Blog
Taking Time to Live Well
Some are moody – some, poppy: songs with a Nordic soul to make you feel cooler.
Photography: Andrew Montgomery
Nature’s bounty is all around us; in the woods, fields, moors and sea. Gill Miller serves up some culinary inspiration to help enjoy the best of it
This is preserving at its simplest. You dry the fruit purée until there is no moisture left, intensifying every single element of flavour. With the bite of sweet fennel seeds, the resulting crab-apple leather is insanely good.
Makes 2 sheets
1kg crab apples, stalks removed and roughly chopped
2 tbsp runny honey
2 tsp fennel seeds
1 Cook the crab apples with a splash of water in a large, heavy-based pan set over a gentle heat. Stirring regularly, cook for 45–60 minutes until the crab apples are very soft and broken down (if the fruit isn’t really pulpy, continue to cook until it is). Add more water if at any point the pan looks dry.
2 Remove from the heat and push the pulp through a mouli with a fine gauge into a clean bowl. (If you don’t have a mouli, you can rub the mixture through a sieve.) Add the honey, then the fennel seeds and stir well to combine. Taste for sweetness, adding more honey if you need to.
3 Heat the oven to low – around 60C/ Fan 40C/140F is good. Line two baking sheets with baking parchment. Divide the mixture equally between the two baking sheets, smoothing it out as evenly and as thinly as you can.
4 Place the baking sheets in the oven for 12–14 hours until the thin layers of pulp are completely dry, even at the centre. Remove from the oven and allow the trays to cool.
5 Lay out two clean pieces of baking parchment, each slightly longer and wider than the pieces of leather. Peel each leather off the baking sheet and lay it onto a prepared piece of clean parchment. Take one end of the first piece of clean parchment and roll it up with the leather inside. Repeat for the other piece of parchment and leather. The leather will keep in an airtight container for 4–5 months.
Turn to page 38 of November’s The Simple Things for more recipes from the land by Gill Miller, including Barley, squash and mushrooms with herb and crème fraîche dressing, Malted wheat loaf, Rabbit with pappardelle, Salted pollock with potatoes, cream and marjoram, and Cobnut, prune & chocolate tart.
Gill Meller is head chef at River Cottage and a food writer, and teaches at the cookery school. He lives in Dorset with his family. This recipe is taken from Gill’s first book, Gather (Quadrille), which is out now.
Words: Laura Rowe
Illustrations: Vicki Turner
This essential seasoning is also vital for our bodies to function. It really is worth its salt
Some ingredients we might claim to be ‘essential’ (chilli sauce, mayonnaise and cheese – preferably all together – being in my top three), but few are actually necessary for us humans to exist; except, that is, for salt. Whether mined hundreds of metres beneath us and chucked back on our roads to prevent ice, or hand harvested from the sea and sprinkled in snow-like flakes over our scrambled eggs, salt has the same chemical composition. The sodium and chloride in salt (neither of which we produce naturally) are crucial in muscle function, nutrient absorption, fluid regulation and sending nerve signals to the brain.
But, of course, aside from its health properties, salt is also vital for enjoying food. As one of the five key ‘tastes’ we experience (the others being sweet, sour, bitter and umami), salt makes things taste better. From reducing bitterness to enhancing sweetness, it provides balance. It can also be used as a preservative, to improve texture and colour, and as an abrasive. And that’s without even touching on the hundreds of ways it can be applied to your beauty or cleaning regimes, or even its powers to ward off evil spirits (a quick pinch chucked over the left shoulder should do it).
Extracted from Taste: The Infographic Book of Food by Laura Rowe, illustrated by Vicki Turner (Aurum Press).
Image: Kirstie Young
The growing season may be almost over, but the preserving season is in full swing. If you have a spare afternoon and a freezer fruit glut, it's the best time of year to stir some fruit in a cauldron-like pan
Turn to page 42 of October's The Simple Things for Lia Leendertz's recipes for Blackberry and vanilla jam, Spiced damson and apple jelly, and Pink grapefruit and ginger marmalade.
Want some tips on pickling, pantries and preserves? Issue 39 of The Simple Things (September 2015) has plenty of tips beginning on page 116 (get back issues here!), or read on.
Jam-making, an act steeped in nostalgia and nest making, is hard to resist, and at this time of year when rich fruit pickings abound, not just in the garden or allotment but also in the hedgerow, it feels almost like a duty to do it. This simple act of husbandry fills the kitchen with comforting smells and activity, the pantry with provisions and distils the essence of summer in a jar.
