Make | Dip dye stationery

While away a crafternoon learning the art of dip dye and emerge with your very own stationery set

September is all about new stationery for us, so we needed no more excuse than that to dig out this weekend project from our issue 67 for making your very own dip dye stationery.

You will need:
A selection of paper, envelopes and postcards
Hand fabric dye powder (we used Dylon)
Warm water
Measuring jug
Vessel for holding your dye (a washing-up bowl, bucket or Tupperware box works well*) 
Length of twine
Clothes pegs
Scissors

1 Before you start, tie a length of twine, washing line-style, nearby, ready for hanging your paper to dry. Cover any surfaces with newspaper. 
2 Make up your dye solution. Start with pouring 1 litre of warm water into your vessel. Add 4 tsp of dye powder and stir until dissolved: the amount you use will determine the strength of your colour, so use a piece of scrap paper to test.
3 Once you’re happy with your dyeing solution, take your piece of paper and – slowly, carefully – insert it into the dye solution, only immersing the amount of paper you’d like coloured. Hold it in the solution for a few seconds and then, slowly and carefully again, draw it out of the solution. Hold the paper over for a moment to catch any drips of dye. You can dip again for a slightly stronger coverage.
4 Peg your dip-dyed stationery to your length of twine to dry. If, once dry, your stationery is a little curled at the edges, place inside a heavy book and leave for 24 hours
 

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From our September issue…

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Spinach, sausage and orzo soup

This spinach, sausage and orzo soup offers a whole meal and a big dose of comfort in one bowl for those midwinter days when you want dinner on
the sofa and minimal washing up.

Serves 4
6 plump sausages (ideally with lots of onion or garlic)
2 tbsp olive oil
1 onion, diced
1 carrot, roughly chopped
1 stick of celery, diced
2 cloves of garlic, crushed
1 tbsp tomato purée
A generous pinch of freshly grated nutmeg
A small pinch of dried oregano
800ml chicken or vegetable stock
1 bay leaf
100g orzo or other small pasta
150g spinach, stems removed, roughly chopped
2 tbsp single or double cream 

TO SERVE:
Fresh parsley, chopped
Fresh basil, chopped
Freshly grated parmesan

1 Remove the sausage casings and shape the meat into little meatballs. Place the oil in a heavy-based pan with a lid over a medium-high heat and add the sausage meatballs. Brown them all over, then lift out and set aside. Turn the heat down to medium and to the same pan add the onion, carrot and celery, and season; sauté for 10 mins, until soft and beginning to brown.
2 Add garlic and tomato purée and cook, stirring for 2 mins. Next, add the nutmeg, oregano, stock and bay leaf and bring to a simmer. Cook for 10 mins.
3 Add the orzo*, spinach and meatballs and simmer for 4 mins, or until the orzo and meatballs are cooked. Remove from the heat, add the cream and remove the bay leaf and check seasoning.
4 Serve in wide bowls, and garnish with herbs and parmesan.

Recipe from Leon Happy Soups by Rebecca Seal and John Vincent (Conran Octopus).

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Storytelling

Once upon a time...

...we used to tell stories and now we probably don’t so much. It’s National Storytelling Week this month (28 Jan–3 Feb) – a great reason to rediscover the delights of the spoken story

Many of us stop reading aloud or making up stories when we don’t have children to read to, but there’s nothing to stop you from reading to your partner or a friend – it can be a surprisingly bonding experience, great for a winter’s night.

Or, you could offer to read to an elderly relative or neighbour or volunteer in a local care home. To Read Aloud by Francesco Dimitri (Head of Zeus) is a collection of 75 extracts from different writers with time taken to read aloud from just 3 to 15 minutes. Choose from themed chapters (change, love, nature etc).

As you get more confident with reading aloud, try making up your own stories. Base them on your own experiences if you find it easier and visualise (rather than write) the beginning, middle and end, before you start. For inspiration, try going to a storytelling event – there are plenty this month (see sfs.org.uk).

For a bit of fun at home, play a storytelling game, such as Rory’s Story Cubes, where you roll the ‘dice’ and create a tale using all the pictures. Board games such as Tell Tale (for younger families) and The Awkward Story Teller (for adults and teenagers) work well, too.

