shades.

What is the biggest moth called?

A mammoth.

Why did one moth kill the other moth?

He was a member of the mothia.

What did Mick Jagger do when he found moths in his wardrobe?

Nothing. A Rolling Stone gathers no moths. 

What do insects learn at school?

Mothematics.

A man in the cinema notices a moth sitting next to him. “Are you a moth?” he asks. “Yes,” replies the moth. “What are you doing at the cinema?” the man asks. “Well, I enjoyed the book,” says the moth. 

If you’d like to learn more about moths, you might like to read our Magical Creatures feature in our October issue. Buy this month's The Simple Things - buy, download or subscribe

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Photography by Steve Lee

Recipe | Bobbing Apples Cake

Iona Bower October 7, 2023

An excellent cake for October, or any time really. Good warm or cold

Serves 10-12

150g butter, softened, plus extra for greasing
3-4 large dessert apples
1 lemon, finely grated zest and 2 tbsp juice
150g golden caster sugar, plus 4 tsp
1 egg
1 tsp vanilla extract
300ml soured cream
225g plain flour
2 tsp baking powder
150ml double cream
2 tbsp Calvados

1 Preheat the oven to 180C/Fan 160C/ Gas 4. Butter a 23cm springform cake tin.

2 Use a melon baller to make rounds of apple (keep the skin on). Aim for 36 balls.

3 Mix the lemon juice with 3 tsp of caster sugar; stir through the apple balls. Set aside.

4 Cream together the butter and sugar until pale and fluffy. Beat in the egg, then the vanilla extract and 200ml soured cream.

5 Fold in the flour, baking powder, a pinch of salt and the lemon zest. Spoon the mixture into the prepared tin and push the apple balls into the cake mix, skin-side up. Bake for 50 mins until firm to the touch.

6 As soon as the cake is out of the oven, sprinkle over 1 tsp of caster sugar. Leave to cool for 15 mins then remove from the tin and cool on a wire rack.

7 Whip the double cream to soft peaks, then whisk in the remaining soured cream and Calvados. Serve the slices of cool or warmed cake with the Calvados cream.

Cook’s note: If you don’t have a melon baller, you can cut the apple into chunks. You can also add a little ground cinnamon to the cake mixture if you like. If you don’t have Calvados, you could mix the cream with elderflower cordial instead.

Taken from the Four Seasons cookbook, a collection of recipes that champion British ingredients and reflect the influence of the seasons. By Emily Davenport, Kathryn Hawkins, Clare Lewis and Wendy Veale. Photography by Steve Lee. Available from dairydiary.co.uk

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A few things to see outdoors this month and a thing to do, too…

October | Things to Appreciate

Iona Bower October 3, 2023

The leaves are turning and falling, so why not find a weekend afternoon to visit an arboretum and see how many of the things on our back cover nature table you can spot in the wild?

The leaves are turning but there are still plenty of good weather days to be had. One way to make the most of the last warmish weekends, and embrace autumn, too, is to pack up your camera and a picnic and head to an arboretum. With the trees turning orange, red and gold, you should be able to capture lots of amazing pictures of the autumn colour on display. Many of the big arboreta have trails you can follow to make sure you don’t miss any of the more unusual or special specimens growing there. An outing to an arboretum is also a chance to connect with nature and improve your wellbeing. You don’t have to go in for a full tree hug (though we would encourage it!) but some light forest bathing, just sitting at the foot of a tree, looking up at the canopy, can help to reduce stress and boost your mood. And if not, a flask of soup on a blanket alongside a spot of leaf identification is sure to leave you in mood for the season of mists and mellow fruitfulness.

This idea for a day out was featured on our Almanac Pages, where each month we collate a few seasonal things to note and notice, plan and do. The nature table image above was taken by Alice Tatham of The Wildwood Moth who takes a photograph for our back cover each month, featuring things to appreciate in nature. She also runs workshops on seasonal photography and publishes seasonal journal stories from her home in Dorset.

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Photography: iStock

Wellbeing | How to let go of Being Busy

Iona Bower October 1, 2023

As the trees shed their leaves, and everything is laid a little bare, can we take something from their example and let go of our ‘busyness’ too?

Are you always ‘busy’? Do you find it hard to relax? Do you worry about letting people and yourself down if you’re not on top of everything?