But before you disrupt the household with bubbling pans and empty jam jars, pull on an apron and gather together a few items.
A preserving pan (sometimes called a maslin pan) is essential, the stronger the better and preferably made of stainless steel which won't corrode. A jam thermometer takes the guesswork out of reaching the setting point, and a long-handled preserving spoon is handy for safe stirring. A jam funnel makes pouring hot jam into Kilner jars a simpler operation and a variety of labels and covers gives the end result a decorative flourish.
Preserving brings a little of the summer's flavour and colour to the chillier months when the choice of seasonal food is limited. But which preservation method to go for? Here are some options:
Pickling: fruit and vegetables are immersed in a vinegar and spice solution
Fermentation: vegetables are soaked in a spiced brine solution. Sugar is sometimes added. Kimchi, a Korean food staple, is the ultimate fermented food
Chutney: chopped fruit and veg are cooked with vinegar, spice and herbs, to produce a sweet-sour mixture with a chunky texture
Brining: cuts of meat are steeped in salt water
Salting: meat and fish are coated with salt to draw out moisture and kill bacteria
Spring: rhubarb, cabbage, cauliflower, citrus fruit, asparagus
Summer: raspberries, plums, beetroot, asparagus, baby carrots, cucumbers, runner beans, apricots, courgettes, tomatoes, peaches
Autumn: apples, damsons, garlic, quince, blackberries, red cabbage, tomatoes, fennel, peppers
Winter: apples, cabbage, quince, citrus fruit
From How to Pickle by Gerard Baker for Lakeland
Time to run to the forest and watch the leaves tumble
Listen to our Songs of the Woods playlist on Spotify now
Fresh, calm and effortlessly stylish, white homewares are guaranteed never go out of style. Our shopkeeper, Louise Gorrod, shares her pick of the palest home accessories from The Stuff of Life.
Attention to detail is key. Linens are pre-washed for ultimate softness and hand thrown ceramics fresh from the potters wheel - timeless products that are a pleasure to use everyday.
Images from top, left to right:
Marble Chopping Board from Home Address, £25.00 | Everyday large mug by Emma Lacey, £25.00 | Hurricane Lantern by The Glam Camping Company, £28.50 | Fläpps leaning shelf by Ambivalenz, £226.92 | Linen napkin by The Linen Works, £8.75 | Linen waffle towels from The Linen Works, from £19.00 | Handmade Organic Teapot by Linda Bloomfield, £84.00 | White stoneware platter from Home Address, £30.00 | Linen bathrobe from The Linen Works, £120.00
All we want is a room somewhere... This month, we relish the comforts of home. Loverly.
Listen to our Home playlist now.
More playlists from The Simple Things:
Recipe: Lia Leendertz, photography: Kirstie Young
September's The Simple Things includes three recipes by Lia Leendertz in celebration of the ancient agricultural festival of Mabon.
Says Lia, 'I love a sausage roll, particularly to pack up and take on a picnic, and these contain all the nutty fruitiness of the season. Damson cheese is a sort of thick, sliceable jam, which I often make from my damson glut to eat with cheese and crackers, but it’s lovely here. If you can’t get hold of it, just use plum jam instead'.
Want to make Damson cheese? Scroll down for a recipe.
Makes 6 large or 18 small
50g walnuts, plus a few extra
400g free-range sausage meat or 6 pork sausages
a few sage leaves, chopped
250g pack puff pastry
100g damson cheese
1 egg, lightly beaten
1 Preheat the oven to 180C/Fan 160C/350F. Tip the walnuts onto a baking tray and bake for 7-10 minutes, until slightly toasted. Set aside to cool, then chop roughly.
2 In a bowl, combine the sausage meat (if using sausages, squeeze them out of their skins), chopped toasted walnuts and sage. If using sausage meat, season with salt and freshly ground black pepper (sausages are already well seasoned). Use your hands to mix everything together thoroughly.
3 Lay out your rectangle of pastry and slice it into three across the shorter length to give three long strips. Cut the damson cheese into batons and lay it in a line down the middle of each strip. Divide the sausage mixture and arrange it evenly along the three lengths. Carefully roll the mixture up, brushing one edge with beaten egg to stick the edges of the pastry together. Turn the roll over so that the seam is on the bottom, then cut it into however many lengths you want. Place on a baking tray lined with baking paper.