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Marmite and cheddar welsh rarebit

Winter comfort food doesn’t get much better than this

Serves 2
4 slices sourdough
20g unsalted butter
20g plain flour
200ml amber ale
100g mature cheddar, finely grated, plus extra for sprinkling
1–2 tsp Marmite, to taste

1 Preheat grill to high. Toast the sourdough, either under the grill or in a toaster.
2 Put the butter in a small saucepan over a medium heat. Once the butter has completely melted, add the flour and beat to a thick paste with a wooden spoon.
3 Still on the heat, add a splash of the ale and beat in. The mixture will turn into a very thick paste but just keep beating. Add the ale gradually, beating well after each addition. As the mixture gets looser, switch to a whisk and whisk continuously, while pouring in the ale – it’s easier to get rid of any lumps while the mixture is thicker, so whisk like your life depends on it and add the ale gradually. Allow the sauce to come to
a boil then reduce to a gentle simmer and leave it to cook for about 10 mins,
stirring occasionally.
4 Once the floury taste has cooked out of the sauce – test it to be sure – add a generous pinch of black pepper (I wouldn’t use any salt until the end as Marmite can season this enough). Add the cheese and stir over a low heat until melted. Add the Marmite a little at a time, to taste – you may think more is more, but do go carefully; a little goes a long way. Taste for seasoning, adding more pepper and salt if required.
5 Spoon the sauce onto the slices of toast and sprinkle over a little more grated cheese. Place under the hot grill for a minute or two, until the sauce bubbles up and burnished, blackened little flecks appear.

Recipe from Comfort by John Whaite (Kyle Books). 

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Vietnamese lemongrass tea

A simple, aromatic brew that’s brilliant for taming achy tummies, soothing coughs and helping to prevent colds and flu

Makes 2x250ml servings
4 lemongrass stems
1 thumb-sized piece of ginger
1⁄2-1 tbsp coconut sugar or raw honey, to taste
Lime slices to garnish (optional)

1 In a medium saucepan, bring 600ml water to a boil over a high heat. Bash and cut the lemongrass into thin shreds. Peel and julienne the ginger. Add both to the water and boil for 5 mins.
2 Reduce the heat to low and simmer the tea for an additional 5 mins. Sweeten to taste with coconut sugar or honey.
3 Serve warm, or refrigerate and serve over ice, garnished with lime slices.

WHY LEMONGRASS?
With its distinct lemon flavour and citrussy aroma, lemongrass offers an impressive array of medicinal benefits. The main component of the grass is lemonal, a compound that has powerful antiseptic and astringent qualities. It’s widely used in Southeast Asia for its well-reputed health benefits that also include lowering cholesterol, treating insomnia, improving respiratory function and aiding digestion.

Recipe from Tonics & Teas by Rachel de Thample (Kyle Books)

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How to cross a frozen lake

No skating on thin ice, if you follow these solid suggestions

Be prepared
Don’t go alone. Carry 15m of rope, an ice pick or ice claws, as well as warm, thick clothes in a waterproof bag.

Study the ice
Clear blue, black or green ice is strongest. Avoid white, milky ice and danger signs including slush, cracks and seams. Ice underneath snow will also be thin and weak. 

How to move
With your ice pick, measure the ice depth at least every 50 metres. 10cm of clear, newly formed ice can support walking (20–30cm, a small car). Wear skis or snowshoes and, in a group, walk about 15 metres apart.

If you fall in...
Keep clothes on but lose shoes. Put your hands and arms on the ice and kick. Use your claws to pull yourself onto the surface, then roll away from the broken ice. Change into dry clothes and seek shelter and hot drinks.

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Escape | Head for the (little) hills

Often overshadowed by mountains, our lesser peaks are easier to get to, take less time to climb, and are, of course, masses of fun

Entice the unwilling
Ways to ensure your outing isn’t all an uphill struggle

Make it a treasure hunt
Do the walk yourself first and hide sweets or treats under rocks or in trees, and then draw a map. Kids will love it.

Share your kit
It’s hard to surrender your favourite waterproof, but you want your friends/family to have a great time and come again, so make sure they stay warm and dry.

Plan rewards
Surprise companions with their favourite chocolate bar or sandwich – or take them to an unexpected point of interest or time your arrival for sunset – it will make them yearn for more.

Turn to page 69 of January's The Simple Things for more on our guide to climbing hills.

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Tastebud travels | Aloo gobi

Homemade rather than takeaway, this dry, potato and cauliflower curry is a revelation. Originally from the Punjab, it is now popular across India and Pakistan.