Dr Meg Arroll, author of Tiny Traumas (Thorsons), identifies these as symptoms of high-functioning anxiety or ‘busy-itis’ in which we keep constantly busy, often to distract ourselves from anxious thoughts. Judith Kleinman, Alexander Technique teacher and author of Finding Quiet Strength (Quickthorn) says that this can be especially true for women when we have had to juggle so many responsibilities and “find it hard to let go of these mental burdens as though everything might fall apart if we don’t worry about it all the time.”

Letting go

Overcome the urge to multi-task and create chunks of time where you can concentrate on just one thing in order to prevent mental fatigue and brain fog.

“Finding a balance of work, rest and play is so important and easy to forget when we are conscientious, helpful people,” says Kleinman. “However, if we can shift our motivational goals to include enjoying simple things like sleeping enough, drinking plenty of water, eating well and being with friends and family, research shows that we will be more effective in our work life balance.”

Doing some physical exercise can also help to manage feelings of stress. If you’ve got a stressful event that day, do something that makes your heart pump for around 20 minutes and the calming effect will last for hours.

These ideas for being less busy are from our wellbeing feature ‘Letting Go’ in our October issue by Rebecca Frank, which is full of wise advice on ways to let go of whatever is holding you back.

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Tipple | Hedgerow Fruits Gin

Iona Bower September 30, 2023

You might find windfall fruit on your adventures, or snaffle some sloes to make a gin – a bottle has great gift potential.

Makes 34 servings

You will need

600ml good quality gin

150g light brown muscovado sugar

Plums or damsons (about 450g, halved, stoned and sliced; you could also use bullaces which are in season from October to November), or sloes (approx 500g, each pricked with a fork; like rosehips, sloes should be picked after the first frosts)

How to make

1 Pour the gin into a large sterilised jar and add the sugar. Stir well until the sugar has dissolved.

2 Wash the fruit and add to the jar then cover with a tight-fitting lid. Store in a cool, dark place for about 3 months, stirring weekly.

3 When the gin has developed a good, fruity flavour, strain it through muslin, discard the fruit and pour into sterilised bottles. Store for at least 1 month before drinking.

4 Serve the gin chilled, over ice. For a long drink, top up a shot of the fruity gin with apple juice or elderflower tonic, or add a dash of cherry brandy and pour in champagne for a cocktail.

Cook’s note: Sloes are tarter than plums/damsons, so you may want to increase the sugar to 225g. If you don’t want to prick the sloes, you can freeze them overnight to split the skins.

Tipple taken from the Four Seasons cookbook, a collection of recipes that champion British ingredients. Available from dairydiary.co.uk. Our Gathering pages feature recipes by Matt Long and photography by Jonathan Cherry.

The Hedgerow Fruits Gin is just one of the recipes from our October Gathering pages, which we’ve called ‘To The Woods!’ The ideas are inspired by Scouting adventures and include Pickled Elderberry Capers, Hot Rosehip Drink, Potato Salad, White Cabbage Sauerkraut, and Walnut & Tahini Brownies, as well as plenty of things to make, do and play out in the woods this autumn.

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Playlist | Colours

David Parker September 14, 2023

Embrace a rainbow of colours with our October playlist. Take a listen on Spotify here.
We publish a playlist every month: you can browse through them all here.

Our October issue, SEED, is on sale from 27 October. Visit picsandink.com to order a copy, or pick one up in your local shop.

In playlist Tags playlist, seed, issue 136, october, colour
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  Buy ,  download  or  subscribe   See the sample of our latest issue  here   Buy a copy of our latest anthology:  A Year of Celebrations   Buy a copy of  Flourish 2 , our wellbeing bookazine  Listen to  our podcast  - Small Ways to Live Well
Feb 27, 2025
Feb 27, 2025

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See the sample of our latest issue here

Buy a copy of our latest anthology: A Year of Celebrations

Buy a copy of Flourish 2, our wellbeing bookazine

Listen to our podcast - Small Ways to Live Well

Feb 27, 2025
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The Simple Things is published by Iceberg Press

The Simple Things

Taking time to live well

We celebrate slowing down, enjoying what you have, making the most of where you live, enjoying the company of of friends and family, and feeding them well. We like to grow some of our own vegetables, visit local markets, rummage for vintage finds, and decorate our home with the plunder. We love being outdoors and enjoy the satisfaction that comes with a job well done.

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