4 Brush the tops of the sausage rolls with beaten egg, then chop a few extra walnuts and sprinkle them over the top. Finish with flakes of sea salt. Bake in the preheated oven for at least 25 minutes. I often leave mine for longer, as I love the pastry really crisp and well done. Remove from the oven when yours are as you want them and leave to cool a little before eating (they’re delicious still slightly warm).
Recipe by Hugh Fearnley-Whittingstall for the Guardian (visit the original page for more damson recipes).
This traditional fruit "cheese" is a very thick, sliceable preserve that is immensely good served with actual cheese. It keeps for ages. Makes 850-900g.
2kg damsons
Around 750g granulated sugar
1. Put the damsons in a large preserving pan, add a couple of tablespoons of water and bring slowly to a simmer, stirring as the fruit begins to release its juices. Leave to simmer until completely soft. Tip the contents of the pan into a sieve and rub it through to remove the stones and skin, leaving you with a smooth damson purée.
2. Measure the purée by volume. For every 500ml, add 350g sugar, and combine in a large, heavy-based pan. Bring to a simmer over a low heat, stirring to dissolve the sugar, then cook gently, stirring regularly so it doesn't catch, until reduced to a thick purée. It's ready when you drag the spoon across the bottom of the pan and the base stays clearly visible for a second or two. This can take up to an hour of gentle, popping simmering and stirring.
3. Pour the "cheese" into very lightly oiled shallow plastic containers and leave to cool and set. It will keep almost indefinitely in the fridge. Serve in slices with bread and cheese, or, if you fancy, cut into cubes, dust lightly with granulated sugar and serve as a petit four.
Living needs to be easy in the summer months and that means our homes too. Our shopkeeper, Louise Gorrod, has trawled the shelves at The Stuff of Life to bring you her pick of simply crafted products.
‘This pick perfectly captures the informality of living by the sea - from soft washed linens in faded blue, tactile ceramics in washed aqua and cool enamelware in chalky white – they’re the perfect accessories for an easy breezy home this summer’.
Images from top, left to right: Washed Blue Linen Napkin from LinenMe, £8.99 | Giant Straw Basket from Cachette, £16.00 | Cantine Plates from Home Address, £12,00 | Everyday Large Mug by Emma Lacey, £27.00 | Linen Tablecloth from Home Address, £70.00 | Water cups from Quince Living, £9.00 | Linen Bath Robe by The Linen Works, £120.00 | White Enamel Cutlery from Cachette, from £6.50 | Denim Light Wash Cushion by From Brighton With Love, £50.00.
Our shopkeeper, Louise Gorrod, is putting on a flower show indoors with her pick of bold floral products from The Stuff of Life.
‘From painterly wisteria prints on upholstery fabric to a simply sketched monochrome rose print - this summer blooms aren’t just for the garden. Here are a selection of my favourite floral products from The Stuff of Life that will never wilt or fade.
Images from top, left to right: Wisteria upholstery fabric by Occipinti, £56.00 per/m | Rose is a Rose Print by One Must Dash, £55.00 | Summer Wallpaper by Sian Zeng, £35.00 per roll | Navy Khanga Flower Drawstring Bag by Lou Hopper, £55.00 | Floral Flutter Cushion by Kith & Kin, £56.00 | RHS Passion Flower Linen Tea Towel from Ulster Weavers, £7.50 | Joules Floral Cup from Quince Living, £12.50 | Flower Field Skirt Apron from Quince Living, £28.00 | Wisteria Tea Cosy by Occipinti, £26.00
It’s the summertime and the weather is fine. This month, we’re piling out into the garden and having a party.
For a taste of the good life and your own freshly-laid eggs on the doorstep, keeping chickents can be great fun and is surprisingly simple, says Kate Turner.
Kate Turner is an allotment gardener, forager, recipe writer and author, who wrote this month’s henkeeping feature on page 48 of June's The Simple Things. She loves growing organic veg and raising ‘free-range’ children. Read more at about her flock at homegrownkate.com and read on for her tips on keeping hens.
1. Choosing a chicken
There are so many fabulous breeds to choose from, all with different looks and personalities to boot. Start by looking through books, poultry magazines or online to get an idea of what you like and then contact a local breeder or poultry society or go to an agricultural show to take a look.