Serves 2 (or 4 as a side)
3 medium potatoes
1 medium cauliflower
4–5 tbsp vegetable or rapeseed oil
1⁄2 tsp block mustard seeds
About 12 fenugreek seeds
1⁄2 tsp cumin seeds
1 tsp ground coriander
1⁄2 tsp each of ground turmeric and ground cumin
1–2 dried red chillies, finely chopped
1 fresh green chilli, finely chopped
1 onion, peeled and finely chopped
4 tbsp frozen peas (optional)

TO GARNISH
Finely chopped fresh red chilli
2 tbsp chopped fresh coriander
Shavings of fresh coconut

1 Boil the potatoes in their skins until just tender when pierced with a skewer. Drain, leave to cool completely and then peel and cut into chunks.
2 Blanch the cauliflower in a pan of boiling water for 2 mins. Drain, cool and divide into small florets.
3 Heat the oil in a large shallow pan, add the mustard seeds and fry until they begin to pop. Add the fenugreek seeds, cumin seeds and ground spices, along with the chillies and onion. Stir well and fry over a low heat until the onion is soft and golden brown – approx 10 mins.
4 Add the cauliflower, cover the pan and cook for 5 mins or until almost tender. Add the peas (if using) and potato chunks, season with salt and re-cover the pan. Cook for l0 mins or until the potatoes are heated through. 
5 Serve garnished with chopped red chilli and coriander leaves, plus shavings of fresh coconut. 
 

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Nest | Oxalis

For a plant with such theatrical qualities – its purple leaves track the light and fold up at night like butterfly wings – an oxalis is remarkably low maintenance. Alice Howard, owner of Botanique Workshop, artisan store and flower shop, recommends adding grit to the pot, and feeding every so often. And don’t give up on it during winter when it dies back – it will recover in spring and reward you with pretty lilac flowers in summer.

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How to interpret your dreams

Looking for definite answers? You must be dreaming

Attempts at dream decoding date back centuries – think of Joseph interpreting Pharaoh’s dream in the Bible (or, indeed, in the Lloyd Webber musical), for example.

Although there are hundreds of ‘dream dictionaries’ available, they are generally lacking any factual back-up – very broad links is about as far as scientists have got. But while you might not figure out exactly what that particularly vivid dream was supposed to mean, there are other useful ways to consider our dreams that can help us in our everyday (real) lives:
       

• Because most believe dreams provide insight, they do affect our behaviour. For example, people asked to imagine they dreamt about a plane crash the night before a trip were more likely to cancel than if a real crash had happened. The dream also produced a similar level of anxiety as a real crash.
• If a dream has produced a strong reaction, it’s probably worth taking the time to reflect on it, and ask yourself if it bears any logical relation to your waking hours – even if that simply means less cheese before bed.

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Nest | Sleep kit

With just a few adjustments, you can turn an ordinary bedroom into a decadent den of slumber

• Choose the right bedlinen and bedclothes If you get chilly, brushed cotton is snug and comforting. If you easily overheat (or have hot flushes) opt for silk or bamboo, both of which wick away heat. Silk pillowcases are heavenly – keeping your head cool and preventing wrinkles. Patra (patra.com) has a great selection of all these.
   
• Play a relaxation track
  Headphones are impractical when you’re trying to sleep, so play your favourite music or coloured noise through your pillow. Try the Sound Asleep Pillow (£19.99, soundasleeppillow.co.uk).
   
• Spritz your pillow with a sweet-scented mist Try Tisserand’s Sweet Dreams (£12.95; tisserand.com) or Calm Sleep Mist (£19.99; calm.com/uk/sleep-mist).
   
• Wake up gradually with increasing light courtesy of the Lumie Bodyclock (£59.95; lumie.com), which helps to reset your Circadian rhythm. The fading sunset light is also the ideal wind-down.
   
• Combine light, sound and aromatherapy with the dinky Alto Aroma Diffuser (£79.99; madebyzen.com). It mists your bedroom for an hour at a time, and you can play soothing sounds via its Bluetooth speaker.
   
• Add slumber-friendly potions to your bedtime bath or shower
  Try Bloom and Blossom’s Sleep Night-Time Bath Oil (£25; bloomandblossom.com) or Spa Magik Organiks’ Deep Sleep Lavender Bath Salts (£12.50; magikorganiks.com), which also contain sleep-friendly magnesium.
   
• Sip a soporific herbal Pukka NightTime (£2.49; pukkaherbs.com) and Free Soul Sleep Tea (£6; herfreesoul.com) sedate and soothe.

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Recipe | Good morning pizza

Start the day with a breakfast worth lingering over

Serves 2
Readymade pizza dough, halved to form 2 circles
2 eggs
Baby spinach
Grated cheddar or mozzarella
Pine nuts

1 Preheat oven to 220C/Fan 200C/ 425F. Spread about 4 tbsp grated cheese over each base. Top with roughly chopped baby spinach leaves making a slight ‘nest’ in the centre.
2 Carefully break an egg in the centre. Sprinkle the pine nuts around the egg.
3 Bake for 15 mins, or until the base is brown and crisp and the egg has set. Season with sea salt and freshly ground pepper, and serve. 

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Recipe | Spinach and lemon bars

News just in: you can get your greens from eating cake. No, really. Cake that tastes nice. These lemon-curd filled bars get their green stripe with the addition of spinach to the shortbread base. Almost virtuous!

SPINACH AND LEMON BARS
Makes 16
75g spinach leaves
75g unsalted butter, softened, plus extra for greasing
2 tbsp caster sugar, plus extra to finish
115g plain flour
FOR THE FILLING
4 large free-range eggs
200g granulated sugar
150ml lemon juice (from about 4 lemons) 
3 tbsp lemon zest
40g plain flour
1 tbsp butter
1 tbsp icing sugar, to serve

1 Preheat oven to 180C/Fan 160C/350F. Grease and line a 20cm square baking tin. 
2 Wilt the spinach in a pan with a small amount of boiling water, then run under cold water to refresh, before squeezing out the moisture. Purée with a hand blender until smooth.
3 In a large bowl, beat the butter and sugar together with an electric mixer until smooth, but not too fluffy and aerated. Add the spinach pureé and beat well. Sift in the flour and mix gently.
4 Pour the mixture into the prepared pan, spread to the edges and press down firmly with the back of a damp spoon. Be sure that the mixture goes right into all the edges and there aren’t any holes. Bake for 25 mins, or until the edges begin to turn golden.
5 Meanwhile, make the lemon filling by whisking the eggs and sugar in a saucepan until well combined, then add the lemon juice and zest and gently whisk until completely incorporated. Gradually sift in the flour, whisking gently to combine, and add the butter. Heat the mixture, stirring constantly, until thickened and the butter has melted.
6 Spoon the mixture over the warm crust, spread evenly to the edges and bake for 25 mins, or until the edges begin to turn golden. The filling will firm up as it cools. Leave to cool completely in the pan, then dust with the icing sugar and cut into squares to serve.

Recipe and photography from Veggie Desserts + Cakes by Kate Hackworthy (Pavilion)
 

Cake in the House is our monthly recipe feature - get a cake recipe every month in The Simple Things!

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How to create a personal almanac

In January, we look forward and our diaries become our close companions. But, poised between two years, it’s also a time to look back, and diaries, journals and almanacs are also a tool for reflection. As we turn the first page of a new year, we explore their history, purpose and what they mean to us on page 80 of January's The Simple Things.

How to create a personal almanac

Cover your own local area, festivities and personal celebrations, and use it as a guide through your own year. Buy a notebook, mark out the months and divide it into topics that interest you, perhaps...

1 Look up dates for local festivities and fetes and mark them in their correct month in your almanac. Add family birthdays, personal traditions and anniversaries.

2 Are there recipes that you revisit every year? A special birthday cake recipe? Your mum’s twist on marmalade? Even a recipe from a cookbook that you return to again and again for a summer barbecue or an autumnal dinner. Pop it in so that it is easy to find.

3 Moon phases, and moon and sun rises and sets will vary – if only by minutes – by area. Find yours. A great source is timeanddate.com.

4 Leave space to note the flowering of bluebells in your local woods, the arrival of the swifts, and the first touches of autumn on the trees.    