It’s worth considering whether you want hybrid, pure or rare breeds and what size chicken you’re after. Hybrids are cross-bred for high egg production (250-300 a year) and live for around three to five years. Pure breeds are a single breed and usually live longer (six to 12 years). They won’t lay quite as many eggs as hybrids (anything from 50-250 depending on the breed), but they do come in an incredible array of colours, characters, shapes and sizes. Rare breeds are pure breeds whose numbers are low, so keeping rare breeds helps preserve that species, which is great.
It’s also worth considering what size chicken you’re after. Do you have the space for large hens or would you prefer a little bantam flock? A cockerel or ladies only? Start with two to three chickens and go from there. Most hens are very family friendly, easy to care for and a real joy to have in the garden.
2. The coop and run
While we use an ‘open’ coop and a battery-powered electric fence to protect our flock, there are lots of other options to suit all situations and budgets. If you’re tight on space an ‘A’ frame, ark or Eglu might suit – these portable frames incorporate coop and run and can be moved around your garden to make the most of fresh grass, usually housing two to four smaller hens.
You can convert an old shed into a brilliant chicken house, buy a gypsy caravan hen house on wheels or even recycle a metal bed frame and a waterproof canvas sheet! At night, each hen will need around 20cm of perching space in the coop and the more space you can give your chickens to roam during the day, the better. Once your chosen coop is up and running, you’ll need to keep it clean – ‘mucking out’ once a week is usually fine.
3. Food and water
Fresh water should always be available, with or without the addition of apple cider vinegar, and food needs to be offered once or twice a day – the main meal in the morning and a treat in the afternoon works well. We don’t leave food out permanently because it can attract unwanted ‘guests’, plus we enjoy going to the allotment to feed our chickens.
As a rule of thumb, a double-handful of food is about right for each hen, but you’ll get a feel for what suits your flock. You could just feed them organic layers pellets and some mixed grain as a treat, but they will really appreciate kitchen scraps, foraged nuts, berries and weeds. We also make an occasional ‘green mash’ that is packed with nutrients, which they adore. In addition they need a little ‘grit’ for healthy digestion and hard eggshells.
4. Natural remedies
A fresh-air, free-range lifestyle is always the best way to ensure good health, but there are also some really useful natural products for your chickens. Diatomaceous earth is a very fine dust made from tiny fossilised water plants that mites and parasites loathe. Every few months we puff it into the nooks and crannies of their coop, their favourite dust-bathing spots, even into their food. Verm-x is another great herbal product for deterring parasites.
Once a month, we dish out the pellets and they must taste delicious because our hens love them! Daily Hen Health is a fabulous vitamin and mineral-rich addition to their water, containing apple cider vinegar and a mixture of herbs, seaweed and garlic - we just add a little to their water whenever we change it. And finally, plain and simple wood ash – a brilliant addition to dust-bathing spots, especially in the winter months.
5. The moult and hen-pecking
Once a year towards the end of summer your lovely fluffy hen will lose many of her feathers and lay fewer eggs. This is called the moult and is perfectly normal, although it can look quite alarming. Your hen is simply replacing her old feathers in a process that can take six to 12 weeks. Hen-pecking can be equally alarming and is also pretty normal when introducing new chickens to your flock. Expect a bit of argy-bargy as the hens decide who’s the boss and what the ‘pecking-order’ is. Introducing new hens at night can help – put them straight on the perch with the roosting flock and they may wake up none the wiser.
There are lots of publications and websites out there offering advice on keeping chickens. These are some of my favourites:
Books
The Illustrated Guide to Chickens by Celia Lewis (a gorgeously illustrated & practical guide to keeping chickens)
Chickens by Suzie Baldwin (a comprehensive book covering everything you need to know)
The Complete Herbal Handbook for Farm & Stable by Juliette de Bairacli Levy (a natural chicken keeping bible)
Collins Pocket Guide: Wild Flowers (a handy pocketbook for identifying wild herbs & weeds)
Specialist magazines
· Practical Poultry
· Country Smallholding
· Fancy Fowl
· Your Chickens
Websites for coops, fencing, food & herbs, plus UK agricultural shows:
Coops
www.smithssectionalbuildings.co.uk
Food/Herbs/Treatments
Fencing
Agricultural Shows
General info
www.poultryclub.org (lots of info about pure breeds )
www.rarepoultrysociety.co.uk (protects & promotes rare breeds)
www.rbst.org.uk (Rare breeds survival trust. Lots of info)
www.bhwt.org.uk (British hen welfare trust – rehomes hybrid commercial layers)
www.feathersite.com (US-based and a bit clunky, but loads of infophotos about all breeds)
Read more from the June issue:
Roll down the window and let the wind blow back your hair. This month, we’re hitting the road looking for adventure with a head full of songs
Finally we are beginning to see signs that spring is on its way. Daffodils, blossom, Easter eggs and, dare we say it, the odd sunny day.