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How to travel like a twentysomething

Embracing travel as a mindful, life-enhancing activity means recapturing a bit of the adventurous spirit of youth. In January's The Simple Things, Erin Spens (founder and editor of BOAT magazine) shares her travel secrets 

How to travel like a twentysomething (sort of)

Erin’s ways to make grown-up backpacking a little easier

• Ditch the wheelie bag and dig out the backpack. I’m not saying you have to stay in a hostel (though you’ll socialise more and pay less), but there’s no denying: the lighter your bag, the longer your days feel.
• Pack light, then cut that in half. It’s hard to be in the moment when your bag is digging into your shoulder.
• Try not to plan, at least not every minute of every day. Leave some time to wander. You’ll see a different side to a place this way. l Book accommodation that you’re comfortable in. If it’s a challenge to show up to a new place without all the details planned, I’d let where you stay be your respite from days with less structure than you’re used to.
• Bring a towel. More than anything else, it’s changed the way I travel. I have a thin Turkish hammam-style towel that packs up super small and can be used for anything – wiping things down, as a blanket or a bunched-up pillow on a bus, to wrap things in when you pack, or to take to the beach.
• To cut down on packing, I simplify my skin and hair care by replacing practically everything with coconut oil. It can remove make-up, moisturise, serve as shaving gel, condition wet hair...
• Take just one book. I have only recently become more realistic about how much I actually read when I’m travelling.
• Set a goal for phone time. I actually feel less stressed when I am away if I allow myself to check and respond to emails every so often. Do whatever works best for you, but have a loose plan so you don’t end up down an Instagram hole in the middle of a beautiful foreign city.
• And finally: be totally and utterly present. Breathe deeply. Walk slowly. Take pictures. Listen more and talk less. Look up.

Turn to page 81 of January's The Simple Things for more of Erin's advice.
 

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Wellbeing | Good mood food

Bouts of depression prompted journalist Rachel Kelly to explore the relationship between mood and food. 

A healthy eating book that says we should eat more food. That sounds like the sort of healthy eating book that we’d all love to read. Especially when one of the foods it suggests we eat more of is dark chocolate. Its author, Times journalist turned mental health advocate Rachel Kelly, includes dark chocolate as one of her top three “good mood foods” alongside oily fish and green leafy vegetables. “We’ve got so used to hearing that certain foods are ‘bad’ and that we ‘shouldn’t’ eat things,” she says. “But food is your friend and food is on your side.”

Harnessing the nutritional power of food to boost mental wellbeing is at the heart of The Happy Kitchen, the book Rachel co-authored with her nutritional therapist Alice Mackintosh. Five years in the making, the book is her way of sharing the knowledge she has gained during her recovery from severe mental illness.

Turn to page 32 of January's The Simple Things to read more on Rachel, Alice and their work together, and download the Mood Food Checklist to ensure you're eating enough good mood foods. 

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She believed she could so she did

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How to hold a Wassail

Singing to apple trees to encourage a bountiful harvest is making a comeback. Look out for a wassail in an orchard or allotment near you

For many of us, Twelfth Night signifies little more than the deadline for taking down the Christmas decorations. For others, however, it’s an occasion to pull on the wellies, head out into the cold and wake the fruit trees from their winter slumber through songs, offerings and some cider-fuelled revelry. In orchards and allotments across the country, the ancient tradition of wassailing is making an unexpected comeback.

Hold your own wassail

Traditionally, the wassail takes place on Twelfth Night – either 5, 6 or 17* January, but modern versions can take place at any point between these dates.

A back garden can work just as well as an orchard. 

Torches, wellies and warm coats are a must.

Involve the kids. Deck them out with face paint, feathers and foliage and they can lead the parade as the wassail King or Queen. 

Ensure there’s a generous supply of mulled cider as well as juice for little ones, and encourage participants to bring snacks, such as home-baked apple muffins, to share with the group. 

Drive out evil spirits by banging pots and pans together before serenading the tree with a wassail song.

* 17 January is Twelfth Night, or ‘Old Twelvey’, following the pre-Gregorian calendar.

More on Wassails in the January issue - turn to page 116.

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How to embrace change

Change happens to us all, it’s how we deal with it that matters

• Set reasonable expectations and you’ll be better able to manage change and cope with disappointment.
• Instead of resisting, allow change to unfold and try to understand what’s transforming and why.
• Notice the change in nature and how it can be a wonderful thing.
• Learn to live with uncertainty. It’s necessary sometimes, if you want to move forward.
• Remember that when you accept and learn from change, you inevitably grow stronger. 

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A could-do list for January

Things you might want to do this month (no pressure!)

• Have a digi-break from 8pm onwards
• Give somebody you love a big hug
• Make looking after yourself your number one resolution
• Spend all day in your pyjamas
• Try cooking with a new ingredient each week
• Relish the time to ponder new beginnings

What would you add? Come over and tell us on Facebook or Twitter. 

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