While it might not be time to put away our winter coats just yet, it is time to think about welcoming the new season into our homes. What better way to do so than with a spring clean. Whether you plan to set aside an entire weekend to clean from skirting board to ceiling or you’re just going to resolve to give those curtains a spin in the washing machine, our Shopkeeper, Louise Gorrod, has the selected the perfect cleaning kit from The Stuff of Life to make those chores a little more enjoyable.
Images from top, left to right: Organic cotton ironing board cover by Orche and Ocre, £18.00 | Linen laundry bag by The Linen Works, £28.00 | Vintage style enamel wash bowl by The Glam Camping Company, £9.99 | Linen kitchen towels by LinenMe, £10.99 | Birch wood round brush by Cachette, £20.00 | Handcrafted scrubbing brush by Cachette, £12.00 | Set of 3 Kaleidoscope storage boxes by Cambridge Imprint, £18.00 | Organic cotton peg bag by Orche and Ocre, £12.00 | Natural belly basket by Olli Ella, £25.00.
Inspired by our workspace feature in the February issue, our Stuff of Life shopkeeper, Louise Gorrod, has taken a screenbreak to bring you her pick of workspace products.
From space-saving bookshelves and seating to decorative notebooks for all those ‘To-Do’ lists, The Stuff of Life will make your 9 to 5 run more smoothly.
Images from top, left to right: In Flight Print by Quince Living, £26.00 | Fläpps Shelf by Ambivalenz, from £119.23 | Jungle Fever Notebook by Kith & Kin, £3.50 | Gold Wall Clock by Home Address, from £75.00| Mini Book Rack by Agustav, from £75.00 | Memo Card & Envelope by Alfie’s Studio, £1.50 | Fläpps Folding Chair by Ambivalenz, from £173.08 | Recycled Pickle Jar Light by Cachette, £42.31 | Concrete Holder by Cachette, £20.00.
Inspired by our February issue, in which Clare Gogerty takes us on an exhilarating journey to some of our finest winter beaches, our shopkeeper, Louise Gorrod, has compiled the essential The Stuff of Life winter beach kit for those wishing to head coastal and blow away those late winter cobwebs.
Warm layers, wellington boots, waterproof coats and bags, a packed lunch to feast on and your own portable tea making facility will set you up nicely for such an adventure.
For those not willing to brave the sand and shingle quite so early in the year, there are some great coastal inspired homewares and stationery products on the shop too. Don't forget to send us a postcard!
Images from top, left to right: Seasalt tea towel by Ulster Weavers, £6.50 | Oilcloth bag by Ulster Weavers, £19.00 | Organic print sweatshirt by Lost Shapes, £32.00 | Wellington Boots by Story Horse, £35.00 | Raincoat by Story Horse, £40.00 | Yay! lunchbox by Quince Living, £7.50 | Ghillie Kettle by The Glam Camping Company, £47.50 | Pack away bucket by The Glam Camping Company, £19.95 | Set of coastal greeting cards by Alfie’s Studio, £8.00
Home Truths, our monthly magazine series on what really goes on inside a home, discusses ‘Suppers on the Sofa’ in our January issue. As the long month draws to an end we can think of nothing better than curling up on the sofa, a tray on our lap and our favourite box set at the ready.
Our shopkeeper, Louise Gorrod, has selected some must-have products from The Stuff of Life for those wishing to treat themselves to an evening supper away from the dining table.
Images from top, left to right: Navy & White Tray by Home Address, £15.00 | Dipped Bowl by Home Address, £15.00 | Gold Cutlery by Home Address, £30.00 | Dot Linen Napkin by The Linen Works, £13.50 | Solid Birch Stool by Stuff of Dreams, £149.00 | Deco Sofa by Archer + Co, £2,300.00 | Sherbert Blue Blanket by Mourne Textiles, £96.00 | Groove Lamp by Stuff of Dreams, £155.00 | Comet Moth Rectangular Cushion by Kith & Kin, £56.00.
Top image by ciaodesserts
Recipe by Lizzie Kamenetzky, photography by Nassima Rothacker
You don't have to have a cosy snow-topped cabin to sample Alpine comfort food or enjoy candlelit rustic style.
January's The Simple Things contains two features built for winter dreaming. Turn to page 24 for six winter cabin cooking recipes, or page 96 for a look around the cabin of our winter dreams, deep in the snow of a Norwegian mountainside - order your copy now.
Meanwhile, here's a classic recipe for traditional cheese fondue.
What could be more comforting – or delicious – than a melange of warm, oozing Alpine cheeses? Traditionally they are melted with white wine and grappa or kirsch; this version, with beer, is a little more subtle. A true Swiss fondue is a mixture of Gruyère and Vacherin Fribourgeois – a semi-hard cheese with a lovely nutty flavour. A fondue pot* gives the best results, as it sits above a flame that keeps the cheese melted and gently bubbling.
Serves 6–8
1 fat garlic clove, halved
2 tsp cornflour
400ml hoppy lager beer
800g grated mixture of Swiss or French Alpine cheeses, such as Gruyère or Comté, Vacherin Fribourgeois, good-quality Emmenthal and Beaufort (choose two or three)
1–2 tsp whisky, to taste
1 large loaf of slightly stale country white bread, cut into cubes
gherkins, pickled silverskin onions and charcuterie, to serve
1. Rub the garlic all over the inside of a fondue pot. Mix the cornflour with a little of the beer to make a smooth paste, then add this and the rest of the beer to the pot.
2. Put over a low heat, add the cheese and stir until it is melted and steaming but not boiling. If it is too thick you can add a little more beer. Add the whisky and then transfer to the fondue stand and light the burner.
3. Dip the slightly stale bread into the melting cheese and serve with lots of pickles and charcuterie.
*If you don’t have one, these are easy to pick up second-hand
Recipe taken from Winter Cabin Cooking by Lizzie Kamenetzky. Photography by Nassima Rothacker. Published by Ryland Peters & Small.
Readers of The Simple Things can buy Winter Cabin Cooking for the special price of £13.99 including postage and packaging (RRP £19.99) by calling 01256 302 699 and quoting the reference GLR EB6.
Want to set the scene? Eva Gill's snowy hillside home may be a world away from your own abode, but touches of rustic cabin chic are well within reach. Here are Eva's stylish tips for cabin fever:
Because there is no electricity in the cabin, Eva keeps the lighting moody and atmospheric with plenty of candles, tea lights and oil lamps.
Nothing is as cosy as sinking into fleecy warmth as the snow falls outside.
There's no need to decorate a timber building when the colours and texture of wood are so lovely. Eva also chooses wooden kitchen accessories, mugs - even toothbrushes.
Bright colours and patterns don't suit a cabin. Eva prefers natural fibres - linen, cotton - and simple stripes or subdued tartans.
Get inspired by beautiful wintry cabins on our Nest Pinterest board or head over to The Simple Things shop for a browse of our simple and stylish picks.
This Alpine remedy, familiar to most Austrian children, provides a natural way to lower fever* (and an alternative use for an abundance of Christmas socks)
500ml cool water
1-2 tbsp vinegar
1 pair of long, woolly socks one or two towels
1 The ill person should be in bed resting. Fill a bowl with cool water and add vinegar, which stimulates blood flow.
2 Soak the socks in this solution, wring them out slightly, keeping them nice and wet, and slide them over the feet and calves. Put a dry towel around the socks to prevent the bed from getting wet. After 45 minutes, if the patient’s temperature hasn’t gone down, replace them with freshly-soaked socks.
3 Remove the socks if your patient’s feet or hands are cold or if the patient starts shivering.
From Vinegar Socks, Traditional Home Remedies for Modern Living by Karin Berndl and Nici Hofer (Hardie Grant Books)
* If the person is shivering this recipe is not appropriate, and you should seek medical advice.
Take a soak in a spruce needle bath
We didn't source the mugs on the cover of the November issue, but since we've had so many queries about them, Louise (our wonderful Stuff of Life Shopkeeper) has found some great alternatives.
Check out www.nativeandco.com, www.maudandmabel.com and www.nomliving.com for their ceramic mugs - sea salt hot chocolate at the ready!
And you lot over on Facebook have been sharing your suggestions too. Try the following:
Let us know if you find any others!
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.
